Pregnant women with a body mass index of 35 or higher who lost weight or gained less than the recommended 11 to 20 pounds had a lower risk of having a large baby or undergoing cesarean section than those in the recommended weight-gain range, according to a study of more than 46,000 obese pregnant women published in Obstetrics & Gynecology. The researcher said the study suggests that gaining less than the recommended weight or even losing pounds is "at least not harmful" for severely obese pregnant women, although the study did not determine a safe weight-loss range.
Cooking shows, including reality-TV programs such as "Hell's Kitchen," create more informed consumers and do not necessarily add to the nation's obesity problem, says dietitian Tanya Zuckerbrot, creator of the F-Factor Diet. Marlene Schwartz of the Rudd Center for Food Policy and Obesity at Yale University disagrees, saying that watching TV promotes a sedentary lifestyle and that the programs may increase hunger and snacking.
A survey of more than 2,000 adults found that 82% said they are responsible for ensuring that their food is nutritious, while 48% said manufacturers, 30% said government agencies and 29% said retailers have responsibility for ensuing nutrition. The study for the Food Marketing Institute showed that 39% of respondents said they are very concerned about healthy eating, down from 45% in 2010.
A study in the Journal of the American Dietetic Association found that smaller portions may help people eat fewer calories. Researchers gave college students who were doing a computer task 20 pieces of candy, either whole or cut in half, and found that the students ate the same number of pieces either way but consumed fewer calories when the portions were halved.
Select San Antonio schools will use high-tech cameras to photograph cafeteria foods as part of a USDA pilot project to measure the nutritional value, calories and size of school meals. The cameras will record what students buy and take a second shot of their tray before they throw it away to determine exactly what is being consumed.