A Little Q&A on CRISPR Cows

While the majority of all our food has come from farms for hundreds of years, agricultural practices have changed over time, largely due to advances in farming technology. In more recent years, these developments have included the use of biotechnology techniques such as CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats). We’ve explained previously that CRISPR is one of the bioengineering methods that can be used to alter the genetic information in the cells of living things—plants, fruits, vegetables, and more. That genetic information is contained in what we know as the fundamental building block of life—DNA. DNA can produce proteins that define what a living organism’s cells do or don’t do. To use an analogy from another type of technology, DNA acts in a way similar to how software controls the operation of a computer. Food science and related-field researchers all over the world have been using CRISPR to perform genetic alterations in cells in order to alter food characteristics in ways that support the reliability of our food system. As mentioned above, CRISPR has been primarily used so far to alter the cells of plants, fruits and veggies. However, we’ve recently learned of the work being done by researcher Alison Van Eenennaam, Ph.D., a professor at the University of California, Davis, who is using CRISPR on a new target: food-producing cows. To learn more about Dr. Eenennaam’s groundbreaking work, we asked her to field a few questions. Q: How is your research team using CRISPR technology? A: Gene editing is a technique that can be used to introduce useful genetic variations into [animal] breeding programs. It involves the use of enzymes that cut DNA at a specific sequence (site-specific nucleases, e.g. CRISPR-Cas9), thereby introducing a break into the DNA at a targeted location. Depending upon how that break is […]

article

The Basics of the Volumetrics Diet

The Volumetrics diet was developed by Dr. Barbara Rolls, a nutrition professor at Penn State University, with the intention of creating a dietary approach that emphasizes healthy eating patterns rather than a structured, restrictive diet. The Volumetrics series of books is centered around dietary “energy density” and “nutrient density.” Foods with high energy density have a higher calorie content in a given portion, while those with low energy density have fewer calories per portion. Similarly, foods that are nutrient-dense provide high levels of nutrients relative to the calories they contain, often having little or no saturated fat, sodium or added sugars. The Volumetrics diet emphasizes eating low-energy-dense, high-nutrient-dense foods like fruits, vegetables, whole grains and low-fat dairy. Conversely, high-energy-dense foods, such as those with a high proportion of unhealthy fats or sugar and little moisture, are recommended to be limited. The idea is that by focusing on eating foods that are lower in calories and higher in water and important nutrients like fiber, the body will feel satisfied while still losing weight. Guidelines for the Volumetrics diet Instead of singling out specific foods or food groups to avoid, the Volumetrics philosophy is more about what to eat. Foods are divided into four groups based on their energy density that help with meal planning and portion control. Group 1: Foods including non-starchy fruits and vegetables, nonfat milk and broth-based soups Group 2: Foods including starchy fruits and vegetables, grains, breakfast cereal, low-fat meat, legumes and low-fat mixed dishes Group 3: Foods including meat, cheese, pizza, French fries, salad dressing, bread, pretzels, ice cream and cake Group 4: Foods including crackers, chips, chocolate candies, cookies, nuts, butter and oil Foods contained within Group 1 are very low in energy density and are considered “free” foods to eat any time. The energy density […]

article

What Is Baby-Led Weaning?

Highlights The basics Weaning is the time when infants transition from breastfeeding or infant formula to solid foods. The process is not immediate, but incremental. It’s an important time in the development of a baby’s food preferences and impacts a baby’s eating behaviors and body weight. Traditional weaning involves introducing solid foods to babies via spoon-feeding. In recent years, an alternative approach to introducing complementary foods has gained popularity: baby-led weaning (BLW). The baby-led method was first coined by Gill Rapley in 2005. It’s a type of weaning that involves a baby being offered solid foods for self-feeding, with no help from an adult. This style of infant feeding is meant to encourage self-regulation and simpler feeding experiences due to the baby eating with the family instead of separately. How does it work? In traditional weaning, babies are spoon-fed purees or mashes and are eventually offered the same foods as the family. With baby-led weaning, parents offer baby-sized pieces of whatever the family is eating from the start. With baby-led weaning, parents oversee what foods to offer as well as when and in what form they will be presented. Babies then choose from the parents’ food offerings and decide how much and how quickly to eat. More simply: Baby-led weaning relies on a baby’s innate ability to respond to cues for hunger and satiety and is thought to promote healthy weight gain. However, some health professionals are concerned that baby-led weaning increases the risk of choking and may not provide adequate nutrients to a growing baby. Let’s look at what the evidence says about this alternative feeding approach and whether it might be something worth trying. What does the evidence say? One systematic review critically examined the current evidence about the baby-led weaning approach and assessed whether or not it […]

article

Omega-3 Fatty Acids Fact Sheet

Download the Omega-3 Fatty Acids Fact Sheet here It is well-established that dietary fats are an important part of a healthy and balanced diet. They add flavor and texture to foods and at the same time can be a source of health-promoting, vital nutrients. Of particular interest is a subgroup of dietary fats known as omega-3 fatty acids. These fats gained the attention of researchers in the late 1970s during observational studies of Greenland Inuits. The low occurrence of coronary heart disease (CHD) in Inuits was attributed to their traditional diet, which is rich in marine animals and fish.¹ Other population studies have also shown that cultures with high fish consumption, such as Japan, have similarly low rates of CHD mortality.² Discoveries like these jumpstarted a massive body of research on omega-3 fatty acids and their effects on human health. This fact sheet covers the current state of the science on these important compounds, as well as dietary recommendations and food sources of omega-3 fatty acids. What Are Omega-3 Fatty Acids? Understanding the role of omega-3 fatty acids in human health begins with knowledge of the chemical makeup of fatty acids, which are distinguished based on the number of unsaturated bonds between carbon atoms in the fatty acid chain. Polyunsaturated fatty acids (PUFA) have more than one cis double bond in their carbon chain. Omega-3 fatty acids, including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are a type of PUFA. These omega-3 fatty acids contain their first double bond on the third carbon molecule from the methyl (or omega) end of the fatty acid’s carbon chain.³ The naming of each fatty acid provides information regarding its chemical structure. As an example, DHA has a structure of 22:6n-3. The first part of the name (22:6) indicates that DHA […]

article

Understanding How Animal Protein Production Is Regulated

As kids growing up, many of us were often given a message along the lines of, “Be sure to eat your protein—it’s good for your muscles!” For sure, dietary protein is an essential nutrient for maintaining muscle strength, bone health and blood sugar control. As part of appreciating the plethora of protein choices available to many of us as we seek to build healthy meals, let’s take a look at the farming practices and regulations that support the production of animal protein in our food system. It all starts on the farm Shelter, food and medical care are three top areas farmers focus on as they seek to care for the animals that make up our food system. These three areas are subject to regulatory oversight that creates standards for safe and reliable animal protein production. To help ensure farm animals are fed a healthy diet, the U.S. Food and Drug Administration (FDA) upholds the Federal Food, Drug and Cosmetic Act. The FDA must approve animal feed that is given to farm animals similarly to how the agency oversees the safety of human food. According to the agency, FDA regulators work to certify that all animal feed displays the following core characteristics: purity, wholesomeness, produced under clean conditions, free of harmful substances, and labeled appropriately and truthfully. Additionally, animal feed regulation is supported by the Association of American Feed Control Officials (AAFCO). AAFCO, formed in 1909, comprises state and federal feed regulators who oversee the approval process for feed ingredients. In addition to being well-fed, animals must also receive medical attention to prevent and treat illnesses. For more than 50 years, veterinarians and producers have administered antibiotics to animals being raised for meat—primarily to poultry, swine, and cattle. For each newly proposed drug to become part of the animal-care toolbox, […]

article

What Is the Volumetrics Diet?

The Volumetrics diet was developed by Dr. Barbara Rolls, a nutrition professor at Penn State University, with the intention of creating a dietary approach that emphasizes healthy eating patterns rather than a structured, restrictive diet. The Volumetrics series of books is centered around dietary “energy density” and “nutrient density.” Foods with high energy density have a higher calorie content in a given portion, while those with low energy density have fewer calories per portion. Similarly, foods that are nutrient-dense provide high levels of nutrients relative to the calories they contain, often having little or no saturated fat, sodium or added sugars. The Volumetrics diet emphasizes eating low-energy-dense, high-nutrient-dense foods like fruits, vegetables, whole grains and low-fat dairy. Conversely, high-energy-dense foods, such as those with a high proportion of unhealthy fats or sugar and little moisture, are recommended to be limited. The idea is that by focusing on eating foods that are lower in calories and higher in water and important nutrients like fiber, the body will feel satisfied while still losing weight. Guidelines for the Volumetrics diet Instead of singling out specific foods or food groups to avoid, the Volumetrics philosophy is more about what to eat. Foods are divided into four groups based on their energy density that help with meal planning and portion control. Group 1: Foods including non-starchy fruits and vegetables, nonfat milk and broth-based soups Group 2: Foods including starchy fruits and vegetables, grains, breakfast cereal, low-fat meat, legumes and low-fat mixed dishes Group 3: Foods including meat, cheese, pizza, French fries, salad dressing, bread, pretzels, ice cream and cake Group 4: Foods including crackers, chips, chocolate candies, cookies, nuts, butter and oil Foods contained within Group 1 are very low in energy density and are considered “free” foods to eat any time. The energy density increases […]

article

The IFIC Food & Health Survey – The Mainstay That Meets The Moment

Some things you grow accustomed to expecting, like clockwork, each year—New Year’s Day, Tax Day, and for many food and nutrition stakeholders: the IFIC Food & Health Survey. Nineteen years ago, when I had the privilege to be part of the team that conceived and produced our first edition, I am not sure we appreciated the contribution, value, and longevity that this consumer survey would represent all these years later. Food & Nutrition Insights Are More Important Than Ever Much has happened since 2005 when the first IFIC Food & Health Survey was released. Three leaders have served at IFIC’s helm. The US Departments of Agriculture and Health and Human Services produced four editions of the Dietary Guidelines for Americans (DGA). Our population has become more diverse than at any other time in history. Rates of obesity rose from close to 35% to well over 40%, accompanied by a global shift from infectious diseases to diet-related conditions—such as heart disease and stroke—as the leading cause of mortality. We experienced a global pandemic that illuminated co-morbidities, such as diabetes, as risk factors for experiencing severe illness and death. Still, one fact is constant. Food and nutrition are central to all these topics, and sound science supports following healthy eating patterns, such as those that the DGA has recommended for over 40 years. Yet, consumers overwhelmingly do not eat this way. IFIC Is A Consumer-Centric Organization With A Unique Contribution The consumer voice is often missing in the food systems dialogue as well as in decision-making related to policy, research, communication, and more. To better support Americans in achieving improved diet quality, we must thoroughly understand their realities and offer commensurate and compelling solutions. IFIC has been a trailblazer in collecting and interpreting consumer perception, knowledge, and behavior data through a broader […]

insights

What Are the 10 Principles of Intuitive Eating?

We’ve talked about intuitive eating in the past (check out our hunger scale!) but never fully dove into all 10 principles — until now. Intuitive Eating was coined by Evelyn Tribole, MS, RD, and Elyse Resch, MS, RDN, CEDRD, Fiaedp, FADA, FAND, after their clients expressed concerns about the diet plans they had been given in the past. Eager to learn more about how we instinctively eat and to improve their clients’ relationship with food, the founders developed and began teaching 10 principles for intuitive eating. 1. Reject the diet mentality Diet culture surrounds us, but you don’t have to participate. We all have friends or family members who have been on diets that strike us as a little (or a lot) extreme or unsustainable. Say no to rigid food rules, dietary restrictions that aren’t medically necessary and the pressure to eat perfectly all the time. There’s always going to be a new fad diet to try, but research shows crash diets don’t work. 2. Honor your hunger Since we were born, we’ve had people telling us when and how much to eat. But the thing is: as babies, we cry when we’re hungry — even if it’s outside the typical breakfast, lunch and dinner eating times. While some structure to meals can be helpful if you have a busy schedule, ignoring your hunger because it’s not “time to eat” isn’t helpful. Most of the time, it just makes us hangry. Ain’t nobody got time for that. 3. Make peace with food Stop fighting with food and allow yourself to eat all types of food. There are obviously cases where you should strictly steer clear of a food, like if you have an allergy to it or it will interfere with an illness or medication. But generally speaking, if we […]

article