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Food and Health
Eat a variety of healthful, nutritious foods and find a proper balance between diet and exercise.
Current food and beverage marketing practices puts children's long-term health at risk.
Increased fried food consumption leads to increase in Body Mass Index of 9 to 14 year olds; puts children at risk for chronic disease.
Backed by compelling science that links seafood consumption to reduced risk of disease, the U.S. government this week is recommending that all Americans, especially pregnant and nursing women and children, eat two seafood meals per week that are rich in omega-3 fatty acids. This recommendation is included in USDA's 2005 dietary guidelines and is being reiterated by the National Oceanic and Atmospheric Administration.
You can eat right and enjoy it too.
Fish is a direct source of omega 3 fatty acids, which have been shown to be essential for neurocognitive development and normal brain functioning.
Dietary recommendations are frequently give in "servings" - three to five servings a day of fruits and vegetables, two to three servings a day of meat and so on. Do you know what is meant by a "serving?"
Knowing the size of a serving can help you determine your portions - the amount of a particular food you eat at a given time. Here are some examples of serving sizes, for use in gauging your portions:
Vacation is a time for relaxation, revitalization and the freedom to do whatever you want.
While vacations may be a time to kick back and relax, they don't qualify as an excuse to blow your healthy eating efforts.
Enjoy your vacation by following these tips on healthy eating:
Research shows that when kids are involved in the packing and preparing of their school lunch, they do have more interest in eating what they pack.
International team hones in on genes for two eating disorders that affect 11 million Americans.
An international team of researchers led by investigators at the University of Pittsburgh School of Medicine and the University of North Carolina at Chapel Hill report that they have identified six core traits that appear to be linked to genes associated with two common eating disorders: anorexia and bulimia nervosa.
People are interested in hearing about, fat, protein or fibre contained in food, but bubbles are practically overlooked, yet many of the problems in the kitchen or in the food manufacturing environment revolve around creating and stabilising bubbles.