Articles tagged with Nutrition Counseling
A study published in Appetite found that positioning main course options from lowest to highest calorie amounts increases the likelihood of adolescents choosing healthier meals. The experiment showed a significant reduction in calorie content when lower-calorie options were made more accessible.
A new Tulane University study suggests that the Mediterranean diet's brain-boosting benefits may work by changing the balance of bacteria in the gut. Researchers found that subjects following a Mediterranean diet developed distinctly different gut bacteria patterns compared to those eating a typical Western diet.
A new study reveals that US adults who choose not to eat red meat are more concerned with environmental impacts than health risks. The survey of over 7,500 adults found that demographics such as age, education level, and income also played a role in red meat consumption.
A panel of experts recommends 36 nutrition competencies for US medical students and physician trainees to improve patient health outcomes and address diet-related diseases. The proposed competencies cover six categories, including foundational knowledge, assessment and diagnosis, and collaborative support.
Research published in the Journal of Nutrition Education and Behavior found that meals from community cafés had significantly higher diet quality than meals not eaten at the café, measured by the Healthy Eating Index. This improvement was particularly pronounced for individuals with very low food security. The study suggests that commu...
Nutrition 2024 will explore the role of diet in exercise performance, brain health, and disease prevention. Researchers will share emerging findings on the relationships between specific foods and chronic diseases.
The American Society for Nutrition is offering complimentary press passes to its annual flagship meeting, NUTRITION 2024. The event will explore cutting-edge advances in nutrition research, practice, and policy.
A team led by Kristina Petersen and Penny Kris-Etherton found that eating avocados daily significantly increased participants' adherence to dietary guidelines. The study suggested that using avocados as a substitute for refined grains and sodium may play a role in achieving improved diet quality.
A new study in tens of thousands of people with obesity shows the impact of different weight management treatments on achieving a 5% weight loss. Effective treatment options include nutrition counseling, medically supervised meal replacements, anti-obesity medications, and bariatric surgery.
Weight loss treatments such as nutrition counseling and bariatric surgery increased the patient-level probability of achieving significant weight loss. Current treatment utilization rates are insufficient to impact the population level, highlighting a need for improved access.
A recent study from Drexel University explored an art therapy intervention to address the health needs of overweight, postmenopausal women. The integrated approach showed significant improvements in psychosocial wellbeing, quality of life, and body image, with participants also experiencing decreases in BMI and blood pressure.
A new study found that participants in school-based gardening and food programs experience lasting impacts on their dietary behaviors, including increased enjoyment of fresh foods, confidence in making healthy decisions, and appreciation for the benefits of experiential education. The FRESHFARM FoodPrints program, which has been operat...
The SNEB position paper highlights the critical issue of food insecurity among college students, emphasizing the importance of systemic approaches and student advocacy. Research shows that food insecurity is associated with unhealthy dietary habits, less sleep, and higher odds of mental health issues.
The new HEI-Toddlers-2020 index measures diet quality in toddlers aged 12 through 23 months, with a total score of 63.4 for young children. The Healthy Eating Index (HEI) tool is designed to measure alignment with the evidence-based Dietary Guidelines for Americans (DGA).
A new study found that the Food Sensations for Adults program effectively improves food literacy behaviors and dietary habits in participants aged 18 and older. The program's sustained behavioral change is comparable to other similar programs, with notable improvements in vegetable servings and cooking confidence.
A recent study found that higher plant protein intake is associated with lower risk of chronic kidney disease. The UK Biobank study data revealed that participants consuming more plant-based protein had a reduced risk of developing CKD.
A randomized controlled study found that participants who restricted their daily eating to between noon and 8 p.m. lost more weight and showed similar improvements in blood sugar levels compared to those on a calorie-restricted diet.
A recent study analyzed over 200 plant-based milk alternatives and found that only 12% contained comparable or greater amounts of calcium, vitamin D, and protein. Consumers should look for products with added calcium and vitamin D, and consider other sources to meet nutritional needs.
The MIND diet, which combines Mediterranean and DASH principles, was positively linked with attentional inhibition in school-aged children. The diet's emphasis on brain-healthy foods like leafy greens, berries, and legumes may help improve cognitive development.
A study of over 10,000 rural Pennsylvania children found that many received high-sodium meats, salty snacks, and sugary treats before age 2. Early exposure to these unhealthy foods can shape taste preferences and lead to long-term health issues.
A new diet score reveals that people who follow a more sustainable diet are 25% less likely to die during a 30-year follow-up period. Plant-based foods are associated with lower risks of chronic diseases and reduced environmental impacts.
Researchers have uncovered almost 500 genes linked to diet, shedding light on genetic basis of food preferences. The findings suggest a potential for using genetics to develop precision nutrition strategies tailored to individual tastes.
A randomized controlled trial found that time-restricted eating produced similar weight loss results to traditional calorie counting in a racially diverse population of adults with obesity. Participants who engaged in 8-hour time-restricted eating had improved insulin sensitivity compared to those in the control group.
The National Institutes of Health is enrolling 10,000 participants in a landmark precision nutrition study. The study aims to develop algorithms predicting how individuals respond to different foods and diets based on genetic, lifestyle, and environmental factors.
A new case series study found that an 8-week methylation-supportive diet and lifestyle program reduced biological age by 4.60 years, with five of six participants exhibiting significant age reversal. The study suggests that this intervention may favorably influence biological age in both sexes.
ISB researchers constructed a biological body mass index that offers a more accurate representation of metabolic health. The team found that even with no weight loss, individuals can be getting healthier biologically through positive lifestyle changes.
A study explores how nutrition educators work with incentive programs like GusNIP to promote increased intake of fruits and vegetables. Nutrition educators play a unique role in providing participant-centered education, navigating food environments, and culturally adapting programming to meet diverse audience needs.
A culturally adapted online experience improved type 2 diabetes nutrition education for American Indians and Alaska Natives. The program prioritized traditional food practices and mindful eating activities, leading to increased engagement and positive experiences among participants.
A new poll by Michigan Medicine and U-M found that 13% of people aged 50-80 experience addiction to highly processed foods, with higher rates among women and those in poor physical or mental health. The survey used a standardized questionnaire to measure addictive eating habits.
A study published in Nature Food found that hyper-palatable foods consistently led to increased calorie intake across four different dietary patterns. These meals were characterized by high energy density, fast eating rates, and specific combinations of fat, sugar, sodium, and carbohydrates.
The Society for Nutrition Education and Behavior (SNEB) has updated its nutrition educator competencies to ensure professionals can facilitate lasting change in health. The new competencies cover content and processes for delivering effective nutrition education, including the role of physical activity and technology.
Engaged feeding practices, such as recognizing fullness cues and responsive feeding, can help parents guide their children towards healthier eating habits. By adopting these practices, parents can create a positive relationship with food that lasts into adulthood.
A new smartphone healthcare app called CALO mama Plus has been found to lead to significant reductions in body weight. The study, conducted by researchers from the University of Tsukuba, tested the efficacy of a comprehensive behavior modification app and found it to be as effective as established interventions.
A survey of over 1,000 cancer patients and 150 oncologists found that nearly two-thirds of patients want to know about complementary therapies before starting conventional treatment. Integrative oncology can help manage side effects and improve overall well-being, with 50% of patients and 60% of oncologists strongly agreeing.
A new study published in the Journal of Nutrition Education and Behavior found that mothers are least likely to recall being told to limit meals in front of electronic devices. The study analyzed data from the National Survey of Family Growth and found that more than half of mothers recalled only two or three feeding topics, with offer...
A new study shows that a simple nutrition care program can improve nutritional status, physical functionality, cognitive function, and psychological well-being in older adults. The program reduced hospitalizations by 40% and associated costs.
Eating more protein during weight loss helps avoid lean mass loss and promotes healthier eating habits, according to a Rutgers study. The study found that higher protein intake is associated with increased green vegetable consumption, reduced refined grain and sugar intake, and improved retention of lean muscle mass.
A new pediatric obesity program, Guided Self-Help (GSH), was developed to provide a less intensive and more accessible way to treat childhood obesity. The study found that GSH was similarly effective as traditional Family-Based Treatment (FBT) in supporting pediatric weight loss, but with higher attendance rates.
A new study published in the American Journal of Clinical Nutrition found that a healthy Mediterranean diet can significantly improve symptoms of depression in young men. The 12-week randomized control trial showed that nearly all participants stayed with the program and reported positive results.
A Drexel University study found that individuals with a stronger connection to nature had more varied diets and higher fruit and vegetable consumption. This link could inform health promotion practices and urban planning initiatives.
A virtual cooking/nutrition program, Flint Families Cook, demonstrates success in reaching youth from low-income families and improving cooking self-efficacy and nutrition knowledge. The program encourages families to cook healthy meals together at home, using local ingredients.
A recent study found that cancer treatment side effects significantly affect patients' and caregivers' eating habits, food preferences, and overall well-being. The research team identified six themes, including managing symptoms, losing taste, and caregiver burden.
A new federally funded study will use machine learning to create a first-of-its-kind algorithm predicting individual responses to food and dietary routines. The National Institutes of Health's All of Us Research Program will recruit 10,000 participants nationwide.
A study by Tulane University found that swapping just one serving of beef per day for a more planet-friendly alternative can reduce greenhouse gas emissions by up to 48% and water-use impacts by 30%. This simple change could collectively make a substantial difference in reducing the carbon footprint of US diets.
A new position paper argues that healthful foods for children are the same as those for adults, with age-appropriate adjustments in texture and portion size. Nutrition educators play key roles in shifting consumer demand and social norms to promote healthy food choices.
Children with autism benefit from group-based weight management and family-centered nutrition education, which improves eating habits and exercise motivation. The program's success rate is higher among families who complete the entire program, indicating its potential as an adjunct or alternative to traditional interventions.
Top-performing diet and nutrition apps often track dietary intake, anthropometrics, and physical activity but lack behavior change features. A new study in the Journal of Nutrition Education and Behavior found that premium versions offered more features than free ones, but these did not significantly impact app ratings or user engagement.
A recent study found that only a quarter of patients receive nutrition counseling during doctor visits, falling short of national nutritional objectives. Physicians can be trained to offer tailored nutrition messages, but more in-depth counseling is needed for optimal patient outcomes.
A new study by Frank et al. investigated the relationship between female physicians' personal diet-related habits and their nutrition counseling practices. The findings suggest that physicians who have intentionally altered their own diets are more likely to counsel their patients about nutrition and weight.