ByKathryn Bender, Star-Bulletin
After business, community and Hawaiian leaders sampled the
Hawaii Diet for three weeks, they weighed in for the results yesterday.
Moreover, Cayetano's triglyceride (blood fat) level plummeted 534 points - from 617 mg/dl (milligrams per deciliter) to 83. A triglyceride measure of 50 to 150 mg/dl is considered normal.
Also, Cayetano's cholesterol reading dropped 72 points - from 234 to 162 mg/dl.
Other results announced:
Group weight loss was a total of 249 pounds - an average of 10.8 pounds per person. The highest weight loss was 22 pounds.
Average cholesterol dropped 24 percent - from an average of 205 to 157 mg/dl. That equals a 46 percent reduction in heart-disease risk. At the beginning, there were 11 people with cholesterol reading over 200. At the end of the program, only one individual had a cholesterol level over 200.
Average blood pressure fell from 130/79 to 120/75. Charles Toguchi, the governor's chief of staff, eliminated his blood pressure medication altogether.
Community leaders and individuals of Hawaiian ancestry were asked to participate in the three-week program to increase health awareness. Seven of program participants hold political office or work for the government. About a quarter of the dieters reside on Papakolea Hawaiian Homestead Land.
The Hawaii Health Program, rather than being simply a "diet," is a lifestyle change program. In addition to lowering the fat content in Hawaii's popular ethnic dishes, the program aims to increase the awareness of the health needs of native Hawaiians.
Shintani explained further, "Optimal health is achieved through 'whole person' diet and lifestyle changes based on universal, multicultural principles as expressed in Hawaiian values of aloha, lokahi (oneness) and pono (righteous-ness/justice)."
"To me, the Hawaii Diet Program was a real life-changing experience. It was a big commitment but worth all 21 days," said Puni Kekauoaha, president of Papakolea Hawaiian Homestead. "It wasn't anything like I thought it would be when you hear the word 'diet.'
"The whole project is based on the theme of 'lokahi,' which means to be as one, to work together. Lokahi also means to bring all your energies within your person into balance. Dr. Shintani had us look at the whole person - physical, mental, spiritual.
"We can see a difference in how we look at things - a total reawakening of our whole person. What we learned is that we have the opportunity to look at food, not only at how it nourishes our body, but how it helps us to work and function to the best of our ability," Kekauoaha said. "We feel so good and so positive about what Dr. Shintani has done and are excited to share it at Papakolea. We are planning a project for our community in April."
Adrienne Dillard, claims supervisor at AlohaCare Health Plan, said that although the project started out as a diet, it took on new dimensions for her. Not only has she eaten a variety of new ethnic foods, she's experienced a more positive outlook, and has been able to think more clearly when handling crises.
When participants were asked what foods they enjoyed most, the list was long. The unanimous favorite was taro pancakes. Banana bread and cooked barley were other breakfast winners. A grilled ahi sandwich with eggplant, carrot, tomato and alfalfa sprouts also brought raves. Spring rolls, a variety of tofu dishes, banana crepes and snacks of sweet potato and taro were popular choices.
It's not surprising that the food was so well received. Many of the recipes were created by leading Hawaii Regional Chefs, including Mark Ellman and Peter Merriman. Other recipes came from the Hawaii Diet Study and "Shintani's Eat More, Weigh Less Cookbook."
Recipes from the Hawaii Diet Program will appear this summer in a manual and cookbook that will include Hawaiian principles and values, the scientific basis of the program, and a full menu. Meanwhile, new audio and video tapes about the "Eat More, Weigh Less Diet" are in local bookstores.
Stephanie Shintani, Terry's wife, demonstrated how easy it is to whip up a batch of Tofu Nuggets - an ideal recipe to make after a long day at work. An alternative is to slice the tofu into slabs, prepare as directed, and use as a sandwich filling. If you want a dip for your nuggets, try a low-fat plum or BBQ sauce.
1 block firm tofu, cut in 3/4-inch cubesSlice or break tofu into approximately 3/4-inch cubes. Coat nonstick pan with oil or cooking spray and heat at medium-high. Add tofu cubes and brown. Turn heat to low and drizzle soy sauce on each piece of tofu.
1/3 cup nutritional yeast (available at health food stores)
1 teaspoon Spike seasoning
1/2 teaspoon black pepper
1-1/2 soy sauce or tamari sauce
1/4 teaspoon olive or sesame oil (or cooking spray)
Add yeast, Spike, and pepper and toss, coating the pieces of tofu evenly. Cook until golden brown. Makes 4 servings.
Approximate nutritional analysis per serving: 118.2 calories, 3.6 grams total fat.*
Barbara Burke is a Hawaii-Pacific University instructor who has been teaching and writing about food and nutrition since 1975. Her column appears Wednesdays in the Star-Bulletin Body & Soul section.