News Article | May 4, 2017
Vital Proteins' collection of clean, sustainably sourced collagen proteins range from single ingredient powders such as the grass-fed, pasture-raised Collagen Peptides and Beef Gelatin (a staple of the Chicago Cubs' clubhouse menu) to multi-ingredient blends such as the Collagen Whey (offering 27 g of protein per serving). Providing the optimal dose of collagen per serving, these products are an important part of an athlete's diet offering tendon, ligament, and bone support to increase performance and reduce risk of injury. Studies involving professional athletes have further proven collagen's effectiveness, showing a 67% reduction in injury among participants. Not surprisingly, Vital Proteins has been in-play behind the scenes of the clubhouse for several years, an introduction made by Chicago Cubs Nutrition Consultant, Registered Dietitian Nutritionist (RDN) and Certified Specialist in Sports Dietetics (CSSD), Dawn Jackson Blatner. "I am relentless when it comes to making sure the players have access to the most cutting-edge nutrition," explains Blatner, who has been a nutrition consultant of the Chicago Cubs for nearly ten years. "Collagen is an exciting new element in sports nutrition; it helps keep active bodies strong and resilient, which is exactly what I want for the players." In addition to being named the Official Collagen of the Chicago Cubs for the 2017-2018 baseball season, Vital Proteins is committed to supporting the team's players in every way possible, as well as their fans. From signage in the stadium to citywide in-store promotions, fans will have an opportunity to interact with the Vital Proteins brand both on and off the field. This spring/summer, fans and players can also look forward to the launch of a pro series line of performance-inspired collagen products. For more information on our collagen, recipes, and benefits, visit www.vitalproteins.com/blog, follow @vitalproteins on Instagram, or follow the hashtag #StayVital. About Vital Proteins® Founded on the belief that whole-food-based nutrition containing collagen is essential for one's overall health, fitness, and wellbeing, Vital Proteins® is dedicated to providing 100% natural, whole food proteins using sustainable, clean practices. The company produces a variety of collagen offerings made from pasture-raised, grass-fed cows, and wild caught, Non-GMO Project Verified marine collagen. For more information, please visit www.vitalproteins.com. To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/vital-proteins-becomes-official-collagen-partner-of-chicago-cubs-300444464.html
Thurnham D.I.,University of Ulster |
Northrop-Clewes C.A.,Nutrition Consultant |
Knowles J.,Public Nutrition Solutions Ltd
Journal of Nutrition | Year: 2015
Many nutrient biomarkers are altered by inflammation. We calculated adjustment factors for retinol and ferritin by using meta-analyses of studies containing the respective biomarker and 2 acute phase proteins in serum, C-reactive protein (CRP), and α1-acid glycoprotein (AGP). With the use of CRP and AGP we identified 4 groups in each study: reference (CRP ≤5 mg/L, AGP ≤1 g/L), incubation (CRP >5 mg/L, AGP ≤1 g/L), early convalescence (CRP >5 mg/L, AGP >1 g/L), and late convalescence (CRP ≤5 mg/L, AGP >1 g/L). For each biomarker, ratios of the geometric means of the reference to each inflammation group concentration were used to calculate adjustment factors for retinol (1.13, 1.24, and 1.11) and ferritin (0.77, 0.53, and 0.75) for the incubation, early, and late convalescent groups, respectively. The application of the metaanalysis factors in more recent studies compares well with study-specific factors. The same method was used to calculate adjustment factors for soluble transferrin receptor (sTfR) and body iron stores (BISs) in Lao children.We found no advantage in adjusting sTfR for inflammation; in fact, adjustment decreased iron deficiency. Neither adjusted (10% <0 mg/kg) nor nonadjusted (12% <0 mg/kg) BISs detected asmuch iron deficiency as did ferritin (18% <12μg/L) and adjusted ferritin (21% <12 μg/L) unless the cutoff for BISs was increased from 0 to <3 mg/kg. However, we could find no evidence that the larger number of children identified as having BISs <3mg/kg had risks of anemia comparable to those identified by using ferritin ≤12 μg/L. In conclusion, both corrected and uncorrected ferritin concentrations ≤12 μg/L are associated with more iron deficiency and anemia than either sTfR >8.3 mg/L or BISs ≤0 mg/kg in Lao children. © 2015 American Society for Nutrition.
Ha D.T.P.,Wageningen University |
Feskens E.J.M.,Wageningen University |
Deurenberg P.,Nutrition Consultant |
Mai L.B.,National Institute of Nutrition |
And 2 more authors.
BMC Public Health | Year: 2011
Background: In developing countries, overweight prevalence is increasing while underweight prevalence is still high. This situation is known as the double nutrition burden. Both underweight and overweight are related to increased risk of chronic non-communicable diseases, reduced well-being and quality of life. This study aims to compare the prevalence of overweight and underweight among Vietnamese adults in 2000 and 2005. Methods. The study was based on two nationally representative surveys, the National Nutrition Survey 2000 (14,452 subjects) and the National Adult Obesity Survey 2005 (17,213 subjects). Adults aged 25-64 years were sampled to be nationally representative. Multiple multinomial logistic regression analysis was used to investigate the association of underweight and overweight with socio-economic indicators. Results: The distribution of BMI across the population and population groups indicated a shift towards higher BMI levels in 2005 as compared to 2000. The nationwide prevalence of overweight (BMI 25 kg/m2) and obesity (BMI 30 kg/m2) was 6.6% and 0.4% respectively in 2005, almost twice the rates of 2000 (3.5% and 0.2%). Using the Asian BMI cut-off of 23 kg/m 2 the overweight prevalence was 16.3% in 2005 and 11.7% in 2000. In contrast, the underweight prevalence (BMI < 18.5 kg/m2) of 20.9% in 2005 was lower than the rate of 25.0% in 2000. Women were more likely to be both underweight and overweight as compared to men in both 2000 and 2005. Urban residents were more likely to be overweight and less likely to be underweight as compared to rural residents in both years. The shifts from underweight to overweight were clearer among the higher food expenditure levels. Conclusions: The double nutrition burden was clearly present in Vietnam. The distribution of BMI across the population groups generally indicated a shift towards higher BMI levels in 2005 as compared to 2000. The prevalence of overweight was increased while the declined level of undernutrition was still high in 2005. The shifts of underweight to overweight were most obvious among population groups with higher food expenditure levels. © 2011 Ha et al; licensee BioMed Central Ltd.
Dunn M.L.,Brigham Young University |
Jain V.,Nutrition Consultant |
Klein B.P.,University of Illinois at Urbana - Champaign
Annals of the New York Academy of Sciences | Year: 2014
Maize is a dietary staple in many countries. Although nutritious in many ways and a good source of energy, typical maize lacks several key micronutrients (MNs) that are often added to maize meals or flours to enhance nutritional value. Many factors affect MN stability in maize products, including uncontrolled conditions during distribution, long storage times, and MN premix composition. Consumer preparation also affects the final MN content of food. This review summarizes research relating to MN stability during processing, transport, storage, and meal preparation, focusing on those MNs most often added to maize and maize-based foods. Significant losses in B vitamins (B1, B2, B3, B6, B9, and B12) occur during manufacturing, distribution, and cooking. Added minerals (e.g., iron, zinc, calcium) are generally retained, although phytates in corn may affect bioavailability. Vitamins A and D3 are recent additions to fortification premixes for maize and are not well studied. Although there have been numerous studies of MN fortification in wheat flour, maize has not been as thoroughly examined, so recommendations are not as well supported. Future investigations should include well-designed and executed studies of the most labile MNs added to maize flours and meals, and their fate during all steps of processing, shipping, and preparation. © 2014.
News Article | November 3, 2016
— Froozer® CEO and Chairman of the Board, Des Hague, announced today that an all-star cast of influential dietitians will head up the Froozer® Health and Wellness Council. Froozer® is a rapidly growing snack innovator of freshly harvested and flash-frozen fruits and vegetables. The Froozer® Health and Wellness Council includes Tara Collingwood, Team Dietitian for the Orlando Magic NBA team, Beth Miller, Director of Sports Nutrition with UCLA and Jessica LaRoche, Sports Nutritionist with US Speedskating. "Froozer is working tirelessly to be the healthiest every day snack brand in America," said Des Hague before continuing, "we have a great line-up of products but we know that we must keep improving to stay ahead. Hence, we are proud to announce the formation of our Health and Wellness Council." Collingwood said, "Froozer is not only a refreshing and convenient snack, but its nutritional value is fantastic." She continued, "Froozer is the most delicious delivery system of fruits and vegetables with no added sugar I’ve ever had! I love it for kids, athletes, people on a soft diet…..really anyone can enjoy Froozer." In addition to being the Team Dietitian for the Orlando Magic NBA team, Collingwood is currently the Nutrition Consultant for the University of Central Florida (UCF) Athletics, as well as the “official nutritionist” for runDisney endurance events. Collingwood is the author of "Pregnancy Cooking & Nutrition for Dummies" (2012) and "Flat Belly Cookbook for Dummies" (2014). She is also a spokesperson and is quoted in a variety of media including television, radio, newspapers, magazines, and websites, and is a past National Media Spokesperson for the Academy of Nutrition and Dietetics. She helps senior executives from Fortune 500 companies manage their energy in her role as a nutrition and movement coach. In addition, Collingwood was the co-host of Emotional Mojo, a national television show where she was the resident nutrition and health expert from 2013-2015. You can find her at http://www.dietdiva.net. "I’m excited to join the Froozer Health and Wellness Council as they continue to innovate and provide quality, nutrient-rich products that are naturally delicious and nutritious," stated LaRoche. "This will be a great opportunity to contribute to an organization that is dedicated to fueling athletes with simple, whole ingredients in the most sustainable way possible," concluded LaRoche. LaRoche, a Registered Dietitian and Board Certified Sports Dietitian, is excited to work as the sports nutritionist for the US Speed Skating National Team in Kearns, Utah. Jessica views nutrition as an integral part of performance and enjoys empowering athletes with the skills to succeed. LaRoche graduated with a Master’s Degree in Nutrition from the University of Utah in 2010. She has previously worked as a nutrition educator at a major regional hospital and as a supermarket dietitian at a family-owned grocery store in Utah. Miller said, "Froozer is committed to producing great tasting products made only with top quality, natural ingredients, making it easy for me to recommend these products to athletes. I am looking forward to helping build their product line and give back to the community through the Froozer Fuels Funds while doing it,” concluded Miller. Miller joined the UCLA Athletics staff as Director of Sports Nutrition in July 2015. She is responsible for planning, developing, implementing and managing all sports nutrition services provided to all Olympic sport student-athletes. Miller provides team nutrition education as well as medical and performance-based counseling to enhance the health and well-being of all athletes. Prior to UCLA, Miller worked within the Sports Nutrition department at Florida State University and the University of Tennessee. Miller received her Master’s in Exercise Science from Florida State and Bachelor’s in Dietetics at Tennessee Tech University, where she was a member of the Varsity Cross Country and Track teams. "The council's charter is to ensure Froozer stays abreast of all nutrition trends and best practices, in addition to assisting with our innovation pipeline," Des Hague said. About Froozer® - "simple ingredients. real nutrition." Froozer® products, the official healthy frozen fruit and vegetable snack of US Speedskating, represent the pure goodness of freshly harvested fruits & veggies picked at the peak of their ripeness, flash-frozen whole and blended for optimal taste, nutrition and digestion. Natural fruits and veggies in all their glory, nothing added or subtracted, not even a drop of water. Available in three delicious flavors - STRAWBANANA BLISS, TROPICAL SUNSET and BLUE ALOHA - in 6-pack boxes. Look for Froozer® in your local grocery store freezer at selected retail locations in and around Denver, including WholeFoods and Alfalfa's, and various select retailers in Arizona, California, Connecticut, Massachusetts, Oregon, Washington State, Rhode Island and Alaska, or place your order at http://www.Froozer.com or http://www.Amazon.com to have your Froozer® delivered directly to your home or office. For more information, please visit http://froozer.com
Northrop-Clewes C.A.,Nutrition Consultant |
Thurnham D.I.,University of Ulster
Annals of Nutrition and Metabolism | Year: 2012
The first observation of a pigment in milk with yellow-green fluorescence can be traced to the English chemist Alexander Wynter Blyth in 1872, but it was not until the early 1930s that the substance was characterized as riboflavin. Interest in accessory food factors began in the latter half of the 19th century with the discovery of the first vitamin, thiamin. Thiamin was water soluble and given the name vitamin B1. However, researchers realized that there were one or more additional water-soluble factors and these were called the vitamin B-2 complex. The search to identify these accessory food factors in milk, whole wheat, yeast, and liver began in the early 1900s. As there is no classical nutritional disease attributable to riboflavin deficiency, it was the growth-stimulating properties of the food extracts given to young rats that provided the tool with which to investigate and eventually extract riboflavin. Riboflavin was the second vitamin to be isolated and the first from the vitamin B-2 complex; the essential nature of the vitamin as a food constituent for man was shown in 1939. Copyright © 2012 S. Karger AG, Basel.
Corby L.,Nutrition Consultant
Canadian Journal of Dietetic Practice and Research | Year: 2011
Change is the one constant in a constantly changing world, including the world of dietetic practice. Over a 40-year career, I have witnessed and participated in many such changes. Key lessons from my early career with Manitoba Agriculture and Manitoba Health include an understanding of the power of teamwork, of the importance of communication skills, of the need for shared knowledge and expertise, and of ways to connect nutrition messages with food and eating. Later, my work as director of education in a family medicine residency program taught me the value of building a portfolio of knowledge and skills and of working with families. Similarly, my work with the Organization for Cooperation in Overseas Development led me to appreciate the need for cultural sensitivity in our work. Opportunities with Dietitians of Canada have shown me that future directions must include continued interdisciplinary development of policy and position papers. Other important challenges include determining issues relevant to various areas of dietetic practice, working to achieve Vision 2020 goals, and inspiring and nurturing new leadership among younger Dietitians of Canada members.
Shah A.,University of Illinois at Chicago |
Clayman M.L.,Northwestern University |
Glass S.,Nutrition Consultant |
Kandula N.R.,Northwestern University
Journal of Health Communication | Year: 2015
South Asians, the second fastest growing racial/ethnic minority in the United States, have high rates of coronary heart disease. Few coronary heart disease prevention efforts target this population. The authors developed and tested a culture-specific, multimedia coronary heart disease prevention education program in English and Hindi for South Asians. Participants were recruited from community organizations in Chicago, Illinois, between June and October of 2011. Bilingual interviewers used questionnaires to assess participants knowledge and perceptions before and after the patient education program. The change from pretest score to posttest score was calculated using a paired t test. Linear regression was used to determine the association between posttest scores and education and language. Participants (N = 112) average age was 41 years, 67% had more than a high school education, and 50% spoke Hindi. Participants mean pretest score was 15 (SD = 4). After the patient education program, posttest scores increased significantly among all participants (posttest score = 24, SD = 4), including those with limited English proficiency. Lower education was associated with a lower posttest score (β =-2.2, 95% CI [-0.68,-3.83]) in adjusted regression. A culture-specific, multimedia patient education program significantly improved knowledge and perceptions about coronary heart disease prevention among South Asian immigrants. Culturally salient multimedia education may be an effective and engaging way to deliver health information to diverse patient populations. Copyright © 2015 Taylor & Francis Group, LLC.
Kuczmarski M.F.,University of Delaware |
Weddle D.O.,Nutrition Consultant |
Jones E.M.,University of Delaware
Journal of Nutrition for the Elderly | Year: 2010
Independence and quality of life of postmenopausal women are influenced by functional status. Nutrition and physical activity impact functional changes through changes in body composition. The article presents a narrative review of the literature to identify interventions that improve the functionality of community-dwelling postmenopausal women. The authors used the Evidence Analysis Approach developed by the American Dietetic Association to appraise current research. Strong evidence does exist that interventions that incorporate both physical activity and nutrition can improve physical function of older women. However, research focusing on functional status and quality of life, in addition to nutrition and exercise, is extremely limited. © Taylor & Francis Group, LLC.
News Article | November 7, 2016
California-based startup Pegara, Inc. announced today the launch of its innovative diet service called the “Brainsalvation Dietary Program”. This service is specially designed to help middle-aged women*1 obtain a healthy dietary lifestyle and reduce their risk of developing Alzheimer’s disease by using the scientifically proven principles of the MIND Diet. The MIND Diet - The Brainsalvation Dietary Program follows the “Mediterranean-DASH Intervention for Neurodegenerative Delay” (MIND) diet. Dr. Martha Clare Morris*2 (a nutritional epidemiologist from Rush University Medical Center) and her colleagues developed the MIND diet to reduce the risk of developing Alzheimer's disease. In 2016, U.S. News & World Report*3 rated this diet highly, listing it as the top diet on their “Easiest to follow” list, #2 on their “Best Diets Overall” list, and #3 in the “Best Diets for Healthy Eating” category. The MIND diet is a hybrid of the Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets, but with modifications based on the most compelling science on nutrition and dementia prevention. Both the DASH and Mediterranean diets have been found to reduce the risk of cardiovascular conditions like hypertension, heart attack, and stroke, but neither of these diets target the specific nutrients and foods that have been found to protect the brain. The MIND Diet has been shown to be more effective at slowing cognitive decline and reducing the risk of developing Alzheimer’s disease. Alzheimer’s Fact - Alzheimer's disease can begin 25 years before the onset of symptoms, and the disease is the only illness among the top 10 causes of death in America that cannot be prevented or cured. Almost 5.2 million Americans age 65 and older are estimated to suffer from Alzheimer’s, and by 2050 that number may more than triple, from 5.2 million to a projected 16 million in worst-case scenarios. Approximately two-thirds of Alzheimer’s patients are women. Despite years of efforts by thousands of researchers, we still don’t have a sufficient drug to treat or prevent this disease. The overall failure rate for Alzheimer’s Disease drug development was 99.6% during the period from 2002 to 2012, which is significantly higher than the failure rate for other diseases. Lifestyle Choices Affect Brain Health - But there is good news: researchers have been increasingly studying how lifestyle choices, including diet, can reduce the risk of developing Alzheimer’s. Using this research, Pegara offers a dietary habit improvement program that enhances risk management against this debilitating disease. Through in-depth interviews, focus groups, and original research, Pegara has found that middle-aged women are the group most concerned about their chances of developing Alzheimer’s. This is especially true for middle-aged women who have a family history of Alzheimer’s. But they don’t know how to reduce their risk of developing Alzheimer’s, and often aren’t confident that they can change their lifestyle without some assistance. Brainsalvation Dietary Program - Once members sign up for the Brainsalvation Dietary Program on the website, the member will be assigned one of Brainsalvation’s Nutrition Consultants and a Health Coach. The Nutrition Consultant oversees overall communications with members. Each Consultant has at least 4 years of experience as a Registered Dietitian, and has passed Pegara’s rigorous selection process. The Health Coach handles regular feedback, and Pegara requires that each coach has at least a bachelor’s degree in nutrition or 2 health related degrees plus 1 nutrition related coaching certification. The initial step in the program will be to schedule the goal-setting session with a Nutrition Consultant via a phone call or Skype. The Nutrition Consultant will help the member set personal goals and understand the MIND Diet. Before the session begins, the member will be encouraged to send photos of their meals, drinks and snacks from the past 3 days. The Nutrition Consultant will evaluate the photos and give advice to achieve the member’s initial goal based on the MIND Diet. Besides information and evaluation, immediately after the goal-setting session, Health Coaches will also provide motivation and personal encouragement to help program members stick with the diet. The Brainsalvation program doesn’t require the installation of any apps or tools. All communications with your Health Coach and Nutrition Consultant are done through phone or Skype calls, and you can send pictures of your meals via SMS/MMS on your mobile phone. You can start the Brainsalvation program anytime. The fee for the first three months is $149 (includes initial registration fee) and $45/month thereafter. The 3-month, $149 plan includes: 1. Education on the MIND Diet and a goal-setting session (30 minutes) 2. Evaluation of all food, snack and drink intake over 3 months (90 days x 3 meals plus) 3. Answers to member’s questions 4. Weekly email magazine 5. Monthly report Local Sessions in NYC - Pegara will host local information sessions starting in mid-to-late November in the New York City area. The local sessions will provide lectures on the latest information about Alzheimer’s disease, the MIND Diet, and the Brainsalvation Dietary Program. Those who are interested in participating in the session can contact info(at)brainsalvation(dot)com for more information. Next Step - Pegara also plans to launch the Brainsalvation Exercise Program within the next 6 months. For More Information Sign Up: https: http://www.brainsalvation.com/diet Inquiries: info(at)pegara(dot)com Partnership Contact: support(at)brainsalvation(dot)com