Blueberries are loaded with antioxidants! Antioxidants are substances that work to neutralise free radicals, preventing them from causing cell damage and mutation. This contributes to a lower risk of cancer. Berries' antioxidants, known as anthocyanins, are responsible for their rich, dark colour. Anthocyanins have been shown to help improve one’s mood by activating specific neural pathways in the brain and reducing stress hormone effects. They contain 3.6 grams of fibre per 1 cup, which is approximately 12 percent of the average person's requirement. One cup has 85 calories and 15 grams of carbs which also makes them a diabetic-friendly snack.
Walnuts are an excellent source of Omega-3 fatty acids from plants. This fat is essential because our bodies do not produce it and we must obtain it through our diet. Adult females should consume 1.1 grams of ALA per day, while adult males should consume 1.6 grams. 2.5 grams of ALA are found in 28 gms of walnuts. Omega-3 fatty acids help to reduce inflammation in the body, which lowers the risk of developing chronic diseases.
Spinach, though available seasonally, contains vitamins and minerals which are absolutely essential for our body’s requirements. It has magnesium, potassium, iron, and calcium. It is high in vitamins K and A, as well as folate. Spinach has fibre, water, and antioxidants. These contribute towards good eye health. These nutrients remain available irrespective of whether it is consumed raw or when cooked. To aid iron absorption from this plant source, combine spinach with foods high in vitamin C. Serve with tomatoes, bell peppers, orange slices, or strawberries.
Avocados are nutritious, creamy, anti-inflammatory, and filling. They improve cholesterol and blood pressure. An avocado contains a lot of monounsaturated fat, which helps to maintain good cholesterol levels, lower (LDL) the bad cholesterol, prevent blood sugar from rising too quickly, and keep healthy hair and skin. The amount of fibre in one medium avocado is 9 grams.
Beans are an inexpensive way to add a ton of nutrition to practically any dish. One cup of beans typically has 230 calories, 15 grams of protein, and 15 grams of fibre. This combination will help you stay full until your next mealtime and balance your blood sugar. Beans are categorised as a prebiotic food, which means they provide the beneficial bacteria in our digestive systems with food to maintain a balanced microbiome in our gut. Additionally, they are a good source of folate, which is essential for the production of red blood cells, the utilisation of proteins, and DNA replication.
Adding these ingredients to our daily diets will make a world of difference to our overall health. Try it out for sure.
Being aware of what you eat will only benefit you! Given that you eat white rice in moderation, the following are just a few recommendations to replace white rice with healthier options that are now easily available.
Ragi is rich in protein and anti-inflammatory phytonutrients that help to avoid oxidative stress. Ragi has been linked to a number of health advantages, including preventing calcium deficiencies, regulating blood sugar, and lowering inflammation. It is promising as a reliable prebiotic source.
The humble jowar is rich in fibre, protein, iron, magnesium which is good for the bones, promotes hair growth and improves heart health. It consists of antioxidants that prevent cancer and reduce diabetes.
Typically prepared as khichdi, upma, or porridge, Dalia is a high source of fiber, magnesium, manganese, folate, iron, and vitamin B1, B2 and B6. Dalia is a complex carbohydrate that is high in protein and low in calories. It has a low glycemic index and is a fantastic source of energy. It helps in quicker bodily detoxification while enhancing digestion and stabilizes glucose.
The gluten free food is a superb protein source that contains all nine of the vital amino acids that the body craves, making it a great option for vegetarians and vegans.
Barley has a chewy, earthy flavour and is higher in protein and fiber as well as nutrients like niacin, selenium, and zinc.
Making healthier eating decisions is possible if you are aware of the negative effects your diet can have on your health. In the end, how you eat today will ultimately define how fit and healthy you are in the days, weeks, seasons, and years ahead.
Progesterone, also referred to as the "pregnancy hormone," influences lactation and breast growth as well. If Progesterone levels are too low it can cause problems. Cruciferous vegetables such as - kale, broccoli, cabbage, bok-choy, cauliflower, turnip, radish and brussel sprouts among others are vital when it comes to balancing Progesterone levels. These vegetables are high in fibre, folate, vitamins C, E, and K, and are low in calories. Indole-3-Carbinol (I3C) and sulforaphane are the main compounds in many cruciferous vegetables that lower the dominance of Estrogen and increase progesterone.
Estrogen is essential for the development and regulation of the female reproductive system. Flaxseed has a tonne of nutrients including one of the best sources of phytoestrogen lignans and Omega-3 fatty acids. For balancing hormones, two tablespoons of crushed flax seeds are needed per day. Flaxseeds ensure that the time between ovulation and menstruation stays within the normal range. It further supports women's fertility and preserves a balanced hormonal system.
The main stress hormone, Cortisol, raises and improves blood sugar levels. It also increases the availability of compounds that help tissues heal and suppresses unnecessary bodily processes in a fight-or-flight scenario. The health benefits of salmon, which include its high Omega 3 fatty acid concentration regulate the cortisol levels.
Sex Hormone Binding Globulin (SHBG) is a crucial protein that binds and transports sex hormones, mainly testosterone, to lessen their effects. Several hormone abnormalities can be indicated by unusually low blood SHBG levels. Nuts such as almonds, peanuts, pistachios, and walnuts increase SHBG hormone and control testosterone levels. It also mixes with testosterone and lessens its secretion, which lessens its effects.
In the end, it’s all about consuming a balanced meal which these vegetables, nuts and seeds provide. Do not skip these and make them a regular part of your diet to avoid any possible hormonal imbalance in your body.
When it comes to protein, generally the list of non-vegetarian foods comes to mind. Many people have this understanding that vegetarians are deficient in protein or do not get enough protein from vegetarian foods. But in reality, you can also get plenty of protein from real veggie foods which should be eaten daily and in proper quantity.
The amount of protein a person needs in a day is based on their weight. The amount of protein should be 0.8 per kilogram of body weight. In such a situation if your weight is 75 kg then you need 60 grams of protein in a day.
Protein plays an important role in the formation and development of bones, muscles and skin. If there is a lack of protein in the body, many health problems arise. That's why we have compiled here a list of alternatives that can give you the same protein and benefits as meat.
Kidney beans
Kidney beans also called rajma are low in fat and rich in protein, carbohydrates, and fibre. Rajma-Chawal is an Indian meal that really is high in protein and is frequently served as a gravy with cooked or steamed rice. Rajma is also a rich source of calcium and magnesium, two vital elements that support bone health. Rajma has enough levels of folate, which promotes bone health. Rajma also lowers the risk of heart disease.
Mushroom
Mushrooms are a great option if you want to get protein and other nutrients without eating meat. A cup serving of mushrooms contains 3 grams of protein. Additionally, mushrooms are low in calories, high in fibre and antioxidants. Unexpectedly, mushrooms also contain a little amount of vitamin D, and when exposed to light, they can produce more vitamin D, just like our skin does when it is exposed to sunshine.
Soya
Soya is a good substitute for meat and dairy products. Soya is a high source of protein. It also contains all the essential amino acids, which our body cannot make on its own and must therefore be obtained from the diet.
Pulses
Those who do not eat meat should consume more pulses. Pulses are a plant-based food, rich in protein as well as fibre and potassium. They also include vitamins and minerals in addition to proteins. The majority of the proteins in pulses are storage proteins like albumin and globulin.
Chickpeas
Chickpeas are a good source of protein for vegetarians. It is considered a powerhouse of protein, vitamins and minerals. Chickpeas support a healthy, physically fit lifestyle. Chickpeas taste great in salads and curries.
If you are a vegetarian or want to turn into one, do not forget to add these protein-rich foods to your diet.
No. Then let’s visit to Sarita Panda’s house.
Sarita Panda, a social worker living in Berhampur town, still swears by clay pots for her kitchen. A peek into her kitchen will reveal that her kitchen doesn’t have a single item of steel, aluminium, silver, non-stick or plastic.
Be it a pot, or a water pot, frying pan, pressure cooker, plates, or glasses, all are of clay. The dishes used for dining are also of clay. However, for cooking and serving purposes, Sarita uses wooden spoons.
She also serves food items to her guests in these clay pots. She has kept a good number of such clay pots and plates in store for such a situation.
She believes her style of living is a step towards living a healthy life.
“If food items are cooked in clay pots and eaten from clay plates, it is good for health. Once try cooking dal in clay pots you can feel the difference,” asserts Sarita.
Echoing the same, Sarita’s husband Prof Debashis Panda says, “In the last seven to eight years, we have never fallen ill, except for clod and cough. So we have assumed it that using clay pots is good for our health.
Recently, a potter family, living in a nondescript village of Samara under Gudvela block in Bolangir district sent out a huge message for preserving the environment.
Chaka Rana, a potter, treated as many as 1200 invited guests with a grand feast on the occasion of his son’s wedding ceremony.
The most uncommon thing noticed in the feast was that different kinds of delicacies were being served to the guests on clay plates.
Water was too served in clay glasses. Not only that, these items were also cooked in clay pots. The guests heaped praise on Chaka for organising such a unique and environment-friendly feast.
“With the leaf plates and bowl have disappeared and our family business is on the verge of extinction, we took such an attempt to keep the tradition alive and at the same time, make the feast an environment-friendly one,” said Chaka.
Our modern lifestyle is inviting diseases. But Sarita’s kitchen and Chaka Rana’s unique feast are believed to go a long way in encouraging people to use clay pots.
However, amid all the fun and enjoyment, festivals are also the time when people overindulge in different delicacies which can lead to weight gain and other issues. Thankfully, there are plenty of healthy alternatives which can help your maintain your health goals.
Sushma P S, Chief Dietician -- Jindal Naturecure Institute, Bengaluru, shares few easy recipes to keep in mind:
SATTU LADDU
1 serving = 80Kcal = 1 person
Ingredients:
* Sattu powder (Barley Powder: Roasted
* Kala Channa Powder; 1:2): 200gms
* Organic Jaggery: 150gms
* Elaichi Powder: 1tsp
* Refined Sunflower Oil: 60ml
* Seasame seed Roasted: 1tbsp
Method:
* Heat the pan and add Sattu powder
* Roast till it's brown
* When it is done, add organic jaggery to the Sattu mixture along with Elaichi powder and oil for binding
* Make the mixture into round shapes and coat them with sesame seeds
SPROUTS DAHI VADA
1 serving = 120Kcal = 2 persons
Ingredients:
* Moong/ mixed sprouts: 100gms
* Onion : 1 chopped
* Coriander leaves: few chopped
* Chilli powder: 1½ tsp
* Dhania powder: 1½ tsp
* Salt: to taste
* Chutney
* Tamarind and dates chutney; green coriander chutney
For Dahi Vada:
* Thick curd: 1cup
* Urad dhal: 100gms
* Salt: 1 pinch
Method:
For Dahi Vada:
* Soak urad dal and grind it to a fine paste
* Make the batter into small vadas
* Steam the vada stuffed with sprouts
* Dip this steamed vadas in curd and garnish with the above ingredients and chutney
CHATPATI CUTNEY
1serving=10gm=15Kcal
Ingredients:
* Green capsicum- 2 nos
* Onion (chopped) - 1 nos
* Ginger -2 tsp
* Tamarind-50 gm
* Salt & Green chilli - to taste
Method:
* Steam capsicum, onion, ginger, tamarind juice
* Then add the other ingredients to it
* Grind them together into a fine paste
GREEN VEGETABLE PANCAKES
1 serving = 90Kcal = 1 person
Ingredients:
* Wheat flour: 100gms
* Besan: 50gms
* Methi and Palak leaves: 150gms
* Tomato: 20gms
* Green chillies: 1 no
* Onion: 2 nos
* Garlic: 4 cloves
Method:
Mix all the ingredients and make them into small pancakes
OATS PORRIDGE
1 serving = 100gm = 95Kcal
Ingredients:
* Oats: 200g
* Flax seeds powder: 10gms
* Sunflower seeds powder: 10gms
* Salt and pepper: to taste
* Sesame Seeds (white): 1½ tsp
* Water -1/2 litre
Method:
* Cook the oats with the ingredients in water for 20 minutes and serve.
APPLE CAKE
1 serving = 120Kcal = 1 person
Ingredients:
* Whole wheat flour: 2cups
* Cinnamon powder: 1½ tsp
* Jaggery:1½ cup
* Chopped apple: 1cup
* Nuts chopped: 1½ cup
Method:
* Mix all the above ingredients and bake at 175 degrees celsius for 45 minutes.
BARLEY & VEGETABLE SOUP
1 serving = 145Kcal = 100 ml
Ingredients:
* Barley: 50 gm
* Spring onion: 2 nos
* Salt and Pepper: to taste
* Vegetable Stock: 1½ litre
* Chopped Vegetables: 50 gm
Method:
* Soak the barley for more than four hours
* Cook the barley and make it into a paste
* Add stock spring onion
* Add salt and pepper and boil again
* Add chopped vegetables and serve hot
Aptly named "FoodSwitch", the app can help users scan a packaged food's barcode, quickly see its nutritional rating and identify similar foods that are healthier.
"FoodSwitch is unique in that users don't have to hunt for healthier alternatives. They're all listed in the app," Mark Huffman, Associate Professor at Northwestern University in the US said in a statement released by the university.
Unlike other nutrition apps, FoodSwitch also asks users to crowdsource information on new and changing foods within a country's food supply to update the app's 268,000-product database in real time.
The app provides a simple "Health Star Rating" that scores each food between 0.5 stars of unhealthy to 5 stars of the healthiest.
The scoring is based on a scientific algorithm that weighs the impact of different nutrients on health.
The app also provides a breakdown of the food's fat, saturated fat, sugars and salt in grams and gives a percentage of an adult's daily intake for each, which is shown as red, yellow and green lights.
When a food gets few stars or multiple red lights, consumers can see it's high in fat, saturated fat, sugar and salt.
Users also can compare multiple products in the same category, such as regular and fat-free salad dressing, to quickly determine which product is healthier.
"That's when you should take a step back and say, 'Maybe, I shouldn't be eating this. What else is out there?'" Huffman said.
FoodSwitch has launched successfully in many countries, including India, Australia, New Zealand, Britain, China, South Africa and Hong Kong, and is available in Apple and Google Play stores.
The study over 5,000 employees from a US firm, showed that nearly a quarter had food from work at least once a week and that the average weekly calories obtained was almost 1,300.
The food tended to be high in empty calories -- those from solid fats and/or added sugars -- with more than 70 per cent of the calories coming from food that was obtained for free.
"Our results suggest that the foods people get from work do not align well with the recommendations in the dietary guidelines," said Stephen Onufrak, epidemiologist at the US Centers for Disease Control and Prevention.
"Since we found that a lot of the foods obtained by employees were free, employers may also want to consider healthy meeting policies to encourage healthy food options at meetings and social events," he suggested.
Workplaces can play more of a role to help ensure access to and promote healthier food options, the researchers said.
They suggest that employers could help their employees eat better at work by using worksite wellness programs to promote healthy options that are also appealing.
They could also ensure that foods in cafeterias or vending machines follow food service guidelines.
"Worksite wellness programmes have the potential to reach millions of working people and have been shown to be effective at changing health behaviours among employees, reducing employee absenteeism and reducing health care costs," Onufrak said.
The study, presented at the Nutrition 2018 meeting held in Boston, included data from 5,222 employees.
The study, conducted by researchers from the Anglia Ruskin University in Britain, showed that a low fermentable oligosaccharide, disaccharide, monosaccharide and polyol (or FODMAP) diet reduces some of the issues caused by exercise such as stomach cramps and bloating, and improves a person's perceived ability to exercise.
FODMAP foods include those containing lactose (milk, yoghurt and cheese), fructans (found in cereals, breads and pasta), galactic-oligosaccharides (legumes and onions), excess fructose (for example in apples, pears and asparagus) and polyols (often added as a food additive).
"We found a clear benefit when following the low FODMAP diet, with a reduction in exercise-related gastrointestinal symptoms amongst otherwise healthy, recreational runners," said Justin Roberts, Principal Lecturer at the varsity.
For the study, the researchers involved a group of healthy recreational exercisers.
Everyone in the group followed two eating plans for one week at a time, with the key difference being the FODMAP content.
The findings, published in the Journal of the International Society of Sports Nutrition, found that 69 per cent of those following a low FODMAP diet experienced an improvement in symptoms and were able to exercise more frequently and at a higher intensity.
In addition, the improvement in perceived pain, in conjunction with reduced experiences of bloating whilst on a low FODMAP diet, is likely explained by a reduction in intestinal water volume and gas production, caused by fewer indigestible carbohydrates available for fermentation in the gut.
However, further studies are needed to examine the benefits of this diet when combined with long-term training strategies.
It is important that people take care if deciding to follow a low FODMAP diet, as reductions in total caloric and carbohydrate intake may impact on nutritional quality, Roberts suggested.
The findings published in the journal Pediatrics showed that children who view unhealthy snack images on social media platforms are likely to consume more calories from unhealthy snacks.
"The results are supported by celebrity endorsement data, which show unhealthy food endorsements increase children's unhealthy food intake, but healthy food endorsements have little or no effect on healthy food intake," said researcher Anna Coate from the University of Liverpool in Britain.
The study was conducted with the aim of examining the effect of social media marketing of snack foods (healthy and unhealthy), via vloggers' Instagram pages, on children's snack intake.
During the study 176 children, aged between 9 and 11 years, were randomly split into three equal groups and were shown artificially created, but realistic, Instagram pages of popular vloggers (each has millions of followers).
One group was shown images of the vlogger with unhealthy snacks, the second group was shown images of the vlogger with healthy snacks and the third group was shown images of the vlogger with non-food products.
The participants' subsequent intake of snacks (healthy and unhealthy options) were measured.
Children in the group that viewed the unhealthy snack images consumed 32 per cent more calories from unhealthy snacks specifically and 26 per cent more calories in total -- from healthy and unhealthy snacks -- compared with children who saw the non-food images, the findings showed.
The results suggest that the marketing of unhealthy foods, via vloggers' Instagram pages, increases children's immediate energy intake.
"Young people trust vloggers more than celebrities so their endorsements may be even more impactful and exploitative," Coates said.
"Tighter restrictions are needed around the digital marketing of unhealthy foods that children are exposed to, and vloggers should not be permitted to promote unhealthy foods to vulnerable young people on social media," she added.
The study, published in the Journal of Nutrition Education and Behaviour, shows that the researchers found affirming statements were more effective at getting kids to make healthy food choices than presenting the food repeatedly without conversation.
The researchers found that kids ate twice as much healthy food when they were told how it would benefit them in terms they could understand as opposed to when they were given the food with no contextual information.
"Every child wants to be bigger, faster, able to jump higher," said study lead author Jane Lanigan, Associate Professor at Washington State University in the US.
"Using these types of examples made the food more attractive to eat," Lanigan said.
The researchers wanted to see if child-centred nutrition phrases (CCNPs), affirmative statements that simply convey the benefits of healthy food, influenced young children to make healthier food choices.
For the study, the research team picked 87 children and ran an experiment where they offered healthy foods to a group of 3-to-5-year-old children for six weeks.
"We found that a month later, the kids ate twice as much of their CCNP food with the repeated exposure compared to the food without the positive words. For example, when we presented lentils we would say, 'This will help you grow bigger and run faster'," said Lanigan.
Spending hours everyday working out in gym may not be as effective as following a healthy diet regime which includes various type of drinks.
To make things easy for all those who are trying hard to get the level of fitness that they always wished to, we bring you a list of 10 drinks that can make phenomenal changes in the body especially by reducing belly fat:
Ginger Tea
While we Indians are obsessed with our conventional milk tea, most of us are unaware of the benefits of ginger tea. As per a study, in humans, it was found that ginger tea helps in reducing appetite and increasing calorie expenditure.
Also, the ginger tea improves the thermic effect of food (the number of calories needed to digest and absorb food). It may not be a huge reduction in calories but ginger tea could become an effective method to enhance weight loss.
Vegetable Juice
Consumption of at least one glass of low sodium vegetable juice daily can help reduce a lot of weight, claims a study. Especially, the people in obese category with metabolic syndrome, which is defined by multiple risk factors including excess body fat, will be benefitted.
Consuming whole vegetables may be the best choice for health as high amount of fiber is lost in the juicing process. However, intake of a low-calorie vegetable juice can increase vegetable intake and may even help lose weight significantly.
Apple Cider Vinegar Drinks
This drink is known to be one of the best when it comes to shedding weight. As one of the traditional condiments, vinegar is used as a flavouring agent and food preservative across the world. Cider vinegar is made out of apple juice or concentrate by fermentation process and is used widely in several countries.
The demand for apple cider vinegar has grown manifold in the past few years due to its medicinal properties and its role in curing various ailments like high cholesterol, arthritis, asthma, coughs, high blood sugar and high cholesterol.
High Protein Drinks
The drinks which are rich in protein can curb hunger and decrease appetite playing an instrumental role for those trying to shed excess weight. There are many protein powders which can be prepared quickly and can be consumed as a healthy snack or during meal.
As per reports, protein helps in increasing levels of hunger-reducing hormones like GLP-1 while decreasing ghrelin, a hormone driving appetite.
Coffee
Consumption of coffee may stimulate the body's own fat-fighting defences, which could be the key in tackling diabetes and obesity, a study claims.
Published in the journal Scientific Reports, the study is one of the first to be carried out in humans to find key components which may have a direct effect on 'brown fat' functions, which plays an important role in how quickly we can burn calories as energy.
Brown adipose tissue (BAT), also known as brown fat, is one of two types of fat found in humans and other mammals, according to researchers from the University of Nottingham in the UK. Initially only attributed to babies and hibernating mammals, it was discovered recently that adults can have brown fat too.
Its main function is to generate body heat by burning calories, opposed to white fat, which is a result of excess calories stored in the body.
Green Tea
This can reduce the risk of obesity and a number of inflammatory biomarkers linked with poor health, suggests a study on mice. Mice fed two per cent green tea extract fared far better than those that ate a diet without it, the study published in the Journal of Nutritional Biochemistry claimed.
The finding has led to an upcoming study of green tea's potential benefits in people at high risk of diabetes and heart disease.
The benefits observed in the study appear to have come out from improved gut health, including more beneficial microbes in the intestines of the mice and less permeability in the intestinal wall — a condition typically called "leaky gut".
Black Tea
When it comes to losing weight, caffeine has always been considered a significant drink which boosts metabolism. A team of experts from the University of California - Los Angeles (UCLA) had found that chemicals called polyphenols that are abundantly present in black tea which may help in changing energy metabolism in the liver by altering gut metabolites, reported NDTV.
Coconut Mint Pine Pina Colada
All you need to make this cool drink that helps in reducing bad cholesterol is fresh coconut water, two slices of pineapple and few leaves of mint which need to blended.
It makes for a clean drink which is packed with minerals, good for digestion and is rich in enzyme Bromelain which is known to boost weight loss.
Banana Shake
This drink is a rich source of energy, potassium and calcium and it is considered good for weight loss as it doesn't contain milk which otherwise makes the drink heavy.
The drink is prepared by blending one ripe banana , few ice cubes, half cup of water till its frothy.
Water
Last but not the least, water is considered to be one of the most effective ways of losing weight. Water may be the potential secret weapon to get a healthier weight, a study suggests. People who are obese and have a higher body mass index (BMI) are more likely to be inadequately hydrated, researchers have said.
The study suggests that people with higher BMIs - who are expected to have higher water needs – may also show behaviours that lead to inadequate hydration, researchers added.
Healthy foods rich in water content, such as fruits and vegetables, can improve hydration status though more studies are needed to know whether hydration status can influence weight.
(With Agency inputs)
The condition is called late-stage age-related macular degeneration (AMD), an irreversible condition that affects a person's central vision, taking away their ability to drive, among other common daily activities.
"Treatment for late, neovascular AMD is invasive and expensive, and there is no treatment for geographic atrophy, the other form of late AMD that also causes vision loss. It is in our best interest to catch this condition early and prevent the development of late AMD," said Shruti Dighe, who conducted the research at the University at Buffalo in the US.
The results suggest that a Western dietary pattern may be a risk factor for developing late AMD.
However, a Western diet was not associated with the development of early AMD in the study, published in the British Journal of Ophthalmology.
The authors studied the occurrence of early and late AMD over approximately 18 years of follow-up among participants of the Atherosclerosis Risk in Communities (ARIC) Study which was designed to investigate the etiology and clinical outcomes of atherosclerosis, a disease in which plaque builds up inside your arteries.
Dighe and her colleagues used data on 66 different foods that participants self-reported consuming between 1987 and 1995 and identified two diet patterns in this cohort -- Western and what researchers commonly refer to as "prudent" (healthy) -- that best explained the greatest variation between diets.
"What we observed in this study was that people who had no AMD or early AMD at the start of our study and reported frequently consuming unhealthy foods were more likely to develop vision-threatening, late-stage disease approximately 18 years later," said study senior author Amy Millen, Associate Professor at the University at Buffalo.
Early AMD is asymptomatic, meaning that people often do not know that they have it. To catch it, a physician would have to review a photo of the person's retina, looking for pigmentary changes and development of drusen, or yellow deposits made up of lipids.
With early AMD, there could be either atrophy or a build-up of new blood vessels in the part of the eye known as the macula.
"When people start developing these changes they will begin to notice visual symptoms. Their vision will start diminishing," said Dighe, who is now pursuing her PhD in cancer sciences at Roswell Park Comprehensive Cancer Center in Buffalo, New York.
"This is advanced or late stage AMD," she said.
(IANS)
Kids who watched a child-oriented cooking show featuring healthy food were 2.7 times more likely to make a healthy food choice than those who watched a different episode of the same show featuring unhealthy food, said the study published in the Journal of Nutrition Education and Behaviour.
"The findings from this study indicate cooking programmes can be a promising tool for promoting positive changes in children's food-related preferences, attitudes, and behaviours," said lead author Frans Folkvord of Tilburg University in the Netherlands.
For the study, the researchers asked 125 children between 10 to 12 years of age at five schools in the Netherlands to watch 10 minutes of a Dutch public television cooking programme designed for children and then offered them a snack as a reward for participating.
Children who watched the healthy programme were far more likely to choose one of the healthy snack options -- an apple or a few pieces of cucumber -- than one of the unhealthy options -- a handful of chips or a handful of salted mini-pretzels.
This study was conducted at the children's schools, which could represent a promising alternative for children learning healthy eating behaviours.
Prior research has found youth are more likely to eat nutrient-rich foods including fruits and vegetables if they were involved in preparing the dish, but modern reliance on ready-prepared foods and a lack of modelling by parents in preparing fresh foods have led to a drop in cooking skills among kids.
"Providing nutritional education in school environments instead may have an important positive influence on the knowledge, attitudes, skills, and behaviours of children," Folkvord said.
This study suggests the visual prominence of healthier options in both food choice and portion size on TV cooking programmes leads young viewers to crave those healthier choices then act on those cravings.
But the effect that exposure to healthier options has on children is strongly influenced by personality traits.
For example, children who don't like new foods are less likely to show a stronger desire for healthier choices after watching a TV programme featuring healthier foods than a child who does enjoy trying new foods.
As they grow older, though, they start to feel more responsible for their eating habits and can fall back on the information they learned as children.
Researchers believe this may indicate watching programmes with healthier options can still have a positive impact on children's behaviour, even if it is delayed by age.
(IANS)
Sugar is one of the most common elements attributed to lifestyle-related disorders and is often referred to as the “silent killer”. Sugar is deep rooted in Indian culture and traditions and plays a significant part of our lives. Over the years, the negative narrative around sugar has been gaining ground with the increase in diabetes. Caught between this dichotomy, sugar has become a double-edged sword, given this, one is currently conflicted. Therefore, it is important to switch from sugar to healthier alternatives and make small changes in your lifestyle and kitchen tops to not thrive during festive season — especially at this point in time, with the second wave hitting India in full swing. It is of prime importance to promote healthy eating and strengthen your immunity by ditching the silent killers.
Enjoy the festivities guilt-free with these tips:
Cut aerated drinks from your celebrations
Most parties and gatherings are usually always accompanied with fizzy beverages. The sugar levels in these drinks are very high. Try replacing these drinks with natural immunity-boosting juices, green tea and buttermilk.
Swap white and milk chocolate for dark chocolate
Try switching to dark chocolate this Ugadi as it contains cocoa which has antioxidants that help prevent excessive weight gain. A double celebration would be one that contains dark chocolate which is also sugar free!
Ditch table sugar for low calorie sweeteners
Sugar is a no-compromise element in most delicacies and sweets. Thus it is imperative to switch to healthier alternatives like sugar-free low calorie sweeteners, that are not only deemed safe for consumption by authorised council bodies, but also ensure that one does not compromise on the sweetness criteria! Both purposes solved!
Introduce healthy snacking
Parties are filled with chips and other fried snacks that one simply cannot resist gorging on. Replace your chips tray with almonds, healthy nuts and make them a part of the festive spread. They are filled with nutrients and keep your hunger at bay in-between meals.
Swap candies with fresh fruit and prepare sweets at home
Preparing the sweets at home will not only help you pay attention to the quantity and size, but will also make you conscious about the amount of butter/sweeteners/salt being used. Use substitutes like olive oil/ghee instead of regular oil, sugar for low calorie sweeteners, dry fruit instead of candies, whole grain instead of maida, etc.
(Nutritionist Ishi Khosla)