Uncover the Hidden Calorie Sources in Home Cooking
Understanding Ultraprocessed Foods
Ultraprocessed foods encompass a vast array of products beyond just the typical notion of "junk food" or "fast food". They include most of the items found on grocery store shelves. This study used data from the 2003–2018 National Health and Nutrition Examination Survey (NHANES), which surveyed over 34,000 adults aged 20 and above. On two separate days, participants were asked about their recent food consumption and where it took place. By using the Nova Food Group Classification, foods were categorized into four groups: unprocessed or minimally processed, processed culinary ingredient, processed, and ultraprocessed.Artificial ingredient and color-containing foods, such as many fast foods and prepacked grocery store meals, were classified as ultraprocessed. On the other hand, fruits, vegetables, and other whole foods, including frozen and dried varieties without added salt or other ingredients, were considered minimally processed.Overall, ultraprocessed foods made up more than half of all home-consumed calories, increasing from 51% in 2003 to 54% in 2018. Interestingly, there were only minor differences in trends of ultraprocessed food intake at home based on sex, age, race/ethnicity, income, and education during the study period. In some years from 2003 to 2018, ultraprocessed food intake at home was slightly lower than 50% for two groups: Hispanics and higher-income households. However, the proportion of at-home calories from ultraprocessed foods never dropped below 49% for the high-income group or 47% among Hispanics.Impact on Health and Consumption Patterns
Consuming high amounts of ultraprocessed food has been associated with various chronic health conditions, such as cardiovascular disease, obesity, and colorectal cancer. About one-third of all calories came from eating away from home. For those with less than a high school degree, the away-from-home consumption of ultraprocessed foods increased by nearly eight percentage points, from 59.2% in 2003 to 67.1% in 2018. Among individuals with a high school degree or more, this proportion hovered around 60%.Overall, the proportion of total calories from minimally processed foods decreased by nearly five percentage points from 33.2% in 2003 to 28.5% in 2018. Minimally processed food intake declined both at home and away from home for most groups. This highlights the challenges of procuring and preparing fresh vegetables, meat, and fish, as ultraprocessed foods are often easier and faster to prepare, and more cost-effective and shelf-stable.Call to Action
The authors emphasize the need for strategies to assist people in choosing less processed foods and avoiding unhealthy ultraprocessed foods, whether for at-home or away-from-home consumption. Strong nutrition labels that warn of high ultraprocessed food content may also be necessary. It's crucial to address these issues as the study period predates the pandemic and does not reflect recent changes in at-home food consumption.The study was supported by the National Institute of Diabetes and Digestive and Kidney Diseases (#K01DK119166) and the National Heart, Lung, and Blood Institute (R01 HL153178 and T32 HL007024).Trends in Adults’ Intake of Un-processed/Minimally Processed, and Ultra-processed foods at Home and Away from Home in the United States from 2003–2018 was written by Julia A. Wolfson, Anna Claire Tucker, Cindy W. Leung, Casey M. Rebholz, Vanessa Garcia-Larsen, and Euridice Martinez-Steele.Transforming Patient Care through Fresh Produce
Origins and Growth of the Program
The Fresh Produce Program is an integral part of Root Causes, a medical student organization committed to addressing the social determinants of health. It delivers fresh food to families in Durham County twice a month. In 2020, it started as a small initiative but has now grown into a direct-to-door delivery model, supporting around 450 community members. This growth has been made possible by a collaborative network involving medical school students, undergraduates, and faculty from Duke Health and Duke University. They have formed partnerships with various community organizations like Farmer Foodshare, the Food Bank of Central and Eastern North Carolina, El Centro Hispano, and Bagging It 4 Kids.Local fresh foods such as watermelon, collard greens, sweet potatoes, and onions are delivered along with recipes to inspire healthy eating. The program has no time limit, providing continuous support to families as long as they need it and live in the area.Challenges and Opportunities Ahead
Although the program has achieved significant success, it now faces a crucial moment. Relying heavily on student volunteers who balance their service with rigorous academic schedules, it has reached its limits. As a small non-profit, it has unique legal and financial demands. Additionally, there is more interest from Duke providers who want to refer their patients than the program can handle with its current resources. To sustain and expand, the program is exploring a transition to become an independent entity within Duke. This could unlock new funding sources and provide the necessary organizational structure for growth."We've always been driven by the energy and creativity of our students," said fourth-year medical student Trevor Sytsma, a leader of the program. "But now, we're focused on building a sustainable model that can meet the growing needs of our community while maintaining our innovative spirit."The Link between Food Insecurity and Health
Food insecurity and obesity often go hand in hand, which is a surprising paradox for those struggling to get enough to eat. When people face food shortages, they often turn to cheaper, unhealthy food options. These foods are highly processed, contain high levels of salt, and are rich in easily digested carbohydrates. They do not provide a lasting sense of fullness, leading to increased food consumption. Research shows that limited access to nutritious food also makes it more difficult to manage conditions like diabetes.The Fresh Produce Program stands out by focusing not only on hunger but also on nutrition. It recognizes that food is a key part of a person's overall well-being. Scott "Esko" Brummel, the program manager and assistant director for Food and Nutrition Security in Duke's Office of Community Health, and his colleagues are researching how the program is affecting health outcomes.This innovative approach is a reflection of the people behind it. The Fresh Produce Program is one of the few, if not the only, medical school-led initiatives of its kind. It shows the type of students that Duke Medical School admits - those who focus on treating patients as whole individuals, beyond their condition or disease."If the medical school had been admitting a different type of person, I don't think this club would have gotten started, and it would never have continued to succeed through the years," said Spratt.You can support Root Causes by making a pledge to Duke Health at: https://www.gifts.duke.edu/dukehealth?designation=399000173Unlock the Power of Produce Savers for Extended Freshness
Introducing the Produce ProKeeper
One standout product that has caught my attention is the Produce ProKeeper by Progressive International Prepworks. Shoppers rave about how it keeps produce fresh for an astonishing "twice as long." With the holidays approaching and my plans to make seasonal roasted vegetable recipes, having fresh produce is of utmost importance. And the best part? It's currently available on Amazon for just $15.
The design of this produce saver is truly ingenious. It features vents that can be adjusted based on the type of produce being stored. The container sits in a reservoir base, which not only lifts the container but also allows for the addition of water to maintain moisture when needed. The airtight lid with a silicone seal locks in the freshness, and a helpful guide on the top provides information on whether to leave the vents open and if water needs to be added. This ensures optimal storage conditions for various produce.
Versatile and Practical Features
Another great perk of this produce saver is its dual functionality. It doubles as a colander, allowing you to rinse the produce directly in it. With a 3-quart capacity and dimensions of 7.25 x 11 x 3.75 inches, there's ample space to store crunchy carrots, celery stalks, broccoli, peppers, grapes, and other produce. Made of BPA-free clear plastic, you can easily see what's inside. It's also stackable, enabling you to stack multiple containers neatly in the refrigerator, saving valuable space.
Customers have been extremely satisfied with this product. Over 1,300 shoppers have given it perfect ratings, praising how it extends the shelf life of their produce, saving them time and money at the grocery store. One reviewer shared, "I have had celery and carrots in the refrigerator in this container for a month, and they are as fresh as the day I bought them." Another customer said, "I was impressed by how crisp my cucumbers and peppers were after using this [container]. They keep the produce fresher longer and make it incredibly easy to wash and store - all in one container."
Explore Other Produce Keepers on Amazon
If you're looking for more options to prolong the life of your fruits and vegetables, Amazon offers a wide range of produce keepers. The Rubbermaid 4-Piece FreshWorks Produce Saver Set is a popular choice, providing effective storage for various produce. The Progressive International Lettuce Keeper is ideal for keeping lettuce fresh. The Freshmage 4-Piece Fruit Storage Container Set is perfect for storing fruits, while the InterDesign IDesign Crisp Divided Fruit and Vegetable Storage Bin offers convenient storage with compartments. And for herb lovers, the Novart XXL Herb Keeper Storage Container is a great option.
At the time of publishing, the Produce ProKeeper is available for just $15. Don't miss out on this opportunity to keep your produce fresher for longer. Add one to your shopping cart today!