Do your students take note of the calorie counts on restaurant menus or menu boards?  Might be an interesting polling or discussion board question - and can generate some good dialog.   If students say no, they are among the almost 70% of people who don't pay much attention to these "numbers". And that might not be a bad thing!  In the US, restaurant chains of certain sizes are required by law to post calorie content of menu items. Instituted in 2018, research since has found that calorie info on menus doesn't seem to have much influence on what most people actually order or on the overall quality of their diets. Intended to aid people in making healthier choices and battle the obesity epidemic, calorie information alone doesn't reflect nutritional quality or overall healthfulness of menu items. Much more important considerations.  Menu labeling is addressed in Chapter 2 (Healthy Diets) in Nutrition for a Changing World.  And for some, a focus on calories can have detrimental effects on risk for or impact upon disordered eating.  This may be particularly relevant in the college age population.  In fact, over a decade ago a large university posted calorie counts with food items in their cafeteria - only to quickly take down this misguided endeavor.  Also, few people have an understanding of the context of the calorie listings within their overall energy needs. Personally, I would prefer if these counts were available in a less "in your face" format - online or even in a separate brochure that also included information about vitamins, minerals, fiber, and the like.  Interesting read here:  https://www.eatingwell.com/article/8057955/calorie-counts-menus-healthier-choices-research/ ... View more

As I've shared in previous posts, an early assignment in my intro nutrition courses is for students to submit one nutrition or diet related question they'd like addressed during the semester.   I now have thousands of these questions from over 20 years of teaching!   They often reflect core topics, but also include trending "diets" and nutrition topics in news and social media.  So, have you heard of the cottage cheese and mustard “diet”?   My grad school daughter recently asked me if I had tried this combo with veggies and chicken sausage.   I’m not on TikTok so this was new to me.  Here's an easy read that outlines some pros and cons of this trending approach https://www.health.com/cottage-cheese-mustard-diet-tiktok-7558720  But apparently the “influencer” who introduced this trend has over 250 million views on her posts.   My daughter sent me a photo of her own packed lunch that did indeed include cottage cheese, mustard, an assortment of beautifully arranged fresh veggies, and a chicken sausage…. This isn’t inherently “bad” (I don’t like that word!) but this approach as a staple is no magic bullet.   Cottage cheese can be a great choice among many other varied and balanced food choices throughout the day https://health.clevelandclinic.org/cottage-cheese-benefits/   – and mustard is a low calorie, flavorful, and inexpensive “dip” – and love all the veggies.   Chicken sausage can be lower in saturated fat and calories than pork-based sausage, but not by much – and is relatively high in sodium.   So, encourage students to aim for moderation and good sense in building a healthy eating pattern around a wide assortment of food.   ... View more

Several years ago I was thrilled to have students inquire about ways they could continue to tap into evidence-based, current nutrition news and hot topics after the semester ended.   While I shared credible nutrition news links, I also decided to set up my own educational Facebook page to post not only links to media stories, but provide a bit of context, relevance, and clarification from my own perspective and experience - and to invite students, colleagues, family, and friends to follow.   I'd love you to check out Jamie Pope Nutrition Prof!   Might find some media stories - along with medical/scientific articles to share with your students in class or in your own social media - or info for your own nutrition questions.   I would usually have a relevant media story showing on the screen as students walked into class and then open class with a brief discussion of the science behind the headline as pertained to that day's focus.   Or for online classes I would include as part of an announcement or have as screen share as students joined an online meeting.  A critical outcome of a nutrition course -  or any course really - is to be able to evaluate social and news media stories through a scientific lens.  Would also appreciate any ideas for posts or feedback.   Best!  Jamie Pope jpopenutrition@gmail.com or jamie.pope@vanderbilt.edu  ... View more

Reduce risk of early death by eating more plants? The evidence continues to mount in support of a plant-forward eating style for health and longevity. In another study released this month in the Journal of the American Medical Association, researchers asked the question “Is there an association between Dietary Guidelines for Americans (DGA) recommended dietary patterns with total and cause-specific mortality?” Results indicated that greater adherence to any of four plant-forward eating plans reduced risk of early death (reported to be by as much as 20%) and death from several chronic diseases. https://pubmed.ncbi.nlm.nih.gov/36622660/ As one of the largest and longest running cohort studies, the research included over 75,000 women and over 44,000 men with data collected over an almost 40-year span. The four eating plans included the Mediterranean diet (no surprise!) along with the DASH diet (see my previous post), semi-vegetarian (think plant-based Flexitarian), and a healthful plant-based diet, that minimizes animal foods and alcohol. All four plans focused on more whole grains, vegetables, fruits, nuts, beans, and legumes – and all align with the DGA. Researchers said that the study suggests that there is no one “diet” and that people can create their own eating plans based on food preferences, culture, and health concerns. https://www.cnn.com/.../live-longer-diet-wellness/index.html Read more about diet's role in longevity and disease risk reduction in Spotlight G Nutrition and the Aging Adult in Nutrition for a Changing World!     ... View more

How can you separate fact from fiction when it comes to what you read and hear? A primary goal of my nutrition courses over the years was to equip students with skills and insights to shift through the abundance of diet and nutrition advice and claims in news headlines, social media, product advertisements and labels, and online websites.  This was accomplished by evaluating media stories in class and through projects with scientific evidence and peer reviewed studies.  Always consider the source and if there is credible evidence to back up claims - not just testimonies and opinions from practitioners and individuals. Nutrition is a science not an opinion. One credible source of peer-reviewed, evidence based information is the International Food and Information Council. Here's an excellent article from their information hub, Food Insight, with tips on navigating nutrition info in the media and marketplace. Check out other topics and research while you are there https://foodinsight.org/navigating-science-in-the-media/!  #nutrition #FoodInsight #Research  ... View more

How would you define healthy? I had an in-class participation where groups of students would envision themselves as an FDA subcommittee proposing a definition of healthy - led to great discussions and recognition of the many caveats to consider. This week the FDA proposed updated criteria for when foods can be labeled with the nutrient content claim “healthy” on their packaging. This proposed rule would align the definition of the “healthy” claim with current nutrition science, the updated Nutrition Facts label and the current Dietary Guidelines for Americans. Since more than 80% of people in the U.S. aren’t eating enough vegetables, fruit and dairy. The proposed criteria would require a food to provide a "food group equivalent" from one of these groups. And because most people consume too much added sugars, saturated fat and sodium, the new criteria would add limits on saturated fat (not total fat), sodium, and for the first time, added sugars. "The proposed rule is part of the agency’s ongoing commitment to helping consumers improve nutrition and dietary patterns to help reduce the burden of chronic disease and advance health equity. Under the proposed definition for the updated “healthy” claim, which is based on current nutrition science, more foods that are part of a healthy dietary pattern and recommended by the Dietary Guidelines would be eligible to use the claim on their labeling, including nuts and seeds, higher fat fish (such as salmon), certain oils and water. “  https://www.fda.gov/news-events/press-announcements/fda-proposes-updated-definition-healthy-claim-food-packages-help-improve-diet-reduce-chronic-disease ... View more

How do you feel about a warning symbol on the front of packaged foods alerting you to higher amounts of nutrients linked to chronic disease risk? In the US, we often see label statements and claims on the front of packages as to what “positive” nutrient a food might contain (fiber, omega-3, vitamin D, etc.) or what a food might not contain (gluten, GMOs, added sugars, etc.) – but in terms of amounts consumers must pick up a product and take a look (and try to decipher) at the Nutrition Facts Panel. Earlier this month, Canada instituted new food policy that requires packaged foods that contain more than 15% of the Daily Value for saturated fat, added sugars, and sodium to include a standardized warning on the front of the package. https://www.canada.ca/en/health-canada/news/2022/06/front-of-package-nutrition-labelling.html I admit, while I applaud the intent as we do overconsume these chronic disease promoting constituents, I am mixed about fostering a “good” “bad” approach to food choice – and how some consumers and manufacturers alike will respond. I often joke that dietitians often begin addressing questions with “it depends….”. Individual food choice must be viewed in context with the rest of the overall diet. Not sure if a warning label will be coming to a food package near you in the future. Would love to hear your perspective. https://www.foodbusinessnews.net/articles/21683-front-of-package-warning-labels-coming-to-canada   ... View more

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Early each January U.S. News and World Reports releases its "Best Diets" report ranking 40 popular "diets" and commercial programs in terms of nutritional adequacy, healthfulness, disease prevention, impact on longevity, and sustainability (ability to follow and sustain over time). For the fourth year in a row plant-based diets top the list with the Mediterranean Diet ranked as #1 “Best Diet Overall” followed closely by the DASH (Dietary Approaches to Stop Hypertension) eating pattern and the Flexitarian diet, both tying for second. Keto, Whole 30, and the Dukan diet all fall at the bottom of the rankings on all the variables considered.....   In addition to Best Diet Overall, the Mediterranean diet beat out contenders in other categories, including Best Plant-Based Diets, Best Diabetes Diets, Best Heart-Healthy Diets, Best Diets for Healthy Eating, and Easiest Diets to Follow. You can read more about the "best" diets categories, the diets evaluated and how the rankings were determined.  In a face-to-face class I've written the several dozen different "diets" on slips of paper and had individual students or pairs draw one to read about and share the ranking and a few basics with the class.      Remember, "going on a diet" is rarely advisable - rather focusing on a wide variety of nutrient-dense, primarily plant-based foods while moderating intake of highly processed foods, added sugars, saturated fats, and sodium. Indeed, the highest ranked diets align with these core principles.    ... View more

Happy New Year!  What can we expect for food trends in 2022?  Food marketers and health professionals are weighing in on the top food and beverage trends for the coming year.  Among them is a term new to me, “reducetarianism” which refers to a gradual reduction (not elimination) of animal-based foods in favor of more plant-based foods.   Indeed, we’ll see more plant-based food products and meat-alternatives introduced to meet increased demand.  Other trends include functional beverages (think reduced sugar soda type with added probiotics, prebiotics and more), continued popularity of turmeric, and alcohol-free beverages or “mocktails” as people try to reduce the pandemic influenced alcohol intake.  The International Food and Information Council (IFIC) reports that wellness, nostalgia, innovation and new views of sustainability are among the food trends for 2022.  From a culinary perspective, the New York Times highlighted mushrooms as the ingredient of the year and a focus on regional flavors from India.   It might be interesting to poll students to predict what they feel will  be “hot” in the nutrition, diet, and food arena for 2022!   And how the pandemic has impacted and influenced food practices and perspectives.   ... View more

The Faculty Coffee Chat opened with a review of the Macmillan Teaching and Learning Nutrition Community. The authors post regularly with teaching tips and resources relevant to introductory nutrition along with updates on nutrition news and research. Nutrition faculty can visit Macmillan Learning Nutrition Community to access an array of resources and references. Attendees were shown a sampling of posts in the Nutrition Community including where to find resources and links for the new 2020 edition of the Dietary Guidelines as well as ideas for assignments, projects, and handouts.   Visit the Nutrition Community regularly for new posts!    Nancy Bradshaw, Macmillan Marketing Manager, gave a brief demo of the exciting new online platform ACHIEVE with features and functionalities that reflect feedback from instructors and students and built off Learning Science. ACHIEVE will be available for adoption for Spring 2022 semester. There are some great new features: Instructors can now select a fully pre-curated course (still editable) that provides a pre-built course framework or can build their own. Includes an eBook that can be highlighted and even read aloud! It also has an improved notetaking option that can be saved in a virtual notebook. The Real-World Nutrition activities have been re-envisioned and are now aligned with each chapter and spotlight!    iClicker is integrated with Achieve and students get it free! You can schedule a personal demo of Achieve to learn more at https://go.oncehub.com/AchieveDemos (scroll down to Nutrition) The new Dietary Guidelines for Americans 2020-2025 and Digital Update version of the Nutrition for a Changing World 2e is available for use in Spring classes in January 2022! Jamie and Steve shared that they went through each chapter and spotlight for warranted updates related to the DGA as well as identifying and updating pertinent statistics, survey data, and infographics. This link provides an overview as well as how to find your publisher representative to learn more or acquire a review copy.   Scientific American Nutrition for a Changing World: Dietary Guidelines for Americans 2020-2025 & Digital Update  ... View more

Coffee arguably tops the list of the most consumed beverages in the U.S. and in many countries around the globe. The health benefits or risks of coffee consumption is a frequent question and concern from my intro nutrition students over the years. Observational studies have found that coffee consumption is linked with decreased risk of a variety of inflammatory related diseases including type 2 diabetes, obesity, and certain types of cancer – and even reduction in all-cause mortality. Research and guidelines echo that intakes of 3-5 cups per day (about 400 mg. caffeine) appear not only to be safe, but potentially beneficial. It is important to note that intake of children and teens should be significantly less, if consumed at all. In addition, moderation is warranted for individuals sensitive to the effects of caffeine. The 2020 Dietary Guidelines for Americans cites popular coffee based sweetened beverages as a significant contributing source of added sugars in the U.S diet. Here’s a recent review of interest entitled Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists. ... View more

A new fact sheet from the NIH Office of Dietary Supplements entitled Dietary Supplements in the Time of COVID is now available with the summary statement "Data are insufficient to support recommendations for or against the use of any vitamin, mineral, herb or other botanical, fatty acid, or other dietary supplement ingredient to prevent or treat COVID-19."  It includes info on the following supplements that have received media and medical attention during the pandemic (along with 245 references and citations):   https://ods.od.nih.gov/factsheets/COVID19-HealthProfessional/?nav=tw&fbclid=IwAR0p-su_hCHgp5VhKiYmeRw7p981Ramk1VOcc2Y76fn4om7-T_q5Ymuby0E  Might be a possible group project to have groups of students each review one these supplements using this info along with other research (and maybe what's been in the media) and then share overall findings with class? Andrographis Echinacea Elderberry (European Elder) Ginseng Melatonin N-acetylcysteine Omega-3 fatty acids Probiotics Vitamin C Vitamin D Zinc ... View more

Can relatively small changes in food choice translate to both health and environmental benefits? The answer is “yes” according to a recent study from the University of Michigan School of Public Health  entitled “Small targeted dietary changes can yield substantial gains for human and environmental health”.  The researchers developed a nutritional index that ranked over 5,800 foods by minutes gained or lost off healthy life per serving – with processed meats and sugary drinks cutting the most time.  In their analysis, substituting a wide variety of whole grains, vegetables, fruits, nuts, and beans added minutes. The rankings also considered environmental impacts and classified individual foods into color-coded categories analogous to a traffic light with green foods having more nutritional and environmental beneficial effects, yellow more moderate, and red indicating foods that compromise nutrition, health, and the environment.  Interesting approach and concept.  A summary of the study with can be found here.  Also, a 20 minute presentation from the lead researcher,  Olivier Jolliet, entitled "Healthy and Sustainable Foods:  Do We All Need to Become Vegan?" (short answer "no" according to Jolliet) is worth the watch.  Drastic and generally unrealistic dietary approaches likely not warranted to see nutritional, health, and environmental impact.  Could generate some great discussion - and likely debate - in the classroom.   🙂 ... View more

Nutrition is an evolving science with new research and recommendations frequently making headlines in the news.  Early in the semester I suggest students sign up for the Nutrition and Dietetics SmartBrief and also share several other credible media/news sources to follow nutrition news.   I also make use of these resources to help stay abreast of new studies and what's trending to help keep lectures and student discussions current - and to have some familiarity with what students might be seeing in the news and social media.  Below are several websites with links to current nutrition related news and research.  Many of the articles include links to the journal article or scientific/health organization press release.  I also started my own Educational Facebook page called Jamie Pope Nutrition Prof where I share a weekly post with nutrition news that I think might be of interest to students, colleagues, friends and family.  Please share any additional nutrition news resources you've found helpful!   Best - Jamie Nutrition and Dietetics SmartBrief (Academy of Nutrition and Dietetics)   Medical New Today  Diet/Nutrition ScienceDaily Nutrition News EurekAlert! ... View more