New York, Mar 16 : Integrated nutrition strategies are need to help people cope with alterations in their diets prompted by urbanization, economic growth and lifestyle changes in many parts of the world, a United Nations official said Friday.

"We need integrated nutrition strategies, formed with the inputs of society as a whole - the private sector, consumers, doctors, and consumer organizations and others," the Director-General of the Food and Agriculture Organization (FAO), Jose Graziano da Silva, told professors and students at Wageningen University and Research Centre in the Netherlands.

While 870 million people suffer from hunger, there are also over half a billion who are obese and susceptible to non-communicable diseases. Food alternatives and information on their diets would help address this problem, Graziano da Silva said, adding that a global review of nutrition strategy could, for example, involve rethinking the role of traditional crops, which have lost space in modern diets.

"Every region has a variety of non-commodity crops that were used in the past as food," he said. "One example is quinoa, which is being celebrated in 2013 in an international year." Quinoa is an Andean super food - a highly nutritious, cereal-like crop rich in protein and micronutrients.

During his two-day visit to the Netherlands, Graziano da Silva signed an accord with the University of Wageningen on a closer collaboration on scientific research and joint activities to foster and promote education, research and technology capacities in developing countries over the next four years.

In his talk to students, the FAO chief pointed out that while science and technology drive agricultural productivity, they cannot simply be exported from one country to another and be expected to work perfectly.

"Agriculture is too sensitive and location-specific," he said. "Soil, climate, water availability and so many other factors influence how one technology will work elsewhere."

He also noted the role that farmers play and stressed the importance of consulting them before implementing new technologies.

"We need to ask farmers what they need, what they want, see what could fit, how it needs to be adapted and ensure that whatever we do ends up being 'owned' by the farmers themselves," he added.

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UN seeks new nutrition strategies to cope with changing diets

It seems like people are always on the hunt for that perfect, "magic" meal plan that will get them to their goal weight. Which foods are "good" and which ones are "bad"? What's the formula for exactly what to eat, how much of it, and when to eat it that will give you the fastest results? When my clients approach me with these requests, my answer is always the same: Just like in a game of darts, nutrition isn't about getting a perfect bull's-eye every time. You get points for just hitting the board, too. In other words, it's not about eating perfectly all the time, every time. It's about your overall habits--getting points on the board. Maybe you get a bull's-eye once in a while, but you didn't fail just because you were a little off target.

Why I Support "Imperfect" Eating

Perfection is subjective, which means it comes from personal perspective, feelings and beliefs, as opposed to an independent, objective point of view. It's different strokes for different folks. We need less judgments about food. We don't feel guilty for breathing, even though we need air to live. So why feel guilty about eating? Seeking perfection can cause you to avoid and miss out on a satisfying food experience. Our health is a collection of choices (and genetics) over a long period of time. A simple choice does not define our overall self-care.

Maybe the more important question is why you're eating something. Overeating foods on a regular basis to regulate your mood and cope with feelings is not normal, but there is help for that habit, which is not about the food. You are not "addicted" to food. It's the "process" that is the problem. Having a piece of cake on someone's birthday (yes, with sugar and fat) is a normal part of life for most people. To each his own if you don't like cake and don't want to eat it. But those of us who do are not less healthy than you.

It's simply unfounded that "fat is gonna harm you" or "sugar is gonna harm you"--in unlimited amounts ANYTHING can harm you, even delicious sunlight or water for that matter. The best tip I can offer is to be careful of what you read. If it sounds alarmist or too crazy to be true, it probably is.

So How Can I Get "Points on the Board"?

1. Instead of trying to build a "perfect" plate, focus on building a balanced plate. Aim to make half your plate fruits and vegetables; a quarter of your plate lean protein (a palm-sized piece of meat, fish or plant-based protein); and a quarter of your plate starch (a fist-sized portion, which could include whole grains).

2. When "indulging," follow the half-plate healthy model. Maybe your mom's legendary mac and cheese is what you really want, so go for it! On the flip-side, that doesn't mean it would be practicing self-care to take the whole tray of mac and cheese and eat it in one sitting. At some point, your fullness goes beyond comfortable. Take a nice portion, equivalent to one or two fists, and then balance it out with half a plate of nutritious steamed veggies or salad. Enjoy it and take your time with it. If it feels uncomfortable to clean your plate, then don't. Know the mac and cheese will still be there tomorrow.

3. Figure out if it's a good time to enjoy _________. Is this a special occasion or a celebratory event? Like I said, enjoying cake at a birthday party is a normal part of life, so don't beat yourself up over it. If it's more of a craving, then ask yourself if it's a good time to enjoy your treat mindfully. If not, you can always have it later, when you have time to enjoy it--maybe even sharing it with a friend.

Perfection isn't realistic or attainable. It can also be deceiving. Many thin people have unhealthy habits, and many larger frame people have very healthy habits. To me, the more important thing is creating healthy habits that can stick with you the rest of your life, and accepting and loving yourself no matter what size you are.

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Nutrition Isn't All About the Bull's-Eye

Funding cuts appear imminent for a nutrition program for area seniors as a result of across-the-board budget cuts resulting from the sequestration of federal funds.

The probable cuts come at a time when the nutrition program is rebounding under the guidance of a new program administrator. The program came close to faltering about nine months ago when the Muskogee County Community Action Foundation terminated its contract with Eastern Oklahoma Development Districts Area Agency on Aging.

Ernie Moore, EODD executive director, said state officials estimate the feeding program could see cuts of about 5.9 percent within the next few weeks. The actual impact on the program will not be known until the impact of the sequester is fully understood.

Its hard to do any forecasting very far out because you dont know what is going to happen, Moore said this past week. They were talking about 7.9 percent, now they are talking closer to 5.9 percent. It could be anywhere from 13 percent to 2 percent.

Figures provided by EODD, which administers the grants for the senior nutrition program, show federal funds make up from 55 percent to 59 percent of the programs annual budget. The programs annual budget, including state grants, averaged about $1.41 million during the past three years.

Sharon Elder, Area Agency on Aging director, said the senior nutrition program began to rebound in September under new management. She said meal deliveries have increased, and the number of people eating at congregate locations also is up.

Everybody has been taken off the waiting list we dont have waiting lists anymore, Elder said. While the number of meals fluctuated under MCCAF, we are seeing a steady increase of meals being served now we dont know how these cuts will affect that.

Moore said across-the-board budget cuts predicted as a result of sequestration will impact every aspect of the program. Because the federal fiscal year and the agencys fiscal years do not align the federal fiscal year begins Oct. 1, and EODDs fiscal year, like the state, the counties and most municipalities begin July 1 sequestration will affect the remainder of this year and at least the first three months of next years budget.

As long as they do it this way, its going to affect everything, Moore said. They need to go in with a scalpel, not a machete. Sometimes I really dont think they know who they are hurting.

U.S. Rep. Markwayne Mullin reports about the impact of sequestration that came out before it took effect March 1 were all gloom and doom scenarios. Mullin, a Westville Republican who represents the states 2nd Congressional District, said while he hasnt heard about the impact sequestration might have on nutrition programs, he doesnt expect it will be as harsh as some might expect.

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Nutrition program faces cuts

A new study that indicated identical effects of rice protein isolate and whey protein isolate for sports nutrition shows that rice protein now shares the trophy as sports nutritions protein source of choice, says the CEO of Axiom Foods.

Results of the study indicated that rice protein isolate administration post resistance exercise decreases fat-mass and increases lean body mass, skeletal muscle hypertrophy, power and strength comparable to whey protein isolate.

The studys findings have been submitted to Nutrition & Metabolism and were presented recently by Dr Ralf Jaeger from Wisconsin-based Increnovo LLC, who collaborated on the research with Dr. Jacob Wilson from The University of Tampa.

The rice protein the researchers chose for the study was Growing Naturals Organic Rice Protein made with Axiom Foods Oryzatein.

Groundbreaking

David Janow, Axioms CEO and President, and owner of Growing Naturals, told NutraIngredients-USA: The effects were not just similar between rice and whey, they were identical.

The amino acid profile for rice protein and whey protein is very similar, he said, with differences of 1-3% in some of the amino acids. Rice protein is even better for arginine and glutamine, he noted, while whey is better for the branched chain amino acids (BCAA).

Dr Jaeger added: "From the amino acid analysis you can see that rice protein isolate is not a 'complete' protein (Lysine content is too low) and that THE sports amino acid leucine is lower in rice protein isolate compared to whey protein isolate (8% vs. 11.5%). However, in combination with resistance training at 48g both show the absolute identical results on recovery, body composition (lean body mass, fat free mass, muscle hypertrophy), and ultimately on strength and power (that's the only real thing athletes care about). Both resulted in massive gains."

There is a high correlation to whey and I knew that from a long time ago," Janow told us. "What the new study showed was that the difference in amino acid values is not enough to change the effects, compared to whey.

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Axiom CEO: 'Whey now shares the sports nutrition trophy with rice protein'

Renowned Integrative Medicine Physician Dr. Frank Lipman and Bestselling Author Gabrielle Bernstein Join the Curriculum of the Health Coach Training Program

New York, NY (PRWEB) March 15, 2013

Dr. Lipman is an internationally recognized expert in the field of integrative medicine. As the founder and director of the Eleven Eleven Wellness Center in New York City, his personal brand of healing is a customized blend of Western medicine and acupuncture, nutritional counseling, vitamins and herbs, relaxation techniques, physical therapy, and bodywork.

As a leader in the field of functional medicine, Dr. Lipman aims to cure the root cause of illness rather than treat symptoms. He is a passionate proponent of whole foods and healthy living and advocates for Health Coaches as a way to help his patients make meaningful and sustainable lifestyle changes.

I am thrilled to join Integrative Nutrition as a guest speaker, said Dr. Lipman. I believe that health coaching is the next frontier in true health care reform. As a nation, we are skilled in crisis care and treating life-threatening diseases, but fail at preventing chronic illnesses such as obesity, diabetes, heart disease, and many forms of cancer. Health Coaches play a crucial role in providing personalized one-on-one care to help support patients through important lifestyle and behavioral changes. I personally employ three Health Coaches at my practice, and all of them were trained at Integrative Nutrition.

Gabrielle Bernstein is the bestselling author of May Cause Miracles and Spirit Junkie A Radical Road to Self-Love and Miracles. Featured on Oprahs Super Soul Sunday as one of the next generations thought leaders, Gabrielle empowers and connects women through her social networking site HerFuture.com.

Gabrielle will bring her unique inspirational style to the curriculum in order to empower students to love their bodies, cultivate their own strengths, and create the lives they want for themselves.

I am so pleased to welcome both Gabrielle and Dr. Lipman to the Integrative Nutrition community, said Integrative Nutrition Founder, Director, and Primary Teacher Joshua Rosenthal, MScEd. We are committed to exposing our students to cutting-edge new concepts, thoughts, and theories, and these two leaders are both at the forefront of health and wellness. The knowledge and inspiration they impart will empower our students to be more even successful Health Coaches, spreading a ripple effect of health and happiness in their communities and beyond.

About The Institute for Integrative Nutrition (IIN)

Founded by Joshua Rosenthal, MScEd, in 1992, the Institute for Integrative Nutrition has grown from a small classroom of passionate individuals to a global community of over 33,000 students and graduates in 104 countries worldwide. Its flagship course, the Health Coach Training Program, teaches students to become successful Health Coaches who can effect positive, long-lasting change. The schools unique curriculum teaches a wide variety of skills in health coaching, nutrition education, business management, and healthy lifestyle choices. Visit http://www.integrativenutrition.com for more information.

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Frank Lipman, MD and Gabrielle Bernstein Join Integrative Nutrition

DUBLIN--(BUSINESS WIRE)--

Research and Markets (http://www.researchandmarkets.com/research/hn7l2z/10_key_trends_in) has announced the addition of the "10 Key Trends in Food, Nutrition & Health 2013" report to their offering.

How do you tell the difference between a trend and a fad?

Where is the best place to put your money - and why?

Published every year since 1996, our 10 Key Trends is the only trends analysis that enables you to answer these questions with confidence. That's because our methodology, shown in the report in our unique Trend Diamond, ensures that all the angles of a trend are weighed up - from science through to consumer needs.

All year long we monitor a mass of data from developments in science through to consumer research and supermarket sales figures.

We analyse this to work out what's truly important, and what's not. That's why companies around the world use 10 Key Trends to formulate their strategy and innovation plans.

This year, for the first time, we show the Trend Diamond that we use to analyse the strengths and weaknesses of each trend. And in addition, we plot the product lifecycle for each trend.

These tools are powerful infographics that enable you and your colleagues to clearly see what's happening with each trend and what direction it's going in.

Key Topics Covered:

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Research and Markets: 10 Key Trends in Food, Nutrition & Health 2013

HOUSTON, TX--(Marketwire - March 14, 2013) - DiabetesAmerica is proud to join the Academy of Nutrition and Dietetics during March in celebrating National Nutrition Month. This year's National Nutrition Month theme is "Eat Right, Your Way, Every Day" and encourages consumers to develop a healthful eating plan that incorporates individual food choices and preferences.

"DiabetesAmerica's educators are excited to incorporate this year's theme into our daily practice.Our education teams include Registered Dietitians assisting patients with meal planning according to lifestyle, preferences and ethnic and cultural traditions," said DiabetesAmerica Director of Education Mimi Waida, MS, RD, LD, CDE."During March our centers will focus on incorporating 'Eat Right, Your Way, Every Day' into living well with diabetes."

Here are a few ways to "Eat Right, Your Way, Every Day" from the food and nutrition experts at the Academy of Nutrition and Dietetics:

Initiated in 1973 as a week-long event, "National Nutrition Week" became a month-long observance in 1980 in response to growing public interest in nutrition. Additionally, to commemorate the dedication of RDs as advocates for advancing the nutritional health of Americans and people around the world, the second Wednesday of March has been designated "Registered Dietitian Day." In 2013, RD Day is celebrated on March 13.

As part of this public education campaign, the Academy of Nutrition and Dietetics' National Nutrition Month website includes a variety of helpful tips, fun games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition around the "Eat Right, Your Way, Every Day" theme.

About DiabetesAmerica DiabetesAmerica is dedicated to helping diabetes patients understand their condition, manage it, and live a full life without becoming overwhelmed.Through their market leading clinical model emphasizing coordinated patient care, diagnostics, and education, DiabetesAmerica provides comprehensive and personalized diabetes care to tens of thousands of patients across the state of Texas.For more information on DiabetesAmerica, a complete list of center locations, or to schedule an appointment, please visit: http://www.DiabetesAmerica.com.

About the Academy of Nutrition of Dietetics

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy of Nutrition and Dietetics at http://www.eatright.org.

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DiabetesAmerica Joins With Academy of Nutrition and Dietetics During National Nutrition Month(R) Encouraging Everyone ...

March is National Nutrition Month and the arrival of Spring is just around the corner which means it is the perfect time to make over your fridge and pantry to rearrange, diminish clutter, and make space for healthy and tasty food!. Melissa Herrmann Dierks RD, LDN, CDE has some quick tips for a healthy kitchen check-up on what foods and beverages you should stock up on for a healthier fridge and pantry this season! National Nutrition Month is a perfect time for us to learn more about the importance of making informed food and beverage choices so we can develop more sound eating habits to support a healthy lifestyle. The more you know, the better your plan will be. Keep in mind that a healthy diet is about balance, variety and moderation. Labeling individual foods or beverages as simply good or bad is not productive and typically does not work for a long term strategy. Its best to really learn about calories, fiber and fat so you can make the best decisions about what will work best for you and your diet goals.

Here are some quick tips to get started with your healthy kitchen check-up:

1. Read food labels and look for at least 3 grams of fiber in the breads, cereals, bagels, English Muffins, and rolls in your kitchen. Fiber is found in plant foods and helps with digestion, weight management and controlling blood sugar.

2. Aim for cheese that offers no more than 3 grams of fat per one ounce serving. Low- fat cheese helps with weight management and keeping your diet heart healthy.

3. Look for whole wheat or whole grain pasta and brown rice. Whole grains offer a variety of health benefits and tastes great!

4. Make sure your kitchen contains a variety of vegetable options including fresh, frozen or canned. Avoid butter or cheese sauces. Canned vegetables can be an affordable way to increase vegetable intake, if possible look for reduced sodium versions or pour the liquid off to reduce sodium intake.

5. Do you have healthy fats on hand such as a healthy margarine like Brummel and Brown, olive oil, avocado, walnuts, almonds or reduced fat salad dressing? Avoid stick margarines which often contain trans fats, and full-fat salad dressings that can be loaded with calories.

6. Don't forget about healthy hydration. Too often we mistaken hunger for thirst and that could lead to overindulgence and dehydration. While water is best, you may want a little flavor so look to a beverage such as vitaminwater zero with its excellent blend of B and C vitamins. It tastes great and has zero calories. If soda is a favorite, choose diet soda or look for the 90 calorie mini can size options.

Supermarket Savvy offers a Name Brand Shopping List at http://www.supermarketsavvy.com that lists healthy food choices by brand name making shopping easier. http://www.choosemyplate.gov can help you determine your calorie needs and provides information on healthy food choices.

Melissa Herrmann Dierks RD, LDN, CDE owner of the Huntersville, NC based Eat Smart Nutrition Co. is a consultant to food and beverage industry including The Coca-Cola Company.

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Healthy tips for National Nutrition Month

The report assesses the nutrition-related commitments, performance and disclosure practices of 25 of the worlds largest food and beverage manufacturers as measured against international guidelines, norms and accepted best practices.

Danone, Unilever and Nestle are the top performers on the ATNI, receiving the highest scores on both the obesity and undernutrition rankings. But even the top performers have significant room for improvement with the highest score being 6.3 on a 10.0 point scale. In addition, both Danone and Nestle have been reported to be in violation of the International Code of Marketing of Breast-milk Substitutes, which affected their scores. The ATNI recommends that both companies, along with other breast-milk substitute manufacturers, take immediate action to ensure full compliance with the International Code.

"Obesity and undernutrition affect billions of people and threaten a global health catastrophe. The Access to Nutrition Index is an urgent call to action for food and beverage manufacturers to integrate improved nutrition into their business strategies. It is not only good for public health; it is a business imperative and key to their long-term sustainability, " said Inge Kauer, Executive Director of ATNI.

The three-year initiative was funded by the Global Alliance for Improved Nutrition (GAIN), the Bill & Melinda Gates Foundation and the Wellcome Trust. Development of ATNI was housed at GAIN and involved an extensive, multi-stakeholder process that included input from governments, international organizations, civil society, academia, and investors at every phase of the process. It was also guided by advice from an independent, multi-stakeholder advisory panel and a group of experts on nutrition. Company research and assessments were conducted by MSCI ESG Research using publicly available documents supplemented by additional information requested from each company.

ATNI evaluated companies on:

"The Access to Nutrition Index offers companies a comprehensive, independent assessment of how well their practices align with competitors in the food and beverage industry and provides benchmarks against which they can improve their approach to nutrition, " said Keith Bezanson, chair of the ATNI Independent Advisory Panel. "The aim is to promote a more objective public debate and encourage companies to do more to address nutritional needs of customers."

Thirty-nine investment organizations which collectively manage more than USD 2.6 trillion in assets have signed a statement of support for the Index. The ATNI Investor Statement recognizes health and nutrition as drivers of future growth in the food and beverage sector, and that those manufacturers that are most effective in anticipating and responding to these factors will be better positioned to deliver superior and more sustained financial performance.

Key findings include:

The report challenges companies to:

Later this year, ATNI will also publish three Spotlight Indexes assessing 10 of the largest food and beverage manufacturers operating in India, Mexico and South Africa, respectively. The ATNI Global Index will be published every two years.

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Access to Nutrition Index Calls on World´s Largest Food & Beverage Manufacturers to Address Global Nutrition Challenges

Barbara Carlson's reasons for buying Greek yogurt also explain why it has grabbed other consumers' attention and cash.

Carlson, assistant professor at Cedar Crest College's Allen Center for Nutrition, says, "I like its taste (less sweet) and its consistency (thicker and richer than conventional yogurt). It's a healthy snack."

Comparing 6-ounce cups of Greek and regular yogurt, Carlson reports, "Greek yogurt provides more than double the amount of protein (10-14 grams vs. 5 grams) and contains less added sugar (about a teaspoon, or the equivalent of 16 calories)." Greek yogurt, like standard yogurt, provides calcium. Label-reading is necessary to determine which manufacturers have added Vitamin D to their yogurt brands, she says.

No matter which brand of Greek yogurt you prefer, she advises buying non- or low-fat varieties.

Greek yogurt is created by removing more liquid (whey) from milk or regular yogurt. She says, "It takes three times as much milk to make Greek yogurt, which explains its higher price $5 vs. $2 for a quart.

"Greek yogurt isn't new; it's just new to us. It's a very old style of yogurt used in Mediterranean countries and other parts of the world for hundreds of years," she says.

Although she uses ready-made Greek yogurt for snacks and quick lunches, Carlson also buys regular yogurt for her shortcut-method of making Greek yogurt at home.

"By straining yogurt myself, I can cut Greek yogurt's cost by a third," she reports. The nutrition instructor substitutes it for cream, sour cream or whipped cream cheese when cooking and also makes creamy salad dressings, dips and spreads with it. She advises, "If you're afraid you won't like it, start by mixing in a little or try using it, half and half, with higher-fat products."

Her method: Line a three-quart strainer with coffee filters, adding an extra layer or two to the bottom. Add a quart of regular yogurt to the strainer that's placed over a bowl (to catch the liquid). Cover the top of the yogurt with a dampened paper towel to keep it from drying out. After 12 hours in the fridge, it should be the consistency of "whipped cream cheese." Want it thicker? Strain it longer.

Diane Stoneback

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Cedar Crest nutrition expert evaluates advantages of Greek yogurt

FOOD and beverage multinationals are well-placed to "make powerful contributions" to addressing the "double burden" of obesity and undernutrition that countries such as South Africa face, according to a report for the global Access to Nutrition Index released online on Tuesday.

Poor nutrition was one of the most significant public health challenges facing the world, and "across the board" the worlds largest food and beverage manufacturers could do "substantially more" to improve consumers access to nutrition, said the indexs funders, the Global Alliance for Improved Nutrition, the Bill and Melinda Gates Foundation and the Wellcome Trust.

South Africa was one of several countries, including its Brics partners India and China and developing world peer Mexico, that faced the "double burden" of obesity and undernutrition and special reports on South Africa, India and China would be released later in the year, according to the indexs website.

The 2012 Global Hunger Index puts South Africa ninth in the world for highest hunger levels, with the World Bank estimating that 15% of South African infants are born with a low birth weight and that South Africa loses about $1.1bn a year in gross domestic product because of malnutrition. The bank has calculated it would cost about $55m to alleviate this problem.

The flipside is South Africas growing obesity problem, with a 2010 GlaxoSmithKline survey estimating 61% of South Africans were overweight, obese or morbidly obese.

The 25 companies indexed have a combined $450bn revenue, and "they dont just sell products, but shape the environment of consumer choice" said one of the indexs designers, South African Graham Sinclair, principal of sustainable investment consultancy SinCo.

The index rates the 25 companies on their nutrition-related commitments, performance and disclosure globally. It is aimed at providing a benchmark from which companies can improve.

"Given the persuasive and increasing role of their products in diets in many countries, food and beverage manufacturers can make powerful contributions to addressing these challenges," the report says.

The key findings were that there was much room for improvement (no company scored more than five on a scale of 1-10), that the stronger-performing companies Danone, Unilever and Nestl had strategies that explicitly committed them to improving nutrition and integrating improved nutrition into their core business, and that companies practices often did not measure up to their commitments. Other key findings were that companies could do more to address undernutrition at a broader scale, and that many were "not very transparent" about their nutrition practices.

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Food groups ‘can do more on nutrition ’

Nutritionists are encouraging people to eat right, your way, every day as a part of March's National Nutrition Month.

LSU AgCenter family and consumer science agent Quincy Cheek said eating right doesn't mean you have to give up your favorite foods.

"You just need to eat more healthfully and be mindful of what you eat," Cheek said.

The Academy of Nutrition and Dietetics chose the theme, "Eat Right, Your Way, Every Day" to recognize that personal preferences, lifestyle, cultural and ethnic traditions and health concerns all affect individual food choices.

Cheek said this means you can still eat the same types of food, but try modifying them.

"I take a look at the recipes or the general foods I provide for my family and say, 'how can we make this a little bit healthier?'" she said.

She used gumbo has an example, replacing a traditional roux that contains a lot of fat and calories with a dry roux, adding in turkey sausage and skinless chicken breast.

Cheek also suggested replacing white rice with brown rice and using spaghetti squash in place of pasta. She explained that this could be done gradually, using half of the familiar ingredient with the new one to get your family adjusted to a different taste and texture.

Food is an important part of the culture in Louisiana, and gardeners here can grow many different types of vegetables. She said we need to look at the way we prepare these vegetables.

"I always use snap beans as an example," Cheek said. "Fresh snap beans to me are one of the greatest things about summertime, but so often we drown them in bacon fat and sausage."

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Nutrition month blends tradition, culture with healthful eating

Washington, DC, March 13, 2013 (GLOBE NEWSWIRE) -- According to the Weston A. Price Foundation, American consumers are crying foul over a dairy industry petition to add unlabeled artificial sweeteners to flavored milks served to school children and to many other classes of dairy products.

Numerous scientific studies point to toxic effects of aspartame, including cancer, digestive issues and memory impairment. In spite of this evidence, the International Dairy Foods Association (IDFA) and the National Milk Producers Federation (NMPF) recently submitted a petition to the FDA to hide the chemical sweetener without declaring it on ingredients labels.

The Weston A. Price Foundation and other groups are urging consumers to file comments in protest of the petition on the FDA The Weston A. Price Foundation is a nonprofit nutrition education organization.

A petition against the move, http://action.sumofus.org/a/aspartame-milk/?sub=homepage, has gathered almost 100,000 signatures.

"The integrity of our food supply is poised for another blow. By asking the FDA to alter the definition of "milk" to include chemical sweeteners such as aspartame and sucralose without full disclosure will only lead to further distrust among consumers. This is a bad idea for consumers and not a smart idea for the industry either," explains Sally Fallon Morell, president and founder of the Weston A. Price Foundation.

While aimed principally at replacing sugar in flavored milks served to school children, the petition also asks for the right to put hidden artificial sweeteners in a host of dairy products including nonfat dried milk (always added to reduced-fat milks), yogurt, cream, half-and-half, sour cream, eggnog and whipping cream.

Researchers and holistic health advocates have warned about the toxicity of artificial sweeteners for many years:

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Thousands of adverse reactions to aspartame have been reported to the FDA, mostly concerned with abnormal brain function, brain tumors, epilepsy and Parkinson's.

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Nutrition Non-profit Leads Protest of Dairy Adulteration Proposal

Pet Dental Health Awareness (CNW Group/Hill's Pet Nutrition Canada Inc.)

MISSISSAUGA, Ontario, March 12, 2013 /CNW/ - Hill's Pet Nutrition Canada launched the 2013 Pet Dental Health Awareness campaign (PDHA) to increase awareness of the connection between oral and overall health.

(Photo: http://photos.prnewswire.com/prnh/20130312/CG75691)

"Periodontal disease is the most common problem veterinary health care teams see in dogs and cats," says Susan Jones , D.V.M., director of veterinary affairs at Hill's Pet Nutrition Canada . "Pet owners often aren't aware they should be brushing their pets' teeth and when they do know, they quickly realize this is not an easy task. Unfortunately, oral health issues often lead to more systemic health issues and our pets then end up facing more serious problems that could have been prevented."

A key feature of the PDHA 2013 campaign is the Hill's Smile Sweepstakes. Pet owners can visit PetDental.ca to register to win a year's supply of Hill's Prescription Diet t/d Oral Health pet food, which works like a toothbrush to clean pets' teeth as they eat, removing harmful bacteria for better oral and overall health. A total of 17 weekly grand prize winners will be chosen by the end of April. Daily instant win prizes, such as iPads, iPod Touches, Kindle Fires, and $25 gift cards will also be awarded.

While visiting PetDental.ca, pet owners can learn more about how to keep up with their pet's oral health. The campaign's message to pet owners follows a healthy equation for life: daily brushing + regular dental checkups + the right nutrition = long, healthy life. To help reinforce this, the campaign offers pet owners a special kit available through participating local veterinary health care teams. The kit contains a brochure on proper dental care, a pet toothbrush, a human toothbrush, details about the sweepstakes and a guide for brushing pets' teeth.

Veterinary health care teams can also visit the "clinic resources" of the site to download helpful resources such as promotional tools, kids' games that can be utilized in their clinics and a series of light-hearted videos that illustrate the challenges pet owners face when attempting to brush their pets' teeth.

"Prevention of periodontal disease starts before dental disease has developed. If we're going to prevent it, we have to be ahead of the curve," says Fraser Hale, D.V.M., FAVD, DAVDC, practice owner of Hale Veterinary Clinic. "Since there's really no downside to having a good periodontal program in place, we should apply that to all cats and dogs. It's a win-win for the longevity of the pet."

Research has shown a strong link between a healthy mouth and a healthy body. Conversely, a strong link has been seen between good oral health and a lower risk of heart disease, diabetes and kidney disease. Brushing a pet's teeth properly each day is considered the gold standard and can help reduce plaque buildup. However, for pet owners who find it difficult to brush their pets teeth regularly, through a veterinarian's recommendation, Hill's Prescription Diet t/d pet food can be added to the pets' daily intake. It works like a toothbrush to fight oral bacteria.

Hill's Pet Nutrition Inc. manufactures Hill's Prescription Diet brand pet foods, therapeutic pet foods available only through veterinarians, and Hill's Science Diet brand pet foods sold through veterinarians and finer pet specialty stores. Founded more than 70 years ago with a unique commitment to pet nutrition and well-being, Hill's is committed to its mission to help enrich and lengthen the special relationships between people and their pets. Hill's produces high-quality, great-tasting pet foods owners can trust and give to their canine and feline companions as part of a veterinary health care team recommendation. This ultimately improves patient health and the health of the practice. For more information about Hill's Pet Nutrition Inc. and Hill's Evidence-Based Clinical Nutrition visit HillsPet.ca and follow us on Twitter at @HillsCanada.

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Hill's Pet Nutrition Sets Out to Add More Smiles to Pets' Lives

Healthy Nutrition To Help Ease PMS Symptoms
Sorry guys, you can probably tune out on this one! LOLz! If it #39;s that time of the month again, ladies, Margaux J. Rathbun has some helpful advice for you! Th...

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Healthy Nutrition To Help Ease PMS Symptoms - Video

Do You Need a Nutrition Checkup?
Registered Dietitian Roxanne Moore of Sodexo explains the basics of a nutrition checkup and how to know if you need one.To view over 15000 other how-to, DIY...

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Do You Need a Nutrition Checkup? - Video

BOSTON, March 11, 2013 /PRNewswire/ -- Koko FitClub, the state-of-the-art workout centers with the patented Smartraining automated personal training system, celebrates National Nutrition Month by offering some simple changes for better nutrition starting with a healthier fridge.

(Logo: http://photos.prnewswire.com/prnh/20130311/AQ74140LOGO)

Nationally recognized registered dietitian Debra Wein, MS, RD, LDN, CSSD, CWPD, who led the team that created Koko Fuel, Koko FitClub's fully integrated nutritional component of the Smartraining fitness system, says now is a great time to spring clean your fridge with these five simple tips:

"These are the kinds of tips we built in the Koko Fuel School, simple, one-of-a-kind ways to put nutrition theory and best practices into action with your workout plans," Wein said. "Koko Fuel helps members build healthy habits for life instead of turning their lives upside down with labor-intensive, unsustainable fad diets."

Koko Fuel School has weekly lessons about carbs, proteins, breakfast, vitamins, water intake, sodium, portions, sleep, sugar, fat and fiber, designed to help members replace old, bad habits with new, healthier ones. Grounded in decades of nutritional science, customized Koko Fuel plans are designed to burn fat and build lean muscle levels, and are tailored to each Koko member's personal Smartraining goals, fitness profile and Koko Metabolic Rate.

For more information about Koko FitClub and Koko Fuel, go to http://www.kokofitclub.com.

About Koko FitClub

Koko FitClub first opened in Boston in 2008 as an efficient, lean-muscle-building alternative to traditional gyms and today has more than 120 company-owned and franchise FitClubs in 30 states. Its name, Koko, inspired by the Japanese word for individual, refers to Koko FitClub's fully customized fitness and nutrition programs that make up the patented Koko Smartraining System. The Smartraining System is automated personal strength and cardio training, offering the benefits of a 90-minute workout in just 30 minutes, combined with Koko Fuel, the program's integrated nutritional component. In 2012, the company received a Franchise Business Review Franchisee Satisfaction Award and this year was named to the 2013 Entrepreneur Magazine Franchise 500.For more information, go to http://www.kokofitclub.com, http://www.youtube.com/user/KokoFitClubChannel or http://www.facebook.com/KokoFitClub.

Media contact:Kim Lackey, SPM Communications 214-379-7000 kim@spmcommunications.com

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Koko FitClub Offers National Nutrition Month Tips For A Healthier Fridge

NEW YORK, March 11, 2013 /PRNewswire/ --Leading weight loss and nutrition expert, Diana Le Dean, has been on the front lines of food and weight loss wars for over two decades and has helped hundreds of private clients lose weight and regain control over their relationships with food through common sense, discipline and humor. Due to her experience and years of success, she is proud to announce the launch of her first book titled, Yes You Can: The Achievable Diet, in collaboration with Dr. Naras Lapsys PhD. Yes You Can will serve as a roadmap for people who are blatantly fed up with the constant hype and ineffectiveness of fad diets and are looking for real results. It is an essential guide for readers to achieve a new, positive mindset and clear vision for losing weight permanently, and will serve as a blueprint not just for weight loss, but also sustainable eating habits throughout their weight loss journey and beyond.

Yes You Can is the product of extensive research and Le Dean's collaboration with experts in nutrition, fitness and psychology. It synthesizes the wisdom, hard lessons and insights of hundreds of Le Dean's successful weight loss clients, as well as the secrets of those who stay slim simply by doing what they love.

"My method is for people who love food and their toned bodies equally," Le Dean explains. 'It provides practical methods for ending sugar addiction, emotional eating, cravings and nutritional ignorance. It's a plan for real life."

In Yes You Can, Le Dean starts at the beginning, encouraging readers to clean house of foods they know to be unhealthy. It's a single, symbolic first step on the way to a new state of mind about the foods they eat. The book provides a compelling description of sugar addiction and its primary responsibility for weight gain and illness, as well as a guide to sugar detoxification. Le Dean identifies 'diet personalities' and walks her readers through the science of metabolism and weight gain and provides useful measures for dietary progress. All while encouraging self-sufficiency, Le Dean also offers a carefully constructed list of foods designed to promote health long after weight loss goals have been achieved.

Recognizing the emotional component of many weight problems, Yes You Can explores the roots of emotional eating and diet sabotage. Le Dean insists that the joy of eating should not be denied, but embraced; her method requires savoring those favorite foods once a week without guilt or feelings of failure.

About Diana Le Dean:Diana Le Dean is a leading health & wellness expert and Author, and specializes in weight loss and nutrition. She has been on the front lines of food and weight loss wars for over two decades and has helped hundreds of private clients lose weight and regain control over their relationships with food through common sense, discipline and humor. As a Weight Loss Counselor, Diana consults with clients around the world who want to lose those unwanted pounds. Over the years Diana has been contracted by Warner Brothers Studios to actively coach celebrities in Nutrition and Personal Training, and has designed nutritional programs specifically for international models and dancers. Australian by birth, Diana was raised in Italy, where she learned to love food from all the country's regions. An exercise devotee since her teenage years, she also overcame personal struggles with weight and developed empathy and understanding of the weight loss challenges that several people face in today's society.Diana is currently working on her next book "Italy Lite" in collaboration with Dr. Lapsys PhD of Medicine and Nutrition and top Food Critic Marco Lombardi. The book details how to cook tasty Italian food in a lite version and will include authentic recipes from 20 top Italian chefs living in Italy. http://www.amazon.com/Yes-You-Can-Achievable-Diet/dp/1478207477

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Leading Weight Loss And Nutrition Expert Launches First Book Yes You Can: The Achievable Diet

DUBLIN, March 11, 2013 /PRNewswire/ --

Research and Markets (http://www.researchandmarkets.com/research/6p5gfv/medical_nutrition) has announced the addition of the "Medical Nutrition - A Global Market Overview" report to their offering.

(Logo: http://photos.prnewswire.com/prnh/20130307/600769 )

An increase in aging populations coupled with growing incidences of illnesses and a condition requiring medical nutrition products has resulted in market growth for medical nutrition products. Another key factor that is driving the market is premature births because of insufficient nutrition supply to mothers, especially in Asia, in most populous countries such as China and India. However, medical nutrition products that contain probiotics and prebiotics, primarily targeted at the aging population, are witnessing unprecedented demand as against traditional medical nutrition products, opening the gates for a new market dominated by very few players.

Medical Nutrition product segments analyzed in this study include Infant, Enteral and Parenteral. The report also analyses the sub-segments of Enteral Medical Nutrition comprising Standardized, Elemental/Semi-Elemental and Specialized Entetal Nutrition. The global market for Medical Nutrition, estimated at US$27.2 billion in 2012 and forecast to be US$28.8 billion in 2013, is further projected to reach US$40.1 billion by 2018, thereby exhibiting a 2008-2018 CAGR of 5.8%.

"Medical Nutrition - A Global Market Overview" reviews and analyses the worldwide market for medical nutrition products for the global and the regional markets including North America, Europe, Asia-Pacific, South America and Rest of World. The regional markets further analyzed for 15 independent countries across North America - the United States, Canada and Mexico; Europe - Germany, France, the United Kingdom, Italy, Spain and Rest of Europe; Asia-Pacific - Japan, China, India, South Korea and Rest of Asia-Pacific; South America - Brazil, Argentina and Rest of South America.

This 387 page global market report includes 180 rich data tables, supported with meaningful and easy to understand graphical presentation, of market numbers. The statistical tables represent the data for the global market value by geographic regions, product segments/sub-segments. This market report covers the brief business profiles of 25 key global players and 46 major players across North America - 28; Europe - 12; and Asia-Pacific - 6.

The report also provides the listing of the companies that are engaged in manufacturing, research and development, processing, supplies and distribution of Medical Nutrition products. This global list includes the addresses, contact numbers and the website addresses of 220 companies.

Examples of Companies Mentioned

- Abbott Nutrition - Ajinomoto - Alaris Medical Systems - Arla Foods a.m.b.a. - B. Braun Medical - B. Braun Melsungen AG - Bard Access Systems - Baxter International - Boston Scientific Corporation - Corpak Medsystems - Covidien PLC - Fresenius Kabi AG - Hormel Health Labs - Hospira - ICU Medical - Kimberly-Clark Health Care - Koninklijke Frieslandcampina NV - Mead Johnson Nutrition Company - Medical Nutrition USA - Neomed - Nestl S.A. - Nutricia Advanced Medical Nutrition - Pfizer Nutrition - Victus LLC - Vitaflo International Ltd

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Global Medical Nutrition Market to Reach $29 Billion in 2013 According to Latest Report

RYE BROOK, N.Y.--(BUSINESS WIRE)--

With March being National Nutrition Month, Chartwells School Dining Services is pleased to report the successful results of 25 mini-grants that were awarded to Chartwells schools in September 2012 as part of the Kids Eat Right campaign. Founded by the Academy of Nutrition and Dietetics and the Academy of Nutrition and Dietetics Foundation, the Kids Eat Right campaign is dedicated to supporting the efforts of the White House to end the childhood obesity epidemic by providing resources that will help educate families, students and communities about the importance of quality nutrition.

The $200.00 mini-grants gave Chartwells grant recipients access to five toolkit presentations on the topics of healthy breakfast, healthy snacking, family meals, cooking activities and nutrition myth-busters. Each toolkit included information such as ready-to-use PowerPoint presentations, nutrition handouts, cooking demo recommendations, activity sheets, recipes and talking points and scripts.

Grant recipients were each required to deliver two presentations in their school for students, parents and members of the community. A total of 61 presentations were completed and approximately 3,300 people nationwide attended. After the presentations were delivered, 92 percent of recipients said they would be very likely to use these materials again in the future to help educate their student population about good nutrition habits. A second round of twenty-five additional grants will be implemented in late Spring 2013.

The Kids Eat Right toolkits really enabled us to change attitudes and behaviors around healthy eating, said Margie Saidel, RD, VP of Nutrition and Sustainability for Chartwells School Dining Services. After attending the presentations, students said they would make time to eat breakfast in the morning now that they knew how important it is. Older students were taught what is in the food they are eating and how to incorporate protein and other beneficial nutrients into their diets. Parents were especially enthusiastic about the cooking demonstrations and learning how to mix and match various vegetables into their dinner menus.

For more information about Chartwells School Dining Services, visit http://www.eatlearnlive.com and follow us on Facebook and Twitter.

About Chartwells School Dining Services

Chartwells, a division of Charlotte, NC-based Compass Group, provides dining services for over 550 public school districts and private schools, comprising over 6000 separate elementary, middle and high schools nationwide. For more information about Chartwells School Dining Services, visit http://www.eatlearnlive.com.

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Chartwells School Dining Services Provides Nutrition Education and Awareness Through Kids Eat Right Campaign Grants