Part II: Proposed Nutrition Facts Label – The Good, Bad and the Ugly

As a nutrition communication consultant I occasionally write about topics related to the food industry clients I may serve, but my blog topics, thoughts and opinions are my own. I introduced you to my opinions on the proposed changes for … Continue reading

Information Versus TMI (too much information): The Proposed Nutrition Facts Label – Part I

The ingredient and nutrition information on food product labels has evolved over the years. In 1990 the Nutrition Facts label was created and food manufacturers had to comply with this new labeling system that identified calories, serving sizes, vitamins and … Continue reading

Diets Come and Diets Go: What’s the Magic Bullet? You.

Oh how things have changed. Or have they? When it comes to the field of nutrition, we are fortunate to have extensive research performed over the past two decades that makes a good case for diet’s relationship to disease. Heart … Continue reading

Which is Better: No Calories, or Some Calories for Breakfast for kids?

God bless the Italians for inventing Nutella®, a delicious chocolate, nutty spread. In the 1940s, Pietro Ferrero, a pastry maker and founder of the Ferrero company used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend … Continue reading

Take-Away Points from Sugar Session at EB2012

The Experimental Bio 2012 session, Fructose, Sucrose and High Fructose Corn Syrup: Relevant Scientific Findings and Health Implications, was fascinating and confirmed what I already knew: While we have a caloric consumption issue to work on as a nation, sucrose … Continue reading

Summary: Fructose, Sucrose and High Fructose Corn Syrup: Relevant Scientific Findings and Health Implications

The Experimental Bio 2012 session, Fructose, Sucrose and High Fructose Corn Syrup: Relevant Scientific Findings and Health Implications, provided me with some important takeaways which I have listed here. Each of the five speakers had a chance to present their … Continue reading