Cool new development with Food Services, which will likely play a part in the Healthy Dawgs team of the Obesity Initiative.
Now students can use a mobile version of the “Build Your Plate” website to navigate through menu options and calculate nutritional information.
From the UGA News release:
Diners have two options for viewing nutritional information-by selecting a single item or by assembling a meal from multiple items. The first step is to go to foodservice.uga.edu on a smartphone or tablet, select Build Your Plate and then navigate through the calendar, locations and menus to create a meal.
“Whether students want to see the menu and build their plate before entering the dining commons or review the information while in line or even after their meal, the mobile Build Your Plate feature makes it easy for students to make good meal choices,” said Jeanne Fry, executive director of Food Services.
University of Georgia Center for Integrative Conservation Research will host a free workshop that will explore the links between food production, policy and sustainability on Oct. 1 starting at 9 a.m. in the Richard B. Russell Building Special Collections Libraries.
The workshop, titled “The Future of Food,” is expected to draw faculty, staff and students from across campus as well as community members interested in the challenges and potential of reshaping food systems.
Rashid Nuri, founder of the Truly Living Well Center for Urban Agriculture in Atlanta and president of the board of Georgia Organics, will deliver the keynote address at 3:45 p.m. in room 271.
The complete workshop schedule is:
• 9 a.m. A panel discussion on food production will feature Amy Trauger, an assistant professor of geography in the UGA Franklin College of Arts and Sciences; Frank Horne, a farmer; and Jack Matthews, a farmer and graduate student in the UGA College of Environment and Design; with Cesar Escalante, an associate professor in the UGA College of Agricultural and Environmental Sciences, moderating.
• 10:15 a.m. A panel discussion on food policy will feature Jennifer Owens, Georgia Organics’ advocacy director; Susannah Chapman, a UGA graduate student studying anthropology; and Alice Kinman, the Athens-Clarke County District 4 commissioner; with Craig Page, ACC special projects coordinator/planner, moderating.
• 11:30 a.m. A panel discussion on food systems research will feature Hilda Kurtz, an associate professor of geography in the Franklin College; Julia Gaskin, a sustainable agriculture coordinator in CAES; and Virginia Nazarea, a professor of anthropology in the Franklin College; with Fenwick Broyard III, a community garden organizer with the Athens Land Trust, moderating.
• 2:30 p.m. Breakout discussions will take place.
• 3:45 p.m. Nuri will give the keynote address.
Weight management interventions can work online, one University of Georgia student reported.
During presentations this fall, students in nutrition professor Mary Ann Johnson’s class are talking about effective strategies related to reducing obesity.
Courtney Still, a doctoral student of nutrition, spoke about the “effects of web-based lifestyle modification programs on weight loss.”
Because weight loss programs tend to be expensive and take up time, Still wanted to investigate whether online-only or hybrid web/in-person programs would work.
“There’s often a lack of time, training and expertise for some people,” she said. “With the web, you don’t have to worry as much about expense, scheduling and personnel.”
Still spoke about several case studies but found that web use generally aided weight loss, even if in small amounts.
“There are still limitations because in some studies, dietary intake was not measured and these results were only short-term weight loss,” Still said. “This this may be an excellent way to provide service if online programs included personalized information and increased intensity over time to help with long-term weight loss.”
- Courtney Still earned a bachelor’s in dietetics and consumer foods at the University of Georgia in 2010 and a master’s in foods and nutrition in 2012. Her research includes nutrition education, community intervention, and childhood obesity. Other interests include public health and epidemiology.
As analysts begin to study the CDC’s recent release of obesity rankings, experts are discussing whether nutrition, exercise, or environment are to blame for the nation’s increasingly high rate of overweight adults and children.
Georgia Public Broadcasting turned to Mary Ann Johnson, one of UGA’s nutrition professors, for thoughts about the new statistics.
From the GPB story:
Mary Ann Johnson, a nutrition professor with the University of Georgia’s Obesity initiative, says they are concerned.
“65 percent of adults in Georgia are either overweight or obese, with about a third who are obese,” she says.
She says, “We’re concerned it could be the traditional southern diet. But it may just be our focus on quicker meals and really losing sight of where are the calories coming from in our food.”
CBS News also contacted Johnson to discuss First Lady Michelle Obama’s criticism of Olympic gold medalist Gabby Douglas “splurg[ing] on an Egg McMuffin at McDonald’s” after winning.
Mary Ann Johnson, a professor of Food and Nutrition at UGA, told CBS Atlanta that Douglas’ choice of McDonald’s meal was actually rather healthy.
“[The sandwich] was a good choice for an athlete who burns thousands of calories a day,” she noted. “She is also still growing as a young woman – she has a lot of high-calorie and high-protein needs.”
But Douglas stands as an important role model for children, Johnson told CBS.
“Someone like Gabby Douglas has the power to influence millions of Americans,” she said. “I’m excited to see her sharing her diet, and I’m hoping she really takes a lead on helping all Americans eat healthier.”
Also from the story:
In regards to helping guide all Americans toward better, overall healthier choices, both Johnson and Crawley felt that McDonald’s has taken strides away from its negative stereotype.
“McDonald’s is making a very good effort into providing healthier options,” Johnson said, adding that the company’s trend of providing calorie counts for its menu items is helpful. “People really just don’t know the calorie content of foods off the tops of their heads – this way, it’s up to the consumer to make informed food choices.”