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And The Survey Says: COVID-19 Changed How We See, Eat, & View Food

During “This Challenging Time” may people’s usual food concerns gave way to more immediate priorities: stocking up on staples like proteins, milk, canned goods and the like.  (Count me in – I bake our bread and I’m one of those who found it hard to find yeast and flour.)   Right after sheltering-in-place (SIP) began, our attention went towards all things comfort: in our food, our home, our down time, everything.

The International Food Information Council (IFIC) conducted their 2020 Food & Health Survey of adults, ages 18-80, in mid-April, during the pandemic.  More than 8 out of 10 of us changed how we ate and prepared food in response to COVID-19.  People under 35 made the most changes – but not all changes were good ones.

Here are other survey highlights about how we see food and health right now:

We’re eating better – or not

More than 1 in 5 say they’re eating healthier, but there’s another group, about 1 in 7, who felt they were making less healthy choices.

We’re cookin’!

About 3 in 5, were doing more cooking at home.  Not a surprise, since most restaurants were closed.  Grocery stores continued selling their prepared foods at a pretty good clip, however, so cooking at home still was still able to be avoided by some.

You can bet that people working from home and now forced to produce 3 meals a day, probably relied more on help from the prepared foods section of the supermarkets.  Supermarket sales in almost all sections of the store were way up.

Got kids?  You got snacking!

More than 3 in 5 (41%) parents with minor children were snacking more than they normally did, vs less than 3 in 10 parents with grown children.  With more kids at home all day, it figures that there will be more snacking going on, and parents serving snacks are probably more likely to join them. Even so, about 1 in 4 said they were now snacking multiple times each day.

What worries us more about food now? 

  • More than half had concerns about eating food away from home or eating food prepared outside the home. Roughly half of survey respondents were at least somewhat concerned about either eating away from home or food prepared away from home (take-out, restaurant deliveries, etc.).  This was somewhat more so for African-American and Hispanic consumers than for whites.
  • Put into simple language, people want to know if the person/persons who made this dish I brought home were careful about proper food safety when they made it.
  • “Food handling/food preparation related to risk of COVID-19” had never been asked in this annual survey, but it became the number 1 concern for consumers, knocking off the top 4 food safety concerns of 2019. On the home front, we’re also washing our fruits and vegetables more.

What worries us less?

  • Food-borne illnesses from bacteria.
  • Chemicals, carcinogens, and pesticides in food.

These were still concerns, but issues related to COVID-19 knocked them off most people’s “top concern” list.  It’s consistent with the huge increase in purchases of items like canned and frozen vegetables – foods that people know are safe and have a long shelf life.

Health vs. Weight: Which Matters to People More?

Health mattered a little more than weight but not much.  Most participants valued both equally, but women and overweight persons put slightly more priority on weight.

More “style” in our eating!

A consistent trend the past few years is following some form of eating style.  Nearly 3 in 5 persons reported trying some type of diet or eating style.  Top reason: to try and lose weight.

Top eating style for 2020?  Intermittent fasting.  It bumped last year’s “clean eating” from first place.  Keto/high fat dieting was third.

The survey offered hope, though. “Nearly 6 in 10 place more emphasis on their overall health now in comparison to how they made decisions a decade ago.”  Healthier weight will follow – another “two-fer”!

Cut-To-The-Chase Takeaway

We CAN and DO make changes to how we eat – if we’re motivated.  Let’s not lose sight of that.  Instead of our motivation coming from fear, let it be wanting to feel better. And knowing we deserve that.

7 Nutrition Myths These Dietitians Are Busting

When people learn I’m a registered dietitian/nutritionist (RDN), they almost immediately start venting their frustrations about food issues. “Every day it’s another thing you can’t do or eat.  One day a food is good for you, the next day it’s bad for you.”  Since confused consumers make no changes, I always try to bust their myths and misinformation.

While consumers may be confused about food fads, RDNs are not.  They’re fed up with them.  They’re trained to spot hype, fads, and myths around a blind corner and it annoys them to no end. I asked some RDNs who have particularly good communications skills to tell me which popular nutrition fads really grind at them.  Here’s what they said:

Carbo-phobia!

Mindy Hermann, MBA, RDN, said straight up, “I wish people would stop thinking carbs are the devil.”  She’s had it with a near universal demonizing of these essential macros. 

Sure, most people eat too much added sugar, but she’s right that all carbs seem to be lumped together, whether it’s whole wheat bread or soda.  “Today it’s keto, yesterday it was Paleo, so many others before,” she said.  “I’m tired of all the iterations of high-protein, restricted carbs.”

Plant “Milk” Deserves No Halo

Nutritionally, plant-based diary alternatives just can’t hold a candle to the nutrition in real milk, according to Salge Blake, EdD, RDN, FADN, professor of nutrition at Boston University and the host of the hit health and wellness podcast, SpotOn! In addition to being a dynamite protein source, “Cow’s milk is chock full of vitamin D, calcium, and potassium, three nutrients that many Americans are falling short of in their diets.”  Dairy alternatives only have these nutrients if they’re added, and they often aren’t.  Unfortunately, says Salge Blake, “plant-based milks may also contain added sugars, adding calories and no additional nutrition to your glass.” 

Salge Blake also sees the affordability of real milk as a win-win.  “When it comes to your wallet, plant-based milks can be at least twice the price of cow’s milk.  For the nutrients and the money per gulp, you can’t beat low fat or skim dairy milk.”  If you’re allergic or vegan, soy is the closest alternative.  Be prepared to pay though.

Stop Kicking The Canned Foods!

Shari Steinbach, MS, RDN, spent years working directly with consumers as a retail dietitian in supermarkets, is fed up with canned foods getting dissed when they offer so many advantages:

  • Sustainability: “90% of cans are recycled and they can be recycled indefinitely.” Linings are safe, with 90% containing none of the controversial BPA.
  • Convenience: They have a long shelf life and that helps prevent wasted food and wasted food dollars.
  • Nutrition: “You can cut 40% of the sodium in canned beans and veggies just by rinsing and draining them,” Steinbach says. Since 9 in 10 people don’t eat enough vegetables, “Canned beans and tomatoes count,” towards scoring enough of this critical food group, and are a, “convenient, nutritious way to balance your diet.”

Want her recipe for quick, veggie-loaded, chili using canned ingredients?  “Here’s a favorite simple chili recipe that I made this week”:

  1. Brown 1 pound of lean ground beef;
  2. Drain and add 2 cans of chili-seasoned beans and 2 cans of undrained diced tomatoes.
  3. Season to taste with cumin or chili powder. “Serve with a green salad and whole grain crackers. Enjoy!”

Don’t Panic If It’s Not Organic

That’s advice from Leslie Bonci, MS, RDN Owner of Active Eating Advice, who is fed up with food elitism.  I see her point.  I spent decades working with low-income families who will never be able to afford organic food.  They shouldn’t worry.  They can still put delicious, nutritious food on the table. 

“What do we even mean when we say clean?” Bonci says, because “clean eating” has no definition.  That leaves every definition up to whomever is spewing it and that’s a perfect recipe for consumer confusion, fear, and doubt.  Instead, Bonci favors creating “an enabled table where foods of all price points have a place.”

White Foods Are Bright Foods!

Liz Ward, MS, RDN, Author of Better is the New Perfect is bugged by all the attention given to putting “only the most colorful fruits and vegetables on your plate.”  Forget colors, she says.  “Instead of worrying about what types of produce are “best,” simply include the types you like, no matter how pale,” Ward advises.  Besides, white, brown, and tan produce, such as mushrooms, cauliflower, potatoes, and bananas, are just as worthy as their brighter counterparts,” are loaded with nutrition.

“And while we’re at it, can we stop shaming starchy vegetables, such as corn, potatoes and peas? They are packed with nutrition and starch is a form of energy.”  It’s true, these foods are hugely important to so many food cultures and have sustained people for thousands of years.  Empty calories they most certainly are not. 

One Diet DOESN’T For Everyone?  Seriously?

“The nutrition belief that I hope goes to its final resting place in 2020 is that a single diet plan, or way of eating, is right for everyone,” declares food anthropologist and nutrition communications consultant Robyn Flipse, MS, MA, RDN.  Looking ahead, Flipse feels personalized nutrition, not fad dieting, holds the most promise in the years ahead.  

Leah McGrath, MS, RDN, corporate dietitian for Ingles Supermarkets, couldn’t agree more.  “It seems like every year we have a new ‘hot’ diet,” she says.  “However, just like our fingerprints,  we should want to and  deserve to individualize our eating plans.” 

Flipse continued, “The one thing we’ve learned from the decades of fad diet trends we’ve endured is that none of them have delivered on what they promised because they have all overlooked our metabolic differences.”  They also tend to be extreme, which is probably why people burn out on them. 

Flipse admits that we still lack the scientific tools to allow us to tailor nutrition to each person’s needs.  Unfortunately, when consumer demand gets ahead of the science, charlatans see an opportunity to market all kinds of pseudo-scientific gimmicks.

Plant-Based Doesn’t Mean Plants-ONLY

This one is mine.  I’ve written about it before and everyone in 2019 seemed to be jumping on this bandwagon.  Thing is, there’s no universal definition of “plant-based!” 

What it DOESN’T mean is vegan.  Eating a plant-based diet doesn’t automatically guarantee your diet is balanced or healthful, either.  Living on soda and chips is a fully “plant-based”, vegan diet.  And it ain’t balanced.  A huge salad with 10 different veggies, some nuts, and crumbled feta or parmesan cheese or a couple of ounces of beef or salmon is not vegan – but it IS plant-based.  Flipse put it best, “I tell people if 50% or more of what they eat is plants, then they have a ‘plant-based’ diet.”

15 Tips: Prevent G.E.R.D. From Being “Thanksgiving’s Revenge”

“National G.E.R.D. Awareness Week” is November 18-24 this year — a week BEFORE Thanksgiving, but maybe that’s good.  Being aware of this annoying condition can help you avoid it.

What’s “GERD”? It stands for “gastro-esophageal reflux disease”.  Back in the day, it was commonly known as “heartburn.”   It happens when the acid from your stomach backs up into your esophagus and it burns the hell out of it.  Your stomach is well-equipped to handle the stomach acids it produces to aid digestion, but the esophagus is much more sensitive.  When stomach acid gurgles up into the esophagus, it’s painful. 

A big Thanksgiving meal can trigger GERD even if you rarely experience heartburn.  Why?  Your stomach is only so big.  When you eat more than the stomach can handle, the sphincter muscle between the stomach and the esophagus may not close completely (see the graphic).  When stomach acid is released to start digestion in the stomach, some of that acid bubbles up and you feel a burning sensation. 

How to prevent GERD and Enjoy Your Thanksgiving Meal

The International Foundation for Gastrointestinal Disorders (IFFGD) put out this great graphic with 15 tips for avoiding GERD.  I’ll explain each one:

  1. Eat the meal earlier. It gives you more time to digest your food.  Having a big dinner in the the evening is a sure-fire way to get heartburn. 
  2. Serve (and eat) light appetizers. The Thanksgiving meal is an important tradition.  Save valuable tummy space and spend calories on the meal, instead of on typical nibbles.  A couple of bites of something and leave it at that.
  3. Stay active! Keeping moving helps your stomach empty itself a little sooner.  No marathons or vigorous exercise here, but any movement more than sitting down is a good idea.
  4. Don’t smoke. Add “heartburn irritant” to the list of reasons to avoid smoking.  Enough said.
  5. Nix the juice. The acid in fruit juice is much tamer than stomach acid, but can still bother the esophagus. Fruit nectar fares better, but if you must have juice, dilute it at least 1:1 with water.
  6. Limit the drinks. Alcohol is a known trigger for reflux.  It relaxes the esophageal sphincter, allowing stomach contents to back its way into the esophagus, but it can aggravate tender tissue on the way down, too.  Another trigger drink: regular coffee.  Keep it to decaf.
  7. Season lightly. This is individual, but some known irritants are things like chili peppers, tabasco, and hot sauces like salsa. They may not like you as much as you like them.
  8. Pass on deep-frying your turkey. I’d add, “and anything else.”  Fried foods trigger GERD symptoms in many folks, so be warned.  If you must eat them, think “taste” or a bite instead of a portion.
  9. Use smaller plates. It’s amazing how well this works.  If you’re int the habit of having seconds, try using a salad plate.  Then a second helping doesn’t have to mean overeating.
  10. Trade the soda for water. Bubbly stuff creates gas.  Gas puts upward pressure on that sphincter again and risks blowing acidic stomach contents into the esophagus. 
  11. Watch the desserts. Two reasons: 1) They’re heavy, just at the time your stomach is probably already full.  2) They’re usually really fatty (pie crust especially, but cake as well).  Best bet? Eat the filling in a small portion of pumpkin pie.  Hold the whipped cream and the a-la-mode.
  12. Skip the after-dinner mint. Peppermint oil – the flavoring – isn’t a “spice” but it’s just as irritating to the stomach and the esophagus.  It’s NOT a “digestive”. 
  13. SLOW DOWN! Make that salad plate-sized portion last at least 20 minutes – the amount of time it takes for your brain to register fullness, so don’t get there before the brain does!  Then ask yourself if you even want any more.  And remember, this is a time to get social.  Try and say something to everyone at the table.
  14. Stay awake. And upright.  People can feel comatose after a big meal (another reason to eat less).  Laying down after eating just makes it easier for stomach contents to back its way up into your esophagus and give you GERD symptoms.  Empty stomachs are better sleep companions.
  15. Talk to your doctor. Get relief!  There are medications available if you suffer from GERD symptoms frequently. 

Above all, may you enjoy the day, remember to be thankful.  My very best to you and your family.

Learn From a Baby About New Year’s Resolutions

Even a baby who hasn’t seen his/her first New Year can teach us something about making resolutions.  Babies may not think about their health, but this poll done in the UK found the top 3 resolutions for adults:

  1. Lose weight
  2. Get fitter
  3. Eat more healthy

Wisely, the poll also followed up with these people.  Nearly two out of three who made resolutions keep them and more than 4 in 10 broke a resolution within the first month.  Only 1 in 3 kept going for more than a month. 

Resolutions: They’re FOR the Year, so TAKE All Year

Imagine if a baby stopped trying to walk after falling?  Every single human would be immobile.  A broken resolution isn’t a failed resolution!  I wouldn’t even call it broken – just “in progress.”  The flip side is to expect 100% perfection 100% of the time, right from the start.  Ridiculous.  You get up, look at where you tripped up, and move on. 

This study found successful “resolvers” used more behavioral strategies, which, by nature, require more time, because behaviors change slowly.  Every road has a pothole or two, so if you encounter one on your journey, you’re typical and on schedule.  Keep it moving.

Ready, S.M.A.R.T., Go!  –Anytime

Learn from these guys

Never mind January 1, whenever you’re ready, the calendar will support it.  Just see a resolution as its own project.  Give it priority and treaty it with some respect.  This is you, after all.

S.M.A.R.T. is just an acronym for the components of successful goals and objectives, whether in the workplace or your personal space.   The letters have stood for different things over the years, but here’s where they stand now:

  • Specific: keep it simple, something you KNOW you can achieve. “I’m going to eat healthier” isn’t specific.  “I’m going to eat 1 cup of fruit and a cup of vegetables at least 3 days a week” is more specific.
  • Measurable: Note how far you walked, how many vegetables you ate, or whatever your specific objective is. Forget obsessing about every detail.  Again, simple is key here.
  • Achievable: Specific and achievable are two sides of the same coin.  THINK LIKE A BABY here.  Take baby steps!  Set a goal you think is achievable and then reduce the goal by 50% or more.    You can inch up later. 
  • Realistic: Meet yourself where you live.  If you can’t spare a whole hour a day for exercise – or if you’re not in shape yet for that – it’s OK.  I don’t care if you start walking for 5 minutes a day.  You’ll be at this the whole year and you’ll get where you need to go.  An easy goal is the best kind when you’re starting out. If you want to lose 10 pounds of body fat in 3 days, that’s specific but not realistic. 
  • Time-bound: TAKE THE WHOLE YEAR but set small time goals for the baby steps.  You’re building a habit here, and habits take time to become established. 

We want everything done immediately and easily sustained forever.  Let that concept go, because it’ll never happen – for anyone.  Most importantly, THAT’S OK. 

Baby steps & persistence!

Babies Have Vitamin “P”

Back to babies.  They’re loaded with vitamin P – persistence and patience!  Even better – they LOVE the journey and what they accomplish along the way!  Have you ever seen a baby’s expression when they crawl farther, learn to hold a spoon, or stand for the first time?   Give yourself a little credit for taking those baby steps.  They’re the best kind!