The Nutrition Source

More than cooking, Teaching Kitchens as learning labs for life skills

With dramatic increases in obesity and diabetes, the search is on for innovative strategies to change the paths of those living with, or at risk for developing these and other lifestyle-related chronic diseases. In conjunction with good medical guidance, holistic strategies are needed that will improve the way people eat, move, and think. Dr. David … Continue reading “More than cooking, Teaching Kitchens as learning labs for life skills”

U.S. Government Eases Sodium and Whole Grain Standards for School Meals

In the U.S., over 30 million students consume at least one meal in school every day. With such broad reach, strong standards for healthy, high-quality food can have a significant impact on the health of the nation’s children. Yet a new proclamation by U.S. Secretary of Agriculture takes a different route, partially rolling back the … Continue reading “U.S. Government Eases Sodium and Whole Grain Standards for School Meals”

Removing Trans Fats from Restaurant Menus Associated with Drop in Heart Attacks and Strokes

Does a public health measure such as restricting trans fats from restaurant menus really make a difference? A study published April 12th in JAMA Cardiology nods yes. Between 2007 and 2011, 11 New York State urban counties restricted the use of trans fats in public eateries including restaurants, bakeries, cafeterias, park concessions, and senior meal … Continue reading “Removing Trans Fats from Restaurant Menus Associated with Drop in Heart Attacks and Strokes”

Meal Prep: A Helpful Healthy Eating Strategy

Amidst hectic weekday schedules, meal prep or meal planning is a great tool to help keep us on a healthy eating track. Although any type of meal prep requires planning, there is no one correct method, as it can differ based on food preferences, cooking ability, schedules, and personal goals. Learn what works best for … Continue reading “Meal Prep: A Helpful Healthy Eating Strategy”

19 Take-Home Messages for Health Professionals from Healthy Kitchens, Healthy Lives

Each February, over 400 doctors, registered dietitians, and other health professionals join food service directors and chefs for Healthy Kitchens, Healthy Lives—a conference that bridges nutrition science, health care, and the culinary arts. The annual conference (a collaboration between the Harvard Chan School’s Department of Nutrition and The Culinary Institute of America) was created to … Continue reading “19 Take-Home Messages for Health Professionals from Healthy Kitchens, Healthy Lives”

Prioritize Your Health Instead of Hibernating

When cold weather hits, it’s easy to prioritize hibernating over health—abandoning outdoor activities and opting for comfort foods and the couch. However, you can keep up your healthy habits–and even add some new ones–even if you’re stuck inside.

An industry-funded attempt to cast doubt on science-based sugar guidelines?

There’s no nutritional need or benefit that comes from consuming added sugar, yet our global supply of heavily processed foods is full of it—from breakfast cereals and salad dressings, to pasta sauces and soda. Sugary drinks are of particular concern, as they are a well-documented contributor to the obesity epidemic, and multiple studies link these beverages to increased … Continue reading “An industry-funded attempt to cast doubt on science-based sugar guidelines?”

Saturated fat, regardless of type, linked with increased heart disease risk

A study published in the November issue of the British Medical Journal revealed findings that, at first glance, are not that surprising: Saturated fat in the diet is associated with an increased risk of heart disease. (1) However, the study offers a unique twist by teasing out the effects of different types of saturated fatty … Continue reading “Saturated fat, regardless of type, linked with increased heart disease risk”

Leanness combined with healthy lifestyle factors found to be most protective against early death

The Takeaway: An increase in healthy lifestyle factors (never smoking, exercise, moderate alcohol intake, and an overall healthy diet) is associated with a reduced risk of early death at any BMI, though lowest risk was found in lean individuals (BMI of 18.5-22.4) practicing at least three of these habits.

Science of Flavor: Cruciferous Vegetables

Cruciferous or Brassica vegetables, like broccoli, have long been promoted as a key part of a healthy diet—and rightfully so. The veggies in this family have been associated with reduced risk of heart disease and stroke, [1] and are being studied for their potential role in cancer prevention. [2] But beyond broccoli, at least 40 types of … Continue reading “Science of Flavor: Cruciferous Vegetables”