Food Revolution

Support positive changes to our children’s eating habits.
WRITTEN BY JAMIE BENEDICT
PHOTO BY CAROLE TOPALIAN

Obesity may be the most significant health challenge that we face in the United States. Northern Nevada children are not immune to this threat. A recent study of Washoe County School District students discovered that 40 percent were either overweight or obese. (For a full report of the study, visitWashoecounty.us/health/cdpp/epinews.html). This is higher than the national average of 32 percent.

Why should we care about this? Overweight and obese children are more likely to suffer from health problems that were previously seen only among adults, including type 2 diabetes and high blood pressure.  In addition, they are vulnerable to teasing from their peers because their body size and shape don’t correspond to existing social norms.  Lastly, these children are at greater risk for becoming overweight or obese adults, resulting in a lifetime of health challenges.

“It’s now clear that between the pressures of today’s economy and the breakneck pace of modern life, the well-being of our kids has too often gotten lost in the shuffle,” said First Lady Michelle Obama in a March 22, 2010 Newsweek magazine article.

The underlying cause of being overweight and obese is energy imbalance. Simply put: More energy is consumed relative to the amount of energy expended. Reasons for the imbalance are not simple.  Genetics, behavior, and the environment are all contributing factors and appear to be interrelated.

HEALTHY CHANGE

While scientists work to better understand these relationships, concerned citizens, policy makers, and health professionals are working toward creating environments that make it easier for children to be physically active and make healthful food choices. This helps children maintain an appropriate energy balance.

Increasing access to fruits and vegetables is one way to create healthier environments for children. Research shows that body weight is lower among those who consume higher amounts of these foods. This is likely due to the fact that fruits and vegetables contain high amounts of water and fiber. Thus, their consumption reduces hunger. Eating a diet rich in fruits and vegetables, therefore, has been identified as a useful strategy to reduce the risk of children becoming overweight and obese.  In addition, these foods are important nutrient sources and can reduce the risk of other chronic diseases such as cancer and heart disease.

Despite these health benefits, consumption of fruits and vegetables remains low. In 2007, fewer than one in five of Nevada’s students in grades nine through 12 reportedly ate fruits and vegetables five times a day. (For details, visit www.Cdc.gov/HealthyYouth/yrbs/pdf/states/yrbs07_nevada_us_comparison.pdf.

INCREASE ACCESS

Providing fresh, high-quality fruits and vegetables where children eat and make food choices is something that we all should aspire to accomplish.  By doing so, we can increase children’s intake of important nutrients, help them maintain an appropriate energy balance, and facilitate the development of healthful eating habits that are likely to last a lifetime.

Consider how you can make this a reality starting in your home. Then, work with others to ensure access to fruits and vegetables in other important locations, including childcare centers, after-school programs, and schools.

With families eating away from home more often, it is increasingly important for restaurants to offer healthy options as well. Lastly, let’s work toward the development of systems and policies that reinforce the importance of fruits and vegetables and sustain positive changes.

“I’m confident that if we each do our part and all work together,” said First Lady Michelle Obama in the March 22, 2010 issue of Newsweek, “we can ensure that our kids have not just the opportunities they need to succeed, but the strength and endurance to seize those opportunities: to excel in school, pursue the careers of their dreams, keep up with their own kids, and live to see their grandkids grow up—maybe even their great-grandkids, too.”

Jamie Benedict is an associate professor of nutrition in the College of Agriculture, Biotechnology and Natural Resources at the University of Nevada, Reno. She teaches several undergraduate nutrition courses and directs the nutrition graduate program. Her research focuses on environmental characteristics that influence nutritional health, including school policies and practices. She earned her doctorate in nutritional science at the University of Arizona, and is a registered dietitian.