|
| Nutrition per serving | Original | Modified |
| Calories | 324 | 181 |
| Fat | 27.5 g | 9.5 g |
| Cholesterol | 64 mg | 46 mg |
| Sodium | 551 mg | 372 mg |
| Percent of Calories from fat | 78 | 50 |
Thank you to Dr. Jane Bowers for this recipe modification.
Developing
Nutrition Information for Low Literacy Adults
Much of the health information developed in the U.S. is
written on the 10th grade reading level or above. For
many readers, this reading level is too difficult and
much of the information is misunderstood. A recent
project at the University of Nebraska was conducted to
(1) develop nutrition materials for low literacy
audiences based on the Dietary Guidelines for Americans
booklets, and (2) identify characteristics of written
materials that appealed to this audience.
The study showed that subjects were aware of current nutrition issues but generally did not have enough information to understand these issues. For example, they recognized such terms as "cholesterol", "sodium", and "calories" and felt these were "bad for you" but did not know why. These terms can be used in low literacy materials, then, if the terms are defined and used consistently throughout the text.
The study also showed that low literacy adults think in specific, concrete terms and learn more rapidly when information relates to their own experiences. Information should be presented starting with simple topics, moving to more complex but related topics. The study further demonstrated that qualitative research methods were effective in eliciting expression of beliefs, feelings and attitudes about the nutrition materials being tested.
The study concluded that because millions of Americans have low reading skills, information about nutrition and risk reduction may not be reaching a large segment of the population. Nutrition educators need to give additional attention to reading skills of their target audience when developing nutrition education materials. (MS)
Source: Journal of Nutrition Education , Vol 25, No 1, 1993
New
Organizations to Fight Hunger
Representative Tony Hall (D-OH) announced the creation of
two new organizations to take on the role of the Select
Committee on Hunger which expired in March. They are the
Congressional Hunger Caucus and the Congressional Hunger
Center.
The Hunger Caucus will provide a forum for hunger issues on Capital Hill. The Congressional Hunger Center will be privately funded. It will propose and lobby for specific policies for domestic and international hunger relief and for long-term poverty alleviation. Other projects include educating citizens, especially in elementary and secondary schools, about hunger issues, and coordinating grassroots anti-hunger efforts. The center plans to establish a Mickey Leland Hunger Internship program in which students would work in anti-hunger projects. After gaining hands -on experience, the Leland interns would work in Congress, sharing their experience with lawmakers. (MS)
Source: CNI June 18, 1993
Nutrition
Education Delivery Methods in Extension
A recent study at North Dakota State University examined
the frequency and effectiveness of delivery methods for
specific target audiences. The survey was completed by
Extension food and nutrition specialists in the 12 states
of the North Central Region. The study targeted children,
teens, women, elderly, adults and limited resource
families.
Videotapes were used most frequently as a way to reach children and teens. Mini-sessions and pamphlets were used most often to reach teen and women audiences. Adults and elderly were reached most often by pamphlets. Limited resource families were reached most often by intermediaries (i.e. volunteers and paraprofessionals). Community centers and schools were used most often for nutrition education programs. (MS)
Source: Hauck, E. "Nutrition Education Delivery Methods Used by North Central Region Extension Food & Nutrition Specialists" Unpublished manuscript. North Dakota State University. 1993
Tips
for Using the Food Processor Program
Many of you are using the Food Processor computer dietary
analysis program regularly. Sometimes when you analyze a
recipe, a meal, or a day's menu for nutritional content
you also want to compare it to a standard to see how well
the RDA's are met. The program will not do this unless
you have a personal profile entered. Ideally, the
personal profile (which includes age, gender, height,
weight, and activity level) should be completed with the
information about the person who is eating the food. But
sometimes you might want to do this for an
"average" person if you don't have a specific
individual in mind. But what is the average person? The
following table lists the sizes of the average person by
gender and age that are used for the RDA tables. Because
these are the basis of the RDA's, they would be your best
choice.
| Gender | Age | Weight | Height |
| Male | 19-24 | 160 | 5' 10" |
| 25-50 | 174 | 5' 10" | |
| 51+ | 170 | 5' 8" | |
| Female | 19-24 | 128 | 5' 5" |
| 25-50 | 138 | 5' 4" | |
| 51+ | 143 | 5' 3" |
The activity level of most Americans would best fit under the "lightly active" category. If you are working with a particular group of people that you think might be either more or less active than most, use the guidelines given in the user's manual to decide which level.
It is much more risky to define an average child. Children within each of the age categories could be very different in size. Although the RDA average sizes could be used, it would be a very rough estimate and the information you generate could be way off the mark. (PP)
* Note: I would be happy to continue to address questions related to the use of the Food Processor program in future issues of the Digest. Please write or call me with any questions you may have. (Paula Peters, 913-532-1666)
Screening
Children for Cholesterol Levels
Research continues to show that cholesterol levels tend
to run in families. A recent study at the Human Nutrition
Research Center of Aging at Tufts reveals the importance
of screening the HDL cholesterol levels in these
families.
Blood lipid abnormalities were found in more than half the families of coronary artery disease patients under age 60. The study of 102 families emphasizes the need to screen all blood relatives, especially children, of premature coronary artery disease patients. Low HDL cholesterol (the good kind) was the most common abnormality. One out of three families had HDL in the lowest 10 percent, indicating that its absence is a prime risk factor for heart attack. Most of these low-HDL families also had either high triglycerides or high triglycerides and high LDL cholesterol (the bad kind). One out of five families had an excess of Lp (a) - another lipid-carrying particle that is gaining attention as a risk factor for heart disease. It was the only lipid abnormality in more than half of the cases. Very few families - one out of 20 - had high triglycerides or high LDL alone. The findings underscore the need for physicians to focus more attention on treating people with low HDL and other lipid changes instead of targeting high LDL symptoms.
For more information refer to the NCR publication 431, Cholesterol Guidelines for Children. (PP)
Source: Human Nutrition Research Center on Aging at Tufts, Boston, MA. Ernst J. Schaefer and Jacques J. Genest.
Balancing
Protein Needs
If someone is trying to cut down on meat consumption and
eat more fruits, vegetables and grains, do they need to
be concerned about protein intake?
No, unless you're still growing, pregnant or dieting. For most others, it's easy to meet protein needs, even if the protein you eat isn't "complete" (doesn't contain all the essential amino acids). As long as you're eating a variety of foods over the course of a day or two, you don't need to worry.
The USRDA for protein is only 45 grams for adults. Most American diets provide twice that . "Complete" protein needs are only about 10 grams a day. That's easily met; a glass of milk provides almost that much.
You can also rely on "incomplete" protein-those that have one or more amino acid shortages-by combining so-called "complementary" proteins that fill in each other's weaknesses. The best combinations? Beans with rice or corn, grains with legumes or green leafy vegetables, and soybeans with sesame seeds. But you don't need to calculate each day's allotment of complementary proteins. Eating a variety of grains, legumes, seeds, nuts and vegetables balances out incomplete proteins, even if they're not eaten at the same meal.
In fact, it's almost impossible to get too little protein as long as you eat enough calories. Protein malnutrition usually results from a lack of calories because it forces the body to burn protein for energy needs creating an artificial protein deficiency. The more calories you eat, the less protein you need. So the only people who should be concerned about getting enough protein are those who might not be getting enough calories: growing children, pregnant women and dieters. (JD)
Source: Environmental Nutrition, June 1993
Solutions
to Elderly Malnutrition
Good nutritional habits never get old. Yet malnutrition
is a serious health problem among the nation's elderly,
according to a recent survey of health professionals
specializing in elder care.
The survey of 750 physicians, nurses and administrators of health care institutions, found that one in four elderly patients is malnourished. One-half of all elderly hospital patients and 40 percent of nursing home residents are believed to suffer from malnutrition.
Elderly people are not getting proper nutrients because of deficiencies, excesses, or imbalances in food or diet, according to the survey sponsored by the Nutrition Screening Initiative (NSI), a coalition of more than 30 national medical, health and aging organizations.
To help educate dietitians and other health care professionals about the importance of elderly nutrition, the American Dietetic Association Foundation and the International Food Information Council Foundation have been sponsoring a seminar series, "Better Eating for Better Aging," in conjuction with various state dietetic associations.
Nutrition and Aging: "Nutrition plays a significant role in the prevention of illness, as well as in treatment and recovery," Barbara Posner, Dr. P.H., M.P.H., told participants at a recent "Better Eating" seminar cosponsored by the Minnesota Dietetic Association.
Posner, Assistant Director for Research at Boston University and NSI spokesperson, said that many elderly have unmet health needs, which affect their nutritional status.
"Many older people living alone have declining motor skills, making it difficult to shop for or cook food," Posner explained. Depression also can affect their nutritional status.
To identify those at risk of malnutrition, Posner said nutrition screening should be routinely incorporated into medical examinations.>p> A nutrition screen can range from a simple review of weight, height, skin tone, diet, living conditions and behavior to blood tests and sophisticated assessment techniques. A self-administered checklist is available from NSI to spot eating problems, economic hardship and other conditions affecting nutritional status.
Among the primary reasons many elderly become malnourished are losses in their senses of taste and smell according to Susan Schiffman, Ph.D., Professor of medical psychology at Duke University Medical Center.
"Without the simple pleasures of taste and smell, the overall quality of life is greatly reduced, especially for the elderly whose senses decline due to aging," Schiffman said.
Declines in taste and smell usually begin around 60 years of age and become more pronounced in subsequent decades of life. Certain diseases and/or medications prescribed for such conditions also can contribute to chemosensory losses.
Thresholds, or the levels at which flavors are detected are about 2.5 times higher in the elderly than in young college students, said Schiffman. But the threshold for detecting fat in food is four times higher in the elderly, which can be problematic for many seniors following low-fat diets.
People with higher thresholds for taste may have difficulty following a low-fat diet because they miss the mouthfeel contributed by fat and certain odor molecules, which are primarily fat soluble," said Schiffman.
Improving Taste: To increase consumption of lower-fat, nutrient dense foods, Schiffman offered a simple solution: Improve the taste by adding herbs, spices or flavor enhancers such as monosodium glutamate (MSG).
Although scientists once believed there were only four taste sensations -- sweet, salty, sour and bitter -- new data suggest that there are many more tastes such as glutamate. This taste, known as "umami" to the Japanese, has been described by Westerners as brothy or meatlike.
"Elderly people may be unknowingly consuming large amounts of fat without being able to really perceive it," said Schiffman. Yet MSG can be used in foods to help replace some of the mouthfeel normally contributed by fat, allowing older persons to enjoy their food while maintaining a nutritionally adequate, low-fat diet.
Studies have shown that adding glutamate to blended or table food improves appetite and reverses the effects of anorexia among the elderly in long-term care settings.
MSG has been added to foods since the turn of the century and is classified by the Food and Drug Administration (FDA) as a Generally Recognized as Safe (GRAS) food ingredient. FDA is currently updating its review of MSG safety as part of its ongoing review of all GRAS ingredients, and is expected to issue a report next year. (JD)
Source: Food Insight May/June 1993
Understanding
Trans Fatty Acids
Recent questions about the role of trans fatty acids in
raising blood cholesterol levels should not cause people
to make wholesale changes in their diets, according to
Margo A. Denke, M.D., assistant professor in the
Department of Medicine at the University of Texas
Southwestern Medical Center for Human Nutrition.
"The trans fatty acids story is a very minor point in a cholesterol-lowering diet," Denke said at the AMA/IFIC media briefing in New York. "It shouldn't motivate people to change from margarine back to butter. The most important thing in the diet is still saturated fat," she said.
Hydrogenation
Trans fats are a type of fat found naturally in some
foods. But the source of most of them that we eat are
formed when polyunsaturated or monounsaturated fats
undergo hydrogenation, a process whereby hydrogen
molecules are added to the oils to improve their
stability and utility in certain foods.
Because vegetable oils are often hydrogenated to produce shortenings and margarines, reports of trans fatty acids research are often described in terms of the merit of butter versus margarine. Health authorities have long recommended a reduced intake of total fat and particularly fewer saturated fats such as butter and lard, because of their ability to raise blood cholesterol levels.
A 1990 study by Ronald Mensink, M.D., and Martin Katan, M.D., of the Netherlands, showed that very high intakes of trans fatty acids might behave like some saturates in raising blood cholesterol and low-density lipoprotein (LDL) levels, a class of lipoproteins associated with cholesterol deposits on artery walls. Since the study used about seven times more hydrogenated oil than normally consumed by Americans per day, however, the relevance of the findings have been questioned.
Subsequent studies using amounts of trans fatty acids typically consumed by Americans have shown total and LDL cholesterol levels may be raised in a direction similar to saturated fat, but not to the same degree. In addition, trans fatty acids account for only a small component of total fat intake. Of the total fat consumed by typical Americans each day, only about six to eight grams in comparison with an average of 75 to 105 grams of fat daily come from trans fatty acids. Depending upon what is eaten, of course, some people may indeed get much more than this. For these individuals, trans fatty acids may make a difference.
"Trans fats account for 2 percent to 3 percent of the daily calories compared with 14 percent from saturated fat," Denke said. "Therefore the focus should be on modifying intake of total fat and saturated fat. People need to realize that it's not just the type of fat use, but how much fat," she said. Denke urged caution in translating the results of initial studies on trans fatty acids into public policy. "It has taken at least 30 studies to confirm the hypercholesterolemic effects of saturated fats. Much more research on trans fats still needs to be conducted," she advised.
From Past to Present
Scientific examination of specific fatty acids is
relatively recent. In the late 1950's, researchers were
just beginning to investigate the fat/cholesterol
hypothesis. By the 1980's, the focus had advanced to
components of blood cholesterol such as lipoproteins and
triglycerides. Today, researchers are taking a
microscopic view of fatty acids to assess whether
individual characteristics such as carbon-chain links
affect cholesterol and lipoprotein levels.
"One interesting example is stearic fatty acid, a saturated fatty acid with an 18-carbon chain," explained Denke. "While many fats contain very little stearic acid, cocoa butter and beef tallow have high levels of this fatty acid." Research as far back as the 1940's and 1950's indicates stearic acid does not raise blood cholesterol levels like other saturated fatty acids. Studies suggest this paradoxical action may be due to the fatty acid's metabolism. Shortly after absorption, most of the dietary stearic acid is desaturated to oleic acid, a monounsaturated fatty acid.
Dietary Recommendations
As scientific knowledge about dietary fat continues to
evolve, Denke advises Americans to practice balance,
variety and moderation in their daily food choices.
"From a scientist's perspective, the goal is to
discover the ultimate element, the building block, that
might be a causal factor in raising cholesterol
levels," Denke said. "But it still must be put
into the context of the overall diet."
She concluded, "The best advice remains to modify total fat to 30 percent of calories over time, reduce saturated fat, and eat plenty of fruits, vegetables and whole grains." (MC)
Source: Margo A. Denke, M.D., University of Texas Southwestern Medical Center
March
is National Nutrition Month
Nutrition Fuels Fitness is the 1994 National Nutrition
month theme. Here are some ideas of what dietitians did
last year to promote nutrition awareness and education.
Maybe an idea will motivate you to do something in the
upcoming year.
- Community Events
- A display of the Food Guide Pyramid coupled with brown bags decorated with the Pyramid, encouraged people to "create a pyramid power food bag" for the hungry.
- Dietitians and students planned menus, developed recipes, and served meals in soup kitchens.
- Educational flyers were provided to county meals on wheels and senior citizen dining sites by hospital dietitians.
- Fairs and Fitness Events
- Dietitians at a Nursing Home taught residents and staff how to choose healthful snacks and lunches. They used a Strive for Five and Give me Five (vegetables and fruits per day) theme and provided information on the Food Guide Pyramid, the benefits of exercise and lowfat diets.
- Dietitians from a hospital used the Wheel of Fortune game at their fair. Participants played the Wheel of Nutrition by answering nutrition-related questions. They were eligible for raffle prizes.
- The local dietetic association teamed up with the American Cancer Society and sponsored a Fun Run. Entrants received an Eat Right America water bottle.
- Teaching Students
- Dietitians dressed up as dancing fruit to teach children about smart snack choices. Children had fun learning with activity sheets, stickers, and fruit to eat.
- A university dining service department provided counseling for students. They did a dietary intake analysis, body composition and taught fat budgeting. They also provided handouts on weight loss, weight gain, and exercise.
- Contests
- Children drew their own version of an Eat Right America rainbow at a poster contest. The grand prize was a $50.00 U.S. Savings Bond.
- A month-long nutrition trivia quiz was held at a medical center. Employees and visitors were asked to answer a daily nutrition question. The answer could be found by viewing posters, reading brochures in the cafeteria, or consulting with a dietitian. Names of contestants answering correctly were entered into a drawing for a weekly prize.
- Displays
- "Learn a Lot" grocery store was set up in a medical center. The store featured more than 500 items with the percentage of fat calculated and groups of foods containing vitamins A and C and fiber displayed together. Dietitians were on hand to answer questions about the Food Guide Pyramid and new food label.
- Dietitians designed nutrition tip cards, placed them throughout the cafeteria and identified the most healthful lunch choices and snacks. (JD)
Source: ADA Courier, September 1993
Cleargel
Here is another source for Clearjel: Tochi Products, 111
2nd Ave North Fargo, ND. 58102 (701) 232-7700. The cost
is $2.65/pound plus actual shipping charges. No credit
cards accepted. (JD)
Infant
Feeding Brochure
Starting Solids: A Guide for Parents and Child Care
Providers is an easy-to-read brochure discussing
signs of infant readiness for solid foods. The brochure
also contains feeding safety tips and first aid
instructions on infant choking.
To order a free copy of the brochure, send a self-addressed, stamped, business-sized envelope to Starting Solids, IFIC Foundation, 1100 Connecticut Ave., N.W., Suite 430, Washington, D.C. 20036. Bulk copies are available for: Up to 100 $0.50 ea, 100-499 at $0.45 ea, 500-5,000 at $0.40 ea and over 5,000 at $0.30 ea. (JD)
Am I
Fat?
Am I Fat? is a book to help teachers, parents, and other
caregivers of children up to age 10 understand the link
between size, weight, body image, and self-esteem. It
offers ideas for supporting children whose body size
differs from the perceived norm, and motivates adults to
look at their own feelings about weight.
Sensible guidelines are presented that encourage healthy choices about food and physical activity rather than weight loss for children. Classroom activities are included that help change attitudes.
The book price is $14.95 and is available by calling 1-800-321-4407 or writing Sales Dept., ETR Associates, PO Box 1830, Santa Cruz, CA 95061-1830, or fax your order (408) 438-4284. (JD)
Heart
Association Educational Programs
The American Heart Association has 2 new educational
programs available. Both are complete teaching kits with
slides and step by step planning.
Eating for Healthy Tomorrows is a nutrition education program that promotes awareness and understanding of nutrition in reducing risk for high blood pressure. It is targeted for older African-Americans but can be tailored to other ethnic groups. Recipes are included. The price is $18.20
The Heart of a Healthy Life is a cardiovascular education and promotion program designed to teach older Americans how to help prevent heart and blood vessel diseases. It explains the workings of a healthy cardiovascular system and describes the factors that lead to heart disease. It also offers life saving proven ways of changing life-style habits to prevent heart attack, stroke, and related diseases. The price is $24.00.
To order these programs write or call: American Heart Association, Kansas Affiliate Inc., 5375 SW 7th Street, Topeka, KS. 66606, (913) 272-7056. (JD)
Kid's
Cookbook
The American Heart Association Kids' Cookbook provides
heart healthy recipes for kids ages 8-12. The book
features full-color original art, easy-to-read
instructions, and skill level designations.
Besides recipes, the book includes information on shopping, reading food labels, substitution tables, menu planning, table setting, kitchen rules on clean-up and personal safety.
The book sells for $11.00 and is available from American Heart Association, Kansas Affiliate Inc., 5375 SW 7th Street, Topeka, KS. 66606. (JD)
K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.