Ask kids what their favorite part of the school day is and most will say lunch and recess. But the timing of these events matters when it comes to what children eat and how much physical activity they get, researchers report.
The new findings could help schools develop policies to promote healthy eating and exercise habits for kids, the study authors said.
“Overall, our findings suggest that recess and lunch behaviors are interrelated. However, the specific food choices and activity levels children engage in may be subject to the timing and duration of lunch and recess,” researcher Gabriella McLoughlin said in an American Society for Nutrition news release.
Nutritional Intake and Physical Activity for Kids
McLoughlin, a doctoral student at the University of Illinois, Urbana-Champaign, is scheduled to present the research Sunday at the society’s annual meeting in Chicago.
For the study, researchers analyzed what 151 fourth- and fifth-graders at two schools ate for lunch and their physical activity. All ate lunch right before or right after recess. Most research has focused on nutritional intake or physical activity during recess. Study leader Naiman Khan called this the first “to objectively measure food intake at lunch in conjunction with physical activity, and consider the influence of duration and timing.”
Khan is an assistant professor of kinesiology and community health at the university. The researchers discovered that students who had recess before eating lunch wasted less food. But kids who had lunch before recess ate more vegetables.
While the U.S. Centers for Disease Control and Prevention recommends recess before lunch to help curb food waste, researchers say this schedule and how much time kids have to eat and play could have unwanted effects on what they eat and how much exercise they get. The study found that kids who had more time for lunch and recess and who ate before they played were more active. The opposite was true for boys and girls who had less time for lunch and recess. These students were more active if they had recess before they ate.
“We plan to communicate our findings to school teachers, administrators and policymakers to facilitate the implementation of evidence-based policies that support children’s ability to meet their daily physical activity and nutritional recommendations,” Khan said.
The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss options on the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
Additional Topics: Whole Body Wellness
Maintaining overall health and wellness through a balanced nutrition, regular physical activity and proper sleep is essential for your whole body�s well-being. While these are some of the most important contributing factors for staying healthy, seeking care and preventing injuries or the development of conditions through natural alternatives can also guarantee overall health and wellness. Chiropractic care is a safe and effective treatment option utilized by many individuals to ensure whole body wellness.
Tossing out the salt shaker may not be enough for your heart health. Most of the salt that Americans consume comes from processed foods and restaurant meals, a new study finds.
In a sampling of 450 U.S. adults, only 10 percent of salt, or sodium, in their diet came from food prepared at home. About half of that was added at the table.
Instead, restaurant meals and store-bought foods — including crackers, breads and soups — accounted for 71 percent of salt intake, the study found.
“Care must be taken when food shopping and eating out to steer clear of higher-sodium foods,” said lead researcher Lisa Harnack.
For prevent harmful high blood pressure, Americans are advised to limit salt intake to 2,300 milligrams (mg) daily, said Harnack, a professor at the University of Minnesota School of Public Health. That’s the equivalent of one teaspoon.
But, more than eight out of 10 Americans exceed this limit “by a mile,” she said.
Food diaries from study participants showed that about 3,500 mg of sodium was consumed a day on average.
The report was published online May 8 in the journal Circulation.
Kathryn Foti, an epidemiologist who wasn’t involved in the study, pointed out that high blood pressure is a leading cause of heart disease and stroke in the United States.
“Reducing salt reduces blood pressure and can help prevent cardiovascular disease,” said Foti, of the Johns Hopkins Bloomberg School of Public Health in Baltimore.
“The most effective way to reduce salt is to reduce the content in commercially processed and prepared foods,” added Foti, co-author of an accompanying journal editorial.
She said gradual, voluntary reductions across the food supply could have a large public health benefit.
“Reducing average sodium intake by as little as 400 mg per day could prevent up to 32,000 heart attacks and 20,000 strokes annually,” she said.
The American Heart Association has launched a sodium-reduction campaign to encourage food companies and restaurants to reduce the salt in their products.
Harnack said food companies and restaurants that have pledged to comply “should be commended.”
But, Foti added, doctors should step up their efforts by educating patients about where their salt actually comes from.
“While it’s OK to encourage patients to go easy on the salt shaker, more importantly, physicians should emphasize product selection,” Foti suggested.
She and Harnack recommended reading the Nutrition Facts panel on packaged foods.
Swap out the high-sodium items with lower-salt options, Foti advised. Salt content in many foods varies widely across brands, she noted.
In restaurants where nutrition information isn’t posted, “consumers can request information about the salt content of menu items or ask how foods are prepared,” Foti added.
“And of course, choosing more fresh foods, such as fruits and vegetables, can help you reduce the salt in your diet,” she said.
The study involved 450 racially diverse adults, aged 18 to 74, living in Birmingham, Ala.; Minneapolis-St. Paul; or Palo Alto, Calif.
Between December 2013 and December 2014, the participants were asked to record their daily diet for four 24-hour periods. In addition, the study participants provided samples of salt equivalent to the amount they added at home.
Average salt consumption was over 50 percent more than the recommended 2,300 milligrams, the researchers found.
Salt added while cooking comprised only about 6 percent of sodium consumption, and salt added at the table from the salt shaker accounted for just 5 percent, according to the study.
Salt naturally found in foods made up about 14 percent of dietary sodium, while salt in tap water, dietary supplements and antacids made up less than 1 percent, according to the report.
If you’re doing your best to eat lots of fresh fruits and vegetables, the convenience of pre-washed bagged salads may be too hard to resist. The problem is such products can contain contaminants and foreign substances that can make you sick.
That reality was dramatically spotlighted last month when two people ate fresh salad from a bagged lettuce product before discovering the remains of a bat in it. Further complicating things, the unfortunate were treated for rabies as a precaution (although lab tests later showed the bat was not rabid).
Peter Cassell, spokesperson for the Food and Drug Administration (FDA), noted the case was extremely rare and not a reason for a larger public health concern.
“Packaged salads are generally safe to eat right out of the package,” he said. “Most salads are double-washed or triple-washed and dried under managed conditions. Packaged salads are widely sold for consumer’s convenience.”
But he acknowledged such products can contain contaminants, so consumers need to take precautions to be sure they are not consuming anything dangerous or, at least, unappetizing.
“The most common extraneous materials that can be found in produce grown close to the ground include stones, rocks and dirt,” he noted. “One way consumers can identify and remove these materials is to pour the salad out into a bowl and lightly sift it with clean hands or utensils. There is no need to rewash salads that have already been washed before packaging.”
It’s not the first time that consumers have encountered problems with pre-washed salads, veggies, and fruit. Last year, four people died and 33 became ill from listeria in packaged salads.
Listeria found in food processing plants is not uncommon, but it isn’t always toxic. Dole salads, the problem in the case of listeria, closed the offending plant, issued a recall, and followed FDA requirements to sanitize its processing systems.
The salad with the dead bat was in Organic Marketside Spring Mix, produced by Fresh Express. It was only distributed at Walmart stores in the Southeastern United States.
The odds of finding a bat or dangerous pathogen in your salad are quite rare, experts say. According to Cassell, people can generally trust that pre-washed salads are handled correctly and present little to no risk to the consumer.
But health specialists say a handful of safe food-handling practices, especially for produce, are a good idea for consumers to follow. Among them:
Wash your hands thoroughly before starting to prepare food.
Sort through bagged or boxed greens and/or vegetables carefully.
Rinse thoroughly and inspect the contents of bagged greens, even if they are already pre-washed.
Do not use special “veggie soaps.” They don’t do much and remain on the food that you eat.
Look for “best used by” dates and buy foods accordingly. If food is really fresh it will be better for you.
Cut away damaged or bruised areas on fruits and vegetables. Throw it away if it looks rotten.
Even if you plan to peel the produce, it is a good idea to wash it.
Scrub things like melons or cucumbers with a clean produce brush.
Use a paper towel to dry produce because it can help to get rid of bacteria.
When you purchase and store your produce, bag it and store it separately from other foods like meat, seafood, and poultry.
Refrigerate any produce that is pre-cut or peeled.
Additional advice from the FDA:
Wash hands and surfaces often when preparing food.
Wash your cutting boards, dishes, counters frequently to avoid cross contamination with bacteria and other microbes.
If you use cloth dishtowels to wipe counters clean, make sure you wash them in hot water. Consider using paper towels instead of cloth towels.
Most of us face some risk from foods — even fresh foods — that aren’t properly washed or cleaned, or that may have been contaminated by other foods like fresh meat.
About 48 million cases of foodborne illness occur each year, with one in six Americans becoming ill from some sort of food contamination. Illness usually starts within days after eating contaminated food, and can include vomiting, diarrhea, abdominal pain, fever, and headache.
Most people recover from food poisoning, according to the FDA. But pregnant women, young children, the elderly, and those with weakened immune systems face a greater risk of complications.
The bottom line: Take a look at that pre-washed salad, toss it with some utensils, and be wary, but be aware that it is probably safe, according to Cassell.
For more information about recalls, or to file a complaint about purchased food, visit the FDA Website.
People with celiac disease have to avoid most grains, but oats may be an exception that’s safe, according to a recent research review, so long as the oats are uncontaminated by traces of other grains.
More studies are needed to see whether so-called pure oats available in the real world don’t provoke celiac symptoms. If proven safe, oats could provide celiac sufferers some of the benefits of eating grains that they miss out on following a gluten-free diet, researchers say.
“Oats, compared to other cereals, are a source of good quality proteins, vitamins and minerals and they improve palatability and the texture of gluten-free food,” said study coauthor Dr. Elena F. Verdu.
“For a person diagnosed with celiac disease, adding oats to a gluten-free diet could not only increase food options but also help them follow a better gluten-free diet and have a higher quality of life,” said Verdu, a gastroenterology researcher at the Farncombe Family Digestive Health Research Institute at McMaster University in Hamilton, Canada.
Celiac disease is an autoimmune disorder that affects roughly one of every 100 people in the U.S. For sufferers, consuming even trace amounts of the gluten protein in wheat, barley and rye can trigger an immune response that damages the intestines. Over time, this immune attack can lead to malnutrition, osteoporosis, chronic inflammation and a variety of other problems.
People with celiac disease are also at heightened risk of heart disease and some recent research suggests that might be in part because avoiding gluten causes them to miss out on the heart-protective benefits of eating whole grains.
Oats don’t contain the same celiac-provoking protein found in other grains, the study team writes in the journal Gastroenterology. However, Verdu told Reuters Health, issues have been raised regarding potential adverse reactions to oats by celiac patients, and this has reduced the enthusiasm of adding oats to the gluten-free diet in many cases.
“The first study suggesting that oats may be harmful for patients with celiac disease was published more than 50 years ago. Since then, the addition of oats to a gluten-free diet has remained clouded in controversy,” she said in an email.
For this reason, the review team decided to evaluate the existing evidence. They re-analyzed data from 28 previous studies that included oats in gluten-free diets for people with celiac disease. Eight of the studies were controlled clinical trials; the rest were observational.
The researchers looked at any negative effects on symptoms or blood tests for up to one year of oat consumption.
“In our study, we found no evidence that addition of oats to a gluten-free diet affects symptoms or activates celiac disease. However, it is very important to stress that there were few studies in some of the analyses, the quality of the studies was low and most of them were conducted outside of North America,” Verdu said.
Although the consensus is that pure oats are safe for most patients with celiac disease, contamination with other cereal sources that may contain gluten needs to be avoided, Verdu added.
“The purity of oats will depend on the country of origin and local regulations, and this is why we were surprised to see that most recommendations in North America are still based on studies performed in Europe,” she said.
“Patients who follow a gluten-free diet are sometimes able to consume small quantities of gluten-free oats without adverse reaction,” said Hannah Swartz, a clinical dietitian at Montefiore Medical Center in New York who wasn’t involved in the study.
“Patients who have the most success with including oats in their diet ensure the oats are certified gluten free, and wait one or more years after following a gluten free diet to ensure that gut inflammation has subsided,” she said.
“Patients with celiac disease must first ensure that the oats they are adding are certified gluten free oats. Regular oats used in products that are labeled ‘gluten free’ such as some mainstream cereals are not recommended for patients with celiac disease as there remains the possibility of cross contamination with gluten containing grains during the processing of the oats,” she said.
Doctor of Chiropractic, Dr. Alexander Jimenez looks at obesity in children and the risk of type 2 diabetes.
Close To 13 Million American Children & Teens Are Obese
And�new research shows they may be four times more likely than kids with a healthy weight to develop type 2 diabetes by age 25.
Between 2002 and 2005, there were 3,600 cases a year of type 2 diabetes among U.S. kids and teens, according to the Endocrine Society’s Endocrine Facts and Figures report. A large study of British children produced similar results, the researchers noted.
“As the prevalence of obesity and being overweight has rapidly risen, an increasing number of children and young adults have been diagnosed with diabetes in the United Kingdom since the early 1990s,” said study co-author Ali Abbasi, a research fellow at King’s College London.
For the study, published April 25 in the Journal of the Endocrine Society, the researchers reviewed health records of 375 general practices in the United Kingdom.
BMI Is A Measure Used To Determine If Someone Is A Healthy Weight For Their Height
The team compared the diabetes status and body mass index (BMI) of about 370,000 children between the ages of 2 and 15.
The study found that 654 youngsters were diagnosed with type 2 diabetes and 1,319 with type 1 diabetes between 1994 and 2013. Nearly half of those with type 2 diabetes were obese. There was no link, however, between obesity and rates of type 1 diabetes, an autoimmune disease, researchers noted.
“Diabetes imposes a heavy burden on society because the condition is common and costly to treat,” Abbasi said in an Endocrine Society news release. “Estimates indicate one in 11 adults has type 2 diabetes, or about 415 million people worldwide. Given that diabetes and obesity are preventable from early life, our findings and other research will hopefully motivate the public and policymakers to invest and engage in diabetes prevention efforts.”
News stories are written and provided by HealthDay and do not reflect federal policy, the views of MedlinePlus, the National Library of Medicine, the National Institutes of Health, or the U.S. Department of Health and Human Services.
Doctor of Chiropractic, Dr. Alexander Jimenez investigates the mediterranean diet, and what it can do for people taking statins for heart attacks and strokes.
Q: How Does The Mediterranean Diet Stack Up Against Statins In Preventing Heart Attacks & Strokes?
A: Research suggests that the Mediterranean diet and statins can be effective in helping to lower the risk of potentially fatal complications of heart disease. But there has been no published scientific research in which a large number of people were given either statins or a Mediterranean-style diet at random and then followed carefully to see what became of their heart health.
As Rosemary Stanton, nutritionist and visiting fellow at the School of Medicinal Sciences, University of New South Wales, explains in an article posted by The Conversation, “Such a trial is unlikely to occur, as withholding medication from people at risk of heart attack or stroke would be regarded as unethical.”
But there is evidence that both approaches are helpful and that the optimal choice, at least for those at high risk of cardiovascular disease, would be a combination of diet and statins. Research also suggests that, for people at lower risk, lifestyle measures like the Mediterranean diet could be sufficient.
Traditionally, the Mediterranean diet includes lots of fruit, nuts, vegetables, cereals and oil from olives; a moderate intake of fish and poultry; a low intake of dairy products, red meat, processed meats and sweets; and — taken with meals — wine in moderation. (Researchers tested two versions, one with lots of olive oil and the other with lots of oil from nuts.)
“I don’t view these things as either-or,” said Dr. Meir Stampfer, a professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health. “My advice is to start with the Mediterranean diet because it’s good for you in multiple ways — lowering risk of cognitive decline, reduction in some cancers, lower risk of diabetes — that go beyond what statins do.”
If Cholesterol Numbers Remain High Despite A Healthy Diet, Statins Or Other Medical Treatments Can Be Added
In 2009, Circulation: Cardiovascular Quality and Outcomes, a journal of the American Heart Association, reported research that showed statin therapy resulting in a 44 percent reduction in heart disease-related problems including heart attacks, strokes and deaths. (The study can be downloaded at bit.ly/2lX1tuF.)
In 2013, a large and rigorous study published by The New England Journal of Medicine found that switching to a Mediterranean diet prevented about 30 percent of heart attacks, strokes and deaths from heart disease in people at high risk. That study, which looked at two versions of the diet, can be found at bit.ly/2np3VY2.
Statin takers often wrongly think they don’t have to worry about diet and exercise.
“Quantitatively, you get more mileage from optimal exercise and diet than statins, so it’s not one or the other,” Stampfer said. “Everybody needs the diet and exercise, and some people, despite that, will still need statins. It’s not a failure; it’s not a character flaw — if you need it, you need it.”
The bottom line is that the Mediterranean diet helps even if one is taking statins and, along with other potential benefits, might help avoid the need for statins altogether.
The idea that diet could have a role to play in preventing the signs of asthma is starting to gain ground, with studies highlighting certain deficiencies in patients or warning against the consumption of certain foods. On World Asthma Day, May 2, Relaxnews spoke to Dr. Bertrand Delaisi, a pediatric pulmonologist at Clinique Marcel Sembat in Boulogne-Billancourt, France, for an overview of what’s currently known on the subject.
The prevalence of asthma has increased considerably in recent decades, in parallel with changes in lifestyles and dietary habits, tending towards diets rich in carbohydrates and fat, and low in fiber.
As well as pollutants, allergens, passive smoking and air pollution, allergy specialists are increasingly interested in how diet can promote or modify the development of asthma on a physiopathological level.
Eating ham, cured sausage or smoked meats at least four times a week could aggravate the symptoms of asthma over time, concludes a study carried out by researchers at Inserm, the French National Institute of Health and Medical Research, published in January in the medical journal Thorax.
On the contrary, consuming fiber may influence the gut flora and could reduce inflammation in the bronchial tubes. A diet rich in fruit and vegetables and vitamin C — and especially vitamin D (calf’s liver, soy, egg yolks) — could, therefore, help limit the risks of asthma, according to Dr. Bertrand Delaisi, a pediatric pulmonologist at Clinique Marcel Sembat in Boulogne-Billancourt, France.
The same goes for omega-3 fatty acids, present in oily fish and other foods (walnuts, canola oil), which can relieve inflammation, including in the respiratory airways. People whose diets are rich in omega-3 have a lower risk of suffering from asthma than those whose intake is limited. They could also be beneficial to people who already suffer from the condition.
Foods containing quercetin could reduce the frequency of asthma attacks, as this antioxidant flavonoid is an anti-inflammatory. Studies carried out in vitro found that quercetin inhibited the liberation of inflammatory substances by mast cells, which play a role in allergic reactions, mirroring certain anti-asthma medications. This antioxidant is found in onions, mustard oil, tea and apples.
An estimated 300 million people worldwide suffer from asthma.
IFM's Find A Practitioner tool is the largest referral network in Functional Medicine, created to help patients locate Functional Medicine practitioners anywhere in the world. IFM Certified Practitioners are listed first in the search results, given their extensive education in Functional Medicine
