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Diet, nutrition, and health: Issues in Leadership for Adventure Education. Robert Swoap, Ph.D. Professor & Chair of Psychology Clinical and Health Psychologist. Taking the lead: Personal choices and leadership. Personal choices (e.g., recycling, driving less)
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Robert Swoap, Ph.D.
Professor & Chair of Psychology
Clinical and Health Psychologist
Personal choices (e.g., recycling, driving less)
Dietary impact on health (for you, the leader, and for your group members)
Dietary impact on environment
Implications for leaders
The public health plan hatched a decade ago was to get three-quarters of Americans to eat at least two servings of fruit a day and half of Americans to eat three or more servings of vegetables.
The results for 2009 show that only 32.5 percent of adults are hitting the mark for fruit and barely more than a quarter — 26.3 percent — are getting the job done on vegetables.
Nutrition and Wellness
Eating to feel well (as opposed to simply getting calories) -- mens sana in corpore sano
(Psych-Bio / Mind-body)
Amount Per Serving 280 kcal
Calories from Fat 120: Total Fat 13g Saturated Fat 5g
Sodium 730mg Sugars 7g
Should we address it directly and positively when children are young?
(Luis and Elmo)
And/or should we use fear tactics?
20 Years Ago
1700 calories21 cups buttered
“We live in a toxic environment. It’s like trying to treat an alcoholic in a town where there’s a bar every ten feet. Bad food is cheap, heavily promoted, and engineered to taste good. Healthy food is hard to get, not promoted, and expensive.
If you came down from Mars and saw all this, what else would you predict except an obesity epidemic?”
Dr. Kelly Brownell, Yale, (Nat’l Geo. Article: The heavycost of fat, 2004)
“[People] dig their graves with their own teeth and die more by those fatal instruments than the weapons of their enemies.”
-- Thomas Moffett, 1600
As a role model / leader -- If you were doing one thing that was contributing to:
Would you change that one thing?
That one thing is consuming products that come from factory farms.
Eating a diet that is healthy for me and for my group is better for the health of the planet
Chickens raised for meat are crowded by the thousands in "grower houses" where each is given approximately half a square foot of space. (Even worse for layer hens.) How do these birds establish a “pecking order?”
Confined in crates just two foot wide, veal calves don't have space to walk or stretch their limbs.
Factory farm pigs are typically raised in small pens with slatted or concrete floors and metal bars. Breeding sows are treated like “piglet-making machines.”
Question: How does our choice to eat shrimp relate to the health of bird populations?
Or vice-versa, How does our choice to eat birds (i.e., chickens) relate to the health of fish and shrimp populations?
“Livestock excrement is the single biggest cause of declining fish populations in 60,000 miles of polluted waterways.”
-- joint declaration by the Environmental Protection Agency and U.S. Fish and Wildlife
Although pigs have been an historical part of the state's agriculture, it is in recent years that the sector has experienced exponential growth. Within a decade, the hog population jumped, from around 2.6 million in 1988 to over 8 million in 1997.
The increase in the total population of hogs was accompanied by a concomitant decline in the total number of hog farms. In 1986, there were 15,000 farms with at least one head of hogs in the state. By the year 2006, there were only 2,300 such farms remaining.
25.8 million gallons of concentrated hog waste spilled into the New River polluting the river and killing thousands of fish.