Bigger portion sizes have evolved over time, dietitians say Increased portions can be linked to larger plates, low-cost and larger food orders, and a decline in family dinners, say registered dietitians Mary Hartley and Bonnie Taub-Dix. The mind and body's relationship with food is important to regulating how much to eat. Hartley says people tend to eat more when they are given larger portions. DietsInReview.com (7/18) Experts recommend low-GI diet for weight loss Nutritionists say a low-glycemic-index diet is good for weight loss because it emphasizes slow carbohydrates, lean protein and vegetables, while cutting starches and sweets. Tim Ferriss, author of "The 4-Hour Body" guide, also recommends one cheat day per week to splurge on favorite foods, which helps avoid metabolic-rate changes due to calorie restriction. MedicalDaily.com (7/18) Other News | Study: Stress eating is influenced by habits Researchers say people who turn to food during times of stress opt for food they habitually eat, and not specifically high-calorie comfort foods as previously thought. "Habits don't change in a high-pressure situation," said Dr. David Neal. "People default to what their habits are under stress, whether healthy or not." FoodNavigator (7/17) Study links DASH diet to slower cognitive decline in elderly Adhering to the heart-healthy DASH diet may be linked to slower cognitive decline in people older than 65, Rush University researchers reported at the Alzheimer's Association International Conference. The study said higher intake of vegetables, nuts, seeds and legumes and less consumption of fats with the DASH diet contributed the most to slowing cognitive decline. MedPage Today (free registration) (7/18) Study examines how fat, protein influence glucose levels A high-fat and high-protein meal was associated with greater and sustained postprandial glucose increases in young type 1 diabetes patients receiving intensive insulin therapy, compared with those on low-fat and low-protein meals, a study indicated. Patients also had a lower hypoglycemia risk following high-protein meals, but not after high-fat meals, researchers reported at the American Diabetes Association annual meeting. InternalMedicineNews.com (free registration) (7/18) | Researchers create compound that acts as exercise mimic Investigators from the Scripps Research Institute created a compound that increased activation of the protein REV-ERB in obese mice, which lost weight while on a high-fat diet and used more energy, even without exercise. Thomas Burris, co-author of the study in Nature Medicine, said the compound "seems to act as an exercise mimic" and holds promise that it could someday help people with disabilities or others who cannot exercise get the health benefits of a workout without the physical exertion. The New York Times (tiered subscription model)/Well blog (7/17) | | Institutional Foodservice | Federal grant helps deliver fresh produce to Tenn. schools The U.S. Department of Agriculture has awarded $3 million to Tennessee schools that will be used to bring more fresh fruit and vegetables to students who qualify for free and reduced-price lunches. Schools participating in the program will provide fruit and vegetables to students as snacks at times other than when regular school meals are served. The state's director of school nutrition, Sarah White, said the initiative will help introduce students and families to healthy eating. The Tennessean (Nashville) (tiered subscription model) (7/17) | Skinny guacamole This guacamole remake features mashed peas along with avocado to make a lighter dip. Try it out this weekend! Cooking Channel/Lisa Lillien |  | We eat with our eyes, we eat with our mouths, many of us eat with our wallet. One thing that we're not eating with is our stomach." | | | 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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