With new evidence demonstrating that certain foods could be as detrimental to our well-being as cigarettes, consumers may find comfort in knowing instantly and unequivocally that a menu item they are about to select has been bestowed with a health halo by a trusted, independent source.
These days, when many chefs are sourcing locally and seasonally, and abiding by sustainable practices, they may believe they are cooking healthy meals, says Emmanuel Verstraeten, founder and CEO of SPE Certified® (see related item). “While [sustainability] is an appropriate first step, it is not sufficient to close the loop on delivering nutritionally balanced, great-tasting dishes. What is missing is a culinary approach to nutrition whereby dishes are created to deliver the maximum in nutrient density, while retaining every ounce of deliciousness and taste.
Have you been tempted to become a vegetarian, but the thought of giving up barbecues or your mom’s meatloaf seems too daunting? Thankfully, you can obtain many of the same benefits of vegetarian living without forgoing meat completely. You just have to become a “flexitarian.”
You have probably already noticed that many food staples are getting more expensive. Glynn Tonsor, Kansas State University associate professor of agricultural economics, and others who study food economics are citing severe droughts and extreme weather conditions in several states, livestock health issues, lingering effects of recession and rising imports as chief culprits in the price hikes.
A recent study from Cornell University showed that people use food to maintain or regain a good mood. If you're already in a good mood, you tend to eat more healthfully than if you're in a bad mood. Understanding why we make bad food choices in bad moods can help us to make better choices.
How do you turn a "bad mood food brood" into a healthier choice? What strategies do you offer clients who struggle with poor food choices dictated by mood?
Share your story with email@example.com.
If you knew before ordering the double cheeseburger and fries that it would require about 21⁄2 hours of brisk walking at 5–6 miles per hour to burn them off, would you think twice?
Menu labeling that zeroes in on energy information—specifically, how much physical energy needs to be expended to balance the food ordered—may be a key to unlocking better choices by young adults, according to a study reported in the February 27 online edition of the American Journal of Health Promotion.
Ina Garten, “The Barefoot Contessa,” describes this simple cold summer soup from her 1999 The Barefoot Contessa Cookbook as “liquid salad.” With the bounty of gorgeous early-summer produce in your garden or at your local farmers’ markets, it’s time to give this recipe a spin in your food processor and serve up a refreshing summer snack. Perfect après-beach starter!
You can watch a video of Garten preparing the recipe here: www.foodnetwork.com/ recipes/ina-garten/gazpacho-recipe.html.
People often know what they should eat to fuel their workouts, support good health, and manage conditions such as type 2 diabetes and high blood pressure, but they don’t always make the best decisions about food. Here’s why it’s so difficult for people to make healthier choices and how you can help them develop lasting, beneficial behaviors.
It’s Not That Easy to “Just Do It”
A small study from Louisiana State University suggests that 8 ounces of Montmorency tart cherry juice ingested twice daily may help older-adult insomniacs sleep better at night.
The researchers, who presented their findings at the Experimental Biology 2014 meeting in San Diego at the end of April, showed that older-adult subjects with insomnia who drank tart cherry juice both morning and evening over a 2-week period increased their sleep time by nearly 90 minutes.