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Where You Read It First Partly Cloudy 36/18 THE TUFTS DAILY Est. 1980 VOLUME LIX, NUMBER 11 FRIDAY, FEBRUARY 12, 2010 TUFTSDAILY.COM Tufts studies reveal food Fletcher alum newest calorie count underreporting CNP president BY GABRIELLE HERNANDEZ Administration allows for packaged foods Contributing Writer to have a 20 percent margin of error in their reporting. There are no regulations BY HARRISON JACOBS An ongoing study by Friedman School on variability for restaurant entrees. Daily Editorial Board of Nutrition Science and Policy research- Some students, such as senior Lauren ers has shown that many frozen dinners Gluck, are disappointed, although not Fletcher School of Law and and restaurant side dishes are underre- altogether surprised, by the findings of Diplomacy graduate Dr. Stephen Flynn porting the amount of calories in their the study. (F ’90, ’91) became the sixth president foods by an average of 18 percent “I assumed, I guess incorrectly, that of the Center for National Policy (CNP) In a concurrent study, the Cummings packaged foods could measure calo- in January. School of Veterinary Medicine has found ries more systematically,” she said. “You CNP is a small, independent think similar results with regards to caloric expect healthy foods to report more tank based in Washington D.C. that has counts on pet foods. accurately than regular foods, but I guess been a mainstay in public policy for Researchers at the Friedman School they don’t.” nearly 30 years. Previous presidents of sought to determine the accuracy of calo- Urban noted, however, that the study CNP include former congressman Tim rie reporting by measuring the amount was only a pilot study and was therefore Roemer and Madeline Albright, the of calories contained in nationally avail- relatively small. former United Nations ambassador able restaurants and packaged meals and “We only had one study of each food, so and former Secretary of State under comparing them to the nutritional facts we can’t generalize about the restaurant or the Clinton administration. distributed by producers. the food, but I do hope it brings awareness In a recent press release, Albright called Lorien E. Urban, a Ph.D candidate at to consumers about the food,” she said. Flynn “a gifted leader, who will expertly the Friedman School and the primary The study at the Cummings School carry out the organization’s mission.” author of the study, said that the research- looked at a similar trend in pet food, Nathaniel Eberle, director of pub- ers intentionally studied dishes that were which showed a much different type of lic relations at the Fletcher School, listed as being low-calorie. variation in caloric inaccuracies. noted Flynn’s extensive experience in “We wanted to look at foods chosen by After testing both wet and dry dog and the field of national security. people who might want to lose weight,” cat food, researchers found that, based on “Dr. Flynn has a celebrated career of she said. “The other thing we looked the recommended serving size, pet foods helping make this country a safer place, for was foods that were typical to the provided for between 74 and 147 percent and that is quite admirable,” he said. American diet.” of the pet’s resting energy requirements. Flynn graduated from the Fletcher Through the study, researchers found The cost of calories per serving also School, where he received a Master that each of the restaurant dishes had, on varied across the board, with the stud- of Arts in Law and Diplomacy in 1990 average, 18 percent more calories than ied products charging between $0.04 and and a Ph.D in 1991. His experience COURTESY CFR.ORG was reported by restaurants or manu- $1.10 per kilocalorie. at Fletcher, Flynn said, has informed Stephen Flynn is the new president of the facturers. Two of the dishes showed 200 Dr. Lisa Freeman, study co-author and everything he has done since. Center for National Policy. percent more calories than was indicated. professor of nutrition at the Cummings “All the most important public pol- Calorie counts in frozen dinners were also School, said that she was surprised by the icy problems that we face today are Fletcher school provides. underreported by about eight percent. pet foods’ wide range of calories, feeding inherently multidisciplinary prob- “Fletcher is a pretty unique learning Urban is unsure whether the discovered directions and costs. lems … the way Fletcher works is to environment,” he said. “The concepts discrepancies are intentional or merely “This variability adds to the difficulty not only talk the talk of multidisci- that are dissected by CNP are the same negligent errors. of achieving and maintaining successful plinary but also to walk the walk,” he concepts that are examined in our “I don’t think that restaurants would body condition in dogs and cats,” Freeman told the Daily. “That is the education classroom discussions everyday.” intentionally deceive people,” she said. said in an e-mail to the Daily. I got from the Fletcher school. I had Flynn said that his work at CNP will “They want to provide useful informa- Pet foods with such labels as “lite,” to make my brain work across these focus on two issues that he has long tion to their consumers, but without any “light,” “low calorie,” “less calorie” or boundaries … If you couldn’t navigate been an advocate for: community resil- federal policy there’s no incentive for qual- “low calorie” must provide their caloric across those disciplines, you didn’t do iency and infrastructure resiliency. ity control … they can be off by however content under current federal guidelines. so well.” Community resiliency, he explained, much they want to be.” Eberle echoed Flynn’s belief in Currently, the Food and Drug see CALORIES, page 3 the multi-faceted education that the see FLYNN, page 3 Engineering Online TV show DartBoston Week to be features Tufts entrepreneur enhanced BY DAPHNE KOLIOS Daily Staff Writer Engineering Week returns next week for its second year at Tufts, bringing with it an expanded repertoire of events and activities to unite the engi- neering community in friendly competition. The week will begin with an opening ceremony at 6 p.m. Monday evening, and will fea- ture a number of creative com- petitions incorporating engi- neering. “Some of the more popular VIRGINIA BLEDSOE/TUFTS DAILY Entrepreneurship society DartBoston came to Tufts last night to [competitions] last year were feature senior Michael Kuznetsov and his new business Syllaplus in duct taping a student to a wall its weekly online TV talk show. The event was coordinated by junior using as little duct tape as pos- JODI BOSIN/TUFTS DAILY Jason Nochlin, president of Young Entrepreneurs at Tufts. Engineering students will get the chance to participate in different com- see ENGINEERING, page 3 petitions during Engineering Week. Inside this issue Today’s Sections “Questions Without News | Features 1 Classifieds 8 Answers” exhibition The Daily previews the examines global issues 2010 Winter Olympics. Arts & Living 5Sports Back through photography. Comics 7 see ARTS, page 5 see SPORTS, back 2 THE TUFTS DAILY NEWS | FEATURES Friday, February 12, 2010 THE TUFTS DAILY Culinary adventurers sample KERIANNE M. OKIE Editor-in-Chief EDITORIAL the local flavors of America Caryn Horowitz Grace Lamb-Atkinson BY MARISSA CARBERRY Managing Editors Daily Editorial Board Ellen Kan Executive News Editor Over the past few years, foodies across Michael Del Moro News Editors Harrison Jacobs the country have witnessed the incred- Katherine Sawyer ible rise in popularity of TV shows like Saumya Vaishampayan “Diners, Drive-ins and Dives,” a Food Marissa Gallerani Assistant News Editors Corinne Segal Network program that features celebrity Martha Shanahan chef Guy Fieri visiting renowned casual Amelie White eateries across the United States. Jenny White Brent Yarnell Perhaps entranced by Fieri’s catch- phrase, “That’s money!” as he chomped Carter Rogers Executive Features Editor down another delicious sandwich, or Marissa Carberry Features Editors perhaps simply sick of dining hall din- Robin Carol Emily Maretsky ners, senior Benjamin Filippo became Mary Beth Griggs Assistant Features Editors increasingly interested in food during Emilia Luna his sophomore year at Tufts. Alexa Sasanow Derek Schlom He spent his junior year abroad in London, where the British university Catherine Scott Executive Arts Editor system has such liberal breaks that he Jessica Bal Arts Editors Adam Kulewicz was able to travel extensively around Charissa Ng Europe, sampling the various local cui- Josh Zeidel sines at each of his destinations. With an Michelle Beehler Assistant Arts Editors Zachary Drucker insatiable interest in food, he decided to Rebecca Goldberg attend the School of Oriental and African Studies in London, because it offered a Niki Krieg Executive Op-Ed Editor year-long course on food anthropology. COURTESY ARI PADELLEN Crystal Bui Op-Ed Editors Nina Grossman “The reason I went abroad was to Senior Benjamin Filippo and sophomore Brian Tummon took a winter break culinary road trip. Laura Moreno take a year-long course on the anthro- Andrew Rohrberger pology of food,” Filippo said. “It’s one fast food places.” then headed west through New Orleans, Devon Colmer Cartoonists Erin Marshall of the only true, universal aspects of In August, when Filippo returned to Shreveport, Dallas, Tucson, and the Alex Miller cultures. Food brings people together Tufts, he reunited with sophomore Brian Grand Canyon. From there, they decid- Louie Zong in all societies. It has pretty much since Tummon, a friend from high school who ed to drive through the Mojave Desert Vittoria Elliot Editorialists Rebekah Liebermann the beginning of time.” had spent his first year at Tufts while to Los Angeles, and then up the Pacific Marian Swain Filippo believes, however, that the Filippo was abroad.