The origin of the term nutrition, and of ?nutrients?, refers to all substances necessary for growth and for the maintenance of life and health of the body tissues. In this sense, not only food but also water and oxygen can be called nutrients, and their provision can be called nutrition.
Chemical in indian school deaths was five times regular strength – monocrotophos was found in mustard oil for cooking – Poisoned food killed 23 children at an Indian school on 16th July. Forensic experts found traces of a chemical compound monocrotophos five times stronger than its level used in commercial pesticide, said the chief of police in Bihar.
Vitamin D may reduce risk of uterine fibroids, according to NIH study – Women who had sufficient amounts of vitamin D were 32 percent less likely to develop fibroids than women with insufficient vitamin D, revealed researchers. Fibroids, also known as uterine leiomyomata, are noncancerous tumors of the uterus.
The Nutrition Facts Label: Helping Americans Make Heart-Healthy Choices – February is American Heart Month, and the U.S. Food and Drug Administration has a tool to help you achieve a heart-healthy lifestyle. It?s called the Nutrition Facts Label, and it can be found on all packaged foods and beverages.
USDA Proposes Standards to Provide Healthy Food Options in Schools — New “Smart Snacks in School” proposal to ensure vending machines, snack bars include healthy choices – Good nutrition lays the groundwork for good health and academic success. Providing healthy options throughout school cafeterias, vending machines, and snack bars will complement the gains made with the new, healthy standards for school breakfast and lunch so the healthy choice is the easy choice for our kids.
‘Cafeteria diet’ hastens stroke risk — High-sugar, high-salt intake creates ‘a ticking time bomb of health problems’ – The fat- and sugar-rich Western diet leads to a lifetime of health problems, dramatically increasing the risk of stroke or death at a younger age,. Researchers found that a high-calorie, high-sugar, high-sodium diet nicknamed the ‘cafeteria diet’ induced most symptoms of metabolic syndrome ? a combination of high levels of cholesterol, blood sugar, blood pressure and obesity ? in rats after only two months.
You are what you eat: Why do male consumers avoid vegetarian options? – Why are men generally more reluctant to try vegetarian products? According to a new study in the Journal of Consumer Research, consumers are influenced by a strong association of meat with masculinity.
Pale people may need vitamin D supplements — Fair-skinned people may need extra vitamin D in their diet – Researchers at the University of Leeds, funded by Cancer Research UK, suggest that people with very pale skin may be unable to spend enough time in the sun to make the amount of vitamin D the body needs – while also avoiding sunburn.
1 in 6 fast-food customers cut calories after US food labeling system introduction — Changes in energy content of lunchtime purchases from fast-food restaurants after introduction of calorie labeling – Around a sixth of fast food customers used calorie information and, on average, bought food with lower calories since the introduction of a labelling system in the US, says a new study published.
Eating location increasingly important factor in diet of American children, according to new study in the Journal of the American Dietetic Association – As childhood obesity rises and the American diet shifts towards increasing consumption of foods eaten or prepared outside of the home, concerns about the nutritional quality and the total consumption of such foods are also increasing.
Nutrition researchers examine restaurants’ calorie counts — New study suggests lower calorie foods purchased in restaurants contain more calories than listed – Disclosing the calories in restaurant foods to customers holds promise as a strategy to lower the nation’s obesity rate. However, a new study of food items from national chain restaurants found that while stated calories on restaurant menus and websites were accurate on average, 19% of individual samples differed from laboratory measurements by more than 100 calories and lower calorie foods tended to contain more than listed.
