Reduced cancer risk in vegetarians: an analysis of recent reports

This report reviews current evidence regarding the relationship between vegetarian eating patterns and cancer risk. Although plant-based diets including vegetarian and vegan diets are generally considered to be cancer protective, very few studies have directly addressed this question. Most large prospective observational studies show that vegetarian diets are at least modestly cancer protective (10%–12% reduction in overall cancer risk) although results for specific cancers are less clear. No long-term randomized clinical trials have been conducted to address this relationship. However, a broad body of evidence links specific plant foods such as fruits and vegetables, plant constituents such as fiber, antioxidants and other phytochemicals, and achieving and maintaining a healthy weight to reduced risk of cancer diagnosis and recurrence. Also, research links the consumption of meat, especially red and processed meats, to increased risk of several types of cancer. Vegetarian and vegan diets increase beneficial plant foods and plant constituents, eliminate the intake of red and processed meat, and aid in achieving and maintaining a healthy weight. The direct and indirect evidence taken together suggests that vegetarian diets are a useful strategy for reducing risk of cancer

Practice Report: Student Health Ambassadors at Residential Campuses Contribute to Safer Campus Living and Learning During the COVID-19 Pandemic

In summer 2020 six residential institutions of higher education (IHE) and the Mountain Area Health Education Center (MAHEC) in Western North Carolina chose a collaborative approach to mitigating COVID-19 infection rates on campus. This approach shares the practices and successes of this concerted effort with a focus on a large public, medium public, and small private IHE. The campuses promoted a healthy and safe culture through a rigorous and transformational learning experience and focused on engaging Student Health Ambassadors (SHAs) in applying the Diffusion of Innovations model to peer-topeer gain-framed messaging for health. Three institutions’ programs are presented and cross-case analysis is used to illuminate transferable promising practices. Promising transferable practices across the schools include: selecting the right students, strong institutional support, the three Ps (positive, proactive and prevention-focused), building leadership skills, and peer-led campus culture change. Transferable insights from the practices at three campuses focused on the role and impact of peer-to-peer student health ambassadors on campus to mitigate the spread of COVID-19

The Impact of Integrated Student Experiences on Learning

In a cluster of courses called Food for Thought, seven faculty from different departments (including Biology, Economics, Sociology, Chemistry, Health and Wellness, and Foreign Language) teach students about food information, food consumerism, nutrition and health. The classes all have a shared learning outcome focused on developing the student as an informed consumer of food.  Each semester, faculty teach a food-related course from their respective disciplinary perspective while also incorporating cross-course interactions that allow for both integration of disciplinary knowledge and student-to-student learning opportunities. Previous research demonstrated that this approach leads to student perceptions of learning gains (Authors, 2011). Building on that work, this research directly assesses student learning in the Food for Thought cluster. The results demonstrate that exposure to multiple disciplines covering a shared topic enhances learning through greater student ability to integrate diverse forms of knowledge and to see an issue from multiple perspectives. These findings demonstrate the value of multidisciplinary learning opportunities for students

Should dairy be recommended as part of a healthy vegetarian diet? counterpoint

Although cow milk has been widely recommended in Western countries as necessary for growth and bone health, evidence collected during the past 20 y shows the need to rethink strategies for building and maintaining strong bones. Osteoporotic bone fracture rates are highest in countries that consume the most dairy, calcium, and animal protein. Most studies of fracture risk provide little or no evidence that milk or other dairy products benefit bone. Accumulating evidence shows that consuming milk or dairy products may contribute to the risk of prostate and ovarian cancers, autoimmune diseases, and some childhood ailments. Because milk is not necessary for humans after weaning and the nutrients it contains are readily available in foods without animal protein, saturated fat, and cholesterol, vegetarians may have healthier outcomes for chronic disease if they limit or avoid milk and other dairy products. Bones are better served by attending to calcium balance and focusing efforts on increasing fruit and vegetable intakes, limiting animal protein, exercising regularly, getting adequate sunshine or supplemental vitamin D, and getting 500 mg Ca/d from plant sources. Therefore, dairy products should not be recommended in a healthy vegetarian diet

Relation of Omega-3 Fatty Acid Intake to Other Dietary Factors Known to Reduce Coronary Heart Disease Risk

Data supporting the inverse correlation of fish or long-chain omega-3 fatty acid (FA) (eicosapentaenoic acid plus docosahexaenoic acid) supplement consumption and coronary heart disease are inconclusive and may be confounded by other dietary and lifestyle factors. Using the Diabetic Control and Complications Trial (DCCT) database (n = 1,441), correlations between consumption of omega-3 FAs and saturated FAs to dietary variables (kilocalories, macronutrients, sodium, and cholesterol) and to age, gender, exercise level, and tobacco use were tested using Pearson correlation coefficients. Long-chain omega-3 FA intake inversely correlated with consumption of calories (r = -0.16, p <0.0001), percent calories from total fat (r = -0.14, p <0.0001), and percent calories from saturated FAs (r = -0.21, p <0.0001) and directly with dietary fiber intake (grams per 1,000 kcal, r = 0.20, p <0.0001). In the DCCT database, long-chain omega-3 FAs (i.e., fish consumption) inversely correlated with an overall low risk nutritional profile for coronary heart disease. In conclusion, these findings provide evidence that associations observed in studies suggesting a benefit of fish or long-chain omega-3 FAs may be due to a convergence of greater fish intakes with an overall healthier dietary pattern rather than with a specific effect of long-chain omega-3 FAs

Festival of Dionysus in the Mountain South: Melding Local and Ancient Foodways

In Winter 2017, an interdisciplinary faculty team hosted the 4th Festival of Dionysus in the Mountain South at UNC Asheville featuring a feast for the commons prepared by students from a course on Ancient Foodways. Festival feasts in ancient Greece would have used nearly all local or regional ingredients - fresh foods available seasonally and those that could be stored. (Beer, 2010) In designing the menu, students had to navigate using a list of ingredients available locally in December, ancient (or traditional) Greek dishes, cost, modern palates and individual food preferences, while keeping true to an ancient, simple but celebratory, menu that could be made for, and enjoyed by, the masses. The resultant menu included traditional Kalitsounia - Cretan Spinach Pies and adapted Kalitsounia – Southern Sweet Potato Pies, as well as ancient Homeric olive relish. (Dalby & Grainger, 1996) In an effort to assess the festival’s impact on participants’ interest and knowledge of ancient Greek food and culture, student researchers collected participant emails (n = 136) and emailed them a survey addressing their interest in local food, food preparation, and ancient Greek culture and cuisine. Survey respondents (n = 41) indicated that as a result of their participation, they would be very likely to want to learn about the history of food cultures (41%), and nearly all respondents (98%) indicated that they would be somewhat or very likely to attend similar events in the future. The impact of experiential learning through planning and cooking was explored using reflection papers