HEALTH Minister Datuk Seri Liow Tiong Lai was recently conferred honorary member of the Nutrition Society of Malaysia.

The societys president Dr Tee E. Siong said Liow was recognised as an honorary member of the society because of his many years of contributions to the field of nutrition.

Liow received the membership certificate from Dr Tee during the launch of Nutrition Month Malaysia and NutriFun Land Carnival recently.

Id like to thank the society for conferring the honorary membership to me, said Liow, adding that it was meaningful to him as he himself was a nutritionist.

Dr Tee said Liow had helped establish the Health Ministrys Nutrition division in 2009 and increased the number of nutritionists to the current 300.

Liow also launched the National Strategic Plan for non-communicable disease (2010-2014) to strengthen the cardiovascular and diabetes prevention and control programme and to combat obesity as the main risk factor, he said.

As part of Liows plans, 300 nutritionists were placed at the clinic level for a four-year period from Aug 14, 2009 to guide patients on good nutrition.

He also made extensive revisions to the 1999 edition of the Malaysian Dietary Guidelines, said Dr Tee.

The publication of the 2010 guideline is timely in view of the Governments effort to ensure that all Malaysians have adequate access to practical and accurate information on nutrition and health, he said.

Liows other contributions included supporting the implementation of the National Plan of Action for Nutrition of Malaysia, (2006-2015), the drive for infant and young child feeding, especially breastfeeding and spearheading the Food Basket Programme which focused on the rehabilitation for malnourished children in the country, he said.

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Nutrition Society honours Liow

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An elementary school student looks at the USDA dietary guideline MyPyramid while NMSU Extension nutrition educators talk about the foods in each category and the importance of healthy eating habits.

ALBUQUERQUE Every student at Chaparral Elementary School in Albuquerque proudly received a certificate from the kIdsCAN program this year. They are among the 2,000 students in Albuquerque and 15,200 students across the state this year who have completed the nutrition program from New Mexico State University Cooperative Extension Service nutrition educators.

"Usually only one or two teachers in a school will invite us to teach the Ideas for Cooking and Nutrition (ICAN) program in their classrooms," said Donna Sauter, NMSU Extension home economist and Bernalillo County ICAN coordinator. "It was a real treat for the teachers and administration at Chaparral Elementary to see the value of teaching this program to all of the 731 students."

The school's principal was pleased with the program and has invited the nutrition educators back next school year to again teach the program to the entire student body.

The kIdsCAN program is the youth component of the ICAN program, which provides hands-on, needs-based education in the areas of healthy food choices, food preparation, food safety and food resource management to people with limited-incomes and resources. The youth curriculum is designed to meet educational benchmarks set by the New Mexico Public Education Department.

During four one-hour classes, the children learn about the USDA dietary guidelines MyPyramid and Choose MyPlate, the importance of hand-washing, how to read the nutritional fact chart on food

"The classes are taught primarily by paraprofessional educators, who are hired from the communities served by the program," Sauter said of the 11 nutrition educators working in Bernalillo County. "These educators have similar backgrounds to program participants and thus serve as peer role models."

Being able to work with the community is the driving force for the nutrition educator.

"I was a single mother for quite a few years," said Geraldine Herrera, one of the nutrition educators working with the Chaparral Elementary students. "I didn't know about any of these programs that I work with now that I'm with the Cooperative Extension Service. People with limited means and resources don't know of all these resources and beneficial programs that are out there, and are free."

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NMSU Extension teaches nutrition program to entire school

FENTON, MO--(Marketwire -04/17/12)- Fenton chiropractor Dr. Margaret Freihaut, who owns and operates Fenton Family Chiropractic, reports there is a strong link between nutrition counseling for weight loss and reduced back pain. Freihaut designs nutritionally-based weight loss plans for many overweight patients. She explains that while some patients need to lose weight to fine-tune their overall wellness situation, she also helps patients struggling with severe obesity. She often recommends the hCG weight loss program for these patients. She says that the vast majority of patients who lose weight on her nutritional plans report improved health and pain relief for many of the conditions they previously suffered.

According to Dr. Freihaut, nutrition is critical for wellness and weight loss. "Combating obesity is one of the most critical health goals for doctors and patients today, and nutritional counseling and exercise counseling are central to that goal. We've known for a long time that being overweight exacerbates conditions like heart disease, diabetes, headaches, arthritis, back pain, and other illnesses, most of which are preventable." Dr. Freihaut provides personalized nutritional counseling along with chiropractic care to patients throughout Fenton, High Ridge, Valley Park, House Springs, Sunset Hills, Cedar Hill, and Arnold.

Dr. Freihaut cites a recent study by the Stony Brook University Medical Center in New York, which established a strong link between obesity and pain. While the exact mechanisms causing increased pain in obese people are still under investigation, the relationship between increased Body Mass Index (BMI) and pain were clear: People with BMIs from 30 to 34 reported 68 percent more pain than people with a normal BMI; people with BMIs from 35 to 39 reported 136 percent more pain; those struggling with a BMI over 40 complained of 245 percent more pain. Dr. Freihaut says that medical science shows that excess weight leads to poor posture, which pulls the musculoskeletal system out of alignment. This leads to pinched nerves, which can lead to more pain throughout the body.

According to Dr. Freihaut people lose weight better when they follow an individualized plan because not everybody responds well to the same type of nutritional program. She provides each patient a thorough exam first and then designs a plan specifically for them. She frequently recommends the hCG weight loss plan for severely obese patients because it takes weight off quickly through the use of low-dose pregnancy hormones and a low-calorie diet. Dr. Freihaut says the goal with all of her nutritional plans, including the hCG weight loss plan, is to help patients achieve a healthy weight and maintain it long term for optimal wellness.

Dr. Freihaut stresses how important it is to achieve a healthy weight: "Weight loss isn't just about looking good anymore; it's about staying alive and achieving a healthy quality of life that feels great."

Dr. Margaret Freihaut has been practicing in Fenton, MO since 1984 and has twice won the Doctor of the Year for Missouri Chiropractic Association Award. Her website is located at http://drfreihaut.com.

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Nutrition Counseling Deemed Critical for Weight Loss and Back Pain Relief

Pfizer is nearing a deal to sell its infant nutrition business, with a winning buyer that could be picked as soon as next week, people briefed on the matter said Tuesday.

Nestl appears to be in the leading bidder for the business, these people said, cautioning that the sales process was ongoing and still could fall apart.

Should a deal be reached, it would be the latest move by Pfizer to reshuffle its business mix and focus on its core business of developing new medicines. Last spring, the company sold a division that makes capsule coatings for drugs to Kohlberg Kravis Roberts for about $2.4 billion.

Pfizer announced last summer that it would explore a sale of the infant nutrition business, kicking off an auction that has drawn interest from a number of corporate buyers and private equity firms.

The unit, which reported about $2.1 billion in revenue last year, manufactures infant formula products around the world and is considered to be among Pfizer's faster-growing businesses.

While it trails Nestl in market share, the nutrition unit is big enough that a deal may still present some antitrust hurdles for the Swiss company. That may mean that Nestl may need to make some divestitures to win regulatory approval.

Among the other bidders for the business are Danone and Mead Johnson, the people briefed on the matter said.

Also last summer, Pfizer said that it was exploring strategic options for its animal health business, a larger unit that generated more than $4 billion in revenue last year. The drugmaker has picked three banks - JPMorgan Chase, Bank of America Merrill Lynch and Morgan Stanley - to lead the stock sale of the division, the people briefed on that process said.

Representatives for Pfizer and Nestl were not immediately available for comment.

News of Pfizer's plans was reported earlier by The Wall Street Journal online.

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Pfizer Nears Sale of Infant Nutrition Unit

SAN DIEGO--(BUSINESS WIRE)--

Pathway Genomics Corporation, a genetic testing laboratory specializing in nutrition and exercise response, inherited disease, prescription drug response and health condition risks, has established a world-leading scientific advisory board.

Among the board members are Arne Astrup, M.D., Ph.D., head of the department of human nutrition at the University of Copenhagen, Claude Bouchard, Ph.D., executive director of the Pennington Biomedical Research Center, and Ken Fujioka, M.D., director of the Scripps Nutrition and Metabolic Research Center all known for their breakthrough discoveries in obesity research, nutrition and weight management clinical trials.

Collaborating with outside experts of this caliber is vital for Pathway to bring the latest scientific and technological advancements and methods in genomic and translational medicine to health care providers and their patients, said Michael Nova, M.D., Pathway Genomics chief medical officer. Pathways mission is to educate and empower people by providing actionable genetic information our scientific advisory board is an essential part of that effort.

Pathways scientific advisory board consists of 10 leaders in various fields including behavioral genetics, bioinformatics, biostatistics, endocrinology, human epigenetics, metabolism, nutrigenomics, nutrition, obesity and exercise genetics, oncology, and weight management. To view the companys full scientific advisory board, visit http://www.pathway.com/sab.

About Pathway Genomics

Pathway Genomics owns and operates an on-site genetic testing laboratory that is accredited by the College of American Pathologists (CAP), accredited in accordance with the U.S. Health and Human Services Clinical Laboratory Improvement Amendments (CLIA) of 1988, and licensed by the state of California. The company uses customized and scientifically validated technologies to generate personalized reports, which address a variety of medical issues, including an individuals carrier status for recessive genetic conditions, food metabolism and exercise response, prescription drug response, and propensity to develop certain diseases, such as heart disease, type 2 diabetes, and cancer. For more information about Pathway Genomics, visit http://www.pathway.com.

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Pathway Genomics Adds World-Renowned Obesity and Nutrition Experts to Scientific Advisory Board

By Barbara Quinn Print Article

(MCT)As we wind down National Nutrition Month, this question from a reader deserves attention:

Please help me. My husband and I are trying to do a no-sugar (diet) but we are confused. Everything we eat has sugar in it. Is it OK to eat natural sugar when we are trying to do no sugar? Like the plain Greek yogurt has sugar, so do we NOT eat it or is this OK? And we eat the Ezekiel bread which also has sugar. Is this OK? It seems like everything has sugar. When they mean no sugar are they saying no added sugar or refined sugar or just stop eating yogurts and fruit? Very confusing. Thank you. Rubie G.

Dear Rubie,

Very confusing indeed.

Sugar is the energy plants produce from being exposed to the sun. So natural sugar usually refers to sugar as it comes directly from nature. For example, sucrose (a two-part sugar made of one part glucose and one part fructose) is found naturally in sugar beets and sugar cane and other fruits, vegetables and grains. Fructose is the primary sugar in fruit, honey and agave.

Lactose is the natural sugar in milk and yogurt. (Yes, I know cows are not plants. Cows eat plants, however, and produce milk which contains lactose, or milk sugar.)

Is it OK to eat natural sugars? Unless you have a medical condition that excludes any of these foods, the sugars derived from fruit, vegetables, grains, milk, and yogurt provide the main energy source for your brain, nerves and muscles. And these sugars come conveniently packaged with an array of vitamins, minerals and other life-sustaining nutrients.

Sugar derived from fruit, vegetables and grains can be also be refined into crystals and other forms for us to conveniently use in cooking, baking or to sweeten our coffee or tea. These are collectively known as added sugars. Sucrose (what we call table sugar), molasses, maple and corn syrups are examples of added sugars.

Sugar has many redeeming values. It gives flavor to food (babies get their first taste of sugar from moms milk). Sugar feeds yeast which helps bread rise. It holds moisture, gives tenderness and helps brown baked goods. Not surprising, then, that Ezekiel bread contains some sugar added to the recipe.

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On Nutrition: Sugar Questions

Q: Where should I go for advice on nutrition?

A: First, a definition is needed. Nutrition has been defined as the provision to cells and organisms of the materials necessary (in the form of food) to support life. I especially like that definition because it emphasizes food, with no mention of supplements, which are greatly overused by our population.

For nutrition advice, I have always referred patients to dietitians registered by the American Dietetic Association. Dietitians are highly trained professionals who are not only capable of educating patients on nutrition but are also able to evaluate the nutritional status of critically ill patients and develop nutritional plans that might include tube or intravenous feedings. Their training makes them capable of incorporating a patients nutritional needs with their medical conditions. Their training requires a bachelor's degree or higher degree in nutrition and dietetics, a lengthy supervised internship, rigorous examinations and fulfillment of state licensure requirements before they are able to practice their specialty.

They are required to complete continuing professional educational requirements to maintain their registration. They also have a published code of ethics that specifically states that they do not engage in false or misleading practices, false or deceptive advertising of their services and do not promote or endorse specific goods or products in a manner that is false and misleading.

Countering this academic and scientific profession is a group of sham and media nutritionists who hold themselves out to the public as qualified in nutrition and dietetics but who do not practice on the basis of nutrition science or standards of conduct observed by ethical practitioners.

Nutritional therapy has become big business. Therapists have been known to charge considerable fees for bad advice, and often prescribe expensive, unnecessary supplements as well. Some even profit further by selling supplements directly to their clients. Some of their educational programs require knowledge of worthless evaluation techniques such as homeopathic interrogation, acupuncture meridian interrogation, kinesiology, chelation therapy, herbology, reflexology and electromagnetic frequency.

Some nutritionists use worthless tests such as hair analysis, muscle-strength testing (applied kinesiology), iridology, electronic body scanning devices, computerized dietary questionnaires, herbal crystallization analysis, live cell analysis, sublingual tests and others to convince their clients that they need dietary supplements. Working with a nutritionist who believes in any of the above or recommends any of the above evaluations should encourage one to seek a second opinion from their physician or from a registered dietitian.

The worst of these unqualified nutritionists obtain their credentials from diploma mills or from non-accredited schools. Some obtain a nutrition degree only by correspondence courses, which are inadequate for such critical work.

A recent study published in the magazine of Britains largest consumer organization involved sending undercover researchers to visit nutrition therapists. Each researcher presented the nutrition therapist with a different problem and the nutritionists recommendations were evaluated by a panel of experts. The experts noted that at least a third of the nutritionists gave bad advice, that diagnoses were made that were inaccurate and that unproven testing procedures were ordered. They also noted that two-thirds of the therapists prescribed expensive supplements and directed their clients to particular pharmacies, a move not in their clients interest.

Those in search of a registered dietitian can visit the American Dietetic Associations website, http://www.eatright.org

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Need nutrition info? Try a registered dietitian

Still have to fill those Easter baskets? Looking for Easter activities?

Why not sneak a bit of fun nutrition -- fun is the key here -- in there, too? Sure, offer up some traditional treats like jelly beans and chocolate eggs, lest your little ones revolt.

"One, they will not like you, and two, they will think it's not fair," said Grace Derocha, registered dietitian and certified health coach for Blue Cross Blue Shield Michigan.

But with some exotic fruits and a bit of creativity, you can also sneak a valuable lesson into the festivities, she said: "It teaches balance and moderation, even on the holidays."

Golden Eggs: -- Along with the other ooey-gooey eggs, toss in some kumquats -- citrus fruit the size of a grape tomato. They can be popped into your mouth whole, peel and all. They're good naked or dipped in a bit of chocolate.

Bunny Ears: -- With a slight "pearish-grapish" taste, a persimmon can be sliced to look like bunny ears and dipped in chocolate. Or use dried mango.

Bunny poop: Combine dried raisins, cranberries and blueberries, then drizzle with chocolate. Eww for you, but fun for kids.

Rice Krispie treat eggs: Shape marshmallow Rice Krispie treats (made with melted peeps) into egg-shaped balls, but slip in some Grape Nuts, dried fruit or peanuts, too. Dip into chocolate as an added treat.

Peeps s'mores: Melt chocolate on Peeps, then squeeze between slices of apple or other fruit (rather than graham crackers). Alternatively, Peeps and fruit can be slipped on sticks like kabobs.

Cottage cheese bunnies: For Easter breakfast, shape cottage cheese and a half of a canned pear into a bunny shape. Use fruit -- star fruit, mangos, peaches -- to make its face, and decorate it. Add a carrot for its food and even some bunny poop from above.

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Sneak some nutrition fun into your kids' Easter baskets

Posted: Saturday, March 31, 2012 4:00 am | Updated: 6:02 am, Sat Mar 31, 2012.

Several students studying nutrition at Kilgore College will take their expertise on the road today, hosting a family fun day for residents at Longview nursing home The Clairmont.

The event runs from 11:30 a.m. to 2 p.m.

The students will serve picnic-type lunches and host activities during the event.

The students are members of Deborah Elliotts nutrition class.

This is a great way for KC students to give back to the community, said Patty Bell, service learning irector at Kilgore College. We are always looking for ways to give our students opportunities to create valuable learning experiences outside of the classroom.

Bell said the Kilgore College Service Learning Program is a teaching and learning strategy in which students perform public services to benefit the community in order to achieve the course learning objectives and fulfill personal goals.

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Kilgore College nutrition students hosting event

Health News of Friday, 30 March 2012

Source: GNA

Ms Wilhelmina Okwabi, Deputy Director, Nutrition Department of Ghana Health Service, on Friday noted that Ghana has not done well in terms of scaling up interventions to improve upon the nutritional status of the citizenry.

She however admitted that, there have been pockets of success in various areas of interventions.

Ms Okwabi said, there are evidence of the increasing rate of malnutrition and obesity particularly among children as well as other nutritional related illnesses such as diabetes among the younger population.

Ms Okwabi, who was addressing a West African Health Organisation (WAHO) Peer Reviewing Meeting in Accra on Strengthening National Nutrition in West Africa, called for stakeholder support and political commitment towards the implementation of nutritional policies and programmes, to reduce malnutrition rates among the populace.

She said, challenges such as effective implementation and sustained impact backed by political commitment and fair share of the national budget remained elusive.

Ms Okwabi noted that, although nutrition was a critical item in the development status of a country, it had remained trapped in a low priority cycle in most sub Saharan African countries including Ghana.

She emphasised that, malnutritions complex determinants and its low visibility, as well as lack of political commitment and weak institutional and operational capacities at all levels of government were some of the biggest constraints.

Ms Okwabi explained that, the South-South Peer Review initiative which was sponsored by the World Bank and led by the WAHO of ECOWAS is aimed at enhancing policies and programmes through South-South exchange and learning.

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Ghana to scale up interventions to improve nutrition

Nutrition students will participate in service learning project at Longview nursing home tomorrow

Several students studying nutrition at Kilgore College will take their expertise on the road tomorrow, hosting a family fun day for residents at Longview nursing home The Clairmont.

The students will be serving picnic-type lunches and will host activities during the event, which is set for 11:30 a.m. to 2 p.m. March 31.

Students participating this Saturday are members of adjunct faculty member Deborah Elliotts nutrition class.

This is a great way for KC students to give back to the community, said Patty Bell, Service Learning Director at KC. We are always looking for ways to give our students opportunities to create valuable learning experiences outside of the classroom.

According to Bell, the KC Service Learning Program is a teaching and learning strategy where students perform public service to benefit the community in order to achieve a courses learning objectives and fulfill personal goals.

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Nutrition students will participate in service learning project at Longview nursing home tomorrow

CLIFTON As National Nutrition Month comes to a close, my last nutrition message to you is to "Enjoy your food while eating less." Food is meant to be enjoyed but, eating less is the key to managing your weight, leading a healthy lifestyle, and helping to prevent disease. The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) encourages Americans to "Get Your Plate in Shape" not only during the month of March but today, and everyday. Here are three simple tips to help you enjoy your food while eating less:

Figure out an estimate of how many calories you need on a daily basis by logging onto http://www.choosemyplate.gov. Be mindful of this number as you plan your meals and snacks throughout the day. Focus on getting nutrient dense, lower calorie foods, and keep an eye on portion sizes.

By writing down everything you eat and drink, you are holding yourself accountable for your actions.

This is a great tool to help keep you in check. You will be more likely to stay within your caloric range if you jot down all the food and beverage items you consume throughout the day. Then, you can enter your food journal online for free with USDA's SuperTracker which can be found at the website above. SuperTracker helps you plan, analyze, and track your diet and physical activity.

By cooking your own meals at home, this enables you to save on sodium, total fat, and calories because you are in control of the ingredients and the portion sizes. You determine what is going on your plate for you and your family by choosing lean proteins, healthier fats, increasing fiber by adding fruits and vegetables, and using more herbs and spices, while reducing sodium intake. These are all key ingredients that help promote a healthy lifestyle.

Be sure to visit the Academy's National Nutrition Month website at http://www.eatright.org/nnm to find more resources on nutrition education including tips, games, recipes, and helpful tools that help spread the message of nutrition and wellness around the "Get Your Plate in Shape" theme.

D'Alto Nutrition, LLC is a nutrition communications and consulting company based in Clifton. Elisabeth D'Alto, owner, registered dietitian, and Clifton resident, focuses on educating clients and consumers on making knowledgeable food and nutrition choices in their everyday lives in order to promote optimal health and wellness. Contact her at http://www.daltonutrition. com. Follow her on Twitter @DaltoNutrition and "like" her on Facebook at Dalto Nutrition.

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Enjoy your food while eating less

If you're a kid on the streets, jumping from shelter to couch to doorway each night, a square meal isn't likely a part of your regular diet.

That's exactly why the young leaders at Wind Youth Services all of them formerly homeless put nutrition at the top of their list of health topics to teach the vulnerable teens who spend their days there.

It's also why it will be so hard for the teens to put their lessons about healthy eating into practice.

"You'll see them come in in the morning, and their breakfast is a bag of Hot Cheetos and a soda, because that is what is available on the way to get here," said Melissa Binger, manager of Wind's health program.

Homeless and near-homeless youth ages 11 to 22 come to the nonprofit's center off Del Paso Boulevard each weekday to study, shower, relax, eat a free lunch and find support services in a safe place. Six young people who once needed those services themselves now work as paid, part-time "health ambassadors," orienting newcomers to the center, connecting them with resources and giving health tips.

When a volunteer suggested they design and teach health education classes to their peers, they chose to start with nutrition.

"When you're in a not-so-safe situation, moving a lot, you eat when you can," said ambassador Kevin Johnson, 18, who has a home in Natomas now but speaks from personal experience. "The kids who come here, a lot of them don't have a lot of money. It's expensive to be healthy."

The National Coalition for the Homeless has reported that more than one in three homeless people in the U.S. are children under age 18, and that one in five children have so little food that they go to bed and wake up hungry.

The ambassadors delivered their first nutrition class on Thursday to about a dozen youths at Wind.

Johnson handed out a menu with options like Buffalo chicken wings, Doritos, string cheese and Snickers bars. He invited each student to pick an item, "And we'll prepare it for you," he said.

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Sacramento youth services center teaches nutrition

RICHARDSON, TX--(Marketwire -03/28/12)- Interactive Family Clinic in Richardson, TX announced that the practice offers nutrition and weight loss services that are designed to naturally complement chiropractic care. Chiropractor Dr. Houssam Aljamal has been providing wellness care services to patients for nearly a decade. According to Dr. Aljamal, the right balance of nutrients can make a tremendous difference for patients' ability to successfully lose weight. The practice's weight loss program is designed to help reset patients' metabolism, so patients can successfully lose weight and keep the pounds off. The Richardson chiropractor also provides lifestyle advice, non-invasive laser surgery for weight loss, and chiropractic care for whole body wellness.

Richardson chiropractor Dr. Houssam Aljamal is raising awareness about the importance of nutrition counseling for successful weight loss and wellness care. Dr. Aljamal has over 10 years of experience providing patients with weight loss and nutrition counseling, in addition to chiropractic care for natural pain management.

"Our wellness center is committed to identifying and correcting underlying causes for chronic pain and disease," said Dr. Houssam Aljamal. "When a patient suffers from neck pain or back pain, we work to identify the underlying misalignment causing this pain. Here at our wellness center, we apply this same principle to successful weight loss. Each patient has individual nutrient needs. We identify these needs and work with patients to reset their metabolism, turning their bodies into fat burning machines."

Dr. Aljamal emphasized that the wellness center's weight loss program is not a "diet," but a roadmap to whole body wellness care. "Our program is not a 'quick fix' or a fad diet, but a series of permanent lifestyle changes," said Dr. Aljamal. "That's why our weight loss services are so successful -- we help patients reset their bodies and change their emotional response to food. With the right nutrients, food becomes fuel for the body, rather than a source of comfort or anxiety."

According to the Richardson chiropractor, nutrition counseling can also help patients who suffer from chronic back pain and headache. Some foods can "trigger" headaches or exacerbate existing pain. By switching to a low-inflammation diet high in antioxidants, patients may be able to use their diet to help control and reduce the occurrence of chronic pain.

"Antioxidants help combat chronic inflammation, which is a contributing factor for chronic back pain," said Dr. Aljamal. "We frequently recommend that our patients receive a combination of chiropractic adjustments and nutrition counseling. Together, these complementary treatments help reduce pain and enhance well-being."

In addition to nutrition counseling, the practice also provides non-invasive laser surgery for weight loss. This procedure is designed to remove fat and contours from the body without the cost or potential health complications of invasive procedures like liposuction.

"We've had tremendous success helping patients lose weight and reshape their bodies with body contouring procedures," said Dr. Aljamal. "Even with substantial natural weight loss, there are always pockets of stubborn fat on the body. Our body contouring procedures target these pockets for a slim, health overall appearance."

Interactive Family Clinic provides natural healing benefits for patients in Richardson and the surrounding areas of Garland, Carrollton, and University Park. Prospective patients may learn more about the nutrition and weight loss services offered by Interactive Family Clinic may visit the website at http://www.backtomyhealth.com.

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Interactive Family Care Promotes Nutrition and Weight Loss Services to Enhance Benefits of Chiropractic Care, Promote ...

ROSELAND, N.J., March 28, 2012 /PRNewswire/ -- McDonald's New York Tri-State area restaurants today launched the McDonald's New York Metro Nutrition Network, a new community outreach initiative to provide funds to local organizations for grassroots nutrition programs. Through the program, New York Tri-State McDonald's restaurant owners are offering seed money to help local organizations bring nutrition information and guidance to the communities they serve. This initiative is an extension of McDonald's national commitment to offer improved nutrition choices.

In addition to providing seed funding to community organizations, McDonald's will host a series of offline MeetUps throughout the Tri-State area where registered dietitians can engage directly with families and individuals seeking nutrition information.

"As local business owners, we are committed to giving back to the communities we serve and this program helps us bring McDonald's nutrition commitments to our customers," said Anthony Scari, president of the McDonald's New York Tri-State Owner/Operators Association. "We look forward to celebrating those organizations whose projects help people make informed food choices."

The McDonald's "Commitments to Offer Improved Nutrition Choice" initiative strives to help customers make nutrition-minded choices. For example, McDonald's new Happy Meal includes both fruit (about1/4 cup apple slices) and a new smaller size French Fries (1.1 ounces). In support of the new Happy Meal, McDonald's has launched McDonald's Happy Meal Chefs Program, which gives parents and kids ages 8-11 the opportunity to collaborate with McDonald's own Executive Chef Dan to create new nutrition-minded Happy Meal choices.

"I salute McDonald's for expanding and improving its nutritionally-balanced menu choices and now for bringing nutritional guidance and information to the local community through this program. As a nutrition and diet expert, I know that improved well-being begins with incremental change, and I'm very excited to be part of this campaign to make nutritional information accessible to all," said Tanya Zuckerbrot, MS, RD, author of the best-selling The F Factor Diet.

McDonald's New York Metro Nutrition Network applications will be evaluated based on the impact of the proposed program on nutrition awareness in the community. This year, five organizations will be selected and each winning organization will be acknowledged with a presentation in their community. Tri-State area non-profit organizations can obtain an application at http://www.McDNYMetroNutritionNetwork.com. Completed applications should be mailed to: McDonald's Owners/Operators Association; Attention: McDonald's New York Metro Nutrition Network; PO Box 280; Little Falls, NJ 07424. The submission deadline is June 1, 2012.

ABOUT McDONALD'S NEW YORK TRI-STATE RESTAURANTS:

McDonald's is one of the world's best-known brands and is a global leader in food service. There are more than 600 McDonald's restaurants, owned by over 100 franchisees, located throughout the New York, New Jersey and Connecticut Tri-State area. Visit http://www.mcdonaldsnymetro.com or follow us on Twitter @McDNYTriState for information about other McDonald's area programs.

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McDonald's® Tri-State Owners Launch Local Nutrition Network to Support Community Programs

By: MARY-JO SAWYER | SPECIAL CORRESPONDENT Published: March 28, 2012 Updated: March 28, 2012 - 12:00 AM

There is something about drinking a glass of juice that makes us feel so virtuous. Perhaps it's because we feel as if we're doing something healthful when we don't take time to eat a balanced diet.

I've had clients switch from 20 ounces of soda to the same amount of juice, thinking it's healthier. But a 20-ounce serving of 100 percent orange juice has 275 calories; the same amount of Coca-Cola has 240.

At least with juice you get some potassium, vitamin C and folic acid that you miss with soda. But that's an expensive calorie price to pay when a medium orange has those nutrients for about 80 calories.

Juicing, or juice cleanses, has surged in popularity again, especially with Hollywood stars promoting it. The programs give the impression that we don't get enough nutrients from the foods we eat, or that toxins build up in our bodies.

We tend to forget that we have a liver and kidneys and their jobs are to filter our blood and rid our body of waste and any potential toxins.

Currently, no medical evidence or clinical studies support the benefits of juice cleanses, or that fruit and vegetables as juice are superior to solid forms.

One popular plan offers five fruit and vegetable juice products for a variety of cleanses. Products vary from 110 to 300 calories per 16-ounce bottle, aiming for 900 to 1,100 calories per daily cleanse.

Some weight loss should occur at that calorie level, but it will be regained if a person returns to undesirable eating habits.

Juicing for a short time or for one daily meal shouldn't cause problems for healthy people. But some people should avoid juicing. Pregnant and breastfeeding women have higher nutritional needs that cannot be met by juice alone.

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Practical Nutrition: Juice cleanses

Take a cow. Chop it into pieces. Sell the edible bits to supermarkets, ship its hide to a handbag factory, send leftover bones and organs to a rendering plant. Now, what's left? In most of the developed world, the answer is simple: pet food. The sinew, gristle and fat regarded as unfit for human consumption are taken away by Mr Pedigree Chum and turned into something the salmonella-resistant stomach of your average Labrador will find vaguely digestible.

But in America, they do food differently. Here, in the land of GM corn, 26 per cent obesity and a government which classifies pizza as a "vegetable", scientists have discovered a way to turn bacteria-ridden scraps from the abattoir floor into a substance called "pink slime", which is then sold to unwitting consumers of hamburgers, tacos and other beef-based junk products. The process involves sticking bovine off-cuts in a heated centrifuge, so they separate into a mixture of liquid fat and a putty-coloured paste. That substance is then treated with ammonium hydroxide (a chemical used in household cleaners and home-made bombs) to kill off salmonella and e-coli. Then it's mixed with regular beef and hey presto! you have "all natural" mince.

In 2001, it became legal to sell "pink slime" in America. Today, more than half the ground beef sold in America contains the stuff. The US Department of Agriculture (USDA), which supposedly regulates the food industry, does not require it to be mentioned on ingredient lists. Since its provenance is a cow, they insist, you can call it "beef". If you think that's a bit rum, you're not alone. For years, US foodies have earnestly cited "pink slime" as exhibit A in the list of liberties taken by a rapacious food industry.

Not for nothing, they argue, has the stuff been banned in Europe, where mechanically-separated meat from cows and sheep has been prohibited since the era of BSE.

It took an Englishman, however, to turn their complaints into national outrage. A year ago, Jamie Oliver jollified the US version of his Food Revolution TV show by using a cow called Scarlet and a tumble dryer to demonstrate how something he calls "crap" became a staple of the American diet. Video of his stunt was uploaded to YouTube, and shared via social media. Opposition to "pink slime" slowly built.

In January, McDonalds announced the removal of "pink slime" from its burgers. So did Burger King and Taco Bell. This month, as the product became a burgeoning national talking point, several major supermarkets went slime-free. School districts were allowed to start banning it and dozens swiftly did. Yesterday, Beef Products Inc, pink slime's leading manufacturer, shut down three of its four plants, citing swiftly cratering demand. According to the American Meat Institute, 600 jobs could now be lost.

"It's a sad day for the families," claimed a spokesman. Though not, one must presume, for their diets.

The rest is here:
Nutrition: That's not ice cream... it's 'pink slime'

Margins matter. The more Mead Johnson Nutrition (NYSE: MJN) keeps of each buck it earns in revenue, the more money it has to invest in growth, fund new strategic plans, or (gasp!) distribute to shareholders. Healthy margins often separate pretenders from the best stocks in the market. That's why we check up on margins at least once a quarter in this series. I'm looking for the absolute numbers, so I can compare them to current and potential competitors, and any trend that may tell me how strong Mead Johnson Nutrition's competitive position could be.

Here's the current margin snapshot for Mead Johnson Nutrition over the trailing 12 months: Gross margin is 63.0%, while operating margin is 23.3% and net margin is 13.8%.

Unfortunately, a look at the most recent numbers doesn't tell us much about where Mead Johnson Nutrition has been, or where it's going. A company with rising gross and operating margins often fuels its growth by increasing demand for its products. If it sells more units while keeping costs in check, its profitability increases. Conversely, a company with gross margins that inch downward over time is often losing out to competition, and possibly engaging in a race to the bottom on prices. If it can't make up for this problem by cutting costs -- and most companies can't -- then both the business and its shares face a decidedly bleak outlook.

Of course, over the short term, the kind of economic shocks we recently experienced can drastically affect a company's profitability. That's why I like to look at five fiscal years' worth of margins, along with the results for the trailing 12 months, the last fiscal year, and last fiscal quarter (LFQ). You can't always reach a hard conclusion about your company's health, but you can better understand what to expect, and what to watch.

Here's the margin picture for Mead Johnson Nutrition over the past few years.

Source: S&P Capital IQ. Dollar amounts in millions. FY = fiscal year. TTM = trailing 12 months.

Because of seasonality in some businesses, the numbers for the last period on the right -- the TTM figures -- aren't always comparable to the FY results preceding them. To compare quarterly margins to their prior-year levels, consult this chart.

Source: S&P Capital IQ. Dollar amounts in millions. FQ = fiscal quarter.

Here's how the stats break down:

With recent TTM operating margins below historical averages, Mead Johnson Nutrition has some work to do.

The rest is here:
Did Mead Johnson Nutrition Squander Its Latest Sales Increase?

Use turkey sausage to lower your fat intake when making this spicy white bean soup.

March signifies the beginning of spring, March Madness and of course, National Nutrition Month.

If you havent already made healthy changes to your lifestyle, it is never too late to begin. Setting one or two goals at a time is a good place to start. At Evolution we find that small healthy changes to your diet can set you up for long-term success in future.

Here are some healthy suggestions you can make to celebrate National Nutrition Month:

Make an appointment with a dietitian. Its always good to have a professional to collaborate with when trying to make changes.

Use whole-grain products instead of refined grains for filling fiber and beneficial nutrients.

Try filling half of your dinner plate with vegetables including red peppers, broccoli, spinach, carrots and tomatoes. These vegetables contain antioxidants which can improve immune function.

Trim the fat from your meals by making lean protein choices such as skinless chicken breasts, fish, shellfish, turkey sausage and pork tenderloin.

Anyone can participate in National Nutrition Month; start by setting a goal and making informed food choices.

Turkey Sausage and Spicy White Beans

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Celebrate National Nutrition Month

ATLANTA, GA and SAN FRANCISCO, CA--(Marketwire -03/26/12)- In an effort to help millions of Americans avoid the onset of life-threatening diseases such as obesity, diabetes, osteoporosis, heart disease and cancer caused by poor nutrition, SharecareNow, powered by WCG, today announced "SharecareNow 10 - Nutrition," a comprehensive list of the most influential online voices -- ranging from healthcare professionals and journalists to celebrity chefs -- who drive the conversation around nutrition. The list features some of the top names in nutrition today, including: Dr. Andrew Weil, a leader in integrative medicine; Jamie Oliver, television personality and founder of Jamie Oliver's Food Revolution; and Michael Pollan, author of four New York Times bestsellers.

The release of the list corresponds with the close of National Nutrition Month, sponsored annually by the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) to raise awareness about the importance of making healthy food choices and adopting physical activity habits.

"Maintaining a balanced, daily nutrition plan is essential for a long, healthy life; however, as dietary recommendations frequently change, it may be difficult for most Americans to stay on top of the most accurate and up-to-date information," said Jeff Arnold, chairman and CEO of Sharecare. "Our goal is to quickly connect individuals with experts online who can empower them to develop a personalized plan for themselves and their loves ones early in life to prevent a lifelong struggle with their weight, which can lead to the development of severe, deadly conditions."

In the United States alone, 33.9 percent of adults aged 20 years and over are obese, while 34.4 percent of adults in the same age group are overweight.(1) However, these unhealthy habits can begin at an early age. In fact, approximately 17 percent (or 12.5 million) of children and adolescents in the U.S. aged two to 19 are obese,(2) which can lead to health consequences in both the immediate and long term.

The SharecareNow 10 -- Nutrition list aims to help reduce the increasing rates of unhealthy Americans, particularly for those living in specific U.S. cities with poor nutritional habits. According to RealAge -- the leading consumer health assessment website centered around the groundbreaking RealAge Test and recently acquired by Sharecare -- the top five cities in the U.S. that are not eating the recommended 10 servings of fruits and vegetables are (1) Oklahoma City, OK (2) Louisville, KY (3) Knoxville, TN (4) Cincinnati, OH, and (5) Greenville, SC. Additionally, the top five cities that are not eating the proper amount of grains (at least 5 servings), includes: (1) Greenville, SC (2) Jacksonville, FL (3) Knoxville, TN (4) Memphis, TN, and (5) Greensboro, NC.

In order to be included in the SharecareNow 10 -- Nutrition list, influencers must have demonstrated a consistent impact on nutrition-specific conversations online over the past year. An individual's influence is measured and quantified through a proprietary algorithm based on more than 40 individual metrics, including nutrition relevance, syndication, presence and reach. These influencers are then ranked from most to least influential based on a unique scoring structure.

The following top influencers make up the SharecareNow 10 -- Nutrition list:

1. Andrew Weil, MD - http://www.drweil.com/ 2. Jamie Oliver - http://jamieoliver.com/ 3. Nanci Hellmich - http://yourlife.usatoday.com/ 4. Tara Parker-Pope - http://well.blogs.nytimes.com/ 5. Mitzi Dulan, RD - http://nutritionexpert.com/blog/ 6. Nicole German, RD - http://www.diet-blog.com/ 7. Lisa Lillien - http://www.hungry-girl.com/ 8. Rebecca Scritchfield, RD - http://rebeccascritchfield.wordpress.com/ 9. Michael Pollan - http://michaelpollan.com/ 10. William Davis, MD - http://www.wheatbellyblog.com/

A downloadable version of the SharecareNow 10 -- Nutrition list can be found here: http://www.sharecare.com/static/sharecare-now-nutrition-top-ten-infographic. Additional information, including bios and the methodology behind the influencer list, is available at http://now.sharecare.com.

In support of raising awareness around healthy nutritional habits, @SharecareNow will host a Twitter Chat on Sunday, April 1st from 8-9pm EDT. Participants must use #DietDbate to participate in the conversation, where nutritional experts will answer questions related to a healthy diet, including dieting facts vs. fiction and low carb vs. low fat diets.

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SharecareNow Names the Top 10 Influencers of Online Nutrition Conversation