Category Archives: Diet And Food

If everyone in the world replicated Ireland's eating habits, we would need five planets to cope with the pressure it would put on the environment, according to Oxford University academic Marco Springmann.

r Springmann says research shows there is no country in the world with an ideal diet balancing health needs with environmental sustainability. However, Irish diets compare poorly with eating habits abroad.

On a per capita basis, if every country in the world followed Ireland's daily recommended food guidelines, we would need two planets just to cope with the greenhouse gas emissions produced.

"But people don't really eat according to guidelines," Dr Springmann says of the research, published in the British Medical Journal.

"It found if everyone ate as the Irish are recommended to do, we would need two Earths to balance the greenhouse gas emissions, because the dairy recommendations are higher than what is sustainable. The Irish diet is heavily centred around red meat and dairy, and these either create high emissions, are unhealthy or both."

We eat more than the recommended guidelines so we need not two but five extra planets. As well as environmental impacts, there are health consequences of the diet.

Dr Springmann, who will feature on an expert panel in RT's What Planet Are You On?, says meat is a proven carcinogenic while the benefits of dairy can also be questioned.

Last year, the Irish Farmers' Association questioned his credentials after the academic played down dairy's health benefits. But Dr Springmann says research and his credentials speak for themselves.

"For the past seven years now, I have done research and modelling work that brings together health, nutrition, environmental and economic aspects."

He says farmers need to adapt and must be incentivised to do so.

He also said countries can do better to provide people with dietary advice.

"Whatever national policy is adopted needs to be incorporated with agriculture. Here, it is important to take the agriculture sector by the hand and guide them, but what we tend to see is a great outcry if anybody calls for a cut-down on meat and dairy consumption. But if we don't do it, especially in high-income countries like Ireland, there is no way of limiting climate change."

What Planet Are You On? airs tonight on RT One at 6.30pm.

Sunday Independent

Read more:
The Irish diet isn't just bad for your health, it harms the environment too - Independent.ie

Like it or not, eating for two isn't a license to eat twice as much as usual. Use healthy lifestyle habits to manage your pregnancy weight gain, support your baby's health and make it easier to shed the extra pounds after delivery.

There's no one-size-fits-all approach to pregnancy weight gain. Appropriate weight gain for you depends on various factors, including your pre-pregnancy weight and body mass index (BMI). Your health and your baby's health also play a role. Work with your health care provider to determine what's right for you.

Being overweight before pregnancy increases the risk of various pregnancy complications, including gestational diabetes, high blood pressure disorders of pregnancy, such as preeclampsia, and the need for a C-section.

Work with your health care provider to determine what's best in your case and to manage your weight throughout pregnancy.

If you're underweight before pregnancy, it's essential to gain a reasonable amount of weight while you're pregnant. Without the extra weight, your baby might be born smaller than expected.

Gaining too much weight during pregnancy can increase your baby's risk of health problems, such as being born significantly larger than average (fetal macrosomia). You might also be at increased risk of pregnancy-related hypertension, gestational diabetes, prolonged labor and the need for a C-section or delivery before your due date. Excessive weight gain during pregnancy can also increase your risk of postpartum weight retention and increases your risk of blood clots in the postpartum period.

Your baby might weigh in at 7 or 8 pounds. That accounts for some of your pregnancy weight gain. What about the rest? Here's a sample breakdown:

Larger breasts: 1 to 3 pounds

Larger uterus: 2 pounds

Placenta: 1 1/2 pounds

Amniotic fluid: 2 pounds

Increased blood volume: 3 to 4 pounds

Increased fluid volume: 2 to 3 pounds

Fat stores: 6 to 8 pounds

In the first trimester, most women don't need to gain much weight which is good news if you're struggling with morning sickness.

If you start out at a healthy or normal weight, you need to gain only about 1 to 4 pounds in the first few months of pregnancy. You can do this by eating a healthy diet no extra calories are necessary.

Steady weight gain is more important in the second and third trimesters especially if you start out at a healthy weight or you're underweight. According to the guidelines, you'll gain about 1 pound a week until delivery. An extra 300 calories a day half a sandwich and a glass of skim milk might be enough to help you meet this goal. For women who are overweight or have a BMI of 30 or higher, the guidelines suggest a weight gain of about 1/2 pound a week in the second and third trimesters. Try adding a glass of low-fat milk or an ounce of cheese and a serving of fresh fruit to your diet.

Your health care provider will keep a close eye on your weight. A dietitian also can help. Do your part by eating a healthy diet and keeping your prenatal appointments. To keep your pregnancy weight gain on target, your health care provider might offer suggestions for boosting calories or scaling back as needed.

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What's healthy pregnancy weight gain? | Feeling Fit - yoursun.com

If you choose the right ones, carbohydrates can help you banish belly fat, feel satiated, and score energy. After all, carbs are the body's primary source of fuel. But when it comes to weight loss, not all carbs are created equal.

The worst carbs for weight losssimple, processed carbshave actually been proven to slow your metabolism, plummet your energy levels in the long run, and divert you from scoring those hard-earned weight-loss wins.

Keep reading to learn exactly which carbs you need to stay away from if you want to lose weight and why they'll not only ruin your diet in the short term, but also how they can cause lasting health issues.

The worst carbs to eat for weight loss are those that are highly processed, "simple" carbs that have a high glycemic index (high-GI): rice cereal, white bread, sweeteners, and commercial pasta. What exactly is a high-GI? It means that your body metabolizes them quickly, sending your blood sugar levels soaring, resulting in an energy crash. On the other hand, eating low-GI foods won't spike your blood sugar as much and these levels will fall at a much slower rate, helping you stay fuller for longer.

Decades of studies show that your body's response to consuming high-GI carbs increases hunger and is more likely to promote overeating compared to eating lower GI foods. Unsurprisingly, that has an effect on your weight; In one The American Journal of Clinical Nutrition study, women who followed a high-GI diet were more likely to experience increases in weight, body fat, and waist circumference compared to those with a low-GI diet over the course of six years.

And that's not all: Another eye-opening study found that increasing your intake of refined carbs, and the lack of fiber that these stripped grains are associated with, can increase one's risk of type 2 diabetes.

The reason why simple carbs can cause weight gain is simple. It's because these carbs are all are void of satiating amounts of fiber. "Fiber slows digestion, which wards off blood sugar spikes and hunger and helps maintain blood sugar controlall-important keys to weight loss and management," explains Isabel Smith, MS, RD, CDN, founder of Isabel Smith Nutrition, and New York City-based dietitian and fitness expert.

Story continues

That's exactly why high-GI refined carbs are the worst kind of carb to eat and they're the type of starch that gives carbs a bad rap!

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Of course notjust give up the worst carb to eat for weight loss, as your body requires complex carbs for energy! Whether we consume fruits and legumes or Italian bread and pastries, your body uses up the food's glucose to carry out essential life functions and help you power through your workout. When we deplete our diet of carbs (like on the keto diet), we are often overcome by lethargy and get bombarded with cravings. (If you have been following the keto diet and are experiencing these symptoms, you should read more about the 7 Warning Signs You Should Stop the Keto Diet Immediately.)

Instead of depriving your body of its main source of energy, rid your kitchen of nutrient-void empty carbs and choose good-for-you carbs that are full of immunity-boosting antioxidants, minerals, and body-loving nutrients such as slimming protein and fiber.

Complementing your meals with complex carbsincluding whole-grains such as quinoa, oats, and farro as well as legumes and starchy vegetableswill provide you with lasting energy because the body burns these foods more slowly.

How's that? Besides for nourishing your body with essential phytochemicals and plant-based protein, whole-grains contain the entire grain kernelwhich includes the bran, germ, and endosperm.

On the contrary, refined grains are stripped of their fiber- and nutrient-dense bran and germ in order to lend the grains a longer shelf life and arguably more palatable texture. And that's exactly why those ubiquitous loaves of white bread you spot in the supermarket are enriched! Manufacturers add the mood-boosting B vitamins and anemia-fighting iron that have been stripped in the milling process back into the grain productbut leave the belly-filling fiber out.

And while nutritious foods such as fruits and dairy products contain quick-burning simple sugars, these natural carbs aren't refined and come packed with a slew of healthful nutrients you shouldn't ignore. If you want to reach or maintain a healthy weight, skip the worst carb balance your diet and fill your plate with these 28 Carbs That Won't Make You Fat.

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The #1 Worst Carb to Eat if You're Trying to Lose Weight - Yahoo Lifestyle

Holly Madison is back to her pre-baby weight.

On Sept. 18, the reality TV star posted about her long journey to shedding pounds, indicating that she intentionally took her time.

"Yeah, I'm excited that I finally reached my goal weight but I also wanted to point out that it took me four years to get here. Losing weight just wasn't my first priority after having a baby, sorry 'bout it," she wrote on Instagram next to a before-and-after image. "I had an easy time losing the weight after my first pregnancy, but after the second one, the extra pounds were just hanging on."

Holly was afraid that a diet might change her mood or leave her unable to concentrate.

"I tried to lose weight just by working out and moderately watching what I eat at first, but even though I was doing really challenging workouts almost every day, nothing was budging," she said in her refreshingly honest post.

Finally, a year ago, Holly met with a nutritionist and she started making progress.

"I had to know what foods worked with my metabolism before a diet became effective," she wrote. "Only recently was I able to incorporate both a diet and exercise into my day. For a while, it was a struggle because it seemed I only had time for one: workout OR make sure I had all the foods I need to stick to my diet."

She continued, "I just wanted to share that as kind of a disclaimer to this picture because I know there are so many moms out there who feel bad because the don't always lose the weight quickly. The same methods don't necessarily work for everyone. Just remember, if you haven't made it to your physical goal yet, it's because you're a boss with a million things going on and you are probably killing it more than you think you are."

Continue reading here:
Holly Madison reaches goal weight 4 years after welcoming son - msnNOW

The Courier

It looked like Noah's Ark, at least like the drawings we see of the Ark, with a pointed prow on both ends.

Dr. Chris Cenac was among the high school gang who occasionally visited the barroom known as Troxie's Floating Palace when it was moored near the old green monster Bayou Dularge bridge over the Intracoastal Canal.

The attraction that lured Cenac and his comrades across the long wooden gangplank was the room with pool tables and the no-age-questions-asked beers available aboard.

Cenac, author of a series of illustrated histories of Terrebonne Parish, is working on still another volume, covering the history of water transportation across Terrebonne, the Intracoastal Waterway.

In that connection he has located pictures and original documents detailing major steps in the evolution of the waterway from linked bayous, canals and lakes stretching from New Orleans westward to the Atchafalaya, to the broad, deep canal it has become. Because it was moored for years so close to the canal, the Palace will have a small place in Cenac's coming book.

Cenac agrees with Godfrey Buquet that the Floating Palace ended its days beside Bayou Lafourche, awkwardly grounded on the bank within view of travelers driving between Houma and Grand Isle. Neither is certain whether it ever operated as a floating bar in its new location. Further recollections are welcome. Call or write.

Storm aid? Members of American Legion Lenox Hotard Post 31 in Houma, in cooperation with Post 513 and the Regional Military Museum, are sponsoring a drive to assist Veterans impacted by Hurricane Laura in western Louisiana.

According to the Legion's Lee ShafferIII, the drive continues until Sept. 25. All supplies can be brought to the Regional Military Museum, 1154 Barrow Street, Houma, from10 a.m. 4 p.m. Tuesday through Saturday. Call Dexter Babin, 873-8200 for further information.

Visit lalegion31.orgor the post's Facebook pagefor lists of the items needed. Organizers ask that donations do not include clothing. Monetary donations should be made out to Department of Louisiana American Legion (Memo: Louisiana Disaster Relief), P.O. Box 3749, Baton Rouge, LA 70821.

American Legion Post 31 is a not-for-profit organization under the IRS section 501(c)19 (Tax ID #72-0367160).Check with your tax professional about the benefits your donation might have for your business.

Organizers are also working to assemble a team of volunteers to help storm-affected veterans with projects not covered by insurance. For further information, contact Lee Shaffer, 804-2265 or Lshaffers@aol.com.

Library hours: Beginning Monday, the Terrebonne Library System will follow Phase 3 hours.

For Main, East Houma, and North branches, Monday Thursday: 9 a.m. 8 p.m.; Friday Saturday: 9 a.m. 5 p.m.

The Bayou Branches open Monday Thursday: 9 a.m. 6 p.m.

All libraries will remain open at limited capacity, based on the square footage of the library. Masks are required. All returned library items will be sanitized.

Library WiFi: Computers remain available, first come, first serve. WiFi available 24/7 in all library parking lots. Curbside services will continue. Information: 876-5861.

Quarantine fatigue: When we are shut away from normality too long, we are apt to ponder the great confusions of all time:

- At a movie theater, on a plane, which arm rest is yours?

- Why is there a 'D' in fridge, but not in refrigerator?

- Who knew what time it was when the first clock was made?

- Why are goods sent by ship called CARGO and those sent by truck SHIPMENT?

- Why do we put cups in the dishwasher and the dishes in the cupboard?

- If suitcases are for suits, what are briefcases for?

- What are you vacating when you go on a vacation?

And the cardiologist's diet: if it tastes good spit it out.

Responding? Contact Bill Ellzey at 381-6256, at ellzey@viscom.net, billellzey312@gmail.com, or c/o The Courier, P.O. Box 2717, Houma, LA 70361.

More here:
More memories of the long-lost bayou beer boat - Houma Courier

Created for Greatist by the experts at Healthline. Read more

So, youre thinking about breaking up with meat and maybe even animal products altogether. Well, hey! There are a ton of great reasons to go veggie, and adopting a plant-based diet is easier than ever. (See the vegan cheese and ice cream aisle.)

But if youre wondering how exactly to get started, the prospect of overhauling your entire diet can be a little overwhelming. The good news is that transitioning to a plant-based eating plan isnt all that hard, especially when you take the slow-and-steady approach.

Heres what you need to know to get started.

The common denominator is duh no meat. But beyond that, not every veggie diet is exactly the same. Heres what all those labels actually mean:

Being a vegetarian can have its pros and cons. (See going to a barbecue where the only items on the menu are hamburgers.) But the potential benefits of eating mostly plants are pretty far-reaching. Going vegetarian:

Plant-based foods are often less calorie-dense than animal-based ones, so the more of them you eat, the fewer calories you might tend to take in daily. One study showed that plant-based foods might make it easier to lose weight or maintain a healthy weight.

Plants are naturally low in saturated fat and have no cholesterol. One study showed that when plants make up a big part or even all of your diet, youre more likely to have healthier cholesterol and blood pressure levels.

A research review showed that following a plant-based diet can help fill your microbiome with healthy bacteria, which could help promote a healthy weight and better blood sugar levels.

Its all thanks to the fiber found in plant foods, which is key for keeping the good bacteria in your gut happy and well-fed.

The more plants and fewer animal products you eat, the less likely you are to develop type 2 diabetes, metabolic syndrome, heart disease, and even some cancers.

And while any veg-based diet serves up these perks, in some cases, the closer you are to being totally vegan, the bigger the benefit tends to be.

Will going veg help you live to see 100? There are no guarantees, but a 2013 study linked vegetarian diets to a lower risk of dying from any cause.

According to the Earth Institute, Columbia University, plant-based diets have lighter carbon footprints. If youre looking for a way to eat thats more environmentally sustainable, veg is definitely the way to go.

Sure, totally changing up your diet and breaking up with certain foods can seem a little daunting.

But going vegetarian isnt as hard as you might think. The key is making gradual changes, going easy on yourself, and maybe being willing to move a little bit outside of your comfort zone. Some pro tips for how to make the transition:

A balanced, filling meal doesnt have to mean eating meat with a couple of sides experiment with using plant-based ingredients as the anchor of your plate instead.

Try using whole grains as a base for a veggie and tofu bowl, make beans the star of a satisfying stew, or turn veggies into a mind-blowing taco filling.

No rule says that you have to go from omnivore to 100 percent vegetarian or vegan overnight. The cold turkey approach is a great option if you want to make a fast switch. But gradually upping the number of meatless meals each week is just as good.

Focusing on just a few new recipes at a time can make the transition feel seamless instead of overwhelming.

Speaking of new recipes, nows the time to start stockpiling go-to veggie options that leave you feeling satisfied. Try picking up a plant-based cookbook (there are SO MANY good ones) or pick an ingredient to focus on and find new ideas for using it.

Did you know that there are, like, more than 40 ways to make tofu taste amazing?

Like with any dietary change, preparation is key. When things get busy, knowing youve got the goods ready and waiting in the fridge means youre less likely to end up eating PB&J for dinner or ordering pizza.

The brutal truth? Being vegetarian means, youre gonna sometimes run into situations where the food options are slim to none. The key is knowing when theyre likely to pop up and being prepared.

Traveling? Pack snacks in case the food choices at the airport are all turkey and roast beef sandwiches. Meeting people at a new restaurant? Check out the menu ahead of time to verify theres at least one thing you can eat. (FYI, there almost always will be, but its good to know for sure.)

Remember, the only person youre doing this for is yourself. Its not the end of the world if you give in to a burger craving or accidentally eat soup made with chicken broth. Just get back to business tomorrow.

Lets real quick point out that vegetarian and vegan diets can deliver all the nutrition you need, provided you eat a variety of healthy foods.

There are some vitamins and minerals that can be a little harder to get than others, though, so youll want to make extra sure youre getting enough of these guys:

Even though a veg diet can deliver mega health benefits, no style of eating is perfect. These downsides arent deal breakers, but theyre definitely worth being aware of.

One study showed that, on average, youd get around 260 fewer calories per day on a vegetarian diet and around 600 fewer calories on a vegan diet compared to an omnivorous diet. That could be helpful if youre trying to lose weight.

If youre happy with where the scale is right now, you might need to pay a little closer attention to make sure youre getting the calories you need. Thankfully, an extra spoonful of almond butter or guac goes down pretty easy.

Upping your plant intake means upping your fiber intake, which is a good thing, healthwise! But you might notice some gas, bloating, or even constipation while your digestive tract adjusts.

Your system should be back to feeling good within a few weeks, but drinking plenty of water and gradually upping your fiber intake can help with the transition.

Without meat, it might take a little more work to figure out how youll hit certain nutritional requirements. Ditto for dealing with situations like traveling or social events when youre not sure what the food options will be like.

According to the Academy of Nutrition and Dietetics, theres definitely some misinformation out there about plant-based diets thats worth clearing up. A few facts to get straight:

Youll easily meet the basic requirements for protein as long as you get enough calories and eat a variety of foods. If youre a serious athlete or have extra high protein needs, working with a registered dietician can help you make sure youre hitting all your bases.

As for combining foods, like rice + beans or bread + peanut butter to make complete proteins? Its a rookie mistake. As long as you eat a variety of foods throughout the day, your body will get what it needs.

Vegan cupcakes have just as many empty calories as ones made with butter and eggs, guys. So, while its fine to treat yourself once in a while, dont fall into the trap of thinking that just because its made with plants, its good for you or low calorie.

The same goes for meat substitutes. Veggie dogs and deli slices definitely have a health halo, but theyre highly processed and arent what you wanna have every day.

Vegetarian diets have loads of health benefits, provided you get enough of certain nutrients and eat a wide variety of wholesome, minimally processed foods.

The key to success is easing into your new eating plan, finding new recipes you really love, and making sure you get the vitamins and minerals you need. And if you fall off the bandwagon one day, dont worry. Theres always another chia pudding or tofu stir-fry tomorrow.

Visit link:
Becoming Vegetarian: How to and What to Expect - Greatist

There are certain practices that we know can help end the Covid-19 pandemic, like wearing a mask, washing your hands and avoiding people. And when it comes to your individual health, there are habits that can help your immune system function at its best, according to leading infectious disease expert Dr. Anthony Fauci.

Fauci previously said that for those who have vitamin D deficiency, taking supplements can reduce susceptibility to infection (and Fauci himself takes vitamin D) and that vitamin C is good antioxidant.But Fauci has stressed that supplements are not a silver bullet or a replacement for things like social distancing or wearing a mask.

"If you really want to keep your immune system working optimally, there are things that you do that are normal things,"Fauci told Business Insider Thursday. These science-backed strategies are"much more healthy living than giving yourself supplements of anything."

Here's are the simple habits that Fauci recommends:

"Get a reasonable amount of sleep," Fauci told Business Insider.

Studies have shown thatpeople who sleep six hours a night or less are four times more likely to catch a cold than those who sleep seven hours a night.The reason? When you sleep, your body produces proteins thatare responsible for fighting infection and reducing inflammation, according to the Mayo Clinic.But if you skimp on sleep, your body has a harder time fending off infection.

Other research suggests that sleep deprivation can impact how well your body responds to a vaccine.

"Get a good diet," Fauci told BI.

There's evidence that eating a balanced diet that includes a range of vitamins and minerals can help your immune cells function properly. On the flip side, eating a diet of highly-processed foods (think: sugary drinks, cookies, chips and lunch meats) can negatively affect a healthy immune system.

While one specific food can't boost your immune system, research has shown that nutrients such as vitamin C, vitamin D, zinc, selenium, iron and protein can help immune cells function.

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Dr. Fauci: 3 everyday things you can do to help boost your immune system - CNBC

Teddi Mellencamp is clapping back after being accused of promoting a starvation diet and unhealthy workouts through her All In brand.

Following a slew of posts online that alleged that the Real Housewives of Beverly Hills cast members company uses bully coaches to encourage unsafe practices from their clients, Teddi took to her Instagram page to share a message with her fans and followers.

I love All In. Im so incredibly proud of the over 15,000 lives weve helped change. Im so proud of all of our clients. I love all of our coaches. I love that I can wake up every single day and feel good about what I do. I live and breathe it, Teddi began in her September 15 video.

According to Teddi, she and her team are completely transparent about their program and let potential clients know exactly what is involved before they sign up.

And if it something that you want to do and you want us to hold you accountable to your goals, we are there to do that for you. If its not something you want to sign up for, you dont. Thats why I love that we are very transparent from the beginning, she shared.

Teddis post was shared just hours after Bravo Snarkside on Instagram shared a series of screenshots from a woman who claimed to have had a horrible experience with All In.

[Dietitians] and nutritionists are calling her out for her unsafe diet plan that is practically an eating disorder! the fan site alleged, adding that All In was under fire for starvation diet and unsafe workouts with insufficient daily calories.

In one of the screenshots shared with the post, a woman claimed to have been harassed and bullied by her All In coaches after adding an egg to her quinoa. Then, after experiencing a spike in her endometriosis due to the amount of oatmeal and quinoa she was consuming, she was dropped by the company.

After sharing her video on Instagram, Teddi was met with a fan who wanted to know if she was truly certified in nutrition.

I personally am an AFPA certified Nutrition and Wellness consultant along with AFPA certified personal trainer, Teddi confirmed.

Teddi then explained that her coaches are not trainers and nutritionists.

It is all explained on the FAQs page on our website. What has worked for us is truly living the lifestyle and going through a big change being coached by someone else who truly knows the ups and downs of personally changing their life. We are very transparent about all of this. I think before anyone signs up for a program they should do their research and decide if its the right one for them, Teddi stated.

After another person said they were so upset about the claims against Teddi and noted that the All In program changed her life, other commenters suspected the woman was working for Teddi.

[The program] worked for me as I know it did for thousands of other women and not a day goes by that I dont feel so proud I did it, the woman had written.

Then, after a second person said she was working for the program, Teddi set the record straight.

She doesnt work for me. [Shelby], we [love] you and appreciate you for sharing your story, she wrote.

The Real Housewives of Beverly Hills season 10 reunion concludes tonight, September 16, at 9 p.m. on Bravo.

Photo Credit: Startraksphoto

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RHOBHs Teddi Mellencamp Responds to Backlash About Diet Program After Being Accused of Promoting a Starvation Diet and Unsafe Workouts, Says Shes...

Veronica Madell, Staff ReporterSeptember 18, 2020

Third-year English major Jessica Bumgarner, like many other Case Western Reserve University students, gets lunch from Leutner Commons every day. With dining options limited this semester, there arent many other options available for students on the school meal plan. So Monday through Friday, Bumgarner goes into Leutner to get the to-go lunch. When she selects her sandwich or wrapwhich, she notes, can be the same type for three days in a rowshe is always given plastic utensils, chips, a dessert and an apple or orange on the side. The desserts rotate daily; the fruit, unfortunately, does not. Theres little to no variety in the food, which makes Bumgarner worry about the nutritious value of her meal: The problem with the meals being really low-calorie is that either I have to give in and eat the chips and cookies, which is a lot of processed sugar, or I have to eat food from my own refrigerator when the cost of a meal swipe is $24.

Bumgarner is not the only student unsatisfied with the meal plan. According to a recent Undergraduate Student Government (USG) survey taken by 552 students, on a 1-5 scale, students on average rated the dining halls this year a 3.32 in terms of freshness, but this figure dropped to a 2.68 when discussing health/nutritional value. Additionally, 45 percent of students thought that grab-and-go sizes were too small.

Catherine McManus, assistant professor at CWRU with a Ph.D. in nutrition and a registered dietitian, stresses the importance of variety in a nutritious diet. According to McManus, A well-balanced diet pattern is important for short term and long term health. Not only does a nutritious diet support the immune system, but it helps with mental and emotional well-being.

Students immune systems and mental health are both crucially important during this pandemic. In order to achieve the well-balanced diet that McManus describes, students need variety. McManus says, Ideally a meal should have a variety of food from across and within food groups. This means that getting an orange every day with lunch is not enough. That orange provides the same vitamins and nutrients every day which are different from apples, bananas, melon, grapes and all other fruits. There needs to be a variety within and across food groups for a diet to be truly balanced. The same can be said for salads. McManus stresses that, Salad is not just green lettuce; it can be a fruit, quinoa, or bean salad. Just as there needs to be variety in fruit, there needs to be a variety and expansion of what salad is and the nutrients it provides.

While McManus has not worked with Bon Apptit Management Company, the CWRU meal provider, she would love to. McManus sees Bon Apptit as a great opportunity to influence student eating habits. She explains that, Bon Apptit is a great way to influence college students to help establish dietary patterns that will help them for the rest of their lives.

However, in its current state, Bon Apptit isnt providing the nutritious model that they declare on their website. Under the Wellness tab on their website, Bon Apptit states that, When it comes to wellness, Bon Apptits focus is on simple, delicious foodthat happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques.

The current limited side options, especially the deserts and chips, do not reflect this wellness mission. While Bon Apptit has more dine-in options, this isnt a viable option for every student during the pandemic. Bumgarner herself feels this way, saying, Im not comfortable eating in, I would much rather take the food back to my dorm, and eating in results in a lot of plastic waste because of the utensils they make you use.

More students are making their voices heard and taking action. Bumgarner herself went to Provost Ben Vinson IIIs office hours to explain the current situation. She experienced great success, saying that the Provost was really wonderful; he really seemed to care. Immediately after their conversation, the provost followed up with Bon Apptit.

Additionally, USG is taking action. In the past, USG has had great success working with Bon Apptit. Vice President of Public Relations Alex Gould explains this success saying, Last year we ran our first annual food survey and it led to adjustments including regular swipes to Tomlinson, extended Bag-It hours and increased sizes of Subway sandwiches from six inches to a foot long.

In addition to this, USGs Student Life Committee has created a food subcommittee. This committee is constantly working to improve food by collecting student opinions in surveys like the one sent out last week. These surveys collect both quantitative and qualitative data from students that USG can present to administrators and Bon Apptit.

Individual students like Bumgarner and organizations like USG are not satisfied with the current nutritious value of the meal plan. CWRU students are not just complaining, but are taking action. Already, Bon Apptit has stopped automatically giving students plastic utensils and the chips and cookie side and, instead, asking if they are wanted. However, no new, more nutritious options have been provided yet. Bumgarner says it herself, I am not asking for much. All I want is a nice cup of soup, low-fat Greek yogurt or a salad option. And I think I deserve that.

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Students unhappy with the nutritious value of the meal plan take action - The Observer

(Tryon, NC) So many people around the world have been re-evaluating their eating habits in the midst of all the concerns over the pandemic, and how to keep themselves, and their loved ones, safe during this time. With more people cooking at home, there is a new surge in wanting to understand functional food benefits and the key role nutrition plays in overall health.

One of the naturally occurring compounds that have been getting a lot of interest for its many health benefits is sulforaphane. This chemical is present in several different vegetables, but its found in higher amounts in broccoli. In a study reported in theJournal of Allergy andClinical Immunology, researchers from the University of California Los Angeles (UCLA) found that sulforaphane is capable of stimulating a wide range of antioxidant defense pathways that may be able to interfere with the age-related decline in immune function. While broccoli is a good source for sulforaphane, it is present in trace amounts in the adult plants. However, in the young broccoli sprouts, sulforaphane concentrations are 50 to 100 times higher, making it much easier to consume enough to have a positive impact in a daily balanced diet. Researchers at theUniversity of North Carolina at Chapel Hilland theUniversity Childrens Hospital Basel in Switzerlandalso found that consuming broccoli sprouts can greatly enhance the bodys immune response.

Ive been a longtime advocate for the many health benefits of including broccoli sprouts in a persons daily diet, says Ed Mills, CEO of Sunny Creek Farma leading producer of many organic sprouts and vegetables in Tyron, NC. I have been consuming around one and a half ounces of broccoli sprouts for decades to help me manage my underlying genetic health concerns very successfully. Ive also worked with many medical research professionals to help spread the science behind their findings regarding sulforaphane.

Sunny Creek Farm has been producing safe and healthy sprouts for over 25 years. Their line of sprouts, leafy greens, and other organic produce has always been grown under strict controls to insure they are as nutritious and safe as they can be. The company has never had a recall or incident of contamination for any of their products.

At any age, having a healthy and well-functioning immune system has never been more important. Broccoli sprouts are an excellent way to help your body work efficiently to defend against the many diseases and infections that are present this time of yearfrom the yearly flu to the potential exposure to COVID-19. The good news is, they are also delicious and very easy to add to nearly any meal! With a mild, nutty flavor, broccoli sprouts can be added as a topping on sandwiches, salads, soups, or any other dishadding a satisfying crunch while not impacting the other flavors. It also makes an excellent ingredient in fresh juices and smoothies as well.

For more information about Sunny Creek Farm and their products, visitwww.sunnycreekfarm.comor follow them onFacebookandInstagram.

About Sunny Creek Farm

The mission of Sunny Creek Farm, Inc. is to ensure smooth operation of its activities, and to work toward a common goal, namely, supplying the people of our area of the country with high quality foods that will benefit their health. We are advocates of the belief of Hippocrates, the founder of modern medicine; Let food be your medicine. The Companys vision is to improve its systems and service to our employees & customers on a continual basis. Sunny Creek Farm, Inc. is committed to producing quality food products that contribute to the health of our customers. As a team member, you must take ownership in the results of your productivity. Go with Sunny Creek Farm, Inc. and You go with a winner that has the best interests of its customers at heart.

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Boosting Immunity with Broccoli Sprouts: How Sulforaphanes in Organic Foods Can Help Keep You Healthy During this Viral Season - PerishableNews