March is National Nutrition Month®, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthful eating. It is also the time of year when the Academy celebrates the contributions and expertise of registered dietitian nutritionists as the food and nutrition experts.
When it comes to choosing what to eat, nutrition is important but flavor is likely the true motivator and also the key to eating right, according to the Academy of Nutrition and Dietetics. This March, during National Nutrition Month®, experiment with new flavors and flavor combinations in healthy meals and “Enjoy the Taste of Eating Right.”
While taste drives most food choices, eating nutrient-rich foods that provide the most nutrition per calorie is one of the best ways to “Enjoy the Taste of Eating Right,” according to the Academy of Nutrition and Dietetics. As part of the 2014 National Nutrition Month® theme, the Academy encourages everyone to choose the most nutritionally-packed foods you can from each of the five MyPlate food groups every day.
While social, emotional and health factors play a role in the foods people choose to eat, the foods we enjoy are the ones we eat most. That is why, as part of National Nutrition Month 2014®, the Academy of Nutrition and Dietetics encourages everyone to “Enjoy the Taste of Eating Right.”
Research confirms that taste is the number-one reason why one food is purchased over another. So what are consumers to do when the taste of favorite foods starts to lose its luster? As part of the 2014 National Nutrition Month® theme, “Enjoy the Taste of Eating Right,” the Academy of Nutrition and Dietetics encourages everyone to explore new foods and flavors, keeping taste and nutrition on your plate at every meal.
Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke, according to a study released today that will be presented at the American Academy of Neurology’s 66th Annual Meeting in Philadelphia, April 26 to May 3, 2014.
University of Adelaide research has shown for the first time that grape seed can aid the effectiveness of chemotherapy in killing colon cancer cells as well as reducing the chemotherapy’s side effects.
Scientists engineer the first berry-based chemopreventive confections that can withstand the rigors of a large-scale clinical trial. An ongoing prostate cancer study is trying to determine if the medical edibles can improve post-surgery outcomes
Forget the oysters and the champagne this Valentine’s Day. If you want to keep your true love’s heart beating strong, the real foods of love are dark chocolate and red wine, said Loyola University Health System preventive heart specialist Sara Sirna, MD.
A major component of olive oil, hydroxytyrosol, is the subject of a Houston Methodist study of women who are at increased risk of developing breast cancer.
People with higher levels of the omega-3 fatty acids found in fish oil may also have larger brain volumes in old age equivalent to preserving one to two years of brain health, according to a study published in the January 22, 2014, online issue of Neurology®, the medical journal of the American Academy of Neurology. Shrinking brain volume is a sign of Alzheimer’s disease as well as normal aging.
Caffeine is the energy boost of choice for millions. Now, however, researchers have found another use for the stimulant: memory enhancer.
Study shows that eating plenty of tomatoes and tomato-based products, even for a short period, helped protect at-risk postmenopausal women
A tomato-rich diet may help protect at-risk postmenopausal women from breast cancer, according to new research accepted for publication in The Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.
In a study of older mice, wolfberries appear to interact with the influenza vaccine to offer additional protection against the flu virus. The research from Tufts University suggests the wolfberry may increase the activity of dendritic cells, which play an important role in the ability of the immune system to defend against viral infections.
Well-designed nutrition education programs can lead to healthier food choices among low-income families who participate in the Supplemental Nutrition Assistance Program (SNAP), according to a study conducted by Altarum Institute and RTI International.
Controlled, lab studies of grape seed extract (GSE) show anti-cancer activity without toxicity to healthy cells
In the largest study of its kind, people who ate a daily handful of nuts were 20 percent less likely to die from any cause over a 30-year period than were those who didn’t consume nuts, say scientists from Dana-Farber Cancer Institute, Brigham and Women’s Hospital, and the Harvard School of Public Health
Preliminary findings show bitter melon reduces cancer cell growth in animal model.
• For each 10 gram increase in vegetable protein intake, participants in a study had a 14% lower risk of dying during follow-up.
Groundbreaking clinical study shows patented magnesium formula prevents synapse loss and reverses memory decline in mice with Alzheimer’s Disease.
Researchers used a new strategy that allowed them to indirectly measure amounts of multiple nutrients in multiple people at the same time, an advance that should make it possible to rapidly detect nutritional deficiencies of an entire population, apply remediation efforts and test their worth within months instead of years.
Women who watch their weight and closely follow a Mediterranean-style diet high in vegetables, vegetable oils, fish and beans may increase their chance of becoming pregnant, according to dietitians at Loyola University Health System (LUHS).
Severe liver damage, and even failure, has been associated with the consumption of weight loss supplements, an herbal supplement and an energy drink, according to four separate case reports presented at the American College of Gastroenterology’s 78th Annual Scientific Meeting in San Diego, CA. Use of herbal and dietary supplements is widespread for a variety of health problems. Because many patients do not disclose supplement use to their physicians, important drug side effects can be missed.
A new study published in the October issue of the European Journal of Clinical Nutrition found that study participants eating 1.5 ounces of dry-roasted, lightly salted almonds every day experienced reduced hunger and improved dietary vitamin E and monounsaturated ("good") fat intake without increasing body weight.
Contrary to earlier studies, new research suggests that omega-3 fatty acids may not benefit thinking skills. The study is published in the September 25, 2013, online issue of Neurology®, the medical journal of the American Academy of Neurology. Omega-3s are found in fatty fish such as salmon and in nuts.
Coffee consumption is associated with a lower risk of prostate cancer recurrence and progression, according to a new study by Fred Hutchinson Cancer Research Center scientists that is online ahead of print in Cancer Causes & Control.
The scientific spotlight focuses today on the healthful antioxidant substances in red wine, dark chocolate, olive oil, coffee, tea, and other foods and dietary supplements that are enticing millions of consumers with the promise of a healthier, longer life. The American Chemical Society, the world’s largest scientific society, is holding a symposium on those substances during its 246th National Meeting & Exposition.
McGill University researchers are shedding light on the biological mechanisms by which cranberries may impart protective properties against urinary tract and other infections.
Demand has grown recently to find more natural ways to reduce the adverse effects of the two major methods for cancer treatment, ionizing radiation and chemotherapy. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that garlic oil reduced the decrease of white blood cells affected by chemotherapy and radiation treatment in mice with cancerous tumors.
A special supplement to the June 2013 issue of the Journal of Food Science highlights new studies and research that show the health benefits of consuming raisins.
Fish oil supplements may protect the heart in stressful situations, a study by a Michigan Technological University researcher shows.
New research suggests that a compound abundant in the Mediterranean diet takes away cancer cells’ “superpower” to escape death.
Regular consumption of coffee is associated with a reduced risk of primary sclerosing cholangitis (PSC), an autoimmune liver disease, Mayo Clinic research shows. The findings were being presented at the Digestive Disease Week 2013 conference in Orlando, Fla.
A large-scale NEI study of age-related macular degeneration suggests fish oil supplements containing omega-3 fatty acids do not alter the progression of age-related macular degeneration, and that lutein and zeaxanthin may be safer than beta-carotene in reducing risk of disease progression.
A study appearing in the Journal of Nutritional Biochemistry demonstrates that grapes are able to reduce heart failure associated with hypertension by increasing the activity of several genes responsible for antioxidant defense in the heart tissue.
The largest study to date finds that eating foods that contain omega-3 fatty acids, found in fish, chicken and salad dressing and avoiding saturated fats, meat and dairy foods may be linked to preserving memory and thinking abilities. However, the same association was not found in people with diabetes. The research is published in the April 30, 2013, print issue of Neurology®, the medical journal of the American Academy of Neurology.
For the millions of Americans at risk for heart disease or diabetes, a diet that includes tart cherries might actually be better than what the doctor ordered, according to new animal research from the University of Michigan Health System.
Consuming grapes may help protect against organ damage associated with the progression of metabolic syndrome, according to research presented this week at the Experimental Biology conference in Boston.
Mount Sinai Researchers Present Targets, Treatments for Prostate, Colon, and Ovarian Cancer at the American Association for Cancer Research Annual Meeting
Juicing is big business but it can actually cause weight gain as well as diarrhea among many, says Loyola dietitian, Ashley Berriant. She notes it is a trend and will not last.
Scientists today described evidence that natural substances extracted from unroasted coffee beans can help control the elevated blood sugar levels and body weight that underpin type 2 diabetes. Their presentation on chlorogenic acids ― widely available as a dietary supplement ― was part of the 245th National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society, being held here this week.
Summary of a study being published online March 25, 2013 in the Journal of Clinical Oncology, reports that Chinese women who consumed more soy before being diagnosed with lung cancer lived longer compared with those who consumed less soy.
Researchers at the University of Maryland School of Medicine have identified a peptide, or protein, derived from Pacific cod that may inhibit prostate cancer and possibly other cancers from spreading, according to preclinical research published online in the Proceedings of the National Academy of Sciences (PNAS).
Processed foods can be made healthier for consumers by replacing saturated fat and trans fats with unsaturated fats.
Adults can learn how to increase their daily consumption of whole grains by using a new whole grain infographic created by experts at The University of Texas MD Anderson Cancer Center.
Researchers show how fish oils help lower blood pressure via vasodilation at ion channels. In vascular smooth muscle cells, such as those that line blood vessels, ion channels that span the outer membrane of a cell to let such ions as sodium, calcium, and potassium in and out, are critical to maintaining proper vessel pressure.
Researchers at the University of Michigan have found a new potential benefit of a molecule in green tea: preventing the misfolding of specific proteins in the brain.
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