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December 26, 2012
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Healthy Start 
  • CDC: Obesity rates drop slightly in preschool-age children
    The percentage of obese, low-income preschoolers declined from more than 15% in 2003 to less than 15% in 2010, CDC researchers report in the Journal of the American Medical Association. The rate of extreme obesity went from 2.2% in 2003 to about 2.1% in 2010. Progress in reducing childhood-obesity rates may be related to greater breast-feeding rates and increasing awareness of the importance of exercise, researchers said. Reuters (12/25) LinkedInFacebookTwitterGoogle+Email this Story
Dietary Health 
  • RDs predict gluten-free diets will be more common in 2013
    Consumers are more likely to choose a gluten-free diet to lose weight in 2013 than other types of diets, according to predictions from 200 registered dietitians who participated in a Pollock Communications survey. Registered dietician Jenna Bell says dietitians do not recommend these diets for weight loss, although they are important options for individuals with gluten intolerance or celiac disease. FoodNavigator (12/20) LinkedInFacebookTwitterGoogle+Email this Story
  • 7-Eleven eyes fresh-food market
    7-Eleven is aiming to have 20% of its sales come from fresh foods by 2015, part of a shift the convenience-store chain has been undergoing to attract health-conscious consumers and remain competitive with other outlets offering fresh food, such as Dunkin' Donuts or Starbucks. "If you can figure out how to deliver consistent quality and the products consumers want, fresh food is attractive because margins are higher, and it addresses some of the competitive issues you're facing," industry consultant Richard Meyer says. The New York Times (tiered subscription model) (12/24) LinkedInFacebookTwitterGoogle+Email this Story
Science & Research 
  • New production process creates nutrient-filled puffed rice
    Scientists discovered a new process that produces puffed rice with three times more protein and eight times more dietary fiber than commercial puffed rice. Unlike traditional puffed rice, the new, crispier strand contains calcium, iron, zinc and other nutrients. "The balanced nutritional profile and use of staple crop byproducts such as broken rice makes these expanded crisps unique to the marketplace," noted a report on the product by the Journal of Agricultural and Food Chemistry. Food Business Review (12/21) LinkedInFacebookTwitterGoogle+Email this Story
  • Budokon uses yoga, martial arts for mind-body workout
    Budokon combines yoga and martial arts in what fitness instructor Mimi Rieger calls a "beautiful symphony" that provides a full-body workout and an opportunity to earn six colored belts. Richard Cotton of the American College of Sports Medicine says people can get the same type of mind-body experience from strength training, golf or even walking. Reuters (12/24) LinkedInFacebookTwitterGoogle+Email this Story
Institutional Foodservice 
  • Conn. school districts move forward with meal changes
    While the U.S. Agriculture Department has offered districts some flexibility in implementing school-meal standards, nutrition professionals in several Connecticut districts say they plan to move forward with their plans under the previous guidelines, as retraining staff and students would be challenging. Others are delaying making any changes until they get further direction from the state Education Department. Record-Journal (Meriden, Conn.) (12/23) LinkedInFacebookTwitterGoogle+Email this Story
Recipe of the Day 
  • Spinach, prosciutto and mozzarella stuffed pork
    The colors in this pork tenderloin dish are very festive, making it a great dinner for company or just for a nice weeknight meal. Skinny Taste LinkedInFacebookTwitterGoogle+Email this Story
Food For Thought 
Consumers believe that gluten-free will help them lose weight, but the research does not support this claim."
--RD Jenna Bell, as quoted by FoodNavigator
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