Filed under: Nutrition
Red 40, Yellow 5, Yellow 6, and other dyes are artificial colorings allowed in foods in the U.S., yet there is a long-standing debate over whether food dyes contribute to hyperactivity in children. The Food and Drug Administration’s (FDA) Food Advisory Committee met the last week of March and determined that there is not enough evidence to support the link between food dyes and hyperactivity in children. For now, there will be no warning labels on food products containing dyes.
You may have heard time and time again that breakfast is the most important meal of the day and that eating a big breakfast could help you lose weight. One explanation for this claim is that starting the day with a big breakfast prevents food cravings and induces weight loss. Is this true? And is there scientific evidence to support this claim?
Some scientific findings suggest that consuming an energy-rich breakfast causes a person to eat less during the rest of the day. Other findings suggest that increasing the size of breakfast is linked to overall greater food intake. A WebMD article examined this conflicting evidence in light of a recent study conducted by a group of German scientists at the Else-Kroner-Fresenius Center of Nutritional Medicine, Technical University of Munich. Naturally, a study has to be well designed and executed in order for the results to hold up to scrutiny by the scientific community. In this case, which involved a large group of participants, several measures were introduced to encourage accurate record keeping and sound statistics to analyze the results.
Generally speaking, the study suggests that individuals who consume bigger breakfasts in hopes of losing weight may actually end up consuming more calories than anticipated, as they are likely to eat the same amounts of food during lunch and dinner that they would following a small breakfast. This particular finding is worth sharing because it creates awareness of this behavior and may encourage people to consciously watch what they eat for lunch and dinner if they do have a big breakfast or, alternatively, reduce the size of their breakfast. This could be a key for people in their efforts to maintain or lose weight.
All the same, we wish to remind readers that there is no magic formula when it comes to losing weight. Well, maybe there is…
Higher Caloric Expenditure + Lower Caloric Intake = Weight Loss
This is a good general formula to keep in mind in your efforts to lose or maintain your weight. So for instance, while being physically active increases your caloric expenditure, reducing a high-fat diet lowers your caloric intake. And in this instance, refraining from eating a bigger breakfast than usual could contribute to reducing your caloric intake for the day.
In short, we encourage you to eat regular, healthy meals. However, if you decide to eat a bigger-than-usual breakfast, balance it out by eating less during the rest of the day. We hope that the results of this study help you make informed decisions about the number of calories you consume for breakfast.
Following a lead from First Lady Michelle Obama to combat obesity, several beverage-industry companies are voluntarily putting the total calories on the front labels of their non-alcoholic beverages. The American Beverage Association’s 2010 “Clear on Calories” initiative directed that beverage containers of 20 ounces or less carry total calories, while larger containers identify calories per 12 ounces, with full implementation by 2012. For more information, read a news release about this new initiative.
March is National Nutrition Month, and this year’s theme is “Eat Right with Color,” which promotes eating lots of fruits and vegetables, as well as whole grains, lean proteins, and dairy foods. For recipes, snack ideas, games, and overall resources supporting National Nutrition Month, go to the American Dietetic Association’s page on nutrition education resources.
The FDA posted an alert on an E. coli outbreak that involves hazelnuts by DeFranco & Sons, which has voluntarily recalled bulk and bagged in-shell hazelnuts and mixed-nut products. The recalled products have been linked to seven cases of Escherichia coli O157:H7 in Michigan, Minnesota, and Wisconsin and may cause serious illness.
Click on link below to access the article.
Slate.com has an opinion piece on the Army's "Soldier Athlete" food program that was initiated last fall in cafeterias at Fort Jackson in South Carolina; Fort Sill in Oklahoma; Fort Knox in Kentucky; Fort Benning in Georgia, and Fort Leonard Wood, in Missouri—the five bases where the Army's 10-week basic training sessions take place.
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The American Heart Association recently reduced the recommended daily intake of sodium, or salt, to 1500 mg or less per day. High salt intake is associated with increased risk of blood pressure, heart attack, stroke, and kidney disease and many Americans are at risk. Read about daily recommendations and the benefits of consuming less salt by clicking here.
The online version of the 2010 Dietary Guidelines for Americans is now available. The 2010 Dietary Guidelines for Americans establishes the scientific and policy basis for all Federal nutrition programs, including research, education, nutrition assistance, labeling, and nutrition promotion.
Click on the link below to access the guideline. The guidelines are located on the HPRC Nutrition page and can be found under "The Basics" tab.
Your body needs calcium for optimal bone health and a number of other functions essential to daily life. Good food sources include: fat-free or low-fat milk, cheese, and yogurt; leafy greens such as spinach and kale; and broccoli, and pinto and red beans. Many other foods such as high fiber cereal, soy beverages, and orange juice are fortified with added calcium. Adding these foods to your diet will improve not only your calcium intake, but many other nutrients as well!
Foodborne illness, commonly known as food poisoning, can make you feel as if you have the flu! Symptoms often include nausea, vomiting, diarrhea, or fever. It’s caused by consuming foods or beverages contaminated with bacteria, parasites, or viruses. To prevent, wash your hands and surfaces; cook foods to proper temperatures; and refrigerate cooked foods promptly. For more helpful tips, click here.