For many people, snacking can be part of a healthy diet that can lead to effective weight loss. However, according to research presented at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, snacking, as well as beverage consumption outside of a regular meal, continues to increase among Americans, accounting for more than 25 percent of calorie intake each day.
Between 1977 and 2006, snacking in the American diet has grown to constitute “a full eating event,” or a fourth meal consisting of about 580 calories daily, according to Dr. Richard D. Mattes, Ph.D., professor of foods and nutrition at Purdue University.
While overall, snacking has increased, “there has been a significant increase in the amount of calories consumed through beverages,” said Mattes. Beverages are estimated to account for 50 percent of all calories consumed through snacking.
According to Mattes, many Americans don’t equate beverage intake with calorie intake so they are less likely to count these calories or make up for the excess by cutting back elsewhere in their diets.
Jen Fuchs is a member of the Lindsay Olives marketing team. She is based out of Lafayette, California. To learn more about Lindsay Olives and recipe ideas, visit www.lindsayolives.com/recipes.
As summer approaches, many of us switch from savory cooking to quick, cool meals. Here at Lindsay Olives, we support the philosophy of eating olives every day. These flavorful little fruits meet many dietary needs including vegan, gluten-free, soy-free and dairy free. They also contain no cholesterol. Try adding olives to your summer fare for a satisfying burst of flavor and an easy answer to snack and meal options throughout the day.
Need a few suggestions? Here are five ways to add olives into your summer diet in a day.
Olives for breakfast? Why not? Try adding a serving of medium black ripe olives to a veggie omelet. Egg whites, olives, asparagus and summery fresh tomatoes topped with a bit of feta cheese will make your first meal of the day a tasty one. Full of veggies, this meal will feel light and fresh.
The graph below illustrates the likelihood of a favorable decision from a judge based on when he or she takes a break to eat. At the start of each session, Israeli prisoners were likely to be granted parole 65% of the time, but that certainly was not true right before the judge decided to take a break.
In the May 16 edition of The New Yorker, John Seabrook delves into the ways that PepsiCo is working to reposition itself in light of the global obesity crisis. “Snacks for a Fat Planet” is bookended with the author’s interactions with Indra Nooyi, PepsiCo’s C.E.O. Nooyi argues that it’s not enough for the company to make snacks that taste good, but also be “the good company.”
Nooyi is clearly a leader who understands the huge potential for corporate good, both for the bottom line and for society. She also sees that the health crisis created by obesity does not bode well for the future of PepsiCo’s profits, no doubt a factor in the company’s efforts to make healthier products. Earlier this year, the company began making a number of Frito-Lay products with natural ingredients. They also have plans to reduce the amount of sodium and sugar in their products by 25 percent by the year 2015, under guidelines created by Derek Yach, the former World Health Organization cabinet director.