Topic: Protein

United States Army to issue PT bracelet with 24/7 fitness tracking, remote mentoring

April 1, 2017 |

U.S. Army Public Affairs

Washington, D.C. – U.S. Army officials on Saturday announced it will soon field a personal fitness bracelet that will allow Army leaders to track their Soldiers’ fitness in real time.

The technology will enable Army leadership to monitor their Soldiers’ activity level, physical location, and intake of foods, liquids, and other substances. It also allows leaders to provide remote mentoring in real time, according to Dr. Duke McDirkington, the lead scientific advisor from the U.S. Army’s Research Institute of Environmental Medicine, or USARIEM, and the co-chair of the Army’s Physical Training Belt Task Force.

Army officials on Saturday announced it will soon field this personal fitness bracelet that will allow Army leaders to track their Soldiers’ fitness in real time. The technology will enable Army leadership to monitor their Soldiers’ activity level, physical location, and intake of foods, liquids, and other substances. (U.S. Army)

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American Heart Association reports FDA Expands Health Claim for More Fruits, Vegetables

December 20, 2016 |

American Heart Association Can Now Certify These Foods as Heart-Healthy

Dallas, TX – The Food and Drug Administration (FDA) released an interim final rule removing the low fat and positive nutrient requirements which will apply to nearly all fresh fruits and vegetables, allowing them to make a heart health claim and be eligible for food certification programs like the American Heart Association’s Heart-Check mark program.

The ruling was in response to a petition submitted by the Association in September 2012.

Farmers’ market produce stand showing assorted fruits and vegetables. (American Heart Association)

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Tennessee Department of Agriculture says it’s time for Local Honey and Sorghum

October 25, 2015 |

Nashville, TN – Autumn is generally regarded as a sweet season, the year’s peak harvest time. You could say Tennessee’s sweetest harvest is contained in the jars of honey and sorghum syrup now lining shelves at farms, orchards and farmers markets across the state.

Honey is often harvested twice per year, in spring and fall. Flavor is determined solely by the nectar source, giving some honeys stronger flavor than others. As a rule, the lighter the honey’s color the milder its flavor, but buying directly from the beekeeper is the best way to learn the characteristics of a particular honey.

Sorghum

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NASA reports Alzheimer’s disease research to be conducted on International Space Station

March 16, 2015 |

Written by Rachel Molina
Science at NASA

Washington, D.C. – Alzheimer’s disease is a global problem. In the United States alone, more than 5 million people have the disease and a new diagnosis is made every 67 seconds—numbers that are just a fraction of worldwide totals. Among medical researchers, Alzheimer’s is a top priority.

Researchers working with astronauts on the International Space Station are embarking on a mission to discover the origin of Alzheimer’s. Although the details are still a little fuzzy, researchers believe that Alzheimer’s and similar diseases advance when certain proteins in the brain assemble themselves into long fibers that accumulate and ultimately strangle nerve cells in the brain.

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Consumer Reports lays down the facts about Gluten

December 1, 2014 |

CR survey finds 63% of Americans believe a gluten-free diet would improve physical or mental health—but cutting gluten isn’t always more nutritious or better for most people

Yonkers, NY – Gluten, a protein found in wheat, barley, and rye, has become the latest dietary villain, blamed for everything from forgetfulness to joint pain to weight gain.  But Consumer Reports (CR) is shedding light on common misconceptions about going gluten-free.

The report points out that a gluten-free claim doesn’t mean the product is necessarily more nutritious, it may actually be less so; that consumers may increase their exposure to arsenic by going gluten-free, and a gluten-free diet might cause weight gain—not weight loss. And, most gluten-free foods cost more than their regular counterparts. «Read the rest of this article»

American Heart Association says eating more fruits, vegetables may cut stroke risk worldwide

May 11, 2014 |

Dallas, TX – Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to new research in the American Heart Association’s journal Stroke.

Researchers conducted a meta-analysis of 20 studies published over the last 19 years to assess the effects of fruit and vegetable consumption on risk of stroke globally. The combined studies involved 760,629 men and women who had 16,981 strokes.

Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to a new analysis of 20 studies conducted in Europe, the United States and Asia. (Photo by American Heart Association)

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NASA reports redesigned Soybean Plants can yield higher production with less Water

April 16, 2014 |

Written by Carol Rasmussen
NASA Earth Science News Team

Pasadena, CA – A new study shows that soybean plants can be redesigned to increase crop yields while requiring less water and helping to offset greenhouse gas warming. The study is the first to demonstrate that a major food crop can be modified to meet multiple goals at the same time.

The study, led by Darren Drewry of NASA’s Jet Propulsion Laboratory, Pasadena, CA, used an advanced vegetation model and high-performance computer optimization techniques.

A soybean field in Ohio. (WikiMedia Commons)

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“Tasty Tuesdays” at Fort Campbell’s Estep Wellness Center

October 29, 2013 |

Fort Campbell, KY – Just in time for the holiday season! Join Mandy from 4:30pm to 5:30pm for “Tasty Tuesdays” at Estep Wellness Center in November.

Tasty Tuesdays consist of a delicious package of Nutritional Workshops covering such topics as:  Basic Nutrition, Healthier Choices, and Flippin’ Recipes.  There will be three workshops and the cost is $10.00 for all three. «Read the rest of this article»

Tennessee Department of Agriculture says State received plenty of Rain making Sorghum Crop a Sweet Success

October 14, 2013 |

Nashville, TN – Sorghum is one of several crops in Tennessee that seems to have benefited from a rainy summer. Some highly anticipated fall crops, like pumpkins, have suffered in some parts of the state due to excess moisture and lack of sun. Others, like corn and sorghum, are on track for record harvests if current patterns of sunny, less-humid weather hold.

Sorghum syrup is a treasured traditional Tennessee food produced when the extracted juice from the sorghum plant is boiled down. Tennessee is one of the nation’s leading states in sorghum syrup production.

Tennessee Trails Sorghum Granola

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American Heart Association says skipping Breakfast may increase Coronary Heart Disease Risk

July 24, 2013 |

The timing of meals, whether it’s missing a meal in the morning or eating a meal very late at night, may cause adverse metabolic effects that lead to coronary heart disease.

Dallas, TX – Here’s more evidence why breakfast may be the most important meal of the day: Men who reported that they regularly skipped breakfast had a higher risk of a heart attack or fatal coronary heart disease in a study reported in the American Heart Association journal Circulation.

Researchers analyzed food frequency questionnaire data and tracked health outcomes for 16 years (1992-2008) on 26,902 male health professionals ages 45-82. «Read the rest of this article»

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