Young people are eating healthier and making a connection between what they consume and the effect on the world, says Michael Jacobson of the Center for Science in the Public Interest, who for years has promoted healthy diets and has led the battle against additives and junk-food marketing to children. That trend is behind CSPI's Food Day, set for Oct. 24, an educational and advocacy event that Jacobson says will "harness the energy of young people ... and unite America in a common movement to truly change the way we eat."
Consumers need to take steps at home and investigate restaurant health reports to avoid getting sick from tainted foods, even though many times food-borne illnesses may not be serious enough to require a trip to the doctor. George Washington University pediatrician and epidemiologist Dr. Lynn Goldman says people should "consider that anything you buy at the grocery store today ... could have a pathogen in it or on it."
Celiac disease is not a wheat allergy but an intolerance of gluten -- a protein in wheat, rye and barley -- which causes the body's immune system to attack the lining of the small intestine, registered dietitian Barbara Quinn writes. May is National Celiac Disease Awareness Month, and people should know that celiac disease, which can be difficult to diagnose, leads to nutrient deficits and can be treated only through adopting a gluten-free diet.
The World Health Organization in Geneva created a draft plan to adopt nutrition programs and policies on health care, education and agriculture aimed at improving health of mothers, young children and infants worldwide. The plan has been presented for comments to member states of the U.N.
Legislation introduced by House Republicans would cut $832 million from the Women, Infants and Children food-assistance program in the current fiscal year, and would provide $2 billion less in food-stamp funding than what is sought in President Barack Obama's budget proposal for fiscal 2012. Republicans say the targeted money is surplus funds, but hunger advocates warned it could lead to cuts in service if food costs continue to climb.