Category Archives: nutrition

Healthy Eating Research Grants

The Robert Wood Johnson Foundation sponsors a program called Healthy Eating Research through which they support research on healthy eating among children. The program recently released a call for proposals for rather substantial grants, which we quote below. This seems like a great opportunity for anthropologists who do research in related areas. Note that they will hold a webinar for interested applicants to describe the program and the grant application process on June 6, which is next week. If anyone from SAFN gets a grant, we would like to read about it here!

From the CFP web site:

Healthy Eating Research has released its 2018 Call for Proposals (CFP). This CFP is for two types of awards aimed at providing advocates, decision-makers, and policymakers with evidence to promote the health and well-being of children through nutritious foods and beverages.

The two types of funding opportunities included in this CFP are:

  • Round 11 small-scale grants (up to $200,000 and 18 months)
  • Round 11 large-scale grants (up to $500,000 and 24 months)

The Robert Wood Johnson Foundation (RWJF) is focused on policy, systems, and environmental change (PSE) strategies that support parents’ and caregivers’ ability to provide environments that nurture and foster children’s physical, socioemotional, and cognitive health and well-being. In the area of food and nutrition, RWJF is particularly interested in PSE strategies that impact families, early care environments, schools, and communities at a population-level. Research studies must focus on PSE approaches with strong potential to improve children’s physical, socioemotional, and/or cognitive health and well-being through nutritious foods and beverages. Proposals will need to make clear connections between the study’s PSE strategies of interest and specific indicators of child health and well-being.

All studies must have the potential to impact groups at highest risk for poor health and well-being, and nutrition and weight-related health disparities. We are especially interested in studies focused on black or African American, Latino(a) or Hispanic, American Indian or Alaskan Native, Asian American, and native Hawaiian or Pacific Islander populations; and children living in lower-income rural and urban communities, with the aim of promoting equity. Target age groups are infants, children, and adolescents (ages 0 to 18) and their families.

Click here to download the CFP for more information on eligibility and selection criteria and descriptions of the types of studies that could be funded.

HEALTHY EATING RESEARCH ROUND 11 GRANTS

Approximately $2.6 million will be awarded through HER Round 11 grants. The anticipated allocation of funds is as follows:

  • Approximately $1.6 million will be awarded as small-scale grants, resulting in the funding of up to 8 small research grants through this solicitation. Each grant will award up to $200,000 for up to 18 months.
  • Approximately $1 million will be awarded as large-scale grants, resulting in the funding of 2 large-scale grants through this solicitation. Each grant will award up to $500,000 for up to 24 months.

How to Apply

All applications for this solicitation must be submitted via the RWJF online system. Visit www.rwjf.org/cfp/her11 and use the “Apply Online” link.

There are two phases in the application process:
Stage 1: Concept Paper
Stage 2: Full Proposal (for invited applicants only)

Applicant Webinar

A webinar for interested applicants will be held on Wednesday, June 6, 2018, from 3:00-4:00 p.m. ET. The purpose of the applicant webinar is to describe the Healthy Eating Research program, explain the scope of the CFP, review the application and review processes, and give you a chance to ask questions about this funding opportunity.

Registration is required to participate in this webinar. Please register at: https://cc.readytalk.com/r/pikqk3gpn57y&eom

Key Dates and Deadlines

June 6, 2018 (3 p.m. ET): Optional applicant webinar.
Registration is required: https://cc.readytalk.com/r/pikqk3gpn57y&eom

July 18, 2018 (3 p.m. ET): Concept papers for small- and large-scale grants are due in the online system. Concept papers submitted after July 18, 2018 (3 p.m. ET) will not be reviewed.

Frequently Asked Questions

Download answers to Frequently Asked Questions for this CFP. If you have additional questions about this funding opportunity, please contact the HER national program office at healthyeating@duke.edu or 1-800-578-8636.

 

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What FoodAnthropology Is Reading Now, March 12, 2018

David Beriss

A brief digest of food and nutrition-related items that caught our attention recently. Got items you think we should include? Send links and brief descriptions to dberiss@gmail.com or hunterjo@gmail.com.

It was only a matter of time before the question of sexual misconduct in restaurants intersected with the issue of tipping. Catrin Einhorn and Rachel Abrams investigate the often fraught relationship in this excellent article in the New York Times. The article includes useful videos. Is it time to end the degrading custom of tipping and just pay people properly?

Every social issue intersects with restaurants, as we have noted before. Here in New Orleans, chef Tunde Wey, working with Anjali Prasertong, a graduate student in Public Health at Tulane University, created an experiment designed to raise awareness of the wealth gap between white people and people of color in the United States. For a normally $12 lunch, people perceived as white were asked to pay $30, while everyone else was offered the regular price. Customers could choose to pay the higher price or not and everyone was interviewed about the experiment. Maria Godoy wrote about the whole thing on the NPR’s The Salt blog.

Have you been to the Spam festival in Isleton, California? This festival commemorates the miraculous survival of Spam cans after the town flooded in 1996. Read about the festival and listen to the Bite podcast, from Mother Jones, here. The latest episode includes additional stories about Tunde Wey’s experiment with food prices (see above) and about a member of Congress with an organic farm and a restaurant.

It is disturbing that Wey needs to remind us of the impact the racial wealth division has on Americans in 2018. This is, in fact, not a new story and we should have learned its lessons long ago. For a reminder of when Americans learned about this in an earlier era (even then, probably not for the first time), listen to this podcast, from the Southern Foodways Alliance program Gravy. Voting rights, along with public health and access to food in the American South in the early 1960s, examined by Sarah Reynolds, retells a story that still needs to be told. Use this in your classes. (The podcast coincides with the republication of the book Still Hungry in America, which you should take a look at too.)

From hunger to plenty: American fast food is notoriously stuffed with enormous amounts of cheese. Could this cheese tsunami be a result of a conspiracy, the work of the “Illuminati” of the dairy world? Writing for Mother Jones, Tom Philpott (who, to be fair, took the Illuminati idea from Bloomberg), says yes. He traces the cheese tide to overproduction and government policy to persuade you to eat more cheese. There is a disturbing cameo from President Trump too.

President Trump’s administration is working on rolling back the regulations put in place to prevent another oil spill disaster in the Gulf of Mexico. Why is this about food? Because the Gulf of Mexico is where quite a lot of our seafood comes from and because many of the people who work in the oil industry also work in the fishing industry. As the article notes, the regulations were “written in human blood.” What is the price we will inevitably pay for rolling them back? Eric Lipton looks into this in this article from the New York Times.

What is the role of a seed library in Palestinian resistance to Israeli occupation? Vivien Sansour, who founded the Palestine Heirloom Seed Library, explains the local and global implications of this kind of activism in an interview with Joshua Leifer, on the +972 Magazine blog.

While we are in the neighborhood, this article by Rafram Chaddad weighs in on the debates about Israeli food by calling attention to the relationship between Jews and the foods of the Arab countries where many of them lived (and some still live). You have probably already heard the debates around hummus, but where does shakshuka take us? What would happen, Chaddad asks, if we recognized the complexities of the real histories of migration and nationalism that surface through food debates? Share this with your students next time you teach about cultural appropriation, ethnicity, or nationalism.

Forget John Le Carré novels. If you want espionage, read this article by Jessica Sidman from the Washingtonian. She reveals some of the antics that go on behind the scenes as restaurants strive to identify and please critics. Also, Le Diplomate, in D.C., is indeed very French.

Did you know that the organic food advocate Jerome Rodale died on the Dick Cavett show, at the age of 74, moments after declaring that he would live to 100? What impact does the untimely death of longevity advocates have on their credibility? Readers of this blog will probably not be surprised to learn that many people do not understand science very well. For instance, nutrition research that provides results for populations is often misunderstood as advice for individuals. For useful perspective, read this article by Pagan Kennedy, from the New York Times. And remember, we make no claims concerning how long you will live if you read this blog.

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Tenure Track Assistant Professor of Public Health Nutrition

We just received this job announcement that will certainly be of interest to SAFN members!

The Department of Nutrition and Food Sciences at the University of Vermont seeks a faculty member in the area of public health nutrition. This 9-month tenure-track position involves undergraduate/graduate teaching and research related to public health nutrition and the translation of such research into policy, programs and practices.  Effective date of the position is 9/1/2018.

The successful candidate will be expected to teach at all levels, advise undergraduate and graduate master’s and doctoral students, and provide mentoring of undergraduate and graduate students, along with professional contributions and service.  Potential teaching topics may include but are not limited to nutrition, public health nutrition, community nutrition, global health and population health. This individual will support the undergraduate and graduate curriculum in dietetics, nutrition, food sciences and food systems.

In addition, the successful candidate will be expected to undertake an active program of research in topics related to public health nutrition that leads to publication and/or presentation in peer-reviewed scholarly outlets and to seek extramural funding for that research.

The candidate must have an earned doctoral degree (e.g., Ph.D., Dr.P.H., Sc.D.) in a relevant field at time of appointment with expertise in one or more of the following: nutrition and health disparities, nutrition and food security, nutrition and global health, nutrition and food choice, nutrition and sustainability, community nutrition, nutrition and population health. Teaching experience and a scholarly track record is preferred.  Applications will be reviewed beginning November 1, 2017. 

There are numerous opportunities to work within a trans-disciplinary context with others in the greater University community.  Depending on the candidate’s area of expertise, there are opportunities for collaborative research activities with researchers affiliated with Food Systems, the Institute for the Environment, the College of Medicine and other departments in the College of Agriculture and Life Sciences.

Applicants should apply by submitting an on-line application through the UVM employment website (https://www.uvmjobs.com/postings/26917).  Applications should include the following 1) cover letter including a statement of research aims and teaching philosophy 2) curriculum vitae, and 3) list of three professional references.

The University is especially interested in candidates who can demonstrate a commitment to diversity through their research, teaching and/or service.  Applicants are requested to include in their cover letter information about how they will further this goal.  The University of Vermont is an Affirmative Action/Equal Opportunity employer.  The Department of Nutrition and Food Sciences is committed to increasing faculty diversity and welcomes applications from women and underrepresented ethnic, racial and cultural groups and from people with disabilities. 

Founded in 1791, UVM has been called one of the “public ivies” and is consistently ranked as one of the top public universities in the United States. Interested candidates are encouraged to visit the UVM-NFS website: www.uvm.edu/nfs and the city of Burlington, Vermont website: http://www.burlingtonvt.gov/.

 

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EM Thoughts and Readings!

Ellen Messer

March 17–St. Patrick’s Day fell on a Friday during Lent, when Roman Catholics ordinarily forego meat. But this year the Boston-based Roman Catholic Cardinal O’Malley gave everyone permission to eat meat–i.e., corned beef–so they could celebrate their heritage.

The unconsummated union of Unilever and Kraft-Heinz continues to generate commentary. Jack Nelson, in the Financial Times, praised Unilever’s “responsible capitalism” as contrasted with Kraft Heinz’s “red blooded cost cutters” who cut jobs and divisions with abandon, with no concern for affected workers and places. Will Hutton argues that “companies with a declared purpose perform better” (a reference to responsible capitalism as opposed to unbridled profits). Share holders, according to various sources, are of mixed opinions. Depends who you read and trust.

Avian flu has struck Tennessee farms that supply Tyson Foods. All birds within a 6 mile radius of the observed outbreak have been culled. Stay tuned. This is not the end of the story. Ask: besides the birds, who suffers the losses? You can track these and other avian flu pandemics here.

Score spuds for “The Martian.” The International Potato Center (CIP) one of the consortium of international agricultural research centers, this one based in Lima, Peru, has imitated “The Martian” (i.e., the movie’s) potato experiment on desolate Mars — this time for real in the Peruvian desert. The experiment reports promising results! The CIP experiment can also be looked at the opposite way: using Peruvian conditions to shape understandings of what might be grown on Mars under what modified conditions.

The Philippines, annoyed at the highest levels with US policy, has struck a trade deal to send agricultural (among other) products to China. Officially warming to the Chinese as a partner, the government is also scorning the US.

In keeping with new US administration policy on “America First” high level US officials push to raise US scrutiny of China food deals in the US (e.g., Chinese investments that result in takeover of US food companies).

Allegations assert that (a now retired) EPA official colluded with Monsanto to hide disease risks of glyphosate (Roundup herbicide) exposure.  Succinct summary of the issues can be accessed here. Almost simultaneously, EU official chemical assessment office gave glyphosate a pass on cancer risk, although the findings remain contentious, and no one questions findings that Roundup harms aquatic life. (See news summary here.)

What do I think? Company lobbyists are always trying to influence regulations and findings. Results of experiments designed to judge carcinogenicity, and impacts on ordinary people who use Roundup, depend on terms of exposure to the chemical and individual vulnerability.  As a result, different studies reach different conclusions with opposite safety-policy implications.  Why are these issues surfacing now?  Glyphosate’s safety evaluation is up for renewal in the US and Europe (and the world).

On another topic, leading chocolate companies have pledged to advance platforms and guidelines for sustainability; more precisely, to prevent deforestation.  Some of these companies in the past have posted confusing standards.  Note that the efforts are addressed at high levels (states, corporations) and while they voice concerns about small farmers, don’t formally integrate them into the proposed decision making for new normative practices.

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What EM Is Thinking

Frequent FoodAnthropology book reviewer Ellen Messer has sent us this eclectic collection of comments and insights into recent food and nutrition related news. We hope to be able to publish more commentary from food and nutrition anthropologists on current events and public policy in coming months.

Ellen Messer
Tufts University

16 Jan 17. What’s news? New York Times

Sugary sodas account for 10% of one grocery chain-store food tabs of SNAP beneficiaries, whose receipts show they also buy lower amounts of fruits and vegetables than non-SNAP consumers.  Will this convince law makers to dis-allow sugary beverages as SNAP purchases?  Or will lawmakers use this as an excuse to cut SNAP benefits so government food-and-nutrition benefits don’t contribute to chronic-disease inducing high consumption of sugars?  Nutritionist and food-policy analyst Marion Nestle sounded off against the evil, sugary beverage industry lobbyists, with support from David Ludwig, director of Boston Children’s Hospital’s New Balance Obesity Prevention Center.  Another critical voice is Michele Simon, a public-health lawyer, who railed against government (and taxpayer) subsidized sugar and diet-related disease.  In the past, surprising voices against restrictions have included the Food Research and Action Center, which resists any policy change that might stigmatize low-income SNAP beneficiaries.  Perhaps they are also thinking that stigma might resonate with those who want to cut SNAP benefits—period.

Do those who analyze food purchases and dietary intakes have the right methodologies? Should sugar intakes be restricted for everyone? If so, how?

Gary Taubes, a food writer whose earlier book demonizing nutritionists as a large part of the problem of establishing fat over sugar as the culprit, has spent an additional four years trying to understand the science behind sugar’s debilitating impacts (see Chef/Sustainable Food Advocate Dan Barber’s NYTimes review).  Taube’s basic contextual arguments are as follows: Since the 1960s, obesity, diabetes, and other chronic disease have become worldwide epidemics.  He thinks surging intakes of refined sugar, a category that includes cane, beet, and high-fructose corn sugar, is the cause.  His research traces increasing intakes everywhere. In the US, big intakes of sugar followed the earliest Surgeon General’s report and associated Dietary Guidelines advising Americans to eat less fat, especially saturated (animal) fats.  The food industry happily complied, by reformulating products that contained less fat, especially saturated fat, but contained more sugar.  To substantiate the science, Taubes zeros in on the different ways the body metabolizes different sugars.  The arguments, and a continuing diatribe against professional nutritionists who insist that calories do count, and that sugar alone can’t be blamed, so aid and abet the sugar industry, can be accessed here.  There is also a badly edited, earlier video that features Taubes with Tufts Nutrition Dean Mozaffarian, available here.

Although Taubes accepts the nutritional wisdom that individuals and populations differ genetically on their capacities to metabolize foods and their nutritional components, he favors a tobacco analogy that asserts there is no safe level of refined sugar intake.  The biological key to understanding why sugar is so toxic concerns its metabolism and impact on insulin function, the pancreas and liver, and resulting skewing of energy use and fat storage in all foods.  This biochemical process is still incompletely understood, and may involve not only sugar’s direct impact on human biology but also the consequences of not eating certain foods that protect against sugar’s harmful effects.  As a former chain smoker, who has weaned himself off tobacco but for years used nicotine patches to dull the craving, he favors complete elimination of sugar; i.e. “no safe level” although he recognizes this is unrealistic given that sugar is an ingredient in most foods.  (This was one place where his culinary knowledge was faulty, because sugar not only contributes “sweetness” but also binds other flavors together, which is why it appears in recipes for sauces and stews.  Before sugar production and processing became part of the colonial Triangular Trade, it was a valuable spice that was used sparingly like other relatively expensive spices.)  He also demonstrated an unwillingness to think more completely or complexly about the combinations of sugar plus other foods that might be skewing nutrient utilization.  Other likely contributing factors are separated vegetable fats that enter the food stream at greater scale during the same period, after the 1960s, when overweight up-ticks dangerously along with chronic disease. Other possibilities are more hormones or chemical additives or unintentional toxins in animal products. In general terms, he does wonder whether there is something missing in the diet that might have been protective, including fats of various types.  This dietary gap is intrinsic to Tufts Nutrition Dean Dariush Mozaffarian ’s argument that the epidemiological data does not rule out high consumption of sugar, as opposed to fat, as a risk factor for heart and other chronic diseases.  Taubes’ response is that sugar is the common denominator everywhere, but especially sugary beverages.  These other foods are not necessarily present or part of the epidemiological picture everywhere in the world. But I wonder, as I think not only of sugar and alcohol, but fry bread that is part of Native American foods, and all the hush puppies and other fried foods that are typical in African American diets.

I sense nutrition shares with agricultural sciences the dilemma that existing methodologies do not allow researchers to ask more complex questions about diet.  The equations handle one or at most two or a few dietary factors at a time.  In dietary studies, researchers also aggregate primary and secondary foods in what may be unhelpful ways.  Thus, USDA researchers, analyzing SNAP vs. non-SNAP food-purchase data from the receipts of a major food chain, find that SNAP recipients, in aggregate, purchase soft drinks as 10% of their food expenses.  This does not count the beverages purchased at corner convenience stores or prepared food venues.  The rest of the tallies reveal 80 percent of the tabs go for primary (40%) and secondary (40%) food staples, two categories that overlap in that “milk” is counted as a primary staple but “dairy” is a secondary staple.  Legumes overlap primary and secondary.  Nutritionists such as Marion Nestle champion reduction and preferably elimination of sugary beverages in diets. This is not going to happen, but what could change?  How might nutritionists adjust their methods (“cluster analysis”) to take into account fuller dietary patterns?

Meanwhile, laboratories in the US, Europe, and elsewhere are trying to reduce (red) meat consumption for any number of environmental, ideological, or political reasons. Laboratory efforts to mimic beef burgers with microbial ingredients has become a growth industry for food chemists and sensory experts and food-studies (especially social and cultural studies in the history of science and technology) researchers who track and compare the motivations, terms of analysis, and sensory and economic results of such lab-meat efforts.  The latest entry concerns “Impossible Burgers” which contain a clone of “heme” iron, which is what gives meat burgers their flavor.  The article also includes a video, which makes the burgers seem (to me) quite unappealing.

Sensory analysts are also busy developing more flavorful berries.  An engaging professional profile describes the passionate expertise of one Driscoll employee, who applies the lessons learned in his UC Davis undergraduate concentration Nutrition, and two master’s degrees; one in nutrition biology, a second in food science and technology.

Father writes to ethicist—my son, after one season at a pricey Ivy League university, is passionate about sustainable agriculture and says he wants to be a farmer.  Is it acceptable for me, the father who is paying the bills, to be upset?  The ethicist (Anthony Appiah) replies: did you contract for a major investment career when you invested in his college education?  He will yet hob-nob with the children of millionaires and major investment-house officials. In any case, sustainable food enterprise or farming are respectable and ethical occupations…

Finally, in preparation for the inauguration of Donald Trump:

  • Go back a week to food-writer Corby Kummer’s review of three recent books on the history of U.S. food culture. It suggests that the overall theme in American food history is to welcome immigrants.
  • On evolved or un-evolved behaviors, check the January 16, 2017 science and culture reflections by an NPR correspondent, who cites interpretations of Donald Trump’s character by primatologists and ethnographers of foragers. These traits are consistent with non-human and human primates asserting dominance, like a would-be alpha male (chimp) leading his troop, or a forager bragging about his success as a hunter bringing down prey.

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Post Doc: Dietary transitions in Ghanaian cities

Post Doc Opportunity that may interest FoodAnthropology readers:

PROJECT INFORMATION 

Title of project: Dietary transitions in Ghanaian citiesmapping the factors in the social and physical food environments that drive consumption of energy dense nutrient-poor (EDNP) foods and beverages, to identify interventions targeting women and adolescent girls throughout the reproductive life course.

Project objectives: To examine factors in social and physical food environments of African cities that drive consumption of EDNP foods and beverages, and harness this understanding to develop interventions to reduce their consumption.

Institutions Involved:

Full name of lead organization: University of Sheffield, UK

Name and title of project director: Professor Michelle Holdsworth School of Health and Related Research (ScHARR), University of Sheffield,

Setting:

Two Ghanaian cities of different stages of transition: provincial city (Ho), and capital city (Accra).

Study population:

Women/adolescent girls living in lower wealth quintile neighborhoods at four key stages of the reproductive life course: i. Early adolescence (13-14y) not pregnant or breastfeeding; ii. Pregnancy (15-49y); iii. Breastfeeding (15-49y); and iv. Women/older adolescents not breastfeeding or pregnant (15-49y). Community informants and national stakeholders will also be interviewed.

Proposed methods:

A combination of qualitative and quantitative methods to examine factors in the social and physical food environments that drive consumption of EDNP foods and beverages: longitudinal qualitative interviews with women/adolescent girls including 24hr recall and Photovoice; Geographic Information System (GIS) mapping; and a photography exhibition.

Project duration – 24 months

Proposed start date – November 2016

Number of postdoc positions: Two, a 24 month, and a 12 month – available; start date Nov 2016.

Potential Candidates at this stage should email their CV (including referees) and statement of research interests to the following contacts:

Dr. Amos Laar, University of Ghana, School of Public Health, Accra, Ghana.  Email: alaar@ug.edu.gh or amos.laar@gmail.com

More information about the conditions for the postdoc will be included in the official advert.

Deadline for submission of pre-application expression of interest:  September 5 2016.

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The 2015 Dietary Guidelines for Americans and the obfuscation of measurement

Andrea Wiley
Indiana University

The 2015 Dietary Guidelines for Americans (DGAs) were finally released on January 7 2016 to the Secretaries of the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA).  The long delay between the DGA Advisory Committee Scientific Report completion (February 2015), the end of the public comment period (May 2015), and the announcement of the 2015 DGAs in January 2016 suggests a protracted period of lobbying by various food industries that ultimately produced particularly vague and timid DGAs that state that American diets need only be “nudged” by small “shifts.”  Most of the press has been appropriately cynical about these, and there is no need to belabor the role of food industry lobbyists and their insidious negative impact on the process of developing useful guidance and related policies that could actually enhance the health of Americans.  Most notably, the Scientific Report had highlighted sustainability as an important consideration for dietary guidance for the first time, and it specifically recommended that Americans reduce their consumption of red and processed meats.  Neither made it into the DGAs.

Instead, the 5 key messages of the 2015 DGAs are:

  • Follow a healthy eating pattern across the life span.
  • Focus on variety, nutrient density, and amount.
  • Limit calories from added sugars and saturated fats and reduce sodium intake.
  • Shift to healthier food and beverage choices.
  • Support healthy eating patterns for all.

What is one to make of such a set of bullet points?  The only one that seems even remotely more than sloganeering is the third, and there is a curiously large gap between limits on nutrients and the overall DGA emphasis on whole eating patterns.   The third bullet point requires some knowledge of where items might be found, since nutrients, rather than foods, are its focus.  What are the main sources of added sugars?  Sodas!  Saturated fats? Red meat and cheese! Sodium?  Virtually all processed foods!

Marion Nestle has already pointed out that “eat less” messages in the DGAs are couched in terms of nutrients, while “eat more” messages encourage foods (e.g. lean meats).  The cmp_slideshow_plateMyPlate translation of this guideline is: “Drink and eat less sodium, saturated fat, and added sugars”.  These are not obvious items to avoid on grocery store shelves, nor do their food sources come with bold messages: High in Added Sugar! High in Sodium!

But an additional area of obfuscation in the DGAs specifically and nutrition labeling more generally, is quantification. The first two should make up<10% of total calories (a unit most of us struggle to comprehend), and sodium should be <2300 mg. Given American’s longstanding rejection of the metric system, it’s curious that nutrients are listed on food labels or referenced in the DGAs in metric units.  In science, these are standards, but from the perspective of metric-illiterate American consumers, they are utterly useless.  For example, a 12 ounce can of soda (note use of the U.S. customary weight measure for food) has 33 grams of sugar.  How much is 33 grams? A gram seems like such a tiny unit, so this must be a minuscule amount.  Measured in more familiar units, 33 grams of sugar is over 6 teaspoons (2 tablespoons or 1/8th of a cup).  In contrast, 2300 mg of salt seems like a lot, but it is in fact only 1 teaspoon (or 2.3 grams, which makes it seem like very little!).  The teaspoon unit appears only once in the DGAs, in the recommendation for oils (to replace solid fats).

There is much more to say about the 2015 DGAs as a lost opportunity to take a strong stance on diet in relation to Americans’ high risk of diet-related chronic diseases and the long term viability of our food supply.  As it stands, it continues a long history of vague dietary guidance that will have little impact on American dietary patterns.

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