We’re in Washington DC for the inaugural Partnership for a Healthier America Summit (PHA). The Partnership is a shoot-off of the First Lady’s Let’ Move campaign and is attempting to achieve what no other group has done so far – eradicate childhood obesity. From the PHA website:

PHA is a nonpartisan nonprofit organization that is led by some of the nation’s most respected health and childhood obesity experts. PHA brings together public, private and nonprofit leaders to broker meaningful commitments and develop strategies to end childhood obesity. Most important, PHA ensures that commitments made are commitments kept by working with unbiased, third parties to monitor and publicly report on the progress our partners are making.

PHA is devoted to working with the private sector to ensure the health of our nation’s youth by solving the childhood obesity crisis. In 2010, PHA was created in conjunction with – but independent from – First Lady Michelle Obama’s Let’s Move! effort. 

Nowhere on the website is funding mentioned, but in print material we have received, the following groups are thanked as Founders:

• The California Endowment
• W.K. Kellogg Foundation
• Kaiser Permanente
• Robert Wood Johnson Foundation
• Nemours
• Alliance for a Healthier Generation (founded by the American Heart Association and the William J. Clinton Foundation)

(We’re happy to see that there is no direct sponsorship by major food brands, who have a very hard time when pressed to increase both nutrition and profits across their entire portfolios).

The summit event itself is sponsored by:

• Walmart
• Walgreens
• The Mushroom Council

The summit participant list, to our surprise, is not inundated with food industry execs, but mostly not for profits, children groups and healthcare organizations.

At the summit yesterday, many speakers talked about how the obesity epidemic is a national threat, how our generation must meet obesity as its biggest challenge.  There was a lot of talk about exercise. There was lots of applause. You can see the full agenda here.

Multiple announcements were made by corporations as to their contribution to the war on childhood obesity.

• WalMart:

1. Plans to build or expand 275-300 stores (by 2016) in underserved areas, promising access to healthy fresh food.
2. The retail behemoth is promising to reformulate “everyday packaged food items” to reduce sodium by 25% and added sugars by 10% (no timeline specified, no product list produced).
3. All trans-fats in products sold at Wal-Mart will be removed from products by 2015 (this is potentially huge because it will affect many national brands as well)
4. Will introduce a new front of pack nutrition label in Q2 2012 to help consumers make healthier choices…(oh boy)
• Walgreens is committing to expansion of fresh food offering (what exactly?) in at least 1000 stores in poor regions by 2016.
• SuperValu will build 250 Save-A-Lot grocery stores in underserved regions by 2016.
• Several small regional chains have committed to similar expansions too.
• Hyatt hotels will reformulate their menu to make a healthy kids meal the default option for families to choose.

Chosen to lead and serve as honorary co-chairs of PHA are Mayor Cory Booker of Newark, NJ and former Senate Majority leader Bob Frist. In a media briefing alongside PHA chairman James R. Gavin III, MD, PhD we asked them the following question:

“While we applaud your efforts and intentions, but you’re shooting darts and arrows at Fighter Jets. To quote the late Steve Jobs, you need to go thermonuclear on Childhood Obesity. Why not:

ONE Change the Farm Bill to make produce cheaper than corn sweetened Soda pop

TWO drastically limit marketing to children (No, Froot Loops is NOT a healthy cereal for kids)

THREE stop pretending that exercise is the main issue. It’s not. it’s too much Junk Food.”

Here are the answers we got:

James Gavin (PHA Chairman): Exercise is important. You cannot dispute that. A thermonuclear reaction starts with one particle. And some more non answers.

Cory Booker (Newark mayor, loosely quoted) : I’m not a DC politician and don’t have the luxury of “sedentary agitation” – complaining , talking, yelling – and nobody doing anything positive. I’m all for the big DC issues and will “march” on them. But for now, in my poor city, the small steps we have implemented are actually helping and we are seeing immediate changes. Like adding more recreation space for kids to exercise. We see the working mom without access to a supermarket and are addressing that by opening new grocery sotres. We ache to see kids stopping at a corner bodega choosing potato chips for lunch.  So I see the solution in small measurable steps. I’m happy that the corporations committed to PHA. Don’t hold your breath for Congress to change things. In America things start from communities (Civil rights started from people, not Congress).

The mayor’s remarks make sense – he is doing the best he can with what he has (BTW, it $100 million more than other mayors due to a donation from Facebook founder Mark Zuckerberg).

Former senator Frist, a former prominent DC political figure, did not comment.

In the evening, the summit guests got a taste of low budget cooking. Four top chefs were chosen to prepare meals based on food low income families could expect to buy with food stamps. The dinner came out at $4.50 per person and included salads, main dish with sides and a dessert. Not everything was delicious, but the salads were spectacular.

Today the First Lady, Michelle Obama will speak at the summit. Be sure to follow the live tweets from DC (hash tag #PHASummit)

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Today Fooducate is sharing with the public some information about our mobile app (iPhone /Android) usage for the first time.

A formal press release can be found here, but the fun part is the infographic we’ve put together below.

What we’re most excited about is that Fooducate is actually changing people’s food purchase decisions!

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Illustration by Oliver Munday for BusinessWeek

Should Food Stamp recipients be able to use government funds to buy fast food? Yum Brands, the holding company of KFC and Taco Bell thinks YES!

If this seems totally preposterous to you, well, it’s because it is.

The aid program, now known as SNAP (Supplemental Nutrition Assistance Program), was instated by the federal government during the depression years of the 1930′s to help solve two issues – feed starving families and help keep farmers in business by paying them a minimum price for their produce. And so the things people could buy with food stamps were fruits, vegetables, eggs, grains, dairy, and meat. Here’s some more information on the program.

As the years progressed, and processed foods became the mainstay of the American diet, food stamps were also being used for the purchase of soda pop, snacks, and candy.

Now YUM Brands is trying to get approval for the use of food stamps in its dining establishments in 4 states: Kentucky, Ohio, Pennsylvania, and Florida. SNAP is administered at the state level.

According to BusinessWeek, SNAP aid reached a mind boggling

$64.4 billion in the 2010 fiscal year. “Everybody wants to get a piece of that action,” says Marion Nestle, a New York University professor of nutrition and public health. “Right now it’s going to grocery stores; restaurants think that’s not fair.”

In California, as it turns out, fast food establishments are already able to receive food stamps from individuals who cannot cook from themselves – the homeless who have no kitchen and people with disabilities. So “the foot is in the door” for the fast food industry.

Thankfully, state and federal officials so far have not let the lobbying by YUM get to them. But what if McDonald’s and the rest of the fast food industry join in on the demands?

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Photo: Christian Science Monitor

Friday’s shopping madness included consumer electronics, household items, clothes, toys and just about anything.

Except for food. Well, maybe specialty and gourmet online retailers, but not your regular supermarket fare.

What if supermarkets also had black friday sales? More specifically, what if fresh produce had price reductions of 50%, 60%, even 75%?

Would people stand in line for 99 cent strawberries? Woud they trample others to get to the cherries for 1.39 per pound? Would Kroger put up signs limiting kale to 1 per customer?

Or is this just a futile thought experiment? Can we make eating fresh, whole foods more desirable? Something that people dream of and wait for all year? Or at the very least, on par with the desirability of Doritos and M&Ms.

Maybe we can get the ball rolling here for a food related event to follow Black Friday and Cyber Monday – Whole Food Wednesday…

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This is a guest blog post by Benzi Ronen, founder & CEO of Farmigo

Anyone interested in the future of agricultural policy in the U.S. has surely been following the progress of the U.S. Farm Bill that is currently making its ways through the halls of Congress. The bill is set to shape U.S. policy on a key industry that touches every corner of daily life. Whether you care about our food system’s impact on human health, its huge impact on our environment, or about the move to a more sustainable system of agriculture, the legislation currently being debated in Washington is set to shape the food on your plate for years to come.

As the debate on the bill has heated up, voices from across the web have addressed what we can expect from the bill, and what this legislation might mean for the future of sustainable agriculture. At the moment, prospects seem mixed for a full and transparent debate about the legislation.

As Tom Laskawy pointed out on a post on Grist, Congress needs to cut billions of dollars from agricultural spending, and yet that doesn’t mean that the flawed subsidy system that supports industrial farms will be reformed in any meaningful way.

“But one thing is certain; negotiators are desperately trying to maintain the annual flow of $18 billion in subsidies to the largest farmers who produce commodity crops like corn, soy, and cotton. And while there will certainly be losers, you can count on the fact that there will also be winners,” Laskawy wrote.

The bill is also being pushed through Congress at an accelerated pace, what Laskawy describes as “warp speed,” casting doubt that Congress is sufficiently addressing how the U.S. can transition to a more sustainable food system. The urgent need for this transition was highlighted in an eye-opening post in the New York Times from Mark Bittman with this startling fact:

“Incredibly, however, we are net importers of fruits and vegetables, foods that our land is capable of growing in abundance and once did. Most of our imports are from Mexico, Chile and Canada, but fresh fruits and especially vegetables are shipped here from all over the world, with significant quantities coming from as far away as India, China and Thailand. And those imports are growing.”

That the U.S., with its rich abundance of arable land, needs to import fruits and vegetables is one of the clearest signs that we need to reorder our food priorities. There are however some signals that leaders in Washington are beginning to take notice of this issue.Agriculture.com noted that recently, a new proposal was laid out that called to “help farmers and ranchers by addressing production, aggregation, processing, marketing, and distribution needs to access growing local and regional food markets.” While this initiative is an important step, there needs to be a much deeper and open debate about these issues. Please add your name to a petition calling for an open debate on the Farm Bill. Our government representatives need to know that the silent majority wants smart legislation that moves us closer to a more sustainable agricultural future.

Benzi Ronen is the founder of Farmigo. The Farmigo team is on a mission is to make fresh locally grown produce available to all households. Benzi believes software is the missing link to create and alternative food system that connects consumers directly with the growers of their food. 

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This is a guest blog post by Jill Jayne, MS, RD

Childhood obesity means more than just fat kids. It means that about one-third of American kids—despite eating too many calories—are not getting the proper nutrition.

The repercussions are serious: a poor diet affects emotional health, physical fitness levels, bone density levels, diabetes risk and longevity. In a nation of extreme wealth and obesity, we are poised to die like the Romans.

Childhood obesity’s quick gains over the last few decades are the result of many culprits: food company lobbyists, fewer families cooking meals, food standards that haven’t evolved since 1995, stringent school curriculums that have reduced unstructured play, government policy that subsidizes corn and soy to make junk food cheaper than healthy food, the concentration of fast-food restaurants around schools.

Where do we even begin to improve kids’ health?

While we can back the research on childhood obesity with decades of large-scale studies, the impact of the media is more elusive to study, yet omnipresent. Celebrity babies are now news, and despite the obesity epidemic, the actors we see on our screens weigh even less than before. The tools used to convince us that we need something totally useless are quite rudimentary: songs, shock, characters, and ideal people.

Although new television networks, government programs, and private organizations have created positive content, McDonald’s continues to serve over 54 million people per day. McDonald’s is also the number one advertiser of food. Media is so powerful it is able to override people’s common sense.

Our consumer culture— the need to have the next big thing and with little factual information presented—is one of the major forces behind obesity. Kids consume about 7.5 hours of media per day. Kids expect instant access to information. They expect to be entertained, or they will change the channel.

Even with all this media, we don’t teach kids how to interpret what they see. Preschool children cannot distinguish between commercials and programming, even with separation devices such as “We’ll be right back after this.” Young elementary-age children lack the ability to understand the persuasive intent of television advertising (APA, 2004).

Selling to kids is a $330 billion industry (Schor, Born to Buy). For these flaws, and its high usage, media is often blamed for contributing to the obesity problem.

Utilizing the influence of media to promote healthy habits is our weapon in fighting childhood obesity. Our pacing needs to be fast, our stories need to be compelling, our characters need to be interesting, our songs need to be well-written…all using less money.

I built my company around this idea, using the same tools normally used to sell junk food to get kids excited, engaged and learning about healthy habits. I have three touring productions and two CDs of heart-pumping, Top 40-sounding educational music on the market. My job is to ignite a passion in people to participate in this movement, from kids requesting healthier foods, to parents providing healthier options, to schools taking action on their wellness policies.

I call myself The Rockstar Nutritionist, armed with my credentials as a registered dietitian and my experience as a rock band singer/songwriter. I join the ranks of even more accomplished activists like Jamie Oliver, Robert Kenner, and Morgan Spurlock who have made health media mainstream. We are using our combined voices to create useful, meaningful media that solves a social problem. Join us.

Healthy Tips for Parents to Make Healthy Fun

1. LEAD BY EXAMPLE Help raise a healthy eater by being one yourself. Choose wheat bread over white, eat fruit for dessert, and snack on sliced vegetables instead of chips. Try new healthy foods.

2. COOK YOUR OWN FOOD Fast food and restaurant meals are loaded with hidden salt, sugar and fat. When you cook at home, you control the ingredients that your children put into their bodies.

3. EAT TOGETHER AS A FAMILY Turn off the television and cell phones. Engage your child in conversation. Kids who regularly eat family meals perform better academically and have better overall nutrition.

4. USE THE GROCERY STORE AS A CLASSROOM As you go through the aisles, discuss with your child where foods come from – how they are grown, processed, and packaged. Encourage them to select a new healthy food with only one ingredient, like colorful raw peppers.

5. MAKE HEALTHY EATING FUN Cut healthy foods into kid-friendly shapes like triangles, rectangles, circles and hearts. Give healthy foods fun names! Peanut butter filled celery sticks with raisins on top become “Ants on a Log” and wheat toast cut into strips and dipped in soft-boiled eggs become “Eggs & Soldiers”. Encourage your child to invent new healthy snacks.

6. COOK WITH YOUR KIDS Give your child food preparation responsibilities like peeling potatoes or measuring flour. They are more likely to accept a new food if they have had a hand in creating it.

7. DON’T GIVE UP Disliking new food is normal. It can take 10 tries before a child will accept a new food. Try offering one new food at a time, serving something your child likes along with the new food, and introducing new foods at the beginning of a meal when your child is very hungry. Avoid lecturing or forcing your child to eat. Help your child learn vocabulary for trying new foods by describing the taste, texture, and smell even if they don’t like it.

8. LISTEN TO YOUR GUT Eating the right amount of food is important. Teach your child to recognize a healthy portion and to listen to their internal cues for fullness. The time to stop eating is when you start feeling full, not when all the food is gone.

9. REWARD WITH ATTENTION, NOT FOOD Don’t reward good behavior with food. Show your love with hugs, kisses, conversation, reading books, and taking walks.

10. ONLY OFFER HEALTHY CHOICES Don’t offer a child the choice between the carrot or a cookie; they will always choose the cookie. Provide choices within healthy options, like “Which would you like for dinner: broccoli or cauliflower?” instead of “Do you want broccoli for dinner?”

11. MINIMIZE SCREEN TIME AND ENCOURAGE PHYSICAL ACTIVITY Limit time with TV and video games to two hours per day. Spend at least an hour per day doing something that makes you sweat. Spend time together as a family doing something active like riding bikes, jumping rope, walking the neighborhood, or hosting a living room dance party.

Jill Jayne, MS, RD, is the country’s only Rockstar Nutritionist,  creating and delivering interactive media about health to kids and families. In addition to being an accomplished musician, Jill is a registered dietitian with a master’s degree in nutrition education from Columbia University and a bachelor’s in nutrition and theater from Penn State University. 

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Happy Thanksgiving folks! It’s our third holiday of thanks with the wonderful Fooducate community. A BIG THANKS for your participation, discussion, proofreading, words of encouragement, and most importantly for showing up here to learn about better food choices.

Here are some interesting facts you can share with your dinner guests tonight:

1. 91% of Americans eat Turkey on Thanksgiving.

2. The turkey we consume today is nothing like the turkey Americans ate 100 or 200 years ago. It has been bred for an extra large breast, just like its chicken cousin. In fact, the turkey’s body is so warped it cannot walk very well, nor can a turkey couple consumate their love in a natural manner – breeding is aided with technology.

3. There is a resurgence in heritage turkeys in the last few years, with some birds fetching prices of $100 or more for a 13 pounder.

4. Real turkeys can fly, but not the ones commercially grown.

5. The name “turkey” comes from the country of Turkey. A few hundreds of years ago, merchants from the Ottoman empire (headquartered in Turkey) brought fowl from Madagascar and traded it with the rest of Europe. Eventually the “Turkey Fowl” found its way to the new world, where it was bred with native wild fowl for consumption. The name “turkey fowl” was shortened to “turkey”.

6. If Ben Franklin would have had his way, the turkey would be our national bird, not the eagle. Thomas Jefferson said No, and ever since, a male turkey is also known as a “Tom”.

7. The original Thanksgiving feasts celebrated by the Pilgrims did NOT include turkey. They did most likely eat: wild game, berries, acorns, squash, fish, maple syrup, and cranberries.

8. The average turkey weighs 15 pounds, but the largest one clocked in at over 80 lbs!

9. Turkeys can die of heart attacks. How do we know. In the 1950′s when the Air Force test flights started breaking the sound barrier, nearby turkeys dropped dead. Turns out they were scared to death…

10. The presidential turkey pardon, in which 2 lucky birds’ lives are ceremonially spared by the US president, is a tradition that started with president Harry Truman.

Sources: here and here, and also here.

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Yesterday we wrote about Thanksgiving’s cranberry sauce tradition. Today we’ll take a look inside a turkey – more specifically at the stuffing.

Filling the cavities of poultry dates back to Roman times, and there are many food items that can be used – from grains to vegetables to other pieces of meat. But the U.S. tradition is usually a mixture of bread crumbs, herbs and spices. While there are plenty of great recipes handed down from generation to generation, the supermarket shelves are lined with instant varieties.

We took a look at Kraft’s Stove Top brand to see what store bought turkey stuffing contains.

What you need to know:

The ingredient list is long:

Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), High Fructose Corn Syrup, Onions (Dried), Salt, Contains Less than 2% of Partially Hydrogenated Soybean and/or Cottonseed Oil, Hydrolyzed Soy Protein, Cooked Turkey and Turkey Broth, Yeast, Celery (Dried), Parsley (Dried), Maltodextrin, Spice, Caramel Color, Sugar, Turmeric, Disodium Guanylate, Disodium Inosinate, with BHA, BHT, Citric Acid, and Propyl Gallate as Preservatives.

We’ve highlighted some of the “fun” ingredients for you:

High fructose corn syrup – Note that it’s the second ingredient after the flour. while the debate on whether it’s worse for you than sugar rages on, for us the presence of HFCS is indicative of a low quality product. HFCS is the cheapest way to sweeten a product. In some instances, more than what the recipe calls for.

Partially hydrogenated oil – transfat.

Hydrolyzed soy protein – another name for MSG.

Disodium Guanylate, Disodium Inosinate – impart an umami flavor, usually in conjunction with MSG. Help reduce the sodium level of some foods.

BHA (Butylated Hydroxyanisole) – a synthetic antioxidant additive. It is used to extend the shelf life of fats, oils, and oil-containing foods, including cereals, gums, and potato chips. The FDA approves it as safe despite the fact that the  Department of Health and Human Services considers BHA to be “reasonably anticipated to be a human carcinogen.” Alternatives to BHA are vitamin E or tocopherols, different packaging methods, or simply omitting it.

BHT -Butylated hydroxytoluene – an additive used to retard rancidity in oils and foods containing oils and fats. Some studies have shown it to be carcinogenic. Best to avoid.

Propyl Gallate – an artificial food additive, found in meat products, microwaveable popcorn, soup mixes, chewing gum, mayonnaise, and frozen meals. It has antioxidant properties, which means it helps stop oxygen molecules from mixing with the oil in food, causing the food to go rancid. In addition to being a possible carcinogen, it may cause stomach and skin irritability, as well as allergic reactions that impact breathing. It may also cause kidney and liver problems. Although the FDA considers propyl gallate safe, in other countries it is either banned or very limited in use.
So now we’ll ask, why in the world would you not prepare your own stuffing?

If you have a recipe you’d like to suggest please comment below.

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Cranberries are a native North American fruit that have found their way into Thanksgiving tradition alongside the Turkey and other dishes. Native Americans, who used the bitter and sour fruit for meat preservation, medicine, and dye, introduced it to hungry Pilgrims who at first were taken aback by the highly acidic flavor profile.

Today we know that cranberries are superfruit, loaded with beneficial antioxidants. But only 5% of cranberries are sold in their natural state. The rest turn into juice, sauce, or dried fruit. All these applications employ a generous dose of sweetener. These processing methods also have a substantial effect on the cranberry nutrient profile (i.e less antioxidants).

Let’s take a look at a Thanksgiving tradition – cranberry sauce, served alongside the main dish. For today’s analysis, a 14 ounce can of Ocean Spray Jellied Cranberry Sauce.

What you need to know:

A quarter cup serving is about 2.5 ounces. It has 110 calories. 84 are from added sugars (5 teaspoons per serving).

That works out to the sauce being 76% sugar! Similar to a jam or jelly that you would eat.

Ingredients:

Cranberries, High Fructose Corn Syrup, Water, Corn Syrup.

Not surprisingly, 2 of the 4 ingredients are sugars. Organic versions of this sauce may include table sugar instead of high fructose corn syrup, but the nutrition profile is similar. And making a sauce on your own at home, you’ll probably dump a lot of sugar into it as well.

Such is the flavor profile of edible cranberry products.

So what to do on Thanksgiving?

Enjoy the sauce, but stick to one serving (or less).

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A worrying and comprehensive article appeared a few weeks ago in Food Safety News.

The topic: Honey.

The problem: Most store brought honey could be fake.

The article is quite lengthy, but makes for a good read. Here are the main points:

Honey that we buy in the supermarket comes from US farmers or as imports. In the past massive imports of cheap honey from China created a problem for the local industry, so the US set up tariffs. The other problem was that the honey wan’t always honey – it either had sugar syrups added, or in some cases was simply contaminated with toxins due to lax regulation in China.

When Chinese exporters realized that the US would not let their honey in through the front door, they started to work through middlemen in other countries, setting up elaborate schemes to fool the FDA and USDA.

Fortunately there is a simple way to know where a honey comes from. Honey has a “fingerprint” in the form of pollen content. You see, in each region of the world, there are different flower varieties servicing the local bees. Small amounts of pollen remain in the honey that is then packaged for consumers. Some researchers think that the pollen may actually have health benefits too, but that’s not the main point of the article.

By analyzing the pollen content of you honey jar, a lab can tell you where the honey came from. Brilliant.

Except that Food Safety News discovered that over 75% of honey purchased in US supermarkets have ZERO POLLEN in them. How could that be?

Ultra filtration. Honey is almost always filtered to remove bee parts and other small particles that may have been harvested by the beekeeper. But as of late, ultra filtering has gotten so good that it actually filters out the pollen too. According to industry professionals, Americans prefer the smooth texture of ultra filtered honey, and that’s why it is so popular.

But we also want to know that we’re getting the real deal…

The following sums up the consumer dilemma:

“In many cases, consumers would have an easier time deciphering state secrets than pinning down where the honey they’re buying in groceries actually came from.”

What to do at the supermarket:

If you are  honey aficionado, your best bet is to locate a local farmer who keeps bees. The next best may be to buy organic, although some organic honey is also ultra-filtered and there is no promise it didn’t come from abroad either.

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