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Nutrition Education Professional (id:43168) – Bangor Daily News

Development & Aid, Economy & Trade, Editors’ Choice, Featured, Food & Agriculture, Global, Green Economy, Headlines, Poverty & SDGs, TerraViva United Nations | Opinion

Bev Postma is CEO of HarvestPlus

Golden rice is fortified rice to reduce shortage of dietary vitamin A

WASHINGTON DC, Aug 31 2017 (IPS) – Climate change is taking a severe toll on farmers, as they watch their livelihoods disappear with the onslaught of floods, droughts and rising sea levels and temperatures. With agriculture currently employing over 1.3 billion people throughout the world, or close to 40 percent of the global workforce, it is imperative that we incorporate climate resilience into all aspects of crop breeding and food innovation.

Developing ways to improve staple crops so that they can withstand some of the adverse effects of climate change will ensure food security and agricultural livelihood for generations to come.

A recent report from the International Food Policy Research Institute (IFPRI) found that at current rates of climate change, it is likely that global food production will decline by two percent every decade until at least 2050, just as the worlds population is expected to reach 9.7 billion people.

As a result of these factors, people may be forced to eat fewer fruits, vegetables, and red meat products because their availability may be scarce and prices may rise accordingly. Access to food may also be limited by climate-related vulnerabilities in transportation, storage, and processing.

Projection models from the World Bank likewise show that by the 2030s-2040s, between 40 to 80 percent of cropland used to grow staple crops like maize, millet and sorghum could be lost due to the effects of higher temperatures, drought and aridity.

At the same time, increased levels of CO2 in the atmosphere are already decreasing the nutritional quality of crops lowering their concentrations of vital micronutrients like zinc and iron. In a 2014 study on CO2 and crop nutrition, Samuel Myers of Harvard University and his colleagues determined that the CO2 levels in the second half of this century would likely reduce the levels of zinc, iron, and protein in wheat, rice, peas, and soybeans.

Some two billion people live in countries where citizens receive more than 60 percent of their zinc or iron from these foods. Many already suffer from diets that lack enough of these important minerals, and increased deficiencies of these vital nutrients would have even more devastating health consequences.

A new technology known as biofortification the process of increasing the nutrient content of staple food crops is a promising tool in the global effort to mitigate these trends.

Many of the effects of climate change are already being felt. Increased drought and aridity are now a reality in Somalia, Kenya and Ethiopia, leading to widespread harvest losses and livestock death. As a result, malnutrition levels in the area have skyrocketed. In Somalia alone, the UN says more than six million people are in need of urgent help.

Though climate change continues to progress at an advanced pace, researchers and policymakers can help offset some of the negative impact on farmers by focusing on crop adaptation strategies. Organizations like HarvestPlus and our global partners recognize the necessity of climate resilience and our scientists, plant breeders and country teams are working daily to scale out more climate-resilient crops.

At the International Center for Tropical Agriculture in Palmira, Colombia, researchers are developing beans that can beat the heat. Often referred to as the meat of the poor, beans offer a crucial source of vitamins and protein as well as income for millions of people, particularly in Africa and Latin America.

But climate modeling suggests that, over the coming decades, higher temperatures will threaten bean production, reducing yields and quality. Moreover, heat stress could diminish the area for growing beans by up to 50% in eastern and central Africa by the year 2050.

By identifying elite lines of beans that show strong tolerance to heat up to 30 degrees Celsius breeders can develop more productive, nutritionally improved beans that are resilient even in harsh growing conditions.

Indeed, climate resistant traits are integral to all 150 varieties of the 12 staple crops we and our partners have developed. We run extensive tests to ensure crops will be successful, from stress tests in the field mimicking intense climate conditions, to studies in laboratories.

Under repeatable stress conditions, we generate an environment for testing which allows breeding for climate smart, robust varieties with high micronutrient and high yield stability.

The traits bred into our crops are virus, disease and pest resistance, as well as drought and heat tolerance. These selective plant breeding techniques are just one means of securing agriculture in areas vulnerable to climate change, but we have to do more.

As climate change continues to play a dominant role in agriculture and food security, we have to remain committed to continued research to be sure people in rural communities receive the most nutritious and resilient crop varieties available.

With ongoing crises of famine in five countries stretching from Africa to the Middle East, farmers and vulnerable populations are relying on policymakers, scientists and aid workers to provide the necessary tools to mitigate hunger and prevent additional harvest losses.

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Climate Smart Crops: A Necessity for Future Food & Nutrition Security – Inter Press Service

“Although Im fully aware that a handful of almonds contains lots of wonderful nutrients that would keep me fuller for longer, some days (no matter whether Im looking to gain, maintain or lose weight) Ill choose to eat sweets or a chocolate bar as a snack,” she writes in the caption. “Why? Because when the majority of my diet has consisted of well-balanced food thats full of micronutrients, I have no issue eating something that’s less so just because I love the taste of it.”

Certainly, there’s nothing wrong with having the occasional “unhealthy” snack, so long as you avoid eating it in excess, and your diet is balanced out with everyday foods like vegetables, fruit, lean protein, fish, and whole grains. Moderation is key, and it comes from diligently monitoring your intake of those occasional guilty pleasures.

The 12-Minute Kettlebell Calorie Burner:

But even when you’re eating what you feel is a healthy meal, calories can still arrive from unexpected sources. Here’s one comparison from Mountain that may surprise you.

The two plates look exactly the same, don’t they? That’s because they nearly are.

“The only differences are the percentage of fat in the meat and the oil used to cook it,” says Mountain. And yet, it accounts for almost 200 extra calories. (Need help understanding the ins and outs of cooking oil? Here are some essential tips to upgrade your diet.)

So, while Mountain’s advice shouldn’t necessarily be taken as a recommendation for you to sneak in an extra snack, it can help you think more critically about your caloric consumption and its sources. And once you’re ready to chow down, outfit your home with these 20 items that will turn your kitchen into a muscle factory.

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This Instagram Nutrition Blogger Is Busting Myths About Healthy and Unhealthy Foods – Men’s Health

One of my treasured books is a gigantic volume of words and pictures that defines distinct elements in the English language.

Yes, I know I can Google the same information. But I find it satisfying to thumb through the pages of my American Heritage Dictionary for in-depth meanings to words. So, in my book, the thought that books are out of date is a myth.

A myth, according to my dictionary, refers to a popular belief, a fiction or half-truth. And boy, do we have them in the field of nutrition. Here are a few highlighted in Environmental Nutrition, a newsletter authored by registered dietitian nutritionists:

Gluten-free foods are healthier. Unless you have celiac disease or another medical reason to avoid gluten a protein that occurs naturally in wheat, rye and barley there is no additional nutrition benefit from eating gluten-free foods.

Whole wheat or wheat in general is bad for you. Again, if you are sensitive to gluten (a protein in wheat that gives structure to baked bread) or have a true allergy to wheat, any type of wheat product is not good for you. For the rest of us, whole wheat and other whole grain products have been found to lower internal inflammation, which can decrease our risk for cancer, diabetes, rheumatoid arthritis and heart disease.

We dont need to limit salt if we dont have high blood pressure. Its true that some people are more salt-sensitive than others. But even if salt does not raise your blood pressure, it can damage the lining of blood vessels and increase the stiffness of blood-carrying arteries, commonly known as hardening of the arteries. Too much salt can also weaken the heart muscle and do damage to kidneys, according to scientists at the University of Delaware. Our goal? Less than 2,300 milligrams a day is recommended for most healthy people.

Farm-raised fish is not healthy. According to experts with the Monterey Bay Aquarium Seafood Watch program (www.seafoodwatch.org), many popular types of seafood such as salmon and shrimp can be safely farm-raised in addition to being caught in the wild. Because of improved methods of aquaculture (fish farming), most talapia and catfish are now farm-raised; so are oysters and many clams and mussels. Safe farming methods may even help improve the quality of our water, says Seafood Watch.

Soy can cause cancer and feminize men. These charges simply are not true, say researchers. Human studies show that soy foods do not increase cancer risk and in some cases, may lower it. For example, consuming soy foods during childhood and adolescence may help lower ones risk for breast cancer. What about women recovering from a type of breast cancer known to be estrogen receptor positive? They can safely enjoy moderate amounts of soy foods one or two daily servings of soy beverage, edamame, tofu or soy nuts according to the latest research reported by the American Institute of Cancer Research.

Barbara Quinn, who writes this column for the Monterey County Herald, is a registered dietitian and certified diabetes educator affiliated with Community Hospital of the Monterey Peninsula. She is the author of Quinn-Essential Nutrition (Westbow Press, 2015). Email her at to barbara@quinnessentialnutrition.com.

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Quinn on Nutrition: Nutritional myths and half-truths – Journal Times

March is National Nutrition Month, and this years theme is Put Your Best Fork Forward. Each day provides a fresh opportunity to make smart food choices for better health and every small step or forkful made toward eating well counts.

The Academy of Nutrition and Dietetics first celebrated National Nutrition Month (NNM) in 1980 to encourage healthier eating practices. Today, the public is more knowledgeable about food and nutrition than ever before. In fact, we are often inundated with an overwhelming amount of information and resources about what to eat. We can embrace the theme of NNM this year by getting back to basics and make simple steps to eat better that are proven by science.

Here are some evidence-based healthy eating practices you can implement now to help you Put Your Best Fork Forward.

If you want to make changes to your eating habits and, just as importantly, get results, tracking your food intake is critical. Studies demonstrate that those who track their food are more successful with weight loss and sustaining a long-term plan. While web-based applications like MyFitnessPal and Lose It! provide extensive food databases that include the nutrition facts, a simple paper journal and pen will suffice.

The evidence is clear that eating seafood, especially fatty fish like tuna and salmon, which is rich in omega-3 fatty acids, helps reduce the risk of illnesses like heart disease, depression and Alzheimers disease. Many people dont get the recommended two to three servings of fish per week and with the brain and eye development benefits this is particularly important for pregnant and nursing mothers, as well as children. Whats more, a study in the Nutrition Journal reported that canned or pouched tuna is a cost-effective protein and a way for all of us to enjoy the health benefits of fish.

People who eat more fruits and vegetables tend to be healthier and live longer than those with intake that falls short. Eating more fruits and vegetables can help reduce the risk of chronic illnesses including heart disease and cancer. One large-scale study published in the Journal of Epidemiology & Community Health found that eating at least seven servings of fruits and vegetables daily compared to eating less than one serving daily reduces the risk of death by 42 percent.

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We have all heard repeatedly that breakfast is the most important meal of the day, but choosing a breakfast that is high in protein can help keep weight off by reducing hunger and daily food intake while stabilizing blood sugar levels. To boost your morning protein consumption, reach for foods like eggs, Greek yogurt, cottage cheese, lox, Canadian bacon and protein smoothies. Adding protein-containing ingredients like nuts, nut butter, seeds and cheese to common breakfast items like oatmeal or toast can help increase breakfast protein.

Mindful eating strategies that help slow down the pace of eating controlled portions and remove distractions during mealtime can have an overall positive impact on the dining experience, while reducing the likelihood of the common problem of overeating. Simple habits like avoiding the use of electronics while eating, using smaller plates and making healthy foods accessible can make a big difference.

LeeAnn Weintraub, a registered dietitian, provides nutrition counseling and consulting to individuals, families and businesses. She can be reached at RD@halfacup.com.

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Celebrate National Nutrition Month by eating right – LA Daily News

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GNC | Vitamin Stores, Supplements & Nutrition in Secaucus, NJ

Program Goal

Through completion of the program in Nutritional Sciences, graduates will be prepared for supervised practice in dietetics, graduate school, or employment by focusing upon the biological, social science, and community principles of food and nutrition coursework.

Nutrition emphasizes the metabolic aspects of how organisms use food. It includes knowledge of how food is digested, absorbed and used for energy and growth as well as how and why nutrient requirements change over the live span and under stress. The field of nutritional sciences encompasses all aspects of an organism’s interaction with food. It includes biochemical, physiologic, molecular, psychological, and cultural aspects of food choice and nutrient metabolism.

The Nutritional Sciences major includes the following options:

All students complete the core requirements in biology and chemistry and then pursue the specific course work pertinent to the option they have chosen. The largest number of students is enrolled in the Dietetics Option which was accredited in October, 2013 at the baccalaureate level for a period of 10 years.

The Dietetics Option of the Nutritional Sciences major is an accredited didactic program in dietetics (DPD) by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Drive, Chicago, IL 60606, (800) 877-1600; (312) 899-0040 ext. 5400, email: education@eatright.org

The Dietetics option emphasizes nutrition and food service and prepares students for careers as clinical dietitians and nutritionists, educators, health promotion facilitators, and consumer specialists in food and nutrition.

After students have satisfied the core requirements, they can proceed to the dietetics option. Advanced courses stress human nutrition and its application to diet and health. Students take organic chemistry, biochemistry, anatomy, physiology, economics, and statistics. Upon completing the option, students normally apply for a dietetic internship or AP-4 program to prepare for the examination to become a Registered Dietitian (RD). Students are encouraged to download the Student Manual for the Didactic Program in Dietetics.

Upon completion of a dietetic internship, candidates may take the CDR registration examination and, upon passing, use the professional designation, “Registered Dietitian.” Dietetics students are encouraged to see their academic advisor regularly, for assistance in course selection and to discuss academic progress toward their goals. In addition, the dietetics program regularly holds group sessions to inform all dietetics students about changes in ACEND requirements, important dates for submitting applications to internships, computer matching, the Graduate Record Exam (GRE) and any SEBS curriculum changes that may affect the student. Students are informed about these sessions via email and announcements posted in Davison Hall.

The option in Nutrition provides sound training for those intending to go to graduate school in any of the life sciences, conduct biomedical research, or pursue preprofessional (medical, dental) studies. The nutrition option also prepares for entry-level jobs in biomedical research fields in industry and academia.

After completing the core requirements, students who choose the Nutrition option take advanced courses in molecular and cell biology, biochemistry, and physiology, in addition to nutrition courses (e.g., nutritional aspects of energy metabolism; nutritional aspects of protein, vitamin and mineral metabolism).

Course list for Nutrition Option

The option in Food Service Administration is for students who want careers in food service marketing or in managing food service in schools, hotels, restaurants, cafeterias, corporations, hospitals, and long-term care facilities. Students complete the basic core requirements and take advanced courses in quantity food production, managing food-service systems, and institutional organization and management. They supplement this concentration with elective courses in business, agribusiness, and food science.

Course list for Food Service Administration Option

This option prepares professionals to work in food and food related industries at the interface of nutrition, food, and business. The fundamentals of nutrition, the science of food, and business prepare students for positions in test kitchens of food companies, product development in the food industry, public relations, pharmaceutical companies, the supermarket industry, and in research.

Course list for Nutrition, Food and Business

This option addresses the growing need for nutrition professionals to work with youth in structured organizations at the local, state, and national level such as WIC, Head Start, 4-H, cooperative extension, after school care, day care, environmental education, and programs for homeless children and families.

Course list for Community Nutrition

The Professional Youth Work certificate program addresses the growing need for educated professionals to work with youth in structured organizations. The program includes academic and experiential learning and draws upon educational pedagogy, sociology, and psychology to prepare students to address complex problems in youth, family, and community services.

For more information, please seehttp://catalogs.rutgers.edu/generated/nb-ug_current/pg855.html.

All students are encouraged to pursue independent research projects with faculty members.

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Nutritional Sciences Undergraduate Program at Rutgers SEBS

Nutrition 21, LLC, has announced a distribution and co-promotion agreement with Glanbia Nutritionals (NA), Inc.

According to the terms of the deal, Glanbias capable sales organization will co-market, with Nutrition 21, Chromax chromium picolinate, Selenomax high selenium yeast, SelenoPure L-selenomethionine and Zinmax zinc picolinate, in North America to the food, beverage and dietary supplement industries.

As an innovative ingredient with impressive scientific support, Chromax chromium picolinate is an excellent addition to our current product line, said Richard Hazel, CEO of Glanbia Nutritionals. We are excited to work with Nutrition 21 to increase their current market presence and to add Chromax chromium picolinate and other Nutrition 21 ingredients to our ingredient portfolio.

Michael Satow, CEO of Nutrition 21, added: “We are enthusiastic about the future commercial impact of this relationship. Glanbias superb sales, marketing and R&D teams make them the ideal partner for Nutrition 21.

Our combined sales force will number over 20 industry-astute professionals. Among other things, we look forward to promoting our recent Chromax GRAS affirmation at doses up to 2000 mcg of chromium per day.

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Glanbia Nutritionals (NA), Inc. named exclusive distributor of Nutrition 21 Ingredients

DUBLIN–(BUSINESS WIRE)–

Research and Markets has announced the addition of the “Global Medical Nutrition Market 2012-2016” report to their offering.

The Global Medical Nutrition market includes a large number of small and large vendors. Groupe Danone S.A., Nestle Group, General Mills Inc., Abbott Laboratories, Pfizer Inc., Mead Johnson and Company, and Fresenius Kabi AG are some of the leading vendors in the market. The increasing number of mergers and acquisitions in the market is changing the market share composition frequently. In April 2012, Nestle acquired Pfizer’s Infant Nutrition business for US$11.85 billion. The acquisition is expected to boost Nestle’s presence in the Infant Nutrition market in China, since Pfizer had a major presence in that country.

Commenting on the report, an analyst from TechNavio’s Healthcare team said: ”Vendors are leveraging their widespread distribution networks to increase their customer base. They are increasingly relying on online marketing and promotional activities to increase sales and brand equity. Through online marketing and promotional activities, more and more consumers are becoming aware of the positive health and nutrition benefits of probiotic products. Furthermore, online availability of medical nutrition products not only provides customers with easy access, but also helps vendors reduce their set-up, distribution, and operational costs. Thus, the increase in promotional activities by vendors is seen to have a positive impact on the Global Medical Nutrition market.”

The report also includes a discussion of the other vendors operating in this market. The other vendors in the market are Fresenius Kabi AG, Dairy Crest Group plc, General Mills Inc., HiPP GmbH and Co. Vertrieb KG, Hospira Inc., Hain Celestial Group, Nature’s One, Otsuka Pharmaceutical Factory Inc., Perrigo Co.(PBM Nutrition), Pfizer Inc., Springfield Creamery Inc., and Terumo Medical Corp.

For more information visit Research and Markets

About Research and Markets

Research and Markets is the world’s leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends.

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Research and Markets: Global Medical Nutrition Market Is Expected To Grow At a Steady Pace, Clocking A CAGR Of 6.7 …

LONDON–(BUSINESS WIRE)–

The worldwide markets for sports and fitness nutrition foods and drinks are currently on the rise given the growing demand from the consumer side. An increasing number of people start to consume sports beverages and sport and energy bars every day. However, the global economic uncertainty may pose challenges to the markets in the upcoming years since it will possibly lead to the reduction of the consumer spending. Meantime, most products available on the markets for sports and fitness nutrition foods and drinks fall within the premium product category.

The USA represents the dominant country market. Latin America forms the fastest growing regional market and is expected to demonstrate significant growth in the forthcoming years. Currently, the global sports and fitness nutrition foods and drinks markets are reined by such majors as Coca-Cola Co., GNC Holdings Inc., Abbott Laboratories Inc., to name a few.

Market research report Sports and Fitness Nutrition Foods and Drinks: Market Research Report developed by Global Industry Analysts (GIA) offers a comprehensive guide to the worldwide markets for sports and fitness nutrition foods and drinks. The study offers detailed industry outlook, including data on consumption and sales dynamics, safety regulations, distribution channels, etc. The research report discloses trends and issues related to the industry; contains insightful product overview, information on product innovations and introductions; describes latest activities in the marketplace. The study unveils corporate activities in the recent past; thoroughly analyses country and regional markets; profiles top companies and forecast future market development.

Report Details:

Title: Sports and Fitness Nutrition Foods and Drinks: Market Research Report Published: February, 2013 Pages: 843 Price: US$ 4,800.00 http://marketpublishers.com/report/food/sports_nutrition/sports-n-fitness-nutrition-foods-n-drinks_gia.html

Report Contents:

I.INTRODUCTION, METHODOLOGY & PRODUCT DEFINITION

Study Reliability and Reporting Limitation

Disclaimers

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Sports and Fitness Nutrition Foods and Drinks Markets Examined in Insightful GIA Report Available at MarketPublishers …

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How to provide proper nutrition for your child – Video

NEW YORK–(BUSINESS WIRE)–

Nutrition Capital Network (NCN) (www.nutritioncapital.com), an organization that connects investors with high-potential growth companies in the nutrition and health & wellness industry, is holding its Spring Investor Meeting on April 29-30 in New York City, where 20-22 selected growth companies will present to 50-70 investment groups representing $6 billion in capital.

With private equity leaders and strategic investors such as Bayer, DSM, Coca-Cola, Kelloggs, Pepsi and Unilever among its distinguished Cornerstone Investors, NCN serves as a gateway for growth companies to obtain both capital and seasoned partners. The NCN XII Spring Investor Meeting in New York will highlight growth companies in a range of segments, including dietary supplements, natural & organic food and beverages, and nutritional ingredients, among others. Presenting companies are selected and coached by NCNs committee of industry veterans.

NCN investment meetings also present the Health & Wellness Investor Forum, where NCN Principals and Partners present industry data and insights into recent transactions.

NCN tracks investment activity in the nutrition and health & wellness industry throughout the year. The industry is on track to equal, if not surpass, the record high of 287 transactions posted in 2012 with recent Q1 transactions showing sustained interest among investors, noted Grant Ferrier, NCN CEO and co-founder. Last year, we saw over 50% growth in financings despite a 12% drop in M&A activity, indicating strong momentum in the nutrition and health & wellness markets served by NCN.

NCN has a successful track record of matching entrepreneurs, growth companies and technology innovators with suitable investors, acquirers and strategic partners. Of the 287 companies that have presented at NCN Investor Meetings from 2007-2012, 43% have completed some form of transaction. Past presenters that have closed significant transactions include Food Should Taste Good, a company acquired by General Mills in February 2012, in addition to Annies, Immaculate Baking, Zico and Zhenas Gypsy Tea.

For more information about Nutrition Capital Network and the upcoming NYC Investor Meeting, please contact Alissa Sears of Christie Communications at (805) 969-3744 or email alissa@christiecomm.com.

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Nutrition Capital Network's NYC Investor Meeting April 29 – 30 Highlights High Growth Companies and Emerging Market …

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OzSuperNanny Hangout 3 Fitness and Nutrition – Video

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Kate Leinweber Nutrition: Weight Loss through Digestion – Video

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Welcome to Nutrition and Health Live 2013 – Video

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Fitness, Dancing, Health and Nutrition Advice from Keaira LaShae – Video

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What NOT to do: Healthy Tips, Weight Loss, Nutrition, Health Food vs Bad Foods | The Truth Talks – Video

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Whats your nutrition like, CT? – Video