Nutrition Educators

Introducing our “Back to Breakfast” Toolkit

Author: 
Jula Kinnaird
08/28/2012

Did you know that 93 percent of Americans know they should be eating breakfast, but only 44 percent make the time to do so?
The Wheat Foods Council wants to help improve that number so we’re launching our “Back to Breakfast” Campaign just in time for National Breakfast Month in September. 
Consumers say that the biggest barrier to eating breakfast is lack of time so we’re providing materials to help you help them recognize that a nutritious breakfast doesn’t have to be time-consuming.Read more

Nutrition-centered day care helps shape kids' habits

Author: 
By Cheryl Anderson, (Appleton, Wis.) Post-Crescent
08/11/2012

Healthy eating habits start early, according to a new study by University of Wisconsin professors Susan Nitzke and Dave Riley. Nitzke and Riley’s research, Rethinking Nutrition: Connecting Science and Practice in Early Childhood Settings, found that children begin developing food and nutrition preferences in child care. Read more

Americans Hungry for Healthy Foods

Author: 
Progressive Grocer
08/14/2012

First Lady Michelle Obama’s “Let’s Move” Campaign, television reality shows focused on weight loss and media coverage may all be having an effect on Americans’ eating habits, according to new research from international research firm Mintel.

The report shows that just over two-thirds of American adults are trying to eat more healthfully in order to lose weight, or maintain a healthy weight and diet. Age does make a difference as well. Eating more healthfully is more important to older adults than younger ones.Read more

Flour Power: Learn about different kinds of flours

Author: 
Roberta Larson Duyff, MS, RD, FADA, CFCS, Food & Nutrition Magazine
08/01/2012

Once upon a time, the typical American pantry included a single canister of flour. Today, supermarkets stock myriad milled options—reflecting increased consumer demand for diversity in the baking aisle. Whether exploring health trends, culinary interests or ethnic cuisines, here is some information your clients can use as they foray into the world of flours.Read more

Record Flour Usage January - June 2012

Author: 
Neil Sosland, FoodBusinessNews.net
07/30/2012

Flour output by U.S. mills in January-June increased 2.5% to a record 205,398,000 cwts, compared with 200,337,000 cwts in the first half of 2011, according to data interpolated by Milling & Baking News from statistics released by the North American Millers’ Association (NAMA). Based on interpolated NAMA data, flour production in the second quarter aggregated 101,936,000 cwts, up 1.6% from 100,313,000 cwts in April-June 2011.

To link to FoodBusinessNews.net, click here.

The New Healthy Staples

Author: 
Robert Vosburgh in Refresh, Supermarket News
07/16/2012

One of the true measures of just how far we’ve come in the fight against obesity (and therefore, healthful eating in general) is to examine the nation’s kitchens to determine what basics are being used on a consistent basis.Read more

The Gluten-Free Diet: Medically Required or Just a Fad?

Author: 
Shelly Asplin, MA, RD, LMNT
06/26/2012

Does it seem that at every turn someone new is following the gluten-free diet? It is true that many people are following the gluten-free diet as a fad. But for those with celiac disease (CD) or non-celiac gluten sensitivity (NCGS), the gluten-free diet is a medical requirement.

To read the complete article, available on the Bean Institute website, click here.

Investigate carefully before going gluten free

Author: 
Judi Adams
06/14/2012

Wheat has long been a major contributor of nutrients to the American diet through consumption of bread, rolls, cereal and pasta.

Grains contribute more than 70 percent of the folic acid/folate; 50 percent of the iron and 39 to 60 percent of the three major B vitamins, and many other nutrients.Read more

Americans Find Doing Their Own Taxes Simpler Than Improving Diet and Health

Author: 
International Food Information Council
05/23/2012

Most Americans (52 percent) have concluded that figuring out their income taxes is easier than knowing what they should and shouldn’t eat to be healthier, according to the International Food Information Council (IFIC) Foundation’s 2012 Food & Health Survey.
 Read more

Salk study may offer drug-free intervention to prevent obesity and diabetes

Author: 
Salk Institute for Biological Studies
05/17/2012

Scientists have long assumed that the cause of diet-induced obesity in mice is nutritional; however, the Salk findings suggest that the spreading of caloric intake through the day may contribute, as well, by perturbing metabolic pathways governed by the circadian clock and nutrient sensors.Read more

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