Vacation-time to relax and indulge, right? Relax, yes. Indulge? Somewhat. If you use this time to feel like you can really let go, then perhaps you want to ask yourself, “what is it that I want to let go of?”. Because our days are often overscheduled and demanding, we look to our vacation as a time of no scheduling and no demands — including food. Although doing this for a day or two may be fine, a whole week or more of “freedom eating” might present its challenges. It’s important to exhibit balance, which includes some indulgences that you like, to meet your nutritional needs. To continue good habits while traveling, here are a few tips.
Reading the Huffington Post this week, I found yet another diet plan making its rounds. This strategy asks that the user decide what type of body they have and then follow the recommendations of what to eat before, during and after a workout depending on his or her goals (weight loss, muscle gain, etc.). So really it’s a diet plan masked as an exercise plan. Now deciding on body type isn’t the most straightforward thing. On a “good day” you may feel like an “ectomorph” but on the days where you don’t like your weight as much, you may estimate that you’re an “endomorph”. Leaving it up to each person to make this decision leads to a wide range of recommendations. There is certainly truth to the fact that certain types of bodies may have different nutrient needs because fundamentally this has to do with muscle mass. Some types are more prone to be muscular and because muscle burns calories far better than fat does, it would make sense that lean individuals may inherently eat a bit differently. Having said that, there are pros and cons to everything so after discussing with the nutrition team, here is what we’ve concluded. We’ll start with the positives.
Contributed by: Toni Ann Apadula,RD,LDN,CEDRD
You did it, finals are over and it is time for a couple of months away from the books. Whether you are working, taking a summer course, or have an internship lined up, chances are you will be traveling at some point during the summer months.
Let’s face it when traveling there isn’t an abundance of appetizing and energizing snack options, also eating on the road can be a budget buster. With a little advanced planning you can satisfy your taste buds and save yourself some time and money.
Here are our top picks for energizing snacks that travel well:
You’ve worked hard and deserve to celebrate milestones-whether it is the last day of classes (LDOC), graduation, or your birthday. I’m a big fan of celebrating these events and am a believer in calories not counting on your birthday (birthDAY, not birthMONTH). One day of celebratory eating does not mean that you’ve “fallen off the wagon” but can rather be part of an overall balanced and healthy diet. That being said, there are so many good things in life that it’s important to know how to enjoy events while keeping your health goals in mind.
Excuse me? When was the last time someone asked you about YOUR microbiota? Most people don’t realize that our bodies are made up of more bacterial cells than human cells. “We are walking ecosystems, as our bodies are colonized from top to bottom by microbes that, not happy with behaving like guests, are actually integrated into our biology. “They help us digest food, shape our immune system, alter our metabolism and evidence is even starting to show that they affect the nervous system, influencing our mood and behaviour,” explainsJustin Sonnenburg, a microbiologist at Stanford University (USA).”
Keeping the microbiome, or the environment that the bacteria live in, optimal is key. As you might have guessed, this brings us to the discussion of our diets. Our GI bacteria, although very adaptive, love plant materials and fiber. Those who follow vegan and vegetarian diets have different combinations of colonies in their guts, than carnivores, the bacteria in our colon actually help break down the fiber that other enzymes cannot.
What does sustainable food look like? Is it leafy and green, caked in fresh soil, a little deformed here and there? What does sustainable food taste like? Is it sweet like a fresh yellow carrot or bitter like a thick leaf of dinosaur kale? Now, what does a sustainable eatery look like? What defines it, and how do staff, administration, customers, and suppliers contribute to its practices?
As a member of the Students for Sustainable Living (SSL) Green Dining team at Duke, I have spent the past year considering these questions as they relate to Duke Dining. Each year, members of the SSL Dining team visit each of the twenty-four permanent food vendors on Duke’s campus to collect information about the environmentally-friendly features of the business in the categories of “Food Attributes and Origins,” “Operations,” “Waste and Recycling,” and “Outreach and Education.” Using a scoring guide, team members quantify responses to sets of questions in each of these categories and compare the overall scores and individual highlights to determine which restaurants are deserving of which awards. The awards that eateries can earn include those that recognize the highest achievers: “Best Overall,” “Best Franchise,” “Best Non-Franchise,” and “Best Café,” as well as those awards that are intended to recognize and encourage outstanding effort: “Most Improved,” “Most Innovative,” and “Notable.”
So, what’s the point? The reasons are multifaceted. By conducting the Green Dining Award program, we strive to affect behavioral changes in both students and eatery staff. On one hand, the Green Dining Awards are meant to encourage eateries to incorporate sustainable practices into their daily services, while on the other hand, we aim to provide students and faculty with the information necessary to consider environmental impact in deciding where to eat on campus each day.
With these goals in mind, I give you the 2014 Green Dining Award Winners!
Best Overall: The Refectory Café at Duke Law, Nasher Museum Café
The Refectory Café at Duke Law incorporates social and educational initiatives into their sustainability practices by participating in the VEGAN Challenge and Fresh Catch Friday, as well as working with Nicholas School classes to help students learn about sustainable cooking and food procurement. Be sure to check out their vegan dessert items, too!
Nearly 100% of the food used at the Nasher Museum Café is organic, with much of this produce and meat coming from local North Carolina farms and nearby company farms. In addition to their food items, the Nasher Café utilizes solar powered, time-sensitive lighting and insulated windows to reduce the environmental impact of their energy usage.
Best Franchise: Au Bon Pain
With signs, labels and interactive screens advertising their antibiotic-free turkey, natural chicken, and other green food elements, Au Bon Pain makes an active effort to inform students and staff of the importance of sustainable food.
Best Non-Franchise: Saladelia Café, Divinity Café
Saladelia Café sources a portion of their produce from their company garden, which is watered using rainwater collectors. Staff members are also involved in local gardening initiatives like the Durham Seeds program.
A valuable campus and community partner, the Divinity Café donates leftover food to a number of local organization including Friendly Food, Religious Coalition, Restorative Justice, and Friends House to reduce their food waste. Around 50 meals are donated each week!
Best Cafe: Joe Van Gogh
One-hundred percent of the coffee and milk used at Joe Van Gogh is organic, and all coffee products are locally sourced. Wake up and stay up guilt-free!
Most Improved: Blue Express, Twinnie’s Café
At Blue Express, roughly eighty percent of the food budget is spent on locally produced foods. Don’t believe me? Next time you visit, check out the mural overlooking the serving line that shows where food products are sourced from on a map of North Carolina.
In the past year, Twinnie’s Café has begun serving more sustainable produced animal products; many are free-range and antibiotic free.
Most Innovative: Penn Pavilion
The Penn Pavilion boasts a lineup of the industry’s most energy efficient technologies: blast chiller, combi oven, sun tracking blinds, and super insulated windows. In addition, the kitchen and dining areas are kept tidy with Eco-lab Clean Force products.
Notable: Red Mango
Still within their first year open, Red Mango has already made a number of significant commitments to sustainability that include a well-advertised reusable cup program, Eco-lab certified cleaning products and all antibiotic-free dairy products.
Please support these businesses, and applaud their staff for their continued commitment to environmental health and preservation!
For more information about the Green Dining Awards, visit http://sustainability.duke.edu/campus_initiatives/dining/awards.html
If you’ve never heard the term ‘mindless eating’, you are not alone. Mindless eating is much more common than you would think especially in college students.
What is mindless eating?
When you eat an amount of food large or small in quantity (usually large) while not paying attention to the food or how your body feels as you eat it.
Mindless eating typically occurs:
● Late at night after long periods of studying, watching TV
● If you have gone long periods of time without eating
When you finally eat you are so hungry you consume a large amount of food quickly which can lead to overeating.
So how can you prevent mindless eating? Good question!
By Toni Ann Apadula RD, LDN, CEDRD
Yes we have covered this topic before back in the fall of 2012 Inflammation-Where’s the Fire?.
Back then we were presenting to you a proposed list of anti-inflammatory food to include in your diet.
These foods included healthy fats, spices, vegetables, fruits, whole grains, legumes and of course dark chocolate (70% cocoa or more).
Recent research published in the Journal of the American Medical Association has highlighted what we have known for quite some time, many of us eat more added sugar than is recommended for a healthy diet and this may be contributing to heart disease.
Contributed by Dan Perry, MA, LPCA, NCC, ICADC, Alcohol & Drug Senior Program Coordinator
“It is wise to bring some water, when one goes out to look for water.” This is not a recent Tweet or Facebook status update, but rather, wisdom from an Arab proverb. What does this have to do with your life as a Duke student, you say? With spring break approaching, there are many choices on what to do, whether that be traveling to Peru with the Duke Alternative Spring Break Program; canoeing and kayaking with Duke Recreation; hanging out at home; or, jaunting to the coast to catch some rays. For some, activities will include the use of alcohol. While most students will be responsible with the amount they consume, 42% of college students get drunk at least once during spring break (Litt et al. 2013).
With snow-melt puddles littering the campus parking lots and transforming green quads to vast marshland, the sun has begun to emerge once again after “Snowpocalypse 2014.” With warm sunlight shining once again, students have begun to shed their winter pea coats, corduroys, and sweatshirts in exchange for short sleeves, shorts and sandals. So too with the weather, volunteer workdays at the Duke Campus Farm are really heating up (like what I did there?). This past Sunday, over 25 volunteers showed up at the Campus Farm, located at 4934 Friends School Rd in Durham, for a biweekly workday. Comprised of both staff and students, the volunteer group represented a variety of campus organizations from APO (Duke Co-Ed Service Fraternity) to The Nicholas Institute and Environmental Alliance. One freshman engineering student put it clearly, “I come here to get away from the library. You have to slow down once in awhile, and just give your mind some time to relax!” For many, it was their first time visiting the farm’s red sheds, while a few veterans showed up sporting a deep maroon shirt with the farm’s logo, a sprouting root vegetable, printed in white on its center.
Starting with a walk around the timber-fence perimeter, volunteers followed Farm Manager Emily McGinty and Assistant Theo Collins through lines of garlic and onion shoots, educational plots and humming beehives. Afterwards, we were led through a field of golden tall grass to the edge of the Duke Forest’s tree line where Sweet Gum logs were stacked one on top of each other like over sized Lincoln Logs; “we inoculated these logs last year with mushroom spores from the Duke Mycology Lab. They fruited through Spring and Summer with shiitakes the size of my face!” recalled Emily. Upon reconvening at the site’s pavilion, we split up into 2 groups. One group grabbed brushes to stain one of the sheds and a set of outdoor picnic tables, and the second grabbed shovels and wheelbarrows for transferring mulch from a large pile to a strip of tilled earth that was identified as the future plot for a pollinator garden.
Volunteers struck conversation about hobbies, academics and spring break plans as metal tools dug into loose earth. Simon and Garfunkel played over an Ipod that rested atop a thick log beside the towering pile of mulch that we were slowly scooping away at. With the sun lowering in the sky, an orange glow began to filter through the clouds overlooking the acre of land. Volunteers were finishing up with their tasks, shoveling the last scoop of mulch, pulling the last weed from the path, making their last stain stroke, before looking back over their work, proudly. For a change, working made us sweat and get dirt under our fingernails. It was a relief from the everyday.
For more information about the Duke Campus Farm, visit their website at http://sites.duke.edu/farm/. Hope to see you out there soon!