The results of a recent comparison study of four diets suggest that it doesn’t matter where the calories come from, as long as dieters reduce their daily intake of calories. That is how dieters ultimately lose weight.

Dr. George Bray, who worked on the new study, said earlier research had found certain diets — in particular, those with very little carbohydrate — work better than others. Diet books also often guide consumers to adopt a particular type of meal plan, such as low-fat or low-carb-high-protein diets.

Since there hasn’t been consensus among scientists, Dr. Bray of Pennington Biomedical Research Center in Baton Rouge, Louisiana, and his colleagues randomly assigned several hundred overweight or obese people to one of four diets: average protein, low fat and higher carbs; high protein, low fat, and higher carbs; average protein, high fat and lower carbs; or high protein, high fat and lower carbs.

Each of the diets was designed to eliminate 750 calories a day.

After six months and again at two years after the diets started, the researchers checked in on people’s weight, fat mass and lean mass.

At six months, people had lost more than nine pounds of fat and close to five pounds of lean mass, but some of this was regained by the two-year mark.

People were able to maintain a weight loss of more than eight pounds after two years. Included in that was a nearly three-pound loss of abdominal fat, a reduction of more than seven percent.

The team found no differences in weight loss or fat reductions between the diets. It  all comes down to calories.

Dr. Bray recommended a diet developed by some of his co-authors, and which is also endorsed by the National Institutes of Health, called the DASH plan, or Dietary Approaches to Stop Hypertension.

“We would encourage patients to follow this diet modified as they and their Health Care Provider chose to emphasize macronutrient changes that they thought might work best for them,” Bray said.

SOURCE: American Journal of Clinical Nutrition, online January 18, 2012.

The Centers for Disease Control (CDC) suggests the following to keep you and your family safe from Salmonella poisoning from contaminated eggs.

Eggs are one of nature’s most nutritious and economical foods.

A type of bacterium, Salmonella, can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or lightly cooked, the bacterium can cause illness.

Eggs, poultry, meat, milk, and other foods are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed after cooking. The larger the number of Salmonella bacteria present in the egg, the more likely the egg is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be refrigerated until they are needed.

Cooking reduces the number of bacteria present in an egg; however, a lightly cooked egg with a runny egg white or yolk still poses a greater risk than a thoroughly cooked egg. Lightly cooked egg whites and yolks have both caused outbreaks of SE infections. Cooked eggs should be consumed promptly and not be held in the temperature range of 40 to 140°F for more than 2 hours.

Tips:

1. Like other foods, keep eggs refrigerated at 40° F (4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
2. Discard cracked or dirty eggs.
3. Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
4. Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C).
5. Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours.
6. Refrigerate unused or leftover egg-containing foods promptly.
7. Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs.
8. Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
9. Consumers can consider buying and using pasteurized shell eggs, which are available for purchase from certain stores and suppliers.

How Will I Know if I have a Salmonella Infection from Eggs or Any Other Contaminated food?

A person infected with Salmonella usually has a fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.

Yes, we all know that much of the junk food out there usually costs less than healthy snacks.

We also know that regularly consuming junk food can pack on the pounds.

Well here is some good news about snacks.

From 2006 to 2008, researchers from Harvard School of Public Health evaluated the snacks offered to kids at 32 YMCAs in four cities in the U.S. Pacific Northwest, South, Midwest and East. Researchers found that health snacks and/or snack combinations don’t have to cost more than junk food.

The YMCA sites participated in a program called the YMCA/Harvard Afterschool Food and Fitness Project, designed to improve the diets and boost physical activity among kids aged 5 to 12 attending the Ys’ after-school programs.

The project set out standards for snacks served at YMCAs, including: serving water instead of sugar-sweetened beverages, offering whole grains and a fruit or vegetable with each snack and avoiding trans fats.

The average cost per snack was 57 cents, with prices ranging from 47 cents in the Midwest and Northeast to 78 cents in the Pacific Northwest. As expected, snacks that met the healthy eating standards cost 50 percent more than those that didn’t.

Yet, some YMCAs found ways of mixing and matching combinations that both met the healthy eating standards and kept costs at or even below what it would cost to serve  less healthy snacks.

Some Ys served water instead of fruit juice, which significantly reduced the price of a snack. Instead of the fruit juice, Ys could serve water and a banana or apple slices and water, and the snack had the same calorie count at a lower cost. The whole fruit has the added nutritional benefits of fiber and helping kids feel fuller, longer than juice.

Another example was serving water and cheese, which  is less expensive than serving chocolate milk, and the cheese contains less sugar.

Other areas where Ys could make improvements without adding to cost were substituting whole grains, in foods such as Triscuits, Wheat Thins and Cheerios, for refined grains such as graham crackers and Saltines.

Snacks that include canned or frozen vegetables are on the pricy side, but snacks including fresh vegetables, such as carrots and celery, are not.

The study is in the February issue of the journal Preventing Chronic Disease.

Joy Dubost, a registered dietitian and spokeswoman for the Academy of Nutrition and Dietetics, called the study “well-conducted.” However, the five criteria used to determine what qualifies as a healthy snack option aren’t as comprehensive as she would like.

She cited tortilla chips counting as a whole grain and therefore meeting the criteria for a healthy snack option, but they’re also full of saturated fat, which may contribute to heart disease over the long term.

“Applesauce counts as a fruit, but it would be better if the guidelines specified that the after-school programs choose applesauce without added sugar. In addition to addressing saturated fats and added sugars, the healthiest after-school snack would take into account calories and sodium, which many American children get too much of as well,” Dubost said.

For more on choosing healthy snacks for children, visit Food and Fun After School.

(SOURCES: Rebecca Mozaffarian, M.S., M.P.H., project manager, YMCA/Harvard Afterschool Food and Fitness Project; Joy Dubost, R.D., registered dietitian and spokeswoman, Academy of Nutrition and Dietetics; February 2012, Preventing Chronic Disease)

Are you willing to accept weight loss directives from your doctor if he or she is overweight or obese?

According to a recent study, doctors who are overweight are less likely than other doctors to talk to their seriously overweight patients about weight control.

According to the study author Sara Bleich, an assistant professor of health policy at Johns Hopkins Bloomberg School of Public Health, doctors in general, not just overweight doctors, are not doing a good job about bringing up weight loss with their patients.

Although, researchers did find that doctors of normal weight were more confident than their overweight counterparts in their ability to counsel overweight and obese patients about diet and exercise.

Bleich said she came up with the idea for the study after going to a dentist who had bad teeth. “I thought, ‘How are you going to take good care of my teeth if you can’t take good care of your own?’ ”

She decided to see a different dentist and began thinking about overweight doctors and their overweight patients.

Last year, Bleich and her colleagues sent a survey to 500 primary care physicians. Almost two-thirds were male, 70 percent were white and almost three-quarters were at least 40 years old. About half the physicians surveyed were overweight or obese.

Only about one-third of doctors of normal weight said they talked to obese patients about weight loss, compared to 18 percent of those doctors who were overweight.

“For physicians, weight matters when it comes to obesity care,” Bleich said.

Bleich said electronic record-keeping may help doctors do a better job of treating overweight patients because the body mass index (BMI) of patients can be automatically calculated.

The BMI is a commonly used measure of whether a person’s weight isn’t normal for his or her height.

(SOURCES: Sara N. Bleich, Ph.D., assistant professor, health policy, Johns Hopkins Bloomberg School of Public Health, Baltimore; Robert E. Post, M.D., research director, Virtua Family Medicine Residency, Voorhees, N.J.; January 2012, Obesity

The USDA Office of Communications published the following bulletin on new nutrition standards for school meals on Friday, January 20^th.

WASHINGTON, January 20, 2012 – First Lady Michelle Obama will be joined by Agriculture Secretary Tom Vilsack at Parklawn Elementary School to speak with parents about the United States Department of Agriculture’s (USDA) new and improved nutrition standards for school lunches.

This is an important accomplishment of the Healthy, Hunger-Free Kids Act that President Obama signed into law last year, USDA is making the first major changes in school meals in over 15 years, and doing so in a way that’s achievable for schools across the nation.

The new nutrition standards make the same kinds of changes that many parents are already encouraging at home, including ensuring kids are offered fruits and vegetables every day of the week, substantially increasing offerings of whole grain-rich foods, offering only fat-free or low-fat milk varieties and making sure kids are getting proper portion sizes.

To Be Continued…New nutrition standards will be published here when made public.