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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.

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making the case sustainability and public health

Making the case: sustainability and public health

Medical importance of food policy

June 2011

medical importance of food policy
Medical Importance of Food Policy
  • Cancer
  • Cardiovascular
  • Diabetes
  • Food borne illness
  • Obesity

Acanthosis Nigricans

cancer
Cancer
  • “In high income countries about a thirdof the most common cancers and in low and middle income countries about a quarter, could be prevented by eating healthily, staying lean and being physically active.”
                  • Sir Michael Marmot MB BS MPH PhD FRCP FFPH World Cancer Research Fund International University College London, United Kingdom Chair, Expert Report and Policy Report Panel ~ June 2011
cardiovascular
Cardiovascular
  • Blood pressure increases with each year we age
  • Hypertension, which increases the risk of heart attack and stroke, can be reduced by half incidence eating a semi-vegetarian DASH diet generous in fresh produce
  • DASH diet meal planning prevents hypertension in the general population
        • Meat, fish, poultry once per week is semi-vegetarian
        • DASH is Dietary Approaches to stop Hypertension and uses a plant-based, but not vegetarian diet, that is sodium sensible

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.

diabetes cheap food
Diabetes: Cheap Food
  • Food accounts for 10% of total household expenditures; an all time low [2010 data]
  • Eleven percent, 11% of Americans are victim to diabetes mellitus, most due to ubiquitous cheap food
        • Less healthy foods are cheap – refined white flour, hydrogenated frying oils, refined sugars in highly processed, shelf stable packaged snack foods and soft drinks

(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.

obesity abundant cheap food
Obesity:Abundant Cheap Food
  • America grows enough food to provide 3,900 calories per person per day
  • Forty percent [40%] of food produced for U.S. consumption will never be eaten
  • Food waste is 1,400 calories per person per day

National Institute of Diabetes and Digestive and Kidney Diseases, published November 2010, Public Library of Science

food waste

Food Waste

Jonathan Bloom, M.A., American Dietetic Association Food and Nutrition Conference & Expo speaker, Denver, CO, October 20, 2009

reducing food waste

Virginia Tech Food Waste Audit

Reducing Food Waste

Schools

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

school meals 2011 monetary data
School Meals 2011 monetary data

Lunch tray without 6¢ & with current policy

Lunch tray with 10¢ & with ‘real food’ policy

food wasters
Food Wasters

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]

www.WastedFood.com

* Palmer, S. Paying the High Price of Food Waste, Environmental Nutrition , March 2010

what s the point
What’s the Point!

The Reporter – January 2011

locally grown food
Locally grown food

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.

food borne infection
Food-borne Infection

Higher ambient temperatures

Outdoor eating

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

green dining
Green Dining

Sample Best practices

Community Supported Agriculture [CSA]

Sustainable Food Transport

green dining1
Green Dining

Sample Best practice

Tray less Dining

green dining2
Green 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.

green dining tray less
Green DiningTray less

Sample Best practice

80,000 gallons water saved each quarter

a great leader
A Great Leader

Strategic Plan for Wise Nutrition

a leader models eating well
A Leader models eating well

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

a leader practices healthy behavior
A Leaderpractices healthy behavior

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

a leader motivates colleagues
A Leadermotivates colleagues

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

a leader stewards others
A Leaderstewards others

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

a leader changes work place policy
A Leader changes work place policy

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.

a leader expects paradigms to shift
A Leaderexpects paradigms to shift

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

slide27
All citizens, regardless of income, need access to “real food”. ~A key message proposed for 2011 Food Day Kansas City

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 [email protected]

web resources
Web Resources
  • Acquaint yourself with the Declaration for Healthy Food and Agriculture at www.FoodDeclaration.org
  • Estimate the carbon dioxide emissions of your meal at www.eatlowcarbon.org
  • Evaluate your ecological intelligence at www.GoodGuide.com
  • Sign the pledge to choose tap water over bottled water whenever possible and support policies that promote clean, affordable tap water for all, www.takebackthetap.org
  • A Healthy Food in Health Care Pledge exists for your institution’s Food Team to sign, visit Health Care without Harm at http://www.noharm.org/us_canada/issues/food/pledge.php
references and recommended readings
References and recommended readings
  • Center for Science in the Public Interest. Eating green. Available at: http://www.cspinet.org/EatingGreen/index.html. Accessed April 1, 2011.
  • Food & Water Watch. About us. Available at: http://www.foodandwaterwatch.org/about/. Accessed April 1, 2011.
  • LocalHarvest, Inc. Community supported agriculture.

Available at: http://www.localharvest.org/csa/. Accessed April 1, 2011.

  • Monterey Bay Aquarium. Seafood recommendations. Available at: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx. Accessed April 1, 2011.
  • Thegreenmentality.com. Get a green diet: good for you and our planet. Available at: http://www.thegreenmentality.com/green_diet.html. Accessed April 1, 2011.
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