Pub Date : 2023-06-16DOI: 10.1097/nt.0000000000000610
H. Faridi, G. Johnson
{"title":"Introduction: The McCormick Science Institute Supplement","authors":"H. Faridi, G. Johnson","doi":"10.1097/nt.0000000000000610","DOIUrl":"https://doi.org/10.1097/nt.0000000000000610","url":null,"abstract":"","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41755276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-15DOI: 10.1093/acref/9780192803511.013.0417
K. Singletary
Anethum graveolens L. (family Apiaceae) is an important culinary herb commonly called dill in English. This plant is native to southwest Asia and the Mediterranean region and is widely cultivated throughout Asia, Africa, Europe, Southern Russia, and the United States. The leaves, fruit, and essential oil of dill have numerous culinary uses, and the oil is a flavor additive in numerous products in the food industry such as dill pickles, processed meat, cheese, and bread. It is a perfume agent in detergents, soaps, fragrances, cosmetics, and mouthwashes. Dill has a long history of use in traditional medicines dating back thousands of years in China, Greece. and the Roman empire, particularly for relieving pain, indigestion, and anxiety. Recent clinical trials evaluated dill and its extracts for managing risk factors for diabetes and cardiovascular disease, as well as in improving outcomes during labor and delivery. This narrative summarizes these published human studies examining the potential health benefits of dill and highlights potential areas for further research.
{"title":"Dill","authors":"K. Singletary","doi":"10.1093/acref/9780192803511.013.0417","DOIUrl":"https://doi.org/10.1093/acref/9780192803511.013.0417","url":null,"abstract":"Anethum graveolens L. (family Apiaceae) is an important culinary herb commonly called dill in English. This plant is native to southwest Asia and the Mediterranean region and is widely cultivated throughout Asia, Africa, Europe, Southern Russia, and the United States. The leaves, fruit, and essential oil of dill have numerous culinary uses, and the oil is a flavor additive in numerous products in the food industry such as dill pickles, processed meat, cheese, and bread. It is a perfume agent in detergents, soaps, fragrances, cosmetics, and mouthwashes. Dill has a long history of use in traditional medicines dating back thousands of years in China, Greece. and the Roman empire, particularly for relieving pain, indigestion, and anxiety. Recent clinical trials evaluated dill and its extracts for managing risk factors for diabetes and cardiovascular disease, as well as in improving outcomes during labor and delivery. This narrative summarizes these published human studies examining the potential health benefits of dill and highlights potential areas for further research.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"58 1","pages":"128 - 136"},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42509404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-15DOI: 10.1097/NT.0000000000000607
Elizabeth I. Kielb, Ivan D. Mendoza, Analí Morales-Juárez, Lena Conzelmann, J. A. Velásquez, D. Savaiano
Food insecurity in the United States is a public health crisis and particularly impacts individuals in rural areas.1 Efforts to improve food access, including pilot programs to increase online ordering, have reduced food insecurity and improved diet quality for participants enrolled in supplemental nutrition programs.3,4 We discuss the nutritional and economic benefits of public and private partnerships that enhance the supplemental nutrition programs of the United States Department of Agriculture Food and Nutrition Service (eg, Special Supplemental Nutrition Program for Women, Infants, and Children; Supplemental Nutrition Assistance Program), and propose the expansion of technology and transportation resources through public and private partnerships to better address rural food insecurity.
{"title":"Expanding Public and Private Partnerships to Improve Food Access for Families Enrolled in Supplemental Nutrition Programs","authors":"Elizabeth I. Kielb, Ivan D. Mendoza, Analí Morales-Juárez, Lena Conzelmann, J. A. Velásquez, D. Savaiano","doi":"10.1097/NT.0000000000000607","DOIUrl":"https://doi.org/10.1097/NT.0000000000000607","url":null,"abstract":"Food insecurity in the United States is a public health crisis and particularly impacts individuals in rural areas.1 Efforts to improve food access, including pilot programs to increase online ordering, have reduced food insecurity and improved diet quality for participants enrolled in supplemental nutrition programs.3,4 We discuss the nutritional and economic benefits of public and private partnerships that enhance the supplemental nutrition programs of the United States Department of Agriculture Food and Nutrition Service (eg, Special Supplemental Nutrition Program for Women, Infants, and Children; Supplemental Nutrition Assistance Program), and propose the expansion of technology and transportation resources through public and private partnerships to better address rural food insecurity.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"58 1","pages":"119 - 123"},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49314350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-15DOI: 10.1097/NT.0000000000000608
J. Adams, Ashlyn E. Hogan, A. Scarborough, Kate DuBose, Olivia Yalden
In this brief review, the focus on university infrastructure and environmental sustainability is apparent, coupled with a review of the tools for success after interventions in children's schools. Given the great overall interest in fluid intake guidelines for public health, higher education campuses should implement policy and infrastructure changes to increase the number of drinking fountains on campus.
{"title":"Water Fountain Access on University Campuses","authors":"J. Adams, Ashlyn E. Hogan, A. Scarborough, Kate DuBose, Olivia Yalden","doi":"10.1097/NT.0000000000000608","DOIUrl":"https://doi.org/10.1097/NT.0000000000000608","url":null,"abstract":"In this brief review, the focus on university infrastructure and environmental sustainability is apparent, coupled with a review of the tools for success after interventions in children's schools. Given the great overall interest in fluid intake guidelines for public health, higher education campuses should implement policy and infrastructure changes to increase the number of drinking fountains on campus.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"58 1","pages":"124 - 127"},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43334765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-01DOI: 10.1097/nt.0000000000000593
Allison A. Yates, Nancy F. Butte, Suzanne P. Murphy, Molly J. Kretsch, Janet C. King, Mary L. Blackburn
Throughout her career, Doris Howes Calloway sought to understand what influences human protein and energy requirements and metabolism in controlled and field settings. Much of her research became the basis for national and international dietary recommendations, many of which are in use today. She served on many committees of the US Food and Nutrition Board/National Research Council/Institute of Medicine and the Food and Agriculture Organization/World Health Organization of the United Nations. Concerned about populations where marginal malnutrition is often overlooked, Dr Calloway led a major United States Agency for International Development–funded multiuniversity research project in low-income countries to better understand the effects of moderate malnutrition on growth and health. She led this extensive multinational study while serving as provost, the first woman in the senior administration at the University of California, Berkeley campus. Toward the end of her professional career, she was appointed chair of the 1995 Dietary Guidelines for Americans Advisory Committee. Her interest in food and nutrition policy helped reorient dietary guidance both in the United States and internationally. Dr Calloway's scientific and humanitarian accomplishments were extended further through the subsequent research and leadership activities of her colleagues, graduate students, and others whom she mentored.
{"title":"Doris Howes Calloway","authors":"Allison A. Yates, Nancy F. Butte, Suzanne P. Murphy, Molly J. Kretsch, Janet C. King, Mary L. Blackburn","doi":"10.1097/nt.0000000000000593","DOIUrl":"https://doi.org/10.1097/nt.0000000000000593","url":null,"abstract":"Throughout her career, Doris Howes Calloway sought to understand what influences human protein and energy requirements and metabolism in controlled and field settings. Much of her research became the basis for national and international dietary recommendations, many of which are in use today. She served on many committees of the US Food and Nutrition Board/National Research Council/Institute of Medicine and the Food and Agriculture Organization/World Health Organization of the United Nations. Concerned about populations where marginal malnutrition is often overlooked, Dr Calloway led a major United States Agency for International Development–funded multiuniversity research project in low-income countries to better understand the effects of moderate malnutrition on growth and health. She led this extensive multinational study while serving as provost, the first woman in the senior administration at the University of California, Berkeley campus. Toward the end of her professional career, she was appointed chair of the 1995 Dietary Guidelines for Americans Advisory Committee. Her interest in food and nutrition policy helped reorient dietary guidance both in the United States and internationally. Dr Calloway's scientific and humanitarian accomplishments were extended further through the subsequent research and leadership activities of her colleagues, graduate students, and others whom she mentored.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"88 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135050976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-01DOI: 10.1097/NT.0000000000000609
Luis M. Mestre, S. Lartey, K. Ejima, T. Mehta, Scott W. Keith, K. Maki, D. B. Allison
The association of obesity with mortality has been the subject of scientific investigation for centuries. Although historical observations, as well as more recent quantitative analyses, demonstrate a relationship of obesity with early death, there remain questions about the degree of the association and how it may vary with age, diet, physical activity, and other life circumstances. The relationship between body mass index (BMI) and mortality is “U-shaped,” with the lowest mortality rate observed at a mildly overweight BMI. Many potential explanations have been postulated for higher mortality at both lower and higher levels of BMI, such as occult disease in those at low BMI; difference across categories in weight variability, smoking, and/or distribution of body fat; and the “fit but fat” phenotype. This review discusses some of the continuing questions and hypotheses surrounding the relationship of BMI with mortality and identifies additional research needed.
{"title":"Body Mass Index, Obesity, and Mortality– Part I","authors":"Luis M. Mestre, S. Lartey, K. Ejima, T. Mehta, Scott W. Keith, K. Maki, D. B. Allison","doi":"10.1097/NT.0000000000000609","DOIUrl":"https://doi.org/10.1097/NT.0000000000000609","url":null,"abstract":"The association of obesity with mortality has been the subject of scientific investigation for centuries. Although historical observations, as well as more recent quantitative analyses, demonstrate a relationship of obesity with early death, there remain questions about the degree of the association and how it may vary with age, diet, physical activity, and other life circumstances. The relationship between body mass index (BMI) and mortality is “U-shaped,” with the lowest mortality rate observed at a mildly overweight BMI. Many potential explanations have been postulated for higher mortality at both lower and higher levels of BMI, such as occult disease in those at low BMI; difference across categories in weight variability, smoking, and/or distribution of body fat; and the “fit but fat” phenotype. This review discusses some of the continuing questions and hypotheses surrounding the relationship of BMI with mortality and identifies additional research needed.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"58 1","pages":"92 - 99"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42537715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-01DOI: 10.1097/NT.0000000000000606
Hope Edwards, Huw Jones, Jamie Moseley, Thomas Marshall, Sherif F. El-khamisy, Myo Nyein Aung, Matthew Farrow
Consuming adequate calories, protein, and micronutrients is vital for supporting muscle mass, muscle strength, and physical function as we age. Without sufficient nutrition, older people put themselves at an increased risk of developing sarcopenia. Therefore, in addition to weight-bearing exercise, nutritional supplementation may be important to ensure older individuals have good physical health. This review discusses the role of nutritional supplementation in maintaining muscle health in older people.
{"title":"Nutritional Supplementation for the Prevention of Muscle Atrophy in Older People","authors":"Hope Edwards, Huw Jones, Jamie Moseley, Thomas Marshall, Sherif F. El-khamisy, Myo Nyein Aung, Matthew Farrow","doi":"10.1097/NT.0000000000000606","DOIUrl":"https://doi.org/10.1097/NT.0000000000000606","url":null,"abstract":"Consuming adequate calories, protein, and micronutrients is vital for supporting muscle mass, muscle strength, and physical function as we age. Without sufficient nutrition, older people put themselves at an increased risk of developing sarcopenia. Therefore, in addition to weight-bearing exercise, nutritional supplementation may be important to ensure older individuals have good physical health. This review discusses the role of nutritional supplementation in maintaining muscle health in older people.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"58 1","pages":"105 - 118"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47648358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-01DOI: 10.1097/nt.0000000000000604
Keith W. Singletary
Anethum graveolens L. (family Apiaceae) is an important culinary herb commonly called dill in English. This plant is native to southwest Asia and the Mediterranean region and is widely cultivated throughout Asia, Africa, Europe, Southern Russia, and the United States. The leaves, fruit, and essential oil of dill have numerous culinary uses, and the oil is a flavor additive in numerous products in the food industry such as dill pickles, processed meat, cheese, and bread. It is a perfume agent in detergents, soaps, fragrances, cosmetics, and mouthwashes. Dill has a long history of use in traditional medicines dating back thousands of years in China, Greece. and the Roman empire, particularly for relieving pain, indigestion, and anxiety. Recent clinical trials evaluated dill and its extracts for managing risk factors for diabetes and cardiovascular disease, as well as in improving outcomes during labor and delivery. This narrative summarizes these published human studies examining the potential health benefits of dill and highlights potential areas for further research.
{"title":"Dill","authors":"Keith W. Singletary","doi":"10.1097/nt.0000000000000604","DOIUrl":"https://doi.org/10.1097/nt.0000000000000604","url":null,"abstract":"Anethum graveolens L. (family Apiaceae) is an important culinary herb commonly called dill in English. This plant is native to southwest Asia and the Mediterranean region and is widely cultivated throughout Asia, Africa, Europe, Southern Russia, and the United States. The leaves, fruit, and essential oil of dill have numerous culinary uses, and the oil is a flavor additive in numerous products in the food industry such as dill pickles, processed meat, cheese, and bread. It is a perfume agent in detergents, soaps, fragrances, cosmetics, and mouthwashes. Dill has a long history of use in traditional medicines dating back thousands of years in China, Greece. and the Roman empire, particularly for relieving pain, indigestion, and anxiety. Recent clinical trials evaluated dill and its extracts for managing risk factors for diabetes and cardiovascular disease, as well as in improving outcomes during labor and delivery. This narrative summarizes these published human studies examining the potential health benefits of dill and highlights potential areas for further research.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135050977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-01DOI: 10.1097/NT.0000000000000605
Annemarie R. Mysonhimer, H. Holscher
Nondigestible carbohydrates (NDCs) are food components, including nonstarch polysaccharides and resistant starches. Many NDCs are classified as dietary fibers by the Food and Drug Administration. Because of their beneficial effects on human health and product development, NDCs are widely used in the food supply. However, although there are intake recommendations for total dietary fiber, recommendations for individual NDCs have yet to be established. Thus, this article provides guidance for nutrition and healthcare practitioners on NDC tolerable intake levels established from a recent synthesis of human trials. This knowledge can inform therapeutic doses and help to address the fiber gap.
{"title":"Nondigestible Carbohydrate Consumption","authors":"Annemarie R. Mysonhimer, H. Holscher","doi":"10.1097/NT.0000000000000605","DOIUrl":"https://doi.org/10.1097/NT.0000000000000605","url":null,"abstract":"Nondigestible carbohydrates (NDCs) are food components, including nonstarch polysaccharides and resistant starches. Many NDCs are classified as dietary fibers by the Food and Drug Administration. Because of their beneficial effects on human health and product development, NDCs are widely used in the food supply. However, although there are intake recommendations for total dietary fiber, recommendations for individual NDCs have yet to be established. Thus, this article provides guidance for nutrition and healthcare practitioners on NDC tolerable intake levels established from a recent synthesis of human trials. This knowledge can inform therapeutic doses and help to address the fiber gap.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"58 1","pages":"100 - 104"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42635673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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