FALLSTON, Md., July 3, 2012 /PRNewswire/ -- The Mexican Hass Avocado Importers Association (MHAIA) teamed up with Cheryl Forberg, RD, nutritionist for NBC's Biggest Loser Seasons 1-12, and chef Suvir Saran, contestant on Bravo's Top Chef MastersSeason 3and author to develop nutrition and culinary tips as part of the "Pantry Pointers and Prep With Cheryl and Suvir" Sweepstakes.

Avocado fans were able to enter the sweepstakes February 17th through May 7th at http://www.facebook.com/theamazingavocado or register at any of the 12 "Taste the WOW!" Mobile Tour stops around the country. Laurie Lichtenstein of Benbrook, Texas won a private nutrition consultation, cooking lesson, and food shopping instruction in her own home with Cheryl and Suvir. By utilizing the USDA's web tools that support the MyPlate initiative like SuperTracker, Cheryl helped Laurie set a path to healthier eating by incorporating whole grains, fruits and vegetables, healthy fats and lean proteins in a delicious and simple way. As a MyPlate Partner, MHAIA helps communicate key messages of the 2010 Dietary Guidelines for Americans, such as encouraging half of our plates to be fruits and vegetables.

And while Laurie was chosen as the winner, everyone can benefit from learning from Cheryl and Suvir how avocados can fit into a healthy and flavorful lifestyle.

Play Kitchen Favorites "In addition to a knife, two of my go-to tools in the kitchen are an immersion blender, and a food processor," said Suvir. "You can make soups in a cinch or use the processor to make prep work a breeze. I organize my countertop around my most commonly used tools to help stay neat and save time."

Don't Go it Alone Many supermarkets now carry pre-prepped ingredients, like chopped garlic or julienned vegetables. "Take advantage of someone else doing the busy work," explained Cheryl. "Some time-consuming tasks, like mincing onion, can discourage people from making healthy decisions. So if you're short on time, using the pre-prepped ingredients is a great option!"

Swap Smart "One of the things I love most about cooking is that it allows me to be creative," shared Cheryl. "Start with something you make well and make small changes to slightly alter the texture, color, or main ingredient. For example, instead of pasta with a cream sauce, mix in a very ripe avocado and then season with salt, pepper and a dash of Parmesan cheese. You'll still have the familiar creaminess from the avocado, and you'll also have added nearly 20 vitamins and nutrients and the 'good' fats."

Slice, Twist, Pop "Avocados aren't as tricky to work with as they may appear," said Suvir. "Simply remember "Slice, Twist, Pop" and you're in! Slice the avocado lengthwise, using the pit to pivot your knife around. Twist the avocado halves in opposite directions to pull them apart. Pop the pit out using the tip of a knife. You can also slice an avocado in the skin (just don't go through the skin) to avoid mashing it with your knife while slicing. Finally, to store an unused avocado half, take the side with the pit and place plastic wrap directly onto the skin, wrap completely, and store in the refrigerator."

All in the Family "Get everyone in the family involved in the cooking process," advised Suvir. "Young children can help rinse vegetables, tweens can stir sauces, and older children can chop ingredients. Not only will your family appreciate the meal more, but you'll instill important lessons about healthy eating habits at a young age."

During her 12 seasons as the nutritionist for the Biggest Loser, Cheryl helped transform the lives of more than 250 contestants and reached thousands more online. Cheryl is not only a registered dietitian, but also a James Beard award winning chef, and is passionate about cooking with both nutrition and flavor in mind. She is the author of several books, including her newest cookbook, Flavor First. Cheryl can be found on Twitter: http://twitter.com/CherylForbergRD and Facebook: http://www.facebook.com/cherylforbergrd.

Suvir Saran is a peerless chef, teacher and public speaker. His restaurant, Devi, in New York was the first Indian restaurant in North America to earn a Michelin star. As chairman of the World Cuisines Council, Asian Studies Center for the Culinary Institute of America, Saran furthers his goal to bring mindful living and eating to those craving change or contemplating it. He wowed judges with his skill and integrity while on Bravo's Top Chef Masters Season 3 and is the author of three cookbooks. Suvir can be found on Twitter: https://twitter.com/suvirsaran and Facebook: http://www.facebook.com/suvirsaran.

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Nutrition and Culinary Duo Team Up with Avocados from Mexico to Share their Kitchen Expertise

NEW YORK, July 3, 2012 /PRNewswire/ --Reportlinker.com announces that a new market research report is available in its catalogue:

http://www.reportlinker.com/p0833399/Food-Bars-in-the-US-Cereal/Granola-Bar-and-Energy/Nutrition-Bar-Trends.html#utm_source=prnewswire&utm_medium=pr&utm_campaign=Snack_and_Sweet

This Packaged Facts report examines the $5.7 billion U.S. retail market for food bars, classified into two categories: cereal/granola bars and energy/nutrition bars.

Food bars have been making noise in the marketplace recently, posting double-digit growth rates for successful product types. Reasons for this surge include a wave of new product launches, increased sophistication in marketing bars to different consumer sets, and continued innovation in delivery formats. Eating trends such as the blurring of meals and snacks and increasingly informal, spur-of-the-moment, and customized eating all favor the food bar market.This report is based on information gathered from primary, secondary, and syndicated sources. Primary research involved consultation with industry sources and a Packaged Facts online consumer survey conducted in February-March 2012. Secondary research involved the evaluation and comparison of data and information found in financial, trade, and government sources, as well as company media. Analysis also draws on mass-market sales-tracking data from SymphonyIRI and national consumer survey data from Experian Simmons.

Chapter 1: Executive Summary

Scope and Methodology

Food Bar Market Overview

Cereal Bars

Granola Bars

Energy/Nutrition Bars

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Food Bars in the US: Cereal/Granola Bar and Energy/Nutrition Bar Trends

Mixed salted nuts are a better snack choice than sugary candy. (Craig F. Walker, Denver Post file)

It was dinnertime on the flight home from visiting family for two weeks. The stewardess offered the usual beverages ... juice, sodas, coffee.

Anything to eat? I inquired.

"Chips ... M&M's ... Chex Mix," she offered.

Note to self: Next time, remember to bring nuts and dried fruit for in-flight hunger pangs.

So as we bounced over the Rocky Mountains toward home, I was reminded that changes in routine often require flexibility especially with food. Maybe orange juice and Chex Mix isn't the best "dinner" I've ever had. But in the wise words of 16th-century bishop St. Francis de Sales: "A habitual moderation in eating and drinking is much better than certain rigorous abstinences made from time to time."

Moderation in eating and drinking. What an interesting concept.

My mind went back to the previous week's "Doggie Dash." It's an annual event hosted by my daughter's in-laws in their small midwestern town. Dogs of seemingly every size and breed walk with their owners through town while the local radio station plays songs such as "Hound Dog" and "How Much Is That Doggie in the Window?" When they arrive at the sponsoring veterinary clinic, the dogs are greeted with bandanas and bowls of fresh water, and the owners receive T-shirts and hot dogs.

"Isn't this a conflict of interest for you?" one of the veterinarians asked me as she eyed the lunch fare.

Not really. According to the position of the Academy of Nutrition and Dietetics, the most important focus of a healthful eating style is our "overall pattern" of eating. "All foods can fit within this pattern," says the Academy, "if consumed in moderation with appropriate portion size and combined with regular physical activity."

Excerpt from:
Nutrition: Learning moderation is critical to a healthful diet

Michelin-rated restaurant Rouge Tomate in New York City brings diners a modern twist on American cuisine.

Using SPE guidelines sourcing, preparation and enhancement the restaurant relies primarily on local ingredients to prepare its food. Executive Chef Jeremy Bearman and Executive Pastry Chef James Distefano works directly with culinary nutritionist, Kristy Lambrou, to provide a combination of fine dining and nutritious food at their restaurant.

The first Rouge Tomate opened in Brussels in 2001, explained Lambrou. The owner, Emmanuel Verstraeten, really wanted to show that nutrition and gastronomy could be combined and do not need to be mutually exclusive.

The philosophy of the restaurant follows the SPE charter, which Lambrou explains in Latin, sanitas per escam health through food. To ensure this philosophy flows throughout the menu, the chefs at Rouge Tomate do not add any butter or cream to appetizers or entrees and do not fry or grill any of the food.

"We want the guest to have about three servings of fruits and vegetables, Lambrou said So in order to do that we have criteria for each course; appetizers have to have a certain amount, entrees, and desserts."

Together Bearman, Distefano and Lambrou confer about combinations of ingredients, nutritional values and textures to ensure complete customer satisfaction. The chefs work with Lambrou to learn about the nutritional values of their dishes.

The first step of SPE is the S which stands for sourcing or where the products come from. The chefs first look for ingredients they want to use in their dishes that have beneficial nutrients, from local farmers and producers.

Once the specific ingredients are chosen, they decide how to prepare the food.

SPE is really taking these wonderful ingredients that we have and preparing them in a way that not only makes it taste really wonderful, but also keeps the nutritional integrity of the food, Bearman said. It is really important to us and really makes us different from a lot of other restaurants.

Finally, the restaurant pulls the different elements of the meal together before presenting it to the diner.

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Nutrition meets fine dining

SALT LAKE CITY--(BUSINESS WIRE)--

Schiff Nutrition International, Inc. (SHF) appointed, effective today, Richard F. Baruch Jr., 44, to the new position of Senior Vice President Chief Commercial Officer.

Rich brings an extensive background in sales, marketing and general management, and we welcome him to the team, stated Tarang Amin, president and chief executive officer of Schiff Nutrition. With over 20 years of experience expanding brands and delivering results at leading companies such as Coca-Cola, Clorox, and Procter & Gamble, we believe Rich will help broaden our commercial opportunities.

Baruch stated: I am excited to join Schiff and I believe my skill set complements Schiffs strong leadership team. Together, we can drive further growth, particularly in our efforts to expand the channel and geographic footprint of the company.

Baruch most recently served as Vice President Category Advisory Services at Coca-Cola where he led an initiative to build a new organization and bring a new set of capabilities to Coca-Colas North American business. Prior to that, Baruch was President and Chief Operating Officer of CotnWash, Inc. where he led the national launch of Dropps laundry detergent and grew overall top-line revenue by over 300% over two years. Previously, Baruch spent fourteen years at The Clorox Company in a number of leadership roles, with the most recent being Vice President and General Manager of the Home Care business. He began his career at Procter & Gamble in various sales management roles. Baruch holds a bachelors degree from the University of Pennsylvania.

About Schiff Nutrition

Schiff Nutrition International, Inc. is a leading nutritional supplement company offering vitamins, nutritional supplements and nutrition bars in the United States and abroad. Schiffs portfolio of well-known brands includes Move Free, MegaRed, Airborne, Tiger's Milk, Sustenex, Digestive Advantage and Schiff Vitamins. Focused on quality for 75 years, Schiffs headquarters and award-winning manufacturing and distribution facility are based in Salt Lake City, Utah. To learn more about Schiff, please visit the web site http://www.schiffnutrition.com.

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Schiff Nutrition Appoints Richard F. Baruch Jr. Senior Vice President - Chief Commercial Officer

LAS VEGAS, June 30 (UPI) -- In-store promotion and nutrition information on the front label of food packaging helps shoppers make healthier choices, U.S. researchers say.

Dennis Milne, director of business relations at the American Heart Association, presented research showing that when a tag was put on the grocery store shelf showing that a product had the Heart Check mark indicating a heart-healthy food, sales increased 1.5 percent to 6.7 percent, depending on the group of shoppers.

The sales increase was highest in the group considered "struggling dieters," who have a high interest in nutrition but tend to struggle with weight loss and their ability to eat healthy -- while it was lowest in those who already follow a strict heart-healthy diet.

"Consumers aren't necessarily looking for the Heart Check mark, but it does influence them when they see it," Milne said said in a statement.

Mary Christ-Erwin, director of the food and nutrition practice at Porter Novelli, said shopping behaviors are driven by many factors, but it is hard to get something new in that grocery cart -- people don't change their eating habits that much.

"Front-of-package labels can play a role in breaking through these patterns because of their ease of use" Christ-Erwin said.

The findings were presented at the Institute of Food Technologists annual meeting.

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Nutrition data on front label effective

ScienceDaily (June 29, 2012) Food scientists are working to replicate the nutrition, as well as the texture, taste and functionalities of meat and eggs, by utilizing plant-based products and in-vitro technologies, according to a presentation at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo in Las Vegas.

The "emerging, next-generation plant-based meat (alternatives) promise to deliver the sensory experience of conventional animal proteins for specific culinary applications," said Nicholas J. Genovese, PhD, visiting scholar and consultant at the University of Missouri-Columbia. In addition, scientists are growing in-vitro meat cells and muscle that may someday replace chicken, beef and pork.

The average American eats 864 pounds of meat each year, according to visualeconomics.com, a consumption level that cannot be sustained economically or environmentally, said Genovese.

Globally, more than 60 billion animals are killed for consumption each year, and hens lay approximately 79 billion eggs. The production of animal-based food requires the growing use of a finite amount of land suitable for agriculture, contributes to deforestation and 18 percent of all greenhouse gas emissions, and may alter the number and variety of species in an ecosystem, according to the Food and Agriculture Organization (FAO) of the United Nations.

"The use of animals as a protein delivery mechanism is not sustainable," said Ethan Brown, founder and CEO of Savage River Farms, Inc., which recently introduced a chicken substitute made from plant products.

"Through the careful replication of texture, taste, and 'mouthfeel,' food science is advancing the degree to which chicken, beef, and other meats no longer require an animal origin but can instead be entirely plant-based," said Brown.

Joshua Tetrick, founder and CEO of Hampton Creek Foods, also is using plants to replicate the nutrition and other characteristics of eggs -- for baking and more -- through the company's Beyond Eggs product.

Tetrick said the demand for eggs continues to rise globally, while feed and regulatory costs soar.

The in-vitro process of growing artificial meat involves collecting animal cells through a biopsy (or using embryonic stem cells), isolating the cells, and then utilizing a growth serum to grow the cells into real muscle fiber, said Merko Betti, PhD, associate professor in the department of agricultural, food and nutritional science at the University of Alberta in Alberta, Canada.

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Meat-like vegetarian fare: Replicating the nutrition, texture and taste of meat and eggs

New York, NY (PRWEB) June 30, 2012

The Institute for Integrative Nutrition (IIN), the worlds largest nutrition school, held its first international conference earlier this month in London, England. The inaugural IINternational Conference brought together students and graduates from 24 countries on June 9-10 for the opportunity to collaborate with other health professionals and wellness experts and to sharpen essential entrepreneurial skills.

Our first major conference held outside the USA was truly inspiring, says Integrative Nutrition founder Joshua Rosenthal. It was possible thanks to the hard work and initiative of two of our outstanding students, Luisa Kerdel Blatnik and Amanda Cook, who coordinated the event. When students come to me with a plan to organize their peers and elevate the entire community, I can only respond with gratitude and enthusiasm. Thats really what Integrative Nutrition is all about, and I look forward to seeing other students follow in their footsteps.

Integrative Nutritions flagship course, the IIN Health Coach Training Program, teaches students essential nutrition education, health coaching, and business skills and fosters the confidence thats necessary for graduates to launch thriving, entrepreneurial careers. The courses innovative online learning platform reaches students all over the globe, and in 2012 the Integrative Nutrition community has grown to over 25,000 students and graduates in more than 96 countries.

The success of this grassroots conference reflects that same spirit of ambition, achievement, and global awareness. Luisa and I organized this conference because the students in our European study groups wanted a chance to connect in person, Cook said. Kerdel Blatnik added, This took place only three months after we first pitched the idea to Joshua by the elevator at the Mega Conference in Long Beach, California it really gives new meaning to the term elevator speech!

Keynote speakers and best-selling authors Gabrielle Bernstein (Add More ~ing To Your Life, Spirit Junkie) and Simon Brown (Modern Day Macrobiotics, The Feng Shui Bible) both gave inspiring talks that reinforced Integrative Nutritions holistic approach to health, wellness, and success. Bernstein shared that the key to developing a successful business is playing to your own personal strengths and doing what feels effortless, natural, and fun. Wellness expert Brown echoed the sentiment and emphasized that an optimistic approach to life has a direct impact on ones health.

Im so excited to be able to connect with our ever-growing global community, says Rosenthal. The speakers were stellar, we learned inspiring new concepts, and we had a lot of fun, too. The success of this conference only reinforces my commitment to further support and expand our international presence.

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 25,000 students and graduates in 96 countries worldwide. Its flagship course, the IIN 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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Integrative Nutrition Holds First International Conference

It was dinner time on the flight home from visiting family for two weeks. The stewardess offered the usual beverages ... juice, sodas, coffee.

Anything to eat? I inquired.

Chips ... M&Ms ... Chex Mix, she offered.

Note to self: Next time remember to bring nuts and dried fruit for in-flight hunger pangs.

So as we bounced over the Rocky Mountains toward home, I was reminded that changes in routine often require flexibility...especially with food. Maybe orange juice and Chex Mix isnt the best dinner Ive ever had. But in the wise words of sixteenth century bishop St. Francis de Sales: A habitual moderation in eating and drinking is much better than certain rigorous abstinences made from time to time.

Moderation in eating and drinking. What an interesting concept.

My mind went back to the previous weeks Doggie Dash. Its an annual event hosted by my daughters in-laws in their small midwestern town. Dogs of every size and breed walk with their owners through town while the local radio station plays songs like You aint nothin but a Hound Dog and How much is that Doggie in the Window? When they arrive at the sponsoring veterinary clinic, the dogs are greeted with bandanas and bowls of fresh water and the owners receive t-shirts and hot dogs.

Isnt this a conflict of interest for you? one of the veterinarians asked me as she eyed the lunch fare.

Not really. According to the position of the Academy of Nutrition and Dietetics, the most important focus of a healthful eating style is our overall pattern of eating. All foods can fit within this pattern, says the Academy, if consumed in moderation with appropriate portion size and combined with regular physical activity.

In other words, eating a hot dog once a year at the Doggie Dash is a different overall pattern of eating than eating say, a package of hot dogs every week.

Continued here:
On Nutrition: Learning moderation

LOWELL, Mass., June 28, 2012 /PRNewswire/ --It's been more than two years since children at CTI's James Houlares Early Learning Center have been able to enjoy their playground, which includes an old wooden structure that is no longer safe. Yet more than a third of the children enrolled in CTI's early learning programs are overweight, and in need of access to safe recreational areas where they can increase their physical activity.

(Logo: http://photos.prnewswire.com/prnh/20110907/PH63208LOGO )

Today more than 100 volunteers from ARAMARK, the global professional services company, will celebrate their partnership with Community Teamwork, Inc. and establish an ARAMARK Building Community (ABC) Opportunity Zone at the Early Learning Center, which will be a hub of ongoing nutrition and wellness education and programs for the community. In addition, they will announce an educational campaign to address obesity and health challenges in Lowell, where more than 18 percent of the population is living below the poverty level and does not have access to adequate nutrition information and fresh, healthy food.

"Obesity and chronic disease are some of the major barriers to the health and prosperity of our community," said Karen Frederick, CTI Executive Director. "Our partnership with ARAMARK, and the nutrition expertise they will provide to our families is key to overcoming these barriers."

This effort is part of ARAMARK Building Community (ABC), the company's global volunteer and philanthropic program focused on strengthening local community centers and helping struggling families in 50 cities. Through ABC, employees use their culinary, hospitality, food and nutrition, facilities management and human resources talents to create strong and vital communities.

The ABC Opportunity Zone will include a completely refurbished outdoor recreation space for children. The underutilized space currently includes old playground equipment that will be removed and a new, safe play area will be installed. In addition, volunteers will expand the vegetable garden to provide more fresh vegetables for the community.

"ARAMARK employees are here today to demonstrate how deeply we care about the vitality of this community," said Frank Mendicino, ARAMARK President and Chief Strategy Officer. "Through ARAMARK Building Community, today and year-round, we are making a meaningful difference, whether it's a chef teaching a healthy cooking class, a human resources professional delivering a workshop on how to get a job, or a facilities expert creating a vibrant environment. We help people succeed, and build strong communities."

Volunteers will also install a permanent ABC Eat Smart Zone which will provide nutritious menus and nutrition education materials, and will also be for the center of ongoing cooking and nutrition education and awareness workshops. Throughout the year, ARAMARK culinary experts will participate in CTI's Cooking Matters program on the local cable television station, which teaches families how to eat healthy meals on a budget.

ARAMARK is the food service partner for the Lowell public schools, where the majority of children served by CTI are students. ARAMARK's relationship with CTI started a year ago when employees participated in a CTI fundraiser, and since then, volunteers have worked with CTI to identify ways to help address health and wellness issues in the community. Volunteers recently led a series of nutritional presentations for families living in motel rooms who were struggling to prepare nutritious meals with limited kitchen facilities, often only a microwave oven.

About Community Teamwork, Inc.Community Teamwork, Inc.'s mission is to assist low-income people in becoming self sufficient, to assist them with decisions that impact their lives, and to alleviate the effects of poverty. CTI is an advocate and catalyst for systemic change on issues that affect low-income families, such as education, workforce training, housing, economic development and civic engagement. CTI provides a range of services, including employment and job training, shelter for the homeless, child care, after-school programs, and other educational programs, at 12 locations that serve 42 communities in Middlesex and Essex counties.

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ARAMARK Expands Access to Nutrition and Wellness Programs For Lowell's Underserved Families

Did you hear about the woman in New Zealand who died from drinking too many sodas? Turns out she drank more than 2 gallons of Coca-Cola and smoked at least 30 cigarettes daily. She also ate very little food.

Any extreme habits or addictions can be dangerous, so soda only played a part in her death. However, sodas aren't completely innocent.

According to the 2010 Dietary Guidelines, 16 percent of our total calories come from added sugars. Of that amount, 46 percent come from sodas, energy drinks, sports drinks and sugar-sweetened juice drinks.

Many people are totally unaware of the number of calories they drink. Often people come to me for weight-loss counseling, and they drink 800 to 1,000 soda calories daily. They won't lose weight until they cut back or cut out those calories and make better food choices.

Some people switch to diet sodas, which does cut calories. However, both regular and diet sodas can contain caffeine, which is problematic for some individuals. Also the phosphorus in all sodas increases calcium loss, which raises osteoporosis risk, if consumed in large amounts.

Others add water to soda or juice to save calories. Adding water increases the volume and dilutes the beverage, but those calories don't magically disappear.

Often people trade sodas for juice. They exchange the caffeine, phosphorus and calories in soda for the vitamins, minerals and calories of juice. Twelve ounces of Fanta Orange soda has 160 calories; 12 ounces of orange juice has 165.

Gatorade and other electrolyte replacement drinks don't seem so sweet, but 12 ounces provide 75 calories. Energy drinks are higher in calories for 12 ounces: Amp, 165, and Red Bull, 160.

Milk is a good source of vitamin D, calcium and protein. To protect your bones, aim for 8 ounces, three times daily. That amount of skim milk provides 258 calories. But 16-ounce portions three times daily would double it to 516 calories. So watch portions of even healthy beverages.

The Institute of Medicine states that the average healthy adult male needs 13 cups of fluid daily, just more than 3 quarts. Women need 9 cups or about 1 quarts. While we get some fluid from our food, water is a simple and natural way to help meet that need.

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PRACTICAL NUTRITION: Watch your drinks, as well as your food

The federal government is slated to come up with rules governing the food sold at school thats not part of the regular meals.

Those foods are often called competitive foods, because whats sold in the student store or in vending machines or other spots at schools often competes with the meal programs.

Ensuring that schools sell nutritious foods is critical to improving childrens diets, a report issued Tuesday says. This is one of the goals of the Healthy, Hunger-Free Kids Act.

That law, passed in 2010, directs the federal government to update standards for all foods sold at school by bringing them into alignment with dietary guidelines.

An assessment of what those new rules might do for kids health and the schools bottom line was released Tuesday by two projects from the Pew Charitable Trusts and the Robert Wood Johnson Foundation.

The projects argue for standards that require competitive foods and beverages to be healthy. Many districts have implemented standards already: In Los Angeles, for example, no soda can be sold and there are fat, salt and sugar standards for snack foods sold at schools.

The federal standards to come from the Department of Agriculture would be the minimum required, and some districts already have high standards, says Jessica Donze Black, director of one of the projects, the Kids Safe & Healthful Foods Project.

Theres frequent complaining that kids wont eat healthful food at school, but Black says thats not so. Given the choice between carrots and chips, they might choose the chips, but if the choice is carrots or celery, kids will eat.

If they have fewer unhealthy options, they are far more likely to choose heathier school lunch options, she said in a telephone interview Monday.

She also says that school districts can help get kids interested in healthful food with taste tests, free samples and other marketing tricks.

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Nutrition, finances win with healthful school snacks, report says

ABBOTT PARK, Ill., June 26, 2012 /PRNewswire/ -- Abbott's ZonePerfect brand introduces a new line of nutrition bars, Perfectly Simple. With 10 or fewer ingredients and an excellent source of protein, the bars are free of gluten, preservatives and added coloring.

Perfectly Simple by ZonePerfect is a bar built by consumers. In market research activities, consumers were given more than 50 ingredients and asked to construct their ideal nutrition bar that included 10 grams of protein, flavors they enjoy and limited ingredients. Perfectly Simple is the result.

Perfectly Simple by ZonePerfect is available in Peanut Crunch, Cranberry Almond and Toasted Coconut flavors.

To celebrate the launch, ZonePerfect is sampling the new bars in early July via its web site at zoneperfect.com, while supplies last.

News Facts:

Commentary on Perfectly Simple by ZonePerfect:

Heather Bauer, RD, CDN; CEO, NuTrain:

"As a nutritionist who coaches everyone from top CEOs to celebrities and fellow moms, I always see the same thing: everyone wants a healthy lifestyle that is sustainable for life. Delicious nutrition is essential for on-the-go consumers. Whether fueling your work day, running to sporting events or playing with your children, Perfectly Simple is a nutritious, gluten-free, protein-packed snack under 200 calories that helps keep you going."

From Tobe Cohen, division vice president and general manager, Performance Nutrition, Abbott Nutrition:

"At ZonePerfect, we are committed to innovation and introducing new flavors each year that meet our consumers' ever-changing needs and taste preferences. This year, we asked consumers to help design the new bars. Given a variety of ingredients, consumers constructed their ideal nutrition bar with 10 grams of protein and flavors they enjoy. The result is Perfectly Simple and they're simply delicious."

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Abbott Introduces New Limited Ingredient Nutrition Bar - Perfectly Simple™ by ZonePerfect®

BANNOCKBURN, Ill., June 25, 2012 /PRNewswire/ --The Barilla Center for Food and Nutrition (BCFN) is pleased to announce the appointment of Ellen Gustafson to its external Global Advisory Board. As a pioneer in social entrepreneurship and sustainable food systems, Gustafson is the Founder and Executive Director of the 30 Project, an organization connecting global hunger and obesity and crowd-sourcing long-term food system change.

(Photo:http://photos.prnewswire.com/prnh/20120625/NY29289-a)

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Gustafson is also the Co-Founder and a Board member of FEED Projects and the FEED Foundation, a company and non-profit that creates products that have helped provide more than 65 million school meals to children globally. Previously, Gustafson was a U.S. Spokesperson for the U.N. World Food Program.

"We are honored to welcome such an inspiring and accomplished individual to our Global Advisory Board" said Guido Barilla, President of the BCFN and Chairman of the Barilla Group. "Ellen's significant commitment to addressing global hunger and obesity will allow her to contribute an invaluable perspective as we continue to advance our goals at the BCFN."

Established in 2009, the BCFN is a think tank dedicated to exploring global issues related to food and nutrition from a multi-disciplinary perspective. In its first three years, the BCFN has investigated a broad range of topics through published articles, indices and white papers, educational webinars, and public forums, including its annual International Forum of Food and Nutrition that will be held on November 28-29, 2012 in Milan, Italy. Most recently, the Center published a new book with the Worldwatch Institute called Eating Planet 2012, to which Gustafson contributed a written interview about improving access to nutritious foods around the world.

The activities of the BCFN are guided by an Advisory Board composed of experts from diverse but complementary sectors from climate change to economics. The BCFN Advisory Board proposes the issues and contributes to the analyses under investigation by the Center. Gustafson joins the ranks of seven other distinguished Board Members who bring unique perspectives to the Center.

"I am thrilled to be working with the Barilla Center for Food and Nutrition on our joint objective of improving the nutrition of the world," said Gustafson, the newly appointed BCFN advisor. "BCFN's multi-disciplinary approach and commitment to real, open and honest dialogue about the pressing global food issues we face will help put forth strong science and smart recommendations for improving the world's food systems."

For more information about the BCFN, the Advisory Board or Eating Planet, visit: http://www.barillacfn.com

About the Barilla Center for Food & Nutrition: Barilla Center for Food & Nutrition (BCFN) is a think tank founded in 2009 with the goal of analyzing major global issues connected with food and nutrition. For more information, visit: http://www.barillacfn.com/en

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Barilla Center For Food And Nutrition Announces Appointment Of New Advisory Board Member

WASHINGTON (USA TODAY) The federal government is expected to propose new nutrition standards soon that could leave a bitter taste in the mouths of cranberry growers from Massachusetts to Wisconsin.

To address childhood obesity in America, an effort spurred by first lady Michelle Obama's "Let's Move" initiative, the Department of Agriculture is finalizing guidelines for what can be sold in school vending machines, stores and a la carte cafeteria lines. Sugar is widely viewed as a target, and sweetened beverages like cranberry juice cocktail could be deemed unhealthy.

That would be unfortunate and unfair, cranberry industry officials say, because the tart, deep red fruit is loaded with nutrients and health benefits. But for consumers to avail themselves of those benefits, cranberries must be sweetened.

"Cranberries can be sweetened with anything," said Linda Prehn, a cranberry grower in Tomah, Wis., citing apple juice as an example. "But you can't eat 'em raw. They're tough to eat straight up."

Prehn, chairman of United Cranberry Growers Cooperative, a collective of 85 growers in Massachusetts, Oregon and Wisconsin in the U.S. and New Brunswick and Quebec in Canada, was among cranberry industry honchos attending the recent inaugural meeting of the Congressional Cranberry Caucus on Capitol Hill.

Prehn and others are hoping the bipartisan caucus led by Reps. Reid Ribble, R-Wis., and Bill Keating, D-Mass., and Sens. John Kerry, D-Mass., and Scott Brown, R-Mass., can help persuade agriculture officials to make an exception for cranberry products in its nutrition standards for added-sugar products.

"Given the beneficial and scientifically proven health properties of cranberries, we believe there is a need to establish clear standards that recognize cranberries as a part of a healthy diet," the lawmakers wrote in a letter to Agriculture Secretary Tom Vilsack. "We ask that you consider including a variety of cranberry juice and dried cranberry products in USDA's food nutrition program so that children, seniors and adults served by these programs are not denied benefits unique to cranberries."

The lawmakers sent a similar letter to the first lady, pointing out cranberries "contribute to whole body health, particularly urinary tract health and the potential to fight cancer and other diseases."

At stake is exclusion from an estimated $2.3 billion school vending machine business and an image that could have a negative impact on the marketing of cranberry products worldwide, particularly cranberry juice cocktail, industry officials say.

"If we're put into a category that says these types of products are unhealthy, we think it would be inaccurate and unfair," said Tom Lochner, executive director of the Wisconsin State Cranberry Growers Association. "Lumping us in with other beverages that don't have the health benefits associated with them that cranberries do is definitely going to affect our ability to sell cranberry products."

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Cranberry industry wary of upcoming nutrition standards

The First Lady is not making many friends in the cranberry industry.

Thanks to Michelle Obama's "Let's Move" initiative, the Department of Agriculture will soon create stricter guidelines for what can be sold in school vending machines and cafeterias. This could signal the end of young people drinking cranberry juice cocktail and that's bad news for the cranberry industry.

Yes, cranberry juice cocktail. It's made with real fruit, sure, but it's also full of sugar. Cranberries are incredibly bitter and tart on their own, which is why they're usually mixed with an awful lot of sweetener. Despite the nutrition benefits, these sugary blends may not mesh with new guidelines.

Wisconsin cranberry grower Linda Prehn breaks it down for you.

Cranberries can be sweetened with anything. But you can't eat 'em raw. They're tough to eat straight up.

"Anything," you say? Prehn recommends apple juice. OK, so school vending machines might ditch the good stuff, but surely there's some sort of healthy cranberry juice alternative. (Sorry, Ocean Spray.)

After all, cranberries do a lot of good they contain antioxidants (more than most other fruits) and can prevent urinary tract infections by promoting bladder and kidney health. The cranberry industry has sent appeals to Michelle Obama and to the Department of Agriculture, noting that the benefits of cranberries outweigh the risks of a little added sugar intake.

But the debate rages on. Margo Wootan, director of nutrition policy for the Center for Science in the Public Interest, believes that cranberry juice cocktails' sugar content are of the utmost concern.

There's some evidence to show that cranberry juice can prevent urinary tract infections, but that doesn't mean everyone should be drinking cranberry juice every day. Only 3 percent of kids a year have urinary tract infections, compared to one-third who are overweight. Urinary tract infection is not a booming epidemic. Obesity is.

Sure, parents could still buy cranberry juice for their kids outside of school, but the cranberry industry worries what kind of message these school policies send after all, cranberry juice is being lumped together with soda and other "things we know are pretty bad for you." That could create an association between Coca-Cola and cranberry, which might dissuade adults from keeping their fridge stocked with Ocean Spray.

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Michelle Obama's War on Cranberries [Nutrition]

One of the nation's fastest-growing franchises is planning to open several stores in El Paso.

Complete Nutrition, which specializes in weight loss, sports nutrition and healthy aging products, will have the stores operating by the end of this year, officials said.

Each store will add six to 10 jobs.

"We would like to try to develop two stores in the next 12 months," Steve Brewster, director of development for Complete Nutrition, said in an email. "Ultimately, we hope to have a presence of three to four stores in El Paso.

The company would like to have its stores next to sites with strong co-tenants such as well-known national brands Target, Verizon, Starbucks and Chipotle.

El Paso is ideal for franchise expansion based on a number of carefully measured factors, Brewster said.

"Based on our market analysis and the strength of the Complete Nutrition brand, we are confident that El Paso will be a successful market to enter," he said. "With more than 50 percent of adult Americans taking a daily supplement, the room for growth in communities such as El Paso is limitless."

Company officials are looking for El Pasoans interested in becoming franchisees, he said.

"There has been some franchising interest in the area," Brewster said. "We're still working on the discovery process to find the right owner-operator with health and industry knowledge."

The expansion into the El Paso market is part of a nationwide expansion initiative, which aims to increase Complete

Excerpt from:
Healthy market addition: Complete Nutrition wants to expand in El Paso

GREENWOOD VILLAGE, Colo.--(BUSINESS WIRE)--

Truven Health Analytics, formerly the healthcare business of Thomson Reuters, today announced the discontinuation of the print format of the NeoFax drug and enteral nutrition reference handbook. Previously distributed through online and retail book sellers by Physician Desk Reference Inc (PDR), the printed version of the manual available now is the Updated Twenty-Fourth Edition, NeoFax 2011. The book was last published in June 2011. As of June 2012, the print format of the manual will not be updated, reprinted or further distributed in book form. Instead, the company will focus solely on the continued enhancement and distribution of its Web-based installed and online solution, available through a subscription to individuals, and to institutions through enterprise licensing subscriptions. The Micromedex NeoFax Online and Premier subscriber-solutions include many enhancements which were not available in the printed book. For a limited time, NeoFax Online will be available to new subscribers at introductory pricing. Please visit http://www.neofax.com for more information.

NeoFax has been the trusted source of neonatal drug information for more than 20 years, covering more than 180 drugs commonly used to treat neonates. Many of these drugs and their indications for use in the neonatal population are considered off-label, making this resource invaluable for clinicians caring for this vulnerable population. The NeoFax Solution addresses the essential needs of neonatal medical professionals to appropriately prescribe, calculate dosing, formulate and administer critical drug therapy and parenteral nutrition for neonates. As a result, NeoFax is the established source of clinical decision support in Neonatal Intensive Care Units (NICUs) around the world. As the foremost drug and nutrition support solution, NeoFax aids in the treatment of neonates and helps to improve patient safety. By eliminating the need to do manual calculations and providing warning messages for dosing or nutrition orders that fall outside of guidelines, NeoFax helps to reduce errors. NeoFax also improves efficiencies by decreasing the time spent calculating and ordering medication and parenteral nutrition.

The NeoFax Web-based Solution, first made available in September 2006, is currently used by more than 1,100 hospitals and health systems in the United States and internationally. This solution provides hospitals and neonatal clinicians with additional tools and more regularly updated content than the printed NeoFax manual.

NeoFax Premier is intuitive, reliable, and easily customizable to your institutions concentrations and dosing. Unlike using a printed reference book, NeoFax provides us with powerful calculator warning messages for any abnormal ranges, to help our clinicians avoid costly errors and make confident decisions. These tools provide the peace of mind we need when caring for our most vulnerable patients, said Jennifer Spiegel RNC, BSN, MAS, NICU Nurse Manager, Saint Barnabas Medical Center.

NeoFax Online and Premier Solutions provide clinicians with the tools to make accurate and informed treatment decisions, while minimizing errors in this vulnerable patient population. Using the NeoFax Solutions, clinicians can safely and accurately provide patient- and indication-specific drug dosing, perform parenteral nutrition calculations, and access trusted, evidence-based, neonatal-specific drug information.

Features Available in the Web-based NeoFax Online and NeoFax Premier Include:

In addition to our NeoFax Solutions, Micromedex Pediatrics Solution is also now available. Pediatrics leverages the NeoFax application, but is for infants and children ages 29 days to 18 years. Both the NeoFax and Pediatrics Solutions can be added to an existing Micromedex subscription. For information on NeoFax or Pediatrics Online or Premier, please call 1-888-612-2964 or visit http://www.neofax.com.

About Truven Health Analytics:

Truven Health Analytics delivers unbiased information, analytic tools, benchmarks and services to the healthcare industry. Hospitals, government agencies, employers, health plans, clinicians, and pharmaceutical companies have relied on its solutions for over 30 years. Truven Health Analytics combines deep clinical, financial and healthcare management expertise with innovative technology platforms and information assets to make healthcare better, collaborating with customers to uncover and realize opportunities for improving quality, efficiency, and outcomes. Truven Health Analytics employs approximately 2,200 people worldwide and has its principal offices in Ann Arbor, Chicago and Denver.

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NeoFax® Neonatology Drug and Enteral Nutrition Reference Book Discontinued in Print Format as of June 2012; Now ...

TAMPA, Fla., June 20, 2012 /PRNewswire/ -- Registered Dietitian, best-selling author and spokesperson Tina Ruggiero, M.S., R.D., L.D., has been appointed by the Tampa Tribune as a special correspondent, debuting a new column in the award-winning newspaper's lifestyle supplement entitled "4 You."

Ruggiero's column, The Gourmet Nutritionist, aims to empower and educate readers about ways to improve the quality of their lives through healthy eating, good nutrition and progressive science.

"I'm a scientist by trade," says Ruggiero, "but my passion is reporting about nutrition and health. I have a wealth of experience in the field of nutrition science, and my column will motivate readers with fresh insight, accurate reporting and information they can use to make confident decisions about their health."

No stranger to the media, Ruggiero is a nutrition and health correspondent for NBC's syndicated television show Daytime and has been a featured expert on CNN. Her articles have appeared in The Cleveland Plain Dealer, Men's Health, First for Women and Elegant Bride. Ruggiero has also been quoted in USA Today, iVillage, Kiwi, The New York Daily News, Details and many other traditional and new media outlets.

Ruggiero is also the author of the critically acclaimed new book The Best Homemade Baby Food on the Planet. When it comes to establishing a child's preference for healthy, nourishing foods, the must-have cookbook and nutrition guide has quickly become a trusted resource for everyone from working moms to celebrity parents.

Ruggiero is founder of her own private practice, Nutrition Dialog, where she works with both corporate and private clients.

The Gourmet Nutritionist column will appear bimonthly on Saturdays.

If you are an editor interested in acquiring Ruggiero's writing services to add editorial content to your publication or news service, please contact Amy Galvin at 847-204-4811 or amy.galvin@redjeweledmedia.com for details.

About Tina Ruggiero, M.S., R.D., L.D.

Tina Ruggiero, M.S., R.D., L.D., is a sought-after nutritionist, spokesperson and best-selling author of The Best Homemade Baby Food on the Planet. Fondly called The Gourmet Nutritionist, Ruggiero is heard on TV and radio and her writing and interviews have appeared in magazines such as Family, Men's Health and First for Women. Ruggiero is founder of her own nutrition-consulting firm where she helps both corporations and consumers achieve their wellness goals. She is a nutrition correspondent for NBC's syndicated television show Daytime and a contributor to FOX-TAMPA.

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Author and Dietitian Tina Ruggiero Debuts Nutrition Column in Tampa Tribune

UN Agency Launches Project To Boost Food Security And Nutrition In Egypt

New York, Jun 18 2012 1:10PM

The United Nations Food and Agriculture Organization (FAO) today announced a new project designed to boost food security and nutrition of women and young people in Egypt by increasing food production, education and capacity-building.

The $3 million project, financed by the Government of Italy, will establish Junior Farmer Field and Life Schools and Community Model Gardens to give women and young people the opportunity to manage their own food production enterprises, FAO said in a news release.

Through the training, participants will learn how to grow food and to raise small animals, and to improve household incomes through the sale of food products.

Training will be provided on how to produce organic fertilizers so households can avoid purchasing expensive fertilizers, as well as on food processing and preservation techniques, household budgeting, record keeping, and food marketing. Microcredit and savings opportunities, better food preparation and consumption practices, and food safety and hygiene will also be covered.

According to health surveys in Egypt, malnutrition is the root cause of over one third of sicknesses affecting children under the age of five.

To tackle this problem, nutrition education and behaviour change communication plans will be developed to promote food diversification, food hygiene, family planning, breast feeding and complementary feeding practices.

Radio dramas and spots, videos and events will also be used to promote better nutrition education. Community kitchens will offer women the chance to meet regularly and use knowledge acquired to prepare healthy meals using fruits and vegetables they produced.

FAO added that national and local government staff and community workers will be trained in food production and nutrition so that they become familiar with nutrition and health issues, approaches to nutrition improvement and knowledge of household food production methods.

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Egypt: UN Project To Boost Food Security And Nutrition