Diets should emphasize healthy fats, RD says | RDN offers food safety tips for slow cookers | Retailers search for sustainable solutions to food deserts
October 18, 2016
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Healthy Start
Diets should emphasize healthy fats, RD says
Studies suggest fat may not be so unhealthy after all, and eating low-fat or fat-free foods can lead to a carbohydrate-heavy diet, said registered dietitian LeeAnn Weintraub. Public health experts are more focused on the type of fat consumed instead of the amount, Weintraub said, so a balanced meal with healthy fats could follow a Mediterranean diet plan and include foods such as salmon, root vegetables and mixed greens.
Los Angeles Daily News (10/18) 
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How To Foster a Culture of Accountability
An inside look at why U.S. Army soldiers line up to take the blame, with strategies from Kellogg School of Management Professor Ned Smith and Colonel Brian Halloran.
Dietary Health
RDN offers food safety tips for slow cookers
Properly thaw all ingredients before putting them in a slow cooker to make sure they heat safely and completely, and promptly refrigerate leftovers, says registered dietitian nutritionist Casey Luber. Other slow cooker food safety tips include washing produce, hands and utensils before preparing ingredients and tossing out foods that sits too long in a cooker during a power outage, Luber says.
Food & Nutrition Magazine online (10/17) 
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Retailers search for sustainable solutions to food deserts
Food retailers and governments are trying to find sustainable solutions to food deserts, and some supermarkets are experimenting with online food delivery and using charitable contributions and tax incentives to open stores in food-desert areas. Roger Thurow of the Chicago Council on Global Affairs says beyond increasing access, nutrition education also must be part of the solution.
The Wall Street Journal (tiered subscription model) (10/16) 
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Health Effects of Fructose and Other Sugars
Sugar is frequently blamed for obesity, diabetes, dyslipidemia and most recently heart disease. Be informed so you can discuss sugar and fructose with your clients when you discuss how diet and lifestyle modifications can change the propensity of these diseases. More here.
Science & Research
Researchers link BMI in adolescence to diabetes mortality in midlife
A study in Diabetes Care showed that overweight and obese adolescents who belonged to the 85th to 94th percentiles and 95th percentile or higher, respectively, had a hazard ratio of 8.0 and 17.2 for diabetes mortality in midlife, respectively, compared with those in the fifth to 24th percentiles. Israeli researchers evaluated 2,294,139 adolescents between 1967 and 2010 and found a graded increase in diabetes mortality from a body mass index of 20.0 to 22.4 kg/m2 onward and from the 25th to the 49th BMI percentile group. News (10/17) 
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Study: Omega-3s for pregnant woman may cut allergy risk in children
Supplementing with omega-3 long-chain polyunsaturated fatty acids during pregnancy and early lactation may help breast-feeding mothers reduce the risk of allergy development in infants, according to a Swedish study in Acta Paediatrica. The researchers followed 95 pregnant women with a family history of allergies during the randomized study and identified a link between daily supplementation of EPA and DHA and lower instances of children with IgE-associated allergic disease.
NutraIngredients (10/17) 
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Biotech crops as safe as conventional foods, Tufts review finds
A 398-page review released by Tufts University's Friedman School of Nutrition Science and Policy concludes that biotech crops are as safe as those grown conventionally. The two-year review of 900 research publications found no evidence of environmental or health risks related to the cultivation and consumption of biotech crops.
Springfield News-Leader (Mo.) (tiered subscription model)/University of Missouri Extension (10/15) 
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Cheese study shows "light" labels shape taste perceptions
Consumers may perceive foods labeled "light" as less tasty than identical products without the label, according to researchers at Ghent University in Belgium. Subjects tasted four cheese samples from the same block of Gouda, each with a different label, and reported less enjoyment of the two that indicated they were low-fat.
The Wall Street Journal (tiered subscription model) (10/16) 
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SmartBrief Originals
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Study finds stretching can help boost cardiovascular fitness
Static whole-body stretching was found to improve upper and lower body arterial function in sedentary young men, according to a Japanese study in the American Journal of Physical Medicine & Rehabilitation. Researchers said regular stretching may be an alternative to aerobic exercises for people who are unable to do them.
The Wall Street Journal (tiered subscription model) (10/17) 
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Institutional Foodservice
N.Y. district's cafeterias expand meal options
N.Y. district's new cafeterias expand meal options
A New York state district recently installed two new school cafeterias, a move that expanded students' fresh-meal options. Previously, all meals were prepared at the district's high school and delivered to the other schools, which limited what could be served.
The Riverhead News-Review (Mattituck, N.Y.) (10/17) 
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Recipe of the Day
Chicken souvlaki bowls
Baked chicken souvlaki is loaded into bowls with greens and veggies. There's a Cook in My Kitchen
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Build the foundation of what you eat with nutrient-dense foods that are high in fiber and contain plant-based oils as well as other important nutrients like protein, iron, calcium and antioxidants.
RD LeeAnn Weintraub, as quoted by the Los Angeles Daily News
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