Researchers are creating a food map of what Americans consume Researchers at the University of North Carolina are creating a map of the foods Americans are buying and eating, which could show how the marketplace is changing, help target nutrition guidelines and influence food manufacturers. The researchers are tapping into databases of food items found in stores and homes and matching the information with nutrition-fact-panel data and government statistics on individual dietary intake. The Washington Post/The Associated Press (5/19) | Transportation workers have highest obesity rate, survey says A Gallup-Healthways Well-Being Index survey of 14 occupation groups found transportation workers had the highest obesity rate at 36%, while physicians had one of the lowest at 14%. The survey found factors contributing to obesity included exercising fewer than three days per week, a poor diet, limited access to safe exercise areas, depression and skipping dental checkups. USA Today (5/17) Review calls for holistic approach to reducing cholesterol The effects of dietary saturated fats on cholesterol are overstated, and other factors, such as oxidized polyunsaturated fatty acids or preservatives in processed meats, also can be harmful to health, Dr. Glen Lawrence of Long Island University in Brooklyn, N.Y., wrote in the journal Advances in Nutrition. He wrote that dietary recommendations on saturated fats need to be rewritten and a more holistic approach taken to reducing serum cholesterol. Medscape (free registration)/Heartwire (5/17) Study finds seasonings may be an alternative to salt Older adults with high blood pressure may be satisfied by adding seasonings to food instead of adding salt, according to researchers at Sao Paulo University in Brazil. The study presented at the American Society of Hypertension meeting found that people who preferred a salty bread product were satisfied with one made with less salt and seasoned with oregano. MedPage Today (free registration) (5/18) | | Institutional Foodservice | Bill would allow dried, frozen fruits for school snack program A version of the Federal Agriculture Reform and Risk Management Act being considered by the U.S. House of Representatives eliminates the word "fresh" from the Fresh Fruit and Vegetable Program. Under the change, the program -- which currently provides fresh fruit and vegetables as snacks for students in low-income schools -- would be allowed to serve less-expensive dried, canned and frozen ones as well. Education Week/Rules for Engagement blog (5/17) | Chewy muesli bars These easy-to-make bars with peanut butter and chocolate chips are great for a snack or dessert. The Healthy Apple |  | Nutrition is not just about vitamins and minerals. It's about our enjoyment of food and translating that into better choices and health." | | Please contact one of our specialists for advertising opportunities, editorial inquiries, job placements, or any other questions. | | Publisher, Food & Beverage: Chris Warne P: 646.462.4647 | | | | |
| Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004 | | |
No comments:
Post a Comment