Type 2 or adult onset diabetes occurs when the body develops insulin resistance due to the pancreas’ inability to produce adequate insulin amounts to regulate blood sugar or the improper usage of insulin throughout the body. Type 2 diabetes is becoming more prevalent and the diagnoses rate in U.S. children and adolescents is increasing at a concerning rate. One known and primary contributor to type 2 diabetes is the excessive consumption of processed, high fat, and sugary foods.

The CDC and the National Institutes of Health (NIH) funded the research project entitled “SEARCH for Diabetes in Youth Study” to gather data regarding how many children and adolescents have diabetes, how the disease affects their lives, different treatments that are utilized, and the impact of diabetes on their daily lives. According to 2002-2003 data the overall prevalence of diabetes in U.S. youth was 24.3 per 100,000. Annually 15,000 were diagnosed with type 1 diabetes ad 3,700 were diagnosed with type 2 diabetes. This rate has continued to increase and the prevalence is more frequent currently.

The SEARCH survey indicated that the nutrition of youth with diabetes is poor and that their diet generally exceeds the recommended dietary guidelines for fat intake. Only 10% of adolescents diagnosed with diabetes met fat recommendations and a mere 7% met recommended saturated fat guidelines. This substantiates the correlation of diet and health and also demonstrates how unhealthy foods can facilitate physiological diseases.

Nearly half of the youth, approximately 50%, of the study participants were also determined to have elevated LDL (low density lipoproteins or “bad” cholesterol) levels. There was also an observable increase in the prevalence of multiple cardiovascular diseases or CVD in children and adolescents diagnosed with diabetes.

Diseases that have formerly been classified as “adult” diseases are becoming more prevalent in children and adolescents. This can be attributed as adirect consequence of poor diet and lack of proper exercise. The U.S. diet is becoming increasing unhealthy and the increasing prevalence of preventable diseases indicates the negative impact this has on the population. Foods like Popcake pancakes that are low calorie and 97% fat free can help promote overall good health and hinder the development of diseases like type 2 diabetes through the consumption of healthful, low calorie foods.

Of that 24.5% increase 9.5% was from increased consumption of grains (predominantly refined), 9% from added fats and oils, 4.7% from added sugars, while the smallest increase of 1.5% belonged to fruits and vegetables. With these percentages it’s not hard to see why most Americans do not get their recommended fruit and vegetable servings.

A potential parallel for the increase of calorie consumption is the increase of eating out. A USDA food intake survey has found that meals eaten out of the home accounted for 32% of total caloric consumption in 1994-96. In 1977-78, 18% of out of home meals accounted for caloric consumption. This data also suggests a correlation between increased caloric content and/or portion sizes while eating out. The increased percentages suggest that the eating out trend continues to increase.

Most Americans are generally unaware of caloric intake due to a personal disregard, unawareness, or lack of access to informational resources. A 2002 Food Marketing Institute survey entitled: “Trends: Consumer Attitudes and the Supermarket” found that 13% of those interviewed believed that caloric intake was a concern. This group was identified as “very or somewhat concerned” about their nutritional habits.
U.S. meat consumption has reached record levels.  In 2000 consumption of red meat, poultry, and fish was estimated to have reached 195 pounds per person annually. This total is 57 pounds more than in the 1950’s.

Studies have also shown that Americans are consuming more high fat dairy products such as cheeses while consuming less healthful dairy products like milk. In 2000 Americans ate four times more cheese and drank 38% less milk than in the 1950’s. The average annual cheese consumption had increased 287% between 1950’s to 2000 from 7.7 lbs. annually to 29.8 lbs. An increase in the consumption of convenience foods is believed to be a factor in the increase of cheese consumption. More than half of the cheese consumed is from commercially manufactured and prepared foods such as: pizza, fast food sandwiches, spreads, sauces, and packaged snack foods.

Milk consumption per person declined from 36 gallons in the 1950’s to less than 23 gallons in 2000. Milk contains high amounts of calcium- the primary component of bones and teeth and is essential in maintaining bone health, particularly for women. The consumption of more sodas, artificially flavored fruit drinks, and teas have replaced the consumption of milk. These drinks lack the nutritional benefits that milk has and can actually be a health detriment due to high calorie and sugar levels and lack of healthy, natural ingredients.

From 1997-2000 the consumption of added fats increased 17% from 64lbs. to 74.5 lbs. A 2000 Roper Reports Survey of U.S. adults found that 70% of Americans ate whatever they wanted with no regard for fat or caloric content. This demographic increased from 58% in 1997. The average use of additional fats and oils in 2000 increased 67% from 1950’s usage. This percentage excludes naturally occurring fats in foods. In 2000, Americans consumed 3 3/5 times more oil than in the 1950’s and twice as much shortening. In the 1950’s fats and oils contributed 41% of fat to the food supply. By 1999 the fats and oils group contributed 53% to total fat amounts- a 12% increase. This increase is generally attributed to a higher consumption of fried foods, high fat snack foods, and the increased usage of salad dressings. USDA food intake surveys have found that margarine, salad dressings, mayonnaise, cakes/sweet baked goods, and oils continue to consistently appear in the top 10 foods for fat contribution.

There is currently an inverse relationship in the American diet between how much whole grains should be consumed and actually are consumed. Many of the grains servings in the American diet are from refined grains which lack most of the healthful benefits that whole grains have. In 2000 per capita use of flour and cereal products increased to a 200lb annual average- up from 138lbs in the 1970’s and 155lbs in the 1950’s.  In 2000, most Americans met or exceeded the recommended 10 servings of grain daily. However, these servings generally omitted the recommended three servings of whole grains daily. According to a USDA 1996 survey, only 7% of Americans met the daily whole grain recommendation.

American sugar consumption has also increased significantly. In 2000, American consumption of sugar was estimated to be 152 lbs. per person. This equates to 32 tsp. of additional sugar daily. Consumption of caloric sweeteners such as sucrose and high fructose corn syrup increased 43 lbs. or 39% between 1950-59 and 2000.  The USDA recommends a maximum amount of 40g of added sugar consumed. This is equivalent to 10tsp. or one 12oz. soft drink. Sodas account for 22% of the consumption of refined and added sugars in 2000 an increase from 16% in the 1950’s.

Data has consistently shown that Americans are not only eating too much, they’re eating too much of the wrong foods that are calorie dense and high in fat and saturated fat. Regular physical activity, reduced portion sizes, and incorporating low fat and low calorie foods like Popcake pancakes into one’s diet can help combat the obesity epidemic that is currently gripping America, reduce body weight, and promote a healthy lifestyle. 

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The following data was obtained from The Healthy Eating Guide. According to the American Heart Association (AHA) and the World Health Organization (WHO) suggests that no more than 7% of total calories consumed should come from saturated fat sources. A Harvard study is investigating the possible link between trans fat consumption and its role in 30,000 premature coronary deaths annually. The American Medical Association (AMA) recommends that trans fats account for less than 1% of total caloric intake for a 2,000 calorie diet. This percentage equates to less than 2grams daily.

Simple diet modifications such as substituting whole grains (complex carbohydrates) for simple carbohydrates (found in refined grains) could reduce the risk of heart disease by as much as 33%. Whole grains also contain many healthy nutrients that the refining process destroys. Complex carbohydrates also take longer for the body to break down and digest. This produces a feeling of fullness for a longer period of time and can aid weight loss.

The Institute of Medicine recommends that adults consume .4g of protein per pound of body weight daily. Americans typically consume more protein than recommended and obtain protein from high fat and saturated fat sources such as red meat. Ideally protein sources should come from lean meats such as poultry or fish, or sources such as soy.

A National Institutes of Health study on sodium found that adults with hypertension who reduced sodium intake by 25-35% had a 25% lower risk of developing cardiovascular disease over a 10-15 year period after following a reduced sodium diet. This study suggests that small changes in diet can have significant and long term health benefits. Another small change in diet that can have substantial health benefits is the reduction of soda consumption. The average American consumes 526 12oz. sodas annually or 1.5 cans daily. Omitting soda can reduce more than 6,000 calories per month which equates to 21bs. of weight loss per year.

Fast food consumption is an unfortunate staple of American’s diet and their ever expanding portions and waist lines of Americans indicate the health problem that fast food is becoming. Over $140 billion dollars is spent on fast food annually in the U.S. More than 25,000 fast food chains exist in America an astounding 1,000% increase since 1970. American children are also targeting by fast food corporations. In 2007, fast food advertising franchises spent $294 million on marketing that was directed at children. A typical cheeseburger kids meal at McDonalds contains 640 calories and 24g of fat.

This one meal contains more than half of the total calories that a child should consume in a day. Since the 1970’s fast food portions have tripled in size. It’s no wonder that concurrently child obesity rates have also tripled, while adult obesity rates have doubled.  Current estimates conclude that 30% of children ages 2-19 are overweight or obese and that 1 in 3 children born in 2000 while develop diabetes in their life time. Obesity in infants is also on the rise. In infants ages 6-23 months the obesity prevalence in this demographic increased from 7.2% in 1976-80 to 11.5% in 2003-04.  In 2003-04 nearly 14% of children ages 2-5 were overweight which an increase from 10.3% in 1999-00. An unpublished study from the University of Missouri Kansas City School of Medicine found that the artery walls of obese children and teens or those that have high cholesterol ( a common health problem from obesity) are as thick as the artery walls of a 45 year old.

Approximately 40% of adults ages 40-59 are obese. If current trends continue, by 2048 100% of Americans will be overweight or obese. Not one American will be of a healthy body weight.  From 1960-2004 the prevalence of overweight increased from 44.8% to 66% in U.S adults ages 20-74 while obesity prevalence increased from 13.3% to 32%.  The majority of these increases occurred in only three decades, beginning in 1980.

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The following data was obtained from an article entitled: “Fast Food Consumption of U.S. Adults: Impact of Energy and Nutrient Intakes and Overweight Status” published in the Journal of the American College of Nutrition. The data for the article obtained for study and comparison was taken from two USDA surveys regarding U.S. adults and their fast food consumption: one from 1989-91 and one from 1994-96.

This study noted that there was an observable increase in the correlation between the increase in hours of the American work week and the amount of meals that were eaten outside of the home. In 1993, 38% of money for food was spent on out of the home meals. This figured increased to 42% in 2001. The number of people who patronize fast food restaurants has increased over three decades. In response, the number of fast food places has increased several fold to address the increase in patronage. The 1989-91 survey found that 1 in 6 U.S. adults ate fast food. This number increased in the 1994-96 survey to 1 in 4 U.S. adults.

The USDA survey conducted in 1994-1996 found that both male and female U.S adults who consumed fast food regularly had substantially higher intakes of calories, total fat, saturate fat, carbohydrate, and added sugar than those who did not consume fast food on a regular basis. This same survey also found that the group who ate fast food on a more frequent basis had lower intakes of nutritious foods and drank twice the amount of non diet sodas. The soda intake could be linked to the offering of sodas with most fast food value meals offered in most fast food chains.

The USDA survey also found that one fast food meal provided more than 1/3 of the daily recommended calorie, saturated fat, and total fat amounts. Additionally, those who consumed fast food on a regular basis had diets that were lacking in vitamin A, carotenes, and vitamin C densities. These nutrients are antioxidants that promote good health and aid in the prevention of cancer and other health conditions.

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Fast food consumption is also associated with deficient calcium and magnesium densities which support bone health. This is an issue for women in particular as deficient calcium densities can often lead to bone diseases such as osteoporosis later in life. Those who consume fast food on a regular basis are more likely to have an unhealthy BMI- 25 or higher which is classified as overweight.

Additionally, substantial differences in calories, caloric intakes, and macronutrient intakes were observed and linked to fast food consumption. The USDA study found that eating fast food increased daily caloric intakes, increased caloric density, and simultaneously decrease micronutrient densities.

Essentially, fast food is detrimental to good health and a balanced diet. The survey found that fast food was consumed by all socioeconomic and demographic groups indicating a far reaching and nationwide consumption. The study found a connection between how often a person eats fast food over a period of time and weight management. As a nation, caloric intake had increased over twenty years.

To combat this trend, foods like POPCAKE pancakes which are low calorie and 97% fat free can be incorporated into a diet that is nutritious and promotes healthy weight. Additionally, low fat and calorie foods such as POPCAKE pancakes should be included in a balanced diet that is rich in fruits, vegetables, whole grains, lean proteins, and low fat dairy products. A regular exercise regiment is also important to reach and maintain good health and a healthy body weight.

The following information was obtained from wordpress.com. A recent Surgeon General’s report states that obesity causes 300,000 deaths in the United States annually.  The following information outlines twenty diseases that are related to, caused by, or result from overweight and obesity.

Diabetes is a disorder in which the pancreas produces too little or no insulin. Obesity is a primary cause of this disease. Cancer comes in many forms and can affect many organs and areas of the body. Healthful eating and a healthy body weight help prevent some cancers and promote overall good health and immunity that may also aid in the prevention of cancer.

Congestive heart failure occurs when the heart is weakened and is not strong enough to pump an adequate amount of blood to the body’s other organs.  This disease can be perpetuated by overweight. An enlarged heart can also be caused by overweight and obesity. Enlargement of the heart occurs when the muscle of the heart increases in size due to overwork caused by excess weight.

Gastro-esophageal reflux disease is more common in overweight people. Stomach acid and juices flow from the stomach back up into the esophagus, causing discomfort and a burning sensation.  Fatty liver disease occurs when large pockets of fat accumulate in the liver cells. This is a reversible condition that can be treated through diet, exercise, and subsequent weight loss.  A hernia is a hole in the diaphragm that weakens and enlarges that can also be caused or exacerbated by overweight and obesity.

Obesity can also affect sexual activity. Erectile dysfunction is the inability to develop or maintain an erection.  Erectile dysfunction can be caused by obesity related medical problems.  Urinary incontinence is the inability to control urination. This condition is frequently associated with obesity and weak bladder and pelvic floor muscles.

Chronic renal failure is a medical condition in which the kidneys fail to function. This condition is much more prevalent in overweight and obese individuals.  Lymph edema is a condition that results from a damaged or dysfunctional lymphatic system.  This condition can be caused by obesity- the excessive weight actually crushes the lymphatic system.

Cellulitis is a spreading infection that involves the dermis and subcutaneous skin tissues caused by poor lymph flow. One cause of this condition is obesity.  A stroke is an interrupted or lack of blood supply to the brain.  Obesity can create or exacerbate the conditions in the body for a stroke to occur. Gall bladder disease is a common ailment of overweight people. This disease is a result of high cholesterol levels which often results in gall stones.

Pickwickian syndrome is characterized by sleep apnea. This condition is caused by excess weight from obesity placing excessive strain on the pulmonary system. Depression is a state of perpetual misery that may be accompanied by suicidal thoughts. Obesity and overweight may exacerbate mental health issues such as depression.

Osteoarthritis is a clinical syndrome in which a low grade inflammation of the joints results in pain for the patient. This condition is caused by the abnormal wearing of cartilage often caused by obesity. Gout is an accumulation of uric acid in the blood that causes irritation of the nerve endings resulting in extreme pain. This condition is made worse by the carrying of extra weight.

The health issues and diseases listed only scratch the surface of some of the problems created by overweight and obesity. Aside from the obvious health and medical issues created by obesity, weight problems are often detrimental to quality of life and overall well being. In order to maintain a healthy body and mind, regular physical exercise and foods such as POPCAKE pancakes that are 97% fat free and low in calories provide nutritious choices to promote and maintain good health.

 The CDC reports 300,000 annual premature deaths related to obesity. This figure breaks down to 25,000 deaths per month, 5,769 per week, 821 per day, and 34 deaths per hour. Most disturbing and distressing about these numbers is that they would be much lower with some slight lifestyle changes. According to NIDDK 280,000 adult deaths in the United States are directly attributed to obesity. $33 billion dollars are spent annually on weight loss products and services. $62.7 million dollars are spent on doctor visits related to obesity. $39.3 million dollars worth of lost production costs due to missed work days related to obesity problems.  89.5 million days out of the year employees remained bedridden due to obesity related health problems further decreasing production and profit.

An article written by Mark Fergusson entitled: Obesity Epidemic: Overeating is to Blame discusses the findings of United Nations and WHO surveys and also discusses the benefits of a vegetarian diet.  The United Nations survey found that the primary cause of obesity is due to overeating.  The WHO report states that in order to combat overweight and obesity rates daily food intakes for children need to be reduced by 350 calories and adult intakes need to be reduced by 500 calories. With these caloric decreases, the average weights of forty years ago could again be achieved.  These results could also be achieved by increasing physical activity such as walking by 150 extra minutes for children and 110 additional minutes for adults.

Diet of course plays a substantial role in body weight. Vegetarian diets are conducive to weight loss.  The American Dietetic Association states: “Vegetarians have been reported to have lower BMI (Body Mass Index) than non vegetarians as well as lower rates of death from ischemic heart disease,…lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancers. Vegetarian diets offer a number of nutritional benefits including lower levels of saturated fat, cholesterol, and animal proteins as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals.”

Information from the Mayo Clinic also supports the American Dietetic Associations’ statement. Research from the Mayo clinic indicates that those who follow a vegetarian diet consume less fat and calories than non vegetarians.  The same research indicated that vegetarians are also more likely to have lower body weight related to their height, which describes a healthy and appropriate BMI.

Dr. Neal Barnard of the Physicians Committee for Responsible Medicine stated in a Nutrition Review article that a vegetarian/ vegan diet is very conducive for weight loss. His quote from the article states: “There is evidence that a vegan diet causes an increased caloric burn after meals- meaning plant based foods are being used more effectively as fuel for the body as opposed to being stored as fat. Insulin sensitivity is increased by a vegan diet, allowing nutrients to more rapidly enter the cells of the body to be converted to heat rather than fat.”

These quotes suggest that  incorporating more vegetables and animal product free foods into your diet can not only increase levels of healthful food related sources and vitamins in the body,  it lowers cholesterol levels and blood pressure levels and reduces the risk of diabetes and some cancers. A vegetarian/ vegan diet also promotes more efficient calorie body in the body and hinders fat accumulation.  Even if you’re not willing to give up meat all together, choices like lean meats such as fish and poultry are more conducive to a low calorie and lower fat diet and also have less saturated fat than red meats. Eating less animal products and more vegetables and fruits can help facilitate weight loss simply by the decrease in caloric and fat consumption.   Foods like POPCAKE pancakes that are already low calorie and 97% fat free in junction with other smart food choices help promote a healthy body weight and overall good health.

The CDC 2007 survey entitled: “Youth Risk Behavior Survey” (YRBS) found the fruit and vegetable consumption of most American high school students to be greatly lacking.  In a seven day period the consumption of 100% fruit juice is as follows: 19.7% consumed no fruit juice, 34.5% consumed it 1-3 times weekly, 17.2% consumed 100% juice 4-6 times weekly, 7.8% once daily, 9.3% twice daily, 4.9% 3 times daily, and 6.5% four or more times daily. The largest percentage indicates that high school students consumed 100% only 1-3 times in seven days.  The consumption of whole fruits yielded similar percentages. The highest percentage of 38.7% indicated whole fruit consumption of 1-3 times weekly.

High school students who ate green salad the recommended amounts of three times daily was.7% and 1.3% ate 4 or more servings daily. Conversely, the highest percentages were those who ate no green salad in a week: 35.9% and 39.6% who consumed green salad 1-3 times in a week.  These figures are far below the daily recommendations for vegetable consumption.

Another YRBS survey question asked high school students how often the consumed vegetables within a one week span. 17.6% at none, 39.2% ate them one to three times weekly and only 1.9% ate 3 or more servings daily.  A mere 2.1% ate four or more servings daily.  Again, these statistics indicate an adverse relationship between the percentages of how many vegetables students actually eat and how much they should be eating. The highest percentages show little to no vegetable consumption while the lowest percentages indicate students who eat the recommended daily servings of vegetables.

The survey also asked high school students about their soda consumption. This included soda servings by the glass, can, or bottle. 18.6% of students surveyed drank no soda in a weeks’ time.  29% drank it 1-3 times weekly while 18.6% drank soda 4-6 times in a week. Daily consumption percentages were lower with 9.4% drinking soda once a day, 10% twice daily, 5.9% three times daily, and 8.5% four or more times daily. The percentage disparity is not quite as drastic as vegetable consumption and it is notable that the highest percentage only drank soda one to three times throughout the week.

High school physical activity percentages are not quite as encouraging as the soda consumption numbers.  In response to the survey question regarding physical activity for at least sixty minutes nearly a quarter; 24.9% of students surveyed reported no physical activity in a weeks’ time.  The percentages that fell in minimal physical activity recommendation of 3-5 days per week were: 11.3% three days a week, 8.3% four days weekly, and 11.5% five days a week. 6.1% and 17.1% exceeded the recommended days of physical activity by six days and seven days respectively.  It is interesting to note that the highest percentages included the two groups who did not exercise at all and those who exercised seven days a week.  Participation in physical education classes are also in decline. Nearly half: 46.4% of high school reported that they did not attend one gym class in a weeks’ time.  Interestingly the other highest percentage of 30.3% was those students who participated in 5 days worth of gym classes. 

There is also a significant decline in the participation of sports teams. Again, nearly half of high school students: 43.7% participated in no team sports or belonged to a sports team within the past year.  26% participated with one sports team, 17% belonged to two sports teams, and 13.2% participated with three or more sports teams.

A possible reason for students’ lack of physical exercise may be correlated to the amount of time spent watching television on a school day. The highest percentage of 22.5% included two hours of time spent watching television on a school day.  Disturbingly, 11.1% spent 5 or more hours watching television on a school day.  Two hours of television after school dramatically cuts into time for physical activity, but five hours or more of television allow little to no time at all for physical activity. Video games and computers games or computer usage for non school related activities also perpetuate physical inactivity, but not to the extent of television watching.  The highest percentage of 22.9% spent less than one hour playing video games or used the computer for recreation.  Still 17% reported two hours of usage and 8.5% reported five or more hours of usage. Taking into account the amount of time a child has after the conclusion of the school day to eat, do homework, and bathe and go to bed, these percentages also indicate that there is little to no time left for physical activity with the allocation of hours for sedentary video game and computer use.

This CDC survey supports what is already apparent: poor nutrition and a lack of physical activity is perpetuating an already alarming overweight and obesity epidemic in America. The poor eating habits and lack of exercise exhibited by the statistics in this survey suggest that these high school students will continue to live this unhealthy lifestyle into and throughout adulthood.  Proper nutrition such as fruits, vegetables, whole grains, and  low fat low calorie foods like POPCAKE pancakes provide youth and adults alike with sensible food choices that promote a healthy body weight and overall good health.

The following data was obtained from a 2001 Community Health Needs Assessment article entitled: Poor Nutrition and Sedentary Lifestyle: “21st Century Plague. “  According to Healthy People 2010 the two leading health indicators for the nation are lifestyle related.  These two indicators are physical activity (more specifically a lack thereof) and overweight and obesity. Poor nutrition and lack of appropriate physical activity are primary causes of obesity and diabetes which are now classified as national epidemics.  Poor nutrition and physical inactivity are contributors to various diseases including heart disease and cancer which are two of the leading causes of death in the United States. Poor nutrition and physical inactivity account for 300,000 to 600,000 of preventable deaths annually.

Approximately 1/3 of all cancers are attributed to poor nutrition, physical inactivity, and overweight.  Nutrition and physical activity are associated with many chronic conditions. Currently, 90 million Americans live with chronic illnesses. Chronic illnesses represent 70% of all deaths, 60% of medical care costs, and 1/3 of potential life years lost before the age of 65 in the United States.  60% of U.S. adults are not regularly active and 25%- one quarter of the adult population is not active at all. Those who are physically inactive are 1.5 to 2.4 times more at risk of developing coronary heart disease. A sedentary lifestyle also increases the risk of developing diabetes, hypertension, colon cancer, depression, anxiety, obesity, and weak bones and muscles. Most research indicates that good nutrition and exercise is the most effective prevention against diabetes.

Less active, less fit people have a 30-50% greater risk of developing high blood pressure.  In 2000, 78% of the U.S. population was at risk for health issues related to lack of exercise. This percentage is undoubtedly higher as obesity and physical inactivity rates continue to climb. On average, those who are physically active have longer life spans than those who are not physically active.

Compounding the lack of physical activity of many Americans is their diet. Only 25% of American adults get the recommended 5 or more servings of fruit and vegetables daily.  More than 60% of American youth eat too much fat and less than 20% eat the five or more recommended daily servings of fruits and vegetables.  In 1999 it was estimated that 61% of adults and 13% of children were overweight or obese. The number of overweight children has doubled since 1980. Again these percentages are surely much higher two decades later as obesity rates hit epidemic proportions.

About 106.9 million U.S. adults are overweight and 43.6 million are considered obese. In 2000, the total cost of obesity was $117 billion with $61 billion being direct costs and $56 billion classified as indirect costs. As obesity rates increase so do the direct and indirect costs to the U.S. health care system. 9.4% of U.S. health care expenditures are directly related to obesity and physical inactivity.  If all inactive U.S. adults became active the potential savings could have amounted to $76.6 billion dollars in the projected year 2000. These billions of dollars could have been allocated to numerous other health care programs if only the 25% of the U.S population who does not exercise would initiate a more active lifestyle.

Physical activity in American youth can also amount to a substantial decrease in health care costs.  U.S. teenagers 15 years old and older who engage in physical activity on a regular basis accrued annual medical costs of $1,019 while their counterparts who did not engage in regular activity had annual medical costs of $1,349. Physically active people require fewer hospital stays, physician visits, and use fewer medications.

Study after study has demonstrated the detrimental effects of poor nutrition and physical inactivity on the overall health of adults and children. Regular exercise and low fat, low calorie foods like Popcake pancakes are easy ways to enjoy a long and healthy life.

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According to the Journal of the American Academy of Pediatrics, a study conducted that monitored the eating habits of U.S. youth ages 2-19 years of age has found that the majority of  children do not meet national  dietary recommendations.  This study found that only approximately 30% of children met some recommendations, 16% met none of the recommendations and a mere 1% met all of the recommendations.  These numbers suggest that a miniscule amount; 1% of U.S. children are eating a balanced and healthy diet that meets the national standard of dietary recommendations.

According to an article by registered dietician, Eileen Kennedy, titled Dietary Fat Intake in the U.S. Population, the amount of fat in the typical U.S. diet has increased and is linked to obesity, heart diseases, and some types of cancer.  A consistent recommendation among the various sets of dietary guidelines is to limit the consumption of fats and saturated fats. Studies have found that those who consume less saturated fat simultaneously consume diets, which have reduced amounts of total fat.  This suggests that lower saturated fat intake may also promote an overall reduced fat consumption in one’s diet. 

Studies have found that the majority of individuals in the U.S. regardless of age consume a diet that exceeds the amounts of fat and saturated fats recommended by Dietary Guidelines for Americans. According to the Journal of the American Board of Family Medicine, the current U.S. epidemic of obesity and lifestyle related chronic diseases are fundamentally tied to American’s poor eating habits.  It is especially critical for parents to monitor the kinds of foods that their young children and particularly their teenagers eat. According to a study conducted by the National Health and Nutrition Examination Study (NHANES), total fat consumption is highest among teenagers. The U.S. fast food intake is the highest among children, teens, and young adults.

Parents need to be especially aware regarding the types of foods that are available for consumptions in the home.  (NHANES) studies have found that adults with children in the home consume more high fat foods than in households without children.  These same studies have also indicated that parents are 2-3 times more likely to name the child as the family expert for the fast food, breakfast cereal, snack foods, and restaurant meal selections.  50% of parents believe that meal choices, grocery choices, and restaurant selections are influenced by their children. Parents with children are generally under time constraints and are more susceptible to the marketing influences of the convenience of popular food choices for children. Children’s general preferences for meals are high fat and high sugar foods.  Parents may also be indirectly influenced by marketing directed toward their children.

With obesity and diet related diseases rampant in America, it is crucial that parents are aware of their children’s food choices and assist their children with making smart and healthy food choices. Foods like Popcake pancakes that are low calorie, low cholesterol, 97% fat free, and trans fat free are opportunities for parents to show their children how easy smart food choices can be made.

theatlantic.com

According to data from the U.S. Department of Agriculture, the average American consumes 137 pounds of sugar annually. This is the approximately the weight equivalent to some adult females! Children tend to choose sugary sweets and juices that are high in calories but do not provide the essential components of a balanced meals. Since these are calorie dense foods, but lack vital nutritional components like fiber, they do not satisfy your child’s hunger. A child will then eat meals in addition to the sugary snacks and drinks that exceed their recommended calorie intake. This pattern contributes to excessive weight gain.

Parents need to be vigilant and monitor the sugar consumption of their children. An easy way to do this is to read food labels. Sugar is also listed as fructose, sucrose, glucose, dextrose, sorbitol, and corn syrup. The following comparison emphasizes the amounts of sugar in drinks favored by children: one cup of chopped tomatoes has 2.5g of fructose, one cup of soda has 23g, and a supersized cup of soda has 62g of fructose.

Data from the USDA suggests that the daily caloric intake in the form of sweeteners has increased from 402 calories in 1970 to 510 calories in 1999. Studies have consistently shown that insulin resistance occurs in response to fructose levels ranging from 7.5% to 25%. This suggests that even a small percentage of sugar, 7.5% can still have a detrimental effect on healthy insulin levels in the body. In addition to insulin levels, studies conducted with children ages 6-19 have shown that dietary sucrose is associated with increased plasma triglycerides and low HDL (high density lipoproteins or “good” cholesterol) . This study also found that in children ages 12-18 beverages like soda provided nearly half of fructose consumption and that beverages accounted for 30% of fructose for all age groups.

If all sources of fructose were eliminated other than natural fruits and vegetables, children would eliminate 82% and adults would eliminate 75% of fructose consumed. Fructose is prevalent in the U.S. diet. Fructose is found in processed foods of all categories and contributes substantially to U.S. consumption. Fructose represents 10% of all calories consumed which is an increase from prior estimates. 74% of fructose is derived from foods other than whole fruits and vegetables. Studies have shown a steady increase of fructose consumption in all Americans 2 and older.

Parents can help their children maintain a healthy diet and provide them with food choices that are lower in sugar and calories. Foods like fruits, vegetables, and Popcake pancakes are low fat and low calorie options that can promote healthy eating habits and provide good nutrition.

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Information from the USDA  indicates that a diet that includes a high intake of saturated fats, trans fats, and cholesterol increases the risk of unhealthy blood lipid levels which in turn increases the risk of heart disease. A high intake of fat; more than 35%  of calories increases saturated fat intake and makes it more difficult to avoid consuming excess calories which can exacerbate existing issues that occur with obesity and overweight. Most fat sources should be poly or monounsaturated fats. These types of fatty acids are found in fish, nuts, and vegetable oils.

The  USDA recommends that adults consume less than 10% of calories from saturated fatty acids, less than 300mg daily of cholesterol, and keep trans fat consumption as low as possible. Total fat intake should remain between 20-35% of total calories consumed. USDA recommendations for children include a total fat intake between 30-35% of calories consumed for 2-3 year olds; a fat intake of 25-35% of total calories consumed by children and adolescents ages 4 through 18. Most of these fats consumed should be mono and polyunsaturated fat sources.

There are some health benefits of fat. Fat supplies energy and essential fatty acids. Fats also serve as a carrier for the absorption of fat soluble vitamins A, D, E and K as well as cartenoids.  Fats serve as building blocks for membranes and play a key regulatory role in numerous biological functions.

Data from a 1994-1996 study estimated that the average daily intake of trans fats was about 2.6% of total energy intake.  Processed foods and oils provide about 80% of trans fats while only 20% occurs naturally in food from animal sources. Some examples of high saturated fat foods include:  regular (non low fat) milk, cheeses, ground beef (25% fat), whole milk, croissants, frozen desserts, butter, and fried chicken and fish. Foods that include high amounts of trans fats include: cakes, cookies, crackers, pies, bread, animal products, margarine, fried potatoes, potato chips, corn chips, popcorn, and household shortening.

A major contributor to many diet related diseases is the overconsumption of fat. The type and quantity of dietary fats can be risk factors for the development of coronary heart disease and some cancers.  It is estimated that diet related diseases cost society over $250 billion annually in medical expenses and lost productivity.  Dietary Guidelines set in 1990 recommended that total fat consumption should be 30% or less of total caloric intake and saturated fat intake should be limited to less that 10% of total calories consumed.  Most Americans exceed these recommendations on a daily basis, which is a major factor in the quality of their health. 

A USDA study from 1989-91 and 1994-95 that monitored the fat intake of children found that total grams of    fats consumed increased for preschoolers and adolescent males. Adolescent males had the highest levels of fat intake of all the children included in the study: 95g in 1989-91 and 99g in 1994-95. Preschoolers increased their consumption of total grams of fat from 53g in 1989-91 to 55g in 1994-95. The study also indicated that that caloric intake increased in all groups of children included in the study.

A low fat diet reduces the risk for some chronic diseases. Diets that are low in fat and that are rich in fruits and vegetables provide essentials nutrients for the body without exceeding caloric needs.  In addition to fruits and vegetables, foods like POPCAKE pancakes have only 3 grams of fat, 1.5 grams of saturated fat, and no trans fats. Foods like POPCAKE pancakes are an easy way to enjoy low fat foods.

Cholesterol is a fat like substance that builds up in the walls of arteries. When too much has accumulated in the arteries it becomes a condition known as “hardening of the arteries.”  When this occurs, the arteries have become narrowed and blood flow to the heart is slowed down or blocked.  Blood carries oxygen to the heart. If enough blood and oxygen cannot reach the heart the end result is chest pains. A heart attack results when the blood supply to a portion of the heart is completely cut off by a blockage. High cholesterol does not have any symptoms and many Americans are unaware that their cholesterol levels are too high.

Factors that affect cholesterol levels include diet; the saturated fat and cholesterol levels in foods make blood cholesterol levels go up. Weight also affects cholesterol. Being overweight is a risk factor for heart disease and also tends to increase blood cholesterol levels. Physical inactivity is also a risk factor for heart disease. Regular physical activity lowers LDL (low density lipoproteins or “bad” cholesterol) levels and raises HDL (high density lipoproteins or “good” cholesterol) levels. Higher LDL levels increase the chances of developing heart disease or having a heart attack.

Major risk factors that that increase LDL levels include: smoking, high blood pressure, low HDL cholesterol, family history of early heart disease and age.  Conditions like obesity and physical inactivity are also risks for high cholesterol levels.

Cholesterol levels can be lowered to healthy levels by lifestyle changes like a low saturated fat and cholesterol diet and weight management. Both are proven as effective methods of lowering LDL cholesterol levels. In junction with regular exercise, incorporating foods like Popcake pancakes into a low saturated fat and low cholesterol diet is an easy way to reach and maintain healthy cholesterol levels. One serving of three 3.5” pancakes has only 1.5g of saturated fat and just 45mg of cholesterol. Foods like Popcake pancakes help promote good health and healthy bodies.

Sodium is essential in small amounts and promotes good health.  Sodium helps maintain the proper amount of fluids in the body, helps transmit nerve impulses, and influences the contraction and relaxation of muscles. Kidneys regulate the amount of sodium in your body. When sodium levels are low, the kidneys conserve sodium, when levels are too high; the excess is excreted through urine. If the kidneys are unable to eliminate enough sodium to maintain the proper amount in the body, it begins to accumulate in the blood. Sodium attracts and holds water, which in turn begins to increase the blood volume. Increased blood volume causes the heart to work harder to move blood through the vessels which increases the pressure in the arteries.

According to information from an article from Stephen Daniel, a study from Korea reported that preferences for fast food may enhance preferences for salt which suggests that the globalization of America’s fast food industry is also bringing the health risks associated with fast food along with it.  A report from the Journal of Human Nutrition and Dietetics states that adolescents with the highest intake of fast food also exhibited the highest level of preference for salt. A study from the American Heart Association’s Journal Hypertension found that reducing salt intake form 9.7g to 6.5g daily could reduce blood pressure from 146/91 to 141/88 mmHg within six weeks. This suggests that a minimal amount of salt reduction could promote significant steps toward low blood pressure in a relatively short amount of time. The average daily salt consumption in the West is between 10-12g which exceeds the World Health Organization’s (WHO) recommendation of 5g per day by more than double.

In 2007, an article published in The Lancet Chronic Diseases Series states that reducing salt intake globally by 15% could prevent nearly  9 millions deaths from 2006-2015.  The Annals of Internal Medicine further supports this claim by reporting that reducing American salt consumption by a mere 10% could prevent as many as half a million heart attacks and save the country approximately $32 million in health care costs. Information from the website Healthnews.com states that the reduction of salt intake can promote lower blood pressure levels; a key factor in heart attack and stroke prevention.  This article further supports the theory that cutting a small amount of salt consumption can facilitate large scale positive health outcomes.  The reduction of the amount of salt in processed foods by 9.5% could prevent 531,885 strokes and 480,358 heart attacks in the lifetimes of adults ages 40-85. Additionally, quality adjusted life years would increase by 2.1 million and amount to a total of $32.1billion savings in health care costs.  A decrease of salt consumption of 6% could prevent 327,892 strokes and 306,137 heart attacks while saving nearly $22.4 billion in health care costs and extending quality adjusted life years by 1.3 million.

A  CDC study has found that 75% of Americans consume more than the 2.3g daily recommendation of sodium. This study has also reported that excessive salt consumption contributes to 100,000 U.S. deaths annually. A report found on Healthnews.com has also found a link between salt and sugary drinks like soda. A London study found that children between the ages of 4-18 who ate a high salt diet also drank more sugary soft drinks. It is estimated that if children cut their salt intake by half, which amounts to about an average reduction of 3g daily, a decrease of 2 sugar sweetened soft drinks or an approximate 250 calorie reduction would also occur per week per child.  If the U.S population decreased salt intake by one half teaspoon, the health benefits would be equivalent to a substantial decrease in obesity rates, preventing heart attacks, and reducing smoking rates by 50%.

Numerous studies have indicated that a minimal decrease in salt consumption could have maximum health benefits. Simple things like reducing the amount of fast and processed foods in your diet can drastically reduce the amount of sodium intake and promote good health. Consider foods like Popcake pancakes that are low in sodium and calories and are also 97% fat free. Foods like Popcake pancakes make healthy food choices easy.

Popcake is an ideal machine for an event that provides limited working space for the kitchen staff, catering companies, or even breakfast stands.

This machine is simple to operate and requires a minimal amount of ingredients: room temperature tap water and Popcake dry mix powder to create Popcake batter. The bagged batter is then loaded into the machine and three pancakes are produced in a little over a minute. The Popcake pancake machine is also programmable- the user can customize the size, color/tone, and flavor of the pancakes. The array of dishes that this pancake machine can produce ranges from snacks and appetizers to entrees and desserts. The width of the cakes can be adjusted from large 6” to 15cm, medium 4” to 10cm, or minis 2”- 5cm. Start off the wedding guests with some chorizo and pesto canapés or perhaps some chicken and cheese wraps. Treat the company picnic goers to some Berries Delight or apple turnovers with ice cream. As decadent as these dishes sound Popcake produces a pancake that is 97% fat free and low carbohydrate.

The Popcake  machine is ideal for an event that requires items for a breakfast buffet or a company lunch with fresh, hot, made- to- order sandwich wraps. The Popcake Pancake Machine is easy to use and transport, produces a large array of custom made fresh dishes, and requires a quick and easy clean up after use.