New Report Finds Obesity Epidemic...Fat Kids Become Fat Adults

Adult obesity rates increased in 23 states and did not decrease in a single state in the past year, according to F as in Fat: How Obesity Policies Are Failing in America 2009, a report released today by the Trust for America’s Health (TFAH) and the Robert Wood Johnson Foundation (RWJF). In addition, the percentage of obese and overweight children is at or above 30 percent in 30 states.

“Our health care costs have grown along with our waist lines,” said Jeff Levi, Ph.D., executive director of TFAH. “The obesity epidemic is a big contributor to the skyrocketing health care costs in the United States. How are we going to compete with the rest of the world if our economy and workforce are weighed down by bad health?”

Mississippi had the highest rate of adult obesity at 32.5 percent, making it the fifth year in a row that the state topped the list. Four states now have rates above 30 percent, including Mississippi, West Virginia (31.2 percent), Alabama (31.1 percent) and Tennessee (30.2 percent).

Eight of the 10 states with the highest percentage of obese adults are in the South. Colorado continued to have the lowest percentage of obese adults at 18.9 percent.
Adult obesity rates now exceed 25 percent in 31 states and exceed 20 percent in 49 states and Washington, D.C. Two-thirds of American adults are either obese or overweight. In 1991, no state had an obesity rate above 20 percent. In 1980, the national average for adult obesity was 15 percent. Sixteen states experienced an increase for the second year in a row, and 11 states experienced an increase for the third straight year.

Mississippi also had the highest rate of obese and overweight children (ages 10 to 17) at 44.4 percent. Minnesota and Utah had the lowest rate at 23.1 percent. Eight of the 10 states with the highest rates of obese and overweight children are in the South. Childhood obesity rates have more than tripled since 1980.

“Reversing the childhood obesity epidemic is a critical ingredient for delivering a healthier population and making health reform work,” said Risa Lavizzo-Mourey, M.D., M.B.A., RWJF president and CEO. “If we can prevent the current generation of young people from developing the serious and costly chronic conditions related to obesity, we can not only improve health and quality of life, but we can also save billions of dollars and make our health care systems more efficient and sustainable.”

The F as in Fat report contains rankings of state obesity rates and a review of federal and state government policies aimed at reducing or preventing obesity. Some additional key findings from F as in Fat 2009 include:

The current economic crisis could exacerbate the obesity epidemic. Food prices, particularly for more nutritious foods, are expected to rise, making it more difficult for families to eat healthy foods. At the same time, safety-net programs and services are becoming increasingly overextended as the numbers of unemployed, uninsured and underinsured continue to grow. In addition, due to the strain of the recession, rates of depression, anxiety and stress, which are linked to obesity for many individuals, also are increasing.

Nineteen states now have nutritional standards for school lunches, breakfasts and snacks that are stricter than current USDA requirements. Five years ago, only four states had legislation requiring stricter standards.

Twenty-seven states have nutritional standards for competitive foods sold a la carte, in vending machines, in school stores or in school bake sales. Five years ago, only six states had nutritional standards for competitive foods.

Twenty states have passed requirements for body mass index (BMI) screenings of children and adolescents or have passed legislation requiring other forms of weight-related assessments in schools. Five years ago, only four states had passed screening requirements.

A recent analysis commissioned by TFAH found that the Baby Boomer generation has a higher rate of obesity compared with previous generations. As the Baby Boomer generation ages, obesity-related costs to Medicare and Medicaid are likely to grow significantly because of the large number of people in this population and its high rate of obesity. And, as Baby Boomers become Medicare-eligible, the percentage of obese adults age 65 and older could increase significantly. Estimates of the increase in percentage of obese adults range from 5.2 percent in New York to 16.3 percent in Alabama.

Key report recommendations for addressing obesity within health reform include:
Ensuring every adult and child has access to coverage for preventive medical services, including nutrition and obesity counseling and screening for obesity-related diseases, such as type 2 diabetes;

Increasing the number of programs available in communities, schools, and childcare settings that help make nutritious foods more affordable and accessible and provide safe and healthy places for people to engage in physical activity; and Reducing Medicare expenditures by promoting proven programs that improve nutrition and increase physical activity among adults ages 55 to 64.

The report also calls for a National Strategy to Combat Obesity that would define roles and responsibilities for federal, state and local governments and promote collaboration among businesses, communities, schools and families. It would seek to advance policies that
Provide healthy foods and beverages to students at schools;

Increase the availability of affordable healthy foods in all communities;
Increase the frequency, intensity, and duration of physical activity at school;
Improve access to safe and healthy places to live, work, learn, and play;
Limit screen time; and Encourage employers to provide workplace wellness programs.

The full report with state rankings in all categories is available on TFAH's Web site at www.healthyamericans.org and RWJF's Web site at www.rwjf.org. The report was supported by a grant from RWJF.

State-by-State Adult Obesity Rankings
Note: 1 = Highest rate of adult obesity, 51 = lowest rate of adult obesity. Rankings are based on combining three years of data (2006-2008) from the U.S. Centers for Disease Control and Prevention's Behavioral Risk Factor Surveillance System to "stabilize" data for comparison purposes. This methodology, recommended by the CDC, compensates for any potential anomalies or usual changes due to the specific sample in any given year in any given state. States with a statistically significant (p<0.05) increase for one year are noted with an asterisk (*), states with statistically significant increases for two years in a row are noted with two asterisks (**), states with statistically significant increases for three years in a row are noted with three asterisks (***). Additional information about methodologies and confidence interval is available in the report. Adults with a body mass index, a calculation based on weight and height ratios, of 30 or higher are considered obese.
1. Mississippi*** (32.5%); 2. Alabama* (31.2%); 3. West Virginia (31.1%); 4. Tennessee*** (30.2%); 5. South Carolina (29.7%); 6. Oklahoma*** (29.5%); 7. Kentucky (29.0%); 8. Louisiana (28.9%); 9. Michigan*** (28.8%) 10. (tie) Arkansas (28.6%) and Ohio* (28.6%); 12. North Carolina*** (28.3%); 13. Missouri (28.1%); 14. (tie) Georgia (27.9%) and Texas (27.9%); 16. Indiana (27.4%); 17. Delaware*** (27.3%); 18. (tie) Alaska (27.2%) and Kansas*** (27.2%) 20. (tie) Nebraska (26.9%) and South Dakota*** (26.9%); 22. (tie) Iowa (26.7%) and North Dakota* (26.7%) and Pennsylvania** 26.7%; 25. (tie) Maryland*** (26.0%) and Wisconsin (26.0%); 27. Illinois 25.9%; 28. (tie) Oregon (25.4%) and Virginia (25.4) and Washington*** (25.4%); 31. Minnesota (25.3%); 32. Nevada* 25.1%; 33. (tie) Arizona** (24.8%) and Idaho (24.8%); 35. Maine* (24.7%); 36. New Mexico*** (24.6%); 37. New York** (24.5%) 38. Wyoming (24.3%); 39. (tie) Florida* (24.1%) and New Hampshire (24.1%); 41. California (23.6%); 42. New Jersey (23.4%); 43. Montana** (22.7%); 44. Utah (22.5%); 45. District of Columbia (22.3%); 46. Vermont** (22.1%); 47. Hawaii* (21.8%); 48. Rhode Island (21.7%); 49. Connecticut (21.3%); 50. Massachusetts (21.2%); 51. Colorado (18.9%)
State-by-State Obese and Overweight Children Ages 10-17 Rankings
Note: 1 = Highest rate of childhood overweight, 51 = lowest. Rankings are based on the National Survey of Children’s Health, a phone survey of parents with children ages 10-17 conducted in 2007 by the U.S. Department of Health and Human Services. Additional information about methodologies and confidence intervals is available in the report. Children with a body mass index, a calculation based on weight and height ratios, at or above the 95th percentile for their age are considered obese and children at or above the 85th percentile are considered overweight. States with statistically significant (p<0.05) increases in combined obesity and overweight since the NSCH was last issued in 2003 are noted with an asterisk (*).
1. Mississippi* (44.4%); 2. Arkansas (37.5%); 3. Georgia (37.3%); 4. Kentucky (37.1%) 5. Tennessee (36.5%) 6. Alabama (36.1%); 7. Louisiana (35.9%); 8. West Virginia (35.5%); 9. District of Columbia (35.4%); 10. Illinois (34.9%); 11. Nevada* (34.2%); 12. Alaska (33.9%); 13. South Carolina (33.7%); 14. North Carolina (33.5%); 15. Ohio (33.3%); 16. Delaware (33.2%); 17. Florida (33.1%); 18. New York (32.9%); 19. New Mexico (32.7%) 20. Texas (32.2%) 21. Nebraska (31.5%); 22. Kansas (31.1%); 23. (tie) Missouri (31.0%) and New Jersey (31.0%) and Virginia (31.0%); 26. (tie) Arizona (30.6%) and Michigan (30.6%); 28. California (30.5%); 29. Rhode Island (30.1%); 30. Massachusetts (30.0%) 31. Indiana (29.9%) 32. Pennsylvania (29.7%); 33. (tie) Oklahoma (29.5%) and Washington (29.5%); 35. New Hampshire (29.4%); 36. Maryland (28.8%); 37. Hawaii (28.5%); 38. South Dakota (28.4%); 39. Maine (28.2%); 40. Wisconsin (27.9%); 41. Idaho (27.5%); 42. Colorado (27.2%); 43. Vermont (26.7%); 44. Iowa (26.5%); 45. (tie) Connecticut (25.7%) and North Dakota (25.7%) and Wyoming (25.7%); 48. Montana (25.6%); 49. Oregon (24.3%); 50. (tie) Minnesota (23.1%) and Utah (23.1%) Source: Robert Woods Johnson Foundation

Springing into Summer: Healthy Aging Food Recipes

Summer is supposedly here... for many of us the weather has not made us feel like it though! To lift you spirits and to inspire you to prepare healthy foods using readily available ingredients as natural as possible, check out these exciting new recipes on Healthy Aging Food, www.healthyagingfood.com

Baby Greens with Creamy Chavrie Vinaigrette, Black Bean Chicken Salad, Seared Scallops over Mixed Greens, Chavrie Waldorf Salad, Uncle Bens Chicken, Apple, Walnut and Brown Rice Salad, Atkins Baby Greens with Grapefruit and Red Onion, Chicken Lettuce Wraps, House Tofu Grenobloise, Caribbean Pork Kabobs, Asparagus Snap Pea Salad with Lemon Vinaigrette, Tomato Basil Brushetta, Crispy House Tofu Milanese with Roasted Lemon and Mrs. Dash Fiesta Lime Fajitas.....

Yum!

How to Feel More Organized and Inspired to Cook at Home

Tips from Steve Bonasia, Corporate Chef, Sanderson Farms Inc.

· As simple as it may sound, a clean refrigerator and pantry is a great place to start when getting organized and inspired to cook. Being able to locate ingredients easily and seeing what you need before you head to the store is key in your planning.

· I personally get inspired when I buy fresh ingredients like fruits and vegetables for the week. I wash and clean them as soon as I get home. Whether its fresh spinach or even celery and onions, they are ready to use. In my mind, if I have it cleaned and ready to go, I almost HAVE to use it that week. Snacking can be easy as well if you buy green or red grapes, take them off of the stem and wash and pack them in a sealed container. You will want to eat fresh fruits and vegetables if they are easily at your reach. It takes some time in the beginning, but it is well worth it during the busy week.

· The same idea goes for lean proteins such as chicken. It is simple to clean and trim either boneless, skinless, chicken breasts or tenders, marinate them and grill or bake for a quick and healthy meal. When time permits, it is helpful to dice or cut strips from chicken and store them in a sealed container. Again, it is a little extra work in the beginning, but well worth it during the week.

· Planning for the week’s meals and snacks in advance can help you stay organized and keep your diet in balance. Having a plan, making a list, and preparing for the week will help keep you from buying random items that may contain unwanted calories and may just go to waste.


2. How to Cut Unhealthy and Unnecessary Fats, Sodium and Calories from your Diet:
Cooking with Kosher Salt which is coarser and “less salty” in flavor than table salt is a good way to cut sodium without cutting flavor. Kosher salt is a favorite of professional chefs because they like to be able to feel it in their fingers when seasoning and having more control (visually) when seasoning. Other spices and herbs can be used to impact the flavor without increasing the sodium. Some examples are dried oregano, dried basil, cumin, and chili powder.
Currently, many of the canned vegetables that you like to have in your pantry are now being offered with lower sodium, which can help lower your salt intake. Frozen vegetables are also a great option, but be sure to purchase those that are not pre-seasoned. Some bouillion is available with reduced sodium as well, so you can add a little chicken or beef flavor without adding fat or calories.

Sunflower, Canola and Olive oils are lower in saturated fats and are a healthy way to coat vegetables when roasting in the oven.

A handy tip is to use flour or cornstarch when making sauces and gravies. Most people will use cream or butter as a thickener and you can easily thicken a sauce for meats and fish with a little cornstarch without adding as many calories.


3. Foods than You can Substitute to Make Your Dish Healthier:
Instantly, I think of using honey as a sweetener in lieu of regular sugar. There are some natural types on the market that are quite healthy and still provide a clean sweetness.
Reduce balsamic vinegar into a thick syrup and serve with strawberries to replace a rich and sweet dessert full of calories. It is a great way to treat your sweet tooth without feeling too guilty.

Using Lemon Juice and Extra Virgin Olive Oil instead of low fat dressings is another way to still create a blast of vibrant and fresh flavors without sacrificing calories.

· Instead of smothering fish in rich calorie laden sauces, use a touch of spray butter substitute and a squeeze of lemon juice to create a golden brown crust on the fish that needs nothing else but a fork to enjoy.

4. How to Upgrade What You are Eating to Get Healthier:

Classical Culinary Training teaches you how to season your food in layers and cook ingredients to get their full flavor released without having to add much salt and other seasonings in the end. This is something to stress to home cooks before they go out and spend a fortune on higher grades of meats and fish.

You can upgrade what you are eating with a few simple methods, such as sautéing onions and garlic in olive oil slowly over medium heat with a small touch of seasoning. There is a certain point where you release the natural sweetness of onion and garlic adding the perfect flavor base to many dishes. When making a simple tomato sauce, use a touch of Tomato paste and cook it for a bit until you get a deep rich dark red color. This too will release a clean sweetness of tomato flavor that you cannot recreate with seasonings in a jar. By letting ingredients like carrots, onions and tomatoes become the base flavors of your dishes, very little added sodium is necessary.

There are some great products on the market right now that allow you to enjoy some “comfort” foods with reduced amounts of cholesterol and fats. Items like Turkey Sausage and Turkey Bacon are a great substitute, but you must maintain your awareness of the sodium levels in these types of products.

When buying fresh chicken (and other proteins), always read the fine print. You will notice many processors enhance their chicken with up to 15% solutions consisting of chicken broth or sea salt and water. Sanderson Farms 100% Natural Chicken is never enhanced. It contains one ingredient; Chicken.

Swine Flu -- Update and What You Can Do

As of 11:00 AM ET on April 28, the CDC has confirmed 64 human cases of swine flu infection in the United States:

California: 10 cases
Kansas: 2 cases
New York City: 45 cases
Ohio: 1 case
Texas: 6 cases

What can you do to protect yourself? Read more

Plant a garden for nutrition, fun and the piggy bank

Save $2400 in five months by planting a family garden.

A recently completed cost-analysis by America's leading home gardening company reveals major savings for people who grow their own vegetables.

According to W. Atlee Burpee & Co. (www.Burpee.com), a well-planned garden will result in a 1 to 25 cost-savings ratio, meaning $50 in seeds and fertilizer can produce $1,250 worth of groceries purchased at a supermarket. "And all you need is a small, sunny plot to enjoy these big savings," says Burpee Chairman, George Ball.

Read more

Retirement Calculator on Line for those about to retire

The Social Security website has a neat tool for helping one plan for retirement, The Retirement Estimator. It is only useful, however, if you fit these qualifications:

You have enough Social Security credits at this time to qualify for benefits and
You are not: Currently receiving benefits on your own Social Security record;
A Medicare beneficiary; Age 62 or older and receiving benefits on another Social Security record; or Eligible for a Pension Based on Work Not Covered By Social Security.

To check out the calculator, click here

Mayo Clinic Study Shows Importance of Vitamin D in Lowering Amounts of Pain Medication

Mayo Clinic research shows a correlation between inadequate vitamin D levels and the amount of narcotic medication taken by patients who have chronic pain. This correlation is an important finding as researchers discover new ways to treat chronic pain. According to the Centers for Disease Control and Prevention, chronic pain is the leading cause of disability in the United States. These patients often end up taking narcotic-type pain medication such as morphine, fentanyl or oxycodone.

This study found that patients who required narcotic pain medication, and who also had inadequate levels of vitamin D, were taking much higher doses of pain medication — nearly twice as much — as those who had adequate levels. Similarly, these patients self-reported worse physical functioning and worse overall health perception. In addition, a correlation was noted between increasing body mass index (a measure of obesity) and decreasing levels of vitamin D. Study results were published in a recent edition of Pain Medicine. Read more: Healthy Aging