Answer: Not really, but I can understand your confusion. While the FDA is responsible for regulating claims that food manufacturers make about a food’s nutrition content and its affect on disease, health or body function, dietary supplements are treated differently.
A wealth of thought-provoking food books have been published just in time for some enlightening summer reading. Topics range from how food is grown and sourced to how it is processed and marketed—and the many choices you have for preparing it to nourish yourself and others. Whether you prefer investigative journalism, science-based writing, experiential accounts or flat-out cookery, there is a book here for you. All of them will open your mind to valuable facts and philosophies you can apply in your own life and share with clients.
Be informed and choosy when selecting fruits and vegetables, as pesticide residue may be lurking where you least expect it.
The new Dirty Dozen and Dirty Dozen Plus™ lists—a part of Environmental Working Group’s 2013 Shopper’s Guide to Pesticides in Produce™—are out, and apples have taken the dubious top spot again. Take heart, the Clean Fifteen can help you buy nonorganics with confidence.
I would rather see my clients spend more time preparing fresh food for themselves versus exercising. First, if I’ve properly helped clients to identify poor food choices and eating habits, as well as informed them about making nutritionally sound meals and snacks for themselves and their families, they should already be seeing positive changes in their bodies. Such changes include more stamina and energy and the initial weight loss that comes from cutting out excess sugar and salt.
Do you research dietary supplements before you use them? Do you encourage clients to look before they leap into buying these products? A new database may save you a trip to the store by providing the essential facts you seek online.
Believers in the axiom “An apple a day keeps the doctor away” won’t be surprised to learn that apple cider vinegar has vast health benefits and about 101 different uses, including some unrelated to food.
Results of a recent survey of more than 27,500 5- to 16-year-olds in the U.K., released to coincide with the British Nutrition Foundation’s Healthy Eating Week, has revealed some major shortfalls in children’s basic food and nutrition knowledge.
Findings show that almost one-third of U.K. primary-school students think cheese is made from plants; almost one-fifth think fish sticks come from chickens or pigs. Other somewhat disturbing stats gleaned from the survey:
Shirley Archer, JD, MA, has written another high-quality article (“Digital Distractions,” June). The piece had a thoughtful premise; it had a clear research focus; it was well-organized; and it provided stimulating discussion as well as a variety of insights and perspectives.