Month of July is celebrated as 'THE NUTRITION MONTH' in the Philippines! At the center stage is the City of Koronadal spearheading the events with cooking competition along the 27 Barangays this time promoting different menu created out of the native chicken. Recipes from this local fowl made headlines as main dish and cooking of various delicacies derived from this readily available bird. The breast feeding and milk expression competitions were equally promoted courtesy of our nursing mothers and sucking babies! Flashback: This shows how 'food-rich' is our place, South Cotabato in terms of the basic foodstuffs

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Kiwanis Marbel 500. Nutrition Month. 2nd of 7th Parts (72711)Milk Expression Contest!

March is Nutrition Month, and you might think that means I'm going to talk about what you should eat. But instead of talking about what we eat, I want to talk about how we eat it. In the late 1970s, just 18 percent of an average individual's daily caloric intake was consumed away from home. By the mid-1990s it was 32 percent. All that food eaten away from home hides calories, salt, sugar, fat, heaven knows what else. It's making us gain weight, and more than that, it's making us feel uprooted, distanced from our origins and our communities. The solution: Let's start cooking.

Last week I met a lady who came to the U.S. from Yemen 10 years ago. Since living here, she has gained 30 pounds. As I was talking to her, I asked myself why everyone who moves here seems to gain weight -- in fact, the same thing happened to me when I first came to this country from Peru. So, I asked her why she thought this had occurred, and she said it was the fast pace of American life. In Yemen, she said, cooking smells often filled the house beginning at breakfast, and meals were enjoyed with family. In the U.S., away from all that family and community, she would just open a box of cereal in the morning. No aromas, no shared meals, no community -- and pretty soon, food was eaten processed, in a hurry, on the run. The pounds packed on.

According to some experts, smells of food cooking are part of creating a sense of satiation, so eating pre-made food can contribute to overeating. But the importance of cooking goes even farther, says Karen Ansel, spokeswoman of the Academy of Nutrition and Dietetics, contributor to Woman's Day magazine and co-author of The Calendar Diet: A Month by Month Guide to Losing Weight While Living Your Life, "Cooking isn't just about the food or even nutrition, it's the glue that holds families together. Cooking your own meals ingrains a greater connectedness to family and home, something that's so elusive in many of our hectic, fast-paced lives." But what about that fast-paced life that my Yemeni friend, and all the rest of us, deal with? Says Ansel, "Making your own meals doesn't have to mean hours slaving over a hot stove. With a little advance planning you can easily get a healthy, homemade meal on the table in 15 to 20 minutes."

It's the "advanced planning" part that's key. You need to have the right tools (knives and cutting boards, baking or roasting pan, skillet and saucepan), and a bit of Sunday afternoon to pre-cook. Plan to roast a chicken. Cut up a batch of vegetables (peppers, eggplant, sweet potatoes), toss them with a little olive oil and roast them in another pan alongside the chicken. Boil a batch of brown rice. Do all of this simultaneously and it takes no more than an hour. What do you have? The makings for Monday's burritos. For Tuesday's stew. For Wednesday's pasta sauce. Each working evening, you only need a quarter of an hour in the kitchen to put it together -- less than you might spend heating up a fat-, salt- and sugar-filled frozen pizza.

March is the month of no excuses. Start cooking!

For more by Manuel Villacorta, click here.

For more on diet and nutrition, click here.

For more on personal health, click here.

Manuel Villacorta is a registered dietitian in private practice, MV Nutrition, award winning weight loss center in San Francisco. He is a national media spokesperson for the Academy of Nutrition and Dietetics and the founder and author of Eating Free.

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Manuel Villacorta: The Nutrition Month Challenge: Get Acquainted With Your Kitchen

Be My Friend - http://www.myspace.com Part 1 of 2 Understanding Nutrition Facts Labels Nutrition by Natalie Understanding Nutrition Facts Labels How to read nutrition facts. A Nutrition Facts FAQ. All about Nutrition Facts Labels.

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Nutrition Facts Labels, How to Read, FAQ, About Part 1

17-01-2012 10:47 This week's Health

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Health

During the winter, an athlete needs to change what he or she eats and drinks, since nutritional needs change somewhat in the cold weather. An athlete that does not change his or her diet during the winter is likely to become dehydrated, lack energy, and possibly become hypothermic.

Here are three nutrition tips for an athlete that is participating in winter sports, which can help keep him or her healthy.

Drink Hot Liquids

An athlete should be drinking hot liquids if he or she is involved with winter sports, because hot liquids can help him or her increase body temperature. An athlete needs to stay hydrated during winter, since he or she is breathing in cold air, which increases his or her metabolism. An athlete that drinks cold water is likely to suffer from hypothermia, since the cold water can decrease body temperature significantly, even if he or she is running around sweating. A thermos filled with hot chocolate, tomato soup, hot tea, hot cider, or oatmeal is perfect for a winter weather athlete. If an athlete can fill the thermos with these types of hot liquids and foods, he or she is more likely to want to eat before, during, and after participating in sports or exercising, which can decrease his or her risk of hypothermia and dehydration.

Eat Snacks with Carbohydrates Often

An athlete should be consuming more complex carbohydrates during the winter, which can help keep him or her full of energy during sports. Since an athlete has a higher metabolism during winter sports, he or she is going to need more carbohydrates to replenish his or her body. An athlete might not always have a thermos to carry around hot liquids or soup, so he or she needs to plan on carrying a baggy with smaller items in it. Some great complex carbohydrates an athlete can eat during the winter include cheese crackers, peanut butter crackers, bagels, trail mix, bananas, and energy bars. An athlete should be choosing products that he or she can easily take with him or her, which will not freeze in the cold weather, and is easy to digest. An athlete should plan on consuming a small amount of these items at least every 60 minutes, which can help keep his or her energy levels regulated during the winter. Before playing sports or exercising, an athlete should eat chili, pasta with sauce, potatoes, and soups, which are all full of complex carbohydrates.

Never Drink Alcohol Before Engaging in Physical Activity

An athlete should also avoid drinking any alcohol before he or she engages in physical activity, because alcohol is very dangerous during the cold weather. Alcohol can dilate the blood vessels, which causes an athlete to lose heat faster, and this can lead to serious hypothermia. Drinking alcohol is more common during the winter months, due to the various holidays and family activities, but should never be consumed by an athlete before working out. An athlete might begin to sweat if he or she drinks one beverage, which could cause an athlete to think he or she is hot, and he or she is less likely to notice frost bite. If an athlete drinks alcohol during the winter, he or she is also going to be increasing his or her metabolism, which will decrease his or her energy levels, since the body will be trying to regulate the dropping body temperature.

Jeanne Rose worked as a dietary clerk in a hospital for three years, went to vocational school for Allied Health, and obtained certification in nurse assisting.

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Three Nutrition Tips for Athletes Participating in Winter Sports

By Jeffrey McCracken and Drew Armstrong - Wed Apr 18 09:53:52 GMT 2012

Pfizer said that no decisions have been made on the animal-health and infant-nutrition businesses.

Pfizer said that no decisions have been made on the animal-health and infant-nutrition businesses. Photographer: Munshi Ahmed/Bloomberg

Pfizer Inc. (PFE) may select a buyer for its infant-nutrition unit as soon as next week after receiving bids from Nestle SA (NESN) and Danone SA (BN), according to people with knowledge of the matter.

Nestle and Danone each submitted final offers of about $10 billion for the business, said the people, who declined to be identified because the discussions are private. Other consumer companies and private-equity firms are also involved in the auction because they may alleviate the antitrust risk for the bidders, one person said yesterday.

Danone and Nestle have been working on ways to overcome antitrust hurdles, people familiar with the matter said in February. At that time, Nestle was considering buying all of Pfizers infant-nutrition assets and then conducting an auction to sell what it cant keep because of regulatory concerns it would become too dominant in some markets, one person said. Danone was weighing a joint bid with Mead Johnson Nutrition Co. (MJN), the people said then.

This deal makes huge strategic sense for Nestle, Andrew Wood, an analyst at Sanford C. Bernstein, wrote today in a note to clients. It is in the right categories and the right markets and with a reasonable price we would expect a fairly positive reaction from investors.

The companies talks with Pfizer could still break down and a deal may not be reached.

Danone has told outsiders it is unlikely to win the auction and Nestle may be the final bidder, said a person familiar with the matter. Pfizer has continued to speak to Danone and is trying to keep them in the process as bids are evaluated, the person said. A third bidder that was in the running is no longer in the auction, the person said.

Pfizer, based in New York, also is planning an initial public offering for its animal-health unit and has hired JPMorgan Chase & Co., Bank of America Corp. and Morgan Stanley to handle that sale, one person said. The Wall Street Journal reported earlier yesterday on Pfizers plans.

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Pfizer Said to Pick Nutrition Unit Buyer as Soon as Next Week

http://www.bestpricenutrition.com - John and Glenn review Athletic Edge Nutrition Creatine-RT. Find out what the AEN supplement is, what makes it different than other creatine formulas and if it's a supplement you should take.

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Athletic Edge Nutrition Creatine-RT Review Video - Video

Mid 40's training for 30 years, I'm still learning through trial and error.

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WEDNESDAY, Feb. 15 (HealthDay News) -- Good dietary advice and supplements can boost nutrition while improving quality of life in malnourished cancer patients, a new study finds.

However, the interventions do not appear to affect survival for these patients, according to the findings published in the Feb. 15 issue of the Journal of the National Cancer Institute.

For the study, Christine Baldwin, a lecturer in the nutritional sciences division at King's College London, and colleagues analyzed data from 13 clinical trials that included a total of more than 1,400 cancer patients who were malnourished or at risk of malnutrition. Some of the patients received oral nutritional support (dietary advice and/or supplements) while others received routine care.

Oral nutritional support had a wide range of effects on both weight and energy intake, and led to improvements in aspects of quality of life, such as emotional functioning, shortness of breath and loss of appetite. However, this type of intervention had no effect on patient death rates, the study authors noted in a journal news release.

The level of benefit varied between patients, and the authors concluded that "it is likely that the factors such as site and stage of disease and, indeed, variations in the duration, nature and intensity of the nutritional intervention will account for difference in effects in patients."

International guidelines have suggested oral nutritional intervention for malnourished cancer patients or those who are at nutritional risk, but these suggestions are based largely on expert opinion as opposed to clinical trials, according to background information in the study.

Commenting in an editorial accompanying the study, Ann O'Mara and Diane St. Germain of the U.S. National Cancer Institute wrote that "until future research provides clearer answers regarding who will benefit from nutritional interventions, the use of a comprehensive assessment, published nutritional guidelines and early interventions are essential."

More information

The American Cancer Society has more about cancer patients and nutrition.

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Dietary Help Can Boost Cancer Patients' Nutrition, But Not Survival

(full movie) G. Edward Griffen: A world without cancer http://www.youtube.com John Bearden's Trophoblastic Theory of Cancer: It has been proven and illustrated by the foremost specialists in the world that vitamin B17/Laetrile in apricot kernels can cure cancer. Contreras hospital in Mexico and Harold Kanta hospital has successfully treated 100000 cancer patients in the last 30 years

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The Trophoblastic Theory of Cancer (The body trying to heal without nutrition). - Video

23-01-2012 12:01 Friend us on Facebook @ http://www.Facebook.com Why Diets Fail

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Why Diets Fail

SEE OUR RECOMMENDED SUPPLEMENTS VISIT http://www.2buildmusclefast.com "LIKE US ON FACEBOOK" http://www.facebook.com WE ARE NATURAL BODYBUILDERS AND DO NOT USE STEROIDS OR PRO HORMONES.

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Watch How I Take My Post Workout Supplements - Post Workout Nutrition - Video

In a first for Framingham State University, this springs commencement will revolve around a central theme: food, hunger and nutrition.

It just seemed to come together and make sense, school spokesman Dan Magazu said of the commencement planning committees new approach to the May 20 graduate and undergraduate ceremonies. Its obviously a relevant topic a lot of food banks across the country are seeing more requests than ever.

Catherine DAmato, this years undergraduate commencement speaker, is president and CEO of one of them, the Greater Boston Food Bank. New Englands largest hunger relief organization, the food bank distributes more than 31 million pounds of food and grocery products every year.

Its really a pretty amazing organization, Magazu said.

DAmato has led the charitable business for the past 17 years. Prior to that, she headed up the Food Bank of Western Massachusetts.

Im certain our students will be inspired by her story and her long-term dedication on behalf of the hungry, Framingham State President Timothy Flanagan said.

While Framingham State students infrequently work directly with the Boston-based food bank, many volunteer at the United Way of Tri-Countys new Pearl Street Cupboard & Cafe pantry, which gets many of its food stock and supplies from the organization.

Paul Mina, president of the United Way of Tri-County, is to receive one of two Citizen Laureate Awards that Framingham State will award at the commencement. The other will be given to Katie Millett, executive director of the Office for Nutrition, Health and Safety Programs within the state Department of Elementary and Secondary Education.

The school will also confer an honorary doctor of humane letters degree to Farm Aid, a Cambridge-based nonprofit that helps farmers stay on their land. The organizations executive director, Carolyn Mugar, will accept the degree at the ceremony.

Patricia Luoto, FSUs food and nutrition professor and director of the schools John C. Stalker Institute of Food and Nutrition, will serve as speaker at the graduate commencement.

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Food, nutrition to be focus of FSU commencement

Be My Friend - http://www.myspace.com Healthy Breakfast Food Recipes - Nutrition by Natalie Natalie tell you five different healthy breakfast items and how to cook or make them. A good breakfast is key to your health and wellness.

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Healthy Breakfast Food Recipes - Nutrition by Natalie

In every country in the world, especially in the US, the prevalence of metabolic diseases are drastically increasing every day. Though there are more unhealthy food choices and options today, it has been suggested through new genetic research that predisposal to these conditions could have been established even before birth. In the first section, specific areas of research are looked at to find a correlation between the effects of malnutrition, the interactions between vitamins and minerals, and deficiencies on the fetus's genetic makeup It is also shows the important features of dietary guidelines on the body and the fetus including specific complications that could occur when these guidelines are not followed.

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Prenatal Nutrition Awareness - Video

20-12-2011 08:04 spiritualnutrition.org Get your Recommended Daily Allowance of SPIRITUAL NUTRITION with Alexander Dunlop AKA The Prophet iB! In the premiere of SPIRITUAL NUTRITION, Alexander Dunlop shares why religion is sexy again and how a healthy outlook contributes to a more confident lifestyle. Subscribe today to get your Recommended Daily Allowance of Spiritual Nutrition served by Alexander Dunlop!

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SPIRITUAL NUTRITION: Religion is SEXY Again! - Video

Newswise — (St. Charles, Illinois – Feb. 8, 2011) The Association of Nutrition & Foodservice Professionals (formerly the Dietary Managers Association) has launched its newly redesigned and renamed magazine, Nutrition & Foodservice Edge™.

Formerly titled Dietary Manager, the updated publication includes a new cover design, new typography and expanded content designed to align the magazine more closely with ANFP’s new mission and goals as an organization. The new name was chosen because it helps symbolize much of what ANFP hopes to deliver for its members, said CEO and President William St. John, CAE.

“The word ‘edge’ signals cutting-edge, contemporary content,” he said, “and it summarizes our pledge to our members: We want to give them the professional edge in their jobs every day. Helping them succeed is a priority for us. ”

Nutrition & Foodservice Edge™ was launched after a long process that included reader surveys and focus groups. Editor Diane Everett said ANFP considered many titles before narrowing the choice down to Nutrition & Foodservice Edge™. According to Everett, the new magazine will continue to focus the core of its content on how-to articles, first-person experiences, and what she called “succinct news you can use.”

“Our magazine has historically been an educational resource for foodservice and nutrition professionals, including access to content that can be applied to Continuing Education credits for maintenance of the Certified Dietary Manager (CDM) credential,” she said. “Today these individuals have increasing responsibilities in the workplace and our aim is to ensure they have the timely, relevant content they need to stay informed and on top of trends.”

Among the new features in the magazine is “Leaders & Luminaries,” a column that will introduce a visionary in the field of nutrition, foodservice, and leadership each month. “The column will introduce our readers to inspiring people, who will share their hard-won lessons and business philosophies,” Everett said. Other new features will be launched in the coming year, she said.

In addition to updating the look and content of Nutrition & Foodservice Edge™, ANFP has also appointed an editorial advisory board, which will offer guidance as the magazine continues to evolve. The new board includes:

Enid Borden, President and CEO, Meals on Wheels Association of America: Jo Anne Brown, RD, Consultant Dietitian; Richard Hynes, Director, Consultant Services, Hobart Corp.; Ruby Puckett, MA, FCSI, Director, Dietary Manager Training, University of Florida Division of Continuing Education; Michael Roddey, MS Ed, CDM, CFPP, CCE, CCC, FMP, Department Chair/Assistant Professor, University of Alaska Fairbanks–TVC; Marty Rothschild, President, Aladdin Temp-Rite; Bob Sala, CEO, Distribution Market Advantage; and Renee Zonka, CEC, RD, MBA, CHE, Dean, School of Culinary Arts, Kendall College.

ANFP changed its name as a part of a strategic rebranding initiative that began in early 2010. The initiative is designed to better align the association with the needs of its members and a changing professional environment. In addition to changing its name, it has introduced new membership categories and is adding new products and services for members.

Nutrition & Foodservice Edge™ is published 10 times annually and includes a variety of special themed issues during the year. For information about magazine content or advertising opportunities, please contact ANFP at 800-323-1908.

###

About ANFP:
ANFP is a national not-for-profit association that has more than 14,000 professional members dedicated to the mission of providing optimum nutritional care through foodservice management. It is the nation's leading resource for nutrition and foodservice professionals, promoting career development, setting best-practice standards, and strengthening the profession through advocacy. For more information, please visit http://www.ANFPonline.org.

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ANFP Launches Nutrition & Foodservice Edge(tm) Magazine

Good nutrition does not need to be complicated. Seriously. (Michael S. Wirtz / Staff Photographer)

Below is the first blog entry from Beth Wallace, a registered dietitian at the Children's Hospital of Philadelphia, who will be blogging regularly for us on kids and nutrition.

When people meet me for the first time in a social setting and find out I am a dietitian, things generally go one of three ways:

They say, “Oh, great!  You can put me on a diet,” then check my plate to see what I am eating. They immediately hide their food and say, “Please don’t look at what I’m eating; I generally eat really well,” then check my plate to see what I am eating. They immediately ask me four to seven rapid-fire questions about the latest and greatest diet  or new nutrition study, then check my plate to see what I am eating.

The consistent message is that everyone has questions about food — and no one wants to be judged. What people don’t realize is that the last thing my colleagues and I want to do when we walk out of the hospital is evaluate what other people are eating (unless it looks really delicious), and then make a judgment about their weight, their health, or what they must feed their children. 

What I would like you to do is to continue to look at my plate. Why? Because I want you to see how simple I make nutrition for myself. 

I am constantly surprised by the answers I get when I ask a child: “What does eating healthy mean to you?”  I frequently hear “not too many carbs” and “not eating trans-fats.”  These complex nutrition ideas are far beyond the cognitive ability of a 10-year-old to understand, let alone put into healthy practice. Yet that is what I hear time after time. As a society, we’ve flooded ourselves with nutrition misinformation and forgotten the simple fundamentals. 

What I would really like to hear from someone, someday, is, “Eating to give your body what it needs to do its best.”  It is that simple. The good news is that I honestly believe that most people, including kids and teens, inherently know what things our bodies need to function at their best. Just in case, let me help:

Water. Your body is about 60 percent water and that number is higher in young children. The water in your body sustains life’s functions in your brain, blood, lungs and kidneys. Your body is not made up of fruit punch, energy drinks or soda. It actually needs water. Energy. This comes from, believe it or not, carbohydrates.  Low carbohydrate = low energy. Try to make them healthy whole grains. Fruits and vegetables. In their whole form.  Eating them in their natural form maximizes their source of vitamins, fiber and minerals. Please step away from the apple juice, and grab the actual apple. Protein. Lean meat, fish, dairy, beans and nuts. You’ve got this one. I know it. Dairy (or non-animal substitute). For bone health and an additional source of protein.

If you stop and think, “Does my body need this today?” — and suggest your kids do the same — you can start to simplify the eating patterns for your family without the calorie-counting stress, and second-guessing of ingredients. (And, yes, sometimes your body does need a red velvet cupcake.  Sometimes.)  

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Please stop making nutrition complicated

Nutrition From Nicole from Crossfit!

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Crossfit Nutrition Part 2 - Video

TORONTO--(BUSINESS WIRE)--

Liquid Nutrition Group Inc. (“Liquid Nutrition” or “Company”) (TSX-V: LQD.V and LQD.WT) announced today a major franchise deal in Quebec which will more than double the number of Liquid Nutrition stores in the Province. Ten new retail locations are scheduled to open throughout Quebec beginning in the spring 2012.

“This deal will see Liquid Nutrition expand from its roots in Montreal to the rest of the Province,” said Glenn Young, President, Liquid Nutrition Group Inc. "Created in Montreal in 2005, Liquid Nutrition now has six franchises in Montreal and the deal announced today clearly shows the market for healthy and delicious nutrition is growing well beyond our original market."

Montreal and Quebec City business leaders Alain Lambert, Mario Jacob and Nancy Roy secured the Liquid Nutrition franchises for Quebec. "The entrepreneurial team of Alain, Mario and Nancy is the perfect partnership for us," said Glenn Young. "The combination of deep business experience and a commitment to a healthy lifestyle will be a great driver with the expansion in the Quebec market.”

A committed high performance road cyclist and successful entrepreneur Alain Lambert commented, “Every year I compete in high performance road cycling events as an amateur that cover hundreds of kilometres and are similar to racing one week at the Tour de France. As a father of six children who also runs a business I have to make healthy and convenient choices to make sure I can compete. Liquid Nutrition is an important part of my training regime and keeps me healthy while ensuring my time is well managed.”

“Montrealers love Liquid Nutrition and I know the people in the rest of Quebec will also get on board with the Liquid Nutrition lifestyle,” said Vincent Lecavalier, Tampa Bay Lightning Captain, Stanley Cup Champion, and member of Team Liquid. “I’m proud to be a part of this trail-blazing initiative bringing healthy, active living to people everywhere.”

Following the success in securing franchise partners in Toronto, Vancouver, Ottawa, and Kingston, Liquid Nutrition Group announced a recent expansion in the Middle East and continues to aggressively expand across Canada and North America.

Liquid Nutrition offers more than 25 different functional beverages prepared fresh for each customer. From protein drinks to meal replacements, Liquid Nutrition is geared for anyone who wants to take control and improve their health. An athlete who is focused on muscle recovery or even simple rehydration, a business executive who doesn’t have time to eat properly but needs high performance at work, or a mom who is juggling career, kids and staying fit and healthy.

About Liquid Nutrition Group Inc.

Liquid Nutrition Group Inc. (LNGI) (TSX-V: LQD.V and LQD.WT) is a functional beverage, vitamin and supplement store brand committed to bringing healthy and delicious eating to communities around the world. Through its wholly-owned subsidiary Liquid Nutrition Franchising Corporation, LNGI is currently the franchisor of six stores located in Montreal, with franchise commitments and expansion opportunities throughout Canada, the United States, and the Middle East as well as license opportunities internationally. For store locations, business opportunities or more information visit http://www.liquidnutrition.com. Please join Liquid Nutrition on Facebook and follow us on twitter @liquidnutrition.

About Team Liquid

Comprised of pro-athletes and experts in the world of sports, fitness and nutrition, members of Team Liquid were selected based on their personal and professional dedication to healthy active living. To learn more about Team Liquid and view the full roster, visit http://www.liquidnutrition.com/en/team_lq.php.

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Liquid Nutrition Announces Major Franchise Deal in Quebec