January 2015 Summary

Question 1: How could policies be changed to promote food production that would support the dietary guidelines? How can we as dietitians help make this happen?

Many of you promote local foods as a method to move toward growing food that would support the dietary guidelines. Suggestions included grants for local farms to grow produce other than corn and soybeans, government policies creating incentives for farms to grow produce for local SNAP and WIC programs, partnerships between farmers and distributors who try to distribute the food locally, and creating policies that provide incentives for large retailers to obtain food locally. All of these are good ideas that could help move us in the right direction. Some of you mentioned that dietitians could support local food markets and find ways to use local foods through their work. Arthur and Caroline pointed out that we need to encourage people to buy fresh foods and teach people how to prepare them so they taste good. I believe this is one key to creating a demand for healthy fruits, vegetables, whole grains, and protein sources, thus giving farmers the incentive they need to grow them. Another key point mentioned is teaching children to eat healthy foods, thereby creating future demands for these products.

Changing government policies was another popular suggestion. Both benefits and detriments to taxing nutritionally sparse foods were mentioned. While there is merit to both sides of this argument, it is unlikely the companies who profit from these foods will allow these taxes to be implemented. Some of you want to change policies regarding government subsidies; Jessica is uncomfortable asking the government to intervene. As Sammy said, the government already subsidizes unhealthy foods such as corn and soybeans much more than healthy foods. One possible resolution is to remove the existing subsidies and allow nutrient dense foods a better opportunity to be financially competitive. Regardless of the policies we support, our role is to advocate for them.  

Question 2: If the food supply produced the quantity and variety of food that would allow every American to purchase food to meet their nutritional needs as defined by the Dietary Guidelines for Americans, do you think they would? If not, what are the barriers that would prevent this from happening and what could dietitians do to help people overcome these barriers?

Everyone agrees that not all Americans would be willing to meet the Dietary Guidelines even if the appropriate food existed to accomplish that. Many of us agree that the easy accessibility, cheap price and perceived better taste of unhealthy food makes it preferred by the majority. We also thought that educating Americans on healthy choices, why they are important, and quick and easy preparation methods would have a positive impact. Caroline mentioned that people may lack the desire to consume a nutritious diet, and that one reason for this is the stereotype that nutritious food does not taste good. Sammy mentioned the perception that eating healthy is “hard”. Both of these are perceptions we need to change by persuading people to try healthy foods and to listen when we educate them on meal planning, shopping and cooking strategies. Unfortunately, even if they listen, as Jessica said, knowledge does not dictate behavior, and some will not be willing to change.

We have determined that food companies will not change unless it is profitable; it is not profitable unless the demand changes; and the demand will not change unless we persuade the population to change their eating habits, or as Gina said, recreate “normal” dietary patterns. Our success at changing dietary patterns of Americans has been limited in the past, so it may require more motivation for some people than what can be provided by dietitians. That motivation could come from government interventions for farmers or food companies, or, as Jessica mentioned, from insurance companies who reward a healthy lifestyle or penalize an unhealthy lifestyle.

Question 3: The gaps between the food supply and the DGA have been relatively consistent over 40  years, although there has been some change. Why do you think the US has not been able to create a  significant decrease in the gaps, even though they have been identified and continue to be monitored?

Most of us agreed that the gaps are not a priority of either food corporations or the government. Caroline also mentioned restaurants, which have an agenda similar to that of food corporations; they want to generate maximum profits. Susan and Gina both mentioned that because food corporations generate profit, they are financially able to influence government legislation through lobbying, thus preventing government policies that will limit their profitability. Caroline pointed out that large food processors are also able to spend the money to market their products to consumers, creating demand for those products. In addition, eating healthier may not be a priority for people who are concerned about providing basic necessities for their families, as Jessica alluded to. Between the demand created by marketing efforts and the lack of interest in changing due to many barriers, either perceived or real, the progress that has been made is an indication of considerable hard work by dietitians and others interested in improving the nutritional status of Americans.

Recommendations for practice:

The journal article recognizes that progress toward a food system producing food to support healthy eating will require changes in a number of aspects of our food environment.  In answering the questions, respondents discussed several ideas that would assist in the changes necessary to improve our food environment. This dialogue mostly focused on educating individuals and families to make healthier choices and use those choices to provide healthy meals, thus increasing demand for healthy foods. In addition, some discussion proposed changing government policies. The article also recommends changes in the type and quantity of food produced, where and how it is produced, and a variety of agricultural factors. These are things that we as dietitians can only affect through educating individuals and advocating for appropriate legislation.  In order to accomplish these goals, we first need to educate ourselves about all the different factors involved in our food system and how they interact.