Foro Global sobre Seguridad Alimentaria y Nutrición (Foro FSN)

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Sra. Laura L. Dawson, Dipl.Ac., L.Ac.

Miembro desde
Organización: Food Physics & Body Dynamics LLC
País: Estados Unidos de América
Campo(s) de especialización:
I am working on:

my educatonal nutritional protocol 'Food Physics & Body Dynamics' teaching audiences and clients who want to be pro-active in their own health and well-being. You can see some of my work shared online at TheSpiritofFood.com, on my Blog, YouTube Channel, and through my Email Subscriber list. I am able to reach audiences of most ages, helping them to recognize the condition of their tongue, albeit pale, dark, purple or red; and the coating that can be thick or thin, greasy or look transparent. Each of these are signs of health and wellness or disease.  These diseases can be addressed, alleivating symptoms, and sometimes eradicating the problem completely.  By learning to use foods of a certain color and/or flavor to match their body's health needs my clients, audiences, and patients all agree. It is fun to stick out your tongue and learn! I teach online as well as, in person, and we get it done! See my Google Plus Profile here: https://plus.google.com/u/0/104126942978105746460/about/p/pub

Este miembro contribuyó a:

    • 1. Under what conditions can agriculture succeed in lifting people out of extreme poverty? Particularly those households with limited access to productive resources.

      A person or family living within extreme poverty, even here in the USA with the addition of a home garden can provide the necessary vegetables and fruits to sustain their health. In the case of a collaborative community garden, some of the labor may be shared. This is especially helpful for the aged, frail and disabled population who have limited physical capabilities, within the region or community. There is also a food bank method of redistributing food items, although here in the USA where I live, it is usually foods which have been processed, making it easier to store for longer periods of time before using the items. This means the food has been canned, frozen, dried and air-tight sealed. In many cases there is a loss of nutrient value, although in some cases such as dried herbs, the nutrient value may be increased.

      2. What is the role of ensuring more sustainable natural resource management in supporting the eradication of extreme poverty?

      1. Firstly, the soil needs to be nourished not stripped and devoid of all the biotic life contained in this portion of the ecosystem. In the last two decade, research has revealed that we are more biotic cells than human cells at a 9:1 ratio. This means when herbicides such as glyphosate are used to reduce weed populations, this glyphosate can and does enter our body systems and alter the patterns of growth. [See https://www.sciencedaily.com/releases/2018/03/180322181335.htm]
      2. Clean safe drinking water is the second matter at hand to support the eradication of extreme poverty. Poverty can be associated with lack of productive activity. This may be related to lack of clean and safe drinking water, to cleanse the body systems after heavy or even light exercise takes place, albeit digging a hole, harvesting a crop, or carrying safe water to plants. When plants are healthier, they tend to attract fewer pests and diseases. When farmers are drinking fresh safe water they tend to get more work done, think more clearly and enjoy life more.

      3. Can those without the opportunities to pursue agricultural production and to access resources such as fish, forests and livestock find pathways out of extreme poverty through these sectors?

      You may be referring to people who are disabled, mental or physically incapable of managing agricultural production. Yet there are plenty of jobs and work to be done around the entire food chain. Jobs like nutrition education, training in food harvesting, cleaning and storage. Or teaching methods to cook and serve healthy meals for all ages. The challenge may be to encourage a living wage for these peripheral jobs, as well as the ones doing the actual farming, crop management, etc. These are economic changes we struggle with here in the US as well. There are farms and farmer who cannot afford to eat their own crops, as the work to feed the supply chain, not their families first. We have a ways to go in our economics to generate living wages for all people who work, regardless of whether actually observed and paid for

      4. What set of policies are necessary to address issues connecting food security and extreme poverty eradication in rural areas?

      Our current administration in the White House is struggling with recognizing the rural populations and their unmet needs. For instance, rural health care is often left behind due to the cost of transportation to and from a hospital or clinic, leaving this population to self-medicate. This is one of the areas hit hardest by opioid addiction, as there are few ways to deal with the physical pain of performing strenuous labor, often for long hours under a hot sun or in a snow storm. Yet we all benefit from the work of these farmers and their families. We need to be certain that those are serving us and served as well.

      5. Can you share any examples of experiences that succeeded in reducing (or eradicating) extreme poverty through an agricultural pathway?

      Several years ago, a women who was a professor at our local university in the area of social justice, saw a way to reduce crime and improve the quality of life in our county. Dr. Hossfeld conceive and created a Community Farm Association comprised of farms on the peripheral or our city limits. She began to organize the farms to advertise their crops online, take orders and then the farmers would deliver the packages of produce to the drop-off site, where the city shoppers would come and pick them up. This worked well and then the restaurants began to source their menu items from the farms. While the good Dr. has left us, the program is shifting in ways yet uncharted. We will see what the next generation will do.

      A final note I would like to address today. More and more research is coming forward to demonstrate the impact of using glyphsoate herbicides in our farming and lawn cultivation to elimenate weeds.  Just this past month a study from Indiana Univerity and published by Science Daily, came forward with results of the effects of glyphsoate [Roundup] in pregnant women. It was found that the presence of glyphosate in the urine shorten the pregnancy of 90% of the study population. Here is that link for your edification: 

      https://www.sciencedaily.com/releases/2018/03/180322181335.htm

      Also, we have a microbiolgist who has crafted a spore biotic which will survive both areobic and anerobic environments allowing it to reach the duodenum and small intestine where it will be able to preform it regenerative properties on the human biome. See Wikipedia for more information and/or contact me with any questions. 

      https://en.wikipedia.org/wiki/Human_Microbiome_Project

      Thank you.

      May you and yours..Be In Good Health,

      Laura L. Dawson, MAOM, Dipl.Ac., L.Ac.

    • Laura L. Dawson, Dipl.Ac., L.Ac., CEO Food Physics And Body Dynamics LLC

      Outline for response to the following items:

      Does the outline focus on the most relevant issues concerning the links between migration, agriculture and rural development or are there important dimensions that have been left out? See 1) Health

      Do you have individual experiences or are you aware of case studies that are useful for informing parts of the report? See 2) World Health Organization- health related to available sources of nutrients, Measurement changes by the WHO.int- health have evolved to QOL.

      Are you aware of important sources of information that could be useful for the preparation of the report? See 3) Food Physics & Body Dynamics™”, a protocol which was developed in ancient China and recrafted for today’s challenges, can be taught and applied to daily life by observing simple patterns on the tongue and making choices  

      1. Health appears for the only one time in the entire SOFA 2018 Draft on Page 6, Section 3, and is not mentioned again. And yet, health is an essential component to life, through which we experience work, albeit in the case of rural Agriculture it is; planting, nurturing the crop, harvesting and taking to market, all of which relies on not only money, before that we rely on our health and wellbeing. [Wellbeing may be referred to as mental health, assurance of our personal worth and value, capabilities and strengths.] We believe just as Maslow, in his hierarchy of needs, stated; paraphrased from the Wikipedia pages [see footnote below 1)] .  The basis of which is the physiologic first, which is supported by having ample food, shelter and clothing. In other words;
        1. Clothing as it is used to protect our skin, hair, eyes, nose, mouth, sensory orifices and sensory systems, from extremes of temperature and to moderate our environment, wherever we live, work or play.
        2. Shelter to protect the body from the elements of nature such as extreme climatic temperatures, wind, fire, rain, snow, hurricane, tornado, and floods etc.
        3. Food would be the metabolic factors including air [clean], water [safe for drinking] and food [agriculture, aquaculture, animal husbandry which produce meats.]

      So the lack of attention to the state of health in the migratory nature of our current rural evolutionary development it fool hardy. We would be wise acknowledge the resources produced in agriculture, aquaculture, etc., are only necessary when humans/populations are able to consume those foods for energy production; production then used to support dynamic body systems in action and rest before returning that changed energy back into the environment. This would be referred to a healthy food system.

        2. World Health Organization [WHO] thoughts on health, nutrition and Quality Of Life.

      In a WHO in a paper published in 2006, Basic Epidemiology, 2nd Edition, regarding the definition of health agreed on in 1948, been quoted; “health is a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity.” [See footnote  2) below]

      At the turn of the 21st Century and currently there is a significant shift in the measurement standard for health to involve a Quality Of Life set of criteria, as established by several WHO participating countries, one of which has been the USA.

      This has led to a measure placed on the person who experiences health and what their own feelings of worth and value may be [See footnote 3) below]. In Seattle, WA, USA, one set of accepted QOL terms have been authorized and may be obtain under secure steps from the WHO [See footnote 4) below]. However there are areas throughout the world which have been generating terminology for those regions [See footnote 5) below].

      As with everything, the WHOQOL standards are changing and evolving, yet if you would like to perform clinical research related to public health, migration, or rural development, this will be important as a starting point.

      Here in the USA, we are in the midst of a massive opioid abuse epidemic, which lends itself to these QOL assessments. It is my hope that my Acupuncturist peer will look to these formats in their data collection and analysis, while employment may be an unknown and inconsistent quantifier.

      Yet, there are other factors which I have observed in my clinical experience; different areas and geography have thermo-dynamics, unique soil components and plant diseases. As agriculture science takes this into consideration, there will also be the need to factor in the effects of amendments, treatments and development.

      Migration also stimulates diversity and potential instability which can disturb some people, therefore an immune response may be triggered, while the threat may be in perception, not reality. We will need to build value systems, and economic structures which encourage new ideas and growth, deliberating and sharing, while retaining moral and ethical standards of society.

      For instance, worldwide studies with health care peers have led me to believe the newest probiotics will help mediate these rapid changes, particularly for the elderly and the child who are on the end of the spectrum of changes; one at a point preparing to leave their physical body behind while the child is just beginning to enter society.

      Currently health care professionals look at bacteria, viruses, blood serum, blood pressure, immune responses, auto-immune responses, and the internal mechanistic dynamics of whole systems as they interact for the benefit of the host human. I wonder how these measurements will hold up and appear to be of value or not, in the next decade.

      One aspect which I personally noted, there is an adaptive period when a patient relocates. Sometimes it can take the full year of all four seasonal changes, while for others who are more susceptible to stress, it can take a much longer period of time and require coaching, counseling and/or comforting.

        3. Food Physics & Body Dynamics™, [FPBD] was developed to address to foreseen challenges of medical ignorance of the essential role proper nutrition and absorption play in health and wellness at the onset of the 21st Century. It has been certified to provide Nutrition continuing education credits to doctors, chiropractors, naturopaths, acupuncturist, and other allied health care professionals.

      Designed and synthesized based on a combination of the 8 Principles of Traditional Chinese Medicine and the adjunctive nutritional texts, [Numerous text involved in academia may pre produced by author, Laura L. Dawson, upon request.] which have evolved over 2000 to 4000 years ago and the more modern, Latin-based so-called western food science and nutrition as recorded in text books such as Understanding Nutrition, Sixth Edition [by Whitney and Rolfes, Published by West Publishing Company, St. Paul, MN 1993, and varied coursework over academics in the US for more than a decade].

      We have come to use one of the four primary diagnostics used by Acupuncturist, the tongue. Most, if not all, Acupuncturists know the impact of foods on each specific organ system. In fact, we have been trained to observe patterns on the tongue and formulate an understanding of the condition which host body is experiencing; in other words, their health status.

      The good news is, that since we can assess the condition we likely can affect a significant change using the 8 Principle methods. Using a parallel between the color and flavor, and thermodynamics of the foods, we can apply these characteristics to the dis-ease pattern observed on the person’s tongue and reflective of the condition of the body. I personally have used this model to lower an adult male’s Prostate Antigen production, reduced cancer treatment side effects thereby increasing potential survivor rate significantly, assuaged symptoms generated in response to organ remove, treated MRSA fluid buildup and discharge to reduce the length of time to recovery, helped two young wives to become pregnant- one with food exclusively and in the other case with the assistance of herbal formulary. I have successfully treated a middle-aged woman with a diagnosis of Chronic Fatigue at a degenerative level of Stage 3 out of 4 stages. Her blood serum reflected the significant and somewhat unexpected change in her status which was reported to her physician and attorney.

      In Section 6.4 of SOFA 2018, the discussion on Resilience is to be addressed. I feel this method of teaching and treating through the use of foods rather than a procedure, organ removal, or pharmaceutical may help to build resilience, more efficiently. This will be important. Rapid social and climatic changes may rely on such methods to management these changes, making change easier.

       

      Footnotes-Bibliography-Links

      1. Maslow’s Heierachy of Needs [https://en.wikipedia.org/wiki/Maslow%27s_hierarchy_of_needs]
      2. WHO Library Cataloguing-in-Publication Data Bonita, Ruth. Basic epidemiology / R. Bonita, R. Beaglehole, T. Kjellström. 2nd edition. 1.Epidemiology. 2.Manuals. I.Beaglehole, Robert. II.Kjellström, Tord. III.World Health Organization. ISBN 92 4 154707 3 (NLM classification: WA 105) ISBN 978 92 4 154707 9 © World Health Organization 2006, page 28
      3. http://www.who.int/healthinfo/survey/whoqol-qualityoflife/en/
      4. http://www.who.int/healthinfo/survey/whoqol-qualityoflife/en/index4.html
      5. Principal Investigators and Field Sites Involved in the Development of the WHOQOL Instruments. http://www.who.int/healthinfo/survey/whoqol-qualityoflife/en/index8.html

    • February 18, 2017

      It is my honor to be asked to comment on this important matter. Respectfully, after reading the First Draft the following are my comments. May you and yours…Be In Good Health.

      RE: Dawson, Laura - Comments on: FIRST DRAFT, 27 JANUARY 2017 – Work Programme of the UN Decade of Action on Nutrition 2016-2025

      1.       Does the work programme present a compelling vision for enabling strategic interaction and mutual support across existing initiatives, platforms, forums and programmes, given the stipulation of Res 70/259 that the Decade should be organized with existing institutions and available resources?

      a.       Yes.

      b.       However, nowhere in this work programme did we see the mention of an essential element of nutrition for human sustenance; WATER, safe clean drinking water was declared a right by the United Nations several of years ago.

      c.        Here in the United States these regulations fall on urban leadership to keep the drinking water supply safe.

      d.       In rural areas, including farms there is no regulation to guard against water borne diseases, which can be insidious and tenacious as often these microbiologic pathogenic factors are not visible to the human eye.

      e.        We believe clean, safe, drinking water needs to be included in the Decade of Nutrition oversights to assure overall quality of life and health.

      2.       What are your general comments to help strengthen the presented elements of the first draft work programme of the UN Decade of Action on Nutrition?

      a.       Food in and of itself is or can be a social conversation with most people, however as a healthcare professional using food to heal or treat diseases, the master’s thesis I developed is only as good and the use by a patient or consumer.

      b.       We would be wise to remind/encourage each individual of their own responsibility to know how their personal constitution assimilates and utilized food energy, and water needs, that are essential to Quality of Life.

      c.        In the traditional oriental medical model taught in most acupuncture colleges in the US, we may likely have been taught to discern or diagnose using the Eight Principles [Hot vs Cold, Internal vs External, Excess vs Deficiency and Yin vs Yang]. Also, many of the schools in the US teach the Five Element Theory, which is more subjective rather than the objective. Whereas the measurable comparisons of the Eight Element Model for Diagnosis, Treatment and Prognosis make it a more transferable and usable model of medical care. These Eight Principles are used when learning to apply foods based on color and flavor, as well as the amino acid, fat, enzymatic compositions that cool, warm, moisten, dry, stagnate or move, organ systems and functions with the human body.

      d.       I believe this makes the certified, ‘Food Physics & Body Dynamics’ transferable locally, nationally, and internationally.

      e.        Finally, there are no parts of this draft in which WATER is mentioned let alone prescribed as an essential fluid to be consumed, and expelled appropriately to sustain Quality of Life.

      1.       Somewhere, we will need to open the discussion on just what and how clean drinking water is accessed and consumed, and its role to sustain a healthy state of well-being, as a part of the whole nutrition aspect.

      3.       Do you feel you can contribute to the success of the Nutrition Decade or align yourself with the proposed range of action areas?

      a.       Yes, We have a nationally and internationally Certified Nutrition Education Protocol, which has been approved to teach licensed health care professionals to meet the requirement for Continuing Education in Nutrition as mandated in several states and countries.

      b.       I personally, have academics at a college and post-graduate level, have participated in policy making regarding access to healthy food and the Food and Drug Agency [FDA] in the capacity building of the newest Food Safety Modernization Act, instituted by President Obama in 2011-2012.

      c.        As a member of the public and a candidate to write the American Food Guidelines, it was my honor to be asked to contribute to the final published Food Guidelines in 2004, published in 2005.

      d.       As a stakeholder on several committees at the USDA Center for Nutrition Policy and Promotion, Food Safety and Inspection Services, and now on two Codex Alimentarius Committees, I have added expert comment and suggestions for more than a decade.

      e.        As a hosted participant, I contributed my expertise in Urgent Evoke, an event designed to address the world’s biggest issues conducted by International Bank for Reconstruction and Development (The “World Bank”), and am a Founding Member effective 2010.

      4.       How could this draft work programme be improved to promote collective action to achieve the transformational change called for by the 2030 Agenda for Sustainable Development and the ICN2 outcomes? What is missing?

      a.       Recognizing that communication is the first and foremost matter we will need to resolve as to how and when we will address these important matters.

      b.       Nutrition Education models and certifications for those models will be helpful to encourage ongoing participation and maintain and high level of engagement by us as authors/creators of systems to achieve our desired outcomes and for the global community we are working to serve.

      c.        Clean water access as a necessary component of nutrition consumption, in addition to being necessary for clean and safer food use in the kitchen and at the table.

      d.       Ideas how to overcome language barriers during the work programs.

      1.       A suggestion, in the recent past, SKYPE in the Classroom was formed and utilized by USDA to communicate to young students in schools for comparisons of foods being consumed.

      2.       This source could be used in the meetings to accomplish our common goals, and/or

      3.       Microsoft has a whole set of tools for Education and Communication here: https://education.microsoft.com/microsoft-innovative-educator-programs/mie

      5.       Do you have specific comments on the section on accountability and shared learning?

      a.       While not certain how Member States will select their representatives, it is my desire to serve as a representative, or on one of the committees, or boards, as a United States health care professional who specializes in using foods to heal disease and citizen, if that may be feasible. If you have recommendation or suggestions how to facilitate this role, please advise me via direct email using my FAO forum contact information.

      b.       I look forward to working on the UN Decade of Action on Nutrition 2015-2015 in collaboration with the UN FAO, and other stakeholders to set benchmarks for the development of commitments and the establishment of action networks to address the potential topics suggested in Table 1.

    • 1.      What are your expectations for the UN Decade of Action on Nutrition and how could it make a significant difference in improving nutrition and food security of the people in your country within the next ten years?

      WHO page with definition of nutrition: http://www.who.int/topics/nutrition/en/ on 9/25/2016 States: “Nutrition is the intake of food, considered in relation to the body’s dietary needs. Good nutrition – an adequate, well balanced diet combined with regular physical activity – is a cornerstone of good health. Poor nutrition can lead to reduced immunity, increased susceptibility to disease, impaired physical and mental development, and reduced productivity.”

      Here in the United States [USA], we have a bit of a blind spot when taking stock of our own population’s nutritional needs. We see large numbers of children who are obese, have elevated cholesterol levels, along with adults who have bulging gut tissue related to uneducated food and beverage choices. These are only the more visible, obvious nutrition related challenges our US population faces.

      According to the agreement, “..governments to exercise their primary role and responsibility for addressing undernourishment, stunting, wasting, underweight and overweight in children under five years of age, anaemia in women and children - among other micronutrient deficiencies. It also commits them to reverse the rising trends in overweight and obesity and reduce the burden of diet-related noncommunicable diseases in all age groups.

      While these matters do impact populations in rural and low-income regions in my home country, there is currently little-to-no open political discourse to address nutrition. It is my personal and professional desire to see an increase in access to healthy locally grown foods as much as is feasible, with a necessary amount of trade to add nutrient rich foods grown elsewhere. This required a new body of legislative action, the Food Safety Modernization Act designed to assure acceptable quality standards for imported foods are met, as well as our own exports meet similar standards worldwide.

      While robust agriculture crops and worldwide trade are mutually essential, so is a proper nutritional education program, taught from grade school levels all the way through college. We have reduced these program in lieu of science and math, although health enhancing nutrition is definitely a science all of its own.

      Additionally, we have more land than many of the countries of the world, which in unused, yet owned privately. This includes ‘yards’ as the area of dirt in front and behind most homes is referred. While we have become accustomed to enjoying supermarket and farmers’ market foods both meats and produce, these foods will become less available as regulations for safely and securely delivering foods from farm to market become more stringent in efforts to reduce food borne illnesses.

      Many Americans have sufficient areas to ‘farm’ some of their own vegetables, fruits, herbs and spices, reducing hunger and improving food security. However our focus is not on this valuable resource, yet.

      In closing, academically certified nutrition education in schools, community centers, colleges, is one area for expected change over the next decade.

      This along with increase in both urban, rural small food gardens, formerly call Victory Gardens during World War I and World War II. Currently the USDA NIFA and other agencies are encouraging small farms.

      Incentives in these two directions need to be legislated, allowing public and private partnerships.

      2.      What critical activities need to be included in the Work Programme for the implementation of the UN Decade of Action on Nutrition to reach the 2025 global nutrition targets? Which activities would need to be accelerated in your country to reach these targets? How could these activities be funded?

      “Rome Declaration on Nutrition and Framework for Action adopted by the Second International Conference on Nutrition (ICN2) in November 2014…..The Framework for Action commits governments to exercise their primary role and responsibility for addressing undernourishment, stunting, wasting, underweight and overweight in children under five years of age, anaemia in women and children - among other micronutrient deficiencies. It also commits them to reverse the rising trends in overweight and obesity and reduce the burden of diet-related noncommunicable diseases in all age groups.”

      To accomplish works, population assessments similar as those statistics in the USA for child nutrition, which of course does not include adult hunger challenges as reported on google searches performed on October 1, 2016 [http://www.feedingamerica.org/hunger-in-america/impact-of-hunger/child-…]

      Food Insecurity

      ·         13.1 million children lived in food-insecure households in 2015.[i]

      ·         Twenty percent or more of the child population in 30 states and D.C. lived in food-insecure households in 2014, according to the most recent data available. Mississippi (27%) and New Mexico (27%) had the highest rates of children in households without consistent access to food.[ii]

      ·         In 2014, the top five states with the highest rate of food-insecure children under 18 were Mississippi, New Mexico, Arizona, Alabama, and Arkansas.[iii]

      ·         In 2014, the top five states with the lowest rate of food-insecure children under 18 were North Dakota, Massachusetts, Minnesota, New Hampshire, and Virginia.[iv]

      Household adult databases of similar style are contained within the Women’s Health Organization of the USA.  In ‘Quick Health DATA Online’, each State, County-by-County household’s physical composition data was collected. Although it is an enormous amount if heath data, the focus during collection of that data was on not on nutrition and its role pertaining to health achievement and wellness. Since the format is already set, it may be feasible to included additional nutrition related sort files to aggregate such information with the least amount of cost and effort.

      A statistical health related measures based on these populations, their geopolitical cultures, and economic structures would then need to be address, since nutrition needs can and do vary based on these demographics.

      Then this aggregated data may be shared and milled into other Regions and Populations for design of legislation and incentives, trade and distribution systems.

      3.      What can be done to accelerate and improve the quality of commitments from the various actors? What role(s) should public and private actors play in monitoring their implementation?

      First and foremost in the USA, political discussions must begin to appear in the forefront of the public’s mind, followed by their elected officials. While children’s school lunches changed dramatically in the recent 5 years, there are mindsets, economics, and cultures to consider when changing food access and costing groceries.

      It would appear our media is often driven more by pharmaceutical interventions, rather than by nutrition first, followed only when necessary, by medication. It is a mind shift that will require diligent efforts, education, and documentation including health studies to prove the value of food, quality of informed choice in selecting and preparing foods, over medicine.

      We are beginning to see an edge of this shift in the USA related to the studies performed by the National Center for Integrative Health, where herbal supplementation is being included more often in research as well as the most recent microbiome studies/probiotics.

      There are antidotal and empirical studies on record in oriental medicine and other traditional medical models, where food choices were the pharmacy (farmacy) of the past. For that reason, I believe these medical models are being included in the World Health Organization’s Traditional Medical Strategies through 2023. [http://apps.who.int/iris/bitstream/10665/92455/1/9789241506090_eng.pdf?…]

      4.      How can other relevant forums, such as the CFS and the UNSCN, contribute, and how can other movements (e.g. human rights, environment) be involved in the Decade?

      The Committee on Food Security [CFS] and the United Nations Standing Committee on Nutrition [UNSCN] may best serve the entire Model of Change expected to occur as a result of a Decade of Action in Nutrition, as an information hub and research testing data base.

      As is common in the models of change already in place worldwide related to food, it is time to create a data bridge from food to consumers, of data which can assist in making informed personal nutritious choices.

      Choices by farmers and value added food handlers, can benefit in planning crop planting, based on the human needs/choices data, while at the same time, and as a direct result of climate or other environmental issues these foods may and likely will evolve. This will make a back-flow of foods available for consumption, which will need to be tested and observed, through a database, possibly the same one used at the consumer driven level, thereby keeping a continuous food chain flow, without impacting populations with hunger issues in the midst rapid fluctuations in food availability.

      This will likely be the area in which health care providers are most valued, particularly those who have extensive training in the use of food to benefit the human healing experience. Professions like acupuncture, and other traditional medicine models where food is a tool to achieve health and wellness. People in the areas of Academics in Agriculture, from field specialist to IT technicians and Traditional Health Professionals, including acupuncturists, herbalist, microbiologists, chemists, naturopaths, etc., will be the Professions most reliable to manage a Nutrition HUB allowing a bridge from Ag to Consumer, thereby nutrition exchange to occur. 

    • Here in Wilmington, North Carolina, USA we have a vibrant food community. We have a university which has developed a farm-to-table food system, including online shopping and home delivery, as well as pick up sites.

      We also have a growing Mobile Food Unit system, which is currently being regulated and licensed by the local county Public Health Offices. See the attached document used to oversee the safe handling of food when served from a truck, van, trailer or other mobile unit.

      While this is not my field of expertise, I am keenly aware of the need to provide access to safe food even in the most difficult places. Here in the USA where I live, the food trucks are used mostly at worksites, parking at the building to serve lunch or dinner to the workers, who otherwise would have to heat in a kitchen their employer may have provided. It is becoming less common to see a kitchen at a work site. The other option for these workers is to drive home or to a closer restaurant. Both are more expensive due to the cost of the food, or the gas in transportation. It has become more economical to eat food purchased from a food truck. That is why food safety must be established and monitored for these vehicle carrying and preparing food, a new phenomenon.

      While it is important for quality food to reach all people, education about the safe and clean methods of handling, storage and preparing need to be included in the process. Especially for the consumer, who is equally responsible to use safe food handling methods when eating away from home or other safe dining facilities.

      May you and yours..Be In Good Health,

      Laura L Dawson, MAOM, Dipl.Ac.

      See the attachments:

    • President Obama authorized a new Food Safety Modernization Act http://www.fda.gov/Food/GuidanceRegulation/FSMA/here in the USA, to be implemented by our national Food and Drug Adminstration. Meetings began on how to protect Americans and all peoples of the globe, in order that we may continue to trade food products and commodities, while assuring this food did not carry unwanted disease carrying bacteria and other issues relating to poor food safety standards. I was invited to act as a capacity building member of meetings in Washington DC where other nations had sent their food policy specialist in June 2012. During the meetings we discussed the portions of our food in the USA that were already being imported, as well as how to create a global food security system in which all counties in active food trading could participate and share in the responsibility. We came up with several strategies that would use the food industry leadership in each country along with universities and in some cases military in order to manage food safety regulations and outbreaks of food borne illness. I am grateful and honored to provide both verbal and written recommendations that will make the world's food supply safer for all peoples.

    • 1.      What are the existing national and regional programs which aim to improve the dietary quality and dietary diversity of farming families?

      In response, my region is in the Mid-Atlantic region of the USA, where formerly major financial stability relied on tobacco crop, more so than on crops of vegetables and fruit.

      Our local University here in North Carolina, has been very aggressive and progressive in a shift toward more and better access to locally grown foods. Dr. Leslie Hossfeld, has led actions to generate connections between the farmer and the families who enjoy their food in various methods.

      a.       What educational and communication strategies have been used in these programs?

      Annually, meetings are held at the University for farmers to share their best methods of production, challenges, and of course some of their fresh produce, meats and fish. Meals are prepared for member attending the public meetings, and all can partake of the food. It is a chance to introduce the farmers and the consumers to one another in support of the US Department of Agriculture’s recent campaign, “Know your farmer, know your food”.

      b.       What main constraints and best practices have been identified?

      Dr. Hossfeld’s students and other staff members at the University have created a Community Supported Agriculture (CSA), meaning to develop relationship between the farmers and the communities that consumer their foods.

      One of the services is an agreement by the consumer to provide ‘seed money’ for the farmer to plant and cultivate.  At the harvest period a basket of freshly harvested foods is provided to the consumer who paid in advance with seed money.

      The second major strategy has been to create an online shopping market to buy the fresh produce using the internet and bank cards to pay.  The harvested produce is taking to a community central site where packers place each shoppers selected foods into a bag to be taken to a pickup site within the community that has been designated for regular weekly shoppers to collect their food that has been paid for online.

      c.       What other strategies have potential?

      Recently this University guided group has begun to market online and via telephone calls to local restaurants that advertise farm fresh local foods are being used to prepare the best meals.

      There is also a push to place a community open garden in a low-income district and help to supervise the process.

      Sometimes, however there is far less impetus to ‘grow their own foods’ as to buy it already for use in the kitchen.

      2.      How can nutrition education increase the demand for local family farming produce with high nutritional value, and thus contribute to improving dietary diversity and to protecting traditional foods and the local food culture?

      During my master’s education, I studied both western allopathic medicine and traditional oriental medicine. It became apparent to me many of the diseases experienced by my patients while interning and in practice, later responded well to changes in their nutritional intake, in fact, almost more so.  Although the acupuncture, when added to a healthier lifestyle, particularly in food selection, was exceptionally successful. In my practice, I have treated patients suffering from cancer, auto-immune diseases, Chronic Fatigue Syndrome, headache, Type 2 diabetes, organ removals, infertility, and gastrointestinal dysfunction, using not only acupuncture, nutrition counseling and education to improve quality of life and wellness, exponentially.

      a.       What are the existing programs in the region in this respect?

      Currently, this is where in my mind there is a short coming in resources and outreach. The nutritional education model that was my master’s thesis, ‘Food Physics & Body Dynamics®’ takes a new, fun route to teach people how to choose foods that will address their own unique needs; needs that are based on activity level, age, metabolic characteristics, climate and geography, and takes into consideration what foods are available to meet the need to be nourished.

      b.       What main constraints and best practices can you identify?

      The ‘Food Physics & Body Dynamics®’ model has been certified to provide continuing education credits to MD, RN, Acupuncturist, Chiropractors, and other health care professionals to meet their continuing education requirements in the field of nutrition. If fact, in the year 2000, it became essential for all healthcare professionals to obtain nutritional education. There is some debate over how many credits will be necessary.

      Yet for the most part, old facts which have become outdated for a multitude of reasons and the methods being used to teach nutrition education that may not be effective for each individual and their unique body constitution.

      c.       What other strategies have potential?

      One of my primary goals is to teach the ‘FOOD PHYSICS & BODY DYNAMICS®’ throughout the United States and Internationally in order to reduce both the Under 5 Mortality Rate and the Maternal Mortality Rate, for mother and child after a successful pregnancy and delivery. Nutrition if an essential, yet appears to be secondary, tool in the fight to save more lives at birth, taking them into their youth and through maturity.

      ‘FOOD PHYSICS & BODY DYNAMICS®’ is simple yet profound in its elemental style. Using an understanding of each person’s wellness as viewed on a tongue can reveal which color and flavor of foods will be most beneficial to provide energy and retain wellness at the same time. This is a time tested method, used in oriental medicine and daily life over 4,000 years. The model that I developed to teach these principles has been certified by the National Certification Commission for Acupuncture and Oriental Medicine in the USA.

      Teaching nutrition in a usable method across all ages and education levels, is my strategy to reduce malnutrition with knowledge, leading to interest and desire to recognize the value of whole, fresh foods, meat, and fish. This in due process will develop more jobs in agriculture, aquaculture, research, and reduce the cost of ~3.5 trillion dollars lost to malnutrition annually.

      May you and yours…Be In Good Health,

      Laura L. Dawson, MAOM, Dipl.Ac.