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WASHINGTON a€” After 20 years, the nutrition facts label on the back of food packages is getting a makeover. Knowledge about nutrition has evolved since the early 1990s, and the Food and Drug Administration says the labels need to reflect that.
The number of calories should be more prominent, they say, and the amount of added sugar and percentage of whole wheat in the food should be included.
For example, he says, most of the nutrients are listed in grams, a basic unit of the metric system. The FDA has sent guidelines for the new labels to the White House, but Taylor would not estimate when they might be released. An Agriculture Department study said 42 percent of working adults used the panel always or most of the time in 2009 and 2010, up from 34 percent two years earlier. The revised label is expected to make the calorie listing more prominent, and Regina Hildwine of the Grocery Manufacturers Association said that could be useful to consumers. Tracy Fox, a Washington-based nutrition consultant, says clearer information is needed to balance the billions of dollars a year that the food industry spends on food marketing.
February 5, 2015 parallelcoaching Are you looking to give nutritional advice to your clients? As a personal trainer you more than likely have clients with an ever increasing waist line, bad food habits and even conditions such as obesity and diabetes.  We have all heard of the ‘eat well plate’, general nutrition guidelines and that all important ‘going the extra mile’ but does that really work?  What if there is a solution that is sustainable? Supporting a client in the management of their daily food intake is essential in the achievement of the client’s goal and even managing their conditions which could include overweight, obesity and diabetes. To really offer meaningful advice, truly understating each condition is key to your success.  It should be pointed out that the additional health complications and comorbidities associated with obesity and diabetes can add to the challenge of providing suitable dietary advice. Having said this, there still remains an important role for the fitness pro in guiding obese or diabetic clients with regards to their dietary intake. To achieve a decrease in body weight at the expense of other aspects of health is a considerable disservice to the client and totally unprofessional. It may actually be beneficial for a period of time to distract their attention away from body weight and focus on other important factors and health markers so as not to become solely consumed by this indicator.
It is clear that to prescribe a single dietary strategy that will manage all of these concerns combined would be very difficult and unlikely. Accordingly, much of the advice offered to obese or diabetic clients should be principle based. Truly understanding your client’s conditions will allow you to set out clear Nutritional advice for Obesity and Diabetes that is safe for their condition and targeted towards their long term goals. UC Davis scientists assessed winery wastewater samples monthly and conclude that - under the right conditions - wastewater is a viable irrigation source. Learn the principles of nutrition and education by guiding people into eating healthier diets by means of therapy, research, hospitals, schools or outreach.
The Clinical Nutrition major provides students with training in normal and therapeutic nutrition, biological and social sciences, food science, communication, business management and food service management. The Clinical Nutrition major (formerly Dietetics) includes the same basic core of nutrition classes as the Nutrition Science major, but includes additional courses such as food service management, education, sociology, and communication skills to prepare for work with the public.
The College of Agricultural and Environmental Sciences is dedicated to solving real-world problems in the agricultural, environmental, and human sciences to produce a better world, healthier lives, and an improved standard of living for everyone. FDA has required that saturated fat and dietary cholesterol be listed on the food label since 1993. Vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when liquid oils are made into solid fats like shortening and hard margarine. Although saturated fat is the main dietary culprit that raises LDL, trans fat and dietary cholesterol also contribute significantly. When comparing foods, look at the Nutrition Facts panel, and choose the food with the lower amounts of saturated fat, trans fat, and cholesterol. First, products entering interstate commerce on or after January 1, 2006 must be labeled with trans fat. Second, FDA has granted enforcement discretion to some firms to use old label stock that do not declare trans fat after the effective date of January 1, 2006. If trans fat is not declared on the label and you are curious about the trans fat content of a product, contact the manufacturer listed on the label. With the addition of trans fat to the Nutrition Facts panel, you can review your food choices and see how they stack up. Note: The following label examples do not represent a single product or an entire product category. The Nutrition Facts panel can help you choose foods lower in saturated fat, trans fat, and cholesterol. Although the updated Nutrition Facts panel will now list the amount of trans fat in a product, it will not show a %Daily Value (%DV). This graphic of the Nutrition Facts panel illustrates which nutrients experts recommend you limit and which they recommend you consume in adequate amounts. Would it surprise you to know that some dietary supplements contain trans fat from partially hydrogenated vegetable oil as well as saturated fat or cholesterol?
Here are some practical tips you can use every day to keep your consumption of saturated fat, trans fat, and cholesterol low while consuming a nutritionally adequate diet. Check the Nutrition Facts panel to compare foods because the serving sizes are generally consistent in similar types of foods. Sources of polyunsaturated fats include soybean oil, corn oil, sunflower oil and foods like nuts and fish. Choose vegetable oils (except coconut and palm kernel oils) and soft margarines (liquid, tub, or spray) more often because the amounts of saturated fat, trans fat, and cholesterol are lower than the amounts in solid shortenings, hard margarines, and animal fats, including butter. Choose Lean Meats, such as poultry (without skin, not fried), lean beef and pork (trim visible fat, not fried). When possible, substitute alternative fats that are higher in mono- and polyunsaturated fats like olive oil, canola oil, soybean oil, sunflower oil and corn oil. Note: If you need help accessing information in different file formats, see Instructions for Downloading Viewers and Players. We need more partners like America's potato farmers, who provide the extra assistance schools need to serve healthy meals kids will enjoy during the school day. With childhood obesity at epidemic proportions and the initiation of school wellness policies across the country, many school nutrition program directors are faced with finding healthful, tasty vegetables their students will actually eat. The USPB developed this program for schools as they're the ideal environment to positively impact health behaviors in children. In fact, for many children, school meals contribute one-third of their nutritional intake and can be the most important meal of the day.
Potatoes have been a beloved staple in school foodservice operations because of their appeal to children and nutritional content.
A medium (5.3 oz) potato has 110 calories and almost half (45%) of the Daily Value (DV) of vitamin C.
School administrators, foodservice staff, teachers, and parents are invited to submit an application for the USPB's School Wellness Grant Program on behalf of their elementary school. Reach out to the author: contact and available social following information is listed in the top-right of all news releases.

Select healthy vegetables and fruits as treats – these taste good to your horse and are usually close to foods they eat in their normal diet, so chances of digestive upset are reduced. Healthy snacks like apple slices, carrots, and hay cubes are good places to start for a treat.
Commercially made horse treats can be a favorite for many horses and they may store and travel better than fresh fruit or vegetables when you’re on the road. Chocolate – while your horse may enjoy it, chocolate can cause a positive result in a drug test. This entry was posted in Feeding Management, Supplements and tagged feeding treats to horses, horse treats by Tiffany T..
Thank you for your nice article, I printed it out and put it up in our barn to remind my wife! I would not expect anything detrimental to be present in the uncapped honey unless the hives had been treated with anything for mites etc. If you have a horse with allergies, I would be more likely to recommend a product with high known Omega 3 content with demonstrated anti-inflammatory benefits. My 22 year old Mustang “Blue” has been diagnosed with Equine Cushings Disease, should I discontinue carrots as a snack? About this blogThe Feed Room is proudly brought to you by Nutrena and Cargill Animal Nutrition.
If you've ever tried to puzzle out why a small bag of cashews is "three servings" or whether "Calories from Fat" is something you should care about, rejoice: Those ubiquitous "Nutrition Facts" might soon become more helpful and easy to use. For the first time in 20 years, the FDA is proposing a major overhaul of nutrition labels that would emphasize calories, highlight added sugars, and present more realistic serving sizes. The FDA wants new labels to be easier to understand, and focus more on calories, less on fat. Nutrition advocates are hoping the agency adds a line for sugars and syrups that are not naturally occurring in foods and drinks and are added when they are processed or prepared. Food manufacturers are adding naturally occurring sugars to their products so they can label them as natural a€” but the nutrition content is no different.
Jacobson of the CSPI and others have suggested that the FDA use teaspoons, as well as grams, for added sugars. There's no easy answer, but health experts say that single-size servings that are clearly meant to be eaten in one sitting will often list two or three servings on the label, making the calorie and other nutrient information deceptive. Beyond the panel on the back, nutrition experts have pushed for labels on the package front for certain nutrients so consumers can see them more easily. Truly understanding your client’s conditions will allow you to set out clear nutritional advice for Obesity and Diabetes that is safe for their condition and targeted towards their long term goals.
It could be argued that food intake is perhaps the most important aspect when striving for a health or fitness goal but more so in reversing the negative effects that these conditions can have on an individual’s health and daily life.
If the dietary needs of the client are beyond the capability of the fitness pro then the correct course of action would be to refer them to an appropriately qualified dietician or nutritional therapist.
It is vital that this guidance be conducive to both weight loss and an improvement in overall health.
Yet too often the only way in which success is measured during a fitness or dietary regime is through total body weight.
A period of time without apparent weight loss may become demotivating and reduce adherence if this is the only success marker that is brought to the client’s attention. Teaching correct principles and providing suggestions and guidance around how to achieve these targets, will allow the client to still make choices and take ownership of their diet. This major fulfills the academic requirements for admission into a dietetics internship or the equivalent, which must be completed before qualifying for registration as a dietitian. Clinical Nutrition students spend the first two years completing preparatory course work in the basic biological sciences, along with several of the social sciences.
FDA intends this document to aid the public in understanding how to use the declaration of trans fatty acids in the nutrition label of conventional foods and dietary supplements. By adding trans fat on the Nutrition Facts panel (required by January 1, 2006), consumers now know for the first time how much of all three -- saturated fat, trans fat, and cholesterol -- are in the foods they choose.
However, a small amount of trans fat is found naturally, primarily in some animal-based foods.
On average, Americans consume 4 to 5 times as much saturated fat as trans fat in their diet. Trans fat can often be found in processed foods made with partially hydrogenated vegetable oils such as vegetable shortenings, some margarines (especially margarines that are harder), crackers, candies, cookies, snack foods, fried foods, and baked goods. Fat is a major source of energy for the body and aids in the absorption of vitamins A, D, E, and K, and carotenoids. Health experts recommend that you keep your intake of these nutrients as low as possible while consuming a nutritionally adequate diet. Consumers can find trans fat listed on the Nutrition Facts panel directly under the line for saturated fat. As this is happening, FDA realizes that it will take some time for food products to move through the distribution chain to a store shelf.
The following labels illustrate total fat, saturated fat, trans fat, and cholesterol content per serving for selected food products. Be sure to check the Nutrition Facts panel (NFP) when comparing products because even similar foods can vary in calories, ingredients, nutrients, and the size and number of servings in the package. Combine the grams (g) of saturated fat and trans fat and look for the lowest combined amount. In general, the nutrient values were combined for several products and the average values were used for these label examples. To lower your intake of saturated fat, trans fat, and cholesterol, compare similar foods and choose the food with the lower combined saturated and trans fats and the lower amount of cholesterol. This choice contains the highest combined amount of Saturated and Trans Fat, and the highest amount of Cholesterol.
This choice has the lowest combined amount of Saturated and Trans fat and 0 g of Cholesterol. While scientific reports have confirmed the relationship between trans fat and an increased risk of CHD, none has provided a reference value for trans fat or any other information that FDA believes is sufficient to establish a Daily Reference Value or a %DV. A good tip to remember is to ask which fats are being used in the preparation of your food when eating or ordering out. Choose foods low in the combined amount of saturated fat and trans fat and low in cholesterol as part of a nutritionally adequate diet. At the same time, schools want to provide outlets for physical activity to help children be healthier and more active. According to the United States Department of Agriculture (USDA), the agency that administers the National School Lunch Program, approximately 31 million students eat a school lunch on any given day during the school year and participation is climbing steadily. A skin-on potato has 2 grams of dietary fiber and is a good source of vitamin B6 (10% DV) and potassium (18% DV). Potato Board wants to help schools get the resources they need to prepare healthy potatoes that kids love," says Larry Alsum, chairman of the USPB.
Potato Board was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Treats are only special when they are not available all the time; feeding treats  free choice defeats the purpose.
We try to recommend at CountryMax that treating your horse is a great way to add a little something nutritional to their diet as well as a bonding experience between horse and rider.
While it is very unusual for a horse to have a problem with eating apples, if they eat enough of any one thing it can cause issues.

Yes, apple seeds are toxic to equines in sufficient quantity; they contain cyanogenic glycosides.
He was started on medication and vitamins last week.I wondered if carrots are to starchy or to much sugar content. The new proposal would also change the serving sizes for many processed foods so that they are less aspirational and more realistic. Since things like milligrams of sodium don't mean much without any context, the new labels would move the more usefulA %DV (Daily Value) over to the left.
The proposed labels would require food companies to list daily values ofA Vitamin D and potassium, which the FDA has observed "some in the U.S. Administration officials hope to have finalized their recommendations within a year, "after which point food companies would probably have at least two years to adopt the new labels," Politico reports.
The FDA said last year that it may add another column to the labels, listing nutrition information per serving and per container. The FDA said several years ago it would issue guidelines for front of pack labeling but later said it would hold off to see if the industry created its own labels. However, as there are almost endless variations and possibilities in dietary intake it can be a challenging area to analyse and offer meaningful advice. It is likely that an overweight client will be focused enough on their own body weight as their measure of success that the fitness pro should not be encouraging that behaviour further.  To clarify, weight is not the only measure of client success, focusing and not disregarding and health and fitness tests is key to your clients sustained health.
Multiple health indicators should be used to allow a client to track improvements in their health brought about through diet and lifestyle adjustments. It is important that the client is empowered to manage their own diet and govern themselves.  The role of the fitness pro is to educate and facilitate change that the client can introduce and develop into normal, daily eating and sustainable habits. In the final two years, students take courses in normal and clinical nutrition, food science, biochemistry, and management techniques. According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, over 12.5 million Americans suffer from CHD, and more than 500,000 die each year. Identifying saturated fat, trans fat, and cholesterol on the food label gives consumers information to make heart-healthy food choices that help them reduce their risk of CHD. Essentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation.
Both animal and plant-derived food products contain fat, and when eaten in moderation, fat is important for proper growth, development, and maintenance of good health. Unsaturated fats, such as monounsaturated and polyunsaturated, do not raise LDL cholesterol and are beneficial when consumed in moderation. However, these experts recognize that eliminating these three components entirely from your diet is not practical because they are unavoidable in ordinary diets. Thus, it may take a few months for products that are listing trans fat on their label to show up on a store shelf. This information is important because lower amounts of trans fat would have less impact on public health than higher amounts of trans fat.
When buying the same brand product, also check the NFP frequently because ingredients can change at any time and any change could affect the NFP information. When a food you like is high in saturated fat or cholesterol, balance it with foods that are low in saturated fat and cholesterol at other times of the day.
As a result of FDA's new label requirement, if a dietary supplement contains a reportable amount of trans or saturated fat, which is 0.5 gram or more, dietary supplement manufacturers must list the amounts on the Supplement Facts panel.
Some fish, such as mackerel, sardines, and salmon, contain omega-3 fatty acids that are being studied to determine if they offer protection against heart disease. In its newest educational initiative, the USPB will team up with the School Nutrition Foundation (SNF) of the School Nutrition Association to launch its first-ever School Wellness Grant Program. The USPB's grant program is unique in that it allows schools to allocate funds toward the improvement of either the nutrition or physical activity of students - or both - whatever their students need the most. Dietary Guidelines recommendations and provide, on average throughout the week, at least one-third of the daily recommended allowances for protein, iron, calcium, and vitamins A and C. But there are some guidelines we can use when selecting the type of treat,  as well as the feeding frequency and amount. Keep your treats as close as possible to the natural diet and enjoy being a hero to your horse! However, the number of apples necessary to produce a toxic reaction is so high that it is likely the animal would colic on the apples (or tire of them) before experiencing toxicity from the seeds.
Unless a consumer sees that information, the rest of the nutrition facts are mostly useless a€” someone could conclude they were eating a 100-calorie snack while scarfing down what's actually three servings. This will make it easier to see, for example, that one pickle has a quarter of your recommended daily intake of sodium.
This revised label, which includes information on trans fat as well as saturated fat and cholesterol, will be of particular interest to people concerned about high blood cholesterol and heart disease.
Hydrogenation increases the shelf life and flavor stability of foods containing these fats. As a food ingredient, fat provides taste, consistency, and stability and helps us feel full. Therefore, it is advisable to choose foods low in saturated fat, trans fat, and cholesterol as part of a healthful diet. However, you will see many products with trans fat listed since companies have already begun to declare trans fat on their products' labels. Thus, trans fat information in the Nutrition Facts panel will be missing on some products (that contain lower amounts of trans fat) throughout the next year.
Some dietary supplements that may contain saturated fat, trans fat, and cholesterol include energy and nutrition bars. All sources of fat contain 9 calories per gram, making fat the most concentrated source of calories.
Feeding too much of any treat can have negative effects on a balanced diet like lowering protein content, raising starch levels and diluting vitamins and minerals.
Studies have estimated a toxic dose of apple seeds at one cup (8 fluid ounces), though of course equines vary in size and sensitivity.
This rarely helpful line was a holdover from a time when people thought fat was the enemy and should be a major focus of the nutrition label. The new proposal would also update the daily values for some nutrients so that they're based on more current research. The new Added Sugars line would distinguish between naturally occurring sugar and sugar that's added by a manufacturer. In another switch, food companies would be allowed but not required to list Vitamins A and C. However, all Americans should be aware of the risk posed by consuming too much saturated fat, trans fat, and cholesterol. In addition, parents should be aware that fats are an especially important source of calories and nutrients for infants and toddlers (up to 2 years of age), who have the highest energy needs per unit of body weight of any age group. In addition, too much of certain treats can lead to severe digestive upset and even colic or laminitis.
Research has since shown that "the type of fat is more important than the amount," the FDA noted. Chemically, all of this sugar is the same, but the "added sugars" line would shine a light on some of the stealth sugarA that creeps into processed foods like bread, salad dressing, and soup.

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