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What 3 doctors eat for dessert

What 3 doctors eat for dessert

Even doctors crave a treat from time to time. But what do they reach for?
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Feeling tired? You're not alone, new CDC report says

Feeling tired? You're not alone, new CDC report says

Fatigue is "generally defined as physical or mental tiredness or exhaustion that does not improve with additional sleep or rest."
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Apples Offer Gut-Friendly Nutrients to Support Digestive Health

Apples Offer Gut-Friendly Nutrients to Support Digestive Health

Apples Offer Gut-Friendly Nutrients to Support Digestive Health
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Avocado Addition Enhances Nutritional Value of Scrambled Eggs with Fiber Boost

Avocado Addition Enhances Nutritional Value of Scrambled Eggs with Fiber Boost

Avocado Addition Enhances Nutritional Value of Scrambled Eggs with Fiber Boost
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Clean Eating Emphasizes Wholesome Foods but Can Lead to Food Guilt, Experts Warn

Clean Eating Emphasizes Wholesome Foods but Can Lead to Food Guilt, Experts Warn

Clean Eating Emphasizes Wholesome Foods but Can Lead to Food Guilt, Experts Warn
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Dietitians Advocate for 'Plate Method' as Key Dinner Formula for Weight Loss

Dietitians Advocate for 'Plate Method' as Key Dinner Formula for Weight Loss

Dietitians Advocate for 'Plate Method' as Key Dinner Formula for Weight Loss
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Study Links Ultra-Processed Food Intake in U.S. Infants to Higher Added Sugar and Sodium Consumption

Study Links Ultra-Processed Food Intake in U.S. Infants to Higher Added Sugar and Sodium Consumption

A recent study published in the journal *Nutrients* has found that ultra-processed food (UPF) intake during complementary feeding in infants is associated with higher consumption of added sugar and sodium. The research, conducted on a cohort of 114 healthy, full-term infants in the Denver metropolitan area of Colorado, analyzed dietary intake and growth data at approximately 5, 9, and 12 months of age. The study revealed that UPFs accounted for an average of 32% of energy intake from complementary foods. Researchers classified foods using the NOVA system, categorizing them based on their degree of processing. They observed that UPFs were more energy-dense, providing an average of 282 kcal per 100g compared to 128 kcal per 100g for minimally processed foods, and contained more sodium and less fiber. The consumption of UPFs increased over time, from about 4 kcal/kg/day at 5 months to 20 kcal/kg/day at 12 months. This increase in UPF intake was directly linked to higher added sugar consumption at both 9 and 1...
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Healthy Eating Patterns Linked to Slower Biological Aging, Study Finds

Healthy Eating Patterns Linked to Slower Biological Aging, Study Finds

A recent study conducted by DZNE has found a significant association between healthy eating and slower biological aging. The research, published in the journal Nature Communications, analyzed ten different dietary patterns, including the Mediterranean, Nordic, plant-based, and DASH diets. All of these patterns were linked to a reduction in the rate of biological aging. The study utilized data from approximately 7,500 individuals, comprising 6,470 participants from DZNE’s Rhineland Study in Bonn and 1,034 from the EPIC-Potsdam Study of the German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE). Researchers assessed biological aging by examining chemical modifications in DNA, known as 'DNA methylation patterns,' which serve as indicators of age-related changes in gene activity. The findings suggest that while there isn't a single 'best' diet, various healthy eating approaches can contribute to a slower aging process. Notably, the association between diet quality and slower biological aging was most pro...
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Utah State University to Host Meal Prep and Planning Workshop

Utah State University to Host Meal Prep and Planning Workshop

Utah State University to Host Meal Prep and Planning Workshop
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U.S. Agencies Consider New Definition and Policies for Ultra-Processed Foods to Combat Diet-Related Diseases

U.S. Agencies Consider New Definition and Policies for Ultra-Processed Foods to Combat Diet-Related Diseases

Healthy Eating Research (HER) has issued a report recommending a new definition for ultra-processed foods (UPFs) to facilitate effective food policy in the United States. This initiative comes as the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS) are reviewing the first federal definition of UPFs, incorporating input from various stakeholders. The HER report defines UPFs as products containing at least one cosmetic additive to enhance palatability or a non-culinary ingredient not typically found in a home kitchen, such as high fructose corn syrup. This definition is based on the Nova food classification system but is adapted for policy implementation, aiming to provide government agencies with a clear and consistent method for identifying UPFs. Currently, over half of the calories consumed by Americans come from UPFs, one of the highest consumption rates globally. Studies have linked UPF consumption to increased risks of all-cause mortality, cardiovascular ...
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Flaxseed vs. chia seeds – which is better for you?

Flaxseed vs. chia seeds – which is better for you?

The secret about flaxseed vs. chia seeds? Much depends on your nutrition goals.
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Healthy Eating Research Panel Proposes New Ultra-Processed Food Definition and Policy Recommendations

Healthy Eating Research Panel Proposes New Ultra-Processed Food Definition and Policy Recommendations

A recent report from Healthy Eating Research (HER) has put forth a new definition for ultra-processed foods (UPFs) and recommended five policy actions aimed at reducing their consumption in the United States. This initiative comes as the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS) are finalizing their first federal definition of UPFs. The HER panel defines UPFs as products containing at least one cosmetic additive for palatability or a non-culinary ingredient not typically found in a home kitchen, such as high fructose corn syrup. This definition builds upon the Nova food classification system but is tailored for policy implementation. The report highlights that over half of American caloric intake comes from UPFs, linking their consumption to increased risks of all-cause mortality, cardiovascular disease, type 2 diabetes, obesity, and mental health disorders.