O Prato: Alimentação Saudável, criado por especialistas em nutrição da Harvard T.H. Chan School of Public Health e editores da Harvard Health Publications, é um guia para a criação de refeições saudáveis, equilibradas – servidas em um prato ou embaladas em marmita ou caixa de almoço. Coloque uma cópia na geladeira como lembrete diário para … Continue reading “Prato: Alimentação Saudável (Portuguese)”
Den hälsosamma mattallriken skapad av nutritionsexperter vid Harvard T.H. Chan School of Public Health och redaktörer för Harvard Health Publications- är en guide för att skapa hälsosamma, balanserade måltider – för såväl tallrik som matlåda. Sätt upp en kopia på kylskåpet som en daglig påminnelse om att laga hälsosamma, balanserade måltider! Låt grönsaker och frukt … Continue reading “En Hälsosam Mattallrik (Swedish)”
L’Assiette Santé, conçue par des experts en nutrition du Harvard T.H. Chan School of Public Health et les éditeurs du Harvard Health Publications, est un guide pour créer des repas sains et équilibrés, que ceux-ci soient servis dans une assiette ou dans une boîte à lunch. Affichez-en une copie sur votre réfrigérateur pour vous inciter … Continue reading “L’Assiette Santé (French – Canada)”
El Plato para Comer Saludable, creado por expertos en nutrición de la Escuela de Salud Pública de Harvard y los editores en Publicaciones de Salud de Harvard, es una guía para crear comidas saludables y balanceadas – ya sean servidas en un plato o empacadas para llevar en la merienda o almuerzo. Coloque una copia … Continue reading “El Plato para Comer Saludable (Spanish)”
Diabetes The types of fats in your diet can affect the development of diabetes. Good fats, such as the polyunsaturated fats found in liquid vegetable oils, nuts, and seeds, can help ward off type 2 diabetes (16), whereas trans fats do the opposite. (6, 17) If you already have diabetes, eating fish can help protect … Continue reading “Dietary Fat and Disease”
Cholesterol The biggest influence on blood cholesterol level is the mix of fats and carbohydrates in your diet—not the amount of cholesterol you eat from food. Although it remains important to limit the amount of cholesterol you eat, especially if you have diabetes, for most people dietary cholesterol is not as problematic as once believed. … Continue reading “Cholesterol”
Unsaturated fats Unsaturated fats, which are liquid at room temperature, are considered beneficial fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. Unsaturated fats are predominantly found in foods from plants, such as vegetable oils, nuts, and seeds. There are two types of … Continue reading “Types of Fat”
Jump to: –What is heart disease? –Types –Risk factors —Calculating risk –Prevention is possible Definition and Overview “Heart disease,” often used interchangeably with the term “cardiovascular disease” (CVD), describes several conditions affecting the heart, the blood vessels that nourish the heart (the coronary arteries), and the arteries that distribute blood to the brain, legs, and everywhere … Continue reading “Heart Disease”
Updated Page on Soy: https://www.hsph.harvard.edu/nutritionsource/soy We’ve been told that regularly eating soy-based foods lowers cholesterol, calms hot flashes, prevents breast and prostate cancer, aids weight loss, and wards off osteoporosis. Some of these benefits have been attributed to a unique characteristic of soybeans—their high concentration of isoflavones, a type of plant-made estrogen (phytoestrogen). However, some of … Continue reading “Straight talk about soy”
Eating a healthy diet isn’t simply a matter of knowing what to eat – though that’s a major factor. It’s also about knowing how to acquire and prepare such foods, and last but certainly not least, it’s about being able to afford these healthier foods. One of the biggest barriers to healthy eating is the … Continue reading “Eating well for your waistline and wallet”
