Obesity symposium leaning toward better meal choices

September 18, 2002
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Obesity symposium leaning toward better meal choices ANN ARBOR — A typical academic event’s menu might include bagels and cream cheese in the morning, a lunch of tuna sandwiches with potato salad and soda pop and an afternoon snack of cookies, brownies and fruit. But what if you’re hosting an all-day event on the American obesity epidemic? When planning the menu for an all-day symposium on obesity for Sept 30, organizers at the U-M School of Public Health realized focusing on the questions of why we’re overweight and what needs to happen to reverse the trend called for food that sets an example. Anita Sandretto, director of the Human Nutrition Program at the U-M School of Public Health and organizer of the symposium, worked with University Catering at U-M to offer choices perhaps not typical of how Americans usually eat, but more appropriate for how they should eat. Gone are doughnuts and cream-cheese danish, with muffins in their place — not butter-laden, cake-like affairs, but low-fat, higher-fiber treats. No carbonated beverages will find their way to the event, with water, juices and low-fat milk offered instead. In a concession to one American addiction, Sandretto submitted to coffee and tea. When attendees register for the event online, they’ll select not only which breakout sessions they plan to attend but which lunch they prefer — and they’ll find detailed nutritional information about each option before they choose. Some people might not think about how much fat is in the mayonnaise mixed with tuna or how many calories are in that creamy coleslaw. Sandretto wanted to aid attendees in making informed decisions based on calories, fat and fiber in the selections. The options from which they’ll choose represent a healthier selection than usual conference fare, with an emphasis on lower calorie items and fresh, rather than processed, ingredients. Grilled, herbed vegetables rolled in flat, lavash bread is one choice, another is foccacia, sort of a pizza-style crusty bread, topped with grilled chicken. But with all this focus on healthy dining, Sandretto said planners did have to take into account keeping it tasty — the effect of a healthy meal is lost if it is trashed and people sneak out for a candy bar. "We always need to realize that people eat with all their senses and their psyche as well. We have to balance our waistline concerns with taste. If it tastes like cardboard, it won’t be consumed, even if it has a great nutrient profile," Sandretto said. Katie Harter, account executive at University Catering, a U-M unit that provides all manner of meals and snacks for campus functions, said she didn’t want to set up a boring menu just to make it healthy, and she got excited when sous chefs in the catering kitchen came up with ideas like roasted vegetables with garlic and basil as a sandwich filling. Harter said her office is full of people who really enjoy eating well, so they like the challenge of providing an unusual menu to a discerning crowd. She said many of her clients are interested in serving healthy food. For more information on the 2002 Public Health Symposium, which includes a keynote address from William Dietz, director of the Division of Nutrition and Physical Activity at the Centers for Disease Control and Prevention: http://www.sph.umich.edu/symposium/2002 University Catering: http://www.umich.edu/~catering/

Human Nutrition Program: http://www.sph.umich.edu/ehs/human_nutrition.html

Anita Sandretto profile, including color mugshot: http://www.sph.umich.edu/faculty/asandret.html

Contact: Colleen Newvine
Phone
: (734) 647-4411
E-mail
: cnewvine@umich.edu

   

http://www.sph.umich.edu/symposium/2002http://www.umich.edu/~catering/http://www.sph.umich.edu/ehs/human_nutrition.htmlhttp://www.sph.umich.edu/faculty/asandret.htmlcnewvine@umich.edu