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| NCC Health and Wellness SmartBrief |
| November 12, 2009 |
Chef builds strength and endurance outside of the kitchen
Beth Wells, a chef at the Chez Panisse, is known for more than just her culinary dexterity in the kitchen: She also works out and eats healthy. Wells engages in a complicated regimen of workout classes, exercise at home and small meals throughout the day. The Wall Street Journal (11/10)
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White House pastry chef wins over first family
Pastry chef Bill Yosses bakes sweet treats for dignitaries, foreign officials and the thousands of other guests who visit the White House each year. Dubbed "The Crustmaster" by President Barack Obama, Yosses also bakes for the health-conscious first family. "They did reassure me that they love dessert," Yosses says of his first days in the Obama White House. "But they don't want it there for themselves or their children every day." Google/The Associated Press (11/10)
Korean is the next hot food trend
The Korean government is promoting its cuisine across the U.S., and some people are getting hooked on the spicy and sweet flavors. Garlic, chili powder and paste, and sesame are often featured. A recipe for Korean Glass noodles is included. Boston Herald (11/11)
Jamie Oliver slammed for too salty sauces
British chef Jamie Oliver is fending off critics who say that his prepared range of pasta sauces contains too much salt. Oliver has been known lately for his efforts to make school lunches more healthy in Britain and the U.S. The Guardian (London) (11/12)
Undernourishment causes health issues for 200 million children
Poor nutrition in developing countries has stunted the growth of nearly 200 million children who also suffer from health problems. According to UNICEF, the majority of the children facing these nutrition obstacles live in Africa, Asia and India. Reuters (11/12)
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WHO: Food-borne diseases deadlier in adults than earlier thought
The World Health Organization reports that 1.2 million people older than 5 in Africa and Southeast Asia die every year because of food-borne diseases, a risk that was largely underestimated. Food supply globalization and the use of advanced food production methods are linked to the spread of these diseases, a WHO expert said. Reuters (11/11)
Study: Dieting might be easier with alternate-day fasting
Researchers found that alternate-day fasting -- eating normally one day, then having much smaller meals the next -- helps make dieting easier for obese and overweight adults, and aids in maintaining a healthier heart as well as lower blood pressure and cholesterol levels. HealthDay News (11/11)
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California restaurants adopt varying forms of menu labeling
Restaurant chains in California are dealing differently with the state's rules on calorie labeling. IHOP and Applebee's Neighborhood Grill & Bar are presenting their foods' details on the menus, while Jack in the Box has the information framed where patrons place their orders. In 2011, the chains will be required to publish nutrition information on menus, a practice California Pizza Kitchen just dropped. Los Angeles Times (11/12)
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Swine flu taking a toll on pork industry
The unsubstantiated connection between eating pork and contracting the H1N1 virus has harmed the pork industry. The scare occurred as a global recession and skyrocketing feed costs were already hurting hog farmers. USA TODAY (11/11)
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