For employees who are stressed at work or struggle to make a healthy dinner for their family, a new study finds that a flexible workplace program can help address these concerns and lead to weight loss, adding almost half an hour of weekly physical activity, and improving many other risk factors.
The study focused on employees at risk for type 2 diabetes (86 million US adults are at risk). Lowering risk for type 2 diabetes also means reduced risk for some cancers, including colon, breast (postmenopausal), pancreas and endometrium. Type 2 diabetes increases risk of some cancers, and both diseases share several risk factors such as obesity, elevated insulin levels, and physical inactivity.
The study, published last week in the Journal of Occupational and Environmental Medicine found significant improvement in weight, waist size, insulin levels and physical activity in participants. About 90 employees participated by attending group classes or watching a DVD and having a weekly phone call with the lifestyle coach, or a combination of those. Continue reading
Nose-to-tail cookery: it’s the new trend of many well-known chefs that uses all parts of the animal – from the nose to the tail, and yes the parts in between – to create delicious dishes. While this idea may not have mass appeal, it’s a great concept to consider when it comes to your fruits and vegetables.
Have you ever eaten a leaf from a celery stalk or sweet potato plant? Have you thought about the cancer-protective nutrients that could be hidden in those scrawny looking leaves?
Consider this: the most commonly discarded parts of vegetables are often packed with nutrients. Take broccoli for example, the stems are packed with vitamin C—a cancer-protective nutrient. Don’t Toss Those Cancer-Fighting Veggie Parts offers more examples of the parts of vegetables you could be missing out on. Continue reading
Since being overweight increases risk for nine cancers (including breast and prostate cancer), maintaining a healthy weight is one of the best ways to reduce your risk. When I’m counseling clients and giving tips to help them lose weight, one thing always seems to surprise people the most: what a true serving size is.
Did you know the serving size of cooked pasta is ½ cup? Most restaurants will dish out close to 2 cups of pasta, the equivalent of 4 servings. We live in such a portion-large environment that we all (including registered dietitians!) tend to have a distorted view of what a serving size is.
Seeing super-sized restaurant portions causes us to have a skewed perception of how much to serve in our own homes, leading to larger portions all around. Continue reading