For fitness professionals looking to increase their impact inside and outside the gym, talking nutrition with clients is essential. And what better place to start than with a pantry raid? Whether at the client’s house, through a demo in the studio or gym or by video or a virtual tour, fitness professionals can help clients move closer to their health, weight and fitness goals by coaching them through a pantry cleanout and restock.
newsletter_teaser: For fitness professionals looking to increase their impact inside and outside the gym, talking nutrition with clients is essential. And what better place to start than with a pantry raid? Whether at the client’s house, through a demo in the studio or gym or by video or a virtual tour, fitness professionals can help clients move closer to their health, weight and fitness goals by coaching them through a pantry cleanout and restock.
Sales of foods with “protein” on the label are skyrocketing, and new product launches of high-protein foods are soaring (Stagnito Media 2013). American shoppers want more protein in everything from cereals to snack foods, but in a society where protein intake is already adequate, are consumers getting too much of a good thing?
Nutrition and fitness professionals trumpeting the weight-loss and muscle-building benefits of dietary protein are instrumental in educating consumers hungry for information about the type, amount and timing needed for optimal health.
For the past few years, Americans have sought culturally inspired foods and condiments that challenge the palate, Korean and Latin flavors primary among them. Kimchi, Korea’s national dish of fermented vegetables, has emerged as one of the most popular of these “new-ancient” foods. Its versatility boosts flavor and texture in almost any dish, and its health benefits are numerous.
For anyone who wants to get slim or maintain a healthy body weight, reading food labels is widely considered a vital dietary strategy. Supermarkets have thousands of them, those black-and-white Nutrition Facts labels telling shoppers how many calories each portion of a product contains. Many recipes in magazines and diet books also indicate the calories you’ll take in with every serving. But now science is showing that not all calories are created equal and those numbers aren’t always, well, black and white.
Fruit and vegetable consumption makes up a mere 8% of overall calorie intake in the average American diet, while processed-food consumption is at an all-time high (NFVA 2010). Americans consume 31% more processed foods than whole foods, and approximately 50% of Americans rely on vitamin and mineral supplements (Canning 2012; Bailey et al. 2011).
So you’ve perfected the art of searing meat with the type of caramelized crust that makes television chefs wax poetic. But, alas, according to recent research it turns out that the tasty layer of crust on your food and the beautiful brown bits in the bottom of the pan may worsen heart problems associated with diabetes.
First noted by Alexander the Great on his conquest of India in 327 BC, the banana is America’s top-selling fruit.
Contrary to common perception, the banana actually comes from the world’s largest herbaceous flowering plant—not from a tree. Bananas grow in bunches called “hands”; a group of hands make up a “stem,” which can weigh over 100 pounds.
It’s time to redefine healthful foods, starting with the positive-sounding word “healthful,” says The New Healthful: Culinary Trend Mapping Report, a recent report released by Packaged Facts, a publisher of market research in the food, beverage, consumer packaged-goods and demographic sectors.
Small Changes, Big Results: A Wellness Plan with 65 Recipes for a Healthy, Balanced Life Full of Flavor, revised and updated (Clarkson Potter 2013).
Krieger, the popular Food Network and Cooking Channel host of Healthy Appetite, just re-released her 2005 career-launching book. In this revised and updated edition, Krieger teaches readers how to change their bodies and their lives by making three small changes a week for 12 weeks.
Answer: While prebiotics and probiotics sound very much alike, that one vowel makes a difference. The more recognized probiotics have yogurt makers to thank for their popularity. Probiotics’ role in promoting digestive health has been advertised in numerous celebrity-endorsed advertisements. Consequently, many consumers are aware that probiotics are “healthy” living bacteria that occur naturally in fermented foods.