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If I'm going to live to be 95 I would much prefer to be healthy, cogent and content. So I want to know the secrets of the healthy and very old.\u003c/p>\n\u003caside class=\"pullquote alignright\">'The good news is that there's a lot we can do about it.' \u003ccite>Dr. Luigi Ferrucci, National Institute on Aging \u003c/cite>\u003c/aside>\n\u003cp>Fortunately, scientists are starting to figure that out, \"The good news is that there's a lot we can do about it,\" says \u003ca href=\"http://www.grc.nia.nih.gov/branches/irp/lferrucci.htm\">Dr. Luigi Ferrucci\u003c/a>, a geriatrician and scientific director at the National Institute on Aging. He wants to see more and more people in that state of \"aging grace.\"\u003c/p>\n\u003cp>I've been thinking a lot about what makes for a robust old age because my dad just turned 95. On his birthday, he pruned trees in the yard, took a walk, played a little online solitaire and had dinner with the family. We stayed up late and laughed a lot. Last week he did his taxes — the old-fashioned way, with a pencil, a calculator and a stack of IRS forms.\u003c/p>\n\u003cp>Clearly Dad has genetics in his favor; his father lived to be 97. But genes aren't fate, Ferrucci says: \"There's some destiny; we are children of our genome and what we inherit from our parents. But we can do a lot to avoid the destiny that was predisposed to us.\"\u003c/p>\n\u003cp>Studies have found that genes are a factor in extreme longevity just about 20 percent of the time, but being physically healthy while very old is much more likely to run in families. Clearly those families must be doing something right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[contextly_sidebar id=\"FYzaUlcNufiWHLdwWvVqjxWoXrX2czUt\"]To find out, in 2009 the NIH launched the \u003ca href=\"https://www.nia.nih.gov/health/publication/healthy-aging-lessons-baltimore-longitudinal-study-aging/blsas-ideal-future\">IDEAL\u003c/a> study, which focuses on the families of people who were able to delay or evade ill health in their 80s and beyond.\u003c/p>\n\u003cp>They've already gotten some physiological clues. Healthy old people are much more likely to have a lower resting metabolic rate, Ferrucci says, which means that their bodies are still working efficiently. \"They have energy left for other activities,\" he says. \"It allows them to do many, many things during daily life.\"\u003c/p>\n\u003cp>The lucky ones also tend to have fasting glucose numbers more typical of people in their 20s. Obesity and lack of exercise increase the risk of insulin resistance, so keeping weight under control and staying active from early adulthood can help there, Ferrucci says. Medications like metformin for people with insulin resistance help, too. \"There's a lot you can do to manage your insulin resistance as soon as you realize it's there.\"\u003c/p>\n\u003cp>Other studies, including the landmark \u003ca href=\"https://www.blsa.nih.gov/\">Baltimore Longitudinal Study on Aging\u003c/a>, have found that participants' attitude about the inevitable losses of aging matters, too.\u003c/p>\n\u003cp>\"Some of them thought that aging sucks — your friends die, you get disease, you can't do whatever you want, you can't eat and drink what you like,\" Ferrucci says. \"But others thought aging was not so bad.\" And people who had a positive view of aging at age 40 had significantly less cardiovascular disease later on.\u003c/p>\n\u003cfigure id=\"attachment_174702\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-174702\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-400x300.jpg\" alt=\"At 95, the author's father, Jim Shute, is still wielding a mean pole saw.\" width=\"400\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">At 95, the author's father, Jim Shute, is still wielding a mean pole saw. \u003ccite>(Nancy Shute/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"How that works will require a lot more work from us,\" Ferrucci says. \"But clearly these people have found ways of behaving and thinking and interacting with the environment and other people that works for them.\"\u003c/p>\n\u003cp>I have no idea what my dad's fasting glucose level is, but I've got to think that still doing his own yardwork and playing duplicate bridge has got to play a role in his good health. That and the fact that when I ask him how he's doing he says \"fantastic,\" even when I know that's a stretch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My chat with Ferrucci has made my realize that I shouldn't count on lucky genes to give me a free pass. He envisions a day when the science on aging will have become so good that young men and women would get individualized prescriptions on reducing risk. But for now, I think it's time for me to hit \"publish\" and go out for a walk. That would be fantastic.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Secrets+Of+The+Very+Old+And+Healthy+%E2%80%94+Start+When+You%27re+Young&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n","blocks":[],"excerpt":"What you do in your 20s and 30s and 40s can make it more likely that you'll be mobile and healthy in old age, scientists say. That's true even if your ancestors didn't fare so well.","status":"publish","parent":0,"modified":1461083674,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":730},"headData":{"title":"Secrets of Getting to Your 90s -- in Good Health | KQED","description":"What you do in your 20s and 30s and 40s can make it more likely that you'll be mobile and healthy in old age, scientists say. That's true even if your ancestors didn't fare so well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Secrets of Getting to Your 90s -- in Good Health","datePublished":"2016-04-19T16:34:34.000Z","dateModified":"2016-04-19T16:34:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"174700 http://ww2.kqed.org/stateofhealth/?p=174700","disqusUrl":"https://ww2.kqed.org/stateofhealth/2016/04/19/secrets-of-getting-to-your-90s-in-good-health/","disqusTitle":"Secrets of Getting to Your 90s -- in Good Health","nprImageCredit":"Fanatic Studio","nprByline":"Nancy Shute\u003cbr />\u003ca href=\"http://www.npr.org/sections/health-shots/\">NPR Shots\u003c/a>","nprImageAgency":"Collection Mix: Sub/Getty Images","nprStoryId":"474668196","nprApiLink":"http://api.npr.org/query?id=474668196&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/health-shots/2016/04/18/474668196/secrets-of-the-very-old-and-healthy-start-when-youre-young?ft=nprml&f=474668196","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Apr 2016 16:50:00 -0400","nprStoryDate":"Mon, 18 Apr 2016 14:25:00 -0400","nprLastModifiedDate":"Mon, 18 Apr 2016 16:50:53 -0400","path":"/stateofhealth/174700/secrets-of-getting-to-your-90s-in-good-health","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to getting old, some of us are a lot better at it than others. If I'm going to live to be 95 I would much prefer to be healthy, cogent and content. So I want to know the secrets of the healthy and very old.\u003c/p>\n\u003caside class=\"pullquote alignright\">'The good news is that there's a lot we can do about it.' \u003ccite>Dr. Luigi Ferrucci, National Institute on Aging \u003c/cite>\u003c/aside>\n\u003cp>Fortunately, scientists are starting to figure that out, \"The good news is that there's a lot we can do about it,\" says \u003ca href=\"http://www.grc.nia.nih.gov/branches/irp/lferrucci.htm\">Dr. Luigi Ferrucci\u003c/a>, a geriatrician and scientific director at the National Institute on Aging. He wants to see more and more people in that state of \"aging grace.\"\u003c/p>\n\u003cp>I've been thinking a lot about what makes for a robust old age because my dad just turned 95. On his birthday, he pruned trees in the yard, took a walk, played a little online solitaire and had dinner with the family. We stayed up late and laughed a lot. Last week he did his taxes — the old-fashioned way, with a pencil, a calculator and a stack of IRS forms.\u003c/p>\n\u003cp>Clearly Dad has genetics in his favor; his father lived to be 97. But genes aren't fate, Ferrucci says: \"There's some destiny; we are children of our genome and what we inherit from our parents. But we can do a lot to avoid the destiny that was predisposed to us.\"\u003c/p>\n\u003cp>Studies have found that genes are a factor in extreme longevity just about 20 percent of the time, but being physically healthy while very old is much more likely to run in families. Clearly those families must be doing something right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>To find out, in 2009 the NIH launched the \u003ca href=\"https://www.nia.nih.gov/health/publication/healthy-aging-lessons-baltimore-longitudinal-study-aging/blsas-ideal-future\">IDEAL\u003c/a> study, which focuses on the families of people who were able to delay or evade ill health in their 80s and beyond.\u003c/p>\n\u003cp>They've already gotten some physiological clues. Healthy old people are much more likely to have a lower resting metabolic rate, Ferrucci says, which means that their bodies are still working efficiently. \"They have energy left for other activities,\" he says. \"It allows them to do many, many things during daily life.\"\u003c/p>\n\u003cp>The lucky ones also tend to have fasting glucose numbers more typical of people in their 20s. Obesity and lack of exercise increase the risk of insulin resistance, so keeping weight under control and staying active from early adulthood can help there, Ferrucci says. Medications like metformin for people with insulin resistance help, too. \"There's a lot you can do to manage your insulin resistance as soon as you realize it's there.\"\u003c/p>\n\u003cp>Other studies, including the landmark \u003ca href=\"https://www.blsa.nih.gov/\">Baltimore Longitudinal Study on Aging\u003c/a>, have found that participants' attitude about the inevitable losses of aging matters, too.\u003c/p>\n\u003cp>\"Some of them thought that aging sucks — your friends die, you get disease, you can't do whatever you want, you can't eat and drink what you like,\" Ferrucci says. \"But others thought aging was not so bad.\" And people who had a positive view of aging at age 40 had significantly less cardiovascular disease later on.\u003c/p>\n\u003cfigure id=\"attachment_174702\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-174702\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-400x300.jpg\" alt=\"At 95, the author's father, Jim Shute, is still wielding a mean pole saw.\" width=\"400\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/27/2016/04/mr-shute-9743c33d0c26491c0cd77022379b9e18262afd1b-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">At 95, the author's father, Jim Shute, is still wielding a mean pole saw. \u003ccite>(Nancy Shute/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"How that works will require a lot more work from us,\" Ferrucci says. \"But clearly these people have found ways of behaving and thinking and interacting with the environment and other people that works for them.\"\u003c/p>\n\u003cp>I have no idea what my dad's fasting glucose level is, but I've got to think that still doing his own yardwork and playing duplicate bridge has got to play a role in his good health. That and the fact that when I ask him how he's doing he says \"fantastic,\" even when I know that's a stretch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My chat with Ferrucci has made my realize that I shouldn't count on lucky genes to give me a free pass. He envisions a day when the science on aging will have become so good that young men and women would get individualized prescriptions on reducing risk. But for now, I think it's time for me to hit \"publish\" and go out for a walk. That would be fantastic.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Secrets+Of+The+Very+Old+And+Healthy+%E2%80%94+Start+When+You%27re+Young&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/174700/secrets-of-getting-to-your-90s-in-good-health","authors":["byline_stateofhealth_174700"],"categories":["stateofhealth_12"],"tags":["stateofhealth_186","stateofhealth_2740","stateofhealth_58","stateofhealth_298"],"featImg":"stateofhealth_174701","label":"stateofhealth"},"stateofhealth_157342":{"type":"posts","id":"stateofhealth_157342","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"157342","score":null,"sort":[1457328203000]},"guestAuthors":[],"slug":"fighting-cancer-by-putting-tumor-cells-on-a-diet","title":"Fighting Cancer By Putting Tumor Cells On A Diet","publishDate":1457328203,"format":"standard","headTitle":"State of Health | KQED News","labelTerm":{"site":"stateofhealth"},"content":"\u003cp>Cancer dogma holds that most malignancies are caused by DNA mutations inside the nuclei of cells, mutations that ultimately lead to runaway cellular proliferation. Given the countless genetic blips that have been associated with various cancers, the illness has actually come to be seen as a complex of diseases for which personalized treatments might offer the best chances of success.\u003c/p>\n\u003cp>But prevailing oncology orthodoxy has its detractors, and some cancer biologists feel that while mutations are nearly ubiquitous in cancer, they may not always be the driving force for disease. Cancer, they suggest, might actually be as much a disorder of altered energy production as it is genetic damage.\u003c/p>\n\u003cp>This idea traces back to the work of German physician Otto Warburg who, in the 1920s, reported that rather than generating energy using the oxygen-based process of respiration as healthy cells do, cancer cells prefer the anaerobic, or oxygen-free, process of fermentation. Not all \u003ca href=\"http://www.scientificamerican.com/article/how-fermentation-gives-us-beer-wine-cheese-and-cancer/\" target=\"_blank\">products of fermentation\u003c/a> are as welcome as beer, wine and cheese.\u003c/p>\n\u003cp>Boston College biology professor \u003ca href=\"http://www.bc.edu/schools/cas/biology/facadmin/seyfried.html\">Dr. Thomas Seyfried\u003c/a> is a leading proponent of the metabolic theory of cancer. He proselytizes Warburg's findings and in 2012 published an academic book called \u003cem>Cancer as a Metabolic Disease\u003c/em> that lays out the evidence behind his beliefs (Currently the book's Facebook page has over 6,000 followers and a lively exchange of self-help tips).\u003c/p>\n\u003cp>Seyfried argues that decades of research, including his own, support the idea that aberrant metabolism can somehow induce malignancy. Further, he believes that research supports at the idea that limiting the fuels available for fermentation — that is, the sugar glucose and the amino acid glutamine — is an overlooked approach to aid treatment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He specifically implicates mitochondria, our energy-producing organelles, in spurring on malignancy.\u003c/p>\n\u003cp>This belief is in part based on work from the '70s and '80s showing that if the cytoplasm (the buoyant cellular goo that contains the mitochondria) is transferred from a normal cells to a tumorigenic cell (one with the potential to develop into a cancer) the tendency toward cancer is suppressed. Conversely, animal research has shown that transferring the nucleus of a malignant cell into the cytoplasm of a normal cell inhibits the tumor potential of that initially malignant cell, implying, according to Seyfried, that whatever is causing the cancer lies in the cytoplasm, not the nucleus.\u003c/p>\n\u003cp>More recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15647368\" target=\"_blank\">research\u003c/a> shows that the introduction of mutations in mitochondrial DNA (former single-celled organisms that our cells eventually engulfed, mitochondria have their own genetic material) reduces the tumor protection purportedly provided by normal mitochondria.\u003c/p>\n\u003cp>\"If you look at the data, you could say that there is clear evidence that cancer is a genetic disease since we can inherit mutations associated with increased cancer risk,\" says Seyfried, \"but many of these mutations disturb cellular respiration. And many non-inherited causes of cancer like radiation impair mitochondrial function.\"\u003c/p>\n\u003cp>Seyfried's colleague Dominic D'Agostino, a biology professor at the University of South Florida also subscribes to the idea that the primary driver of cancer is mitochondrial dysfunction, which can be induced by any number of carcinogens — genetic predilections, radiation, chemical exposures and diet among them.\u003c/p>\n\u003cp>Not only do many mutations and pathways associated with cancer impair mitochondrial function and cell metabolism, he says, but injured mitochondria also produce volatile compounds called \"reactive oxygen species\" that can damage DNA. \"This can explain why most cancers have mutations,\" he speculates, \"in many cases they're secondary to mitochondrial damage.\"\u003c/p>\n\u003cp>Dr. E. Aubrey Thompson, a cancer biologist at the Mayo Clinic who in his own words is \"strongly on the mutation side,\" acknowledges that cancer cells re-orchestrate their metabolic activities and that interfering with cancer metabolism is a potentially fruitful area of research. \"There are hundreds of labs already working on this right now,\" he says. Yet, he adds genially, \"there is no evidence of malignancy developing in the absence of mutations. Anyone who thinks otherwise is obligated to design an experiment to disprove this concept ... that's how science works.\"\u003c/p>\n\u003cp>It turns out there is \u003cem>some\u003c/em> evidence that this might happen, but it's limited. Seyfried pointed me to a 2015 paper by Dr. Stuart Baker of the National Cancer Institute that reviews four recent studies reporting numerous tumors in which zero mutations were found. Seyfried acknowledges that mutations might have been found with more thorough screening and better DNA sequencing technology.\u003c/p>\n\u003cp>Memorial Sloan-Kettering Cancer Center President and CEO Dr. Craig Thompson (not to be confused with Mayo's Thompson) hedges on the metabolic theory of cancer. \"While the arguments raised [by Seyfried and others] have been considered by the growing field of cancer metabolism, most investigators have moved on to consider other explanations for the observations,\" he said in an interview. Still, he has \u003ca href=\"https://www.mskcc.org/blog/license-build-new-theory-cancer-puts-metabolism-center\" target=\"_blank\">recently written\u003c/a> in support of some aspects of the theory with therapeutic implications.\u003c/p>\n\u003cp>In a way, the various competing cancer theories aren't completely at odds. \"Despite all the talk of controversy in the field, the concepts that [Seyfried] and his colleagues are advancing are not really that novel,\" says Mayo's Thompson , \"I think everybody who works in cancer biology today appreciates the fact that there are many different processes involved in a conversion of a normal cell to a tumor cell.\"\u003c/p>\n\u003cp>He believes a coalescence of pernicious influences is required for a cancer to develop. \"One of these processes is probably altered metabolic activity,\" he says. \"But cancers also must acquire mutations, change the way they interact with neighboring cells and learn to evade the immune system. Every single one of these processes is probably essential to cancer development.\"\u003c/p>\n\u003cp>Matthew Vander Heiden, a biologist at MIT and oncologist at the Dana Farber Cancer Institute, also says many factors are necessary to induce cancer, including what could be considered the other major theory on the origin of malignancies, that they result from the impairment of signaling pathways that control cell division. \"My guess is it's probably metabolic, and it's probably genetic and it's probably cell signaling. I'm not sure you can separate these out since they all appear to be so interrelated,\" he explains.\u003c/p>\n\u003cp>Regardless of the initial cancer trigger, the ultimate end of the biomedical bickering is to help patients. And as Vander Heiden points out, not only are researchers and pharmaceutical companies already developing drugs that target metabolic pathways, such drugs have been around for some time. \"I think targeting metabolic pathways in cancer is a great idea. We already have five or six mainstay chemotherapies that yes, attack cell division machinery, but also target metabolism \" explains Vander Heiden, \"They're just not billed that way.\"Seyfried is skeptical that medicines alone will cure cancer. Instead he and many of his colleagues — including Dr. Eugene Fine from the Albert Einstein College of Medicine and University of Pittsburgh neurosurgeon Dr. Joseph Maroon — are focusing on the potential of dietary approaches to contain the disease.\u003c/p>\n\u003cp>There's particular interest in the ketogenic diet, similar to the low-carb Atkins diet that is low in sugar and high in fat. It's intended to starve cancer cells of the glucose they use for fermentation.\u003c/p>\n\u003cp>\"The drugs we have now are so toxic and there's no reason people should have to be poisoned to be healthy. There are a number of studies, including those we've published, showing a direct relationship between the ketogenic diet and slowed tumor growth,\" says Seyfried, also citing the work of Dr. Valter Longo, of the University of Southern California's Davis School of Gerontology. That work shows that low-calorie diets are linked with slowed tumor growth and improved response to chemotherapy. \"Why spend all this money going after all these different pathways involved in cancer when you can simply go after the key fuels?\" Seyfried asks.\u003c/p>\n\u003cp>The idea of fighting cancer by changing what patients eat has obvious appeal, but it also raises worries. \"I get a little scared when people start talking about diet for cancer since you can quickly get into pseudoscience here,\" Mayo's Thompson counters. He points out that data supporting the ketogenic diet in cancer are limited — and further that rigorous dietary studies are incredibly hard to pull off. \"The drug companies aren't going to fund these types of trials,\" he says. \"They can't make money marketing a diet.\"\u003c/p>\n\u003cp>Vander Heiden is also wary of many dietary claims, in part because of biased expectations. \"It seems that people have often decided what diet they think is best before they do a study,\" he says. \"There's a difference between setting out to prove something is a good therapy and asking what therapy is best.\"\u003c/p>\n\u003cp>His own work has shown that certain dietary interventions can be more effective than drugs at treating cancer in mice, but he says panacean claims about the ketogenic diet specifically are a bit premature. \"I think it's a really interesting hypothesis that should continue to be tested, but to claim that cancer is all metabolic or all genetic is probably incorrect,\" he says. \"Usually in science when you have something as complex as cancer, ascribing it to one particular cause is often going too far.\"\u003c/p>\n\u003cp>Even Seyfried acknowledges, despite his zeal for treating cancer by tinkering with calories, that in all likelihood diet and nutrient-based cancer treatments will serve as adjuncts to existing therapies. But what would be wrong with that? \"We're slowing the tumor down and making it extremely vulnerable to lower, less-toxic doses of available drugs,\" he says, \"When people are locked into an ideology created by a dogma they tend not to focus on rational alternatives.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Bret Stetka is a writer based in New York and an editorial director at \u003c/em>\u003ca href=\"http://www.medscape.com/public/bios/bio-bretstetka\" target=\"_blank\">Medscape\u003c/a>.\u003cem> His work has appeared in \u003c/em>Wired\u003cem>, \u003c/em>Scientific American\u003cem> and on The Atlantic.com. He graduated from University of Virginia School of Medicine in 2005. He's also on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/BretStetka\" target=\"_blank\">@BretStetka\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fighting+Cancer+By+Putting+Tumor+Cells+On+A+Diet&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n","blocks":[],"excerpt":"While genetic mutations are nearly ubiquitous in cancer, they may not always be the driving force for disease, some researchers say. ","status":"publish","parent":0,"modified":1457328203,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1675},"headData":{"title":"Fighting Cancer By Putting Tumor Cells On A Diet | KQED","description":"While genetic mutations are nearly ubiquitous in cancer, they may not always be the driving force for disease, some researchers say. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fighting Cancer By Putting Tumor Cells On A Diet","datePublished":"2016-03-07T05:23:23.000Z","dateModified":"2016-03-07T05:23:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"157342 http://ww2.kqed.org/stateofhealth/?p=157342","disqusUrl":"https://ww2.kqed.org/stateofhealth/2016/03/06/fighting-cancer-by-putting-tumor-cells-on-a-diet/","disqusTitle":"Fighting Cancer By Putting Tumor Cells On A Diet","nprByline":"Bret Stetka, NPR","nprImageAgency":"Matailong Du/NPR","nprStoryId":"468285545","nprApiLink":"http://api.npr.org/query?id=468285545&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/health-shots/2016/03/05/468285545/fighting-cancer-by-putting-tumor-cells-on-a-diet?ft=nprml&f=468285545","nprRetrievedStory":"1","nprPubDate":"Sat, 05 Mar 2016 17:37:00 -0500","nprStoryDate":"Sat, 05 Mar 2016 04:31:00 -0500","nprLastModifiedDate":"Sat, 05 Mar 2016 17:37:24 -0500","path":"/stateofhealth/157342/fighting-cancer-by-putting-tumor-cells-on-a-diet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cancer dogma holds that most malignancies are caused by DNA mutations inside the nuclei of cells, mutations that ultimately lead to runaway cellular proliferation. Given the countless genetic blips that have been associated with various cancers, the illness has actually come to be seen as a complex of diseases for which personalized treatments might offer the best chances of success.\u003c/p>\n\u003cp>But prevailing oncology orthodoxy has its detractors, and some cancer biologists feel that while mutations are nearly ubiquitous in cancer, they may not always be the driving force for disease. Cancer, they suggest, might actually be as much a disorder of altered energy production as it is genetic damage.\u003c/p>\n\u003cp>This idea traces back to the work of German physician Otto Warburg who, in the 1920s, reported that rather than generating energy using the oxygen-based process of respiration as healthy cells do, cancer cells prefer the anaerobic, or oxygen-free, process of fermentation. Not all \u003ca href=\"http://www.scientificamerican.com/article/how-fermentation-gives-us-beer-wine-cheese-and-cancer/\" target=\"_blank\">products of fermentation\u003c/a> are as welcome as beer, wine and cheese.\u003c/p>\n\u003cp>Boston College biology professor \u003ca href=\"http://www.bc.edu/schools/cas/biology/facadmin/seyfried.html\">Dr. Thomas Seyfried\u003c/a> is a leading proponent of the metabolic theory of cancer. He proselytizes Warburg's findings and in 2012 published an academic book called \u003cem>Cancer as a Metabolic Disease\u003c/em> that lays out the evidence behind his beliefs (Currently the book's Facebook page has over 6,000 followers and a lively exchange of self-help tips).\u003c/p>\n\u003cp>Seyfried argues that decades of research, including his own, support the idea that aberrant metabolism can somehow induce malignancy. Further, he believes that research supports at the idea that limiting the fuels available for fermentation — that is, the sugar glucose and the amino acid glutamine — is an overlooked approach to aid treatment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He specifically implicates mitochondria, our energy-producing organelles, in spurring on malignancy.\u003c/p>\n\u003cp>This belief is in part based on work from the '70s and '80s showing that if the cytoplasm (the buoyant cellular goo that contains the mitochondria) is transferred from a normal cells to a tumorigenic cell (one with the potential to develop into a cancer) the tendency toward cancer is suppressed. Conversely, animal research has shown that transferring the nucleus of a malignant cell into the cytoplasm of a normal cell inhibits the tumor potential of that initially malignant cell, implying, according to Seyfried, that whatever is causing the cancer lies in the cytoplasm, not the nucleus.\u003c/p>\n\u003cp>More recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15647368\" target=\"_blank\">research\u003c/a> shows that the introduction of mutations in mitochondrial DNA (former single-celled organisms that our cells eventually engulfed, mitochondria have their own genetic material) reduces the tumor protection purportedly provided by normal mitochondria.\u003c/p>\n\u003cp>\"If you look at the data, you could say that there is clear evidence that cancer is a genetic disease since we can inherit mutations associated with increased cancer risk,\" says Seyfried, \"but many of these mutations disturb cellular respiration. And many non-inherited causes of cancer like radiation impair mitochondrial function.\"\u003c/p>\n\u003cp>Seyfried's colleague Dominic D'Agostino, a biology professor at the University of South Florida also subscribes to the idea that the primary driver of cancer is mitochondrial dysfunction, which can be induced by any number of carcinogens — genetic predilections, radiation, chemical exposures and diet among them.\u003c/p>\n\u003cp>Not only do many mutations and pathways associated with cancer impair mitochondrial function and cell metabolism, he says, but injured mitochondria also produce volatile compounds called \"reactive oxygen species\" that can damage DNA. \"This can explain why most cancers have mutations,\" he speculates, \"in many cases they're secondary to mitochondrial damage.\"\u003c/p>\n\u003cp>Dr. E. Aubrey Thompson, a cancer biologist at the Mayo Clinic who in his own words is \"strongly on the mutation side,\" acknowledges that cancer cells re-orchestrate their metabolic activities and that interfering with cancer metabolism is a potentially fruitful area of research. \"There are hundreds of labs already working on this right now,\" he says. Yet, he adds genially, \"there is no evidence of malignancy developing in the absence of mutations. Anyone who thinks otherwise is obligated to design an experiment to disprove this concept ... that's how science works.\"\u003c/p>\n\u003cp>It turns out there is \u003cem>some\u003c/em> evidence that this might happen, but it's limited. Seyfried pointed me to a 2015 paper by Dr. Stuart Baker of the National Cancer Institute that reviews four recent studies reporting numerous tumors in which zero mutations were found. Seyfried acknowledges that mutations might have been found with more thorough screening and better DNA sequencing technology.\u003c/p>\n\u003cp>Memorial Sloan-Kettering Cancer Center President and CEO Dr. Craig Thompson (not to be confused with Mayo's Thompson) hedges on the metabolic theory of cancer. \"While the arguments raised [by Seyfried and others] have been considered by the growing field of cancer metabolism, most investigators have moved on to consider other explanations for the observations,\" he said in an interview. Still, he has \u003ca href=\"https://www.mskcc.org/blog/license-build-new-theory-cancer-puts-metabolism-center\" target=\"_blank\">recently written\u003c/a> in support of some aspects of the theory with therapeutic implications.\u003c/p>\n\u003cp>In a way, the various competing cancer theories aren't completely at odds. \"Despite all the talk of controversy in the field, the concepts that [Seyfried] and his colleagues are advancing are not really that novel,\" says Mayo's Thompson , \"I think everybody who works in cancer biology today appreciates the fact that there are many different processes involved in a conversion of a normal cell to a tumor cell.\"\u003c/p>\n\u003cp>He believes a coalescence of pernicious influences is required for a cancer to develop. \"One of these processes is probably altered metabolic activity,\" he says. \"But cancers also must acquire mutations, change the way they interact with neighboring cells and learn to evade the immune system. Every single one of these processes is probably essential to cancer development.\"\u003c/p>\n\u003cp>Matthew Vander Heiden, a biologist at MIT and oncologist at the Dana Farber Cancer Institute, also says many factors are necessary to induce cancer, including what could be considered the other major theory on the origin of malignancies, that they result from the impairment of signaling pathways that control cell division. \"My guess is it's probably metabolic, and it's probably genetic and it's probably cell signaling. I'm not sure you can separate these out since they all appear to be so interrelated,\" he explains.\u003c/p>\n\u003cp>Regardless of the initial cancer trigger, the ultimate end of the biomedical bickering is to help patients. And as Vander Heiden points out, not only are researchers and pharmaceutical companies already developing drugs that target metabolic pathways, such drugs have been around for some time. \"I think targeting metabolic pathways in cancer is a great idea. We already have five or six mainstay chemotherapies that yes, attack cell division machinery, but also target metabolism \" explains Vander Heiden, \"They're just not billed that way.\"Seyfried is skeptical that medicines alone will cure cancer. Instead he and many of his colleagues — including Dr. Eugene Fine from the Albert Einstein College of Medicine and University of Pittsburgh neurosurgeon Dr. Joseph Maroon — are focusing on the potential of dietary approaches to contain the disease.\u003c/p>\n\u003cp>There's particular interest in the ketogenic diet, similar to the low-carb Atkins diet that is low in sugar and high in fat. It's intended to starve cancer cells of the glucose they use for fermentation.\u003c/p>\n\u003cp>\"The drugs we have now are so toxic and there's no reason people should have to be poisoned to be healthy. There are a number of studies, including those we've published, showing a direct relationship between the ketogenic diet and slowed tumor growth,\" says Seyfried, also citing the work of Dr. Valter Longo, of the University of Southern California's Davis School of Gerontology. That work shows that low-calorie diets are linked with slowed tumor growth and improved response to chemotherapy. \"Why spend all this money going after all these different pathways involved in cancer when you can simply go after the key fuels?\" Seyfried asks.\u003c/p>\n\u003cp>The idea of fighting cancer by changing what patients eat has obvious appeal, but it also raises worries. \"I get a little scared when people start talking about diet for cancer since you can quickly get into pseudoscience here,\" Mayo's Thompson counters. He points out that data supporting the ketogenic diet in cancer are limited — and further that rigorous dietary studies are incredibly hard to pull off. \"The drug companies aren't going to fund these types of trials,\" he says. \"They can't make money marketing a diet.\"\u003c/p>\n\u003cp>Vander Heiden is also wary of many dietary claims, in part because of biased expectations. \"It seems that people have often decided what diet they think is best before they do a study,\" he says. \"There's a difference between setting out to prove something is a good therapy and asking what therapy is best.\"\u003c/p>\n\u003cp>His own work has shown that certain dietary interventions can be more effective than drugs at treating cancer in mice, but he says panacean claims about the ketogenic diet specifically are a bit premature. \"I think it's a really interesting hypothesis that should continue to be tested, but to claim that cancer is all metabolic or all genetic is probably incorrect,\" he says. \"Usually in science when you have something as complex as cancer, ascribing it to one particular cause is often going too far.\"\u003c/p>\n\u003cp>Even Seyfried acknowledges, despite his zeal for treating cancer by tinkering with calories, that in all likelihood diet and nutrient-based cancer treatments will serve as adjuncts to existing therapies. But what would be wrong with that? \"We're slowing the tumor down and making it extremely vulnerable to lower, less-toxic doses of available drugs,\" he says, \"When people are locked into an ideology created by a dogma they tend not to focus on rational alternatives.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Bret Stetka is a writer based in New York and an editorial director at \u003c/em>\u003ca href=\"http://www.medscape.com/public/bios/bio-bretstetka\" target=\"_blank\">Medscape\u003c/a>.\u003cem> His work has appeared in \u003c/em>Wired\u003cem>, \u003c/em>Scientific American\u003cem> and on The Atlantic.com. He graduated from University of Virginia School of Medicine in 2005. He's also on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/BretStetka\" target=\"_blank\">@BretStetka\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fighting+Cancer+By+Putting+Tumor+Cells+On+A+Diet&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/157342/fighting-cancer-by-putting-tumor-cells-on-a-diet","authors":["byline_stateofhealth_157342"],"categories":["stateofhealth_12","stateofhealth_13"],"tags":["stateofhealth_16","stateofhealth_298"],"featImg":"stateofhealth_157343","label":"stateofhealth"},"stateofhealth_149762":{"type":"posts","id":"stateofhealth_149762","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"149762","score":null,"sort":[1455825338000]},"guestAuthors":[],"slug":"is-organic-more-nutritious-new-study-adds-to-the-evidence","title":"Is Organic More Nutritious? New Study Adds To The Evidence","publishDate":1455825338,"format":"standard","headTitle":"State of Health | KQED News","labelTerm":{},"content":"\u003cp>It's often a split-second decision.\u003c/p>\n\u003cp>You're in the produce aisle, and those organic apples on display look nice. You like the \u003cem>idea\u003c/em> of organic — but they're a few bucks extra. Ditto for the organic milk and meat. Do you splurge? Or do you ask yourself: What am I really getting from organic?\u003c/p>\n\u003cp>Scientists have been trying to answer this question. And the results of a huge \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26878105\" target=\"_blank\">new meta-analysis\u003c/a> published this week in the \u003cem>British Journal of Nutrition\u003c/em> adds to the evidence that organic production can boost key nutrients in foods.\u003c/p>\n\u003cp>The study finds that organic dairy and meat contain about 50 percent more omega-3 fatty acids. The increase is the result of animals foraging on grasses rich in omega-3s, which then end up in dairy and meats. The findings are based on data pooled from more than 200 studies, and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/12/09/249794467/fresh-research-finds-organic-milk-packs-in-omega-3s\" target=\"_blank\">research in the U.S.\u003c/a> has pointed to similar benefits.\u003c/p>\n\u003cp>\"Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function,\" writes study co-author \u003ca href=\"Such%20small%20changes%20are%20unlikely%20to%20represent%20any%20nutritional%20or%20health%20benefit.\" target=\"_blank\">Chris Seal\u003c/a>, a professor of food and human nutrition at Newcastle University in the U.K. \"So we think it's important for nutrition,\" Seal told us. That said, organic meat and dairy contain far lower concentrations of omega-3s than what are found in fish such as salmon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The findings are part of a growing body of evidence documenting how farming methods can influence the nutritional content of foods.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24968103\" target=\"_blank\">large meta-analysis\u003c/a> published in 2014, also in the \u003cem>British Journal of Nutrition,\u003c/em> found that organic crops — ranging from carrots and broccoli to apples and blueberries — have substantially higher concentrations of a range of antioxidants and other potentially beneficial compounds. That review included data from more than 300 studies.\u003c/p>\n\u003cp>For instance, organic crops had about 50 percent more anthocyanins and flavonols compared with conventional crops. Anthocyanins are compounds that give fruits and vegetables, such as blueberries, their blue, purple and red hues.\u003c/p>\n\u003cp>Consumption of these compounds is linked to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\" target=\"_blank\">variety of benefits\u003c/a>, including anti-inflammatory effects. \u003ca href=\"http://nutrition.ucdavis.edu/content/infosheets/fact-pro-flavonol.pdf\" target=\"_blank\">Flavonol compounds\u003c/a> — found widely in fruits and vegetables — have also been shown to protect cells from damage, which can help fend off disease.\u003c/p>\n\u003cfigure id=\"attachment_149764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-149764\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2016/02/organicmilk_enl-54e9b2c1cbcfdbec176a87ae39792f7fc3a9ff11-e1455825296434.jpg\" alt=\"Organic milk is processed at a dairy farm in Westbrook, Maine. A new meta-analysis finds that organic milk contains significantly more omega-3 fatty acids than its conventional counterpart. \" width=\"1920\" height=\"1365\">\u003cfigcaption class=\"wp-caption-text\">Organic milk is processed at a dairy farm in Westbrook, Maine. A new meta-analysis finds that organic milk contains significantly more omega-3 fatty acids than its conventional counterpart. \u003ccite>(Pat Wellenbach/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what explains these boosts in antioxidant and other beneficial compounds in organic crops? Well, as Seal explains, it comes down to stress.\u003c/p>\n\u003cp>Organic crops tend to be exposed to higher levels of stress — including insect attacks, Seal says. And in response, they form compounds to help combat the stress.\u003c/p>\n\u003cp>For example, if a carrot fly lands on a carrot and starts to chew on it, what options does the plant have?\u003c/p>\n\u003cp>If it's a conventionally grown carrot, a pesticide can be applied to repel the pest.\u003c/p>\n\u003cp>But in organic agriculture, that carrot has to fend for itself a bit more. So, Seal explains, the carrot produces compounds known as polyacetylenes, which taste bitter to the carrot fly.\u003c/p>\n\u003cp>These polyacetylene compounds may help drive the fly away — and, serendipitously, this compound may benefit us as well.\u003c/p>\n\u003cp>Research in animals \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22263789\" target=\"_blank\">suggests\u003c/a> polyacetylene compounds may play a role in reducing inflammation and cancer risk, but it's unclear how much must be eaten to benefit human health.\u003c/p>\n\u003cp>Current research aims to address this question, but the answer is difficult to suss out, given that our diets are so complex and our bodies may not absorb all the nutrients we eat. In fact, broadly speaking, this is the challenge in trying to isolate the benefits of micronutrients in our diet.\u003c/p>\n\u003cp>Another difference between organic and conventional crops is the way plants get nitrogen. Conventional crops are given steady doses of nitrogen from synthetic fertilizer. In organic systems, which rely heavily on crop rotation and composting, there's typically less nitrogen available.\u003c/p>\n\u003cp>As a result, organic crops tend to grow more slowly, and produce more of what scientists call secondary plant metabolites. These compounds also may be health-promoting when we eat them.\u003c/p>\n\u003cp>A study of tomatoes conducted at the UC Davis back in 2008 found that organic tomatoes have almost \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90914182\" target=\"_blank\">double the concentration \u003c/a>of a beneficial flavonoid known as quercetin, compared with conventional tomatoes grown on an adjacent field.\u003c/p>\n\u003cp>The 2014 meta-analysis in the \u003cem>British Journal of Nutrition\u003c/em> pointed to other differences in organic crops as well, including lower levels of pesticide residues on produce and lower concentrations of the metal cadmium, which is naturally occurring in soil.\u003c/p>\n\u003cp>And these findings — according to \u003ca href=\"http://www.ncl.ac.uk/energy/people/profile/carlo.leifert\" target=\"_blank\">Carlo Leifert\u003c/a>, a professor of agriculture at Newcastle and co-author of the latest study — suggest there are indeed benefits to buying and eating organic. \"Taken together, the studies on crops, meat and milk suggest that a switch to organic fruit, vegetables, meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids,\" Leifert wrote in a release about the new papers.\u003c/p>\n\u003cp>But plenty of skeptics remain. \"Such small changes are unlikely to represent any nutritional or health benefit,\" writes \u003ca href=\"https://www.reading.ac.uk/apd/staff/d-i-givens.aspx\" target=\"_blank\">Ian Givens\u003c/a>, a professor of nutrition at the University of Reading. In a statement on the new findings, Givens points out that switching from conventional milk to organic milk would increase omega-3 intake by only very small margins.\u003c/p>\n\u003cp>And an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\" target=\"_blank\">analysis\u003c/a> by researchers at Stanford University published several years ago concluded there was no good evidence that organic fruits and vegetables were more nutritious overall.\u003c/p>\n\u003cp>There are echoes of this finding in the newer meta-analysis studies. Although organic crops had higher levels of antioxidants, they did not consistently contain higher levels of vitamins. For instance, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\" target=\"_blank\">as we've reported\u003c/a>, vitamin E levels didn't vary much between organic and conventional crops. And protein levels were lower in organic crops such as wheat.\u003c/p>\n\u003cp>Given the big picture, lots of experts say that, from a health perspective, what you eat matters more than whether you choose organic or conventional.\u003c/p>\n\u003cp>And at a time when most Americans \u003ca href=\"http://www.cdc.gov/nutrition/downloads/State-Indicator-Report-Fruits-Vegetables-2013.pdf\" target=\"_blank\">don't eat the recommended servings\u003c/a> of fruits and vegetables, perhaps the more important step is to add them to your diet — no matter what farming methods were used to grow them.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But if you like the environmental benefits of organic agriculture, these studies point to potential nutritional benefits as well, at least when it comes to maximizing the antioxidants and micronutrients you get from foods.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Is+Organic+More+Nutritious%3F+New+Study+Adds+To+The+Evidence&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n","blocks":[],"excerpt":"Organic dairy and meat contain significantly more omega-3s than their conventional counterparts, a huge new study finds. It's the latest research to show organic production can boost key nutrients.","status":"publish","parent":0,"modified":1455825338,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1108},"headData":{"title":"Is Organic More Nutritious? New Study Adds To The Evidence | KQED","description":"Organic dairy and meat contain significantly more omega-3s than their conventional counterparts, a huge new study finds. It's the latest research to show organic production can boost key nutrients.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is Organic More Nutritious? New Study Adds To The Evidence","datePublished":"2016-02-18T19:55:38.000Z","dateModified":"2016-02-18T19:55:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"149762 http://ww2.kqed.org/stateofhealth/?p=149762","disqusUrl":"https://ww2.kqed.org/stateofhealth/2016/02/18/is-organic-more-nutritious-new-study-adds-to-the-evidence/","disqusTitle":"Is Organic More Nutritious? New Study Adds To The Evidence","source":"NPR","nprImageCredit":"Justin Sullivan","nprByline":"Allison Aubrey","nprImageAgency":"Getty Images","nprStoryId":"467136329","nprApiLink":"http://api.npr.org/query?id=467136329&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/18/467136329/is-organic-more-nutritious-new-study-adds-to-the-evidence?ft=nprml&f=467136329","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Feb 2016 14:15:00 -0500","nprStoryDate":"Thu, 18 Feb 2016 12:26:00 -0500","nprLastModifiedDate":"Thu, 18 Feb 2016 14:15:21 -0500","path":"/stateofhealth/149762/is-organic-more-nutritious-new-study-adds-to-the-evidence","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's often a split-second decision.\u003c/p>\n\u003cp>You're in the produce aisle, and those organic apples on display look nice. You like the \u003cem>idea\u003c/em> of organic — but they're a few bucks extra. Ditto for the organic milk and meat. Do you splurge? Or do you ask yourself: What am I really getting from organic?\u003c/p>\n\u003cp>Scientists have been trying to answer this question. And the results of a huge \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26878105\" target=\"_blank\">new meta-analysis\u003c/a> published this week in the \u003cem>British Journal of Nutrition\u003c/em> adds to the evidence that organic production can boost key nutrients in foods.\u003c/p>\n\u003cp>The study finds that organic dairy and meat contain about 50 percent more omega-3 fatty acids. The increase is the result of animals foraging on grasses rich in omega-3s, which then end up in dairy and meats. The findings are based on data pooled from more than 200 studies, and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/12/09/249794467/fresh-research-finds-organic-milk-packs-in-omega-3s\" target=\"_blank\">research in the U.S.\u003c/a> has pointed to similar benefits.\u003c/p>\n\u003cp>\"Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function,\" writes study co-author \u003ca href=\"Such%20small%20changes%20are%20unlikely%20to%20represent%20any%20nutritional%20or%20health%20benefit.\" target=\"_blank\">Chris Seal\u003c/a>, a professor of food and human nutrition at Newcastle University in the U.K. \"So we think it's important for nutrition,\" Seal told us. That said, organic meat and dairy contain far lower concentrations of omega-3s than what are found in fish such as salmon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The findings are part of a growing body of evidence documenting how farming methods can influence the nutritional content of foods.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24968103\" target=\"_blank\">large meta-analysis\u003c/a> published in 2014, also in the \u003cem>British Journal of Nutrition,\u003c/em> found that organic crops — ranging from carrots and broccoli to apples and blueberries — have substantially higher concentrations of a range of antioxidants and other potentially beneficial compounds. That review included data from more than 300 studies.\u003c/p>\n\u003cp>For instance, organic crops had about 50 percent more anthocyanins and flavonols compared with conventional crops. Anthocyanins are compounds that give fruits and vegetables, such as blueberries, their blue, purple and red hues.\u003c/p>\n\u003cp>Consumption of these compounds is linked to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\" target=\"_blank\">variety of benefits\u003c/a>, including anti-inflammatory effects. \u003ca href=\"http://nutrition.ucdavis.edu/content/infosheets/fact-pro-flavonol.pdf\" target=\"_blank\">Flavonol compounds\u003c/a> — found widely in fruits and vegetables — have also been shown to protect cells from damage, which can help fend off disease.\u003c/p>\n\u003cfigure id=\"attachment_149764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-149764\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2016/02/organicmilk_enl-54e9b2c1cbcfdbec176a87ae39792f7fc3a9ff11-e1455825296434.jpg\" alt=\"Organic milk is processed at a dairy farm in Westbrook, Maine. A new meta-analysis finds that organic milk contains significantly more omega-3 fatty acids than its conventional counterpart. \" width=\"1920\" height=\"1365\">\u003cfigcaption class=\"wp-caption-text\">Organic milk is processed at a dairy farm in Westbrook, Maine. A new meta-analysis finds that organic milk contains significantly more omega-3 fatty acids than its conventional counterpart. \u003ccite>(Pat Wellenbach/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what explains these boosts in antioxidant and other beneficial compounds in organic crops? Well, as Seal explains, it comes down to stress.\u003c/p>\n\u003cp>Organic crops tend to be exposed to higher levels of stress — including insect attacks, Seal says. And in response, they form compounds to help combat the stress.\u003c/p>\n\u003cp>For example, if a carrot fly lands on a carrot and starts to chew on it, what options does the plant have?\u003c/p>\n\u003cp>If it's a conventionally grown carrot, a pesticide can be applied to repel the pest.\u003c/p>\n\u003cp>But in organic agriculture, that carrot has to fend for itself a bit more. So, Seal explains, the carrot produces compounds known as polyacetylenes, which taste bitter to the carrot fly.\u003c/p>\n\u003cp>These polyacetylene compounds may help drive the fly away — and, serendipitously, this compound may benefit us as well.\u003c/p>\n\u003cp>Research in animals \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22263789\" target=\"_blank\">suggests\u003c/a> polyacetylene compounds may play a role in reducing inflammation and cancer risk, but it's unclear how much must be eaten to benefit human health.\u003c/p>\n\u003cp>Current research aims to address this question, but the answer is difficult to suss out, given that our diets are so complex and our bodies may not absorb all the nutrients we eat. In fact, broadly speaking, this is the challenge in trying to isolate the benefits of micronutrients in our diet.\u003c/p>\n\u003cp>Another difference between organic and conventional crops is the way plants get nitrogen. Conventional crops are given steady doses of nitrogen from synthetic fertilizer. In organic systems, which rely heavily on crop rotation and composting, there's typically less nitrogen available.\u003c/p>\n\u003cp>As a result, organic crops tend to grow more slowly, and produce more of what scientists call secondary plant metabolites. These compounds also may be health-promoting when we eat them.\u003c/p>\n\u003cp>A study of tomatoes conducted at the UC Davis back in 2008 found that organic tomatoes have almost \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90914182\" target=\"_blank\">double the concentration \u003c/a>of a beneficial flavonoid known as quercetin, compared with conventional tomatoes grown on an adjacent field.\u003c/p>\n\u003cp>The 2014 meta-analysis in the \u003cem>British Journal of Nutrition\u003c/em> pointed to other differences in organic crops as well, including lower levels of pesticide residues on produce and lower concentrations of the metal cadmium, which is naturally occurring in soil.\u003c/p>\n\u003cp>And these findings — according to \u003ca href=\"http://www.ncl.ac.uk/energy/people/profile/carlo.leifert\" target=\"_blank\">Carlo Leifert\u003c/a>, a professor of agriculture at Newcastle and co-author of the latest study — suggest there are indeed benefits to buying and eating organic. \"Taken together, the studies on crops, meat and milk suggest that a switch to organic fruit, vegetables, meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids,\" Leifert wrote in a release about the new papers.\u003c/p>\n\u003cp>But plenty of skeptics remain. \"Such small changes are unlikely to represent any nutritional or health benefit,\" writes \u003ca href=\"https://www.reading.ac.uk/apd/staff/d-i-givens.aspx\" target=\"_blank\">Ian Givens\u003c/a>, a professor of nutrition at the University of Reading. In a statement on the new findings, Givens points out that switching from conventional milk to organic milk would increase omega-3 intake by only very small margins.\u003c/p>\n\u003cp>And an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\" target=\"_blank\">analysis\u003c/a> by researchers at Stanford University published several years ago concluded there was no good evidence that organic fruits and vegetables were more nutritious overall.\u003c/p>\n\u003cp>There are echoes of this finding in the newer meta-analysis studies. Although organic crops had higher levels of antioxidants, they did not consistently contain higher levels of vitamins. For instance, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\" target=\"_blank\">as we've reported\u003c/a>, vitamin E levels didn't vary much between organic and conventional crops. And protein levels were lower in organic crops such as wheat.\u003c/p>\n\u003cp>Given the big picture, lots of experts say that, from a health perspective, what you eat matters more than whether you choose organic or conventional.\u003c/p>\n\u003cp>And at a time when most Americans \u003ca href=\"http://www.cdc.gov/nutrition/downloads/State-Indicator-Report-Fruits-Vegetables-2013.pdf\" target=\"_blank\">don't eat the recommended servings\u003c/a> of fruits and vegetables, perhaps the more important step is to add them to your diet — no matter what farming methods were used to grow them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if you like the environmental benefits of organic agriculture, these studies point to potential nutritional benefits as well, at least when it comes to maximizing the antioxidants and micronutrients you get from foods.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Is+Organic+More+Nutritious%3F+New+Study+Adds+To+The+Evidence&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/149762/is-organic-more-nutritious-new-study-adds-to-the-evidence","authors":["byline_stateofhealth_149762"],"categories":["stateofhealth_12"],"tags":["stateofhealth_298"],"featImg":"stateofhealth_149763","label":"source_stateofhealth_149762"},"stateofhealth_31225":{"type":"posts","id":"stateofhealth_31225","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"31225","score":null,"sort":[1432875362000]},"guestAuthors":[],"slug":"why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science","title":"Why A Journalist Scammed The Media Into Spreading Bad Chocolate Science","publishDate":1432875362,"format":"standard","headTitle":"State of Health | KQED News","labelTerm":{"site":"stateofhealth"},"content":"\u003cp>Earlier this spring, headlines around the world trumpeted an exciting bit of news that seemed too good to be true: \"Eating that bar of chocolate can HELP you lose weight,\" as Britain's \u003cem>Daily Mail\u003c/em> put it.\u003c/p>\n\u003cp>From India to Australia and Texas to Germany, news organizations shared \u003ca href=\"http://instituteofdiet.com/2015/03/24/international-archives-of-medicine-chocolate-with-high-cocoa-content-as-a-weight-loss-accelerator/\" target=\"_blank\">findings\u003c/a> published in the \u003cem>International Archives of Medicine\u003c/em> in late March.\u003c/p>\n\u003cp>The problem? The study they were based on was pure junk. And the person behind it, \u003ca href=\"http://www.johnbohannon.org/\">John Bohannon\u003c/a>, would be the first to tell you that.\u003c/p>\n\u003cp>In fact, that's exactly what he did Wednesday, in a \u003ca href=\"http://io9.com/i-fooled-millions-into-thinking-chocolate-helps-weight-1707251800\" target=\"_blank\">story for io9\u003c/a> that's gone viral. Bohannon, a science journalist who also has a Ph.D., lays out how he carried out an elaborate hoax to expose just how easily bad nutrition science gets disseminated in the mainstream media.\u003c/p>\n\u003cp>Diet science, Bohannon stresses, is still science – and reporters need to know how to cover it. \"You have to know how to read a scientific paper — and actually bother to do it,\" he writes. \"For far too long, the people who cover this beat have treated it like gossip, echoing whatever they find in press releases. Hopefully our little experiment will make reporters and readers alike more skeptical.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To be clear, the study involved was real — a randomized controlled trial. Bohannon and his partners, a German television reporter and his collaborator, really did recruit 16 people for a study on dieting. And they found that the ones who followed a low-carb diet and also ate a 1.5-ounce bar of dark chocolate daily lost weight faster than the control group that was dieting alone.\u003c/p>\n\u003cp>So what's the problem, you ask? There are plenty.\u003c/p>\n\u003cp>For starters, as Bohannon explains in great detail, the study design itself was flawed — it had too few subjects, and the research measured too many factors, making it likelier that some random factor would appear to have statistical significance. (Bohannon does an excellent job of explaining the specifics himself.)\u003c/p>\n\u003cp>Then there's the journal that published it — a so-called pay-for-play publication, which failed to carry out peer review of the findings. As Bohannon himself \u003ca href=\"http://www.npr.org/sections/health-shots/2013/10/03/228859954/some-online-journals-will-publish-fake-science-for-a-fee\" target=\"_blank\">exposed\u003c/a> in another sting for the journal \u003cem>Science\u003c/em> a couple of years ago, there are lots of these publications that will publish bad research for a fee.\u003c/p>\n\u003cp>And finally, none of the reporters who covered it asked an outside expert to weigh in on the research – standard operating procedure in good science journalism. If they had, an astute scientist would have spotted the problems with the study design immediately. Indeed, just this week, our sister blog, Shots, ran a \u003ca href=\"http://www.npr.org/sections/health-shots/2015/05/27/408767323/did-a-study-overreach-when-it-said-a-vaccine-prevents-leukemia\" target=\"_blank\">great post\u003c/a> by Tara Haelle explaining how this process of tapping independent experts helped steer her from reporting on a flawed study suggesting that a childhood vaccine prevents leukemia.\u003c/p>\n\u003cp>Bohannon's full story is long, but worth the read as an explanation of the pitfalls that plague science communication – especially nutrition information – in today's media climate.\u003c/p>\n\u003cp>And the problem is \u003cem>massive\u003c/em>, says \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\" target=\"_blank\">Gary Schwitzer\u003c/a>, the publisher of \u003ca href=\"http://www.healthnewsreview.org/\" target=\"_blank\">Health News Review\u003c/a>. For the past nine years, the site has been dedicated to critiquing the media's coverage of health in an effort to improve it.\u003c/p>\n\u003cp>\"He's really only scratching the surface of a much broader, much deeper problem,\" Schwitzer says. \"We have examples of journalists reporting on a study that was never done. We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\" And the pressure to publish or perish, he says, can lead well-intentioned scientists to frame their work in ways that aren't completely accurate or balanced or supported by the facts.\u003c/p>\n\u003cp>\"We are really mired in a mess, the boundaries of which few people really have a sense for,\" says Schwitzer.\u003c/p>\n\u003cp>Schwitzer says it's appropriate that Bohannon chose chocolate for his diet study stunt. From claims that chocolate can \u003ca href=\"http://www.healthnewsreview.org/news-release-review/sweet-nothing-no-evidence-costs-or-quantification-in-release-about-cocoa-and-cognitive-function/\" target=\"_blank\">boost memory\u003c/a> to press releases that \u003ca href=\"http://www.healthnewsreview.org/2011/08/the-bmj-news-release-that-keeps-on-giving-the-gift-of-chocolate-hype/\" target=\"_blank\">oversell its benefit\u003c/a> to heart health, the sweet stuff is the subject of many of the news stories Schwitzer's site criticizes.\u003c/p>\n\u003cp>But does Bohannon's stunt reveal the credibility crisis in nutrition science journalism or add to it?\u003c/p>\n\u003cp>\"I think it's a little of both,\" Schwitzer says.\u003c/p>\n\u003cp>Schwitzer is a fan of Bohannon's message – but he \u003ca href=\"http://retractionwatch.com/2015/05/28/should-the-chocolate-diet-sting-study-be-retracted-and-why-the-coverage-doesnt-surprise-a-news-watchdog/\" target=\"_blank\">worries\u003c/a> that it will get lost in our rapid churn, 24-hour news cycle, and the journalists who need to be schooled in proper nutrition science reporting will have already moved on to the next thing.\u003c/p>\n\u003cp>And there are others who aren't taking kindly to Bohannon's work. On Twitter last night, some scientists raised concerns about the ethics of running a study with human subjects with the ultimate intent to deceive, and whether participants could give informed consent if they didn't know that aim.\u003c/p>\n\u003cp>\u003ca href=\"http://www.med.nyu.edu/pophealth/faculty/caplaa01\">Art Caplan\u003c/a>, a bioethicist with the New York University Langone Medical Center, says Bohannon's experiment straddles the line between journalism and research.\u003c/p>\n\u003cp>\"I'm a fan of the study,\" he tells The Salt, \"because I think it shows certain issues in understanding media reports about nutrition.\"\u003c/p>\n\u003cp>But, he says, participants should have been debriefed at the end of the study period about what Bohannon intended to do with the data. (Note: We've reached out to Bohannon to ask about what participants were told and will post an update if we get more details.)\u003c/p>\n\u003cp>And not everyone agrees that Bohannon's ends justify his means.\u003c/p>\n\u003cp>\"It's totally not ethical. It's deliberate deception in a way that could harm people,\" says \u003ca href=\"http://about.poynter.org/about-us/our-people/kelly-mcbride\">Kelly McBride\u003c/a>, a media ethicist with the Poynter Institute. She adds: \"There's so much bad information out there, especially around diet and science, that when you make it worse you become part of the problem.\"\u003c/p>\n\u003cp>About two months have gone by since the headlines touting Bohannon's study first appeared. By now, as McBride notes, many of the people who read the news stories touting chocolate's weight-loss benefits have moved on – and may not ever come across updates explaining it was all a ruse in the service of better nutrition journalism.\u003c/p>\n\u003cp>As for the journalists for whom this exercise was intended? McBride doubts they've learned their lesson, either.\u003c/p>\n\u003cp>\"It's not a great teaching tool to humiliate people,\" she says, \"because people learn when they have a need to learn something, not when they're embarrassed or fear being embarrassed. That's not how adults learn.\" (Update: Some of the media outlets that covered the chocolate study are starting to post updates to their original stories.)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But in an environment saturated with news, this kind of extreme measure, Schwitzer argues, might be exactly what's needed to highlight a big problem.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2015 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Why+A+Journalist+Scammed+The+Media+Into+Spreading+Bad+Chocolate+Science&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n","blocks":[],"excerpt":"A lot of junk nutrition science gets reported in the media. It's a big problem. But did a science journalist's elaborate hoax to expose the crisis go too far?","status":"publish","parent":0,"modified":1432875362,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1147},"headData":{"title":"Why A Journalist Scammed The Media Into Spreading Bad Chocolate Science | KQED","description":"A lot of junk nutrition science gets reported in the media. It's a big problem. But did a science journalist's elaborate hoax to expose the crisis go too far?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why A Journalist Scammed The Media Into Spreading Bad Chocolate Science","datePublished":"2015-05-29T04:56:02.000Z","dateModified":"2015-05-29T04:56:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31225 http://ww2.kqed.org/stateofhealth/?p=31225","disqusUrl":"https://ww2.kqed.org/stateofhealth/2015/05/28/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science/","disqusTitle":"Why A Journalist Scammed The Media Into Spreading Bad Chocolate Science","nprByline":"Maria Godoy, NPR","nprStoryId":"410313446","nprApiLink":"http://api.npr.org/query?id=410313446&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science?ft=nprml&f=410313446","nprRetrievedStory":"1","nprPubDate":"Thu, 28 May 2015 18:17:00 -0400","nprStoryDate":"Thu, 28 May 2015 16:57:00 -0400","nprLastModifiedDate":"Thu, 28 May 2015 18:17:16 -0400","path":"/stateofhealth/31225/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this spring, headlines around the world trumpeted an exciting bit of news that seemed too good to be true: \"Eating that bar of chocolate can HELP you lose weight,\" as Britain's \u003cem>Daily Mail\u003c/em> put it.\u003c/p>\n\u003cp>From India to Australia and Texas to Germany, news organizations shared \u003ca href=\"http://instituteofdiet.com/2015/03/24/international-archives-of-medicine-chocolate-with-high-cocoa-content-as-a-weight-loss-accelerator/\" target=\"_blank\">findings\u003c/a> published in the \u003cem>International Archives of Medicine\u003c/em> in late March.\u003c/p>\n\u003cp>The problem? The study they were based on was pure junk. And the person behind it, \u003ca href=\"http://www.johnbohannon.org/\">John Bohannon\u003c/a>, would be the first to tell you that.\u003c/p>\n\u003cp>In fact, that's exactly what he did Wednesday, in a \u003ca href=\"http://io9.com/i-fooled-millions-into-thinking-chocolate-helps-weight-1707251800\" target=\"_blank\">story for io9\u003c/a> that's gone viral. Bohannon, a science journalist who also has a Ph.D., lays out how he carried out an elaborate hoax to expose just how easily bad nutrition science gets disseminated in the mainstream media.\u003c/p>\n\u003cp>Diet science, Bohannon stresses, is still science – and reporters need to know how to cover it. \"You have to know how to read a scientific paper — and actually bother to do it,\" he writes. \"For far too long, the people who cover this beat have treated it like gossip, echoing whatever they find in press releases. Hopefully our little experiment will make reporters and readers alike more skeptical.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To be clear, the study involved was real — a randomized controlled trial. Bohannon and his partners, a German television reporter and his collaborator, really did recruit 16 people for a study on dieting. And they found that the ones who followed a low-carb diet and also ate a 1.5-ounce bar of dark chocolate daily lost weight faster than the control group that was dieting alone.\u003c/p>\n\u003cp>So what's the problem, you ask? There are plenty.\u003c/p>\n\u003cp>For starters, as Bohannon explains in great detail, the study design itself was flawed — it had too few subjects, and the research measured too many factors, making it likelier that some random factor would appear to have statistical significance. (Bohannon does an excellent job of explaining the specifics himself.)\u003c/p>\n\u003cp>Then there's the journal that published it — a so-called pay-for-play publication, which failed to carry out peer review of the findings. As Bohannon himself \u003ca href=\"http://www.npr.org/sections/health-shots/2013/10/03/228859954/some-online-journals-will-publish-fake-science-for-a-fee\" target=\"_blank\">exposed\u003c/a> in another sting for the journal \u003cem>Science\u003c/em> a couple of years ago, there are lots of these publications that will publish bad research for a fee.\u003c/p>\n\u003cp>And finally, none of the reporters who covered it asked an outside expert to weigh in on the research – standard operating procedure in good science journalism. If they had, an astute scientist would have spotted the problems with the study design immediately. Indeed, just this week, our sister blog, Shots, ran a \u003ca href=\"http://www.npr.org/sections/health-shots/2015/05/27/408767323/did-a-study-overreach-when-it-said-a-vaccine-prevents-leukemia\" target=\"_blank\">great post\u003c/a> by Tara Haelle explaining how this process of tapping independent experts helped steer her from reporting on a flawed study suggesting that a childhood vaccine prevents leukemia.\u003c/p>\n\u003cp>Bohannon's full story is long, but worth the read as an explanation of the pitfalls that plague science communication – especially nutrition information – in today's media climate.\u003c/p>\n\u003cp>And the problem is \u003cem>massive\u003c/em>, says \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\" target=\"_blank\">Gary Schwitzer\u003c/a>, the publisher of \u003ca href=\"http://www.healthnewsreview.org/\" target=\"_blank\">Health News Review\u003c/a>. For the past nine years, the site has been dedicated to critiquing the media's coverage of health in an effort to improve it.\u003c/p>\n\u003cp>\"He's really only scratching the surface of a much broader, much deeper problem,\" Schwitzer says. \"We have examples of journalists reporting on a study that was never done. We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\" And the pressure to publish or perish, he says, can lead well-intentioned scientists to frame their work in ways that aren't completely accurate or balanced or supported by the facts.\u003c/p>\n\u003cp>\"We are really mired in a mess, the boundaries of which few people really have a sense for,\" says Schwitzer.\u003c/p>\n\u003cp>Schwitzer says it's appropriate that Bohannon chose chocolate for his diet study stunt. From claims that chocolate can \u003ca href=\"http://www.healthnewsreview.org/news-release-review/sweet-nothing-no-evidence-costs-or-quantification-in-release-about-cocoa-and-cognitive-function/\" target=\"_blank\">boost memory\u003c/a> to press releases that \u003ca href=\"http://www.healthnewsreview.org/2011/08/the-bmj-news-release-that-keeps-on-giving-the-gift-of-chocolate-hype/\" target=\"_blank\">oversell its benefit\u003c/a> to heart health, the sweet stuff is the subject of many of the news stories Schwitzer's site criticizes.\u003c/p>\n\u003cp>But does Bohannon's stunt reveal the credibility crisis in nutrition science journalism or add to it?\u003c/p>\n\u003cp>\"I think it's a little of both,\" Schwitzer says.\u003c/p>\n\u003cp>Schwitzer is a fan of Bohannon's message – but he \u003ca href=\"http://retractionwatch.com/2015/05/28/should-the-chocolate-diet-sting-study-be-retracted-and-why-the-coverage-doesnt-surprise-a-news-watchdog/\" target=\"_blank\">worries\u003c/a> that it will get lost in our rapid churn, 24-hour news cycle, and the journalists who need to be schooled in proper nutrition science reporting will have already moved on to the next thing.\u003c/p>\n\u003cp>And there are others who aren't taking kindly to Bohannon's work. On Twitter last night, some scientists raised concerns about the ethics of running a study with human subjects with the ultimate intent to deceive, and whether participants could give informed consent if they didn't know that aim.\u003c/p>\n\u003cp>\u003ca href=\"http://www.med.nyu.edu/pophealth/faculty/caplaa01\">Art Caplan\u003c/a>, a bioethicist with the New York University Langone Medical Center, says Bohannon's experiment straddles the line between journalism and research.\u003c/p>\n\u003cp>\"I'm a fan of the study,\" he tells The Salt, \"because I think it shows certain issues in understanding media reports about nutrition.\"\u003c/p>\n\u003cp>But, he says, participants should have been debriefed at the end of the study period about what Bohannon intended to do with the data. (Note: We've reached out to Bohannon to ask about what participants were told and will post an update if we get more details.)\u003c/p>\n\u003cp>And not everyone agrees that Bohannon's ends justify his means.\u003c/p>\n\u003cp>\"It's totally not ethical. It's deliberate deception in a way that could harm people,\" says \u003ca href=\"http://about.poynter.org/about-us/our-people/kelly-mcbride\">Kelly McBride\u003c/a>, a media ethicist with the Poynter Institute. She adds: \"There's so much bad information out there, especially around diet and science, that when you make it worse you become part of the problem.\"\u003c/p>\n\u003cp>About two months have gone by since the headlines touting Bohannon's study first appeared. By now, as McBride notes, many of the people who read the news stories touting chocolate's weight-loss benefits have moved on – and may not ever come across updates explaining it was all a ruse in the service of better nutrition journalism.\u003c/p>\n\u003cp>As for the journalists for whom this exercise was intended? McBride doubts they've learned their lesson, either.\u003c/p>\n\u003cp>\"It's not a great teaching tool to humiliate people,\" she says, \"because people learn when they have a need to learn something, not when they're embarrassed or fear being embarrassed. That's not how adults learn.\" (Update: Some of the media outlets that covered the chocolate study are starting to post updates to their original stories.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in an environment saturated with news, this kind of extreme measure, Schwitzer argues, might be exactly what's needed to highlight a big problem.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2015 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Why+A+Journalist+Scammed+The+Media+Into+Spreading+Bad+Chocolate+Science&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\" alt=\"\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/31225/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science","authors":["byline_stateofhealth_31225"],"categories":["stateofhealth_12"],"tags":["stateofhealth_298","stateofhealth_461"],"featImg":"stateofhealth_31226","label":"stateofhealth"},"stateofhealth_21714":{"type":"posts","id":"stateofhealth_21714","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"21714","score":null,"sort":[1411499228000]},"guestAuthors":[],"slug":"at-native-american-health-center-the-prescription-is-vegetables","title":"At Native American Health Center, the Prescription Is Vegetables","publishDate":1411499228,"format":"aside","headTitle":"State of Health | KQED News","labelTerm":{"site":"stateofhealth"},"content":"\u003cfigure id=\"attachment_21725\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/09/VeggieRx1.jpg\">\u003cimg class=\"size-large wp-image-21725\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/09/VeggieRx1-640x426.jpg\" alt=\"Fresh Approach staffers chop a variety of fruits and vegetables for today’s summer salad. “We tried to choose one of every color,” says Laura deTar, Nutrition Program Manager for Fresh Approach. “We want to expose people to things they may not have had.” (Brittany Patterson, KQED)\" width=\"640\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Approach staffers chop a variety of fruits and vegetables for today’s summer salad. “We tried to choose one of every color,” says Laura deTar, Nutrition Program Manager for Fresh Approach. “We want to expose people to things they may not have had.” (Brittany Patterson, KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>By Brittany Patterson\u003c/strong>\u003c/p>\n\u003cp>In Oakland's Fruitvale neighborhood, 20 people sit inside a colorful classroom at the Native American Health Center. They listen attentively as Leah Ricci gives a lecture on the merits of fiber and where to get it. As far as lectures on fiber are concerned, this one is pretty rousing.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“I didn’t like vegetables and fruit, but now we’re all eating more of them.”\u003c/aside>\n\u003cp>“Can anyone name some foods that are high in fiber?” she asks.\u003c/p>\n\u003cp>Immediately the participants begin to throw out suggestions.\u003c/p>\n\u003cp>“Beans. Apples. Greens. Seeds.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“What do all of these foods have in common?” Ricci asks.\u003c/p>\n\u003cp>“They all come from plants,” shouts out Paula Marie Parker.\u003c/p>\n\u003cp>Parker and the others are all students in a program at the Native American Health Center called \u003ca title=\"VeggieRx\" href=\"http://www.nativehealth.org/content/veggierx\" target=\"_blank\">VeggieRx\u003c/a>, which teaches participants about nutrition and the merits of incorporating more fruits and vegetables and physical activity in their lives and the lives of their families.\u003c!--more-->\u003c/p>\n\u003cp>The 14-week program is exclusively for people who are overweight, obese or at risk for diabetes. They get hands-on nutrition lessons and learn to cook healthy meals while tracking their physical activity and weight loss. The program has been going for several years and is run by the nonprofit \u003ca title=\"http://freshapproach.org\" href=\"http://freshapproach.org\" target=\"_blank\">Fresh Approach\u003c/a> which provides vouchers for to buy fresh fruits and vegetables.\u003c/p>\n\u003cp>Melissa Cannon, a dietitian at the Native American Health Center, reached out to Fresh Approach and asked them to bring VeggieRx to her clinic this year.\u003c/p>\n\u003cp>VeggieRx is by far the most popular nutrition class her clinic runs, Cannon says. A big driver, she says: “They get free food.”\u003c/p>\n\u003cp>The hope of these nutrition programs, Cannon says, is to break down some of the barriers to educating about health and nutrition which can be especially tough for low-income and multi-ethnic families. What’s surprised her the most about offering VeggieRx has not only been the turnout — they have about 22 participants who consistently attend — but also the way that many of the participants have formed a healthy eating camaraderie with one another.\u003c/p>\n\u003cp>“We have a lot of people who did our six-week Food as Medicine course who are now coming to this class,” she says. “They’ve gotten to know each other, and that’s really neat.”\u003c/p>\n\u003cp>One of those people is Robert Davila, 60, of Oakland, who said the hands-on nature of VeggieRx has made a real difference in his life. Cannon is his dietitian and encouraged him to sign up. As a diabetic, he said learning about food labels has proved to be an eye-opener. He said he’s made little changes in his diet since starting the program, including switching out most of his processed foods for whole grains.\u003c/p>\n\u003cp>“I’ve really been surprised,” he says. “I was hesitant at first, but it’s really been worth it to me. I didn’t really realize how important something like a food label could be to my health.”\u003c/p>\n\u003cp>\u003cstrong>\"Social Component Is Really Important\"\u003c/strong>\u003c/p>\n\u003cp>Dr. Jennifer Falbe, a fellow at the UC Berkeley School of Public Health has studied community health programs in depth. She described multiple barriers to teaching health and nutrition to multi-ethnic, low income groups including language barriers, limited access to the internet or transportation, and some families just needing one-on-one support to navigate signing up for a program or service.\u003c/p>\n\u003cp>One key factor in keeping people involved in health programs, she says, is a shared social connection.\u003c/p>\n\u003cp>“Having a social component is really important to keep people coming,” she said. “That’s probably a big part of the effectiveness of Weight Watchers.”\u003c/p>\n\u003cp>That social connection is one big reason Mindy Woolbert, 62, from Oakland, enjoys the program. She comes with her sister and her sister-in-law. Together, she said, they try to keep each other accountable.\u003c/p>\n\u003cp>“No matter how many times you hear how you’re supposed to eat healthy, you can always hear it once more,” she said. “I didn’t like vegetables and fruit, but now we’re all eating more of them.”\u003c/p>\n\u003cp>Falbe adds that because minority communities experience a much higher prevalence of obesity and chronic disease associated with being overweight, it’s important to provide greater attention. In an ongoing study that links low-income overweight or obese children and families with physical activity programs in San Francisco, Falbe’s team is finding that having someone in the clinic work closely with families and individuals as they sign up, as well as providing one-on-one support in languages other than English, can often be effective in connecting families with community programs and convincing them to continue to attend.\u003c/p>\n\u003cp>Cannon also says many people she sees are reluctant to shop at farmers markets, a specific barrier that VeggieRx addresses. Her clients tend to see farmers markets as expensive places to shop – and geared to white people.\u003c/p>\n\u003cp>“There’s a real stigma attached,” she said. “Most of our population here is multi-ethnic, and that’s a barrier in it of itself.”\u003c/p>\n\u003cp>Fresh Approach provides $7 per person per week in vouchers to be used at farmers markets, and participants are drawn to the extra benefits.\u003c/p>\n\u003cp>“We want to provide enough to allow them to make healthy changes in their household,” said. Laura deTar, nutrition program manager for Fresh Approach\u003c/p>\n\u003cp>Fresh Approach’s dataset is limited but shows effectiveness. In a follow up earlier this year with 13 families who participated in the program in 2012, they found that nearly 70 percent of the families said they were eating more fruits and veggies and were more physically active. Eighty-four percent reported that they had maintained or reduced their body mass Index.\u003c/p>\n\u003cp>Back in the classroom, the Fresh Approach team is bringing in bowls of colorful fruits and vegetables they chopped just minutes before. All the produce, which includes things like beets, Armenian cucumbers, Asian pears and heirloom tomatoes, was purchased earlier that day at the uptown Oakland farmers market.\u003c/p>\n\u003cp>DeTar demonstrates creating a balsamic dressing from scratch while instructor Ricci begins reading the ingredients off the back of a store-bought bottle of salad dressing.\u003c/p>\n\u003cp>“How much sugar does that have?” asks one participant.\u003c/p>\n\u003cp>“Let’s see … 27 grams per serving,” answers Ricci. That's almost seven teaspoons of sugar.\u003c/p>\n\u003cp>As the list goes on, more and more of the crowd begin to shake their heads.\u003c/p>\n\u003cp>Later, after chowing down on their salads -- with healthier home made salad dressing -- Paula Marie Parker talked about why she loved the class.\u003c/p>\n\u003cp>“Knowledge is power and most of us here didn’t study nutrition and were raised by parents who didn’t either. Here it’s free and the staff is caring.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Then chuckling she adds, ”About my health, I’m serious as a heart attack.”\u003c/p>\n\n","blocks":[],"excerpt":"The program -- for people who are overweight, obese or at risk for diabetes -- teaches people how to cook a healthier diet.","status":"publish","parent":0,"modified":1411671491,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1261},"headData":{"title":"At Native American Health Center, the Prescription Is Vegetables | KQED","description":"The program -- for people who are overweight, obese or at risk for diabetes -- teaches people how to cook a healthier diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"At Native American Health Center, the Prescription Is Vegetables","datePublished":"2014-09-23T19:07:08.000Z","dateModified":"2014-09-25T18:58:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21714 http://blogs.kqed.org/stateofhealth/?p=21714","disqusUrl":"https://ww2.kqed.org/stateofhealth/2014/09/23/at-native-american-health-center-the-prescription-is-vegetables/","disqusTitle":"At Native American Health Center, the Prescription Is Vegetables","path":"/stateofhealth/21714/at-native-american-health-center-the-prescription-is-vegetables","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_21725\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/09/VeggieRx1.jpg\">\u003cimg class=\"size-large wp-image-21725\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/09/VeggieRx1-640x426.jpg\" alt=\"Fresh Approach staffers chop a variety of fruits and vegetables for today’s summer salad. “We tried to choose one of every color,” says Laura deTar, Nutrition Program Manager for Fresh Approach. “We want to expose people to things they may not have had.” (Brittany Patterson, KQED)\" width=\"640\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Approach staffers chop a variety of fruits and vegetables for today’s summer salad. “We tried to choose one of every color,” says Laura deTar, Nutrition Program Manager for Fresh Approach. “We want to expose people to things they may not have had.” (Brittany Patterson, KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>By Brittany Patterson\u003c/strong>\u003c/p>\n\u003cp>In Oakland's Fruitvale neighborhood, 20 people sit inside a colorful classroom at the Native American Health Center. They listen attentively as Leah Ricci gives a lecture on the merits of fiber and where to get it. As far as lectures on fiber are concerned, this one is pretty rousing.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“I didn’t like vegetables and fruit, but now we’re all eating more of them.”\u003c/aside>\n\u003cp>“Can anyone name some foods that are high in fiber?” she asks.\u003c/p>\n\u003cp>Immediately the participants begin to throw out suggestions.\u003c/p>\n\u003cp>“Beans. Apples. Greens. Seeds.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“What do all of these foods have in common?” Ricci asks.\u003c/p>\n\u003cp>“They all come from plants,” shouts out Paula Marie Parker.\u003c/p>\n\u003cp>Parker and the others are all students in a program at the Native American Health Center called \u003ca title=\"VeggieRx\" href=\"http://www.nativehealth.org/content/veggierx\" target=\"_blank\">VeggieRx\u003c/a>, which teaches participants about nutrition and the merits of incorporating more fruits and vegetables and physical activity in their lives and the lives of their families.\u003c!--more-->\u003c/p>\n\u003cp>The 14-week program is exclusively for people who are overweight, obese or at risk for diabetes. They get hands-on nutrition lessons and learn to cook healthy meals while tracking their physical activity and weight loss. The program has been going for several years and is run by the nonprofit \u003ca title=\"http://freshapproach.org\" href=\"http://freshapproach.org\" target=\"_blank\">Fresh Approach\u003c/a> which provides vouchers for to buy fresh fruits and vegetables.\u003c/p>\n\u003cp>Melissa Cannon, a dietitian at the Native American Health Center, reached out to Fresh Approach and asked them to bring VeggieRx to her clinic this year.\u003c/p>\n\u003cp>VeggieRx is by far the most popular nutrition class her clinic runs, Cannon says. A big driver, she says: “They get free food.”\u003c/p>\n\u003cp>The hope of these nutrition programs, Cannon says, is to break down some of the barriers to educating about health and nutrition which can be especially tough for low-income and multi-ethnic families. What’s surprised her the most about offering VeggieRx has not only been the turnout — they have about 22 participants who consistently attend — but also the way that many of the participants have formed a healthy eating camaraderie with one another.\u003c/p>\n\u003cp>“We have a lot of people who did our six-week Food as Medicine course who are now coming to this class,” she says. “They’ve gotten to know each other, and that’s really neat.”\u003c/p>\n\u003cp>One of those people is Robert Davila, 60, of Oakland, who said the hands-on nature of VeggieRx has made a real difference in his life. Cannon is his dietitian and encouraged him to sign up. As a diabetic, he said learning about food labels has proved to be an eye-opener. He said he’s made little changes in his diet since starting the program, including switching out most of his processed foods for whole grains.\u003c/p>\n\u003cp>“I’ve really been surprised,” he says. “I was hesitant at first, but it’s really been worth it to me. I didn’t really realize how important something like a food label could be to my health.”\u003c/p>\n\u003cp>\u003cstrong>\"Social Component Is Really Important\"\u003c/strong>\u003c/p>\n\u003cp>Dr. Jennifer Falbe, a fellow at the UC Berkeley School of Public Health has studied community health programs in depth. She described multiple barriers to teaching health and nutrition to multi-ethnic, low income groups including language barriers, limited access to the internet or transportation, and some families just needing one-on-one support to navigate signing up for a program or service.\u003c/p>\n\u003cp>One key factor in keeping people involved in health programs, she says, is a shared social connection.\u003c/p>\n\u003cp>“Having a social component is really important to keep people coming,” she said. “That’s probably a big part of the effectiveness of Weight Watchers.”\u003c/p>\n\u003cp>That social connection is one big reason Mindy Woolbert, 62, from Oakland, enjoys the program. She comes with her sister and her sister-in-law. Together, she said, they try to keep each other accountable.\u003c/p>\n\u003cp>“No matter how many times you hear how you’re supposed to eat healthy, you can always hear it once more,” she said. “I didn’t like vegetables and fruit, but now we’re all eating more of them.”\u003c/p>\n\u003cp>Falbe adds that because minority communities experience a much higher prevalence of obesity and chronic disease associated with being overweight, it’s important to provide greater attention. In an ongoing study that links low-income overweight or obese children and families with physical activity programs in San Francisco, Falbe’s team is finding that having someone in the clinic work closely with families and individuals as they sign up, as well as providing one-on-one support in languages other than English, can often be effective in connecting families with community programs and convincing them to continue to attend.\u003c/p>\n\u003cp>Cannon also says many people she sees are reluctant to shop at farmers markets, a specific barrier that VeggieRx addresses. Her clients tend to see farmers markets as expensive places to shop – and geared to white people.\u003c/p>\n\u003cp>“There’s a real stigma attached,” she said. “Most of our population here is multi-ethnic, and that’s a barrier in it of itself.”\u003c/p>\n\u003cp>Fresh Approach provides $7 per person per week in vouchers to be used at farmers markets, and participants are drawn to the extra benefits.\u003c/p>\n\u003cp>“We want to provide enough to allow them to make healthy changes in their household,” said. Laura deTar, nutrition program manager for Fresh Approach\u003c/p>\n\u003cp>Fresh Approach’s dataset is limited but shows effectiveness. In a follow up earlier this year with 13 families who participated in the program in 2012, they found that nearly 70 percent of the families said they were eating more fruits and veggies and were more physically active. Eighty-four percent reported that they had maintained or reduced their body mass Index.\u003c/p>\n\u003cp>Back in the classroom, the Fresh Approach team is bringing in bowls of colorful fruits and vegetables they chopped just minutes before. All the produce, which includes things like beets, Armenian cucumbers, Asian pears and heirloom tomatoes, was purchased earlier that day at the uptown Oakland farmers market.\u003c/p>\n\u003cp>DeTar demonstrates creating a balsamic dressing from scratch while instructor Ricci begins reading the ingredients off the back of a store-bought bottle of salad dressing.\u003c/p>\n\u003cp>“How much sugar does that have?” asks one participant.\u003c/p>\n\u003cp>“Let’s see … 27 grams per serving,” answers Ricci. That's almost seven teaspoons of sugar.\u003c/p>\n\u003cp>As the list goes on, more and more of the crowd begin to shake their heads.\u003c/p>\n\u003cp>Later, after chowing down on their salads -- with healthier home made salad dressing -- Paula Marie Parker talked about why she loved the class.\u003c/p>\n\u003cp>“Knowledge is power and most of us here didn’t study nutrition and were raised by parents who didn’t either. Here it’s free and the staff is caring.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then chuckling she adds, ”About my health, I’m serious as a heart attack.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/21714/at-native-american-health-center-the-prescription-is-vegetables","authors":["8344"],"categories":["stateofhealth_11","stateofhealth_12"],"tags":["stateofhealth_118","stateofhealth_298","stateofhealth_117"],"featImg":"stateofhealth_21725","label":"stateofhealth"},"stateofhealth_17912":{"type":"posts","id":"stateofhealth_17912","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"17912","score":null,"sort":[1393527526000]},"guestAuthors":[],"slug":"fda-proposes-food-label-overhaul","title":"New Food Labels to Focus on Calories, Sugar","publishDate":1393527526,"format":"aside","headTitle":"State of Health | KQED News","labelTerm":{"site":"stateofhealth"},"content":"\u003cfigure id=\"attachment_17920\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/dannynic/8407037563/sizes/l/\">\u003cimg class=\"size-large wp-image-17920\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/02/8407037563_11bbebbee2_b-640x470.jpg\" alt=\"Many processed foods, including bottled tomato sauce, have added sugars, which would be required under the proposed label. (Danny Nicholson/Flickr)\" width=\"640\" height=\"470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many processed foods, including bottled tomato sauce, have added sugars, which would be required under the proposed label. (Danny Nicholson/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>By Allison Aubrey,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283055089/first-look-the-fdas-nutrition-label-gets-a-makeover\" target=\"_blank\">NPR\u003c/a>\u003c/p>\n\u003cp>Ready for a reality check about how many calories you're eating or drinking?\u003c/p>\n\u003cp>The proposed new nutrition facts panel may help.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"I've been hoping for years that the FDA would list added sugars,\" -- Marion Nestle, NYU Nutrition Professor \u003c/aside>\n\u003cp>The Obama administration Thursday released its proposed tweaks to the iconic black and white panel that we're all accustomed to seeing on food packages.\u003c/p>\n\u003cp>The most visible change is that calorie counts are bigger and bolder — to give them greater emphasis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition, serving sizes start to reflect the way most of us really eat. Take, for example, ice cream. The current serving size is a half-cup. But who eats that little?\u003c/p>\n\u003cp>Under the proposed new label, the serving size would become 1 cup. So, when you scoop a bowl of mint chocolate chip, the calorie count that you see on the label will probably be much closer to what you're actually eating.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Another example: A 20-ounce bottle of soda would be labeled as one serving. And with that, the calorie count at the top would come closer to reality.\u003c/p>\n\u003cp>Another significant change: The new panel will include a separate line for added sugars.\u003c/p>\n\u003cp>This is aimed at helping consumers distinguish between the sugars that are naturally found in foods (such as the sugar in raisins found in cereal) from the refined sugars that \u003ca href=\"http://www.webmd.com/food-recipes/features/sugar-shockers-foods-surprisingly-high-in-sugar\" target=\"_blank\">food manufacturers add to their products\u003c/a>.\u003c/p>\n\u003cp>\"I've been hoping for years that the FDA would list added sugars,\" Marion Nestle, a professor of nutrition at New York University, tells us. \"I definitely think it's helpful.\"\u003c/p>\n\u003cp>As we've reported, there's a \u003ca href=\"http://ww2.kqed.org/stateofhealth/2014/02/04/sugar-is-a-risk-for-heart-disease-too/\" target=\"_blank\">solid body of evidence\u003c/a> linking excessive sugar consumption to an increased risk of heart disease and other ailments.\u003c/p>\n\u003cp>And the intent here, senior administration officials say, is to help cue Americans to consume less of it. Despite industry opposition to the listing of added sugars, officials say they're confident the science is strong enough to justify adding it to the label.\u003c/p>\n\u003cfigure id=\"attachment_17917\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/02/Screen-Shot-2014-02-27-at-10.55.04-AM.png\">\u003cimg class=\"size-large wp-image-17917\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/02/Screen-Shot-2014-02-27-at-10.55.04-AM-640x553.png\" alt=\"Proposed new food label from the Food and Drug Administration. \" width=\"640\" height=\"553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposed new food label from the Food and Drug Administration.\u003c/figcaption>\u003c/figure>\n\u003cdiv>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>[contextly_auto_sidebar id=\"xMOBk5ALaPzOtje43iBVRVTPGrSv2FkY\"]\u003c/p>\n\n","blocks":[],"excerpt":"The Obama administration Thursday released its proposed tweaks to the iconic black and white panel that we're all accustomed to seeing on food packages.","status":"publish","parent":0,"modified":1415736142,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":378},"headData":{"title":"New Food Labels to Focus on Calories, Sugar | KQED","description":"The Obama administration Thursday released its proposed tweaks to the iconic black and white panel that we're all accustomed to seeing on food packages.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Food Labels to Focus on Calories, Sugar","datePublished":"2014-02-27T18:58:46.000Z","dateModified":"2014-11-11T20:02:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17912 http://blogs.kqed.org/stateofhealth/?p=17912","disqusUrl":"https://ww2.kqed.org/stateofhealth/2014/02/27/fda-proposes-food-label-overhaul/","disqusTitle":"New Food Labels to Focus on Calories, Sugar","path":"/stateofhealth/17912/fda-proposes-food-label-overhaul","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_17920\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/dannynic/8407037563/sizes/l/\">\u003cimg class=\"size-large wp-image-17920\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/02/8407037563_11bbebbee2_b-640x470.jpg\" alt=\"Many processed foods, including bottled tomato sauce, have added sugars, which would be required under the proposed label. (Danny Nicholson/Flickr)\" width=\"640\" height=\"470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many processed foods, including bottled tomato sauce, have added sugars, which would be required under the proposed label. (Danny Nicholson/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>By Allison Aubrey,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283055089/first-look-the-fdas-nutrition-label-gets-a-makeover\" target=\"_blank\">NPR\u003c/a>\u003c/p>\n\u003cp>Ready for a reality check about how many calories you're eating or drinking?\u003c/p>\n\u003cp>The proposed new nutrition facts panel may help.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"I've been hoping for years that the FDA would list added sugars,\" -- Marion Nestle, NYU Nutrition Professor \u003c/aside>\n\u003cp>The Obama administration Thursday released its proposed tweaks to the iconic black and white panel that we're all accustomed to seeing on food packages.\u003c/p>\n\u003cp>The most visible change is that calorie counts are bigger and bolder — to give them greater emphasis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, serving sizes start to reflect the way most of us really eat. Take, for example, ice cream. The current serving size is a half-cup. But who eats that little?\u003c/p>\n\u003cp>Under the proposed new label, the serving size would become 1 cup. So, when you scoop a bowl of mint chocolate chip, the calorie count that you see on the label will probably be much closer to what you're actually eating.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Another example: A 20-ounce bottle of soda would be labeled as one serving. And with that, the calorie count at the top would come closer to reality.\u003c/p>\n\u003cp>Another significant change: The new panel will include a separate line for added sugars.\u003c/p>\n\u003cp>This is aimed at helping consumers distinguish between the sugars that are naturally found in foods (such as the sugar in raisins found in cereal) from the refined sugars that \u003ca href=\"http://www.webmd.com/food-recipes/features/sugar-shockers-foods-surprisingly-high-in-sugar\" target=\"_blank\">food manufacturers add to their products\u003c/a>.\u003c/p>\n\u003cp>\"I've been hoping for years that the FDA would list added sugars,\" Marion Nestle, a professor of nutrition at New York University, tells us. \"I definitely think it's helpful.\"\u003c/p>\n\u003cp>As we've reported, there's a \u003ca href=\"http://ww2.kqed.org/stateofhealth/2014/02/04/sugar-is-a-risk-for-heart-disease-too/\" target=\"_blank\">solid body of evidence\u003c/a> linking excessive sugar consumption to an increased risk of heart disease and other ailments.\u003c/p>\n\u003cp>And the intent here, senior administration officials say, is to help cue Americans to consume less of it. Despite industry opposition to the listing of added sugars, officials say they're confident the science is strong enough to justify adding it to the label.\u003c/p>\n\u003cfigure id=\"attachment_17917\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/02/Screen-Shot-2014-02-27-at-10.55.04-AM.png\">\u003cimg class=\"size-large wp-image-17917\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2014/02/Screen-Shot-2014-02-27-at-10.55.04-AM-640x553.png\" alt=\"Proposed new food label from the Food and Drug Administration. \" width=\"640\" height=\"553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposed new food label from the Food and Drug Administration.\u003c/figcaption>\u003c/figure>\n\u003cdiv>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>[contextly_auto_sidebar id=\"xMOBk5ALaPzOtje43iBVRVTPGrSv2FkY\"]\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/17912/fda-proposes-food-label-overhaul","authors":["8344"],"categories":["stateofhealth_12","stateofhealth_14"],"tags":["stateofhealth_298","stateofhealth_461"],"featImg":"stateofhealth_17920","label":"stateofhealth"},"stateofhealth_15963":{"type":"posts","id":"stateofhealth_15963","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"15963","score":null,"sort":[1385063546000]},"guestAuthors":[],"slug":"foster-kids-learn-about-nutrition-get-job-training-in-oakland-program","title":"Foster Kids Learn About Nutrition, Get Job Training in Oakland Program","publishDate":1385063546,"format":"aside","headTitle":"Vital Signs | State of Health | KQED News","labelTerm":{"term":2363,"site":"stateofhealth"},"content":"\u003cfigure id=\"attachment_15964\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/10/IMG_0015-e1383158697331.jpg\">\u003cimg class=\"size-large wp-image-15964\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/10/IMG_0015-640x480.jpg\" alt=\"IMG_0015\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former foster youth, Kawanzza Byrd, is gaining culinary skills and tips on healthy eating through a youth program called GROW Oakland. (Ryder Diaz/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Editor's Note: Project \u003ca href=\"http://growoakland.org/about-us/taste-and-texture/\" target=\"_blank\">GROW Oakland\u003c/a> trains young people to become chefs -- to build job skills and healthy eating habits. Some youth are on probation; while others are -- or were -- in the foster care system. As part of our ongoing series of first-person health profiles called “What’s Your Story?” 19-year-old Kawanzza Byrd, a former foster youth, says the program has changed the way she eats. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>By: Kawanzza Byrd\u003c/strong>\u003c/p>\n\u003cp>When you’re in foster care, you really have no control over what you eat. With my partner when she was in foster care, they ate a lot of fast food. Every night. The foster mom, she didn’t cook: She just bought pizza. She bought hot pockets.\u003c!--more-->\u003cspan>The food we eat here gives us a different mindset. I wake up feeling different and thinking clearly. Everything that we make is from scratch, which means soups, stocks, salad, dressings, sauces.\u003c/span>\u003c/p>\n\u003cp>I’ve witnessed people being murdered, that are not here anymore. You know, homeless, on drugs. Just not in the right path at a very young age. So, I really appreciate this program. It’s like a god’s gift to me because my passion is cooking and my goal is to own my own restaurant.\u003c/p>\n\u003cp>I like to see the smiles on people’s faces when they try my food. It gives me a warm feeling to know that I’m making somebody else happy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Listen to Byrd's story:\u003c/strong>\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201311210850d.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201311210850d.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n","blocks":[],"excerpt":"When you’re in foster care, you really have no control over what you eat. With my partner when she was in foster care, they ate a lot of fast food. Every night. The foster mom, she didn’t cook: She just bought pizza. She bought hot pockets.The food we eat here gives us a different mindset. I wake up feeling different and thinking clearly. Everything that we make is from scratch, which means soups, stocks, salad, dressings, sauces.","status":"publish","parent":0,"modified":1392249569,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":280},"headData":{"title":"Foster Kids Learn About Nutrition, Get Job Training in Oakland Program | KQED","description":"When you’re in foster care, you really have no control over what you eat. With my partner when she was in foster care, they ate a lot of fast food. Every night. The foster mom, she didn’t cook: She just bought pizza. She bought hot pockets.The food we eat here gives us a different mindset. I wake up feeling different and thinking clearly. Everything that we make is from scratch, which means soups, stocks, salad, dressings, sauces.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Foster Kids Learn About Nutrition, Get Job Training in Oakland Program","datePublished":"2013-11-21T19:52:26.000Z","dateModified":"2014-02-12T23:59:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15963 http://blogs.kqed.org/stateofhealth/?p=15963","disqusUrl":"https://ww2.kqed.org/stateofhealth/2013/11/21/foster-kids-learn-about-nutrition-get-job-training-in-oakland-program/","disqusTitle":"Foster Kids Learn About Nutrition, Get Job Training in Oakland Program","path":"/stateofhealth/15963/foster-kids-learn-about-nutrition-get-job-training-in-oakland-program","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_15964\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/10/IMG_0015-e1383158697331.jpg\">\u003cimg class=\"size-large wp-image-15964\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/10/IMG_0015-640x480.jpg\" alt=\"IMG_0015\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former foster youth, Kawanzza Byrd, is gaining culinary skills and tips on healthy eating through a youth program called GROW Oakland. (Ryder Diaz/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Editor's Note: Project \u003ca href=\"http://growoakland.org/about-us/taste-and-texture/\" target=\"_blank\">GROW Oakland\u003c/a> trains young people to become chefs -- to build job skills and healthy eating habits. Some youth are on probation; while others are -- or were -- in the foster care system. As part of our ongoing series of first-person health profiles called “What’s Your Story?” 19-year-old Kawanzza Byrd, a former foster youth, says the program has changed the way she eats. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>By: Kawanzza Byrd\u003c/strong>\u003c/p>\n\u003cp>When you’re in foster care, you really have no control over what you eat. With my partner when she was in foster care, they ate a lot of fast food. Every night. The foster mom, she didn’t cook: She just bought pizza. She bought hot pockets.\u003c!--more-->\u003cspan>The food we eat here gives us a different mindset. I wake up feeling different and thinking clearly. Everything that we make is from scratch, which means soups, stocks, salad, dressings, sauces.\u003c/span>\u003c/p>\n\u003cp>I’ve witnessed people being murdered, that are not here anymore. You know, homeless, on drugs. Just not in the right path at a very young age. So, I really appreciate this program. It’s like a god’s gift to me because my passion is cooking and my goal is to own my own restaurant.\u003c/p>\n\u003cp>I like to see the smiles on people’s faces when they try my food. It gives me a warm feeling to know that I’m making somebody else happy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Listen to Byrd's story:\u003c/strong>\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201311210850d.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201311210850d.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/15963/foster-kids-learn-about-nutrition-get-job-training-in-oakland-program","authors":["1462"],"series":["stateofhealth_2363"],"categories":["stateofhealth_11"],"tags":["stateofhealth_298","stateofhealth_2373"],"featImg":"stateofhealth_15964","label":"stateofhealth_2363"},"stateofhealth_10684":{"type":"posts","id":"stateofhealth_10684","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"10684","score":null,"sort":[1361393102000]},"guestAuthors":[],"slug":"seniors-help-kids-catch-healthy-habits-in-san-diego","title":"Seniors Help Kids CATCH Healthy Habits in San Diego","publishDate":1361393102,"format":"aside","headTitle":"State of Health | KQED News","labelTerm":{"site":"stateofhealth"},"content":"\u003cp>\u003cstrong>By Marnette Federis\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_10688\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/02/20/seniors-help-kids-catch-healthy-habits-in-san-diego/2marnette-federis/\" rel=\"attachment wp-att-10688\">\u003cimg class=\"size-medium wp-image-10688\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/02/2Marnette-Federis-300x219.jpg\" alt=\"During the physical activity component of CATCH Healthy Habits, kids play active games for 30 minutes. (Photo: Marnette Federis)\" width=\"300\" height=\"219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the physical activity component of CATCH Healthy Habits, kids play active games for 30 minutes. (Photo: Marnette Federis)\u003c/figcaption>\u003c/figure>\n\u003cp>A novel after-school program in the San Diego area is bringing together older and younger generations and helping encourage healthy lifestyles.\u003c/p>\n\u003cp>The program, called Coordinated Approach To Child Health, or CATCH Healthy Habits, trains and places senior volunteers in after-school programs and youth clubs where they teach kids about health.\u003c/p>\n\u003cp>CATCH is run by San Diego OASIS, an older adult educational center that encourages productive living for adults 50 years of age or older.\u003c/p>\n\u003cp>Many volunteers are retired teachers and nurses who said they were looking to give back to the community and be active even though they are no longer in the workforce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lala Bence, 69, worked as a pre-school teacher for 25 years. “I love children, I retired [from teaching] for a year and I couldn't do without it,” said Bence, who now works with CATCH in San Diego’s Logan Heights neighborhood.\u003c!--more-->\u003c/p>\n\u003cp>Each class of CATCH Healthy Habits, usually held for one hour each week for up to eight weeks, is made up of three elements -- a healthy snack, a nutrition lesson and physical activity.\u003c/p>\n\u003cp>The classes always start with adults encouraging kids to eat something healthy such as grains, yogurt, fruit or vegetables. The volunteers then go on to teach nutritional facts. For example, volunteers talk to third and fifth graders about the importance of fiber and to be careful about daily sodium intake. Younger-aged kids, from kindergarten through second grade, learn about food that is healthy versus ones that are unhealthy. Then kids play tag and other games that get them moving.\u003c/p>\n\u003cp>Erica Macht, coordinator for CATCH, says the curriculum gives children simple tools on how they can make healthy decisions in their lives.\u003c/p>\n\u003cp>“I always say it's implanting that little seed in their head,\" says Macht, \"They might not get a whole bunch of stuff out of the program, but if they can go away with just a little bit, that would be great.\"\u003c/p>\n\u003cp>Proponents say what makes CATCH unique is its intergenerational approach to health and nutrition education. They said the program not only benefits the young, but also the retirees who feel that they are doing something productive.\u003c/p>\n\u003cp>Bence said the dynamic between the older and younger generations works because the volunteers are seen as the “grandmother and grandfather” figures, unlike other adults, such as a parent or a teacher, who have to play more authoritative roles.\u003c/p>\n\u003cp>Many of the children said they enjoyed interacting with the seniors.\u003c/p>\n\u003cp>\"They're really nice and caring,\" said 8-year-old Bubba, a CATCH participant.\u003c/p>\n\u003cp>Diane Lieberman, 63, said she has plenty of other physical activities, such as cycling and soccer. But she said volunteering is different.\u003c/p>\n\u003cp>“This is the one thing that I really get the most satisfaction out of,” said Lieberman, who volunteers with CATCH at an elementary school in east San Diego.\u003c/p>\n\u003cp>“Since I started volunteering,\" said Malcolm Carmichael, 73, \"my general health is so much better than it would be if I didn't participate in these things.\"\u003c/p>\n\u003cp>The program is funded by Anthem Blue Cross Foundation and administered around the country through regional branches of OASIS. CATCH is also in Los Angeles County, and program coordinators are looking to bring CATCH to the Sacramento area.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Before and after the 8-week sessions both the children and volunteers take surveys to track whether they changed their eating and exercise habits. Nationally, surveys show a significant increase in physical activity, fruit and vegetable consumption, and nutrition label reading within the adult and children groups.\u003c/p>\n\u003cp>Volunteers said one important component of the program is that the kids are encouraged to bring what they learn to their families.\u003c/p>\n\u003cp>“Parents always pay attention to their children no matter what, so if a child says ‘Mom, salt isn't good for you, let's read the label,’ … that's a big deal,” said Bence.\u003c/p>\n\u003cp>CATCH Healthy Habits is even more important to communities such as Logan Heights, a working-class neighborhood in southeast San Diego.\u003c/p>\n\u003cp>Ricardo Sandoval the director of Boys & Girls Club, whose membership is 80 percent Latino families, said the kids in CATCH learn about the importance of a balanced lifestyle.\u003c/p>\n\u003cp>“Especially with Hispanic cooking that might have lard, grease, a lot of carbs … it’s a lot of things that add up,” said Sandoval.\u003c/p>\n\u003cp>School sites and youth clubs decide who is eligible to participate in the free program. Sandoval said that while CATCH is still new at the Boys & Girls Club, enthusiasm for the program is high.\u003c/p>\n\u003cp>\"I think it's really good and healthy, they always give us healthy foods, and they always make us feel better and they give us healthy stuff,\" said 8-year-old Heaven.\u003c/p>\n\u003cp>CATCH Healthy Habits is at 20 locations throughout the San Diego region. This includes elementary schools, youth clubs and some city-run facilities such as local libraries.\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Marnette Federis is a freelance writer living in San Diego.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A novel after-school program in the San Diego area is bringing together older and younger generations and helping encourage healthy lifestyles.\r\n\r\nThe program, called Coordinated Approach To Child Health, or CATCH Healthy Habits, trains and places senior volunteers in after-school programs and youth clubs where they teach kids about health.","status":"publish","parent":0,"modified":1361898862,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":869},"headData":{"title":"Seniors Help Kids CATCH Healthy Habits in San Diego | KQED","description":"A novel after-school program in the San Diego area is bringing together older and younger generations and helping encourage healthy lifestyles.\r\n\r\nThe program, called Coordinated Approach To Child Health, or CATCH Healthy Habits, trains and places senior volunteers in after-school programs and youth clubs where they teach kids about health.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Seniors Help Kids CATCH Healthy Habits in San Diego","datePublished":"2013-02-20T20:45:02.000Z","dateModified":"2013-02-26T17:14:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10684 http://blogs.kqed.org/stateofhealth/?p=10684","disqusUrl":"https://ww2.kqed.org/stateofhealth/2013/02/20/seniors-help-kids-catch-healthy-habits-in-san-diego/","disqusTitle":"Seniors Help Kids CATCH Healthy Habits in San Diego","path":"/stateofhealth/10684/seniors-help-kids-catch-healthy-habits-in-san-diego","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>By Marnette Federis\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_10688\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/02/20/seniors-help-kids-catch-healthy-habits-in-san-diego/2marnette-federis/\" rel=\"attachment wp-att-10688\">\u003cimg class=\"size-medium wp-image-10688\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/02/2Marnette-Federis-300x219.jpg\" alt=\"During the physical activity component of CATCH Healthy Habits, kids play active games for 30 minutes. (Photo: Marnette Federis)\" width=\"300\" height=\"219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the physical activity component of CATCH Healthy Habits, kids play active games for 30 minutes. (Photo: Marnette Federis)\u003c/figcaption>\u003c/figure>\n\u003cp>A novel after-school program in the San Diego area is bringing together older and younger generations and helping encourage healthy lifestyles.\u003c/p>\n\u003cp>The program, called Coordinated Approach To Child Health, or CATCH Healthy Habits, trains and places senior volunteers in after-school programs and youth clubs where they teach kids about health.\u003c/p>\n\u003cp>CATCH is run by San Diego OASIS, an older adult educational center that encourages productive living for adults 50 years of age or older.\u003c/p>\n\u003cp>Many volunteers are retired teachers and nurses who said they were looking to give back to the community and be active even though they are no longer in the workforce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lala Bence, 69, worked as a pre-school teacher for 25 years. “I love children, I retired [from teaching] for a year and I couldn't do without it,” said Bence, who now works with CATCH in San Diego’s Logan Heights neighborhood.\u003c!--more-->\u003c/p>\n\u003cp>Each class of CATCH Healthy Habits, usually held for one hour each week for up to eight weeks, is made up of three elements -- a healthy snack, a nutrition lesson and physical activity.\u003c/p>\n\u003cp>The classes always start with adults encouraging kids to eat something healthy such as grains, yogurt, fruit or vegetables. The volunteers then go on to teach nutritional facts. For example, volunteers talk to third and fifth graders about the importance of fiber and to be careful about daily sodium intake. Younger-aged kids, from kindergarten through second grade, learn about food that is healthy versus ones that are unhealthy. Then kids play tag and other games that get them moving.\u003c/p>\n\u003cp>Erica Macht, coordinator for CATCH, says the curriculum gives children simple tools on how they can make healthy decisions in their lives.\u003c/p>\n\u003cp>“I always say it's implanting that little seed in their head,\" says Macht, \"They might not get a whole bunch of stuff out of the program, but if they can go away with just a little bit, that would be great.\"\u003c/p>\n\u003cp>Proponents say what makes CATCH unique is its intergenerational approach to health and nutrition education. They said the program not only benefits the young, but also the retirees who feel that they are doing something productive.\u003c/p>\n\u003cp>Bence said the dynamic between the older and younger generations works because the volunteers are seen as the “grandmother and grandfather” figures, unlike other adults, such as a parent or a teacher, who have to play more authoritative roles.\u003c/p>\n\u003cp>Many of the children said they enjoyed interacting with the seniors.\u003c/p>\n\u003cp>\"They're really nice and caring,\" said 8-year-old Bubba, a CATCH participant.\u003c/p>\n\u003cp>Diane Lieberman, 63, said she has plenty of other physical activities, such as cycling and soccer. But she said volunteering is different.\u003c/p>\n\u003cp>“This is the one thing that I really get the most satisfaction out of,” said Lieberman, who volunteers with CATCH at an elementary school in east San Diego.\u003c/p>\n\u003cp>“Since I started volunteering,\" said Malcolm Carmichael, 73, \"my general health is so much better than it would be if I didn't participate in these things.\"\u003c/p>\n\u003cp>The program is funded by Anthem Blue Cross Foundation and administered around the country through regional branches of OASIS. CATCH is also in Los Angeles County, and program coordinators are looking to bring CATCH to the Sacramento area.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Before and after the 8-week sessions both the children and volunteers take surveys to track whether they changed their eating and exercise habits. Nationally, surveys show a significant increase in physical activity, fruit and vegetable consumption, and nutrition label reading within the adult and children groups.\u003c/p>\n\u003cp>Volunteers said one important component of the program is that the kids are encouraged to bring what they learn to their families.\u003c/p>\n\u003cp>“Parents always pay attention to their children no matter what, so if a child says ‘Mom, salt isn't good for you, let's read the label,’ … that's a big deal,” said Bence.\u003c/p>\n\u003cp>CATCH Healthy Habits is even more important to communities such as Logan Heights, a working-class neighborhood in southeast San Diego.\u003c/p>\n\u003cp>Ricardo Sandoval the director of Boys & Girls Club, whose membership is 80 percent Latino families, said the kids in CATCH learn about the importance of a balanced lifestyle.\u003c/p>\n\u003cp>“Especially with Hispanic cooking that might have lard, grease, a lot of carbs … it’s a lot of things that add up,” said Sandoval.\u003c/p>\n\u003cp>School sites and youth clubs decide who is eligible to participate in the free program. Sandoval said that while CATCH is still new at the Boys & Girls Club, enthusiasm for the program is high.\u003c/p>\n\u003cp>\"I think it's really good and healthy, they always give us healthy foods, and they always make us feel better and they give us healthy stuff,\" said 8-year-old Heaven.\u003c/p>\n\u003cp>CATCH Healthy Habits is at 20 locations throughout the San Diego region. This includes elementary schools, youth clubs and some city-run facilities such as local libraries.\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Marnette Federis is a freelance writer living in San Diego.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/10684/seniors-help-kids-catch-healthy-habits-in-san-diego","authors":["8344"],"categories":["stateofhealth_11"],"tags":["stateofhealth_96","stateofhealth_298"],"featImg":"stateofhealth_10688","label":"stateofhealth"},"stateofhealth_6758":{"type":"posts","id":"stateofhealth_6758","meta":{"index":"posts_1591205157","site":"stateofhealth","id":"6758","score":null,"sort":[1340755622000]},"guestAuthors":[],"slug":"sometimes-when-school-is-out-so-is-the-food","title":"Sometimes When School Is Out, So Is The Food","publishDate":1340755622,"format":"aside","headTitle":"State of Health | KQED News","labelTerm":{"site":"stateofhealth"},"content":"\u003cfigure id=\"attachment_6792\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2012/06/Chico-truck-summer.jpg\">\u003cimg class=\"size-medium wp-image-6792\" title=\"Kids line up for a free summer meal through a Chico Unified School District program. (Photo: Patrice Chamberlain)\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2012/06/Chico-truck-summer-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids line up for a free summer meal through a Chico Unified School District program. (Photo: Patrice Chamberlain)\u003c/figcaption>\u003c/figure>\n\u003cp>To understand some of the powerful hunger issues in our state, go no further than the \u003ca href=\"http://www.ymcasv.org/\" target=\"_blank\">Silicon Valley YMCA\u003c/a>.\u003c/p>\n\u003cp>The Y runs summer youth programs in Gilroy. Vice president of programming and community development Mary Hoshiko Haughey says last summer they had a boy in the middle school group who wasn't eating his lunch.\u003c/p>\n\u003cp>\"This was the first day of the program, and our staff asked 'Why aren’t you eating?' 'What would you like?'\" Haughey recalled. \"And he said, 'I can’t eat because I need to make sure my brother and sister are eating. Do they have food in their program too? Otherwise I have to save it for them.' And finally we put him on the phone with them at another site and they said 'yes, we’re eating,' so he finally did too.\"\u003c/p>\n\u003cp>Haughey paused. \"It’s an example of the adult issues that our young children are taking on. He wasn’t going to eat unless he knew his siblings would.”\u003c/p>\n\u003cp>It's also an example of the importance of the summer meal programs that are offered throughout the state. Some school-based programs directly continue the work of the \u003ca href=\"http://www.fns.usda.gov/cnd/lunch/\" target=\"_blank\">School Lunch Program \u003c/a>and \u003ca href=\"http://www.summerfood.usda.gov/\" target=\"_blank\">Summer Food Service Program\u003c/a> that serves free and reduced meals to low income students throughout the year. Others are sponsored by food banks or summer youth program sites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Silicon Valley Y is part of the \u003ca href=\"https://mail.kqed.org/owa/redir.aspx?C=e9194a1c2ef84a68a48b4d71dea8b2ce&URL=http%3a%2f%2fccrwf.org%2fsummer-meal-coalition%2f\" target=\"_blank\">California Summer Meal Coalition\u003c/a>, which is working to increase awareness of the USDA summer nutrition programs offered through the California Department of Education.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Part of the problem, says Patrice Chamberlain who works with the coalition, is that there are not enough sites serving the meals. Last year the state COULD have received $36 million more in federal reimbursements had more sites signed onto the program.\u003c/p>\n\u003cp>School budget cuts, she says, are making things worse. \"More school districts have been faced with a dwindling budget where they’ve had to cut summer school programs and there has been a decline in participation in summer meal programs,\" Chamberlain says.\u003c/p>\n\u003caside class=\"pullquote alignleft\">He said, \"I can’t eat because I need to make sure my brother and sister are eating. Do they have food in their program too? Otherwise I have to save it for them.\"\u003c/aside>\n\u003cp>\u003ca href=\"http://cfpa.net/sowa-2011\" target=\"_blank\">A recent report \u003c/a>by \u003ca href=\"http://cfpa.net/\" target=\"_blank\">California Food Policy Advocates\u003c/a> tracked the number of children in federally funded summer nutrition programs and found the number of California students served in July 2011 declined six percent from June 2010, nearly 30 percent compared to July 2008 and over 50 percent from July 2002. They tied it directly to cuts in school summer programming.\u003c/p>\n\u003cp>Chamberlain says that's why the coalition is \u003ca href=\"//ccrwf.org/summer-meal-coalition/webinars/webinars-how-to-start-or-expand-a-summer-meal-program/\" target=\"_blank\">working to get the meal programs in other locations\u003c/a>. Last year, for example, the city of Oakland worked with the Alameda County Community Food Bank to serve summer meals at libraries in low-income neighborhoods.\u003c/p>\n\u003cp>State Superintendent Tom Torlakson has been\u003ca href=\"http://ccrwf.org/wp-content/uploads/2012/05/Letter-from-SSPI-TorlaksonCBOs.pdf\" target=\"_blank\"> working to spread the word\u003c/a> about the need for summer meal locations. The awareness campaign may be paying off. This summer, the California Department of Education has indicated that there is a 60 percent increase in the number of summer meal sponsors.\u003c/p>\n\u003cp>Chamberlain says part of the reason to prioritize this issue is the summer connection to childhood obesity. A \u003ca href=\"http://www.summerlearning.org/resource/resmgr/Healthy_Summers_/NSLA_Healthy_Summers_for_Kid.pdf\" target=\"_blank\">new report\u003c/a> from the \u003ca href=\"http://www.summerlearning.org\" target=\"_blank\">National Summer Learning Association\u003c/a> found that kids gain weight two to three times faster during the summer than during the school year.\u003c/p>\n\u003cp>\"Without the structure of the school year, and the additional barriers that impact many low-income neighborhoods, access to healthy food is really limited,\" Chamberlain says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cde.ca.gov/ds/sh/sn/summersites12.asp\" target=\"_blank\">This map\u003c/a> has a comprehensive list of summer meal sites in California.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1341595392,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":639},"headData":{"title":"Sometimes When School Is Out, So Is The Food | KQED","description":"To understand some of the powerful hunger issues in our state, go no further than the Silicon Valley YMCA. The Y runs summer youth programs in Gilroy. Vice president of programming and community development Mary Hoshiko Haughey says last summer they had a boy in the middle school group who wasn't eating his lunch. "This","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sometimes When School Is Out, So Is The Food","datePublished":"2012-06-27T00:07:02.000Z","dateModified":"2012-07-06T17:23:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6758 http://blogs.kqed.org/stateofhealth/?p=6758","disqusUrl":"https://ww2.kqed.org/stateofhealth/2012/06/26/sometimes-when-school-is-out-so-is-the-food/","disqusTitle":"Sometimes When School Is Out, So Is The Food","path":"/stateofhealth/6758/sometimes-when-school-is-out-so-is-the-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_6792\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2012/06/Chico-truck-summer.jpg\">\u003cimg class=\"size-medium wp-image-6792\" title=\"Kids line up for a free summer meal through a Chico Unified School District program. (Photo: Patrice Chamberlain)\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2012/06/Chico-truck-summer-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids line up for a free summer meal through a Chico Unified School District program. (Photo: Patrice Chamberlain)\u003c/figcaption>\u003c/figure>\n\u003cp>To understand some of the powerful hunger issues in our state, go no further than the \u003ca href=\"http://www.ymcasv.org/\" target=\"_blank\">Silicon Valley YMCA\u003c/a>.\u003c/p>\n\u003cp>The Y runs summer youth programs in Gilroy. Vice president of programming and community development Mary Hoshiko Haughey says last summer they had a boy in the middle school group who wasn't eating his lunch.\u003c/p>\n\u003cp>\"This was the first day of the program, and our staff asked 'Why aren’t you eating?' 'What would you like?'\" Haughey recalled. \"And he said, 'I can’t eat because I need to make sure my brother and sister are eating. Do they have food in their program too? Otherwise I have to save it for them.' And finally we put him on the phone with them at another site and they said 'yes, we’re eating,' so he finally did too.\"\u003c/p>\n\u003cp>Haughey paused. \"It’s an example of the adult issues that our young children are taking on. He wasn’t going to eat unless he knew his siblings would.”\u003c/p>\n\u003cp>It's also an example of the importance of the summer meal programs that are offered throughout the state. Some school-based programs directly continue the work of the \u003ca href=\"http://www.fns.usda.gov/cnd/lunch/\" target=\"_blank\">School Lunch Program \u003c/a>and \u003ca href=\"http://www.summerfood.usda.gov/\" target=\"_blank\">Summer Food Service Program\u003c/a> that serves free and reduced meals to low income students throughout the year. Others are sponsored by food banks or summer youth program sites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Silicon Valley Y is part of the \u003ca href=\"https://mail.kqed.org/owa/redir.aspx?C=e9194a1c2ef84a68a48b4d71dea8b2ce&URL=http%3a%2f%2fccrwf.org%2fsummer-meal-coalition%2f\" target=\"_blank\">California Summer Meal Coalition\u003c/a>, which is working to increase awareness of the USDA summer nutrition programs offered through the California Department of Education.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Part of the problem, says Patrice Chamberlain who works with the coalition, is that there are not enough sites serving the meals. Last year the state COULD have received $36 million more in federal reimbursements had more sites signed onto the program.\u003c/p>\n\u003cp>School budget cuts, she says, are making things worse. \"More school districts have been faced with a dwindling budget where they’ve had to cut summer school programs and there has been a decline in participation in summer meal programs,\" Chamberlain says.\u003c/p>\n\u003caside class=\"pullquote alignleft\">He said, \"I can’t eat because I need to make sure my brother and sister are eating. Do they have food in their program too? Otherwise I have to save it for them.\"\u003c/aside>\n\u003cp>\u003ca href=\"http://cfpa.net/sowa-2011\" target=\"_blank\">A recent report \u003c/a>by \u003ca href=\"http://cfpa.net/\" target=\"_blank\">California Food Policy Advocates\u003c/a> tracked the number of children in federally funded summer nutrition programs and found the number of California students served in July 2011 declined six percent from June 2010, nearly 30 percent compared to July 2008 and over 50 percent from July 2002. They tied it directly to cuts in school summer programming.\u003c/p>\n\u003cp>Chamberlain says that's why the coalition is \u003ca href=\"//ccrwf.org/summer-meal-coalition/webinars/webinars-how-to-start-or-expand-a-summer-meal-program/\" target=\"_blank\">working to get the meal programs in other locations\u003c/a>. Last year, for example, the city of Oakland worked with the Alameda County Community Food Bank to serve summer meals at libraries in low-income neighborhoods.\u003c/p>\n\u003cp>State Superintendent Tom Torlakson has been\u003ca href=\"http://ccrwf.org/wp-content/uploads/2012/05/Letter-from-SSPI-TorlaksonCBOs.pdf\" target=\"_blank\"> working to spread the word\u003c/a> about the need for summer meal locations. The awareness campaign may be paying off. This summer, the California Department of Education has indicated that there is a 60 percent increase in the number of summer meal sponsors.\u003c/p>\n\u003cp>Chamberlain says part of the reason to prioritize this issue is the summer connection to childhood obesity. A \u003ca href=\"http://www.summerlearning.org/resource/resmgr/Healthy_Summers_/NSLA_Healthy_Summers_for_Kid.pdf\" target=\"_blank\">new report\u003c/a> from the \u003ca href=\"http://www.summerlearning.org\" target=\"_blank\">National Summer Learning Association\u003c/a> found that kids gain weight two to three times faster during the summer than during the school year.\u003c/p>\n\u003cp>\"Without the structure of the school year, and the additional barriers that impact many low-income neighborhoods, access to healthy food is really limited,\" Chamberlain says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cde.ca.gov/ds/sh/sn/summersites12.asp\" target=\"_blank\">This map\u003c/a> has a comprehensive list of summer meal sites in California.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/stateofhealth/6758/sometimes-when-school-is-out-so-is-the-food","authors":["252"],"categories":["stateofhealth_14"],"tags":["stateofhealth_96","stateofhealth_298","stateofhealth_299"],"featImg":"stateofhealth_6792","label":"stateofhealth"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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