by Toby Amidor in Food News, January 8, 2014
by Food Network Magazine in Food News, September 19, 2013
In this week’s news: A high-tech fork tells eaters to proceed with caution; a cereal giant goes GMO-free; and a panel announces the best overall diet for 2014.
The Next Take on Slow Food?
A recent study published in the Journal of the Academy of Nutrition and Dietetics examined the relationship between eating speed (fast or slow) and meal satisfaction. The result: Subjects who ate food at a slower rate were more satisfied than those who were asked to eat quickly. Eating at a slower pace can also translate into eating fewer calories.
In related news: A reporter for the Wall Street Journal recently tested an electric fork that helps moderate eating speed. When the eater scarfs down food too quickly — taking multiple bites in 10 seconds — the fork vibrates.
by Victoria Phillips in Food News, June 20, 2013
Health experts keep telling us to eat the rainbow, but according to one recent report, we should be eating more pale produce: Mushrooms, parsnips, onions, cauliflower and potatoes are surprisingly rich in fiber, magnesium and other nutrients. “A potato actually has more potassium than a banana,” says the paper’s author, Purdue University professor Connie Weaver. Another plus: Potatoes provide one of the best nutritional values per penny in the produce aisle—assuming, of course, that you don’t undo all of the good with a deep fryer.
(Photograph by Kang Kim)
by Toby Amidor in Dining Out, Food News, October 18, 2012
Worried about finding healthy eats while your family visits national parks this summer? Fret not, the First Lady’s healthy diet initiative has got your back.
The National Park Service, as part of Michelle Obama’s Let’s Move campaign, recently announced its new nationwide “Healthy Parks, Healthy People” plan: a list of food guidelines and standards for healthy options at more than 250 locations across national parks.
“Traditional favorites such as hot dogs and ice cream will remain, but the new standards will provide additional choices, such as fish tacos and yogurt parfaits, for the 23 million people who buy meals in national parks each year,” said National Park Service Director Jonathan Jarvis in a press release.
Options include items like lentil soup, bison hot dogs and fresh produce from local farms. Grand Canyon South Rim and Yellowstone National park are among a handful of sites already offering healthier fair.
To find out more, view the standards here.
Tell us: What do you think of the healthy park initiative?
by Dana Angelo White in Food News, September 25, 2012
Ordering food online is as easy as a click of a button. Plus you avoid the long lines and there’s no human interaction. But a recent study found that ordering your meals online isn’t so good for your waistline.
A 2012 study by Ryan McDevitt, an assistant professor at the University of Rochester’s Simon Graduate School of Business, examined the patterns of people who ordered food by phone or at the counter from a franchised pizza establishment compared with those who ordered online. They looked at over 160,000 orders made by over 56,000 unique customers over 4 years. The most notable differences between those who ordered online compared to those who ordered over the phone or in person included:
- Customers ordering online spent $0.61 more (4%), on average, though they ordered fewer items. The increase in cost was due to increased toppings.
- The items ordered online were 15% more complex and had 6.1% more calories.
by Victoria Phillips in Food News, September 6, 2012
We keep saying that healthy eating can and be budget friendly. Late last month, the folks that brought you the Dirty Dozen and Clean Fifteen at the Environmental Working Group (EWG) unveiled their newest consumer-friendly tool – the Good Food on a Tight Budget Guide, so there’s more help than ever for consumers who are trying to eat right but not spend more.
This guide sets out to identify the most nutritious, economical and pollutant-free foods available. Looking at ingredient quality, price, nutrients, pesticide load and other factors helped to create a list of top 100 go-to foods.
by Victoria Phillips in Food News, July 13, 2012
- McDonald's new Mcaloo Tikki will make its debut in India in 2013.
McDonald’s may best be known for its hamburgers, but the fast-food chain is changing out its trademark beef patties for the potato variety—well, in India at least. The fast-food chain is planning to open two new vegetarian-only restaurants in the predominately Hindu and Muslim country next year; menu items will include locally-inspired dishes like the Mcaloo Tikki, a burger made with a breaded potato and pea patty, special vegetable sauce, ketchup, red onion and two slices of tomato. The restaurant will also offer the McCurry Pan, a dish of curried broccoli, baby corn, mushrooms and red bell pepper that’s baked in a crust.
McDonald’s locations in India already don’t sell beef or pork, and the kitchens are separated into vegetarian and non-vegetarian sections. The new restaurants are set for locations in “northern Indian cities that are pilgrimage sites for Hindus and Sikhs,” according to Rajesh Kumar Maini, a spokesman for the company’s north and east Indian operations who was quoted in a recent article.
To learn more, read the full article.
What do you think about the chain’s vegetarian options? Is it a ploy to get customers in the door, or just a new localized offering?
by Victoria Phillips in Food News, July 5, 2012
A nutritionally-balanced pizza you can eat for breakfast, lunch and dinner sounds too good to be true, right? A Glasgow University scientist, Mike Lean, claims otherwise. He says the pizza contains exactly 1/3 of the recommended amount of calories, protein and carbohydrates, plus vitamins and minerals an adult should consume daily.
Seaweed is used in the pizza’s crust to lower the dish’s sodium level. Also added are “magnesium, potassium, folates, vitamin A and extra red pepper in the tomato sauce for a boost of vitamin C,” according to a recent article.
In theory, because it contains 30 percent of your balanced nutritional value for the day, you could eat it for breakfast, lunch and dinner with no negative health effects. The key: in theory.
by Victoria Phillips in Food News, June 11, 2012
Kids who lend a hand in the kitchen are more likely to make healthy food choices, according to a recent University of Alberta study.
The Canadian university surveyed fifth graders in 151 schools to learn about kids’ cooking experiences and food choices. “Kids who like fruits and vegetables more tend to eat them more frequently and have better diets,” said lead author Yen Li Chu, a post-doctoral fellow in the School of Public Health, in a recent interview. “These data show that encouraging kids to get involved in meal preparation could be an effective health promotion strategy for schools and parents.”
For the most part, children preferred fruits to vegetables, but those who helped with the cooking at home showed a greater preference for both, with a 10 percent higher interest in vegetables compared to their non-cooking counterparts. The research also showed those “who did meal prep and cooking were more confident about the importance of making healthier food choices,” according to the same article.
Kid-Friendly Recipes (to make with your kids!):
Tell us: Do you cook with your kids?
by Victoria Phillips in Food News, August 7, 2011
- Is eating well even tougher than doing taxes?
Navigating healthy eating doesn’t have to be tricky—yet knowing what to eat (and more importantly, what not to) stumps most Americans. In fact, according to a recent online survey, 52 percent of Americans think it’s easier to do their own taxes than it is to pick a healthy meal.
In particular, men, people lacking a college degree, overweight adults and those with high blood pressure, heart disease or high cholesterol were most likely to say they find it harder to know what they should or shouldn’t eat.
Based on data from the International Food Information Council Foundation’s 2012 Food & Health Survey taken by more than 1,000 men and woman ages 18 to 80, nine out of 10 people polled described their health as good or better, yet eating healthy was consistently a challenge for most.
- Coming to a vending machine near you: healthy snacks.
Hotel and resort minibars are getting a healthy makeover. The Hyatt Hotels Corp. and Four Seasons are just two companies in a handful of hotel chains opting for healthier minibar options, according to a recent Marketwatch report. Instead of the traditional calorie-filled junk food fare, guests can choose to snack on products like organic Clif Bars, Terra chips and gluten-free energy bars.
Why the sudden change of heart? Hotel patrons are actually clamoring for healthy options. The trail mix and cashews outsell the chocolate cookies, and Fiji Water is the minibar’s most popular item at the Loews Coronado Bay Resort in San Diego, Adam Martindale, the resort’s director of food and beverage, told Marketwatch.