School foods in the U.S. have come a long way. In 2010 they received a complete makeover when The First Lady Michelle Obama spearheaded a school meals initiative, the Healthy, Hunger-Free Kids Act (HHFKA), which was signed into law in December of that year. The act targeted childhood obesity by funding child nutrition programs and […] Continue reading
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Body Fat
Role of Body Fat We may not appreciate body fat, especially when it accumulates in specific areas like our bellies or thighs. But fat is an important source of stored energy when we can’t get to food for an extended time. Within the matrix of body fat, also called adipose tissue, there is not only […] Continue reading
Carbohydrates and Blood Sugar
When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood. As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage. As cells absorb blood sugar, levels in the bloodstream begin to fall. […] Continue reading
Added Sugar
Your body doesn’t need to get any carbohydrate from added sugar. That’s why the Healthy Eating Pyramid says sugary drinks and sweets should be used sparingly, if at all, and the Healthy Eating Plate does not include foods with added sugars. The average American adult, teenager, and child consumes about 17 teaspoons of added sugar […] Continue reading
Roasted Butternut Squash Soup
Yield: 100 servings Ingredients 1 cup olive oil 25 pounds butternut squash, peeled, halved and deseeded 2 pounds leeks, white part only, chopped 1 cup ginger root, peeled and minced 4 ounces salted butter 12 Granny Smith apples, peeled and chopped 1 cup brown sugar 2 tablespoons vanilla 5 gallons vegetable stock 3 46-ounce cans […] Continue reading
Is Wine Fine, or Beer Better?
Almost 200 years ago, an Irish doctor noted that chest pain (angina) was far less common in France than in Ireland. He attributed the difference to “the French habits and mode of living.” [1] The comparatively low rate of heart disease in France despite a diet that includes plenty of butter and cheese has come […] Continue reading
Antioxidants
Often used as a marketing buzzword, learn about the role of antioxidants beyond the hype, and some of the research on health and disease prevention. Jump to: –What are antioxidants? –Health benefits of antioxidants: what’s the buzz? –Studies of antioxidant supplements and disease prevention –Antioxidants in food –Bottom line on antioxidants and disease prevention What […] Continue reading
Fiber
Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules called glucose, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check. […] Continue reading
Vegetables and Fruits
Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity. No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day. A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and […] Continue reading
Savor: Mindful Eating, Mindful Life
In Savor (HarperCollins), renowned spiritual leader Thich Nhat Hanh and Harvard nutritionist Dr. Lilian Cheung combine timeless Buddhist wisdom with nutrition science to deliver a new and insightful perspective on how people can end their struggles with weight for good. Continue reading