Cause Matters Blog

Archive for the ‘Dietitians’ Category

Our Children’s Food Plates

Thursday, June 2nd, 2011

Have you ever been overweight? I was while in junior high and know the pain of being a “fat kid.”  I learned that exercise and monitoring food intake worked to lose 20 pounds after my eighth grade year. It’s a lesson that has reminded me to stay in shape throughout my life. Burn off what you consume or face the consequences.

While volunteering at our school’s field day this week, I was saddened by how many kids apparently haven’t learned the necessity of being active. I’ve noticed a lot of overweight kids while volunteering at school, but had no idea how prevalent inactivity was. Rather than playing kickball (a childhood favorite) or several of the other outdoor activities, they’d rather sit in the shade. There was a marked decrease in interest in physical activity as the kids got older.

Everyone points to technology and television as the demise of young people playing outdoors. That has a lot to do with it, but I don’t think it’s the whole story. How about we take personal responsibility for teaching children about what’s on their food plate?  What about physical education so children understand exercise isn’t just for the athletic kids? And when did we forget to teach kids about food?

Frankly, I think adults need to shoulder responsibility for overweight children. Many in our society have found it’s easier to park a child in front of the TV set or computer rather than spend time outside exercising. Before I go off on that mom tangent, I’ll simply say that setting an example teaches more than any words.

Overweight kids need nutrition & exercise

What do you think of USDA's new guidelines?

Understanding nutrition is perhaps an even greater responsibility than exercise because meals happen nearly 1,100 times a year. Today USDA released new dietary guidelines to try to help with our nation’s lack of “food literacy.” It’s a simple visual on needed food groups and portions. I hope you’ll share http://www.choosemyplate.gov with every parent you know. Suggestions for types of foods are also given, as well as examples of portions.

Some have tried to tell me that this plate doesn’t meet their dietary or specific health needs. I don’t believe it’s designed to be a fix-all, but Choose My Plate is a guideline.  It’s impossible to come up with a program that is going to meet every single person’s need. How about we focus on the need to increase American’s understand of the types and quantities of food rather than our individual needs?

Food has become so contentious. I’d suggest that before parents worry about all of the labels and buying the “right kind of food”, they take a hard look at their children’s food plates. Our family doesn’t always get it right in our kitchen, but try to strike a balance. We had an ice cream dinner to celebrate academic achievement earlier this week, followed by a lunch of lettuce and spinach from our garden plus some exercise time.

Until our society can get nutrition right and get the next generation moving, I’m not convinced we should spend so much time arguing about organic, biotechnology, animal welfare, local, etc.  How can you help a young person better understand their food plate?


Leveraging 10,000 Farm & Food Voices

Thursday, May 19th, 2011

We all eat. We all need food for sustenance. And most of us genuinely enjoy food.  Food doesn’t have to be a political statement, particularly when 1 in 6 people go to bed hungry.  Isn’t it about time we leverage our commonalities, rather than bicker over our differences?

Leveraging has likely been the single most important thing I’ve learned in my career. Since cows have always towered over me, I first experienced leveraging on the halter to manage my animals. Early in my career at the National FFA Foundation, I found that leveraging executive networks could literally raise a building (the National FFA Center).  And while I was in that capacity, I called on Tractor Supply Company and discovered how to leverage a cause; TSC turned their $1,000 donation into $100,000 for FFA by asking their vendors to invest in the same cause.

10x Connect farm & food challengeIs agriculture a cause? I certainly see it that way, which led me to found Cause Matters and start professionally speaking a decade ago.  My greatest hope in the next decade is to leverage connections around the food plate. I created 10x Connect to challenge people to go beyond the choir and reach a hand across the aisle. Part of the challenge is in the 10 grants to creative food and ag organizations who can leverage their voice. Another part of 10x Connect is sharing personal success stories from individuals who rise to the challenge (not that success does not mean agreeing, it’s in the discussion). And some of it is a challenge to myself.

Since farming only represents 1.5% of the population, we have no choice but to leverage our voices. Consider theses simple actions; ask 10 people about their food concerns, volunteer with 10 organizations or spend 10 minutes  in daily 10 conversations on Facebook. It doesn’t have to be time consuming or difficult to go from one voice to hundreds. That’s the power of leveraging – and it’s absolutely necessary to build food literacy. What would happen if 1,000 people rose to this challenge?  You’d impact 10,0000 new voices  to help carry your message, which has the potential reach to 100,000. Now is the time – and here are some simple ideas to help you get started.

My vision with 10x Connect is to engage people in building a broader, more connected community around the food plate. Over the next year I’ll be looking back at the last decade of difference and plan to give some thoughts about the next ten years of the “agversation.”  At the request of several folks, I’ll be sharing my own personal story of of giving back and the more about the organizations Cause Matters Corp. selects through the 10x Connect grant program.

Food plate conversation

Reminder; challenging yourself means your voice may be different than others at the table - and that's O.K.

Action inspires reaction. Will yours be to proactively build connections or wait until another stake is driven into the food plate? Our family makes choices that are best for us, both in the food we buy and that which we raise. At the end of the day, shouldn’t we all be having a conversation about the importance of the freedom of our choices as a commonality around the food plate? Go ahead… I challenge you to leverage your voice.

 

 


Food + Nutrition + Agriculture = Powerful Results

Wednesday, April 6th, 2011

~ guest blog post by Donna Manring, Innovative Dining Solutions

Being raised on a farm brings back wonderful memories of running through the fields, riding the cows and pigs (which I wasn’t supposed to) and harvesting produce from the garden. My father was a Del Monte farmer and spent many long hours on a tractor or a combine. Nutrition had a simple meaning for me then. Mom served homemade delicious meals and made fabulous desserts. We as kids didn’t know that she was practicing the fundamentals or belief of the American Dietetic Association (ADA), all foods can fit into a healthy eating lifestyle.

Connecting the science of food and agriculture.

Today it seems agriculture and nutrition is more complicated than when I was a kid. If you look in the dictionary for the definition of nutrition and agriculture, you will see similarities. Included in both is “science and application of those principals”. Information technology is shaping agricultural/nutritional science and its application often stating inadequate and misleading information by those wishing to sell products or advance their own agenda.

The need for reliable sources of scientific data is growing, as consumers are growing tired of misinformation.  At the basis of public concern is a feeling of not being fully informed or, worse, of not being told the truth. Nutrition professionals (accredited by ADA) are continually addressing nutrition myths and fallacies. The agriculture industry experiences these same challenges. It becomes frustrating when dealing with inaccuracies and broad-based statements that defy science.

Take for example, high fructose corn syrup, science clearly proves that HFCS is metabolized similarly  as cane sugar yet there are those that state what is a negative “opinion” and it is not science based information. Every day there will be someone who touts a “belief” or a headline that clearly is not science based. Whether it is gluten free, dairy free or whatever the headline may be, we in agriculture and nutrition are the resources to clear the confusion.

Nutrition and agriculture have similar if not the same hot buttons. Without a doubt we are passionate about our role in providing science based information. I get excited when I think about nutrition and agriculture working together as a respected aligned culture of professionals advancing awareness and encouraging consumers to refer to reputable resources for information.

Together we have shared objectives and many opportunities to collaborate on methods, tools and mechanisms to work together. Today, more than ever, the commitment is strong to tackle hunger, food safety and nutrition through agriculture. Let’s pledge to continue to build an innovative partnership and strengthen our link in order to deliver optimal nutrition and agriculture information. By seeking closer collaboration with nutrition, agriculture can gain new insights into the needs of its primary customer, the consumer. The question is not whether there should be a closer relationship between agriculture and nutrition, but rather how best to achieve it.

ADA is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Collaboration between nutrition and agriculture communities will allow the opportunity to share information resulting in a strategic alliance. Social networking keeps me informed and enhances my knowledge base with the agriculture community. Attending the World Dairy Expo was a huge eye opener for me. It was informative and it was an incredible learning experience. How will you learn more about nutrition and agriculture?

As a nutrition professional, I will be looking to connect with agriculture to better understand ways to work together in delivering, as MPK would say, “From Gate to Plate” message. Will you join me?

Nutritional professional talks ag

Donna Manring, DTR, owner and founder of Innovative Dining Solutions, is an accomplished professional speaker and consultant specializing in topics on food, nutrition, dietetics, leadership, team building/retention, customer service and operational improvement. She helps clients uniquely create the “mood for food.” You can find her on Twitter.

Donna has many years of working with the food industry. She believes “food is one of life’s greatest pleasures!” She’s also a proud grandma and loves to spend time in the kitchen.

Facebook http://facebook.comDonnaManring

Linkedin  http://linkedin.com/in/DonnaManring


Cows need nutritionists? Don’t they just eat grass?

Friday, March 11th, 2011

~ guest blog post by Robin Rastani, Ph.D

This is the response that I frequently get from family members and fellow travelers in airports, when they ask about my work. Many people still think that dairy cows consume grass and grass alone. They have that idyllic image of black and white cows out in a green pasture next to a red barn. While some cows can sustain many of their needs on grass alone, they are usually the non-lactating cows (i.e., cows that aren’t producing milk). A lactating dairy cow has a high metabolism, and is very similar to a marathon runner or high performance athlete.

Dietitians for Milk Cows

Dairy cattle enjoy a scientifically balanced diet to make wholesome milk.

A modern dairy cow consuming grass alone would be equivalent to a marathon runner or Olympic athlete consuming only lettuce with a few sprigs of broccoli. In the old days, everyone had a couple cows, and they only needed to make enough milk for their family. The modern dairy cow now makes about 10 gallons of milk every day. On grass alone, a modern average producing lactating dairy cow would eventually lose tremendous amounts of weight and be unhealthy. As a dairy cow nutritionist, I make sure cows have all the needed nutrients to perform and remain healthy while producing healthy nutritious milk.

A typical dairy cow’s diet consists of around  about 50% forage and 50% grains. Most of the forages are plant material that is fed as hay or fermented forage, known as silage. This allows farmers to feed grass, legume and corn-based forages year round. The most common concentrates fed are corn and soybeans, along with by-product feeds like whole cottonseeds, citrus pulp, almond hulls or soy hulls. Cows enjoy variety in their diets, and having a mix of both forage and concentrates allows this. Just like with human nutrition, we must provide the correct amounts and balance of nutrients.

Cows are different from humans in that:

  1. Cows have a four compartment stomach with a large fermentation vat. This fermentation vat is known as the rumen. In the rumen, bacteria help to digest the feed. This allows cows to obtain nutrition from feedstuffs that contain cellulose and fibrous material that humans and other animals cannot. This is one reason why cows can consume many by-product feeds.
  2. Cows are limited in the selection of feed that is offered to them. Nutritionists formulate their diet, and it’s offered to them in one mixed up casserole, called a total mixed ration or TMR. However, cows can be picky, and they will try to sort through the feed offered to them. Just like humans, they prefer some feedstuffs to others.
  3. Cows also have the ability to ruminate. They eat their meals rather quickly, and then while resting they will further digest the feed that was consumed. They regurgitate a ball of feed, known as a cud, and then they chew on that cud. This allows them to break up the feed into smaller particles. It also produces saliva, which helps to keep the material in the rumen from becoming too acidic and cause indigestion.

As a cow nutritionist, I do have some advantages that I’m sure dietitians would appreciate. I can check diets based on records of what’s been consumed, chemically analyze that diet, and modify it accordingly… and my clients (the cows) will usually accept my recommendations. Frankly, cows eat better diets than humans!

There are many similarities and a few key differences between the nutritional demands of a cow and a human, as you can see. Cow nutritionists have a common goal with human dietitians – providing a healthy, balanced diet within a budget for our clients.

Nutrionist on corn vs grass

While holding a Ph.D in nutrition, Robin enjoys interacting with consumers about practices on dairy farms, as well as the benefits of dairy products.

If you’re a farmer or agricultural professional, this knowledge may see mundane or commonplace. However, to many of your neighbors and consumers of your products, it is new and intriguing to them. How can you explain the science of food production to them?

Robin R. Rastani, Ph.D., is a Dairy Technical Manager for NOVUS International, Inc. She works with dairy producers and nutritionists to provide optimal nutrition for dairy cows to ensure the cows are healthy and produce a great product for consumers. Feel free to follow her on Twitter (@cownutritionist).


Make 2011 A Guilt-Free Food Zone!

Friday, January 7th, 2011

Do you suffer with Food Guilt?

No, I’m not talking about that regret you might feel after eating something packed with sugar or fat.

I’m talking about guilt in the grocery store.  The small voice in your head telling you that item isn’t good enough for you and your family. It’s the urge to look for the antibiotic-free milk, and the hormone-free meat. It is really the voice of marketing preying on your desire to feed yourself and your family the best products possible and your fear that you don’t know enough to make the right choice.

It happens to me every time I pick up a dozen eggs.  I know – I REALLY know there is no nutritional difference between the brown egg and the white egg, but I want the brown egg.  Somehow I’ve been conditioned to believe it is a more healthy choice.

I’ve spent quite a bit of time over the last 18 months examining my own beliefs about food and nutrition, and have discovered much of what I thought was based on information on the front of the package and from the media, rather than information found on that tiny label on the back of the package.

Think about it.

If you see one carton of milk proclaiming it is antibiotic-free, don’t you assume all the rest of the cartons contain antibiotics?  I did, until I started talking to farmers and other people in the dairy industry.  Turns out all Grade A milk is free of antibiotics and is, in fact, tested several times to make sure of it.  So now I buy my milk based on taste, not packaging.

That is the key to the Guilt-Free Food Zone: Get the facts, make a choice and feel good about it.

family picture by lake

An author and heart health advocate, Eliz Greene loves food and talking about food as the fuel for long and healthy lives. As a mom, she's glad to be free of food guilt!

A young mom in one of my sessions shared how guilty she fells about not being able to get organic produce.  That choice is just not available where she lives.  An organic label doesn’t magically make a product more healthy for you.  Organic cookies are still cookies – not health food.  Organic labels are about how the food was produced rather than the nutritional content. I reassured her that it is important to get fresh fruits and veggies – and wash them.  We are told to be concerned about pesticides and what might be on non-organic produce.  However washing and/or peeling the produce will get rid of whatever might be there.  In fact – if you aren’t washing your produce before you eat it, you might as well go ahead and lick the grocery store floor – since your apple might well have been there! Don’t feel guilty about your choices in the produce section, take the time to understand what organic really means – then make your decision based on facts, rather than marketing. Organic or not – just eat your fruits & veggies.

One more guilt-ridden section of the grocery store for me is the meat counter.  I used to stand there and ponder which pack of pork chops was better.  Hormone-free — really? That label that now makes me laugh.  Of course meat is going to have hormones in it, even broccoli has hormones in it.  So what exactly is the point of this “front of the package” label?  Fear.  Goodness! You don’t want hormones in your food – we’ll suddenly be a nation of mutants!  Relax.  According to USDA rules, even if an animal is given hormones to help them build lean muscle, that medication must be out of the animal’s system before it can enter the food supply.  Meat is tested to make sure of it.  Many farmers raise their animals without the use of hormones at all. So make a decision about what you want to buy based on facts, not marketing, and feel good about it.

Next time you are in grocery store take a deep breath, understand that the farmers out there are doing their best to produce healthy and safe food for you and your family.  No one is secretly trying to poison you or create a race of mutants.  Relax  and enjoy the Guilt-Free Food Zone!

Looking for real information about your food?

Check out these sites:
American Dietetic Association
International Food Information Council Foundation
AgChat Foundation

~ guest blog post by Eliz Greene

Eliz GreeneEliz survived a massive heart attack while seven-months pregnant with twins, struggled to lose the 80 pounds gained during her pregnancy, and searched for a way to hold on to the perspective and passion she found in her near-death experience. Drawing on her background as an adaptive movement specialist, Eliz developed simple strategies and tips to help other busy people be more active, eat better and manage stress.

As the Director of the Embrace Your Heart Wellness Initiative, Eliz travels the country energizing and inspiring audiences in ag-friendly keynotes and workshops on wellness and stress. She is the author of 3 books and writes one of the top 50 health and wellness blogs. Find more at www.EmbraceYourHeart.com.

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