The minds behind Sullivan Higdon & Sink’s (SHS) FoodThink are at it again, and this time they’re taking a good look at the how and why of eating healthy. Their new white paper, “Our Appetite for Healthy Eating,” covers everything from attitudes about healthy foods to our attempts to eat right.
According to research conducted by SHS, 61 percent of Americans make the commitment to eat healthy. Of course, there’s a lot of variation in that claim.
From “Our Appetite for Healthy Eating”: Organic shoppers, for instance, are 31-percent more likely to say they’re committed to healthy eating. On the other hand, those who believe their cooking skills to be sub-par are 13-percent less likely to say they’re committed to healthy eating.
If you wanted to find the most nutritious, most diverse diet, where should you go? According to a new ranking from advocacy group Oxfam, you should be traveling to the Netherlands.
Oxfam ranked 125 countries of the world on their citizens’ access to fresh produce, nutritious proteins, and clean water. The anti-poverty nonprofit also looked at whether or not those options were affordable when compared to less healthy options.
“Basically, if you arrive from Mars and design a food system, you couldn’t design a worse one than what we have today on Earth,” Max Lawson of Oxfam told The Salt in an interview. “There is enough food overall in the world to feed everyone. But 900 million people still don’t have enough to eat, and 1 billion people are obese. It’s a crazy situation.”
When compiling the rankings, Lawson and his team found that rich countries have the advantage, since a country’s score depends on food availability. For example, all of the top eight countries is European except for one – France, Switzerland, Denmark, Sweden, Austria, Belgium, Ireland, Italy, Portugal, Luxembourg, and Australia.
The countries that rank the worst are places that are often noted for poverty and hunger – Yemen, Madagascar, Ethiopia, Angola, and Chad.
Supersizing—though the official term, created by McDonald’s in the 1990s, has disappeared from fast food places, the concept never really left. Consumers will still purchase, and generally eat more food if they feel like they are getting a better deal.
“We know the health implications of a giant latte or supersized fries, so a little justification through feeling financially savvy and saving money makes us feel better about our decision and increases consumption,” said Kelly L. Haws, a marketing researcher Vanderbilt at Vanderbilt University.
Haws is part of a research team that recently found consumers aren’t just looking for deals on unhealthy fast food meals. In fact, Haws and co-author Karen Winterich found that the supersizing effect works just as well on healthier food choices.
Most fitness efforts are focused on what happens below the head. However, as important as it is to keep your body healthy and fit, your brain deserves some attention, too. The brain plays some role in every function of your day-to-day life, from sleeping to exercising to thinking and feeling. Like other body parts, it too loses agility as you age. To help slow this agility loss and keep the brain healthier, the AARP has released a new cookbook, ThinkFood: Recipes for Brain Fitness.
The cookbook features a variety of recipes enhanced with ingredients science and research suggest help keep the brain healthy. “Too often, when we think about staying fit, we generally think from the neck down,” said Jodi Lipson, director of AARP’s Book Division in a release. “ThinkFood recognizes the importance of our brain and its need for care and maintenance. This book provides readers of all ages with fun and tasty ways to lead healthier lifestyles.” Recipes in the book are the creations of a partnership between 50 popular food bloggers and Posit Science. Posit Science is a leader in providing brain fitness exercises and education.
The days of going through the lunch line at school and picking every greasy, cheesy, fatty option are soon coming to an end. The Department of Agriculture has outlined new regulations for the kinds of foods that can be sold to kids at school. For the first time, the government is tackling the content of “a la carte” lines, vending machines, snack bars and other sources of food regularly available on school campuses. According to Registered Dietitian Mary Hartley, “the policy would increase student exposure to healthier foods and decrease exposure to less healthy foods.”
Previously unregulated, the “a la carte” lines and similar non- standard lunch line options provided kids access to foods like nachos, pizza, chocolate sandwich cookies, and other unhealthy treats. Now under the new guidelines those foods will be replaced with more healthful options like granola bars and yogurt. The new regulations also outline a difference in the beverages that can be sold in schools. Elementary and middle schools will only sell water, carbonated water, low fat and fat-free milk and 100 percent fruit and vegetable juices. Sodas and sports drinks that contain 60 calories or less will be made available in high schools. Though the changes don’t have to be in effect until July 1, 2014, several schools will start implementing them in the upcoming school year. It has been found that schools with this type of reform already in place have seen little to loss of revenue from food sales.