Steve Scher talks with Dr. Adam Drewnowski, director of the Center for Public Health Nutrition at the University of Washington, about the U.S. Food and Drug Administration's proposal to update the Nutrition Facts labels on food and drink packages.
Candy by the cash register, 24-hour drive-throughs and constant food advertisements have all contributed to America’s obesity epidemic. More than one-third of Americans are obese, and natural scientist Dr. Deborah Cohen has some new ideas for solving this problem.
In her new book, “A Big Fat Crisis: The Hidden Influences Behind the Obesity Epidemic — and How We Can End It,” Cohen argues in favor of government regulation of unhealthy foods and stricter restaurant guidelines. She spoke at Town Hall on January 22, 2014.
When schools close for bad weather, some kids miss out on much-needed nutritious meals. "It's hard to be a hungry person, and it gets harder when the weather is like this," Nancy Roman, president of the Capital Area Food Bank in Washington, D.C., says of severe cold and snow.
Originally published on Wed February 12, 2014 6:32 pm
For many Americans it's been a harsh, disruptive winter, from the country's Northern edges to the Deep South.
When cold snaps and blizzards shutter schools, kids miss more than their daily lessons. Some miss out on the day's nutritious meal as well.
This recently became apparent to school administrators in rural Iowa, where extreme cold delayed openings two days in a row at Laurens-Marathon Community School, where 59 percent of students who eat school lunch qualify for free or reduced-price meals.
Ross Reynolds talks with Dr. Deborah Cohen about her new book, “A Big Fat Crisis: The Hidden Forces Behind The Obesity Epidemic – And How We Can End It."
She says there are two reasons for the obesity epidemic. First, we’re hardwired to eat and no matter how many diets we try, we can’t overcome the limits of self control. Second, in the modern food environment, corporations aggressively market cheap, unhealthy food.
Originally published on Tue January 21, 2014 3:58 pm
When it comes to feeding little kids, adults know best. But some nutritionists now argue that children could also benefit from a bit of autonomy at mealtimes.
The U.S. Department of Agriculture recommends that parents let kids as young as 2 years old serve themselves at home. And in 2011, the Academy of Nutrition and Dietetics advised that child care providers should serve meals "family-style" — present kids with a few different dishes and allow them to take what they want.
Are you ready to take the burdock root challenge? Burdock root is a high source of a complex starch that gives us the energy we need to get through the winter. Registered dietitian Mary Purdy says it is a prime example of the sort of food we should be intruding into our diet during the darkening days of fall and winter.
As we bundle up and spend more time inside we might be tempted to turn to pumpkin lattes and bonbons, but that isn’t the best way to tackle our diminished energy. Purdy is the host of the podcast Nutrition Nuggets; she says there are better ways then caffeine and sugar to keep your energy up during the fall and winter months.
There is no denying it, autumn has arrived with a bang: the rain, the low temperatures, shorter days and everyone huddled inside together creates the perfect germ-spreading storm. While many people are going out to get their flu shots, there are also a variety of natural ways to ward off illness.
We decided to ask an expert, registered dietitian Mary Purdy. Purdy is the host of the podcast Nutrition Nuggets and she joins us to explain how we can keep a healthy immune system.
Appalachia has a distinct culture of sipping soda constantly throughout the day. "Here in West Virginia, you see people carrying around bottles of Mountain Dew all the time — even at a public health conference," says public health researcher Dana Singer.
You’ve seen them: Naked Juices with 30 grams of protein per bottle. Cereals and snack bars boasting their mega-high protein content. More and more companies are using protein to sell their products. But how much do we actually need? Ross Reynolds talks with nutritionist Judy Simone about protein claims.