Data from an online questionnaire filled out by 4,320 people found many misinterpret low-carbohydrate food-label claims on the front of products, believing the items are healthier than they really are. The study also showed that the perceptions of people who read Nutrition Facts labels on the back of food items were more consistent with the nutritional profile of the products, which allowed them to make more informed choices.
The nonprofit Target Community and Educational Services in Carroll County, Md., holds monthly cooking classes for people with developmental disabilities to help them learn about good nutrition and healthy eating. Nutrition educator Terry Serio said that the classes provide a good nutritional base to help her clients make healthy choices when grocery shopping and cooking their own meals.
Researchers said people who were shown generous food portions before having a snack were more satisfied several hours after eating even if they actually consumed a smaller amount. However, they cautioned that the concept may not always work for dieters because physical hunger cues can overpower visual cues if people have tried to cut calories for a long period of time.
Researchers found that people who lost the most weight over a 10-year period had the highest levels of persistent organic pollutants in their bloodstream, which are linked to diabetes, hypertension and heart disease, compared with people who maintained or gained weight. Additional research is needed to determine whether the harm of these pollutants outweighs the benefits of weight loss, the lead researcher said.
Chefs share their secrets for preparing mouth-watering summer salads packed with flavor and color. Chef Kristi Ritchey modernizes a classic salad combination of prosciutto and melon. The recipe highlights fresh, seasonal ingredients -- such as arugula -- that look as good as they taste.