Elk and nutrition

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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

Austin's source for local news

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Published 4:34pm Saturday, June 2, 2012

Are nutrition and health related? Is healthy eating important? Of course.

Like a finely-tuned racing car, your body needs the right fuel (food) and regular maintenance (exercise, lifestyle and mental attitude) to achieve its true health potential. Nothing is more important than healthy eating. Put in the wrong fuel or let it go without regular use and theres no way it can deliver its full power and performance. Without healthy eating, your bodys engine will cough, splutter and eventually stall.

The importance of good nutrition to achieve optimal health is unquestionable. The importance of good nutrition is central to maintain good health in a dilapidated environment, fight off disease, correct imbalances in the body and provide energy and enthusiasm for life. Optimum health is linked to the importance of good nutrition.

But, the point is that the importance of good nutrition is linked to ones capability to get the proper nutrients from food.

Nowadays, industrial food marketed in the food chain are filled with additives which affect the quality of food. In order to value the importance of good nutrition, natural supplements like vitamins and minerals have to be added to the diet.

Each year, the average American eats 12 pounds of food additives and a gallon of pesticides, not to mention all the air-born pollutants that are inhaled. Its no wonder our bodies are overworked, overburdened, and no longer able to adequately eliminate all these foreign substances. Diet-related diseases include, but are not limited to, coronary heart disease, hypertension, stroke, diabetes, various cancers and osteoporosis. These diseases take the lives of millions of people each year and cost billions of dollars in health care.

On Wednesday, Tianna Bechly, RD LD, Clinical Dietitian for Mayo Clinic Health System-Austin will be with us at 1 p.m. to discuss the New myPlate Diagram, Healthy Eating Tips, Healthy Snack Ideas, Easy Exercise Ideas, and then finish with a general Q&A session.

To sign up for this informative class please call or stop by the front desk at the senior center everyone is welcome. Call 433-2370 ext. 3.

Monday: Blood pressure, 9 a.m.; cards (Pinochle, Duplicate Bridge), 12:30 p.m.; Exercise with Evie, 1 p.m.; Zumba, 5:30 p.m.; Zumba, 7 p.m.

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Austin's source for local news

Mead Johnson Nutrition Company (MJN): Zacks Rank Buy

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Estimates have been rising for Mead Johnson Nutrition Company (MJN) after the company delivered its 6th consecutive positive earnings surprise. It is a Zacks #2 Rank (Buy) stock.

Based on consensus estimates, analysts project strong double-digit earnings growth over the next couple years as the company continues to grow in the emerging markets.

On top of this growth, it pays a dividend that yields a solid 1.5%.

Company Description

Mead Johnson manufactures and distributes pediatric nutrition products primarily under its 'Enfa' family of brands. The Enfa brand, including Enfamil infant formula, is a global brand franchise in pediatric nutrition.

The company was founded in 1905 and is headquartered in Glenview, Illinois. It was spun-off from Bristol-Meyers Squibb (BMY) in 2009.

First Quarter Results

Mead Johnson Nutrition delivered strong first quarter results on April 26. Adjusted earnings per share came in at 82 cents, beating the Zacks Consensus Estimate of 78 cents. It was an 8% increase over the same quarter last year.

Net sales rose 9% to $986.6 million, ahead of the consensus of $980.0 million. This was driven by a 5% increase in volume and a 4% increase in prices. Growth was particularly strong in the Asia/Latin America segment, which offset weakness in the North America/Europe segment.

The gross margin did decline 230 basis points year-over-year. But operating income was up 12% over the same period to $222.6 million.

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Mead Johnson Nutrition Company (MJN): Zacks Rank Buy

Nutrition Push May Be a Little Better for Kids, Great for Disney

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Disney is pushing healthier food options. But will kids bite?

"With this new initiative, Disney is doing what no major media company has ever done before in the U.S.--and what I hope every company will do going forward."

That is Michelle Obama's view on Disney's new guidelines to curb junk food advertising. It's publicity that money can't buythe First Lady simultaneously heralding your company as a leader in its field and inviting other companies to follow suit. The decision clearly comes with political heft behind it, but how meaningful of a change the company is making remains in question.

[Read about the CBO's latest dismal debt projections.]

Under the new guidelines, all food and beverages advertised, sponsored, or promoted on outlets including the Disney Channel, Radio Disney, and Disney websites will have to conform to limits on areas like caloric, sodium, and sugar content.

"We've been looking at the Disney criteria they're using, and they're a little bit better than the criteria that the food industry already uses, but they're not great. So by no means will this limit children's exposure to junk food," says Jennifer Harris, director of marketing initiatives at Yale University's Rudd Center for Food Policy and Obesity.

She points to the Children's Food and Beverage Advertising Initiative, a program in which some of the nation's largest food companies have come together to self-regulate the products advertised to children. Harris notes that the Disney guidelines differ little from the CFBAI guidelines already in place.

For example, Disney's new guidelines allow meals marketed to children to have no more than 600 caloriesthe same limit established by the CFBAI. Disney and CFBAI also both allow a six-ounce yogurt to have a maximum of 170 calories. Likewise, both allow 350 calories for a main dish or entree.

To be fair, cutting calories is still cutting calories; the company allows slightly lower counts of calories for several other foods, like cereals (130 per ounce versus CFBAI's 150 per serving for most children's cereals) and juice (140 for eight ounces versus CFBAI's 160 per serving), as well as "mini-meals" (400 versus CFBAI's 450 for "small meals").

[Read about the latest jobs numbers.]

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Nutrition Push May Be a Little Better for Kids, Great for Disney

Need a Job? Check out the Nutrition Field

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A dark cloud has been hovering over the labor market since the financial collapse, but there has been one consistent bright spot for job seekers: health care. Add to that rising obesity rates and soaring health-care costs, and the industry shows no signs of slowing. Over the next eight years, employment of dieticians and nutritionists is expected to grow 20% faster than the average for all other occupations, according to the Bureau of Labor Statistics. Experts say that such rapid growth in the field will lead to more demand and higher salaries for workers in the nutrition space.

The perfect storm has been brewing for a while, says Ann Kulze, nutrition expert, family physician, and author of Dr. Anns Eat Right for Life. There has been this flood of dazzling science telling us that diet and great health and diet and disease are inextricably linked.

In addition to increased interest on the clinical level, theres also more demand from consumers interested in improving their health, she says. Record numbers of people now have diet-related diseases, and we know that one of the most powerful triggers to change eating behavior is getting a diagnosis. If your doctor tells you that you had a heart attack or have diabetes as a result of your diet, its a very powerful motivator.

But motivation is one thing, execution is another, and many consumers are unsure of how to maintain a healthy diet. It doesnt help that the foods and products that are heavily marketed tend to be heavily processed and not the healthiest option, making it difficult for consumers to separate food commercialism from healthy eating.

According to the International Food Information Council (IFIC) Foundations2012Food & Health Survey, 52% of Americans say that doing their own income taxes would be easier than knowing how to eat healthy. Of those surveyed, 76% report changing nutritional guidelines have made it harder to know how to eat right.

Ten years ago, we were told to eat margarine. Today, we are told its horrible for us, says Kulze. The food pyramid used to tell us we needed 11 servings of grains a day. Are you kidding me? Were looking at a situation where most people want to eat better, but they simply dont know how to do it.

The increase in jobs in the nutrition and dietetics space is a direct result of more schools, corporations and health insurance companies hiring health professionals to educate students, employees and clients, says Chad Oakley, president and chief operating officer at human resources consultancy Charles Aris.

The demand for nutrition talent is growing dramatically on a global scale, he says. Nutrition has not been an oversubscribed career path so you have a low supply base of professionals for something that is suddenly experiencing a high demand.

Today, nutritionists are becoming a very regular part of most health care companies portfolios, according to Oakley. They are hired to design menus for people with dietary restrictions and help manage diets for people who have certain chronic conditions.

Some health care companies have a huge team of nutritionists that do nothing besides think of menus for people and breakdown the ingredients in every product you can think of, Oakley says.

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Nutrition Non-Profit Opposes Costly USDA Animal ID Plan

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Washington, DC, June 19, 2012 (GLOBE NEWSWIRE) -- Proposed government regulations may threaten the viability of small scale producers and raise the cost of locally produced food, say local food advocates.

In 2010, the U.S. Department of Agriculture (USDA) scuttled its plans for a National Animal Identification System (NAIS) following a storm of protests from thousands of farmers and consumers. But just two years later, the agency is pushing through a modified version of the traceability program that still fails to address the concerns about the costs and burdens it will impose.

As proposed by the USDA, the new program would require every chicken that is transported across state lines to be officially identified. Provisions for "group identification" are included but will most likely only apply to large vertically integrated operations, while those who own small numbers of poultry will be required to individually identify their birds.

"Thousands of people buy day-old chicks from out-of-state hatcheries every year and will be subject to new federal regulations," notes Sally Fallon Morell, President of the nutrition education non-profit Weston A. Price Foundation (WAPF), and a champion of local fresh food for its nutritional value. "The USDA has completely failed to calculate the costs the new regulations will impose, in both out-of-pocket expenses and red tape, on small poultry farmers and backyard chicken owners who have a few birds for their own use and enjoyment."

Cattle owners would also be subject to requirements to officially identify cattle that cross state lines. Associated businesses, such as livestock sale barns and veterinarians, would be subject to extensive new recordkeeping requirements as well.

The WAPF joined in a letter sent by over a dozen consumer and farming organizations to the U.S. Office of Management and Budget, objecting to the USDA's failure to properly assess the costs of the program. As noted in the letter, research done at the North Dakota State University indicated that the costs to cattle producers could be more than five times greater per animal than the USDA's estimate and amount to hundreds of millions of dollars per year.

"The agency woefully underestimated the cost to livestock producers, for example, assuming farmers could tag a 1,000 lb cow in just one minute, as if they were handling a case of beans," continued Ms. Fallon Morell.

WAPF promotes consumer access to local foods from farmers committed to food safety, humane animal husbandry and rich soil.

"By adding yet more unnecessary regulation, the proposed animal tracking scheme will mean fewer options and higher food prices for the final consumer," concluded Ms. Fallon Morell. "The burden falls hardest on small producers, those least like to have problems with animal health and safety."

The Weston A. Price Foundation is a 501(c)3 non profit, with 572 local chapters and over 14,000 members, worldwide.

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Adia Nutrition, Inc. (ADIA.PK) Announces the Launch of Adia Slim, Which Is Believed to Be the First Probiotic With an …

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NEWPORT BEACH, CA--(Marketwire -06/27/12)- Adia Nutrition, Inc. (ADIA) is proud to announce the launch of a revolutionary new product called Adia Slim. It is believed to be the first probiotic beverage with an appetite suppressant in the $61 billion diet and weight loss industry.

Adia Slim is a raspberry lemonade flavored beverage powder which contains LuraLean. LuraLean is a fiber from the root of a Japanese plant called Konjac. The fiber expands in your stomach shortly after you drink it, and gives you a feeling of fullness so you eat less.

This fiber is then combined with probiotics to make sure the food you eat is then digested more efficiently.

"Adia Slim is a revolutionary step in weight management," said Adia CEO Wen Peng. "We believe that Adia Slim gives dieters a tool to help control the quantity of food people consume. This tool, combined with diet and exercise should show results. As with any health program, please speak to your doctor in connection with any lifestyle change. Like all our Adia products, Adia Slim contains convenient and shelf stable 'On the Go' probiotics that require no refrigeration together with essential vitamins and minerals. Adia Nutrition are the perfect products for the busy 'on the go' family, from mom and dad to the kids."

Adia Slim can be ordered by calling 1-877-207-6321 or by visiting http://www.adianutrition.com to order online or find the local retailer near you.

About Adia Nutrition, Inc.

About Adia Nutrition, Inc. (ADIA) is a company specializing in shelf stable probiotics. Currently, Adia offers five flavors of probiotic powder and two flavors of probiotic chews. Adia sells their products across the country in independent pharmacies, health food stores, fitness centers and grocery store chains. In states and countries where Adia does not yet have retail distribution partners you can find Adia online. According to a market research report titled 'Probiotics Market,' published by Markets and Markets (www.marketsandmarkets.com), the global probiotics market is expected to be worth US$ 32.6 billion by 2014. Moreover, the global market is expected to record a CAGR of 12.6%.

Forward-Looking Statements

This press release may contain forward-looking statements. The words "believe," "expect," "should," "intend," "estimate," and "projects," variations of such words and similar expressions identify forward-looking statements, but their absence does not mean that a statement is not a forward-looking statement. These forward-looking statements are based upon the Company's current expectations and are subject to a number of risks, uncertainties and assumptions. The Company undertakes no obligation to update any forward-looking statements, whether as a result of new information, future events or otherwise. Among the important factors that could cause actual results to differ significantly from those expressed or implied by such forward-looking statements are risks that are detailed in the Company's filings, which are on file with the U.S. Securities and Exchange Commission (SEC).

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Nationwide Planting of Vegetables in Schools Kicks-Off Nutrition Month Celebration

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July 2 marks the official start of this years Nutrition Month celebration guided by the theme Pagkain ng gulay ugaliin, araw-araw itong ihain!. The National Nutrition Council of the Department of Health kicks-off the nationwide celebration with the planting of vegetables by school children of the ConcepcionElementary Schoolin Marikina City.

The children will be joined by Health Secretary and NNC Chair Enrique Ona, Agriculture Secretary Proceso Alcala, Social Welfare Secretary Dinky Soliman and Education Secretary Armin Luistro together with NNC Executive Director and concurrent Assistant Secretary of Health Maria-Bernardita Flores.

Thousands of school children are expected to plant vegetables in public elementary schools. The Department of Education issued a memorandum encouraging all schools to celebrate Nutrition Month with the simultaneous planting of vegetables as part of its share to promote consumption of vegetables among children as part of a healthy diet.

This years Nutrition Month celebration aims to encourage every Filipino to eat more vegetables, i.e. 3 servings or more per day, to add more vitamins and minerals in the diet as well as prevent non-communicable diseases such as various forms of cancer, cardiovascular disease and diabetes. As vegetables have less calories, adding them to the diet can help people to reduce weight or maintain normal body weight. A serving of vegetable is equal to a cup of raw leafy vegetables or cup of raw or cooked non-leafy vegetables.

The campaign is in response to the finding that the average Filipino eats less and less vegetables per day in the past 30 years. Based on the food consumption surveys of the Food and Nutrition Research Institute, Filipinos eat only about 2 servings of vegetables on average or about 110 grams. The vegetable consumption has been declining since 1978 when Filipinos still ate 145 grams per day. The data is alarming considering that low fruit and vegetable intake is among the top 10 selected risk factors for global mortality based on a World Health Organization Report. The report also showed that 1.7 million deaths are due to low intake of fruits and vegetables.

The Nutrition Month campaign also aims to encourage families, schools and communities to put up vegetable gardens to ensure supply of fresh and nutritious vegetables. The FNRI also reported that only 67.7% of Filipino households have vegetable gardens or fruit trees. Having vegetable gardens can help in reducing malnutrition and hunger especially among poor families.

According to A/Sec. Flores, The NNC encourages everyone to consume three or more servings of vegetables each day. Lets also eat our indigenous vegetables such as malunggay, saluyot, kangkong, kamote tops and ampalaya. Let us also plant vegetables in all possible places. Even if there is no available space in many urban communities, , there are many urban gardening technologies such as container gardening and the use of hydroponics or soil-less gardening that can be used.

A/Sec Flores also added that Young infants starting at 6 months, should be given pureed, mashed and finely cut green leafy and yellow vegetables. This can be added to thick lugaw to make for a nutritious complementary food in addition to breastmilk. The NNC is very concerned that infants 6-11 months old had an intake of only 2 grams of vegetables while 1 year old children had an intake of 8 grams per day on average. For young children, vegetables are important sources of vitamin A and iron which are important nutrients that improve childrens immune system, growth and development.

Other government agencies, non-government organizations, local government units, private sector and civil society are expected to also conduct various activities to help in promoting vegetables consumption.

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Nationwide Planting of Vegetables in Schools Kicks-Off Nutrition Month Celebration

The Unappreciated Awesomeness at Schiff Nutrition International

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It takes money to make money. Most investors know that, but with business media so focused on the "how much," very few investors bother to ask, "How fast?"

When judging a company's prospects, how quickly it turns cash outflows into cash inflows can be just as important as how much profit it's booking in the accounting fantasy world we call "earnings." This is one of the first metrics I check when I'm hunting for the market's best stocks. Today, we'll see how it applies to Schiff Nutrition International (NYSE: SHF) .

Let's break this downIn this series, we measure how swiftly a company turns cash into goods or services and back into cash. We'll use a quick, relatively foolproof tool known as the cash conversion cycle, or CCC for short.

Why does the CCC matter? The less time it takes a firm to convert outgoing cash into incoming cash, the more powerful and flexible its profit engine is. The less money tied up in inventory and accounts receivable, the more available to grow the company, pay investors, or both.

To calculate the cash conversion cycle, add days inventory outstanding to days sales outstanding, then subtract days payable outstanding. Like golf, the lower your score here, the better. The CCC figure for Schiff Nutrition International for the trailing 12 months is 91.4.

For younger, fast-growth companies, the CCC can give you valuable insight into the sustainability of that growth. A company that's taking longer to make cash may need to tap financing to keep its momentum. For older, mature companies, the CCC can tell you how well the company is managed. Firms that begin to lose control of the CCC may be losing their clout with their suppliers (who might be demanding stricter payment terms) and customers (who might be demanding more generous terms). This can sometimes be an important signal of future distress -- one most investors are likely to miss.

In this series, I'm most interested in comparing a company's CCC to its prior performance. Here's where I believe all investors need to become trend-watchers. Sure, there may be legitimate reasons for an increase in the CCC, but all things being equal, I want to see this number stay steady or move downward over time.

Source: S&P Capital IQ. Dollar amounts in millions. FY = fiscal year. TTM = trailing 12 months.

Because of the seasonality in some businesses, the CCC for the TTM period may not be strictly comparable to the fiscal-year periods shown in the chart. Even the steadiest-looking businesses on an annual basis will experience some quarterly fluctuations in the CCC. To get an understanding of the usual ebb and flow at Schiff Nutrition International, consult the quarterly-period chart below.

Source: S&P Capital IQ. Dollar amounts in millions. FQ = fiscal quarter.

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The Unappreciated Awesomeness at Schiff Nutrition International

SOUTHERN COOKIN’: Nutrition class sets up camp on the Bayou

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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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Jamba Juice Unveils New Healthy Beverage for Schools

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EMERYVILLE, Calif.--(BUSINESS WIRE)--

The ongoing effort to improve nutrition and access to good-for-you food and beverage choices for kids in schools just got a healthy boost. Jamba Juice Company (JMBA), with nutrition guidance from National Dairy Council, today announced a new fruit and dairy beverage for K-12 schools. The healthy smoothie, naturally sweetened with fruit and fruit juice, combines the nutrient-rich benefits of fat-free milk with real fruit. The beverage will be unveiled this week at the School Nutrition Association conference in Denver.

School nutrition professionals, the USDA and parent/teacher groups have been working to improve the nutrition in school meals, but also have wrestled with cost considerations and finding options kids will actually consume. This is an important step in the right direction, said Kathleen Zelman, MPH, RD, LD, a nutrition and food, author and member of the Jamba Healthy Living Council. This project moves us closer towards the goal of providing schools with nutritious food and beverage solutions at a reasonable cost per-serving.

Kids should love the natural sweetness of this healthy smoothie, continued Zelman. Its made with nutrient-rich real fruit and fat-free milk that not only tastes great, but also helps address the recommendations of the Dietary Guidelines for Americans and can be offered as an a la carte item at school meal.

Jamba is entering the second year of its JambaGO initiative, a program aimed at bringing better nutrition to kids with full fruit and vegetable servings in smoothie beverages. We believe the program needed a dairy component to reach its full potential as a relevant healthy option in school foodservice programs, said Julie Washington, chief brand officer, Jamba Juice Company. Jamba reached out to National Dairy Council and Dairy Research Institute, founded by Americas dairy farmers, for help with dairy nutrition expertise and in formulating a new dairy and fruit drink. They responded with a dedicated team of nutrition and product development experts. JambaGO smoothies are being served in about 100 schools around the nation and the company expects that number to grow to between 400-500 installations by year end.

According to the USDA Dietary Guidelines, sodas, energy and sports drinks are a top source of added sugars in the American diet. Public health officials are concerned about the steady rise of empty calories consumed by young people and are seeking ways to curb the intake of excess calories to address obesity and the health of the nation. Dairy farmers and dairy companies want to help students get the benefits of essential nutrients found in products made from fat-free milk, such as calcium, potassium and protein, said Jean Ragalie, RD, president, National Dairy Council. Adding dairy to the fruit-based JambaGO smoothie offerings demonstrates our continued commitment to innovation to develop healthy food and beverage choices that children will enjoy.

Schools continue to be a vital link in providing better nutrition for kids. The current JambaGO program has been a huge success for us, said Ken Llewellyn, food service director and nutrition specialist for the Crane School District, Crane, MO. We like it because were offering kids beverages that deliver the nutrient benefits of real fruit, including vitamins, minerals, antioxidants and fiber. The new option coming with real fruit and fat-free milk will be a great addition. The JambaGO program has helped us boost student involvement in our breakfast program by over 10 percent and as a result we are now experiencing 72 percent participation.

The new fat-free dairy and fruit beverage is available in berry and peach flavors and is expected to be available to schools starting in September 2012.

Made with fat-free milk blended with fruit juices and apple, strawberry, and blueberry fruits, the Berry Fruit Smoothie contains one serving of fruit and one-half serving of fat-free dairy per eight fluid ounces, is fat-free, cholesterol free, low sodium food , and is formulated to be a good source of protein, potassium and phosphorus and an excellent source of calcium and vitamin C.

The Peach Fruit Smoothie is made with fat-free dairy blended with fruit juices and peach fruits. It contains one serving of fruit and one-half serving of fat-free dairy per eight fluid ounces and is fat-free, cholesterol free, and low sodium food. It is formulated to be a good source of protein, potassium, vitamin C, and phosphorous and an excellent source of riboflavin (vitamin B2) and calcium.

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Be Good To Your Body During National Ice Cream Month! THRIVE® Delivers Delicious Taste & Superior Nutrition

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LOS ANGELES, July 17, 2012 /PRNewswire/ -- As the U.S. celebrates National Ice Cream month, a delicious new brand is taking center stage. Finally, complete and balanced nutrition in a palatable form ice cream! Who doesn't love ice cream? One of the most beloved foods of all ages, Thrive's ice cream format brings back the fun in getting complete nutrition and best of all it is made in the USA.

(Logo: http://photos.prnewswire.com/prnh/20120717/LA41226LOGO)

Pharmacist developed, Thrive Frozen Nutrition has as much protein as an egg, as much calcium as a cup of milk, and as much potassium as a banana. Each cup is packed with 250 calories, 9g protein (18% dv), 3g fiber (12% dv), 520mg potassium (15% dv), 4 live strains of beneficial probiotics, and 24 vitamins & minerals. Thrive has all the nutrition of Ensure but with added probiotics, which are essential for a healthy gut and immune system, and the delicious taste and appeal of ice cream.

Many people, including children, adolescents, teenagers, adults, and seniors, do not get the right amounts of daily nutritional values which their bodies need. The majority of nutritional supplements available to consumers today do not deliver nutritional value AND great taste. Thrive solves the taste issues that come with standard liquid nutrition boosters: heavy metallic taste & textures, tongue coating, burping, aftertaste, swallowing & flavor fatigue issues.

Thrive Frozen Nutrition has been developed to provide consumers from Kids to Seniors with the right amount of nutrition in a great tasting, convenient, portion controlled product. Whether chronic disease, functional impairment, apathy, inappropriate weight loss, finicky taste buds or just on-the-go, Thrive provides a yummy boost in nutritional intake for all ages. Thrive offers a Premium Ice Cream Taste, Packed with the Nutrition You Need!

After years of research and development, THRIVE is now available in 4 delicious flavors that will not only delight your taste buds, but also nourish your body, allowing you to THRIVE as never before: Homemade Vanilla, Milk Chocolate, Chocolate Fudge, and Strawberry. To learn more about Thrive Frozen Nutrition, visit http://www.thrive4nutrition.com.

About ThriveThe THRIVE Frozen Nutrition concept began almost a decade ago, with the idea of providing an ice cream like product that would "pack" nutrition into a great tasting form. Ice cream and dairy products are a natural carrier of great tasting nutrition such as proteins, calcium, vitamins and minerals. At the same time, ice cream is a favorite food of most Americans. Because of its unique nutritional offerings and broad appeal, ice cream like products are a natural fit for added nutrition lacking in the diets of many consumers today. This concept grew and was intentionally developed over the last several years to not only taste good, but also to provide a source of complete and balanced nutrition for those individuals needing a calorie dense food. Pharmacist developed, Thrive Frozen Nutrition has as much protein as an egg, as much calcium as a cup of milk, and as much potassium as a banana. Each cup is packed with 250 calories, 9g protein (18% dv), 3g fiber (12% dv), 520mg potassium (15% dv), 4 live strains of essential probiotics, and 24 vitamins & minerals. (www.thrive4nutrition.com)

Contact: Rachel Krupa, Krupa Consulting rachel@krupaconsulting.com /323-448-0466

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Cojuangco: Filipinos need proper nutrition to excel

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MANILA, Philippines - Not until the Filipino athletes are given the proper nutrition, one that suits the needs for their respective sports, will they be able to compete to their full potential.

"I still maintain that our athletes could have been better prepared," said Philippine Olympic Committee president Jose Cojuangco who is bound for the London Olympics.

The POC chief will join the 11 Filipino athletes in London on Thursday together with POC chairman Monico Puentevella and secretary-general Steve Hontiveros.

Philippine Sports Commission chairman Richie Garcia will join the group of Filipino officials travelling to London for the Games scheduled from July 27 to Aug. 12.

Cojuangco is not giving up on the Filipino athletes in London, saying hes hoping for the best, and that he wouldnt be surprised if they manage to bring home a medal.

But he said with proper strength and conditioning, and proper nutrition, Filipino athletes will only be more prepared for international competitions.

Carlos Sumulong, a Filipino physical fitness expert now based in the United States, was in the country recently and together with his wife conducted a seminar for Filipino athletes, coaches and trainers.

They stressed the importance of nutrition and conditioning, and finding the best fighting weight for those competing in subjective and combat sports like boxing, taekwondo or judo.

"Athletes are often confused between strength and conditioning, and bodybuilding," said Sumulong.

For the ordinary athlete, building muscles mean building on strength, but the Filipino expert said its not always true, saying with added muscles, an athlete sometimes gives up a lot in strength and agility.

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Barangay Nutrition Scholars: Davao’s Food Revolution Warriors

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Written By: Patmei Bello Ruivivar Tuesday, 31 July 2012 Category: Lifestyle

As part of Davao Citys Nutrition Month celebration, a summit of Barangay Nutrition Scholars (BNS) from the 182 barangays in the city was held last Friday, July 27, 2012 at the DMMA gym in Tigatto.

With the summit theme of BNS Katambayayong sa Syudad sa Dabaw, the BNS was tasked to be the partners of the city in implementing the Davao Food Revolution in all barangays. A joint program of the City Government of Davao and the Mindanao Commission on Women (MCW), the Davao Food Revolution is an advocacy campaign for access to affordable healthy food in public schools and low-income communities.

To feed their children healthy food at home, parents must have ready access to stores that sell affordable healthy food. Unfortunately, neighborhood stores in low income communities tend to sell a lot of processed food and junk food. Even the street food available are not really nutritious or even prepared safely and hygienically.

According to the BNS volunteers at the summit, children will choose healthy food over junk food if it is readily available, affordable, and convenient to eat. So they all got excited when the MCW Mothers for Peace Organic Food Cart came to the summit to let the BNS volunteers taste the healthy food made of organic ingredients. The food samples served were camote binangkal, malunggay pulvoron, camote tops juice, and ginger with lemongrass juice made of fresh, local and organic ingredients from healthy recipes developed by the City Agriculture Office.

Healthy food need not be expensive if people grow their own food in their home gardens and community gardens. The Food Revolution encourages people to have control over how their food is produced, prepared, sold, and consumed. It discourages dependence on big corporations that mass produce food that may not necessarily be healthy. With the rising cost of health care, it is wise for the city to invest in nutrition by providing funds to child nutrition programs, making fruits and vegetables available in school canteens, implement wellness policies and expand nutrition education.

The healthy food carts can also be a social enterprise for women in low-income communities. MCW has set up a Mothers for Peace Fund to support women micro-entrepreneurs who want to engage in the production and retail of healthy food in schools and communities.

Join the Food Revolution now!

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Barangay Nutrition Scholars: Davao’s Food Revolution Warriors

Nutrition Blogger Fights North Carolina Licensing Rebuke

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WASHINGTON Steve Cooksey eats what he calls a cave man diet lots of meat and greens, no bread or pasta. He says it has helped him conquer life-threatening diabetes.

But when he wrote about his experiences and offered advice on his Web site, officials in North Carolina said he was breaking the law by providing nutrition care services without a license.

Charla M. Burill, the executive director of the North Carolina Board of Dietetics/Nutrition, called Mr. Cooksey in January to tell him so. The conversation was by all accounts civil, and Ms. Burill had a state law on her side.

About a week after they talked, Ms. Burill sent Mr. Cooksey pages from his site liberally annotated in red ink. She said that writing a blog on your beliefs was fine. But Mr. Cookseys Dear Abby-style advice column was unlawful. So was a paid life-coaching service.

You are no longer just providing information when you do this, she wrote of the column and the service. You are assessing and counseling, both of which require a license.

Indeed, a North Carolina law says that assessing the nutritional needs of individuals and groups without a license is a crime. Many other states license nutritionists and dietitians, but the North Carolina law seems to be among the stricter ones.

In her markup of Mr. Cookseys site, Ms. Burill underlined examples of unlawful advice, including this one: I do suggest that your friend eat as I do and exercise the best they can.

Mr. Cooksey reluctantly made the requested changes. Then he filed a lawsuit in Federal District Court in Charlotte, N.C., saying his First Amendment rights had been violated.

Cookseys advice, his lawyers wrote, ultimately amounts to recommendations about what to buy at the grocery store more steaks and avocados and less pasta, for example.

The First Amendment simply does not allow North Carolina to criminalize something as commonplace as advice about diet, they added.

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Nutrition Blogger Fights North Carolina Licensing Rebuke

How to Read Nutrition Labels

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Many people turn to counting calories when they want to lose weight. But how many of us really know what theyre reading when they scroll through a nutrition label? Here are a few things you should know before tossing any item into your grocery cart.

Serving size is the first line of the nutrition label and the single most important thing to understand. A product that is being marketed as a low calorie snack is only talking about one serving. So if you are eating the whole box, rest assured you are getting more calories than you bargained for.

Frequently, when buying a bag of chips or a drink many consumers think, this looks like one serving. But cute, individually wrapped items can be deceiving. Many snack-sized items often have 2.5 servings. That means that you can take the calories per serving, lets say they are 150, and multiply them by the amount of servings. Eat that cute, individual bag of personal chips and voila, those personal chips just gave your body 375 calories. Doesnt sound like such a healthy snack anymore, does it? Before you pick up an item that you plan on devouring solo, make sure that its just meant just for one.

The same advice applies when considering what bread to buy in the grocery store. When you look at the nutrition label, youll see that most brands consider just one slice of bread to be one serving. But its not easy to make a sandwich with just one slice! Look for bread that offers two slices for less than 150 calories with a good helping of fiber (more on that later).

Fat Matters

Immediately under calories on the nutrition label youll find that foods sometimes offer calories from fat. Generally, you should try to keep fat in your food at an absolute minimum unless the product contains healthy fats from nuts, grains, seeds or avocado. And before you even go there, let me I assure you, Oreos and Doritos do not.

Most people know by now that not all fats are created equal. Companies in the US are now required to list trans fat since they have been directly linked to clogged arteries (which can lead to heart attacks and strokes). In general, make sure you see a big fat zero next to the words trans fat on the nutrition label. Polyunsaturated fats are the healthy fats, while saturated fats should be consumed in limited quantities. The combination of saturated fat and cholesterol is actually what leads to higher levels of cholesterol in the blood. So its not just cholesterol (which is the next item on the label) that you should be looking at.

Watch Out for Sodium

Sodium is another hot ticket item since it is essential for proper cell function, but overwhelmingly, Americans are consuming way too much of this mineral since it is over-used as a preservative for packaged products. This is where knowing how much is okay is important. The RDA suggests that healthy individuals under the age of 51 limit sodium intake to 2,300 mg per day. Check out the label of your favorite frozen meal, most have close to 1,000 mg, while some even surpass 2,000 mg -- and thats just for one meal.

Carbs Are NOT the Enemy

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How to Read Nutrition Labels

Good nutrition should start at home, but new school lunch rules probably a good thing

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I read this week that new nutrition rules go into effect this fall for school cafeterias. For the most part, this is probably a good thing, given the fact that a lot of kids these days are carrying way too much weight for their age.

However, it is my humble opinion that proper nutrition for children should probably start at home long before they enroll in school. Given what I saw at the ballpark this summer, it's no surprise that some children have developed a bit of a weight problem by the time they hit first grade.

I watched in amazement a few weeks ago as a "portly" mother pushed her "husky" child in a stroller into the ballpark. The first thing Mom did was pop open a Mountain Dew and poured it into her son's sippy cup. The next thing to come out of the diaper bag was a bag of Oreos. Mom went to the concession stand and bought a big mess of chips and cheese and what looked to me like a foot-long Snicker bar. Of course, they shared.

Inning three It was back to the concession stand for another foot-long candy bar and a bag of popcorn with triple-extra butter and a 24 ounce bottle of fully-leaded Mountain Dew. Is it any wonder this child might develop a weight problem by the time he hits the public school system?

When I attended grade school in Carmi, Ill., we had a wonderful cook. Jo Colson and her staff paid close attention to the kids that came through the cafeteria line. She knew exactly who needed better nutrition and more calories, and who needed to watch their waistline.

I don't remember having free or reduced price meals back then. If you didn't have lunch money, you were given an opportunity to work in the cafeteria to get your meals free. If I had a nickel for every meal tray I scraped and every table I helped clear when I was in grade school, I'd probably be a millionaire today. But I had plenty to eat.

Unlike today, I was quite skinny back then. Some people said I was so skinny, I didn't cast a shadow. Mrs. Colson saw to it that I had plenty to eat, and never went home from school hungry.

It's certainly not my place to tell the Mountain Dew and Oreo packin' mama that she's turning her son into a porker. She will have to figure that out for herself.

But, here's why I think the new school cafeteria nutrition rules that go into effect this year are a good thing. It is a fact that for many children, the meals they get at school will be the best and most nutritional food they'll get all day long. If they get good food in school, and we can teach them good eating habits at a very young age, perhaps their children will be even healthier.

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Good nutrition should start at home, but new school lunch rules probably a good thing

The Dannon Company Awards Cook Children's The 2012 Dannon Next Generation Nutrition® Grant

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FORT WORTH, Texas, Aug. 18, 2012 /PRNewswire/ --The Dannon Company, Inc. today awarded Cook Children's a Dannon Next Generation Nutrition Grant totaling $30,000 in support of its Nutrition University, a healthy eating and exercise program dedicated to fostering positive lifestyle habits for overweight children. Dannon presented the award during an event in conjunction with the Tax Free Weekend Back to School Expo at North East Mall.

(Photo: http://photos.prnewswire.com/prnh/20120818/NY59501-a )

(Photo: http://photos.prnewswire.com/prnh/20120818/NY59501-b )

Taught by Cook Children's registered dietitians, Nutrition University includes nutrition presentations, cooking demonstrations and healthy family dinner nights and encourages yogurt as part of a balanced diet. This year the program will directly serve 600 children and their parents. As part of the award, the Dannon Next Generation Nutrition Grant will provide scholarships for 100 children who might not otherwise be able to participate in the program.

"Programs like Nutrition University provide an opportunity for youth to learn important nutritional information that will help them build on a healthy future," said Gayle Binney, Dannon's corporate responsibility manager. "For 70 years, Dannon has created great-tasting yogurt that also provides essential nutrients like calcium, protein, and potassium. We couldn't be prouder to partner with a program like Cook Children's and to offer scholarship funding for this program to low-income families."

Nutrition University is working to combat childhood obesity and promote the consumption of foods that are lacking in children's diets, like low-fat dairy. According to the Center for Disease Control's 2007 Youth Risk Behavior Survey, sixteen percent of Texas youth are overweight and another 16% are obeseputting this group at significantly greater risk of developing heart disease, diabetes, high blood pressure and a range of other illnesses. According to the U.S. Department of Agriculture, consumption of dairy products such as yogurt is linked to a reduced risk of cardiovascular disease and type-2 diabetes, lower blood pressure and improved bone health.

Cook Children's Health Care System President and CEO Rick Merrill said, "Our relationship with Dannon is significant because it will aid our efforts to improve the health of children through these nutrition programs. We are grateful for their financial support and are so pleased that their employees will join with us throughout the year to promote good health."

"Childhood obesity is a life-threatening condition that deserves our undivided attention in this country and in the state of Texas," said Fort Worth Mayor Betsy Price. "I'm excited to be here supporting Dannon and Cook Children's for the fantastic work they are doing to keep our families healthy."

Dannon established the Dannon Next Generation Nutrition Grant to promote childhood nutrition education in each of the four communities where a Dannon facility is located. As part of the program, Dannon contributes $30,000 to one non-profit organization in each of the following communities ($120,000 in total) Auglaize, Mercer, Darke, or Shelby County, Ohio; Salt Lake County, Utah; Tarrant County, Texas; and Westchester County, New York, for programs that nurture healthy eating habits among children. Over the last seven years, programs funded through the Dannon Next Generation Nutrition Grant have reached more than 2,000 children in Tarrant County.

Today's grant ceremony, held at North East Mall, was attended by Fort Worth Mayor Betsy Price, Fort Worth Council Member Frank Moss, Tarrant County Director of Public Health Lou Brewer, Fort Worth Chamber of Commerce President & CEO Bill Thornton and Fort Worth ISD Director of Health and Physical Education Georgi Roberts. Also in attendance were Cook Children's Medical Director of Clinical Research Dr. James Marshall and Grants Administrator Johnell Kelley; Dannon Corporate Responsibility Manager Gayle Binney; and Dannon's Fort Worth Plant Director Pere Costa Torrent.

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The Dannon Company Awards Cook Children's The 2012 Dannon Next Generation Nutrition® Grant

Budget Cuts Force Local Nutrition Office to Close

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A nutrition program that helps provide healthy food for families who cant afford it is forced to close its doors due to budget cuts.

The WIC program stands for Women Infants and children. It is designed to help families at the poverty level buy healthy foods at the grocery store. WIC also offers personalized nutrition consultations and breast feeding information. The WIC location in Pueblo West is shutting down due to federal budget cuts. They serve over 500 clients. Some staff positions will also be cut. Organizers say clients can still remain in the program, they just have to go to the health department office in the city of Pueblo.

For our Pueblo West Clients we have been telling them its very sad because there is no other free transportation route to Pueblo, so theyll have to rely on a vehicle or friends or family to get them here to Pueblo. So that can be pretty tough, said Kim Whittington, WIC Program Manager.

The Pueblo West location will close this Thursday. The Pueblo West clients, as well as other community members who qualify for WIC will be transferred to the WIC office located at 101 West 9th Street inside the Pueblo City-County Health Department.

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Budget Cuts Force Local Nutrition Office to Close

RSP Nutrition is Nominated for 2012 New Brand of the Year by Bodybuilding.com. Vote for RSP Nutrition Now!

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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!