CALORIES ON MENUS

In the UK some caterers put calories on menus and others put information on lighter choices which are lower in calories.

While not everyone finds it of interest it does help those who are watching their intake make choices.

In America "The Food and Drug Administration" is now requiring the nation restaurants and coffee shops to list calories on the items on their menus.

This is information the government agency said can help Americans make healthier eating decisions.

In the UK we have the responsibility deal which people who are providing catering of all types can sign up to as a partner and agree to take steps to assist with improving health.

One of the steps is to provide calorie information on menus so that customers can make informed choices.

The following website has information on this and how to sign up.

https://responsibilitydeal.dh.gov.uk/

NUTRITION AND THE BRAIN

I am always interested in the effect of nutrition on the brain plus also on mood and feelings of happiness.
Indeed I write a while ago about nutrition and happiness on an early blog.

I found a nice article on nutrition for the brain on http://carpevitahomecare.com/nutrition-for-brain-health/

The article has 8 tips

1. eat more "superfoods"  --which are the berries and food with a rich antioxidant content. This time of year broccoli, blackberries from the frozen autumn harvest  to mention but a few.
2. heart health and brain health are similar so watch anything that raised harmful cholesterol levels
3. ensure the diet contains foods with rich antioxidant levels
4. have omega 3 fatty acids rather than the more harmful types of fat
5. eat adequate protein
6. have unrefined carbohydrates
7. ensure you have adequate vitamins and minerals especially zinc
8. drink plenty of water

Do have a look at the article

1. 
   

MILK

Last week I went to a conference on Diet and Sustainability which focused on Dairy.

Really interesting with lots of excellent speakers  and information on how both farmers and the processors of  milk based foods were looking at sustainability and making strides forward.

Although milk from the cow is processed to some extent by heat treatment. Milk is about 87 percent water and 13 percent solids. The  cream (fat portion) of the milk contains fat soluble vitamins. The rest include proteins, carbohydrates (lactose), water soluble vitamins, and minerals. 

Milk products contain high quality proteins. The whey proteins constitute about 18 percent of the protein content of milk. Casein, a protein found only in milk, contains all of the essential amino acids. It accounts for 82 percent of the total proteins in milk and is used as a standard for evaluating protein of other foods. Protein is needed to build and repair body tissues and to form antibodies ( special proteins) which circulate in the blood and help fight infection.

Milk also contains calcium, phosphorus, magnesium, and potassium. The calcium found in milk is readily absorbed by the body. Phosphorus plays a role in calcium absorption and utilization. Phosphorus is needed in the proper ratio to calcium to form bone. Milk provides these two minerals in approximately the same ratio as found in bone. 

Milk is also a significant source of riboflavin (vitamin B2) which helps promote healthy skin and eyes, as well as small amounts of vitamins A and D.

Diabetes and diet

TODAY I WENT TO THE IDDT CONFERENCE AND 20 YEAR BIRTHDAY AT KETTERING.

IT WAS REALLY WELL ATTENDED AND HAD WORLD CLASS SPEAKERS ON VARIOUS TOPICS. 

ONE KEY ASPECT WAS THE ABILITY OF DELEGATES TO ATTEND WORKSHOPS AND TO ASK QUESTIONS  OF EXPERT.

I  WAS INVOLVED IN ANSWERING QUESTIONS PLUS ALSO SIGNING BOOKS I HAD WRITTEN. 

THE BOOK DETAILS ARE BELOW AND IT IS OBTAINABLE FROM THE IDDT  http://iddt.org/

I HOPE YOU WILL ENJOY IT

Diabetes – Foods, Meds and More

The aim of this new book is to help people with diabetes and their families to understand more about living with the condition with an emphasis on lifestyle, dietary information and recipes. However, it is not a typical recipe book, as it aims to cover real life, day to day situations.

The book has been written as a result of listening to people with diabetes and their families who contact the InDependent Diabetes Trust [IDDT]. People with diabetes or pre-diabetes, are often told that they need to eat healthily and while this is not bad advice, it can leave people feeling confused and without the information they need, at what can be a stressful time.

Product:

Diabetes - Foods, Meds and More

Price:

£8.99

Lentils a protein source

I am a great fan of using lentils as they are so easy to cook not to mention cheap. I find so many people do not know how to use them so I found some good ideas on this website.


http://www.lentils.ca/lentilhunter

muscle strength and older people

As people age muscle strength can decline with adverse effects not just on health but on how people find it difficult to enjoy life. The inability to get around easily or even do simple activities like getting up and down stairs has a major impact.

A study conducted by Deakin University in Australia, found that a protein rich diet incorporating lean red meat, combined with strength training, improved the size and strength of muscles in elderly women.      

Researchers considered that the combination of  protein from sources such as red meat ( beef, lamb and pork) and strength training was effective in reducing the impact of age-related muscle loss on the risk of falls as well as boosting the ability of elderly people to undertake day-to-day activities such as getting out of a chair.

All too often considerations of muscle strength focus on the diet of young people particularly those interested in fitness. Yet it also has a major impact for older people which is important.

There is good information on the studies on the following website






http://meatandhealth.redmeatinfo.com/

VITAMINS

I am speaking at an event on vitamins at the Royal Society of Public Health

Enigmatic essentials–the history and future of vitamins
16 October 2014
This enjoyable and informative evening event, led by nutritional expert Dr. Mabel Blades and public health epidemiologist Dr. Rosalind Stanwell-Smith, will include intriguing tales from the history of vitamins and an overview of recent research. 

please go to the RSPH for more information

http://www.rsph.org.uk/