“healthy” food panel sept. 24, 2013

“Healthy” Food Panel

Sept. 24, 2013

Deborah M. PearsallProfessor EmeritaDepartment of Anthropology

pearsalld@missouri.edu

In the discipline of Anthropology, “healthy” food means . . .

Food that contributes to:physical health, mental, emotion, spiritual health good functioning of social system sustainable functioning of the food and nutrition system

Traditional Food and Nutrition Systems

• What is a traditional food and nutrition system?– food, knowledge,

practices in cultural and environmental context

http://www.woodlandindianedu.com/storagefoods.html

Food preparation methods• What parts are eaten?

– Differ in nutrients• What variety is eaten?

– Differ in nutrients• How are foods

prepared?– Effects nutritional

content• What is eaten together?

– Complementary foods

Fish prepared with fermented breadfruit balls

Common traditional management practices

• Burning• Digging and tilling• Pruning, coppicing, and pollarding• Weeding and cleaning• Transplanting• Selective harvesting and replanting• Enclosures• Mulching and fertilizing

Forest management• Maya example• Techniques employed:

– Burning to open forest– Weeding and low intensity

burning to reduce weeds, release nutrients from litter

– Encouraging useful trees/removing undesirable ones

– crop rotation– Attracting seed dispersers

and pollinators

Burnedforest

Productive swidden

Fruitorchard

Forest garden

Documenting TREM(traditional resource and environmental management)

• Practices are interrelated, must be studied in cultural context

• Combining ethnography and ecology to understand management

• Archaeology and paleoecology provide time depth

Agriculture in the Americas

• In 1492, millions of Native Americans were agriculturalists

• Plant domestication began 10,000 years ago in the early Holocene

• multiple domestications of plants needed for nutritionally balanced mealsPlanting potatoes

in Peru

Planting in Florida

The major kinds of American crops:– Pseudocereals, grains, oil seeds

• amaranth, chenopod, knotweed, maize, maygrass, sunflower

– Legumes (pulses)• Common bean, lima bean, jack bean, lupine, peanut

– Squashes and gourd• pepo, pumpkin, bottle gourd

– Roots and tubers• arrowroot, llerén, manioc, potato, sweet potato, yam

– Fruit trees• avocado, cacao, guava, papaya, peach palm, soursop

– Spices, stimulants, fiber• chile peppers, coca, cotton, tobacco

Domesticated Plants at Real Alto, 2800 BC• maize (Zea mays) • achira (Canna) • arrowroot (Maranta) • llerén (Calathea)• manioc (Manihot

esculenta)• cucurbits (Cucurbita

and Lagenaria siceraria) • cotton (Gossypium

barbadense)• jackbean (Canavalia

plagiosperma)• chile pepper (Capsicum)

Karol Chandler-Ezell, D. Pearsall, J. Zeidler 2006

a, b, c, e, f: maize; d: arrowroot

What are the impacts of agriculture?

• Environmental impacts– Slash and burn indicators– Intensive agriculture

• Impacts on human populations–Population growth–Profound social changes–Health and nutrition

Impacts of agriculture on health

• Poorer dental health (1.3% 10.4% caries)– Caries, tooth loss (increased carbs, especially sugars, soft

gruels, beers) • Poorer growth and development

– Dietary stress leading to interrupted growth, increased morbidity

• Increased rates of anemia (reduced access to protein)• Health challenges from higher population densities:

parasites, disease transmission, conflict• Health challenges from environmental changes: water

and mosquito-borne diseases

Review of Main Points• “healthy” food is viewed as part of a food and

nutrition system• Traditional knowledge of food practices is as

important as traditional varieties• Agriculture sustains large populations but

presents health and environmental challenges

Deborah M. PearsallProfessor EmeritaDepartment of Anthropology

pearsalld@missouri.edu

References• Chandler-Ezell, Karol, Deborah M. Pearsall, and James A. Zeidler. 2006. Root and tuber phytoliths and

starch grains document manioc (Manihot esculenta), arrowroot (Maranta aundinacea), and llerén (Calathea sp.) at the Real Alto site, Ecuador. Economic Botany 60:103-120.

• Fowler, Catherine S. and Dana Lepofsky. 2011. Traditional and environmental management. Pp. 285-304 in Ethnobiology, edited by E. N. Anderson, D. M. Pearsall, E. Hunn, and N. Turner. John Wiley and Sons.

• McClune, Letitia M. and Harriet V. Kuhnlein. 2011. Assessments of Indigenous Peoples’ traditional food and nutrition systems. Pp. 249-266 in Ethnobiology, edited by E. N. Anderson, D. M. Pearsall, E. Hunn, and N. Turney. John Wiley and Sons.

• Pearsall, Deborah M. 2000. Paleoethnobotany. A Handbook of Procedures. Left Coast Press.• -----. 2008. Plant Domestication. Pp. 1822-1842 in Encyclopedia of Arcahaeology. Academic Press.

Kevin L. Fritsche, Ph.D.

Professor of Animal/Human NutritionUniversity of Missouri – Columbia

Division of Animal Sciences, Dept. of Nutrition & Exercise

Physiology

Email: fritschek@missouri.edu

In the discipline of nutrition science, “healthy” food means . . .

THOSE FOODS THAT CONTRIBUTE TO MEETING OVERALL NUTRIENT REQUIREMENTS & PROMOTE HEALTH.

On-line Medical Dictionary says… “Any food believed to be ‘good for you’, especially if high in

fiber, natural vitamins, fructose, etc.”

“Healthy foods may reduce cholesterol, reduce atherosclerosis and risk of stroke, help control glucose, halt

progression of osteoporosis, and reduce the risk of infections, cancer.”

“There are no good or bad foods, only bad diets.”

However, the “all foods can fit” framework has undermined the establishment of standards for defining nutritional quality of individual foods.

Current dogma…

1. Refined grains, fats, and sweets are inexpensive, palatable, and convenient.

2. The terms energy-dense and nutrient-poor are commonly used to characterize foods perceived as unhealthy and to distinguish them from more nutritious options.

unHealthy foods…

• Widespread agreement on what qualifies as a “nutrient-poor” food.

• In contrast, little agreement exists about what a nutrient-rich food is…

..it is more than“sugar-free” or “low-fat”

“Nutrient-poor vs. nutrient-rich”

The science of ranking and/or classifying foods based on their

nutrient composition has become known as nutrient profiling.

Nutrient profiling

• A number of existing nutrient profile models or nutrition quality indices have recently been developed by academic researchers, regulatory bodies, and the food industry.

• Some of those indices are based on only nutrients to encourage, others on only nutrients to limit, or on some combination of both.

What’s up with nutrient profiling?

• In 2009 several nutrient-rich foods (NRF) indices were validated against the Healthy Eating Index (HEI), an accepted measure of diet quality.

• One particular index, based on 9 nutrientsto encourage (protein, fiber, vit. A, C, E, calcium, iron, magnesium, potassium) & 3 nutrients to limit (sat fat, added sugar & sodium), performed well.

Validation is ongoing…

(Fulgoni et al. 2009, J. Nutr. 139: 1549)

• Continue to validate and implement one or more nutrient-density indices of individual food items in the marketplace.

• This should help consumers to identify and select nutrient-dense foods while permitting some flexibility where discretionary calories are concerned.

• Outreach & education will be needed.

The long-term goal…

• Demand for organic food continues to expand, in part, because some consumers believe these foods are more nutritious.

• A recent systematic review of the evidence on this topic concluded: There are no meaningful differences in the

nutrient profiles between organic vs. conventionally produced/grown foods.

Organic vs. conventional foods?

(Dangour et al, 2009 Am J Clin Nutr 90: 680)

Review of Main Points① “Foods are not good or bad, only

whole diets” is not a helpful approach;

② Nutrient profiling for scoring individual foods is coming;

③ Organic foods are NOT more nutritious.

Thanks for your attention!

Kevin L. Fritsche, Ph.D.

Email: fritschek@missouri.edu

Role of Beef in a Healthy Diet

Carol L. LorenzenProfessor and Meat Extension Specialist

Division of Animal SciencesUniversity of Missouri

In the discipline of Animal Science, “healthy” food means _________

• A complete protein delivered in a tasty and appealing manner.

• Animal based products that are produced in an efficient and sustainable manner.

Nutritional Reasons to Eat Red Meat

• Packed with nutrients at an affordable price.• Complete protein• Bioavailable iron• B vitamins• Zinc• Thiamine• CoQ10

National Cattleman’s Beef Association

Comparison of Beef, Pork and Chicken3 oz Cooked Serving

Calories Total Fat (g) Saturated Fat (g)

Cholesterol (mg)

Skinless Chicken Breast

139 3.1 0.9 73

Skinless Chicken Thigh

177 9.3 2.6 81

Pork Top Loin Chop, bnls

173 5.2 1.8 61

Pork Tenderloin 120 3.0 1.0 62

Beef Top Sirloin 162 8 2.2 76

Beef Top Loin 168 7.1 2.7 65

Beef Tenderloin 175 8.1 3.0 71

Adapted from USDA Nutrient Database, 2006

Role of a Meat Proteins in Offsetting Age Related Muscle Loss

• Dietary protein intake plus resistance exercise can maintain muscle mass in older people

Phillips, 2012, Meat Science

Role of Meat Proteins in Offsetting Age Related Muscle Loss

• Red meat is effective in increasing muscle protein synthesis compared to plant proteins.

Role of High Protein Meals in Appetite ControlReference Hunger Fullness

Stubbs, 1999 Decrease Increase

Stubbs, 1996 Decrease Increase

Leidy, 2009 Decrease Increase

Latner, 1999 Increase

Blom, 2006 Decrease

Bowen, 2006 Decrease Increase

Bowen, 2006 Decrease Increase

Leidy, 2011 Decrease Increase

Leidy, 2010 Decrease Increase

Marmonier, 2000 Decrease IncreaseLeidy, 2010 No difference Increase

Smeets, 2008 Increase

Leidy, 2012 Decrease Increase

Leidy, 2007 Decrease IncreaseAdapted from Leidy, 2012, Reciprocal Meat Conference

Role of Meat in Cognition

• Iron’s role in cognition– Required by enzymes involved in specific brain

function• Zinc’s role in cognition

– Implicated in central nervous systemdevelopment

National Cattleman’s Beef Association

Animal Science Reasons to Eat Red Meat

• Ruminant animals have the ability to convert cellulose into meat, milk and fiber.

Ruminants Role in the Food System

4%10%

15%

30%

41% UrbanCultivatedNon-productiveForrestRange

1/3 of the Earth’s surface is land (34 billion acres)

D. C. Church. 1993. The Ruminant Animal

Efficiency of Livestock Production

• Pounds of beef produced has increased 12.3% between 1977 and 2007 (Capper, 2011, Journal of Animal Science).

• Number of beef cattle has decreased 43.0% between 1977 and 2007 (Capper, 2011, Journal of Animal Science).

Efficiency of Livestock Production

Total energy requirement

(MJ x 107)

Feedstuffs (kg x 106)

Land (ha x 103)

Water (L x 109)

Fossil Fuel Energy (BTU

x 109)

0

10000

20000

30000

40000

50000

60000

70000

80000

19772007

Adapted from Capper, 2011. Journal of Animal Science

-8.7%

-22.9%

-49.3%-13.8%

-9.4%

Efficiency of Livestock Production

Manure (kg x 106) N excretion (kg x 104) P excretion (kg x 103)0

10000

20000

30000

40000

50000

60000

19772007

Adapted from Capper, 2011. Journal of Animal Science

-23.3% -14.0% -11.5%

Efficiency of Livestock Production

Methane (kg x 104) Nitrous Oxide (kg x 103)

Carbon Footprint (kg of CO2 x 106)

0

10000

20000

30000

40000

50000

60000

70000

80000

19772007

Adapted from Capper, 2011. Journal of Animal Science

-22.9%

-12.3%

-19.5%

Changes in Carcasses Composition

Trait 1974 2011 % Change

Fat Thickness, cm 1.58 1.30 -21.5%

Hot Carcass Wt., kg 308 374 +21.4%

Ribeye area, cm2 76.3 88.8 +16.4%

USDA Yield Grade 3.4 2.9 -17.2%

Marbling Score Small+ Smallo -9.8%

aAdapted from 1974 USDA Market Consist Report and Moore et al., 2012, Journal of Animal Science

Carol L. LorenzenProfessor and Meat Extension SpecialistDivision of Animal SciencesUniversity of Missouri

“Healthy” Food Panel

Sept. 24, 2013

Does Food Play a Role in the Development of Chronic Diseases?

David E. Goldstein, M.D.Professor Emeritus

University of Missouri Health Sciences Center

1 Hospital Drive, Columbia, MO 65212

goldsteind@health.missouri.eduwww.endodoc.org

In the discipline of medicine, “healthy” means . . .

food that does not contain ingredients or contaminants known to contribute to adverse health outcomes.

Question: Can we actually define what are

"healthy foods?Answer: "No clear standards exist to define

foods as good or bad, healthy or not healthy."

USDA-Food and Nutrition Service, March 1, 2007.

FACT: We in the U.S. are fat and sedentary, and the rest of the world is following our lead.

www.hsph.harvard.edu 

Flegal KM et al: Prevalence of obesity and trends in the distribution of body mass index among US adults, 1999-2010. JAMA 2012;307:491-97. Ogden CL et al: Prevalence of obesity and trends in body mass index among US children and adolescents. JAMA 2012;307:483-90. www.cdc.gov/healthyyouth/obesity

THE GOOD NEWS:

The steadily rising prevalence of obesity in the U.S. over the past 50 years seems to be reaching a plateau.

THE BAD NEWS:

We are still fat and sedentary.

O'Conner A: "Is the public health message that we are too fat and too sedentary sinking in?" NYT,09/16/2013, A12

Question: Why are we so fat?

Simple Answer: We consume more food than we burn up.

Bruni F: "Hard truths about our soft bodies." NYT, 09/17/2013, A23

Question: Why are we so fat?

Complicated Answer: Genetic and non-genetic factors

Genetic Factors (the bad news)

Many different genes exert strong influences on body weight.

Sims E et al: Endocrine and metabolic effects of experimental obesity in man. Recent Prog Horm Res 1973;29:457-96 (Vermont prisoner studies) Stunkard AJ et al: The body-mass index of twins who have been reared apart. N Engl J Med 1990;322:1463-7.

Non-genetic factors (the potentially good news)

Obesity is not inevitable in people who possess genes that promote obesity

(e.g., the Pima Indians)

Gladwell M: The Pima Paradox. The New Yorker, February 2, 1998, p43-57.

What's the big deal about being overweight?

Obesity is a powerful risk factor for the development of serious chronic diseases such as cardiovascular disease, diabetes, cancer, and arthritis. To what extent diet composition

plays a role in the development of these chronic diseases independent of obesity is

unclear. Tirosh A et al: Adolescent BMI trajectory and risk of diabetes versus coronary artery disease. N Engl J Med 2011;364:315-25. Mozaffarian D et al: Components of a cardioprotective diet: new insights. CIrculation 2011;123:2870-91. Estruch R et al: Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med 2013;368:1279-90. Kotchen TA et al: Salt in health and disease-a delicate balance. N Engl J Med 2013;368:1229-37.

Question: What should we do (part 1)?

Answer: I'm not sure. Although we know a great deal about obesity and its health effects, we do not have particularly effective ways to

prevent and/or treat obesity other than bariatric surgery. I do not believe we can

legislate healthy eating. On the other hand, public policy can promote the benefits of

healthy eating and physical activity.Patel AI, Rithie L: Striving for meaningful policy to reduce sugar-sweetened beverage intake in young children. Pediatrics 2013;132:566-68.Med 2013;368:1229-37.

Question: What should we do (part 2)?

Answer: In the end it is more about

personal choice rather than anything else.

Casazza K et al: Myths, presumptions, and facts about obesity. N Engl J Med 2013;368:446-54.

Review of Main PointsA. The food system provides ample food which is more or

less healthy and relatively inexpensive.B. There is no consensus among "the experts" on what

constitutes healthy vs. unhealthy food. But, I believe there is at least a majority view on what constitutes a healthy diet.

C. The single biggest challenge our society faces with respect to food, is how to develop effective ways to prevent and to treat obesity. Success will require major changes in public policy regarding food issues and in personal food-related decisions.

David E. Goldstein, M.D.Professor Emeritus

University of Missouri Health Sciences Center

1 Hospital Drive, Columbia, MO 65212

goldsteind@health.missouri.eduwww.endodoc.org

Laina Fullum RD, LDNutrition Services Department Columbia Public Schools573-214-3480lfullum@columbia.k12.mo.us

In the discipline of Dietetics, “healthy” food means . . .

…foods that provide essential nutrients, energy and building blocks to support the human body at an optimal level for disease prevention….But

• Each individual has their own healthy food beliefs and focus which is influenced by their present state of being, personal desire, and past experiences

Feeding Programs at CPS • National School Lunch Program (program est. 1946)

– After School Snack Program– Seamless Summer Feeding Option

• School Breakfast Program (program est. 1975)

• Special Milk Program

• Donated Foods Program

• Fresh Fruit and Vegetable Program

• Cater dinner to a community organizations

Nutrition Services

• Serve 29 kitchens for 33 sites– CPS Enrollment 17,722

• 155-165 employees

• Free and Reduced Price Eligible: 38% – About 6,700 students (2011-2012)

• Average Daily Participation – Over 8,300 students eating a reimbursable lunch and 3,200

for breakfast

Number of Lunches Served

• 2012-2013 1.67 mil. lunches 17,722 students• $8.6 mil budget• Nutrition Services is self supporting

– Federal– State– Lunch Prices– A la carte sales

New Regulation Focus• Calories• Total Fat • Saturated Fat• Protein• Vitamin A, C, • Calcium• Iron• Cholesterol • Fiber• Sodium

• All nutrients on the left • Vitamin E• B vitamins 6 and 12• Zinc• Magnesium• Potassium• Phosphate• Folate• Research based nutrition

Mission

All students and staff of Columbia Public Schools will have access to fresh, flavorful and nutritious meals daily while promoting local sustain-ability.

Healthy Food?• Very strict new USDA regulations • Varied socioeconomic background• Newer push for updated healthier food• Exposure & Opportunity• Nutrition education • Food safety• We read the labels and provide foods kids will eat• Limit influence by popular trends and social outcry• Better programs

– FFVP, Farm to School, utilization of chefs

• Commodities are getting better

Challenges• Balance what’s palatable for all children to eat

– Varied backgrounds• Stigma of the lunch program• Budget constraints affect quality

– It isn’t just food, its labor, utilities, permits, inspections…• New regs predicted to cost $450,000 the first 2 years• Many student do not like the new food• Time constraints• Building infrastructure• Staff constraints • Low interest in healthy foods

Review of Main Points• Program shift: low income vs. student health• Funding has not kept pace• Discouraging level of interest in healthy food• Budgets are tightening • We cannot afford organic• We cannot source 100% local• We can provide color, variety, safety and

exposure• Great new initiatives that need fine tuning

Laina Fullum RD, LDNutrition Services Department Columbia Public Schools573-214-3480lfullum@columbia.k12.mo.us

Contact

Donna Mehrle, MPH, RD, LDMU Food Systems Network Co-coordinator

mehrled@missouri.edu Or

Mary Hendrickson, PhDMU Food Systems Network Co-coordinator

hendricksonm@missouri.edu