 | | - RDs seek to clear up misinformation about heart health
More people are interested in nutrition and heart health, but misinformation can lead them to make poor choices, registered dietitian Farzeen Sukheswalla says. Misconceptions about heart disease include believing everyone has the same heart attack symptoms, that all chocolate is good for the heart and that there is no need to limit egg consumption, Juliann Schaeffer writes. Today's Dietitian (2/2013)        | | | - Gluten sensitivity raises many questions for medical experts
Medical experts agree that non-celiac gluten sensitivity is a condition, but they don't know a lot about it, such as long-term effects or even whether it's just one illness. Dr. Stefano Guandalini of the University of Chicago's Celiac Disease Center said some people who do not have celiac disease do get a health boost from adhering to a gluten-free diet, but he does not know how many people may be gluten sensitive and there is no blood test that can aid in the diagnosis. The New York Times (tiered subscription model)/Well blog (2/4) - New device offers metabolism tracking on the go
Researchers have developed a portable device, called Breezing, designed to measure oxygen and carbon dioxide levels to determine an individual's resting energy expenditure. The tool also monitors respiratory quotient to determine whether a person is burning carbohydrates, fats or both. CNET (2/4) - Review links men's kidney-stone risk, vitamin C supplements
Researchers looked at data from 23,355 men in Sweden and found that those who took high-dose vitamin C supplements were almost twice as likely to develop kidney stones as those who didn't take any nutritional supplements. The risk of kidney stones was highest among men who took vitamin C supplements at least once a day, according to the study published online in JAMA Internal Medicine. MedPage Today (free registration) (2/4), Reuters (2/4) | | | - Study: Dementia risk is lower for those who are more fit at midlife
People who are more physically fit at middle age have a lower risk of dementia later, according to research published in the Annals of Internal Medicine. The study included about 19,500 people who were followed for an average of 25 years, and found that participants with the highest fitness levels at midlife had a 36% lower risk of developing dementia compared with those who had the lowest fitness levels. Medscape (free registration) (2/4) | Institutional Foodservice | | - USDA cafeterias serve a healthier menu
U.S. Agriculture Department cafeterias in Washington, D.C., have begun to practice what the agency preaches about good health, going fryer-less and offering healthy whole grains and foods that are low in fat and sodium. In addition, an on-site dietitian will be available to answer questions from government employees. The Washington Post (2/3) - Made-from-scratch school meals worth the extra hour to prepare
School nutrition professionals in a Connecticut district are using some recipes from the "Recipes for Healthy Kids Cookbook," developed by the U.S. Department of Agriculture, to prepare made-from-scratch meals for students. As part of a new pilot program to provide healthier meals for students, nutrition professionals will prepare one hot and one cold meal for students daily through the end of the year. It's estimated the made-from-scratch meals will take an additional hour to prepare, but nutrition professionals say it is worth it. Greenwich Time (Conn.) (2/4) - Slow-cooker brisket sandwiches
Let your slow cooker do the work for these yummy brisket sandwiches. Food Network Magazine  | Heart-healthy living translates into knowing our numbers: modifiable risk factors that can be changed via diet, exercise, and drugs, if necessary."
--RD and cardiovascular nutritionist Janet Bond Brill, as quoted by Today's Dietitian |
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