Why America is Obese

Part of my final project for my Nutrition class was to write a paper on any topic relating to nutrition.  I chose to write about obesity in America as I feel this is one of the biggest problems (no pun intended) facing many of us today.  I’ve modified my paper to be more blog-friendly AND because it’s so long I’ve highlighted many of the important points for those of you who don’t have time to read the whole thing.  Please at least scroll through it and read the sentences that are in bold, italic or underlined.

There is an epidemic in America that kills millions of people every year.  It is  widespread, causes death in a variety of ways and effects every person in the country.  The government both helps and hinders finding a cure. A main staple of our collective diet is one of the main culprits. And most Americans seem unaware that this killer not only effects family and friends, but very likely could be the cause of their own death. Additionally, most people do not realize they have the ability to not only prevent, but reverse the hold this killer has on America.

The umbrella terms for this killer are overweight and obesity.  But when someone dies from one of it’s many causes more often than not the mourning family is told their loved one died due to Type II diabetes, cardiovascular disease, stroke or cancer. All of these diseases and more are directly related to overweight and obesity.   65% of adult Americans are overweight and 30% are obese.  In other words, imagine ten of your favorite people.  More than half of them have a high risk of death due to overweight and a third of them to obesity.  Unfortunately, it probably is not difficult for anyone reading this to easily name several family members or friends who are overweight or obese.  Some people may even have a difficult time naming someone who is not overweight or obese.

One way overweight and obesity is measured is by calculating B.M.I. (Body Mass Index). According to the National Institute of Health a person with a B.M.I. of 19-25 is within a healthy range.  People with a B.M.I. of 25-30 are overweight and people with a B.M.I. of 30 and above are considered obese.  While calculating B.M.I. is a helpful tool to determine a persons’ basic healthy weight range, it should not be used as the final word in overall health.  A person can have a B.M.I. within the healthy range and still suffer from the previously named diseases.  However, to be clear, an overweight or obese person is much more likely to suffer from the myriad of problems caused by carrying extra weight. In fact, according to the American Obesity Association, obesity is associated with an increase of all causes of death.

Overweight and obesity effect people from every socioeconomic group in America.  No one is immune from its reaches, even children.  While low income, lesser educated families are the most likely groups to be overweight or obese this problem reaches high income, highly educated people as well.  Blacks are 51% more likely than Whites to suffer from overweight and obesity and Hispanics are 31% more likely.  Also, there is an increased instance of this problem in the South and Midwest, but overweight and obesity effect every corner of America; even school age children.  About 30% of children are overweight and about 15% are obese.  Again, think of ten of your favorite kids and chances are three of them already have had negative health effects from being overweight and at least one of them suffers from obesity.  Overweight and obese children can have such health issues as asthma, Type II diabetes, hypertension, growth problems, sleep apnea and a negative social stigma or self image.

So what causes overweight and obesity?  Without exploring this question we cannot begin to work on fixing this epidemic in America.  Unfortunately, there is not and will never be a miracle cure for obesity regardless of what you see on TV or read in the news.  In fact, deceptive advertising is one of the biggest problems facing people who are trying to achieve or maintain a healthy weight. Overweight and obesity is caused by many things, but the most common factors we hear are culture, behavior, emotion, genetic and physical/ chemical.  I will briefly explore these factors, but will also bring to your attention some very surprising contributors as well.

Culture and behavior are major players in this problem.  Many Americans currently want the most “bang for their buck”.  In other words, we have become accustomed to going for meals that let us eat the most amount of food for the least amount of money. Not only that, our plates are actually bigger!  Bigger plates need to be filled with more food and therefore our idea of portion size becomes completely distorted. And we frequent fast food restaurants, frozen or ready-to-eat meals and buffets.  These food sources are virtual mine fields for most people who have not been educated about what healthy foods or portion sizes actually are, and very few of us have been truly educated on this topic.  Often, people think they are eating healthy meals when in fact they are not.
Emotion is certainly a factor as well.  Everyone has their own comfort foods and some people have a problem not gorging themselves when they are unhappy or stressed.  Overeating is a method people use to cope with problems, similar to alcoholics or smokers, and definitely contributes to the problem.

Genetics and physical activity are also contributors to overweight and obesity.  Some people are more likely to gain weight easily due to their B.M.R. (Basal Metabolic Rate).  B.M.R. is the way a persons body expends energy (calories) and is effected by age, body composition and genetics.  People with a high B.M.R. or metabolism burn calories more easily than people with a lower B.M.R. or metabolism.  Physical activity directly effects the bodies’ B.M.R. in all people.  The more active a person is the more calories they burn, which coincides with a lower body weight.

Americas idea of a healthy diet and body weight is skewed by many things, but deceptive advertising is among the biggest causes.  U.S. food manufacturers spend literally billions of dollars on advertisements every year.  Most people do not realize how often they are duped by questionable health claims due to lack of education on which foods are truly healthy and which have just been advertised as such. For example, a label can advertise “may help prevent osteoporosis” because it contains calcium and vitamin D.  However, it does not mention that there are only small amounts of those nutrients in the product so a person would have to consume several servings (and therefore significantly more fat and calories) to gain anything from it.  Another good example of deceptive advertising is bread labels.  Brand X Whole Wheat or Multi-grain Bread may actually consist more of high fructose corn syrup (i.e. sugar, which turns into fat in the body) and preservatives than it does actual wheat or grain.  Often, in cases like this, the wheat or grain has been so refined that it has little or no nutritional value at all.

For this reason it is important for everyone to educate themselves on how to read a nutrition label. Pay attention to the serving size and number of servings per container.  You may be consuming two or three servings at a time without realizing it.  Also look at the fat, saturated fat, calories, sugar, sodium, protein and fiber. Generally speaking, you want lower numbers for the first five on that list and higher numbers for the last two. Another important area to pay attention to is the ingredients list.  On all labels, ingredients are listed by the amount in the product from highest to lowest.  So if you pick up that Brand X Whole Wheat Bread the ingredient list should say whole wheat grains, whole wheat flower, water, etc, etc, etc.  If high fructose corn syrup is listed as one of the first five ingredients, just put the bread down and step slowly away.  I encourage you to visit www.mypyramid.gov to find out what your daily nutritional needs are.  The nutritional labels on food products are all based on a 2,000 calorie per day diet, but that obviously does not fit each of us.  It’s a really quick, easy exercise that may very well put your entire diet in a different perspective for you.

Another factor to consider is the fact that most of the published studies regarding a products’ nutritional value are funded by the manufacturers of that product.  Not surprisingly, these studies find high nutritional value in said product 92% of the time versus a lower percentage of positive results when the study is funded by a non-profit organization.  This is important.  Go back to the beginning of this paragraph and re-read it. Consumers are almost completely unaware of this and many other examples of questionable health claims and trends.  Another example of a disturbing health trend is the fairly recent (since about World War I) practice of making meat or animal foods the main ingredient in every meal of the day.

One of the main staples of the American diet is meat.  While most cultures all over the world have increased the level of meat consumed, America is one culture that has taken it to drastic levels.  Whereas in the past meat was harder to come by and therefore only eaten a few times a week at most, the last few generations of Americans have increased consumption to eating meat or animal foods at every meal.  Animal foods are the only places in nature where cholesterol is found.  High levels of cholesterol result in cardiovascular disease, the main killer of Americans.  While cholesterol is an important part of every cell in our bodies, we produce enough of it that we do not need outside sources to meet our bodies’ needs.  Animal foods are also related to weight gain as they contain high levels of fat for the amount consumed. Another factor to consider regarding increased meat intake is the environmental effect.  Animal processing plants are a larger contributor to global warming than any other factor. And the negative health effects of eating animal foods filled with hormones and antibiotics is grossly under reported.  Overall, evidence points towards increased meat intake as a cause of overweight and obesity.

In addition to increased consumption of animal foods, most Americans regularly eat food from fast food restaurants.  Much of the food served by these establishments are highly processed, high in fat and saturated fat and contain little or no nutritional value when all factors are considered. And although many fast food companies have taken the initiative to provide consumers with the nutritional data of their food, few people are aware of this or are not educated about their personal daily nutritional needs so they have no way to know how much fat, calories, etc. per meal is too much.  Therefore, the average fast food patronizing consumer has no idea that a typical meal of a cheeseburger with fries and a soft drink probably meets at least half (or more) of their daily allowance of fat, calories, saturated fat and sodium.  Even worse, many people are led by questionable advertising to believe that any food from a certain restaurant is a healthy alternative to the typical fast food meal.  The most obvious example of this is Subway, which often advertises the health benefits of eating there as part of a low fat diet.  Most consumers are not aware that a meal from Subway can have about the same nutritional profile as a meal from McDonald’s. It is this lack of education about how to make good eating decisions that is another contributor to the overweight population in America.

The only way to prevent overweight and obesity is to educate people on the causes and prevention of these killers.  In preparation for this paper I conducted a very basic survey of family and friends on www.facebook.com to get a general idea of how knowledgeable people are on the subject of obesity.   My first question “Do you know what your B.M.I. is?” netted surprisingly positive results from the people who answered.  Most knew about what their B.M.I. was and only a few did not. Interestingly, a few people commented that they have a negative feeling about calculating/ knowing ones’ B.M.I.
My second question, “Do you know what the #1 cause of death in America is and the cause?”, came back with some interesting results.  Almost everyone who responded knew that it was something related to the heart, but no one knew the cause.

Based on this response from my relatively small group and studies done by the C.D.C, American Obesity Association and the U.S.D.A. this seems to reflect the general level of knowledge Americans have about the negative health effects of overweight/ obesity.  The U.S. government spends billions of dollars every year researching new cures for some of the most common causes of death such as cardiovascular disease, diabetes and cancer, yet spends only a few million on educating the public about the fact that all of these diseases are caused at least in part by overweight and obesity. If Americans were as bombarded with advertisements regarding truly healthy eating habits instead of commercials and products making false or questionable health claims, we could be a much healthier society.  A healthier America would result in billions of dollars less spent on health care, reduced unnecessary deaths and a positive impact on the environment.  The many benefits of working towards a thinner population are too many to name and while it will take a change in society norms, it truly is our only option to stopping this killer epidemic.

Organic Foods

For a recent assignment in my Nutrition class I had to write a short paper on organic foods.  Let me say I think EVERYONE should be required to take a Nutrition class in middle school, high school AND college.  I thought I knew a lot about healthy eating before taking this class, but I learned so much.  If everyone had studied this topic like I have (and I’ve barely scratched the surface), I can guarantee we would see an improvement in America’s eating habits.  Soapbox aside, here is my essay on organic foods; somewhat modified for this blog.  I hope you all learn something new from it- I know I did!

When purchasing food it is important to consider wether or not to buy organic foods.  Organic foods are foods that have been grown/ raised by farmers who use renewable resources and methods that conserve soil and water. Crops are produced without conventional chemical pesticides and without fertilizers made with synthetic materials or sewage. Animals raised on organic farms for meat, eggs, or dairy products eat organic feed, have access to pasture, and are free of antibiotics and growth hormones. Organic regulations also prohibit bioengineering or irradiation in processing.

There are many reasons to buy organic foods, but health concerns are at the top of the list. The U.S. government (as well as international agencies) acknowledge that pesticides are linked to a variety of toxic effects on humans.  Pregnant women and children are especially susceptible.  Adverse health effects caused by toxic pesticides are linked to nervous system and hormone system effects, carcinogenic effects and skin, eye & lung irritation.  Each year new research further proves the toxicity of pesticides to humans at previously declared “safe” doses by the government and pesticide industry.

For this reason, consumers should educate themselves as to which foods are more likely to be contaminated with pesticides and therefore should be bought organically. Apples, peaches and nectarines are at the top of the list.  Research by the EWG (Environmental Working Group) shows they all have a 93% chance or higher of containing pesticides.  (And no, washing them off doesn’t remove the majority of the pesticides). Meat, dairy and eggs are also at the top of the list.  A few other foods that should be bought organically are celery, Bell peppers, strawberries, cherries, leafy greens and carrots just to name a few.

The cost of buying organic foods is typically higher than purchasing conventionally farmed foods and cost is a factor for most people.  Luckily, there are some foods that do not necessarily need to be purchased organically.  Onions, avocado, sweet corn, pineapple, mango, broccoli, sweet peas, sweet potatoes and asparagus are a few examples of non-organic foods deemed safe to consume.  Tomatoes were recently added to that list as well, although researchers are not yet sure why there has been a reduced amount of pesticides found on them so it may be better to continue to purchase organic tomatoes until research is complete.

Research by the EWG shows that people can reduce their pesticide exposure by 80% simply by eating more organically grown foods or avoiding the most contaminated foods.  There are also numerous environmental concerns associated with conventional farming methods.  When farmers release these chemicals into the environment groundwater is contaminated which has boundless negative repercussions for human health.  By spending on average 10-20% more to buy organic foods, consumers will promote positive effects to the environment and their health.

Part Two: Culinary School Isn’t What You Think

I had no idea what I was getting myself into when I started researching culinary schools.  I am about to complete my first quarter and have already learned so, so much.  And the best part is that I have been showered in nothing but support from my amazing husband, family and friends.  I’m thrilled and honored that so many people are so interested in this experience of mine.  And since many people have said they would have liked to go to culinary school given the chance I wanted to share some observations with you.

First of all, you can either take cooking classes or get a degree (Associates or Bachelors) in Culinary Arts.  Cooking classes do not equal culinary school, even though they’re fun.  I’m going for my Bachelors which of course means that I have to take all those BS classes that everyone who goes to college has to take.  Luckily, I got most of those out of the way the first time I went to college.  And the cool thing about culinary school is that even though you have to take the BS classes they mostly relate back to the culinary world as much as possible.  For example, a history requirement would be met by taking the History of French Cuisine. Is it just me, or is that way cooler than History 101?

This should be obvious from what I just wrote, but not every class takes place in the kitchen.  In fact, I will have at most 2 classes per quarter (and sometimes none at all) where I am actually in the kitchen learning hands-on techniques.  The more I learn, the more hands-on classes I will have.  In the traditional classroom setting I’ll be learning everything from Concepts & Theories of Culinary Techniques to Managing Food Service Systems.  I know, it’s a bit disappointing at first.  BUT, once you realize that the non-kitchen classes will enable you to be so much more knowledgeable and capable in the kitchen, sitting in a classroom doesn’t seem so bad after all.  Plus, there’s always free food around to munch on.

Any decent culinary school will give you a VERY well rounded education (and they better for what you’re paying for it).  Apparently many new graduates go into the workforce thinking of themselves as All Powerful Chefs who know all and must be respected by everyone.  That’s a great way to piss off potential employers and valuable networking contacts.  New Chefs are educated, but rarely very experienced and everyone in the industry knows it.  This is an industry that values EXPERIENCE and rightly so. But again, that’s the best part about it.  I guarantee you Mario Batali or Masaharu Morimoto could each live three more lifetimes and never learn all there is to know about cooking.

I certainly have a lot to learn and I will be happy to share that knowledge with you as it comes to me.  Next quarter I have my first kitchen class, so I am sure there will be many funny and embarassing stories to share from that experience.  To those of you who have expressed interest in culinary school; I encourage you to at least look into it.  Many colleges have evening and weekend programs available for people who have to work their boring desk job during the day to pay the bills. They are aware 99.9% of people don’t come out of high school wanting to study the culinary arts and are willing to work with you.  At the very least, take a cooking class or try a new recipe at home!

Part One: My Julie & Julia Moment

When we moved to Chicago I started looking for jobs to continue my career in logistics.  With each new job posting I looked at I could see my future more and more clearly: I would end up working at series of jobs that I didn’t actually care about, climbing the corporate ladder of companies that didn’t actually care about me.  And in the end I would wonder WHY I wasted so many years doing something that ultimately made me into a pod person.

I didn’t (don’t) want to spend my life working for nothing more than a paycheck. Money is not that important.  I mean really, let’s face it; who truly feels fulfilled sitting in a cubicle all day, working for a moron who is clearly less intelligent than a rutabaga and making the Big Boss lots of money?  Worse, you have to deal with things like Hawaiian Shirt Day and powdered coffee creamer.  Granted, if you are the Big Boss I’m sure life is much more interesting.  But for me, and for those of you in similar situations, I could see a very taupe, very bland future.

You know, books and movies always make it seem so EASY to pursue the unconventional path that (of course) ultimately leads to a happy, fulfilled life.  Meghan has a Quarter Life Crisis.  Meghan feels lost and no longer wants to sell her soul to The Man.  In a well-timed epiphany amidst a motivational soundtrack Meghan decides to pursue this crazy idea of completely changing her life.  Meghan  achieves wild success, proving that all those years of hard work and going against societies’ norms were totally worth it.  Meghan lives happily ever after.  My life is just like the movies, right???

So, as most of you know, I said “screw it” and signed up for culinary school.  Why not?  Life is too short for Hawaiian Shirt Days.  I really enjoy just about everything in the culinary world and the desire to learn more is what drove me to pursue this path.  The best thing about culinary is that you NEVER stop learning.  There is always a new technique, fad or point of view to experience.

All that said, I had no idea what I was getting myself into when I started researching culinary schools.  I am about to complete my first quarter and have already learned so, so much.  And the best part is that I have been showered in nothing but support from my amazing husband, family and friends.  I’m thrilled and honored that so many people are so interested in this culinary school experience and supporting me while I take the road less traveled.  So I would like to share some interesting tidbits and observations with you.  If you like, check them out in Part Two: Culinary School Isn’t What You Think.

I promise there isn’t any heartfelt, movie-of-the-week type stuff in that post.