UGA Food Services offers mobile ‘Build Your Plate’ option


Food Ingredients & Obesity, Obesity Initiative at UGA

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 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.

Endocrinologist group proposes obesity certification for doctors


Obesity in the News

Wow. Check this out, written by a friend (and former Red & Black editor-in-chief) about the American Association of Clinical Endocrinologists. They plan to develop a certification for physicians who treat obesity. The program will likely include formal education in obesity medicine.

From MedPage Today:

“With today’s understanding of obesity as a complex hormonal, neuronal, and metabolic disease with derangement of energy balance leading to multiple comorbidities, it is clear that highly trained and qualified endocrinologists can provide clinical leadership and mentoring in this area,” the association said in a position statement published in the September/October issue of its journal, Endocrine Practice.

A certification program is the next logical step for the endocrinologists given the metabolic processes obesity involves, and physicians could better tag-team the epidemic, the statement explained. The position statement doesn’t reveal details about certification.

“The certification in obesity medicine expertise is intended for physicians board-certified in endocrinology and metabolism,” AACE spokesman Glenn Sebold told MedPage Today. “Therefore, this certification will not compete with any other program.”

Other medical societies have offered similar programs for their members. For example, the newly formed American Board of Obesity Medicine — formerly the American Board of Bariatric Medicine — is offering a certification program for the first time. Nearly 250 physicians are registered to take the first exam when it’s offered next month.


Speaker series: Halloween lecture links behaviors that influence eating


Obesity Initiative at UGA

It’s coming up soon! A reminder about the lecture, as well as a few more details sent out in a news release today by the College of Family and Consumer Sciences:
Leann L. Birch, director of the center for childhood obesity at Penn State University, will discuss her research on the behavioral factors that influence how people eat on Oct. 31 from 12:20-1:10 p.m. in room 110 of Dawson Hall.
Her lecture is titled “Factors that Influence the Developing Controls of Food Intake from Infancy through Adolescence.”
Birch, a distinguished professor of human development in the College of Health and Human Development at Penn State, has conducted research for more than 30 years focusing on food intake from infancy through through adolescence.
One of her ongoing research projects explores the relationships that exist between feeding, sleeping and growth in infants during the first year of life and their subsequent influence on children’s eating habits, growth and weight. A second project looked at the benefits of providing young children with larger servings of vegetables at the beginning of meals as a way of increasing their intake of nutrient-dense, low-calorie foods. Birch also conducted a 10-year longitudinal study exploring how young girls learn to control eating habits. The study’s focus was on the emergence of weight concerns, dieting and problems of energy balance, including childhood obesity and disordered eating.
“While dieting and eating disorders have been viewed as problems that emerge during adolescence,” Birch said, “our research with 5- to 11-year-olds reveals that these problems begin much earlier, prior to puberty, and that they are linked to parents’ own eating and weight issues and to parents’ child-feeding practices.”
Birch’s presentation is sponsored by the College of Family and Consumer Sciences department of foods and nutrition and the University of Georgia Obesity Initiative. It is the second in a series that will continue into the spring.
“Dr. Birch’s presentation represents our ongoing efforts to identify experts in childhood obesity across the country who are conducting translational research,” said Lynn Bailey, the college’s foods and nutrition department head. “Based on her world-renowned reputation, we’re confident Dr. Birch’s insight will help us as we continue to search for ways that involve families, schools and other caregivers in reducing the risks of childhood obesity.”

Students join obesity discussion at early ages, becoming activists


Obesity in the News

Students are getting involved in the conversation as part of the Southern Obesity Summit, so says the Charlotte Observer:

Now in its sixth year, the three-day Southern Obesity Summit aims to raise awareness about healthy eating habits and ways that people improve access to healthy food in their communities, said Katherine Randall, spokeswoman for Youth Empowered Solutions, which is hosting the summit along with the Texas Health Institute.

And for the first time this year, the summit focused on what youths can do to help fight obesity.

Harris said she was excited that young people participated this year. After all, she said, obesity affects all ages, and healthy habits should start early to be most effective.

This fun piece from Washington Post’s Education blog:

Just call her a mini Michelle Obama.

Like the FLOTUS, Jodi Evans, a fourth-grader from Bowie, is on a mission to improve the eating habits of the nation’s children.

Jodi, 9, is one of 21 students nationwide who were selected to serve on the Alliance for a Healthier Generation Youth Advisory Board.

The board is one of the only youth-led groups in the country that focuses on issues related to childhood obesity, according to the American Heart Association and the William J. Clinton Foundation, which founded the alliance. And Jodi, a student at Robert Goddard French Immersion School in Prince George’s County, is its youngest member.

“It is important for youth to have a voice in the fight against childhood obesity because youth influence other youth,” Jodi said.

OI in the News: Speaker series with updated times and locations


Obesity in the News, Obesity Initiative at UGA

Don’t forget to attend the fantastic Obesity Initiative speaker events coming up. There was an article in this week’s Columns that appeared yesterday, and we have updated times/locations/details for you:

• Oct. 25, 3-4 p.m. in 481 Tate Student Center: “When Nature Meets Nurture: Epigenetic Effects of Prenatal Exposures”  by Alicia Smith, assistant professor of psychiatry and behavioral sciences at Emory University. Smith studies the role of genetic and environmental factors in the development and symptoms of stress-related disorders across the lifespan.

• Oct. 31, 12:20-1:10 p.m. in 110 Dawson Hall: “Factors that Influence the Developing Controls of Food Intake from Infancy through Adolescence” by  Leann Birch, Distinguished Professor of Human Development and director of the Center for Childhood Obesity Research at Pennsylvania State -University. Birch’s research focuses on both predictors and consequences of eating behavior.

• Nov. 1, 2-3 p.m. in 137 Tate Student Center: “Relationships and Cardiovascular Health” by Timothy Smith, professor of psychology at the University of Utah. Smith’s research addresses personality and social risk factors for cardiovascular disease.

• Nov. 7, 2:30-3:30 p.m. in Coverdell Center 175: “What’s Between Fat and Bone?” by Clifford J. Rosen, director of clinical and translational research and a senior scientist at Maine Medical Center’s Research Institute. Rosen is the founder and former director of the Maine Center for Osteoporosis Research and Education.

• Feb. 6, 12:20- 1:10 in Room 104 Conner Hall: “Regulation of Excess Fat Deposition During Growth and Development: Novel Strategies for Prevention and Treatment” by Michael Goran, director of the Childhood Obesity Research Center and University of Southern California Center for Transdisciplinary Research on Energetics and Cancer, as well as the co-director of the USC Diabetes and Obesity Research Institute and professor of preventative medicine, physiology and biophysics, and pediatrics. Goran’s research is focused on understanding the metabolic factors linking obesity to increased disease risk during growth and development and using this information as a basis for developing new behavioral and community approaches for prevention and risk reduction.

Professor: Refrigerator sizes related to obesity problem


Obesity in the News

Now this is an interesting one. Mind you, he’s not saying that refrigerators cause the problem. That would be a bit silly. He’s just noting the correlation in size upgrades … which makes sense.

Refrigerators today average 22.5 cubic feet, up from 19.6 cubic feet in 1980, according to the Association of Home Appliance Manufacturers. The latest data from the USDA’s Economic Research Service reveal the average number of calories Americans consume daily jumped to 2,604 in 2010 from 2,155 in 1970. The average weight for American men age 20 and older also rose to nearly 195 pounds in 2006 from 166.3 pounds in 1960, while the average weight for women of the same age increased to nearly 165 pounds in 2006 from 140.2 pounds in 1960, according to the Centers for Disease Control and Prevention.

From CNBC:

Barry Popkin, a professor in the school of public health at the University of North Carolina at Chapel Hill, notes that the growing scale of home appliances has ushered in a new paradigm in how Americans purchase and prepare meals, enabling stressed out and overworked families to stockpile convenience foods that minimize their time in the kitchen.

“Americans aren’t using the kitchen anymore,” said Popkin. “A lot of these hot-shot appliances, like Viking stoves, are hardly ever used to prepare fresh food. They’re using these supersized Sub-Zero refrigerators to store prepackaged and highly processed foods that contain more sugar, more sodium and more fat.”

While no empirical data exist that link larger appliances to the obesity epidemic in the U.S., the trend does enable a culture of excess, in which we buy more, eat more, and waste more than ever before, said Lisa Young, an adjunct professor of nutrition at New York University and author of “The Portion Teller.”

“Everything, especially our refrigerators, is bigger and when we have more space we buy more and make more food,” she said. “The theory is that you’ll save the leftovers and eat it later in the week, but that rarely happens.”

Are grocery stores to blame for nation’s obesity problems?


Obesity in the News

Interesting thought. The way food is placed around stores may influence what we buy, and of course, what we eat. This impulse marketing technique has certainly tricked me before.

Check the Washington Post blog for details:

A paper published in Thursday’s New England Journal of Medicine argues that the prominent placement of unhealthful food items in stores contributes to the obesity epidemic — and that it therefore should be curbed.

Deborah Cohen of RAND Health in Santa Monica, Calif., and Susan Babey of the UCLA Center for Health Policy Research write in their Perspective piece “Candy at the Cash Register — A Risk Factor for Obesity and Chronic Disease” that our response to the nation’s obesity problem has relied on a “basic misconception” that our food choices are conscious and deliberate and are guided by our actual desires. But if that were the case, they observe, people who say they want to lose weight would easily be able to do so; their desire to lose weight would compel them to seek foods that comport with that goal.

Instead, the authors say, our food choices are largely guided by our responses to outside signals and stimuli. In the grocery store, it’s those chips, sodas and baked goods displayed on the end-rack shelves and the candy at the checkout line that do us in; vendors pay extra money to have their products placed in such prominent positions, and the foods so displayed beckon to us, even though we haven’t sought them out.

In this realm of “impulse marketing,” much of that enticement takes place on a subconscious level, so we’re pretty much helpless when it comes to resisting temptation. As the authors note, “Often people regret their purchases of candies, sodas, chips and cookies. They may recognize that they were impulsive but have no way of avoiding being confronted with these goods, even if they initially went into the store seeking other products.”

Communities tackle obesity: An insurance company and a soup company step up


Obesity in the News, Obesity Initiative at UGA

As several UGA professors have discussed this fall, obesity is a community challenge, and it seems a few companies may have been listening.

From Associated Press in New Orleans:

A national health insurance company and the Louisiana Alliance of Boys & Girls Clubs are bringing a 12-month program to help obese and overweight children lose weight. The classes are only for families on the company’s Medicaid plan in the New Orleans area.

UnitedHealthcare says the program, called Join for Me, gets families involved in lifestyle and behavior changes to help children lose weight.

“Children who are overweight and obese often want to lose weight, but can’t figure out how to do it,” said Dr. Ann K. Logarbo, chief medical officer for UnitedHealthcare Community Plan of Louisiana.

And then there’s Campbell’s stepping up in New Jersey:

At Campbell Soup Company, every day is food day. As we work to “Nourish Our Consumers” we are also dedicated to “Nourishing Our Neighbors.” In February 2011, Campbell announced a $10 million, ten year commitment to reduce childhood obesity and hunger in our hometown city of Camden, New Jersey. Since that time, we have developed our Healthy Communities program whose focus is to measurably improve the health of our children in the communities where we live and work. The initial phase of the program is focused on Camden, Campbell World Headquarters; the program will grow to our other Campbell plant sites nationally and globally.

The Healthy Communities program strategies include: food access; physical activity/access; nutrition education, and public will. Camden is a city of approximately 78,000 residents, 23,000 of whom are children. There is one full service grocery store on the outskirts of town and about 160 corner stores or bodegas. Access to fresh, healthy affordable foods is not only a challenge in our city; it is a matter of equity. To begin to address this issue, the Healthy Communities program is working collectively with local and regional partners to implement programs on a community level and devise strategies for an equitable food economy on a systems level. Our collective work extends from gardens to groceries. Among our strategies is a Healthy Corner Store Initiative led by The Food Trust. All of the corner stores in the program have been strategically selected based on their proximity to the sites with which we work.

And finally, the CDC gives a grant to help minority neighborhoods with obesity, according to 89.3 CA radio:

The Centers for Disease Control and Prevention (CDC) has awarded UCLA a $20 million grant to battle obesity in minority neighborhoods. The aim is to make it easier for people to drop sedentary habits and poor diets and embrace healthy living.

The UCLA project moves away from requiring busy, stressed individuals in low-resource neighborhoods to seek out physical activity and nutrient-rich foods. Instead, it aims to engage them as “captive” audiences in settings they already frequent — including schools, offices and churches — making healthier options a default that can only be avoided with effort or by “opting out.”

The central idea in the newly funded UCLA obesity project is called “Instant Recess”. It was developed 14 years ago by UCLA professor of health policy and management Dr. Antronette Yancey to bring 10-minute dance and sports-themed exercise breaks into the daily routine at work, in the classroom or even at Sunday church services.

Study: Weight Watchers measures up to clinical programs


Obesity in the News, Obesity Initiative at UGA

In the journal Obesity, there’s an interesting study about Weight Watchers that’s making the news rounds.

From ABC News:

Commercial weight-loss programs like Weight Watchers may be just as effective in losing weight as clinical programs, and the key ingredient to success in both programs is buddying up, according to a new study published Tuesday in the journal Obesity.

In the study, 141 overweight and obese adults were randomly assigned into one of three groups — a weight-loss behavioral program led by a health professional, or Weight Watchers, led by peers who had achieved their own weight-loss success, or a combination of both programs.

Overweight and obese adults who participate in any of the three weight-loss treatments that involved group counseling, whether it was with a health professional or with peers, as well as physical activity and diet change lost a significant amount of weight nearly a year later, the study found.

“When people who are working on a similar problem get together, they can support each other so they don’t feel alone in this weight-loss journey,” said Angela Pinto, assistant professor of psychology at Baruch College of the City University of New York and lead researcher.

“With the group idea, there’s a sense of belonging,” said Pinto, adding that participants may be more likely to complete their weight-loss goal when others are working with them.

From LA Times:

In a head-to-head contest pitting a pair of psychologist-led “behavioral weight loss” programs against a 48-week membership to Weight Watchers, a new study found that subjects participating in the ubiquitous commercial program stuck with their regimen longer and shed more pounds.

Compared with people who met regularly with a professional counselor, those assigned to Weight Watchers were more likely to lose at least 10% of their body weight by the 48-week mark. On this measure, Weight Watchers also bested a hybrid program that researchers had expected to be the most effective — a 12-week introductory course led by a clinical psychologist to jump-start subjects’ weight loss, followed by 36 weeks of Weight Watchers.

The study, published Tuesday in the journal Obesity, suggests that physicians scrambling for ways to counsel overweight and obese patients may be best served by referring them to well-established commercial programs with a track record of working.

Allstate: Obesity counters fuel efficient car improvements


Obesity Initiative at UGA

Whoa. This is definitely a different angle. Have you considered that as we get heavier, our fuel efficiency goes down?

Check out this story on the Allstate blog and awesome infographic they included. (Note: I removed the link because Allstate removed the article from its blog! I’m not sure why, but as I investigate, I still want to present this to you.):

Americans are gaining weight, and cars are losing it.  It’s a seesaw battle that’s making it difficult to realize the gains expected by a big push for lighter, more  fuel efficient cars.

Federal regulators are requiring 54.5 MPGs for cars and trucks by 2025. But even as the automotive industry goes to extremes to shed weight to meet these rules, heavier drivers are adding unexpected pounds.

And that can impact fuel consumption.

We partnered with to develop an infographic that documents the complex struggle between fuel efficiency and passenger weight, and the ways automakers are finding new ways to cut pounds (and even ounces) from their cars.