In this week’s news: Fast food may make grades sink fast; there’s new evidence that resveratrol in red wine may carry ancient benefits; kids diet for the darnedest reasons (i.e., the best!).
Greek Yogurt to Hit Cafeteria Trays?
A 3-month federal program conducted in four states attempted to gauge students’ interest in Greek yogurt as a protein source in school lunches. During the pilot program, students scarfed down approximately 200,000 pounds of the thick yogurt, prompting politicians to push for an expansion of the test. (The program’s proponents include Senator Charles E. Schumer of New York — home of Greek yogurt giant Chobani.)
In this week’s news: Vending machines may soon have to dispense more than just candy bars; nutrition professionals say count kale in (again) for 2014; and a dietitian explains the secret to making realistic New Year’s resolutions.
2014: Kale Still Ready For Its Close-Up
According to a survey of 500 dietitians on diet and nutrition trends for 2014, kale, coconut oil and chia seeds will remain on the scene; ancient grains are the next new thing; “low-fat” diets will lose some of their heft; and nutrition blogs will continue to boom (starting right here, of course).
In this week’s news: A sugar vs. fat face-off; the secret to avoiding holiday bulge (yes, exercise works); and more restaurants try (but don’t always succeed) to meet the demand for gluten-free.
Move Over, Kale Juice
The newest juice trend is all about Brussels sprouts. Yes, the love-or-loathe-it vegetable has found its way into juicers. Liquid veggie enthusiasts in the U.K. claim that the cruciferous veggie will follow super-star leafy greens like kale and spinach into green drinks everywhere.