- Author: Diane Nelson
Doctors say we'll live longer if we exercise and eat right. Okay, but what does that mean, exactly? You hear so much about super foods and super diets that knowing how to “eat right” can be super confusing.
It doesn't have to be. Liz Applegate, a nutrition and fitness expert from UC Davis, has teamed up with Nugget Markets (a chain of nine markets which serve the greater Sacramento Valley) to present a “21-day Healthy Eating and Exercise Challenge,” an easy plan for making health a permanent part of our lives.
“This isn't about starving yourself or biting off more than you can chew at the gym,” Applegate...
- Author: Brenda Dawson
These days you can barely pick up a magazine, turn on the TV, or click open Facebook without being told how to eat, what to eat or what not to eat.
But the truth is, dietary advice is nothing new. Some of our rules for eating date back to ancient times as part of religious teachings, and food traditions are central to our understanding of culture. What is new over the last century or so is the application of science to our diets, so that we can know more exactly what nutrition science tells us is best when it comes to filling our plates.
A new book by a UC Davis researcher argues that modern dietary advice is not merely scientific, but also continues to have cultural, ethical and moral messages attached to...
- Author: Alec Rosenberg
If you want to maintain a healthy weight, UC Cooperative Extension advisor Susan Algert has some sage tips: snack wisely; eat more fruits and vegetables; keep a food record and stay active.
Algert shared the latest dietary advice from the U.S. departments of Agriculture and Health and Human Services with UC Office of the President employees at a brown bag event Wednesday in Oakland co-hosted by UC Health and UC Agriculture and Natural Resources. (Listen to an audio recording of the event.)
- Author: Ann King Filmer
Food prepared at home is slowly getting healthier, but food prepared away from home is not, according to a new study by the USDA Economic Research Service.
- Food prepared away from home accounts for 32 percent of Americans’ caloric intake and 41 percent of food expenditures. (Food prepared away from home includes restaurants, fast-food establishments, and take-out or delivery meals.)
- Americans increased their away-from-home share of calories from 18 percent to 32 percent in the last three decades, mainly from table-service and fast-food restaurants.
- Caloric intake rose over the last three...
- Author: Pam Devine
We all know that eating dark leafy greens is good for us, right? So that’s why for lunch lately I’ve been on a health kick to eat a big bowl of dark leafy greens topped with a lean protein source. I have, however, been subject to some good-natured ribbing around my office regarding my lunch selections. So I decided to research my lunch ingredients, and why I, as well as my inquisitive co-workers, already know it’s something of a power lunch, in the most nutritious of ways. First, the base of my lunch: a mix dark leafy greens (today it’s spinach, baby bok choy, and red and green chard).
The USDA describes the following general health benefits by eating your...