Welcome to the September October issue of Nutrition Today, that comes in just as the Academy of Nutrition and Dietetics celebrates its' 100th birthday! We extend good wishes all members of AND for an equally productive second century.
This is a jam-packed issue! Our cover story is a comprehensive piece by Dr. Donate Romagnolo and his colleague Dr. Omella Selmin on the Mediterranean Diet and its place in the prevention of chronic disease. This is a really thorough piece with lots of details about some little known but important ingredients. We suspect that the Med Diet effects in health promotion and lessening risks of chronic disease are due to a lot more about this pattern than olive oil alone, and you can read all about those other important items here. There is a CE test included for those who need some points before the year is out. And it is our open access feature this month if you want to download it from the web.
Our second featured theme consists of two great articles with a focus on infants and toddlers, and another good one on preschoolers and primary school children. We lead off with Dr. Rafael Perez Escamilla and his coauthors' piece that lays out feeding guidelines for infants and toddlers emphasizing a responsive parenting approach. This article along with the longer report on which it is based is available on the web and should be required reading for anyone who deals with children in that age group. Sonia Goncalves and her colleagues in Portugal contribute and examples of how maternal – child-feeding practices are associated with the characteristic of both mothers and children. Overt and covert controls seem to be associated with both factors having to do with the mothers and with the children. The final article of the trio comes from Drs. Jessica Rodrigues and Ada Rocha. They explore the ins and outs of classifying young children using body mass index and fatness.
Next we turn to a serious and often unrecognized problem. Sadly, food insecurity is a problem for many families, and, as Editorial Board member Dr. Kathy Kolasa and her colleagues point out, it is more common than most of us think, and not confined to the poorest of the poor. They give practical hints on how to recognize it and what to do about it. We will return to an investigation of the need for food programs in a future issue, so stay tuned. And there is another CE test on this food insecurity article to test your mettle if you wish.
We wind up the issue with a second installment of our little known-but-important food ingredients series. Drs Roger Clemens and Peter Pressman continue to explore the facts about those ingredients on the label you've heard of but were afraid to try to explain to anyone about. This month it is carrageenan, a food gum, which has been so much in the news (and undeservedly so) according to our experts.
Happy Fall and happy reading.Johanna Dwyer