The Federal Trade Commission has released its Review of Food Marketing to Children and Adolescents, and the conclusions indicate that there is still much to be done if industry self-regulation of food marketing to children is to become an effective way to protect the health of minors. The 2012 report is a follow-up to the FTC’s 2008 report, which Congress requested in response to dramatic increases in childhood obesity rates.
Four of the Marketing Methods
It may sound counterintuitive, yet new research from the University of Missouri, Columbia, suggests that eating fewer, larger meals may prove healthier for obese women than eating smaller meals more often. More specifically, consuming three substantial meals per day instead of six small meals may decrease obese women’s risk of developing heart disease.
When viewing food logos, obese children show less activity in regions of the brain associated with self-control than do their healthy-weight counterparts, reports The Journal of Pediatrics.
Researchers from the University of Missouri, Kansas City, and the University of Kansas Medical Center tested youth aged 10–14, using both self-reported measures of self-control and functional magnetic resonance imaging, which tracks blood flow as a measure of brain activity.
According to a recent study by researchers from the University of Oxford and the University of Southern California, there is a correlation between frequent use of high-fructose corn syrup and higher rates of type 2 diabetes. The findings were published online in Global Public Health (doi:10.1080/17441692.2012.736257).
Analyzing data on HFCS availability in 42 countries, the researchers found an 8% rate of diabetes in countries where use of the sweetener is high versus a 6.7% rate in countries where it is not used.
More whole-grain good news, this time from Sweden. Over 5,500 Swedish residents tracked and measured their intake of whole and refined grains. Ten years later, those who ate more than 59 g (about 2 ounces) of whole grains per day were 27% less likely to becomeprediabetic than those who ate 30 g or less. \
It’s so tempting to say, “Freekeh Friday,” but freekeh is actually good for you any day of the week. An ancient grain (mentioned as early as the 13th century), freekeh is made from green wheat that’s sun-dried, roasted, thrashed and then further sun-dried.
Do you want your kids to perceive you as a lovable and talented dinner chef? Try adding vegetables to the nighttime meal. In a recent study, published online by Public Health Nutrition (2012 [1–7]; doi: http://dx.doi.org/10.1017/S1368980012004673), researchers discovered that meal preparers were rated higher on qualities such as “loving,” “thoughtful,” “attentive” and “capable” when they included vegetables with the meal.
Curious to try freekeh, yet not sure where to go after eating it as a hot cereal?
Blogger, amateur chef and former high-school teacher Lauren Martin created this slow-cooker recipe. If you don’t eat meat, it’s just as delicious if you leave out the chicken and substitute vegetarian broth.
2 bone-in chicken breasts
½ C (dry) freekeh
1 large carrot
2 celery stalks
1 medium-sized yellow onion
½ C butternut squash, cubed
2 T fresh sage leaves, chopped
½ T smoked paprika
(or regular paprika)
½ T rosemary
1 t garlic, minced
salt and pepper to taste
When it comes to exercise program design, educated fitness professionals know that rest, recovery and regeneration are just as important as training intensity and consistency. Clients get better results and reach their goals more quickly when they learn how to take care of their bodies in a smart, sound manner. Nutrition is also a key component of a complete wellness program. Nutrient timing in particular has been the subject of much discussion and research, especially over the past decade.