Researchers have developed a portable device, called Breezing, designed to measure oxygen and carbon dioxide levels to determine an individual's resting energy expenditure. The tool also monitors respiratory quotient to determine whether a person is burning carbohydrates, fats or both.
School nutrition professionals in a Connecticut district are using some recipes from the "Recipes for Healthy Kids Cookbook," developed by the U.S. Department of Agriculture, to prepare made-from-scratch meals for students. As part of a new pilot program to provide healthier meals for students, nutrition professionals will prepare one hot and one cold meal for students daily through the end of the year. It's estimated the made-from-scratch meals will take an additional hour to prepare, but nutrition professionals say it is worth it.
More people are interested in nutrition and heart health, but misinformation can lead them to make poor choices, registered dietitian Farzeen Sukheswalla says. Misconceptions about heart disease include believing everyone has the same heart attack symptoms, that all chocolate is good for the heart and that there is no need to limit egg consumption, Juliann Schaeffer writes.
Being a big eater is part of the job for chef Jesse Schenker, but he says he lost 55 pounds by using behavioral concepts to change what he eats while not necessarily reducing the quantity. With the help of psychologist Stephen Gullo, Schenker was able to identify his trigger foods and swap unhealthy items that were high in sugars and fats for more healthy choices.
Rosh Hashana, the Jewish new year, has begun, and slow cooking may be the best way to prepare a traditional holiday meal, according to this article. Slow cookers, which are good for stews such as cholent and other dishes, may be a lifesaver when it comes to combining traditional cooking with a busy lifestyle. Slow-cooked cholent is made with beans, potatoes, barley, onions, garlic and meat such as brisket, short ribs or chuck roast.