Ashley’s work and commitment to the field of hunger and environmental nutrition is broad and diverse. She serves as the Nutrition Services Coordinator for the Meals for Kids Intervention where she brought healthful meals to lowincome, at-risk populations in East and South Austin (Texas). As the Legislation & Public Policy Chair for the HEN dietetic practice group, she has worked tirelessly to educate HEN members on a variety of important public policy issues, such as: farm and food policy, the food system’s connection with nutritional health, Child Nutrition Reauthorization, the effect of industrial farming on the environment and food safety, conflicts of interest, country of origin labeling (COOL), and genetically engineered (GE) foods and crops.
To disseminate her message to a wide audience, Ashley has used a variety of venues including the HEN-listserv, the HEN DPG newsletter, her personal blog, and a joint blog with professor Parke Wilde, PhD at Tufts University.
“I’ve no doubt that the contributions that Ashley has already made in academia and in the field will gain her notoriety in the world of dietetics. I’m equally certain that down the road, Ashley will be leaving her mark on the future – one that will be a whole lot brighter for us all, because of her effort and devotion.”
-- Loretta Jaus, an Organic Valley Family of Farms dairy farmer
Showing posts with label american dietetic association. Show all posts
Showing posts with label american dietetic association. Show all posts
Monday, October 26, 2009
Colpaart earns award from American Dietetic Association
U.S. Food Policy contributor Ashley Colpaart this week received the 2009 Award of Excellence in Hunger and Environmental Nutrition, a dietetic practice group award from the American Dietetic Association.
Friday, September 04, 2009
ADA publishes benefits of organic talking points
In July, the American Journal of Clinical Nutrition (AJCN) published a meta-analysis on the nutritional quality of organic versus conventional food creating a stir in the media. (See our previous post) This month, the American Dietetic Association (ADA) has published a 'Hot Topic' which takes a more holistic approach to the benefits of organic food. According to ADA, 'Hot Topics' are "short, concise practice and science-based answers to current questions Registered Dietitians (RD) may receive."
The 'Hot Topic' was co-authored by Christine McCullum-Gomez, PhD, RD and Anne-Marie Scott PhD, RD of the Hunger and Environmental Nutrition (HEN) Dietetic Practice Group (DPG) of ADA. In their review they challenge the AJCN study for "not examining differences in contaminants (such as pesticide, herbicide or fungicide residues) or the possible environmental consequences of organic versus conventional production practices." Further, the authors claim there are benefits to organic beyond human nutrition.
The 'Hot Topic' was co-authored by Christine McCullum-Gomez, PhD, RD and Anne-Marie Scott PhD, RD of the Hunger and Environmental Nutrition (HEN) Dietetic Practice Group (DPG) of ADA. In their review they challenge the AJCN study for "not examining differences in contaminants (such as pesticide, herbicide or fungicide residues) or the possible environmental consequences of organic versus conventional production practices." Further, the authors claim there are benefits to organic beyond human nutrition.
When considering benefits and costs of organic versus conventional agricultural production, it is important to consider benefits and costs to consumers, farmers, communities and the environment. For example, current research in numerous areas is showing both short-and long-term benefits to our population and the planet with organic and other sustainable production systems. Documented environmental benefits of organic production systems include reduced nutrient pollution, improved soil organic matter, lower energy use, reduced pesticide residues in food and water and enhanced biodiversity.It is refreshing to see ADA taking this approach.
The challenge for our field (dietetics) is to understand exactly how foods and food products are grown and manufactured and the effects these methods may have on our personal health and the health of the global environment.Disclosure: I am a HEN member. HEN is currently one of the fastest growing DPG of the ADA. (phew..a lot of acronyms) Congratulations to all of the HEN members who worked hard to get this document written, reviewed and published.
Monday, June 08, 2009
Raw Foods Reviewed
An interest in raw food diets is sprouting up across the country (pun intended). Raw milk and almonds have been a topic of debate for regulators on the basis of food safety and freedom of choice on the part of 'raw foodists'. My interest in raw foods began in college and is fueled by health conscious friends that have embraced the diet. My recent review of Dr. Colin Campbell's China Study has me reexamining cultural diets.
The raw food diet is based on the principle that the cooking process strips vital nutrients from natural foods and that eating your food raw not only retains all the minerals and nutrients of fresh foods, but it makes it easier to digest and can help detoxify your system.
According to Cathy Wong at AltMedicine, the diet typically consists of unprocessed, preferably organic, whole foods such as: fresh fruits and vegetables, nuts, seeds, beans, grains, legumes, dried fruit, seaweed, unprocessed organic or natural foods, freshly juiced fruit and vegetables, purified water, and young coconut milk. At least 75% of food consumed should not be heated over 116 degrees F.
Specific preparation techniques aimed at making food more digestible and to add variety are: sprouting seeds, grains, and beans, juicing fruit and vegetables, soaking nuts and dried fruit, blending, and dehydrating food. Raw foodists have kitchen equipment consisting of a food dehydrator in place the microwave, a juicer, a blender or food processor, and seed sprouting containers.
Critics of the diet warn of nutrient deficiencies, specifically in calcium, iron, B12, protein and calories. They also say that the body produces the enzymes it needs to digest foods. Harvard anthropologist Richard Wrangham recently released his provocative new book, CATCHING FIRE: How Cooking Made Us Human, which was recently reviewed by the New York Times.
As an RD, I thought I'd hop over to eatright.org to see what the American Dietetic Association Public Relations Team had to say:
These properties are associated with a reduced risk of diseases such as heart disease, diabetes, and cancer. For example, a study by Koebnick et. al. published in the Journal of Nutrition found that consumption of a raw food diet lowered plasma total cholesterol and triglyceride concentrations; however, they also found increased levels of homocysteine and lowered HDL cholesterol. An observational study by Donaldson et. al. published in BMC Complementary and Alternative Medicine in 2001 found fibromyalgia syndrome improved using a mostly raw vegetarian diet. Since the literature is sparse, I recommend a some peer reviewed studies like this:
Simply Raw: Reversing Diabetes in 30 Days is an independent documentary film that chronicles six Americans with 'incurable' diabetes switching their diet and getting off insulin.
Maybe a complete raw food diet isn't ideal, but neither is the Standard American Diet (SAD) where "everything fits." A recent trip to the first raw food restaurant in Portland, Maine furthered my interest in the cuisine. GRO (Grassroots Organic) Juicebar/Cafe/Chocolatier was a rewarding meal that left me awestruck. The food was moderately priced, packed with flavor, and left me with a strange food high. We feasted on:
The restaurant also impressed me in the sustainability methods. The back room was sprouting much of its own food and an in house humidifier where they grew their own mushrooms. They were also composting, recycling, reusing and reducing their impact in a variety of ways. They only use local spring water that the employees fetch daily. The restaurant was donned with literature and books for customers to educate themselves on wondrous super foods as they waited for the friendly crew to loving prepare their meal. On the wall was the quote: "Food Sovereignty: the ability of any group of people to define, create and distribute their food and water independently."
Cross posted from Epicurean Ideal.
The raw food diet is based on the principle that the cooking process strips vital nutrients from natural foods and that eating your food raw not only retains all the minerals and nutrients of fresh foods, but it makes it easier to digest and can help detoxify your system.
According to Cathy Wong at AltMedicine, the diet typically consists of unprocessed, preferably organic, whole foods such as: fresh fruits and vegetables, nuts, seeds, beans, grains, legumes, dried fruit, seaweed, unprocessed organic or natural foods, freshly juiced fruit and vegetables, purified water, and young coconut milk. At least 75% of food consumed should not be heated over 116 degrees F.
Specific preparation techniques aimed at making food more digestible and to add variety are: sprouting seeds, grains, and beans, juicing fruit and vegetables, soaking nuts and dried fruit, blending, and dehydrating food. Raw foodists have kitchen equipment consisting of a food dehydrator in place the microwave, a juicer, a blender or food processor, and seed sprouting containers.
Critics of the diet warn of nutrient deficiencies, specifically in calcium, iron, B12, protein and calories. They also say that the body produces the enzymes it needs to digest foods. Harvard anthropologist Richard Wrangham recently released his provocative new book, CATCHING FIRE: How Cooking Made Us Human, which was recently reviewed by the New York Times.
As an RD, I thought I'd hop over to eatright.org to see what the American Dietetic Association Public Relations Team had to say:
The premise of the raw food diet is to cook foods below 160 degrees Fahrenheit to keep food enzymes intact so that the body can better absorb nutrients in the food. The problem with this theory is that the body already makes the enzymes needed to digest and absorb foods.The diet contains fewer trans fats and saturated fat than the typical Western diet. It is also low in sodium and high in potassium, magnesium, folate, fiber and health-promoting plant chemicals called phytochemicals.
The raw foods diet encourages you to eat fresh fruits and vegetables, which is a definite nutritional plus. But there are real food safety risks. The diet calls for eating a variety of sprouts, many of which grow in environments that can promote harmful bacterial growth. And cooking foods below 160 degrees Fahrenheit can lead to foodborne illness.
As with any diet, when evaluating the “raw foods” approach, ask questions. If you think “This sounds too good to be true,” it probably is.
These properties are associated with a reduced risk of diseases such as heart disease, diabetes, and cancer. For example, a study by Koebnick et. al. published in the Journal of Nutrition found that consumption of a raw food diet lowered plasma total cholesterol and triglyceride concentrations; however, they also found increased levels of homocysteine and lowered HDL cholesterol. An observational study by Donaldson et. al. published in BMC Complementary and Alternative Medicine in 2001 found fibromyalgia syndrome improved using a mostly raw vegetarian diet. Since the literature is sparse, I recommend a some peer reviewed studies like this:
Simply Raw: Reversing Diabetes in 30 Days is an independent documentary film that chronicles six Americans with 'incurable' diabetes switching their diet and getting off insulin.
Maybe a complete raw food diet isn't ideal, but neither is the Standard American Diet (SAD) where "everything fits." A recent trip to the first raw food restaurant in Portland, Maine furthered my interest in the cuisine. GRO (Grassroots Organic) Juicebar/Cafe/Chocolatier was a rewarding meal that left me awestruck. The food was moderately priced, packed with flavor, and left me with a strange food high. We feasted on:
- Sea Veggie Shitake Collard Rolls- Wilde Main sea-veggies, marinated shitakes, sprouts and choice veggies wrapped in a live collard green with almond-lime sauce and served with sesame-ginger dipping sauce
- Nori Dumplings- A creamy blend of cashew, pine nut, garlic and seasoning with shitake and spinach folded with love into a nori triangle and served with Tamari (glueten free) and Nama Shoyu (raw soy with gluten)
- Sesame Spicy Cold Noodles- Fresh Zucchini noodles tossed with crunchy vegetables and an awesome almond lime sauce
- Sin-Free Apple 3.14- A fresh and crisp apple pie with a cashew and brasil nut crust and topped with macademia sauce.
The restaurant also impressed me in the sustainability methods. The back room was sprouting much of its own food and an in house humidifier where they grew their own mushrooms. They were also composting, recycling, reusing and reducing their impact in a variety of ways. They only use local spring water that the employees fetch daily. The restaurant was donned with literature and books for customers to educate themselves on wondrous super foods as they waited for the friendly crew to loving prepare their meal. On the wall was the quote: "Food Sovereignty: the ability of any group of people to define, create and distribute their food and water independently."
Cross posted from Epicurean Ideal.
Tuesday, March 10, 2009
Dietitians working in food policy, the new frontier
In conjunction with Registered Dietitian (RD) Day, U.S. Food Policy is participating in an RD Blog Fest on behalf of National Nutrition Month. Check back periodically as other dietitian’s blogs will be linked throughout the day.
As a RD mastering in Food Policy and Applied Nutrition, I see now more then ever as the time for RD’s to fully embrace the world of policy as an agent for change. A short trip down memory lane shows us the causal story of how our food system and societal health got where it is today, all through policy. As the ‘food and nutrition professionals,’ it is imperative that dietitians understand how food is grown, why certain foods are grown, and how these policies are contributing to the very disease we are attempting to rebuke.
In 1973, Secretary of Agriculture Earl Butz, encouraged farmers to "get big or get out," as he urged farmers to plant commodity crops like corn "from fencerow to fencerow." These policy shifts coincided with the rise of major agribusiness corporations, and the declining financial stability of the small family farm. Evidence shows that while the present capital and technology-intensive farming systems are productive and able to produce cheap food, they also bring a variety of economic, environmental, and social problems.
Industrial farms are subsidized by commodity payments (your tax money) and are contributing to environmental degradation through: bi-cropping (corn and soy), heavy use of pesticides, inefficient use of increasingly scarce water, depletion and erosion of soil, difficulty recycling nutrients and destruction of biodiversity. Recent research has also shown a decrease in nutrient values in fruits and vegetables over the last 30 years. This alone is great reason for RD’s to be the leading soil advocates.
What is infuriating is that the food that is being subsidized and grown throughout the Midwest is not really food at all, in that it is not fit for human consumption. It is an input and it must be processed, which leads us another problem: processed food. Almost every product you find in the center aisles of the grocery store is made from corn and soy. From steaks to chicken nuggets, condiments, juices, frozen entrees, pastries, etc., are ultimately derived from corn, either as high fructose corn syrup or from the corn-based animal feed that is being fed to animals. The animals confined to the industrial food system are also not supposed to eat this corn. Cows are ruminant animals and are suppose to eat grass. This is like trying to make a patient with Celiac’s Disease eat a diet of wheat gluten. The cows, like the patient would, get sick with a condition called acidosis which causes one of their four stomachs to inflate, ultimately causing suffocation. To combat this problem, the industrialized food system provides animals living in CAFO’s (Confined Animal Feeding Operations) with a low dose of antibiotics. Presently, 80% of the antibiotics in the US are used non-therapeutically in animals being grown for consumption.
Those working in the community and clinical dietetics and with at-risk populations see the ramifications of these policies every day. The American people, especially low-income populations, are sick. Both corn-fed beef and high-fructose corn syrup contribute to the obesity epidemic in the United States. Those working on obesity know that behavior change alone is not working. Patients are stricken by a federal policy that makes cheap food possible. While American’s spend a smaller fraction of their budget (about 11%) on food compared to any other industrialized nation, the cheap food is catching up to us on the other end: our health care costs, or what I call, “sick care.” Another issue for those working in the area of hunger and food security is our dependency on petroleum inputs to grow food.
With a new administration and a new secretary of agriculture, now is a great time for RD’s to join in the political process that is entrenched in our food. In order for your representatives to begin to change these archaic policies, they must first know that there is political will. Dietitian’s can be the story-tellers and the educators for their policy makers, communities and clients. As the nation's food and nutrition experts, registered dietitians are committed to improving the health of their patients and community. Registered Dietitian Day commemorates the dedication of RDs as advocates for advancing the nutritional status of Americans and people around the world. There is no better place to an RD to start, then in policy.
What could an RD do to learn more?
Beyond Prenatals - Food vs. Supplements and Real Advice vs. Fake Advice
Annette Colby - No More Diets! A Registered Dietitian Shares 9 Secrets to Real and Lasting Weight Loss
Diana Dyer - There and Back Again: Celebration of National Dietitian Day 2009
Marjorie Geiser - RD Showcase for National Registered Dietitian Day - What we do
Cheryl Harris - Me, a Gluten Free RD!
Marilyn Jess - National Registered Dietitian Day--RD Blogfest
Julie Lanford - Antioxidants for Cancer Prevention
Renata Mangrum - What I'm doing as I grow up...
Liz Marr - Fruits and Veggies for Registered Dietian Day: Two Poems
Meal Makeover Moms' Kitchen - Family Nutrition ... It's our "Beat"
Jill Nussinow - The Registered Dietitian Lens I Look Through
Wendy Jo Petersen - March 11 is our day to shine!
Diane Preves - Registered Dietitians and the White House Forum on Health Reform
Andy Sarjahani - Dr. Seuss Tribute continued: Green Eggs and Ham and a Sustainable Food System
Rebecca Scritchfield - Big Tips from a "Big Loser"
Anthony Sepe - RD Showcase: Registered Dietitian Day, March 11, 2009
Kathy Shattler - RD Showcase for Nutri-Care Consultation
UNL-Extension, Douglas/Sarpy County - Nutrition Know How - Making Your Life Easier
Monika Woolsey - Dietitians--Can't Do PCOS Without Them!
Monika Woolsey - In Honor of National Registered Dietitian Day
Jen Zingaro - My life as a Registered Dietitian
As a RD mastering in Food Policy and Applied Nutrition, I see now more then ever as the time for RD’s to fully embrace the world of policy as an agent for change. A short trip down memory lane shows us the causal story of how our food system and societal health got where it is today, all through policy. As the ‘food and nutrition professionals,’ it is imperative that dietitians understand how food is grown, why certain foods are grown, and how these policies are contributing to the very disease we are attempting to rebuke.
In 1973, Secretary of Agriculture Earl Butz, encouraged farmers to "get big or get out," as he urged farmers to plant commodity crops like corn "from fencerow to fencerow." These policy shifts coincided with the rise of major agribusiness corporations, and the declining financial stability of the small family farm. Evidence shows that while the present capital and technology-intensive farming systems are productive and able to produce cheap food, they also bring a variety of economic, environmental, and social problems.
Industrial farms are subsidized by commodity payments (your tax money) and are contributing to environmental degradation through: bi-cropping (corn and soy), heavy use of pesticides, inefficient use of increasingly scarce water, depletion and erosion of soil, difficulty recycling nutrients and destruction of biodiversity. Recent research has also shown a decrease in nutrient values in fruits and vegetables over the last 30 years. This alone is great reason for RD’s to be the leading soil advocates.
What is infuriating is that the food that is being subsidized and grown throughout the Midwest is not really food at all, in that it is not fit for human consumption. It is an input and it must be processed, which leads us another problem: processed food. Almost every product you find in the center aisles of the grocery store is made from corn and soy. From steaks to chicken nuggets, condiments, juices, frozen entrees, pastries, etc., are ultimately derived from corn, either as high fructose corn syrup or from the corn-based animal feed that is being fed to animals. The animals confined to the industrial food system are also not supposed to eat this corn. Cows are ruminant animals and are suppose to eat grass. This is like trying to make a patient with Celiac’s Disease eat a diet of wheat gluten. The cows, like the patient would, get sick with a condition called acidosis which causes one of their four stomachs to inflate, ultimately causing suffocation. To combat this problem, the industrialized food system provides animals living in CAFO’s (Confined Animal Feeding Operations) with a low dose of antibiotics. Presently, 80% of the antibiotics in the US are used non-therapeutically in animals being grown for consumption.
Those working in the community and clinical dietetics and with at-risk populations see the ramifications of these policies every day. The American people, especially low-income populations, are sick. Both corn-fed beef and high-fructose corn syrup contribute to the obesity epidemic in the United States. Those working on obesity know that behavior change alone is not working. Patients are stricken by a federal policy that makes cheap food possible. While American’s spend a smaller fraction of their budget (about 11%) on food compared to any other industrialized nation, the cheap food is catching up to us on the other end: our health care costs, or what I call, “sick care.” Another issue for those working in the area of hunger and food security is our dependency on petroleum inputs to grow food.
With a new administration and a new secretary of agriculture, now is a great time for RD’s to join in the political process that is entrenched in our food. In order for your representatives to begin to change these archaic policies, they must first know that there is political will. Dietitian’s can be the story-tellers and the educators for their policy makers, communities and clients. As the nation's food and nutrition experts, registered dietitians are committed to improving the health of their patients and community. Registered Dietitian Day commemorates the dedication of RDs as advocates for advancing the nutritional status of Americans and people around the world. There is no better place to an RD to start, then in policy.
What could an RD do to learn more?
- Join one of American Dietetic Association(ADA)’s fastest growing Dietetic Practice Groups: Hunger and Environmental Nutrition (HEN)
- Read my personal blog Epicurean Ideal
- Learn about the Farm Bill and how RD’s can help make it a “Food Bill"
- Join a food policy council in your community
- Participate in the 2009 Child Nutrition Reauthorization legislation
- Watch the Food Lobby Goes to School (about school lunch and industry lobbyists)
- Learn about the American Dietetic Association’s priority areas and encourage them to make an ecological, preventative sustainable approach to food systems and nutrition
- Check out Angie Tagtow's “Good Food Guide for RD's”
- Watch the movie King Corn
Beyond Prenatals - Food vs. Supplements and Real Advice vs. Fake Advice
Annette Colby - No More Diets! A Registered Dietitian Shares 9 Secrets to Real and Lasting Weight Loss
Diana Dyer - There and Back Again: Celebration of National Dietitian Day 2009
Marjorie Geiser - RD Showcase for National Registered Dietitian Day - What we do
Cheryl Harris - Me, a Gluten Free RD!
Marilyn Jess - National Registered Dietitian Day--RD Blogfest
Julie Lanford - Antioxidants for Cancer Prevention
Renata Mangrum - What I'm doing as I grow up...
Liz Marr - Fruits and Veggies for Registered Dietian Day: Two Poems
Meal Makeover Moms' Kitchen - Family Nutrition ... It's our "Beat"
Jill Nussinow - The Registered Dietitian Lens I Look Through
Wendy Jo Petersen - March 11 is our day to shine!
Diane Preves - Registered Dietitians and the White House Forum on Health Reform
Andy Sarjahani - Dr. Seuss Tribute continued: Green Eggs and Ham and a Sustainable Food System
Rebecca Scritchfield - Big Tips from a "Big Loser"
Anthony Sepe - RD Showcase: Registered Dietitian Day, March 11, 2009
Kathy Shattler - RD Showcase for Nutri-Care Consultation
UNL-Extension, Douglas/Sarpy County - Nutrition Know How - Making Your Life Easier
Monika Woolsey - Dietitians--Can't Do PCOS Without Them!
Monika Woolsey - In Honor of National Registered Dietitian Day
Jen Zingaro - My life as a Registered Dietitian
Sunday, November 23, 2008
ADA: National Food and Nutrition Conference
At the end of October 10,000 Registered Dietitians gathered in Chicago for the National Food and Nutrition Conference and Expo. The conference revealed movements in dietetics and educational sessions discussing the latest field research.
As a dietitian, I am grateful for the opportunity to meet up with old friends, network and hear the latest in the nutrition world. I am happy to see a movement in dietetics that seems to be taking a more holistic approach to the field, and the dietitians role in hunger and environmental nutrition.
As you can image, there is no shortage of food products in the Expo center. Why would industry want to exhibit at FNCE? According to the ADA website: to increase access, visibility and time and money.
Here is an example of the one from Frito Lay:
The highlight of the conference for me was Organic Valley Farm Tour, Elkhorn, Wisconsin sponsored by Organic Valley in conjunction with the Hunger and Environmental Nutrition Dietetic Practice Group. A fabulous, day-long organic farm tour with a host of activities, including a milking parlor and milk house tour and demonstration; a pasture tour and discussion about organic grazing systems; a visit with Dr. Paul Dettloff, Organic Valley staff veterinarian, about herd health and animal well-being; and discussions about the current research and health benefits of organic foods. Lunch was provided on the farm followed by a cooking demonstration by Chef Monique Hooker, author of Cooking with the Seasons.
Some of the topics of the sessions I attended were: Food Access & Community Partnerships - Steps to Reducing Health Disparities, Food or Fuel: The Economic Facts , and the session: The Science of Organics: Nourishing the Land, Animals and People, was co-presented with Helen Costello MS, RD, LD, who currently works at the New Hampshire Food Bank and a former Friedman School graduate, was standing room only.
Food (and Water) For Thought Film Feastival, was a special event Co-hosted by HEN DPG & American Overseas Dietetic Association (AODA) at the Chicago Cultural Center. We viewed films on water conservation, water access, and global food security. After the films, a discussion with expert panelists including one of the filmmakers about how these issues affect our planet, our nation, and our communities.
Attending the session Sustainable Food Systems: Opportunities for Dietitians by speakers: Angie Tagtow, MS, RD, LD Environmental Nutrition Solutions and Alison Harmon PhD, RD, LN Montana State University was pivotal for me as a dietitian. I was pleased to see the room, young and old, captivated by the session. It is refreshing to me to see dietitians interested in how their food system is so connected to health and how excited they are to be exploring solutions.
As a dietitian, I am grateful for the opportunity to meet up with old friends, network and hear the latest in the nutrition world. I am happy to see a movement in dietetics that seems to be taking a more holistic approach to the field, and the dietitians role in hunger and environmental nutrition.
As you can image, there is no shortage of food products in the Expo center. Why would industry want to exhibit at FNCE? According to the ADA website: to increase access, visibility and time and money.
THE FOOD & NUTRITION CONFERENCE & EXPO (FNCE) gives you the most cost-effective way to meet face-to-face with thousands of qualified foodservice, nutrition and healthcare decision makers. You’ll develop solid new business leads while building on existing relationships.Every sector of the food industry is represented at over 2200 booths: beverages, supplements, snack foods, 'functional foods', meal bars, as well as trade groups: The Almond Board of California, Peanut Institute, National Cattleman's Beef Association, National Dairy Council, National Chicken Council, even the National Beer Wholesalers Association. Dietitians can be seen ravenously filling their "eco friendly bags" with free samples of protein chews, appetite suppressant pills, gluten free snack foods, pastas, sweeteners, bakery products, cereals.....you get the picture, as well as nutrition information pamphlets and handouts that can be used to educate RD's clients.
Here is an example of the one from Frito Lay:
The highlight of the conference for me was Organic Valley Farm Tour, Elkhorn, Wisconsin sponsored by Organic Valley in conjunction with the Hunger and Environmental Nutrition Dietetic Practice Group. A fabulous, day-long organic farm tour with a host of activities, including a milking parlor and milk house tour and demonstration; a pasture tour and discussion about organic grazing systems; a visit with Dr. Paul Dettloff, Organic Valley staff veterinarian, about herd health and animal well-being; and discussions about the current research and health benefits of organic foods. Lunch was provided on the farm followed by a cooking demonstration by Chef Monique Hooker, author of Cooking with the Seasons.
Some of the topics of the sessions I attended were: Food Access & Community Partnerships - Steps to Reducing Health Disparities, Food or Fuel: The Economic Facts , and the session: The Science of Organics: Nourishing the Land, Animals and People, was co-presented with Helen Costello MS, RD, LD, who currently works at the New Hampshire Food Bank and a former Friedman School graduate, was standing room only.
Food (and Water) For Thought Film Feastival, was a special event Co-hosted by HEN DPG & American Overseas Dietetic Association (AODA) at the Chicago Cultural Center. We viewed films on water conservation, water access, and global food security. After the films, a discussion with expert panelists including one of the filmmakers about how these issues affect our planet, our nation, and our communities.
Attending the session Sustainable Food Systems: Opportunities for Dietitians by speakers: Angie Tagtow, MS, RD, LD Environmental Nutrition Solutions and Alison Harmon PhD, RD, LN Montana State University was pivotal for me as a dietitian. I was pleased to see the room, young and old, captivated by the session. It is refreshing to me to see dietitians interested in how their food system is so connected to health and how excited they are to be exploring solutions.
Sunday, November 09, 2008
ADA, Dietitians, Corporate Sponsorship & HFCS
Some developments this year in the debate over high-fructose corn syrup: December 14, 2007: assistant editor at In These Times, Jacob Wheeler wrote an article called Corporate Potluck: Dietitians and their company sponsors make strange buffet fellows which highlighted the corporate industry partners attending the American Dietetic Association's 2007 Food and Nutrition Conference(FNCE). March 1, 2008: American Dietetic Association Welcomes The Coca-Cola Company as an ADA
The program provides Partners a national platform viaADA
This year at the American Dietetic Association Food and Nutrition Conference in Chicago, The Corn Refiners Association had an exhibit that included information about "the many ways corn based ingredients are contributing to great-tasting food and beverage choices and to innovations that enhance nutrition and help reduce calories and fat."
I guess the question is, who is supposed to be teaching who about nutrition?
The program provides Partners a national platform via
Respected ADA colleagues: as long as your organization partners with makers of food and beverage products, its opinions about diet and health will never be believed independent (translation: based on science not politics) and neither will yours.Furthermore, an interview with Amy Goodman of Democracy Now!, the author of The Omnivore's Dilemma: A Natural History or Four Meals and more recently In Defense of Food, An Eaters Manifesto, Micheal Pollan had this to say:
Well, nutrition science is very compromised by industry. Organizations like the American Dietetic Association take sponsorship from companies who are eager to find -- you know, be able to make health claims.Soon the Corn Refiners Association launched a PR campaign that took Dietitians along with them with a full page ad in the Washington Post: "Registered Dietitians agree that HFCS is the same as table sugar and can be enjoyed in moderation."
This year at the American Dietetic Association Food and Nutrition Conference in Chicago, The Corn Refiners Association had an exhibit that included information about "the many ways corn based ingredients are contributing to great-tasting food and beverage choices and to innovations that enhance nutrition and help reduce calories and fat."
I guess the question is, who is supposed to be teaching who about nutrition?
Wednesday, September 05, 2007
Hentges leaves USDA for ILSI's North American branch
Nutrition Today (no free link) this month reports that Eric Hentges, formerly head of the USDA's Center for Nutrition Policy and Promotion, the federal government center that oversees the Dietary Guidelines, has a new executive position with the International Life Sciences Institute (ILSI), an important scientific institute for the field of nutrition.
Eric Hentges, PhD, is the new executive director of the North American branch of the International Life Sciences Institute (North America). In this capacity, Dr Hentges will work closely with International Life Sciences Institute North America members, trustees, science advisors, and staff to enhance the organization programs and the impact of its scientific output. He brings over 25 years of experience in nutrition education, research, planning, and administration to the job. Since 2003, he has been the executive director of the US Department of Agriculture's Center for Nutrition Policy and Promotion, which is well known for its Dietary Guidelines for Americans and the Food Guidance System. Dr Hentges holds degrees from Iowa State University, Auburn University, and Oklahoma University. He and Susan Borra, vice president of the International Food Information Council Foundation and a past president of the American Dietetic Association, were married in early July. Congratulations, Eric! And best wishes to the Nutrition Couple of the Year!In addition to the experience mentioned in Nutrition Today's news brief, Hentges was previously a vice president of the National Pork Board, the semi-governmental USDA-sponsored board that funds advertising with the slogan "Pork. The Other White Meat" (see previous posts, and this one about the Other White Meat campaign).
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