The CTA Good Teaching Conference – North 2010 was held in Burlingame, CA, January 22-24.  Dairy Council of California was one of many wonderful exhibitors providing the latest resources to support excellent teaching and learning practices for classroom teachers.   The conference kicked off Friday evening with lively music, dancing and fine dining energizing over 800 attendees to stop by exhibits and attend workshop sessions until 9 pm.  Both Friday and Saturday we continuously greeted teachers enthusiastic about ordering our programs for the first time.  They appreciated the ease of ordering and the availability and convenience of our new online Teacher Training Certification Program which gives hands-on and practical implementation strategies for each grade level program.  This was also an opportunity for teachers already using our curriculum to re-order their student workbooks for their current class this year.  Their many positive comments and words of appreciation for our programs made the conference a particularly rewarding experience for us.  We look forward to attending the Good Teaching Conference – South 2010 in Los Angeles, CA, coming up March 12-14.

I recently attended and exhibited at the 28th Annual California Kindergarten Conference in Santa Clara, CA. There were exciting workshops throughout the weekend and exhibits especially designed for the early primary grades.  The theme of the conference was - Celebrating Creativity in Early Childhood Education.  They accomplished this beautifully with student artwork displayed throughout the conference hall and a special evening reception highlighting the Young Children's Art Exhibit.
 
Kindergarten teachers were very pleased to see Dairy Council of California in attendance and showcasing our Kindergarten nutrition education curriculum - Building a healthy me! Our booth display highlighted the components of our six-lesson, standards-aligned nutrition education program and activities such as creating Peter and Patsy Pyramid and The Old Lady who Swallowed a Cheeseburger. Both of these activities foster creativity and teach students the foundations of a healthy diet. Students color MyPyramid learning the colors associated with each food group. Kindergarten students are introduced to the importance of physical activity, what a healthy breakfast is and learning how to create a combination meal.
 
Teachers commented on how much they appreciated the availability of the free program and how much their students and parents enjoyed it. They also appreciated the parent newsletter available in English and Spanish included in the program kit.
 
In the Educators section of this website, you can learn more about how to receive the Kindergarten program and/or participate in a 30 minute online teacher training that provides success tips for teaching nutrition in a kindergarten classroom.
 
Nicolina Mulcahy
Territory Manager

There has been a lot of discussion lately about the benefits/drawbacks of serving flavored milk in schools. Many health professionals share the view that the small amount of sugar in chocolate milk is worth the additional nutrients included in the food. It is a little known fact that nine out of ten girls and seven out of ten boys currently do not get adequate calcium in their diet. With life expectancy on the rise in the United States, osteopenia and osteoporosis have become increasing health concerns among the older Americans. And we are seeing consequences of lower bone mineral density early in life as well. Children and adolescents today are more likely to break a bone than their parents were. 
 
Dr. Robert Murray, Director of the Center for Healthy Weight and Nutrition, at Ohio State University in Columbus, Ohio recently wrote a blog post in November 2009 on the National Dairy Council, The Dairy Report blog. In it he said:

"Most nutritionists strongly recommend yogurt as a highly nutritious product for adults, particularly women. But it’s rare for adults to consume unsweetened yogurt, unadulterated by additives or sweeteners. Why is it so different for children? Most children have a taste preference for sweet that exceeds that of adults. Many prefer flavored milk to white milk. When flavored milks are withdrawn in schools, consumption falls, as we should expect. Has the avoidance of 2 teaspoons of sugar been worth the loss of protein, calcium, vitamins D, A and B12, magnesium, potassium, riboflavin and niacin? I don’t believe so. Many of the nutrients available in milk and other dairy products are on the “nutrients of concern” list in the U.S. Dietary Guidelines. Why wouldn’t we use flavored milk to help children meet the nutrient recommendations that many fall short on?"

The Dairy Council of California has the following resources to help parents, teachers and school food service personnel sort through the issues regarding flavored milk in children's diets:

• Got Flavored Milk? Clearing Up Common Misconceptions
• Fuel Your Body a flyer to share with parents and coaches
• Milk's Nutrient Contribution to School Lunch
• Parents Can Feel Good About Flavored Milk
• Adding Chocolate to Milk Doesn't Take Away Its Nine Essential Nutrients 

These references provide additional support for defending the role of flavored milk in schools: 

• Fact Sheet: Use Low-fat Milk, Cheese, and Yogurt for Healthier School Meals
• Drinking Flavored or Plain Milk Is Positively Associated with Nutrient Intake and Is Not Associated with Adverse Effects on Weight Status in US Children and Adolescents, J Am Diet Assoc. 2008;108:631-639.
• Clearing Up Confusion on the Role of Dairy in Children's Diets, AAP News, Volume 28, Number 7, June 2007. 

In some corners it is politically popular to bash sugar as the culprit that brought about the obesity crisis. The Journal of the American Dietetic Association article listed above refutes that flavored milk leads to weight gain in children. In reality, the obesity crisis is a very complex issue and will take complex rather than simple solutions to fix. We need to be sure that the solutions created to solve one problem in the end do not cause another. 
 
 
Maureen Bligh, M.A., R.D.
Project Manager
 
 

Over half of American adults are overweight or obese. The cost of obesity is substantial to our health care system, to communities and to individuals. Healthy Weight Week is January 20-26. This is the perfect time to help your clients focus on ways to maintain a healthy weight or make goals for gradual weight loss.
 
Making even small changes with regards to food choices and physical activity can yield big results over time. Studies show that losing weight gradually leads to more permanent results. Help your clients aim for about a pound a week weight loss. This goal is not only realistic and achievable, but is also less overwhelming to your clients. When clients are able to achieve these small goals, it leads to increased motivation and self-efficacy. Here are some tips to aid your clients in their weight loss goals:

• Reduce portion sizes
• Prepare more meals at home
• Be physically active daily
• Eat favorite foods that are high in calories less often and in smaller amounts

Try our Personal Nutrition Planner which is a quick nutritional assessment that provides food and calorie recommendations based on age, gender and activity level. Your clients will learn their current Body Mass Index (BMI) and total calorie expenditure as well as the number of servings needed from each food group. The Personal Nutrition Planner includes a goal planning section which helps them develop a food and activity plan based on personal health goals.
 
It is important to remember that modest weight loss of 7-10% in addition to regular physical activity can reduce the risk of chronic diseases such as diabetes and heart disease. Focusing on prevention by making lifestyle changes will not only help control health care costs in the long-run, but also help improve quality of life, which is the greatest benefit of all. 

Ashley Rosales, R.D.

Project Manager

The start of the year marks resolutions that often include food. There are a variety of factors we take into consideration when purchasing food such as taste, cost, preparation and nutrition value. Newer on the list and rising in popularity is eating a "green" or sustainable diet. It is apparent that implementing a sustainable diet varies broadly and is very personal. I think of it as a continuum with the most devoted growing their own food, composting and purchasing local, seasonal foods. Others dabble in “going green” by recycling plastic bottles and periodically bringing reusable shopping bags to the market.
 
Here are a few simple ideas to consider as you and your clients think about sustainable eating practices: 

• Cook at home. Eating out less often reduces your calorie intake and you can better control food quality. 
• Eat fresh produce in season. Another good option, eat canned or frozen fruits and vegetables which are nutrient-dense since they are processed immediately after harvest. 
• Reduce food waste. Forty percent of food waste is at the consumer level. Plan your meals so you cook the food you buy. Store and preserve food properly. For people who are further in the going green process, compost rather than throw out inedible parts of food. 
• Ditch prepackaged foods. Bite into a piece of fruit rather than a fruit-filled granola bar or crunch on veggies rather than potato chips. 
• Eat less, or eat appropriate portion sizes. Your waist and wallet will thank you. 

Individuals may choose to be more proactive in their quest to be green. With a huge potential list of green options it is useful to think about what is simple to implement and has the largest impact. As a newly emerging field, researchers are still determining how to accurately measure carbon footprint. Some actions have less impact than one might expect. Consider these ideas carefully before diving in. 

• Organic foods. Organic foods are produced without the use of pesticides, herbicides and synthetic fertilizers. However, the majority of organic production is large scale and may have similar food miles and water/soil conservation practices as conventional agriculture. Foods are defined organic based on the process, not the outcome of the product. For example, organic and conventional milk provide the same nutrient value.  Shoppers should feel confident that foods, organic and conventionally grown, available at their local grocery store are healthy choices. 
• Local farmer markets. While these are a great alternative and can be a fun way to shop; the food can be expensive and the hours may not be convenient. You may also be surprised to learn how far the food vendors have traveled to sell at your local market. We should not feel guilty buying produce from your local grocery store. 
• Grow your own food. With time, attention and the right climate you can successfully grow fruits and vegetables. This can be a fun activity that includes the whole family. I live in a very warm and dry climate and wonder whether the amount of water needed to grow a handful of tomatoes each summer is a good use of this precious resource.

Ultimately how to overlay sustainability with the other food and nutrition priorities of individuals and families is a personal choice. It is important however to not eliminate an entire food group from your diet, since each food group provides essential nutrients. All foods can fit in a healthy diet when eaten in the proper quantity. For more information on sustainability and how to advise your patients, read our Health Connections newsletter. Helping your clients think through these issues can help them identify reasonable steps leading to better food choices.
 
Trina Robertson, M.S., R.D.
Project Manager
 

 

One guest said, “This is the best school wellness meeting I have ever attended!” An elegant lunch and meeting hosted by the Dairy Council of California was held in December at Pacifica Del Mar for school staff specializing in school wellness. Dairy Council Territory Managers, Tracy Conkey and Heather Troska coordinated the event to support and maintain momentum for school wellness. They invited student wellness advocates and leaders throughout each of their school districts to share resources and best practices. Tracy’s vision for the event was to break down the silos she sees in school districts and give those with the same mission to improve student health an opportunity to share successes, failures, tips and resources. Here is a short interview I had with Tracy about the event:

NM: Who attended this great event?
TC: We were so pleased with the turnout.  Eight different school districts were represented: San Diego Unified, Chula Vista, Escondido, Bonsall, Valley Center, San Marcos, Vista and Oceanside.  Guests included: Deirdre Kleske from California Project Lean; Heather Reed from California Department of Education; food service directors and supervisors, child nutrition consultants, district nurses, principals, nutrition educators, P.E. and classroom teachers. 

NM: What was your favorite part of the event?
TC: I loved it all. I really enjoyed seeing everyone sharing their resources with such enthusiasm. We asked participants to bring at least one resource to share with the group. I enjoyed learning about promising practices, sample school wellness policies, parent resources and student participation tips. Herbie Smith and Amy from Vista Unified School District shared the success they have had with “Wellness Weeks.” I especially enjoyed learning how school districts use the Dairy Council of California materials in creative ways that benefits students.

NM: I have to ask will there be another event like this one?
TC: Yes! In fact, I am thinking of hosting a similar gathering this spring for school districts in Orange County and other nearby districts that would like to attend.

NM: I just have one more question! What is your favorite program or lesson from Dairy Council’s nutrition education curriculum?
TC: Uhhhh…I can’t just choose one! My two favorites are “The Old Lady that Swallowed the Cheeseburger” from our Kindergarten, Building a healthy me program and “Lunch at the Mall” from our middle school, Exercise Your Options program.

For more information on how your regional Dairy Council Territory Manager can help support wellness at your school, please contact us by phone, 877.324.7901, email or comment on this blog.

The beginning of the New Year is a time when your clients may be more focused on making healthy resolutions. Losing weight, healthier eating and increasing physical activity are always popular New Year’s resolutions. Many people believe these goals are best achieved with a "quick fix" or drastic plan or program. However, research supports that long-term weight loss and sustained healthy lifestyle changes occur slowly over time. Taking small steps toward goals will yield the greatest results. With the proper guidance, accurate information, realistic goals and personal commitment your client's resolutions can become a reality.

In order to get off to a good start for the New Year, have your clients sign up today for our free Meals Matter Nutrition and Fitness Challenge. This four-week Challenge, beginning January 12th, is designed by registered dietitians to help reduce holiday weight gain and renew healthy lifestyle routine with expert guidance on nutrition, fitness and meal planning. It can be offered as a tool to complement the information you provide in individual couseling or group settings such as worksite wellness.

The Meals Matter Nutrition and Fitness Challenge will help establish a pattern of healthy food choices each week by providing a range of features to make meal planning easier, such as nutrition articles, access to healthy recipes and a meal planner to help plan meals over time. Over the course of the Challenge, participants will complete our interactive healthy lifestyle tools, which allow for customized nutrition and physical-activity recommendations based on your client's unique needs and preferences.

Although the Challenge begins January 12th, clients can register now and connect with others through social-networking Challenge pages found on Facebook, Twitter and LinkedIn. These venues help clients connect with other participants for social support before, during and after the four-week Challenge. In addition, members who complete each aspect of the Challenge by Feb. 19th are eligible for a reward so encourage your clients to join today.

Trina Robertson, MS, RD

Project Manager

Growing older doesn’t have to lead to chronic disease, lack of energy or lack of independence. In fact, by making some small lifestyle changes today, older adults can enjoy more energy, maintain physical mobility, lower risks for certain chronic diseases and prevent bone and muscle loss associated with aging. The best way to do this is by helping your older clients make positive food and physical-activity choices every day. This can be a challenge, given that many older adults experience a loss of thirst and appetite, find meal planning to be challenge and may experience difficulty being as active as before. However, given some simple guidance, many of these challenges can be overcome.  

Here are a few tips to share with your older adult clients:

• Choose a mix of nutrient-rich foods every day from all the food groups to get more nutrients for fewer calories.
• Consume at least three servings of low-fat milk or milk products each day to ensure adequate intake of calcium and vitamin D.
• Make sure to eat foods high in protein with each meal and snack, such as lean meat, poultry, beans, eggs, milk, nuts and seeds.
• Stay hydrated by drinking fluids throughout the day. Water, low-fat milk, 100% fruit juice and decaffeinated tea are good choices.
• Consume foods high in fiber to help with digestive regularity, such as fruits, vegetables, whole grains, beans and nuts.
• Be active for at least 30 minutes per day doing activities that raise your heart rate, such as a water-aerobics class, dancing or walking.
• Do muscle-strengthening activities weekly. Use an elastic band or small hand weights.
• Stock up on the basics so that you always have food on hand for a healthy meal or snack.

In addition to these tips, we have also developed a new, two-sided downloadable handout, Healthier Eating & Physical Activity: Tips for Older Adults for you to use with your clients. This handout is perfect to distribute at a medical office, senior center, or even a health fair. I also suggest using this handout as an insert to our other free nutrition education booklets, such as Activity & Eating—Linking Together for Optimal Health and Fitness or The Calcium Connection—Healthy Bodies From One Generation to Another. By providing relevant and practical nutritional guidance to your older adult clients, you can help them achieve health and well-being as they age.

Ashley Rosales, R.D.

Project Manager

As the end of the year draws near, many people ponder over their options for New Year's resolutions. Many of the top five resolutions occur year after year. Why is this? Resolutions are set with the greatest of intentions, yet the majority are not accompanied by specific goals and action steps that lead to long-term behavior changes. With a little guidance, the right plan of action and realistic goals, you can help your clients achieve their health-related resolutions.  

Losing weight, eating healthier and being more physically active always seem to pop up as the most popular New Year’s resolutions. Yet, with all of the “quick fixes” promoted in the media, many people believe these goals can be achieved with a magic pill or program. As health professionals, we know that long-term weight loss and sustained healthy lifestyle changes occur slowly over time. Encouraging your clients to take small steps toward their goals will yield the greatest results. Our program booklet Activity & Eating—Linking Together for Optimal Health and Fitness can help your clients set realistic goals, overcome barriers and ultimately achieve positive lifestyle changes with regards to food choices and physical activity. This self-instructional booklet also focuses on nutrient-rich foods as the basis of a healthy diet. In a world where simpler is better, we can get caught up in giving “sound-byte” nutrition messages. Although well-intentioned, these messages are incomplete and may harm our clients more than help them. Take some time to read our monograph Unintended Consequences of Simplistic Dietary Recommendations: Good Advice Gone Awry? We also offer this timely information as an online Continuing Education Course.

Dairy Council of California wants to equip you with the right tools and information to help your clients achieve optimal health and well-being by providing you with effective and up-to-date resources, like the ones mentioned above. So this year, when your clients approach you with their resolutions to lose weight, eat healthier and be more physically active, you can set them on the right path to making those resolutions a reality!

Ashley Rosales, R.D.

Project Manager

I uploaded this blog post the other day, then accidentally deleted it. So this is a "repost".  

Time is a limited commodity in health care. Those involved in health education are trying to improve patient behaviors in the least amount of time. That is why I especially enjoyed a presentation about effective counseling techniques at the 2009 Food & Nutrition Conference & Expo (FNCE) held in Denver last month. Using Evidence-based Strategies for Nutrition Counseling outlined the most effective counseling strategies based on published research in the American Dietetic Association's Evidence Analysis Library. I found this information especially useful since I am involved in the development and evaluation of the Dairy Council of California nutrition education programs.   

The health theory deemed most effective is Cognitive Behavioral Theory (CBT). It attempts to change learned behaviors while addressing internal factors such as thoughts and feelings. Goal setting is central to this theory and is most effective when the client focuses on personalizing small steps toward healthier living. Computerized CBT is another option that is found be be effective. The strongest evidence for CBT relates to specific dietary interventions, diabetes prevention and management and cardiovascular disease. CBT works best in group settings and most evidence of success is with short-term interventions lasting six months.

I was pleased to learn that there is strong evidence to support the behavior change techniques included in Dairy Council of California programs. Strategies that received high marks for effectiveness include:

• Self-monitoring, such as using food records, received the highest rating for weight loss interventions. Dairy Council of California programs employ self-monitoring in our upper elementary, middle school and high school nutrition education programs and in the Calcium Connection and Activity & Eating adult programs. 
• The use of open-ended questions, affirmations and exploration of barriers via Motivational Interviewing (MI) is no more effective than usual treatment when used alone. Adding MI at the beginning of a CBT program improved results. MI requires a great deal of training to be used successfully. 
• Meal replacements or structured meal plans that dictate to patients what to eat helps patients control food intake as they attempt to modify their eating habits. Creating a meal plan along with your client to help them plan healthier meals might be a more realistic long-term solution. 
• Interestingly, extrinsic rewards and reinforcement was not effective even in the short-term. Although not studied, the presenters thought internal rewards could be useful.
   

There is a great need for ongoing research to investigate the effectiveness of current and potential counseling methods. Although not as much research is available to show effectiveness, strategies such as problem-solving, collaboration, social support and goal setting all seem appropriate to incorporate to improve client outcomes along with the bulleted strategies with more documented success.  

Dairy Council of California is committed to embedding evidence-based strategies in our print and online programs to help health professionals achieve behavior change with their clients. We strive to create quality, afforable programs that fit the needs of time crunch professionals that value helping patients improve their food and activity choices. I welcome and appreciate comments of what would make our programs more effective in your practice.

Trina Robertson, M.S., R.D.

Project Manager