Farewell, Jack LaLanne

I remember my parents watching the Jack LaLanne show when I was a little kid - and I can still see those blue work-out jumpsuits he used to wear (whether my parents actually exercised while watching the show....well, that's debatable).

I remember Mr. LaLanne today because he was a true pioneer - one that spent decades bringing the messages of nutrition and fitness to the masses.  He started way before it was routinely discussed or even thought about by the general public (or anyone not considered a competitive athlete).

Here's an article from CNN about his life.

Check out the latest Today's Dietitian

I'm really excited to be in this month's Today's Dietitian - check out my quotes in the article Watch and Learn: Five Food-Based Films That Should be in Your Queue.

The writer interviewed several RDs, asking our opinions on five films (Food, Inc., King Corn, Fresh, Big River and End of the Line) and how these films have impacted our communities, clients and even ourselves.  These documentary films explore the evolution of our food supply sources and systems - genetically-altered corn that has infiltrated our grocery shelves, the chemical contamination of our water resources, the effects of overfishing on the world's oceans, the ever-tightening corporate control over our nation's crops and what consumers can do about it.

I encourage you to read the entire article to learn more about these issues - after all, we all eat food and we all deserve to know not only it comes from, but how and why.

And a big thanks to Lindsey Getz for writing a great article.

School Lunches Are Finally Changing

Finally.  Our nation's school lunches are about to change - and for the better.  It's about time.  

If you are like me and have a child in public school, then get ready for some of the biggest changes we've seen in 15 years.

The USDA just announced yesterday new federal standards that will apply to all federally-subsidized school lunches (and breakfasts).  These regulations come as a result of the Healthy, Hunger-Free Kids Act signed into law by President Obama last month.

And the overall goal of these changes?  To help reduce America's ever-rising childhood obesity rate and to begin teaching our kids how to eat healthy.  

Should America (and the government) be concerned about our kids' health?  Yes.  Today, about 1/3 of all children and adolescents are obese or overweight.  That's 25 million kids at risk for diabetes, heart disease, high blood pressure and early death.  

Yes.  We should all be concerned.  Concerned for their personal health and the future health of our country.

And guess what?  Our kids eat on average 30% to 50% of their daily calories at school.  If they see what a healthy meal looks like at school, the hope is they will make better choices throughout the day and at home.

So yes, I am sitting at my desk celebrating.  If you are a follower of my blog, you know this was something I mentioned in my 2010 Nutrition Trends post last week - the sorry state of many of our public school lunches and how this year, they will finally get some attention.  

This to me is a huge step.  The first in what I hope are many more changes to come. 

So what can we can expect?  In a nutshell:

• Putting calorie limits on every school meal (for the first time, I might add - can you believe there are no limits on how much kids should eat?)
• Reducing sodium content over the next 10 years
• Reducing trans fats
• Increasing whole grains (for example, using whole grain pasta or whole grain rolls instead of refined wheat)
• Increasing fruit and veggie servings per meal each day

Translation to the cafeteria?  Less french fries, less starchy veggies like potatoes, serving only fat-free or 1% milk, offering a bigger variety of fruits and veggies (like salads), decreased portion sizes, and limiting desserts and treats, to name just a few.

Check out the latest article from USA Today for more info about the new regulations.  And let me know what you think.

The Humble Kiwi

My four-year-old son just wolfed down his lunch for the day. 

And the first thing he inhaled?  His fruit. Two kiwis, to be exact.  And what did I put in my daughter's lunch for school today?  You guessed it.  Kiwis.

Thank goodness for the kiwi.  At this point of the year, we here at the Zeff household (specifically those under the age of 7) are getting a little whiny about the lack of variety in our seasonal fruits - apples, pears, grapefruit and oranges (plus the same old bananas).

So the humble little kiwi adds a refreshing option to our fruit repertoire.

Yes, the hairy, brown, small and kind-of-ugly kiwi.

I was first introduced to the kiwi by my mother when I was 17 years old.  We were grocery shopping one day (this was a long time ago, before "exotic" fruits and veggies were easily found); I picked up a kiwi and asked, "What in the world is that?"  My mother promptly bought it so we could take it home and taste test.

Little did I know that a beautiful, creamy, jewel-green flesh (specked with tiny black seeds) was hidden underneath that brown peel.  And little did  I know that hidden in that little green package was a "wake-me-up" taste of perfectly balanced sweet and tart - kind of like a strawberry crossed with banana and melon.  Truly unusual (in a good way).  

And kiwis are nutrition powerhouses.  Sick of oranges?  Kiwis provide double the amount of vitamin C you need for the day.  Bored with bananas?  Kiwis have just as much heart-healthy potassium.  Looking for fiber?  Just two kiwis pack about 6 grams of fiber (almost a quarter of your fiber need each day).

As I said, all of this in a humble, kind-of-ugly-looking fruit. 

New species have developed - golden-fleshed or those with hairless skin - but I like the traditional kind.  And since they are grown all over the world now (China, Italy, New Zealand and even California), they can be found anytime.

And about peeling vs. not:  eating the whole kiwi does increase your fiber intake a bit; it also adds a pronounced tartness.  But if you can't get past that hairy texture, no worries; you're not really losing the nutritional value of the fruit if you peel it.  

Me, I've always peeled (or cut it in half to scoop out the flesh).  Besides, have you ever tried to get young kids to eat a hairy fruit?  Enough said.

If you do choose to eat the skin, be sure to wash it very well before eating - those fuzzy hairs really catch and hold dirt, pesticides and other unwanted bacteria you won't want to eat.

Saluting Nutrition Trends of 2010

It’s time to say goodbye to 2010 – the year we will fondly remember for silly bandz, iPads, Lady Gaga, Harry Potter and Glee (just to name a few).

Yes, it was an interesting year.  But the best part for me?  Trying to keep up with the roller coaster ride of nutrition trends - there were so many ups and downs, it was hard to keep track of them all.  This was way more entertaining than anything else in my book (and if you happen to recall Lady Gaga’s meat dress, you know that’s a bold statement).

So, in honor of the fascinating year that was, here are a few of my favorite 2010 nutrition trends.  Take note – some may be around in 2011, while others…..well, let’s just say they’ve had their fifteen minutes of nutrition fame.

Buying Local 

Farmers’ Markets, locally-farmed produce, CSA’s (community-supported agriculture) and even at supermarkets - buying local was big in 2010. 

And especially for produce.  Why?  Locally-grown produce (either in your own county or even state) doesn't have to travel as long.  This allows the produce to retain freshness and ultimately better taste; plus it's typically less expensive and creates less negative environmental impact. 

Don’t expect this trend to wilt anytime soon.  Consumers will continue to demand to know where their food is sourced - and they are beginning to understand that it is not only their right to know but their right to ask, as well.

 

There’s an App for That

Have an iPhone or iPad?  Chances are, you’re using one of the thousands of health and nutrition apps to shop, track calories and log exercise.  Lose It!, Calorie Tracker and Restaurant Nutrition are popular on iPhone while Diet & Exercise Assistant and Nutrition Facts are big on the iPad (as well as cool educational apps for kids like Big Fork Little Fork and Charlie Wonders: Milk).

And if you don't use apps?  No worries; there are millions of online tweets, Facebook pages, blogs and websites ready and waiting to quench your thirst for nutritional inspiration and knowledge (and sometimes offer just plain old bad advice, as well).

This, folks, is no longer a trend.  It's here to stay, so embrace it.

Revitalizing School Lunches

Between Jamie Oliver’s Food Revolution show and First Lady Michelle Obama’s Let’s Move initiative, school lunches are getting some long overdue attention.  Parents, schools, organizations and even the government are discussing the sorry state of many public school food systems – and how to improve them.

This trend is here to stay, but don’t expect quick changes.  School lunch systems are complicated and slow to change - strapped by government mandates, reimbursements and budgets. 

In the meantime, what can a parent do?  Review menus with your child, teach her the hows and whys of choosing healthy items, and limit school-bought lunches to a few times per month.  Bag it the other days so you can ensure a healthy meal.

Lower Salt

After always playing second banana to cholesterol, salt finally took center stage.  

The new USDA 2010 Dietary Guidelines (to be published any day now) recommends that adults reduce their daily sodium intake to just 1500mg per day (that’s a little more than ½ teaspoon of table salt - and about 800mg less than what was previously recommended).

And in November, several major food companies voluntarily signed on with the National Salt Reduction Initiative, pledging to reduce sodium in their products by 20% over the next five years.  Companies like Butterball, Heinz, Kraft, Starbucks and Subway have signed on, as well as many other organizations and government agencies.  

It's a small start, but it's a start, and I applaud them all.  

And let's hope it only gets better.  Because considering Americans currently eat twice the amount of recommended sodium per day - and that too much sodium clearly contributes to high blood pressure, stroke and heart disease  - we need all the help we can get.  

Using “Real” Sugar

High fructose corn syrup (HFCS) backlash intensified and food manufacturers relented by reformulating products – replacing HFCS or other sweeteners for real cane sugar, agave or honey.  And then they reformulated their advertising, touting the "new products" as “simple” and “healthier" and, yes, "clean".

Soda companies jumped right on this bandwagon (witness Sierra Mist “Natural”, Dr. Pepper “Throwback”, Pepsi “Throwback” and Mountain Dew Natural, to name just a few) as did hundreds of other food companies like Haagen-Dazs, Hunt’s and Sara Lee. 

But is plain old sugar any better for you?   Here’s a fact – in your body, all sugars (no matter what the source) are processed basically the same way.  And in America, we eat too much sugar of any type, be it honey, white, brown, agave, HFCS, whatever.  And no matter what the type, we need to cut way back.  Period.

“Real sugar” mania will wane next year as consumers and manufacturers turn their eye to other food fads like vitamin D, “detox” and “beauty foods.”

Gluten-Free

The "it diet" of 2010.  Celebrities raved, books were published and the Internet was abuzz.  The gluten-free industry exploded, with new products in supermarkets and restaurants.

But what is it?  Gluten-free is the only diet people with celiac disease can follow (any exposure to the protein gluten wreaks havoc on their bodies).  But a big wave of non-celiacs searching for something new and/or seemingly healthier adopted it, as well.  While there's nothing wrong with that, problems did arise as most new adopters didn’t understand the complexities or dedication required to maintain this difficult diet. 

Be aware - a strict gluten-free diet is not easy to maintain and can be expensive.  Plus, many packaged foods are typically high in fat, calories, salt and sugar – the very things dieters are trying to reduce.

Interest in gluten-free will wane in 2011; diets like HCG and Paleo are already overtaking in popularity.

“Natural” Ingredients

Products labeled “natural” were everywhere in 2010.

Legally, a "natural" product must be free of artificial colors, flavors or synthetics.  But look out – it may not always be healthier.  Products can still be full of sugar, salt, butter, fats and preservatives (“natural” ingredients, but not so healthy).

“Natural” labeling will stick around awhile as consumers continue to search for "simpler" foods. But protect yourself – check the ingredient list to make sure your product is a natural and healthy choice.