It’s April Fool’s day, and in recent days, many people have considered the presence of the Academy of Nutrition and Dietetics’ “Kids Eat Right” logo on Kraft Singles to be a joke. Meanwhile, the Dietary Guidelines Advisory Committee (DGAC) released its advisory report for the 2015 Dietary Guidelines, and the battle over the role of sustainability in shaping the guidelines has proved to be no laughing matter. In this month’s issue of the Sprout, Buki Owoputi tackles that very topic. In addition, Ally Gallop takes another angle examining the DGAC’s changing opinion of cholesterol.
Last week, Friedman hosted the annual Stanley Gershoff Symposium, which featured Allison Aubrey from NPR, James Hamblin of The Atlantic, Jennifer Harris from UConn’s Rudd Center for Food Policy & Obesity, and Douglas Seidner from the Vanderbilt Center for Human Nutrition. Katherine Pett recaps Dr. Hamblin’s talk and his aspirations to be the Jon Stewart of nutrition.
Our writers also continue to look into some of the latest nutrition trends. Emily Finnan breaks down health claims related to the growing “souping” phenomenon and how it compares to the previously popular liquid diet of juicing. Nusheen Orandi contemplates the oft-championed probiotics in yogurt, and Katie Mark concludes her three-part series on the ketogenic diet with a look at C-reactive protein.
If you’re looking for exercise fuel now that the weather might actually be getting nice, Mireille Najjar offers up some tasty pre- and post-workout snacks that may have you replacing your regular protein shake. Finally, Katherine returns with a recipe for a hearty salmon curry dish that will help you mix up your dinners!
by Buki Owoputi
Sustainability in the food system is not a new topic, yet the Dietary Guidelines Advisory Committee (DGAC) is choosing to finally address the issue full force. Although the DGAC’s report is just a recommendation, the report may influence the new dietary guidelines that are set to come out later this year.
by Ally Gallop
Media headlines have repeatedly echoed the lack of a recommendation surrounding a seemingly new leniency towards cholesterol in the DGAC report. This year, the DGAC points to inadequate evidence linking high dietary cholesterol to high serum cholesterol. So what changed and why should we, as nutrition communicators, care?
by Katherine Pett
by Emily Finnan
Gwyneth Paltrow, Dr. Oz, and future bachelorette Kaitlyn Bristowe are a few embracing the latest weight loss and health solution: souping. Yes, move over juicing—souping is what’s hot.
by Nusheen Orandi
When I’m shopping in the dairy aisle of the grocery store, I stand in front of the yogurt section for a while. When did it get so huge? Greek, Icelandic, Kefir, whole milk, low-fat, non-fat, goat’s milk, and coconut milk are all options. What’s making yogurt so popular? Well, its probiotic nature is one of its claims to fame.
by Katie Mark
The latest craze surrounding the ketogenic diet has us further investigating whether or not a high-fat/low-carbohydrate lifestyle might be an appropriate dietary approach for some people. In this 3-part series (click here for part 1 and part 2), we’re evaluating how the ketogenic diet affects biomarkers.
by Mireille Najjar
Choosing what to eat before and after a workout is important to maintain steady energy and to keep your metabolism going. Read on for some simple pre- and post-workout snacks that offer the right balance of carbohydrates, fats and protein to satisfy hunger, fuel workouts and aid in recovery.
by Katherine Pett
Having read earlier posts on the benefits of turmeric and hoping to maximize my intake of health omega-3’s, I experimented with a curry recipe for salmon. After a couple months of tweaking, this is what I came up with! Try it out and let us know how it goes!