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Nutrients: The Missing Link in Education Baltimore: A Case Study

Nutrients: The Missing Link in Education Baltimore: A Case Study. Antonia Demas, Ph.D. President, Food Studies Institute Visiting Scholar, Johns Hopkins School of Public Health www.foodstudies.org David Pimentel, Ph.D. Professor, Cornell University Dana Kindermann, MPH

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Nutrients: The Missing Link in Education Baltimore: A Case Study

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  1. Nutrients: The Missing Link in EducationBaltimore: A Case Study Antonia Demas, Ph.D. President, Food Studies Institute Visiting Scholar, Johns Hopkins School of Public Health www.foodstudies.org David Pimentel, Ph.D. Professor, Cornell University Dana Kindermann, MPH Johns Hopkins University Physicians Committee for Responsible Medicine National Conference on Childhood Obesity June 17, 2008

  2. 3 Billion People Malnourished:World Health Organization Reasons: > In Population growth < In available Land, Water, Energy used in food production

  3. World Consumption Patterns 2 Billion people live on Meat-based diet 4 Billion people live on Plant-based diet Fossil energy for Animal Protein Production: 25 kcal energy: 1kcal protein Fossil energy for Plant Protein Production: 2.2 kcal energy:1kcal protein Fossil fuel use for animal protein production is approximately 11 times greater Pimentel & Pimentel

  4. United States Fossil Fuel Consumption • US makes up 4% of the world population • US uses approximately 25% of total fossil fuels Dunn, 2001 • Approximately 19% of US fossil fuel energy used in food system Pimentel, 2006 • Price of food in US has increased by 40% within the last year Milken Instutute, 2008

  5. US Food Production Currently: 50% of total US land area for food production 80% of fresh water for food production Pimentel & Pimentel, 2003 US Population doubled in past 60 years Expected to double again in next 70 years US Bureau of Census, 2001

  6. Water in US Food Production Plant vs. Animal Protein 1 kg of animal protein requires 100times more water to produce than 1 kg of plant protein Animal water requirements include water for grain, hay, foraging, and drinking

  7. Plant vs. Animal Based Protein Food Input:Output Ratio (kcal) Plant-based Protein Corn (conventional) 1:4 Soybean 1:3.8 Rice 1:2 Wheat 1:2.1 Potato 1:1.3 Cabbage 1:1.3 Orange 1:1 Apple 1:0.61 Tomato 1:0.26 Animal-Based Protein Lamb 57:1 Beef Cattle 40:1 Eggs 39:1 Grass-fed cattle 20:1 Milk 14:1 Pork 14:1 Turkey 10:1 Chicken 4:1 David Pimentel, Food Energy Inputs, 2006

  8. United States: 9 Billion livestock raised for animal protein consumption per year outweighs the human population by 5 timesPimentel & Pimentel, 2003

  9. US Livestock Feeding US livestock consume 7 times more grain than US human population Grains consumed by US livestock could feed 840 million people who followed a plant based diet Pimentel & Pimentel, 2003 >E Coli in Corn Fed Livestock James Russell, Cornell University

  10. Average Food Travels 1500 Miles(Pimentel et al : Reducing Energy Inputs in the US Food System)

  11. Pimentel Example:Iceberg Lettuce – 95%Water 95% Water(USDA) 110 kcal of food energy (USDA) 750 kcal of fossil energy to produce using irrigation 4,140 kcal of fuel per head to transport from CA to NY(Pimentel)

  12. USAFoodConsumption Patterns • 82% – 92% of food sales in US is processed • 16% of energy used in food production is for processing • 7% of energy used in food production is for packaging (Murray 2005; Putman etal.2002; Six Wise 2006)

  13. Styrofoam Trays – 215 Kcal to produce

  14. Food Packaging • Approximately 4% of US petroleum used for plastic packaging Pimentel,, 2006 • Plastics last between 200 – 500 years in a landfill Earthshell, 1999

  15. Label ReadingMystery Ingredient?

  16. Artificial Strawberry FlavoringA typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake, contains the following ingredients: myl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl sobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl,dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.

  17. Pop Tart

  18. Pop TartsIngredients • Whole foods 0 • Sugars 12 • Chemicals 35 • Fats 3 (trans fats) • Other 18 40 ingredients in Natural Strawberry Flavor 50 ingredients in Artificial Strawberry Flavor 160 Total Ingredients

  19. Flaming Poptartshttp://www.pmichaud.com/toast/toast

  20. Student Commentaries

  21. Students Experience the Sensory Value of Smell as it Relates to Taste

  22. Diet-Related Diseases and Costs Estimated Yearly Societal Cost - Number of Americans with Condition Total costs of cancers, diabetes, heart disease, hypertension, & stroke: $1,324 Billion (2003) – 2/3 of US Population Milken Institute Cardiovascular Disease $394 Billion 70 million (or ¼ of population) Inactivity, Overweight, Obesity $124.6 Billion - 65% of Population (Nutristrategy 2004) Diabetes $174 Billion Recent CDC Study: 1/3 of children born in 2000 will develop diabetes(Narayan KM, Boyle J, Geiss L, Saaddine J, Thompson T. “Impact of Recent Increase in Incidence on Future Diabetes Burden, US, 2005-2050,” Diabetes Care, Vol 29, no. 9 (2006): 2114-1226) 45% of New Cases of Diabetes are being Identified in Pediatric Centers (Fagot-Campagna, A. “Emergence of type 2 diabetes mellitus in children: epidemiological evidence”/)

  23. Nutrients: Is There a Connection to Health, Behavior, & Academic Performance? “I believe it will be held a crime in the twentieth century to lure young bodies and minds to college [school] under the pretense of education only to poison them slowly with bad food.” -- Ellen Richards, founder of the Home Economics Movement, c.1888 What are we Feeding our Kids at Home and at School?

  24. 53 Million Students Eat in Schools DailySchool Feeding Program or School Dining Program?

  25. The Cafeteria

  26. USDA Study <2% of children meet USDA requirement for plant-based foods "Children's Diets in the Mid-1990's," U.S. Department of Agriculture, January 2001 Whole Plant-based foods protect our health because they are high in: • Vitamins and minerals • Antioxidants and phyto-nutrients • Fiber • Complex Carbohydrates - energy

  27. School LunchUSDA Nutrient Requirements Protein, Fruit, Vegetable, Grain, Milk

  28. Milk Requirement Lactose Intolerance 2% Northern European 60% – 80% African American 80% Hispanic 100% Asian & Native American (http://www.medicinenet.com/script/main/art.asp?articlekey=6393) Flavored Milks Low-fat Chocolate 25 grams sugar – 170 Calories Low-fat Strawberry 29 grams sugar – 180 Calories Soda on average - 105 Calories (Bowman, Ruth A, Dissertation, University of Minnesota, January, 2007, page 60.)

  29. Food is ElementaryExperiential and Sensory

  30. Other Sources of Calcium

  31. Vitamins: Why We Need Them and How We Get Them

  32. Eat Whole Foods for Color

  33. Eat for Color

  34. Cafeteria Mural in Process

  35. The Completed Masterpiece

  36. Nutrition Begins with Healthy SoilIt takes approximately 500 years to replace 1 inch of lost soilPimentel, Kounang, 1998

  37. 1 Acre Land Required to Produce Food for the Year for Each ChildUp to 1/3 Less if Vegetarian or Vegan(David Pimentel, Cornell University, 2008)

  38. Growing Veggies in NYC & the World www.thegrowingconnection.org

  39. Baltimore DemographicsPublic School System • 73% of Free and Reduced Meals • 37% of Baltimore City high school students were overweight or at risk for being overweight - over 85th percentile for BMI Youth Behavioral Risk Study, in 2005 • 65% of Baltimore City African American • African American & Hispanic at greater risk of diet-related diseases • Poverty associated with > risk of diet-related diseases

  40. Baltimore School Food Currently: Approximately 50,000 lunches transported 3X/week from Brooklyn, New York and delivered to Baltimore schools Kcal of energy for current system: 2,830,000 Kcal to transport from NYC 60 Million Kcal to cook 25 Kcal to re-heat Total energy: 368 Million Kcal of energy Kcal if meals prepared in Baltimore 60 Million Kcal to cook Difference: 308 Million Kcal of energy Pimentel, 2008

  41. Typical USDA Lunch Compared to Possible USDA Lunch Standard Lunch Menu • Hot Dog – 1 each • White Roll – 1 each • Tater tots – ½ cup • Canned fruit in syrup – ½ cup • Strawberry milk – ½ pint Healthy Lunch Alternative • 3 Sisters Casserole • (kidney beans, squash, corn) – 1 cup • Cornbread – 1 serving • Cabbage Salad – ½ cup • Baked Apple – 1 each • Water - 16 oz

  42. Nutrient Standard Menu Healthy Alternative Calories 680 - (1116 – Pimentel) 365 - (559 – Pimentel) Total Fat/Saturated 26.74/9.03 4.62/0.79 Sodium 1416 milligrams 728 milligrams Cholesterol 43 milligrams 13 milligrams Total Carbohydrate 88.76 grams 70.77 grams Protein 27.47 grams 13.49 grams Fiber 5.07 grams 15.29 grams Source: USDA NutraKids, Mellissa Mahoney, Baltimore Food Service

  43. Energy Inputs Standard Lunch Menu Inputs (kcal) • Hot Dog – 1 each 1600 • White Roll – 1 each 588 • Tater tots 40 • Canned fruit in syrup 621 • Strawberry milk 3327 Total 6176 Healthy Lunch Alternative • 3 Sisters Casserole • kidney beans 136 • Squash 510 • Corn 560 • Cornbread 600 • Cabbage Salad 37 • Baked Apple 205 • Water - 16 oz 0 Total 2048 Difference 4128 Kcal of energy per meal Pimentel

  44. Cost Analysis StudyFood is Elementary & DiabetesDana Kindermann, MPH • The analysis found that if FIE could prevent one case of Diabetes among the 130 schools participating (about 13,000 students), the program could be considered cost-saving • The estimated average per person cost of FIE for one year is about $229 • The average cost of diabetes treatment for one year is $6,650.  • About 1/3 of young people are expected to develop diabetes in their lifetime • If the program could prevent 1 case among the 4,333 students expected to develop diabetes (1/3 of 13,000), it would be cost-effective to implement the program

  45. Food Literacy &Sustainability In Baltimore: Food is Elementary • Started in November, 2004 • Buy-in from Administrators • Manageable Growth • Partnerships & Collaborations • Non-profit, business, philanthropic, medical & educational sectors • Community-based • Research Design & Model • Applications for other communities

  46. “Schools should not teach how to make a living before they teach how to live.” -- Ellen Richards, founder of the home economics movement, c. 1880

  47. CONCLUSION: Positive Food Literacy Education beginning at an early age is cost effective in preventing the development of chronic diet-related diseases and preserving the environment

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