Want to get the most nutritional value out of cooked food? As a rule, rapid cooking techniques are better for retaining nutrients than slower methods. For healthiest results, most experts recommend cooking food thoroughly but rapidly. Try the following methods, described by Catherine Reade, MS, RD, owner of Healthfull Living™ in Littleton, Colorado, to preserve the nutrients you need to stay healthy.
Probiotics, microorganisms that actually benefit the body by helping to fight disease and maintain the health of the intestinal tract, have become quite popular as nutritional supplements. Indeed, since January 2002, their sales in natural-products supermarkets have grown by more than 14 percent; more than 3.5 million units have been sold.
Pick up any packaged food, and you will see the number of calories listed on the label. Of course, nonpackaged foods, such as fresh produce, have calories, too; they just don’t carry labels telling you how many. Most people know that the body uses the calories contained in foods for energy and that, if they consume more calories than they expend, they will gain weight. (They also know that, if they do the opposite, they will lose weight.) Nonetheless, what exactly is a calorie, why do foods have calories and how does the body use them?
re you an older adult who exercises? Do you wonder if your diet is helping or hindering your workouts? Here are some nutrition tips from Jenna Bell-Wilson, MS, RD, LD, the media representative for the New Mexico Dietetic Association and a doctoral student in exercise physiology at the University of New Mexico.
As in years past, the American Dietetic Association (ADA) Conference, held October 19 through 22, 2002, provided attendees plenty of food for thought. The following session topics were among those of most interest to health and fitness professionals.