USDA, nutrition experts schedule Cebu conference
Not with all the bread, baked goods and pizza dough made with refined flour that we eat. The Dietary Guidelines for Americans recommend making half your grains whole. (Catchy, eh?) Thats 48 grams per day. About dietary fiber Dietary fiber includes the portions of plant-based foods that are not digested plus beneficial fibers added by manufacturers. Our foods contain hundreds of various fibers some help with digestion and regularity, others improve blood fats and others help with weight control. You need all types. Dietary fiber is a nutrient found in whole grains, legumes (beans and peas), fruits and vegetables.
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Nutrition Information for Raw Fruits, Vegetables, and Fish
These posters show nutrition information for the 20 most frequently consumed raw fruits, vegetables, and fish in the United States. Retail stores are welcome to download the posters, print, display and/or distribute them to consumers in close proximity to the relevant foods in the stores. The list of food items with nutrition information reflects the updates published in the Federal Register of August 17, 2006 (71 FR 47439) . FDA also encourages consumers to view the posters. A text (html) version is also available for online viewing. To print posters, please select the poster size that is appropriate for your printer.
For the original version including any supplementary images or video, visit http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm063367.htm
Get the most nutrition from your apple
Along with the tangy sweet fruit you definitely want the nutrients youll get in the peel. Vitamins An apples skin is loaded with vitamin A, which promotes healthy vision and cell growth, and vitamin C, which supports a strong immune system and boosts collagen production for healthy skin. The peel also contains Vitamin K, which helps the blood coagulate, and folate, which the body uses in the formation of new cells. Minerals According to the University of Illinois, apple peels are an excellent source of important minerals, including calcium, potassium, and phosphorus. Calcium and phosphorus promote strong bones and teeth, while potassium supports healthy cell, heart and digestive function.
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Diet and exposure to certain food components during early life can alter normal developmental progression and contribute to disease later in life. The Role of Nutrition in Health Maintenance Nutrition can help us harness the ability to improve health through noncommunicable disease prevention and weight maintenance. Continued research in these areas is paramount to improve the health and well-being of future generations and economies. The Role of Nutrition in Medical Management Research will show how to slow disease progression through nutrition and allow us to achieve improved responses to therapy and survival rates. Better defining the role that nutrition plays in disease initiation and progression will also minimize unfavorable impacts of both reduced and elevated nutrient intakes on disease.
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Nutrition research has economic impact
Organizers said the conference was part of a global advocacy for healthier nutrition to address the rising incidence of diet-related illnesses and problems, such as obesity and degenerative diseases. The event also aims to advocate the adoption of pulse foods as healthy ingredients in the Filipino diet. The lineup of speakers is led by renowned cardiologist Dr. Edgar Tan, who is certified by the American Board of Internal Medicine. Tan will discuss the role of diet and nutrition in heart and overall health, and the benefits of pulse foods as alternative diet options. US Agriculture attache William Verzani is scheduled to speak on the role of the agencys food and agriculture services in the promotion of healthier diets worldwide.
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‘Grandfather‘of nutrition goes into retirement
Even at that, Prof Oguntona said: Nutrition is a profession I look back at and I cherish with nostalgia. I will surely miss that real passion for teaching in my retirement but then the good thing is I am not going to entirely quit teaching. In the first instance, I already have a year consultancy with FUNAAB and I will take postgraduate students and afterwards, I will take on to some other things, which would unfold. In his active 35 years of developing nutrition in Nigeria, he said he considers his major achievements that give him intense satisfaction to include initiating and, galvanising the establishment of nutrition programmes in many Nigerian educational institutions. I have published (with another colleague) the only text on the Composition of Foods commonly consumed in Nigeria. The only truly national survey of Food Consumption and Nutritional Status of Nigerians were conducted between 2001 and 2003 by a team of which I was the zonal co-ordinator.
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