07-12-2011 09:11 Dr. Peter Attia sits down with OpenWaterSwimming.com to discuss nutrition for open water swimming. In this piece he explains the inflammation response
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Nutrition for Open Water Swimmers - Diet and The Inflammation Response - Video
BUENOS AIRES, Argentina & GLENVIEW, Ill.--(BUSINESS WIRE)--
Kasper Jakobsen, Mead Johnson Nutritions Chief Operating Officer (NYSE: MJN - News) and Oscar Carreras, Chairman of Board of Administration for SanCor Cooperativas Unidas Ltda. of Argentina, met today in Buenos Aires to officially establish a joint venture that will expand the availability of high-quality pediatric nutrition products across the Southern Cone of South America.
The venture unites a global leader in infant formula and pediatric nutrition with the leading dairy producer in Argentina for the benefit of infants and children across the region.
The new joint venture will develop, produce and market innovative pediatric nutritional products under the SanCor Beb brand, which holds the leading position in the Argentine market. The business and the brand will benefit from the potent combination of the two companies expertise. Mead Johnson will provide clinical research, proprietary formulas and product innovation excellence, while SanCor will contribute its deep local market knowledge and high-quality manufacturing capabilities.
Everybody wins with this transaction. Mead Johnson strengthens its presence and growth potential in South America, while SanCor is able to better leverage its outstanding manufacturing base and continue exploration of business opportunities in other promising categories, stated Oscar Carreras. More importantly, parents win with greater access to best-in-class products they can feed their children with confidence.
Mead Johnson will invest 850 million Argentine pesos (approximately US$196 million*) for an 80 percent ownership interest in the joint venture. In 2011, SanCors turnover in the infant formula and childrens growing-up milk categories totaled nearly 300 million pesos (approximately US$69 million*).
We appreciate SanCors leadership. SanCors manufacturing expertise is recognized globally and they have established Beb as the number one brand in Argentina, commented Kasper Jakobsen. We are excited about the potential for this venture to accelerate our growth in these key markets and to benefit local babies and children.
The joint venture will continue to produce its products at existing SanCor facilities in Argentina.
Beginning with first quarter 2012 reporting, Mead Johnson will consolidate the joint venture into its overall financial statements. The transaction is not expected to have any material impact on the companys 2012 earnings, as additional investment in the business, along with interest expense for the deal, will offset any first-year contribution from the venture.
* at current exchange rates
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Mead Johnson Nutrition and SanCor Complete Joint Venture
http://www.labrada.com - Lean Body for Her™ Fat Burner Success Stories From Labrada Nutrition Join our fan page http://www.facebook.com Check out these 3 Lean Body for Her™ success stories and find out how the Lean Body for Her Fat Burner can help you too achieve the body of your dreams! Don't hesitate to visit the Labrada.com blog for free valuable information on training and nutrition: http://www.labrada.com and Remember to sign up to my Free Lean Body Coaching Club in order to get a special members discount on my products and a free e-book on how to get in shape. Sign up here: labrada.com Don't forget to share this video with your friends via Facebook/Twitter and to CLICK LIKE on our fan page: http://www.facebook.com
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Lean Body for Her™ Fat Burner Success Stories From Labrada Nutrition - Video
Saturday, February 18, 2012
CATARMAN, Northern Samar -- Governor Paul Daza told nutrition officials to fine tune plans for expanding the reach of nutrition school on-the-air program in the province to reduce malnutrition rate.
“With the number of people that needs to get nutrition education, there’s a need to come up with creative idea. We can involve up to 5,000 listeners in just one batch,” Daza said in a recent meeting held at his office.
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The DyNN FM 97.3 Radyo Kasugbong, a nutri-skwela project of the National Nutrition Council based in Catubig town, was established to deliver nutrition messages.
It has around 200 graduates from two batches of nutrition school on-the-air held late last year and early 2012 for listeners in Catubig and nearby towns.
Under the nutrition school on-the-air, mothers set a two-hour time every day to listen to the radio program. Various assessment activities including tests were conducted to measure the knowledge of enrollees.
“I like the program especially if there’s a way to test the ability of listeners. I want to expand the scope. Without a doubt, that’s a great program. We need to expand the reach and fine-tune the idea,” the governor said.
For over one year, Radyo Kasugbong has been targeting mass audience in Catubig, Laoang, Gamay, Pambujan, and Mondragon.
The Provincial Government here is optimistic to hit the health, nutrition and education targets under the Millennium Development Goals with more national and local government spending for social services this year until 2015.
In terms of addressing malnutrition, Daza claimed that they are on track on hitting the 14.9 percent target on prevalence of underweight children from the current 17 percent rate based on last year’s survey. (Leyte Samar Daily Express)
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Guv backs plans on nutrition program expansion
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Local dietician celebrates nutrition month
For more healthy eating and fitness tips for P90X, TurboFire, Insanity - visit us at mysymfitness.com For full details on David's P90X Nutrition plan that I used to lose 37lbs of fat in 6 months, check out mysymfitness.com Kate shows us P90X Foods from Costo that help with healthy eating. These are some of the best foods from Costco at a great price
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Get notified when new videos are uploaded: bit.ly Facebook Bodyweight Community Page: on.fb.me Add me on Google+: bit.ly Music: "Hit the streets" Kevin MacLeod. incompetech.com
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Natural Preworkout: Festive Holidays Nutrition - Video
We all know those moments when we rise above ourselves, when we are possessed by a force that makes it possible to do things that previously we never thought possible. Weights suddenly seem to weigh nothing and your stamina is endless ... Unfortunately these experiences are rare
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Bezerk by IQ Nutrition - Video
Thu 3/22/12 10:47AM
Area senior centers will be marking the 40th anniversary of the Older American Act Nutrition Programs with cake and ice cream from 11 a.m. to 1 p.m. Thursday.
The celebration will take place at senior centers in Escanaba, Gladstone, Hermansville, Daggett, Menominee and Manistique.
The nutrition programs were made part of the Older Americans Act March 22, 1972.
According to a press release from the National Association of Nutrition and Aging Services Programs, few if any federal programs in history have performed as effectively for the people it serves than the nutrition programs.
Assistant Secretary for Aging, Kathy Greenlee, reports that, since 1972, eight billion meals have been served to older Americans. Every day an older adult participates in either the congregate or home-delivered meals programs means they are able to remain in their communities and homes, maintain their independence and not face the prospect of hospital or nursing home placement due to malnutrition or hunger.
The future of the nutrition programs may rest on demonstrating the return on investment it provides each and every year and allowing it to expand and become a more integral part of our home and community-based long-term care strategy as well as our health, prevention and wellness strategies for older adults. Dollars invested in the Older Americans Act especially its largest program, the nutrition programs will more than be offset by savings that will be achieved to both Medicaid and Medicare in terms of costs associated with hospital and nursing home care.
The Congregate Nutrition Services and HomeDelivered Nutrition Services provide food and socialization for older adults in their own homes or in the community, for about $1,300 per year. This $1,300 per year is the same as the cost of six days in a nursing home or one day of hospitalization.
We salute the visionaries in the White House and Congress who in 1972 saw the need for this program. We thank those in succeeding Administrations and Congresses who have continued their support of the programs and are addressing its future. We pay tribute to our members and all those dedicated men and women in the national aging network who by their daily work have contributed to the success story of these programs and of course we salute the older adults who participate and benefit from these programs each and every day. They are older adults who are committed to better nutrition being the key to better health.
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Celebrating 40 Years of Senior Nutrition Programs
If you want to be successful at losing weight to get 6-pack abs or in bulking up and gaining muscle, you MUST know how to read nutritional labels.Nutrition is key to being able to add muscle! I cover nutrition on my website, if thats not detailed enough for you I have reviewed and recommended some excellent books: scoobysworkshop.com
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02-02-2012 18:51 Check out Team Beast athlete, Beth as she creates a batch of delicious, powerful, protein-packed pancakes.
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BEAST Sports Nutrition- Protein Pancakes with Beth - Video
Be My Friend - http://www.myspace.com Nutrition by Natalie Worst Fast Food Items These are some of the high calorie, high fat items that will make you fat if you eat them too often in your diet.
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Worst Fast Food Items, Nutrition by Natalie
Authors to talk about
nutrition during visit to O'Brien Farms
EAST MANATEE -- O'Brien Family Farms, 16505 State Road 64 E., will host "Naked Calories" authors Mira Calton and Jayson Calton from 1 to 3 p.m. Saturday for a lecture and book signing.
The Caltons' story begins personally: By the time Mira Calton was 30 years old, she had the bone density of an 80-year-old woman. Her doctor's official diagnosis was advanced osteoporosis, and he prescribed a host of medications. But Mira preferred to take her health into her own hands and began a search for alternatives.
Moving to Florida to be closer to her family, she found Jayson Calton, a nutritional theorist with experience working with people who had chronic health conditions. He not only reversed her condition within two years, they bonded over their common passion and desire to help others uncover the sources of their disease through nutrition.
In 2005, they married and set off on a six-year, 100-country research journey to study the effects of modernization on the lifestyle and nutrition habits of people around the world. Their findings culminated in this book.
O'Brien Family Farms is a farm stand and educational center that features hydroponically grown fresh fruits and vegetables that customers can pick themselves or buy freshly picked.
-- Herald staff report
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Groundbreaking authors talk nutrition at O'Brien Family Farms in East Manatee
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
GAITHERSBURG, Md., May 14, 2012 /PRNewswire/ --Lorenzo Laohoo, 13, a seventh-grader from the Keller Independent School District in Texas, won the 2012 edition of Sodexo's Future Chefs: Healthy Breakfast Challenge, a nationwide program that teaches students about good nutrition and encourages them to make healthy choices by creating their own nutritious breakfast recipes. Laohoo won the national challenge when the video for his Saturday Asian Breakfast received the most votes on the program's YouTube page.
Students from 228 Sodexo-served schools across the country submitted more than 2,600 healthy breakfast recipes for the program. Laohoo and four others were selected to participate in the finals and all five students made videos of their award-winning recipes which were posted on http://www.youtube.com/user/SodexoFutureChefs.
Online voting was open for 10 days before Laohoo emerged as the winner. The videos were viewed more than 6,200 times over the 10-day period, bringing these amazing students and their fun, healthy and delicious breakfast recipes to a much broader audience.
"I'm proud to be the 2012 Future Chefs champion and I want to thank everyone who voted for my video," said Lorenzo Laohoo. "I also thank God, my family, and the entire Keller community for supporting me."
The four other students joining Laohoo in the national finals were:
"Congratulations to Lorenzo and the other finalists on a job well done throughout the Sodexo Future Chefs: Healthy Breakfast Challenge," said Steve Dunmore, president of Sodexo Education-Schools. "I continue to be amazed by the students' creativity and commitment to healthy eating, especially since good nutrition is a key contributor to achievement in both school and life."
SodexoFuture Chefs was recently recognized by the National Restaurant Association as the winner of its Innovator of the Year Award in the Menu Development category at the 2012 NRA Show in Chicago.Theprogram was selected for the award because Sodexo features student-developed recipes fromthe challenge inK-12 nutrition programs across the country.
Sodexo, a partner in First Lady Michelle Obama's Let's Move initiative, is committed to take measurable sustainable actions that ensure a brighter future in the areas of health and wellness, environmental stewardship and community development. Sodexo focuses on nutrition, achievement, environment, community and activity to promote student well-being.
Sodexo in North America
Sodexo Inc. (www.sodexoUSA.com), leading Quality of Daily Life Solutions company in the U.S., Canada and Mexico, delivers On-site Service Solutions in Corporate, Education, Health Care, Government and Remote Site segments, and Motivation Solutions such as Esteem Pass. Sodexo Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation (www.SodexoFoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $17 million in grants to end childhood hunger in America. Visit the corporate blog at http://www.sodexoUSA.com/blog.
Hallah Bakari, Jayion Fields and Kennedi Green prepare fruit during the Cook Like a Chef! at SU cooking camp for children at Southern University in Baton Rogue.
Photo for the CDT/Anne Quinn Corr
Nutrition class sets up camp on the Bayou
American Chef: Road Trip camp at Penn State will be authentic this year. I did my homework, and lived in Louisiana for the month of June, delivering a cooking camp program at Southern University in Baton Rouge. Bam! Did I learn a lot!
The camp teaches middle school-aged children basic cooking techniques while introducing the Choose My Plate nutritional guidelines.
Slicing and dicing lots of fruits and vegetables increases familiarity, and making recipes that are healthy and tasty has proved to be a sound defense in the battle against childhood obesity. Studies on the program since 2005 have reinforced the premise.
The chance to take it on the road and see if it could also work in Southern Louisiana, where the obesity rate increased by more than 80 percent in the past 15 years, was compelling.
Glenda Johnson, a nutrition professor at Southern University, was the investigator who arranged the 6-week program that included my separate cooking component.
The campers, from local families in the area, were weighed and measured at the start of the program and again at the conclusion.
After mornings of healthy cooking lessons, campers engaged in vigorous physical activity each afternoon, often outdoors in blistering heat. Various facilitators gave lessons on other aspects of healthy living.
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SOUTHERN COOKIN’: Nutrition class sets up camp on the Bayou
MIAMI BEACH, Fla.--(BUSINESS WIRE)--
RSP Nutrition, the creators of Sports Performance Nutrition, was recently nominated for New Brand of the Year for 2012 by Bodybuilding.com. Bodybuilding.com is the Internets most-visited bodybuilding and fitness site and largest online retailer of nutritional supplements. Nominees were determined based on 2012 sales volume.
According to Victor Davanzo, RSP Nutritions Managing Director, We are honored to receive this nomination as it is a testament to the quality of our brand, products and team. Every day we strive to add value to the lives of our customers and help them lead healthier, more active lifestyles. Nominations such as this reinforce our efforts and continue to grow our presence on an international level.
The Bodybuilding.com Supplement Awards have set the standard for recognition of the best products and brands in the fitness and supplement industry. Last year, over one million votes from across the world helped decide what products would become instant top-sellers out of the 8,000+ products Bodybuilding.com carries. Being nominated for a Bodybuilding.com Supplement Award is quite an accomplishment! Since the public chooses the final winners, winning this award positions a company to be one of the most trustworthy out there, explains Bodybuilding.com CEO Ryan DeLuca.
Winners will be decided by customer vote via an online voting system running July 13, 2012 to August 31, 2012 on Bodybuilding.com and from a top health and nutrition industry panel. Winners will be announced live on the Olympia Main Stage as part of Joe Weiders Olympia Weekend in Las Vegas, Nevada on September 28-29, 2012. Please cast your vote for RSP Nutrition as New Brand of the Year at: http://www.bodybuilding.com/awards
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RSP Nutrition is Nominated for 2012 New Brand of the Year by Bodybuilding.com. Vote for RSP Nutrition Now!
ATLANTA--(BUSINESS WIRE)--
Horizon Software International, the innovative leader in K-12 food service technology and online school payments, is launching new system features that will help school districts ensure their menus comply with the new meal patterns and nutrient standard regulations imposed by the Healthy, Hunger-Free Kids Act.
With additional reimbursement money riding on compliance with the new regulations, its critical that school nutrition programs ensure their menus meet the new requirements and that students take the food items needed to qualify for a reimbursable meal, says Amy Huff, SNS, vice president of Marketing at Horizon. Our software now makes it easy for them to do so.
Horizons menu planning and nutrition analysis software will allow child nutrition programs to build menus based on the meal pattern components to ensure that the proper amounts of meats/meat alternates, fruits, vegetable subgroupings, grains, and milk are being offered. With the click of a button, Horizons system will compare the schools planned menus against the USDAs new daily and weekly standards for meal pattern and nutrition to identify any missing components or nutrients that are out of compliance.
The software also allows for a cost-per-plate goal to be identified, and then compares the cost of the planned menus against the cost-perplate goal as the menus are being built.
Offering nutritious meals to students is imperative, and keeping the cost of these meals as low as possible is also important, says Randy Eckels, president of Horizon. Our goal is to help foodservice directors successfully manage their operation while serving the needs of their students.
Horizons POS system will allow cashiers to quickly ring up each meal component to ensure the student is taking the required components, eliminating cashier error in identifying a reimbursable meal. For experienced cashiers, the system provides the flexibility to allow the cashier to identify that a meal is reimbursable by pressing a meal key rather than ringing up each component.
Horizons Menu Planner/Nutrition Analysis and POS systems are integrated with its other tools that help districts increase participation, manage cost, and communicate to parents, such as Healthy Reimbursable Meal Vending , SourceBoard digital signage, MyPaymentsPlus online payment system, Inventory Management, and more.
Horizon is always a step ahead in the industry, says Ed Wilkins, director of Student Nutrition Services at San Francisco Unified School District.The functionality they have provided to us will make it much easier to plan our menus and prove compliance with the new regulations.
The new system features are currently being beta tested in thirteen districts across the country, from a one-site private school to a 700+ school district. The new software will be available to all districts in June.
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New Tools Will Assist School Child Nutrition Programs in Complying with the Healthy, Hunger-Free Kids Act
Lack of good, summer nutrition may be one reason elk are spending more time on private Wallowa Valley and Zumwalt Prairie land and not in the national forest. KATY NESBITT / The Observer
Researchers John and Rachel Cook conduct ground-breaking work
Decreases in elk herd numbers have prompted agencies and biologists alike to look to their habitat for clues.
A series of studies, started in 1995, reveal a new piece to the puzzle: the importance of nutritionto elk health, reproduction and survival.
While working with a large herd of tame elk in the early 90s,La Grande researchers John and Rachel Cook of the National Council for Air and Stream Improvement started questioning the importance of nutrition.
Nutrition is an important mechanism of the animals performance that was understudied at the time we started our research, said John Cook.
Cook said recruitment of calves until adult age classes has declined by about half since the 1950s across the Blue Mountains. With this in mind, the Cooks set out to discover if nutrition is indeed a factor, if so, whats causing the problems, and to come up with solutions.
Elk are one the most studied wildlife species in the western United States, but the Cooks nutrition research was ground-breaking. The fact that elk herds were declining across the Northwest, said Cook, tended to shift the focus away from habitat quality, thermal cover, and roads, to understanding what it is about habitat thatdrives population dynamics and performance.
The Cooks have used both wild and tame elk for nearly two decades to learn about their nutritional needs. What they discovered is that a small difference in nutrition has a big effect on performance.
The tame elk study started with 60 elk, all around the age of 4 or 5 years old. They were divided into three groups to determine the effects of nutrition on reproduction.
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Elk and nutrition