Eating fruits and vegetables is an essential part of maintaining good health. In 2011, the USDA launched its most recent food guide called Choose My Plate. Most health professionals and health promotion organizations, including the USDA, recommend eating at least five servings of fruits and vegetables daily. Or, in the case of the Choose My Plate campaign, make half of your plate fruits and vegetables.
Since eating vegetables is not very appealing to you, let's start by discussing ways to incorporate some essential vitamins and minerals into your diet via fruit. Look to a wide variety of fruits to take in more vitamins, minerals, and phytochemicals, which are plant substances that may ward off heart disease and certain forms of cancer. For example, a fruit salad composed of oranges, assorted berries, grapes, kiwi, bananas, apples, and peaches with fresh lime juice squeezed over it can be enjoyed as a delicious part of any meal or on its own as a snack. A piece of fruit, such as an apple or a pear, is also an excellent dessert and can be paired with protein, such as nut butter or cheese, to make a well balanced snack.
Now let's move to the incorporation of vegetables in a positive way. Vegetables can taste bitter, particularly when eaten raw. A good place to begin may be experimenting with roasting a few different vegetables to see what you may like. Roasting vegetables brings out their sweetness via a process called caramelization, which reveals the sugars in vegetables, causing them to taste sweeter. This works particularly well with root vegetables, such as onions, potatoes, sweet potatoes, turnips, and carrots. To roast vegetables, simply cut them into one-inch squares, toss with olive oil, salt, and pepper, place on a baking sheet, and put in an oven at 450 degrees for 30 to 40 minutes, tossing and turning throughout cooking. You will know they are done when they are golden brown, slightly crispy on the outside, and soft on the inside. Broccoli and cauliflower are also delicious when roasted. Feel free to experiment by adding grated parmesan or other cheeses, herbs, and spices to the vegetables after roasting. You can also look to "sweeter" vegetables, such as corn, peas, tomatoes, and carrots and incorporate them into pasta or rice dishes or put them together to make a salad. The get balanced! nutrition initiative offers some recipes to get you started, such as the Cilantro Corn Tomato Salad.
It is also possible to disguise vegetables in your food, similar to the way some parents do when their children don't eat their veggies. This is typically done using vegetable purees, which can be made at home simply by microwaving a vegetable and then pureeing it, or can be found in the freezer section (most often found are pureed sweet potatoes or squash) or as jars of baby food in the children's section of your grocery store. Purees can be added to stew, soup, pasta sauce, baked goods, etc.; the options are endless. There are several good cookbooks available that offer recipes that incorporate vegetable purees. You can also sneak in an extra veggie by making fruit smoothies with spinach added in — all you'll taste is the fruit!
In addition to purees, you can also incorporate vegetables into other foods. Examples include:
- Make omelets with tomatoes, peppers, and/or mushrooms — be sure to sauté the vegetables first before adding the eggs.
- Add broccoli and/or olives to your pizza.
- Add chopped spinach and/or grated carrots and onions to turkey burgers or meatloaf.
- Mix chopped carrot and celery into tuna or chicken salad.
- Choose soups rich in vegetables, such as Minestrone or Gumbo.
- Add peas, carrots, and/or zucchini to rice pilaf.
It's difficult to "force" yourself into liking a specific food, especially if you are turned off by the taste. Luckily, you can choose from a variety of vegetable options and cooking methods. Keep an open mind (and mouth), and perhaps you will come to enjoy some of these foods!
If you are what you eat, being healthy and time efficient sound like great qualities to have! Whether your motivations include saving time or money, improving your nutrition, maintaining or losing weight, or fostering your culinary skills, preparing your own lunch is a grand idea! Doing so can be a way to cater to your individual needs, nutritionally and conveniently, and to energize you through your busy days at school and beyond. With everything else that’s on your plate, preparing nutritious foods may seem like a challenge. However, with a few easy and balanced tips, you’ll be savoring a tasty lunch in no time.
First, a little review of the food groups may serve up some hot and cool lunch options. Main food groups include:
- Fruits, naturally sweet and juicy, are great as salad ingredients, sides, or snacks. Grab a fruit that comes with its own wrapper (e.g. apples, oranges, bananas) or a small container of grapes or cut melon. Dried and canned fruits may also make for portable options.
- Grains come as whole and refined grains. Whole grains use the entire kernel of the grain (e.g., whole wheat flour items, brown rice, oatmeal, popcorn). Refined grains have been milled to remove their bran and germ (e.g., white flour, white rice, white bread, pasta, noodles). They're great for sandwiches, wraps, noodle or rice dishes, and snacks.
- Vegetables (raw, cooked, fresh, frozen, or canned) are easy to transport and are nutritious! Convenient versions include bite-sized vegetables (think baby carrots or cut celery sticks), salads, wrap fillers, soups, and potato dishes.
- Meat and beans make great sandwiches or wraps with turkey, lean ham or roast beef, nut butter, fish (e.g., tuna, salmon), or hummus (chick pea spread/dip). They're hearty and complement most grains and vegetables.
- Dairy products like milk, yogurt, and cheese (e.g., string cheese, cottage cheese) make for portable lunch items high in calcium. Try incorporating low-fat versions with less or no added sugar. Calcium-fortified non-dairy products may also be an option.
- Oils and fats are part of a healthy diet, but use oils, fats, and their products (e.g., mayonnaise, butter, margarine, lard, animal fat, shortening) sparingly. Avoid trans-fat and limit the amount of food items high in oils and fats, such as some baked items (e.g., cookies, cakes), deep fried foods, and some packaged foods.
Suggestions for compiling easy and healthy lunches include:
- Make it a combo meal! Try incorporating three or more food groups into a meal. Focus on fruit, vary your vegetables, consume calcium-rich foods, and make half of your grains whole ones. A sample menu may be a whole wheat pita stuffed with chicken breast, hummus, and spinach with a side of a low-fat yogurt cup and an apple.
- Keep it simple. Whole, unprocessed ingredients make for easy preparation and high nutrition. Try having a sizeable stock of fruits, vegetables, nuts, beans, grains, and lean meats as basics for your lunch combinations.
- Limit sweets and fats. Try to limit food items high in added sugar and fats, such as soda, cookies, candy, some snack bars, and deep fried items.
- Make it up ahead of time. If you’re a top chef, make bigger batches of your famous dishes so that you can portion out meals for several days or freeze some for later use. Not a cook? No problem! Give wraps and salads a try.
- Rotate your menu. Doing this will ensure that you won't get bored of eating the same thing each day, and this may help you incorporate a full range of food groups.
- Remember: Safety first! Wash your hands while preparing and eating. Properly prepare your foods to appropriate temperatures before eating them. If you have access, store your lunch in appropriate temperatures to avoid having your food spoil. An insulated, reusable lunch bag with a reusable cold pack may help you keep your lunch safe and stay green!
For more information about creating a healthy lunch, check out ChooseMyPlate.gov for more tips and a personalized eating plan. You might also get your friends involved in the planning process. Ask them about their favorite quick and healthy lunches and trade ideas. These make for nutritious conversations and fruitful times with others. Bon appétit!
Rather than prescribing you a "model's diet," as there are probably as many of them as there are models (both healthy and unhealthy), a better suggestion would be to follow the guidelines for a model diet — that is, start by resisting the urge to compare yourself to other models. Focusing on what's healthy for you is the healthiest runway to strut on.
You have already taken a step in the right direction by taking good care of yourself and your health:
Exercising regularly is fantastic for health and wellness. For a well-rounded exercise plan, be sure to include both cardio and weight training workouts. Current recommendations for a healthy dose of exercise for adults include 2 hours and 30 minutes (150 minutes) of moderate-intensity aerobic activity (i.e., brisk walking) every week, plus muscle-strengthening activities on 2 or more days per week that work all major muscle groups (legs, hips, back, abdomen, chest, shoulders, and arms).
Meeting with a nutritionist or dietician can help you figure out a specific eating plan tailored for your energy and nutritional needs. According to the USDA’s 2011 MyPlate Plan, a healthy diet for a typical woman aged 19-30 includes 6 ounces of grains (with 3 ounces coming from whole grains), 2.5 cups of vegetables, 2 cups of fruit, 3 cups of dairy products, 5 1/2 ounces of protein (lean meats and beans) and up to 6 teaspoons from the oil group. Recommendations for a typical man aged 19-30 includes 8 ounces of grains, with at least 4 ounces coming from whole grains, 3 cups of vegetables, 2 cups of fruit, 3 cups of dairy products, 6 1/2 ounces of protein (lean meats and beans) and up to 7 teaspoons of foods from the oil group. With a balanced diet, men and women can eat still eat sweets and treats in moderation and maintain a healthy diet.
Getting your beauty sleep is important — both on and off the runway! While six solid hours can be enough for some people, others, especially people in their late teens and early 20s, need as many as nine or ten to be completely rested and alert. For sleep tips, you can check out the A!Sleep Site.
Only your dietician can tell you how often you should meet with her/him in a given period of time. In addition, you might also meet with a health care provider at your university's health service for a physical or check-ups to make sure that your body stays healthy while you continue with your eating, exercise, and would-be modeling plans. Columbia students can make an appointment to discuss their nutritional concerns online through Open Communicator, or by calling x4-2284.
Good luck with your modeling debut. Following the above tips can help you make a lasting impression along your path to becoming a model of good health!
A busy lifestyle and a rigorous semester may not always allow us to have fresh vegetables on hand. But, there are benefits and drawbacks of fresh, frozen, and canned vegetables. For starters, no matter which way you store it, a vegetable is always going to contain carbohydrates, protein, vitamins, minerals, fiber, and other plant chemicals, known as "phytochemicals," all of which are good for us no matter what. You’ll be happy to know that none of these nutrients are completely lost from processing.
While most people feel that fresh veggies are optimal, they may lose nutrients before they even get into your stomach. Raw vegetables lose some vitamins just by sitting around. It could take up to two weeks from the time they've been picked until they reach your plate. By this time, 10 to 50 percent of the less stable nutrients may have disappeared. Still, raw, lightly prepared, or minimally processed veggies (and fruits) often have a higher nutrient value than well-cooked ones. To help preserve the nutrient content of veggies (and fruits) during cooking or other preparation:
- Stick with shorter cooking times and lower temperatures (e.g., avoid deep frying)
- Cook with little or no water to help retain water-soluble vitamins, such as vitamin C and the B vitamins. For example, steam or microwave rather than boil. To limit exposure to heat when cooking this way, wait until the water is boiling before adding veggies.
- For more information, read Cooking veggies and vitamin loss?
Frozen and canned vegetables are often processed shortly after they are picked, so that nutrient losses would not occur during shipping, on the grocer's shelf, or in your home. Frozen vegetables actually retain a high proportion of their original nutrients. Sometimes, though, they are blanched (dipped in hot water), which preserves color and texture, but may compromise some vitamins. In order to avoid extra calories, salt, and/or fat, choose frozen vegetables without added sauces or cheese. Sodium is often added to canned products. A portion of this may be rinsed off with water, or you can choose the low sodium or no sodium that are often available (check the label!).
Whether fresh, frozen, or canned fits into your lifestyle, select any type that you'll enjoy eating. The number of servings needed in a day varies depending on your age and other factors, however, adults generally need about 2.5 to 3 cups of vegetables and 1.5 to 2 cups of fruit each day. Read Food Guidelines — How much is a serving? in the Go Ask Alice! Nutrition & Physical Activity archive for specific veggie and fruit serving size information. You can also check out Choosemyplate.gov for personalized recommendations.
As a side note, you may think that nutritional supplements are a quick and easy way of getting the nutrients you need in case you don't follow a healthy eating plan. However, a well-balanced diet rich in veggies and fruits can offer you much, much more than these supplements ever could, such as phytochemicals, which could protect against cancer, heart disease, other illnesses, and who knows what else? Beneficial substances such as these are found in vegetables no matter what form they are in.
A calorie is the standard unit for measuring energy released from energy-yielding nutrients, such as fat, protein, and carbohydrate. Fat is an essential nutrient that helps the body transport and absorb fat-soluble vitamins (e.g., A, D, E, and K), among other functions. Whereas proteins and carbohydrates have only four calories of energy per gram, fat has nine. Food labels are federally standardized to help make it easier for the consumer to know what's in a particular food. You can calculate the percentage of calories from fat by looking at the column marked "Percent Daily Value" for total fat and simply add up these percentages. It's recommended that fat make up no more than 30 percent of your daily diet (meaning less than or equal to 30 percent of total calories a day from fat).
Although it is important to watch both calories and fat grams, it's best to focus on the total number of calories consumed, which often seems to be forgotten. With the introduction of low-fat and fat-free versions of many common foods, you'd expect people to lose weight. Instead, many are either staying at the same weight or even gaining weight. Sometimes you can eat more of these foods than their full-fat versions for the same number of calories. However, sometimes low-fat foods contain more sugar than their full-fat cousins, and hence as many calories per serving. Ultimately, if you eat more calories than your body expends, regardless of whether these calories come from fat, protein, or carbohydrates, you will gain weight. Unused energy is converted and stored as excess body fat.
The amount of calories a person needs is based on body weight, age, gender and physical activity level. Generally, 1200 to 1400 calories per day is considered low, and anything above 2400 is considered too much. To find out how many calories you should be getting a day, check out the MyPlate website. This USDA-sponsored site will ask you to input your age, gender, weight, height and physical activity level in order to determine what caloric intake will be right for you. You can also check out Ideal Caloric Intake? in the Go Ask Alice! archives for more information on calorie counting.
Dear Joyful Juicer,
Juicers can be a great low calorie, high nutrient, tasty treat. However, they don’t generally carry all the benefits of eating the original fruit or veggie from whence it came.
If you've made juice, you know that it takes a lot of fruit to make a container of juice. Usually, juicers extract the juice and some pulp from fruits and/or vegetables. You’ll get all of the vitamins, minerals, beneficial plant chemicals (phytochemicals), and carbohydrates in juice that's extracted from a whole fruit. However, you won’t get much of the fiber, and depending on the fruit, you may not get any of it.
Fiber aids in the digestive process. It acts sort of like a scrub brush for your intestines and speeds up the movement of waste through your system. It also can fill you up, and may help protect against certain cancers. Fiber in fruit is found in the membranes between sections, the white part around the outside (as in oranges and grapefruits), the seeds, the skin, and the peels. For example, orange juice contains no fiber (even if it has pulp) because the fiber is found in the membrane, which is lost during the process of juicing.
It is also important to remember that juice is not a low calorie drink. An eight ounce glass of orange juice contains 110 calories — the equivalent of two oranges (each contains about 60 calories). But you won't feel as filled up from juice since it doesn't contain any fiber. For many people, drinking a caloric beverage, such as juice, isn't as satisfying as eating the same amount of calories in food. For those who need to increase caloric intake — such as athletes, children, or teens — juice is a great choice.
Fresh juice is certainly tasty and an excellent source of many nutrients. Less stable vitamins, such as vitamin C, are not compromised in fresh juice as they may be in some processed varieties. Also, watch for added sugar in many processed juices that can increase caloric content.
In general, juice is just fine. But if fiber’s what you’re after, go for the whole fruit or veggie over the liquefied form. Happy juicing!
Dear Breakfast Boycotter,
Your brain (and central nervous system) run on glucose — that's the fuel you need to think, walk, talk, and carry on any and all activities. Let's say that the last time you eat something at night is at 10 or 11 PM (not optimal, just an example). The following day, you don't eat breakfast but wait until about noon or so to eat — you've gone thirteen or fourteen hours with nothing in your system. Your poor brain is surely deprived — and your body has to work extra hard to break down any stored carbohydrate or turn fat or protein into a usable form for your brain to function. That's a lot to ask for when you're sitting in a classroom, trying to concentrate on reading, or doing any other work. Eating breakfast has been proven (many times) to improve concentration, problem solving ability, mental performance, memory, and mood. You will certainly be at a disadvantage if your classmates have eaten breakfast and you've gone without. On average, they will think faster and clearer, and will have better recall than you. School or work can be tough enough without this extra added pressure.
Breakfast skippers also have a harder time fitting important nutrients into their diet. Many foods eaten at breakfast contain significant amounts of vitamins C and D, calcium, iron, and fiber.
Some people believe that skipping breakfast may help them lose weight. Not so! Skipping meals often leads to overeating later in the day. Becoming overhungry often leads to a lack of control and distorted satiety signals (meaning it's hard to determine when you're full). This can result in taking in more calories than if one had an appropriate breakfast. As a matter of fact, it's easier to control one's weight by eating smaller meals and snacks more frequently.
What if there's just no time in the morning to eat breakfast? There are plenty of items you can bring along with you to school or work. Carry a resealable bag of easy-to-eat whole grain cereal, or bring a yogurt or small box of skim milk, juice, or fruit. If you just can't stomach food in the morning, try to have a little something — such as some juice — and bring along a mid-morning snack. Other good portable items include: whole grain crackers, a hard boiled egg, cottage cheese, low-fat granola bars, or even a peanut butter sandwich. Single serving hot cereals, such as oatmeal, are handy — all you have to do is add hot water, available at most cafeterias or delis.
Whatever your choice, eat something. If you think you're doing fine with no breakfast, just try changing your tune for a week —you're likely to notice a difference. You will undoubtedly perform better with some fuel in your system, and, hopefully, become a breakfast believer.
Not to confuse you more, but both philosophies could be considered correct. We do have to expend more calories, or energy, than we consume in order to lose weight. But the overall quality of our diet (variety of food, including plenty of fruits, vegies, and whole grains) is also very important.
We need to be satisfied with what we're eating. When fewer calories are taken in, each food really counts. The foods we choose should offer nutrients full of vitamins, minerals, and other beneficial substances. Good health is not just about the number on the scale, but more about eating a varied diet. So, include carbohydrates, proteins, some fat, and fiber, along with those vitamins and minerals, rather than eating only one nutrient. Don't forget phytochemicals (plant chemicals found in tomatoes, garlic, onions, broccoli, cauliflower, cabbage, carrots, apricots, citrus fruits, leafy green vegetables, soybeans, and other fruits and vegetables), too. For more information about what foods provide which nutrients, read Food pyramid — How much is a serving? and search Alice's Fitness and Nutrition archive.
Here's a list of specific functions of nutrients:
- (in grain products, fruits, and veggies)
- provide energy — this is the fuel used first; the brain and central nervous system run only on glucose, a carbohydrate
- (in dairy, meats, legumes, and eggs)
- required for growth and maintenance: it produces antibodies, enzymes, and hormones as well as repairs muscle tissue and forms hair and nails, among other structures in the body
- (in dairy and meats)
- facilitates absorption of vitamins A, D, E, and K; helps maintain structure and health of all cells; and, is required in the synthesis of hormones
- Vitamins and Minerals
- involved with numerous chemical reactions in our bodies
By taking in most calories from one source, the body won't operate efficiently because there will be deficiencies in other areas. Damage from insufficient nutrient intake can occur long before effects are felt. The following list offers some health problems that can result from specific nutrient restricted diets:
Low Carbohydrate Diets
- Muscle weakness
- Elevated blood cholesterol and triglyceride levels
- Kidney problems
- Calcium depletion
Low Protein Diets
- Frequent colds / low immunity
- Hair loss / nail thinning
Very Low-fat Diets
- Vision Problems
- Cold Intolerance
- Bone loss
- Hemorrhage from impaired blood clotting
- Vitamin and mineral deficiencies
So, what do you need to know when planning what to eat for weight loss and weight management? In general, lower fat diets are recommended because, if properly planned, they are healthier and more fulfilling. With high fat diets, calories add up quickly because fat provides nine calories per gram (protein and carbohydrate each supply four calories per gram). You may crowd out important nutrients and not be totally satisfied on a high fat diet. In addition, high fat diets have been connected to the development of heart disease, some cancers, and gall bladder disease, among other ills.
By replacing foods high in fat with foods low in fat, but higher in protein or carbohydrates, the number of calories are automatically cut down (if you don't eat a greater quantity). Substituting a high fat food with a high fiber food will help keep folks feeling full and content with fewer calories as well. Many carbohydrate-rich foods are also high in fiber. Since humans can't digest fiber, it adds bulk and is filling and satisfying, which are among its healthy benefits.
As you can see, it does matter where the nutrients come from. And, balance is key. If your calories are mostly from fat, you may end up taking in too many calories, possibly leading to weight gain. On the other hand, if you're limiting calories to lose weight while on a high fat diet, you probably won't be satisfied because you'll be eating a small amount of food. In the long run, sticking with this eating plan is not healthy because it's nutritionally limited. Alice recommends a varied diet, inclusive of many foods (and nutrients). You may also find it helpful to meet with a registered dietitian to discuss your weight loss goals and your particular eating preferences to help you come up with an eating plan that suits your needs. You'll have a better chance of being happy with your eating, managing your weight more easily, and being healthy to boot!
Dear Trying to Eat Healthy,
Knowing what and how much to eat can feel overwhelming. In recognition of the fact that more Americans are overweight and obese than ever before, the U.S. Department of Agriculture (USDA)/U.S. Department of Health and Human Services regularly reviews and updates the food guide recommendations. The newest update by "Choose My Plate" and makes suggestions based on age, gender, and activity level. It no longer recommends amounts of food in terms of serving size, but rather suggests portions according to actual weights and amounts of specific foods. You can learn more about how to apply the new food guide recommendations to your lifestyle at ChooseMyPlate.gov.
Even though there is no single chart that details how much of a particular food constitutes a serving, you can click on each food group's heading (see below) for more information on common portion sizes. Also, here's a basic breakdown of the guidelines:
One serving equals 1 slice of bread; 1/2 cup of cooked rice, pasta, or cereal; or 1 cup of ready-to-eat cereal. All of these serving sizes are known as "ounce equivalents" in Choose My Plate-speak.
As a general rule of thumb,
1 serving size/ounce equivalent of bread = plastic CD case
2 servings/ounce equivalents of cooked brown rice = a tennis ball
Unlike the Grains group described above, cup size matters when it comes to vegetables. That is, vegetables servings are measured in cups rather than ounces. One serving equals 1/2 cup of raw or cooked vegetables or vegetable juice or 1 cup of leafy raw vegetables.
1 serving size = 1/2 cup of broccoli = a light bulb
1 serving size = 1/2 cup of potato = a computer mouse
Like the vegetable group, cup size matters here, too. One serving equals 1 cup of fruit or 100 percent fruit juice, or 1/2 cup of dried fruit. Because fruits come in so many different shapes and sizes, it's hard to say how many pieces of fruit count as a serving.
Generally, 1 serving size of whole fruit = 1 tennis ball
1 serving size of cut fruit = 7 cotton balls
One serving equals 1 cup of milk or yogurt, 1.5 to 2 ounces of cheese, and even 1.5 cups of ice cream. Choose low-fat options from this group whenever possible.
1 serving size of cheese = 2 9-volt batteries
Like the Grains group, serving sizes are also measured in ounce equivalents. One serving or ounce equivalent equals 1 ounce of cooked lean meat, poultry, or fish; 1/4 cup cooked beans; 1 egg; 1 tablespoon of peanut butter; or 1/2 ounce of nuts or seeds.
3 servings/ounce equivalents of fish = 1 checkbook
3 servings/ounce equivalents of meat or poultry = 1 deck of cards
2 servings/ounce equivalents of peanut butter = 1 roll of 35 mm film or 1 ping-pong ball
Choosemyplate.gov measures serving sizes in teaspoons.
1 serving/teaspoon of margarine and spreads = 1 dice
2 serving/teaspoons of salad dressing = 1 thumb tip
Because these oils are found in many of the foods we eat, there may not be a need to add this group to your diet. For example, half of a medium avocado or 2 tablespoons of peanut butter provide 3 and 4 teaspoons or servings of oil respectively, while also counting towards your vegetable or nuts allowance.
Remember, also, that most portions in the U.S. are oversized and contain several servings of the recommended categories. Ideally you want most of your food to be whole grains, plenty of fruits and vegetables, low-fat calcium fortified foods (such as milk and cottage cheese), and lean sources of protein (such as fish, turkey, and chicken).
If you're hungry for more information on dietary recommendations, check out the Dietary Guidelines for Americans 2010 and the American Academy of Nutrition and Dietetics’ Food and Nutrition Information web site. At Columbia, you can make an appointment with a registered dietitian to discuss your concerns and get more individualized information by contacting Medical Services (Morningside) or the Student Health Service (CUMC).
There is a bit of debate about the pros and cons of olive oil vs corn oil. Some newer research suggests when included in a well-balanced diet, corn oil may have comparable or possibly greater, health benefits when juxtaposed with olive oil. Both corn and olive oil are made up of mostly unsaturated fats. Monounsaturated fats and polyunsaturated fats are often described as “healthy fats”. Research suggests that these two types of fatty acids may help lower cholesterol, normalize blood clotting, and also possibly improve insulin and blood sugar levels — and they are healthier choices to cooking with butter or lard. Good vs. bad fats can provide some more detailed information about the different types of fat found in food.
Olive oil has a higher percentage of monounsaturated fats when compared to corn oil. The exact ratios are as follows:
- Corn oil: 59% polyunsaturated 24% monounsaturated 13% saturated, which give a 6.4:1 unsaturated/saturated fat ratio
- Olive oil: 9% polyunsaturated 72% monounsaturated 14% saturated, which gives a 5.8:1 unsaturated/saturated fat ratio
For quite some time monounsaturated fats were credited with lessening the hardening of arterial walls and thus reducing risks of heart and kidney disease. Recent clinical studies seem to lean more heavily towards the positive impact of polyunsaturated fats over monounsaturated fats in protecting against heart disease.
Also of note when cooking with oils, corn oil tends to be more stable at higher heats, whereas olive oil is more stable at lower heats and tends to burn at high heats. So, depending on your recipe, one may be more suitable on the stove than the other.
Olive oil also has the most nutritional value when it is freshest, according to researchers. As soon as olive oil is exposed to air and light it begins to degrade and lose its heart-healthy benefits. While many of us are accustomed to expiration dates on bottles and cans, olive oil can also have both an expiration date and a harvest date — checking for those is advised by industry leaders. Olive oil enthusiasts and experts suggest using oil within about six months of harvest, if possible. When you store olive oil between uses, try to keep it in a cool environment away from light.
When shopping for corn oil, some consumers may be concerned with finding sources that are free of genetically modified organisms (or GMO-free). Corn is one of a handful of crops that are more likely to be genetically engineered than others. To learn more about GMO debate, check out GMO’s — okay for consumption?
While the existing research on olive and corn oil has certainly shaped nutritional recommendations we may have heard for years, it’s also worth noting that even clinical studies have limitations. And just like the evolving understanding of monounsaturated fatty acids vs. polyunsaturated fatty acids, what we know about olive oil and corn oil today may evolve with new research and deeper understandings of how these oils play a role in our bodies and health.
Perhaps equally if not more important than the type of oil itself, is what you are sautéing, dressing, or marinating. Eating a well-balanced diet in addition to choosing dishes and snacks with healthy fats may make the bigger impact on overall health. Some research suggests that diets with an emphasis on vegetables, fruits, legumes, and whole grains (and less emphasis on meat, poultry, and dairy) when partnered with healthier fats from sources like nuts, corn oil, and olive oil can promote heart health and lower cholesterol.
If you are looking for more individualized advice on diet and nutrition, you may want to speak with a registered dietician, or a health care provider. If you’re a Columbia student, both the Morningside campus Medical Services and the Student Health Service on the Medical Center campus have registered dieticians on staff for nutritional consultations. You can also access nutritional information through Alice! Health Promotion Nutrition Initiatives.
Here’s to good eating and good health!