Food Choices Can Be Child's Play With Smarter Lunchrooms

In January 2012, the United States Department of Agriculture passed a series of regulations designed to make school lunches more nutritious, which included requiring schools to increase whole grain offerings and making students select either a fruit or vegetable with their purchased lunch. However, children cannot be forced to eat these healthier lunches. In a new study scheduled for publication in The Journal of Pediatrics, researchers determined that small, inexpensive changes to school cafeterias influenced the choice and consumption of healthier foods.

Andrew S. Hanks, PhD, and colleagues from the Cornell Center for Behavioral Economics in Child Nutrition Programs (B.E.N. Center) studied the effects of multiple small interventions, called the smarter lunchroom makeover, in the cafeterias of two junior-senior high schools (grades 7-12) in western New York. In the lunchroom, changes were implemented to improve the convenience and attractiveness of fruits and vegetables (e.g., fresh fruit next to the cash register in nice bowls or tiered stands) and make the selection of fruits and vegetables seem standard through verbal cues from cafeteria staff (e.g., "Would you like to try an apple?"). The smarter lunchroom makeover took no more than 3 hours in one afternoon and cost less than $50 to implement. These types of changes are applications of the behavioral science principle termed "libertarian paternalism," which promotes influencing choice through behavioral cues, while preserving choices.

To measure the impact of the smarter lunchroom makeover, researchers recorded what was left on trays after lunch, both before and after the intervention. After the smarter lunchroom makeover, students were 13% more likely to take fruits and 23% more likely to take vegetables. Actual fruit consumption increased by 18% and vegetable consumption increased by 25%; students were also more likely to eat the whole serving of fruit or vegetables (16% and 10%, respectively).

These low-cost, yet effective interventions could significantly influence healthier behaviors, potentially helping to offset childhood obesity trends. Dr. Hanks notes, "This not only preserves choice, but has the potential to lead children to develop lifelong habits of selecting and consuming healthier foods even when confronted with less healthy options." These simple changes could also be effective in the cafeterias of other organizations, including hospitals, companies, and retirement homes.

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Researchers Replace Artificial Preservatives In Bread, Improve Flavour

Preservatives In Bread, Improve Flavour

University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier.

After loafing around in the lab analyzing strains of mould fermented in sourdough bread, Michael Ganzle, professor and Canada Research Chair in the University of Alberta Department of Agricultural, Food and Nutritional Science and fellow researchers were able to isolate natural compounds that can help keep bread fresh without changing its flavour. Preservatives added to store-bought bread are safe to eat and extend shelf life, but alter the flavour and give off a distinctive odour, said Ganzle.

The U of A research is the first to link the compounds - hydroxy fatty acids - to antifungal activity and to show that these compounds are formed in the production of fermented foods. "We were able to put known compounds into quite a new and exciting context," Gaenzle said.

The findings served up by the researchers also have the potential to replace or complement fungicides used in treating crop seeds such as barley, wheat and canola, and in protecting crops.

The study appears in the March 6, 2013 issue of Applied and Environmental Microbiology.

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Omega-3 Supplements May Prevent Skin Cancer

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Main Category: Nutrition / Diet
Also Included In: Melanoma / Skin Cancer
Article Date: 27 Feb 2013 - 0:00 PST Current ratings for:
Omega-3 Supplements May Prevent Skin Cancer

Consuming omega-3 fish oils can help to prevent skin cancer, according to the first clinical trial exploring the influence of fish oils on the skin immunity of humans.

The study was conducted by a team of researchers from the University of Manchester and funded by the Association for International Cancer Research, and examined the effect of taking omega-3 on 79 healthy participants.

Findings of the study, published in The American Journal of Clinical Nutrition, revealed that consuming regular doses of fish oils increases immunity to sunlight.

It directly decreases sunlight-induced immunity suppression - called immunosuppression - which affects the body's power to combat skin cancer and infection.

Professor Lesley Rhodes, Professor of Experimental Dermatology from the Photobiology Unit Dermatology Centre at the University's School of Medicine and Salford Royal NHS Foundation Trust, said their study was the first of its kind conducted using humans:

"There has been research in this area carried out on mice in the past but this is the first time that there has been a clinical trial directly in people. It has taken a number of years to get to this stage and the findings are very exciting. This study adds to the evidence that omega-3 is a potential nutrient to protect against skin cancer. Although the changes we found when someone took the oil were small, they suggest that a continuous low level of chemoprevention from taking omega-3 could reduce the risk of skin cancer over an individual's lifetime."

The volunteers consumed a 4g dose of omega-3 - approximately one and a half portions of oily fish each day. Then they were exposed to either 8, 15, or 30 minutes of summer midday sun in Manchester using a specific light machine.

A number of other participants took a placebo before being exposed to the sunlight machine.

Immunosuppression was shown to be 50 percent lower in the subjects that took the omega-3 and were exposed to 8 and 15 minutes of sunshine compared with the volunteers who did not take the supplement. Little to no impact on those in the 30 minute group was shown.

The conclusions from this study are significant in the battle against skin cancer, because earlier studies have always shown that sunscreens are frequently applied incorrectly and only worn on vacation.

However, Professor Rhodes points out omega-3 is not a substitute for suntan lotion or physical protection, and that it should be seen as additional protection factor to help keep the skin from burning.

Historically, fish oil has already been associated with health benefits like protecting against cardiovascular disease, helping prevent age-related vision loss, and even slowing the growth of prostate cancer cells.

Professor Rhodes and her team of investigators will continue with their research with more omega-3 studies being conducted on healthy humans at Salford Royal.

Nearly 100,000 cases of non-melanoma skin cancer were diagnosed in the United Kingdom in 2010, proving that it is a quite common cancer.

Dr Helen Rippon, Head of Science at AICR, said:

"Skin cancer has been one of the fastest growing types of cancer, and numbers will likely continue to increase. It is always exciting to see research that AIRC has funded generating such promising results, and we look forward to seeing future developments in this area."

Written by Kelly Fitzgerald
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

Visit our nutrition / diet section for the latest news on this subject. Randomized controlled trial of oral omega-3 PUFA in solar-simulated radiation-induced suppression of human cutaneous immune responses
Suzanne M Pilkington, Karen A Massey, Susan P Bennett, Naser MI Al-Aasswad, Khaled Roshdy, Neil K Gibbs, Peter S Friedmann, Anna Nicolaou, and Lesley E Rhodes
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Mediterranean Diet Reduces Heart Attack, Stroke In High Risk Groups

A landmark study from Spain reports that a Mediterranean diet supplemented with extra-virgin olive oil or nuts reduced the incidence of major cardiovascular events (heart attack, stroke, cardiovascular death) among people with high cardiovascular risk.

Researchers working on the PREDIMED (PREvención con DIeta MEDiterranea) trial write about their findings in the 25 February online issue of the New England Journal of Medicine.

PREDIMED is a multicenter, randomized, primary prevention trial of cardiovascular disease funded by the Spanish Ministry of Health. It is one of the world's largest and longest dietary intervention trials.

People who follow a traditional Mediterranean diet have high intakes of olive oil, fruit, nuts, vegetables, and cereals, moderate intakes of fish and poultry, and low intakes of red and processed meats, dairy foods and sweets. They also drink wine in moderation, and only with meals.

Previous studies have suggested a Mediterranean diet protects against cardiovascular events and heart disease, and small trials have proposed some underlying mechanisms to explain the effect. But none has managed to rule out the possibility that other health factors or lifestyle could be responsible.

To single out the effect of a particular diet on the outcomes, the PREDIMED team randomly assigned 7,447 participants with high cardiovascular risk to follow one of three diets: a Mediterranean diet supplemented with extra-virgin olive oil, a Mediterranean diet supplemented with nuts, or a standard low-fat diet (the control), for five years, starting in October 2003.

43% of the participants were men, who were aged between 55 and 80 and, 57% were women between 60 and 80. None had cardiovascular disease when they enrolled in the study, but they did have high cardiovascular risks, either in the form of type 2 diabetes or at least three from a list of well-known major risk factors such as smoking, high blood pressure, obesity, and family history of heart disease.

Over the five years of follow-up, 288 participants had a cardiovascular event (ie stroke, a heart attack, or died of a cardiovascular disease).

Statistical analysis showed that compared to those following the control (low-fat) diet, participants on the Mediterranean diet with extra-virgin olive oil were 30% less likely to experience a cardiovascular event, and those on the Mediterranean diet with nuts were 28% less likely.

Lead and co-corresponding author Ramon Estruch, of the Hospital Clinic of Barcelona and general coordinator for PREDIMED, says in a PR Newswire press release issued on behalf of the California Walnut Commission (who supplied the nuts for the trial) that:

"... the results of the PREDIMED trial are of utmost importance because they convincingly demonstrate that a high vegetable fat dietary pattern is superior to a low-fat diet for cardiovascular prevention."

Co-corresponding autor Miguel Angel Martinez-Gonzalez, of the Universidad de Navarra in Pamplona, agrees. He told Reuters Health that the "quality of fat in the Mediterranean diet is very good".

Good sources of calories are eaten in preference to bad sources, he adds. He also points to the wide variety of plant foods in the Mediterranean diet, "including legumes and fruits as desserts".

Martinez-Gonzalez says people wanting to move toward such a diet should start with small changes, such as not eating meat on two days a week, move to using olive oil for cooking, and replacing hard alcohol with red wine, and drinking it only at mealtimes.

In the Mediterranean group whose diet was supplemented with nuts, half of the nuts were walnuts (the mix was 15 g of walnuts, 7.5 g of hazelnuts, and 7.5 g of almonds). Research suggest walnuts rank amongst the highest in terms of the main quality of antioxidants for heart health, and only a handful a day can make a difference.

Written by Catharine Paddock PhD
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

Visit our nutrition / diet section for the latest news on this subject. "Primary Prevention of Cardiovascular Disease with a Mediterranean Diet"; Ramón Estruch, Emilio Ros, Jordi Salas-Salvadó, Maria-Isabel Covas, and others, for the PREDIMED Study Investigators; New England Journal of Medicine, 25 Feb 2013; DOI: 10.1056/NEJMoa1200303; Link to Article.
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posted by Photorecipe on 26 Feb 2013 at 7:35 am

I´m glad to read this news! Today olive oil is one of the most popular edible oils worldwide both for its nutritional value as for its high gastronomic qualities. Its high content of unsaturated fatty acids, vitamin E, natural antioxidants and other nutrients make medical science considers as one of the healthiest.
There are many studies showing the benefits of the Mediterranean diet on weight control, cancer prevention breast, cerebro-vascular accidents, from heart attacks and anaemia, among other diseases.

The Mediterranean diet besides being varied and balanced nutritional intake, is rich in fiber, unsaturated fatty acids and antioxidants. More than a diet, is said to be a way of life, which to generate a positive effect obviously be combined with moderate exercise daily.

Regards

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Babies Slow To Grow Should Not Have Their Calories Increased, Most Catch Up By Early Teens

New parents are pleased when their baby gains weight as expected, but if the rate of weight gain is slow parents can become worried and concerned about their child's future size.

New research from the Children of the 90s study at the University of Bristol shows that most babies who are slow to put on weight in the first nine months of life have caught up to within the normal range by the age of 13, but remain lighter and shorter than many of their peers. There are significant differences in the pattern of 'catchup', depending on the infant's age when the slow weight gain occurs.

The new findings, published in the journal Pediatrics, are based on data from 11,499 participants in Children of the 90s, and provide the most conclusive and reassuring evidence for parents to date that, with the right care, many infants who fail to put on weight quickly in the first nine months of life will catch up over time.

The study found that, of the 11,499 infants born at term, 507 were slow to put on weight before the age of eight weeks ('early group') and 480 were slow to gain weight between eight weeks and nine months ('late group'). Thirty children were common to both groups.

The infants in the early group recovered quickly and had almost caught up in weight by the age of two, whereas those in the later group gained weight slowly until the age of 7, then had a 'spurt' between 7 and 10 years, but remained considerably shorter and lighter than their peers and those in the early group at the age of 13. At that age, children in the later group were on average 5.5k lighter and almost 4cm shorter than their peers; those in the early group were on average 2.5k lighter and 3.25cm shorter than their peers.

Slow weight gain is often seen by parents and some healthcare professionals as a sign of underlying ill health and clinicians face a dilemma between taking steps to increase a child's energy intake and putting them at risk of obesity later in life by encouraging too rapid weight gain.

The study shows that there were very different patterns of recovery between the early and late groups, even when other factors like the mother's education, background, and her weight and height were taken into account, but that there was little difference between boys and girls.

Professor Alan Emond, the paper's main author explains:

'The reason the early group caught up more quickly may be because those infants had obvious feeding difficulties and were more readily identified at the eight-week check, resulting in early treatment leading to a more rapid recovery. However, as Children of the 90s is an observational study, there is limited information available about which infants received nutritional supplements or medical treatments.

'Those children who showed slow weight gain later in infancy took longer to recover, because of the longer period of slow growth and because their parents were smaller and lighter too.

'Overall parents can be re-assured that well babies showing slow weight gain in the first year do eventually recover to within the normal range, but at 13 years tend to be lighter and smaller than many of their peers.'

The findings highlight the importance of monitoring a baby's weight and height gain during the first few weeks and months, but not creating anxiety with parents of slow-growing babies who are well, as most of these babies will catch up to within the national average over time.

The message to health professionals is that, unless children require intervention due to ill health, their calorie intake should not be increased as this may predispose them to obesity later in life. Feeding habits in the second six months of life determine a child's future weight gain, so consuming too many calories in infancy can lead to weight problems later in life.

Article adapted by Medical News Today from original press release. Click 'references' tab above for source.
Visit our pediatrics / children's health section for the latest news on this subject. 1. Based at the University of Bristol (UK), Children of the 90s, also known as the Avon Longitudinal Study of Parents and Children (ALSPAC), is a long-term health-research project that enrolled more than 14,000 pregnant women in 1991 and 1992. It has been following the health and development of the parents and their children in detail ever since and is currently recruiting the next generation into the study. It is funded by the University of Bristol, the Wellcome Trust and the UK Medical Research Council. Find out more at www.childrenofthe90s.ac.uk.
2. The paper: Alan Emond et al, 'Growth Outcomes of Weight Faltering in Infancy in ALSPAC' is published online in the journal Pediatrics today [Monday 25 February 2013].
3. The study did not include babies with a major congenital abnormality that could affect growth (e.g. cerebral palsy or Down syndrome), those who were part of a multiple birth, those born before 37 or after 42 weeks, or those for whom weight data were missing.
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High-Fat, Low-Carb Diet Improves Blood Sugar, Cholesterol: Study

Diabetics know that a high-carb diet is unhealthy, but a new study suggest a low-fat diet may be just as bad.

The two-year study of 61 people found that both types of diet led to some weight loss, but those on the low-carb, high-fat diet had better control of their blood sugar. The "good" (HDL) cholesterol of those in the high-fat diet also increased, while their "bad" (LDL) cholesterol numbers stayed the same.

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Food Pyramid Replaced by Half-Plate of Vegetables, Fruit

The U.S. has unveiled a new healthy eating icon called MyPlate, to replace the older and more controversial food pyramid. The MyPlate icon reminds Americans to make sure that half of their plate is filled with fruit and vegetables, while a quarter of the plate is filled with grains, including whole grains. The new image also puts focus on choosing lean protein, healthy fats, and lower-sodium foods.
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Learning Problems, Obesity, Sleep Apnea are Intertwined: Researchers

Improving childhood obesity, sleep apnea, and learning impairment may require addressing all three factors, a new study suggests. That's because a complex relationship appears to exist between sleep, weight, and a child's ability to learn, researchers say. Addressing sleep apnea or learning ability alone is significantly more difficult unless parents and doctors address an overweight child's obesity, while at the same time, experts say that children who have poor mental processing may be more likely to develop obesity and sleep apnea.  Read full story > See all ADHD News

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Diet High in Fish May Protect Bones: Study

A new study suggests that older adults who eat the most fish may have stronger bones than their peers. A study of more than 600 Massachusetts seniors found that those who ate more than three or four servings of fatty fish such as salmon, tuna, and mackerel had less hip bone loss after four years than those who didn't eat much fish. Researchers say it's probably the omega 3 fatty oils in the fish that help prevent bone loss.

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Acai Regime Detox - Acai Berry Detox Regimes For Weight Loss, Body Cleanse & Fat Burn

Acai berry contain essential fatty acids, anti-oxidants and fibers. Acai Regime Detox is powerful diet for flushing out toxins that consequently stimulates weight loss. Detoxification through this diet is a healthy and safe option for flaunting a well-shaped body.

Detoxification helps in maintaining healthy colon. It flushes out toxins and parasites and enhances your bowel movement. Colon cleansing also helps in shedding those extra pounds from your stubborn abdominal area. There are various methods of detoxification such as Hydrotherapy, juice fasting and dieting. Hydrotherapy can be performed from the comfort and privacy of your home. It is advisable to consult a physician before undergoing detoxification. Most people also take up juice fasting for discarding toxins. Fruits and vegetables contain fibers and anti-oxidants which can easily nourish your digestive tract.

Acai regime detox is a safe and effective method for whole body cleansing. The unique mood enhancing properties of acai berries keep you motivated throughout the detox process. Acai berry detox helps in stimulating permanent fat loss in our body. The digestive tract of your body gets fully rejuvenated by this detox plan. It diminishes all toxic substances which usually gets deposited due to excess junk food intake, erratic lifestyle, depression, stress etc. Acai berry detox accelerates the process of fat burning in our body by boosting metabolism naturally. It also acts as an appetite suppressant, which consequently controls your cravings for sweetened products.

Body cleansing also helps in enhancing mental focus. Acai detox diet revitalizes your colon which further enhances the performance of many vital organs of our body such as liver, kidneys and heart. The flow of blood also increases. Colon cleansing through Acai detox diet also prevents hair loss and skin discoloration.

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