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A study published today in The American Journal of Clinical Nutrition reveals that organic food offers no more nutrition than conventionally produced foods. An extensive review of literature from the London School of Hygiene & Tropical Medicine focused on the nutritional value of organic foods, comparing to conventional produce.
The study is the largest systematic review of nutrients in organic foods ever conducted. Some studies suggest that organic food is more nutritious, but now researchers find that organically and conventionally produced foods are nutritional equals.
A high intake of linoleic acid, a polyunsaturated omega-6 fatty acid found in red meat and in many oils and some margarines, may be associated with nearly 33 percent of cases of ulcerative colitis. It is estimated that more than 500,000 Americans suffer with ulcerative colitis.
Monmouth County Division of Social Services is ready to help local seniors who may not be able to afford a nutritionally balanced diet.
As part of the state’s Supplemental Nutrition Assistance for Seniors (SNAS) program, the division is working to support senior citizens who live alone, who receive supplemental security income and who may need help covering their food costs.
While most nutrition experts agree that school lunches should include more whole-grain products, a new study from the University of Minnesota finds that food-service workers lack understanding and the resources to meet that goal.
The study, which involved school food-service directors from across Minnesota, appears in the current issue of the Journal of Child Nutrition and Management. Because they serve so many meals to children each day, school food-service directors have a major influence on students' food choices and in turn their overall health, the authors note.
The Kentucky Women, Infants and Children (WIC) Program has become one of the first in the nation to implement new guidelines to improve nutritional and health standards for clients.
Effective May 1, the new guidelines alter the type or amount of food that can be purchased through WIC, in an effort to improve the nutrition and health of the nation’s low-income pregnant women, new mothers, infants and young children.
Tens of thousands of Utah moms and kids will get a much-needed nutritional boost with newly-approved WIC food packages. The Women, Infants and Children program is adding fresh fruits, vegetables, and whole grains to the food vouchers it distributes to more than 72,000 Utah WIC participants.
Governor M. Jodi Rell today announced that Connecticut will receive more than $1.3 million in federal stimulus funds for the state Women, Infants, and Children Supplemental Nutrition Program in response to the surge of families seeking assistance during this economic recession.
Ironically, just as solid science has confirmed that a quality overall diet is the key to good health, not a preoccupation with a single nutrient, food alarmists are stepping up their call for government regulation of an essential nutrient: salt.
At a press conference today, the Center for Science in the Public Interest (CSPI) seemed oblivious to the new scientific findings. They singled out salt as the “single most harmful ingredient in our food supply.” CSPI termed salt “toxic”.
A study from Purdue University shows that dairy products may be better than pills or foods fortified with calcium carbonate for maintaining strong bones. Calcium carbonate from foods and pills were compared to dairy intake by researchers, and is the first direct comparison of the benefits of milk and other dairy versus fortified foods and supplements for developing and maintaining strong bones.
A supplement to be published in the June issue of the Journal of Nutrition encourages the scientific community and the general public to stop demonizing high fructose corn syrup as the culprit of obesity and to rethink the myths about high fructose corn syrup's impact on the American diet.
According to a NHANES analysis, drinking 100 percent fruit juice daily can lower our risk of chronic diseases.
New research, presented April 22, 2009 at the Experimental Biology (EB) 2009 meeting shows that men and women who drink 100 percent juice daily are leaner, and have lower risk of heart attack, diabetes, and stroke from metabolic syndrome - a cluster of symptoms including high blood pressure, elevated triglyceride levels, abdominal obesity, and insulin resistance.
New data from the U.S. Centers for Disease Control and Prevention (CDC) provides additional scientific evidence that the majority of Americans over the age of twenty should limit the amount of sodium (salt) they consume daily to 1,500 milligrams (mg) to prevent and reduce high blood pressure. The new data are published in CDC’s Mortality and Morbidity Weekly Report.
Food enthusiasts have been taste tripping on miracle fruit for some time. The berry, synsepalum Dulcificum has the ability to turn sour foods sweet, making it a novelty at gatherings.
Researchers suggest that the “magic berries” might help diabetics, and patients who experience a metallic taste and loss of appetite from cancer treatment, leading to malnutrition. The protein called miraculin in “miracle fruit”, or “magic berries” could serve as an alternative to sugar.
More prominent displays may be needed to help increase consumer awareness of nutritional information in fast food restaurants, according to an observational study from Yale University that appears in the May issue of the American Journal of Public Health.
Researchers visited McDonald's, Burger King, Starbucks and Au Bon Pain restaurants in both urban and suburban settings. They counted the number of customers who read on-premises nutritional information which was available on posters, pamphlets or computer terminals in the restaurants.
Nutrition plays a vital role in how humans handle serious infection. Eating foods high in zinc may influence the difference between life and death for some patients, according to a new study.
Critical care researchers at Ohio State University Medical Center found that correcting zinc deficiency may also significantly enhance a critically ill patient’s chance of surviving sepsis, a deadly blood infection that can lead to organ failure and death.
Shitake mushrooms are nutritionally packed with health benefits. Health awareness is increasing among consumers, perhaps in turn increasing demand for shitake mushrooms among US growers. Over the next five years, shitake mushroom farmers expect to be busier than ever. Shitake mushrooms are the third most popular mushroom consumed in the United States.
The Florida Department of Health (DOH) recognizes the registered dietitians and licensed dietitians/nutritionists who help Floridians live healthier lives through the promotion of healthy eating and physical activity.
The Florida Department of Health (DOH) recognizes March as National Nutrition Month, which is sponsored annually by the American Dietetic Association. This year's theme is “Eat Right.” The campaign focuses on the importance of making informed food choices that are healthy and cost-effective and developing sound eating and physical activity habits.
“We should focus on eating right at any age,” DOH Division Director of Family Health Services Annette Phelps, A.R.N.P., M.S.N., said. “It is never too late to take steps to a healthy lifestyle.”
The Missouri Department of Health and Senior Services is seeking public input on new guidelines to assist child-care facilities in providing more nutritious foods and a healthier meal-time environment to children in Missouri.
The state health department is asking for public comment on the Missouri Eat Smart Guidelines for Child Care through March 16. The guidelines offer suggestions to enhance the nutrition of meals and establish a healthy setting at child-care facilities in Missouri.
Children and adolescents aren't meeting guidelines for fruit and vegetable consumption, according to researchers at Ohio State University.
The researchers analyzed results of the 1999-2002 National Health and Nutrition Examination Survey to assess the amounts of fruits and vegetables consumed by children and adolescents compared to Dietary Guidelines for Americans recommendations, and to identify factors related to low fruit and vegetable consumption.
Folklore and food lore often get mixed into a goulash of advice on nutrition. Well-meant advice covers when and what to eat, but it can be difficult to sort out the facts.
Just in time for March, which is National Nutrition Month, here are some food myths to chew on from TOPS Club, Inc. (Take Off Pounds Sensibly), provided by Joan Pleuss, R.D., C.D.E., M.S., C.D., Senior Research Dietitian in the General Clinical Research Center at the Medical College of Wisconsin.
· Don’t eat between meals.
Scientists in Germany are reporting development of a new, more effective method to determine whether milk marketed as "organic" is genuine or just ordinary milk mislabeled to hoodwink consumers. Their report appears in the current edition of ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication.
In an effort to slow and perhaps reverse the trend of increasing obesity, Multnomah County (Oregon) commissioners have voted to require Portland-area chain restaurants to include calorie counts on their menus. The vote was unanimous.
Even though Portland has a reputation as a place with a population who is active with healthy lifestyles, the county Health Department reports that two-thirds of the Multnomah County residents are overweight or obese.
Omega-6 fatty acids – found in vegetable oils, nuts and seeds – are a beneficial part of a heart-healthy eating plan, according to a science advisory published in Circulation: Journal of the American Heart Association.
Two nutrients, sodium and potassium, may work together to affect blood pressure and heart disease risk, according to a new analysis from the National Heart, Lung, and Blood Institute (NHLBI), part of the National Institutes of Health. When the ratio of sodium to potassium is too high, risk for cardiovascular disease was increased.
Recent research presented today at the U.S. Department of Agriculture (USDA) Small Changes Summit that addresses childhood obesity shows that calories in recipes have gradually increased over time. Speaking before the Summit, Dr. Brian Wansink, Executive Director of the USDA Center for Nutrition Policy and Promotion said, "As an example, the calories in recipes in the iconic cookbook, The Joy of Cooking, have increased by 63% from its first publication in 1937 to its most recent edition in 2006.
Governor David A. Paterson today announced that New York State is taking further steps toward assisting the State’s most vulnerable residents by authorizing a one-time, $1 million emergency increase in funding for regional food banks across New York. While visiting the Regional Food Bank of Northeastern New York in Latham, Governor Paterson also announced that New York has received an additional $364 million in federal funding for the State’s Food Stamp Program over the last 15 months.
Resolving to eat more fish, which contain long-chain omega-3 fatty acids (omega-3s), would be sage advice for most consumers, especially for those with heart disease, according to current research. The December 2008 Fats of Life and PUFA Newsletter electronic publications summarize findings that seafood omega-3s protect the heart, eyes and developing brain among other benefits.