Study links healthy diet to lower risk of chronic disease A diet that emphasizes fruits and vegetables and grains other than rice and wheat may help reduce the risk of chronic conditions such as heart disease, diabetes, cancer and arthritis, according to a study done in China that is to be published in Clinical Nutrition. Data showed that healthy people or those with just one chronic condition had a higher average daily consumption of fruits and vegetables compared with those who had more than one disease. DailyRx.com (7/29) | Unilever challenges chefs to produce lower-calorie favorites Unilever Food Solutions last year invited chefs to reduce at least half of their best-selling meals by 100 calories as part of its Seductive Nutrition Challenge. "This is a great challenge to get involved in. Even having the ability to make one dish healthier will get you excited," says Keith Esbin of Bar Harbor Seafood and Boston Lobster Feast in Orlando, Fla. "I did go back over every one of my dishes to see if I could swap out some healthier ingredients or create new dishes that were known to be fresher and lower in calories." FastCasual.com (7/22) | Longer breast-feeding linked to better cognitive development Babies who were breast-fed for a longer period of time during their first year of life scored higher on language-recognition tests at age 3 and on IQ tests at age 7 than did those who were not breast-fed, a study in the journal JAMA Pediatrics showed. For every additional month of breast-feeding, children's scores on language and IQ exams slightly increased. Researchers said that fish consumption while breast-feeding did not significantly affect children's future cognitive development. USA Today (7/29), Reuters (7/29) Rapid growth may stem obesity, especially in boys Using a new childhood weight-gain model, a study in The Lancet Diabetes & Endocrinology found that growth spurts during ages 11 to 16 may wipe out obesity, especially in boys, through increased height and lean-tissue mass. However, the effects were less pronounced in girls as they tend to lose less body fat at this age, researchers said. MedPage Today (free registration) (7/29) Other News | Triathlons become more popular in U.S. Sports industry data estimate that triathlon participation increased 59% from 2008 to 2011, and fitness experts say that different types of triathlons open the competitions to people of varying fitness levels. Exercise physiologist Dr. Mark Kelly said multi-sport training that does not over-stress one body part may help reduce injuries, but he added that preparation and pacing are important to success. Reuters (7/29) | | Institutional Foodservice | W.Va. hospital to use storefront kitchen to promote health Cabell Huntington Hospital in Huntington, W.Va., is taking over the operation of a downtown storefront kitchen opened by celebrity chef Jamie Oliver when he taped his "Food Revolution" television series in the town. The kitchen became a center where people learn to cook after Oliver left, and now the hospital plans to add classes on health issues and partner with the school system to address childhood-obesity issues. The State Journal (Charleston, W.Va.) (7/29) Alaska district seeks to get students hooked on salmon A school district in Alaska will begin serving locally caught salmon, thanks to the efforts of school nutrition professionals, local fishermen and the Fish for Kids program. The program aims to deliver salmon to schools and make the meals appealing to students, in part, by asking them for their recipe ideas and inviting parents and grandparents to schools for "Fish Friday." The Bristol Bay Times (Alaska) (7/27) | Chicken and toasted quinoa bowl with veggies Need a light and healthy but filling and well-rounded dinner option? Here you go. The Cozy Apron |  | When added to a diet rich in vegetables, fruits and whole grains, lean beef can be an effective way to reduce the risk of heart disease." | | | 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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