Running, walking both lead to health benefits, study says Walking and running both lead to health benefits, but walkers have to exercise longer to get them, U.S. researchers reported on the website of the journal Arteriosclerosis, Thrombosis and Vascular Biology. Both groups had a reduced risk of hypertension, high cholesterol, diabetes and coronary heart disease. The study also found that runners use about twice as much energy as walkers. MedPage Today (free registration) (4/4) | RD offers easy ways to make spring snacks healthier Easy ways to make spring snacks healthier include choosing an individual pack of almonds instead of a 100-calorie pack of cookies, or a nutritious energy bar instead of a cereal bar, registered dietitian Bonnie Taub-Dix writes. Her other ideas include snacking on fresh vegetables with guacamole instead of chips and dip, and having Greek yogurt instead of low-fat ice cream. U.S. News & World Report/Eat + Run blog (4/4) Other News | Study shows sorghum is safe for gluten-free consumers New scientific evidence confirms that sorghum is gluten-free and offers other health benefits. Sorghum has long been used by those with celiac disease, but researchers at the Institute of Genetics and Biophysics in Naples, Italy, say it is completely free of gluten and also has fiber, protein, potassium, calcium, antioxidants and high levels of unsaturated fats. MedicalDaily.com (4/3) Abdominal fat linked to lower bone-mineral density in obese youths A Brazilian study of 175 obese 6- to 16-year-olds showed that increased abdominal fat was associated with a decline in bone-mineral density. The findings, published on the website of the journal BMC Pediatrics, suggest that abdominal obesity could be a factor in the development of osteoporosis in adulthood. DailyRx.com (4/4) Other News |  | Need to edit geometry quickly for manufacturing?
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 | | Institutional Foodservice | Farmers are urged to have direct relationships with hospitals Former Connecticut hospital executive Marydale DeBor is urging farmers to have direct relationships with hospitals to improve the nutritional quality of the foods they serve. However, food-safety issues may make it difficult for small farmers to sell products to hospitals, and hospitals may have to pay more for local produce. National Journal (4/3) Schools balance taste, nutrition in creating menus When considering whether to serve food items in school cafeterias, nutrition professionals ask "can we afford this, is it good for them, does it meet all the new food requirements," says Serena Suthers, director of school food and nutrition services in Virginia's Prince William County. However, another key question that nutrition professionals nationwide are asking is whether students will eat the food if it is available. Some districts are hosting student taste-testing events to help them create healthy menus that are appealing to students. USA Today/Gannett News Service (4/5) | Skinny no-bake peanut butter pie Light, creamy, fast and easy; it's sure to be a new favorite. Skinny Taste |  | Schoolchildren are becoming very sophisticated eaters." | | Please contact one of our specialists for advertising opportunities, editorial inquiries, job placements, or any other questions.
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