Complying with health guidelines reduces mortality risk Following guidelines for a healthy lifestyle may reduce the risk of death, according to a European study published in the American Journal of Clinical Nutrition. People who adhered to health guidelines from the World Cancer Research Fund/American Institute for Cancer Research reduced their risk of death from respiratory disease by 50%, from circulatory disease by 44% and from cancer by 20% when compared with people who were least compliant. United Press International (3/29)  | Need to edit geometry quickly for manufacturing?
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 | Experts assess pledge to cut 1 trillion calories A report on the Healthy Weight Commitment Foundation's 2010 pledge to reduce 1 trillion calories from products sold by its 16 food and drink manufacturers is expected this year. Critics said the goal represents just 2% of all calories produced by the companies, but others said important work is being done by the University of North Carolina to monitor the goal and create a database that tags all foods consumed in the U.S. with manufacturer and nutrition information. The Wall Street Journal (3/29) Dietitians tout their role in W.Va. West Virginia registered dietitians spent National Nutrition Month raising awareness of the profession and lobbying the state Legislature on the role of RDs in promoting healthier communities. RD Amy Gannon said growing problems with diabetes and obesity have increased the need and opportunities for dietitians, especially in rural areas. The Exponent Telegram (Clarksburg, W.Va.) (3/30) Jose Andres shares tips for chefs looking to shed pounds Years of succumbing to buttery lobster and thick steaks took a toll on chef Jose Andre's waistline, until he decided to revamp his diet two years ago. Andres lost 40 pounds and kept it off by eating small portions throughout his day, counting calories and committing to exercise he enjoys. Bon Appétit online (3/28) | Survey shows sodium confusion According to a Mintel survey of consumers who are limiting sodium, 72% are using less salt when cooking, while 64% are putting less salt on their food. Meanwhile, 39% are eating less packaged food, and 32% are reducing restaurant visits, even though most sodium comes from packaged and restaurant food. Progressive Grocer (3/28) Study: Obesity prevention in schools may trigger eating disorders Obesity-prevention programs in schools that emphasize healthy diets may trigger eating disorders in children who never obsessed about food before, Canadian researchers reported in the journal Eating Disorders. Author Dr. Leora Pinhas, a child psychiatrist, said children who are driven to succeed, as well as those who are vulnerable as they go through the turbulent teen years, are at risk of taking a healthy-eating message to the extreme. Canada.com/Postmedia News (3/31) Celiac disease diagnoses are increasing in the U.S. A study in The American Journal of Gastroenterology revealed celiac disease diagnoses grew from about 11 cases per 100,000 persons to about 17 cases per 100,000 persons between 2000 and 2010. Increased symptom awareness and screening among doctors may have contributed to the higher diagnosis rates, researchers noted. Reuters (3/29) | Cody app wants to hear from fitness storytellers The Cody fitness application's aim is to focus on casual exercisers out to share their stories rather than enthusiasts interested in stats based on monitoring. The app acts as a virtual coach by matching content to stated fitness goals and is moving toward greater personalization of fitness content based on user activity. "[A]mong early beta testers, Cody's founders have found that the app is especially popular among yoga, crossfit and bar method enthusiasts who don't focus on metrics in the same way runners and bikers might," Ki Mae Heussner writes. GigaOm (3/28) | | Institutional Foodservice | School-breakfast program aims to boost student achievement An Oklahoma school district will provide free breakfasts to students beginning in the 2013-14 school year following a pilot program in May in some elementary-school classrooms. The district also is considering the use of food carts for grab-and-go options in high schools. Officials point to research showing that students who eat breakfast are more likely to perform well in school. Stillwater NewsPress (Okla.) (3/29) | Most popular recipes from March These were the five most popular recipes from last month:
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