Dear Sprout Readers,
We have a full issue, bursting with nutrition news, Tufts community updates, fitness articles, and a few food pieces sure to please your palate. Enjoy the October Sprout and the abundance of fall fruits you have all certainly been picking!
Katie Andrews, Editor-in-Chief
Rachel Perez, Managing Editor
Nutrition News and Science
A Pear A Day Also Keeps the Doctor Away? By Allison Knott, RD. New research finds that eating more white-flesh fruits and vegetables may lower stroke occurrence.
Harvard vs. USDA: Dishing Out Controversy Over Dietary Guidelines. By Rachel Perez, RD. Harvard’s newly released Healthy Eating Plate is a direct challenge to MyPlate, the federal symbol for dietary guidelines. Yet stacked together, the competing plates point to larger policy and communication problems.
Can Processed Foods Be Good for You? A Debate on Whole vs. Processed Foods. By Sarah Gold. Not all processed foods are created equal. Research debates the merit of processed foods, and their nutrition contribution to Americans’ diets.
Mindful Eating: Connecting the Mouth and Mind—By Lauren Todd. Too often extrinsic factors guide our eating habits, but what if people relied on physiological cues? This is the goal of mindful eating, a movement that is quickly gaining popularity.
Exercise and Fitness
Stretching the Truth—By Max Prokopky, M Ed., CSCS, LMT, FMS-I. Our fitness expert reviews the research to shed light on the role of stretching in exercise performance. View a professional warm-up protocol and tips for proper stretching.
Innovative Gym Empowers Women and Children to Get Fit—By Ashley Carter. Healthworks Community Fitness is receiving national recognition for promoting physical activity in low-income families. Unique partnerships with Tufts medical students (and soon Friedman students!) enable free nutrition education.
From the Food Basket
Thai Peanut Curry Noodles—Featured Recipe by Lisa D’Agrosa, RD. Garlic, ginger, basil, and peanut mingle in this spicy yet healthful dish. Top brown rice noodles with curried vegetables, and pair with your protein of choice—tofu or chicken.
Restaurant Review: Ten Tables, Cambridge—By Julia Raymond. Located near the outskirts of Harvard Square, Ten Tables abides by farm-to-table principles to produce superb cuisine with seamless service.
Tufts Community Plot
NEW! Student Group Spotlight: The Creation of Tufts Food Works. By Katie Andrews. Are you interested in food or nutrition business in the private sector? Tufts Food Works is exposing students to internship and career connections through guest speakers and events.
Students Gain Valuable Experience Outside the Classroom with Cooking Matters. By Meghan Johnson. Find out how this national cooking and education program is teaching Massachusetts families to eat healthy. Plus learn about volunteer opportunities for Friedman students.
Fresh Out the Internship Door and Onto the MGH Cardiac Floor: Alumni Spotlight with Renee Reynolds, MS, RD, N’11—By Alisha Mehta. Renee speaks as a dietitian at Massachusetts General Hospital, and reminisces on her Friedman days as Jumbo’s Kitchen officer, Student Council Social Co-chair, and Tufts President’s Marathon Challenge finisher!