Introduction to Food Science

It is currently 64 degrees and sunny, with a good chance being beautiful all day.  The logical course of action would be to spend the day outside, rock climbing, hiking, biking, etc.  Instead, I will be spending most of my day sitting on the couch writing lectures for the Introduction to Food Science course I am scheduled to start teaching in one week.

Two excellent texts on the science of food

Notice how I said "scheduled to teach" and not "will be teaching."  The way the University set it up, the students do not register for summer courses until the Thursday and Friday (May 12th and 13th ) before the classes are to begin (May 16th).  Since I need at least 10 students registered for the course in order to make it fiscally possible, I will not know until the 11th hour if I will actually be teaching.

I am really, truly excited to teach my first undergraduate class and want to put in the necessary time and effort to master the material and prepare riveting lectures.  However, as an outdoor-activity-loving person, it is slightly excruciating to be stuck inside all day.

Is sea salt better than regular salt?

A few weeks ago I presented to a group of limited-resource individuals.  While discussing the relationship between sodium consumption and hypertension (high blood pressure), one of the women asked me if sea salt was better than iodized table salt.  At the time, I gave her a basic answer: 

Table salt is iodized, which means it contains iodine, a necessary mineral.  Sea salt is created by the evaporation of seawater and contains some trace minerals, which some people believe make food taste better.  Sea salt is (usually) not refined nor iodized.  However, both types of salt contain sodium, which should be consumed in small quantities.  Therefore, it does not matter which type you choose as long as you limit consumption.

In retrospect, here are some other factors to consider:

Iodine is important for healthy function of the thyroid gland, and iodine deficiency contributes to hypothyroidism.  Therefore, if you have a family history of hypothyroidism, it may be best to choose an iodized salt.

Sea salt usually costs more than store brand table salt.  Therefore, if you are a limited-resource individual, it is recommended that you choose the less expensive salt and use the money saved to purchase fruit and vegetables, which have a greater health benefit than the type of salt you use.

Combat radiation with antioxidants

Are you worried about fallout from the Fukushima nuclear power plant in Japan?  News reports tell us that harmful levels of radiation will not reach the United States.  However, we are subjected to small amounts of radiation every day.

The International Atomic Energy Agency says that "Naturally occurring radioactive materials are present in [the Earth's] crust, the floors and walls of our homes, schools, or offices and in the food we eat and drink."  This radiation can cause cancer by damaging our DNA.  The body naturally finds damage in the DNA codes and repairs it.  You can help enhance this "search and repair" process and protect your DNA by eating more brightly colored fruits and vegetables.

http://cherokeecountyfamilylife.blogspot.com/2011/02/eat-rainbow-of-foods-for-your-health.html

Brightly colored fruits and vegetables contain antioxidants.  Antioxidants protect your cells against DNA damage so your "search and repair" proteins don't have to work so hard.  Foods high in antioxidants include berries like strawberries, blueberries, and raspberries; and green leafy vegetables like spinach, kale, rainbow chard, bok choy, and collard greens.

http://fortytworoads.blogspot.com/2008_01_01_archive.html

Some other foods that contain antioxidants are pomegranate, tomatoes, oranges, sweet potatoes, carrots, bell peppers, broccoli, eggplant, grapes, Brazil nuts (high in selenium), and sunflower seeds.

An easy way to remember this is to "Eat a Rainbow of Colors" every day.

The joy of teaching

Tonight I taught a nutrition class for a PTA meeting.  The participants all appeared to be well-educated men and women who reported liking green leafy vegetables like kale and collard greens.  An excellent group of teachers and parents.  Which is why I was surprised when I got asked a question about the difference between white bread and wheat bread.

Upon hearing the request, I immediately launched into the explanation.  White bread is made from a wheat plant that has been processed to remove the bran and germ, leaving behind the starch-rich endosperm.  The bran contains most of the fiber and the germ contains most of the vitamins and minerals.  After a few years of Americans eating processed grains, people started to develop vitamin deficiencies....  Which is why the FDA now mandates that processed flours be fortified to replace those nutrients lost during processing.  This is when I asked the participants "Why not just eat the plant in it's original form?"  Nobody answered.  I think they were all too stunned to respond.

http://www.grainsessential.ca/english/grains/healthylifestyle.html

 My second-favorite part of the evening was when a teacher asked the rest of the group if they had heard about the genetically-modified salmon.  "Genetically-modified salmon is the least of your worries," I told her.  "Over 97% of our corn and soybeans are GMO!"  Which brought up the whole conversation about Round-Up ready plants and how we are consuming these products that have been grown in a chemical-rich environment and the question: What do you suppose that is doing to our children?!

Despite the fact that the conduction hot plates did not work and I was unable to cook Black Bean Sweet Potato Quesadillas, it was a good night.  We had some great conversation and I feel like I really helped change the way some of the participants think about food.  It's nights like these that I am glad I am a nutrition educator.

An oasis of healthy food

Ward 8 of the District of Columbia is a food dessert.  Physically separated from The Capitol by the Anacostia river, it seems forgotten by the rest of the city.  Only two grocery stores supply wholesome food to the 70,000 people who live in the ~4,000 acres.  (The remaining food establishments are predominantly fast food restaurants and convenience stores).  And two groceries is something to celebrate; twelve years ago there were NO grocery stores in ward 8!


But there is hope for the future.  Yesterday, I attended the Ward 8 Farmer's Market!



The market is open twice a week: Tuesdays 3pm-7pm and Saturdays 9am-2pm.  There are five vendors: three farmers selling fruits and vegetables, one woman selling plants, and one stand with meats and baked items.  All vendors accept EBT (food stamps) and "Get Fresh Checks" (for seniors and WIC participants).


Panoramic view of Ward 8 Farmer's Market at ~10am (Saturday hours: 9am-2pm).



James, from UDC, talking with a patron.

In addition, a nutrition demonstrator from the University of the District of Columbia(UDC) Cooperative Extension Services (CES) attends every martket.  As a land-grant university, UDC fulfill's its mission, in part, by providing food demonstrations (read: free food samples) and nutrition education at farmer's markets.  This is where I come in.

I was recently hired by UDC CES as a Contract Dietitian within the Center for Diet, Nutrition, and Health.  I attended my first Ward 8 Farmer's Market as a trainee on Saturday, September 25th.

I went, I observed and, I have to admit, I was kinda disappointed.

Aside from the fact that it is a very small market (5 total vendors), it was very poorly attended.  In the five hours we were open for business, only 20, maybe 30, people showed up.  That is only six people per hour!  In comparison, when I visited the Falls Church Farmer's Market over the summer, I could barely walk because there were so many people!  Obviously this is an opportunity for new and creative marketing.

The members of the Ward 8 Farmer's Market Cooperative Board try very hard to provide and improve the healthy food options for the residents of Ward 8, but somehow their message isn't reaching the community.  Do you have any ideas on how to encourage community participation at this bi-weekly market?  If so, I would love to hear them!

This is a wonderful little market, just look at all the beautiful, fresh vegetables.  Please, help me spread the word!

Farmer Oberon DeFreitas.  Born and raised in Ward 8, Oberon really gives back to his community.



Carl Purvenas-Smith (right) of Terrapin Station Herb Far, LLC



Terrapin Station Herb Farm sells 117 different varieties of jams and jellis, all of which are free of HFCS!

Vanilla extract made with heavenly Madagascar vanilla beans