American Society of Nutrition to Host Symposium on the Impact of Sweetened Beverages on Obesity and Obesity-related …

WASHINGTON, April 16, 2013 /PRNewswire/ -- The American Society of Nutrition will be hosting a symposium at its annual Experimental Biology 2013 meeting in Boston where medical and health experts will examine the latest scientific evidence surrounding the recent controversy around sugar sweetened beverages.

The symposium, "Sweetened Beverages and Health: Current State of Scientific Understandings," will be held on April 23 at 3:00pm at the Boston Convention and Expo Center and will focus on the controversy surrounding the health effects of both sugar sweetened beverages and non-nutritive sweetened beverages.

The symposium is sponsored by an educational grant from the Corn Refiners Association and has been endorsed by the Medical Nutrition Council.

WHAT:

American Society of Nutrition Late Breaking Symposium "Sweetened Beverages and Health: Current State of Scientific Understandings"

WHEN:

April 23, 3:00pm 5:00pm EDT

WHERE:

Ballroom East, Boston Convention and Expo Center, Boston

WHO:

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American Society of Nutrition to Host Symposium on the Impact of Sweetened Beverages on Obesity and Obesity-related ...

Bond Labs' NDS Nutrition to Attend FILEX Convention in Australia

OMAHA, Neb.--(BUSINESS WIRE)--

Bond Laboratories, Inc. (OTCBB:BNLB) (Bond Labs), an international provider of innovative and proprietary nutritional supplements for health conscious consumers, marketed primarily through its wholly owned operating division, NDS Nutrition Products (NDS) http://www.ndsnutrition.com, announces that the Company will attend and participate in the FILEX 2013 Fitness Industry Convention, held in conjunction with the Australian Fitness & Health Expo, April 19-21, at the Sydney Convention & Exhibition Centre in Sydney, Australia.

The FILEX 2013 Convention is an exceptional opportunity for NDS to increase its brand awareness and maximize the Companys visibility in Australias expanding health and fitness market, stated John Wilson, Bond Labs CEO. The Convention brings together health and fitness professionals and healthy lifestyle enthusiasts from across Australia. Our presence at FILEX further reinforces NDS as an established provider of premium nutritional supplements to the Australian market and represents an exciting forum to showcase several new products as we continue to expand our footprint in market.

We initially entered the Australian market during the third quarter of 2012. Since that time, we have steadily increased the number of NDS products sold at GNC franchise locations, continued Mr. Wilson. We are very pleased with the strong consumer response we have received thus far and will continue to work to further our brand recognition and our sales.

About Bond Labs

Bond Laboratories is a manufacturer of innovative nutritional supplements. The Company produces and markets products through its NDS Nutrition division. NDS products number over 50 brands of energy, sports and dietary supplements. These products are sold directly through specialty health and nutrition retailers, including top-selling products at GNC franchises. Bond Labs is headquartered in Omaha, Nebraska. For more information, please visit http://www.bond-labs.com.

Forward-Looking Statement

Statements in this release that are forward looking involve known and unknown risks and uncertainties, which may cause the Companys actual results in future periods to be materially different from any future performance that may be suggested in this news release. Such factors may include, but are not limited to: the ability to of the Company to continue to grow revenue; the Companys ability to continue to achieve positive cash flow given the Company's existing and anticipated operating and other costs; and the outcome of the Companys pending litigation with the U.S. Department of Labor and our former President alleging violations of certain unlawful employment practices in connection with his separation from the Company. Many of these risks and uncertainties are beyond the Company's control. Reference is made to the discussion of risk factors detailed in The Companys filings with the Securities and Exchange Commission, including its reports on Form 10-K and 10-Q. Readers are cautioned not to place undue reliance on these forward-looking statements, which speak only as of the dates on which they are made.

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Bond Labs' NDS Nutrition to Attend FILEX Convention in Australia

The 20th International Congress of Nutrition Will Be Held in Spain For The First Time

GRANADA, Spain , April 16, 2013 /CNW/ - Granada will host the 20th International Congress of Nutrition (20th ICN) promoted by the International Union of Nutritional Sciences (IUNS), and the event will be organised by the Spanish Nutrition Society. This is the most prestigious event in the nutrition sector at an international level and will bring together more than 5,000 specialist professionals in this field from 15 to 20 September.

According to Professor Angel Gil , Chairman of the Congress, "the increasing relevance of health and quality of life in people's priorities and aspirations and the fundamental role of nutritional sciences in this context, makes the 2013 International Congress of Nutrition a not-to-miss media and social event."

Prof. Gil also explained that "an increasing number of European citizens are immigrants from Africa , Latin America and Eastern Europe . Many of these people try to continue with their own diets and lifestyle habits, although at the same time they need to integrate into the culture of their hosting countries. Therefore, the slogan chosen for ICN 2013 is 'Joining cultures through nutrition."'

"On behalf of the Spanish Nutrition Society and the IUNS, I would like to invite you to come to Granada and enjoy the scientific and cultural activities that are currently being designed and developed for the 20th International Congress of Nutrition," he added.

The conference logo depicts a pomegranate, the seeds of which are arranged as a map of the world, showing the world's countries with Spain at the centre. It also represents "Granada," the city in which the conference will be held. "We wanted to represent the pomegranate as a symbol of good food, fertility, prosperity, hope, abundance and love. The combination of the seeds of all countries brings to mind the slogan: 'Joining cultures through nutrition."'

An extensive and complete programme

The congress addresses eight major topics related to food and nutrition and is made up of 88 parallel symposia and 38 symposia sponsored by public entities and companies that will address the role of nutrition and public health. It also addresses the prevention and treatment of chronic diseases and the impact of technology on the nutritional qualities of food, through to food safety aspects and basic science studies. More than 3,500 scientific communications will be presented along with six plenary conferences, 24 special conferences and eight debates about topics of international interest.

CONTACT: Paula Fernandez , paulafernandez@berbes.com; Patricia Garcia , patriciagarcia@berbes.com; or Maria Poveda, mariapoveda@berbes.com

SOURCE: International Congress of Nutrition

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The 20th International Congress of Nutrition Will Be Held in Spain For The First Time

Nutrition for a just world

IT is entirely fitting that Ireland is hosting the April 15-16 International Conference on Hunger, Nutrition and Climate Justice in Dublin.

Fitting because it was in Ireland that a historic injustice took place -- the Great Hunger of 1845-52, in which one million human beings died, many of them children.

And fitting because Ireland has been and is a leader in the global fight against another great social injustice: stunting.

If you have never heard of stunting, you are by no means alone. A vast human tragedy, it is one of the least reported, least recognised, least understood issues before us.

Stunting, caused by chronic under nutrition early in a child's life, blights the lives of some 165 million children around the world. It is far more than a problem of inadequate growth/height for these children. It can trap them in a lifetime cycle of poor nutrition, illness, poverty and inequity.

Why? Because stunted growth in the first months of a child's life means stunted development of the brain and thus, of cognitive capacity. Permanently.

Stunting hampers not only the future ability of an individual child to learn and earn, but also the social and economic progress of the countries in which they live. In real terms, it cuts school performance, translating into a reduction in adult income by 22 per cent on average. It also leads to increased risk of obesity, diabetes and cardiovascular disease in adult life.

In 2011 it was estimated that more than one in every four children under five in the developing world were stunted, or 28 per cent -- an estimated 160 million children. 80 per cent of children globally live in just 14 countries. Stunting continues to be highly prevalent in sub-Saharan Africa and South Asia, and is highest among low-income countries.

High stunting rates are part of the reason why the world is not on track to reach most of the Millennium Development Goals, notably on extreme poverty and hunger, child and maternal health, and combating HIV and AIDS. Under nutrition contributes to one-third of child deaths and around one-fifth of maternal deaths.

The good news is that it does not have to be this way. In fact, attacking stunting is a huge development opportunity. And a cost effective one.

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Nutrition for a just world

The New Pregnancy Nutrition Rules

When I was in graduate school, Bridget Swinney's book on infant feeding, "Baby Bites," was one of my textbooks for a course on pediatric nutrition. Later on in life, I returned to her book for help navigating the thorny waters of transitioning my own kids to solids.

Recently, I heard she had published a fourth edition of "Eating Expectantly," a veritable bible for pregnancy nutrition. So I rushed out to get a copy, devoured it in one sitting and stalked her online to score an interview for this column.

"Eating Expectantly" is misleadingly titled--it's not just a book about pregnancy nutrition, is it?

It's really a lifestyle book about the whole "pregnancy season," encompassing pre-conception, pregnancy and that post-baby time when nutrition is important for breastfeeding and getting back in shape.

[See Trouble Trying to Conceive? This May Be Why.]

While food plays an important role in having a healthy baby, environmental influences like chemicals also contribute to a developing baby's "diet" in utero. This fourth edition focuses on living "cleaner" to keep baby's environment safe.

Yes, I was impressed to see how much discussion you devote to cosmetic and household chemicals that may affect pregnancy outcomes. What should women be on the lookout for?

Endocrine-disrupting chemicals can mimic, increase or decrease the action of hormones in the body. They are suspected as contributing to the worldwide decline in semen quality as well as physical abnormalities of the male reproductive tract. Such chemicals are found in amniotic fluid and semen and arrive there in the most innocuous of ways.

A person can be exposed to dozens of chemicals before she even leaves the house in the morning! People should read labels of makeup and household cleaners as closely as they would food labels. We're concerned about possible lead in lipstick; endocrine disrupting chemicals like phthalates in air fresheners, lotions, nail polish and cleaning products; Bisphenol-A (BPA) in canned foods; and pesticides on conventionally-grown produce.

[See How Safe Are Your Cosmetics?]

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The New Pregnancy Nutrition Rules

Circumcision alters penis microbiome, could explain HIV protection

Public release date: 16-Apr-2013 [ | E-mail | Share ]

Contact: Jim Sliwa jsliwa@asmusa.org 202-942-9297 American Society for Microbiology

Circumcision drastically alters the microbiome of the penis, changes that could explain why circumcision offers protection against HIV and other viral infections. In a study to be published on April 16 in mBio, the online open-access journal of the American Society for Microbiology, researchers studied the effects of adult male circumcision on the types of bacteria that live under the foreskin before and after circumcision. By one year post-procedure, the total bacterial load in that area had dropped significantly and the prevalence of anaerobic bacteria, which thrive in locations with limited oxygen, declined while the numbers of some aerobic bacteria increased slightly.

"The change in the communities is really characterized by the loss of anaerobes. It's dramatic," says the corresponding author, Lance Price of the Translational Genomics Research Institute (TGen) in Flagstaff, Arizona and George Washington University in Washington, DC. "From an ecological perspective, it's like rolling back a rock and seeing the ecosystem change. You remove the foreskin and you're increasing the amount of oxygen, decreasing the moisture - we're changing the ecosystem," he continues.

Randomized controlled trials show that circumcision reduces the risk of HIV infection in men by 50-60% and reduces the risk of infection with human papillomavirus and herpes simplex virus type 2, but the biology behind these benefits is not well understood. It could be that the anatomy of the circumcised penis helps prevent infection, or it could be that changes in the microbiome confer protection, or some combination of the two.

Using swab samples from a large circumcision trial in Uganda, Price and his colleagues at Johns Hopkins and TGen set out to determine whether circumcision significantly alters the penis microbial community. Using a quantitative technique called qPCR along with pyrosequencing to identify individual community members, the researchers compared samples from uncircumcised men with samples from circumcised men that were taken both before the procedure and one year later.

"There was a dramatic and significant change in the penis microbiome as a result of male circumcision," says Price. At the beginning, the microbiota of both groups of men were comparable. One year after their operation the bacterial load in all men had declined somewhat, but in circumcised men the decline was significantly greater than in the uncircumcised controls. And nearly all the bacterial groups that declined were strict anaerobes or facultative anaerobes. Overall, these changes amount to a reduced biodiversity in the microbiota.

"From a public health perspective the findings are really interesting because some of these organisms that are decreasing could cause inflammation," says Price. "We're used to thinking about how disrupting the gut microbiome can make someone more susceptible to an infection. Now we think maybe this disturbance [in the penile microbiome] could be a good thing - could have a positive effect," says Price.

Just what role the penile microbiome might play in HIV acquisition is not yet known, but studies suggest that genital bacteria may affect how susceptible the penis is to sexually transmitted viral infections. In uncircumcised men, high bacterial loads may activate cells in the foreskin called Langerhans cells, preventing them from carrying out their normal role in fending off viruses. Instead, these activated Langerhans cells betray the body, binding and delivering HIV particles right to T-cells, where they can initiate an infection. Cutting back on the numbers of bacteria on the penis could, conceivable, prevent these Langerhans cells from becoming turncoats.

To follow up on this work, Price says he and his colleagues plan to address the question of whether the penile microbiome affects HIV transmission by studying possible links between changes in the microbiome and cytokine responses, signaling mechanisms that can activate the immune system.

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Norton board questions longevity pay

Selectmen say a bylaw entitling town employees to longevity pay is no longer necessary.

Vice Chairman Robert Kimball said the bylaw was created when he served on the finance committee in the 1980s.

This was prior to the adoption of unions, it was important for employees to have some security, he said. This was also an effort to keep people in their jobs as long as possible.

The conversation came up at the boards April 11 meeting because an article is set to appear on the Town Meeting warrant in May asking voters to increase the amount of longevity pay town employees receive.

Currently the town pays the following in longevity pay in annual installments, after five years of working for the town an employee receives $150, after 10 years, $200, after 15 years, $250, after 20 years, $300 and after 25 years, $350.

The article is asking to change the compensation amounts to the following, after five years, $550, after 10 years, $650, after 15 years, $750 and after 20 years $850.

I dont believe in longevity pay, I think its a waste of taxpayers dollars, Kimball said. Im not going to support it because in a year from now well be back negotiating contracts. I dont think this is a good idea.

Selectman Bradford Bramwell said employees should be compensated based on their performance, not how long they have worked for the town.

Its nice to have people stay around for a long time, but its also nice for them to have job security for a long time, he said.

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Longevity pay debate continues

PARKERSBURG - An ordinance on longevity pay for employees will go to a fourth reading after reverting to its original form.

Parkersburg City Council voted 6-2 Tuesday evening to indefinitely suspend longevity pay, with council members John Kelly and Roger Brown voting against. Councilwoman Kim Coram was absent.

The longevity pay ordinance was amended last week during a second reading to repeal rather than suspend longevity pay at the behest of Kelly. The ordinance also had language added requiring the city's Personnel Committee to meet annually to review employee job descriptions and pay.

Photo by Michael Erb Parkersburg Mayor Bob Newell, left, gives opening remarks Tuesday evening while Councilwoman Nancy Wilcox listens.

Tuesday's meeting began with Mayor Bob Newell asking council to reconsider the repeal, saying it was done incorrectly and harmed employees. He asked for the ordinance to be amended back to its original form or to have it sent to committee for discussion.

"Last week's motion was unnecessary and confusing," he said. "I'm not sure members knew exactly what they were voting for."

Newell said many council members and administrators were told of the proposed change only minutes prior to the last meeting. He also said the move to repeal was not given the consideration or discussion it deserved.

"This was not fair to the employees or as importantly not fair to the citizens you serve," Newell said. "The motion was an unnecessary blow to the morale of city employees. City council has repeatedly said to city employees that the suspension of longevity was a temporary measure necessary because of the recession. To eliminate it completely is being less than honest to the employees."

At times the series of motions and votes seemed more like a volley at a tennis match.

When council reached the third reading of the ordinance, Kelly quickly asked for a vote to approve, but Councilman John Rockhold proposed an amendment returning the ordinance to its original form. That amendment passed 5-3, with Brown, Kelly and Councilman J.R. Carpenter voting against.

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Supreme Court considers gene patents

The Supreme Court on Monday seemed skeptical that a human gene can be patented but also worried about what a decision to bar such patents would mean for private scientific inquiry and research.

Even the normally confident justices expressed some trepidation as they considered the complexities of patent law and the mysteries of biochemistry. They talked about the introns and exons that are parts of genes, but spent more time on simpler illustrations: baseball bats, a hypothetical plant in the Amazon with miraculous powers, the recipe for chocolate-chip cookies.

The justices caution is warranted: The decision could shape the future of medical and genetic research and have profound effects on pharmaceuticals and genetically modified crops.

The court is considering a challenge to a decision to award a patent to Myriad Genetics for isolating human genes that indicate a hereditary disposition to breast and ovarian cancer. Doctors and patients must use the diagnostic test that Myriad has developed, and others are restricted from research in that area.

The patents are being challenged by organizations of physicians and researchers, geneticists, patients and others who say that the snippets of DNA are products of nature and may not be patented, even though the U.S. Patent and Trademark Office has issued such patents for decades.

The challengers were represented by Christopher A. Hansen of the American Civil Liberties Union. He told the court that Myriad did not deserve a patent because it did not invent anything.

The genes themselves ... where they start and stop, what they do, what they are made of, and what happens when they go wrong are all decisions that were made by nature, not by Myriad, Hansen said.

Now, Myriad deserves credit for having unlocked these secrets. Myriad does not deserve a patent for it.

The justices did not so much disagree with Hansen as they did worry about the consequences of not rewarding companies that invest so much money in genetic discoveries.

What does Myriad get out of this deal? asked Justice Elena Kagan. Why shouldnt we worry that Myriad or companies like it will just say, Well, you know, were not going to do this work anymore?

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Supreme Court considers gene patents

Nutrition Collaboration Addresses Hunger in Oswego County

Written by: John DeRousie, Custom Marketing Solutions FULTON, NY The need for food subsidy and the lack of accessible nutrition information, is of great concern to the many human services agencies that serve Oswego County.

The Nutrition Coalition of Oswego County recently completed a comprehensive resource directory that provides local human service agencies with valuable information that they may share with their clients regarding food subsidy, including a list of food pantries and soup kitchen and access to nutritional information. Displaying copies of the directory are coalition members: Carolyn Handville (left), coordinator of OCOs Cancer Services Program Partnership; Amy Roland (center), director of OCO Nutrition Services; and Danielle Wert, coordinator of the Rural Health Network of Oswego County.

While many area food pantries are serving more families and individuals than ever before, a significant amount of other families and individuals are lacking in the knowledge of how to locate and access food pantries as well as learning more about proper nutrition for themselves and their families.

In an effort to address this issue and combat it head on the Nutrition Collaboration of Oswego County has compiled a comprehensive Resource Directory.

Although, nutritional resources are available, we believed there was a need for a Nutrition Directory that was as comprehensive as possible and was user friendly for agencies to locate food resources where their clients live. The directory provides local human service agencies with valuable information that they may share with their clients regarding food subsidy and access to nutritional information, said Amy Roland, director, OCO Nutrition Services.

Organized by school district, the Nutrition Collaboration Resource Directory contains contact information for agencies and organizations that deal with hunger issues, a list of food pantries and soup kitchens complete with location and hours of operation; locations for free food distributions; and information and locations for the Food Sense program. Updated regularly, the directory is looking to add a list of days and times for area farmers markets, as well as contact information on community gardens that exist in Oswego County.

We have heard very positive feedback regarding the resource directory, added Roland. The agencies have responded that the format of the directory, and the critical contact information that it contains, allows them to quickly provide their clients with accurate information. It has proven to be a valuable resource when discussing the availability of food subsidy for those who live in Oswego County.

To date the Nutrition Collaboration Resource Directory has been distributed to the appropriate agencies.

For more information on the directory, contact Roland at Oswego County Opportunities at 315-598-4712 or via e-mail at aroland@oco.org

The Nutrition Collaboration Resource Directory marks the completion of one of the organizations two initial goals. The other goal of establishing a community garden began last spring and was an immediate success. Located in Fulton, the community garden provided consumers of local food pantries with the opportunity to come together to tend their garden and raise fresh vegetables for themselves and others who depend on food subsidy.

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Nutrition Collaboration Addresses Hunger in Oswego County

Otago nutrition researcher awarded international prize

A leading University of Otago nutritionist, Professor Rosalind Gibson, has been awarded the 2013 Kellogg International Prize in Nutrition. The award is given by American Society of Nutrition (ASN) to a member of its Global Nutrition Council actively engaged in research to benefit populations in non-industrialised countries, as demonstrated through publications in the scientific literature, and actively engaged in training new scientists for international nutrition research.

Professor Gibson, a research professor in the Department of Human Nutrition, has been recognised for her work on three fronts: her research on micronutrient malnutrition, her teaching in countries in both Africa and SE Asia of advanced level short courses in nutritional assessment, and her authoritative book - Principles of Nutritional Assessment - a widely used reference text that has now been continuously in print for more than twenty years.

"I am particularly pleased to receive this international recognition for my translational research and my contribution to capacity strengthening in nutritional assessment in low-income countries," she says.

"I have also appreciated the interest and support of all my colleagues during my research career, and the enthusiasm and dedication of my postgraduate students, in both Canada and New Zealand, who have often worked in difficult conditions."

Professor Gibsons interest in Africa was initiated by three years in Addis Ababa at the Ethio-Swedish Childrens Nutrition Unit following completion of an MS in Public Health Nutrition at the University of California, Los Angeles. Her PhD from the University of London was for research on zinc in premature infants a study that initiated a life-long interest in micronutrient nutrition.

In 1979, Professor Gibson moved to the University of Guelph, Ontario where her research focussed on micronutrient nutrition, particularly on zinc in populations at risk of deficiency. Subsequently she expanded this research to low-income countries, initially Guatemala, Papua New Guinea and Malawi, the work focussing on zinc and iron.

Professor Gibsons experience in zinc malnutrition led to her becoming a founding member of the International Zinc Nutrition Consultative Group in 2000, a small interest group that continues to press WHO and other international bodies on the importance of zinc nutrition in low-income countries. Zinc deficiency in children in developing countries plays a major role in stunting as well as decreased immunity, leading to increased risks of infections due to common childhood illnesses such as diarrhoea and pneumonia, and mortality.

Her more recent research has emphasized sustainable food-based strategies to combat micronutrient deficiencies. This research in low-income countries has included studies with her students in Thailand, Cambodia, Mongolia, Zambia, Ethiopia, and Brazil. This work has continued since moving to the University of Otago where she co-directs the regional WHO collaborating Centres for Nutrition.

To help with the desperate shortage of experienced nutrition professionals in many low-income countries, Professor Gibson began giving intensive short courses on nutritional assessment lasting one to three weeks to small groups of senior students and health professionals. These courses, initially in Ethiopia, have also been given in South Africa, Thailand and Indonesia and this work continues at the present time.

These courses often complement a locally-based MSc programme and are often tailored to address significant local nutritional problems.

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Otago nutrition researcher awarded international prize

Cheap, Abundant Waste Sulfur Made Into New Polymer for Plastics, Batteries

Material has better properties than past sulfur-based batteries

University of Arizona(UA)biochemistry/chemistryprofessorJeffrey Pyunand his doctoral studentJared Griebel have published an intriguing study, offering up a new sulfur-based polymer which transforms cheap, abundant waste sulfur -- the kind that'sfiltered out of burnt fossil fuel exhaustto preventacid rain pollution-- into a polymer.

I. From Trash to Treasure

The new polymer can be used both structurally and in polymeric battery electrodes.

The new plastic is light and rugged. The pair bill it as highly promising when paired with liquid lithium in battery cells. The invention comes at an opportune time -- sulfur production is outpacing stock. At North America's largest oil refineries, such asFt. McMurray in Alberta, refiners have taken to storing powder sulfur in dusty yellow "mountains" waiting for somebody to come up for a clever use for it.

According to Jered Griebel's calculations, 0.5 lb of sulfur is produced per every 19 gallons of refined gasoline. While some of that waste is used to make sulfuric acid, much of it is piling up unused. Professor Pyun bills the resource as the "garbage of transportation",adding[press release], "There's so much of it we don't know what to do with it."

The production of the new sulfur polymer begins with liquefying the sulfur at high temperatures and pressures (sulfur has a boiling point of roughly 441 degrees Celsius under standard temperatures) via inverse vulcanization. The researchers had to hunt down special materials -- most don't like to blend with the molten sulfur.

II. First Time's the Charm

Ironically, the first material tried of 20 potential candidates worked out the best by far; the rest proved duds. The resulting polymer is between 50 and 90 percent sulfur by weight.

The batteries made from the polymer have better capacity retention (how long charge is preserved) than past Li-S batteries. They also have a higher specific capacity(823 mAh/g at 100 cycles) than past designs, meaning they could store more energy. The relative stability of the Li-S sulfur polymer battery could make them an attractive target for automotive, aerospace, and personal electronics uses where traditional lithium ion batteries havesuffered flammability issues.

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Cheap, Abundant Waste Sulfur Made Into New Polymer for Plastics, Batteries

Nutrition: Restaurants don't always meet nutritiional guidelines with kids' meals

Although childhood obesity rates are at an all-time high, restaurants have not seemed to have completely caught on yet.

A recent study by the Center for Science in the Public Interest (CSPI) found that 97 percent of children's meals available at the top restaurant chains don't meet recommended nutritional guidelines. Chicken fingers, burgers and fries continue to take center stage on kids' menus, and recommendations to improve the nutritional value of foods offered to kids have largely gone unanswered.

Recently when eating at a chain Mexican restaurant, I browsed the kids' menu. While there were a variety of choices for entrees, it was unclear by the meal description how the food is prepared. For example, an entree called Chicken Bites could be baked, grilled or fried, so a name like Grilled Chicken Bites would indicate a clearly healthier option. Fruits and veggies were well represented in the menu of side items, but a dessert was also included in each meal. Overall, I was surprised at the large size of the entree portion of the kids' meals and felt that the total amount included in the combination of foods provided in one kids' meal was in excess of what a child of any age needs in one sitting.

Besides, hitting the mark on healthy and nutritious kids' meals is about more than offering slices of fruit as an alternative to fries. It is about serving fresh, high quality foods in child-friendly portions. CSPI's nutrition

Although it is common knowledge that restaurant food is not prepared as healthfully as home-cooked meals, families do want healthier options to choose from when dining out, especially for children. Of 19 common restaurant chains surveyed, nine offered no meals that meet the National Restaurant Association's nutrition standards for kids' meals.

The CSPI recommends that restaurants redo their kids' menus to at a minimum meet the standards of the National Restaurant Association's Kids LiveWell Program. They also suggest that restaurants offer more whole grains, serve fruits or veggies as a default side item instead of fries, and continue to lower the sodium content of meals.

Here are some ways your family can eat healthfully when dining out:

" Speak up and make special request if needed such as "dressing on the side" or "hold the mayo" to cut back on added fat and calories.

" Create a kids' meal out of a combination of regular menu items such as side salads, soups, and side items.

" Share an adult meal. An adult restaurant meal is usually plenty of food to share with a child or split among a few children.

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Nutrition: Restaurants don't always meet nutritiional guidelines with kids' meals