Proposed bills aim to cut food waste by overhauling date labels | RD: Evaluate work environment for healthy diet, exercise options | Social cures for social diseases
May 20, 2016
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Proposed bills aim to cut food waste by overhauling date labels
A pair of companion bills introduced Wednesday to the US Senate and House aims to cut food waste by revamping date labels on food, which can be confusing to consumers. Food loss and waste accounts for 31% of the overall supply available to consumers and retailers, according to the USDA.
CNBC (5/18) 
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Dietary Health
RD: Evaluate work environment for healthy diet, exercise options
People spend about half of weekday waking hours at work, so it is important to evaluate working environments to see if they offer opportunities to make healthy choices in diet and exercise, said registered dietitian Erica Hansen. Employees may be able to take the lead in setting up brown-bag lunches, walking meetings and recipe swaps, choose active commuting options such as walking or bicycling, and volunteer to assist with wellness initiatives, Hansen said.
WRAL-TV (Raleigh, N.C.) (5/18) 
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Social cures for social diseases
Noncommunicable diseases that arise from lifestyle choices are, in fact, contagious, says Dr. Mark Hyman, director of the Cleveland Clinic's Center for Functional Medicine. In a presentation at the Clinic's Patient Experience Summit, Hyman described community-based initiatives that have helped participants eat more healthful diets and lower disease biomarkers such as body mass index. Social networks can create sustainable biological and behavioral changes in communities that prevent or cure social diseases, Hyman said. (5/17) 
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Science & Research
Fewer Colo. youngsters in WIC are obese, overweight, data show
Colorado data showed obesity rates for preschool children in the state's food-assistance program decreased from 8.4% in 2012 to 7.3% in 2015, while rates for overweight children dropped from 14.5% to 13.9%. About 20% of Colorado children ages 2 to 4 participate in the state's Special Supplemental Nutrition Program for Women, Infants and Children, which promotes whole grains, fresh produce and healthy beverages.
The Denver Post (5/17) 
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Study: GDM, impaired insulin sensitivity tied to worse health outcomes
Women with gestational diabetes mellitus and predominant insulin sensitivity had higher fasting blood glucose and body mass index, as well as an increased risk of GDM-related adverse outcomes and larger infants, compared to those with normal glucose tolerance, according to a study in Diabetes Care. Researchers used a cohort of 809 women at 24 to 30 weeks of gestation and found similar fasting glucose, BMI, risk of adverse outcomes and infant birth weights among those with predominant insulin secretion defects and women with NGT. News (5/19) 
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Childhood obesity tied to prenatal BPA exposure, study finds
Children with prenatal exposure to bisphenol A were more likely to have increased measures of obesity, including percent body fat, fat mass index and waist circumference, at age 7, according to a study in Environmental Health Perspectives. Researchers used a cohort of 1,301 children, whose urine samples were measured in the prenatal period and at ages 3 and 5, and found an association between prenatal BPA concentrations and fat mass index and waist circumference in girls at age 7, but not in boys.
Healio (free registration)/Endocrine Today (5/18) 
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Other News
Fitness experts: Change up workouts to get biggest benefits
(Charlie Crowhurst/AFP/Getty Images)
Fitness experts say frequently changing exercise routines can help reduce the risk of muscle injury, allow the body to burn fat and carbohydrates more efficiently, ensure maximum benefits, and cut the risk of boredom. They recommend changing workouts entirely every four to six weeks and using different exercises from day to day.
The Huffington Post (5/20) 
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Institutional Foodservice
Having the right kitchen tools make healthy meals more appealing
Kansas school districts have improved the nutritional quality of foods to comply with new federal standards, but many do not have basic kitchen equipment necessary to make meals more appealing to students. Pew Charitable Trusts researcher Jessica Donze Black said having updated kitchen equipment increases the variety of food served, the ability to serve it in an appealing way, and the quality in terms of color and temperature.
High Plains Public Radio (Amarillo, Texas/Garden City, Kan.)/Kansas Health Institute (5/19) 
Recipe of the Day
Chocolate buckwheat granola
A fun way to liven up your breakfast routine! VNutrition
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Our time in the workplace constitutes a large percentage of our lives. Make the most of that time by improving your physical and mental well-being with the opportunities available.
RD Erica Hansen, as quoted by WRAL-TV
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