Too much food
and nothing to eat

By Teresa Wagner, M.S., R.D./L.D.
Director of Dairy Confidence and Medical Outreach
Dairy Max Incorporated

Most of the world just wants enough to eat, while many affluent nations such as ours simply focus too much on what not to eat. Eating has gotten so complicated these days that no one remembers why we eat and people feel guilty for eating. As a registered dietitian who works very diligently to maintain my fitness, I am amazed that when people meet me they almost immediately apologize for eating at all and assume that I never eat anything sweet, salty or high in fat.

Everyone probably knows of someone, such as a neighbor, co-worker or relative, who has trouble with food: excess food intake, obsessive dieting, body-image problems, extremely picky eating or even self-starvation (anorexia) and voluntary vomiting (bulimia). Bulimia’s origin is not well defined but does trace back to Roman times. Anorexia is well documented throughout history as well, and overeating and obesity have been around since antiquity.

However, eating problems are becoming more prevalent in our present-day society and beginning at a younger age. They are documented in African-Americans, Hispanics and Asians as well as Caucasians. Gender and age demographics show that new cases are more likely to be boys, as well as girls, but also include more middle-aged people of both sexes. Environmental factors, personal, career or family-related stress, an abundance of calorie-dense, easily-obtained foods, sedentary lifestyles, less time to exercise and enticing advertisements in a culture of thinness, promoted by magazines, fashion, celebrities and music videos, set up a pressure-cooker environment where food is the enemy and fitness is hard to achieve.

Eating is an essential human activity. There are at least 34 different nutrients needed by the body for normal growth, maintenance and repair. Our bodies utilize food for energy production, health maintenance and the functioning of every organ and tissue. Food contains not only various proportions of the macronutrients: carbohydrates, fats, proteins and water, but also various micronutrients such as vitamins, minerals and electrolytes. In addition, foods also may contain one or more of hundreds of naturally occurring substances such as flavonoids, lycopene and carotenoids.

Thus, it is not surprising that a wide variety of foods, food groups and nutrients have been implicated in reducing disease risks of various kinds. For example, a growing body of research shows that including the USDA dietary guideline recommended three servings of dairy (milk, cheese or yogurt) a day in a reduced calorie diet with exercise may optimize weight loss and fat loss versus a reduced calorie diet inadequate in dairy foods.

Knowing the function of food, having a diet adequate in all naturally nutrient-rich foods such as dairy, lean meats, whole grains, fruits, vegetables and appropriate fats while enjoying in moderate portions those foods that are less nutrient-dense would provide us with the nutrients needed while limiting excess calories, therefore, promoting health and preventing disease.

So, with food problems worldwide, now spanning age, gender and race, how do we achieve peace with food? Why not learn to enjoy food as it was intended, to nourish the body and provide a sense of pleasure and satiety? Let’s not be afraid of eating in general nor of eating certain foods. An apple a day may keep the doctor away, but if we eat only apples, we suffer diminished capabilities and we could even die.

The key to achieving healthy bodies and healthy weights is to apply the principles of moderation, variety and balance by eating broadly across the spectrum of fresh and processed foods in normal portions and by moving our bodies. Let’s revel as much in a hot fudge sundae as in a serving of broccoli, knowing that each bite is providing the body with much needed fuel and nutrients unique to that specific food. Let’s model fitness regimens for our patients and peers and embrace the joy of exercise even if it means making only small, attainable changes to start.

The American Academy of Family Physicians has been working hard to educate members on teaching these principles to their patients. An organization called Americans in Motion, working in conjunction with AAFP, has a microsite at www.aafp.org that provides downloadable tools for physicians to put into practice. The National Dairy Council has also collaborated with AAFP in providing a nutrition resource center for family physicians at www.nationaldairycouncil.org. Lastly, America on the Move at www.americaonthemove.org gives examples of small steps that can be taken to eat 100 less calories per day in a normal diet and add 2,000 steps to the day to stop weight gain.