Consumers are increasingly interested in using food to promote good health or help manage health conditions. Because replacing saturated and trans fats with polyunsaturated fats (omega-3, omega-6) and monounsaturated fats (omega-9) is a smart way to promote health and reduce key risk factors for several diseases, the Good Fats 101 team has developed new ‘If This, Then That’ flip cards. Use these cards with clients, customers and colleagues to help connect the dots between good fats and health benefits.
The Good Fats 101 team recently participated in What’s in Store, a networking event for retail dietitians. At the event, we polled attendees about their favorite ways to enjoy good fats. Our team loved the ideas, and we’d like to share them with you to use with your clients or colleagues and help inspire them to add more healthy fats to their diets. Enjoy!
The Good Fats 101 staff joined approximately 12,000 food and nutrition professionals in Washington, DC, for the Academy of Nutrition and Dietetics’ annual Food and Nutrition Conference and Expo (FNCE®). The FNCE® frenzy of educational sessions, awards, keynote addresses, receptions, yoga sessions and catching up with friends never let up, but we still had plenty of time and energy to share all things good fats on the Expo floor. Keep reading to hear about the full FNCE® experience!
Consumers want to know which foods quell inflammation to help them manage pain from arthritis, lessen the symptoms of asthma and reduce their chances of developing type 2 diabetes or having a heart attack. There’s some good news for consumers. Research suggests that different dietary patterns can increase or decrease levels of various inflammatory markers in the blood. However, headlines claiming that this food or that food affects chronic inflammation are often premature, over generalized, based on pre-clinical research, not considering the total diet, and confusing to consumers. This post takes a brief look at the roles of dietary fat on the inflammatory response.
As millennials clamor for unique flavors and the fusion of global cuisine into meal mainstays, the range of tastes, ingredients and spices appearing in restaurants and grocery stores throughout the U.S. is quickly expanding. Innova data indicates a 20 percent annual growth in ethnic flavors from 2013–2017 allowing today’s consumer to experience a wide range of global cuisines from Hawaiian poke to Peruvian ceviche to Burmese fermented tea leaves. As these dishes are integrated into eating habits, dietitians are considering their nutritional value, including fat source and type. Today’s blog addresses fats and oils in 2018 trending global cuisines.