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Thanks to a growing demand for convenience, the number of services that offer online meal delivery kits has exploded in recent years. Even before the COVID-19 pandemic, the number of people using meal kits grew by 36 percent from 2017 to 2018, according to Nielsen data, with another 23 percent of households saying they were open to purchasing a meal kit within six months.

Meal delivery kits can be great for people who lack time to shop for food and cook, says Kelly Kennedy, a registered dietitian nutritionist with Everyday Health. And because many of them are full of fresh fruits and vegetables, theyre often a better choice than other types of fast food, she says.

But for the approximately 3 million people in the U.S. who have inflammatory bowel disease (IBD), ulcerative colitis (UC) or Crohns disease, according to the Centers for Disease Control and Prevention it can be hard to find a meal delivery service that offers easy-to-make foods that wont trigger a flare.

Finding the right service can require a lot of trial and error, says Kennedy. One thing thats tricky is that no one diet works for everyone with UC, she says. Its very individualized. So its impossible to say that one meal delivery kit works for every person.

Kennedy tells people with ulcerative colitis to keep a daily food journal to track which foods trigger a flare-up. By narrowing down the foods you can and cant eat, youll have an easier time finding meals that will fit your diet.

Kennedy also recommends checking the nutrition labels for fat content, because too much fat can trigger a flare. You never want one meal to account for 75 percent of your daily fat, for example, she says.

Plus, not all fats are created equal, she says. Meals that contain a lot of fat from cheese or red meat can be difficult to digest for people with UC, she says. For example, fat that comes from salmon, as opposed to steak or butter, is less likely to cause GI issues for people with colitis, she says.

While food triggers vary by person, Kennedy recommends looking for meals with soluble sources of fiber, which tend to be easier to digest and cause less inflammation in the digestive tract.

Things like white rice [that] are minimally processed but still a great source of soluble fiber are great to look for, as are fruits and vegetables that either have the skin removed or can be removed during the prep process, she says.

But the general rule of thumb, says Kennedy, is that whatever meal delivery kit you choose, always opt for foods in their purest, most whole forms. The key is to find meals that use minimally processed foods, and preferably whole foods all together.

Heres a peek at the best meal delivery options for people with ulcerative colitis.

Daily Harvests meals everything from kabocha and sage flatbreads to mulberry and dragon fruit oat bowls are packed with a variety of fruits and vegetables, as well as lean, plant-based proteins, which are often easier for people with ulcerative colitis to digest than meat proteins. I also love that Daily Harvest uses organic, dairy- and gluten-free ingredients, says Kennedy.

Better yet, she adds, these ingredients are frozen at peak ripeness to preserve much of the foods nutrients, which people with ulcerative colitis can already have trouble consuming enough of.

One of the most popular meal delivery kits, HelloFresh serves up high-quality, fresh, whole foods for all of its meals. Kennedy loves that there are options for meat lovers (yogurt-marinated chicken), vegetarians (chickpea tabbouleh bowls), and pescatarians (sizzling hoisin shrimp) alike.

The meals have a variety of lean protein sources to choose from, which is great, she says. But she does warn that the meals are short on fresh veggies. Id love to see the HelloFresh meals come with about a half plates worth of vegetables. Since they dont, Id recommend adding more veggies on your own or having fruit for a dessert after dinner.

In 2018, NFL great Tom Brady partnered with Purple Carrot. It prides itself on being entirely plant based, which research shows can be a good thing for people with ulcerative colitis. For example a study published in the journal Digestive and Liver Disease found that eating red, processed meat may increase the risk of an ulcerative colitis relapse.

Kennedy loves the fruit-and-vegetable-packed meals at Purple Carrot, which also offers an array of lean, plant-based proteins. (Hello, black bean and broccoli tacos!) The meal options for each week are great as well, says Kennedy. You can choose from plans that feature high-protein or gluten-free ingredients or meals labeled Quick and Easy or Chefs Choice.

One caveat: Many of Purple Carrots meals are lacking in healthy fats, says Kennedy, so its a good idea to add some extra virgin olive oil to the recipes.

Sun Basket uses 100 percent organic produce in its meals and also provides a variety of low-carb, pescatarian, Paleo, and Mediterranean meals.

Kennedy highly recommends their Mediterranean-style meals (for example, chicken with orzo salad or Moroccan-spiced salmon), as the majority of them contain 10 grams (g) of protein, 5 g of fiber, and a serving of healthy fats. I love that Sun Basket focuses heavily on vegetables in their meals, she says.

Hungryroot isnt exactly a meal delivery service. It doesnt offer specific meal kits, but it does offer its customers a personalized grocery list, complete with recipe suggestions using those foods. That type of flexibility can be great, says Kennedy, especially because no one diet or meal will work for everyone with ulcerative colitis.

I also love that you can opt specifically for whole grains, lean proteins, and lots of fruits and vegetables, she says.

Read this article:
Best Food Deliveries for People With UC - Everyday Health

Both studies were conducted as pilot studies in a pre-post observational design. Details are already reported elsewhere [13]. The primary outcome for both studies was the proportion of days with reaching the fasting goal of 15h out of the total number of days recorded per participant in the diary. According to the study protocol, secondary outcomes were, among others, changes in sleep quality and duration, and HRQoL between baseline and follow-up.

Participants at the Ulm University were recruited with the support of the occupational health management and by flyers. Exclusion criteria were pre-existing metabolic conditions. Patients at the GPs office were informed about the study by flyers in the waiting room or were invited by the doctor during a consultation. Exclusion criteria were insulin dependent diabetes or any other disease for which fasting is contraindicated [3]. Finally, 63 participants at the Ulm University and 40 participants at the GPs office were included in the studies.

Participants in both studies were asked to limit their daily food intake to 89h and subsequently extend their nightly fasting period to 1516h. The duration of the intervention was 3 months. At baseline, participants had an introductory conversation with the principal investigator or the physician to clarify possible questions and problems in advance, and were given an information brochure. In addition, all participants were offered to contact the respective study centre at any time if they had questions or problems.

Baseline assessment comprised a questionnaire to collect data on lifestyle, health behaviour and HRQoL (EQ-5D VAS) [14], and anthropometric measurements of waist, height, and weight (for details see [13]). All participants were given a diary to record the times of their first and their last meal, and the quality and duration of their sleep. The latter was assessed on a visual analogue scale ranging from 0 (worst possible sleep quality) to 100 (best possible sleep quality). The waist-to-height ratio (WHtR) was calculated by the division of waist by height in centimetre, abdominal obesity was then defined as WHtR 0.5, as recommended by the literature [15]. Body weight in kilogram was divided by height in meters squared to determine body mass index (BMI), and subsequently categorized into overweight ( 25) and obesity ( 30).

After 3 months, follow-up measurements were performed in the same manner, with some additional items in the questionnaire regarding the individual experience and attitudes towards TRE.

Baseline characteristics are reported descriptively for each study group and for both groups combined. Differences between groups were tested by applying t-test, Welchs t-test or Mann Whitney U test according to distribution and heterogeneity in variance for continuous data, and Fishers exact test for categorical data.

Follow-up data, and computational differences between baseline and follow-up data, presented as the respective , were treated the same way. Pre and post comparisons for both groups taken together were determined by the Wilcoxon signed-rank test for related samples.

For each participant, mean values and standard deviations were calculated for the data from the diaries. Time of first meal and time of last meal were utilized to determine the duration of the fasting and the eating phase. For all days recorded, the percentage of days with fasting target reached was calculated. Differences between groups were tested as described above.

To assess differences between sleep duration and quality at the beginning and at the end of the TRE intervention period, mean values were calculated for the first 10% and the last 10% of data (or days), respectively. Subsequently the differences between the first and the last 10% of the data were calculated as the respective . They are reported together with the average number of days recorded per group and for the whole group.

Pearsons correlation coefficient was applied to test bivariate correlations between continuous variables.

Linear regression analyses were conducted for the pre-post differences in HRQoL and the differences in sleep quality between the first 10% and the last 10% of days recorded. Potential factors that might correlate with the HRQoL or sleep quality were identified and, together with variables that differed at baseline between both groups, tested in a stepwise backward elimination. Sex, age, baseline values of HRQoL, the sleep quality and sleep duration on the first 10% of reported days, mean duration of fasting, percentage of fasting target reached, and finally group membership were considered as potential associated factors. Anthropometric measures represented both, potential associated factors and differences between groups at baseline. Therefore, weight, waist circumference, BMI, WHtR, overweight, obesity, abdominal obesity as well as the respective between pre and post measures of the continuous variables were considered in the regression analysis. All assumptions of linear regression (linear relationship, multivariate normality, multicollinearity, auto-correlation, homoscedasticity) were examined.

The significance level for two-sided tests was set at =0.05. All statistical analyses were carried out by using the statistical software packages IBM SPSS Statistics for Windows, Version 25.0. (IBM Corp., Armonk, NY, USA).

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Associations of time-restricted eating with health-related quality of life and sleep in adults: a secondary analysis of two pre-post pilot studies -...

Press release issued: 17 December 2020

A new study, led by researchers at the University of Bristol and the International Agency for Research on Cancer (IARC), has revealed that where fat is on our body may lead to different health outcomes for men and women. The research, co-funded by World Cancer Research Fund (WCRF), Cancer Research UK and Diabetes UK, found that having more body fat around your waist is more dangerous for women than it is for men when it comes to risk of developing colorectal cancer (also known as bowel cancer).

This large study, published in BMC Medicine today [17 December], included over 100,000* people. They found that a higher BMI (body mass index; a measure of total fat) is more dangerous for men, whereas a higher waist-to-hip ratio (your waist circumference divided by your hip circumference; a measure of abdominal fat) is more dangerous for women. To discover this, they used an approach, called Mendelian randomisation, that uses genetic information as a proxy measure for weight to investigate the effect of different body fat measures on colorectal cancer risk in men and women.

An increase in BMI of about five kg/m2 raised the risk of colorectal cancer by 23 per cent for men, but only nine per cent for women. Whereas an equivalent increase in waist-to-hip ratio raised the risk for women by 25 per cent, this was only five per cent for men. Colorectal cancer is the fourth most common cancer in the UK but the second deadliest1, yet it is one of the most preventable cancers by eating a balanced diet, being active and maintaining a healthy weight.

Dr Emma Vincent, Research Fellow in the Bristol Medical School: Populational Health Sciences (PHS) and one of the researchers who led the study, said: "Our study, which is the largest to look at the difference between body fat and colorectal cancer risk in men and women, reveals the need for a more nuanced approach when trying to prevent cancer. We are now working to understand exactly how increased body fat causes colorectal cancer, which may give us new targets for reducing risk. This is important because maintaining weight loss is still very difficult."

Dr Anna Diaz Font, Head of Research funding at WCRF, said: "We know that being overweight or obese increases the risk of at least 12 different types of cancer, including colorectal cancer. But this new research reinforces how important it is to include a wide and diverse range of people in research studies, as we dont yet fully know the differences gender or race may play when it comes to risk of cancer."

Natasha Paton, Cancer Research UKs health information manager, said: "It's well established that keeping a healthy weight affects many types of cancer. Most research linking excess weight to cancer uses BMI, but this study adds to the evidence that carrying excess fat around the waist is also important.

"People can reduce their risk of bowel cancer by keeping a healthy weight, eating a diet with lots of fibre and less red and processed meat, drinking less alcohol, and not smoking. Diagnosing bowel cancer early saves lives, so if you notice any changes that arent normal for you tell your doctor. And we'd encourage people to consider taking up bowel cancer screening when invited."

More research is needed to help understand why this difference between men and women may exist.

* 58,221 people with colorectal cancer and 67,694 controls who did not have colorectal cancer.

Paper

'Adiposity, metabolites, and colorectal cancer risk: Mendelian randomization study' byCaroline J. Bull, Joshua A. Bell, Emma E. Vincent, Marc J. Gunte et al inBMC Medicine(open access)

1) https://www.bowelcanceruk.org.uk/about-bowel-cancer/bowel-cancer/

About World Cancer Research Fund

World Cancer Research Fund is part of a network of cancer charities with a global reach, dedicated to the prevention and survival of cancer through a healthy diet, maintaining a healthy weight, and being more physically active. By funding and supporting research, developing policy guidance and providing health information, we ensure that people can make informed lifestyle choices to reduce their risk of developing a preventable cancer.

Find out more:www.wcrf-uk.orgFollow us on social media:Twitter,Facebook,Instagram

About Cancer Research UK

About Diabetes UK

1. Diabetes UKs aim is creating a world where diabetes can do no harm. Diabetes is the most devastating and fastest growing health crisis of our time, affecting more people than any other serious health condition in the UK - more than dementia and cancer combined. There is currently no known cure for any type of diabetes. With the right treatment, knowledge and support people living with diabetes can lead a long, full and healthy life. For more information about diabetes and the charitys work, visit http://www.diabetes.org.uk

2. Diabetes is a condition where there is too much glucose in the blood because the body cannot use it properly. If not managed well, both type 1 and type 2 diabetes can lead to devastating complications.Diabetes is one of the leading causes of preventable sight loss in people of working age in the UK and is a major cause of lower limb amputation, kidney failure and stroke.

3. People with type 1 diabetes cannot produce insulin. About 10 per cent of people with diabetes have type 1. No one knows exactly what causes it, but its not to do with being overweight and it isnt currently preventable. Its the most common type of diabetes in children and young adults, starting suddenly and getting worse quickly. Type 1 diabetes is treated by daily insulin doses taken either by injections or via an insulin pump. It is also recommended to follow ahealthy diet and take regular physical activity.

4. People with type 2 diabetes dont produce enough insulin or the insulin they produce doesnt work properly (known as insulin resistance).Around 90 per cent of people with diabetes have type 2.They might get type 2 diabetes because of their family history, age and ethnic background puts them at increased risk.They are also more likely to get type 2 diabetes if they are overweight. It starts gradually, usually later in life, and it can be years before they realise they have it. Type 2 diabetes is treated with a healthy diet and increased physical activity. In addition, tablets and/or insulin can be required.

For more information on reporting on diabetes, download our journalists guide: Diabetes in the News: A Guide for Journalists on Reporting on Diabetes (PDF, 3MB).

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December: Body fat and colorectal cancer | News and features - University of Bristol

Skies are gray, clouds are lowering and the temperature is dropping. And with the changing weather usually comes a transition in food, from the lighter fare of summer to more hearty winter meals.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services.Policy

But whats the best way to make the switch and stay healthy? Should you really switch up your diet that much? And whats the best way to adapt your meal planning during the coronavirus pandemic so you dont have to leave your house as much for grocery runs?

To figure out the best way to approach your winter meal planning, we talked to registered dietitian Lisa Burnett, RD, about some important tips and tricks to getting through the long, cold season with your nutrition intact.

Youve probably heard a lot about the need to up your vitamin D intake, especially during the winter. Thats because vitamin D not only is essential to muscle and bone health, deficiency in vitamin D has also been linked to decreased immunity and fatigue. And its harder to keep your vitamin D up in winter.

Were supposed to get most of our vitamin D from sunlight but theres less sunlight in winter, especially in certain regions, says Burnett. Certain foods like fortified dairy products and cold-water fish (like salmon and tuna) are good sources of vitamin D.

The bottom line, she says, is getting plenty of fruits, vegetables, whole grains and lean proteins. And its important to remember that even if the seasons change, your body still needs the same maintenance.

While your tastes may change, your needs dont change a lot in terms of the vitamins and nutrients you need, she notes. Its always important to eat well and keep eating fruits and vegetables to get those vitamins and minerals.

Other nutrients Burnett suggests getting in your regular cold season diet as its better for your body to absorb these through digestion than through supplements.

Vitamin C can boost your immunity so its a great thing to include however if youre getting two-to-three servings of fruit and three-plus servings of vegetables each day, you should be able to get adequate amount of vitamin C, she says.

And getting those vegetables doesnt mean you have to eat a huge serving, either. Generally, a half-cup is good.

Bell peppers are a good veggie source for vitamin C, Burnett says. And for fruits, the reliable citrus fruits are good sources as are cranberries, which are more in-season, especially during the holidays.

When the season gets colder and drier, many people complain of dry, itchy and flakey skin. vitamin E can reduce inflammation and can help skin health and if youre keeping that fruit-and-veggie intake up, you should get plenty of that, too.

B vitamins are also important, she says, as theyre antioxidants and influence your energy and brain functions. Your dark, leafy greens are good sources for those vitamins as are legumes, like beans and lentils, she adds.

Speaking of tastes changing with the seasons, colder weather often brings on a wave of heartier, heavier foods. But, while these meals may be beloved cold-weather traditions, Burnett says to beware of starches.

Winter squashes are considered vegetables, but, nutritionally, they look a lot more like starches, she points out. They do have vitamins and minerals but they also have a lot of carbohydrates.

One way to moderate that intake, she says, is to make sure you include another vegetable into your meal plan instead of another starch. For instance, if youre eating chicken with butternut squash, have a salad on the side instead of bread or potatoes. That helps keeps down the starch portion of your plate.

Soups are very popular in winter for a variety of reasons: theyre easy to make, they warm you up in the cold, they can keep in your freezer or fridge and they offer a wide range of flavors and combinations.

But one thing you should be wary of, Burnett says, is sodium. That high sodium content is always a fear with soups. If you check the labels of a lot of popular store-bought soups or soups you can buy at restaurants, they have those high sodium levels.

Instead, she says, consider making your own soups. Not only can you make your own flavor combinations but you can ensure theyre healthier options. And when it comes to bases, she also suggests choosing broth over cream.

In cream-based soups, youll have those saturated fats from whatever dairy was used to make that cream base, she says. A great idea is to use low-sodium broth and use real, fresh ingredients.

One more advantage of soup? A welcomed versatility in a time of social isolation.

Because of the ongoing pandemic, its best to minimize trips to the grocery store (to protect yourself) and minimize those grocery delivery orders (to protect workers). That makes long-term meal planning and meal freezing an overlooked yet key step to staying safe and nutritious this winter.

And thats where soups can be a big help. Says Burnett, Soups are great to freeze so they last a long period of time. You can always pair it with a salad or, if its a lean protein-based soup, it could be a whole meal by itself. Thats also true of stews, too, as long as you stick healthy, fresh ingredients.

Burnett says that batch-cooking cooking many meals in one batch is a big plus for the winter. You can make several plates of three or four meals, free them and then work through them over the course of a few weeks, she says.

She adds that crockpots are a good way to prepare those batch-cooked meals. With a crockpot, you not only can cook large portions to break up over time but you can also get in everything you need, from proteins to your vegetables with necessary nutrients and minerals.

The one thing to keep an eye on, besides ingredients, is portion size, she adds. Certain comfort foods, like lasagna, do well with freezing and keeping for a while. You just need to be aware of portion size and what other vegetables and food options youre cycling in to go with it.

Fresh fruits and veggies are always the best options if you can swing it. But certain items may be out of season depending on the time of year. Or maybe youre looking to minimize trips to the grocery store or get certain produce in bulk.

In that case, youre faced with a decision: canned or frozen?

According to Burnett, go with frozen. Frozen vegetables and fruit have come a long way. Steamer bags make it much easier and have helped improve the quality. And nutrient-wise, those frozen options are fairly comparable to the fresh options.

With the canned options, you run into issues like higher sodium in canned vegetables and higher sugars in the syrup with canned fruits. There are some options that are healthier, like low sodium canned vegetables, she says, but youll just need to keep an eye on the nutrition labels and looked for those added sugars and salt.

The rest is here:
Heres How to Make a Healthy Winter Meal Plan - Health Essentials from Cleveland Clinic

Blue Apron and Home Chef are two meal kit services that simplify meal prep and make it easier to enjoy more healthy homemade dinners.

But while these two services may seem similar, several key differences set them apart.

This article takes a closer look at both Blue Apron and Home Chef to see how the services stack up against each other.

Blue Apron delivers preportioned ingredients and detailed recipe cards to help you prepare healthy meals at home.

The service offers a Signature and Vegetarian plan, both of which feature a rotating menu with meals that are ready to enjoy in 2050 minutes.

You can order 24 recipes per week with the Signature plan, which can include 2 or 4 servings each. With the Vegetarian plan, you can order 23 recipes per week, each of which includes 2 servings.

Blue Apron also offers wine delivery for an additional fee, featuring wines that complement the recipes.

Home Chef is another meal delivery service offering an extensive menu of meal kits, entre salads, and oven- and grill-ready dishes.

You can choose 26 recipes per week, with either 2, 4, or 6 servings each.

Unlike Blue Apron, Home Chef doesnt offer specific plans but instead allows you to create a custom menu using recipes from the full menu.

Blue Apron ranges in price depending on the plan and number of servings you select, including:

Most plans include free shipping. However, if you order only 2 recipes per week with 2 servings each, shipping costs a flat fee of $7.99.

The cost of Home Chef also varies, but prices start at $6.99 per serving.

If you order just 2 recipes per week with 2 servings each, shipping costs an additional $13.99. Shipping for all other plans costs a flat fee of $6.99.

Blue Apron is available throughout the contiguous United States.

However, Blue Apron wines are only shipped to select states. You can check the company website to see whether wine delivery is available in your area.

Meanwhile, Home Chef delivers to 98% of the United States. Availability is determined based on your zip code.

Additionally, Home Chef is available at certain grocery stores throughout the United States.

Blue Apron is committed to using high quality ingredients and partners with suppliers who practice sustainable farming practices whenever possible.

All meals are free of genetically modified organisms (GMOs), and some ingredients are certified organic.

Examples of recipes that Blue Apron offer include Zesty Pork Chorizo Tacos, Caramelized Onion Grilled Cheese, and Creamy Pasta and Kale.

Home Chef also strives to provide high quality ingredients for all meal kits, but limited information is available on ingredient sourcing. Additionally, although organic products may be used in select recipes, availability depends on the weekly menu.

Compared with Blue Apron, Home Chef offers a larger menu with more variety, including meal kits, 15-minute meals, and dishes that are oven- or grill-ready.

Some of the options available from Home Chef include Sausage- and Mushroom-Stuffed Peppers, Sweet and Sour Pork Meatballs, and Coconut Jasmine Rice Bowl with Fried Plantains and Corn Pico de Gallo.

Blue Apron offers 712 choices per week on their Signature meal plan and 34 options on their Vegetarian meal plan. You can select recipes from your plans weekly menu to build your own box.

Blue Apron also recently introduced a feature called Blue Apron Customized, which allows you to swap the type of protein in certain meals on the Signature plan.

Home Chefs weekly menu typically includes 1922 weekly meals from which you can freely choose to create your own box based on your preferences. Plus, you can customize the protein source in select recipes.

Blue Apron offers a Signature and Vegetarian plan.

These may include select meals approved by Weight Watchers (WW). Additionally, the weekly menu contains at least one carb-conscious meal that provides fewer than 48 grams of net carbs per serving.

Although Home Chef doesnt have specific plans, you can filter the full menu to find options that suit your personal food preferences. In particular, Home Chef offers meals that are vegetarian, calorie-conscious, or carb-conscious.

However, both Blue Apron and Home Chef provide limited options for people with more specific or restrictive dietary restrictions or preferences, including ketogenic, vegan, and paleo diets.

Furthermore, neither service is recommended for those with severe food allergies, as the meals are packaged in facilities that also process many major allergens.

Over 85% of Blue Aprons packaging by weight is recyclable, and detailed recycling instructions are available on the company website.

Whats more, Blue Apron works with suppliers that adhere to strict animal welfare standards and partners with over 100 family-run farms that employ sustainable farming practices.

Similarly, Home Chef uses packaging thats mostly recyclable or reusable and provides information on how to dispose of each component online.

Home Chef also collaborates with suppliers that follow animal welfare standards defined by trade associations, including the National Chicken Council.

That said, limited information is available on how Home Chef sources other ingredients and whether the business implements any other sustainability practices.

If you have any problems with your order, you can reach Blue Apron customer service representatives by phone or email.

Similarly, Home Chef allows users to submit help requests online or call customer service to resolve any issues.

Both services also have an online help center that includes answers to many of the most frequently asked questions.

Blue Apron and Home Chef are similar in many ways. Both services can be an easy way to save some time on your weekly meal prep.

Although Blue Apron features a smaller weekly menu, it uses non-GMO ingredients and partners with many family-run farms to promote sustainability.

Blue Apron also includes free shipping with most plans and offers several WW-approved meals, benefiting those following the WW program to lose weight.

On the other hand, Home Chef boasts a larger menu, more customization options, and cheaper per-serving prices.

Home Chef also offers a mix of meal kits and recipes that require minimal preparation, which may be a better option for those who are short on time.

Blue Apron and Home Chef are two popular meal kit services that share many similarities.

Home Chef is slightly more affordable, and it offers a larger menu featuring additional customization options and a mix of meal kits and oven-ready entres.

Meanwhile, Blue Apron uses non-GMO, sustainably sourced ingredients and offers WW-approved meals, which some people may prefer.

Be sure to consider these factors and check the weekly menu for each service to determine which one is right for you.

View original post here:
Blue Apron vs. Home Chef: Which Is Best? - Healthline

NEW YORK, 14 December 2020 "Distinguished partners, colleagues, ladies and gentlemen. On behalf of everyone at UNICEF, I extend my thanks to the Government of Canada and the Government of Bangladesh for bringing us together today; and to the Government of Japan for launching the Nutrition for Growth Year of Action, which sets in motion a year-long effort to mobilize commitments to accelerate global progress for nutrition.

"Since 2000, the world has reduced the proportion of children under 5 suffering from stunting by one third and the number of children who are stunted by 55 million. This remarkable achievement proves that positive change for nutrition is possible and is happening at scale.

"However, the COVID-19 pandemic threatens to take away many of the gains and achievements made in child nutrition in recent decades. As we embark on the Year of Action, the challenges are clear:

"One in three of the worlds children under age five is malnourished and at least two in three are still not receiving the minimum diet they need to grow, develop and learn to their full potential. That hurts not just children it hurts us all

"The pandemic has dramatically affected families lives and livelihoods: disrupting access to nutritious, affordable diets; disrupting essential nutrition services; and negatively impacting child feeding practices in many countries around the world.

"For example, data from UNICEF estimates, that nearly 87 million fewer children will get the two doses of vitamin A they need this year. A 35 per cent decline over last year. And that 41 million adolescent girls and boys will not benefit from programmes for the prevention of anemia because of school closures.

"There is growing evidence that the COVID-19 pandemic is undermining child nutrition across the world. As we will hear later, in the absence of decisive and timely action, we estimate that COVID-19 could result in a 20 per cent rise in the number of wasted children by 2022 and an additional nine million children with wasting needing critical nutrition services mostly in sub-Saharan Africa and South Asia.

"However, when faced with challenges, we will not simply stand by. This is why earlier this year, UNICEF, together with our sister UN agencies FAO, WFP and WHO, issued a Call to Action to prevent and treat child malnutrition in the context of COVID-19.

"The Year of Action, and the years that follow present us with unique opportunities to respond, recover and reimagine better, more effective nutrition policies, programs and actions for the future. And to emerge from the COVID-19 crisis stronger than before: this is not the time to lower our ambition for the nutrition of children and women.

"As Executive Director of UNICEF, today, I make three commitments to accelerate progress towards achieving the nutrition-related targets of the Sustainable Development Goals:

"Our first commitment is an organizational and programmatic commitment to accelerate nutrition results at scale. These days we are launching the UNICEF Nutrition Strategy 2020-2030, which will guide UNICEF nutrition programming in the final decade towards 2030. The strategy outlines our goal to protect and promote diets, services and practices that support good nutrition for all children, adolescents and women in both development and humanitarian contexts.

"We will roll out its implementation in more than 130 countries and will reach at least 500 million children, adolescents and women with policies and programs that support the delivery of nutritious and safe diets, essential nutrition services, and positive nutrition practices to prevent malnutrition in all its forms through early childhood, middle childhood and adolescence.

"Aligned with UNICEFs Gender Action Plan, I commit to make UNICEFs nutrition programming both gender responsive and gender transformative, contributing to promote gender equality and end gender-based discrimination.

"Our second commitment is a financial commitment to ensure adequate financial resources to deliver on UNICEFs ambition for nutrition. In line with our Nutrition Strategy 2020-2030, Nutrition will remain an organizational priority for UNICEF in our Strategic Plan 2022-2025, both in development and humanitarian action.

"UNICEF will secure an annual investment of at least US$ 700 million in nutrition programs for children, adolescents and women in each year of UNICEFs forthcoming Strategic Plan (2022-25).

"In addition to our financial resources, to support increased allocation of domestic financing for maternal and child nutrition, UNICEF commits to providing technical support to at least 20 national governments each year to improve public financing for essential nutrition actions.

"Such essential actions for investment include safeguarding and promoting access to nutritious, safe, and affordable diets; improving maternal and child nutrition services through pregnancy, infancy, and early childhood; improving food environments for school-age children and adolescent girls and boys; and enhancing services for the early detection and treatment of child wasting and other forms of life-threatening malnutrition.

"**Our third commitment is to accelerate global efforts for the prevention, early detection, and treatment of child wasting. **As part of the agenda on the Global Action Plan on Child Wasting, UNICEF will lead efforts to support national governments to scale up proven solutions to prevent child wasting and provide treatment for all wasted children. To do so, we will support 15 countries across Africa, Asia and the Americas to scaling up a set of essential nutrition actions. These actions will reach over 90 million infants and children.

"Working with our partners, we have successfully mobilized over US$120 million dollars to support these actions. In the coming year, we commit to drive global efforts to mobilize an additional US$800 million for the scale-up. These essential actions will put the world on track to meet the Sustainable Development Goals targets on child wasting.

"With 10 years remaining in the pursuit of the Sustainable Development Goals, it is time for renewed action on ending child malnutrition in all its forms, everywhere. The COVID-19 pandemic should be a catalyst for progress, so that no child is left behind: this is not a time to lower our collective ambition.

"As Executive Director of UNICEF, I want to emphasize my commitment, and the commitment of UNICEF, to use all opportunities to work for better nutrition in all programming contexts. In a world living with COVID-19 and increasing inequities, UNICEF is committed to making this Year of Action a success to ensure the right to nutrition for every child girls and boys everywhere.

Thank you."

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Sabrina SidhuUNICEF New YorkTel: +1 917 476 1537Email: ssidhu@unicef.org

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Remarks by UNICEF Executive Director Henrietta H. Fore at the Nutrition for Growth (N4G) Kick-Off Event - World - ReliefWeb

Bryson DeChambeau is already the longest hitter in PGA Tour history, but he was recently shown up by a long-drive champion who can hit his irons farther than most golfers can hit their driver. DeChambeau was in awe watching Kyle Berkshire crush his 8-iron over 300 yards into a golf simulator, and he even got some useful tips from the bomber.

RELATED: Bryson DeChambeau Just Made PGA Tour History and It Wasnt With His Driver

About a year ago, Bryson DeChambeau came up with an ingenious plan to improve his golf game. What if I just hit the ball farther than anyone else on the PGA Tour? he thought. So, thats exactly what he did.

DeChambeau started working out more rigorously and has since bulked up to 240 pounds. He gained 20 pounds of muscle while in quarantine alone over the summer, and his driving distances skyrocketed in the process.

During the 2019 season, DeChambeau averaged 302.5 yards per drive, which is an above-average mark on Tour. But in 2020, that number grew exponentially to 322.1 yards per drive. He finished the season with the farthest driving distance average in PGA Tour history.

But hes far from finished. Through three events this season, Dechambeau is averaging an absurd 337.8 yards per drive. He might not stop until he reaches 400.

RELATED: Who Hit the Longest Drive in PGA Tour History and How Far Did it Go?

Bryson DeChambeau is a dominant driver of the golf ball compared to other PGA Tour players, but he still has nothing on professional long-drive competitors. On the World Long Drive Tour, theres only one club needed, so all the golfers work on is hitting bombs.

Kyle Berkshire is the Bryson DeChambeau of the World Long Drive Tour. Hes the No. 1 ranked long-drive competitor in the world, and he routinely pumps drives over 450 yards in competition. Whereas DeChambeau is thrilled with a 400-plus-yard drive on the course, Berkshire would be humiliated by a drive so poor.

Berkshire already has multiple wins on the World Long Drive Tour at 24 years old, and hell only be getting better after working out with DeChambeau.

RELATED: Bryson DeChambeau Barely Made the Masters Cut After Calling Augusta National a Par 67

On Monday, a video surfaced online of Bryson DeChambeau working out with Kyle Berkshire and Garrett Clark from the YouTube channel, GM Golf. The three players hit the golf simulator after their workout to see how far they could hit the ball with certain clubs, and they put on a show.

Berkshire picked up an 8-iron and started swinging out of his shoes to hit as far as humanly possible. He mightve actually reached the peak. On one rep, Berkshire unleashed an 8-iron that flew 302 yards, according to DeChambeaus golf simulator. DeChambeau, who was holding the camera for the swing, couldnt help but laugh.

Knowing DeChambeau, this encounter will probably just make him work harder to improve his distances on the course. Dont be surprised if hes pumping 400-yard drives and 250-yard 8-irons regularly on Tour soon.

All stats courtesy of PGA Tour

Read more here:
Bryson DeChambeau Gets Humbled By Long-Drive Champion Who Hits 8-Iron 300 Yards - Sportscasting

You do everything you can to avoid catching the coronavirus: Social distancing, mask wearing and hand washing till you never want to hear HBD in your head again. But sometimes luck doesn't roll your way and despite all your precautions, someone you've been around texts you and tells you they have the virus. Ugh. Now what? We asked doctors for their best advice, and here, along with quarantining to not potentially spread the coronavirus (since even if you're asymptomatic, you could harbor and spread it to others) doctors advise that you eat a plant-based diet. Not because it prevents you from getting COVID-19, but because it can help you be healthier and that's the best way to avoid the worst symptoms if you do fall ill.

First, we would be remiss if we didn't state the obvious: Isolate yourself. The recent changes in the requirement that you quarantine for 14 days now urges you to quarantine for 7 days if you get a test three days after exposure (since it can take that long for the virus to show up in your system) and quarantine for ten days without a test. This is because why it's possible to be 14 days away from exposure and then come down with COVID-19 the more average cases show up within the first four or five days, or even a week. That said if you have symptoms the CDC warns that you should assume you have COVID-19 and not go to a place such as doctor's office where you can expose others but instead stay home unless you have trouble breathing or your symptoms get worse.

But the part of protecting yourself that the CDC doesn't tell you, but that doctor after doctor have recommended to patients and told to The Beet, is to switch to a plant-based diet full of vegetables and fruit, nuts and seeds, legumes and whole grains, and eat as little meat and dairy as possible, since studies show these can lead to inflammation in the body, and in the case of COVID-19, inflammation is what can lead to the worst symptoms that require treatment and hospitalization.

Here is what doctors have to say about going plant-based to lessen your chance of have a bad case of COVID-19. To be clear, no one isguaranteeing that eating plant-based will keep you from getting the virus (the roll of diet has yet to be researched) but it may help you skate through with fewer symptoms, and at the end of the day that is the ultimate goal: To return to full health as quickly and completely as possible.

As weve reported before, doctors tell their patients that although a plant-based diet wont prevent you from contracting COVID-19, it might prevent you from suffering from the viruss most deadly symptoms. Studies have shown time and time again that a plant-based diet can reduce levels of inflammation in the body. A plant-based diets ability to reduce inflammation is the reason doctors recommend it to treat conditions caused by inflammationheart disease, diabetes, and asthmaand why it might safeguard you from deadly complications. Conditions like heart disease, diabetes, and asthma put an individual at the most risk of death. These doctors agree that by adopting a plant-based diet now, youll keep your inflammation low and immune system high, preventing COVID-19s most deadly symptoms, or even reversing a condition caused by inflammation entirely.

--Dr. Millard D.Collins,Interim Chair and Associate Professor of Family & Community Medicine at Meharry Medical College in Nashville, the nation's oldest historically Black academic health science institution. Dr. Collins spoke to The Beet to stress the importance of eating healthy, especially among African American patients, to avoid conditions that often co-exist with the worst cases of COVID-19, such as high blood pressure, obesity and diabetes. He adds:

"We can adopt this lifestyle as a means to improve the co-morbid conditions that may already be present in patientsheart disease, lung disease, cardiovascular disease, and cancerthus strengthening ones immune system and chances of survival in the event that a person becomes infected.

"It is always challenging to adopt something new and make it sustainable. Articles such as this are a great first step. The adoption of a plant-based diet can do wonders to boost the immune system, improve energy, and improve chronic diseases. Thus, it can save lives. But it is critical to not confine a healthyapproach just in response to COVID-19. Health outcomes of African Americans need attention, and we must not miss this teaching moment the pandemic has provided to promote this strategy to our people. It can mean the difference between life and death.

"It is well documented the impact of a plant-based diet on obesity, high blood pressure, diabetes, and more, which all can lead to cardiovascular (heart) and cerebrovascular (brain) compromise. And we know how healthy plant-based eating can positively affect the body. Adopting a lifestyle such as [a healthy plant-based approach] can be truly lifesaving.

--Monica Aggarwal, M.D, director of Integrative Cardiology and Prevention at the University of Florida, Gainesville.Shewas interviewed in June for a story on The Beet,To Lower Complications of COVID-19 and Lose Weight, Eat Plant-Based,by Karen Asp. She added:

Lets make clear, nobodys saying that if you eat a plant-based diet you wont get COVID-19, yet eating a plant-based diet can help decrease your risk for these factors that increase your risk for COVID-19.

She cites a study that found the most common underlying health conditions among patients who suffer the worst, most serious symptoms of COVID-19 are: High blood pressure (affecting 57% of patients with COVID-19), obesity (affecting 42% of patients), and diabetes (affecting 34% of patients). .

--Vanita Rahman, M.D., an internal medicinedoctor with the Physicians Committee for Responsible Medicine, PCRM, which advocates a plant-based diet for optimal health. She also was interviewedin Junefor the story on The Beet:To Lower Complications of COVID-19 and Lose Weight, Eat Plant-Based, by Karen Asp.

People who eat a mostly plant-based diet have a lower body mass index (BMI) than those who eat a meat-filled diet, and the more animal foodsin your diet, the higheryour BMI is likely to be, according to this studyof different types of vegetarian diets and their impact on weight.

--T. Collin Campbell, renowned biochemist and co-author of The China Study, and a plant-based advocatefor health and founder of the T. Colin Campbell Center for Nutrition Studies. Campbell was quoted in a podcast where he explained the importance of a whole food, plant-based diet to help strengthen the body's immune system and create antibodies.

Campbell hasstudied the roll of diet on the formation of antibodies to the Hepatitis B virus, and explains that while all viruses are different the way the body responds is essentially the same, since the creation of antibodies is the way we fight infection from invaders. Earlier this year Campbell said: "Diet plays a direct roll in how this plays out [your response to virus], since the healthier you eat the better.

Now not all viruses are the same," Campbellexplained, "but viruses, in terms of their infectivity, have some common features. When a virus enters the body and begins to do its dirty work," Campbell explains. "The body tries to create antibodies, which may or may not work. At that point, it is essentially a race: Can the body create effective antibodies quickly enough and in large enough quantities to fight off the virus before the virus ravages the cells and creates devastating outcomes? Diet plays a direct roll in how this plays out, since the healthier you eat, the better. And his book, The China Study, looked at populations in different areas of China, the Philippines and Japan, and found that plant-based eating lowered risk of heart disease, cancer and morbidity.

Eating a plant-based diet "would affect those people who test positive for the virus," Campbell has said." They would be affected less," in all probability, he adds, since a healthy diet is one way to bolster immunity. "If they do get the symptoms,it would be much less problematic."

In an articleby that title Susan Levin, RD, writes: My advice remains the same as always: Remember to eat as many fruits, vegetables, grains, and beans ... as circumstances allow to help boost immunity and reduce the risk of heart disease, type 2 diabetes, and asthmaconditions which now put tens of millions of Americans at greater risk for COVID-19 complications.

-- Susan Levin, MS, RD with Physicians Committee for Responsible Medicine

While many factors can increase the risk of heart disease, diabetes, and lung disease, research shows that a plant-based diet can help lower the risk of these conditions, which is why a diet focused on plant foods is more crucial now than ever.

Fruits, vegetables, grains, and beans are also loaded with nutrientslike beta-carotene, vitamin C, vitamin E, and zincthat can boost immune function, something we should all be trying to do right now. While a plant-based diet cant prevent COVID-19, it can treat the underlying conditions that can exacerbate its severity.

She cites a CDCstudy that concludes that eating a plant-based diet can lower the incidents of diseases like high blood pressure that often coincide with the worst cases of COVID-19. Meanwhile another study found that eating a plant-based diet has been shown to improve asthma symptoms, which can cause complications for patients with COVID-19, whileeating processed food, dairy, and meat can lead to inflammation and worsen asthma symptoms.

--Dr. Baxter Montgomeryrecentlymade this point when talking with Chuck Carroll on The Exam Room podcast, produced for PCRM.Montgomery, a Board Certified Cardiologist and founder of The Montgomery Heart & Wellness Center in Houston, Texas.On the podcast he details "the remarkable recovery of one particular patient who developed double pneumonia during their bout with the coronavirus and has already laced up their sneakers to resume running."

--Dr. Kim Williams,former president of the American College of Cardiology. Speaking on MedPage Today withAndrew Perry, MD, he explained that going vegan or plant-based can make you feel protected but you still need to take precautions. He adds:

I'm speaking to the people who are interested in plant-based nutrition who are all pretty much feeling well and feeling like they are sort of immune from it.I would just say that please still do the very wise: Cut down unnecessary travel, wash the hands very frequently, look at all the surfaces and clean them as much as you can because we do have a very big difference in the plant-based community. We don't get as sick.

"But guess what? Just like with the flu, we can become asymptomatic carriers. Just because we don't get sick doesn't mean that we haven't been infected. I would encourage everybody who's feeling good about the fact that they get less ill than they did 10 years ago when they weren't vegan, it's true, at least in my experience, and everyone around me who's plant-based is so much better off than they were before. But still be careful. Still use those precautions, because we don't want to become the vegan asymptomatic carriers that are helping to spread the disease around.

He cites a study that found that eating awhole food plant-baseddiet resulted in better treatment outcomes for high blood pressure, type 2 diabetes and more.

At The Beet we are advocates of eating more plant-based foods for health and wellbeing, but if you want to also supplement with vitamin C, zinc and D, especially after being exposed to the virus, those vitamins have been shown to be beneficial, but just don't overdo it. In a recent paper, doctors wrote up patients who were coming into the hospital with kidney stones and even kidney failure after overdosing on vitamin D to fight the virus. So while a healthy amount can be beneficial too much D can cause complications.

Meanwhile advice given to one of our editors (who did get coronavirus early on in the pandemic) was to make sure to hydrate, and drink plenty of fluids, since the virus takes a toll on the body and you make not realize you are dehydrated.

As with colds and flu, drinking plenty of fluids can help your body flush out toxins, especially if you are supplementing with vitamins C, D and zinc, drink plenty of water. For the right amount of vitamin D to take, see this story, which cites a study that shows taking a recommended amount of D (between 600 to 800 IUs a day, but not more than that) can be protective against the most serious symptoms of COVID-19. But as always, before you self-treat talk to your doctor since he or she should be your first line of information when faced with this or any other illness.

Go here to read the rest:
If You're Exposed to COVID-19, Doctors Say Here's What to Do Next - The Beet

Ryan Garcia has quickly transitioned into one of the best in the lightweight division. Garcia remains undefeated inside the boxing ring and has registered 20 straight wins inside the squared circle. 17 of those wins have come via way off knockout. Garcia continues to be a top name in the world of boxing.

Needless to say, boxing fans around the world are always interested in knowing more about their favorite boxers. They wish to be completely immersed in their lifestyle, starting from how they lead their life. Based on their insane physiques, their diets also become a subject of interest.

Heres taking a look at Ryan Garcias diet and what makes him one of the most devastating punchers in the lightweight division. Garcia is coming off impressive back-to-back first-round KO wins. He is scheduled to take on Luke Campbell for the interim WBC lightweight championship in next month.

Garcia revealed what he eats to stay in shape and keep his body right. Garcia also introduced his chef, Manny Duran, who specifically takes care of Garcias diet which begins with yogurt early in the morning.

KingRy said,Usually I dont eat anything before my five-mile run. I go on a five-mile run before any day starts and then I come back and do eight rounds of shadow boxing.

Garcia revealed that it depends on how he is feeling after work-out in order to decide whether he needs to eat. He said, Sometimes I wont eat at all.

Garcia savors on avocado b-rolls. Garcias personal chef especially cooks the avocado b-rolls by adding Turkey, two ounces of cheese, mixed with an egg along with whole grain bread in breakfast for The Flash.

I feel good. I perform good. So I want my food to taste good You need a little bit of salt to retain that water you want to keep.

Jumping to snacks, Ryan Garcia likes to have hard-boiled eggs. However, even that is hard to get by because according to Garcias chef, King Ryan rarely gets hungry. Duran revealed, Sometimes I am just staying around, waiting for him to order something and he just doesnt feel hungry.

Guacamole. ground turkey, pico, and fresh sauce together from mouth-watering turkey lettuce wraps comprise Gracias lunch. However, if you were wondering what Ryan Garcia eats for dinner. Well, some of you might be surprised to know he doesnt. Garcia doesnt have dinner, and thats that.

Read the original post:
Everything You Need to Know About Ryan Garcia's Diet - Report Door

LauriPatterson - Getty Images An registered dietitian weighs in on a few nutrient-packed holiday ingredients that make healthy Christmas dishes.

Sure, the holiday season is notorious for rich, indulgent dishes and desserts that might have you adjusting your bibs before your next ride. But what if you looked at those dishes as delicious fuel packed with nutrients that will help you perform and recover?

Some of my best workouts are during the holidays because of the food, says Virginia-based sports dietitian Kristen Chang, M.S., R.D.N., C.S.S.D. The surplus of energy can be beneficial.

For many, the winter and holiday season is also the off-season. So while that may mean fewer intense workouts, it also gives your body time to rest and recoup, Chang says.

For me, the combination of more rest and extra fuel leads to breakthrough workouts, she says, recommending people pair heavy dishes with lighter ones to balance everything out.

She also emphasizes the fact that the holiday seasona few hearty mealsis just one moment in time and not to get hung up on whether you should or shouldnt eat something you enjoy.

Comfort foods have a place in our diets, she says. One day of overindulging, so to speak, isnt going to break anything. Its about consistency over time, just like training. Just like one bad workout wont affect the entirety of your performance or progression.

Below, Chang weighs in on some of her favorite nutrient-packed holiday ingredients that make healthy Christmas dishes.

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Before you head to the dinner table, appetizers are in order. Pair your favorite cruditscarrots, peppers, and broccoli are good sources of vitamin C and fiberwith a protein-packed hummus dip. A fun (and seasonal) spin on hummus, Chang says, is pumpkin hummus. When you add canned pumpkin to your chickpea-based app, youll get added color, vitamin A, and fiber.

As a bonus, hummus is a tasty vehicle for munching on extra veggies before the main event.

While Christmas dinner is often synonymous with ham, the Feast of the Seven Fishes is an Italian-inspired Christmas Eve dinner highlighting, well, seven types of fish and seafood. Fish and seafood are high-quality sources of protein and omega-3 fatty acids. As any cyclist can attest, protein is crucial for muscle health, and omega-3s can help fight inflammation associated with hard workouts, Chang says.

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While baked salmon isnt technically part of the Feast of the Seven Fishes, Chang makes it the star of her Christmas dinner. Salmon is also a good source of vitamin D, which is hard to come by during the winter months when the sun is scarce.

Gallery: Warning: This Turmeric Squash Soup Is So Good Youll Actually Wish For An Endless Winter (Women's Health)

Right now we can all benefit from more foods with vitamin D, she says.

Changs go-to salmon dish is straight from pro runner Shalane Flanagan and Elyse Kopeckys second cookbook, Run Fast. Cook Fast. Eat Slow.: salmon with miso butter.

We all need a certain amount of healthy fat in our diets, Chang says. Fats provide a sense of satiety, theyre a source of nutrients, and we need fat to help absorb fat-soluble vitamins, A, D, E, and K.

The miso, she says, enhances the flavor of the butter and is a good source of gut- and immune-friendly probiotics.

Thanksgiving and Christmas really embrace the mashed potatoes and sweet potato casserole. But Chang likes whipped squash, for a different spin on the classics. Or, she says, mix whipped sweet potatoes with squash and top with pecans.

Squash is a nutrient powerhouse. Its bright orange color is thanks to an abundance of beta-carotene, which the body converts to vitamin A. Squash is also a complex carbohydrate (like potatoes) that feeds your muscles before a long ride or tough workout.

Pecans are a good source of fat and plant-based protein, plus who doesnt like a little crunch?

You either love em or hate em, but Brussels sprouts are veggies that really pack a nutritional punch. Theyre a cruciferous vegetable, like broccoli, and offer protein, fiber, vitamin C, folate, and a whopping amount of vitamin Kcrucial for wound-healing and bone health.

Brussels sprouts are a popular holiday dish, often paired with pomegranate seeds, Chang says. The seeds, by the way, are antioxidant heavyweights.

For a wintry salad, toss shredded kale and Brussels sprouts with dried cranberries, almonds, and balsamic vinegar.

Go here to read the rest:
4 Healthy Holiday Dishes That Fuel Your Rides (and Taste Great, Too!) - msnNOW

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