“Healthy” Food Panel Sept. 24, 2013

1. “Healthy” Food Panel Sept. 24, 2013

2. Deborah M. Pearsall Professor Emerita Department of Anthropology pearsalld@missouri.edu

3. In the discipline of Anthropology, “healthy” food means . . . Food that contributes to: physical health, mental, emotion, spiritual health good functioning of social system sustainable functioning of the food and nutrition system

4. Traditional Food and Nutrition Systems • What is a traditional food and nutrition system? • food, knowledge, practices in cultural and environmental context http://www.woodlandindianedu.com/storagefoods.html

5. Food preparation methods • What parts are eaten? • Differ in nutrients • What variety is eaten? • Differ in nutrients • How are foods prepared? • Effects nutritional content • What is eaten together? • Complementary foods Fish prepared with fermented breadfruit balls

6. Common traditional management practices • Burning • Digging and tilling • Pruning, coppicing, and pollarding • Weeding and cleaning • Transplanting • Selective harvesting and replanting • Enclosures • Mulching and fertilizing

7. Forest management Burned forest • Maya example • Techniques employed: • Burning to open forest • Weeding and low intensity burning to reduce weeds, release nutrients from litter • Encouraging useful trees/removing undesirable ones • crop rotation • Attracting seed dispersers and pollinators Productive swidden Fruit orchard Forest garden

8. Documenting TREM(traditional resource and environmental management) • Practices are interrelated, must be studied in cultural context • Combining ethnography and ecology to understand management • Archaeology and paleoecology provide time depth

9. Agriculture in the Americas • In 1492, millions of Native Americans were agriculturalists • Plant domestication began 10,000 years ago in the early Holocene • multiple domestications of plants needed for nutritionally balanced meals Planting in Florida Planting potatoes in Peru

10. The major kinds of American crops: • Pseudocereals, grains, oil seeds • amaranth, chenopod, knotweed, maize, maygrass, sunflower • Legumes (pulses) • Common bean, lima bean, jack bean, lupine, peanut • Squashes and gourd • pepo, pumpkin, bottle gourd • Roots and tubers • arrowroot, llerén, manioc, potato, sweet potato, yam • Fruit trees • avocado, cacao, guava, papaya, peach palm, soursop • Spices, stimulants, fiber • chile peppers, coca, cotton, tobacco

11. Domesticated Plants at Real Alto, 2800 BC • maize (Zea mays) • achira(Canna) • arrowroot (Maranta) • llerén(Calathea) • manioc (Manihotesculenta) • cucurbits (CucurbitaandLagenariasiceraria) • cotton (Gossypiumbarbadense) • jackbean(Canavaliaplagiosperma) • chile pepper (Capsicum) a, b, c, e, f: maize; d: arrowroot Karol Chandler-Ezell, D. Pearsall, J. Zeidler 2006

12. What are the impacts of agriculture? • Environmental impacts • Slash and burn indicators • Intensive agriculture • Impacts on human populations • Population growth • Profound social changes • Health and nutrition

13. Impacts of agriculture on health • Poorer dental health (1.3% 10.4% caries) • Caries, tooth loss (increased carbs, especially sugars, soft gruels, beers) • Poorer growth and development • Dietary stress leading to interrupted growth, increased morbidity • Increased rates of anemia (reduced access to protein) • Health challenges from higher population densities: parasites, disease transmission, conflict • Health challenges from environmental changes: water and mosquito-borne diseases

14. Review of Main Points • “healthy” food is viewed as part of a food and nutrition system • Traditional knowledge of food practices is as important as traditional varieties • Agriculture sustains large populations but presents health and environmental challenges

15. Deborah M. Pearsall Professor Emerita Department of Anthropology pearsalld@missouri.edu

16. References • Chandler-Ezell, Karol, Deborah M. Pearsall, and James A. Zeidler. 2006. Root and tuber phytoliths and starch grains document manioc (Manihotesculenta), arrowroot (Marantaaundinacea), and llerén(Calatheasp.) at the Real Alto site, Ecuador. Economic Botany 60:103-120. • Fowler, Catherine S. and Dana Lepofsky. 2011. Traditional and environmental management. Pp. 285-304 in Ethnobiology, edited by E. N. Anderson, D. M. Pearsall, E. Hunn, and N. Turner. John Wiley and Sons. • McClune, Letitia M. and Harriet V. Kuhnlein. 2011. Assessments of Indigenous Peoples’ traditional food and nutrition systems. Pp. 249-266 in Ethnobiology, edited by E. N. Anderson, D. M. Pearsall, E. Hunn, and N. Turney. John Wiley and Sons. • Pearsall, Deborah M. 2000. Paleoethnobotany. A Handbook of Procedures. Left Coast Press. • -----. 2008. Plant Domestication. Pp. 1822-1842 in Encyclopedia of Arcahaeology. Academic Press.

17. Kevin L. Fritsche, Ph.D. Professor of Animal/Human Nutrition University of Missouri – Columbia Division of Animal Sciences, Dept. of Nutrition & Exercise Physiology Email: fritschek@missouri.edu

18. In the discipline of nutrition science, “healthy” food means . . . On-line Medical Dictionary says… “Any food believed to be ‘good for you’, especially if high in fiber, natural vitamins, fructose, etc.” “Healthy foods may reduce cholesterol, reduce atherosclerosis and risk of stroke, help control glucose, halt progression of osteoporosis, and reduce the risk of infections, cancer.” THOSE FOODs that contribute to meeting overall nutrient requirements & promote health.

19. Current dogma… “There are no good or bad foods, only bad diets.” However, the “all foods can fit” framework has undermined the establishment of standards for defining nutritional quality of individual foods.

20. unHealthy foods… • Refined grains, fats, and sweets are inexpensive, palatable, and convenient. • The terms energy-dense and nutrient-poor are commonly used to characterize foods perceived as unhealthy and to distinguish them from more nutritious options.

21. “Nutrient-poor vs. nutrient-rich” • Widespread agreement on what qualifies as a “nutrient-poor” food. • In contrast, little agreement exists about what a nutrient-rich food is… ..it is more than“sugar-free” or “low-fat”

22. Nutrient profiling The science of ranking and/or classifying foods based on their nutrient composition has become known as nutrient profiling.

23. What’s up with nutrient profiling? • A number of existing nutrient profile models or nutrition quality indices have recently been developed by academic researchers, regulatory bodies, and the food industry. • Some of those indices are based on only nutrients to encourage, others on only nutrients to limit, or on some combination of both.

24. Validation is ongoing… • In 2009 several nutrient-rich foods (NRF) indices were validated against the Healthy Eating Index (HEI), an accepted measure of diet quality. • One particular index, based on 9 nutrientsto encourage (protein, fiber, vit. A, C, E, calcium, iron, magnesium, potassium) & 3 nutrients to limit (sat fat, added sugar & sodium), performed well. (Fulgoni et al. 2009, J. Nutr. 139: 1549)

25. The long-term goal… • Continue to validate and implement one or more nutrient-density indices of individual food items in the marketplace. • This should help consumers to identify and select nutrient-dense foods while permitting some flexibility where discretionary calories are concerned. • Outreach & education will be needed.

26. Organic vs. conventional foods? • Demand for organic food continues to expand, in part, because some consumers believe these foods are more nutritious. • A recent systematic review of the evidence on this topic concluded: There are no meaningful differences in the nutrient profiles between organic vs. conventionally produced/grown foods. (Dangour et al, 2009 Am J Clin Nutr 90: 680)

27. Review of Main Points • “Foods are not good or bad, only whole diets” is not a helpful approach; • Nutrient profiling for scoring individual foods is coming; • Organic foods are NOT more nutritious.

28. Thanks for your attention! Kevin L. Fritsche, Ph.D. Email: fritschek@missouri.edu

29. Role of Beef in a Healthy Diet Carol L. Lorenzen Professor and Meat Extension Specialist Division of Animal Sciences University of Missouri

30. In the discipline of Animal Science, “healthy” food means _________ • A complete protein delivered in a tasty and appealing manner. • Animal based products that are produced in an efficient and sustainable manner.

31. Nutritional Reasons to Eat Red Meat • Packed with nutrients at an affordable price. • Complete protein • Bioavailable iron • B vitamins • Zinc • Thiamine • CoQ10 National Cattleman’s Beef Association

32. Comparison of Beef, Pork and Chicken Adapted from USDA Nutrient Database, 2006

33. Role of a Meat Proteins in Offsetting Age Related Muscle Loss • Dietary protein intake plus resistance exercise can maintain muscle mass in older people Phillips, 2012, Meat Science

34. Role of Meat Proteins in Offsetting Age Related Muscle Loss • Red meat is effective in increasing muscle protein synthesis compared to plant proteins.

35. Role of High Protein Meals in Appetite Control Adapted from Leidy, 2012, Reciprocal Meat Conference

36. Role of Meat in Cognition • Iron’s role in cognition • Required by enzymes involved in specific brain function • Zinc’s role in cognition • Implicated in central nervous system development National Cattleman’s Beef Association

37. Animal Science Reasons to Eat Red Meat • Ruminant animals have the ability to convert cellulose into meat, milk and fiber.

38. Ruminants Role in the Food System 1/3 of the Earth’s surface is land (34 billion acres) D. C. Church. 1993. The Ruminant Animal

39. Efficiency of Livestock Production • Pounds of beef produced has increased 12.3% between 1977 and 2007 (Capper, 2011, Journal of Animal Science). • Number of beef cattle has decreased 43.0% between 1977 and 2007 (Capper, 2011, Journal of Animal Science).

40. Efficiency of Livestock Production -22.9% -8.7% -9.4% -49.3% -13.8% Adapted from Capper, 2011. Journal of Animal Science

41. Efficiency of Livestock Production -23.3% -14.0% -11.5% Adapted from Capper, 2011. Journal of Animal Science

42. Efficiency of Livestock Production -22.9% -19.5% -12.3% Adapted from Capper, 2011. Journal of Animal Science

43. Changes in Carcasses Composition Adapted from 1974 USDA Market Consist Report and Moore et al., 2012, Journal of Animal Science a

44. Carol L. Lorenzen Professor and Meat Extension Specialist Division of Animal Sciences University of Missouri

45. “Healthy” Food Panel Sept. 24, 2013 Does Food Play a Role in the Development of Chronic Diseases?

46. David E. Goldstein, M.D. Professor Emeritus University of Missouri Health Sciences Center 1 Hospital Drive, Columbia, MO 65212 goldsteind@health.missouri.edu www.endodoc.org

47. In the discipline of medicine, “healthy” means . . . food that does not contain ingredients or contaminants known to contribute to adverse health outcomes.

48. Question: Can we actually define what are "healthy foods? Answer: "No clear standards exist to define foods as good or bad, healthy or not healthy." USDA-Food and Nutrition Service, March 1, 2007.

49. FACT: We in the U.S. are fat and sedentary, and the rest of the world is following our lead. www.hsph.harvard.edu Flegal KM et al: Prevalence of obesity and trends in the distribution of body mass index among US adults, 1999-2010. JAMA 2012;307:491-97. Ogden CL et al: Prevalence of obesity and trends in body mass index among US children and adolescents. JAMA 2012;307:483-90. www.cdc.gov/healthyyouth/obesity

50. THE GOOD NEWS: The steadily rising prevalence of obesity in the U.S. over the past 50 years seems to be reaching a plateau. THE BAD NEWS: We are still fat and sedentary. O'Conner A: "Is the public health message that we are too fat and too sedentary sinking in?" NYT,09/16/2013, A12