Football and food: In the RightSize

Jesse Chatman tells Sports Illustrated this week how a weakness for Mexican food and anything fried nearly derailed his NFL career. After an injury Chatman ballooned from 220 to 283 pounds. Then he started exercising -- but even a NFL regiment -- couldn't get him to his playing weight.

To shed those 60 pounds, Chatman changed his diet.

He now eats egg whites with mushrooms in the morning, spinach salad with chicken at lunch and salmon with oregano and lemon at night.

By skipping the fast food restaurants, Chatman made the Miami Dolphins roster.

Goes to show you that eating the RightSize is one way to be healthy and to be an NFL player!

Wait staff: what's your best and worst restaurant stories?

I thought I would use the power of the blog, to ask all wait staff their favorite restaurant story. We always hear about what goes on in the kitchen with the chefs, but now it's your turn to tell us about the food you bring to the customers.

And what about those customers? Are overweight people a pleasure or a pain to serve? From your vantage point to people overeat? Do restaurants overserve? Is the special of the day really special? And can you survive on those tips?

Let us know with your comments. Thanks.

What to look for when dining out

Lately I have been talking a lot about the bad things at a restaurant. But we all eat out, several times a week or even several times a day.

Last night I had cioppino at my favorite Italian restaurant Lucia in New Milford. The seafood was simply prepared in a little wine and lemon sauce. My wife enjoyed veal and asked for broccoli rabe on the side. A little wine, a little espresso and, later, at home, a little limoncello, made eating out, a dining-out pleasure.

So how do you find these restaurant gems hidden in a sea of unhealthy meat markets? What are the clues that waffed into your senses as you walk into a restaurant?

Karla Cook of the International Herald Tribune talked to restaurateurs and drew upon her experience as a restaurant critic to offer sage advice.

First. as you are waiting for a table or just opening the menu, spy on your neighbor. Did the chef take his time with the side dishes?

"Look over your neighbor's shoulder," says Betty Fussell, an author living in New York. "It's good to know the size of the portions. And check out the joint, to see what other people are eating.' Are vegetables, whole grains and fruits and vegetables commanding half the plate, or are green beans a garnish? Is there too much rice? Is sauce lapping over the sides of the platter? Is there, as Rodgers disdainly describes it, 'excess for the sake of excess?'"

"The value of my dollar isn't based on how much food is on my plate," he said. "It's based on the dish itself and the quality of ingredients, the flavors and the overall dining experience."

Next, look for menu clues: light, fresh and sustainable. A small and simple menu is probably a great indication of a kitchen that changes with the season and keeps less perishable food lying around.

A promising sign on a printed menu is provenance plus preparation, like "grilled Barnegat Light scallops," with a description of "New Jersey dandelion, guanciale, celery," at Blue.

The item and its ingredients seem to indicate an interest in buying local, in perhaps paying more for it, and, possibly care to make the most of the ingredients. I ordered it, and was right.

Watch out for foods that are out of season. Where did those peaches and tomatoes come from in December?

On the other hand, peaches and tomatoes on the menu in winter should raise an eyebrow, says Nils Norén, vice president of culinary arts at the French Culinary Institute in New York.

Specials can indicate either too much inventory or a chef's treasure, with price as a rough guideline. "If it's really inexpensive, or looks like a great deal, it might be too good of a deal," says Noren.

And always custom order for yourself. Substitute broccoli rabe for French fries.

Finally, no menu should say "freshly made" or "grilled to perfection". Isn't that what you're paying for?
Buon appetito!

Money Funds America’s Killer Diet

CNN this weekend tackles America's Killer Diet: Fed Up: America’s Killer Diet.

It's probably an eye-opening special, but by the stories on the web and the thrust of the headlines, CNN only tackles the symptoms of America's obesity problem.

The best part is the title: food in America is a killer.

But it's a killer with a lot of money behind it.

Kelly Brownell, director of Yale University's Rudd Center for Food Policy and Obesity, said, the federal food policy is making, and keeping, people fat.

He was interviewed by the Hartford Courant and his views coincide with my experience.

If you don't change food policy, people will keep getting fatter and sicker, and no diet or exercise program in the world will change that, Brownell said.

His advocacy of sweeping policy change, such as his promotion of the so-called Twinkie tax on junk food - and his own substantial girth - has made him an object of derision to conservative critics who say weight is purely a matter of personal responsibility.

His conclusions have been at the center of a growing national debate over food - from whether trans fats should be served in restaurants to snack food in schools. Brownell believes the chief culprit is the trillion-dollar food industry, which Brownell said has stayed profitable through massive advertising campaigns to get people to eat more calories than they need.

The evidence is everywhere, Brownell said, from super-size fast food meals to jumbo Coca-Colas. As portion sizes ballooned, so did waistlines of people who exercised less and less over the years.

Meanwhile, the government has fueled the obesity epidemic by granting subsidies to farmers that helped create cheap feed for cows, greasy oils and sweeteners to create countless empty calories in our diets, he said.

Food economics make it cheaper to buy a Happy Meal than a salad. Why is it, he said, that you get a price break the bigger the fries or soft drink you order, but there is no break when you buy six apples instead of three?

Why not create food subsidies for apples, oranges or broccoli instead of corn?

As they said in "All the President's Men": follow the money! Obesity isn't a problem with individual willpower. It's a problem with too much money for all the wrong foods. Let's demand cheaper healthy food and expensive junk food. In the end, it will all be cheaper and better for us and our children.

You may be too fat to go through the drive-thru

USAToday.com is reporting that some car owners may be too fat for their cars (and tires).

The Mazda MX-5 Miata and Chevrolet (GM) Corvette, aren't certified to carry two 200-pound adults, according to a government formula aimed at tire safety.

Many five-passenger vehicles are rated about 850 pounds, maxxing out if their five occupants weigh more than 170 pounds each. Six 200-pounders would overload the seven-passenger Dodge Grand Caravan minivan."

Car weight limits are a big, fat problem
Automakers say the limits reflect a mandated federal formula that requires them to rate passengers at 150 pounds each. The limit may not be realistic "given American propensity for food, but that is the regulation," says Mazda safety director Dan Ryan.

The National Highway Traffic Safety Administration says automakers can set the weight limit at whatever they deem appropriate.

In 2004, the Centers for Disease Control pegged average weights at 190 pounds for men, 163 for women.

David Champion, Consumer Reports head of auto testing, says automakers aren't building cars that can stand up to loads of bigger passengers. A family car "should be capable of carrying five reasonably sized people, not five midgets.

Sounds like one part of the government is not talking to the other part. The Federal government reports 66% of Americans are overweight or obese. I don't think those tires are going to last long; not as long as Americans keep going through the fast-food drive thru.

The revolution has started

If McDonald's, Wendy's, Burger King, Jack-in-the-Box, et. al. won't control themselves; and we know Americans can't control themselves, at least in California, the law will control fast food.

The Los Angeles Times is reporting officials are considering "health zoning": prohibiting new fast-food restaurants in certain areas...like all of South L.A.

"The people don't want them, but when they don't have any other options, they may gravitate to what's there," said Councilwoman Jan Perry, who proposed the ordinance in June, and whose district includes portions of South L.A. that would be affected by the plan.

In just one-quarter of a mile near USC on Figueroa Street, from Adams Boulevard south, there are about 20 fast-food outlets.

"To be honest, it's all we eat," Rey Merlan said one recent lunch hour at a Kentucky Fried Chicken. "Everywhere, it's fast food everywhere."

more...

The L.A. Times study found South Los Angeles with the highest concentration of fast food restaurants, and fewer grocery stores than the rest of the city.

And of course the next statistic is no accident. Thirty percent of adults in South L.A. are obese, compared with 20.9% in the county overall, according to a county Department of Public Health study released in April.

For children, the obesity rate was 29% in South L.A., compared with 23.3% in the county.

"While limiting fast-food restaurants isn't a solution in itself, it's an important piece of the puzzle," said Mark Vallianatos, director of the Center for Food and Justice at Occidental College.

But it's a start.

Other cities including Concord, Mass. are starting a new revolution by banning fast-food restaurants in certain districts.

The first shot heard round the world was just fired.

What a concept! Schools teach and serve healthier foods

It's been almost 400 years since Harvard University was founded.

And today the Boston Globe reports that for the first time healthy eating is being taught in the "Hub of the Universe".

Boston City Schools have hired a chef to train cafeteria managers across the public school system how to make their food healthier and more attractive. He started serving food last week.

"I think this chef's program will get kids to change their eating habits," said Mayor Thomas M. Menino. "What we're trying to do is make sure they're educated about what to eat."

Almost half the children in Boston's public schools are overweight and many are obese. At the Frederick school, 41 percent are obese; at the chef's other pilot school, the Mario Umana Middle School Academy in East Boston, 52 percent are obese and 17 percent are at risk of diabetes, according to school officials.

more at: The Boston Globe: Schools hope chef's touch whets cafeteria appetite.

It's about time (and health).

FDA might get it half-way right

On Monday, the Food and Drug Administration took the first step toward new food labeling, inviting food companies, trade groups, watchdog organizations, medical experts and its overseas counterparts to share how front-label symbols, like the 'traffic light' system used in Britain, can improve public health.

Last January, I told you England has easy to understand symbols, pointing out the RightSize of fat, salt and sugar.

I suggested then that this only covers about 60 percent of the food we eat. The other 40 percent is eaten away from the home and we still don't have any way of figuring out the calories, the fats, the salt or the sugar in our restaurant meals.

How much fatter do our children have to get before we take action? How much fatter do we have to get before we take action?

Let pressure our presidential candidates now to consider food labels on menus.

FDA Asks Groups to Consider Food Labels

WASHINGTON (AP) — Next month, General Mills Inc. and Kellogg Co. will begin emblazoning their breakfast cereals with symbols that summarize complex nutritional information — part of the growing use of logos to steer harried grocery shoppers toward healthier choices.

The proliferation of such symbols is a worldwide phenomenon, with government regulators in Britain, Sweden and elsewhere establishing logo systems that concisely indicate how nutritious food products are. In the United States, however, corporations have been left to devise their own schemes. That's led to a patchwork of systems that some fear further confuses consumers already unsure about how to eat wisely.

more...

Here's the way my labeling would look at restaurants:

Chefs Share Their Secrets

I've told you about chefs that can turn healthy foods into fattening foods with too much butter or cream, but now Reader's Digest RD.com searched America to find chefs who are putting down the fats and still cooking good tasting food.

When Michael Wild prepared his savory chicken dish for eager diners 15 years ago, he'd start by reaching for butter and cream to prepare the sauce. Today, the owner/chef of Bay Wolf Restaurant in Oakland, Calif., poaches the chicken in stock, tops it with a mushroom-rich mustardy vinaigrette, and artfully arranges his creation on a bed of greens. The butter and cream rarely leave the refrigerator.

Susan Weaver, executive chef at Fifty Seven Fifty Seven, the restaurant at the Four Seasons Hotel in New York, builds flavor with vinegar, citrus fruits, mustard, spices, and herbs. That approach applies even to whipped mashed potatoes, a traditionally butter-rich member of the comfort-food family. "We puree the cooked potatoes with chicken stock and mustard, which gives a dense, rich flavor," she explains. "The creaminess comes from the potato itself. The taste is that of a luscious, fat-laden dish, but in fact there's no fat whatsoever."

more...

It's chefs like these showing the rest of America it's possible to have good tasting, satisfying healthy restaurant meals.

They are the ones deserving our applause, and business. And fast food restaurants could be doing the same thing. There's not one reason for a salad to be 700 calories. A side order of potatoes doesn't have to be fried; it could be mashed with chicken stock.

As Chef Pierre LeBlanc of the Culinary Institute of America said : I look at low-fat cuisine as a challenge to creativity and a catalyst to healthier food that taste better.

All restaurant chefs take that challenge. I dare you.

Company charges extra for obesity

"If you're too heavy, then we are going to charge you more."

That's the message at least one company is telling its employees.

From MSNBC.com: "Like a growing number of companies, Clarian Health Partners has for a number of years had a program that rewards employees for getting healthy. But now, Clarian is telling its workers, it's time to shape up or pay up."

“For several years, we’ve had a reward program, where if you cease smoking and do a self-assessment, you receive a reduction in your [health care] premiums,” Clarian president and CEO Daniel Evans told TODAY co-host Matt Lauer on Friday. "[But] our health care costs were going up and our employees were not taking full advantage of the programs we had in place.”

To combat the problem, beginning in 2009 Clarian employees will be charged up to $30 every two weeks for failing to meet standards set by the company in a number of areas. That breaks down to $10 for a body mass index that’s too high, and $5 each for smoking, high cholesterol, high blood sugar and high blood pressure.

It's only a matter of time before all companies look to offset the increased costs of health care for obese employees. Now is the time for the restaurant industry to get in line with helping people to get fit, not the other way around.

Why are Missouri citizens so fat?

New men's belt size

Missouri has the 12th highest rate of adult obesity at 26.3 percent.

Why?

One reason might be restaurants and restaurant reviewers who revel in the ridiculously rich, roly-poly, wrong-sized portions of fat and calories.

Take Betha Whitlow from the St. Louis Post-Dispatch, a Pulitzer-prize winning newspaper. This is not some backwater village crier, but "what once was" a respected newspaper.

In her review of Billie's Fine Foods, she writes:

Dining: "My eating style typically leans toward small-portion grazing, but I got a thrill when my chicken fried steak with eggs, potatoes and a biscuit ($6.40) arrived on two large dinner plates, inspiring a 'She's a hungry one!' from our server. I forked into the steak, which was covered with velvety white gravy flecked with black pepper. The fried crust of the steak remained inexplicably light and crisp under its heavy gravy blanket, and the steak itself was piping hot and juicily tender. I also devoured my two perfectly cooked over-medium eggs, and fried potatoes that fell somewhere between hashed and cubed. While the larger potato pieces were a little soft, their mild flavor mingled beautifully with the smaller bits, which had a caramelized brown patina. The biscuit — a heavy slab sliced from a pan — was dense and buttery enough to make me forget about cholesterol for the moment."

First, it doesn't sound like Billie knows what fine food is. But why does the reviewer play up the most heart-attack-producing meal? Couldn't we have heard about something that approached fine foods?

I guess not. The reviewer concludes with:

... but we picked the plate clean as we reveled in our newfound gluttony.

Missouri is only the 12th fattest state. With restaurants and reviewers like that, look out Mississippi, they will be #1 in the nation soon.

Time for Congress to get off the couch

This is not a man-bites-dog story. This is expected, predicted and, tragically, the logically conclusion.

Obesity continues to rise in 31 states with no state showing a decline. Obesity rates rise in 31 states - MSNBC.com.

But the reaction is not what we expect from our leaders.

No one is standing up to the fast-food lobby, nor to the corporate farms and its subsidies, nor
to the cola companies. Everyone is taking this laying down.

What was President Bush's reaction to this updated survey by the Trust for America’s Health, a research group that focuses on disease prevention?

Nothing. Not one word. Reminds me of global warming. Keep denying it because it's not on the conservative Republican agenda.

As for the survey, the news is terrible for adults, especially for the South, where Mississippi has the most overweight citizens.

The report also finds that rates of overweight children (ages 10 to 17) ranged from a high of 22.8 percent in Washington, D.C. to a low of 8.5 percent in Utah. Eight of the ten states with the highest rates of overweight children were in the South.

In Connecticut the obesity rate is horrible for its youth: 37th highest rate of overweight youths.

In New York the youths are getting bigger by a New York Minute: 18th highest rate of overweight youths.

In Ohio the adults are not as small as buckeyes: Ohio has the 15th highest rate of adult obesity at 26.0 percent.

When will our representatives get off the couch and start exercising food leadership?

Steamed vegetables can be bad for you

At restaurants there's no nutritional label to read. There's no complete list of ingredients. There's no list of calories and carbs and especially FAT!

DietGuideInfo.com exposes how -- even non-fast food -- restaurants can invisibly wreck your diet.

The sneaky ways restaurants wreck your diet:

"You may think you know what you’re doing when it comes to eating healthy while eating out at restaurants, but do you really? Do steamed veggies and egg white omelets sounds like healthy fare? considering they aren’t normally, at least not as much as you might think. Truth is restaurant food generally tastes as good as it does considering chefs and cooks have any number of tricks up their sleeves to add fat. Fat makes food taste great, sadly, and so they put it in and on everything. Besides steamed veggies (which are often coated in oil before and after steaming) and egg-white omelets (which are cooked in loads of oil in the skillet), other high-fat restaurant shockers"

Will fast foods stop 275 pounders?

Christian Hales of Salt Lake City wrote to the the editor of The Salt Lake Tribune with an unique suggestion.

Stop obese customers from entering Burger King if they weigh more than 275 pounds. He'd have the doors locked, bolted and shuttered.

Here's his letter. Food for thought?

Scaling back obesity

I am writing to voice my concern about obesity in this country and to suggest one possible solution. My proposal is that a scale system be set up at the major fast-food restaurants like Wendy's, Burger King, Dairy Queen and McDonald's. When customers approach the front doors, they walk over a scale that weighs them. The scale has been programmed not to let anyone over a certain weight pass through the doors. If anyone over, let's say 275 pounds, steps on the scale, the doors will lock, preventing their entry into the restaurant. If we as a country can find a way to limit the amount of fatty foods that the average American consumes, I believe our world will be a happier place.

Does The Cheesecake Factory cause cancer?

We all know too many calories and not enough exercise causes obesity in Americans. In previous blogs I pointed out that The Cheesecake Factory has some of the highest caloric portions of all the restaurants. Now the American Cancer Society points out that obesity is tied to an increased risk of several different types of cancers, such as breast cancer in post-menopausal women, as well as cancers of the colon, endometrium (uterus), esophagus and kidney.

It doesn't take a logic professor to tell you that it's possible The Cheesecake Factory causes cancer, the same way Philip Morris causes cancer. Of course The Cheesecake Factory will vehemently deny it, and talk about no cause-effect relationship and freedom of choice, but didn't the American tobacco companies do the same thing for the last 50 years.

ABC news has a great article written by Len Lichtenfeld, deputy chief medical officer of the American Cancer Society. He's a doctor who's had his own battle with weight. Like I have said many times before, it's not easy to live in America and lose weight or even keep your weight appropriate.

The key is making the RightChoice every day of your life.

He writes:

I can sympathize with every one of you out there, especially the older folks, who find it so difficult to get on track and lose some weight. I, too, have had a lifelong battle with being overweight and obese.

After a significant health scare, I tried to go back to a healthier diet.

After about 18 months, more or less, I have been able to lose a bit over 30 pounds. It hasn't been easy, and the reality is that it takes constant attention.

I was once called "Mr. No Fun" by a server at a local waffle shop in north Georgia when I asked for an egg-white omelet, no cheese, no grits, no toast, and yes, please, some sliced tomatoes on the side.

Read more...

Let's take the ham out of burger

That's absolutely no reason why burgers couldn't be healthy and the RightSize of calories, fats and carbs.

But restaurants -- especially, fast food restaurants -- need to turn those Golden frowning arches upside down into smiling healthy arches.

EatBetterAmerica has six smart, better burgers than the typical corn-laden beef burger.

You have to ask yourself, why can't each of these be a option at McDonald's, Wendy's or Burger King? (Could it be that Congress only subsidizes corn farmers?)

Next time you are out at your favorite restaurant try to order a turkey burger...or a soy, portobello, veggie or venison burger. The restaurant won't have it, but if we all keep asking for them, eventually we'll convince restaurants we want to be healthy.

EatBetter America in Branch Out with Burgers writes:

The aroma fills the neighborhood. And that distinctive sizzling sound can mean only one thing: It's grilling season. But while you're enjoying those burgers, be mindful to keep your meals healthy for your heart. 'A burger doesn't have to mean beef,' says Rachel Brandeis, MS, RD, LD, a registered dietitian with a private practice in Atlanta. 'By changing out ground beef, you can save on calories and cholesterol.' Meet These Grilling Greats Here are six heart-smart choices along with tips for better-tasting burgers.

Chicken and Turkey: More supermarket space is now devoted to ground turkey and chicken. The trick is finding the lowest-fat versions to make burgers.
* Heart-healthy benefits: Some ground turkey breast can be 99% fat free. In addition, ground poultry breast can have fewer calories than a typical ground-beef burger.

Read more...

Restaurant Critics: Part of the Problem?

Every day I read another restaurant review where the critic associates huge portions with a favorable review. This isn't like global warming or the big bang theory: There's no disagreement that large food portions are wrong for Americans. Avoiding the wrong size of calories and fat is the #1 way to avoid becoming obese.

Yet in every newspaper in America -- save a couple -- the restaurant reviewer falls into the lazy American slogan that bigger must be better. It must be good 'cause it's so damn big.

Just in one article in the South Florida Sun-Sentinel (I realize it will never win a Pulitzer; still it perpetuates the portion myth), the restaurant critic mentions -- not once, but twice -- in glowing terms "huge portions."

This longtime South Broward favorite continues to delight diners with dependable Indian food. Portions are huge and while fried dishes tend to be a bit soggy, the curries are very good and rice dishes, like biryani, are text book.

If you can live with the enormous portions and sometimes over-the-top conceptions (and Michael Blum's place is packed with fans who can), it's wonderful fun without any pretense to subtlety. Plum-glazed salmon, Asian ribs, turkey meatloaf and Yankee pot roast are all highly recommended.

Don't believe there's any connection. The University of Oregon reported: "Recent studies have shown that there is a higher rate of obesity among...who live in one of four Florida Counties: Broward, Duval, Palm Beach..." Of course the Sun-Sentinel covers Broward county.

But it's not just fat Florida where you find portion flattery.

Head just north of Florida for Atlanta and the Daily Report's restaurant critic -- who, obviously has never been to Italy -- loves the portions.

"Little Italy, lotta food" -- restaurant slogan
We chose the lasagna, which our capable waitress, Autumn, brought to our table within five minutes. It came piping hot with accompanying garlic bread. With just the right combination of pasta, meat and tomato sauce, the dish was larger than we could handle. “For the food and the volume that you get,” says D’Angelo, “you never leave here complaining. That’s where our slogan comes in. You literally get a lot of food. After 13 years, how could we start changing the portions?”

I have been to Italy...many times. Not once in the more than 100 meals did any restaurant approach "lotta food".

I could spend the rest of the day copying and pasting WrongSize restaurant reviews. But it's "hugely" clear that critics must change. It's irresponsible. It's like doctors promoting cigarette smoking. Oh, that's right. Doctors did promote smoking in the 40s and 50s. And it was irresponsible.

Stop the obesity obscenities in newspapers now. You can change the World (and Times and Herald), write your editor!

China recalls McDonald's

Which is worse: putting lead paint on toys and exposing a million children to potentially lead poisoning? Or, putting fat-laden french fries and hamburgers in the bellies of hundreds of million of children exposing them to potentially obesity, diabetes, heart disease and premature death?

Neither is a statistical certainty. No one has claimed -- yet -- their child has a learning disability from lead paint on a Mattel toy. No one has claimed -- yet -- that fast food has led to premature death for their child. In both cases people voluntarily bought the product. No one forced anyone to buy the toys or burgers. There's plenty of other options. Buyer beware, most Americans would say.

Americans demand certainty. It took nearly 100 years of proof before most Americans would accept that smoking causes cancer and premature death. We used lead paint for a 100 years before accepting that children sometimes chew on items with paint, and some children developed learning disabilities from that kind of paint. Even now the government doesn't require you to remove that lead paint around your window.

Americans have had fast food for just 50 years. And now we have an obesity problem. This blog is starting the 50-year countdown. I'm looking forward to the year 2067 when America recalls all fast food because everyone now agrees it causes obesity.

If Mattel recalled toys with lead, should China recall American fast food?

Iowa votes for unhealthy food

When you head to the Iowa State Fair, you've better bring your walking shoes, light comfortable clothes, but leave your healthy salad and water at home. Because the Iowa State Fair doesn't want any stinky, East Coast liberals with their tofu and sprout sandwiches. In fact, the DesMoinesRegister.com reports no beverages, food or coolers may be brought into the fair. The exception is baby food. OK, your baby can eat healthy, lady. You can't.

The Iowa State University Cooperative Extension has estimated the calories of fair favorites.

- Cotton candy: 100 calories.

- Caramel apple: 200 calories.

- Chocolate-covered cheesecake on a stick: 300 calories.

- Plain hamburger: 450 calories.

- Fried candy bar on a stick: 550 calories.

- 64-ounce soda: 800 calories.

- Fried turkey leg: 1,100 calories.

There are more than 220 foodstands at the fair with dozens of items. What healthy foods does the website suggest?

- Baked potato (278 calories with nothing on it)

- Corn on the cob (155 calories with butter)

- Salads (watch out for the dressings at sometimes 500 calories)

- Mixed fruit cups

- Shish kebabs (who knows what's in those)

- Veggie corn dog (Cotton candy might have less calories and taste better)

- Turkey tenderloins

- Pork chop on a stick (154 calories for 3 oz.)

That's it. A thousand food items in the breadbasket of the nation, at the show place for agriculture and food in America, and the website can find less than 10 healthy food items.

I'd suggest you'd bring your own food and water to the fair. But that's illegal in Iowa.

Eating at McDonald's means low paying job

If you eat at McDonald's in high school, that might be the only place you'll be qualified to work.

That's one conclusion I drew after reading Time Magazine's article, Overweight Kids: College Less Likely.

Using college enrollment as a measure of academic success, University of Texas at Austin sociologist Robert Crosnoe found that obese students had a worse experience at school than their thinner peers and were less likely to attend college, and that the effects of being overweight hurt girls far more than boys.

Recent research has shown that overweight youngsters are often teased, ostracized and isolated by their peers, and are sometimes treated differently by teachers and even parents. According to Crosnoe, children often internalize this negative social feedback — whether real or perceived — which can lead to alcohol and drug use, failure in school, truancy and suicidal thoughts. "They are just unhappy at school," he says, "and it does things to them in the present that have long-term consequences."

Seems to me this should be reason number 340,329 not to eat at McDonald's or other fast foods.