November/December 2016 - Volume 51 - Issue 6

  • Johanna Dwyer, DSc, RD
  • 0029-666X
  • 1538-9839
  • 6 issues / year
Happy Holidays to all and here is a stocking stuffer full of interesting tidbits. We start with Deborah Cohen and colleagues’ article, "Kids’ Menu Portion Sizes: How Much should Children Be Served?" It reports the deliberations of a group of experts on right sizing kids’ portions of restaurant foods. This is a good start for a dialogue about portion sizes of restaurant foods that focus on children and deserves to be read by industry as well as community workers. 

Dr. Gina Firnhaber and our editorial board member Dr. Kathy Kolasa have put together a very thoughtful essay centering around a case study of a frail older person in, "'I Don’t Feel Like Myself:' Treating Frailty in the Elderly with Diet." The problems of sarcopenia are not confined to the elderly but they certainly are very common among them. The article concludes with some sensible steps to take diet wise for preventing and treating frailty in older persons.
Turning to those fascinating bioactives in foods, Jensine Yang and colleagues focus on providing a useful primer for health professionals on the various polyphenols in foods that you’ve heard about but were afraid to ask about. Even resveratrol is included in the group!

Our columnists Sylvia Rowe and Nick Alexander weigh in on another new thing in the media that is widely used by other fields but is virtually unknown in nutrition. It is called citizen science, and it really gets people involved in the studies. Take a look and perhaps you’ll come up with a suitable application.

The Dietary Guidelines 2015 to 2020 make much of whole grains, and there is a need to spread the good word. Renee Korczak and Len Marquart have some ideas for some possible public private partners hips which will move the ball a bit on whole grains. 

In many developing countries, school meals and snacks are very important in getting children to come to school and in providing other benefits. Dr. Koohdani and colleagues present their views on the utility in Iran of such programs.

We conclude with another in the series on this history of herbs, spices and flavors in the New World during the colonial up to the federal periods; we can thank our historian in residence Dr.Lou Grivetti for that. "Herbs, Spices and Flavoring Agents: Part 4: Fusion—The Development of New Cuisines During the Colonial, Revolutionary and Federal Periods"

Best wishes for a very healthy and happy 2017.

Johanna Dwyer 

Nutrition Gazette


Published September/October 2014
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