Making the case: sustainability and public health. Medical importance of food policy. June 2011. Medical Importance of Food Policy. Cancer Cardiovascular Diabetes Food borne illness Obesity. Acanthosis Nigricans. Cancer.
Medical importance of food policy
Fraser, GE. Diet, Life Expectancy and Chronic Disease: Studies of Seventh-day Adventists and other vegetarians, 2003. Blackburn GL. The public health implications of the dietary approaches to stop hypertension trial. Am J Clinical Nutrition 74:1,2001.
(Reuters) - More than half of Americans will have diabetes or be pre-diabetic by 2020 at a cost to the U.S. health care system of $3.35 trillion if current trends go on unabated, according to analysis of a new report released November 23, 2010by health insurer UnitedHealth Group Inc.
National Institute of Diabetes and Digestive and Kidney Diseases, published November 2010, Public Library of Science
Jonathan Bloom, M.A., American Dietetic Association Food and Nutrition Conference & Expo speaker, Denver, CO, October 20, 2009
When recess is scheduled
before lunch, school children consume significantly more food and have less plate waste than children who recess after lunch.
Also, when recess is scheduled before lunch, children consume more total nutrients, including calcium, vitamin A, iron
Bergman EA, Buergel NS, Englund TF, Femrite A. The relationships of meal and recess schedules to plate waste in elementary schools. J Child Nutr Manage.http://docs.schoolnutrition.org/newsroom/jcnm/04fall/bergman/bergman2.asp
Lunch tray without 6¢ & with current policy
Lunch tray with 10¢ & with ‘real food’ policy
Contributors and Culprits *
Perfect Food slaves
When in doubt, throw it out” mentality
Serve sensible portion sizes
Buy less; shop more often
Keep fridge half-empty – avoid over purchase
$200 of produce rots in the refrigerator vegetable bin [per family per year] 5-A-Day for Better Health [2007 data]
* Palmer, S. Paying the High Price of Food Waste, Environmental Nutrition , March 2010
The Reporter – January 2011
Reduces the incidence of foodborne illness
E. Coli 2011 Outbreak
Deadliest on Record
Helms, M; Vastrup, P; Gerner-Smidt, P; et al. Short and long term mortality associated with foodborne bacterial gastrointestinal infections: registry-based study. BMJ, 2003, 326-357.
Higher ambient temperatures
Faster growth of food-borne pathogens
Eight percent [8%] increase in food borne illness per each degree C above normal average temperature
Reported cases of Campylobacter, E coli, Salmonella by week and temperature. Alberta, Canada 1992-2000.
Fleury. Int J Biometeorology (2006) 50:385-91
Sample Best practices
Community Supported Agriculture [CSA]
Sustainable Food Transport
Sample Best practice
Tray less Dining
Beverage liquid waste 38 gallons per day saved - 53% reduction
Post-consumer food waste
275 # / day - 38% reduction
Paper trash waste
11# - 9% reduction
Posters and table tents advocating benefits (pre-trials) and results (post-trials), the University of Kansas Dining Services, 2008.
Sample Best practice
80,000 gallons water saved each quarter
Strategic Plan for Wise Nutrition
Makes breakfast and work lunches contribute fruit, vegetables, whole grains and low fat dairy
Keeps an emergency desk kit of healthful foods for time crunches
Heeds the # of discretionary calories they need based upon age, sex and activity level to guide food selection
Shops at farmers’ markets and buys local produce
Selects foods that reduce chronic disease even when no one is looking
Files a survival shopping list to prepare speedy suppers with quick recipes in ≤ 30 minutes during periods of work stress
Encourages co-workers to access their personal eating plan at www.MyPlate.gov
Suggests a work group to advocate local foods in the work site cafeteria and vending
Adds employee incentive and recognition programs that reward healthful eating behavior goals
Creates a healthy legacy by selecting foods that nourish significant others according to evidence based nutrition
Rewards the work place food service with patronage of healthy choice selections
Supports colleagues efforts to dine at restaurants offering variety, improved food selections and reasonable portions
Arranges catering that upholds dietary guidelines
Empowers cognitive performance by including fruits and vegetables in complimentary lunches
Questions routines detrimental to nutritional health; like food as reward & suggests alternatives
Recommends work place vending of fresh foods rather than all packaged and processed items
Financial services’ Sherry Carter selected an afternoon snack in the Westwood Atrium, the University of Kansas Hospital ▪ the University of Kansas Medical Center eXpress newsletter, June 2-8, 2011.
Asks “what is impossible to do today, but if it could be done, would fundamentally change nutrition lifestyles?”
Advocates composting in government, hospital and worksite kitchens
Creates systems that support food as medicine
Designs an environment where real foods are available
Adrienne Moore Baxter MS RD LD
Membership co-chair, Greater Kansas City Food Policy Coalition Clinical Instructor, School of Health ProfessionsThe University of Kansas Medical CenterDepartment of Dietetics and Nutritionabaxter@kumc.edu
Available at: http://www.localharvest.org/csa/. Accessed April 1, 2011.