Issue Book Food Safety Education
Food Safety Education
Table of Contents Food Safety Education Project Team Rachael Lauritzen– Editor Kimberly Heck—Writer Heather Arnold—Writer Kayde Moses—Writer
Issue Book History and Background_____________________________________3 Ramifications of Problem___________________________________4-5 Scope of Problem_________________________________________ 6-8 What to Do? ________________________________________________9 Approach 1_____________________________________________10-12 Approach 2_____________________________________________13-15 Approach 3_____________________________________________16-18
Appendix Biographical Sketches______________________________________19 Selection of Issue___________________________________________20 Personal Reflections_____________________________________21-22 Individual Tasks_____________________________________________23 Health Professional Interviews____________________________23-25 Individual Strategic Research____________________________26-32 Picture Links_____________________________________________33-34
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History and Background Kimberly Heck
Since the beginning of mankind, people have been trying to find ways to “spice up” their meals, and “enhance” recipes. This mentality has lead to a multibillion dollar industry which is projected to reach seven billion U.S. dollars by the year 2013 (Fernandes 2010).
Adding chemicals to foods was seen as a good thing at first because food started tasting better and better. However, there have been many disastrous side-effects from ingesting additives which were never meant for consumption. The problem the world is facing is somewhat similar to the story of Alfred Noble, inventor of the Nobel Peace Prize. What many do not know was that he also invented dynamite. His invention was morphed into a weapon of mass destruction, which he never intended it to be. He could not undo his invention, and once people began making millions of dollars from his invention, no one wanted to stop making dynamite. Similarly, food additives are taking a toll on people’s health, but the worst part about it is that many people are oblivious to the effects (Stratton 2005).
Many of the additives which are used in your food today are untested, not properly tested, and big business companies have little interest in testing them (Spyros 2009). Chemical supplements to enhance flavor and create longer shelf life have been linked with hyperactivity, seizures, asthma, migraines, eczema, digestive difficulties, arthritis, insomnia, depression, and many more health issues. These symptoms are not food allergies, but food intolerances and food reactions (McCann 2007), (Jacobson 1999).
Unfortunately, there is currently no single test that one can go perform to determine which foods will cause what reaction. There is a comprehensive elimination diet however, which one can do that will help reveal the unhealthy sideeffects induced by the consumption of specific types of foods. Through proper nutrition and elimination of harmful chemicals from your diet, you can live a life free from many of the illnesses you thought you would just have to “live with” (Clarke 1996), (Swain 1985).
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Ramifications of Problem Kayde Moses
Just a few of the major issues caused today due to consumer’s low knowledge about nutrition and food safety are highlighted in this section. Obesity Poor nutrition can lead to obesity. Not only does obesity lead to medical problems, but it leads to a wide range of physiological and physical problems early on for children and adults. Completing even simple tasks becomes hard. The scrutiny that one faces as an obese member of society can bring about great self-consciousness and unfortunately puts one at risk of being harassed or made fun of for their physical condition. Stats
“Over the past 3 decades, the childhood obesity rate has more than doubled for children aged 2-5 years and adolescents aged 12-19 years, and it has more than tripled for children aged 6-11 years.” (ehost) “Among Native North American children, the reported prevalence of overweight and obesity ranges from 21 to 64% (9–14), compared with 12–14% of U.S. children.” (http://jn.nutrition.org/content/135/10/2392.full) “Obesity is significantly associated with diabetes in the 18 to 49 yr. old age group for both men and women, 36% of adults had a BMI between 25 and 30 (overweight), and 36% had a BMI ≥ 30.” (http://jn.nutrition.org/ content/135/10/2392.full)
Diabetes Diabetes is a serious disease that can lead to hospitalization, a lifetime of medication, or even premature death if not taken seriously. Diabetes can strike no matter your age, weight, or race. It can be brought on by poor eating habits which can lead to damaging lifetime effects if not handled appropriately. With proper nutrition diabetes can be maintained if not overcome by taking a positive approach to healthful living. Stats
“Type 2 diabetes is a serious health problem in many North American Indian communities in which the prevalence of diabetes among adults ranges from 8 to 49.5%.” (http:// jn.nutrition.org/content/135/10/2392.full) “Type II diabetes was 50.9/1000 among Pima 15 to 19 yr. old youth, 4.5 for all U.S. American Indians, and 2.3 for Cree and Ojibway Indians in Manitoba, Canada.” (http://jn.nutrition.org/
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Chronic Diseases Chronic diseases include high blood pressure, high cholesterol levels, and even high glucose levels. These diseases and more are prevalently found in children and adults who do not eat well balanced diets or take part in any form of exercise. These diseases and other medical problems are more likely to be found in overweight or obese individuals. Such chronic illnesses often lead to children missing school to receive medical attention; thereby, negatively affecting the child’s education. When children are not fed the suggested daily amounts of fruits and vegetables their immune systems break down and proper growth is prevented. Proper nutrition is so vital to children’s overall well being and performance. Stats
“There is strong evidence that FV (fruits and vegetable) consumption can prevent chronic diseases including cardiovascular disease and some cancers.” (ehost)
“Research also suggests that FV (fruit and vegetable) consumption in children may protect against childhood illnesses including asthma and other respiratory diseases.” (ehost)
ADD/ADHD Some experts suggest that a diet free of artificial colors and additives can improve behavior related to ADD/ADHD. This is a new idea and needs to be researched further; however, many parents are trying out this approach and finding a difference in the behavior of their children based on an all natural diet free of additives and artificial coloring. It is said to increase concentration levels and improve behavior.
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Scope of Problem Heather Arnold
Just how unhealthy is America compared to the rest of the world? Take a look at these findings and consider where you fit on the health pendulum.
These statistics show that America is far from meeting the suggested daily amounts of fruits, and it confirms that french fries are a favorite go to food for men and women alike in the US. Many Americans would prefer to eat a french fry over a piece of fruit. Why is this? Could it be due to cost? We asked whether Americans have resorted to fast, cheap, and easy foods due to necessity or pure laziness. We learned that the average American spent $1,347 on groceries in 2004. By switching entirely to organic food it would raise the cost of grocery bills by $135 to $539 per year. That’s an increase of $11 to $45 dollars a month. (wiki) Food Safety Education
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It certainly costs more to eat healthy, but the benefits outweigh the costs. Some people may not see the point in eating all natural or organic foods and may think that only health or environmental fanatics benefit from such choices. This is yet again, another reason why Americans need to be better educated on food safety and food choices. Many people do not understand the harmful effects of genetically modifying food.
Where would you say you fit on this table displaying knowledge levels of genetic modification in food production?
GM foods or GMOs as they are often called, are genetically modified foods or organisms. According to Deborah Whitman’s article, “Genetically Modified Foods: Harmful or Helpful?,” GMs are “commonly used to refer to crop plants created for human or animal consumption using the latest molecular biology techniques. These plants have been modified in the laboratory to enhance desired traits such as increased resistance to herbicides or improved nutritional content. The enhancement of desired traits has traditionally been undertaken through breeding, but conventional plant breeding methods can be very time consuming and are often not very accurate.”
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Lastly, if people will take interest in what is going into their foods on a deeper level, they’d begin to see other issues that exist regarding food safety such as food allergens or the globalization of food.
Many people confuse food allergens with food intolerance. If more people understood the differences in their definitions they may find that they could avoid such negative health effects by choosing natural foods free of certain additives and chemicals.
The Journal of the American Dietetic Association defines a food allergy as “an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.” Interestingly, the definition of food given by the ADA reads, “A food is defined as any substance—whether processed, semiprocessed, or raw—that is intended for human consumption, and includes drinks, chewing gum, food additives, and dietary supplements.” People should consider the potential effects of choosing processed foods that may contain additives or lead to food allergens or intolerances. The European Journal of Marketing differentiates between food allergens and aversions: “Food intolerance is a physical, reproducible, unpleasant reaction, not psychologically driven, whereas food aversion is an emotional reaction charged by negative associations towards additives.” As Americans become more knowledgeable about the food they eat, they can begin to make healthier choices and avoid such negative reactions to harmful foods.
The Journal of the American Dietetic Association also declared, “The globalization of our food supply and the varying food and water safety standards in other countries impact the safety of the food consumed in America.” Thus, Americans must recognize that there are other factors that impact the safety of the food we eat in the United States. Being aware of the conditions and standards of the foods we consume will also help increase healthful food choices.
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What should we do about this problem? This issue book provides three approaches for how to better educate Americans about food safety and encourages readers to make changes and become involved in implementing greater health conscious behaviors in America. Each approach focuses on different educators and forms of education. The solutions demand change, and with change come ups and downs, and give and take. The advantages and disadvantages to each approach are listed within each section.
Approach 1 Food Safety at the Legislative Level This approach includes ways in which Americans can become involved in legislative matters to protect against food additives, chemicals, and unhealthy food standards. This approach emphasizes the need for Americans to become involved in urging the food industry to make changes.
Approach 2 Health Experts Educate General Public through Mass Media This approach shows the research and efforts being made by professionals to better help others come to an understanding of the current state of food processing and handling in America. It also emphasizes the need for more professionals to educate others through mediums that are readily accessed such as TV and internet.
Approach 3 Education through the Public School Systems This approach emphasizes the need to teach children while they are young, and the opportunity that the education system provides to instill healthful behaviors and habits in children. The public education system proves to be an impactful resource for educating American families on food safety.
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Approach 1: Food Safety at the Legislative Level The problem is that not enough research has been done and much of what has been done was funded or backed by the food industry. Do we sense “conflict of interest” here? The research that has been performed in the U.S and shown negative side effects caused the Food and Drug Administration , rather than change anything, to merely suggest that more research be done. We need legislation in effect to help protect the American people from the additives that most don’t even realize are harming them slowly over time.
What can we do? Get Involved Politically Vote when topics like health care reform bills are on the ballots. Write letters to your Congressman and representatives about what is important to you. Send letters through cspinet.org (Center for Science in the Public Interest) showing that you disapprove of Congress passing a spending bill against the USDA that protects pizza as a vegetable. Start petitions and sign those in support of the cause. Utilize tools like change.org and social networks to let friends know and get involved in promotion of their own health. Forward articles onto friends, family, and associates regarding new nutritional research such as this article bringing into question the connection between artificial food coloring and ADHD: Food Coloring Linked to ADHD? Ditch Those Gummy Bears.
Support Research Encourage use of the newest and latest technologies for analyzing the chemicals and residuals in our foods. Push for those without strings tied to the food industry to be the ones conducting research; hospitals, universities, other non-affiliates to the food industry, exclude the FDA (Stratton 2005). Consider sources such as The Future of Children, “a collaboration of the Woodrow Wilson School of Public and International Affairs at Princeton University and the Brookings Institution. The mission of The Future of Children is to translate the best social science research about children and youth into information that is useful to policymakers, practitioners, grant-makers, advocates, the media, and students of public policy.”
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Community Involvement Quit buying food that you know is bad and encourage others to do the same. If people quit buying it, eventually the food industry will stop making it. Study and share sites like msgtruth.org which contains information regarding which foods to avoid or consume. Encourage community involvement in food safety efforts through the creation of a community garden. Find ideas and support at communitygarden.org or through agriculture programs like Texas Agrilife. Advantages This helps those who already know the most about food additives, chemicals and their effects to make a difference in protecting those who may be innocent and unaware, like our children. Any who may be subject to the poor choices of others can be helped by others advocating on their behalf. Also, this encourages those who don’t know to continue learning and become informed to make a difference. Disadvantages Without everyone being aware of the problems themselves, it may not have as far-reaching or long-lasting effects as making sure that everyone is educated about it personally. Those who don’t understand “why” certain foods are bad for them will have a harder time giving up convenience or their taste preferences. Also, if they don’t feel like it affects them personally or someone they know, they’ll be less likely to get involved. Food Safety Education
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―First Lady Michelle Obama had the right idea. ‗We need you not just to tweak around the edges, but to entirely rethink the products that you're offering, the information that you provide about these products and how you market those products to our children,‘ she told the Grocery Manufacturers in a speech last year.‖ (Jacobson 2011)
Additional Resources
Websites
Link/Contact Info
Type of Content
1. msgtruth.org
1. Information about MSG food additive/ research/stats/examples 2. Information regarding food additives, chemicals and their effects/research/stats/examples 3. Legislation, regulations and policy from the USDA (U.S. Dept. of Agriculture) Food and Nutrition Service
2. fedup.com.au 3. http:// www.fns.usda.gov/fns/ regulations.htm
Organizations
1. ppnf.org 2. ADA - http:// old.eatright.org/cps/ rde/xchg/ada/hs.xsl/ index.html 3. change.org
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1. Price-Pottenger Nutrition Foundation with nutrition info, research, statistics and examples 2. ADA – American Dietetic Association, largest network of food experts in the world, latest research, info available regarding nutrition, policies, legislation etc. 3. Organization that advocates for policy/ legislative changes etc.
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Approach 2: Health Experts Educate General Public through Forms of Mass Media
The problem is that too few people know how to read and understand nutrition information. Health professionals can help break down terminology and science in terms that the general public can understand and will reciprocate. This needs to take place through mediums that the American public access regularly, such as news and internet. We need health professionals to provide resources that will educate and motivate the average American to a) care about what is inside the food they eat and b) to make food safety a priority.
What can be done? Uphold and Clarify Current Health Standards
The 1990 Food Label and Nutrition Act can be upheld, set to higher standards, and made clear for the general public to understand. “The legislation's primary goal is to improve consumer welfare by providing nutrition information that will "assist consumers in maintaining healthy dietary practices" (NLEA 1990). “If an additive is approved, FDA issues regulations that may include the types of foods in which it can be used, the maximum amounts to be used, and how it should be identified on food labels.” (FDA) The FDA should verify that the general public understands the use of additives and their effects, along with making the use of such additives visible on food labels.
Media Education by Health Experts: Food Scientists, Nutritionists, Dietitians
“With an aging population and an increased number of people at risk due to medical conditions for food and waterborne illness, food and nutrition professionals should be involved in collaborative food and water safety issues in educational, research, and policy agenda settings.”- Journal of the American Dietetic Association Greater emphasis needs to be put on how to read food labels and why people should read food labels. The efforts of health professionals can be combined and more widespread through the use of media outlets such as TV, ad campaigns, news programs, and internet.
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Advantages The advantages of having health professionals take initiative to help the American people through regularly accessed forms of media means that people are more likely to hear or see what they have to say. Every bit of exposure to such knowledge will benefit the American people. Americans may be more likely to listen when this information is easily accessible and backed up by health professionals than they are to go seek for information on their own. Disadvantages The disadvantages to this approach are that many health professionals are busy and have agendas that may not include taking the time to educate the American public. Also, it will take time to make a shift in public media to focus their programming and advertising on food safety education.
Additional Resources
Websites
Link/Contact info
Type of Content
1.http://mchb.hrsa.gov/ mchirc/_pubs/us_teens/ main_pages/ ch_2.htm#nutrition
1. Statistics for teens in the World comparing nutrition and exercise.
2.http:// www.nal.usda.gov/fnic/ foodcomp/search/ 3. http:// www.nutrition.org/
Organizations
1.http:// www.accessdata.fda.gov /scripts/fcn/ fcnNavigation.cfm? filter=&sortColumn=%2C3 \9LOE%29%2CC1%2C+D% 25@%2C% 0A&rpt=bioListing&display All=true 2.http:// www.ams.usda.gov/ AMSv1.0/standards
2. ―Database of the nutrient information for more than 7,000 different foods.‖ 3. ―The American Society for Nutrition is a rsearch society dedicated to improving the quality of life through the science of nutrition. The site provides research and position papers on nutrition topics.‖
I
1. ―Includes a list of genetically modified crops approved by the Food and Drug Administration as of April 2011.‖ 2. USDA. Agricultural Marketing Service. Provides a list of food products and their quality standards. Includes foods 3. ―Provides a list of resources for premarket approval of food and color additives as well as notification programs for food ingredients and packaging components.‖
3.http://www.fda.gov/ Food/ FoodIngredientsPackaging/FoodAdditives/ default.htm Food Safety Education
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Interesting Facts A food additive as legally described is, “any substance the intended use of which results or may reasonably be expected to result—directly or indirectly – in its becoming a component or otherwise affecting the characteristics of any food” (fda.gov).
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Approach 3: Education through Public School System
Much of the problem with educating through the public school system is not having the support needed to focus on certain topics such as food safety and nutrition. Often times children do not have support from home, or schools do not have the support from the community. Many teachers feel alone in their efforts to make a change, but the education system is a good place to start implementing new practices in educating families about food safety and the need to take thought about what we eat.
What can be done? Getting Parents/ Family Involved
Involving parents in nutrition efforts makes for an even more successful school based program. Send home fliers with important facts about nutrition and inviting the parents to come to an informational meeting. Inform the parents about the benefit of healthy nutrition for their children and themselves by giving current research findings and facts. Parents are more willing to take action and make changes when they understand the importance of an issue and its effects upon their children. Positive changes are more likely to be implemented when an entire family adopts the behaviors, knowledge, and attitudes than when a child tries to make changes alone. This can only happen by educating entire families.
Getting Teachers Involved
Teachers should be responsible for teaching healthy habits and explaining the importance of nutrition and food safety. Teachers can lead by example and should encourage students to choose nutritious meals and to exercise. Give teachers resources and time to teach food safety and nutrition. Resources include textbooks for the children, interactive websites, hand outs, lesson plans/topics, etc.
Making it Interesting for Children
Food Safety Education
Children learn better when the subject is interesting. Make nutrition and food safety fun for the children. Talk about the benefits of being healthy; more energy to play, do sports, run, other physical activities. Allow the children to teach each other : Have older children be mentors to younger children. Programs where students share what they have learned. Create a supportive atmosphere to learn from each other. Make a game out of learning. 16
School Wide Community Support System
Every age group should learn about nutrition and food safety. Encourage an environment that supports healthy nutrition and food safety. Only sell healthy snacks and beverages on campus; thereby, helping everyone to get on board with making healthy choices from students to teachers.
Advantages Children learn about nutrition early on through school. They are learning from their teachers and other students. Schools provide support not only to students but to students’ families. Disadvantages Parents can’t be forced into implementing healthful behaviors or making changes. You can work really hard to teach proper nutrition at school but if it is not reinforced at home it might not stick. The nutrition curriculum needs variety to promote motivation and prevent students from becoming bored. Teachers might not think it is their place to teach about nutrition and food safety, or not all teachers may be good examples of healthy behaviors and attitudes towards food safety.
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Additional Resources
Websites
Organizations
Link/Contact info
Type of Content
1. http:// kidsheartfelthealth.com/
1. General information. Ways to put kids in charge of healthy eating, tips, lessons, fun activies, etc.
2. http:// www.energybalance 101.com/schools/
2. Resources for teachers, parents, students, and nurses for nutrition education. 3. General information/research/stats/examples. Team nutrition is a way to get kids and adults interested in nutrition and exercise.
3. http:// www.fns.usda.gov/ tn/ 1. USDA 2. Health Corps 3. The Children‘s Aid Society
1. The USDA has lots of information on nutrition. It is also a goal of theirs to inform the public about nutrition as much as possible. 2. General information/research/stats/examples. Their goal is to bring Americans to the tipping point of wellness 3. General information/research/stats/examples. Their mission is to give children a better future without things like diabetes, high blood pressure, and asthma.
Interesting Facts
“A recent study found that only 7% of children aged 2 to 11 consumed the recommended two servings of fruits and three servings of vegetables each day.” “One study found that only 1% of U.S. children met the Food Guide Pyramid recommendations for the five major food groups” “The 2007 Youth Risk Behavior Surveillance System (YRBSS) survey reported only 1 in 5 high school students eat 5 or more FV each day. Among younger children, less than one fourth consume the recommended amounts.” “Good nutrition during childhood contributes to the maintenance of optimal health and learning capacities.” “Schools provide the most effective and efficient way to reach a large section of the population including children, school staff and the wider community.” “Eating behaviors learned at school may play a significant role in ensuring that ‘health enhancing’ eating behavior is practiced into adulthood.” “Once a child reaches adolescence, the family becomes less influential and friends, peers and social models are the key influences on eating practices.” “Evidence also suggests that when a whole school environment approach to health is used, there is a positive impact on aspects of mental and social well being, including self-esteem and bullying.”
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Appendix Project Team Biographical Sketches Rachael Lauritzen is a senior at BYU-Idaho in her final semester. She is a University Studies major with minors in English and communications. She has served as editor in chief for multiple projects and classes including this issue book entitled “Food Safety Education.� Rachael and her husband recently moved from New York City, New York to Houston, Texas where they will welcome their first child in January.
Kimberly Heck is a registered nurse, current mother of two and expecting her third. She is a senior completing her University Studies degree with a double minor in nursing and communications. She is also fluent in Spanish, is an avid reader, and loves the outdoors, traveling, music, dancing, being active, and spending time with friends and family.
Heather Arnold has gone through some of the major chapters of her life including serving in the Riverside California Mission for The Church of Jesus Christ of Latter-day Saints and marrying her husband Stephen. She will be graduating Spring of 2013. She is majoring in communications and clustering in family and food. She comes from a family of 9 children, falling as number 8 followed by her twin sister. She was born in Utah and grew up in Texas. Her hobbies include journal writing, keeping up with a few shows on TV, working out, and being with those she loves.
Kayde Moses is a 22 year old senior. She is a University Studies major with minors in communications and marriage & family relations. She graduates December 2011. She currently lives in California with her husband.
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Appendix Selection of Issue Everyone in our group has taken great interest in food safety and nutrition. Our partner policy panel presentations all had to do with food safety and nutrition education. The overwhelming consensus was to research an issue regarding food safety, specifically the need for greater research regarding food on the part of the consumer as well as the food industry. This gave us a push to discuss food safety education as it seemed that many people are uniformed or misinformed about what goes into their food. As a group we decided that we would focus this issue on educational efforts being made to teach the general public about the truth of what is inside their food, how to find out, and why they should care. —Rachael Lauritzen This topic is one that I’ve become very interested in over the last few years noting the effects that certain foods and food additives have on me and my family. Especially as my children are young and it is easier to see the effects as new foods are introduced. I have suffered from migraines chronically in the past before changing my diet, my husband from irritable bowel symptoms and asthma, children from a combination of hyperactivity and digestive difficulties, not too mention my mother having seizures, a sister with rheumatoid arthritis and a host of other ailments I’ve seen affected by processed food and poor nutrition in friends and patients working in the medical field as a pediatric nurse. —Kimberly Heck All the members of our group came up with really good ideas ,but as a group in the end, we decided that our common interest was on food and the health of our well being. We decided to go with this and run with it.—Heather Arnold Our team picked this topic because it is very important. Food is something that everyone deals with on a daily basis. Knowing what to eat and how safe it is should be more important to people. There is not enough education or focus on this issue. If we want to live long and healthy lives a good start is better food choices by being better informed. I was interested in this topic because I want to take an active role in my health as well as my family’s health. I have also seen firsthand the effects of good food choices, reduction of bad behavior associated with ADD/ADHS, and the effect of bad food choices, obesity and chronic health problems. —Kayde Moses Food Safety Education
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Appendix Personal Reflections Rachael Lauritzen
Going into this project, I felt as though I was the least informed about the topic of food safety. I’ve always had a desire to learn more about nutrition, but I had never studied as in depth on this topic before. In fact, I’ve always fallen into the low knowledge category of consumers who hasn’t really cared to know exactly what is inside their food. I found that as I became more aware of problems with food safety and learned more about what is really inside food that my desire to become educated on this topic grew. I can now understand why some people are such fanatics about eating healthy or organically. I found it quite intriguing to learn all of the effects of food additives. It’s amazing how by putting so many processed foods and foods that contain additives into our bodies we are truly doing harm to ourselves. So many diseases or health conditions from cancer to hyper activity can be decreased if not prevented by consciously choosing foods without all of the hazardous chemicals.
This project has given me a push to become more informed and to make a conscious effort to choose healthier foods, especially for children. I used to think that people didn’t really care enough to learn all of the knitty gritty details about their food, but I’ve learned that people are willing if they are given the resources and opportunities to learn. We hope that our issue book is a small step in the right direction, and that it encourages people to learn for themselves what research is and isn’t being done to keep their food safe. I know from this experience that I’ll never look at food the same way again, and I now know that if I or my family ever experience certain symptoms that I may first consider our diet and make changes there, as our diets and the quality of foods we eat do affect our mental and physical well being. Most importantly, this project has helped me to learn where I can make a difference for good in the process of producing healthier and safer food.
Kimberly Heck
Because I work in the healthcare industry and continually watch and help care for others through their suffering, I love to learn and educate others on what I know can help improve their health and wellbeing. I am passionate about the topics of health and nutrition, because I feel like anyone whose ever been in poor health, or had someone close to them suffer, knows that life is much more difficult when good health is not in place. Whatever ways I can help others improve their quality of living and in turn bless the lives of those around them, I want to implement.
One of my biggest concerns while working on this topic was trying to convey to others the seriousness of the issue in such a way that they may not only come away interested and knowing something more, but wanting to keep learning and studying more on their own, as well as share with others what they know. It is difficult for me at times to convey in words the importance with which I think certain subjects should be addressed without coming across as too extreme or overbearing. I hope that others can understand the nature of the issue we are introducing and want to actually do something afterward to help make a difference.
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Appendix Personal Reflections Heather Arnold
This topic that we chose really spoke to me as I studied and researched because I come from a family of overweight and obese people, diabetes, cancer, ADHD, and I have a nephew that is autistic. I want to be informed of what I can do to help myself and my family understand what may be happening genetically and about the foods we choose to put into our bodies.
I am now more informed of what I put in my mouth and what kind of food ingredients I want to watch out for. Even though many of the foods we put in our mouths haven’t been proven harmful, I will have to stick to the statistics of it and go with my gut feeling and avoid them as best as I can.
One of the most important things I have come to terms with is no matter what is around us; the air, food, water, etc, our bodies are constantly fighting a battle. There are germs and chemicals everywhere and there is only so much we can do ourselves. But we do have a voice in all of this. I can do my part for myself and my family as well as help the population with their education on food ingredients and harmful chemicals. With my communication and food background that I have been studied for school, this is definitely a possibility of a variety of professions I could go into.It is so important to be educated in all of the things we face in life, and starting with whats around us and what we decide to put into our bodies is a fantastic way to start.
Kayde Moses
When I started out researching food safety I had a general idea of the subject. I thought I was pretty informed on what was good or bad for me to eat. I was surprised by all the information that I did not know. It got me thinking about how much the average person knows about food safety or nutrition. I have taken classes on nutrition so I know a little bit about it. But for most people they simply do not know. There has been a recent movement to eating healthier and smarter, but more needs to be done. As a society we need to teach our children and the adults about proper nutrition. Obesity is very prevalent in our society in adults and children. From my research I found out that many children are suffering diseases that use to only be common in adults. They have diabetes at very young ages, when they should be out playing with friends. If they would switch up their diet and exercise routine a lot of children with diabetes or other obesity related diseases could be overcome. We need to do something to fix this problem before it gets any worse.
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Appendix Individual Tasks Rachael Lauritzen: My contribution to the project included compiling all of the research, interviews, background info and written statements into our issue book. I also helped narrow down our solutions and gave helpful feedback as to what each writer could focus on. As the editor, I’ve been in charge of giving feedback all along the way and assisting the writers with their sections. My main task has been to design our issue book and come up with an appealing layout that engages the reader to want to learn more about our topic.
Kimberly Heck: As writer 1, I was responsible for the history and background included in the introduction as well as approach 1 which consists of encouraging change at the legislative level.
Heather Arnold: As writer 2, I was responsible for the scope of problem. I am also in charge of approach 2 which consists of food experts such as dietitians and nutritionists educating people through forms of mass media.
Kayde Moses: As writer 3, I was responsible for the ramifications of the problem as well as approach 3 which consists of educating people through the public education system.
Take Aways from Interviews with Health Professionals Kimberly Heck‘s Interview Questions Interview with Brian Dunlap, RD (Registered Dietitian)
What are some of the conflicting data that you've noticed specifically related to nutrition and diet with regards to food additives and chemicals and why do you think there are so many discrepancies? Do you think that there are any other factors contributing to health problems related to diet more than "food processing"? Why do you think that even with all of the research out there, the U.S. is one of the last to institute any real changes to encourage proper diet and nutrition? What are your main concerns with the growing epidemics of childhood obesity and food disorders? Why should a community member not experiencing the problem care about the fact that others are? Who do you think should be in charge of educating the public--should the responsibility be distributed to teachers in the public school systems or should it be left to the food experts i.e. dietitians, food scientists, nutritionists, etc. (those who understand it best)? Also, if you could share any other thoughts you have on things that the public should be more aware of and maybe aren't (regarding food safety/nutrition).
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Appendix Take Aways from Interviews with Health Professionals There are lots of food additives like food colorings that have no nutritional value. A lot of the reason for these types of additives is simply because they sell. Everyone is out to make their money. People should also be aware of food sensitivities and what they are so they will know if they or others may be having a reaction to certain food additives or components. The reason for many of the discrepancies in research often has to do with internal and external validity of the information. For example, if you did a food/nutritional study of those in Denver, Colorado, also known as “Thin City”, or often the “healthiest” city in the U.S. because of their activity levels, versus a study done on individuals in Texas, you would get very different results. Also, imagine comparing those results to studies done on those in Africa. The results would be extremely different and the comparison would hardly be valid to another area or another people based on the differences among the populations and how applicable that research is to them. These types of observations can help determine if the research is truly clinically significant. Another factor is, of course, the financial side. If you have 20 kids to feed and you can buy a store brand pack of Oreos for $1.25 or 3 apples for the same price, which are you going to buy? With inner city underprivileged kids, they may not have the opportunities to afford those healthier foods as well as even knowing how to prepare them. Education can make a huge difference. For those who don’t know how to cook healthy meals, bake their own bread, or even know what carbohydrates are or which foods have protein, how can they make wise choices? Everyone should be involved from parents to teachers and dieticians/nutritionists should work with the teachers where possible. People should learn to shop around the edges of the grocery stores where the fresh produce, meats, and dairy are and avoid the aisles as much as possible. One of the biggest factors also affecting nutritional health in the U.S. is the freedom we have here. If you start legislating what people can and can’t put in their foods, it can seem like “Big Brother” taking away some of those freedoms, while the food industry will continue to produce what sells. “You have to want to live healthy.” My main concern with issues like obesity and eating disorders (my focus and interest as a dietitian) is on portion size. It’s also important to remember portion control and about portion distortion. http://4.bp.blogspot.com/ _Ppg6wGrBtKM/TNffyPAophI/AAAAAAAAABw/gxfe4vHIpDk/s1600/portion-distortion-poster.jpg A lot of issues come in to play because people think that what is on the “platter” served in restaurants is a serving when one meal could contain the majority of your necessary calories for the day. Another factor with this is also body image concerns which can be due to physical abuse, fathers using words like “fat” and “chubby” to describe their daughters, etc. In larger cities like Chicago and New York they have what they call Community Gardens where they get the parents and kids involved in planting foods, growing them, learning about how to cook and prepare them and how and why they are good for them. They will do this on top of high-rise buildings and make greenhouses out of them where they can grow food and learn about nutrition. This helps get community members involved and teaches them about how to take control of their nutrition. “Why should others care? This may sound simple or blunt, but the world is bigger than just you.” Those who get involved, even in things like those community gardens, they buy into it, they become invested, they learn something and become part of something whether they felt like they were directly affected or not to begin with. There are also county extension agencies like Texas Agrilife which give tons of valuable information about nutrition and food safety, how to grow and prepare foods and which have what nutrients. http://agrilifeextension.tamu.edu/ Each state would have some type of similar agricultural program. It is important to seek information from reputable websites and make sure the studies you find in your research are being applied to the correct populations. —Kimberly Heck Food Safety Education
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Appendix Take Aways from Interviews with Health Professionals Heather Arnold‘s Interview Questions Interview with Emily Martha Castaneda, Paramedic & Angela Garrett, RN
How do you feel the food industry has changed over the past decade? How often do you believe adults and children are exposed to the harsh chemicals in their foods? What kind of side effects do you think result from the chemicals we eat? What other long term effects could result from being exposed to these chemicals and or food additives?
When it comes to food, it has always been a concern what the nutritional value is, but for the chemicals much of it doesn’t really cross our minds. Because children are growing so fast, chemicals come to mind more often. What can you do when money is tight? A lot of healthy food, especially organic foods which are more trustworthy are usually more costly. Not only is it costly, but these foods may be hard to find, and could be argued to be more difficult to make or more time consuming. It is scary to think that one day it may be proven the most common food that Americans are consuming may be causing autism, infertility, or even cancer. Not to mention some of the immediate effects foods cause such as upset stomach, heart burn, diarrhea, etc. It is important for foods to be approved by professionals and health codes. Now a days we are at risk of harm from more than food, for instance air quality, water purity, and radiation from phone, microwave, and the sun. —Heather Arnold
Kayde Moses‘ Interview Questions Interview with Dr. Mikell Suzanne Parsons, Nutritionist/ Dietitian
Do you think the average person knows enough about nutrition to make healthy choices? Where could the average person go to educate themselves? What does proper nutrition mean to you? Is exercise a part of that definition? Should schools spend more time teaching about nutrition? In your opinion are schools doing enough to teach and encourage a healthy life style? What could they improve on?
There is so much information out there about food safety/nutrition. It amazes me how much I did not know about it. It also amazes me that with all of the information, research, stats, etc that is available people simply do not know about it. It is clear that there needs to be a better way to inform people about it. One of the things that I learned is that a lot of the time people don’t want to know where their food comes from or what is in it. It is almost like they would rather be blind. I found that true with most of the people I know. They just don’t think about what is in their food or how it might affect them. It makes me think of driving with your eyes closed and hoping that everything works out ok, then being surprised when you get in a car crash. People eat poorly end up obese and often wonder how it happened. —Kayde Moses Food Safety Education
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Appendix Individual Strategic Research Findings: Kimberly Heck 10 Key Facts 1. Current food research tools/techniques are “prone to errors”. 2. MSG, the food additive monosodium glutamate is linked to greater body weight independent of caloric intake, physical activity, and other possible explanations. 3. Artificial colors and the preservative sodium benzoate (found in soft drinks and juice beverages) cause hyperactivity in normal children. 4. The FDA has released very misleading information regarding the effects of many food additives, including artificial colors. 5. Many individuals suffer from symptoms of food intolerance or sensitivity and are unaware, as may be their physicians since it is often only discernible through use of a comprehensive elimination diet. 6. Many sensitive to natural food chemicals and additives or preservatives will have “druglike” reactions, including cravings that can build up over time. 7. MSG (monosodium glutamate), while naturally occurring in some foods, has now been added even to plant growth enhancers like Auxigro sprayed on crops and is hidden even in infant formula and pet foods. 8. Russell Blaylock, neurosurgeon and author of Excitotoxins: The Taste That Kills, says that consuming MSG is addictive: “People will not experience withdrawal symptoms as seen with heroin, but they will crave glutamate-enhanced foods over unenhanced foods.” 9. “The MSG industry has close ties to government agencies, including the Food and Drug Administration and the U.S. Department of Agriculture. For instance, Andrew G. Ebert, Ph.D., chair of the IGTC (International Glutamate Technical Committee – invented to promote MSG and publishes studies showing its safety), was until recently a member of the FDA's Food Advisory Committee, overseeing the safety of our food supply.” 10. You are personally responsible for your food consumption and its effects on your health, so you need to know exactly what is in the food you eat. Food Safety Education
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Appendix Individual Strategic Research Findings: Kimberly Heck Annotated Bibliography Clarke, Lesley et al. “Dieticians Association of Australia review paper: The dietary management of food allergy and food intolerance in children and adults.” Australian Journal of Nutrition and Dietetics 53.3 (1996): 89 -98. <http://fedup.com.au/images/stories/Clarkeetal1996.pdf> This discusses some of the possible reactions to food additives and natural chemicals that people may not be aware of. Dunlap, Brian. Registered Dietician: Nutritional Insights on the American Diet. 29 Nov. 2011. This personal interview with Brian Dunlap, RD helped shed insight on some of his main concerns with the American diet from a food expert’s point of view. Fernandes, Pedro, and Cristina M Rosell. “Enzymes in Food Processing: A Condensed Overview on Strategies for Better Biocatalysts.” Enzyme Research 2010 (2010): 19 pages. Web. 15 Nov. 2011. <http:// www.ncbi.nlm.nih.gov/pmc/articles/PMC2963163/> This source helps give a lot of history and background to food additive use though explains more in depth research on use of food enzymes also which was unnecessary for our topic. Jacobson, PhD, Michael F. and David Schardt, M.S. Diet, ADHD & Behavior: A Quarter-Century Review. Center for Science in the Public Interest, 1999. <http://www.cspinet.org/new/pdf/dyesreschbk.pdf> This review explains some studies of diet and its effects on ADHD and Behavior. The toxic build up and effects of colors have never been researched thoroughly, though recommended for years. Data supports that these foods “not only influence clinical symptoms, but may also alter brain electrical activity.” Witness is given that the FDA has released very misleading information regarding this. Jacobson, Michael F. “Fighting to Sell Junk Food to Kids: Really, Grocery Manufacturers? That’s Your Highest Priority?” Huffpost Healthy Living 22 Nov. 2011. Web. 23 Nov. 2011. <http://www.huffingtonpost.com/ michael-f-jacobson/grocery-manufacturers-market-junk-food-kids_b_1099297.html> This article included a quote from Michelle Obama regarding reforming the food market in a speech to Grocery Manufacturers. McCann, Donna et al. “Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial.” The Lancet (2007): 8 pages. <http://fedup.com.au/images/stories/Stevenson2007.pdf> This source includes research that shows artificial colors and the preservative sodium benzoate (typically in soft drinks, juices) causes hyperactivity in normal children. Spyros, A, and P Dais. “31P NMR spectroscopy in food analysis.” Progress in Nuclear Magnetic Resonance Spectroscopy 54.3 (2009): 195-207. Print. This helps explain why we need to improve current research using newer, more accurate tools for analyzing food and food additives.
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Appendix Individual Strategic Research Findings: Kimberly Heck Annotated Bibliography Continued Stratton, Lynn. “Perspective: Want full disclosure with that meal?” St. Petersburg Times Online. Tampa, Florida Newspaper. 25 Sept. 2005. Web. 17 Nov. 2011. <http://www.sptimes.com/2005/09/25/ Perspective/Want_full_disclosure_.shtml> This article helps to expose legislation that hides the truth about MSG (monosodium glutamate) as a food additive and how much of it has to do with money. Swain, Anne et al. “Salicylates, Oligoantigenic Diets, and Behavior.” The Lancet (1985): 41-42. <http:// fedup.com.au/images/stories/Swainetal1985.pdf> This includes research that helps explain the “drug-like” effects that many natural chemicals as well as food additives and preservatives can have on susceptible individuals. “Monosodium glutamate linked to obesity - UPI.com.” 14 Aug. 2008. Web. 15 Nov. 2011. <http:// www.upi.com/Health_News/2008/08/14/Monosodium_glutamate_linked_to_obesity/UPI24051218690920/> This article explains a study done linking MSG (monosodium glutamate) directly to obesity independent of other factors like physical activity, total calorie intake, etc. www.change.org This website is a great starting point to initiate change via petitions.
fedup.com.au This is the Food Intolerance Network that discusses food additives and their harmful effects.
msgtruth.org This website includes the latest independent research regarding Monosodium Glutamate (MSG) and Aspartame.
http://www.fns.usda.gov/fns/regulations.htm This is a link to current regulations and policies regarding food programs in the United States like school meals and supplemental programs.
ppnf.org The Price-Pottenger Nutrition Foundation® is a non-profit education foundation committed to reversing the trend of declining health in our modern world.
www.eatright.org Currently the web address for the American Dietetic Association, though in January 2012, this largest organization of food and nutrition professionals will become the Academy of Nutrition and Dietetics.
communitygarden.org Gives support and ideas to those wishing to start and be involved in community gardens. http://agrilifeextension.tamu.edu/ Texas Agrilife is the agriculture program via the county extension agency in Texas that gives out educational information regarding planting, harvesting and other pertinent data. Food Safety Education
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Appendix Individual Strategic Research Findings: Heather Arnold 10 Key Facts 1. “Food intolerance is a physical, reproducible, unpleasant reaction, not psychologically driven, whereas food aversion is an emotional reaction charged by negative associations towards additives.” 2. “Published since 1928, The Journal of Nutrition (JN) was the first scientific journal created solely for publication of nutrition research.” 3. “The 1990 Nutrition Labeling and Education Act (NLEA) dramatically changed nutrition labels on packaged foods in supermarkets, thereby increasing the amount of nutrition information available at the point of purchase.” 4. “Food allergens are defined as those specific components of food or ingredients within food (typically proteins, but sometimes also chemical haptens) that are recognized by allergen -specific immune cells and elicit specific immunologic reactions, resulting in characteristic symptoms.” 5. “Some allergens (most often from fruits and vegetables) cause allergic reactions primarily if eaten when raw. However, most food allergens can still cause reactions even after they have been cooked or have undergone digestion in the stomach and intestines.” 6. “The globalization of our food supply and the varying food and water safety standards in other countries impact the safety of the food consumed in the United States.” 7. “The U.S. ranked among the lowest third of countries, with 58 percent of girls and 53 percent of boys reporting daily fruit consumption.” 8. “Students in the U.S. were among the top five countries in the proportion eating fried potatoes daily: 21 percent of U.S. girls and 31 percent of boys.” 9. “Most U.S. students exercise twice a week or more but still rank among the lowest among all countries for frequency.” 10. “The international report of the HBSC reported that over all the countries, students on diets had a higher daily consumption of fruits and vegetables and low-fat milk, and lower consumption of less nutritious foods.” Food Safety Education
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Appendix Individual Strategic Research Findings: Heather Arnold Annotated Bibliography Balasubramanian, Siva K., and Catherine Cole. "Consumers' Search and use of Nutrition Information: The Challenge and Promise of the Nutrition Labeling and Education Act." The Journal of Marketing 66.3 (2002): pp. 112-127. Print. This source compares three aspects of in-store behavior by studying three different variables: search intensity, recall efficiency, and food choices. This is also useful for understanding the usefulness of the Nutrition Facts panel. Boyce, J. A., Assa’ad, A., Burks, A. W., Jones, S. M., Sampson, H. A., Wood, R. A., Plaut, M., et al. (2011). Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary of the NIAID-Sponsored Expert Panel Report. Journal of the American Dietetic Association, 111(1), 17-27. doi:10.1016/j.jada.2010.10.033 The focus of this source is on the Grading of Recommendations Assessment, Development and Evaluation (GRADE). Caswell, Julie A. "Using Informational Labeling to Influence the Market for Quality in Food Products." American Journal of Agricultural Economics 78.5 (1996): 1248-53. Print. This source contains information regarding the last decade on the economic behavior. Davies, Mark A P, & Wright, Len T. (1994). The importance of labeling examined in food marketing. European Journal of Marketing, 28(2), 57. Retrieved October 21, 2011, from ABI/INFORM Global. (Document ID: 394599). This source focuses on incorrect food labeling. There is also a lack of standardization of content labeling within the regulatory framework. The lists of additives by type and chemical name or number are both inaccurate. House, Lisa. “Objective and Subjective Knowledge: Impacts on Consumer Demand for Genetically Modified Foods in the United States and the European Union.” The Journal of Agrobiotechnology Management and Economics (2004). This source contains information about genetic modification in food production. Marrietta, Anne B., Kathleen J. Welshimer, and Sara Long Anderson."Knowledge, Attitudes, and Behaviors of College Students regarding the 1990 Nutrition Labeling Education Act Food Labels." Journal of the American Dietetic Association 99.4 (1999): 445-9. Print. This source is mostly focused on a study that examines the influence of the 1990 Nutrition Food Labeling and Education Act on college students. Mitra, Anu, et al. "Can the Educationally Disadvantaged Interpret the FDA-Mandated Nutrition Facts Panel in the Presence of an Implied Health Claim?" Journal of Public Policy & Marketing 18.1, Pricing and Public Policy (1999): pp. 106-117. Print. This source contains information regarding the history of the nutrition facts panel. The study examines the effect of an implied health claim on consumer interpretation of the nutrition facts panel. Position of the American Dietetic Association: Food and Water Safety. (2009). Journal of the American Dietetic Association,109(8), 1449-1460. doi:10.1016/j.jada.2009.06.379 This source examines the food and water safety that we are exposed to. The Food and Drug Administration (FDA) developed a framework for reducing food borne illness through prevention, intervention, and response through the food chain.
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Appendix Individual Strategic Research Findings: Kayde Moses 10 Key Facts 1. “Successful school-based interventions are key to promoting the consumption of fruits and vegetables” 2. Guidelines establish a foundation for schools to work from in order to better teach children about nutrition, exercise, etc. 3. “Schools have a responsibility to help prevent obesity and promote physical activity and healthy eating through policies, practices, and supportive environments.” 4. Multiple chronic disease risk factors, such as high blood pressure, high cholesterol levels, and high blood glucose levels are related to obesity.” 5. “Using a whole school approach to nutrition education, children and adolescents are given the skills to enhance their competence as informed consumers and are able to perform their food choices in a complex society.” 6. “Good nutrition during childhood contributes to the maintenance of optimal health and learning capacities.” 7. “Nutrition education and food literacy should provide students the knowledge and skills as well as encourage behavior consistent with a healthy diet.” 8. “It may also be beneficial to alter the students' environment to continuously reinforce the material even when it's not being discussed in class.” 9. “Evidence suggests that approximately 15 hours of instruction are needed to change an individual's knowledge.” 10. “Studies indicate that teachers have authority over the degree of program implementation, and the more they implement, the greater the impact on students.”
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Appendix Individual Strategic Research Findings: Kayde Moses Annotated Bibliography Drummond, C. (2011). Nutrition Education And Student Empowerment To Make Healthy Food Choices. Nutridate, 22(2), 6-8. Retrieved from EBSCOhost. <http://web.ebscohost.com.byui.idm.oclc.org/ehost/pdfviewer/pdfviewer?sid=06c630bf-1699 -45f4-be0b-c2a83eab9c39%40sessionmgr11&vid=4&hid=25> This article is about how schools can get involved in teaching children about nutrition. Jennifer Michael, et al. "Teaching Healthful Food Choices To Elementary School Students And Their Parents: The Nutrition Detectives™ Program." Journal Of School Health 81.1 (2011): 21-28. Academic Search Premier. Web. 15 Nov. 2011. This article talks about the importance of teaching parents and students about nutrition. Keiko Goto, et al. "Impact Of A Kindergarten Through Eighth-Grade Nutrition Education Program On Student, Teacher, And Schoolwide Practices." Journal Of Nutrition Education & Behavior 42.4S2 (2011): S145-S147. Academic Search Premier. Web. 15 Nov. 2011. This article followed children who had little to no fruits or vegetables in their diet and found that they are more at risk for chronic health problems. Marriott, Norman G. Robert B. Gravani. Principles of Food Sanitation. New York, New York 2006. 20 Oct. 2011.< http:// books.google.com/books hl=en&lr=&id=lCRxcp3gfhUC&oi=fnd&pg=PR13&dq=food+sanitation&ots=oP6pIan7c7&sig=Ps5qkD-e3BHCJ 9oyPTkk9eBEe0#v=onepage&q&f=false>. This article teaches the importance of sanitation and the need to teach more on this topic. Morris, Jennifer. “School-based gardens can teach kids healthier eating habits.” Peer-Reviewed Research Article 2000 Sept. 2011. 20 Dec. 2011 http://ucanr.org/repository/cao/landingpage.cfm?article=ca.v054n05p40&fulltext=yes This article details the benefits of having a school farm and its affect on children. PRELIP, M., SLUSSER, W., THAI, C. L., KINSLER, J., & ERAUSQUIN, T.(2011). Effects of a SchoolBased Nutrition Program Diffused Throughout a Large Urban Community on Attitudes, Beliefs, and Behaviors Related to Fruit and Vegetable Consumption. Journal of School Health, 81(9), 520-529. doi:10.1111/j.1746-1561.2011.00622.x (http://web.ebscohost.com.byui.idm.oclc.org/ehost/detail?vid=5&hid=25&sid=06c630bf-1699-45f4-be0b c2a83eab9c39% 40sessionmgr11&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d#db=aph&AN=64728121) This article talks about the impact teachers have on student’s nutrition. Saksvig, Brit I. “A Pilot School-Based Healthy Eating and Physical Activity Intervention Improves Diet, Food Knowledge, and SelfEfficacy for Native Canadian Children.” Community and International Nutrition135 (2005)JN The Journal of Nutrition, Department of Kinesiology, University of Maryland, Baltimore, MD. 20 Dec. 2011http://jn.nutrition.org/ content/135/10/2392.full This article demonstrates how a school can implement good nutrition in everyday life. School Health Guidelines to Promote Healthy Eating and Physical Activity. (2011). MMWR Recommendations & Reports, 60(RR-5), 1 -78. Retrieved from EBSCOhost. (http://web.ebscohost.com.byui.idm.oclc.org/ ehost/detail?vid=6&hid=25&sid=06c630bf -1699-45f4-be0b c2a83eab9c39%40sessionmgr11&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d#db=aph&AN=66391214) An article about what schools should do about nutrition and exercise for students.
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Appendix Picture Links http://communitygarden.org/banner/bannerHOME1.jpg http://www.onepennysheet.com/wp-content/uploads/2011/11/provo_pizza_project.jpg http://i.huffpost.com/gen/151302/thumbs/s-OBAMA-SIGNS-HEALTH-CARE-BILL-large.jpg http://i.i.com.com/cnwk.1d/i/tim/2011/03/30/gummy-bears-candy-000012554_620x350.jpg http://2.bp.blogspot.com/-73K41kXsO94/TiCHthq5gSI/AAAAAAAABnU/qgXohN-WWO8/s1600/ teamfoodsafety.jpg http://2.bp.blogspot.com/-IYETfVcs_oE/TXEv3TNphII/AAAAAAAABz8/q-r3v0P1n1E/s1600/TVGuide_thedoctors-7-1.jpg http://lakeshorelearncntr.com/yahoo_site_admin/assets/images/ bigstockphoto_Learning_Blocks_459970.12680634_std.jpg http://www.bs757.com/wp-content/uploads/2011/08/Asthma-Plan.jpg http://lh4.ggpht.com/_DawJTCHuL3c/TOfXvi_amMI/AAAAAAAAJGY/kQevKNpYYRs/ Michelle_Obama__cover_Newsweek_obesity_children___promote_health_wellness_American_communitie s_thumb%5B3%5D.jpg http://thenaughtynutritionist.files.wordpress.com/2011/01/girls-night-out-gmo1.gif http://godalo.com/godalo/wp-content/uploads/2009/10/The-GMO-Application-Process.gif http://cdn.24.com/files/Cms/General/d/16/259ea292f6464d7082fa1ba5e891af26.jpg http://cdn.24.com/files/Cms/General/d/17/3507c4771d624cf48291a55d0a5cc8af.jpg http://www.bixbyfitness.com/wp-content/uploads/2011/05/nutrition_for_kids-300x250.jpg http://cdn2-b.examiner.com/sites/default/files/styles/large/hash/f6/30/ f63027616b60d25bdb02f70692f16dae.jpeg http://i1.squidoocdn.com/resize/squidoo_images/250/ draft_lens2136190module11112244photo_1241093317What_to_eat.jpg
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Appendix Picture Links Continued http://www.ercprobioticenzymes.com/files/2393246/uploaded/Produce.jpg http://nm-santafe.civicplus.com/images/pages/N1189/CWK.ChildrenMeasuring.2008.12.jpg http://img.ehowcdn.co.uk/article-page-main/ehow/images/a08/21/25/nutrition-education-activitiesclassroom-800x800.jpg http://jama.ama-assn.org/content/290/7/871/embed/graphic-1.gif http://o.onionstatic.com/images/articles/article/7300/ onion_imagearticle1214_jpg_630x1200_upscale_q85.jpg http://stayingfitonline.com/wp-content/uploads/2009/03/msg-150x148.jpg http://www.iptv.org/mtom/graphics/stories/food_safe_sm.jpg http://yelmfood.coop/wp-content/uploads/safe-food.jpg http://www.foodmag.com.au/getattachment/d100db1e-07a7-4baf-a609-91cf75876f55/CHOICE-to-nameand-shame-food-with-misleading-heal.aspx?maxsidesize=300 http://www.kelloggsnutrition.com/images/labels-img.jpg http://www.sriconsulting.com/SCUP/Public/Reports/FOODA000/ http://www.agbioforum.org/v7n3/v7n3a03-house.htm#T2 http://en.wikipedia.org/wiki/Organic_food http://mchb.hrsa.gov/mchirc/_pubs/us_teens/main_pages/ch_2.htm#nutrition http://www.thriveri.org/images/food_safety_clip_2.jpg http://img.dailymail.co.uk/i/pix/2007/04_03/foodEnumgraph_468x622.jpg http://www.healthytimesblog.com/wp-content/uploads/2011/08/Food-additives-in-food.jpg http://www.2000cal.com/images/articles/food-additives.jpg http://www.goodhealthwellnessblog.com/wp-content/uploads/2009/08/iStock_000007340207XSmall.jpg Food Safety Education
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