by Sally Wadyka in Food & Nutrition Experts, Food News & Trends, July 18, 2017
by Amy Reiter in Food News & Trends, January 31, 2017
We all try our best to eat healthy and buy nutritious food for our families. But the amount of information, misinformation and just plain marketing speak we’re hit with every trip to the grocery store can make goal hard to achieve. “Many foods contain front of package nutrient claims that make you think you are eating a healthy food,” says Alissa Rumsey M.S., R.D., author of Three Steps to a Healthier You. “This so-called ‘health halo’ often causes people to overeat foods they think are healthy.” Read more
by Marge Perry in Healthy Recipes, September 26, 2016
When we book airplane tickets, most of us consider things like timing, cost, and whether or not a given flight includes a layover. We probably don’t factor in the healthfulness of the airline’s food. But maybe we should.
Some airlines serve healthier meals than others, and a new study helps travelers figure out which keep calories and cost to a minimum in the meals and snacks they offer, while maximizing nutrition, taste and sustainability.
“Transparency is critical, and consumers are very interested in know about the foods they eat,” Charles Platkin, PhD, JD, MPH, the director of the NYC Food Policy Center at Hunter College, who conducted the study and edits DietDetective.com, tells Healthy Eats. “Often, travelers don’t have the time to plan out and pack their own meals. Their only choice at 30,000 feet is the food on the plane.”
Platkin’s airline food study found that, overall, the average calories per in-flight food item has risen slowly and steadily in years past — from 360 in 2012 to 388 in 2013 to 297 in 2014 and 400 in 2015 — before decreasing 8 percent last year, to 392. Read more
by Toby Amidor in Dining Out, September 6, 2016
Bibimbap, the flavorful and vibrant Korean rice bowl meal, gets its alluring sweet-and-sour flavor from a sauce called gochujang. The vinegary, mildly spicy sauce can now be found on many grocery store shelves, where it is positioned to become the new hot-sauce darling. (Look out, Sriracha!)
(Note: If your market does not yet carry gochujang, you can make a tasty substitute by combining 2 tablespoons hoisin sauce, 1 1/2 teaspoons Asian chili garlic paste and 1 1/2 teaspoons rice vinegar.)
To make bibimbap, you don’t need a lot of time — but you do need lots of small bowls! It is beautifully served as a composition of the separate ingredients, which are balanced to lend an assortment of flavors and textures, from grassy to sweet and chewy to crisp. The runny yolk on top, when pierced, serves as a rich sauce that unites the entire dish.
Bibimbap is healthful, satisfying and beautiful — a triple dinner winner. Read more
by Dana Angelo White in Fitness, Healthy Tips, August 6, 2016
This Chinese food chain has been around since 1983, when it first opened in a mall in Glendale, California. Chinese fast food isn’t known for being healthy, and Panda Express is no exception. However, the next time you order Chinese fast food, keep these better-for-you choices in mind.
by Sally Wadyka in Food News & Trends, July 23, 2016
Ever wonder what it must be like to walk in the shoes of a professional athlete? We chatted with 2012 Olympic bronze medalist Marlen Esparza about boxing and what it takes to eat like a champion.
Is nutrition an important part of your training?
Nutrition is an extremely important part of any athlete’s training. What you eat fuels your body for your sport, and if you want to be the very best and at the top of your game, you have to fuel your body in the healthiest way possible.
What are some of your favorite pre- and post-workout snacks?
Before workouts, my “go-to” is a smoothie with Nutty for ‘Nana yogurt from Chobani [Esparza’s sponsor], plus sliced bananas, organic honey, powdered peanut butter, chia seeds, almond milk and steel-cut oats all blended together.
One of my favorite post-workout snacks to cut down on cravings would be black cherry Greek yogurt topped with fresh raspberries, coconut flakes, dark chocolate chips (not too many) and sliced almonds. Read more
by Amy Reiter in Food News & Trends, March 20, 2015
You already know they’re good for you in all kinds of ways, but the latest research on fruits and vegetables has revealed some very surprising results. Apparently, eating more produce can actually increase your level of happiness over time. The newly released study, conducted at the University of Warwick, followed 12,000 people who kept food diaries and had their psychological well-being measured. What it found is that people got incrementally happier with every daily serving of fruit and vegetables they ate (up to eight portions a day). Why the connection between increased produce consumption and increased happiness? Researchers don’t know for sure, but one possible theory is that the abundance of antioxidants the fruits and vegetables provides leads to higher levels of carotenoids in the blood — and having higher levels of carotenoids has been linked to optimism. Read more
by Kiri Tannenbaum in Healthy Tips, November 17, 2014
And the first food to get a “Kids Eat Right” nutrition seal from the Academy of Nutrition and Dietetics — a trade group of registered dietitians and others working in the field of nutrition — is Kraft Singles, the plastic-wrapped “Pasteurized Prepared Cheese Product” formerly known as a “pasteurized process cheese food.” That is, until the FDA blocked it from using that label because it contained an ingredient — “milk protein concentrate” — that was not allowed in products so designated. On its website, Kraft insists its Singles are colored with “spices, not food coloring” and “now” made “with no artificial preservatives.” But one parent and nutrition advocate tells The New York Times she is “really shocked” at the endorsement. She is not alone. A former member of the academy told The Times that, when he heard about the group’s decision to award the product its first seal, his “jaw just hit the floor” and his “eyebrows just hit the ceiling.” Ouch. Read more
by Amy Reiter in Food & Nutrition Experts, October 31, 2014
Halloween has come and gone, which means the holidays are about to descend upon us. In a blink of an eye, the turkey will have been carved, the presents will have been opened and the champagne uncorked. We can already feel that 2015 will be different. Why? Because this new year we are not going to write down our typical weight-loss resolutions on Jan. 1. Nope. Instead we’re going to avoid packing on the extra pounds by following our six-week No-Resolutions Resolution plan — beginning right now.
by Katie Cavuto-Boyle in Uncategorized, September 15, 2013
In this week’s nutrition news: another reason to eat chocolate; acid reflux doctor cautions against late-night eating; and nutrition labels are poised for a major makeover.
Whether you are a freshman with on-campus housing and a dining plan or a senior in your own apartment, healthy eating at college is achievable and it doesn’t need to involve deprivation or dieting.
At the Dining Hall
• Make room for fruit: Most campus dining halls offer a variety of whole fruits such as apples, pears, bananas, and oranges as well as cut fruits like melon and berries. Add cut fruit to your salad, a bowl of yogurt or cereal or, for a sweet treat, pile berries onto a small bowl of frozen yogurt for dessert. Grab a few pieces of whole fruit to take with you as a simple and healthy snack on the go or in your dorm or apartment.