Do not discount the weight-loss value of water aerobics, even though it seems low-impact and a bit slow, dietitian Nicole German writes. The workout is great for people who are obese or recovering from an injury, and activities such as water kickboxing and aqua jogging can be active calorie burners.
Holistic nutritionist Danielle Cook Navidi says she learned how to cook for a child who has cancer after her son was diagnosed with Hodgkin's lymphoma, when finding foods he liked and could tolerate became a challenge. She teaches free classes on cooking for children with cancer, and wrote a cookbook, "Happily Hungry: Smart Recipes for Kids with Cancer," that reflects her back-to-basics approach.
Federal nutrition standards for schools are a step in the right direction but more can be done, including nutrition education for staff and students, nutrition experts say. Some students said they did not get enough to eat under calorie limits in the rules, but registered dietitian Deborah Beauvais says the calorie targets are written "for the center of the bell curve," which means some students will have too much food and others too little.
Food trends for 2013 are about more than the food itself, registered dietitian Bonnie Taub-Dix writes, citing areas such as the people who do the shopping, planning meals ahead of time, stocking up on frozen fruits and vegetables, and portion-controlled dinners. Taub-Dix writes that she hopes more families eat meals together because parents can set examples for good eating habits and have an effect on what their children choose.
Sisters Heather and Jenny Goldberg are the founders of Spork Foods, a membership group that provides vegan cooking classes and helps stock pantries with vegan and organic ingredients. They teamed with Open Road Films to create an online cooking series and occasional features called "Out of the Kitchen Adventure," which has them roaming Los Angeles to learn or teach something about being vegan.