Breakfast kick-starts metabolism each day, dietitians say Eating breakfast is important for weight loss or weight management, and registered dietitians say the meal should include a lean protein, whole grains and fruit. RD Leah Meade of Wellmont Health System in Kingsport, Tenn., says breakfast gets the body's metabolism started so people are better able to burn fat over the rest of the day. Kingsport Times-News (Tenn.) (4/10) | New certification program aims to highlight healthy options A Washington, D.C.-based certification program dubbed Get REAL -- for Responsible Epicurean and Agricultural Leadership -- uses a flexible point system to certify eateries serving healthy and sustainable food. Get REAL says it has already certified about 20 restaurants, including Chipotle-owned ShopHouse and Restaurant Nora in Washington, D.C. FastCasual.com (4/9) Food tourism expands into $150 billion industry Culinary tourism has grown to a more than $150 billion-a-year industry, according to the World Food Travel Association, as travelers seek to experience global flavors, learn to cook alongside famous chefs and tell their stories through social media. "We are seeing more and more people traveling to countries and making sure they have made a reservation at a restaurant there," said chef Eric Ripert. "They are not only sightseeing when they travel but are now capturing the culture of the destination through eating and dining." Travel Weekly (4/9) | Alcohol increases daily calorie intake for men, women Drinking alcoholic beverages appeared to affect food intake, with men consuming 400 more daily calories and women ingesting 300 more daily calories -- much of that from unhealthy items on days they had alcohol -- according to a study in The American Journal of Clinical Nutrition. Researchers said it is unclear whether alcohol consumption may influence weight changes, but emphasized that people who drink should be wary of the beverages' calorie contents and be more attentive to their food choices when drinking. Reuters (4/10) | | Institutional Foodservice | Conn. school-meal program goes beyond the basics Jim Bondi, the food-services director for Plainville Community Schools in Connecticut, says he already was taking steps to serve healthier meals and snacks before the federal school-nutrition standards took effect. Bondi launched a program in which chefs are invited to prepare dishes for students. "The majority of students liked it," he said. "We want to have something out of the ordinary where kids try different kinds of food. If they like it, we can add it to the menu." The Herald (New Britain, Conn.) (4/6) | Roasted turnips Have you ever tried turnips? Give them a go with this easy side dish. The Produce Mom |  | By skipping breakfast, you're kind of sabotaging yourself the whole day." | | 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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