Posts in Year: 2015
“If it doesn’t taste good, people won’t eat it.” – Chef, Jacques Pepin
Advice to consumers to improve their diet works when solutions balance convenience and cost with good taste. Using herbs and spices more widely in preparing food is one way to great tasting healthy choices. They provide flavor without adding salt or calories. Keith Ayoob, EdD, RD, FAND, summarized “The Importance of Flavor in Dietary Counseling” as part of a series of articles in a special supplement to the journal Nutrition Today entitled “Spices and Herbs: Improving Public Health Through Flavorful Eating.”
“If it doesn’t taste good, people won’t eat it.” – Chef, Jacques Pepin Advice to consumers to improve their diet works when solutions balance convenience and cost with good taste. Using herbs and spices more widely in preparing food is one way to great tasting healthy choices. They provide flavor without adding salt or calories. Keith Ayoob, EdD, RD, FAND,...
Despite years of being told to avoid eating eggs (both seen and unseen in the foods we eat) because of the high amount of cholesterol in the yolks, experts now say that the cholesterol in foods does not cause increased cholesterol in blood that leads to heart disease. (more…)
A significant body of research supports the unique health benefits of moderate fat diets that emphasize foods with unsaturated fats. Despite the evidence, consumers continue to be puzzled about the health benefits of unsaturated fat and fats in general. (more…)
The answer is: “it depends.” New findings from researcher Il-Young Kim et al. suggests that the answer to the question of whether evenly distributing protein intake throughout the day is beneficial, may depend on several factors, like age, total amount of protein, and whether protein is consumed as part of a meal versus alone (Kim, 2015). What is known is...
Protein appeals to consumers’ interest in satisfying appetite, managing weight, maintaining muscle and reducing risk of chronic disease. Protein was among the top trends at the 2015 Institute of Food Technology annual scientific sessions and food expo, which featured the latest advances in food and ingredient technologies from around the world. This is consistent with current health science research and...