Food & Fitness After 50: Fitness Tips for Getting and Staying Active

In Food & Fitness After 50 co-author and exercise physiologist, Dr. Bob Murray, likes to make the distinction between physical activity and exercise.  He defines the terms this way, “physical activity is body movements that require increased energy expenditure. Exercise is body movements that require increased energy expenditure and are planned, structured, and repeated with the goal of improving fitness.”

Dr. Murray explains that “there is an emotional aspect to these definitions. Some people dislike exercise but are very open to increasing physical activity, such as walking, gardening, bike riding, swimming or golfing.” While we all know that regular exercise or physical activity improves our healthspan, the length of time that we are healthy. Increasing the moments spent being physically active benefits our physical and mental health. “We have a sitting disease in this country. Older adults can spend up to 85% of their waking hours being sedentary. Working in periodic exercise snacks, even 5 minutes every hour, increases physical activity and can lead to health improvements,” says Dr. Bob.

Book Cover 2So, it was timely when I was e-introduced to K. Aleisha Fetters and her recently published book, Fitness Hacks for Over 50  (Simon & Schuster, Inc, 2020). The subtitle of her book is 300 easy ways to incorporate exercise into your life. I interviewed Aleisha to learn about her and how her book can help us to get and stay more physically active.

Tell me about yourself, Aleisha.

I’m a Chicago-based certified strength and conditioning specialist who works with people both in-person and online, and the author of Fitness Hacks for Over 50 and several other books. I came to fitness writing through journalism–I got my undergraduate and master’s degree in journalism and worked primarily in health and science journalism.

I originally pursued certification as a strength and conditioning specialist to be a better journalist in the fitness arena but the more I got into it, the more I wanted to be able to connect with people and work directly with them, not just write about it. I continue to write for many publications including US News & World Report, Women’s Health, Men’s Health, SilverSneakers, AARP, and O, The Oprah Magazine. In addition, I am a personal trainer to people at the gym and through online virtual training.

As you are in your early 30s, what made you interested in writing the book for those over 50?

Aleisha Fetters 2
Author, K. Aleisha Fetters

Vital, healthy aging is important for all us and aging should not be synonymous with loss of function, frailty, or a decrease in quality of life. As a trainer, I enjoy working with those over the age of 50. I find older adults are interested in exercise and movement for intrinsic reasons, whereas younger adults tend to go for looking good. Older adults enjoy the functional health benefits that come from exercise…feeling food, being strong, playing with their grandkids. My older clients are excited when they hit their goals and find they are experiencing less shoulder or back pain or that they can do something in the gym that they once thought was out of reach.

I’m glad to hear you mention functional fitness as that is something we emphasize in our book. Everyone has different functional goals but for me a good life means the strength to walk my big, strong dogs and lift a 50-pound bag of dog food in my shopping cart. 

That speaks to how we are more alike than we are unalike. Afterall, we all need to squat, hinge, push, push, rotate, and carry. We all need to foster strength, balance, mobility, and move in ways that we enjoy and allow us to finish our workouts or daily tasks feeling better than when we started them. We need to stay fit not only for the present but for the future. I, for one, plan to age like a fine wine!

What do you think are the reasons people don’t exercise or engage in physical activity as they age?

iStock-Older couple runningI think the reasons people don’t exercise at 50, 60, 70+ are the same reasons people don’t exercise at 20, 30, 40+. Lack of time, thinking exercise isn’t fun, believing in the “no pain, no gain” idea that exercise hurts, or that exercise is a means to burn calories or fix perceived flaws.

However, as people age, there are some unique challenges. Aches and pains can make exercise seem hard and if an older person hasn’t exercised in the past they might not know why or how to start. Many older adults have chronic health conditions, such as osteoarthritis, osteoporosis, diabetes and they don’t know how to find workouts and activities that are right for them and their unique circumstances.

One question I get all the time is what is the “best” exercise I can do? Dr. Bob’s answer to this question is “the one you enjoy doing the most because then you will continue to do it.”

I agree, exercise you enjoy and will help you cultivate a healthier relationship with your body and movement. However, I will add that the deadlift is my definition of a “best” exercise and I’m not talking about being able to lift a massive load. A deadlift is simply picking a dead weight up off the ground–it’s a fundamental movement pattern and strengthens the entire body while focusing on the posterior muscles, which are prone to weaknesses and injury, and have a huge effect on everyday function. It’s the number-one exercise in my book for reducing the risk of lower-back injury! We’ve all heard, “lift with your legs, not your back,” for good reason!

It seems that this book is perfect for exercise instructors, like Silver Sneakers instructors, to give them ideas and creative ways to keep people interested in fitness. Was that one of your goals or was it written for the consumer?

That wasn’t the intention when writing the book, but once it came together, I realized it had that going for it. After all, even the best trainers can benefit from collaboration and what trainer hasn’t wracked his or her brain trying to think of more exercises or active lifestyle tips when training clients? But it really works for the everyday person; training during structured classes and workouts is one thing, but the difference-maker is what people do when they’re not at the gym or taking a class. This book gives a lot of practical solutions for both trainers and the average older adult who want to change things up.

How should people use this book? What type of equipment do you think people should have at home to get and stay fit?

I would encourage people to use it as a movement menu. Every person might not want to perform every exercise in the book, and it was purposefully designed that way. I encourage people to try out different fitness hacks and see what feels good and meets a person’s unique needs.

Within each chapter, the exercises progress upon one another. So, work on mastering a single-leg stand before trying a single-leg sit to stand. There are notes for exercises to illustrate how they can be safely performed and how they build on one another. I would also encourage people to read the full instructions, tips, and recommendations on modifying exercises based on mobility or other unique circumstances.

exercise bandsAs for equipment, most of the exercises can be done with the resistance of your own body weight, simple household items, or resistance bands. Resistance bands are my number-one equipment choice because they are incredibly versatile, space-saving, and inexpensive–and open the possibility of doing a lot of fun exercises.

What are your 3 favorite fitness hacks? 

As I’m answering your questions, I’m doing “Strike a Tree Pose!” The tree pose, usually associated with yoga, is modified in the book using a kitchen countertop for stability. This pose helps both balance and stability. I would say my favorites are:

  • “Do the Deadlift,” for reasons mentioned above.
  • “Do the I, Y, T” for improving upper-back muscles and posture. The I, Y, and T refer to position of the arms, sort of like the movements in the old song, YMCA!
  • “Hollow Your Core” a foundational exercise for core strength.
  • “Pull Apart” using a resistance band to strengthen should and back muscles.

Dr. Bob talks about activity snacks, and Fitness Hacks for Over 50 gives us lots of “snacks” for variety! I’m going to gift this book to my favorite personal trainer….after I learn all 300 hacks!

Dr. Christine Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved

 

 

Food & Fitness After 50: Beware of Online Advice to Take Vitamin D or Zinc to Prevent COVID-19

Dietary supplements can help fill nutrient gaps or be used to treat deficiencies but lately I’ve seen lots of headlines implying supplements of vitamin D and zinc can make you immune to COVID-19. In a word? NO.

To top it off, many well-meaning people are touting these nutrients on their social media feeds with messages like, “wash your hands and take loads of vitamin D and zinc,” or “stock up on vitamins and minerals, they are natural so you can’t take too much.” Ouch. Hemlock is a natural poison, so clearly you can take too much of a “natural” substance.

vitaminddiscVitamin D

What do these headlines have in common?

  • Vitamin D deficiency may be linked to more severe cases of COVID-19.
  • New study claims vitamin D deficiency may impact coronavirus mortality rates.
  • Could vitamin D deficiency and coronavirus be connected?
  • New study suggests vitamin D is linked to COVID-19 mortality.
  • Coronavirus: How vitamin D could keep you healthy during the pandemic.

I’ve underlined the key words to give you a clue. These headlines are from the same study. The study found a relationship, not a cause and effect, with vitamin D and the virus. When you see the words or phrases like “appears to play a role,” “may be linked,” “may impact,” “suggests,” “related to,” or “associated with,” it tells you about a relationship between two things. It doesn’t tell you that one thing caused another. Did you know there is a strong relationship between the increase in bottled water consumption and rising rates of obesity in the U.S.? Clearly, it doesn’t mean that bottled water is “causing” obesity.

In addition to the well-recognized role in bone health, Vitamin D is important in immunity. It helps modulate the immune system, making immune cells less inflammatory. Various groups, from the Institute of Medicine (IOM is a nonprofit organization and part of The National Academies that works outside the framework of government to provide evidence-based research and recommendations for public health and science policy) recommends that all adults age 51 to 70 years get 600 IU (equal to 15 micrograms or mcg) a day and those over the age of 70 get 800 IU a day (20 mcg). The Endocrine Society suggests adults need 1000 to 1500 IU to ensure adequate blood levels of the vitamin.

It is hard to get enough vitamin D from food and older adults are at risk for insufficiency because skin doesn’t make vitamin D from sunlight as efficiently with aging. Many adults turn to vitamin D supplements to get the needed vitamin D.

And, we started this post with suggestions that the vitamin plays a role in COVID-19. At this point, it is only speculation, but there are at least nine clinical trials listed on ClinicalTrials.gov, exploring various aspects on the vitamin on the virus. A rapid review paper from University of Oxford in the UK (click here for the paper), published May 1, found that currently is there is no clinical evidence to support prevention or treatment of COVID-19 with vitamin D

The Bottom Line?

  • If you have had your blood levels of vitamin D measured by your doctor and she or he has recommended a supplement, continue to take the dose as recommended.
  • If you have not had a vitamin D blood test, don’t self-diagnose and start taking vitamin D.
  • If you take a multivitamin/mineral supplement you may be getting the recommended amount or slightly higher for vitamin D; multis formulated for “seniors” often contain 1000 IU of vitamin D. Don’t take any more than the Upper Limit of 4000 IU/day unless prescribed by an MD.
  • Best food sources of vitamin D are fatty fish; think salmon, tuna, sardines. We know eating fish is good for our health in many ways, so include a fish meal at least twice a week.

Zinc 

Picture1We have no storage site in the body for zinc, so it is needed in the diet every day. Zinc is better known for its role in inhibiting the common cold virus from sticking and replicating in the nose and throat. It can also stop inflammation that contributes to the symptoms of a cold…runny nose and stuffy head.

There is no research on using zinc for COVID-19.

While there are many zinc preparations in the cold and flu cold aisle of your local drug or grocery store, should you use them? The research results are mixed, of course, they often are, but the latest review from the Cochrane Collaboration (a group that reviews medical topics by reviewing many studies on a particular topic) found that when zinc is taken at the first sign of a cold the length of the illness is reduced by about one day.

When using it for warding off a cold, keep in mind the following:

  • Timing and dose are important, try one zinc lozenge at the first sign of a cold and take it every 4 hours (most have 10 to 15 milligrams of zinc per dose).
  • More isn’t better, in fact, in can make things worse; nausea and vomiting can occur if you take too much and it can leave a metal taste in the mouth.
  • Avoid zinc nasal sprays…the Food and Drug Administration warned consumers that zinc sprays can lead to changes in the sense of smell and sometimes permanent changes.
  • Zinc can interfere with some prescription medications, like antibiotics and blood thinners, so always consider potential drug interactions.

The Bottom Line?

  • Zinc is important for a healthy immune system but there is no evidence at this time that it will protect against COVID-19.
  • Too much zinc, which is easy to get in supplement form, can cause nausea and vomiting.
  • The Upper Limit for zinc is 40 milligrams so keep that in mind if you use zinc lozenges.
  • Aim for zinc-rich foods every day. Good choices are seafood (oysters, lobster, crab), beef, pork, poultry, baked beans, and fortified breakfast cereals.

I asked Connie Diekman, registered dietitian, food and nutrition consultant, and former President of the Academy of Nutrition and Dietetics to help sum it up:

“With this new virus, much is unknown which makes it more important that we depend on the science related to supplements, rather than opinions posted by a variety of people. The body of evidence related to vitamins and minerals is extensive, while the knowledge behind Covid-19 is evolving. Therefore, as an RD, the best advice I’d give is to focus on a well-balanced eating plan and talk to your MD or RD to determine if you would benefit from supplements – don’t go it alone!”

Dr. Christine Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved

 

Food & Fitness After 50: Learning New Baking Skills

Bagel 9
Finished product

During my teenage years I loved to bake. I made cake doughnuts (chocolate-frosted were my sibling’s favorite), pies, cakes, and cookies. I rarely bake today, much to my husband’s dismay. One thing I never baked was bread, except for low-protein bread for my dad to help manage his kidney disease. So, during this pandemic when I saw all the amazing breads my friends were baking and posting beautiful photos on Instagram, I wanted to try my hand. For five days I meticulously measured flour and water feeding my homemade sour dough starter. On the fifth day I declared it was ready for the long journey of kneading, resting, shaping, resting, and baking. Smelled good, tasted like a brick.

So, when my niece Samantha came from Madison, Wisconsin to visit her family who were quarantining in  Georgia, she brought her skills as a bagel maker with her….including a whole jar of yeast (a big deal since there is no yeast to be found in our local stores.)

Bagel 1
Mise en place

The only thing missing from her brilliant bagel-making class was the overhead demonstration mirror! She had all the ingredients ready (or mise en place…a French culinary term for “everything in its place”) and had us work in two teams. I asked her why she tried her hand at bagel making and she said she couldn’t find a good bagel in Madison! She has been refining her recipe for the past 3 ½ years and she is sure she will continue to tweak it, but here is her pretty perfect version, with her permission:

Sam’s Bagels

Total Time: About 2 ½ hours

Makes 8 bagels

Dough

1 Tablespoon dry active yeast

4 cups bread flour (bread flour has a higher protein content than all-purpose flour)

¾ Tablespoons Kosher salt

1 Tablespoon brown sugar

1 ½ cups warm water (about 100⁰F)

Water Bath

2 quarts water

2 Tablespoons brown sugar

1 Tablespoon granulated sugar

Instructions

Bagel 3
Blooming yeast

In a small bowl add yeast and brown sugar and warm water. Don’t mix; just set the bowl aside for about 10 minutes until the yeast blooms. It will get bubbly as the yeast blooms.

In a large bowl, mix remaining dry dough ingredients (salt and flour). Once yeast has bloomed, mix with dry ingredients and knead until smooth.

Place in clean bowl lined with olive oil and loosely cover with plastic wrap. Set in draft-free area (we used the unheated oven) for 1 to 1 ½ hours.

Bagel 5
The kneading process

Without punching down the dough, divide into 8 equal pieces and roll into balls. Place on an oiled baking sheet, cover with plastic wrap and let set for 30 minutes.

As bagels set, prepare water bath. Mix all ingredients for water bath in a large pot and bring to a boil. Preheat oven to 425⁰F.

When the water boils, punch a hole in each bagel using your thumb and shape until smooth. Boil in two batches for 1-2 minutes per side. After removal from water bath, add toppings, if desired.

To add toppings, brush with egg wash (1 whole egg well mixed) and dip bagel tops into a dish of toppings (we used black sesame seeds and cornmeal).

Place on a baking tray and bake for about 10 to 15 minutes, until lightly browned.

Cool and eat…..or, freeze. Without any preservatives, these bagels should be eaten within a day or two. If not eaten right away, freeze in a gallon freezer bag.

The verdict? Easier to make than sour dough bread. And, the taste was chewy like a real bagel should be. We’ll be making these again (once I can find yeast) and trying different toppings, too. Thanks, Sam!

Bagel 4And, it is also nice to have a helper, although he was more interested in guarding his toy than paying attention to us.

Dr. Christine Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved.

 

 

Food & Fitness After 50: What Does Disruption in the Food Supply Chain Mean for You?

grocey bagMost of us have changed our grocery shopping and eating habits while stay-at-home orders have taken effect. We’re not eating out as often and cooking at home is taking hold. Even as states reopen for business, we will feel the lasting effects of COVID-19 on our shopping and eating habits. But we all need to eat and some of the headlines are frightening…from meat processing plants shutting down, to essential food service and food industry workers becoming sick or losing their health and livelihood, to potential shortages of our favorite foods in the grocery store.

While there is agreement that our farmers and ranchers can produce enough food for us, the problem lies with the just-in-time distribution system. Normally, we don’t think much about how an ear of corn got from the field to our table or how the pork loin we plan to grill for dinner gets from a pig farmer to our grocery store. But, in times like these, a break in any link in the supply chain causes disruption that affects us all.

codex-supply-chain

The Big Picture

Let’s start with a big picture look from Christi Dixon, Agriculture Engagement & Advocacy Manager for Bayer. Bayer’s Crop Science Division is an agriculture company that supports farmers around the world. Christi breaks down four major points:

  1. There are disruptions in all segments of the industry. “Most of the time our supply chain is a well-oiled machine, but it is delicate and is not quickly adaptable,” says Dixon. The food supply chain is meant to deliver, not just to our retail stores, but to institutions and restaurants. With most of us at home and restaurants closing and food service operations at schools, colleges, office buildings, and other institutions not ordering the amounts of foods they normally would, it is not possible to quickly pivot to move those foods and supplies to retail. “Not many of us can store a side of beef in our freezer or take delivery of a tanker truck of fresh milk,” explains Dixon.
  2. There are disruptions in the labor force. From closing borders to keeping the labor force safe, farmers and ranchers are challenged to get their crops or animals out of the fields and into the food chain. “People who don’t know about farming have a hard time understanding why unemployed restaurant wait staff can’t be hired to pick crops, but it is a specialized skilled job, performed under difficult environmental conditions, and training is needed to get the job done correctly,” Dixon explains. Switching to unskilled labor is a challenge faced by many farmers.
  3. There are disruptions in row crops and fruits and vegetables. In the Midwest, row crops, like corn, cotton, soy, and canola are in the field, but farmers will face hard decisions come harvest time. Dixon explains that our “import/export systems in are in flux and farmers operate in a global marketplace, and when markets usually open to farmers close or disappear, it puts them at a disadvantage.” Foods can linger in ports unable to be shipped to traditional markets.

Fruits and vegetables will face a similar problem. Dixon explains that “90% of our U.S. produce comes from California, and fruits and vegetable distribution will be impacted as states determine what can be transported across state lines.” And, fruits and vegetables are highly perishable so moving them quickly from the field to market is imperative.

  1. Transportation disruptions hurt farmers. Farmers have to pay transportation costs and with profit margins already razor thin, some farmers make hard decisions to mitigate financial loses by plowing under a crop or using raw milk to fertilize their fields than pay for transport. Crops like potatoes are really hurting…. from French fries to baked potatoes, as restaurants aren’t using potatoes in the quantities they used to.

This all sounds pretty grim, but Dixon says farmers and ranchers are resilient and are learning to pivot. “Working with local food banks, connecting farm bureaus to organizations such as Feeding America, selling direct to consumers via social media…. farmers and ranchers are trying to find markets for their products.” And, while the USDA doesn’t have the capacity to store all the fresh produce, milk, and meat, they are moving quickly to purchase some products to deliver to communities in need.

veggies in field“One thing consumers can do is continue to purchase fresh produce….it is safe and healthful and we need not fear consuming fresh produce,” adds Dixon. And, let your retailer know that you want to purchase milk, produce, and fresh meats, “retailers need to have a pull from consumers so those running the grocery stores know that it will be purchased.”

What about beef?

Another consumer concern is “where’s the beef?” Fresh beef was quick to disappear from grocery store shelves early in the pandemic, so I reached out to registered dietitian, Caitlin Mondelli, Director of Food and Health Communications for the National Cattleman’s Beef Association, a contractor to the Beef Checkoff, and asked her a few questions. Our discussion expanded to a virtual briefing on all things beef with Colin Woodall, CEO of National Cattleman’s Beef Association and several other experts in the beef industry.

Is there a shortage of beef?

It is important to note that there is not a shortage of cattle supply and there is beef available at retail and food service. However, disruptions to the supply chain may temporarily limit the availability of certain cuts or lead some retail and restaurant chains to limit purchases to ensure the continued availability of beef for all consumers. ”

Meat case consumerThe disruptions to the supply chain result in slow downs and reduced efficiency at packing plants. There are four major U.S. packers, and all are facing logistical challenges as they struggle with COVID-19. CDC and OSHA have provided guidelines to keep workers safe and the guidelines are being used to support the health and safety of the workers while providing beef to consumers at retail and food service institutions. Plants vary on how they monitor compliance with the safety guidelines.

As the slow downs at plants occur with increasing the distance between workers and slowing the production lines, it means that some areas of the country may find certain beef items out of stock while others may not. At the beginning of the pandemic there was a surge in consumer demand and panic buying. Now, consumers may find restrictions on the amount of product they can buy, and with summer grilling coming upon us, favorites like ground beef and certain steaks may be temporarily harder to find in some places.

Consumers can opt for other cuts of beef and there are helpful tips for how to use the various cuts of meat on the website, Beef. It’s What’s for Dinner.

Some advocacy groups say that the beef industry is encouraging the USDA to remove food safety precautions to increase the speed at which meat is processed. What is the beef industry response to those claims?

The beef industry is not asking or encouraging the USDA to take down any food safety precautions. USDA inspections are critical to the safety of the product that gets to the consumer.

Should consumers be concerned about the safety of beef or packaging?

There are currently no reports of cattle testing positive for COVID-19. Additionally, the USDA is not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging. However, it is always important to follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods.” (for more on food safety in the time of COVID-19, check out this post by clicking here.)

We’ve seen reports of chicken and pork producers euthanize animals when they can’t be processed. What about cattle?

The industry term is “depopulation,” but that is not an issue for cattle. Ranchers can move cattle into a “holding pattern,” by providing maintenance feed and moving them to pasture. With spring comes more green grass and pasture lands for cattle to graze; poultry and pork producers often don’t have that option.

Consumers often ask me grass-fed beef is healthier or safer to eat than other beef; what is the best response?

Most people don’t realize that cattle spend the majority of their lives grazing on pasture. On average, over their lifetime, grain-finished cattle consume less than 11% of their diet as grain and close to 90% of their diet as forage (e.g., grass and hay) and other human-inedible plant leftovers (e.g., dried distiller’s grains). While grass-finished beef tends to be a little leaner (1-2 grams less fat per 3 ounce serving), in general, all varieties of beef are equally nutritious as all are a natural source of more than 10 essential nutrients, like protein, iron, zinc and many B vitamins.

The only significant nutritional differences between the various beef choices relate to the fat content of grain-finished beef versus grass-finished beef. Grass-finished beef tends to be a little leaner, but other variables contribute to leanness, including breed, age, grade and cut. In other words, lean cuts of grain-finished beef are plentiful too. Cuts with the word “round” or “loin” in the name typically meet the USDA definitions of lean. As far as type of fat, beef’s primary fatty acid source, whether grass- or grain-finished, is monounsaturated fat, the heart-healthy fat found in olive oil, followed by saturated fat. Polyunsaturated fats, including conjugated linoleic acid and omega-3, can be influenced by forage cattle graze on, but because of cattle’s unique ruminant digestive system, these types of fatty acids are usually low in beef.

For a good read on understanding disruptions on the food supply, especially the cattle supply chain, check out this article by Temple Grandin, published on May 3 on Forbes.com.

For more information on the food supply chain and industry response to COVID-19, check out these resources.

Click here to learn more on keeping your food and family safe.

Click here to get the most recent updates on beef and worker safety from National Cattleman’s Beef Association.

Click here to learn more about fresh produce safety and fresh food partnerships.

Click here to learn more about the USDA Farms to Families Food Box.

Click here for more on food supply chain disruptions.

Dr. Chris Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved.

Food & Fitness After 50: Life is a Balancing Act

Food & Fitness After 50: Life is a Balancing Act

I completed this interview with Becky Dorner before COVID-19 changed our lives. Her work in long-term care is well known in the nutrition community and she has developed a web page with free information on what we need to know about food safety and the virus. While we hear about the caring nurses, doctors, and health professionals during this pandemic, there are thousands of food service workers who make sure people in places like hospitals, nursing homes, and assisted living facilities are well fed. Becky provides training for facilities to ensure they are safe, as are the people they care for.

Becky and family 2Running three businesses, caring for aging parents, parenting three children, doting over one precious grandchild, and volunteering for her professional organization, Becky does it all with grace and good humor.

Becky and I met years ago, sharing a cab on a cold, rainy Chicago day and we bonded over a mutual interest in healthy aging. But, while I came late to my interest in aging, Becky’s love of working with older adults started early. After graduating from the University of Akron in 1981, she did a clinical rotation in a nursing facility and fell in love with the residents. “I never had the opportunity to get to know my grandparents. This experience filled that void and I was able to help improve their health through better nutrition.”

A Novel Career Choice

Becky caught the entrepreneurial spirit when she was 11 years old, selling hand crafted dolls. “It was rewarding to create something that people valued. I realized early on that I wanted to work for myself, and was driven enough to make it happen.” A family history of heart disease led her to study nutrition and fitness.

When she finished school, Becky did two things that were not very common for dietitians in the early 1980s: she started her own nutrition business and focused on wellness. (Click here to visit her website, Becky Dorner & Associates.) “I’m inspired by young professionals who start new ventures – it’s not easy, but there is a lot of support available. When I started, we were non-traditional – and we were on our own. I learned a lot by trial and error, and found others who were willing to network, provide mentoring and support. It was tough, but what a great way to learn!”

Starting Small and Growing a Big Business

Becky and dogAfter starting her business, she discovered consulting in long-term care (LTC) facilities was stable, steady work. Within 6 months she had enough business to hire other dietitians. Thirty-seven years later, she employs 35 people, mostly registered dietitian nutritionists. Part of her business was developing materials and training for her clients. One day, her business coach suggested she sell these to other health professionals and her second business was born, publishing manuals and providing continuing education courses for health professionals. To date she has presented more than 500 programs for local, national, and international professional meetings in 5 countries and all 50 states, hosted more than 140  continuing education webinars, and published more than 300 health care articles, clinical manuals, and continuing education self-study courses. Her free monthly electronic newsletter goes out to over 35,000 health professionals.

Becky embraced Food & Fitness After 50 when it was published by inviting me to do a webinar, and has since developed a continuing education course on the book’s content.

Creating Balance

This leads us back to the title of this post…. balance. Since she has spent almost 40 years taking care of others, how does she take care of herself?

“Daily exercise is my go-to for stress relief and life balance,” she says. Diagnosed with high blood pressure at the age of 42, exercise, especially walking, helps control my blood pressure and provides some quiet time.” As for her diet, she is careful about monitoring sodium and saturated fat, and she embraced pescatarianism about 10 years ago. (Pescatarians eat a plant-based diet that includes fish.)

Becky defines healthy aging as “being able to do the things I want to do, including the work I love, but also making time for exercise, relaxation and fun. To find balance, I’ve cut back on my work travel and put more time in to developing online webinars and courses that I can do from home.”

Becky and familyAs we age, we all face challenges and when I asked Becky about her biggest challenge, she replied “Caring for the needs of elderly parents who have cognitive issues. It can be a long journey, but we try to provide as many moments of happiness as we can; and make sure that our parents get the best possible care.”

Becky’s 3 tips for healthy aging?

  • Create balance in your life and find joy every day.
  • Eat a plant-based diet; make vegetables, fruits, nuts, whole grains, and beans the center of your plate.
  • Keep an eye on your numbers. Know your blood pressure, blood lipids, and blood sugar levels and do all you can to keep them in an optimal range.

Balance can be thought of in the physical sense, which is important to healthy aging, but balance in the psychological sense is just as essential.

Chris Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved.

Food & Fitness After 50: Has COVID-19 Changed Your Shopping and Cooking Habits?

1200px-Colourful_shopping_cartsAs we continue to stay close to home and practice social distancing, is COVID-19 having an impact on how we shop and cook? How has it affected you? A new survey from the International Food Information Council, asked about food purchasing, eating behaviors, and perception of food safety in this unique time. For the entire survey, click here.

I want to dig around the data to see what the over-50 adults are saying in response to some survey questions. The data are broken out into age groups of under 45 years, 45-64, and 65 and over, so I’ll focus on the 65 and over. While the 65 and over responses are close to the average for all groups, there are a few differences.

About 50% of survey respondents say they are shopping less in person and that jumps to 55% for those over the age of 65. That makes sense as older adults are at high risk for contracting the virus and having more serious complications if they do get the virus. For those who are concerned about shopping in person, remember that many stores offer special, early morning hours for older adults and that is when the store is likely to be the cleanest. The hardworking grocery store workers restock and thoroughly cleaned the store before it opens. Wear gloves and a mask and take a list to limit browsing but be willing to make substitutions if your preferred item isn’t available.

hand washingWhen it comes to food safety, we all know hand washing is a key preventative behavior yet only 63% of those surveyed say they wash their hands after grocery shopping. The good news is that number jumps to 73% for those of us over the age of 65. In almost all the categories on food safety, older adults are practicing good behaviors; from minimizing touching surfaces to washing fresh produce. With age, comes wisdom!

As for eating habits, 24% of older adults say their eating habits have not changed yet only 6% say they are eating more healthful foods than they usually do. That is a number I’d like to see higher. Eating healthfully can support the immune system so now is a good time to evaluate the quality of the nutrition in the foods you eat.

While many us of are buying more packaged foods (sometimes called “processed” foods), good for the over 65 adults who recognize that these foods are part of a healthy diet. Foods like canned tuna, canned beans, and tomatoes, as well as frozen fruits and veggies, are healthy, staples that can be put to good use for nutritious home cooked meals.

Mix_Nuts-1-minAbout 1 in 5 older adults say they are snacking more than they did before stay at home orders took effect. Many of us turn to food when we are bored or out of our usual routine, but this is an opportunity to fill nutrient gaps in your diet by snacking on healthy foods. Apple slices with peanut butter, a handful of nuts like walnuts, almonds, pistachios, or peanuts, or a stick of string cheese with whole grain crackers are nutrient-rich snacks that are also filling to keep hunger away.

 

For more resources on food safety and healthy eating behaviors, check out these resources.

And, for an interesting commentary on how the pandemic is helping some of us create healthy habits, such as cooking at home and walking, click here.

Chris Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved.

Food & Fitness After 50: Tai Chi for Your Knees

Last year I interviewed Chris Cinnamon, owner and head instructor of Chicago Tai Chi™ and an American College of Sports Medicine (ACSM) certified exercise physiologist about the benefits of Tai Chi for older adults.  In the post, Chris answered your questions about Tai Chi for overall health, and we explored his path from Navy flyer to lawyer to Tai Chi expert and healthy aging advocate. To read the post, click here.

Tai Chi book coverToday I want to talk about his new book, Tai Chi for Knee Health, available at Amazon as a softback or E-book by clicking here.

The book is a comprehensive, step-by-step guide to performing this low impact exercise for preventing knee problems, treating knee issues, or recovering after a knee injury or surgery. Since knee osteoarthritis affects about 14 million adults it is likely that you, a family member, or friend have some issues with knee pain. Let’s start with a few observations about the book and then ask the author to elaborate.

The book is divided into 4 parts and 18 chapters, loaded with illustrations to make the content relatable.

The first part is devoted to getting to know your knees and establishing the reasons why Tai Chi is beneficial for knee health. This part is replete with illustrations of the knee and the many structures that support your knee…. bones, ligaments, tendons, cartilage, muscles, and the inner working of the knee itself. I’m sure you’ve all heard of people (or perhaps yourself) who have meniscus tears or ACL repairs. Chris’s clear explanations and accompanying illustrations will help you understand what these structures are, where they are located, and the functions they serve.

The second part focuses on the first three movements of the seven movement Tai Chi for Knee Health exercise system. The basic elements of the movements are discussed, and each step is illustrated, along with practice exercises to make sure you are doing the exercises in a manner that promotes knee health.

Part three presents the next two movements, reinforcing and building upon the lessons in Parts one and two. Part four guides you through the final two movements, then a complete set of movements 1 through 7.

Each chapter ends with a bulleted list of the content wrap up; I found it helpful to read this first and then read the chapter and ending with a review of the wrap up. (I like the bottom-line up-front approach to learning!)

The book includes links to online practice videos where Chris leads you through the exercises, providing helpful cues.  In addition, the book provides a wealth of references for further reading.

What I like most about the book is that is great for beginners, but also a useful tool for seasoned pros to take their practice to the next level.

Question: Can you explain your 3 objectives for writing this book?

I wrote the book for 3 main reasons:

  1. To help more people discover how Tai Chi-based exercises, when properly taught and practiced, can restore knee health, and improve, even eliminate, knee pain.
  2. To guide readers through a gentle exercise program, anchored in solid science, that gives people an alternative, or compliment, to more invasive, and risky, interventions for knee osteoarthritis and other conditions.
  3. To provide a clear, practical, no nonsense guide for knee pain sufferers so they can accomplish the 3 main objectives of the Tai Chi for Knee Health System because until now, these skills have rarely been taught in the west. The skills are to:
    • develop the sensitivity to feel inside your knees
    • develop the skill to precisely align your knees during dynamic movement, so you stop hurting them
    • learn to move in ways that stimulate physiological mechanisms that can restore knee health.

Question: You make a pretty bold claim that Tai Chi can eliminate knee pain. How do you support this claim?

I appreciate your question. That may seem like a bold claim, but when you dig into the science, it’s entirely supportable.

Let me start with my own experience. In my late 40s, after a lifetime of high impact athletics, multiple knee injuries, and surgery, I endured chronic knee pain. It hurt to climb or descend stairs. It hurt to kneel. It hurt to sit at a desk. I took lots of ibuprofen and worried about my ability to stay active.

Then I received a diagnosis of osteoarthritis (OA) in both knees. Knee OA is typically degenerative, meaning it keeps getting worse. I didn’t like that. About that time, I discovered Tai Chi. I was soon hooked by its graceful, powerful, yet low-impact movements. Soon my knees began to feel better. As I continued to practice Tai Chi, my knees continued to improve. Today, my knees are virtually pain-free. And as the Head Instructor of the leading Tai Chi school in Chicago, I lead an active life.

I’ve guided hundreds of students and clients through my Tai Chi for Knee Health system. They learn the material, practice it, and consistently report a reduction in knee pain. All that is anecdotal, I recognize. But there is solid science to back it up.

Multiple research studies have tested Tai Chi as an intervention for knee OA. All of the studies show significant improvements in pain. Most of the studies show significant improvements in function. All without drugs or surgery. In short, Tai Chi for Knee Health works. (Note, there is a comprehensive list of references in the book.)

Question: How long and how many times a week should Tai Chi be practiced for knee health?

I recommend people practice my Tai Chi for Knee Health exercises 15 – 20 minutes per day for 4-6 days per week. A small investment of time for a big payoff in healthier knees and a more active life.

With one important qualification, however. If that amount of exercise causes discomfort, then the person needs to back off and do a lower volume and duration of exercise. Say 3 days per week for 10 minutes per day. Then gradually build from there.

As I explain in the book, you can’t reduce knee pain by moving in a way that hurts your knees. Especially when dealing with knee OA.

Question: You talk about the 70% rule…please explain that because everyone thinks you must give 100% to anything to make it successful.

The 70% Rule holds that we perform no movement or practice greater than 70% of our maximum.

For people like me, raised in a “No Pain, No Gain” society, that may initially seem bizarre.

But when it comes to healing your knees, the 70% Rule makes total sense. By moving within your 70% range, you reduce tension, allowing chronically tense tissue to relax. Relaxation of tissue improves circulation of fluids, which promotes healing. So, when healing is the goal, the 70% rules applies.

In the same vein, by moving within your 70% range (or less depending on your circumstances), you avoid a range of motion that irritates arthritic tissue and triggers pain. Viewed in this way, the 70% Rule helps you avoid hurting your knees while the gentle movements of Tai Chi for Knee Health promote healing.

Question: If you could explain the book in a tweet of 240 characters, what would you say?

My book Tai Chi for Knee Health will guide you, step-by-step, through a low-impact Tai Chi-based exercise system that will:

  • Transform your knee health
  • Eliminate pain
  • Get you moving again

Beyond the limit of 240 characters, The Tai Chi for Knee Health System provides an ideal exercise program for adults experiencing chronic knee pain from knee osteoarthritis, tendonitis, bursitis, patellofemoral syndrome, and other causes. It can be incorporated into prehab and rehab for knee surgery and knee replacement.

The Tai Chi for Knee Health System combines time-tested Tai Chi principles with cutting edge scientific research to deliver a step-by-step program that anyone can do. Richly illustrated, with access to online videos, Tai Chi for Knee Health delivers an ideal resource to help you take charge of your knee health, eliminate pain, and enjoy moving again.

Question: Would you like to add anything else?

I developed the Tai Chi for Knee Health System to help millions of knee pain sufferers experience the transformation I and hundreds of my students have experienced—from chronic knee pain to virtually pain free knees.

The response to the book has been outstanding. Readers across the US and 8 other countries are enjoying the program, checking in with questions, and reporting their progress.

There are lots of sore knees out there. Tai Chi for Knee Health can help many of them.

Chris Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved.

Food & Fitness After 50: It’s a Good Time to Pass Along Kitchen Tips and Family Recipes

Keeping our social distance, my neighbor, Amy and I were talking (well, sort of shouting) across our yards and she said she had an idea for this blog. After listening to her ideas, I am posting a Q&A to share her great suggestions for passing along her favorite kitchen hacks and family recipes to the next generation. Thank you, Amy Clark!

fuel-nutritionMost of us value family meals and for good reasons. A recent systematic review confirms that family meals improve fruit and vegetable intake and improve family connectedness, communication, expressiveness, and problem-solving. And, sharing family heritage through cherished family recipes and teaching children some easy kitchen tips and tricks can improve the bond between the generations.

Question: What made you think about sharing recipes with your family at this time?

Self-isolation and family lock-down is a perfect time to teach kids some kitchen basics that they can use for a lifetime and help to instill the love of cooking. I also think that showing our children how to master simple tips can help making cooking more streamlined to save time in the kitchen. This can help them realize that cooking isn’t a daunting task.

Question: What are your top tips to engage younger kids in the kitchen?

For the younger kids, get them to help with some easy tasks. We probably all know that overly ripe bananas can be peeled and frozen and used in banana bread*, muffins, or pancakes, but another use for bananas is this trick that I use. Have kids peel ripe bananas and slice into ½-inch to 1-inch slices and lay them on baking sheet lined with parchment or wax paper. Slide the tray into the freezer for an hour or two and then transfer to a gallon-size freezer bag. I like to stack the layers on top of each other inside the freezer bag by reusing the parchment or wax paper. They don’t take up much freezer space and it prevents food waste of those tasty bananas.

The kids can pull out the slices when they want to make smoothies, put on cereal, or make pancakes. I like to use them for a breakfast bowl.

Amy’s Breakfast Bowl

½ cup uncooked oatmeal

1/3 cup pomegranate juice

1 Tablespoon of shelled, raw sunflower or pumpkin seeds

Handful of frozen blueberries

4 or 5 sliced frozen bananas

Mix together in microwave safe bowl and microwave for 40 seconds. Remove from microwave and stir and microwave for another 40 to 45 seconds.

LemonAnother kitchen hack that is easy to pass along to kids is how to save time by having lemon zest and juice at the ready. Wash lemons and grate the zest. Show kids how to use a cheese grater (carefully, of course!) by grating the lemons on the side of the grater with the smallest holes. If you have a zester, that works well, too. Wrap the zest/peel from each lemon in a piece of parchment paper and store flat in a sandwich-size freezer bag. Once zested, cut the lemons and squeeze the juice into a measuring cup, removing seeds in the process. Pour the juice into ice cube trays and freeze. (Your kids may have never seen an old-fashioned ice cube tray!)  Once frozen, remove the lemon cubes and store in freezer bags. One of my absolute favorite recipes for lemon zest and juice is a Lemon Dutch Baby, which the kids will love. If you’ve never tried it, search online and you’re bound to find several recipes using lemon juice and zest. Kids can easily help with this recipe. I like making it in a cast iron skillet because it crisps the crust and some of the iron from the skillet gets absorbed into the food, making it a richer source of dietary iron.

Question: You said that this is also a good time to pass down recipes from one generation to another. What treasured recipes do you have that you want to share with your sons?

I get concerned that some family recipes may be lost over time.  All three of my sons enjoy cooking and grilling but would rather come up with something on the fly or go online to look up a recipe. I want to not only share family recipes but teach them how to make them. My favorite recipes are those passed down from my husband’s grandmother, Estelle.  Grandma Estelle was an amazing woman and fabulous cook who lived to be 99 years old. Maybe she got her love of cooking because one of her first jobs was working at a dairy farm testing the milk for safety. My two favorite recipes are her amazing pie crust (for her famous Coconut Cream Pie) and chicken and dumplings. Both comfort foods to be sure, what we could all use a little comfort right now!

Homemade pie crust is easier to make than you might think. It is cheaper than buying a frozen or refrigerated crust and the taste and flakiness is unbeatable. Pie crust is a good recipe to make with your kids and watching them learn to use a rolling pin is priceless! The crust can be used for pies, of course, but also for homemade chicken pot pie. Once made, the dough can be frozen in individual balls until you are ready to thaw and roll out, which saves you time.

Chicken and dumplings
Amy’s version of Grandmother Estelle’s chicken & dumplings

Our family’s favorite is Estelle’s chicken and dumplings. To make the recipe a bit less daunting, I substitute a large rotisserie chicken for a raw broiler chicken. I remember watching her make it when she would visit us in the summer. I’m sure many of her generation cooked and baked the same way and trying to pin down the exact measurements was a challenge. She would say, “just use a little of this and splash of that.” But even though she didn’t measure a single ingredient, it always came out just right.

Even at 50+, I am still discovering unique family recipes that I can pass on. Last summer, when my husband Randy and I were visiting his parents, I saw his dad cutting up the entire rind of a watermelon. When I asked him what he was doing, he shared another family recipe I did not know about. My mother-in-law showed me how to cook the rinds down and create Watermelon Preserves. She learned how make the preserves from watermelon rinds when she was young from her mother-in-law! The preserves have a unique flavor and we really enjoyed it. When I got home, I made a batch and shared a jar with my son and his fiancé. (See photos below.) I told her the story and she was excited for me to teach her how to make them…another mother-in-law inspired recipe! I love how that recipe, which was created to use every part of the watermelon, is now something preserved (pun intended) and is being passed down by to another generation.

Question: What do you think is a good way to pass along the family recipes?

tgn_080918_nfmm_consumer_infographics_-14-outline_002Some of us have a little more time at home right now so it is a good time to clean up your recipe files and pass along your favorites to your kids…. you can create a recipe box, a recipe book, or more likely for this generation, a digital file shared on a flash drive! Along with each recipe, write a little history of the origin of the dish or why you like it. No matter which way you choose to share the family recipes, I think your kids will appreciate them for years to come.

Banana bread

 

*One of Chris’ favorite recipes for banana bread comes courtesy of California Walnuts, Old Soul’s Banana Walnut Bread. After baking and cooling the banana bread, it freezes well. I have a loaf in my freezer right now! Click here for the recipe.

 

Chris Rosenbloom is a registered dietitian nutritionist and a nutrition professor emerita at Georgia State University in Atlanta. Along with Dr. Bob Murray, she is the author of Food & Fitness After 50.

Copyright © 2019 [Christine Rosenbloom]. All Rights Reserved.

Food & Fitness After 50: Eating Well in the Time of Coronavirus

keep-calm-and-eat-healthy-125Coronavirus is everywhere…on the news, in our social media feeds, on our minds, and, most worrying in the air! Good nutrition and feeding your family is never old news but now might be a good time to plan to:

  1. clean out your pantry, freezer, and fridge to use up those hidden gems or toss those that have gone bad,
  2. manage your supplies so you don’t have to run to the grocery store,
  3. think about what staples you should have on hand in case things get worse before they get better.

refrigerator-22592466Let’s start with #1. Many of you are food hoarders. I don’t mean that in a bad way, but you might have more food hiding in the cupboards or the freezer than you realize. I am sure we’ve all bought cans of tuna on sale only to realize that we had plenty of it on hand. So, start with a thorough inventory of what you already have. I like this comprehensive approach from Real Mom Nutrition, registered dietitian, Sally Kuzemchak. She has tools to help you inventory and organize everything from your pantry to your freezer. While you are taking everything out of pantry, fridge, and freezer, take time to clean the spaces. We are concerned about the spreading the coronoavirus, we often forget basic food safety practices, including cleaning food storage spaces. Toss anything that is old (I found a box of granola that had a 2017 date; clearly time to toss!)

Next step, rotate food by “use by dates”, just like they do in the grocery store. Then, get creative. Find recipes or assemble meals based on what you have on hand. Today I am making a lighter version of sweet and sour chicken in the crockpot because I had a couple of chicken breasts, a red bell pepper, half an onion, and 2 carrots that I wanted to use. I added some chicken stock, low-sodium soy sauce, Worcestershire sauce, and Thai chili paste for the sauce. I will stir in some pineapple juice mixed with cornstarch to thicken the sauce and serve it over steamed rice for dinner. If you struggle with meal assembly, go online to any of the hundreds of websites to help you find a way to use the foods you have on hand.

Managing your supplies means keeping track of what is in your fridge, freezer, and pantry to plan meals. I know, planning sounds like a lot of work, but many of us have a little more free time right now and planning saves you money and reduces food waste. Did you know that up to one-third of all of world’s food is wasted? That food could feed 3 Billion people….or the equivalent to 10 times the population of the USA! 

Picture1

Lastly, if you do need to restock, consider keeping these staples on hand (personalize as needed for preferences, allergies, etc.)

1389969431643For the pantry:

  • Canned beans, black, kidney, garbanzo, baked beans (I am partial to Bush’s Beans because they keep their texture in soups, stews, etc.)
  • Chicken, beef, and vegetable stock
  • Canned soup
  • Pasta
  • Rice and rice mixtures
  • Canned tomatoes and/marinara sauce
  • Canned tuna and salmon
  • Dry lentils and split peas
  • Dried fruit
  • Nuts
  • Peanut butter
  • Jelly or Jam
  • Crackers
  • Breakfast cereals
  • Oatmeal
  • Shelf-staple milk
  • Potatoes
  • Olive oil
  • Canola oil
  • Flour
  • Sugar
  • Yeast

For the freezer:

  • Chicken (whole, parts, breasts, etc)
  • Lean ground beef and turkey
  • Pork loin
  • Lean beef (flank steak, strip steaks, top round, Tri-Tip roast)
  • Fish fillets
  • Shrimp
  • Frozen vegetables (I prefer bags to boxes)
  • Frozen fruit
  • Veggie patties (I like MorningStar Farms Spicy Black Bean Burger and Original Chick Patties)

For the fridge

  • Cheese
  • Yogurt or kefir (good for gut health!)
  • Milk
  • Eggs
  • Apples, Oranges, Mandarins
  • Onions
  • Celery
  • Carrots

This isn’t meant to be a comprehensive list, just the basics with longer shelf life in case you aren’t able to get to the store. Take some time to learn some new culinary skills…I plan to learn to perfect pizza dough (hence, the yeast on this list) instead of the cardboard crusts found in most grocery stores and take out pizza!

For more tips on eating well check out Food & Fitness After 50.