The document summarizes guidelines for improving health and sustainability in institutional food service. It discusses guidelines created by the CDC and GSA to apply the Dietary Guidelines for Americans to federal food operations. The guidelines aim to increase healthy and sustainable food choices in federal cafeterias, vending machines, and concessions. Adopting the guidelines could help make healthy eating easier for over 100 million people and influence norms beyond the federal workforce.
John McDermott - Agriculture for improved nutrition and healthCGIAR Research ...WorldFish
A roadmap towards investing in agriculture, food security and nutrition. Presented at the Agriculture Nutrition Linkages Seminar in Dhaka, Bangladesh on the 18th of April, 2012.
Bringing Fruit & Vegetable Prescription Programs to Detroitnicolaliz
Fruit and vegetable prescription programs have become innovative partnerships between healthcare and community food providers – connecting patients to fresh, healthy, locally-grown produce while providing direct economic benefits to small & midsize farmers and the community. Learn about the first ever pilot program in Detroit, Michigan. Visit http://www.ecocenter.org/healthy-food/fruit-vegetable-prescriptions to learn more.
This powerpoint discusses different aspects of a community food assessment. It also discusses the role of CED and food security. It compares food programming and CED in Manitoba with that in Saskatchewan
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
John McDermott - Agriculture for improved nutrition and healthCGIAR Research ...WorldFish
A roadmap towards investing in agriculture, food security and nutrition. Presented at the Agriculture Nutrition Linkages Seminar in Dhaka, Bangladesh on the 18th of April, 2012.
Bringing Fruit & Vegetable Prescription Programs to Detroitnicolaliz
Fruit and vegetable prescription programs have become innovative partnerships between healthcare and community food providers – connecting patients to fresh, healthy, locally-grown produce while providing direct economic benefits to small & midsize farmers and the community. Learn about the first ever pilot program in Detroit, Michigan. Visit http://www.ecocenter.org/healthy-food/fruit-vegetable-prescriptions to learn more.
This powerpoint discusses different aspects of a community food assessment. It also discusses the role of CED and food security. It compares food programming and CED in Manitoba with that in Saskatchewan
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Deliciou...Rad Fsc
Food Secure Canada and the J.W. McConnell Family Foundation are jointly releasing the report Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses. The lessons profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.
Contribution of indigenous fruits and vegetables to dietary diversity and qua...Bioversity International
Presentation given by Dr. Bruce Cogill at the International Horticultural Congress 2014.
The world has a historically unprecedented abundance of food, though contemporary food systems face numerous new challenges from population growth, natural resource
depletion, and rapid dietary transitions away from diverse, locally-sourced and sustainable mix of foods towards diets dominated by homogenous, highly-processed, energy-dense, and animal-source foods The alarming increase in diet and lifestyle-related non-communicable diseases (NCDs) alongside persistent poverty and undernutrition demands a reassessment of dietary choices, guidelines, policies and programmes.
This presentation presents 5 case studies on the contribution of diverse foods, particularly indigenous fruits and vegetables, to culturally-acceptable, cost-effective, sustainable, and nutritious diets.
Read more about our work on diet diversity for nutrition and health here: http://www.bioversityinternational.org/research-portfolio/diet-diversity/
Understanding sustainable diets - Four papers, three published in high impact peer-reviewed journals, further our understanding of sustainable diets. Find out more here: http://www.bioversityinternational.org/news/detail/understanding-sustainable-diets/
Shannon Polly will lead a webinar on teaching tangible techniques and exercises that help people cultivate presence. The hour-long webinar will also include information on what science is telling us about presence. Shannon Polly brings both her expertise as a professional actor, playwright and Broadway producer and her background in positive psychology as a teacher, facilitator and coach to this somatic approach to well-being and thriving.
“It’s a common myth that you either have ‘executive presence’ – that essence that helps you to command a room – or you don’t”, says Polly, “but that is simply not true. As an actor, I know there are tricks and techniques, and as a Positive Psychology Expert, I also know that how you carry yourself physically has a big impact.”
Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Deliciou...Rad Fsc
Food Secure Canada and the J.W. McConnell Family Foundation are jointly releasing the report Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses. The lessons profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.
Contribution of indigenous fruits and vegetables to dietary diversity and qua...Bioversity International
Presentation given by Dr. Bruce Cogill at the International Horticultural Congress 2014.
The world has a historically unprecedented abundance of food, though contemporary food systems face numerous new challenges from population growth, natural resource
depletion, and rapid dietary transitions away from diverse, locally-sourced and sustainable mix of foods towards diets dominated by homogenous, highly-processed, energy-dense, and animal-source foods The alarming increase in diet and lifestyle-related non-communicable diseases (NCDs) alongside persistent poverty and undernutrition demands a reassessment of dietary choices, guidelines, policies and programmes.
This presentation presents 5 case studies on the contribution of diverse foods, particularly indigenous fruits and vegetables, to culturally-acceptable, cost-effective, sustainable, and nutritious diets.
Read more about our work on diet diversity for nutrition and health here: http://www.bioversityinternational.org/research-portfolio/diet-diversity/
Understanding sustainable diets - Four papers, three published in high impact peer-reviewed journals, further our understanding of sustainable diets. Find out more here: http://www.bioversityinternational.org/news/detail/understanding-sustainable-diets/
Shannon Polly will lead a webinar on teaching tangible techniques and exercises that help people cultivate presence. The hour-long webinar will also include information on what science is telling us about presence. Shannon Polly brings both her expertise as a professional actor, playwright and Broadway producer and her background in positive psychology as a teacher, facilitator and coach to this somatic approach to well-being and thriving.
“It’s a common myth that you either have ‘executive presence’ – that essence that helps you to command a room – or you don’t”, says Polly, “but that is simply not true. As an actor, I know there are tricks and techniques, and as a Positive Psychology Expert, I also know that how you carry yourself physically has a big impact.”
Over the last 4 years 1 million well-being surveys have been completed using the Gallup-Healthways Wellbeing Index. One-Thousand surveys are completed every night and are representative of wellbeing in every area of the US. These surveys have illuminated the wellbeing needs of Americans, how well-being impacts their social, emotional, and physical health, and what the field of health promotion must do differently to impact the health of Americans. The Gallup wellbeing index findings, and recommendations on how to better impact well-being will be addressed in this webinar.
"Putting Dietary Guidelines for Americans to Work! Multifactorial Approaches ...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.2: Information and education for healthy food behaviours"
A Conversation with the Dean of the Tufts School of Human Nutrition. 9-17-15 Recording here: https://www.dropbox.com/s/8qly017hyhct6ut/Darius%20Tufts%20Nutrition%20Talk.m4a?dl=0
Obesity and overweight measures to help lose weight and community strategies ...Prab Tumpati
As the nation fights an epidemic of Obesity, here are some of the measures at the level of the community from Centers For Disease Control.
If you are overweight or obese and trying to lose weight, you are not alone. According to statistics, up to 70 percent of the adult population in the United States are either overweight or obese. Our countries approach of blaming the victim for obesity does not help.
Please feel free to share this free, public domain information.
Thank you.
W8MD Medical Weight Loss Centers
Foresight Report on food systems and diets: Facing the challenges of the 21st...Glo_PAN
At the launch of the Global Panel's Foresight Report "Food systems and diets: Facing the challenges of the 21st century", which was held at FAO in Rome on 23 September 2016, Dr Lawrence Haddad, Chair of the Foresight Lead Expert Group, and Director of GAIN, presents the report.
Gender in the CGIAR Research Program on Agriculture for Nutrition and Health ...CGIAR
This poster was presented by Hazel Malapit (PIM), as part of the Gender Research Coordinators' meeting (4 December 2017), related to Annual Scientific Conference hosted by the CGIAR Collaborative Platform for Gender Research. The event took place on 5-6 December 2017 in Amsterdam, the Netherlands, where the Platform is hosted (by KIT Royal Tropical Institute).
Read more: http://gender.cgiar.org/gender_events/annual-scientific-conference-capacity-development-workshop-cgiar-collaborative-platform-gender-research/
Gender in Agriculture for Nutrition and HealthIFPRI-PIM
This poster was presented by Hazel Malapit (A4NH / IFPRI) for the pre-Annual Scientific Conference meeting organized for the CGIAR research program gender research coordinators on 4 December.
The annual scientific conference of the CGIAR collaborative platform for gender research took place on 5-6 December 2017 in Amsterdam, the Netherlands, where the Platform is hosted (by KIT Royal Tropical Institute).
Read more: http://gender.cgiar.org/gender_events/annual-scientific-conference-capacity-development-workshop-cgiar-collaborative-platform-gender-research/
9 February 2017, the first Food for All Talk (#FFATalks) under the WBG-Netherlands Partnership took place on the subject: Food Systems for Healthier Diets.
Food and Diet: How Can Economics Contribute to Better Outcomes?lunnevehr
Seminar to Goettingen Global Food RTG, September 19, 2013. An overview of U.S. anti-obesity policies and the lessons for countries now going through the dietary transition.
Towards Precepts of Food System Sustainability - Presentation by Hallie Eakin. This presentation was given as part of the 'Metrics of Sustainable Diets and Food Systems Symposiumco-organized by Bioversity International and CIHEAM-IAMM, November 4th -5th 2014, Agropolis International, Montpellier
Visit 'Metrics of Sustainable Diets and Food Systems' Symposium webpage.
http://www.bioversityinternational.org/metrics-sustainable-diets-symposium/
Power point presentation used during the Menu of Change: Healthy Food in Health Care workshop. Presentation given by Roberta Anderson (Food Alliance), Suzanne Briggs (Kaiser Permanente), Eecole Copen (Oregon Health and Science University Food and Nutrition Services) and Emma Sirois (Oregon Center for Environmental Health).
Place matters for health! A growing body of research over the last several decades has shown the connections between place and health. From obesity and chronic disease to depression, social isolation, or increased exposure to environmental toxins and pollutants, a person’s zip code can be a more reliable determinant of health than their genetic code.
In 2016, Project for Public Spaces compiled a report of peer-reviewed research that found key factors linking pubic spaces and peoples’ health. And public spaces are more than just parks and plazas – our streets represent the largest area of public space a community has!
This webinar will introduce participants to the placemaking process, the research behind the findings linking place and health, and how to envision streets as places – not just their function in transporting people and goods, but the vital role they play in animating the social and economic life of communities.
Using case problems, this webinar will give attendees real-world examples of workplace wellness situations and help attendees learn from those situations so that they can design and implement a compliant wellness program. Through case problems, attendees will review compliance mistakes concerning HIPAA, ACA, GINA, ADA, FLSA, data privacy and tax laws. Participants will learn how to use those laws to build a better workplace wellness program.
Learning Objectives:
* Understand how to apply laws to specific factual situations.
* Identify red flags in certain common workplace wellness practices.
* Learn the basics of HIPAA, ACA, GINA, ADA, FLSA, data privacy and tax laws as those laws relate to workplace wellness programs.
Looking for a healthier investment strategy? A new study by The Health Project (THP) finds that a portfolio of stock in companies that have won the prestigious C. Everett Koop National Health Award -- recognizing effective workplace health promotion programs -- has significantly outperformed the Standard & Poor's (S&P) 500 Index over the past 14 years. Since 2000, investing in Koop Award winners would have produced more than double the returns of the S&P 500, according to the new research led by THP President and CEO Dr. Ron Goetzel. Tune in to this webinar to hear more about this and related studies.
This webinar will discuss the prevalence of pre-diabetes and it’s contributing factors and the initial efforts to translate the National Diabetes Prevention Program to public health. We will also look at new approaches to providing interventions.
Learning objectives:
Scope and scale of pre-diabetes and what factors contribute to it.
Review initial efforts to translate the DPP to public health.
New approaches to providing interventions.
About The Presenter
Dr. Marrero received a B.A. (1974), M.A. (1978) and Ph.D. (1982) in Social Ecology from the University of California, Irvine. He joined the IU School of Medicine in 1984 and became the J.O. Ritchey Professor of Medicine in 2004. He was a member of the Diabetes Research & Training Center and served as Director of the Diabetes Prevention and Control Division. He is currently the Director of the Diabetes Translational Research Center. Dr. Marrero is an expert in the field of clinical trails in diabetes and translation research which moves scientific advances obtained in clinical trails into the public health sector. He helped design the Diabetes Prevention Program and the TRIAD study, which evaluated strategies to improve diabetes care delivery in managed care settings. His research interests include strategies for promoting diabetes prevention, care settings, improving diabetes care practices used by primary care providers, and the use of technology to facilitate care and education. Dr. Marrero was twice awarded the Allene Von Son Award for Diabetes Patient Education Tools by the American Association of Diabetes Educators, nominated to Who’s Who in Medicine and Health care in 2000, served as Associate Editor for Diabetes Care (1997-2002) and is currently the Associate Editor for Diabetes Forecast. He was selected as Alumni of the Year for University of California Irvine in 2006 and The Outstanding Educator in Diabetes in 2008 by the American Diabetes Association. He is the current President of the American Diabetes Association.
John Weaver, Psy.D. is a Licensed Psychologist who received his Doctor of Psychology degree from the Wisconsin School of Professional Psychology. He also has a Master of Science degree in Clinical Psychology from Marquette University and a Master of Divinity degree from St. Francis School of Pastoral Ministry.
CDC will provide an overview of their WorkLife Wellness Office services and describe how they used the HealthLead accreditation process to provide a framework to assess the comprehensiveness of their new office and existing programs and processes. Also, how the scoring of framework identified strengths and weaknesses and how the assessment plan of action is used for future strategic planning to drive new connections, data sources, and programmatic gaps as they strive to achieve HealthLead Silver. CDC will share specific examples of what was required and shared as part of the HealthLead audit during the presentation.
The way you communicate, and what you communicate, shapes how your employees feel about working there. Yet organizations often fail to prioritize corporate communication, to the detriment of their entire workplace culture.
Regular communication with employees sends the message that you value them as whole people. And consistent, meaningful communication can strengthen the employee-employer relationship. And when that relationship is strong, everyone wins: the employees, the employer, and the customers, clients, or patients.
You’ll come away from this webinar with immediately-useful tips and insider tricks from our 30+ years of experience producing engaging employee communications and leave with a blueprint of how to produce your own communications, or evaluate a vendor’s options, plus creative options.
We are reminded of the risk of workplace violence every time we hear of a tragic shooting on the news. As wellness professionals, we often have a broad contact with individuals who are struggling and with the structures of organizations that can have an influence on whether those individuals get help or act out their anger and frustration. In this session we will look at risk factors that can be identified to indicate that an individual needs additional assessment and help and at the organizational structures that can be implemented to reduce the risk of violence in your workplace. It is important that, as wellness professionals, we look at how to address this extreme form of unhealthy behavior.
Wellness is who we are, not what we do. As Oklahoma State University’s Chief Wellness Officer, Dr. Suzy Harrington shares a comprehensive, evidence based, wellness strategy model, driving America’s Healthiest Campus®. This model is transferrable to any setting to strategize the collaboration and vision for students, employees, and in the communities in which we live, learn, work, play, and pray. In addition to the model, Dr. Harrington will share the foundational structures that must be in place to support a sustainable culture of wellness.
Have you ever wondered why it is that even people who desperately want to adopt healthier lifestyles don’t stick with them once their initial burst of motivation fades? This provocative webinar will discuss the surprising reasons this is true and also showcase a new science-based paradigm to motivate healthy behavior so it is maintained over time. Dr. Michelle Segar will explain why logic-based reasons for behavior change (e.g., better heath, disease prevention, etc.) keep people stuck in cycles of starting and stopping but not behavioral sustainability. Using story and science, she will describe an easy-to-adopt, novel approach to promoting health, wellness, and fitness behaviors that leading organizations are starting to adopt. Attendees will leave this webinar with a more strategic way to communicate about and promote the sustainable behavior necessary for achieving improved health and well-being.
This webinar will discuss the major federal laws that impact workplace wellness program design, including the Affordable Care Act/HIPAA Nondiscrimination rules on the use of financial incentives, the Americans with Disabilities Act (ADA), the Genetic Information Nondiscrimination Act (GINA), federal tax laws as well as recent EEOC action such as the proposed ADA rules and lawsuits against Honeywell, Flambeau and Orion Energy Systems. Through case examples, the speaker will explain how each of these laws interact with one another, who enforces these laws, what to expect in terms of future guidance, and how health promotion professionals can use these laws as tools in designing more effective and inclusive workplace wellness programs.
Are you looking to refresh your current workplace wellness program or have you thought about starting a workplace wellness program and don't know where to begin? Check out Workplace Wellness 2.0. In 60 minutes, you'll learn the 10 easy steps to create an inexpensive, community-based, volunteer-managed, thriving wellness initiative. Hope Health's managing editor, Jen Cronin, will walk you through the effective strategy based on the custom publisher's 30-plus years of working with hundreds of organizations and their workplace wellness efforts.
Learning Objectives:
How to begin a new program, or add new life to an existing wellness program, with the Workplace Wellness 2.0 concepts
How to take advantage of inexpensive, free and readily available resources to power your wellness program
How to create a program WITH employees vs. FOR employees.
About The Presenter
Jen Cronin
Managing Editor
Hope Health
An avid runner and foodie, Jen's goal is to help others embrace — and enjoy — a healthful lifestyle by creating inspiring, engaging, and fun content that focuses on simple ways people can take care of their mind, body, and spirit. Jen has more than 18 years of writing, editing, and communications project management experience. She has worked as a health reporter, a public relations specialist at a major medical school, and a marketing communications consultant for a Blue Cross Blue Shield affiliate before coming to HOPE Health in 2009.
Samantha Harden discuss provides an overview of the RE_AIM framework which evaluates the effectiveness of interventions based on the following five dimensions:
Reach into the target population
Effectiveness or efficacy
Adoption by target settings, institutions and staff
Implementation - consistency and cost of delivery of intervention
Maintenance of intervention effects in individuals and settings over time.
We will also practice using RE-AIM in planning, implementation, and evaluation and share resources available on RE-AIM.org.
Learning Objectives
1. Understand the five RE-AIM dimensions
2. Practice using RE-AIM for planning, implementation, and evaluation
3. Explore available resources found at RE-AIM.org
Simply applying knowledge we have reliably in hand, we could prevent fully 80% of all chronic disease and premature death in modernized and modernizing countries. Standing between us and that prize is an obstacle course of competing claims, false promises, and profit-driven, pop culture nonsense. The case will be made for True Health Coalition to rally diverse voices to the cause of using what we know, even as we pursue what we do not. The challenges, operations, and promise of the endeavor will be discussed.
A historical journey into the origin of Emotional Intelligence (EQ) as a concept developed by Mayer & Salovey and later Daniel Goleman. A futuristic trek revealing the application of Emotional Intelligence via 8 EQ Competencies developed by the International EQ Organization, Six Seconds.
More from HPCareer.Net / State of Wellness Inc. (20)
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
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Healthy Federal Guidelines with Joel Kimmons and Melissa Walker
1. Improving Health and Sustainability in
the Food System Through Institutional
Food Service Guidelines
Joel Kimmons, Ph.D.
Centers for Disease Control and Prevention
Division of Nutrition, Physical Activity and Obesity
The conclusions in this presentation are those of the
author and do not necessarily represent the views of
the Centers for Disease Control and Prevention.
2. Disclaimer
The mention of organizations and commercial entities and
products in this presentation is for illustrative purposes only and
does not represent an endorsement by the National Institute for
Occupational Safety and Health, Centers for Disease Control
and Prevention (CDC), or the U.S. Department of Health and
Human Services (HHS).
The views herein represent those of the authors and presenter.
For official guidance from CDC, visit www.cdc.gov.
2
3. HHS and GSA Collaboration
Goal
Increase healthy food and beverage choices and sustainable
practices at federal worksites
Apply the Dietary Guidelines for Americans, 2010 to federal
food-service operations
HHS and GSA Health and Sustainability Guidelines for Federal
Concessions and Vending Operations
http://www.cdc.gov/chronicdisease/resources/guidelines/food-service-guidelines.htm
4. Terms: Health
Health
Align the food choices with the Dietary Guidelines for Americans, 2010
Atmosphere, architecture, cleaning, serving ware, cooking methods
5. Terms: Sustainability
Sustainability
Building design and facilities, energy use, waste, cleaning materials,
packaging, serving ware
Sourcing of foods
• A sustainable food system—
Integrates production, processing, distribution, and consumption
Regenerates rather than degrades natural resources
Is socially just and accessible
Supports the development of local communities
6. Terms: Guidelines
Guideline
A statement by which to determine a course of action
• Guidelines aim to streamline particular processes according to a
standard
• Following guidelines is never mandatory
• Guidelines are not binding and are not enforced
• (U.S. Department of Veterans Affairs,
http://www.va.gov/trm/TRMGlossaryPage.asp)
Assist staff, management, and contractors in aligning the food
environment with healthier and more sustainable choices and practices
7. Approach:
Health and Sustainability Guidelines
Guidelines? standards? policy?
Gentle
Flexible
Dietary—
• Food vs. nutrient level
• Choice vs. restriction
Feasible—business and customer, all stakeholders
Appropriately targeted for population and setting
8. Making Healthy Choices…
Default, Convenient, Easy, Immediate
Individual and Family Environment
Exposure, norms Policy Access
Skills, knowledge Legislation Advertising
Use of time Economics Affordability
Individuality Healthy
eating and
physical
activity
Social structures,
cultural norms, values
9. Approach: Libertarian Paternalism
Individuals
Are economic Are behavioral
Are rational Make choices dictated by
Make optimal choices • Culture
• Information • The present
• Resources • Measurable, tangible
• Status-quo bias, default bias, opting out
• Choice architecture
• Making the healthy choices default
Thaler and Sunstein. AER 93 (2), 2003; Loewenstein, et al JAMA 298 (20), 2007.
10. The Power of
Food Service Guidelines
Direct
• Influence individuals by changing the food environment
• Adults spend considerable time at work as do children in school
• More than 100 million Americans eat at work daily1,2
Indirect
• Influence family behavior and community norms
System
• Increase healthy food production—coupled with demand
• Develop social structures and culture, norms, and values
1 Bureau of Labor Statistics
2 Linnan L, Bowling M, Childress J, et al. Results of the 2004 National Worksite
Health Promotion Survey. Am J Public Health. 2008; 98(8):1503-9.
11. Settings and Targets
Settings
Federal, state, local governments
Targets
School systems
Worksites Cafeterias
Hospitals Snack bars
Institutionalized populations Vending
Assisted living communities Lunch rooms
Colleges and universities Meetings
Community‐based organizations Conferences
(including faith‐based)
Day care centers
12. Guideline Examples
City: NYC
County: LA County
State: Michigan, California, Oregon
Federal: Health and Sustainability Guidelines for Federal
Concessions and Vending Operations
• GSA National Capital Region—more than 20 million annual
transactions
• Nationwide, GSA manages 10,000 buildings
• HHS—120,000 employees
Businesses, universities, schools
13. Health and Sustainability Guidelines for Federal
Concessions and Vending Operations
-Apply to all HHS and GSA Facilities-
All food-service concession operations and vending machines
managed by HHS and GSA
First contract: HHS Humphrey Building Cafeteria, Washington, D.C.
Now in facilities nationwide
Conferences, meetings
Events onsite and offsite
14. Make Healthy Choices
the Easy Choice
More accessible
More appealing
More affordable
15. Implementation
As contracts are renewed
Gradually but progressively
Cafeterias, snack bars, shops, vending
Various settings
• Geographic, demographic
Overall feasibility issues
Approach
16. Providing Healthy Choices
Seasonal vegetables and fruits 100% fruit juice
Whole grain options, Freely available drinking water
including pasta
Foods with less sodium
High-fiber, low-sugar cereals
Foods free of synthetic
Low-fat milk, yogurt, and sources of trans fats
cottage cheese
Smaller portion sizes
Vegetarian entrees
Lean-meat entrees
17. Sustainable Practices
• Participate in waste reduction, recycling, and composting
programs
• Promote and incentivize reusable beverage containers
• Use green cleaning and pest-control practices
• Use compostable and bio-based trays, flatware, plates, and
bowls
• Offer food that is organically, locally, or sustainably grown and
labeled accordingly
• Offer certified sustainable, shade-grown, or bird-friendly coffee
and tea
• Offer drinking water
18. Letters of Support
American Diabetes Association Public Health Law and Policy
American Public Health Association Prevention Institute
California Pan-Ethnic Health Network Robert Wood Johnson Foundation
National Association of Chronic Center to Prevent Childhood
Disease Directors Obesity
National Business Coalition on Health Society for Nutrition Education
National Association of Local Boards Others
of Health
19. Support for the Guidelines
A diverse array of public health organizations affirm—
“The Guidelines make important, needed changes to worksite
environments.”
“…offer a more holistic and comprehensive approach to
promoting healthful food.”
“…can serve as a model for state and local governments,
businesses and non-governmental organizations seeking to
make healthy choices easier for their employees.”
20. Next Steps
Encourage widespread adaption/adoption
—States, hospitals, universities, parks and recreation, etc.
Designed to be adaptable to most environments
A “living” document, to be updated as society and science change
21.
22. HHS/GSA
Health and Sustainability Guidelines for
Federal Concessions and
Vending Operations
http://www.cdc.gov/chronicdisease/resources/guidelines/food-service-guidelines.htm
23. Dietary Guidelines for
Americans, 2010
Overarching Concepts
Consume nutrient-dense foods and beverages
Build healthy eating patterns
• Include vegetables, fruits, whole grains, low-fat and fat-free
dairy products, seafood, lean meats and poultry, eggs, beans
and peas, and nuts and seeds
• Limit sodium, solid fats, and added sugars
Maintain calorie balance over time to achieve and
sustain a healthy weight
1
25. Nutrition Menu Labeling
Standard Criteria
Calorie labeling must be displayed at the point of purchase in a
clear, conspicuous manner on the menu board or posted on
signs near food items or menus
All items must be labeled with calories per serving
26. Nutrition Information
Available upon request, including—
Protein
Total fat
Saturated fat
Cholesterol
Sodium
Total carbohydrate
Sugars
Dietary fiber
A prominent statement regarding availability of additional
nutrition information must be placed on menu or menu board
27. Exceptions
Condiments and items for “general use”
Daily specials
Temporary menu items on the menu for less than 60 days
Custom orders
28. Trans Fats
Standard Criteria
Eliminate use of partially hydrogenated vegetable oils,
shortenings, or margarines unless label for oil indicates 0 grams
trans fat per serving. (0 grams trans fats on the Nutrition Facts
label must contain less than 0.5 grams trans fat per serving)
Oils and fats used must also be low in saturated fats
30. Vegetables
Standard Criteria
• At least 1 raw, salad-type vegetable and at least 1 steamed,
baked, or grilled vegetable seasoned without fat or oil should be
offered daily
• All vegetable offerings must contain ≤230 mg sodium as served
• Mixed dishes containing vegetables must contain ≤480 mg
sodium as served
• Offer a variety of seasonally available vegetables
Above Standard
• Offer at least 1 prepared vegetable option with ≤140 mg sodium
as served
31. Fruits
Standard Criteria
All canned or frozen fruit must be packaged in 100% water or
unsweetened juice, with no added sweeteners
Offer a variety of at least 3 whole or sliced fruits daily
Offer a variety of seasonally available fruits
32. Cereals and Grains
Standard Criteria
• When cereal grains are offered (e.g., rice, bread, pasta) then a
whole grain option must be offered for that item as the standard
choice
• All cereal offerings must contain ≤230 mg sodium per serving
• At least half of breakfast cereals must contain at least 3g of fiber
and less than 10g total sugars per serving
Above Standard
• When cereal grains are offered, a 100% whole grain option must
be offered for that item as the standard choice
• If cereal is offered, offer at least 1 cereal with ≤140 mg sodium
per serving
33. Dairy: Milk, Yogurt, and Cheese
Standard Criteria
• If milk is offered as a beverage, only 2%, 1%, and fat-free
• If cottage cheese items are offered, only low-fat (2% or less) or fat-
free
• If yogurt is offered, only 2%, 1%, or fat-free
• If yogurt is offered, only yogurt with no added caloric sweeteners or
yogurts labeled as reduced or less sugar according to FDA labeling
standards
• Processed cheeses must contain ≤230 mg sodium per serving
34. Protein Foods
Standard Criteria
When protein entrees are offered, offer lean meat, fish, or low-fat
vegetarian entrée choices
At least twice per week, offer an entrée with a vegetarian protein
source
Above Standard
A vegetarian entrée must be offered every day
35. Beverages
Standard Criteria
At least half of available beverage choices (other than 100% juice
and unsweetened milk) must contain ≤40 kcalories/serving
If juice is offered, only 100% juice with no added caloric sweeteners
Vegetable juices must contain ≤230 mg sodium per serving
Drinking water, preferably chilled tap, must be offered at no charge
at all meal-service events
36. Beverages, continued
Above Standard
For beverages with more than 40 kcalories/serving, only offer servings
of 12 oz. or less (excluding unsweetened milk and 100% juice)
At least 75% of beverages (other than 100% juice and unsweetened
milk) must contain ≤40 kcalories/serving
Offer a non-dairy, calcium-fortified beverage (such as soy or almond
beverage). These beverages—
• Must not provide more sugars than milk (12 g sugar/8 oz. serving
or less)
• Provide the same amount of protein (at least 6 g/8 oz.), calcium
(250 mg/8 oz.)
• Provide less than 5 g total fat (equivalent to 2% milk)
Offer at least 1 low-sodium vegetable juice ≤140 mg sodium/serving
37. Other Considerations
Standard Criteria
Deep-fried options are not marketed or promoted as the special
or feature of the day
• Limit deep-fried entrée options to no more than 1 choice
per day
Offer half- or reduced-size choices for some meals and
concessions items, when feasible
Where value meal combinations are offered, always offer fruit or
vegetable as the optional side dish, instead of chips or cookie
38. Other Considerations
Above Standard
Make healthier options more appealing to the consumer by
offering them at a reduced price as compared to less healthy
alternatives
Offer desserts that use less or no added sugars—
• For example, offer desserts prepared with fruits, vegetables,
nuts, seeds, apple sauces, and yogurts without added
sugars
39. Sustainability Guidelines
General Operations
Standard Criteria
• Participate in waste reduction, recycling, and composting
programs, as available
• Promote and incentivize the use of reusable beverage
containers
• Promote use of tap water over bottled water
• Use green cleaning practices
• Use integrated pest-management practices and green
pest-control alternatives to the maximum extent feasible
• Provide materials for single-service items (e.g., trays,
flatware, plates, and bowls) that are compostable and
made from bio-based products
40. General Food
Standard Criteria
Offer 25% of the product line to be organically or locally or
documented sustainably grown (e.g., integrated pest
management, pesticide free, other labeling programs)
Offer seasonal varieties of fruits and vegetables
Above Standard
Offer 35% of the product line to be organically or locally or
documented sustainably grown (e.g., integrated pest
management, pesticide free, other labeling programs)
41. Sustainability Labeling
Standard Criteria
Label organic, local, or documented sustainably grown food items
available in food service at the point of choice
Above Standard
Educate about the value of agricultural best practices that are
ecologically sound, economically viable, and socially responsible in
agency concessions services with—
• Signage
• Informational programs or
• Other means of communicating the benefits of the items that
are labeled organic, local, or sustainable
For locally grown foods, include information that identifies the farms
and sustainable practices used
42. Animal Products
Standard Criteria
Only offer fish/seafood identified as “Best Choices” or “Good
Alternatives” on the Monterey Bay Aquarium’s Seafood Watch
List or certified by Marine Stewardship Council (or equivalent
program)
Above Standard
Offer certified organic or documented sustainably or locally
produced milk and milk products
Offer certified organic or documented sustainably or locally
produced eggs and meat (e.g., grass-fed, free-range, pasture-
raised, grass-finished, humanely raised and handled)
43. Beverages
Standard Criteria
Offer drinking water, preferably chilled tap
Above Standard
If providing coffee or tea, include offerings that are certified
organic, shade-grown, or bird friendly
If composting is available, bottled water must be offered in
compostable bottles
44. Vending
Menu Labeling
Nutrition Facts Label should be visible, but if not, should be visible
at the point of purchase. The vending machine operator should
provide a sign close to each article of food or near the selection
button that includes a clear statement disclosing the number of
calories
Only items that contain 0 grams trans fat per serving as defined
by FDA should be offered
Only offer snack items that contain ≤230 mg of sodium per serving
(excludes refrigerated meals)
Refrigerated meals items must contain ≤480 mg sodium per
serving
45. Vending, continued
In addition to meeting the requirements listed above, at least 25% of
all packaged food choices must meet the following criteria:
• Limit all snack (not refrigerated meals) items to ≤200 calories per
item (excluding nuts and seeds without added fats, oils, or caloric
sweeteners)
• Limit total calories from saturated fat to ≤10% (excluding nuts and
seeds without added fats or oils)
• Limit calories from sugars to ≤35% total weight (excluding fruits or
vegetables without added caloric sweeteners)
Beverage Requirements
• At least half of available beverage choices (other than 100% juice
and unsweetened milk) should contain ≤40 kcalories/serving
• If milk is offered, only 2%, 1%, and non-fat milk dairy-type
products should be offered
.
46. Benefits of the Guidelines
Procurement officers can use the Guidelines to create
proposals for contractors
Leadership can ensure healthy and sustainable food service
for employees
The Guidelines help increase availability of healthy choices
in cafeterias and vending
They bring the overall food environment in line with the
Dietary Guidelines for Americans, 2010
Guidelines: imply a gentleness to implementation, as well as a flexibility, both in the creation of guidelines and in their implementation generous considerations around customer demand and the business case must be considered. There will be different approaches.Health: impulse items availability, salt shakers in a central location instead of on tables.NOTE: I have not used the word procurement! will introduce the session and set the stage for the importance of providing sustainable and healthy food in worksites and schools, including obesity and chronic disease rates and the number of people potentially impacted. He will provide a brief discussion and definition of the terms (sustainable, healthy, and local) and address why these are relevant to nutrition and public health. Dr Kimmons will discuss the need to broaden the definition of what constitutes a sustainable diet to include foods and beverages that promote both health & wellness and environmental responsibility. Finally, he will provide an overview of the process of working with HHS, USDA, and GSA to develop food procurement and cafeteria guidelines for federal employees.
Guidelines: imply a gentleness to implementation, as well as a flexibility, both in the creation of guidelines and in their implementation generous considerations around customer demand and the business case must be considered. There will be different approaches.Health: impulse items availability, salt shakers in a central location instead of on tables.NOTE: I have not used the word procurement! will introduce the session and set the stage for the importance of providing sustainable and healthy food in worksites and schools, including obesity and chronic disease rates and the number of people potentially impacted. He will provide a brief discussion and definition of the terms (sustainable, healthy, and local) and address why these are relevant to nutrition and public health. Dr Kimmons will discuss the need to broaden the definition of what constitutes a sustainable diet to include foods and beverages that promote both health & wellness and environmental responsibility. Finally, he will provide an overview of the process of working with HHS, USDA, and GSA to develop food procurement and cafeteria guidelines for federal employees.
Guidelines: imply a gentleness to implementation, as well as a flexibility, both in the creation of guidelines and in their implementation generous considerations around customer demand and the business case must be considered. There will be different approaches.Health: impulse items availability, salt shakers in a central location instead of on tables.NOTE: I have not used the word procurement! will introduce the session and set the stage for the importance of providing sustainable and healthy food in worksites and schools, including obesity and chronic disease rates and the number of people potentially impacted. He will provide a brief discussion and definition of the terms (sustainable, healthy, and local) and address why these are relevant to nutrition and public health. Dr Kimmons will discuss the need to broaden the definition of what constitutes a sustainable diet to include foods and beverages that promote both health & wellness and environmental responsibility. Finally, he will provide an overview of the process of working with HHS, USDA, and GSA to develop food procurement and cafeteria guidelines for federal employees.
How should developing, implementing, and promoting these guidelines work
Importance of this work:Children in schoolAdults spend considerable time at work, making worksites ideal locations for reaching a large audience. Worksites provide access to 65% of adults in settings where people consume one or more meals daily. In addition, many worksites are capable of supporting employees in their efforts to achieve adequate levels of physical activity.22Over 100 million workers may eat at their job daily in the United States. 140 million worker but 25% work from home= 105 million workers at 7.5 hrs per day civilian: http://www.bls.gov/news.release/atus.nr0.htmhttp://www.bls.gov/news.release/empsit.t01.htmDirect: Numbers influenced directly by the change in the food environment, GSA in the DC Area- meals per monthHHSStudentsIndirectindividual changes family behavior, changes cultural normsSystem: overall increases in healthy foods production, influences availability and the development of culture norms
The new 2010 Dietary Guidelines for Americans focus on balancing calories with physical activity, and encourage Americans to consume more healthy foods like vegetables, fruits, whole grains, fat-free and low-fat dairy products, and seafood, and to consume less sodium, saturated and trans fats, added sugars, and refined grains. Boiled down, these are the two overarching themes of the 2010 Dietary Guidelines—messages are carried throughout the document.