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Nutrition By the Numbers: How Much?

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I had a conversation with a client today that started with answering her question on how many grams of carbohydrates she was supposed to have in a day. It evolved into a discussion about how to figure out nutritional numbers (calories, grams, ratio of carbohydrates, protein, fat). I thought that some of you may benefit from that information as well.

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Inspiring Community Change

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When I am around a table with local people who are passionate about trying to make the place they live healthier, we share a truly unique pride. When a community comes together and agrees that change is needed, then it is likely to happen. Even if it happens slowly, it is important not to lose sight of the fact that change is, indeed, happening.

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C-O-O-K – Let’s All Do It

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Like many of you, I work full time and have other interests so I do not want to spend a lot of time in the kitchen, especially during the week when I come home from work tired and hungry. But even tired and hungry does not translate into processed and unhealthy in my household. I still want access to nutritious foods at a good price. I don’t want supermarkets to shift away from the plain and good to become just a venue full of highly processed foods.

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Bella Italia – The Healthy Influence of Fresh Ingredients(andPhysical Activity)

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My wife Arabella and I recently returned from a trip to Italy to visit our 21-year-old son, Macgill, who has been studying in Rome for the semester. We had traveled to Italy once before and knew that we were going to be in for some great eating experiences. We were not disappointed! What really distinguishes the local cuisine in Italy from American fare is the consistent use of fresh ingredients and the reasonable portions. Add in the fact that Italians walk more and sit less and you can see how we might learn something about health from them.

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Lobster, By Any Other Name…

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Easy to discover in the old port area, East coast living means fresh seafood. And this is not only a touristic hook or a food staple, it’s part of local culture and pride. Mainers take special joy in cracking lobsters open and savoring the succulent, sweet, pink-colored flesh, and so have I at my very first lobster bake.

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