A recent article by three sociologists from North Carolina State University, called “The Joy of Cooking?” drew media attention this fall for its “tell it like it is” critique of the increasingly prevalent food and nutrition message that healthy meals need to be home-cooked meals. It’s a message we are seeing more of as people seek out more information about food quality, food sourcing and nutrition. And yet, it’s a message that may not resonate with some people, say the article’s authors—and for good reason. It isn’t very practical. Here are some of my thoughts on this topic—let me know what you think!
Posts Tagged: nutrition
Obesity is an increasing problem in America. Do misconceptions about food labeling and nutrition contribute to the problem? Explore some of the questions behind this issue with our infographic.
The raw food movement is a trend that dominates hip menus of many health-conscious restaurants. Books about it line bookshelves heavy with information about other fad diets, such as the Paleo diet and gluten-free diets for health instead of allergen sensitivity. What’s the idea behind it? And, more importantly, does it offer a legitimate opportunity to improve your health?
It’s been called the “most important meal of the day.” There are numerous studies that support the need for a healthful, satiating breakfast. Not only does it improve metabolism and aid in reaching in maintaining an ideal weight, it has also been linked to improved concentration and better behavior among school age students. The reasons to eat breakfast seem so clear and yet I often hear of individuals skipping it. Why? Here are the excuses I hear and the perfect solutions for them…
Kombucha is a fermented tea beverage that has its roots in ancient China. What once was a folksy 1970s home remedy gained “health food” status in the 1990s and is now available at specialty stores nationwide, via online retailers, at larger supermarkets and even at some convenience stores. This bubbly beverage has drawn a lot of health hype. Is its reputation justified?
Not just a feast for the eyes, the red, orange, yellow…and eventually brown of this brilliant time of year, translates into our produce section. Like the brilliant shades of fall, the color palette of our diet reflects our versatile seasonal bounty and the array of nutrients of it provides.
Whether you’re a landlubber or have had your sea legs all your life, you’ve no doubt heard the recommendation to eat seafood twice a week. In fact, the 2010 Dietary Guidelines for Americans specify a goal of 8 or more ounces of seafood per week (less for children)—ideally from a variety of species. Why the… Read more »