Just How Bad is High Fructose Corn-syrup
The commercial use of fructose has increased sharply, with high fructose corn syrup used as a sweetener in soft drinks, bakery products, jams, and other daily food items. High fructose corn syrup consists of 45% free, unbound glucose and 55% free, unbound fructose. This is different than sucrose, which is one molecule of glucose bound to one molecule of fructose in one disaccharide molecule. Europeans, before inhabiting North America, had a limited intake of fructose: honey, dates, raisins, molasses, and figs were the only items with high fructose concentrations. With the per person consumption of soft drinks at 2 drinks per day (not including other sweetened drinks), the consumption of fructose has exploded. . . .
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Is There Merit in the Glycemic Index
The concept of low-glycemic index (LGI) diet and its value are controversial. This article reviewed glycemic index (GI) basics and studies which tested its effectiveness to control diabetes or reduce the risk of developing type 2 diabetes. . . .
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Green Tea
After water, tea is the most consumed beverage in the world. Because of the massive numbers of individuals consuming this drink, even small health effects can have large implications for public health. The most commonly consumed teas are black tea, oolong tea and green tea -- all of which originate from the same plant (Camellia sinensis). Animal studies suggest that green tea preparations may inhibit cardiovascular disease and be preventative for cancer. . . .
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Estimating Cost Benefits of Reducing Childhood Overweight
The economic case for weight-loss interventions with overweight children and youth is not clear, as costly complications related to obesity usually occur in later adult life. One way of measuring potential benefit of an intervention is to study "return on investment" (ROI), which compares the costs (medical and other costs of interest) saved against the expense of implementing an intervention. . . .
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Barriers to School Lunch and Nutrition Education Improvements
The Massachusetts Department of Health (Coordinated School Health Program) considers nutrition services a priority. In an effort to assess and improve the nutritional environment of schools, marketing communications researchers conducted a survey to determine barriers and resource needs with selected stakeholders. . . .
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What's in Fruits and Vegetables to Make Us Healthy?
Green leafy vegetables seem to be among the foods most protective against cardiovascular disease. Diets rich in vegetables and low-fat dairy products can lower blood pressure as well as a single hypotensive medication. It is their high calcium, potassium, polyphenols and fiber that account for this beneficial effect. . . .
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Vitamin D: Recognizing Fuller Extent of Problem
Low vitamin D status, as indicated by low circulating 25-hydroxyvitamin D concentrations, is known to be common in pediatric populations in northern latitudes of this country. But there is emerging evidence that sunnier southern regions also have populations with low vitamin D status. . . .
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Understanding the Role of Breakfast
The hypothesis was that children would be less hungry, more energetic, and in a better mood when breakfast was consumed, compared to when a breakfast was skipped. The experiment was a "crossover" design, meaning that the same children were exposed to all 3 different interventions over time. . . .
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There's Hope for Restaurant Meals
Rates of obesity have paralleled the popularity of eating fast food, with a 300% increase in fast food meals since 1977 and 1996. People consume almost twice as many calories when they eat meals at restaurants than when they are consumed at home. . . .
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School Food Programs and Inequality
Food insecurity among poor families can contribute toward intergenerational transmission of social health inequalities. Nutritional status impacts development, physical health, and psychosocial functioning at different ages. . . .
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Picky Preschool Eaters: Who Doesn't Grow Out of It
Parents of preschoolers are very often worried about their child's fussiness and other irregular eating patterns. A common question professionals get from distressed parents is how long their child will experience irregular eating, pickiness, and refusal of foods. . . .
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Healthy Weight for Kids with Down Syndrome
Down syndrome (DS) is accompanied by unique physiological and behavioral risks for obesity. Nurses must consider specific risk factors before developing individualized plans that are effective for preventing and managing obesity. . . .
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Effects of Menu Labeling in Fast Food Chains
One reason for the increased rate of obesity may be the trend towards consumption of meals away from home, now comprising 50% of foods we eat. Foods away from home are generally higher in calories, salt, and fats than home-cooked meals. As a result, governments are beginning to enact menu-labeling regulations for restaurants, particularly fast food restaurants. . . .
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Eat Your Vegetables First
The authors conclude that increasing the portion size of a vegetable served as a first course can be an effective strategy for increasing vegetable consumption. . . .
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Choice in Vegetables: Does it Alter Child's Consumption?
Easy and innovative strategies are necessary to get children to meet vegetable intake recommendations. Provision of choice often leads to autonomy and sense of personal control and can increase intrinsic motivation. On the other hand, perceiving lack of choice, reactance and a tendency to oppose are frequent reactions. . . .
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Can Teens Mentor Kids for Healthy Living?
Rural children have limited access to health promotion programs outside of their school settings. A project in rural Appalachia pilot tested teen mentoring as a method to deliver a structured curriculum. The curriculum focused on healthy eating and physical activity. . . .
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