Posts Tagged: nutrition
MyPlate icon clearly shows many Americans how to formulate healthy meals for their families with the proper proportions of fruits and vegetables, protein foods, grains and dairy products. However, UC Cooperative Extension nutrition educators in Central California discovered that the infographic was too abstract for local low-literate families. They embarked on a years-long effort to translate the shapes and colors into a series pictures showing plates filled with healthful, real food.
The concept clicked, so county and campus-based researchers joined together to document the effectiveness of a new curriculum shaped around pictures of properly portioned plates of food to share with nutrition educators around the nation and world. They wrote an article, A Picture is worth a thousand words: Customizing MyPlate for low-literate, low-income families in 4 steps, which was published in the July-August 2015 issue of the Journal of Nutrition Education and Behavior. In 2016, the article was named the “paper of the year” in a category of articles and research programs called “great educational material” (GEM).
In the paper, the researchers shared a four-step process for creating a set of meal photographs that will resonate with families in different communities.
The four steps are:
- Review food patterns and determine meal combinations – This is done by asking clientele what foods they recently fed their families. Once the foods are identified, they can be modified to meet MyPlate recommendations.
- Test meals and take final photographs – Prepare the meals, take photos and test the photos with the target audience.
- Develop and test education messages to accompany photos – Messages should have few words, use family vocabulary and be written for a low-literacy audience.
- Create and test education materials – After the suggested materials are created, they should be tested with the target audience.
The UC Cooperative Extension Expanded Food and Nutrition Education Program (EFNEP) is using the “My Healthy Plate” materials in reaching out to low-literacy and low-income families in California.
The authors of the Journal of Nutrition Education and Behavior paper of the year are Mical Shilts researcher at UC Davis; Margaret Johns, nutrition, family and consumer science advisor in Kern County; Cathi Lamp, emeritus nutrition, family and consumer sciences advisor in Tulare County; Connie Schneider, emeritus Youth, Families and Communities director for UC Agriculture and Natural Resources; and Marilyn Townsend, UC Cooperative Extension nutrition education specialist in the Department of Nutrition at UC Davis.
My Healthy Plate education materials are available at http://townsendlab.ucdavis.edu.
Lorrene Ritchie, Ph.D., RD, director of the Nutrition Policy Institute in the University of California's Division of Agriculture and Natural Resources (UC ANR).
“I applaud USDA's decisions to increase servings of fruits and vegetables, whole grains, cereals low in sugar, and healthy beverages, including breastfeeding,” said Ritchie, who has devoted her career to the development of interdisciplinary, science-based and culturally relevant solutions to child obesity.
The U.S. Department of Agriculture released new nutrition standards in April for food and beverages served to young children and others in child care settings that participate in the Child and Adult Care Food Program (CACFP). Through CACFP, more than 3.3 million children and 120,000 adults receive nutritious meals and snacks at day care, afterschool centers and emergency shelters. The final rule is intended to better align the nutritional quality of meals and snacks provided under the program with the Dietary Guidelines for Americans.
letter of support to USDA.
At USDA's behest, the Institute of Medicine convened a committee of eminent nutrition researchers to develop science-based recommendations for CACFP meals and snacks that meet the challenge of the Healthy, Hunger-free Kids Act of 2010: to align the CACFP standards with the latest Dietary Guidelines for Americans.
“USDA has taken the IOM's recommendations and translated them into nutrition standards that help address obesity and overweight as well as food insecurity. The new standards are straightforward for childcare sponsors and providers and impose no new, added costs,” said Ritchie, who is also a UC Cooperative Extension nutrition specialist.
This update to CACFP standards is an important step toward ensuring that young children have access to the nutrition they need and develop healthy habits that will contribute to their well-being over the long term, Kevin Concannon, USDA undersecretary, said in announcing the new standards.
“Research indicates that America's obesity problem starts young, with obesity rates in preschoolers more than doubling over the last three decades and one in eight preschoolers classified as obese,” Concannon said. “Since taste preference and eating habits develop early in life, CACFP could play a crucial role in the solution.”
Ritchie, who has conducted studies on the impact of policy on nutrition practices in child care settings, thinks USDA's process for developing the new nutrition standards is effective.
“The new meal patterns demonstrate that the process for regularly updating nutrition standards in the federal food programs, using evidence-based IOM recommendations, is working well,” she said. “The new CACFP standards should make a significant beneficial contribution to the health and development of the nation's young children.”
The NPI director, who has led a push to persuade the government to make water the drink of choice in the dietary guidelines and add an icon for water on the MyPlate food guide, also praised USDA's authorization of reimbursement for the expenses involved in providing bottled water in the rare instances when tap water is not potable.
“UC Nutrition Policy Institute has a special commitment to expanding children's consumption of drinking water,” Ritchie said.
The UC Nutrition Policy Institute's mission is to improve nutrition and reduce obesity, hunger and chronic disease risk in children and their families in diverse settings. NPI provides nutrition policy leadership built from UC Agriculture and Natural Resources' numerous research, and education activities, and works in synergy with research and outreach efforts being conducted throughout the University of California system.
The International Year of Pulses. But you may not know what pulses are or California's role in the pulse industry.
Pulses are leguminous crops harvested solely for the dry seed. They include dried beans, lentils, and peas – those staple, nutritious and humble foods that our ancestors began cultivating more than 10,000 years ago.
The United Nations strives to raise awareness about pulses through its slogan, “Nutritious Seeds for a Sustainable Future.” The goals: to draw attention to the protein power and health benefits of pulses, to encourage global food-chain connections to better utilize pulses, to boost the global production of pulses, to better utilize crop rotations, and to address the challenges in the trade of pulses.
In California, farmers, the dry bean industry, and UC Agriculture and Natural Resources (UC ANR) researchers are doing their part with research and outreach programs that focus on dry bean production. Our state produces four classes of dry beans, including garbanzos (chickpeas), limas (baby and large), blackeyes (cowpeas), and common beans (such as kidney and cranberry) planted on a total of 50,000 acres and valued at about $70 million.
While not a big economic force like some crops, beans are nonetheless very important to our farming industry. They are needed in crop rotations to help control weeds and they improve soil health by adding biomass back into the soil after harvest and by fixing nitrogen. As such, pulses can contribute to climate change mitigation by reducing dependence on synthetic nitrogen fertilizers. Beans also are an important part of our food security. For example, California lima growers produce virtually all of our nation's dry limas, as well as 60 to 80 percent of the world's market.
Current UC ANR research focuses on improving integrated pest management of dry beans with minimal impacts to the environment. This includes collaborative studies with UC Davis and UC Riverside scientists to breed pest and disease resistant dry bean varieties that have both high yields and quality. Two new releases of garbanzo beans are expected this year. Additional projects focus on drought and heat tolerance in our warming world.
The new UC ANR Agronomy Research and Information Center website features the many agronomic crops grown in California, including beans. Resources available include current research work, cost of production studies, crop production guidelines, and a database of research supported by the California Dry Bean Advisory Board that goes back more than three decades. Stay tuned for additional resources, including online fertilization guidelines for dry beans, to help develop Farm Nutrient Management Plans, as well as the 2016 Integrated Pest Management (UC IPM) Guidelines for Dry Beans. (Click here for the current IPM guidelines)
Meanwhile, let us all join forces with the United Nations, UC ANR, and our state's Dry Bean Industry to raise the awareness of the benefits of pulses for a more sustainable world. This starts with adding more beans to our diet. Beans are packed with nutrients. They are high in protein, low in fat, and rich in fiber. They can lower cholesterol and help in the control of blood sugar and in managing diseases like diabetes, heart conditions and obesity.
Experiment. Prepare bean burritos often, use a variety of beans in your favorite chili recipe, try humus as a delicious vegetable dip, and garnish your salad with beans. The California Dry Bean Advisory Board website provides terrific bean recipes at http://www.calbeans.org. This we know: beans are pulses vital to our diets, just as our pulse rate is vital to monitoring our health.
Established in 1974, the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) is the only federal nutrition program that provides education and counseling to recipients who receive assistance to buy nutritious foods. Depending on the learning style and time restraints of the recipients, however, staying at the WIC center for training and counseling can be a barrier for participation.
The researchers, who are part of UC ANR's Nutrition Policy Institute (NPI), showed that lessons about the importance of eating a healthful breakfast everyday were as effective when presented in person as they were when the participant completed the class on a smart phone, tablet or computer.
“Access to the Internet has rapidly increased in the United States,” said Lauren Au, NPI assistant researcher and lead author of the research article. “To our knowledge, however, the effectiveness of online vs. traditional classes in delivering nutrition education in WIC has never before been studied in a randomized trial.”
The researchers selected breakfast as the lesson topic because it had not been taught before as part of WIC nutrition education even though there is ample evidence to show that regularly eating breakfast is associated with a higher quality diet and decreased risk for obesity.
During the online and classroom training, participants learned why skipping breakfast can lead to poorer health for children and adults and how WIC foods – such as fruit, vegetables, milk, and whole grain cereals– can be used to make healthy breakfasts. Each of the participants was asked to set personal goals for eating healthy breakfasts and making sure their children did as well.
Before the classes began, the participants took a pretest to gauge their knowledge on the topic, and immediately after the class, the test was administered again. Two to four months later, follow up assessments were made to determine whether the participants breakfast behavior had changed and whether they remembered important facts from the training.
“All the participants increased and retained knowledge about how much juice WIC recommends per day – no more than half a cup – and how much sugar per serving of cereal is recommended – no more than 6 grams,” Au said.
Au said the researchers were pleased to confirm that online education is an effective supplement to in-person training.
“Both education types have advantages and disadvantages,” she said. “There's group peer support in the in-person education, and that can be a very powerful motivator. WIC appointments can be faster with online education, which can provide more flexibility and convenience. Both of these education approaches are incredibly beneficial for promoting healthy dietary behavior in WIC participants.”
A six-minute interview with Au about the research project may be viewed online.
An initiative to maintain and enhance healthy families and communities is part of the UC Division of Agriculture and Natural Resources Strategic Vision 2025.
- Portion control: Thanksgiving is about choices. Think about which dishes you don't mind skipping, and plan to fill your plate only once. It's easy to get carried away going back for second and third helpings.
- Fruits: Get your serving of fruit with a fruit-based dessert. Baked apples, poached pears and fresh figs are a few festive options.
- Grains: Use whole grain or 100 percent whole wheat bread for a stuffing rich in fiber.
- Protein: Serve yourself 3 ounces of roasted turkey or a portion the size of your palm. Skip the fat by removing the skin on your turkey before eating it. Go easy on the gravy.
- Vegetables: Choose vegetable side dishes that include roasted or cooked vegetables, and skip the creamy sauces and added fat. Instead, season vegetables with fresh herbs to add flavor.
- Dairy: Try non-fat Greek yogurt as a healthier topping for side dishes than sour cream or butter.
- Don't forget to be active. After the holiday meal, go for a walk, bike ride or play football with the family.
Not sure what to do with your leftovers? Reinvent your Thanksgiving feast with these quick and easy one-sentence leftover recipes.
- Cranberry smoothies
Whirl cranberries with frozen low-fat yogurt and orange juice.
- Crunchy turkey salad
Toss cubed turkey with celery, apples, and light mayo with shredded spinach.
- Stuffing frittata
Mix stuffing with egg and cook thoroughly, pancake-style.
- Turkey berry wrap
Wrap sliced turkey, spread with cranberry sauce and shredded greens in a whole wheat tortilla.
Recipe source: www.eatright.org
Author: Melissa Tamargo