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Month: October 2012

Knox St. “road diet” effectively calms traffic, improves safety

Knox St. “road diet” effectively calms traffic, improves safety

Patrick Kennedy of Walkable Dallas-Fort Worth

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Balancing the infrastructure correlated with increased pedestrian activity.

Knox Street before the road diet that reduced it from a four lane road to two travel lanes with a shared center turn lane.

Photo by Patrick Kennedy

Knox Street before the “road diet” that reduced it from a four lane road to two travel lanes with a shared center turn lane.

— As you may know, Knox Street was identified on the Dallas Complete Streets plan as a road suitable for being, ahem, “completed.” The gist of a complete street is that it isn’t just for cars, but the infrastructure is essentially balanced for all forms of transportation.

Though Knox is not well-served by mass transit, to complete it without significant changes to the public transportation system, means a road diet. In this case, the road diet took a four lane road and reduced it to two travel lanes in each direction and a shared center turn lane. The leftover space from the removal of the fourth lane became a two-way cycle track, effectively extending the Katy Trail onto Knox as “an urban detour.”

During the road diet, traffic predictably slowed all along Knox where it was installed.

Photo by Patrick Kennedy

During the “road diet,” traffic predictably slowed all along Knox where it was installed.

Throughout the country, similar road diets such as this one have proved to effectively calm traffic, improve safety, and actually move MORE vehicles with no evidence of any negative economic impact (usually there is economic improvement, but these numbers are harder to come by. This is why I often point out that traffic isn’t necessarily a bad thing. Places need energy. But to create a center of gravity that energy must be “condensed into a slow vibration,” to paraphrase from physics). Though this seems counter-intuitive, there are two primary reasons: 1) the place is more desirable when it is safer, so more people are attracted to it, and yes, drive there, and 2) the slowed traffic reduces headways between vehicles thereby increasing its overall capacity as more cars can fit on the road. As people drive slower, drivers feel more comfortable being within 2-3 car lengths of other vehicles. There is adequate stopping time and even if something were to happen, at such low speeds, damage would be minimal.

Because I knew this was happening, I decided to take speed readings before the installation and after. Here was my methodology:

    Data readings before and during the road diet demonstration were taken at similar times from 12-2pm on a weekday.

    Data readings taken shortly after installation was complete, but before any of the programmed festivities so as to avoid distortions to the data.

    Measurements were taken using a handheld radar gun from behind vehicles so as to avoid detection and subsequent unnatural slowing thinking I might be 5.0

    Vehicular speed measurements were ONLY recorded when there were no break lights present and a green light ahead so as to record only “full speed.”


The ranges shown in black at each segment of road show the full range of speeds on those particular street segments.

No vehicle moved along these segments at speeds greater or lower than these ranges with two exceptions. There were only two exceptions. One was a Porsche heading towards Highland Park at 27 mph and the other was an SUV heading towards 75 at 24 mph.

These are shown in brackets next to the segment where it was recorded.

In red parentheses is the reduction in speed on average per segment.

Predictably, traffic slowed all along Knox where the road diet was installed.

Interestingly, the vehicle speeds as cars entered Knox was the same as before, but then slowed noticeably as they approached McKinney Ave., where the start of the road diet was visible.

This section of Lemmon Avenue ranks 0 for integration because there is no pedestrian crossing.

Photo by Patrick Kennedy

This section of Lemmon Avenue ranks “0” for integration because there is no pedestrian crossing.


    The vast majority of vehicles actually moved slower than above, as most approached red lights or used their brakes. As noted, these were not recorded.

    During the time of recording, traffic generally moved at a steady flow, generally 1-3 car lengths apart. Stacking at red lights rarely over a few cars at a time.

    Choke points/backups/conflicts occurred not at intersections but at mid-block alleys, curbcuts, and crossing traffic into on-street parking.

    There were more pedestrians present at this time than before, though not in overwhelming numbers. Also, it was 92 degrees during, and 98 degrees when the Before measurements were taken.

    The right turn only lane from Knox to McKinney was critical in reducing conflicts.

This section of Greenville Avenue ranks a 1 because pedestrians can cross, but only at control points, such as crosswalks and intersections.

Photo by Patrick Kennedy

This section of Greenville Avenue ranks a “1” because pedestrians can cross, but only at control points, such as crosswalks and intersections.

How “Tethered” is the street?

A street can be considered knitted together based on the degree to which pedestrians are willing to cross a road for various reasons including cross-shopping, an intricate component to synergy of place. How knitted a street is, is a measure of inherent pedestrian comfort and confidence in their safety.

    A road where pedestrians do not cross at all can be considered to have 0 knitted value.

    Where they cross only at control points, such as crosswalks and intersections is a 1.

    Where pedestrians cross at desire lines, a road can be considered to have a ‘knitted’ value of 2.

This section of Main Street can be considered to have a knitted value of 2 because pedestrians cross at desire lines.

Photo by Patrick Kennedy

This section of Main Street can be considered to have a “knitted” value of 2 because pedestrians cross at desire lines.

Based on observation, it is believed that Knox as it is currently designed and operating generally functions as a 1 or slightly below. When pedestrians cross, they will use the crosswalks at signalized intersections. However, there seems to be little evidence of cross-shopping, partially due to tenant mix/location, and partially due to road design.

During the demonstration project however, pedestrian crossing at intersections was rare as most crossed where they pleased, at desire lines between origin and destination. Though pedestrian activity at the time was relatively low (compared to Main Street as shown above, though higher than normal), it operated closer to a 2. As traffic speeds were suitably reduced by the demonstration road diet to below 20 mph, pedestrians felt more comfortable to cross the street without using crosswalks or waiting for the crossing signal.

Walkable Dallas-Fort Worth
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Great White Shark Diet is More Than Seals

Great White Shark Diet is More Than Seals

A shark-bitten elephant seal rests on an Año Nuevo State Park Beach. Photo by the author.

Late last year, while on a tour of California’s Año Neuvo State Park, I saw a shark attack victim lying on the beach. She was a Northern elephant seal, and looked quite placid despite the gaping, crescent-shaped hole in her neck. She bore the traumatic hallmark of the great white shark.

Years of watching Discovery’s Shark Week taught me that seals and sea lions are the preferred prey of Carcharodon carcharias. Nothing like blubber to fuel the body of a constantly-swimming predator with a physiology that runs hotter than that of the average shark. I remember one researcher likened baby elephant seals, in particular, to hot dogs – the bread of the snack corresponds to the fat content of the young pinnipeds, making the weener seals easy-to-catch and energy-rich mouthfuls for the sharks.

When the sensational documentaries weren’t showing awful re-enactments of great white shark attacks on humans, they brought their cameras in close to seal kills. The programs took a philosophy similar to the fictional marine biologist Matt Hooper in JAWS – all great white sharks do is swim and eat. (Yes, yes, “and make little baby sharks”, but I have yet to see that on basic cable.) If they aren’t chomping people, then they strip the fat from seals. We think of them in the typological way that we approach many species. Great white sharks eat seals and sea lions. That’s all that there is to it.

But great white sharks don’t live on a strict diet of marine mammals. Study sites situated near pinniped colonies, as well as nature films, have restricted our view of what great white sharks feed on. In actuality, great white sharks consume different prey based upon age, size, and location. When they are just pups, for example, the leviathans-to-be seek out a wide variety of smaller fare before graduating to more difficult menu options. And, as a new paper indicates, many sharks retain their cosmopolitan tastes as they age.

A great white shark. Photo by Terry Goss, image from Wikipedia.

In a PLoS One study published this week, University of Wyoming researcher Sora Kim and colleagues used chemical clues in great white shark vertebrae to track feeding preferences among fifteen individuals collected between 1957 and 2000. The logic behind their technique is simple, and has been used on a variety of other creatures – living and extinct – to outline diet. As an animal feeds, chemical tracers in the form of carbon and nitrogen isotopes become incorporated into their teeth and bones. There is a correspondence between certain carbon isotope ratios and particular food sources. Match the chemical signature in the consumer in with the isotopic profile of what’s being consumed, and you can reconstruct an animal’s diet.

Even better, shark vertebrae contain long-running records of these isotopes. As great white sharks grow, their vertebrae accrete new rings on a yearly schedule. Each ring, therefore, holds a chemical snapshot from a year in the shark’s life. By comparing the isotope ratios in different vertebral bands, Kim and collaborators were able to follow how the diets of individual sharks shifted during their lives.

Contrary to assertions that pinnipeds are a great white shark staple, the fish sampled in the study were highly variable. Both age and individual variation were at play in their diets. For example, five sharks in the sample showed the expected shift from a diet of fish and small prey to marine mammals and other more substantial fare at about age four. But this wasn’t true of all sharks. Five other sharks in the same sample showed no difference between juvenile and adult diet. These sharks may have scavenged pinniped carcasses or fed on large squid while young, giving them an “adult” feeding profile at a young age. There are some possible confounding factors with this hypothesis – such as young sharks inheriting an adult isotope signal from their mothers – but the researchers appear to favor the idea that some sharks were more precocious in their prey choices than others of their kind. Not all great white sharks follow the same life history.

While Kim and colleagues point out that some sharks followed the expected dietary switch, the change was not the dominant signal in their results. Many of the Pacific great white sharks they sampled were generalists who took different prey in varying locations. Some sharks were nearshore marine mammal specialists, but others had more flexible foraging approaches. And even though the isotopic data are not refined enough to tell us exactly what species the sharks were eating, the cataloged chemical traces are enough to detect distinct dietary patterns.

The study raises new questions about great white shark biology. For one thing, why did the sharks have such individualistic diets? Competition may be the key, Kim and co-authors hypothesize. Imagine if all adult great white sharks were seal specialists who congregated at the same beaches. There may not be enough food for all, and swimming in the same waters as bigger, more experienced sharks would be risky for smaller novices who could wind up as meals themselves. By being flexible – able to tackle elephant seals as well as squid, tuna, and other food sources – great white sharks may lessen competition with their own kind.

As the researchers behind the new study state, further isotopic studies and satellite tracking programs may help marine biologists better understand the ecology of their prodigious fish. For now, though, one thing is clear. The sharks weren’t all cruising near shore, looking up for seal silhouettes. Great white sharks have much more varied tastes than blood-spattered basic cable shows would have you believe.


Kim SL, Tinker MT, Estes JA, Koch PL (2012). Ontogenetic and Among-Individual Variation in Foraging Strategies of Northeast Pacific White Sharks Based on Stable Isotope Analysis PLoS One DOI: 10.1371/journal.pone.0045068

Illegally labeled diet, immune-boosting pills ‘potentially dangerous,’ report …

Illegally labeled diet, immune-boosting pills ‘potentially dangerous,’ report …

Dozens of weight loss and immune system supplements on the market are illegally labeled and lack the recommended scientific evidence to back up their purported health claims, government investigators warn in a new review of the $20 billion supplement industry.

The report, being released Wednesday by the Department of Health and Human Services’ inspector general, found that 20 percent of the 127 weight loss and immune-boosting supplements investigators purchased online and in retail stores across the country carried labels that made illegal claims to cure or treat disease.

Some products went so far as to state that the supplements could cure or prevent diabetes or cancer, or that they could help people with HIV or AIDS, which is strictly prohibited under federal law.

Consumers may not just be wasting their money on pills or tablets, but they could be endangering their health if they take a supplement in place of a drug thinking it will have the same effect, the report concluded.

“Consumers rely on a supplement’s claims to determine whether the product will provide a desired effect, such as weight loss or immune support,” the report said. “Supplements that make disease claims could mislead consumers into using them as replacements for prescription drugs or other treatments for medical conditions, with potentially dangerous results.”

The market for dietary supplements — which can include anything from Vitamin C tablets to capsules of Echinacea — is a huge one with hundreds of products. The inspector general’s investigation focused on one segment that officials said is booming.

Federal regulations do not require the Food Drug Administration to review supplement companies’ scientific evidence for most of their products’ purported health benefits before they hit the market.

The Office of Inspector General found that in numerous cases, when companies did submit evidence to back up their health claims, it fell far short of government recommendations.

One company submitted a 30-year-old handwritten college term paper to substantiate its claim, while others included news releases, advertisements and links to Wikipedia or an online dictionary, according to the report.

Overall, the review raises questions about whether the system is allowing companies to mislead consumers, investigators said, and recommended that FDA ramp up its oversight. The report did not name individual brands or products, and also did not estimate the total number of dietary supplements on the market.

In response, the food safety agency said it would consider asking Congress for more oversight powers to review supplement companies’ evidence proving their products’ purported health benefits. FDA agreed that the agency should expand surveillance of the market to detect spurious claims that supplements can cure or treat specific diseases.

Investigators also found that 7 percent of the weight loss and immune support supplements they surveyed lacked the required disclaimer stating that FDA had not reviewed whether the statement on the label was truthful.

More top health news:

Common herbal remedy blamed for 11 year-old girl’s hot flashes

Skull in stomach: Woman makes remarkable recovery after procedure

Fewer babies in the US? Blame the economy

Diet Chef comments on the news that junk food diets increase stroke risk

Diet Chef comments on the news that junk food diets increase stroke risk

UNITED KINGDOM, Oct. 3, 2012 /PRNewswire-iReach/ — Diet Chef is reminding people of the importance of a healthy diet following new research that has shown eating junk food diet could increase the risk of stroke or death at a younger age.

A study conducted by the Heart and Stroke Foundation Centre for Stroke Recovery in Canada suggested people who eat so called ‘cafeteria diets’, which are high in calories, sugar, fat and salt, are more likely to suffer a stroke or even die at a younger age.

To conduct the research, rats were given unlimited access to both nutritional food pellets and junk food items like cookies and sausages. They could also choose between water and a 30 per cent sucrose solution, similar to soft drinks.

It was discovered that the majority of rats preferred the junk food and, as a result, they suffered from high levels of cholesterol, blood sugar, obesity and blood pressure after just two months. They presented a combination of these symptoms, often referred to as metabolic syndrome, which is thought to increase the risk of suffering from a stroke.

Dr Dale Corbett, scientific director of the Heart and Stroke Foundation Centre for Stroke Recovery, said: “I think we’ll soon start to see people in their 30s or 40s having strokes, having dementia, because of this junk food diet. Young people will have major, major problems much earlier in life.”

Caron Leckie, Diet Chef nutritionist, comments: “The junk food style ‘cafeteria’ diet is one more example of excess; high calories, high sugar, high fat and high salt. With growing public health concerns such as stroke and metabolic syndrome it is important now more than ever to encourage moderation and balance in our food choices”

Diet Chef is a specially designed, delivered meal plan that helps people to lose weight, while ensuring they get all the vitamins and nutrients they need to stay fit and healthy. All meals are prepared by an expert chef, meaning they are calorie and portion controlled, allowing individuals to shed the pounds the healthy way.


Diet Chef carefully counts the calories of all meals so dieters on the plan will be averaging less than 1,200 calories per day. The daily menu allows you to get delicious home delivered food, as well as offering a tasty and varied, healthy balanced plan encouraging dieters to lose weight at a healthy pace.

Those on the diet looking to check their own progress can do so using the weight loss calculator as well as sharing their weight loss success stories via the website or Diet Chef social media channels.

Visit the website:
Become a fan:

Press release submitted by online press release distribution site

Media Contact: Diet Chef Three Sixty Communications Diet Chef, 0207 580 8360,

News distributed by PR Newswire iReach:

Diet Chef: Over a Decade of Dieting

Diet Chef: Over a Decade of Dieting


A shocking 90% of British women have been on a diet with the average
woman losing her body weight over nine times during her life time and
spending over seventeen years on a diet, diet
brand, Diet Chef has found.

The average woman diets twice a year, losing 11lbs each time. Life
expectancy data* reveals that the average woman lives until 82 and
weighs on average 11 stone. If she begins dieting at the age of 18, she
will lose her body weight 9.1 times and if she spends seven weeks on a
diet twice a year she will spend 17.2 years dieting.

Kevin Dorren, Founder Head Chef, comments: ‘Deciding to lose weight
can be an easy one to make when we know we have a special occasion
coming up or aren’t feeling confident in our appearance, however as we
can see actually embarking on a diet and losing the extra pounds is more
difficult and takes real commitment. Diet Chef takes the thinking out of
dieting providing tasty yet nutritionally balanced meals direct to your

Those in the North West find it the most difficult sticking to a diet,
only able to sum up the stamina for four days on average – the shortest
amount of time in the UK (12%). Whereas those in the North East (11%)
and East Anglia (17%) have the most will power with their last diet
lasting one month. Less than 1% of women managed to stick to a diet
for a 12 month period (0.6%) and a third of all women diet for at least
six months per year.

Not fitting into any of their clothes was the top prompt (52%) to lose
weight with the same number of people saying that developing a muffin
top was the first sign that they had piled on the pounds.

Summer holidays (33%), health reasons (22%) and weddings (18%) were the
top three incentives to lose weight and 43% of the female population
said not feeling comfortable in a swimsuit was the main reason for
wanting to streamline their look.

Ultimately it is a general love of food (35%) and lack of will power
(33%) that keeps would-be dieters from achieving their dream body with
over a third saying they were their main reasons for struggling with
managing their weight
. Although a fifth of women say that they find it too expensive
to buy healthy food.

One in three women will splurge on comfort purchases when feeling down
about their diet, with shoes being the top thing to splurge on (37%).

Diet Chef offers dieters the chance to lose weight at a sensible rate
and affordable cost with tasty food to help keep them on track.


* Office of National Statistics Male
and female life expectancy at birth and at age 65: by rank order of
local areas in the United Kingdom, 2004-06 to 2008-10

Diet Chef carefully counts the calories of all meals so dieters on the
plan will be averaging less than 1,200 calories per day. The daily menu
delivers a tasty and varied, healthy balanced diet allowing dieters to
lose weight at a healthy pace.

Price of £5.57 per day price is based on the Diet Chef 1200 programme on
Pay Monthly

Visit the website:

Become a fan:


Questioning the Superpowers of Omega-3 in Diets

Questioning the Superpowers of Omega-3 in Diets

Name the affliction—heart disease, Alzheimer’s, arthritis, depression, asthma—and omega-3 fatty acids can help prevent it.

Or not.

That is the confusion being stirred up by new research on omega-3s, fats found in cold-water fish and plant oils that have intrigued nutrition scientists ever since the 1970s discovery that Greenland Eskimos rarely die from heart disease, despite a diet of fatty fish.

Some 21% of U.S. adults report using omega-3 fish-oil supplements, according to the Council for Responsible Nutrition, an industry trade group, making it the most popular supplement after multivitamins and vitamin D.

But last month, the Journal of the American Medical Association published a meta-analysis of 20 clinical trials involving nearly 70,000 people that found that omega-3 fatty acids didn’t prevent heart attacks, strokes or deaths from heart disease. Other recent studies in the New England Journal of Medicine and the Archives of Internal Medicine found that omega-3 supplements didn’t prevent heart problems in people with Type 2 diabetes or a history of heart disease.

Experts say such studies should be viewed with caution—just like studies with positive findings.

Critics noted that the JAMA study combined clinical trials that used different doses and sources of omega-3s. Many of the subjects were also on heart medication, which may have blunted the impact. Plus, diet studies are also notoriously imprecise. “It’s impossible for five researchers to control the diet of almost 70,000 patients over several years,” says Duffy MacKay, the CRN’s vice president for scientific and regulatory affairs.

What’s more, the JAMA authors imposed an unusually strict standard for statistical significance. Using the typical standard, the analysis would have concluded that omega-3 supplements are associated with a 9% reduction in cardiac deaths.

“My colleagues are writing letters to the editor about this,” said University of Pennsylvania nutritionist Penny Kris-Etherton, a spokeswoman for the American Heart Association. She says, for now, the association will continue recommending that everyone eat omega-3 rich fish at least twice a week; people with heart disease or high triglycerides could also consider taking fish-oil supplements under a doctor’s care. The American Psychiatric Association and the World Health Organization have similar advice.

Omega-3 fatty acids are essential for building cell membranes and maintaining the connections between brain cells. They also may reduce inflammation,increasingly recognized as a cause of chronic diseases.

Humans can’t produce omega-3 fatty acids, so we must get them from outside sources. The two most important kinds—EPA and DHA—are primarily found in fish such as salmon, sardines, tuna and herring; a third kind, ALA, is found in walnuts, flaxseed, soybean oil and some green vegetables, including Brussels sprouts, spinach and kale.

The typical American diet is far higher in omega-6 fatty acids, which come from corn and safflower oil and are plentiful in processed foods and cornfed beef and poultry. Some experts believe that reducing the ratio of omega 6s to 3s is even more important than increasing omega-3s, but the evidence is mixed.

Blood tests (typically $100 to $200) can measure the amount of omega-3s in red blood cells or plasma and a growing number of doctors are ordering them. No official deficiency standard has been set, but according to one lab, OmegaQuant Analytics, having 4% or less omega-3s out of total fatty acids is “undesirable” and indicates an elevated heart risk; 8% or more is “desirable.” Most Americans score between 3% and 5% omega-3s, says William Harris, a veteran heart researcher who founded OmegaQuant. “In Japan, it’s about 10%, and they have much less cardiovascular disease and live, on average, four years longer than we do,” he says.

Thousands of studies since the 1970s have shown that people with high levels of omega-3s have lower triglycerides, lower blood pressure, lower LDL cholesterol, less inflammation and a lower risk of heart disease. Those with low levels of omega-3s are more likely to be depressed, to commit suicide and have memory loss and brain shrinkage as they age.

Many of those are observational studies that can’t prove cause-and-effect; it may be that people who eat more fish have more healthy behaviors in general. The evidence from randomized-controlled trials is more mixed—but experts say that’s not surprising in dietary studies, where researchers often have to rely on patients to accurately report what they ate over long periods.

Recent research offers a tantalizing mix of healing possibilities:

Alzheimer’s disease and dementia: Several studies show that older people who eat plenty of fish have lower levels of beta-amyloid protein, associated with Alzheimer’s, than those who eat less. But giving elderly people omega-3 fish-oil supplements didn’t help ward off cognitive decline, according to a meta-analysis published in June. (The authors conceded that the trials may not have been long enough to show much effect.) Giving omega-3s to people with Alzheimer’s did not slow the disease’s progression.

Macular degeneration: A 2011 Harvard study found that women who ate fish at least once a week were 38% less likely to develop age-related macular degeneration than women who ate it less than once a month.

Attention-Deficit Hyperactivity Disorder: Children with ADHD tend to have lower omega-3 levels than their peers, and a study in the journal PLOS One last month found that DHA can improve reading and behavior in underperforming children. Still, there is no evidence to date that omega 3s are as effective as medication.

Depression: Rates of depression, bipolar disorder and postpartum depression are all lower in fish-eating populations, writes psychiatrist Drew Ramsey in his 2011 book, “The Happiness Diet.” He also lists wild salmon and shrimp as the top foods for good mood, and encourages his patients to increase their fish intake. Supplements with a high ratio of EPA to DHA appear to be most effective.

Cancer: Animal studies suggest that omega-3s may suppress the growth of some cancers. But a 2006 review of 40 years of research concluded that omega-3 supplements are unlikely to prevent cancer in humans.

Rheumatoid arthritis: Fish oil doesn’t appear to slow the progression of rheumatoid arthritis, but small studies show that it helps reduce symptoms like joint pain and morning stiffness, and may allow people to lower their dose of anti-inflammatory drugs.

Fetal development: Omega-3s are needed for brain and vision development in unborn babies, but concerns about mercury levels have scared some pregnant women away from eating fish. Health authorities say that many good omega-3 sources, including shrimp, salmon and tuna, are relatively low in mercury. Nursing women and young children should avoid shark, swordfish and tilefish.

Many physicians are more comfortable urging patients to eat more fish than take fish-oil supplements, since fish also contain protein, vitamin B-12, zinc and iodine.

Side effects from fish-oil supplements are minor—mostly gastrointestinal upset and burping with a fishy aftertaste. (Freezing the capsules or taking them with food may help.) In doses of 3 grams and above, EPA and DHA can increase the risk of bleeding, so people on blood thinners should consult their physician before taking them. Some hospitals advise patients to discontinue taking omega-3s before surgery.

What’s the bottom line? Does it make sense to consume more omega-3s? “There is no single answer here,” says Paul Coates, director of the Office of Dietary Supplements, part of the National Institutes of Health. “Given that there is a potential for benefit, and the harm has not yet been fully explored, at reasonable levels of intake, it’s not a bad idea.”

Write to
Melinda Beck at

Diet Coke to Style One Lucky Chicagoan with Couture Refreshment

Diet Coke to Style One Lucky Chicagoan with Couture Refreshment


You’re never fully dressed without a smile – or now a Diet Coke. A lucky
Chicagoan will win a new fall look and a chance to meet couture
designers from around the block and across the country at Chicago’s Art
of Fashion event on October 19 at Millennium Park – courtesy of Diet
Coke, The Shops at North Bridge and 101.9fm THE MIX.

Starting today through October 7 aspiring fashionistas and Diet Coke
fans alike can tune into 101.9fm THE MIX and listen for a chance to
text-to-win a makeover and VIP experience for two at Chicago’s Art of
Fashion event. Valued at $2,500, this prize package includes:

  • $400 gift card to The Shops at North Bridge and makeover by renowned
    FORD Artist Fashion Stylist and Photographer, Helen Berkun
  • Haircut, style, facial and make-up session at the famed Chicago
    Charles Ifergan Salon and Day Spa
  • 2 VIP tickets to the Art of Fashion Event and the After Party – limo
  • Diet Coke cosmetics bag

“Diet Coke and Chicago’s Art of Fashion Event bring together the best of
what’s possible when you push the limits of design and fashion,” said
Michael Dulin, Vice President, Commercialization, Coca-Cola
Refreshments. “This event recognizes both young and established
designers and reinforces the positive power of ambition. Supporting our
fans and their dreams is just one more way Diet Coke celebrates those
who ‘stay extraordinary.’”

Art of Fashion is the culmination of “Fashion Focus Chicago” a week-long
celebration of Chicago’s fashion industry. In partnership with Style
Chicago and presented by the City of Chicago’s Department of Cultural
Affairs and Special Events (DCASE), Fashion Focus Chicago showcases some
of the city’s top designers, and features three headlining runway shows
in Millennium Park. This is Diet Coke’s inaugural year sponsoring Art of

The iconic Diet Coke can is also getting a makeover this fall. Diet Coke
has re-introduced its stylish cropped logo design for its aluminum can
and launched a new, refreshed ad campaign. The campaign is the latest
evolution of Diet Coke’s iconic “Stay Extraordinary” platform and
features a modern, bold look on the Diet Coke can and a series of new
print and out-of-home ads. The refreshed packaging design features a
section of the Diet Coke logo, cropped to feature the “D” and the “k,”
set against the brand’s signature silver backdrop, creating a sleek,
modern look for the brand.

For more information on this contest please visit:
or follow on Twitter @DietCokeUS.

About The Coca-Cola Company

Coca-Cola Company
(KO) is the world’s largest beverage
company, refreshing consumers with more than 500 sparkling and still
brands. Led by Coca-Cola, the world’s most valuable brand, our Company’s
portfolio features 15 billion dollar brands including Diet Coke, Fanta,
Sprite, Coca-Cola Zero, vitaminwater, Powerade, Minute Maid, Simply,
Georgia and Del Valle. Globally, we are the No. 1 provider of sparkling
beverages, ready-to-drink coffees, and juices and juice drinks. Through
the world’s largest beverage distribution system, consumers in more than
200 countries enjoy our beverages at a rate of 1.8 billion servings a
day. With an enduring commitment to building sustainable communities,
our Company is focused on initiatives that reduce our environmental
footprint, support active, healthy living, create a safe, inclusive work
environment for our associates, and enhance the economic development of
the communities where we operate. Together with our bottling partners,
we rank among the world’s top 10 private employers with more than
700,000 system employees. For more information, please
or follow us on Twitter at

The Coca-Cola Company
Katie Busch, 847-600-2272