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October 24, 2012
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  • Food & Nutrition Conference & Expo wrap-up
    Attendees at the Food & Nutrition Conference & Expo in Philadelphia this month had an opportunity to network with dietitians, nutritionists, policymakers and food-service professionals, and to learn more about the ever-changing world of food and nutrition.

    Check out the coverage from SmartBrief's SmartBlogs and be sure to read SmartBrief for Nutritionists to stay current on industry news. LinkedInFacebookTwitterEmail this Story
Food & Nutrition 
  • How the next "it" food is created
    Restaurant cuisine trends come and go faster than fashion crazes, but how do they start? Some chefs say they take inspiration from other restaurants' menus, which may have caused the recent boom in trendy foods such as bacon-infused desserts and fried chicken, while others say they are simply being creative. Regardless of where trends originate, chefs pay attention to customers' buying habits to tell whether a food's 15 minutes of fame have played out. The Philadelphia Inquirer (10/19) LinkedInFacebookTwitterEmail this Story
  • Study: Daily doses of green tea could fight cancer
    Men who drank green tea in the weeks leading up to an operation to remove the prostate because of cancer showed less disease-related inflammation post-surgery than did their non-tea-drinking counterparts, according to a study. Researchers said the decreased inflammation may inhibit tumor growth. HealthDay News (10/18) LinkedInFacebookTwitterEmail this Story
  • Study: Meat and dairy are linked to early puberty
    Children who eat large amounts of meat and dairy products when they are 5 and 6 reach puberty 0.6 years earlier than children who get more of their protein from vegetables, a study found. Early puberty is linked to a higher risk of certain kinds of cancers. (10/20) LinkedInFacebookTwitterEmail this Story
  • Consumers clamor for spruced-up pumpkin
    Pumpkin has typically been on the menu around Halloween and Thanksgiving, but fancier versions of the orange vegetable are becoming increasingly popular in lattes, muffins and other treats. Consumers see pumpkin as healthy produce, despite all the sugar, cinnamon and other spices it takes to make it so tasty, experts say. New York magazine (10/14) LinkedInFacebookTwitterEmail this Story
Almond Recipe Challenge: Calling MORE Foodies!
FNCE may be over, but the window is still open to share creative, simple, better-for-you almond-inspired breakfast and snack recipes. Visit the Almond Board Facebook page for contest details, entries and voting extended to 12/1 to win great prizes!
Obesity & Weight Management 
  • Study links weight-loss drug to better HbA1C levels
    Type 2 diabetes patients who took the weight-loss drug Qsymia attained a 0.4% mean reduction in HbA1C, compared with only 0.1% in the placebo group, an analysis of data from the CONQUER trial showed. Another review of the trial data found fewer patients on Qsymia treatment needed to increase their diabetes medication intake during the 56-week study. The findings were presented at the European Association for the Study of Diabetes meeting. MedPage Today (free registration) (10/6) LinkedInFacebookTwitterEmail this Story
  • How to develop a career plan you can stick to
    A career-development plan doesn't have to be complicated, but it does require you to find some time to figure out where you want to go in the next couple of years and what skills you need to acquire, Dorothy Tannahill-Moran writes. She suggests holding yourself accountable to your plan by giving yourself a "start by" date. (10/8) LinkedInFacebookTwitterEmail this Story
  • Why staying up on the news can help your career
    Keeping up with current events is important to any job because it shows you're interested in events that could impact your industry, and it will help you spot and react to trends sooner, Heather Huhman writes. "Following current events can seem daunting and boring. But if you truly enjoy the industry in which you work, you are bound to find some interesting stuff every day to share with your colleagues," she writes. (10/17) LinkedInFacebookTwitterEmail this Story
  • Other News
Public Policy 
  • Organization to fund obesity, nutrition research
    The Nutrition Science Initiative seeks to reduce the cost, economic and otherwise, of obesity and develop a body of evidence to inform recommendations. The organization will fund research by nutrition scientists, although such projects can be challenging. "It's excruciatingly difficult to do well-controlled experiments with humans. That is the fundamental problem of nutrition science," said author Gary Taubes, co-founder of the group. Los Angeles Times/Booster Shots blog (tiered subscription model) (10/16) LinkedInFacebookTwitterEmail this Story
  • Other News

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