Pair Chicken with Pears

chicken-and-pear-saladChopped fruit makes a salad tastier and higher in cancer-fighting phytochemicals. Our Health-e-Recipe for Chicken and Pear Salad is a great example.

Pears are one of the most delicious autumn fruits. Their juicy texture and sweet taste are a natural complement for chicken. A few kinds of pears include: Anjou, with a yellow-green skin and slightly bitter edge; Asian, which looks and tastes like an apple; Bartlett, round, bumpy and quick to ripen; and Bosc, red and slim with a firmer texture.

Spicy red onion and cool cucumber provide a crunchy contrast in this salad. Toss these healthy ingredients together with a honey-lemon dressing that has a hint of mint and cinnamon.

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Breastfeeding Grades Improving: Helping Health and Cancer Risk

bigstock-Mother-breastfeeding-the-littl-18348869More than three out of four babies born in the U.S. in 2010 breastfed for any length of time, according to the 2013 Breastfeeding Report Card released yesterday by the Centers for Disease Control and Prevention (CDC). The CDC says America’s breastfeeding grades are improving with the highest rates since they began measuring in 2001.

And that’s good news because breastfeeding offers many health benefits for babies and moms, including decreased risk for moms for both pre- and post-menopausal breast cancer, and lower risk for obesity for baby. One of AICR’s recommendations for cancer prevention is that mothers breastfeed exclusively for up to 6 months.

From my work in breastfeeding education and promotion even just 15 years ago, I know the struggles breastfeeding advocates face in encouraging moms and dads to try breastfeeding and in making hospitals and other institutions supportive of breastfeeding. So I am pleased to see more families choose to try for at least some length of time. Continue reading

Report: Americans Want Menu Labeling majority of Americans want to see calories and other nutrition information added to menus and menu boards, according to a new report out this month by the Robert Wood Johnson Foundation (RWJF).

Evidence that menu labeling leads to a reduction in calories when dining out is mixed, but the report does suggest that seeing posted calories  may lead to consumers eating fewer calories daily, even after they leave the restaurant

Building on its 2008 research report, this report reviews nearly fifty new studies exploring consumer support for menu labeling as well as the effects of labeling on consumer awareness, purchase intentions and actual food purchasing.

Studies that were conducted in controlled settings or that relied on survey data were given less weight in the report as they may not reflect what happens in the real world. The studies that were conducted using real-life restaurant scenarios offered mixed results in terms of the effect of labeling on what we choose to order and how many calories we consume when eating out. Continue reading