Feedback with Melissa and Simone – Week 3 – Nov 2017
14
September

By Adem Lewis / in , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , /


SIMONE GIBSON: Hi, everyone. I’m Simone and this is
Mel, the course moderator. MELISSA ADAMSKI: Hi, everyone. SIMONE GIBSON: And,
yeah, welcome to the end of week three for the course. So this is the
end of the course. And we’ve really enjoyed
reading all of your comments. And, yeah, it’s been good. I’ve heard that you and Christie
were trying out new foods during the week, Melissa. MELISSA ADAMSKI:
Yes, absolutely. So I ended up trying
the bitter melon, which I ended up putting some
in a stir fry, which was– it was quite delicious, actually. And also some of the radish– the white radish
instead of the red radishes that we see
here in Australia– the white radish in a salad,
which was nice and refreshing. So that was good. And Christie, I believe,
roasted her tamarillo. SIMONE GIBSON: Oh, did she? MELISSA ADAMSKI: Yeah,
instead of making a jam, which is what she
said last week. And I– SIMONE GIBSON: Yeah. MELISSA ADAMSKI: –think
she put a bit of honey on it, which ended up
being just beautiful. SIMONE GIBSON: Right. Great. And, yeah, so keep your
photos and #FLNewFoods coming because it’s
a really great way to keep expanding the
variety of your diet. MELISSA ADAMSKI: Absolutely. And there’s many amazing
foods out there to try. SIMONE GIBSON: Yes, there is. OK, so one of the topics
that was in last week were a different dietary
guidelines around the world. So can you tell us a little
bit more about that, Melissa? MELISSA ADAMSKI: Yeah. So that was a popular step in
the course with people learning a lot about different
dietary guidelines from different countries. And there were a lot of
comments around how similar these guidelines are. And I guess that’s
because each country does use the same evidence base to
synthesise their guidelines. And so, each country has come
up with the same conclusions on what the evidence
around nutrition is saying. So while the guidelines are very
similar, one of the differences is that they usually put their
own cultural perspective on it. So the different foods
that are recommended say, within each food group,
like the vegetable group, or the grains group,
et cetera, would just be appropriate to that country. So– SIMONE GIBSON: Yeah. MELISSA ADAMSKI: –but
it is good to see all those different
varieties of the guidelines around the world, and
how they, I guess, put the information
across, you know? Is it in a pyramid,
or a wheel, or is it just in an evidence document? SIMONE GIBSON: Yeah. And there’s still
that big emphasis on having plenty of
fruit and vegetables. MELISSA ADAMSKI:
Exactly, exactly. And Simone, you in the very
first week of the course put across some information
about inflammation and foods. And we did ask
learners to participate in a survey around inflammation
and we’ve put together some of the results. So would you like to
tell us more, Simone, about what we found from what
you learners are saying? SIMONE GIBSON: Yeah, sure. And thank you so
much to everybody that filled out the survey. It’s really informative
and it’s great to hear what everybody’s doing. And just to summarise some
of the things, 60% of you did not have an
inflammatory condition. But if you did,
the most common one was depression
followed by asthma, eczema or psoriasis,
hypertension, obesity, or a food allergy that
was medically diagnosed. And the most common
way that people try to manage their
inflammation through diet was excluding foods. And the, specifically,
the removal of animal based products,
like dairy and meat. But there was also
sugar, and wheat, and gluten that were removed. But also most of you said that
having a diet with healthy fats and lots of fruit and vegetables
was another thing that you tried to follow, and having
at least one herbal spice regularly. Most commonly,
ginger and turmeric. Famous turmeric. MELISSA ADAMSKI: Yes. SIMONE GIBSON: And
a lot of you found following an anti-inflammatory
diet really helpful. And one of the benefits was
weight loss that a lot of you reported. And I guess the thing
about weight loss is, weight loss itself,
regardless of your diet, is actually anti-inflammatory if
you were previously overweight. So just reducing your weight
can reduce your inflammation. MELISSA ADAMSKI: Regardless of
the diet that you’re following. SIMONE GIBSON:
Yeah, pretty much. But, obviously, we’d prefer you
to have, like, lots of fruit and vegetables, and
not too many processed foods with lots
of saturated fat. MELISSA ADAMSKI: Absolutely. SIMONE GIBSON: And then
looking at the sorts of foods that you are eating, it’s a
real struggle for everybody to get enough fruit
and vegetables. I know that I find it
really challenging as well. So I really hope that
everything that you’ve learned in this courses has
been able to help you increase the amount of fruit
and vegetables that you can include
every day, including increasing that variety
by trying those new foods. MELISSA ADAMSKI: And I think
another interesting point that came out of the
survey as well, Simone, is that the majority
of learners reported getting their information
off the internet. So that ties really
nicely into what you’ve been learning
in week three about how you can start to
assess some of that nutrition information that you are
learning about, especially online. Because there’s, you know, a
huge range of nutrition sources online. And so, it’s important
that we understand how we know if it’s right or wrong. SIMONE GIBSON: Yep, exactly. Because we don’t want you
taking supplements, or following unnecessary diets, and
spending a lot of money if you, you know, if there’s not going
to be any benefit for you. MELISSA ADAMSKI: Exactly. And that was another point
that came out of the survey, too, that some learners found
the reasons that they stopped an anti-inflammatory diet
was that it was expensive or that it didn’t fit
in with their lifestyle or their social life. So trying to follow a diet
that may not provide benefits, and it’s proving very
difficult in your life, it may lead to a bit
of unhappiness, so– SIMONE GIBSON: Yeah, and
we want you to be happy. MELISSA ADAMSKI: Exactly. Especially around
food, because it’s so delicious and wonderful. SIMONE GIBSON: That’s right. That’s exactly right. And the different
diets that people follow around the world, Melissa. That was really interesting too. MELISSA ADAMSKI: Yes. So we had an exercise that
we asked you to do around listing which diets
learners, you learners, thought had the most
evidence behind them. And we asked you to do it at
the beginning of week one, and then also at the– sorry, at the beginning
of week three, and also at the end
of week three as well. And we did this for a reason. And it was to see whether your
answers had changed after you had learned more about how
you can assess nutrition information when you’re reading
it, whether it be online, or through a book, or
from friends, et cetera. So at the beginning of week
one, the most popular response were the Mediterranean diet,
and then also the low GI diet, and the 5-2 diet, so an
intermittent fasting style diet. And at the end of the
week, as well, the answers were similar too. And the Mediterranean diet
does have a lot of evidence behind it. But interestingly, when you
look through the list of diets, many of them have been studied
somewhere in the literature. And so, you can usually
find some evidence around the support for that
diet in certain contexts. And that’s the key
point when we’re talking about different
diets and if there’s evidence behind them. Just because you can
find a study on it, doesn’t necessarily
mean it has evidence. Because you’ve got to look
at how that diet was used. Was it being used
for weight loss, or was it being used
to reduce cholesterol, or was it used in an
anti-inflammatory sense? Because that’s when we can
start to talk to people and say, you know, this
diet has been shown to have some evidence
for X condition, rather than just a blanket,
black and white statement. This diet is evidence based. SIMONE GIBSON: Yeah. MELISSA ADAMSKI: And I think
that’s most important when we’re thinking about
evidence and diets. SIMONE GIBSON: Yes. Great. And leading on from
that, there were some comments about
my presentation about the science changing. MELISSA ADAMSKI: Yes,
your video, Simone. SIMONE GIBSON:
Yeah, so some people find it very difficult to
adapt to this constantly evolving science, and it can
be really confusing for people. You know, one day they’re
told that they can’t eat eggs. And then the next week,
yes, eggs are good. So, yeah, it’s
really hard to know exactly what the science is. But I think, you know, the thing
is science is always evolving. And as we discussed
during the week, the– our environment is changing. So, even in the
last 20 years, we’ve had the introduction
of the internet, people on their mobile phone. So that changes our
behaviour a little bit. But it also changes our access
to the amount of knowledge that’s out there. And that includes the
access that scientists have to other people’s knowledge. So scientists are
now much more easily able to collaborate
with each other and that’s different
institutions, different countries. So we can do much bigger
studies than what we use to. The nature of our food
supply is also changing. So where, you know, the
fruits and vegetables that we had access to
maybe 30 years ago– I know in Australia, there’s
a lot of fruit and vegetables now that nobody would
have even seen before. MELISSA ADAMSKI: No. Take my bitter
melon for example. SIMONE GIBSON: Exactly. MELISSA ADAMSKI: Yeah. SIMONE GIBSON: Exactly. So, yeah, things do change. And also technology for
investigating different effects of nutrition has changed. And so, like, we’ve seen the
introduction of genetic testing and how food affects
the human genome. But also how genetics within
food are affected too. MELISSA ADAMSKI: Absolutely. And so, we must remember to
view nutrition as a science just like biology,
or just like physics, where the information and
knowledge there is constantly expanding and we’re
constantly learning more. The same with nutrition. And so, our understanding,
it doesn’t stay static or it can’t stay static. We don’t know it all, and
we never have known it all. So it’s just– that’s, I
guess, another reason why it’s important to stay on top of
the evidence that’s out there, and know how to understand
that evidence well. SIMONE GIBSON: Yeah, yeah. MELISSA ADAMSKI: Well,
that’s it from us for Food as Medicine for this run. We’ve really enjoyed having you
all with us on this three week journey through learning about
nutrition, food, and health. And Helen, the
lead educator, is– sorry that she wasn’t able to
be here for this three weeks, but she’s been overseas at a
number of conferences talking about nutrition and
health with a range of international speakers. And so, she’s been reading all
the comments, though, and is– has been very interested to
hear what you’ve all had to say. SIMONE GIBSON: Yeah, so if
you’ve liked the course, it’ll be great–
well, it’d would be great to hear from you anyway. And you can review
the course, so you can let other learners know
what to expect in the future, because we’ll be running
this course again next year. And, yeah, keep trying
all the new foods and we hope you’ve enjoyed it. Thanks. MELISSA ADAMSKI: Great. See you, everyone. SIMONE GIBSON: Bye.


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