RD: Confusion, lack of information stymie diet changes People may be unwilling or unable to make healthy diet and lifestyle changes because they are confused by contradictory media reports and lack nutrition information about food quality, registered dietitian Timi Gustafson writes. She notes that telling people to watch fat, salt and sugar is well-meaning but useless if ingredient labels are difficult to understand or if restaurants do not follow dietary guidelines or post nutrition information on menus. Food & Nutrition Magazine online/Stone Soup blog (6/11)  | Join a community that can help you grow your business
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 | Seattle chefs shine spotlight on vegetarian meals Chefs at Seattle restaurants are getting creative with their vegetarian meals and no longer settling for the average grilled vegetable plate. Judkins St. Café serves up a black bean quinoa burger topped with pickled onions while Olivar offers gourmet macaroni mixed with vegetables such as braised endives, asparagus and pea vines. The Seattle Times (6/7) Fine dining restaurants forgo fatty foods Chefs at some fine dining establishments are ditching the fat-laden entrees and desserts in favor of lighter, more nutritional fare. Chef Cathal Armstrong lost 50 pounds by altering his diet and changed his restaurant's menu to offer his patrons better food in smarter portion sizes. "This is not 'spa food' by any stretch of the imagination," he said. "It's rich and fulfilling and everything luxury food should taste like. You eat a nine-course tasting menu and you're stuffed at the end of it. Tomorrow morning, you'll be hungry for breakfast, because it's all-natural and your body can absorb it easily." The Wall Street Journal (6/7) Other News  | New Technology Helps Doctors Link a Patient's Location to Illness and Treatment
Geomedicine is a burgeoning field which uses geographic information system (GIS) technology to correlate environmental conditions with health risks.
The Washington Post | Christine MacDonald |
 | Vegetable fat intake may curb risk of dying from prostate cancer Prostate cancer patients who consumed the most vegetable fat following their diagnosis were about one-third less likely to die than were those with the least vegetable fat intake, a study found. Getting more daily calories from vegetable fat also was associated with a borderline lower risk of developing lethal cancer, researchers reported in the journal JAMA Internal Medicine. Reuters (6/10) | Ala. initiatives urge people to get more physical activity Alabama has one of the lowest rates of physical activity for adults in the U.S., but state and local initiatives are underway to change that. Efforts include creating bicycle trails and exercise programs, opening fitness centers, launching the Scale Back Alabama weight-loss contest and implementing a physical-fitness test for schools. The Anniston Star (Ala.) (5/30) | | Institutional Foodservice | | Baked Dijon salmon A marinade and crunchy whole-grain topping make this a great combination for wild salmon. Thriving Home |  | Undoubtedly, more and more people want to be better informed about nutritional health and be empowered to make the right choices." | | 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 | | | | |
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