May 2015 Summary

Question 1:

The first question of the discussion was based on strategies that we might use as dietitians to help a patient who consumes a large quantity of SSBs. The trend of the discussion responses was that baby steps were key to success. Sophie brought up a great idea of drinking three parts juice and one part water when enjoying juice. Carly also offered a great idea of waiting until after your food arrives at a restaurant to order one SSB to help avoid overindulging but still treating yourself. These were both strategies to help slowly wean off of excessive amounts of SSBs in the diet. Vivian brought up an important point about understanding the quality of the SSB that the client is most drawn to. This would allow you, as a dietitian, to find appropriate substitutions. Jenn points to the importance of evaluating availability and accessibility of SSBs first. She also mentions how people often are tempted by SSBs when dining out and offers alternative drinks or not refilling the beverage when offered. Desiray brought up a great point of determining whether SSBs are the greatest priority in the client’s diet. If not, you may find other ways to impact a client’s diet.

Question 2:

The second question posed was: “Do you think soda taxes, such as the one in the Berkeley, California are effective strategies in reducing SSB consumption?” Over the course of the discussion, most participants agreed that taxation on soda was likely not the most effective approach. Jenn took more of the approach of promoting healthier products than focusing on the less healthy products. She brings up the excellent point of spinning the promotion of alternatives in a positive light. Instead of focusing on what you are taking from the diet, focus on what is being added. I thought she had a great idea of marketing water, similar to the Got Milk adds with have in place. Steph draws a good comparison of how taxation loses its effect similar to gas prices’ gradual increase. John brings up the interesting point in that the taxes on soda would be mostly just effective at creating revenue as opposed to their purpose of reducing SSB intake. Abby also brought up the great point about how restriction often just makes us want something more, which might be the case with SSBs and additional taxation. She also brought up the important point about how constant education might not be effective because we are so conditioned to hear the same things over and over, losing its effect. That is where the environment plays a role.Overall, the group felt that people would likely still continue to purchase SSBs and the effect would not be as desired.

Question 3:

The third question was: “New York had an anti-soda campaign in 2009 called “Are You Pouring on the Pounds?” I have included a link to one of the videos below. What are your thoughts on campaigns like this? Do you think they impact consumers? How so?”

The group’s immediate reaction to the video was disgust. Jenn felt that the credibility of the campaign would have been better if the finished commercial came across more professional. John brought up an interesting point about the video being a form of Positive Punishment which creates a negative reaction to decrease the behavior. Abby felt that the advertisement was oversimplified in that there is more that goes into our health and weight maintenance, such as the microbiome. Stephanie added that she felt we could use more positive images such as refreshing water to promote thirst for water and healthier beverages. Carly pointed out the inaccurate representation of the video. She mentioned that it appears that SSBs are high in fat, when in reality, the added sugars to the diet may cause the accumulation of body fat and weight gain. She felt that there could have been a more accurate representation of the message. Overall, the group that the information could have been presented in a more positive and accurate light.

Recommendations for Practice:

If a client’s diet history and consult visit indicates that they consume excessive amounts of SSBs, it is concluded that we, as dietitians, should work with the client to understand what it is they enjoy about the beverage. We should work to encourage them to take baby steps to slowly decrease the amount of SSBs in the diet and possibly turn to alternative drinks that are more nutritious in nature.