An important part of weight loss is knowing your daily calorie needs and how to stick to that limit without feeling hungry or deprived, according to registered dietitian Dawn Jackson Blatner. She says people need to be calorie-conscious but not calorie-obsessed, and should focus on eating whole grains, lean protein and colorful fruits and vegetables.
Chef Lois Ellen Frank promotes Native American foods including corn, pineapple, squash, beans and tomatoes. Frank, who is half Native American, spoke last fall at the Association of Food Journalists conference in Santa Fe, N.M., about the health benefits of a Native American diet, but does not exclude foods introduced to the Americas. She shares recipes including lamb-stuffed chilies and fry bread.
Home economics has undergone a transformation in U.S. schools, making it a popular class for boys as well as girls. Educators said curriculum focuses on preparing healthy food on a budget or in a hurry and on the nutritional value of food and ingredients.
Women who ate three servings or more of fish per week were 16% less likely to have a stroke over a 10-year period compared with women who ate less than one serving of fish per week, according to a study. Women appeared to benefit the most from eating lean fish, the data showed, in contradiction of other research that favors fatty fish for better health.
A Consumer Reports survey found that nine out of 10 Americans said their diets are at least somewhat healthy and 34% deemed them "very" or "extremely" healthy. Data showed that 58% said they got recommended daily levels of fruits and vegetables. However, 36% of the survey takers were overweight based on BMI, and 21% were obese.