Time to Eat Real at National Food Day: Programs Support Transforming the American Diet

Newswise — STONY BROOK, N.Y., October 20, 2011 – It’s time to eat real, America. Celebrate the national program of Food Day locally at Stony Brook University on October 23 and 24. The event places a lens on healthier eating habits, expanding access to food, alleviating hunger, and sustaining the environment. Sponsored by the Nutrition Division, Department of Family Medicine, Stony Brook University School of Medicine, the event includes cooking demonstrations, discussions on local farming, a farmer’s market, documentary films on where food comes from, and garden planting activities. Designated October 24 by the Center for Science in the Public Interest (CSPI), a nonprofit health-advocacy group, Food Day was created with the goal of expanding its grassroots movement for healthy, affordable food produced in a humane, sustainable way. Stony Brook’s Nutrition Division coordinated with the Faculty Student Association of Stony Brook University to develop a two-day program geared toward educating students, faculty, and the community about healthy food production and consumption practices. SBU Food Day events encompass activities on both West and East Campuses (medical center). See the events listing on the Food Day calendar page. Highlights of Stony Brook’s Food Day events include a cooking demonstration by Chef Marc Anthony Bynum, from the Food Network’s “Chopped.” On October 24, Chef Bynum offers a cooking demonstration with fresh produce at the Student Activities Center (SAC) Traditions Lounge. There will also be a West Campus Farmer’s Market just outside of the academic mall. Students can purchase fresh, local produce using their meal plan points. On East Campus, a garden work session will be held on October 24 at the Stony Brook Health Sciences’ garden located on Level 4. The focus of this activity is planting garlic and land clearing. Produce harvested from this garden is routinely used for meals for patients in Stony Brook University Hospital. Beyond Food Day, the Nutrition Division in Family Medicine coordinates activities under a New York State Department of Health grant helping to develop eight community gardens in Suffolk County. The gardens provide access to vegetables for low-income families. The Division also administers a WIC program, providing supplemental food and nutritional counseling to income-eligible pregnant women, breastfeeding mothers and children up to the age of 5 years. Stony Brook’s Long Island Center for Pediatric Obesity Prevention is working with pediatricians and child care agencies to inform parents of the impact that junk food marketing has on children’s taste preferences and diets.