Policies that regulate how alcohol is displayed, packaged, and sold long have been used to help curb alcohol abuse and its associated health risks. Could some of those same policies help control obesity if applied to food?
Provides evidence that food assistance, livelihood interventions, and antiretroviral therapy all have a role to play in improving the economic and nutritional well-being of people living with HIV in developing countries.
Lowering the costs of healthy foods in supermarkets increases the amount of fruits, vegetables, and whole grain foods that people eat, while also appearing to reduce consumption of nutritionally less-desirable foods.
This paper reports the results of two experiments using a laboratory analog to examine the influence of taxes and subsidies on youth's snack food purchases when alone and when in the presence of a same-gender peer.
Before anyone decides to drink an extra-large soda or take another trip to the vending machine, someone else is determining the choices at our disposal. Stemming the tide of obesity requires healthier choices, but it requires healthier options, too.
Regulations requiring the restaurant industry to serve standardized portion sizes should be mandated and enforced by the same authorities responsible for checking hygienic conditions in food outlets, writes Deborah Cohen.
Many policy measures to control the obesity epidemic assume that people consciously and rationally choose what and how much they eat and therefore focus on providing information and more access to healthier foods.
Probiotics are believed to improve health by maintaining a normal balance of microorganisms in the human intestines. Evidence shows that they can reduce the risk of developing diarrhea, which is a common side effect of taking antibiotics.
Is eating more fruits and vegetables the key to reducing obesity? Evidence suggests this may not be the most effective strategy. A recent RAND study of more than 2,700 adults found that calorie intake from cookies, candy, salty snacks, and soda was about twice as high as the recommended daily amount.
It's widely assumed that living near fast-food restaurants and convenience stores encourages overconsumption, while supermarkets encourage healthier diets. However, an analysis found no robust link between food environment and consumption in youths, indicating a more complicated relationship than some theories suppose.
This paper reviews some of the evidence that dietary behaviours are, in large part, the consequence of automatic responses to contextual food cues, many of which lead to increased caloric consumption and poor dietary choices.
A review of menu nutrition information in U.S. sit-down chain restaurants found that 96 percent of main entrées exceeded the daily limits for calories, sodium, fat, and saturated fat recommended by the USDA.
The risk for coexistence of obesity and anemia varied according to the gender and age of the children. Integral nutrition education programs are required to simultaneously address both of these issues.
Summarizes key RAND studies on the causes of obesity, its economic and health consequences, and potential strategies for prevention, including work on health care costs, junk food, food deserts, school meals, and proximity of parks.