 | |
| Healthy Start |  |
| |
 |
 |
 | Soyfoods. Real Foods. Real Delicious. Soyfoods are simple, healthful choices to help anyone stay fueled, meet performance goals, and maintain a healthy heart and weight. April is National Soyfoods Month and the perfect time for Americans to give nature’s perfect plant a try. |
| |
- 2012: The year of kale?
Move aside broccoli, cabbage and Brussels sprouts; 2012 may be the year of kale. Health nuts are shining the spotlight on the leafy green vegetable that is pumped with vitamins and antioxidants, and chefs are taking notice. "People are weird about Brussels sprouts and cabbage, but are willing to give kale a try," chef Nancy Longo says. The Sun (Baltimore)
(4/14)      
- Cities find Green Cart programs boost access to fresh produce
Programs such as Green Cart are operating in cities to bring fresh produce to areas that lack grocers or that have high rates of obesity. Officials say the setup is relatively inexpensive and easy for vendors. In New York, the initiative is credited with helping reduce the number of adults in high-poverty neighborhoods who reported eating no fruits and vegetables from 19% in 2004 to 15% in 2010. The Washington Post
(4/17)
- RDs say restaurant weight-loss plan works for St. Louis woman
Elaine Abramson of St. Louis says she lost 85 pounds in two years by eating only restaurant food, exercising and following diet rules such as eating only until she was full. Registered dietitian Connie Diekman of Washington University praised Abramson's efforts to assess her lifestyle and make dietary changes, and Amy Moore, a dietetics and nutrition instructor at St. Louis University, said Abramson mastered the skill of making good choices and was smart to add in exercise. St. Louis Post-Dispatch
(4/19)
| | |
- Study shows impact of packaging on perceived healthiness
In a study published in Food Research International, researchers found that consumers in a blind taste test showed a preference for taste over health benefits. Ninety people ages 22 to 66 tried different kinds of biscuits. When tasters were only shown the packaging, their preference of biscuit was driven by the one they perceived to be most healthy. Researchers say the study indicates packaging can easily mislead consumers. BakeryAndSnacks.com (France)
(4/17)
- Study: Mediterranean diet plus exercise improves metabolic syndrome
People with metabolic syndrome who follow a Mediterranean diet plus a moderate- to high-intensity exercise regime have greater improvement in health-related quality-of-life measures and lose more weight compared with those who do not exercise, according to a Spanish study published in the European Journal of Preventive Cardiology. Olive Oil Times
(4/17)
- Most adults support a national standard for food sold at school
A survey by Kids' Safe and Healthful Foods Project found that most respondents think food students buy from vending machines or school stores is not nutritious, and 80% expressed support for a national standard for food sold at school. USDA guidelines on school food are expected to be released in June, experts said. Reuters
(4/19)
- Md. school focuses on fitness for life
A Maryland elementary-school physical-education teacher spends weeks training students for an annual 5K race -- using their allotted 150 minutes of weekly PE time for running drills. To expand the training, Christy Neff has established running clubs that meet during recess and students also compete against teachers, most of whom are running the 5K. "It turns out," said Colin Phillips, parent of a fourth-grader, "that there's nothing like having your teacher involved to get you motivated." The Washington Post
(4/17)
| Institutional Foodservice |
|
- Operating food services in-house saves Ariz. schools money
An Arizona school district has saved $387,725 in lunch reimbursements so far this year after ending a contract with food-service companies and operating school-meal programs in-house. Student Nutrition Services director Charlene Story said the district relies on 57 student workers to help in cafeterias -- giving school-nutrition professionals more time to develop recipes. Next year, she said, she hopes to hire a chef to teach nutrition professionals to cook from scratch and lead culinary arts classes for students. The Yuma Daily Sun (Ariz.)
(4/18)
- Celiac student says Penn State food service changed her life
Pennsylvania State University senior Lindsey Schnitt says she'll miss the school's food-service staff because of the extra effort they have made to accommodate her gluten-free diet. Schnitt, diagnosed with celiac disease in 2008, says the staff took her menu suggestions, encouraged her to order different types of gluten-free foods and also let her watch as kitchen staff prepared meals. "They have forever changed my life, and I credit my success in college to them," she says. StateCollege.com (Pa.)
(4/18)
-
Spring peas with dates and walnuts
This salad features English peas, sugar snap peas and snow peas. Food Network Magazine
 | You need to make good choices at a restaurant, watch the menu and not overconsume calories."
|
|
|
SmartBrief delivers need-to-know news in over 100 targeted email newsletters to over 3 million readers.
All our industry briefings are FREE and open to everyone—sign up today!
|
|
|
| |
|
| |
| |
Recent SmartBrief for Nutritionists Issues:
- Wednesday, April 18, 2012
- Tuesday, April 17, 2012
- Monday, April 16, 2012
- Friday, April 13, 2012
- Thursday, April 12, 2012
| | | Lead Editor: Kathryn Doherty
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004 | |
| |
|
| © 1999-2012 SmartBrief, Inc.® Legal Information |
|
