Diabetes risk reduction not tied to lifestyle advice, study shows | Food issues are rarely just about food, dietitian says | RD: Eating is emotional and that's not necessarily a bad thing
June 4, 2018
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Nutrition and Dietetics SmartBrief
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Healthy Start
Diabetes risk reduction not tied to lifestyle advice, study shows
A study in BMJ Open Diabetes Research & Care showed that attending group diabetes education sessions was not associated with a reduced risk for developing type 2 diabetes. Norwegian researchers used a cohort of 2,380 adults at high risk of diabetes, mean age of 62.7, and found overall increases in mean A1C, 2-hour oral glucose tolerance test, fasting blood glucose and body mass index from baseline to 24 months.
Healio (free registration)/Endocrine Today (6/1) 
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The Future of Food: Vertical Farming
Indoor farming systems allow for fruit and vegetable growers to ensure robust crop production in controlled environments. Join SmartBrief and a panel of industry experts to explore how vertical farming tools can help the industry build efficient and sustainable food systems.
Dietary Health
Food issues are rarely just about food, dietitian says
Registered dietitian Abby Langer says that in her 20 years as a dietitian, one of the important lessons she has learned is that a person's food issues rarely are just about food. Langer said she has learned that what parents say to their children about their bodies matters for a long time afterward, and while fad diets are popular and then fade, the best diet is balanced eating and enjoying food.
Self (6/3) 
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RD: Eating is emotional and that's not necessarily a bad thing
Food is linked to family, culture and history and meant to be enjoyed, so emotional eating is not necessarily a bad thing, said registered dietitian Alissa Rumsey. Emotional eating can be a problem, however, when it is a person's only coping mechanism for numbing feelings or processing emotions, Rumsey said.
U.S. News & World Report (6/1) 
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Other News
Science & Research
Plant-based diets have cardiovascular benefits, study finds
Plant-based diets have cardiovascular benefits, study finds
Researchers reviewed observational studies and clinical trials and found that eating a plant-based diet was tied to 40% reductions in cardiovascular disease mortality and coronary heart disease, a 34% reduction in hypertension risk, and partial or complete opening of blocked arteries in up to 91% of patients. The findings in the journal Progress in Cardiovascular Diseases also revealed an association between a plant-based diet and weight loss as well as lower levels of total cholesterol and low-density lipoprotein.
Medical News Today (6/1) 
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Lipolysis tied to metabolic disorders, weight gain, study finds
Women who gained weight over a 13-year study period had lower genetic expression tied to regulating fat breakdown and relatively low levels of hormone-stimulated lipolysis than those who maintained a stable weight, according to a study in Cell Metabolism. Researchers analyzed fat biopsies collected from 89 women and found that an algorithm developed to estimate lipolysis rates based on blood biomarkers and other characteristics correlated with real levels of hormone-stimulated lipolysis.
The Scientist online (5/31) 
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Prevention & Well-Being
WHO: Diabetes among top 4 causes of deaths worldwide
Diabetes, cancer, heart and lung diseases account for 71% of deaths around the world, killing a total of 41 million people annually, according to a report released by the World Health Organization and published in The Lancet. "We need to move quickly to save lives, prevent needless suffering and keep fragile health systems from collapsing," said Dr. Sania Nishtar, co-chair of the WHO Independent High-level Commission on Noncommunicable Diseases, which called for governments to prioritize prevention and control of noncommunicable diseases.
IOL (South Africa) (6/1) 
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Researchers examine effects of walking pace on mortality risk
A brisk or fast pace of walking was associated with a 24% lower risk of all-cause mortality, while an average walking pace was tied to a 20% reduction in risk, compared with a slow pace, according to a study in the British Journal of Sports Medicine. Researchers evaluated 50,225 walkers from 11 population-based surveys in England and Scotland, and also found a 24% reduction in cardiovascular disease mortality risk among average-pace walkers and a 21% reduced risk among those with a brisk or fast pace.
United Press International (6/1) 
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Institutional Foodservice
Nev. district seeks to increase summer meals program
The Clark County School District in Nevada has had a summer meals program for students since 1992, but district registered dietitian Lory Hayon said most people do not know it is available and free for anyone ages 18 and younger. The program provided 270,000 meals last year, and Hayon, who encourages the public to spread the word, expects that number to increase this year.
Las Vegas Sun (6/3) 
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Recipe of the Day
Greek roasted chickpeas with tofu feta & freekeh
These roasted chickpeas are served with vegan tofu feta, spicy greens and freekeh. The Grateful Grazer
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Academy News
2018 National Honors and Awards recipients selected
In recognition of outstanding service and contributions to the nutrition and dietetics profession, 22 people have been selected by the Honors Committee and Board of Directors to receive top Academy national honors and awards to be presented at the 2018 Food & Nutrition Conference & Expo in Washington, D.C.
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Research 101 podcast series
Looking for CPE? The Council on Research has created the six-part podcast series "Research 101," with experts providing basic knowledge on the steps for each part of the research process. Topics include getting started, finding funding and Academy resources. The recordings will be released every Monday and Thursday through June 14.
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Food is not just nutrition and fuel for our bodies; it is part of our history, our culture, our family.
RD Alissa Rumsey, as quoted in U.S. News & World Report
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News and editorial content for this brief is curated by SmartBrief editors, and is not selected by the Academy of Nutrition and Dietetics, with the exception of the Academy News section.
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