Have you seen the television commercials about A2 milk? Do you wonder, what is A2 milk? Is it better for me?
All milk contains beta casein protein which has several variants. The two most commonly found are A1 and A2. Certain breeds of dairy cattle only produce A2 beta casein proteins. In general, those breeds include Guernsey, Jersey, and Asian herds. Human milk and other animal milk also mostly A2. Holstein milk has both A1 and A2.
So what’s the big deal about A2 milk? Research is very limited, but some claims say that milk containing A1 leads to Type 1 Diabetes, coronary heart disease, and maybe, schizophrenia and autism if immune deficiencies are present. Some claim that A1 is digested differently than A2 and causes negative health effects.
Scientifically, the evidence is very limited. Only rat studies have shown any benefit of consuming A2 milk. Human clinical studies have not shown evidence to match the rat studies. Therefore, the information to show benefits of A2 milk are anecdotal. Also, those with lactose intolerance or milk allergies will not benefit from A2 milk.
The BWP is a free, interactive tool developed by NIDDK researchers that can help people create physical activity and calorie plans to reach their goal weight and maintain it afterward. The tool uses science-based technology to tailor recommendations to individual users and accurately calculate how their bodies adjust to changes in diet and physical activity.
If you have not yet tried the Body Weight Planner, we invite you to visit the new page to practice using the tool. A short instructional video can be found at https://youtu.be/v1gluQwieog.
Beginning in May 2018, the U.S. Food and Drug Administration is requiring certain restaurants to post calorie information on menus and menu boards. This is applies to chain restaurants and retail food establishments with more than 20 locations. These operations include:
Foods served at sit-down and fast-food restaurants, bakeries, coffee shops and restaurant-type foods in certain grocery and convenience stores.
Take-out and delivery foods.
Foods purchased at drive-through windows.
Foods that you serve yourself from a salad or hot-food bar.
Alcoholic drinks such as beer, wine and cocktails that appear on menus.
Foods at places of entertainment, such as movie theaters or amusement parks.
Calorie information on menus and menu boards must be clearly displayed. For self-service foods, such as foods served at salad bars and buffets, the information must be clearly displayed so consumers can see it when they are serving themselves.
The Center for Food Safety and Applied Nutrition has a large catalog of publications and videos on food safety, nutrition, dietary supplements, and more. Best of all, they are free!
The Education Resource Library is searchable by topic, audience, format, interactive and audio. Many are downloadable to print or you can order printed materials. There are many resources in a variety of languages. Sign up for CFSAN News for Educators to receive quarterly newsletters.
With the new year underway, so are many types of diets to kick the year off in a healthy way. One of those diets is the ketogenic, or “keto”, diet. But is it a safe diet to use?
The keto diet is a high fat, moderate protein, and low carbohydrate diet. It has been a treatment for those with epilepsy since the 1920s as it can help reduce seizures. Today, anti-seizure medications are more commonly used. The diet does not allow fruits, some vegetables, grains, potatoes, sweets, or other high carbohydrate foods. The main purpose of the diet is to create ketones to get fuel into your cells instead of glucose. Excess ketone production results in ketosis.
While the keto diet may help you lose weight, it is a difficult diet to stick with in the long run. You miss out on beneficial nutrients from fruits, vegetables and grains. Once ketosis sets in, a rapid loss of “water weight” occurs which is not successful weight loss. And, in the long run, this type of diet can lead to eating disorders.
What captures the interest of students? FOOD! Yes, food can be used to engage students in inquiry-based science — really!
The Science and Our Food Supply Teacher Guides are challenging hands-on, minds-on activities that link food safety and nutrition to students’ everyday lives. They are crafted in a teacher-friendly modular format that easily fit into science, health, and other classes.
The topics include learning about bacteria, food storage and handling, pasteurization technology, the science of cooking a hamburger, DNA fingerprinting, and outbreak analysis. Nutrition topics include the Nutrition Facts Label, serving size and calories, sugar in beverages, sodium in snack foods, meal planning, and eating away from home.
Looking for recipe ideas for you and your busy family? The National Heart, Lung, and Blood Institute can help.
These recipes were developed in partnership with the National Institute of Health We Can!® program for children. The book gives ideas to involve kids in meal preparation. It also includes tips on meal planning, cooking, and nutrition for all. Recipes categories include main dish, pasta, lunch/brunch, vegetable side dishes, grain side dishes, and snacks.
March is designated as National Nutrition Month®. Along with that, the Kansas Nutrition Council (KNC) is holding their annual conference.
This year the KNC is being held March 29, at the K-State Alumni Center in Manhattan, KS. Registration is now open! The registration includes membership to KNC.
A featured speaker will be Cara Harbstreet, a registered dietician in Kansas City. Her program is known as Street Smart Nutrition. She helps people rediscover joy in eating deeply nourishing food without restriction or fear. She shares her messages via Facebook, Twitter, Pinterest and Instagram.