A recent study by Afzal et al., published in JAMA, concluded that the BMI associated with the lowest all-cause mortality (death from any cause) has shifted upwards over the course of three decades, and that optimal body weight for decreasing mortality currently falls in the overweight category (BMI 25-29.9) (1). This finding has received its […] Continue reading
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The Whole (Grain) is Greater Than the Sum of Its Parts
Whole grains—think brown rice, steel cut oats, and quinoa—are composed of three edible parts, the fiber-filled bran, the vitamin-packed germ, and the starchy endosperm. Alternatively, refined grains like white rice, bread, and pasta, are all endosperm, as the refining process strips away the bran and germ and all the nutrients they contain. Even though many […] Continue reading
Eat Well & Keep Moving, 3rd Edition
Eat Well & Keep Moving, Third Edition (Human Kinetics), by Dr. Lilian Cheung, Hank Dart, Sari Kalin, Brett Otis, and Dr. Steven Gortmaker, is a school-based program that equips children with the knowledge, skills, and supportive environment they need to lead more healthful lives by choosing nutritious diets and being physically active. Continue reading
NEW! Kid’s Healthy Eating Plate
The Kid’s Healthy Eating Plate is a visual guide to encourage children to eat well and keep moving. It was created by nutrition experts at the Harvard T.H. Chan School of Public Health, based on the best available science. The Kid’s Healthy Eating Plate is designed to enhance the visual guidance provided by the U.S. […] Continue reading
New Dietary Guidelines remove restriction on total fat and set limit for added sugars but censor conclusions of the scientific advisory committee
The 2015-2020 Dietary Guidelines have been released, with updates including limiting added-sugar intake to less than 10 percent of daily calories, and the removal of the restriction on the percentage of calories from total fat. The new guidelines also emphasize healthy eating patterns, with the following key recommendations: Continue reading
Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently
In Always Hungry?, Dr. David Ludwig explains why traditional low-fat diets don’t work, and presents a new plan to help people lose weight and improve their health without feeling hungry. Continue reading
Dr. David Ludwig clears up carbohydrate confusion
When our country embraced low-fat diets, we also unwittingly committed ourselves to carbohydrates. As nutrition research has advanced, however, we’ve learned that healthy fats are an important part of a well-balanced diet, and that carbohydrate quality is crucial to health. Continue reading
Research Roundup
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
Ask the Expert: Legumes and Resistant Starch
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. Continue reading
Prioritize Plants For Healthy Holiday Cooking
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