Nutrition Category Archives — DC Medical Malpractice & Patient Safety Blog Published by Washington, D.C. Personal Injury Lawyers

January 5, 2021

U.S. rejects expert advice, keeps its diet-nutrition guidelines mostly the same

In yet another instance of disregarding fact-based advice, the Trump Administration, after hearing public comments and assembling a panel of diet and nutrition experts, has rejected their recommendations on how the federal government should update its counsel to Americans about optimizing their eating.

The federal advisories, refreshed every five years by the U.S. Department of Agriculture, will stay mostly the same, with the administration turning away experts who told the government that it should urge the public to reduce consumption of sugar and alcohol. USDA did tweak its guidelines for babies and toddlers.

But the agency decisions were a disappointing turn in a periodic process that affects real people’s lives, experts said, with the New York Times reporting:

August 28, 2020

Pandemic prompts more focus on junk foods, shots, domestic abuse, booze

by Patrick A. Malone

Stepped up vaccinations, bans on junk food for kids, worries about domestic abuse and booze consumption by men — yes, these seemingly disparate things have something in common. They’re all getting heightened attention from experts due to the coronavirus pandemic.

Let’s start with a grito (a whoop) for the leyes antichatarra or anti-junk food laws targeting youngsters and spreading across states in Mexico. The laws take aim at high calorie, low nutritional value foods and drinks, the Washington Post reported:

“[They would prohibit the sale of] chips, candy, soda and other sugar-sweetened beverages to children under 18, putting these foods in the same category as cigarettes and alcohol. The law[s establish] fines, store closures and jail time for repeat offenders. The ban also applies to vending machines in schools.”

June 17, 2020

With viral risks, a new chance to weigh in on obesity, diet and exercise

by Patrick A. Malone

Health and nutrition experts may get a rare and unexpected chance in the Covid-19 pandemic time to see whether Americans have experienced even a minor reset in their maintaining a more healthful diet, increased exercise, and maybe even reduction in weight gain and its associated problems.

To be sure, these have been times of high stress, and much popular discussion has focused on people’s “Quarantine 15,” the excess pounds packed on in recent days due to worry, couch sitting, and the availability of food in the close confines of the homes to which so many of us have been confined.

And many restaurants, notably fast food vendors, offered high-fat, high-calorie takeaway for weeks now, even as they make plans to re-open.

April 16, 2020

Pandemic and joblessness expose big problems in one health basic: food supplies

by Patrick A. Malone

The Covid-19 pandemic has exposed millions of Americans to huge problems in one of the most basic elements of their health and well-being — their food supply.

It’s past time for all of us to demand changes, and we may want to ask why, in the midst of a global economic calamity, that politicians persist in pursuing policies that will mean men, women, and children across this land will go hungry.

As the jobless numbers skyrocket toward Depression era figures, people in need — from coast to coast — have queued up in sometimes miles-long lines to get donated staples. Schools, including those throughout the Washington, D.C., area, have put together giant programs to sustain student meal plans, providing myriad youngsters what may be their only reliable nutrition. Social service agencies have launched targeted efforts to ensure that seniors, especially shut-ins, get fed.

January 24, 2020

While policy makers engage in food fights, kids are getting fed dubious eats

by Patrick A. Malone

Will grownups in the room step up soon and stop the nonsense? Or should consumers, especially parents and those who want to eat in healthful ways, just expect a perpetual food fight about what’s good and reasonable for Americans, especially our kids, to eat?

When it comes to breakfasts and lunches served to 30 million youngsters at 99,000 schools, the U.S. Department of Agriculture, long a standard-setter on dietary matters, has put itself in a head-scratching position.

That’s because the agency backed away from strict nutritional standards, saying it will relax the amounts of fruits and vegetables that schools provide kids under the agency’s Food and Nutrition Service guidelines. Instead, institutions would be permitted to sling more burgers, fries, and pizza, likely increasing youngsters’ consumption of high calories, saturated fats, and sodium.

January 15, 2020

Good news on cancer shows why the battle against smoking matters. A lot.

by Patrick A. Malone

There’s good news out on declining deaths caused by one of the nation’s leading killers. But experts warn that the country will need to work hard to sustain a sharp drop in cancer mortality rates — mostly due to smokers quitting their nasty habit. That’s because other factors like rising obesity may undo the recent favorable results.

The findings reported by the American Cancer Society were heartening, as the New York Times reported:

“The cancer death rate in the United States fell 2.2% from 2016 to 2017 — the largest single-year decline in cancer mortality ever reported … Since 1991, the rate has dropped 29%, which translates to approximately 2.9 million fewer cancer deaths than would have occurred if the mortality rate had remained constant.”

January 10, 2020

Need simple, clear, and direct ideas to be healthier? Heed these 48 words

by Patrick A. Malone

Bravo, brevity. Four dozen words is all it takes for a doctor and noted writer on diet and obesity to offer plenty of sound advice on how to get and stay healthy.

Here are the suggestions from Yoni Freedhoff, associate professor of family medicine at the University of Ottawa, founder and medical director of Ottawa’s Bariatric Medical Institute, blogger at Weighty Matters, and author of “The Diet Fix: Why Diets Fail and How to Make Yours Work:”

“Don’t smoke. Get vaccinated. Avoid trans fats. Replace saturated fats with unsaturated if you can. Cook from whole ingredients — and minimize restaurant meals. Minimize ultra-processed foods. Cultivate relationships. Nurture sleep. Drink alcohol at most moderately. Exercise as often as you can enjoy. Drink only the calories you love.”

January 2, 2020

Here’s something as frightful as the weather outside: winter weight gain

by Patrick A. Malone

Many of us may feel a little too hefty after weeks of seasonal feasting and merrymaking. But Old Man Winter also may share a slice of the blame for our weight gain at this time of year and beyond.

Packing on a pound or two, maybe even five, may be more common at this time of year than many realize, researchers say. Blame it not only on drinking and eating with friends for the holidays. It also may be due to our increased sedentary behaviors due to cold and stormy weather. As the Washington Post reported:

“On average, research shows that people gain one to two pounds over the winter months. For instance, a study of 195 people at the National Institutes of Health found weight gain of about one pound between late September and March. A study of 248 U.S. military personnel, who were enrolled in a weight-loss program, found that people added about two pounds from fall to winter. Here’s something else. There also is evidence that American adults gain one to two pounds each year, gradually accumulating weight over decades. Winter weight gain may be a major culprit, so perhaps we should view the season as a particularly risky time for adding excess padding. Indeed, 165 subjects in the NIH study returned for a September weigh-in and, on average, were 1.4 pounds heavier than the year before. A note: One to two pounds on average means that some people don’t gain any weight while others gain five pounds or more. And in a rude twist of fate, the people who gain the most are more likely to be already overweight or obese.”

November 27, 2019

On the road, in the kitchen, at the table — have a safe, healthy holiday!

by Patrick A. Malone

With the launch of a season of eating, drinking, getting together with friends and family, and celebrating, it may be worth a moment to ponder how to keep those you care most about as healthy and safe as possible, but with a good dollop of fun too. Herewith some suggestions:

Food safety

When it comes to the centerpiece of Thanksgiving — the festive eating — hygiene and moderation matter. Nothing would ruin the holiday more than to sicken the guests, right? So, cooks and their helpers should take special care to keep their hands washed, the tools and prep areas sanitary, and to ensure that the food gets handled correctly, especially in thawing and thoroughly cooking the turkey and stuffing. It may seem counter intuitive, but experts warn against rinsing the turkey or any other fowl that might be store-bought and served. That’s because the birds get cleaned as part of the processing and rinsing with warm water may only spread microbial contaminants all around the kitchen. The key to kill off harmful bugs, by the way, rests in cooking foodstuffs for long enough and at high enough temperatures to ensure they’re safe to eat. Consult those published recipes carefully. Cooks need to plan well, so they get various menu items in and out of the stove and oven, so hungry diners get their fill at the appointed time.

October 11, 2019

Vulnerable nursing home residents face yet another hazard: sickening food

by Patrick A. Malone

To the myriad struggles that residents of nursing homes endure, from poor health to inattentive staff, add this new one: “crappy conditions” in kitchens and other areas where their food gets prepared and served.

Marjie Lundstrom, a Pulitzer Prize-winning reporter, conducted a five-month, nationwide investigation for the consumer web site Fair Warning, with the results also shared by NBC News. The dirty dig found this about nursing home food prep:

“Flies buzzing the under cooked hamburgers. Cockroaches scurrying for cover behind the oven. A moldy ice machine. Mystery debris, clinging to the crevices of a meat slicer. Hundreds of mouse droppings, trailing across the hood of the stove. These incidents are not logged in any restaurant inspector’s notebook. They are among the thousands of food safety violations discovered in the last three years in America’s nursing homes, where fragile residents can least tolerate such lapses. While allegations of elder abuse and neglect dominate the horror stories in long-term care settings — bedsores, falls, medication errors, sexual assaults — food handling remains a consistent and often overlooked hazard …”