Sentences with phrase «vegetable consumption by»

If just half the U.S. population were to increase fruit and vegetable consumption by a single serving a day, an estimated 20,000 cancer cases might be avoided each year.

The researchers concluded that if the results of the analysis can be broadly applied, upping daily fruit and vegetable consumption by about 150 grams (equivalent to about one cup of cherry tomatoes or 1.5 medium bananas), from most dietary levels, could prevent about 2.5 percent of all cancers in most populations.

... students in the more advanced programs increased their fruit and vegetable consumption by 1.5 servings a day, while the other students decreased their intake by nearly a quarter serving.

From a school perspective, one of the best ways to increase fruit and vegetable consumption by children is by implementing salad bars.

From a school perspective, one of the best ways to increase fruit and vegetable consumption by children is by implementing salad bars.

Not exact matches

The continual parental reminder to «eat your vegetables» stuck with Millennials and Gen Zs because they are driving the growth in fresh and frozen vegetable consumption, according to a study released by The NPD Group, Chicago.

Cakes with vegetables baked in can be a healthier option by providing a tasty way to increase vegetable consumption, especially for children who aren't keen on anything resembling a vegetable.

It is from Tropical Agriculture: A Treatise on the Culture, Preparation, Commerce and Consumption of the Principal Products of the Vegetable Kingdom, by Peter Lund Simmonds.

According to the Produce for Better Health Foundation, per capita consumption of vegetables in America declined by 7 % between 2009 and 2014.

The Retail Produce Manager Awards Program sponsored by Dole Food Company and now in it's 12th year, pays special recognition to produce managers on the front line in supermarkets working everyday to increase sales and consumption of fresh fruits and vegetables.

Participant evaluations report strong evidence of increased confidence in key skill areas required for cooking and daily food preparation, with increased cooking confidence and daily vegetable consumption (increase by 0.52 serves).

The program is part of a larger mission by Dole to increase consumption of fruits and vegetables to improve the nutritional health of Americans and work to reverse a number of negative health trends.

You can do this by eating foods that are less processed as well as increasing your consumption of more seasonal fruits and vegetables.

Start a little healthy competition in your family by tracking everyone's fruit and vegetable consumption as well as physical activity for a week.

«A wide variety of flavors either ingested (e.g., fruit, vegetables, spices) or inhaled (e.g., tobacco, perfumes) by the mother are transmitted to her amniotic fluid and / or milk, significantly increasing in intensity in milk within hours after consumption.

The School Nutrition Department credits the new garden as doubling vegetable consumption across all grade levels and increasing the sale of salads at school lunch by 300 %!

It's long been believed that allowing kids to take recess before lunch leads to greater fruit and vegetable consumption and less food waste, but a new study reported on by Reuters says otherwise.

School districts that adopt a GFPP seek to promote health and well - being by offering generous portions of vegetables, fruit, whole grains and minimally processed foods, while reducing salt, added sugars, saturated fats, and red meat consumption, and eliminating artificial additives.

They suggested that cafeterias could increase fruit and vegetable consumption in school lunch programs by:

However, student acceptance of the changes will likely improve over time, as indicated by their positive comments about healthy food and consumption of fruits and vegetables in most districts GAO visited.

Research by Wansink and Kim19 showed that people consume more food when they are given larger portions and greater variety, so it is likely that consumption of nutrient - dense foods increased along with the increase in the amounts of foods served.20 Recent studies assessing the effect of the new school meal regulations on consumption and food waste have shown increases in fruit, entrée, and vegetable consumption10, 11; increases in consumption of fiber and reduction in nutrients of concern12; and no increase in total food waste.10, 11

Based on what I'd read in Satter's books and elsewhere, all the elements likely to lead to eventual acceptance of vegetables were in place: we weren't forcing the issue, my son saw enthusiastic vegetable consumption modeled by the rest of us every night, and year after year in the school garden he carefully tended the cucumber or carrot plant (something which farm - to - table groups assure us will create a desire to eat the harvest).

These findings are contradicted by an earlier Harvard School of Public Health study, which found that fruit consumption was holding steady and vegetable consumption had increased due to the HHFKA.

The Healthy Hunger Free Kids Act of 2010 and the resulting new school meal guidelines that went into effect in 2012 support increasing consumption of vegetables and fruits by changing the school lunch requirements to 6.25 - 10 servings of fruits and vegetables weekly depending on grade level and adding new requirements for legumes and vegetable subgroups.

Overall fruit selection increased by 23 % and the consumption of the vegetables selected increased by 16.2 %.

This effect is largely contributed by fruit, vegetables, tea and other hot beverages, as well as moderate consumption of alcohol, as shown in a recent study from an Inserm research group, published in Diabetologia, the journal of the European Association for the Study of Diabetes (EASD)

The study evaluated three SNAP programs in three different states and found that children participating in certain nutrition education programs increased their daily fruit and vegetable consumption at home by a quarter - to a third - cup, and were more likely to choose low - fat or fat - free milk.

A nutrition education program in low - income child care centers can improve a child's at - home consumption of vegetables and low - fat / fat - free milk, according to a study by researchers from RTI International, Altarum Institute, and the U.S. Department of Agriculture.

Data also suggested that it increased vegetable and fruit consumption by approximately one serving per day.

In addition, consumption of vegetables increased by 16.2 %; fruit consumption was unchanged, but because more students selected fruit, overall, more fruit was consumed post-implementation.

The USDA's Economic Research Service recently found that a targeted 20 percent price reduction for fruits and vegetables would raise the average SNAP participant's daily consumption of these foods by about a quarter of a cup.

The research, conducted by the University of Warwick's Medical School using data from the Health Survey for England, and published by BMJ Open focused on mental wellbeing and found that high and low mental wellbeing were consistently associated with an individual's fruit and vegetable consumption.

By contrast, fruit and vegetable intake tended to fall as soda consumption rose.

Famed food writer, Mark Bittman, thinks we can cut soda consumption and curb obesity by increasing taxes on soda and subsidizing vegetables.

The Healthy Hunger Free Kids Act of 2010 and the resulting new school meal guidelines that went into effect in 2012 support increasing consumption of vegetables and fruits by changing the school lunch requirements to 6.25 - 10 servings of fruits and vegetables weekly depending on grade level and adding new requirements for legumes and vegetable subgroups.

Colon cancer occurs when high levels of dietary vegetable oils and hydrogenated fats, along with certain carcinogens, are acted on by certain enzymes in the cells lining the colon, leading to tumor formation.14 This explains the fact that in industrialized countries, where there are many carcinogens in the diet and where consumption of vegetable oils and carcinogens is high, some studies have correlated meat - eating with colon cancer; but in traditional societies, where vegetable oils are absent and the food is free of additives, meat - eating is not associated with cancer.

However, dissenting scientists pointed out that increased consumption of vegetable oils and decreased consumption of saturated fats were, according to data supplied by the 1977 Goals themselves, associated with increased levels of heart disease.17 As a result of this shaky scientific foundation, significant scientific controversy continues about some of the original and current assertions upon which the DGA recommendations are built.

Emerging evidence suggests that this ratio is actually crucial for improving health, and the way to optimize potassium intake is by increasing consumption of vegetables, which are the highest sources of potassium.

It's summer, and there's no better way to up your consumption of fruits and vegetables than by visiting your local farmers market.

However, given the desirability of isothiocyanates from a cancer - preventing perspective, plus the unlikelihood of unwanted thyroid impacts from consumption of fresh cruciferous vegetables in everyday serving sizes, the cooking of cruciferous vegetables for the sole and exclusive purpose of lowering isothiocyanate content does not seem backed by sound research.

Their damaging effects are compounded by other features of a modern Western diet and lifestyle apart from an evolutionarily discordant degree of refined carbohydrate consumption — namely, a gross imbalance between n - 6 and n - 3 essential fatty acids, a lack of micronutrient and antioxidant - rich vegetables and fruits, and a paucity of physical activity.

The detrimental effects of omega - 6s are articulated by Fernandes and Venkatraman (1993), with, «The increased consumption of many vegetable oils particularly of the n - 6 series is... viewed as pro-inflammatory and is suspected as one of the possible causes for the rise in certain malignant tumors, rheumatoid arthritis and autoimmune diseases primarily due to the increased production of pro-inflammatory cytokines» (p. S19).

These are similar, but not identical to heterocyclic amines (HCAs) formed from the charring, burning, and high - heat cooking of meat that can be minimized with the use of marinades, consumption of anticancer vegetables, and of course by avoiding high heat and flames.

The risk of CHD is decreased by 4 % for each additional portion per day of fruit and vegetables and by 7 % for fruit consumption.

In a linear mixed model adjusted for age, sex, education, participation in cognitive activities, physical activities, smoking, and seafood and alcohol consumption, consumption of green leafy vegetables was associated with slower cognitive decline; the decline rate for those in the highest quintile of intake (median 1.3 servings / d) was slower by β = 0.05 standardized units (p = 0.0001) or the equivalent of being 11 years younger in age.

Claims that butter causes chronic high cholesterol values have not been substantiated by research — although some studies show that butter consumption causes a small, temporary rise — while other studies have shown that stearic acid, the main component of beef fat, actually lowers cholesterol.59 Margarine, on the other hand, provokes chronic high levels of cholesterol and has been linked to both heart disease and cancer.60 The new soft margarines or tub spreads, while lower in hydrogenated fats, are still produced from rancid vegetable oils and contain many additives.

It's summer, and there's no better way to up your consumption of fruits and vegetables than by visiting your local farmers...

To prevent this disease, you should make some diet changes by limiting (or avoiding) consumption of junk food and increasing * the intake of fiber - rich foods such as whole grains, fruits, and vegetables.

They are also confounded by dietary differences that have nothing to do with meat, such as the consumption of fruits and vegetables.

Polyunsaturated fats such as corn oil and soybean oil are highly unstable and vulnerable to oxidation — and oxidation, in turn, is linked to cancer — while the omega - 6 fatty acids that predominate in vegetable oils have been shown to accelerate the growth of tumor cells.6 As Fallon and Enig explain, 4 excessive consumption of toxic polyunsaturated oils — not red meat — represents a known mechanism for colon cancer: «Colon cancer occurs when high levels of dietary vegetable oils and hydrogenated fats, along with certain carcinogens, are acted on by certain enzymes in the cells lining the colon, leading to tumor formation» [Emphasis added].