Have you ever seen a tailless cow?  Now you can. In the most recent iteration of transgenic cows aimed at producing more nutritious and hypoallergenic milk, we have also produced a tailless cow. A research group in New Zealand created the cow with no detectable levels of beta-lactoglobulin (BLG), a protein known for causing milk allergies(1). The cow also produces twice as much casein in its milk, compared with conventional milk. These higher casein levels are associated with increased calcium levels and higher cheese yields. What isn’t mentioned in this study is that casein is also a common allergen for those with milk allergies. Milk is also being modified to be more like human breast milk. Milk allergies are one of the most common childhood food allergies in developed countries, affecting 2-3% of infants within their first year of life (2). 

These genetic alterations might seem beneficial, but in the process of creating this cow, the changes associated with lower BLG and higher casein were also linked with a rare congenital abnormality, resulting in no tail. The concern is that the genetic modifications could be linked to other side effects, yet to be determined.

In 2011, scientists in China introduced human genes into cows, claiming they had created human breast milk from a cow (3). The milk contained lysozymes, an antimicrobial protein found in human milk that protects infants from bacterial infections. Lactoferrin, another human milk protein, was added to boost immune cell levels in infants. The milk also had a 20% higher fat content, making it closer to human breast milk composition.

Other groups have found ways to decrease lactose levels in cow’s milk, making it agreeable for lactose-intolerant individuals (4). Others have created transgenic cows that produce four times the amount of omega-3 fatty acids as normal cow’s milk (5). In a few years, the milk section in our supermarkets may expand with these new GM milk alternatives.

Let’s take a look at tomatoes as another example. The Flavr Savr tomato, bred to delay ripening, was the first genetically modified food that was sold commercially (6). Since then, tomatoes have been genetically modified to be sturdy enough to be picked by machines, for higher yields, and for less water content to prevent watered-down salsa and soggy sandwiches. While today’s supermarket tomatoes are pretty, shiny and firm, consumers complain that they are tasteless (7). Scientists found that the gene that was originally bred into tomatoes to make them deep red and ripen simultaneously deactivated the gene for sugars, thereby reducing its sugar and lycopene content (8). But instead of returning to non-GM products, researchers are looking for ways to genetically alter these GM tomatoes for better taste!

Have we gone too far?

Unfortunately, the health effects of GM foods are difficult to assess without years of clinical trials. Nonetheless, there is enough evidence of their potential harms that we should be cautious. GM foods have been associated with increased allergens, antibiotic resistance, and adverse impacts on the immune system (9). Dr. Arpad Pusztai, originally a supporter of GM foods, was one of the first to expose the potentially harmful health effects of GM foods. In 1998, he conducted a study revealing that rats on a GM-potato diet became sick with multiple organ failures and weakened immune systems. In a media interview, he told the public that he would not eat the GM-potatoes and did not think it was fair to use humans as guinea pigs. This caused a media uproar that shifted public attention to the questionable safety of GM foods (10).

Currently, there is no required labeling of GM products in the United States. In the meantime, we need to educate ourselves and our communities about GM foods. We can do our part by voting to uphold proper GM food labeling, and generating community awareness by educating ourselves and others on new research and news about the effects of GM foods. We need to stand up for the food that comes from our Earth rather than our labs.

References:                                                             1. Yu, S, et al (2011). Highly efficient modification of beta-lactoglobulin (BLG) gene via zinc-finger nucleases in cattle. Cell Res, 21, 1638-1640.

2. Host, A (2002). Frequency of cow’s milk allergy in childhood. Ann Allergy Asthma Immunol, 89(Suppl), 33-37.

3. Yang, B, et al (2011). Characterization of bioactive recombinant human lysozyme expressed in milk of cloned transgenic cattle. PloS, 6(3), e17593.

4. Wang J, et al (2008). Expression and characterization of bioactive recombinant human alpha-lactalbumin in the milk of transgenic cloned cows. J Dairy Sci, 91, 4466-4476.

5. Wu, X, et al (2012). Production of cloned transgenic cows expressing omega-3 fatty acids. Transgenic Res, 21, 537-543.

6. Gruening, G & Lyons, JM (2000). The case of the Flavr Savr tomato. Calif Agric, 54, 6-7.

7. Berry, I. (2012, October 12). They Say Tomato. We Say Tasteless. Wall Street Journal. Retrieved October 12, 2012 from http://online.wsj.com/article/SB10000872396390443507204578020282552652210.html

8. Powell AT, et al (2012). Uniform ripening encodes a golden 2-like transcription factor regulating tomato fruit chloroplast development. Science, 336(6089), 1711-1715.

9. Cummings, CH. (2005, January/February). Trespass. World Watch, 18(1), pp. 24-35.

10. Randerson, J. Arpad Pusztai: biological divide. The Guardian. Retrieved November 16, 2012 from http://www.guardian.co.uk/education/2008/jan/15/academicexperts.highereducationprofile

The anti-smoking organization “truth” has been dedicated to spreading information about the dangers of tobacco products. Some may be familiar with their viral campaigns, which use scare tactics to encourage smoking cessation by showing graphic medical long term effects of smoking, such as lungs filled with plaque and amputations.
Now, “truth” has decided to target a younger audience. In their latest ad campaign, titled “Flavor Monsters,” “truth” is using video games to pull in teens and adolescents to their website. The point of the video game is to send a message to children about the evils of fruit-flavored tobacco products (chewing tobacco, flavored to make it more appealing to consumers). While flavored cigarettes have been banned in New York, these flavored chewing tobaccos are still available, and are a leading cause of oral, esophageal, and pancreatic cancer.(1)

The Flavor Monsters campaign creates a video game world where children fight the “flavors,” which take in the form of monsters. However, instead of taking the form of tobacco, these monsters are cast as their flavors, and children end up fighting evil, rotten strawberries, apples, and other similarly-themed creatures. Thus, the video game has an unintended side effect: it sends a negative message to players about fruit.

At the October 2012 NY Comic Convention, “truth” promoted their new campaign to thousands of visitors, young and old. Their interactive booth included an interactive video game, where kids fight an unseen enemy. The big reveal at the end has the child gun down the previously invisible Flavor Monsters, which are revealed as the evil fruit. Elsewhere in the booth, insidious jars filled with bright neon colors and fake squid tentacles, sported names such as apple, peach, and pineapple. Decorating the enormous booth were disturbing images of children with bloated, melting, distorted faces, with slogans such as “Honey: Sticky Sweet,” and “Sour Apple.” Inside, an actor was being transformed with special effects makeup into a mutant strawberry with sharp teeth and spikes.

At no place in the booth were tobacco products mentioned. The only things visible were food themes, and they shined an unfavorable light on fruit. I wondered if children would be able to make the distinction between fruit and flavored tobacco, of if the tobacco message got through at all. As an adult, I was having difficulty discerning the message “truth” was trying to send.

According to the 2003-04 Healthy Eating Index, American children ages of 6-11 scored a 2.7 out of a possible 5 for consumption of whole fruit. This score declines further for ages 12-17, meaning children were not consuming enough healthy fruits, compared with recommendations.(2) Fruit is one of the easier healthy foods to encourage among children, as they favor the sweet taste over vegetables. With childhood obesity rates climbing (20.1% among male children and 17.3% among female children age 6-19, according to 2007-08 NHANES data), aiming a potential attack on healthy foods at a vulnerable age group is not desirable.(3)

I spoke with truth’s PR rep about the possible, unintended repercussions of the campaign. She explained that this truth campaign was intended to draw kids in with new interactive games and tangible creatures the kids could fight. They were test marketing Flavor Monster video games to draw in a younger audience with a “fun, hip” campaign to grab their attention. More thought and attention had gone into new ways to bring in an audience, it seemed, than towards the actual message. I expressed to her my concerns about the vague message of the campaign. She responded that no one had yet brought up such concerns at the other conventions they had attended, but that there was no data quantifying the effectiveness of the campaign, no education models that were used, and that they were pushing games to bring younger kids in, worrying about the message once they were drawn to the website.

On truth’s website, they’ve attempted to better explain the campaign, by making mention of flavored tobacco products. But the stars of the campaign are the video games, which continue to flash imagery of rotten, evil fruit, and monsters with names like “Wild Apple.”   If kids are coming primarily for the game and miss the message, hours will be spent on games with negative imagery of whole fruits. This truth campaign is a harmful misstep.

Resources:                                                                         (1) “Smokeless Tobacco and Cancer” retrieved on Nov 2012 from http://www.cancer.gov/cancertopics/factsheet/Tobacco/smokeless

(2) HEI 2005 Reports, retrieved on Nov 2012 from http://www.cnpp.usda.gov/HealthyEatingIndex.htm

(3) Key Statistics from NHANES 2007-8, retrieved on Nov 2012 from http://www.cdc.gov/nchs/nhanes/bibliography/key_statistics.aspx

Marissa Burgermaster earned her BA in Music and Psychology and MAEd in Elementary Curricultum and Instructionfrom the College of William and Mary, and her MS in Nutrition and Food Science from Montclair State University. She is originally from Maplewood, NJ, and is currently a PhD candidate in Behavioral Nutrition. She taught 3rd grade, 5th grade, 7th grade English, and 8th grade English and worked as a curriculum and professional development coordinator and curriculum consultant before returning to school to study nutrition. She is currently working on Food, Health Choices with the Center for Food and Environment, and is also the education and evaluation specialist for a hydroponic urban farm in NJ. She is most interested in becoming a nutrition researcher and professor. mb3381[at]tc.columbia.edu

Tiffany Chag is originally from San Francisco, CA, and received her B.A. from Boston University. She is currently on the Nutrition and Exercise Physiology track here at TC, and hopes to expand her fitness and nutrition business to help more people. She would also like to work with competitive athletes. tnc2110[at]tc.columbia.edu

Genevieve Cody grew up on Long Island, NY and currently resides in Hoboken, NJ. She received her BA in English with a minor in Business Studies from Providence College, and is currently on the Nutrition and Exercise Physiology path at TC. She has many interests, including working with athletes in the field of fitness, working to help combat childhood obesity, and working with pregnant women and new moms to be healthier. gmc2147[at]tc.columbia.edu

Alyssa Cohen received her BS in Exercise Science from George Washington University. Originally from Westport, CT, she’s currently on the Nutrition and Exercise Physiology path here at TC. She hopes to earn her RD and open a training and wellness facility where she can counsel individuals on nutrition and training. amc2336[at]tc.columbia.edu

Brianna Farrand is originally from Brookfield, CT, and received her BA in Psychology and Studio Art from Wesleyan University. She is currently on the Nutrition Education path here at TC, and possibly wants to work in nutrition marketing and communications, but is still exploring other options. She studied abroad in Rome and has a passion for all things Italian. blf2120[at]tc.columbia.edu

 Erin Gordon received her BFA in Film Production and Photography at NYU. Originally from Washington D.C., she is currently on the Nutrition Education path here at TC. She would like to develop a nutrition curriculum for school districts, which can be incorporated into core curriculum. She would like to teach nutrition and gardening to elementary-aged students. eng2114[at]tc.columbia.edu

Ruthie Greenfield studied Psychology at Duke University. Originally from Great Neck, NY, she’s currently on the Nutrition and Public Health path here at TC.

Jennifer Hildner grew up in Short Hills, NJ and currently lives in NYC. She received her B.A. in Psychology from Stanford University. She is currently on the Nutrition Education track here at TC, and would like to work as a nutrition counselor, as well as in public policy, media, and research. jhildner[at]gmail.com

Stephanie Lang earned her Bachelors in Nutrition Science – Dietetics at U.C. Berkeley. Originally from Encino, CA, she’s currently on the Nutrition Education path, and hopes to become an RD, chef, writer, and eater. She is also interested in teaching undergraduate nutrition students. sal2182[at]tc.columbia.edu

Austin Light grew up in Orange County, CA, and received his BS in Nutritional Sciences – Dietetics, from UC Berkeley. He’s currently on the Nutrition and Exercise Physiology path at TC and is a Nation Academy of Sports Medicine Certified Personal Trainer. ajl2203[at]tc.columbia.edu

Katie Loggie is originally from Nanuet, NY, and received her BS in Communication Studies from NYU. Now on the Nutrition and Exercise Physiology track here at TC, she would like to get her RD, then focus on nutritional genomics by exploring opportunities to conduct research or apply research findings in a clinical setting to provide highly personalized nutrition counseling. kll2139[at]tc.columbia.edu

Casey Luber is originally from Villa Hills, KY, and received her bachelors degree from the University of Vermont, where she majored in Nutrition and Food Science, with a minor in Food Systems. She is currently enrolled in the Nutrition and Public Health path here at TC. She hopes to become and RD and work to coordinate public policy initiatives in nutrition, focusing on food access and nutrition education outreach. cml2205[at]tc.columbia.edu.

Colleen O’Brien is originally from Chippewa Falls, WI, and earned her BS in Nutrition and Food Science from Hunter College – CUNY. She is currently on the Nutrition and Public Health path here at TC, and hopes to work with United Nations – WHO. cao2134[at]tc.columbia.edu

Alexandra Paetow received her B.S. in Health and Exercise Science from Wake Forest University. Originally from Baltimore, MD, she’s currently on the Nutrition Education track here at TC. She would like to become an RD and counsel people in nutrition and healthy lifestyles. She’s not entirely sure yet which sector and specialty she’s like to work in yet, but she’s excited to find out! anp2134[at]tc.columbia.edu

Anna Rickards grew up on Milwaukee, WI, and received her degree in Biology at Oberlin College. Currently on the Nutrition and Education path here at TC, she would like to work in health promotion, surrounding agriculture and diet. ayr2109[at]tc.columbia.edu

Liv Scheinbaum received her BA in American Culture from the University of Michigan. Originally from LA and living in NY now, she is currently majoring in Nutrition and Exercise Physiology. She is excited to be surrounded by, learning about, and participating in material and topics that fascinate her, and she isn’t entirely yet sure what she’d like to do with her degree, but she is interested in working with children and individuals with diabetes. las2281[at]tc.columbia.edu

Jennifer Senecal received her BA in Theater from University of New Hampshire. Originally from MA, she has been living in NY for the past 6 years. She is currently on the Nutrition and Exercise Physiology path here at TC, and is a part time yoga instructor. She is very interested in helping counsel people in care of the whole body. She has been teaching prenatal/postnatal yoga for the past couple of years, and is particularly interested in that community. jas2367[at]tc.columbia.edu

Casey Siegel received her BA in Biological Basis of Behavior from the University of Pennsylvania. Originally from Mountain Top, PA, she is currently on the Nutrition and Exercise Physiology track here at TC. She would like to combine her interests in nutrition, exercise, and neuroscience to possibly help patients with neurodegenerative diseases. cms2270[at]tc.columbia.edu

Susie TerJung is originally from NYC and studied Economics at UCLA and received her law degree from UC Berkeley. Currently on the Nutrition Education track here at TC, she hopes to work for a non-profit, specifically focusing on childhood obesity. skt2121[at]tc.columbia.edu

Ashley Wilson is originally from Sarasota, FL, and earned her B.S. in Food Science and Human Nutrition, specializing in Dietetics at the University of Florida. She’s currently on the Nutrition and Exercise Physiology track here at TC, and hopes to become and RD for athletes. akw2124[at]tc.columbia.edu

Anthony Wind earned a B.S. in Biology at SUNY Cortland. Originally from Rochester, NY, he is currently on the Nutrition and Exercise Physiology track here at TC. He hopes to work with endurance athletes on training and/or have a clinic for obese patients, and do research on good form running. alw2189[at]columbia.edu

Peacefood Café is a vegan restaurant that attracts vegans, vegetarians and omnivores alike. The sunlit, quaint café is ideal for a casual breakfast, lunch or dinner, in addition to offering a mouthwatering display of baked goods, coffees, teas, smoothies and juices.

I chose to order the seasonally appropriate Thai Pumpkin Soup ($7.50), a soup of the day that appeared in an absurdly large bowl. I chose to order the Tahini Sprouts sandwich ($9.75) as my main course, which came piled high with avocado, sprouts, cucumber, onion and a lip smacking tahini-miso-poppy seed spread on toasted whole spelt rye bread. This filling, healthful sandwich offered an amazing mix of textures and flavors that complimented each other perfectly. I finished off my meal with Peacefood Café’s fresh squeezed gingerade ($4), which was refreshing and delectable. The grand total of my meal was under $25.00 (including tax) and I left feeling satisfied, yet eager to return!

High Intensity Interval Training (HIT) is a hot topic in exercise physiology, due to its fast-tracked intended health and training benefits. This exercise program alternates periods of short intense aerobic exercise, with less-intense recovery periods. HIT has been shown in various research to improve training for both sprinting and endurance events, owing to its ability to greatly improve cardiac fitness. Additionally, research indicates that HIT appears to yield fitness results that are similar (or more desirable) than endurance training. 

Researchers of one study found that obese children had a lower body mass index (BMI), lower body mass, and higher relative maximum oxygen (VO2) peak after completing a HIT exercise program as compared to an endurance training program; the endurance exercise protocol lasted approximately 70% longer than the HIT protocol. While both groups (HIT and endurance training) improved in all measured aspects of health and fitness, the individuals who completed the HIT training improved measurably more(1).

Another study investigated the effects of HIT on pulmonary function, as compared to the effects of endurance training. This group of researchers found that, while both groups greatly improved VO2max and trial times, maximum inspiratory pressure was only significantly improved in the group that completed the HIT protocol. The researchers of this study concluded that both endurance training and HIT significantly improve pulmonary fitness and that HIT provides an efficient alternative for those individuals with time constraints(2).

Some have suggested that the increase in cardiac fitness associated with HIT improves certain cardiac measures similarly to endurance training. Such measures, have been shown to improve even more so than those measures taken after endurance training protocols. For example, a study published in the Journal of Strength and Conditioning Research reported that subjects assigned to HIT protocols significantly improved VO2max and oxygen pulse measures, even though these protocols were of significantly shorter duration than those for endurance training(3).

Bottom line is this: HIT training will get you results faster. HIT has been shown to improve fitness measures in a fraction of the time needed to improve these same measures using endurance training. Additionally, research suggests that HIT may improve certain fitness measures, such as BMI and body mass, more so than endurance training.

HIT is not free from criticism. Research on its effects is still ongoing, with only a handful pointing to its benefits. One study found that traditional cardio workouts benefit individuals more over long-term training. Additionally, HIT is not appropriate for those unable to engage in intensive exercise.

For those interested, try this HIT routine the next time you hop on the treadmill: Warm up (walk at RPE of 2 or 3) for 3 minutes. Increase your pace so that you are at RPE of 3 or 4 (power walk at a pace around 4.0) for one minute. Run for 30 seconds at an RPE of 5 (pace should be around 7.0). Sprint for 30 seconds at RPE 8-10 (pace should be around 9.5). Return to running for 1 minute (RPE of 5). Return to walking for 1 minute (RPE of 3). Repeat cycle for 30-40 minutes. Feeling like it’s not challenging enough? Make this routine harder by either increasing your pace or decreasing the time you spend walking between intervals. Too challenging? Decrease your pace or increase the time you spend walking.

References

(1) Astorino, T.A., Allen, R.P., Jurancich, M., & Roberson, D.W. (2012). Effects of High Intensity Interval Training on Cardiovascular Function, VO2max, and Muscular Force. Journal of Strength and Conditioning Research, 26(1), 138-45.

(2) Corte de Araujo, A.C., de Sa Pinto, A.L., do Prado DM, Gualano, B., Picanco, A.R., Roschel, H., & Villares, S.M. (2012). Similar Health Benefits of Endurance and High-Intensity Interval Training in Obese Children. PLoS One, 7(8), e42747. [Epub ahead of print].

(3) Dunham, C., & Harms, C.A. (2012). Effects of High-Intensity Interval Training on Pulmonary Function. European Journal of Applied Physiology, 112(8), 3061-8.

On October 25th, the Center for Food and Environment (CFE) and the Program in Nutrition invited the Teachers College community to celebrate Food Day.

Created by the nonprofit Center for Science in the Public Interest, Food Day is a nationwide celebration and movement toward more healthy, affordable, and sustainable food. A diverse group of food movement leaders, organizations, and people from all walks of life use Food Day to address issues as varied as health and nutrition, hunger, agricultural policy, animal welfare, and farm worker justice. The ultimate goal is to strengthen and unify the food movement to improve the nation’s food policies and transform the American diet.

This year’s Food Day theme at Teachers College was “Eat Real. Live Well.” TC organizers held a healthy food drive over the ten days leading up to Food Day, to benefit the West Side Campaign Against Hunger, a supermarket-style food pantry located on Manhattan’s Upper West Side. People were encouraged to donate healthy, non-perishable items such as low-sodium canned beans, whole grains and cereals, and low-sugar beverages. The response was fantastic; donations from members of the TC community amounted to over ten large bags of groceries.

Dietetic interns Brandee Ellis, Tomi Akanbi, Carolyn Daman and Vanessa Stasio planned activities with the intent of engaging TC students, faculty, staff and administrators in the spirit of Food Day. On October 25th, Everett Lounge was transformed into a Farmers Market, with produce, baked goods, and other local items supplied from several farmers from the Columbia University Greenmarket. Attendees enjoyed sampling local cheeses, freshly baked apple cake, and seasonal cookies while shopping at the market staffed by the Program in Nutrition’s Dietetic Intern class. They were also treated to an entertaining and informative cooking demonstration by Chef Michael Ennes of Broadway Presbyterian Church.

In Everett and outside the library, participants perused information about joining a CSA (Community Supported Agriculture), starting an urban garden, buying from green carts, and getting involved with the Farm Bill. They also had the opportunity to taste four different varieties of apples, play a game to test their knowledge of Food Day facts versus myths, and enter a raffle to win an assortment of fresh fruits and vegetables. In the Dining Hall, Culinart offered a fantastic local menu with ingredients sourced from four local farms, including organic, grass-fed meat and vegetables, grown using sustainable practices. Downstairs in TC’s cafeteria, Registered Dietitian Anna Bullett also led a demonstration using fresh greens to create a spicy kale salad, and helped plan a healthy, local, sustainable lunch menu for all students.

The CFE and Program in Nutrition would like to thank everyone who attended the events on campus, as well as the many individuals and groups who helped make Food Day at TC possible!

For a person so involved in the restaurant, food, and nutrition world, I was surprised that only recently did I start thinking about my own food waste at home. Having worked for many years at “farm-to-table” restaurants that try to compost and operate sustainably, I still cringe when I see food being dumped because we can no longer legally sell it. I often feel like a bag lady plunking bread rolls into my purse, swooping in at the end of the day and grabbing as many leftovers as possible. “Nothing to waste,” I exclaim as I run out the door with perfectly good day-old cookies, pasta dishes, and yes, bread rolls. Someone will eat them. 

To maintain my own kitchen at home, I stock up on my produce, eggs, bread, and dairy at the Columbia Greenmarket on Thursdays and Sundays. I am absolutely smitten with New York-grown Honey Crisp apples and delicata squash right now, and the weather is really kicking me into soup and stew mode. I understand that many New Yorkers do not cook at home on a regular basis, but even the little things like apple cores and banana peels add up. While I do not have a garden to call my own yet, I recently started saving my food scraps to drop off at the Sunday farmer’s market right in front of the Columbia campus. Composting at home is easy once it becomes a habit; think of it as another form of recycling, as a small step to keep our bodies and our planet healthy. I now save my scraps in empty yogurt containers and store them in my refrigerator or freezer until I can drop them off at the market before I do my shopping. It is amazing to see the amount of food scraps collected from my apartment in just one week’s time.

The GrowNYC website offers some great tips for how to properly compost and recycle at the greenmarkets, as well as how to get involved in environmental programs in the community. The greenmarket compost bins accept all fruit and vegetable scraps, non-greasy food scraps (rice, pasta, bread, cereal etc.), coffee grounds and filters, tea bags, egg and nut shells, pits, cut or dried flowers, houseplants, and potting soil. Items not allowed in the compost bins include chicken, fish, meat, greasy food scraps, oil, dairy, animal waste, litter or bedding, coal or charcoal, coconuts, diseased and/or insect infested houseplants or biodegradable plastics. There are farmer’s markets all over the city most days of the week, and you can visit grownyc.org to find the market nearest you.

In thinking about the chilling fall and winter seasons ahead, next up on my food sustainability bucket list is learning to make my own stock for soups and stews. All of the carrot tops and zucchini nubs, the onion peels and fennel fronds that I normally would discard/compost are actually quality components of an unctuous stock. Thrown into a pot with a little water and good simmer on the stove, and I could have my own preservative-free stock ready-to-go whenever I am in a pinch. I have even seen people pour their stock into ice cube trays in the freezer, noting that 6 cubes are the equivalent of about half a cup of broth. Shopping the greenmarkets is a great way for all of us to give back to the community and reduce our carbon footprint. We should all try to purchase locally grown and sustainably harvested food as much as possible. Seventeen percent of New York City’s waste is food. If we can get that number down, we can help improve the quality of soil for street trees and gardens, and help keep our air clear of greenhouse gas emissions, one peel at a time.

Resources:

GrowNYC: http://www.grownyc.org/compost

NYC Waste Less (nyc.gov): http://www.nyc.gov/html/nycwasteless/html/compost/composting_nyc.shtml

As the weather turns balmy, I’ve found that Summer has taken on new meaning for me.  It’s the start of the Community Supported Agriculture season, where people scramble for choice spots in their local CSA programs.

CSAs are a relatively new tradition among America’s food systems.  Influenced by the European biodynamic movement that branched into community support systems, the first American CSAs arrived in 1986 at two enterprising farms: one in Mass-achusetts, one in New Hampshire(1).  Since their beginning, they’ve grown in popularity, considerably in the last decade, as CSA providers have exploded, especially among urban populations.

The idea is simple: an individual or family within a  community is allowed to buy a “share” of produce from a farm in advance of the growing season.  This share is an up-front investment; the money helps the farmer plan their growing season, estimate how much produce they can plant for a profit, helps to repair equipment, purchase seed, etc.  In return, the investor agrees to accept the highs and lows of farm production, reaping bountiful harvests, but acknowledging that a flood or drought could affect what they receive.  Following the purchase, as produce starts to come in, members convene either weekly or bi-monthly at a predetermined pick-up location and carry home bags or boxes full of produce.  Shares usually contain more than a week’s worth of vegetables and fruit for two, and modern CSAs have begun to branch into partnerships with other farms, allowing them to offer items such as eggs, meats, dairy, granola, honey, and flowers.  Most produce is organic or is minimally treated with pesticides (usually only certain fruits), and comes from smaller-scale farms that focus on diverse crops rather than monoculture (the growing of one or two crops on a massive scale, usually to the detriment of the land).  Some CSAs also offer half-shares at a reduced price, for those who are buying for one or eat out more frequently.  CSAs are also beginning to branch into winter shares that offer hearty squashes, potatoes, and other root vegetables, greens grown in cold houses, and, as in the case of one of my local CSAs, citrus through farm partners in the South.

At Harvest Astoria, my CSA, they like to involve their members in the entire process.  They have members sign up for two to three volunteer shifts, where you can unload the truck when it arrives on pick up day, or help to distribute the produce during the evening.  They also offer tours of Norwich Meadows Farm, who provides the bulk of our produce.  Usually, CSAs are organized by residents of the community, enabling them to respond directly to feedback from members.  Harvest Astoria has partnered with four other farms and provides “add-ons” for an additional price, running the gamut from pasture-raised chicken and grass fed ground beef, to organic cream-line milk and yogurt, honey, cheeses, jams, and canned vegetables.(2)

Harvest Astoria, like many CSAs in densely populated cities, offers a sliding scale pay system for their vegetables.  Many CSAs around the country have also begun to accept of food stamps.  In Manhattan, an innovative CSA run by Corbin Hill Road Farm has been offering residents in Harlem and the South Bronx a chance to participate in CSAs without any of the financial pressures of an up-front bulk payment. Corbin Hill’s mission is to create better access and familiarity with fresh produce to low-income neighborhoods.  Their organizers recruit families and individuals in food desert neighborhoods, and offer not only sliding-scale payment options, but the ability to pay as they go.  Residents can opt-out one week and have the freedom to opt back in a few weeks down the line.  They are able to accomplish this by recruiting partners, usually local businesses, to invest in the CSA without receiving a share.

One important aspect of CSAs is their ability to influence and encourage healthier eating habits.  The Center for Agroecology & Sustainable Food Systems found that 79% of CSA participants in a California county reported increased intake of vegetables (3).  Smaller percentages of participants also reported they were eating healthier (18%), eating out less (11%), and were eating better quality food (10%) (3).

My personal experience is that I eat more vegetables when I have a steady influx of them, as I do with my CSA.  I was also conscious of waste, and it encouraged me to concentrate on consuming my vegetables, rather than order out.  Those who organize Corbin Hill’s CSA reported that participants were often presented with vegetables they’d never seen before, and by distributing information and recipe packets with the CSA shares, they were able to introduce these new foods to food desert communities, encouraging healthier eating habits.

CSAs are a wonderful opportunity for communities to support healthier growing practices and healthier consumption, by connecting farms directly to people.  As of yet, CSAs have not quite reached a point where they fully support farmers, but with continued growth and further innovative ideas, this form of buying local has the potential to change the way many people rely on food systems.

References:

(1) McFadden, Steven Community Farms in the 21st Century: Poised for Another Wave of Growth? Retrieved on April 1st, 2012 from http://newfarm.rodaleinstitute.org/features/0104/csa-history/part1.shtml

(2) Various, Harvest Astoria’s Community, Retrieved on April 1st, 2012 from http://www.harvestastoria.com

(3) Perez J, Allen P, Brown M, Community Supported Agriculture on the Central Coast: The CSA Member Experience, Center Research Brief #1, Winter 2003

The last few years have seen a resurgence in the popularity of the Paleolithic diet. The diet is based on the idea that humans today are genetically adapted to a diet based on what our preagricultural, stone-age ancestors consumed. Even though this diet plan is popular now it is certainly not new. Since Eaton and Konnor introduced the concept of Paleolithic nutrition in the 1980s, there has been much debate on the topic (1). Proponents of the diet suggest that as our modern diets have swayed from Paleolithic eras, we have developed ‘diseases of civilization.’ Others say that there isn’t sufficient information to warrant a shift away from current dietary recommendations.

The Paleo diet is based on what is thought to be the average diet of those who lived during the Paleolithic age. Compared with today’s U.S. diet, stone age humans would have consumed more lean animal protein. Fat intake would have varied in type by location, and cholesterol-raising fats would have been consumed far less than in today’s diet (2). Carbohydrate consumption was limited and came from uncultivated fruits and vegetables rather than cereals, grains, refined sugar, and dairy. The Paleo diet also encourages physical activity mirroring the alternating intense physical labor of hunting/gathering, and days of rest.

Proponents of the Paleo diet have suggested there may be a link between increased consumption of refined carbohydrates from grain products and increased insulin intolerance (3).  The Paleo diet claims to be a successful method of weight loss and for management of the cardiovascular disease risk factors (4).

In a short-term non-control study, healthy individuals consumed a Paleolithic-type diet for a period of 10 days and showed improved glucose tolerance, insulin sensitivity and decreased insulin depletion (5). This study also showed that the Paleo diet had a positive impact on blood pressure, blood lipid profiles and weight loss. However, this was a non-control diet where healthy individuals were measured against themselves, first consuming their typical diet, then trying the Paleo diet (5).

Marion Nestle criticized not only the diet itself, but also the archaeologic evidence supporting it. She said that “evidence related to Paleolithic diets is best interpreted as supporting the idea that diets based largely on plant foods promote health and longevity…”(6). She also commented that the knowledge of the composition of early human diets is not extensive enough. Other critics have also said that not enough is known about the long-term impact of consuming such a diet (5). Besides, none of today’s foods are the same as the Paleolithic varieties.

In addition to these issues, a Paleolithic diet may not be feasible for all income levels. Based on mathematical restrictions made to the Thrifty Food Plan developed by the USDA, a low-income budget could not accommodate the constraints of the Paleo diet (7).  The modern Paleo diet plan shows a shift towards more expensive foods on a cost per energy basis, making it difficult to meet all micronutrient requirements, specifically iron and calcium. The impact of deficiencies in calcium and iron can have serious detrimental health defects.

While the evidence mounts that the modern  Paleo diet could be beneficial in the short-term for weight loss and management of CVD risk factors and type II diabetes, not nearly enough is known about the long-term impact of maintaining this type of diet. More research must be done into this topic, as well as into the dietary history of our species, before any real recommendations should be made concerning the Paleo diet.

References:

(1) Eaton SB, Konner M. Paleolithic nutrition. A consideration of its nature and current implications. N Engl J Med, 1985, 312, 283–289.

(2) Eaton, S.B. Paleolithic vs modern diets – selected pathophysiological implications. 2000.

(3) Eaton SB, Eaton SB III, Paleolithic vs. modern diets–selected pathophysiological implications, Eur J Nutr. 2000 Apr;39(2):67-70

(4) Lindberg S, Paleolithic diets as a model for prevention and treatment of Western disease, Am J Hum Biol. 2012 Mar-Apr;24(2):110-5

(5) Frassetto LA, Schloetter M, Mietus-Synder M, et al, Metabolic and physiologic improvements from consuming a paleolithic, hunter-gatherer type diet, Eur J Clin Nutr. 2009 Aug;63(8):947-55. Epub 2009

(6) Nestle M, Paleolithic diets: a sceptical view, 2000, British Nutrition Foundation, 25;43-47

(7) Metzgar M, Rideout TC, Fontes-Villalba M, Kuipers RS, The feasibility of a Paleolithic diet for low-income consumers, Nutr Res. 2011; 31(6):444-51

B.S. Biochemistry/Cell Biology from UC, San Diego

How did you come to TC and the field of nutrition?

During undergrad, I had taken a class in nutrition, which really interested me. However, I did not pursue nutrition until after graduating and working in a wet lab,  where chemicals and drugs are handled and created, which wasn’t for me. Obesity was becoming more and more of a news headline and I had just become a mother. I found myself wanting to know more about nutrition and how to educate others, particularly young children, about how to eat healthy. I researched graduate schools and found two great schools in New York City (TC and NYU) doing some really great work. I chose TC for its diversity and commitment to leadership in education.

What degree did you receive from TC? Are you an RD?

I received an M.S. in Nutrition Education with an emphasis in Health Communication. I did not choose the RD route, mostly because my plan was to obtain a PhD in Public Health after graduation.

What is your most memorable TC experience? Most memorable TC class?

One of my most memorable TC classes was when we went to Joan Gussow’s home to talk about nutrition ecology and take a tour of her amazing garden. It was a great time outside of the academic atmosphere.

My most memorable TC experience was during Isobel Contento’s class on Nutrition Education. Our assignment was to design an intervention and test it in a real atmosphere. During this class exercise, my partner and I were delivering an intervention to promote fruit & vegetable consumption in kindergartners at the Catholic school next door. I gave a slice of kiwi to this little girl who’d never seen a kiwi before in her life. She was a little apprehensive to put it in her mouth, but when she did, her eyes lit up like she had just eaten a starburst. It was the most memorable moment because I realized that children need to be exposed to new foods at an early age. Also, this is when my desire to continue on to obtain a PhD in health behavior was initiated.

Where do you currently work?

Currently, I am a postdoctoral fellow at the University of CA, San Diego in the Dept of Pediatrics, Division of Community Health and Child Development at the School of Medicine. I will be relocating to the Dept. of Pediatrics in the School of Medicine at UCSF in July.

What is your job title? Job responsibilities?

Currently, I am a postdoctoral fellow and my primary responsibility is to conduct research on an NIH-NHLBI study, “Biopsychosocial Determinants of Adolescent Obesity and Cardiovascular Risk.” This is an international and multidisciplinary study involving almost 1000 Chilean adolescents who have been studied since infancy as part of an iron deficiency anemia preventive trial. Currently, I am examining many factors related to obesity in this cohort. Some factors include physical activity, sleep, depression, biomarkers and neighborhood disadvantage. In addition, colleagues and I are examining how early infant feeding (breastfeeding and supplementation) may impact dietary patterns such as eating in the absence of hunger and obesity during adolescence.

Other responsibilities include qualitative research, such as running focus groups, to understand how to tailor existing obesity interventions to effectively promote weight loss in overweight Latino children. This work is being conducted in Latino children living in San Diego, CA.

What do you like most/least about your work?

What I love most about research is that there are so many questions to ask and answers to find. Each research question is like a puzzle. I never get bored. Also, there’s a lot of room for creativity and innovation when designing a study or intervention. It’s kind of like being a producer and a storyteller.

What are your future career goals?

My next goal is to obtain funding to conduct my own research study. I would like to research circadian patterns related to obesity in Latino preschoolers.

What other jobs have you held besides your current position?

I have worked as a cytogenetics technician, a substitute teacher, and a research assistant.

What do you like to do in your free time?

Hang out with my 13-year-old daughter and my fiancé. Cook with friends and family. I suppose that’s why I try to be active most days of the week. Plus, I’d be a hypocrite if I didn’t practice what I preach. I love yoga, running and hiking. I love to read, but save it for the end of the day, which isn’t good, because I end up falling asleep.

What advice or words of wisdom can you offer TC students?

Follow your hunch. And take it day by day, because there’s an end to everything.