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

I am particularly intrigued by the influences and trends in American eating patterns over time - and these are interesting to share with students in context of current food related beliefs and practices.  For the past 16 years the International Food and Information Council (IFIC) has conducted an annual Food and Health Survey that considers consumer attitudes and practices about diet and food choice.  Among the 2021 survey findings, respondents are yearning for a return to "normalcy" in regards to food choice and eating practices. People are excited to be able to return to restaurants. Online food purchases increased again in the 2021 survey. I was encouraged to see that there is a trend (albeit modest) towards the definition of "healthy" determined by what a food provides (vegetables, fruit, fiber, protein) rather than what it doesn't contain (gluten, GMOs, etc.). You may find a summary of the survey results helpful.  Interested to hear your take on the findings or how you might incorporate into your lecture launchers!   Use "Reply" below. ... View more

Are your students interested in the potential ill effects of sugar sweetened beverages (SSB) and/or the the importance of a healthy gut microbiota? A recent article in the journal Translational Psychiatry reports that adolescent rats given access to water sweetened to the same level as soft drinks showed impaired cognitive development and altered gut microbiota. They further demonstrate that when the specific strains of bacteria that were enriched in the gut of SSB feed rats were transferred to the gut of adolescent rats they in turn showed impaired memory in adulthood. This provides support for a direct effect of the gut microbiota on brain development and function.  "Gut microbial taxa elevated by dietary sugar disrupt memory function." https://www.nature.com/articles/s41398-021-01309-7. ... View more

My students are wrapping up their second project of the semester for which they explore claims, efficacy, and safety of a dietary supplement using credible websites and medical literature (see post from 10-13-2020).  This project not only provides opportunity to learn about a particular supplement, but exposes them to the challenges and questions surrounding supplement regulation and recommendations.  This week during "live" office hours I plan to share the recently proposed Congressional legislation to expand access to dietary supplements via programs like SNAP, WIC, HSAs and FSAs for discussion.  Currently neither SNAP nor WIC allow participants to purchase dietary supplements through the programs.   Interesting proposal that will no doubt generate discussion and debate among health professionals, health organizations, policy makers, and industry representatives.   This proposed legislation certainly brings questions and concerns to my mind!   Read more here:   https://www.nutraingredients-usa.com/Article/2021/03/18/Ed-Towns-Jr-calls-to-expand-access-to-dietary-supplements And in looking for more on this proposed legislation, I came across this 3/9/2021 article that reports a 12% increase in supplement sales in 2020 alone - and a call for more government focus on supplement regulation, industry practices, and consumer protection.  https://wholefoodsmagazine.com/columns/trade-secrets/modernizing-regulations-for-a-safer-dietary-supplements-industry/  ... View more

A new study from Harvard researchers reminds us once again to eat our veggies and fruit every day to maximize longevity and promote our health.   Consuming three servings of vegetables and two servings of fruit each day was associated with lower mortality.    Only about 1 out of 10 Americans meet these goals.   The study also found that what kind of vegetables and fruits made a significant difference – leafy greens, vitamin-C rich fruits, and vegetables rich in beta-carotene showed benefit while starchy vegetables (like potatoes, corn, peas) and fruit juices were not associated with risk reduction.  The researchers tracked intake over a 30-year period of more than 100,000 adult men and women.  In addition, the study looked at pooled intake data from nearly 2 million adults worldwide.  Here is a link to the journal article and a good summary in Science Daily.   See in the produce section and frozen vegetable aisle!   https://www.ahajournals.org/doi/10.1161/CIRCULATIONAHA.120.048996 https://www.sciencedaily.com/releases/2021/03/210301084519.htm ... View more

A very good read in the March 2021 EATING WELL magazine addressing food security, health disparities, barriers to a healthy diet, information on cost of food items per serving, and more - often framed within the context of the coronavirus pandemic.  Includes CDC data, references to research studies, and comments from a variety of voices in the food security, hunger, and health disparity arenas.  https://www.eatingwell.com/longform/7888683/good-food-for-all/  ... View more

I had another post in mind for today, but this nutrition news was too interesting not to share. Vitamin D has been prominent in the media with changing perspectives on its role in helping defend against, treat, and mitigate severity of COVID-19 - and you are likely getting questions from students about the role of diet and supplements in immune support. This past week, Congressman Glenn Grothman introduced a House Resolution to recognize the significant role vitamin D may play in the fight against COVID-19 - particularly in the elderly and immunocompromised. Link to resolution here and article summarizing the background and intent of the resolution.  The Wisconsin legislator pointed to claims of science and medical experts from the U.S. and abroad that sent an open letter to world governments stating clear evidence that Vitamin D reduces COVID-19 infections, hospitalizations, and deaths.    ... View more

I joined the launch of the newest 2020-2025 edition of the Dietary Guidelines for Americans (DGA) this morning (12/29). These science-based recommendations are released every five years to reflect the latest research and evidence in regards to the role of diet in promoting health and preventing disease. This edition builds upon previous editions, but with a new focus on nutrition across life stages - for the first time including infancy to age 2. The theme is "Make Every Bite Count" and there are four overarching guidelines as depicted below. A link to the Executive Summary can be found here:  https://www.dietaryguidelines.gov/sites/default/files/2020-12/DGA_2020-2025_ExecutiveSummary_English.pdf  Visit dietaryguidelines.gov for more info.  We will be sharing resources and slides about the newest edition of the DGA with instructors early in 2021 that can be used or adapted for Spring semester.        ... View more

The first assignment in my introductory nutrition course is to submit one nutrition related question to address during the semester. The most common question revolves around "just what is a healthy diet?". The media overflows with confusing and conflicting - and often unreasonable - information and advice. Bottom line, a healthy eating pattern revolves around balance, variety, adequacy, and moderation as addressed in Chapter 2 on Healthy Diets.  But how do consumers define these characteristics? This article provides details from a study that shows people view variety and balance differently - and not always in line with what nutrition experts and dietary guidelines intend. https://theconversation.com/food-variety-is-important-for...         ... View more

We explore the common behaviors in populations that live the longest around the globe in our Nutrition for a Changing World chapter on "Nutrition and Aging". This interesting article also features the Blue Zones and focuses on food choices that promote longevity. Let me know and happy to share a pdf of the chapter if you don't have the textbook! https://www.cnbc.com/2020/12/10/90-to-100-plant-based-diet-food-longevity-secrets-from-people-who-live-to-100-or-longer.html  ... View more

A frequent question from my undergraduate students is about the value of drinking milk as an adult - and which of the plant-based "milks" might be a good alternative. First, there is not good evidence that moderate cow's milk or dairy consumption as part of an overall healthy diet presents risk - and actually some good evidence of health benefits. However, it is also very possible to have a healthy and adequate diet without cow's milk - just may need to consider alternate sources or supplements for nutrients (like calcium, vitamin D, riboflavin) for which milk is a good source. Here is an excellent article with an overview of cow's milk and milk alternatives by a registered dietitian. My vote for the closest milk alternative is soy. https://theconversation.com/soy-oat-almond-rice-coconut-dairy-which-milk-is-best-for-our-health-146869  ... View more

I'm intrigued with nutrition surveys having seen so many trends and "food fads" over the 4+ decades of my career.   Recently, the International Food and Information Council (IFIC) conducted their annual Food and Health Survey.   No surprise that the impact of the pandemic is profound on Americans eating patterns.    According to the 2020 survey, 85% of people have altered their food habits as a result of the pandemic, with cooking at home more being the top reported change (selected by 60% of respondents). Snacking more (32%), washing fresh produce more (30%), and thinking about food more than usual (27%) were also popular responses. 41% of respondents under 35 said they are snacking more than normal (compared to 26% of respondents age 50+). Additionally, 41% of parents with children under 18 are snacking more (versus 29% without children).   These changes don't necessarily translate negatively on diet quality and health, but certainly warrant the need for evidence-based, credible nutrition information and guidance in the media and marketplace. Link to news story: https://www.globenewswire.com/news-release/2020/06/10/2046323/0/en/COVID-19-Pandemic-Transforms-the-Way-We-Shop-Eat-and-Think-About-Food-According-to-IFIC-s-2020-Food-Health-Survey.html Link to report:  https://foodinsight.org/wp-content/uploads/2020/06/IFIC-Food-and-Health-Survey-2020.pdf ... View more

Every five years the USDA and HHS jointly release updated Dietary Guidelines for Americans (DGA) based on a scientific report from an advisory committee made up of nutrition scientists, registered dietitians, physicians, and other medical professionals.  Their report will be used to craft the final guidelines - although the final guidelines often do not reflect all the advisory committees’ recommendations.  The DGA advisory report is certainly plant positive providing links with reduced risk of chronic disease and premature mortality.  Will be interesting to see updates and approach of the 2020 edition when released at the end of this year or early 2021.  Link to news story: https://www.fooddive.com/news/dietary-guidelines-scientific-report-could-deliver-a-plant-based-policy-win/581686/ Link to DGA website: https://www.dietaryguidelines.gov/  ... View more

Evidence and enthusiasm for emphasis on plant-based proteins continues to grow.  A recent study in the Journal of the American Medical Association further demonstrated that replacing plant-based protein foods for animal-based proteins not only reduced premature death overall, but death from heart disease.  Tofu, veggie burgers and beans anyone?  Just made enchiladas last night with soy crumbles and beans.  😋 Link to news story: https://consumer.healthday.com/vitamins-and-nutrition-information-27/vegetarianism-news-694/getting-your-protein-from-plants-a-recipe-for-longevity-759449.html  Link to journal article: https://pubmed.ncbi.nlm.nih.gov/32658243/  ... View more