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Hello Everyone,

Even before I enrolled in Bauman's Holistic Nutrition program, I was appalled at the school lunch options at my son's elementary school. The choices for entrees are processed meat or cheese with refined grains (pasta, tortilla, bun, etc.), almost half of which is fried, and all of which is pre-made, shipped to the school, and microwaved in plastic wrappers before serving(!).  The only drink option is milk, which is 2% reduced fat, or students can drink fluoridated tap water, delivered through 100-year-old pipes. They do provide the choice of a box of raisins, an apple or banana, and a salad bar, but it's up to the kids to grab these items, and from what Iíve seen while visiting for lunch, most of them do not. The school's website links to a state-wide food program, based on the USDA MyPlate nutrition philosophy, which lists dairy and meat as major food groups, and does not mention food quality, additives and preservatives, chemical residues from growing and processing, or preparation methods.

I pack my son lunches, so that he can eat quality food during the week, but not everyone has the time or convenience to do so. Additionally, many of his friends eat cafeteria lunches, which normalizes the idea that eating this type of food is healthy (because it is backed by a government program that is taught in school), normal, and cool (social influence). This has caused emotional upset in our relationship, as well as financial stress. He resents not being allowed to eat what his friends do, and has many times ordered school lunch instead of eating the lunch in his backpack, incurring additional food costs. I am glad that the school does not turn away a child if they are truly hungry and do not have food to eat, but frustrated that the responsibility is left up to each child (from the time they are kindergarteners).

My son is now in first grade and is more aware of the impact that his food choices have on his body, our family, animals and the environment. He has stopped ordering school lunch in favor of eating his home lunches. I am proud that he is growing and becoming more responsible and aware, but troubled that for many other children, the basis of their lifelong eating patterns and ideas about nutrition are still shaped by such an unhealthy system.

I realize that the government subsidizes these lunch programs and has strict requirements that they follow the USDA MyPlate philosophy, but has anyone tried to address this issue, or have any tips on how to initiate change in this arena?

Many Thanks!
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Nutrition Talk / Re: Feeding a Family and Eating For Health On a Budget
« Last post by micheleheusinger on December 06, 2018, 06:35:27 AM »
I find this topic enlightening and fascinating.  Food budgeting seems to be the only area that my husband and I cannot agree.   
I plan my meals out weekly.  I make a grocery list according to how the store is laid out.  I make enough that we usually can get two meals out of whatever I make (ex: chili, chicken soup).  I also make enough for lunches.  Yet, no matter how organized I am, I simply cannot get my grocery bill under $250.00.  It's even higher when I have to be cleaning supplies and paper products.  This number does not include my Amazon Prime or Thrive Market orders.. Nor does it include  my husband's weekly shopping trip or my monthly trip to Whole Foods. 
I have been trying to only by S.O.U.L foods.  We do not have any Farmer's Markets open this time of year.  I had never thought about it until starting school at Bauman College.  I'm from the Buffalo, New York (Western New York Region) area.  We don't have many places to get seasonal foods this time of year and we don't have a winter growing season.  It's too cold. 
We do have a garden and I did can all of out tomatoes this year.  That only gave me six jars of tomatoes and they are gone already.  We froze our peppers, those are gone as well. 
I'm looking to freeze and can more next year and that should help.  It's difficult to buy local, which would be less expensive, when there is no place to buy.  Therefore, I am left with the commercial grocery stores, which I know charge more than I could get it locally. 
I only buy organic fruits and vegetables and meats and pasture raised eggs.  Actually, i believe I buy just about everything organic, grass fed, pasture raised and non GMO.  It drives me husband nuts but I refuse to eat or have my  daughters eat the commercial processed foods. 
Maybe I need to learn how to budget better.  Unfortunately, at our grocery stores, the organic grass fed meats are never on sale.  I have only seen the organic produce on sale once in a great while.  it seems that it is easier to eat within a budget and healthier in other areas.  At least that is what I've noticed.   
I know I need to do something though, my budget, or lack there of, is not good at all. 
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Thanks for the link. Let's face it. Seasonal, Organic, Unrefined and Local (SOUL) foods taste better and are better for the environment. As to actual nutrient levels the differences may be small but they can add up over time.
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There are advantages to both snacking and fasting, depending on the individuals goals, metabolism, digestive function, insulin levels and what one eats at meals and snacks. I find for SIBO clients it is best to allow 4 hours or more between meals to allow the small intestine to flush the previous meal into the large intestine. For those who tend to have hypoglycemia, nutrient dense, small freqent snacks with protein and fat can stabalize blood sugar, but once blood sugar is normalized increasing the time between meals is recommended. Recent recearch on the hormone ghrelin has found that we get hungry at the times we are accustomed to eating meals or snacks, not just when blood sugar drops. So everyone is different. The key is to do what works best for you and be willing to change as needed for optimal health.
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Nutrition Talk / Re: Brown rice versus white rice- which should I use?
« Last post by Laura Knoff on December 04, 2018, 06:34:27 PM »
According to my research the differences in nutrient values is negligable, (as long as rice is not the majority of your diet) especially if you soak the rice for at least 3   hours before cooking and eat it with a cultured food to further reduce phytic acid and improve digestibility. As to the arsenic, brown rice may have a bit more than white, depending on where it is grown also, and soaking will help reduce it. It is generally better to eat vegetables for better nutrient density and digestibility, but if you like rice eat a little. here is a link to an interesting article on the subject:
https://www.muscleforlife.com/brown-rice-vs-white-rice/
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As a former research chemist I am leery of lab grown meat or eggs. It seems like it would not be energy efficient and sustainable. One also wonders how a lab can provide all of the nutrients needed at a cost that the average person can afford. The energy needed to sustain the conditions needed to grow the cells certainly is a problem as well. Nature has been producing animals in a balanced environment for millions of years. I trust nature.
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Nutrition Talk / Re: Brain Fog
« Last post by Laura Knoff on December 04, 2018, 05:36:03 PM »
While certain high dose supplements could interfere with the effectiveness of some chemotherapy drugs, a diet with plenty of fresh seasonal and organic vegetables can help protect brain and nerve cells from further damage and can even revive them.. You might also consider foods rich in high quality organic fats such as coconut oil, nuts, seeds and grassfed ghee. Rebecca Katz has some delicious recipes that can help. Check out her 2 cookbooks for cancer recovery.
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Community Event Handouts / Re: Community Conversations - The Skinny on Skin Problems
« Last post by lindarae on December 04, 2018, 11:47:22 AM »
Thanks for all the information in your post Terese Sy.  I have struggled at times with exzema and when I was younger, acne.  The acne cleared up when I started drinking more water and cleaned up my diet.  Exzema can be really tough to deal with.  While reading the list of high histamine foods, I saw fermented vegetables. 

Can you tell me why fermented vegetables trigger a histamine response?  The fermented vegetables have good bacteria in them, which is good for the immune system, so I am a little confused.  I would appreciate it if you could clarify.

Thanks!
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Nutrition Talk / Re: Feeding a Family and Eating For Health On a Budget
« Last post by JessieWinsted on November 30, 2018, 11:06:01 AM »
What a fantastic topic!
As a single mom of two young boys, working full time in the Bay Area, affordability of healthy food is something I think about daily!  We regularly hit the Saturday farmers markets for produce and order the ingredients we don't find at the market through a farm delivery service weekly. I started utilizing this shopping method when I realized that the lack of time was an obstacle for me when shopping for good food on a budget. It isn't often I have time to stroll through the grocery store with kids in tow! The kids love the Saturday market with music, flowers, samples and other kids, which makes shopping even easier and more fun. The other benefit is that kids meet the folks who grow the almond trees, keep the bees and pick the fruit.
However- we still spend a "fortune" on good food. For myself, two boys and a carnivorous boyfriend, I spend around $200 per week on food, not including an occasional night out or splurge on wine or other treats.
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Nutrition Talk / Re: What's seasonal and what's not
« Last post by melissarosenblum on November 29, 2018, 11:23:25 PM »
I have the same question. I live in the northeast, where it is easy to go to farmers markets in the spring, summer, and early fall. But what do you do in the winters months? Also as far as local is concerned, Oranges and bananas do not grow in this climate even in the summer. Are we supposed to never eat those foods?
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