November Issue 2023

NutriNews
University of North Florida

TABLE OF CONTENTS
“WEAR GRATITUDE LIKE A CLOAK, AND IT WILL
FEED EVERY CORNER OF YOUR LIFE.”
-RUMI
04.
NUTRITION RESEARCH
History Behind Organic Foods
09.
LUNCHBOX
Baked Pumpkin Oatmeal
10.
MONTHLY HACKS
Organic vs. Nonorganic Products
12.
MYTH BUSTING
Truth Behind Eggs
17.
TOPIC OF THE MONTH
Green Zones and Green Spaces
22.
VITAMINS AND MINERALS
Nutrient Composition of Organic
Foods
NUTRINEWS STAFF
27. Meet the Team

N U T R I T I O N R E S E A R C H
The Brief U.S.
History Behind
Organic Produce
B Y : T A V I A N N A B R O O K S
The organic food industry has been
booming in popularity over the past few
years.1 In 2020, organic sales achieved
over 53 billion dollars in sales.1 Many
consumers gravitate towards organic
food due to health and environmental
reasons.1,2 However, the history behind
organic produce may be unknown to
consumers.
In 1859, the Colorado potato beetle’s first
major outbreak severely damaged
potatoes west of Nebraska.3 Over the
next 15 years, the beetle migrated
eastward of the U.S, damaging east coast
potato crops and then Canada.4
In the 1860s, Paris Green, a combination of
arsenic and copper sulfate, was used as
pest control against the Colorado potato
beetle.3,5 This marked the beginning of
the use of synthetic chemicals as
pesticides.6
4

N U T R I T I O N R E S E A R C H
From 1862 to 1875, the first
American agricultural revolution
instigated the rise of agricultural
legislation,, replacement of the
slave plantation system for
sharecropping in the South, and
use of horses.7,8
In 1862, Abraham Lincoln
established the U.S. Department
of Agriculture to support the 90%
of Americans who were
farmers.7,8 He nicknamed it “the
people’s department.”8
By 1867, Paris Green became
widely used.3,6
In 1873, a German student
invented DDT,3 but its use in
American agriculture was not
seen until decades later.7
In 1874, the availability of barbed
wire to farmers restricted the
grazing of cattle.7
In 1890, the First Federal
C L A U D I A A L V E S
Inspection Meat Act was
passed.7 This law was passed in
response to competition in the
foreign livestock market, where
other countries inspected their
animal products.9 However, the
law only required pork and bacon
to be inspected.9 It was later
amended in 1891 to include all
cattle intended for exportation.9
In the late 1800s, U.S. imperialism
introduced pests.3,5
5
In 1906, the Food and Drug Act
was passed.7 It banned
misbranding and adulteration of
food.10 The Bureau of Chemistry
(replaced later by the Food and
Drug Administration) investigated
deception, sampled food
products, and took legal action
against companies.10
In 1910, the Federal Insecticide Act
(FIA) was passed to ensure
farmers and consumers were
protected from adulterated and
fraudulent pesticides sold by
companies.6
In 1936, the Soil Conservation and
Domestic Allotment Act was
passed, allowing the government
to pay farmers to decrease
production in an effort to
conserve soil, limit erosion,
protect water quality, and other
environmental and public health
reasons.7,11
In 1942, Pyrethrin, a pesticide
typically made from
chrysanthemums, became
unreliable when foreign production
of chrysanthemums fell short.12
In 1943, the U.S. was looking for
other options regarding pesticide
use to help meet food supply
demands.12
In the 1940s, DDT, one of the first
modern pesticides, became widely
used during World War 2.3,5 DDT
was used to lessen insect-borne
human diseases, such as malaria,
and increase insect control among
civilian and military populations.6
Its use was also beneficial during
wartime because it was cheap,
easy to apply, and reliable.5 DDT’s
use became widespread in the U.S.
and other countries, resulting in
pesticide-resistance among many
insect species.13

N U T R I T I O N R E S E A R C H
She highlighted pesticide residue found in food,
pests growing resistance, and adverse
agroecological affects.3 The book gained
nationwide popularity, increasing advocacy for
stricter environmental regulations and the
banning of pesticides.5
In 1969, the National Environmental Policy Act
(NEPA) was passed.16 The law forced federal
agencies to consider the environmental impact of
their actions and decisions.16
Add a 1945 to 1970 saw the second American
agricultural revolution, introducing increased
yields and “more specialized, capital-intensive
farms.”14
In 1947, the FIA was amended and renamed as
the Federal Insecticide, Fungicide, and
Rodenticide Act (FIFRA).6 FIFRA required all
pesticides in the U.S. to be registered by the EPA,
and it required that proof be provided that the
pesticide “will not generally cause unreasonable
adverse effects on the environment.”15
In the 1950s, insect resistance against DDT began
to appear.5
In 1962, Rachel Carson’s, a marine biologist and
conservationist, book “Silent Springs” discussed
the ecological risks associated with pesticides.3
She highlighted pesticide residue found in food,
pests growing resistance, and adverse
agroecological affects.3 The book gained
nationwide popularity, increasing advocacy for
stricter environmental regulations and the
banning of pesticides.5
In 1970, the Environmental Protection Agency was
established to provide a standardized approach
towards environmental regulations.3,7
In 1972, the EPA issued a discontinuation of DDT
because of countless evidence surrounding the
pesticide’s negative impacts on the environment
and public health.13 Although banned in the U.S,
concentrations of DDT in animals and the
environment still remain.13
In the 1980s, biotechnology became a technique
to make production of livestock and crops
cheaper and easier to manage.7,17 An example
of biotechnology use is genetically modifying a
crop to better tolerate an insecticide. 17
In the late 1980s, the organic industry petitioned
Congress to define “organic” in order to
standardize production and certification.18
In 1962, Rachel Carson’s, a marine biologist and
conservationist, book “Silent Springs” discussed
the ecological risks associated with pesticides.3
6

N U T R I T I O N R E S E A R C H
References
1. Strong growth in organic market slowed in 2021. USDA Economic Reserve Service. February 13, 2023. Accessed September 30, 2023. https://www.ers.usda.gov/data-products/chart-gallery/gallery/chartdetail/?chartId=105850.
2. Green D. The rise of the organic food market. CNBC. September 22, 2021. Accessed September 30, 2023. https://www.cnbc.com/2021/09/22/organic-food-sales-surged-in-2020-higher-demand-andcheaper-costs.html.
3. Core topic briefs: History of pesticides. Pennsylvania State Extension. 2019. Accessed September 30, 2023. https://extension.psu.edu/core-topic-briefs-history-of-pesticides.
4. Alyokhin A. Colorado Potato Beetle Management on Potatoes: Current Challenges and Future Prospects. 2009. Available at: http://www.potatobeetle.org/Alyokhin_CPB_Review_reprint.pdf. Accessed
September 30, 2023.
5. The evolution of chemical pesticides. Fisher Scientific. 2016. Accessed September 30, 2023. https://www.fishersci.com/us/en/scientific-products/publications/lab-reporter/2016/issue-4/the-evolutionchemical-pesticides.html.
6. Abmayr SM, Adams ME, Andaloro JT, Andersen SO, Andrew DJ. Paris Green. ScienceDirect. 2005. Accessed September 30, 2023. https://www.sciencedirect.com/topics/agricultural-and-biologicalsciences/paris-green.
7. A Condensed History of American Agriculture 1776–1999. USDA; 2000. Available at: https://www.usda.gov/sites/default/files/documents/history-american-agriculture.pdf. Accessed September 30, 2023.
8. Farming in the U.S. PBS. Accessed September 30, 2023. https://www.pbs.org/wgbh/americanexperience/features/troublesome-farming-us/.
9. Our history. USDA Food Safety and Inspection Service. 2013. Accessed September 30, 2023. https://www.fsis.usda.gov/about-fsis/history#:~:text=On%20August%2030%2C%201890%2C%20President.
10. Swann J. How Chemists Pushed for Consumer Protection: The Food and Drugs Act of 1906. Chemical Heritage; 2006;24(2):6-11. Available at: https://www.fda.gov/files/about%20fda/published/How-
Chemists-Pushed-for-Consumer-Protection—The-Food-and-Drugs-Act-of-1906.pdf. Accessed September 30, 2023.
11. Soil Conservation and Domestic Allotment Act. U.S. Government Publishing; 2019. Available at: https://www.govinfo.gov/content/pkg/COMPS-10311/pdf/COMPS-10311.pdf. Accessed September 30, 2023.
12. Clarke S, Brown RJE. Pyrethrum and the second world war: Recontextualising DDT in the narrative of wartime insect control. Hist. Sci. Technol. 2022;16(2):89-112. doi:https://doi.org/10.2478/host-2022-0017
13. DDT - A brief history and status. United States Environmental Protection Agency. August 9, 2018. Accessed September 30, 2023. https://www.epa.gov/ingredients-used-pesticide-products/ddt-brief-historyand-status.
14. California agriculture time line. California Agriculture. 1996;50(6):22-31. Accessed October 1, 2023. https://calag.ucanr.edu/Archive/?article=ca.v050n06p22.
15. Summary of the Federal Insecticide, Fungicide, and Rodenticide Act. United States Environmental Protection Agency. August 15, 2018. Accessed October 1, 2023. https://www.epa.gov/lawsregulations/summary-federal-insecticide-fungicide-and-rodenticide-act.
16. National Environmental Policy Act. U.S. General Services Administration. Accessed October 1, 2023. https://www.gsa.gov/real-estate/gsa-nepaimplementation#:~:text=The%20National%20Environmental%20Policy%20Act.
17. Biotechnology FAQs. USDA. Accessed October 1, 2023. https://www.usda.gov/topics/biotechnology/biotechnology-frequently-asked-questionsfaqs#:~:text=What%20is%20Agricultural%20Biotechnology%3F.
18. Organic Farming. United States Environmental Protection Agency. October 31, 2018. Accessed October 1, 2023. https://www.epa.gov/agriculture/organic-farming.
7

The Lunch Box
BAKED
PUMPKIN
OATMEAL
By: Jace Brown
Recipe:
Canned Pumpkin: 1 Cup
Eggs: 2 Whole Eggs
Instant Oats: 2 Cups
Pumpkin Spice: 2 Teaspoons
Olive Oil: Coat Pan
Milk: 1 1/4th Cups
Salt: ½ Teaspoon
Maple Syrup: 1/4th Cup
Baking Powder: 1 ½ Teaspoons
Vanilla Extract: 1 ½ Teaspoons
Dried Cranberries: 1/4th Cup
Organic Substitutes:
Canned Pumpkin: Homemade Pumpkin
Puree
Instant Oats: Organic Steel Cut Oats
Pumpkin Spice: Cinnamon, Nutmeg,
and Ginger
Dried Cranberries: Fresh Cranberries
*All other ingredients have their own
generic organic versions.
Winter nears, but the hearty threshold of
November remains. Before fall gives its
marmalade welcome to winter, there’s
still a chance to enhance autumn’s
atmosphere. A central pillar to this
ambiance is the taste and aroma of
pumpkin. Fulfilling both of these criteria is
baked pumpkin oatmeal.
This recipe is simple to make and only
requires a few steps. Not only is it an easy
recipe to bake, but it can be cooked with
all organic ingredients as well.
First, whisk two eggs. Then, mix the eggs
with canned pumpkin, milk, baking
powder, and vanilla extract. Next,
combine oats, pumpkin spice, maple
syrup, dried cranberries, and salt. After
the combining is done, pour the mixture
into a baking pan sprayed with olive oil.
Finally, wait until the edges and top have
just started to brown. When checking the
oatmeal, insert a toothpick into the
center. If it comes out without batter,
then this farewell to fall is ready to eat.
9

M O N T H L Y H A C K S
BUY
ORGANIC
OR NOT?
B y : S o p h i a H a r r i s
Over the years, consuming organic food has become more
popular with the public. If you have an interest in buying
organic food, you may realize that organic food can be
expensive compared to conventionally grown food.
There are two categories, one known as the Clean 15 and the
other the Dirty Dozen.1 The produce that are under the
Clean 15 are the foods that are less contaminated with
pesticides, while the Dirty Dozen are the foods that contain
more pesticide residue than other produce.1 The food part of
the Dirty Dozen would have more priority for organic
produce as they are more contaminated than the Clean 15.2
The list is made by the organization Environmental Working
Group (EWG). They make a new list of produce for each
category each year with the help of the Department of
Agriculture and the Food and Drug Administration. This
year the list of the Dirty Dozen includes: strawberries,
spinach, kale/collard/mustard greens, peaches, pears,
nectarines, apples, grapes, bell/hot peppers, cherries,
blueberries, and green beans.
As for the Clean 15, the produce that has made the cut this
year are: avocados, sweet corn, pineapple, onions, papaya,
sweet peas (frozen), asparagus, honeydew melon, kiwi,
cabbage, mushrooms, mangoes, sweet potatoes, watermelon,
and carrots. To conclude, this year if you are determined to
consume more organic food, I would recommend picking
organic foods that are a part of the Dirty Dozen to reduce
the amount of pesticide residue that you may ingest.
1. Environmental Working Group writer. About EWG’s Shoppers Guide to Pesticides in Produce.
Environmental Working Group website. Accessed October 1, 2023.
2.Robinson L, Segal J. Organic Foods: What You Need to Know. Help Guide website.
N OAccessed M A DOctober I C
1,
| 2 4
2023. 10

DIRTY
DOZEN
CLEAN
15
11

Myth Busting
T H E T R U T H
B E H I N D E G G S
B Y : K A T H E R I N E A L J I A N
Easy
&
Delicious
W h e n y o u l i v e i n a w o r l d w h e r e y o u c a n
p u r c h a s e a w i d e v a r i e t y o f p r o d u c e a n d
p e r i s h a b l e s i t c a n b e c o m e d i f f i c u l t t o c h o o s e
w h i c h i t e m s f i t b o t h y o u r l i f e s t y l e a n d h e a l t h
n e e d s . W h e n i t c o m e s t o e g g s , t h e r e a r e m a n y
t y p e s t o c h o o s e f r o m : C a g e d , E n r i c h e d , C a g e -
f r e e , F r e e - r a n g e , a n d P a s t u r e - r a i s e d e g g s .
Y o u m a y a s k y o u r s e l f , “ W h a t a r e t h e
d i f f e r e n c e s i n h o w e g g s a r e p r o d u c e d a n d
w h a t i s b e s t f o r m e ? ”
12

Eggs are labeled based on how the chickens were
raised. For example, Caged eggs come from
chickens that have spent their life in cages.
Farmers raise the chickens in cages to protect
them from disease and parasites, helping farmers
maintain quality of life and air.1 Although it may
be more efficient to raise chickens in cages, the
chickens are not able to engage in their natural
behaviors such as dust bathing and foraging.1
Caged hens have about 67 square inches to move
around or 0.465 square feet..2
Enriched eggs are very similar to caged eggs
however the hens have “perches and nesting
boxes”.1 Hens that live in enriched cages have a
minimum space of 750 squared cm and live in
close quarters with 10-100 hens.3 To put it into
perspective, 750 squared cm is about 0.80 square
feet, less than the size of a milk crate. For most
hens this is the only space they have throughout
the duration of their egg producing life.
13
Many of the names that eggs are labeled as
can be misleading such as Cage-free eggs;
they are cage free but not free range.
Cage-free chickens are able to roam freely
however they don’t have access to the
outdoors.5 They are confined to a “Hen
house”.6 Hens are able to perform their
natural behaviors such as perching and dust
bathing while in a hen house. In addition, hen
houses are required to give hens at least 1.25
square feet of floor space.7
Eggs labeled as Free-range mean that the
chickens are able to roam freely and have
access to the outdoors.4 Each chicken has
around 1.23 square feet of floor space.6 This
space allows them to better engage in their
natural behavior which is an indicator of a
stress free and comfortable environment.
Free-range chickens are one of the most
humane ways hens are cared for.

Pasture-raised eggs are the most humane way
chickens can be raised. Pasture-raised eggs
are from chickens that are raised in at least
108 square feet and are fed grass and bugs
along with what they can pick out of the
ground, unlike their counterparts that consume
corn or soy-based feed.8 Pasture-raised
chickens have unlimited access to the outside
except for nighttime. These chickens live a
more natural and happier life than most hens.
While Pasture-raised and Free-range chickens
are humane ways to produce eggs, we also
have to weigh the environmental factors as
well. The more space the hens have in their
environment, the more calories they burn, which
means they need to consume more food. Freerange
hens consume a significantly higher
number of calories compared to Caged and
Enriched hens, resulting in a larger carbon
footprint.9
There are many factors to think about when
deciding which types of eggs are right for you.
You may want to consider your lifestyle and
beliefs and weigh those against what is more
accessible or affordable for you. There is no
right or wrong choice when it comes to eggs,
so you may want to consider what is more
meaningful to you. On one hand, you can get
pasture-raised eggs and know the chickens
are living a good life or you could choose
caged eggs and know they don’t have as much
of an environmental impact as pasture-raised
eggs. The choice is yours.
References
1. Brierley Horton. Which Eggs Are Best. Better Homes & Gardens. August 11, 2021. Which Eggs Are Best: Cage-Free, Free-Range, Pasture-Raised, or Organic? (bhg.com).
2. Toby Amidor. What Are Pasture Raised Eggs. Food Network. July 25, 2016.The Difference Between Eggs: Pasture-Raised, Caged, Cage-Free and Free-Range | Food Network Healthy
Eats: Recipes, Ideas, and Food News | Food Network.
3. Space. BC SPCA Speaking For Animals. October 4th, 2022. The truth about enriched cages - BC SPCA
4. Kelli McGrane. What Is Free Range Chicken. HealthLine. February 19, 2020. What Is Free-Range Chicken? (healthline.com)
5. Amanda Barrell, Katherine Marengo. Free-Range Eggs. Medical News Today. December 23, 2019. Eggs: Cage-free vs. pasture vs. free-range medicalnewstoday.com).
6. Molly Watson. “Free Range”. The Spruce Eats. September 13, 2022. What Are Cage-Free Eggs? (thespruceeats.com)
7. Warner Clarke. Cage-Free Chicken 101. Fresh N Lean. June 16, 2020. What Is Cage-Free Chicken, and Should You Buy It? | Fresh N Lean.
8. Toby Amindor. Pasture Raised. US News. July 25, 2016. What’s the Difference Between Pasture-Raised and Free-Range Eggs? (usnews.com).
9. Amanda Barrell, Katherine Marengo. For The Environment. Medical News Today. December 23, 2019. Eggs: Cage-free vs. pasture vs. free-range (medicalnewstoday.com). 14

Nectarines

T H E I M P A C T O F
G R E E N Z O N E S A N D
G R E E N S P A C E S I N
C O M M U N I T I E S
By: Andrea Butler
A green zone is an area built within a
community to improve economic and
environmental health.1 One goal behind
green zones is to shift towards
sustainable practices that will grow a
community from the ground up, while
offering to advance economic
development.2 For example, revitalizing
an area to produce job care and
affordable housing where green zones
are formed to determine architecture
layouts within a city and enhance land
conservation.
In 2016, Los Angeles created a program
called Clean Up Green Up to reduce
health issues that arise from land erosion
and vehicle travel due to being in
proximity of residential homes and
schools. In 2017, the city of Minneapolis
established a Climate Action Plan that
routinely engages in soil clean ups,
forming new ways to improve air quality,
and increasing “green” related
occupations within the green zone and
surrounding area.2 Furthermore, green
zones increase sustainability in urban
areas and have the ability to create
balance in the environment by
developing green businesses and jobs.3
17

Depending on available resources, cities can transform
from consumer to energy producing areas, which can
reduce a city’s input of energy, water, and limit outputs
of waste, gases, and contaminated materials. The trend
to create sustainable urban environments is harmonious
with the evolution of green spaces.3 Green spaces are
any open area covered with natural vegetation such as
forests, parks, wetlands, savannahs, or man-made
environments.4 As further discussed, these spaces have
impacted and demonstrated correlations with food
insecurity, mental health, and providing opportunities
for physical activity to reduce the prevalence of obesity.
To begin with, ecosystem degradation and amplified
reports of poverty, food insecurity, and malnutrition are
some of the top undesirable challenges in the world.5
Despite the growth in ecological diversity, many lowand
middle-income countries have limited opportunity
to obtain affordable and nutritious food. Thus, green
spaces can provide an outlet to advance sustainable
food systems by including more vegetation in the
human diet. To assess the growing knowledge of this
link, Bhebhe et al. conducted a case study report to
investigate the contribution of cultivating green spaces
to reach household food security in Osindisweni and
Maphephetheni, provinces in eThekwini, South Africa.
The two study sites were selected based on having
biologically varied vegetation, level of poverty, and food
insecurity. Questionnaires were sent to each participant
to gather information regarding demographic,
employment, and attitudes on the value of trees, green
spaces, and food and nutrition security. The researchers
utilized the Household Food Insecurity Access Scale
(HFIAS) to assess to what extent a household
experienced food security or insecurity four weeks prior
to the initial phase of the study. It revealed that only
29% of participants were food secure, 36% were mildly
food insecure, 27% were moderately food insecure, and
8% were severely food insecure. Following the HFIAS, an
instrumental variable known as the Poisson model rated
three indices, cultivated and uncultivated trees and
green spaces, and local trees.
The analysis from this model revealed that cultivated
green spaces had a positive correlation with and
significant impact on household food insecurity.
Moreover, the data demonstrated the use of cultivated
green spaces for better food access increased; thus, food
insecurity for these households decreased by 0.097. In
contrast, uncultivated green spaces and local trees had
a negative correlation with household access to food as
food insecurity rose.
18

For these two South African regions specifically, further
research is needed to create effective policies to
improve household access to nutritious foods.5
Ultimately, this is where a merge of green zones and
green spaces can provide an environment to produce
sustainable foods and resources; thus, reducing
pollution and increasing food security.
In terms of mental health, Van den Berg et al.
conducted a review of epidemiological studies to
examine the relationship between green spaces in living
environments and general health.6 The researchers
chose studies that were identified as either crosssectional
or longitudinal and evaluated the quantity or
quality of a green space in the living environment of the
participant or surrounding area.
The participants were adults exposed to a green space
close by or at their home. The researchers evaluated
only one of the following – perceived general health,
mental health, or mortality. Upon synthesizing the
evidence, researchers found a strong positive association
between the quantity of green space in people’s living
environment and perceived mental health and
mortality within the adult population. Furthermore,
there was moderate evidence of a positive association
between perceived general health and the quantity of
green space around the residence. Thus, the results may
suggest that infrastructure of a neighborhood relates to
the resident’s mood and emotions since adults who live
in green neighborhoods reported better mental health
and had a lower risk of dying compared to their
counterparts. Concerning the quality of a green space,
the findings were inconsistent with identifying general
health, mental health, and mortality.6
In addition, Liu et al. formed a quantitative study to
clarify the ecological benefits found in urban green
spaces (UGS) among Beijing residents exposed to
dissimilar living environments and health status.7
Questionnaires were sent to each participant and
contained 32 questions divided into two parts. The first
part gained information about the respondents’
perception of UGS ecological benefits, while the second
part probed key socio-demographic characteristics of
each respondent. This included childhood and current
living environments, self-rated health status, educational
level, and household income. Due to limited resources,
the researchers only conducted their investigation in the
Beijing metropolis; thus, the various types of UGS and
socioeconomic groups still need to be explored. The
results showed that childhood city living generated
better self-rated health status compared to participants
who lived in villages during childhood.
Furthermore, in regard to shaping perceptions of UGS
ecological benefits, participants who lived in the city
and suburban area had a significantly higher perception
than those who currently reside in the village.
Compared to rural areas and villages, cities grow rapidly
on the economic and environmental fronts, allowing for
greater accessibility to urban enhancements, such as
safe water, sanitation practices, better food quality, and
health care. Factoring in areas for connecting with
nature and improving the value of life, urban
populations are more likely to reap the benefits of green
spaces.7 Lastly, since green spaces grow avenues for
obtaining physical activity, there is a connection
between higher exposure to natural vegetation and
reduced risk of obesity.8 Baruc Blas-Miranda et al. stated
that the prevalence of overweight and obesity in Mexico
raised by almost 4% between 2012 and 2018.
19

Therefore, a growing interest in creating green spaces
with natural vegetation to encourage healthy practices
of physical activity and stress reduction. Baruc Blas-
Miranda et al. formed a cross-sectional study to examine
the impact green spaces have on Mexican adults ages
20-59 who are high risk for obesity and cardiovascular
disease. Researchers excluded age groups younger than
20 and older than 60 years of age. The participants who
met the criteria were from North, South, Central Mexico,
and Mexico City. Data was gathered through the
National Health and Nutrition Survey 2018-2019 as was
reported as follows – out of the 12,631 adults sampled,
58% were women, 75% were classified as obese, and
79% lived in urban areas distributed in central and
southern Mexico. Furthermore, values from the
Normalized Difference Vegetation Index (NDVI) were
used to estimate the amount of exposure to green
vegetation for participants. The method does not
capture the types of vegetation each participant utilizes
nor the amount of vegetation they have in their vicinity.
Trained research assistants made home visits to
determine weight and height to calculate BMI with
anthropometric equipment. While the measurement
was used as a general indicator of nutritional status, it
did not differentiate body composition. Additional
covariates include education, socio-economic status,
and physical activity, which was collected using the selfreported
International Physical Activity Questionnaire
(IPAQ). The IPAQ had a standard of being moderate to
vigorously active for at least 150 minutes per week or not
applicable. The results showed a positive correlation
between sociodemographic and NDVI characteristics in
relation to the prevalence of obesity. For instance,
participants who lived in urban areas with the lowest
exposure to green spaces had a 77% prevalence of
obesity and higher socioeconomic status. In contrast,
participants who lived in rural areas with the highest
exposure to green spaces had a 72% prevalence of
obesity and lower socioeconomic status. In terms of the
connection to physical activity, 81.21% reported as
moderate or vigorously active and lived in areas with
more exposure to natural vegetation. In addition, the
data showed an association with NDVI and BMI
measurements in relation to obesity risk. Estimates from
adjusted analyses demonstrated that participants who
lived in areas with the highest exposure to green spaces
had -1.1 kg/m2 lower BMI than participants residing in
areas with the lowest exposure.
Estimates from unadjusted analyses showed that
participants who lived in rural areas with the highest
exposure to natural vegetation had -2.00 kg/m2 lower
BMI than participants living in urban areas with the
highest exposure. Thus, the researchers concluded that
closer access to green spaces yields better opportunities
for physical activity and recreation.8 To conclude, green
zones and green spaces are small investments to
establish effective change within a neighboring area.
These spaces increase the health status of the
population residing in that area and promote the
longevity of a community as seen by targeting food
insecurity, mental health, and reducing the risk of
obesity.
References
1.Bae SG, Kim JY, Kim KY, Park SW, Bae J, Lee WK. Changes in dietary behavior among
adolescents and their association with government nutrition policies in Korea, 2005-
2009. J Prev Med Public Health. 2012;45(1):47-59. doi:10.3961/jpmph.2012.45.1.47
2.Hanson B. Chapter 1.1 Climate Change. Sustainable Development Code. 2018.
https://sustainablecitycode.org/brief/creating-greenzones/#:~:text=Green%20zones%20(also%20known%20as,to%20help%20revitalize%20
an%20area.
3.Khaleefah N, Alwan WS. Green Zone Planning for City Sustainability. IOP Conference
Series: Earth and Environmental Science. 2022.
https://iopscience.iop.org/article/10.1088/1755-1315/961/1/012075.
4.Javadi R, Nasrollahi N. Urban green space and health: The role of thermal comfort on
the health benefits from the urban green space; a review study. Building and
environment. 2021;202:108039-. doi:10.1016/j.buildenv.2021.108039
5.Bhebhe QN, Ngidi MSC, Siwela M, Ojo TO, Hlatshwayo SI, Mabhaudhi T. The
Contribution of Trees and Green Spaces to Household Food Security in eThekwini
Metro, KwaZulu-Natal. Sustainability (Basel, Switzerland). 2023;15(6):4855-.
doi:10.3390/su1506485
6.Van den Berg M, Wendel-Vos W, van Poppel M, Kemper H, van Mechelen W, Maas J.
Health benefits of green spaces in the living environment: A systematic review of
epidemiological studies. Urban forestry & urban greening. 2015;14(4):806-816.
doi:10.1016/j.ufug.2015.07.008
7.Liu F, Tian Y, Jim C, Wang T, Luan J, Yan M. Residents’ Living Environments, Self-Rated
Health Status and Perceptions of Urban Green Space Benefits. Forests. 2022;13(1):9-.
doi:10.3390/f13010009
8.Baruc Blas-Miranda N, Lilia Lozada-Tequeanes A, Antonio Miranda-Zuniga J, Jimenez
MP. Green Space Exposure and Obesity in the Mexican Adult Population. International
journal of environmental research and public health. 2022;19(22):15072-.
doi:10.3390/ijerph192215072
20

World Diabetes Day
November 14th

Vitamins and Minerals
Do Organic
Foods Increase
Vitamin Content
in Produce?
By: Madi Cashman
Vitamins are essential components of
our diet, necessary for various bodily
functions, and are primarily sourced
from fruits, vegetables, meats, and fish.
Among these sources, green leafy
vegetables are known to be rich in
vitamins and minerals such as oil,
carbohydrates, carotene, ascorbic
acid, retinol, riboflavin, folic acid, as
well as minerals like calcium, iron, zinc,
magnesium, manganese, and selenium.
However, the methods of agricultural
production, whether organic or
conventional, can significantly impact
the nutrient content of these
vegetables.
22

Organic farming has gained popularity in recent
years due to its emphasis on avoiding synthetic
pesticides and genetically modified organisms.
Organic fertilizers, derived from plant or animal
materials, are used instead of readily soluble
mineral fertilizers. This article aims to explore
whether organic foods have a positive effect on
the vitamin content of produce compared to
conventionally grown counterparts.
VITAMIN C
Vitamin C is a potent antioxidant1 that plays a
crucial role in various bodily functions. Organic
vegetables were found to have higher vitamin C
content compared to nonorganic ones, with
variations ranging from 8.6% for carrots to 23.7%
for cabbage2. These results align with several
studies indicating that organic vegetables tend
to have higher vitamin C levels than
conventionally grown ones
VITAMIN E
Vitamin E is another vital antioxidant that is
essential for maintaining cell health1. Organic
vegetables were found to contain significantly
more vitamin E than nonorganic ones, with
increases ranging from 15.6% for squashes to
47.8% for lettuces2. This suggests that organic
farming practices may enhance the vitamin E
content in vegetables.
VITAMIN A
Vitamin A is crucial for vision and immune
function. 1 This vitamin is derived from β-
carotene found in many vegetables. Organic
vegetables were found to have higher β-
carotene content than their nonorganic
counterparts, ranging from 18.5% in carrots to
39% in tomatoes.2 This suggests that organic
farming methods may positively impact β-
carotene levels in produce as well.
23

PHOSPHORUS
Phosphorus is a mineral essential for various
bodily functions, such as growth, maintenance,
and repair of all tissues and cells. 1 Organic
vegetable were found to contain higher levels
than nonorganic ones, ranging from 13% in
eggplants to 43% in squashes2, which are both
very significant differences.
CALCIUM
Calcium is vital for bone health and nerve
function. 1 Calcium was also found in higher
quantities in organic vegetables compared to
nonorganic ones, ranging from 11.5% for cabbage
to 64% for eggplants. 2 Similar findings were
observed in other studies, further supporting the
idea that organic farming practices may
enhance calcium content in vegetables. The comparison of organic and nonorganic
vegetables suggests that organic farming
practices can positively impact the nutrient
content of produce. Organic vegetables were
found to have higher levels of vitamin C, vitamin
E, β-carotene, phosphorus, and calcium than
their conventionally grown counterparts. While
the specific mechanisms behind these
differences may vary, organic farming methods
have the potential to enhance the nutritional
value of fruits and vegetables. However, it is
essential to consider other factors such as
climate, soil type, and farming practices when
evaluating the overall nutritional benefits of
organic foods.
References
1. ‌Better Health Channel. Vitamins and minerals |
betterhealth.vic.gov.au. www.betterhealth.vic.gov.au. Published
December 20, 2020.
https://www.betterhealth.vic.gov.au/health/HealthyLiving/Vita
mins-and-minerals
2. El-Bassel HA, El-Gazzar HH. Comparable study between
organic and nonorganic vegetables in their contents of some
nutritive components. Journal of Medicine in Scientific Research.
2019;2(3):204. doi:https://doi.org/10.4103/JMISR.JMISR_17_19
24

Meet the Team
Editor in Chief
Delaney
Tindal
Co-Editor in Chief
Leigh Anne
Vanzant
Head Publisher
Ashley
Demmery
Media Manager
Maddie
Levenson
Faculty Advisor
Dr. Alireza
Jahan-Mihan
Treasurer
Grace
Scoggins
27

Meet the Team
Secretary Flyer Creator Publisher
Izzy
Kaitlin
Bailey
Vicario Fredrick Taylor
Publisher
Carole
Stringfield
Publisher
Mary Elizabeth
Hayes
Publisher
Sarah
Turner
28

Meet the Team
Publisher Publisher Editor
Katelyn
Cagyan
Alondra
Velazquez Ortiz
Giovanna
Faria
Editor
Sophia
Sardella
Editor
Ali
Walker
Editor
Marshall
Thompson
29

Meet the Team
Editor Writer Writer
Hailey Tavianna Madison
Pond
Brooks Cashman
Writer
Sylvia
Sacks
Writer
Jace
Brown
Writer
Sophia
Harris
30

Meet the Team
Writer
Andrea
Butler
Writer
Katie
Aljian
Interviewer
Julianna
Gilbert
Interviewer
Kaley
Morrissey
31