Summing it all up...

In today's fast paced society, families have a tendency to depend on what is convenient for nourishment.  What they fail to realize; however, is the detrimental affects these convenience foods have on our bodies.  The intention of this blog was to educate readers on eating healthy, economically, and living a healthy lifestyle.  It was also designed to provide basic, research based information that could be interpreted by all and utilized in a manner to change eating habits.

Though nutrition practices can be controversial, depending on one's belief, values, and culture, utilizing the basic principles of the United States Department of Agriculture (USDA) and the MyPlate concept will enable families to make a change in the diets.  These guiding principles, shown below, focus on eating healthy and moving more....two practices which we all need to embrace more often.

Genetically Modified Foods.....Consumer Concerns and Answers

It is estimated that approximately 70 percent of processed foods contain at least one genetically modified ingredient (University of Utah, n.d.).  Genetically modified organisms (GMOs) are defined as organisms which have been genetically altered in a way not occurring in nature; foods produced from or that include GMOs are referred to as GM foods (World Health Organization [WHO], n.d.).  Although GMOs are designed to improve crop protection, which has the potential to lower food cost and increase nutritional value, they still remain controversial. 

The majority of GM foods, which include corn, canola, soybean, and cotton, are utilized to make ingredients destined for food products.  These include cornstarch, corn syrup, cottonseed oil, canola oil, and soybean products (U.S. Food and Drug Administration, 2014).  The fact that these GM foods are consumed by humans creates controversy regarding the safety of these GMOs and the GM foods produced.  According to the WHO (n.d.), opponents of GM foods cite three reasons for concern.

Allergenicity – opponents claim that allergic reactions are increased through GM foods; however, WHO (n.d.), along with Food and Agriculture Organization of the United Nations research, has found no allergic effects related to current GM foods marketed for human consumption. 

Gene Transfer – many feel these modified genes may have adverse effects on human health, especially within cells and the gastrointestinal track.  According to WHO (n.d.), no harmful gene transfer or adverse effects have been identified or related to GM foods. 

 Outcrossing – out-crossing occurs when the genes from the GM plants migrate into conventional crops or related species in the wild (WHO, n.d.).  To address this concern, several countries have adopted strategies to reduce mixing of GM products intended for animal consumption with those products intended only for human consumption (WHO, n.d.). 

Although the U.S. currently has no laws requiring companies to label products that contain GM ingredients, consumers must realize that GM foods undergo testing that is often more stringent than that for traditional foods (WHO, n.d.).  Furthermore, any genetically engineered plants that are intended to be grown in the US must be evaluated through a FDA process and questions concerning safety must be resolved prior to products containing the plants being marketed (FDA, 2014). 

Future predictions are more GMOs and GM foods will be developed for use in products consumed by humans. These crops and foods are designed to help meet the need for feeding the growing global population more effectively, economically, and nutritiously.  Consumers must become more informed and educated about the use of GMOs and GM foods in order to make responsible and personal decisions in regards to their consumption of these foods.

References

United States Food and Drug Administration (2014).  Questions and answers on foods from genetically engineered plants.  Retrieved from http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm

University of Utah Health Sciences (n.d.).  Genetically modified foods. Retrieved from http://learn.genetics.utah.edu/content/science/gmfoods/

World Health Organization (n.d.).  Frequently asked question on genetically modified foods.  Retrieved from http://www.who.int/foodsafety/areas_work/food-technology/faq-genetically-modified-food/en/#

Would You Like Fries with That?

 

 

Below is the excerpt from my lesson plan...Would you Like Fries with That?  Although this lesson was newly developed for this class, I have presented similar lesson in my twenty years as an educator; however, I think I was more nervous about this one than any others!  As an educator, I am still nervous in front of crowds.  This is normal and I believe forces me to look at my preparedness, professionalism, and message to insure that I am delivering information that is going to be accepted and correct.  Delivering a lesson among peers is the hardest of all (except the two times in my career when my momma was in the audience).  Delivering this lesson in a class of highly educated peers made it even more difficult!  

 

 

As I watched my delivery, I found that I needed to do a better job introducing myself, articulate my words more clearly, and slow down to insure those with learning difficulties understand my message.  As someone who has both a Bachelors and Masters degree in education, I am also one that over plans (we were taught to do that so we have plenty of material); therefore I often find myself rushing to get through everything I have in the lesson plan.  I am a firm believer in addressing various learning styles in presentations so I try to always remember what those are and incorporate visual, auditory, tactile, and experiential when possible.

 

I hope you enjoyed my presentation in class and hope you enjoy the video below.



 

Eating Healthy…..Where does it All Begin?

Low carbohydrate.  High Protein.  South Beach. Mediterranean. The Zone.  Atkins.  Paleo. Volumetrics.  Raw Food.  Macrobiotic.

Do these words look familiar?  For many, these “diets” offer fast weight loss, but are they safe?  Are they feasible?  Are they sustainable?  Where does one really begin to know how to eat healthier? 

Eating healthy begins with knowing what healthy eating is.  To be successful at sustained weight loss and weight management, one must realize that “diets” do not work.  Instead, lifestyle changes must occur that directly target eating habits and nutrition decisions.  The United States Department of Agriculture [USDA] (2010) formulates the Dietary Guidelines for Americans approximately every five years.  These guidelines promote two main concepts:

·         Maintain calorie balance over time to achieve and sustain a healthy weight.

·         Focus on consuming nutrient-dense foods and beverages.

The first concept of sustained caloric balance is designed to promote maintaining a healthy weight by consuming only the necessary calories from healthy foods that meet basic health needs (USDA, 2010).  Additionally, this structure is designed to curb obesity and overweight in order to improve health and decrease the risk for chronic disease (USDA, 2010).

USDA’s promotion of consumption of nutrient dense foods and beverages aims to decrease the consumption of foods high in sodium, fats, added sugars, and refined grains (USDA, 2010).  Furthermore, this concept encourages replacing these unhealthy choices with foods rich in nutrients such as vitamins, minerals, fiber, and complex carbohydrates.  This concept also encourages the consumer to meet nutrient needs through nutrient-dense foods and relying less on nutrient supplements; however, in certain dietary cases, such as vegetarian diets, supplements may still be necessary (USDA, 2010). 

The Dietary Guidelines also offer key recommendations which are designed for the consumer to understand and utilize on a daily basis.  Employing these healthy eating habits can help the consumer begin and maintain positive eating habits for a lifetime.  The recommendations include:

·         Build a healthy plate.  A healthy plate should follow the USDA MyPlate suggested profile.  Utilizing a nine-inch plate, one should fill that plate with one-half of fruits and vegetables; low-fat or skim dairy products; whole grains; and lean proteins (USDA, n.d.). 

·         Cut back on foods high in solid fats, added sugars, and salt

·         Eat the right amount of calories for you

·         Be physically active your way.  USDA and other research suggests that being physically active 60 minutes daily will help curb overweight and obesity, while increasing heart health.  Physically activity should be enjoyable and varied for increased health. 

Although these recommendations may seem simple when viewed, many Americans have a difficult time changing behaviors related to these recommendations.  The important thing to remember is that change must occur in small steps in order for long-term success to happen.  This means one should start making a simple change related to the recommendations and add minor changes each week until healthy eating becomes a reality and a healthy lifestyle becomes permanent!

References

United States Department of Agriculture (2010, December).  Dietary guidelines for Americans 2010.  Retrieved from http://www.cnpp.usda.gov/sites/default/files/dietary_guidelines_for_americans/PolicyDoc.pdf

United States Department of Agriculture (n.d.).  Home page.  Retrieved from http://www.choosemyplate.gov/index.html

Healthy Lunchbox Challenge Radio PSA script

Use:  Immediate:  TFN

Time:  30 seconds

Agency:  Texas A&M AgriLife Extension Service

Title:  The Healthy Lunchbox Challenge

Want your kids to live longer?  Do you want to live longer?  Research shows that healthy lunches lead to healthier lives! 

Summer time means no school, but it also means weight gain for kids and adults.  Try packing lunches that are bursting with nutrition!  Include fresh fruits, vegetables, whole grains, and water to solve the hunger dilemma and to balance nutrition. Remember to also find time for physical activity the entire family will enjoy! 

Make tasty, healthy foods part of your daily diet.  Take the Healthy Lunchbox Challenge today!

###

References

Tilley, F., Weaver, R. G., Beets, M. W., Turner-McGrievy, G. (2014). Healthy eating in summer day camps: The healthy lunchbox challenge. Journal of Nutrition Education and Behavior, 46(2), 134-141. doi:10.1016/j.jneb.2013.11.008

Welcome to You Are What You Eat...Facts versus Myths of Healthy Eating!  My name is Julie Gardner and I am a second year doctoral student at Texas Woman's University.  I have a passion for learning and teaching others about healthy eating.  This blog is devoted to identifying facts and dispelling myths about healthy eating, food in general, the food industry, and nutrition.  We will also discover if you really are what you eat! Follow-me for the next few weeks as we discover the role healthy eating plays in our society and our lives.