Showing posts with label food labeling. Show all posts
Showing posts with label food labeling. Show all posts

Friday, December 16, 2011

WSJ 12/13/11 Low Readership of Nutrition Labels


A simulated grocery-shopping experiment found that consumers have a limited attention span for nutrition labels on food packaging, and that they read the labels far less frequently than they say they do, according to a study in the Journal of the American Dietetic Research.

Researchers recruited 203 people, mostly women, from Minnesota last year to view computer images of 64 foods. A brief description, price, and Nutrition Facts label were also displayed. The participants were unaware of an eye-tracker device that measured how long they viewed each component on the screen. The participants later completed a questionnaire about their normal shopping habits.

A third of the participants reported on questionnaires that they usually look at calorie content on labels. Nearly a third said the same for fat content, 20% for trans fats, 24% for sugar, and 26% for serving size. Eye-tracking data, however, showed that only 9% of the participants looked at calorie content on roughly 80% of items and even fewer

Monday, December 5, 2011

Shari quoted in Fox News 12/5/11

Marta Montenegro: Do the Caveman & Paleo Diet Mix with HIIT Workouts?

  • marta spotlight bar.jpg
    Andrew Meade
  • marta him her.jpg
    Andrew Meade
If you work out regularly, you should be familiar high intensity intermittent training (HIIT). This type of training that alternate short periods of high intensity with same or longer recovery periods at low-moderate intensity for much shorter overall duration workout compared to the low intensity one hour steady state workout. This style has been linked to increase cardiovascular capacity and life span, and is faster for accelerating fat loss than traditional workouts.
As yogis have shown a tendency to practice mindful eating, HIIT followers have done their part by following the “caveman diet” or "paleo diet." Regardless the name, in general, both diets are based on mimicking the way our distant ancestors used to eat: mostly meat, seafood, nuts, fruits and veggies while avoiding grains, sugar, processed foods and dairy.
“Basically, eating lean proteins and any fruit/vegetable that was found pre-agricultural revolution. Very restrictive in other foods,” says Bob Seebohar, M.S, R.D, C.S.S.D, C.S.C.S., author of the book Nutrition Periodization for Athletes.
Working out at high intensity while following a diet like the "caveman diet" will definitely make you lose weight. However the questions are:
a) Is this the best diet to go with a type of HIIT workout?
b) Is this diet doable for a long time period?
And c) Does this diet provide all the nutrients and vitamins, minerals and fiber that the body need to function at its best?
No need to eliminate
A new study concludes that when subjects were given a high protein intake (3g/Kg) and worked at high intensity experimented less psychological stress and better recovery compared to normal protein intake (1.5 g/Kg). “Effect of Increased Dietary Protein on Tolerance to Intensified Training,” Medicine & Science in Sports & Exercise Journal.
It seems that programs such as Cross-Fit, Tabata workouts and other HIIT workouts are doing good promoting a protein rich diet. However, while the role of this nutrient has been well documented to keep a healthy body mass and metabolism, and to decrease body fat, experts advise on the health hazards of overconsumption, especially when other nutrients rich in fiber and vitamins and minerals are put aside.
Shari Portnoy, M.P.H., R.D., www.FoodLabelNutrition.com, says that The Academy of Dietetics and Nutrition recommends 1.2-1.7grams per Kg of body weight for athletes and those training. Non athletes need 0.8g per Kg of body weight.
“Any diet that eliminates a food group, eliminates essential nutrients,” says Portnoy. Indeed, this eating plan avoids grains and dairy and even though promotes fruit and vegetable intake; the overall carbohydrates consumption may be insufficient.
To Portnoy, the body needs carbohydrate meals to fuel and refuel properly, adding, “The brain runs on glucose only, a fuel received from carbohydrates. Using protein for fuel is inefficient because then what do you have left to build and repair muscle tissue?”
On this subject, Seebohar says, “If fruits and vegetables are consumed in good amounts (at least 10 servings), the carbohydrates needs can be somewhat met for shorter, intense exercise.”
However, when statistics show that Americans have a tough time to meet its five a day, it’s really hard to think that they’ll eat double the amount.
Portnoy explains that “protein does not provide more than 10-15% of the total energy requirement for an activity. It is not advantageous to use protein because it is crucial for building and repairing muscle tissue.”
Bring the carbs back!
There’s no doubt of the benefits to include the appropriate amount of protein when doing HIIT training. However, to make the most out of your workout, you need to provide the body the appropriate energy that carbohydrates – whole grains, high fiber types- only can supply. Even to efficiency metabolize protein, the body needs carbs to carry this nutrient to the muscles.
This is particularly important before and after working out. Seebohar says “usually eating 20 to 25 grams of protein with about 40 to 50 grams of carbohydrate within 1 to 2 hours pre workout then repeating it post workout is a good nutrient time system to decrease the loss of protein while doing HIIT type of training.”
Likewise, Portnoy adds that “protein consumed in close proximity to strength and endurance exercise can have gains on skeletal muscle. However, eating too much high protein foods before a workout can cause GI symptoms. Eating several protein containing meals and snacks throughout the day is better than one large meal.”
Mooooooo
Dairy products are usually excluded in this type of diet, which goes against to what research is showing about the benefits of including dairy such as fat-free milk and Greek yogurt in our diets. In fact, dairy is a source of the bran chain amino-acid leucine, which has been shown to enhance strength performance, as stated in a study from the International Journal of Sports Physiology and Performance.
In addition, dairy has whey protein, calcium and vitamin D which have also been related to decrease body fat and to maintain body mass. Equally, drinking milk after working out has proven to be an excellent recovery meal.
Bottom line: Weather you do HIIT training or not, eating close to earth can provide a healthy, weight loss/maintenance diet for the long run. This means eating lean meat, seafood, vegetables, fruits, whole grains such as quinoa, amaranth, bulgur, beans, skim dairy food and healthy mono-saturated fats such as nuts, avocado and olive oil and Omega 3 fatty acids, while avoiding sugar and processed food. This is an eating plan that works for everyone, just adjust the serving sizes accordingly to your needs and if you workout make sure that you have a well balance pre- and post-workout meal.
Marta Montenegro is an exercise physiologist, certified strength and conditioning, coach and master trainer who is an adjunct professor at Florida International University. Marta has developed her own system of exercises used by professional athletes. Her personal website martamontenegro.com, combines fitness, nutrition and health tips, exercise routines, recipes and the latest news to help you change your life but not your lifestyle. She was the founder of nationally awarded SOBeFiT magazine and the fitness DVD series Montenegro Method.
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Shari Portnoy,MPH,RD,CPT quoted in Fox News.

RD as the Vegetarian Expert

Thinking About Going Vegetarian? Registered Dietitians Are Your Best Source for Sound, Tailored Advice

Wednesday, November 02, 2011
Media Contacts: Ryan O'Malley, Allison MacMunn
800/877-1600, ext. 4769, 4802 media@eatright.org
CHICAGO – As vegetarian diets become increasingly common, the American Dietetic Association's Evidence Analysis Library has published an evidence-based practice guideline for registered dietitians who work with individuals who follow or are interested in following a vegetarian dietary lifestyle.
It is the position of the American Dietetic Association that "Appropriately planned vegetarian diets are healthful, nutritionally adequate and provide health benefits in the prevention and treatment of certain diseases." And vegetarian adaptations of the USDA food patterns are included in the 2010 Dietary Guidelines for Americans, with sample vegetarian food patterns that allow for additional flexibility in food group choices.
More information on following a vegetarian lifestyle is available on ADA's website.
ADA's practice guideline contains recommendations, based on scientific evidence, designed to assist practitioners on the appropriate nutrition care for vegetarians. The guideline includes recommendations for children, adolescents, adults and pregnancy, providing more than 30 nutrition recommendations related to vegetarian nutrition, including:
  • Macronutrients, including protein
  • Micronutrients, including vitamin B12
  • Knowledge, beliefs and motivations
  • Diet diversity
  • Nutrition counseling
  • Treating hyperlipidemia, obesity, Type 2 diabetes
  • Adherence to a vegetarian diet
ADA's guidelines support the use of evidence-based practice by RDs to improve the quality of care they provide to clients and patients. Guidelines are developed by expert work groups that include experienced practitioners and researchers and are reviewed by multidisciplinary teams consisting of health professionals such as RDs, physicians, pharmacists and registered nurses.
Since 2005, ADA has published guidelines on chronic kidney disease; HIV; adult weight management; celiac disease; chronic obstructive pulmonary disease; critical illness; diabetes (types 1 and 2); gestational diabetes mellitus; heart failure; hypertension; oncology; pediatric weight management; spinal cord injury; and unintended weight loss for older adults.
Recommendations in ADA's guidelines, as well as grades assigned to the strength of the scientific evidence used in supporting the recommendations, should not be interpreted as endorsements by the American Dietetic Association of any brand-name product or service. Consumers who want to know more about nutrition and health are encouraged to consult with a registered dietitian in their area. Details on republishing information contained in ADA's guidelines are available on the vidence Analysis Library website.

Sunday, November 6, 2011

Food Labeling and the Dietitian Consultant by ADA

ADA Applauds Institute of Medicine's Front-of-Package Report, Reinforces Need for Consultations with Registered Dietitians

Friday, October 21, 2011
Media Contacts: Ryan O'Malley, Allison MacMunn
800/877-1600, ext. 4769, 4802 media@eatright.org

The American Dietetic Association supports a report released today by the Institute of Medicine calling for a standardized system for front-of-package food labeling that can be easily understood by most consumers. The report, "Front-of-Package Nutrition Rating Systems and Symbols," was authored under a committee of food, nutrition, business and communications professionals, including members of the American Dietetic Association, and intends to aid consumers in making informed and healthful decisions when they shop.
"As more and more nutrition information is thrust upon consumers from credible and non-credible sources alike, this report is a great step in the right direction to helping Americans decipher the healthfulness of the foods they buy," said registered dietitian and American Dietetic Association President Sylvia Escott-Stump. "Education of the public is our greatest tool in helping Americans lead healthier lives, and this proposed system is another means towards that end."
The report, which recommends eliminating the current front-of-package labels that research suggested did not resonate with consumers, outlines the need for a "shift in strategy, a move away from systems that mostly provide nutrition information without clear guidance about its healthfulness, and toward one that encourages healthier food choices through simplicity, visual clarity, and the ability to convey meaning without written information."
"We know that the numerous front-of-package labeling systems currently in use have not resonated with the public because of the variations from product to product and store to store. This new system is designed to provide clear, concise and consistent information across all products and stores," Escott-Stump said. "Ensuring everyone, no matter their age, education level or background, knows how the system works will be a key step to its acceptance and effectiveness."
According to ADA's Nutrition and You: Trends 2011 public opinion survey, 67 percent of consumers rate diet and nutrition as "very important," while 37 percent list food package labels as very credible sources of nutrition information

Wednesday, October 26, 2011

More Restaurants using food labeling LA Times 10-22-11


October 22, 2011
                                                                                                                                .

Americans are craving more information about the food they are served, and fast-food companies, as well as casual restaurants, are increasingly obliging, many going well beyond legally mandated calorie counts.

They are updating their signs and menus for diet-conscious customers, and they also are highlighting potential problems for those with food allergies or other dietary restrictions.

Although responding to demand, quick-service restaurants also see that providing the additional information can help them stand out in the highly competitive marketplace.

"If you can demonstrate to families that you can offer them a safe meal, you establish a tremendous sense of loyalty and create repeat customers," said Chris Weiss, a vice president at the nonprofit Food Allergy & Anaphylaxis Network. "As we look to the future, we'll definitely see more restaurants doing this."

Healthful eating is already at the forefront of the food industry. California requires large chains to disclose calorie counts for each meal, and similar federal rules are coming next year.

Tuesday, October 11, 2011

Healthy food isn't more expensive,,,verified by NY times

Is Junk Food Really Cheaper?


THE “fact” that junk food is cheaper than real food has become a reflexive part of how we explain why so many Americans are overweight, particularly those with lower incomes. I frequently read confident statements like, “when a bag of chips is cheaper than a head of broccoli ...” or “it’s more affordable to feed a family of four at McDonald’s than to cook a healthy meal for them at home.”
Daniel Borris for The New York Times
Readers shared their thoughts on this article.
This is just plain wrong. In fact it isn’t cheaper to eat highly processed food: a typical order for a family of four — for example, two Big Macs, a cheeseburger, six chicken McNuggets, two medium and two small fries, and two medium and two small sodas — costs, at the McDonald’s a hundred steps from where I write, about $28. (Judicious ordering of “Happy Meals” can reduce that to about $23 — and you get a few apple slices in addition to the fries!)
In general, despite extensive government subsidies, hyperprocessed food remains more expensive than food cooked at home. You can serve a roasted chicken with vegetables along with a simple salad and milk for about $14, and feed four or even six people. If that’s too much money, substitute a meal of rice and canned beans with bacon, green peppers and onions; it’s easily enough for four people and costs about $9. (Omitting the bacon, using dried beans, which are also lower in sodium, or substituting carrots for the peppers reduces the price further, of course.)
Another argument runs that junk food is cheaper when measured by the calorie, and that this makes fast food essential for the poor because they need cheap calories. But given that half of the people in this country (and a higher percentage of poor people) consume too many calories rather than too few, measuring food’s value by the calorie makes as much sense as measuring a drink’s value by its alcohol content. (Why not drink 95 percent neutral grain spirit, the cheapest way to get drunk?)
Besides, that argument, even if we all needed to gain weight, is not always true. A meal of real food cooked at home can easily contain more calories, most of them of the “healthy” variety. (Olive oil accounts for many of the calories in the roast chicken meal, for example.)In comparing prices of real food and junk food, I used supermarket ingredients, not the pricier organic or local food that many people would consider ideal. But food choices are not black and white; the alternative to fast food is not necessarily organic food, any more than the alternative to soda is Bordeaux.
The alternative to soda is water.

I said it all along, it is cheap to eat HEALTHY!

Tuesday, September 20, 2011

NY Times on Portion Size

August 2, 2011, 6:29 pm

The Problem With Serving Sizes


From left, Kellogg's Frosted Flakes has a serving size of 3/4 cup. Healthy Choice Chicken Tortilla Soup (microwaveable bowl) has a serving size of 1 cup, and Ritz Crackers have a serving size of 5 crackers.Tony Cenicola/The New York TimesFrom left, Kellogg’s Frosted Flakes has a serving size of 3/4 cup. Healthy Choice Chicken Tortilla Soup (microwaveable bowl) has a serving size of one cup, and Ritz Crackers have a serving size of five crackers.
 
According to its label, a pint of Häagen-Dazs ice cream contains four servings. But when was the last time you measured out a fourth of a container of Cookies & Cream, then put the rest away for another day?
For many people, the reality is that much of a pint can easily vanish in one sitting. A large package of Cool Ranch Doritos lists a single serving as one ounce, or roughly 12 chips, but it’s hard to imagine keeping count of every last chip as you dig into a bag. And while 160 calories and two grams of saturated fat may sound like a small price to pay for a serving of Oreo cookies, keep in mind that technically speaking, a serving is a paltry three cookies.
In the face of mounting criticism, the Food and Drug Administration has been under pressure for years to force food makers to include more realistic serving-size information on their labels. The agency regulates the serving sizes that can be listed on packages by providing food makers with detailed guidelines to follow, which list the amounts of a specific food that a person would “customarily consume” in a typical sitting. But critics say these so-called reference amounts are often laughably small because they’re based in part on surveys of eating behavior that were carried out in the 1970s, when Americans ate less food and portions had not been supersized.
Now, in an effort to highlight the problems with some labels, the Center for Science in the Public Interest, a consumer advocacy group, has singled out what it says are some of the worst offenders.
At the top of its list are labels for canned soups, ice cream, coffee creamers and nonstick cooking sprays — all of which grossly understate the calories, sodium and saturated fat the average person typically consumes when eating these foods.
Canned soup may be one of the more stark examples. According to its label, a single serving of Campbell’s Chunky Classic Chicken Noodle soup is one cup — just under half a can — and contains about 790 milligrams of sodium. But in a national survey of 1,000 consumers, only 10 percent of people said they would eat a one-cup portion. Most, about 64 percent, said they would eat an entire can at one time, taking in 1,840 milligrams of sodium in a sitting. That is roughly 80 percent of the 2,300 milligrams recommended as the upper limit for daily salt intake under the 2005 Dietary Guidelines, and well above the 1,500 milligrams that health officials have said about half the population should adhere to (those with hypertension, African-Americans and people over 50).
A similar number of the people asked, 61 percent, said they would also eat the entire can of a condensed soup, like Campbell’s Chicken Noodle, which lists 2.5 servings per can. A single serving contains 890 milligrams of sodium, and the full can has 2,390 milligrams. About 27 percent of respondents said they would eat just half a can in one sitting.
The group also took issue with the “Healthy Request” labels, which are for soups that fall below 480 milligrams of sodium per serving.

Wednesday, August 31, 2011

Study: Foods To Lower Cholesterol WSJ 8/24/11