Obesity, heart disease and diabetes rates in the U.S. are among the world’s highest. Why? Well, one big reason for our collective girths is that over the past few decades the average American eating lifestyle has degraded into the Standard American Diet—stuffed with nutritionally degraded packaged foods and highly processed meats, and woefully short on whole foods such as fruits, legumes and vegetables.
Should your clients take them, or shouldn’t they? Supplements, that is.
One day the news media are report- ing that dietary supplements don’t pre- vent disease and may actually threaten our health; the next day another study says that supplements can help to thwart disease or can fill nutrient gaps in our diets. What should health and fitness professionals tell clients when asked about supplements?
Fat may seem like the enemy of civilized people—especially sedentary ones. Yet we cannot live without it.
Fat plays a key role in the structure and flexibility of cell membranes, and it helps regulate the movement of substances through those membranes. Special types of fat, known as eicosanoids, send hormone-like signals that exert intricate control over many bodily systems, mostly those affecting inflammation or immune function.
The term orthorexia nervosa (ON), referring to an obsession with dietary virtue, has become increasingly common since it was coined just over 10 years ago. Steven Bratman, MD, initially introduced the term in an article in the October 1997 issue of Yoga Journal, as a somewhat “tongue in cheek” way of describing an unhealthy obsession with healthful eating (Bratman 1997; Mathieu 2005).
If you really are what you eat, would you qualify as a hydrophile? Translated from ancient Greek, the word literally means “loving water.” In terms of food and nutrition, it describes water-loving foods that can be very satisfying owing to their capacities for attracting and retaining water. In other words, they fill you up in a healthy way because they fill up first.
Data on more than 73,000 participants in the Adventist Health Study strongly suggest that consuming a plant-based diet results in a more sustainable environment and reduces greenhouse gas emissions while improving longevity.
Fickle produce marketers and shoppers in North America would do well to take a page from French supermarket chain Intermarché, which recently started a campaign to put farmers’ most “inglorious” produce in the spotlight—at a significant discount to shoppers.The plan highlights food waste by showing consumers that produce need not be perfectly shaped, symmetrical or unblemished to be delicious or nutritious.
If clients could meaningfully impact ingrained eating behavior by subtly fine-tuning their thinking patterns about exercise, would you try to help them do that? Consider these new findings from the Cornell Food and Brand Lab as an opportunity to move people in the right direction.
What if kids would eat more fruits and vegetables (FV) as sides on restaurant menus, but restaurants were simply failing to give them the option? A study that asked kids about it suggests this could well be the case.
Our intuition and our training as fitness professionals tell us that what our clients are eating is just as important as what they’re doing in the gym. Yet we may find that some clients have gaps in their knowledge about preparing healthy homemade meals. Organizing and hosting a cooking class can be a fun, engaging way to help clients overcome their apprehension in the kitchen and to inspire them to prepare more meals at home. Here are a few hints to get you started.
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newsletter_teaser: Our intuition and our training as fitness professionals tell us that what our clients are eating is just as important as what they’re doing in the gym. Yet we may find that some clients have gaps in their knowledge about preparing healthy homemade meals. Organizing and hosting a cooking class can be a fun, engaging way to help clients overcome their apprehension in the kitchen and to inspire them to prepare more meals at home. Here are a few hints to get you started.