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Sandy Todd Webster

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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Article Archive

Berkeley Soda Tax Has Plenty of Fizz!

October 20, 2016

Just over a year after Measure D, the “Berkeley vs. Big Soda” campaign, was passed and implemented, evidence from a new University of California, Berkeley, study is showing a 21% drop in consumption of soda and other sugary beverages in the city’s low-income neighborhoods. The measure gave the city license to levy a penny-per-ounce tax on sugar-sweetened beverages.

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Horseradish Stands up to Cancer

September 29, 2016

Long a staple sidekick for prime rib and in shrimp cocktail sauce, the humble horseradish root has come a long way. One of the stronger players in the mustard family (next to gentler cousins of the cruciferous strain such as kale, cauliflower, Brussels sprouts and radishes), this plant could also have cancer-fighting powers, recent research suggests.

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Hello, Is It Turmeric You’re Googling For?

September 29, 2016

Chances are, search engines know exactly what you’re searching out in your web wanderings.
Americans are endlessly curious, especially about food, nutrition and the trends that cover both. So shows data that Google collects about our top searches. The Google Food Trends 2016 U.S. Report reveals that in terms of food searches between January 2014 and February 2016, we most often browsed for information about functional foods, exotic flavors and custom-tailored snacks.

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Question of the Month

September 29, 2016

A recent poll conducted by Truven Health Analytics™ and reported by NPR shows that the math in the obesity equation is not adding up—or at least Americans’ perception of some factors within the formula are off. More than one-third of American adults are overweight or obese, yet according to the data collected in this poll of 3,000, nearly 75% of those surveyed ranked their eating habits as good (33.5%), very good (28.2%) or excellent (13.2%).

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Healthy Kitchen Hacks for the Home Cook

September 29, 2016

This month’s hack is served up by Elizabeth Falkner, a James Beard Foundation Award nominee who was named Pastry Chef of the Year by Bon Appétit magazine. She’s also been a three-time competitor on Food Network Challenge and a contestant on Bravo’s Top Chef Masters.
Get Inspired

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Healthier Eating May Be Just a Click Away

September 29, 2016

We can dial for takeout. We can go to a fast-food drive-through, a fine-dining restaurant or a food truck. And now, we can click, click, click and send our grocery order for same-day doorstep delivery by Uber, Lyft, Amazon and others. Choices abound for ways to procure our food.

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The Plantrician Project: Planting the Seeds of Change

September 29, 2016

The International Plant-Based Nutrition Healthcare Conference drew a sell-out crowd of more than 750 physicians, dietary professionals and allied health pros from 20 countries, where aspiring “plantricians” gathered to discuss the power of plants in the diet.

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The Plantrician Project: Planting the Seeds of Change

September 23, 2016

The International Plant-Based Nutrition Healthcare Conference drew a sell-out crowd of more than 750 physicians, dietary professionals and allied health pros from 20 countries, where aspiring “plantricians” gathered to discuss the power of plants in the diet.

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Question of the Month

August 18, 2016

Have you had success with group weight-loss or behavior change programs at your facility? How did the program work? Were you able to connect clients with a “team” philosophy? How did they inspire and support each other?
Share your story with [email protected]

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The Caffeine Buzz That Keeps on Giving

August 18, 2016

Those unsettling espresso jitters may soon be a thing of the past. Scientists at Nestlé Research Center in Lausanne, Switzerland, are trying to engineer a kinder, gentler time-released coffee buzz that will keep you motoring along in a calm, yet alert, state for most of the day.
Research published in Nature Communications (November 17, 2015) focused on adapting “cubosomes”—lipid molecules and water that mimic natural structures in the human body—to release nutrients, medicines or, in this case, caffeine into the body in a more controlled fashion.

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Healthy Kitchen Hacks for the Home Cook

August 18, 2016

This month’s hack comes to us from Sara Moulton, a chef who was among the first crop of Food Network stars and the host of the PBS show Sara’s Weeknight Meals.

Cheat When You Chop

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Fiber Boosts Successful Aging

August 18, 2016

A paper published online June 1 in The Journal of Gerontology: Medical Sciences by scientists from The Westmead Institute for Medical Research in Sydney found that consuming the right amount of fiber from breads, cereals and fruits can help humans to avoid disease and disability into old age.

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Trade Animal Fats for Plant-Based Fats: You’ll Live Longer

August 18, 2016

In a detailed and powerful examination of how dietary fat affects health, researchers from Harvard T.H. Chan School of Public Health have shown that consuming higher amounts of unsaturated fats is associated with lower mortality. The findings suggest that replacing saturated fats like butter, lard and fat in red meat with unsaturated fats from plant-based foods—like olive oil, canola oil and soybean oil—can confer substantial health benefits and should continue to be a key message in dietary recommendations.

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Trade Animal Fats for Plant-Based Fats

July 21, 2016

In a detailed and powerful examination of how dietary fat affects health, researchers from Harvard T.H. Chan School of Public Health have shown that consuming higher amounts of unsaturated fats is associated with lower mortality. The findings suggest that replacing saturated fats like butter, lard and fat in red meat with unsaturated fats from plant-based foods—like olive oil, canola oil and soybean oil—can confer substantial health benefits and should continue to be a key message in dietary recommendations.

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