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Annual Editions : Nutrition 04/05

by: Klimis-Zacas, Dorothea J.

Annual Editions : Nutrition 04/05

by: Klimis-Zacas, Dorothea J.

ISBN 13:
9780072861334
ISBN 10:
0072861339
Edition: 16th
Format: Paperback
Copyright: 04/09/2004
Publisher: McGraw-Hill/Dushkin

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Annual Editions : Nutrition 04/05 > ISBN13: 9780072861334

Summary

This sixteenth edition of Annual Editions: Nutrition contains timely selections from the best of the public press with sources such as Harvard Health Letter, Nutrition Action Health Letter, and The American Journal of Cardiology. Some of the issues discussed include: the importance of nutrients and fiber; the affect of diet on health; weight management; food safety; and the world's food supply. This title is supported by Dushkin Online (www.dushkin.com/online/), a student website that provides study support tools and links to related websites.

1. The Changing American Diet: A Report Card, Bonnie Liebman, Nutrition Action Health-Letter, December 2002

A survey by the U.S. Department of Agriculture as to what Americans are eating and the trends of our food consumption over time is presented. Looking at trends since the 1970’s our consumption for soda, cheeses, oils, white and whole-wheat flour, chicken and vegetables has markedly increased and our total whole milk and beef consumption has declined.

2. The 2000 Dietary Guidelines for Americans: What Are the Changes and Why Were They Made?, Rachel K. Johnson and Eileen Kennedy, Journal of the American Dietetic Association, July 2000

The major revisions made to the dietary guidelines, such as aiming for fitness, building a healthy base, and choosing sensibly, are presented in detail and justified in this article.

3. Rebuilding the Food Pyramid, Walter C. Willett and Meir J. Stampfer, Scientific American, January, 2003

The authors of the “New Food Guide Pyramid” compare and contrast the U.S.D.A.’s Food Guide pyramid, that does not give accurate advice on cholesterol and saturated fat, focuses on meat and dairy and does not distinguish among carbohydrates with different glycemic indeces with the “New Food Guide Pyramid”, that encourages consumption of whole grain foods, healthy fats, deemphasizes meats and dairy and distinguishes among types of carbohydrates. Furthermore, they propose that the pyramid shoul

4. Our Ready-prepared Ready-to-eat Nation, James E. Tillotson, Nutrition Today, January/February 2003

A poignant article about the changing life-styles of Americans and their increasing dependence on the food industry. Americans spend half of their food dollars on ready-prepared ready-to-eat foods, and the trend seems to be increasing. The socioeconomic reasons for the above and the role of the food industry are being discussed.

5. Unhappy Meals, Barry Yeoman, Mother Jones, January/February 2003

An interesting look at the relationship among farmers, schools, and the role nutrition directors of lunch programs play is presented. It seems that the priority is to support the agricultural producers by “getting rid” especially of meat and dairy products in our schools. The sociopolitical reasons of the existence of “a commodity” program such as School Lunch loaded with saturated fat thus contributing to the obesity crisis among kids, are discussed.

6. The Hidden Health Costs of Meal Deals, American Institute for Cancer Research Newsletter, Summer 2003

The “Meal Deals” Americans are falling prey to, deceptively make them think they are getting a bargain. The real price they pay though, is with increasing obesity and degenerative disease. This article presents ways to fight back when eating out.

7. Moving Towards Healthful Sustainable Diets, Barbara Storper, Nutrition Today, March/April

This article focuses on the challenges of nutritionists to educate consumers toward healthful diets that will benefit the environment and support local economy and agriculture. Ways and resources for consumers to choose minimally processed foods and buy locally and in season are offered.

UNIT 2. Nutrients

8. Face the Fats, Bonnie Liebman, Nutrition Action Health-Letter, July/August 2002

An informative review about types of fats—saturated, mono- and polyunsaturated—with focus on trans-fat is presented. Current scientific findings on trans-fat are discussed and practical advice is offered for adding fish oils to our diet.

9. Revealing Trans Fats, FDA Consumer, September/October 2003

The last word on trans-fats and its effects on health is presented by the Food and Drug Administration. Beginning January 2006, FDA’s trans-fat labeling becomes mandatory. Guidance as to reading food labels to detect trans-fat and making healthier fat substitution is offered.

10. Building Healthy Bones, Carol M. Coughlin, Today’s Dietitian, May 2001

Carol Coughlin reviews the nutrients that affect the health of your bones. Recent studies on the role of dietary calcium, protein, vitamins D, K, A, and B12 as well as consumption of fruits and vegetables in slowing bone loss are discussed.

11. Soaking up the D’s, Nutrition Action Health-Letter, December 2003

Dr. Holick in a question-answer format explains the role of vitamin D on bone, its relation to calcium and its effect on diseases such as blood pressure, cancer and diabetes. Additionally he discusses how to increase your synthesis of vitamin D, how much you need, its major food sources and its potential for toxicity.

12. Feast For Your Eyes: Nutrients That May Help Save Your Sight, Food Insight, September/October 2002

Cataracts and macular degeneration are two age-related diseases that can seriously affect your vision. Recent research studies reveal that antioxidant vitamins such as B-carotene, viatmin C, zinc and yellow-colored carotenoids such as lutein and zeaxanthin may have a protective effect on the above eye disease.

13. The Vitamin That Does Almost Everything, University of California at Berkeley Wellness Letter, April 2003

Folic acid (folate or folacin) is an important vitamin for healthy bodies and healthy hearts and may play a role in preventing certain types of cancer. A condensed review of the evidence is presented, along with the food sources and the recommended dietary allowances for folic acid.

UNIT 3. Diet and Disease Through the Life Span

14. Nutrigenomics: It’s in the Genes, Kate Jackson, Today’s Dietitian, October 2003

The new science of nutrigenomics ushers in the age of personalized nutrition based on the premise that not only nutrition influences health but that food may also affect gene expression. This will allow dietitians to prescribe individualized diets to prevent or treat disease.

15. Curtains for Heart Disease?, Bonnie Liebman, Nutrition Action Health-Letter, May 2003

Dr. Jeremiah Stampfer updates us in a question and answer format as to the role diet plays in cardiovascular disease, including an explanation of the DASH diet for hypertension. The reasons why Americans do not eat healthier diets are discussed.

16. Eat Less Live Longer? Does Calorie Restriction Work?, David Schardt, Nutrition Action Health-Letter, September 2003

Animal studies have shown that calorie restriction prevents disease and prolongs life span even if that restriction is intermittent. Presently studies with humans are underway to determine whether calorie restriction will show the same results.

17. Healthy Eating in Later Years, Lois D. McBean, Susan M. Groziak, Gregory D. Miller, and Judith K. Jarvis, Nutrition Today, July/August 2002

Older adults have unique health needs that include high-quality, nutrient-dense foods, adequate hydration, weight control, and regular physical activity. To reduce malnutrition and food insecurity and to prolong independence of the elderly, establishment of effective governmental policies is warranted.

18. The Female Athlete Triad: Nutrition, Menstrual Disturbances, and Low Bone Mass, Lee E. Thrash and John J. B. Anderson, Nutrition Today, September/October 2000

The triad of eating disorders, menstrual irregularities, and osteopenia afflicts too many women athletes. A comprehensive review is presented that poses serious questions for health professionals, teachers, and coaches.

UNIT 4. Obesity and Weight Control

19. Healthy People 2010: Overweight and Obesity, Healthy Weight Journal, January/February 2001

Healthy People 2010 is the U.S. prevention agenda for this decade, designed to reduce health risks and increase quality and years of life. Overweight and obesity are discussed, along with information collected from U.S. population surveys.

20. The Supersizing Of America: Portion Size And The Obesity Epidemic, Barbara J. Rolls, Nutrition Today, March/April 2003

An in-depth presentation of how large portions and the availability of energy-dense foods are contributing to the obesity epidemic in the U.S. Several steps, such as education and consumer awareness, food labels with portion size and incentives for the food industry to improve nutrition guidance and reduce portion sizes are offered.

21. Big Fat Fake: The Atkins Diet Controversy and the Sorry State of Science Journalism, Michael Fumento, Reason, March 2003

An example of how the irresponsibility and bias of science reporting not only misrepresents research but also confuses the general public. In this article, Michael Fumento explains in-depth the misrepresentation of research on obesity and diet by a non-researcher, reporter, Gary Taubes and shows us the frightening side of biased reporting.

22. Losing Weight: More Than Counting Calories, Linda Bren, FDA Consumer, January/February 2002

Obesity and overweight are clearly explained by Linda Bren. The “secrets” of successful “losers” are setting goals, changing eating habits, understanding and using food labels, and increasing physical activity.

23. Metabolic Effects Of High-Protein, Low-Carbohydrate Diets, Margo A. Denke, The American Journal of Cardiology, July 2001

Margo Denke presents a thorough review of the controversial high-protein, low-carbohydrate diets that have become very popular with the American public in their quest to shed extra pounds. The metabolic effects of these high saturated fat diets and their detrimental long-term effects on health are discussed.

24. Dietary Dilemmas: Is the Pendulum Swinging Away From Low Fat?, Damaris Christensen, Science News, February 2003

A non-biased review on how the emphasis on low-fat diets in the past, resulted in replacing fat with processed sugars and starches, a major player in the obesity and diabetes epidemics. Recent research on low fat vs. low carbohydrate diets and their advantages or disadvantages to health is presented.

25. A Guide to Rating the Weight-Loss Websites, Tufts University Health & Nutrition Letter, Special Supplement, May 2001

The recent trend for people who would like to lose weight is to go online for help. Many successful dieters find the structure and moral support offered by online programs crucial in reaching their goal. This article rates the various websites to help consumers decide for themselves which ones to use.

UNIT 5. Health Claims

26. Claims Crazy: Which Can You Believe?, Bonnie Liebman, Nutrition Action Health-Letter, June 2003

The supplement industry is loosely regulated and the Food and Drug Administration needs funding to enforce truth in labeling rules. An explanation of the differences between structure/function claims and health claims is offered and a list of “approved” health claims by the FDA is presented. Examples of food that carry deceptive claims are presented and explained.

27. Q & A on Functional Foods, International Food Information Council Foundation, November 2002

How foods become functional, what their health benefits are, how we can add them into our diet, questions about their regulation by the government, and approval of health claims by the FDA are discussed in this report.

28. The Latest Scoop on Soy, Linda Milo Ohr, Food Technology, August 2003

Recent evidence on soy and its effects on cardiovascular disease, bone health, breast and prostate cancer, menopausal symptoms, diabetic control and cognition is presented. With advances in food technology, new soy ingredients are being developed that could revolutionize the soy product market.

29. Food-Friendly Bugs Do The Body Good, Food Insight, March/April 2003

The importance of intestinal bacteria to our health is highlighted here. The different types of probiotics and prebiotics, their health effects and their food sources as well as what groups of people should avoid them is presented.

30. Herbal Lottery, Janet Raloff, Science News, June 7, 2003

What is on a herbal supplement’s label may not be what is in the bottle. An interesting inquiry into many of the commonly consumed herbal products and manufacturer’s problems with quality control. The different factors that affect the amount and activity of the herbal components that end up in the bottle are revealed.

31. Are Your Supplements Safe?, Nutrition Action Health-Letter, November 2003

Which supplements are safe? Which aren’t? What are their interactions with medications or other herbs? Important information is presented and case-studies of people that had health problems from taking herbs are given.

UNIT 6. Food Safety

32. America’s Dietary Guideline on Food Safety: A Plus, or a Minus?, Kathleen Meister, Priorities for Health, Volume 12, Number 2, 2000

Most causes of food-borne disease in the United States are a result of mishandling of food at home or in a food-service establishment and not from errors during commercial processing. In this article, the federal government’s food safety guidelines for 2000 are described, thus motivating consumers to do their part in food safety.

33. Safe Food From a Consumer Perspective, Caroline Smith DeWaal, Food Control, 2003

Food-borne illnesses pose a significant public health burden. Food safety standards up to now have been inconsistent because various federal agencies have specific responsibilities for food safety regulation. This article describes how the Center of Science in the Public Interest proposes a single food safety agency that will maximize allocation of resources and be more effective in regulating food safety.

34. What You Need to Know Before Your Next Trip to the Supermarket, Bill Gottlieb, Health, September 2001

Topics such as hormones in milk and meat, pesticides on produce, genetically modified foods, antibiotics in meat, and food-borne microbes are presented. Solutions are given as to “what to do” if you have any concerns.

35. Unforgettable Foods: What’s Most Likely to Make You Sick, David Schardt, Nutrition Action Health-Letter, January/February 2003

The foods that are most likely to make you sick along with a list of major food bugs, toxins and the symptoms they cause is presented here. Where you live and where you eat at home or outside the home, can also influence your risk of food-borne illness.

36. Certified Organic, Geoffrey Cowley, Newsweek, September 30, 2002

Finally the U.S.D.A. has set the criteria for what food may be called “organic” and food makers that qualify can declare their products “certified organic”. The advantages to the environment, health and the economy of creating a sustainable food supply are highlighted here. Data on the increased sales of different “organic” food groups is presented.

37. Hooked on Fish? There Might Be Some Catches, Harvard Health Letter, January 2003

The health benefits of omega-3-fats in fish on the cardiovascular system is unquestionable. But mercury contamination of fish is making scientists and the public uneasy about dietary recommentations of increasing fish intake. Nutritional issues about farm raised vs. wild fish, fish feed and mercury contamination are discussed. Omega-3-fat and mercury content of select fish is tabulated.

UNIT 7. World Hunger and Malnutrition

38. Hunger and Mortality, from The State of Food Insecurity in the World 2002,

The 2002 report of the Food and Agriculture Organization of the United Nations updates the reader on the mortality rates and life expectancy in developing countries as well as explaining why common diseases are often fatal to malnourished children.

39. Undernourishment, Poverty and Development, from The State of Food Insecurity in the World 2002,

The Millennium Development Goals (MDGs), an outcome of the World Food Summit (WFS), set targets to reduce by half, the proportion of people that live on less than one U.S. dollar per day. The key goal and objectives are presented in this article.

40. Confronting the Causes of Malnutrition: The Hidden Challenge of Micronutrient Deficiencies, from The State of Food Insecurity in the World 2002,

Micronutrient deficiencies, often called “hidden hunger,” affect two billion people worldwide. Vitamin A, iron, and iodine deficiencies are the most common. Suggestions for how to combat these deficiencies are offered.

41. Agricultural Policies and Programs Can Improve Food Security, Dushkin,

Even though in many African countries food supplies are adequate, malnutrition continues to be a problem. The reasons for the above and strategies in agricultural policy such as improving access to/and involving women in planning and implementing agricultural projects and producing traditional nutritious food among others, are highlighted in this article.

42. Too Much Food for the Hungry, Douglas J. Besharov, The Washington Post Magazine, December 16–22, 2002

One of the most serious nutrition problems for the poor in America is not too little food, but too much of the wrong food. Government programs such as Food Stamps, WIC and School Lunch and Breakfast programs provide high-calorie, high-cholesterol foods and huge portions. The reasons for preventing the modernization of the Federal feeding programs are discussed.

43. The Promise of Biotechnology in Addressing Current Nutritional Problems in Developing Countries, Gurdev S. Khush, Food and Nutrition Bulletin, 2002

Using biotechnology to tackle malnutrition through biofortification is the topic of this article. Increasing mineral and vitamin content of staple crops, improving their amino acid balance and viatmin A, increasing the amount of bioavailability of iron and zinc are some of the interventions that may improve nutritional status and result in economic benefits.

44. Assessment of Allergenic Potential of Genetically Modified Foods: An Agenda for Furture Research, MaryJane K. Selgrade, Ian Kimber, Lynn Goldman, and Dori R. Germolec, Environmental Health Perspectives, June 2003

The potential for genetically modified (GM) foods to cause allergies is real. Scientists from the U.S. Environmental Protection Agency summarize results from a workshop and discuss immediate research needs, such as hazard identification, improving human skin tests, and identifying the potential dangers of humans being exposed to GM foods.

45. Seeds of Domination: Don’t want GMO in your food? It may already be too late., Karen Charman, In These Times, March 3, 2003

What is happening in the U.S. with GMO crops, how much they have invaded the market without being tested on humans, to what extend they have contaminated non-GMO fields and the industry’s response to flooding the market with them and giving the helpless consumer no choice but to buy them is reviewed here.

46. Some Africans Prefer Hunger to a Diet of Gene-Altered Corn, Danna Harman, The Christian Science Monitor, November 14, 2002

The lack of information and research on the short and long-term affects of genetically-modified corn on human health is preventing Africans from accepting gene-altered corn donated by the U.S. The dilemma of governments between feeding their people or letting corn rot in storage is described in this article.

47. Educational Success Depends on Adequate Nutrition, Nutrition Briefs, USAID, October 1999

Using nutrition interventions in schools, teaching health and nutrition skills, and involving the community promotes educational success, which leads to increased productivity and better health for generations to come.

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Annual Editions : Nutrition 04/05

Annual Editions : Nutrition 04/05

9780072861334

0072861339

Summary

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