In light of today's White House announcement on healthy lunch programs in schools, here's a great story idea about Cedars-Sinai's HEALTHY HABITS program which is offered in 16 L.A. elementary schools. Kids from low income neighborhood learn about healthy eating habits and exercise.
Older individuals who are vitamin D deficient also tend to have compromised immune function, according to new research accepted for publication in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism (JCEM).
A new study comparing siblings who were fed differently during infancy suggests that breast-feeding might be no more beneficial than bottle-feeding for 10 of 11 long-term health and well-being outcomes in children age 4 to 14.
When it comes to choosing what to eat, nutrition is important but flavor is likely the true motivator and also the key to eating right, according to the Academy of Nutrition and Dietetics. This March, during National Nutrition Month®, experiment with new flavors and flavor combinations in healthy meals and “Enjoy the Taste of Eating Right.”
While taste drives most food choices, eating nutrient-rich foods that provide the most nutrition per calorie is one of the best ways to “Enjoy the Taste of Eating Right,” according to the Academy of Nutrition and Dietetics. As part of the 2014 National Nutrition Month® theme, the Academy encourages everyone to choose the most nutritionally-packed foods you can from each of the five MyPlate food groups every day.
Make mealtime a family time. If you can get together for meals even a few times a week, family meals mean healthier eating – and more. For National Nutrition Month®, the Academy of Nutrition and Dietetics encourages all families to make a commitment to eating more meals together and “Enjoy the Taste of Eating Right.”
A multi-center study led by Fred Hutchinson Cancer Research Center has found that high-dose supplementation with both the trace element selenium and vitamin E increase the risk of high-grade prostate cancer. But importantly, this risk depends upon a man’s selenium status before taking the supplements.
While social, emotional and health factors play a role in the foods people choose to eat, the foods we enjoy are the ones we eat most. That is why, as part of National Nutrition Month 2014®, the Academy of Nutrition and Dietetics encourages everyone to “Enjoy the Taste of Eating Right.”
Long-term daily multivitamin supplement use may lower cataract risk in men, according to a study of nearly 15,000 male physicians published this month in Ophthalmology, the journal of the American Academy of Ophthalmology.
For people seeking a natural treatment for the common cold, some preparations containing the plant Echinacea work better than nothing, yet “evidence is weak,” finds a new report from The Cochrane Library.
Research confirms that taste is the number-one reason why one food is purchased over another. So what are consumers to do when the taste of favorite foods starts to lose its luster? As part of the 2014 National Nutrition Month® theme, “Enjoy the Taste of Eating Right,” the Academy of Nutrition and Dietetics encourages everyone to explore new foods and flavors, keeping taste and nutrition on your plate at every meal.
To address the issues of food selection and rapid weight gain among children observed in the summertime, researchers used summer day camps as a unique opportunity to influence food and beverage choices of children attending. By implementing the Healthy Lunchbox Challenge, an innovative theory and incentive-based program, at four community-based summer day camps, they noted significant increases in the amount of healthy food brought by children as well as decreases in foods such as sugar-sweetened beverages and salty snacks.
Research shows that a younger and more ‘food-centric’ population is more vocal about food preferences and satisfaction.
Dr. David Platt, scientific pioneer, author and expert, can discuss the study “Added Sugar Intake and Cardiovascular Diseases Mortality Among US Adults” published in JAMA, and can provide insightful information on how sugar enters the body from carbohydrates, and tips for fighting rises in blood sugar which is a factor that can lead to many chronic conditions.
Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke, according to a study released today that will be presented at the American Academy of Neurology’s 66th Annual Meeting in Philadelphia, April 26 to May 3, 2014.
University of Adelaide research has shown for the first time that grape seed can aid the effectiveness of chemotherapy in killing colon cancer cells as well as reducing the chemotherapy’s side effects.
A forthcoming article by University of Delaware associate professor Meryl Gardner finds that there’s more to stress eating than simply emotion; in fact, thinking about the future may help people make better food choices.
A recent pilot study in Brooklyn, New York, with minority students found that exposure to Manga comics (Japanese comic art) promoting fruit intake significantly improved healthy snack selection. As snacking accounts for up to 27% of children's daily caloric intake, and childhood obesity has been linked to inadequate intake of fruits and vegetables, the results of this study could have wide-reaching implications.
Researchers at the University of Kansas Medical Center found that a combination of infused vitamin C and conventional chemotherapy stopped ovarian cancer in the laboratory, and reduced chemotherapy-associated toxicity in patients with ovarian cancer.
Meatless Monday is offering a new, free e-cookbook: We ♡ Comfort Food: Heart-Healthy Meatless Monday Recipes. Heart-healthy fruits, veggies and whole grains are major stars in the recipes. All have been analyzed by Diana Rice, Meatless Monday’s staff registered dietitian, to ensure they meet heart-healthy guidelines for sodium, saturated fat and cholesterol content.
The Academy of Nutrition and Dietetics' Kids Eat Right program joins forces with Team USA Women's Hockey forward Hilary Knight and USOC registered dietitian Alicia Kendig to talk about the importance of kids and families eating right and getting plenty of physical activity. Learn more at www.KidsEatRight.org.
The rise of tuberculosis (TB) in Zimbabwe during the socio-economic crisis of 2008-9 has been linked to widespread food shortage, according to a new study led by Canadian researchers from the University of Toronto Dalla Lana School of Public Health published in PLOS ONE.
American Heart Association CEO Nancy Brown issued the following comments on the Agricultural Reform and Risk Management Act of 2013, passed by Congress today.
The Academy of Nutrition and Dietetics applauds Congress for passing the Agriculture Act of 2014, a bill commonly referred to as the Farm Bill. The Academy supports this piece of legislation that protects vital nutrition assistance and education programs; includes new initiatives that will improve the health of the nation; and enhances funding for nutrition and agriculture research.
The science of nutritional genomics is an emerging discipline and holds potential for targeting dietary intervention that may affect health, according to a new position paper from the Academy of Nutrition and Dietetics.
Getting too much added sugar in your diet could significantly increase your risk of dying from cardiovascular disease, according to a study published Monday. Sugar-sweetened beverages are the largest source of added sugars in the American diet.
We are inspired by the leadership of the Navajo Nations Council, as they take a big step forward in the movement to make healthy food more affordable.
Anyone struggling to shed a few pounds knows it’s not always easy to change those habits without help from a registered dietitian nutritionist. The demand for help has led to growth in Iowa State University's dietetics program.
It has been twenty years since federal law made Nutrition Facts a required part of food packages. The Food and Drug Administration, which is responsible for the design and content of Nutrition Facts, says knowledge about nutrition has advanced in the past two decades, and that label changes to reflect the new information may be on the way.
Celebrate February by eating heart shaped fruits and vegetables, which, by fortunate coincidence, are good for your cardiovascular system, a Saint Louis University dietitian says.
Patients who have had bariatric surgery may need to take dietary supplements and pay closer attention to their nutritional intake, a UT Southwestern Medical Center study suggests.
Toxicological insight into the science behind a recent report highlighting levels of a potential carcinogen in carbonated beverages. Our scientists analyze the data and identify whether or not the carcinogen poses a health risk for humans.
Exposure to conflicting news about the health benefits of certain foods, vitamins and supplements often results in confusion and backlash against nutrition recommendations, finds a recent study in the Journal of Health Communication: International Perspectives.
Taking vitamin D2 supplements associated with higher muscle damage after intense weight lifting.
Although weight gain intervention for young adults attending two- or four-year colleges has been studied extensively, there has been little research into effective weight management programs targeting low-income, non-college bound young adults. A team of registered dietitian nutritionists from the University of Maine, in collaboration with scientists from multiple institutions from around the US, have now developed a weight management intervention program that is particularly relevant for disadvantaged young adults. Their results are published in the Journal of Nutrition Education and Behavior.
New research from the Monell Center reveals humans can use the sense of smell to detect and differentiate levels of dietary fat in everyday food.
A major component of olive oil, hydroxytyrosol, is the subject of a Houston Methodist study of women who are at increased risk of developing breast cancer.
Taxing sugar – before it’s added to processed foods – would reduce obesity-related disease in America, and cut medical costs to boot, according to research at Cornell and Stanford universities.
Heavy adults who believe drinking diet soda will help them lose or keep weight off should think again. Researchers at the Johns Hopkins Bloomberg School of Public Health who examined national patterns in adult diet beverage consumption and calorie intake found that overweight and obese adults who drink diet beverages consume more calories from food than obese or overweight adults who drink regular soda or other sugary beverages.
In response to “Diet-Beverage Consumption and Caloric Intake Among US Adults, Overall and by Body Weight,” a study published online today ahead of print in the American Journal of Public Health, the American Beverage Association issued the following statement:
Get the science-backed facts about low- and no-calorie beverages.
A new study by scientists at McGill University and the University of Zurich shows a direct link between metabolism in brain cells and their ability to signal information. The research may explain why the seizures of many epilepsy patients can be controlled by a specially formulated diet.
People with higher levels of the omega-3 fatty acids found in fish oil may also have larger brain volumes in old age equivalent to preserving one to two years of brain health, according to a study published in the January 22, 2014, online issue of Neurology®, the medical journal of the American Academy of Neurology. Shrinking brain volume is a sign of Alzheimer’s disease as well as normal aging.
Researchers from the University of Toronto (U of T) have found that the theory behind the popular blood type diet--which claims an individual’s nutritional needs vary by blood type--is not valid. The findings are published this week in PLoS One.
The amount of salt a person should have each day is a highly debated topic. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor David Despain writes about the new low sodium solutions that are entering the food market.
Over the past year consumers have been shifting their priorities when it comes to what they want to eat, when they eat, and where they eat. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2013.
Only a quarter of U.S. primary care physicians surveyed are doing a thorough job of helping patients achieve and maintain a healthy weight, finds a study in the American Journal of Health Promotion.
The Healthy Weight Commitment Foundation has taken action to successfully reduce calories available to consumers, providing a positive example of the influence that industry can have by working together. The American Heart Association commends the 16 companies that participated in this pledge and recognizes the significant impact of this collaboration – together these companies produce 36 percent of all packaged foods and beverages purchased by families across America.
Healthy adults should consume between 20 percent and 35 percent of their calories from dietary fat, increase their consumption of omega-3 fatty acids, and limit their intake of saturated and trans fats, according to an updated position paper from the Academy of Nutrition and Dietetics.
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