Exercise, obesity rates simultaneously increase in U.S. Researchers at the University of Washington found that the percentage of adults meeting the recommended physical-activity levels increased in most U.S. counties between 2001 and 2009, with Wyoming's Teton County being the most active at a rate of about 78%. However, adult obesity rates have also increased, by more than 15 percentage points in some counties, researchers reported in Population Health Metrics. HealthDay News (7/10) | Evidence supports using dietary sources for calcium needs Recent studies question whether calcium supplements are effective for reducing bone fractures and suggest a possible increased risk of cardiovascular disease and kidney stones. Registered dietitian Linda Antinoro writes that dietitians should determine how much calcium their clients consume to see whether they can meet requirements using dietary sources alone, and should provide counseling about supplements if people need additional help. Today's Dietitian (7/2013) Sacramento Food Bank to expand use of local growers The Sacramento Food Bank in California partnered with local farmers and put a focus on fresh and organic produce as a way to improve the health of families that depend on it for groceries. In two years, the number of families served has increased from 8,000 to 20,000. The food bank now is aiming to use 100% local growers, up from 75%. Las Vegas Sun/The Associated Press (7/11) Other News | Researcher says artificial sweeteners may raise health risks Artificial sweeteners may raise the risk of metabolic syndrome, diabetes, cardiovascular disease and weight gain, according to Purdue University behavioral neuroscience professor Susan Swithers, who wrote an opinion article on the website of the journal Trends in Endocrinology & Metabolism. Swithers, who reviewed studies on artificial sweeteners, wrote that their use can have a counter-intuitive effect that "may reflect negative consequences of interfering with learned relationships between sweet tastes and typical post-ingestive outcomes." Medscape (free registration) (7/10) | | Institutional Foodservice | Hospital chef is link between culinary staff, dietitians The new executive chef at the University of Pittsburgh Medical Center's hospital in Altoona, Pa., says chefs are the link between culinary staff and dietitians and the nutrition director. Keith Auker is changing the way the hospital's food is prepared and presented, and clinical nutrition manager Dona Baughman says he also is helping to develop flavorful recipes that meet nutritional guidelines. The Altoona Mirror (Pa.) (7/10) Are new school meal regulations gaining acceptance? New federal standards for school meals have, in some cases, resulted in fewer meals served at school, more food waste, higher costs and staffing challenges. However, Jay Turner, the food service director in an Indiana school district, says there are signs that students are coming around and enjoying the healthier fare. While school lunch participation initially dropped 12% under the new standards, Turner reports that more students are voluntarily eating more fruits and vegetables through this year's summer-meal program. The Indianapolis Star (tiered subscription model) (7/8) | Sausage and pepper skewers Grilled sausage and vegetables are served over pesto couscous. Food Network Magazine |  | Americans are not doing enough to control what they eat." | | 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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