Shopping for holiday gifts is at the top of many people’s to-do lists. And while so-called “health nuts” used to be the primary recipients of wellness-boosting presents, the reality is that everyone can benefit from being given “the gift of health.” This holiday season, consider adopting a health theme for your holiday shopping. To help, … Continue reading “Healthy Gift Guide — 17 ideas for giving “the gift of health””
During the holidays, “more” is a popular motto. Whether that means spending more money on gifts or eating more food more often, the holidays typically encourage excess. But it doesn’t have to be this way. Here are six simple tips to indulge without overindulging.
Noteworthy nutrition studies highlighted by members of The Chan School’s Department of Nutrition 1) Cardel M, Lema DJ, Jackson KH, et al. (2015) Higher intake of PUFAs is associated with lower total and visceral adiposity and higher lean mass in a racially diverse sample of children. Journal of Nutrition 145(9): 2146-52. We know that eating a diet … Continue reading “Research Roundup”
Coverage from Today.com, featuring Frank Hu
Coverage from HSPH News, featuring Frank Hu
Coverage from NPR, featuring Walter Willett
Coverage from HSPH News, featuring Frank Hu
The expert: Dr. Guy Crosby Legumes, which include beans, peas and lentils, are an inexpensive, healthy source of protein, potassium, and complex carbohydrates, including dietary fiber.
We created five nourishing dishes that add up to one healthy holiday meal, bursting with delicious flavor. Wow your guests with the variety of colors and flavors, all while serving them nutritious, vegetable-filled fare with minimal meat – better for both you and the environment. You can cook all of the recipes, or pick just … Continue reading “Prioritize Plants For Healthy Holiday Cooking”
Last week the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) announced that consumption of processed meat is “carcinogenic to humans (Group I ),” and that consumption of red meat is “probably carcinogenic to humans (Group 2A).” The report differentiates the two meats as follows:
