The American diet and the American waistline are expanding, and the effects are drastic. Concurrently, the population of the world is expanding, and the competition for natural resources (soil, land, energy, water, air) is intensifying. All these events are linked because of environmental impact.
The Culinary Institute of America (CIA) has been working with the Harvard School of Public Health to remake many of our favorite foods, and they’ve recently taken on the task of making over their muffin recipes. Developed by the CIA for a Harvard-CIA "Muffin Makeover" project, this recipe for Lemon Chickpea Muffins incorporates healthy fats and whole grains to create a better-for-you version of the massively oversized, calorie-laden muffin found in most restaurants and bakeries.
It is often said that the pillars of well-rounded physical fitness are strength, cardiovascular and flexibility training, but at IDEA we’ve always felt that the foundation holding up those pillars is sound nutrition.
As a dietitian who specializes in sports, I work with athletes of all ages and abilities. Some athletes eat a stellar diet, while others have much room for improvement. Regardless of their diets or abilities, athletes often arrive at my office with one of two goals in mind: achieve better health and wellness by changing their eating habits, or improve athletic performance by changing their eating habits. In one of these cases, a client asked me to tweak his diet to help him move from a competitive age-group category to elite standing.
Today, it is estimated that more than 40 million American women are in the life-changing phase known as perimenopause. All of these women are likely to experience some symptoms associated with this shift (Saunders 2002).
Elevated stress is a risk factor for cancer, high blood pressure and cardiovascular disease (Block et al. 2009). How stress influences eating behaviors and leads to obesity is a key topic of interest to researchers and exercise professionals.
Some of the questions most frequently asked of sports dietitians deal with food and fluid consumption before, during and after exercise. Indeed, athletes are bombarded with nutrition misinformation, resulting in confusion about what they should eat or drink during training or, more crucially, during competition. This article provides science-based guidelines on food and beverage choices that are easy to understand and adopt and that allow athletes to maximize their potential.