An analysis of products included in a popular school-based marketing program finds that less than one third of participating foods and beverages meet federal Smart Snacks in School standards. Food marketing targeted at children is a billion dollar industry, often promoting foods and beverages that are calorie-dense and low in nutrients. Schools are a significant … Continue reading “Most “Box Tops” food products do not meet school nutrition standards”
Yogurt is a staple food in several cultures, originating from countries in Western Asia and the Middle East. The word yogurt is believed to be derived from the Turkish word “yoğurmak,” which means to thicken, coagulate, or curdle. [1] Historical accounts describe nomadic herdsmen carrying milk in pouches made of animal skins. Naturally occurring enzymes … Continue reading “Yogurt”
Den Sunde Tallerken, udviklet af ernæringseksperter ved Harvard T.H. Chan School of Public Health samt redaktører fra Harvard Health Publications, er en guide til tilberedelsen af sunde, velbalancerede måltider – både på tallerkenen og i madpakken. Hæng den på din køleskabsdør som en daglig påmindelse om tilberedning af sunde, balancerede måltider! Gør mest ud af … Continue reading “Den Sunde Tallerken (Danish)”
Jump to: What is the microbiome? How microbiota benefit the body The role of probiotics Can diet affect one’s microbiota? Future areas of research What is the microbiome? Picture a bustling city on a weekday morning, the sidewalks flooded with people rushing to get to work or to appointments. Now imagine this at a microscopic … Continue reading “The Microbiome”
Der Gesunde Teller wurde von Wissenschaftlern der Harvard T.H. Chan School of Public Health und Editoren der Harvard Health Publications entwickelt. Die Hinweise dienen als Orientierung, um gesunde und ausgewogene Mahlzeiten, entweder auf dem Teller oder für die Brotdose zusammenzustellen. Eine Kopie dieser Hinweise am Kühlschrank kann eine tägliche Hilfe sein, um eine gesunde und … Continue reading “Der Gesunde Teller (German)”
You’ve heard the nutrition prescriptions: “Aim for 5-A-Day” and “Eat a Rainbow.” Few would argue that fruits and vegetables offer health benefits, including reducing the risk of some chronic diseases. But maybe you’ve hesitated to fill your grocery cart with colorful produce because of concerns that pop up in online articles and discussions. Here’s a … Continue reading “Common Questions About Fruits and Vegetables”
The quick answer is that it can be either, but it all depends on the individual. What is Gluten? Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of … Continue reading “Gluten: A Benefit or Harm to the Body?”
Quinoa (pronounced “keen-wah”) is a type of edible seed that comes in various colors including black, red, yellow, and white. The plant has been cultivated for about 5000 years and is indigenous to the Andean region of South America, specifically Bolivia, Ecuador, Chile, and Peru. After the seeds are harvested they undergo processing to remove the … Continue reading “Quinoa”
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”
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”
