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Why MY Brain Prefers Paper

Ferris Jabr delivers a stimulating analysis of paper versus on-screen reading in his article Why the Brain Prefers Paper,” which originally appeared in the popular American science magazine, the Scientific American. As a strong opponent of reading from any type of screen, I was delighted in this article’s confirmation that I am not alone.

Now…allow me to summarize Jabr’s words to highlight my hatred for on-screen reading…as you ironically do just that by reading this post.

Jabr hits upon the two main reasons I see reading from a screen as the inferior to its paper counterpart:

tabletvspaper

Which Would You Reach For? Image Taken From: Record-Eagle.com

1. In the words of Jabr, reading from a traditional book, magazine, or newspaper provides a more “tactile experience” than does reading from a screen.

2. Staring endlessly at a screen for hours (as many poor, stressed-out college students are so relentlessly forced to do) takes a SERIOUS TOLL ON HUMAN HEALTH!

This piece did more than just support my already-existent opinions about reading from a screen. A simple sentence at the end of the article triggered my opinion to strengthen tremendously. The quote made me consider an entirely new reason to consider paper superior to the screen. Consider this my 3rd and final opinion on the matter. I’ll elaborate on all three…


 

  1. The “Tactile Experience”

In the article, Jabr states, “…and e-readers fail to re-create certain tactile experiences of reading on paper, the absence which some find unsettling.”

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Me enjoying Jabr’s article by physically holding my copy of The Best American Science and Nature Writing

I am, undoubtedly, part of that “some” who find the absence of reading from paper to be unsettling. If a piece of writing on screen comes equipped with a scroll bar to its right – forget it. Immediate anxiety. I feel like my reading experience is a rush to the end of the scroll bar. I can’t focus. If the reading appears along flash advertisements, or links to external sites, I’m looking at those. Essentially, I’m doing anything I possibly can to get to the end of that scroll bar, while failing to fully grasp the content of the reading in the process.

However, when I’m holding a book, newspaper, or magazine in my hand, I feel secure and in touch with the text I’m absorbing. I can highlight and scribble notes by important points. If I get restless from reading, I can bookmark, or jot a note about my stoppingpoint. There’s no flashy ads on the paper begging for my attention.  Most importantly, I can see and feel how far I’ve advanced in the reading by experiencing the weight of the paper between my hands.

In another piece from the article, Jabr states in words better than I would ever be capable of: ” “Turning the pages of a paper book is like leaving one footprint after another on a trail – there is rhythm to it and a visible record of how far one has traveled.”


 

  1. Health Problems (They do exist…take it from a survivor)

Jabr also states that although the modern LCD (liquid-crystal-display) screens used for recent computers and tablets are a huge improvement to their CRT (cathode-ray tube) predecessors, “prolonged reading on glossy, self-illuminated screens can cause eye strains, headaches, and blurred vision.”

my eyes

My Poor, Strained Eyes Just Before Thanksgiving Break Last Fall

Emphasis on the eye strains. I spent a lot of my time last semester (Fall 2014) staring at my computer screen while studying for a course whose exam material existed largely as online readings. In the essence of time, and semester-print-sheet limits, I found it impossible to print every assigned reading.

Mid-semester, I noticed my eyes starting to burn around 11 each night following hours spent staring at my screen. By Thanksgiving, my eyes were so strained, cracked, and dry that I spent the first Saturday of break in the optometrist’s office. Only through several medications did my eyes finally heal from the strain the computer had placed on them. I was happy Jabr touched upon this issue of screen-related eye strain (and headaches and blurred vision), but his mention was brief. There are really some interesting, (3) recent studies that have been done proving the detriments of too much on-screen reading.


 

  1. The “Modesty” of Paper…?

Perhaps my favorite quote from this article came toward the end, when Jabr stated: “Such preliminary research on early readers underscores a quality of paper that may be its greatest strength as a reading medium: its modesty.

Instantly, I was intrigued to know what Jabr meant by paper being “modest”. Reading on, I learned that this was an excellent word choice. Jabr meant that paper does not boast the level of interactivity that digital materials can offer. It is simply paper, and offers only the words on its page – leaving no room for distractions. In this way, reading from paper is truly an honest experience.


 

Final Remarks

While tablet enthusiasts depend on their pinching-to-zoom, swiping to page-turn, illuminated-screen style-of-reading, I’ll stick to my book, my magazine, my newspaper. I’ll save my eyes the strain whenever possible. I’ll enjoy the distraction-free modesty that paper personifies.

My brain definitely prefers paper.

Why the Brains of New Generations might NOT Prefer Paper

See below to watch the hilarious video that Jabr mentions at the start of the article (and perhaps his inspiration for this piece). This 1 year old girl pinches and grabs at a paper magazine, perplexed as to why it is not making the page turn, or the images enlarge.

This video was posted by the father’s child on his YouTube account: “UserExperiencesWorks”.

The Good, The Bad, and The…Gluten?

bread

“Anadama bread (1)” by Stacy from San Diego – Licensed under CC BY 2.0 via Wikimedia Commons

Amid an era where the modern food industry has added both gluten-free Girl Scout cookies and gluten-free Pizza Hut pizza to its offerings, you’d quite literally have to have been “living under a rock” for the past 12 months to not have heard that ubiquitous “G” word. The word uninterestingly denotates a protein found in wheat and related grains, composed of two storage components: glutenin and gliadin. The some-what recent debate initiated by this single protein has nutrition experts, doctors of all specialties, and United States food consumers alike questioning its potential malignancy – or benevolence.

Before continuing discussion, I want to let it be known: a gluten-free diet is a proven treatment for those diagnosed with celiac disease, gluten sensitivity, or wheat allergy. The real heat of the debate stems from questions concerning whether dietary gluten, found in all common wheat products (breads, barley, rye, etc.), plays a role in conditions not typically linked to wheat. Can a gluten-free diet aid in weight loss? Does a life time of gluten consumption result in irreversible brain damage? Can removal of gluten from the diet actually end up being harmful?

There is also debate over the debate. It asks the question: is the entire gluten phenomenon simply a marketing ploy? A scheme indicative of money-hungry food industry execs, eager to manipulate the minimal knowledge of a sea of recently health-obsessed consumers?

As a sixth-semester nutrition student at Penn State, I’ve heard my fair share of professor opinions on gluten. However, the debate extends well beyond the food experts here at Penn State.

Just a Trend? Just a Marketing Ploy?

GLUTEN-master675

Image by: Matt Rainey for the New York Times

As one would suspect, an infinite number of New York Times writers have pounced at the opportunity to share their thoughts on the topic. In one article from February 2014, “A Big Bet on Gluten”, author Stephanie Strom features conversations with several food industry executives. Their quotes confirm their mutual opinion on the gluten-free phenomenon: whether or not people are knowledgeable on the technicalities of gluten-free health benefits, its what’s trendy in the world of food consumers, and it is the right place for executives to invest their money. Summarizing the almost identical thoughts of each featured executive is the quote from vice president for consumer strategy and insights at Daymon Worldwide, Virginia Morris:

“There are truly people out there who need gluten-free foods for health reasons, but they are not the majority of consumers who are driving this market. The reason I do believe this has legs is that it ties into this whole naked and ‘free from’ trend. I think we as a country and as a globe will continue to be concerned about what’s going into our food supply.”

To bring to life the large figures food executives are interested in, the article also states that the annual sales of gluten-free food products are to projected to reach $15 billion in 2016! This should surely have you questioning whether the promotion of all things “gluten-free” is nothing but a marketing scheme.

Does the Scientific Evidence Exist?

This debate is more than the opinions of New York Times writers and food company executives. Its foundations have made way to countless publications in respected academic journals. In a September 2012 issue of the Journal of the Academy of Nutrition and Dietetics, authors of “Gluten-Free Diet: Imprudent Dietary Advice for the General Population?” analyze many aspects of the debate. Gaessar and Angadi conclude that, while gluten-free diets prove beneficial for those with celiac disease, there is not sufficient scientific proof that a gluten-free diet is an effective weight loss strategy, or effective in the treatment of any wheat-related intolerance aside from celiac (i.e. gluten sensitivity). They also suggest findings that a gluten-free diet may have negative implications for both general health and weight status…interesting!

Gluten as an Evil Entity?

While Gaessar and Angadi conclude by refuting the necessity of “gluten-free”, there are a number of well-known doctors – from cardiologists to neurologists – who insist that gluten is a purely evil dietary entity.

wheat belly

Dr. Davis’ NY Times best seller. Image taken from amazon.com.

Dr. William Davis is a well-known cardiologist from Milwaukee, and author of the 2011 New York Times Best Seller: Wheat Belly.  Davis strongly believes in gluten-and wheat-free practices – he even refers to wheat as a “perfect, chronic poison”…intense! Davis provides some authentic insight on the gluten debate. He argues that the modern genetic modification of wheat is what makes its products so detrimental to our health. He truly believes from obesity, to arthritis, to schizophrenia – modern wheat products are at the root of it all! While I’m not sure I totally buy into what he’s saying, he has some interesting apparent “success stories” about wheat-free healing power.

Dr. David Perlmutter is a neurologist from Florida, and, like Davis is the author of an anti-gluten New York Times Best Seller. Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers, was released and 2013 and, if you can’t tell from the title, makes some serious claims about gluten’s effect on brain health. Dementia, anxiety, depression – you name it – Perlmutter claims wheat, gluten, and their effect on blood sugars is the cause. The Atlantic article, “This is Your Brain on Gluten”, features a conversation with Perlmutter, in which his general thoughts on the topic are summarized as follows: “The biggest issue by far is that carbohydrates are absolutely at the cornerstone of all of our major degenerative conditions. That includes things like Alzheimer’s, heart disease, and even cancers. What we know is that even mild elevations in blood sugar are strongly related to developing Alzheimer’s disease.”

There are so many factors that contribute to people’s conflicting opinions – even whether or not certain foods should be considered gluten-free. As an aspiring dietitian – someone aiming for a profession in counseling people on what to eat – this debate definitely requires my continued attention. Does sufficient data exist to prove gluten’s harm to an otherwise healthy individual? The scientists have spoken, they’re arguing, and I’m prepared to look more into it!

Even such an intense debate has room for comic relief. Watch below as Jimmy Kimmel joins in on the gluten discussion…and embarrasses some people in the process!

More hilarity ensues on Jimmy Kimmel’s official YouTube page.

Celebrities vs. The Elderly: Where Can a Career as a Nutritionist Take You?

“Are you sure about this? You are going to end up working in a nursing home” – my mother’s words just moments before I began making calls to change my major  the summer after freshman year.

“Yes, mom. And no, I won’t. I’m moving to California when I graduate, and I will be a celebrity nutritionist. Just watch.” – my (half sarcastic, half hopeful) response.

Upon the close of my first two college semesters, I decided I wasn’t going to be the next Katie Couric, I hated being front of the camera, and broadcast journalism was not what I should spend the next three years at Penn State studying. I missed science, and was ready to pursue a career in one of its many commoving fields. Pairing my almost life-long passion of eating healthy and being active with a burning desire to get back into the sciences, I resolved nutritional science as being the perfect major for me.

Today, well into my fourth semester as a nutrition/dietetics major, I realize the blatant narrow minded-ness of both my mother’s and my own comments that day. In the past 2 years, I have been exposed to the vast range of opportunities offered to one who graduates with a degree in nutrition. There’s clinical nutrition, community nutrition, foodservice, research, and so many more.

celebrity nutritionist

My initial vision of my life as a nutritionist (telling Jennifer Aniston what she can and can’t eat). Image from: examiner.com, by Francois Harnard

nursing home nutritionist

My mom’s initial vision of my life as a nutritionist. Image from: wiseGEEK.com.

Penn State’s Career Services website page, “What Can I Do with this Major?”, specifically, the nutrition page, is a great back-up to my claim. It has divided career paths into seven differing areas, with a variety of information regarding practices involved, employers, and strategies to be successful for each.

If you are like me, passionate about the field you’re studying, and perhaps a little too passionate about each of the areas, the resource I linked to is a great delineation of each career choice available to you.

Although I am not totally sure yet, I have recently been swaying toward pursuing a career in clinical dietetics, and, after reading through the resource, I feel as if I am headed in the right direction. Each of the other six areas listed includes one or more strategies that I don’t feel are befitting to me. For example:

“Community and Public Health Nutrition” – “Develop strong presentation and public speaking skills.” – I HATE public speaking. Call to mind that I dropped broadcasting as a major – that was a public speaking OVERLOAD.

“Food Service Management” – “Take business courses and develop strong computer skills.” – Econ 102 and LER 100 were my worst enemies.

“Federal Government” – “Pursue internships in government agencies.” – I’m not, and may never be, well educated on the structure of government agencies.

Now, the “Information/Strategies” section for “Clinical Dietetics” contains no phrases that alarm me.

  • “Volunteer in hospitals or nursing homes to gain experience working with patients or the elderly.” – There’s that “nursing home” my mother was talking about. At this point, I view the word with anything but a negative connotation. In fact, I am in the process of securing an internship working with the elderly this summer.
  • “Develop excellent communication skills and learn to work well on a team.” – Okay, so I’m not the best public speaker, but I’m good on communication skills. I did start as a communications major for a reason.
  • “Plan to earn the Registered Dietitian credential.” – I’m right on track.
  • “Several years experience and a graduate degree are required for specialties such as pediatrics, renal nutrition, or oncology.” – My potential internship at a dialysis unit this summer would be a great start.

This resource is a great guide for anyone who can’t put a finger on exactly what they want to do, or needs tips on how to prepare as an undergraduate for the area they want to work in. It gave me reassurance that the summer field experience I am pursuing is a good choice, and also brought to my attention the areas of nutrition that may not suit me best. Check it out!

So maybe I won’t be planning meals for Brad and Angelina (or, hey, maybe I will be), but a “nursing home” certainly isn’t my only option either!

Below is revered Penn State Nutrition alum, Jill Jayne. Speaking of the wide outlet of career options in nutrition – watch how Jill combined her passions of music and nutrition to start a nationwide campaign to combat childhood obesity!

You can see all of Jill’s nutrition rock-out sessions on her YouTube channel.