March 21, 2020 · 12:06 am
Initially, when I was mostly concerned about getting my weight down, I found that serving size and portion size were key concepts. So, I started reading food labels. I recommend that practice to everyone who wants to live a healthy life starting with controlling food intake.
The U.S. Food and Drug Administration (FDA) has updated the Nutrition Facts label on packaged foods and drinks. FDA is requiring changes to the Nutrition Facts label based on updated scientific information, new nutrition research, and input from the public. This is the first major update to the label in over 20 years. The label’s refreshed design and updated information will make it easier for you to make informed food choices that contribute to lifelong healthy eating habits.
Serving Sizes Get Real
Servings per container and serving size information appear in large, bold font. Serving sizes have also been updated to better reflect the amount people typically eat and drink today. NOTE: The serving size is not a recommendation of how much to eat.
- The nutrition information listed on the Nutrition Facts label is usually based on one serving of the food; however some containers may also have information displayed per package.
- One package of food may contain more than one serving.
Learn more about serving sizes on the new Nutrition Facts label.
Continue reading →
Filed under calorie counting, calories, food labels, nutrients, nutrition, portion size, serving size
Tagged as calorie counting, calories, food labels, nutrients, nutrition, portion size, serving size
June 29, 2019 · 12:05 am
As a dedicated bike rider, I confess to loving the Superheroes Edition of this info-graphic.
Filed under cardio exercise, Exercise, exercise benefits, nutrients, nutrition, nutrition information, regular bike riding
Tagged as biking, Exercise, nutrients, nutrition, nutrition information
June 27, 2019 · 8:38 am
Much as we may want to eat healthy, it is unlikely that we have a diet that contains NO processed foods. The fact is that they are very convenient. Just open the package and pop it in – the oven – microwave – whatever. So, if we are going to eat them we ought to be able to decipher their labels. The following is from the Harvard T.H. Chan School of Public Health.
Being aware of specific ingredients in a food is a good general practice for everyone but may be especially useful for those with food allergies or intolerances, diabetes, or digestive diseases. In many cases, the longer the ingredients list, the more highly processed a food is. However, an ingredient that is not recognizable or has a long chemical name is not necessarily unhealthful. When scanning the Ingredients listing on a food package, consider the following:
- The ingredients are listed in order of quantity by weight. This means that the food ingredient that weighs the most will be listed first, and the ingredient that weighs the least is listed last. 
- Some ingredients like sugar and salt may be listed by other names. For example, alternative terms for sugar are corn syrup, high-fructose corn syrup, honey, agave nectar, cane sugar, evaporated cane juice, coconut sugar, dextrose, malt syrup, molasses, or turbinado sugar. Other terms for sodium include monosodium glutamate or disodium phosphate.
- If the food is highly processed, it may contain several food additives such as artificial colors, flavors, or preservatives. Their ingredient names may be less familiar. Some preservatives promote safety of the food by preventing growth of mold and bacteria. Others help prevent spoilage or “off” flavors from developing. Examples that you may see on the label include:
- Preservatives—ascorbic acid, sodium benzoate, potassium sorbate, tocopherols
- Emulsifiers that prevent separation of liquids and solids—soy lecithin, monoglycerides
- Thickeners to add texture—xanthan gum, pectin, carrageenan, guar gum
- Colors—artificial FD&C Yellow No. 6 or natural beta-carotene to add yellow hues
- Fortified foods contain vitamins and minerals that are added after processing. Either these nutrients were lost during processing, or they were added because they are lacking in the average diet. Examples include B vitamins (riboflavin, niacin, niacinamide, folate or folic acid), beta carotene, iron (ferrous sulfate), vitamin C (ascorbic acid), Vitamin D, or amino acids to boost protein content (L-tryptophan, L-lysine, L-leucine, L-methionine).
Ingredients used widely in the production of highly/ultra-processed foods such as saturated fats, added sugar, and sodium have become markers of poor diet quality due to their effect on heart disease, obesity, and high blood pressure. [6,7] It is estimated that ultra-processed foods contribute about 90% of the total calories obtained from added sugars. 
June 22, 2019 · 12:09 am
You can’t outrun a bad diet. Words to live by. And, why not start early, like with our kids.
What’s the best way to prevent children from overloading on bad food choices? Flinders University in Adelaide South Australia researchers have found that promoting substitution is the answer to turn around children’s excessive consumption of nutrient-poor foods and beverages – resulting in nutritional benefits that are even better than reducing intake of these discretionary food and drink choices.
Flinders University researchers studied the impact on the energy and nutrient intakes of more than 2000 Australian 2- to 18-year-olds through simulations of three dietary strategies. Continue reading →
Filed under junk food, junk food calories, nutrients, nutrition, vegetables, whole grains
Tagged as calories, junk food, nutrients, nutrition, vegetables, whole grains
February 7, 2018 · 12:02 am
For the record, this has nothing to do with losing weight, but everything to do with providing your body and your brain with proper nourishment. I especially liked the final segment which points out how your brain benefits from exercise.
Filed under anxiety, depression, Exercise, exercise and brain health, exercise benefits, nutrients, nutrition
Tagged as anxiety, depression, Exercise, exercise and brain health, Exercise Benefits, nutrients, nutrition
April 26, 2015 · 9:55 pm
I like the idea of eight nutrients to protect the aging brain, but do not forget for a moment that exercise is absolutely critical for this. Please read my Page – Important facts about your Brain (and Exercise Benefits) to read further on this important subject.
Cooking with Kathy Man
Brain health is the second most important component in maintaining a healthy lifestyle according to a 2014 AARP study. As people age they can experience a range of cognitive issues from decreased critical thinking to dementia and Alzheimer’s disease. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about eight nutrients that may help keep your brain in good shape.
- Cocoa Flavanols: Cocoa flavanols have been linked to improved circulation and heart health, and preliminary research shows a possible connection to memory improvement as well. A study showed cocoa flavanols may improve the function of a specific part of the brain called the dentate gyrus, which is associated with age-related memory (Brickman, 2014).
- Omega-3 Fatty Acids: Omega-3 fatty acids have long been shown to contribute to good heart health are now playing a role in cognitive health as…
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