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Novo Nordisk A/S CEO Lars Jorgensen said the pandemic may have motivated people to lose weight.

Patients are flocking to the first new obesity medicine to reach the market in years, boosting returns for drugmaker Novo Nordisk A/S.

In a field starved for options, demand is exceeding supply for Wegovy, a weekly injection launched in June that dampens patients' appetite and helps them to lose about 15% of their body weight. The Danish drugmaker's obesity-drug revenue surged by an unprecedented 41% last quarter.

The pandemic may have played a role in motivating people to lose weight amid evidence that carrying extra pounds can worsen the outcome for Covid-19 sufferers, Chief Executive Officer Lars Fruergaard Jorgensen said Wednesday. But the drug is also the first slimming prescription medicine to gain clearance for seven years in the US, where a majority of adults are overweight and struggle to either shed pounds or keep them off.

Drug pricing is coming down in US even if consumers are facing higher co-payments, Jorgensen said during the interview.

"Demand is strong," Fruergaard Jorgensen said on a conference call Wednesday. "It's of course unfortunate that we can't help all patients." The company is working through supply constraints to produce and package as much of the medicine as possible, he said, and the imbalance should resolve early next year.

Novo, best-known for its diabetes treatments, is pivoting to treat the global obesity epidemic -- a related chronic ailment with untold growth potential. Many drugmakers have tried and failed to harness the market, offering medicines that either disappointed or turned out to be risky.

The world will have an estimated 1 billion people considered obese by 2025, raising the risk of diabetes, heart disease and cancer, and driving health-care costs higher. In the US, the number of states where more than a third of adults are obese has nearly doubled since 2018.

Judging by analysts' estimates, Wegovy will become a blockbuster next year, with annual revenue climbing to $3.2 billion in 2024. The drug works by mimicking a hormone called GLP-1 that targets areas of the brain that regulate appetite and food intake, and it's not without side effects. Patients report symptoms ranging from vomiting to acid reflux.

Novo last week raised its profit and sales outlook for the year a second time on the back of the strong demand. Given its performance lately, the upper end of the outlook should be "readily achievable," according to Peter Welford, an analyst at Jefferies.

(Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

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Its been decades, but Dan Marino still cant walk down the street without hearing it: Laces out!

Its one of the most iconic lines from his star-turn cameo in Ace Ventura: Pet Detective. And even though the movie premiered in 1994, fans still shout it at the nine-time Pro Bowl quarterback.

Its fun. I enjoy it, the NFL Hall of Famer says of being approached by the movies long-time fans. I tell them: I played all those years of football, but that was my best work.

But the people parroting those Ace quoteables to the Hall of Famer arent kids anymoretheyre in their late 30s and beyond. And Marino isnt the 33-year-old quarterback of a perennial playoff contender anymore, either: The Dolphins legend is 60 now. And instead of racking up eye-popping stats on the gridiron (even in todays much pass-happier league, Marino still ranks in the top 10 all-time for completions), hes a regular guy thats dealing with the same issues as many other American menknee pain and pandemic weight gain.

During shelter-in-place orders due to COVID-19, Americans gained around two pounds per month, according to statistics from a Journal of the American Medical Association report. For people who were less active for a year, that could mean 20 to 25 pounds gainedthe amount Marino put on during that period. But it wasnt just from sheltering in place: The former QB also had both of his knees replaced during the past year, looking to help with pain that has plagued him since his playing days. Recovering from those surgeries meant less time to be activeand additional weight.

You dont have to have thrown 8,300 NFL passes to feel that kind of pain: According to some older statistics from the Centers for Disease Control and Prevention, about one in five Americans suffers from knee painonly low back discomfort is more common. And replacements like the one Marino had are becoming more common: The governments Agency for Healthcare Research and Quality says knee replacements doubled between 2002 and 2012, with as many as 40 percent of these surgeries being performed on people 45 to 64 in 2015.

So you may not have a bust in Canton, but you could be at risk for the same maladies that affect Marino. Heres how hes fighting backand how you can use his advice to strengthen your knees and reduce your risk for surgeries later on.

Dropping pounds can reduce your pain and slow damage to your knees: A 2015 study of 506 obese individuals found that losing 10 percent or more of their body weight significantly reduced the amount of cartilage lost in their knees.

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It makes sense: The more weight youre carrying, the more load your knee bears with every step. And with the 20-plus pounds hed gained convalescing from two knee surgeriesbeing less active, and more inclined to down a plate of pasta or twoMarino knew hed be feeling the effects.

Mainly, its getting started: You start losing weight, you see progress, and you want to lose more, he says. That meant getting off the couch to get active again, with more walking, cycling, and pool work. And returning to his hour-long morning training sessions with Terry Kirby, a former tailback and Dolphins teammate who has been Marinos trainer for years.

It also meant getting his eating on track. Marino has lost weight withand appeared as a spokesperson forNutrisystem in the past, and returned to the diet again this year to drop his pandemic pounds.

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It makes it simplethey just send it right to your house, he says. The foods that are delivered now have larger portions than in his previous go-rounds with the company, but he says they still helped him lose weight. They have new foodsburritos and soups and pastas, and Ive always liked that.

As a player in the 1980s and 90s, Marino says quarterbacks basically did the same workouts as players at other positionsonly lighter.

We did a lot of the same things: Lots of bench press, though I didnt lift as heavy, he says.

His training has evolved over the decades. Today, Kirby and Marino are focused on keeping his knees healthy by strengthening his quadsincluding via blood flow restriction training at a rehab facility.

Performing this type of trainingwhere blood flow is restricted with a cuff around the leghelped participants in a 2017 study reduce their knee pain more while lifting less: Those performing blood flow-restricted leg extensions and leg presses with 30 percent of their one-rep max for eight weeks had greater pain relief than those performing with 70 percent of their max without the restriction.

The problem? Its tough to do blood flow restriction training properly without specialized equipment. But Marino is also working with Kirby to strengthen his quads with bodyweight squatsand you can relieve knee pain with lower-intensity work, too.

When scientists at Wake Foresthad people with knee pain perform a six-exercise leg workout with low or high intensity for 18 months, those who performed the moves at 30-40 percent of their one-rep max for three sets of 15 reps had similar reduction in knee pain as those who used 80-90 percent of their one-rep max for 4- to 8-rep sets.

The moves they used: Hip abduction, hip adduction, leg curl, leg press, leg extension, and seated calf raises.

Kirbys quad-strengthening protocol with Marino also trades some strength work for time on the stationary bike. And science backs this up for knee pain, too: In a research review from earlier this year, scientists found that stationary cycling was effective for relieving achy knees.

In one study from 2012, participants with mild-to-moderate knee pain who took stationary bike classes twice per week for 40 to 60 minutes per class significantly reduced their pain after 12 weeks.

So jump on the bike for two sessions weekly: And you dont have to go all out. In the studys classes, participants pushed their heart rates to an average of 70 to 75 percent of their max.

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Adopting a heart-healthy diet isnt about drastically changing your diet or restricting yourself to good foods that you dont especially like, according to the American Heart Associations new dietary recommendations.

We recommend that you find a dietary pattern thats consistent with what you enjoy but is still heart-healthy, says Alice H. Lichtenstein, DSc, chair of the writing group for the AHA statement and senior scientist and director of cardiovascular nutrition team at the USDA Human Nutrition Research Center on Aging at Tufts University in Boston.

What weve learned is that when people try to make drastic changes in their diet because they suddenly decide they want to get healthier, they frequently dont stick with those changes for a long period of time, she says. If you make changes within your current dietary pattern that consider factors such as affordability, availability, convenience, and what you like to eat, its more likely to become more of a way of life, Dr. Lichtenstein.

People do look to the American Heart Association for dietary guidance, and the last statement issued was 15 years ago; it was time to update it, says Lichtenstein. The new guidance was published on November 2, 2021, in the AHAs flagship journal, Circulation.

Much of the advice including eating a diet rich in fruits, vegetables, whole grains, and lean proteins hasnt really changed, she says. But we know the messages have not necessarily been resonating as much as we would like them to, she acknowledges.

Heart disease is the leading cause of death in both men and women in the United States, causing an estimated 659,000 deaths each year, according to the Centers for Disease Control and Prevention (CDC).

More than two-thirds of heart disease-related deaths worldwide can be linked to food choices, according to a study published in October 2020 in the European Heart Journal Quality Care Clinical Outcomes. Study authors estimated that six million deaths could have been avoided through better diets.

The new guidelines emphasize dietary patterns as opposed to individual foods or nutrients, says Lichtenstein. Healthy eating is not only about what you eat, but also about what you dont eat. If youre eating more fruits, vegetables, and whole grains, youre probably eating less of other foods that arent as heart-healthy, she says.

Demonizing certain foods or food groups isnt helpful, says Lichtenstein. Stop thinking of foods in terms of good or bad. If you love a food, its okay to enjoy it just dont eat it frequently or in large portions, she says.

There have been societal changes, including changes in the way we eat, that were important for the new guidelines to address, says Lichtenstein. We get our food differently part of that was accelerated by the pandemic, but people are getting prepared foods from restaurants and grocery stores or using meal kits more, she says.

That needs to be considered and factored into a persons whole dietary pattern, she says. All the food and beverages and food you consume affect your health, regardless of whether they are prepared or eaten in your home or outside of it.

There is more of an understanding and concern about sustainability and carbon footprint than there was 15 years ago, and the new guidelines reflect that, says Lichtenstein.

Carbon footprint is the total greenhouse gas emissions caused directly or indirectly by a person, organization, event, or product, according to the Center for Sustainable Systems at the University of Michigan in Ann Arbor. Food accounts for about 10 to 30 percent of a households carbon footprint, and meat products have a larger carbon footprint per calorie than grain or vegetable products.

The basic principles of a heart-healthy diet focusing on eating fruits, vegetables, and plant-based sources of protein are consistent with a sustainable and environmentally responsible way of eating, says Lichtenstein.

Plant-based sources of protein can include foods like beans, lentils, peas, nuts, tofu, and seeds,according to the U.S. Food and Drug Administration (FDA).

Many popular diets emphasize consuming a lot protein and limiting carbs, but people should be wary if those diets involve a lot of highly processed foods, including items like high protein drinks or protein bars, says Lichtenstein. And keep in mind there are healthy sources of carbohydrates, which would include things like whole grains and beans. Avoiding the less healthy sources of carbs is a good practice, as those tend to be highly refined and also have a fair amount of sugar and salt added, she says.

The last several years has brought a growing recognition that healthy fats are good, she says. At one point, there was sort of a phobia against fat of any type, but there are healthy sources of fat and less healthy sources of fat. In our statement, we make it clear that we are not recommending a low-fat diet, but rather that people get most of their fat from plant-based sources or seafood rather than animal-based fats, says Lichtenstein.

There are societal challenges that make it harder for some individuals to consume a heart-healthy diet, and many of those issues disproportionally impact people from diverse race or ethnic backgrounds, according to the AHA statement.

Some of those factors include the following:

Food and nutrition education should begin in kindergarten and continue until graduation, says Lichtenstein. Many kids may not be familiar with many foods or where they come from. They may not have people in their lives that are teaching them about what healthy foods are available or how to prepare them everyone doesnt have those opportunities, she says.

Basic facts about nutrition and the shelf life and affordability of different foods should be taught at an early age, and then these concepts could be incorporated into real world scenarios as children get older, says Lichtenstein. By having a framework with which to evaluate all the information thats out there, they will be able to make better choices as adults, she adds.

The committee also recommended that medical school provide more nutrition education to future health providers.

Educating yourself about the nutritional content of different foods is a good idea, but beware of misinformation on the internet, says Lichtenstein. Getting information from reputable sources like government websites the FDA or the National Institute of Health (NIH) is a safe bet, she says. Advocacy organizations such as the AHA or the American Diabetes Association will have sound dietary advice as well, she says.

If you read something about a certain food or diet that seems too good to be true it probably is, she says. When in doubt about embarking on a type of diet, talk to your healthcare provider.

Developing an eating pattern thats going to work for you may take a little more work in the beginning, but once you figure it out it can easily become second nature, says Lichtenstein.

Shop around. Find out what different foods are available in your neighborhood at a price point that youre willing to pay.

Find the healthiest options of the foods you eat regularly. Take time to compare different foods that you enjoy. For example, if you like to eat soup or crackers, look at labels to find choices that are lower in sodium, added sugars or unhealthy fats.

Check the internet for nutritional information on takeout or prepared meals. Many places have nutritional information for different items. As a general rule even for prepared foods or takeout foods the less processed the better.

When faced with options, keep heart-healthy guidelines in mind. If youre faced with choices about bread or rice, choose whole grains when possible. When putting together a salad, focus on more vegetables and fewer items like bacon bits or heavy dressings.

Enjoy your food. Frequently people think that if a food is healthy, its not good, says Lichtenstein. Not true. Theres so much of a range and flexibility in healthy choices you should be able to find one that you enjoy.

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American Heart Association Releases the First Updated Dietary Guidelines in 15 Years - Everyday Health

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If there is one piece of advice that 87-year-old Dr. T. Colin Campbell would give to those looking to age well and stay healthier longer, it would be to change your diet to a plant based, whole food approach.

The idea of plant based eating has gained popularity in recent years, but it was first coined by Campbell back in 1978. The bestselling coauthor of The China Study (published in 2006) said it has been exciting to see it gain traction in the last several years.

Its interesting because the idea of a plant based diet possibly being the best and the way of the future is just beginning to take hold in the mainstream public, Campbell said.

His recommendation that most everyone can adopt a plant based diet and have it benefit their lives hinges on a discovery he made early in his career: that people do not need to eat animal protein in order for their bodies to get the protein they need.

For the son of a dairy farmer, this flew in the face of what he had believed growing up but the evidence that a plant based diet can prevent and, in the vast majority of cases, even reverse common American ailments like diabetes, high cholesterol and heart disease was so strong that he dedicated his career to researching it and publicly sharing his findings. He has also worked to shape public policy around health and nutrition and was the liaison to Congress for the medical research community in 1980 and 1981.

Campbell wasnt always interested in studying nutrition. He was completing his first year of veterinary school when he received a telegram from a well known Cornell Professor offering him a scholarship and research opportunity, which led him to complete his education at Cornell University and MIT in the field of nutrition, biochemistry and toxicology. During his time at Cornell, around 1965, he was tasked with coordinating an effort to aid malnourished children in the Philippines. It was believed at the time that the children needed more animal protein to be healthy, but what Campbell found instead was that the few children who came from families who were able to consume more animal protein had a higher rate of liver cancer than their peers.

I couldt quite believe what I was seeing, Campbell said. I had many students work in the lab on this question and over the years found that there is no need to consume animal food to get that protein. That is totally false.

Campbell spent a decade on the faculty of Virginia Techs Department of Biochemistry and Nutrition, then returned to Cornell in 1975, where he currently holds his endowed chair as a professor emeritus of nutritional biochemistry in the Division of Nutritional Sciences.

In recent years Campbell founded a non-profit organization on online learning in nutrition which recently developed, under the direction of Campbells daughter LeAnne Campbell, the program Plant Forward, which holds online workshops.

The workshops teach a simple philosophy that can be difficult to put into practice at first but pays great dividends if the individual can stick with it for a month or two, Campbell said.

The people who stay with it are often people who have a serious health problem or have a motivation, he said. Sometimes the effects are almost immediate.

People can see their blood sugar drop precipitously in one day, he said. Its amazing.

The key is to go all-in on the new diet. He likened it to quitting smoking just cutting down to one or two cigarettes per day or smoking on some days but not on others is not likely to lead to success in the longterm. But soon, Campbell said, this new kind of eating will become second nature and even enjoyable.

Youll all of a sudden discover you crave a salad, he said. Just eat vegetables, grains, nuts, and avocados for the oil and fat.

As much as possible, stay away from added oils and refined carbs, he added.

The effects of adopting a whole plant-based diet are striking, he said.

We can turn experimental liver cancer genes on with animal based protein and turn it off by eating a plant based diet, he said.

Campbells own father died of a heart attack when he was 70, and his wifes mother died of colon cancer when she was just 51. That motivated us to think about changing our diet, so we did, he said. His wife is 80 years old, and both are largely medication free other than a short period Campbell spent on medication to control his blood pressure.

Campbells first book, The China Study, came out of a partnership in the 1980s with researchers at Oxford University and the Chinese Academy of Preventative Medicine and sold nearly four million copies worldwide. Campbell followed that up with his second book, Whole, in 2013, which is focused on the science behind plant based eating.

In 2020 he published The Future of Nutrition: An Insiders Look at the Science, Why We Keep Getting it Wrong, and How to Start Getting It Right.

He still gives lectures and is involved with the online Plant-Based Nutrition Certificate in Partnership with eCornell. His research is the cornerstone of the 2011 documentary film Forks Over Knives, and his oldest son, Nelson Campbell, made another popular documentary on the topic called Plant Pure Nation.

Some advice that he received from his father that has guided him throughout his life: Tell the truth, the whole truth, and nothing but the truth. It is a philosophy that allowed him to question his original assumption that eating animals must be good for health.

The key is to be honest with yourself and check your own biases, he said. Thats really critical.

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But Shane was much more than a mere 1940s novelty store proprietor. He was a visionary. Shane proposed the first gas station mini-mart, was first to license the Slinky patent, and introduced the first diet frozen dinner.

Long before there were healthy choices and lean cuisines, there were Diets of Rochester.

In 1954, the year Swanson introduced the iconic TV Dinner, more than 25 million frozen dinners were sold.

Company president Leroy Shane.

About that same time, another craze was sweeping the nation: dieting. Thats when Shane saw an opportunity in the convergence of the two. The Minneapolis Star newspaper reported that a man with a weight problem has converted his difficulty into a growing business. After a trip through Mayo Clinic, they wrote, he was referred to the Diet Kitchen for a diet of 1,000 calories a day. Leroy Shane came up with the idea of packaging low-calorie frozen foods.

An ad from the Minneapolis Star in 1957.

In 1956, Shane started a $10,000 test market program with Marshall Fields in Chicago, and Diets of Rochesterthe very first frozen diet dinner company in the nationwas born.

In October of 1957, eight 275-calorie Dream Diets were created by Colette Heise, who was a dietitian at Methodist Hospital. Each dinner consisted of hot and cold portions in revolutionary packaging (one side heated, the other defrosted) and included a vegetable, salad, dessert, and one of either broiled chicken, pork tenderloin, Swiss steak, breaded veal, roast beef, breaded haddock, macaroni scallopine, or diced beef in gravy.

The dinners were manufactured by Tony Downs Foods in St. James, near Mankato. First Brokerage Co., of Minneapolis, handled distribution.

The company was headed by Sam S. Badali, one of the Midwests pioneer frozen food processors. Shane was vice president and Heise the head dietitian. The launch included several full-page ads in Twin Cities newspapers.

Advertising magazine Tide reported that Shanes promotional budget for the launch of the competitively-priced 79 dinners was $500,000, about $4.7 million in todays dollars!

Preparation of the Dream Diet meals was simple. In fact, that was their attraction. Warming simply required the entre and vegetable pouch boil in water for 15 minutes to cook.

Colette Heise, a dietitian at Methodist Hospital who helped create the meals.

Included with each Dream Diet were suggestions for various sensible breakfasts. Adhering to a 1,000-calorie diet simply required two of the frozen meals and one of the breakfasts described on the product package.

Shane created a jingle and the meals were heavily promoted by legendary pitchman Aaron Cushman, who had previously represented institutions like Century 21, Keebler Cookies, and for a time, The Three Stooges.

Newspapers from Reading, Penn. to Oxnard, Calif. and from Mason City, Iowa to St. Petersburg, Fla. cited the introduction of these culinary wonders.

Locally, the lunchroom of Shanes novelty manufacturing facility on North Broadway was transformed into an ad hoc test kitchen.

Erika Austin worked for Shane in those days and recalled that the lounge was always stocked with the dinners.

They tasted good, Austin said, for diet food.

The following year, Diets of Rochester appointed Bruce C. Hartman as executive sales manager. Hartman came from dinner giant Holloway House Frozen Food and prepared to expand distribution to the Milwaukee area, but there is no evidence that actually happened.

Unfortunately, Diets of Rochester never gained traction. The company faded away. The business name was revoked in June of 1959.

That there were some allegations the dinners traded on the Mayo Clinic name or that of the similarly titled Rochester Diet Kitchen played no part.

Shane was simply ahead of his time.

It would be nearly 30 yearsin 1985 with the introduction of ConAgras Healthy Choicebefore the industry fully embraced the diet frozen dinners Shane pioneered.

Today, nutrition-themed frozen dinners are ubiquitouswe chill-out with more than one and a half billion of them each year. But there was a time when they were a novelty. And an innovation. And it all started in Rochester, Minn.

"Leroy Shane: The Shepherd of the Sand Hills and The Life of the Party" by Chris Miksanek

Chris Miksanek is a longtime Rochester resident and local history buff (and the MedCity Movie Guy). He's previously written about Dr. Thomas D. Moore, the Mayo Clinic urologist who built the Graceland mansion Elvis famously called home in Memphis, Tenn. This story is excerpted from his current book, Leroy Shane: The Shepherd of the Sand Hills and The Life of the Party. If you want to read about Shane's other exploitslike the first gas station mini-mart or the Slinky patentyou can buy the book at facebook.com/BamberBooks.

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For the first time in 15 years, the American Heart Association on Tuesday updated its guidelines for adopting a heart-healthy diet.

Alice H. Lichtenstein, chair of the associations writing group that released a statement, told Everyday Health that finding a dietary pattern that is consistent with what you enjoy is key.

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What weve learned is that when people try to make drastic changes in their diet because they suddenly decide they want to get healthier, they frequently dont stick with those changes for a long period of time, said Lichtenstein, a senior scientist and director of the cardiovascular nutrition team at the USDA Human Nutrition Research Center on Aging at Tufts University.

If you make changes within your current dietary pattern that consider factors such as affordability, availability, convenience, and what you like to eat, its more likely to become more of a way of life, she added.

According to the U.S. Centers for Disease Control and Prevention, heart disease is the leading cause of death for both men and women nationwide, resulting in an estimated 659,000 deaths annually.

Meanwhile, a study published in the peer-reviewed European Heart Journal in October 2020 indicated that more than two-thirds of global heart disease-related deaths can be linked to food choices and estimated that six million deaths could have been averted with healthier diets, Everyday Health reported.

According to Today, the updated heart-health guidelines, published in the journal Circulation, focus on the the balance, variety and combination of foods consumed, rather than individual foods or nutrients.

You can absolutely adapt a heart-healthy diet to different lifestyles, including one that incorporates eating out at restaurants. It might take a little planning, however, after the first few times, it can become routine, Lichtenstein told Today.

Specifically, the AHA issued the following recommendations:

>> Related Rethinking the aspirin regimen: Advice shifts on heart attack prevention

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Hunting is a big industry in Wyoming, bringing in about a billion dollarsin revenue every year. But as wildlife starts to feel the impacts of climate change, those effects could trickle down to hunters.

Doug Brimeyer is the Deputy Chief of Wildlife with the Wyoming Game and Fish Department. He said Wyoming's wildlife is already adapted to the state's unpredictable and harsh weather, but they can still be caught off guard, like the big spring snowstorm that happened last March.

"Wyoming is no stranger to extreme weather events. And last spring certainly was one of those that we saw some elevated mortalities and localized areas in southeast Wyoming," he said.

That storm led to a lot of pronghorn dying, primarily because they couldn't get through the snow to their food. Events like that can have big impacts on population numbers, which according to Brimeyer can be felt by hunters.

"We adapt, once we see that on the landscape when we document some conditions like that, we'll modify our season approach for numbers of licenses," he said.

But climate change is making extreme weather events less predictable, including how extreme they'll be and when they'll strike - which can mess with scheduled hunting seasons. Brimeyer said hunting tags are part of the department's overall management strategy for wildlife. They calculate mortality from hunters into their population objectives, which are reevaluated every five years. When a late storm happens now, Brimeyer said the hunting is often more difficult, but they don't change tag numbers until the next year when they do a new population estimate.

"It's kind of built-in that there's some variability, but after seasons are set, typically we let nature take its course and it's kind of a little bit self-limiting in terms of if people will have a high level of success if conditions are favorable," he said. "Sometimes we'll have fall conditions that are conducive to good hunting conditions and other times it may not be as much."

Brimeyer said so far they haven't seen any significant changes in big game over the long term, but some individual populations are faring better than others.

But extreme weather events like snowstorms aren't the only side effect of climate change. Droughts are growing longer and more intense in the region, which can make it harder for plants to grow.

There's a common term used in migratory big game research called "surfing the green wave." It refers to the way that plants tend to green up in the spring, starting in lower elevations and then slowly moving up into the mountains. Big game animals like deer, elk, and pronghorn will follow that green wave up in elevation. Jerod Merkle, an assistant professor at the University of Wyoming in the zoology and physiology department and Knobloch Professor in Migration Ecology and Conservation, said this has to do with nutrition.

"The reason that big game are interested in that early spring forage is that as plants grow, they become more fibrous in order to grow taller and that fiber is not what big game are interested in," he said. "Like, us, we like to eat fiber. But the big game don't want to deal with that, they want nutrition in that forage and so they're looking for plants at early spring states."

But more intense droughts are making that green wave smaller and faster.

"When it's dry and warm in the spring, that green up moves very quickly, and kind of just removes the amount of time that the animals have to enjoy that really great forage in the spring," Merkle said. "When it's a cool wet spring, the snow is melting slowly, there's little patches of open areas where the green vegetation is coming out. And then that cooler weather makes the plant slowly grow and provides more time for the animals to access that good quality vegetation."

According to Merkle, some species are better at keeping up with this shortened green wave than others, like mule deer. But that doesn't change the fact that there's less nutritious food available, which means fewer animals can survive or reproduce. He said more research needs to be done, but right now it looks like regular shorter green waves could have a noticeable impact on population numbers.

Another nutritional hurdle that big game may have to face is the invasion of less nutritious or unpalatable nonnative grasses, like cheatgrass and medusahead. Climate change may make it easier for these invasive species to establish in the state.

"And we're putting some money into that to basically first assess where some of these species are at and then we're exploring with our federal partners and through WWNRT (Wyoming Wildlife Natural Resource Trust) to secure funds to address some management areas where we can treat some of those grasses that outcompete some of the native vegetation that are preferred for Wyoming's species," said Brimeyer. "We're hoping to stay on top of that, and we're putting quite a bit of investment in the invasive grasses at this point."

But there's a lot to learn still.

"There's a mounting evidence that the habitat is changing, the behavior of these animals is changing and it's a matter of time to where we probably will connect that to understanding how the populations are affected by these changing conditions," Merkle said.

One thing both Brimeyer and Merkle agree on is that climate change is a long-term problem and while there is some research, they still don't have a firm grasp on what it means for many species, including big game, and hunters.

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We are facing a national nutrition crisis that cuts lives short, costs us trillions of dollars and holds us back from achieving our goals as individuals and a nation. Yet,our country has no national plan, no real strategy, to fix our food system. A recent U.S. Senate Hearing on the State of Nutrition in America placed an exclamation point on this reality. Every senator and expert witness who spoke agreed: We face a nutrition crisis, and the status quo is untenable.

The White House and Congress must come together and develop a plan to fix food. In 2018, Congress asked the U.S. Government Accountability Office (GAO), the top federal watchdog agency, to audit how federal food policies addressed diet-related chronic diseases. After a comprehensive three-year evaluation, the nonpartisan GAO recently released its landmark report, Chronic Health Conditions: Federal Strategy Needed to Coordinate Diet-Related Efforts.

The GAO concluded that diet-related conditions like heart disease, diabetes, cancer and obesity are deadly, costly and largely preventable. These diseases caused over half of U.S. deaths in 2018, and during COVID-19, Americans with such conditions were 12 times more likely to die after infection. The GAO further found that the U.S. government spends more than $200 billion annually and the cost is rising to treat these conditions; and that these diseases are largely preventable with a healthy diet and other behaviors like exercise.

Importantly, the GAO identified 200 different federal efforts, spread across 21 federal agencies, which aim to improve nutrition. But, the GAO found that these diverse investments are fragmented and disharmonized, keeping the government from meeting its goals of improving Americans diets and health. Based on its detailed assessment, the GAO made one clear, straightforward recommendation: A federalstrategyis needed to enable these disparate government efforts to work together and coordinate diet-related efforts to reduce Americans' risk of chronic health conditions. Such a plan should include measured outcomes and resources, leadership and accountability.

We could not agree more. Our country faces a national nutrition crisis, with no overarching strategy to address this. This is a crushing burden on our economy. A recent analysis from The Rockefeller Foundation found that the U.S. each year spends about $1.1 trillion on food, but then loses $2.1 trillion in diet-related health care spending, lost productivity, lost livelihoods, climate change and depleted natural resources. This is not small change: If we reduced these economic losses by even one-tenth, we could have paid for the entire bipartisan infrastructure package that Congress just passed.

In 1969, President Nixon, with bipartisan support from Sens. George McGovern (D-S.D.) and Bob Dole (R_Kan,), convened the White House Conference on Food, Nutrition, and Health the first and still only time the federal government convened to chart a national strategy around food and nutrition. That conference and its findings established much of our current food policy, including around the National School Lunch and Breakfast Program, Food Stamps (now SNAP), the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), nutrition labeling and dietary guidelines. These programs have been critically important and done much good. But much has changed in 52 years, and we face many new challenges.

Its time to craft a new national plan on food and nutrition, with three clear goals: to improve nutrition, end hunger and reduce costly and deadly diet-related diseases. A harmonized strategy would include actions in science and research, the healthcare system, federal nutrition programs, business innovation and nutrition education, as well as a leadership structure to ensure coordination. And such a plan should prioritize benefits for Americans, regardless of geography, political party, age, race/ethnicity, income or education.

On Oct. 26, a bipartisan bill was introduced simultaneously in both the U.S. House and Senate by Reps. Jim McGovern (D-Mass.) and Jackie WalorskiJacqueline (Jackie) R. WalorskiEthics watchdog finds 'substantial' evidence Rep. Malinowski failed to disclose stocks LIVE COVERAGE: Ways and Means begins Day 2 on .5T package Conservative women's group endorses Sarah Huckabee Sanders for Arkansas governor MORE (R-Ind.) and Sens. Cory BookerCory BookerActivists pushing Interior for emergency protections for gray wolves Congress can help save pregnant women and mothers of color After 35 years, Congress should finally end the sentencing disparity between crack and powder cocaine MORE (D-N.J.) and Mike BraunMichael BraunRepublicans to challenge Biden vaccine mandate Indiana recruiting unvaccinated Chicago officers Indiana's GOP senator: Chicago police who defied vaccine mandate 'deserve respect' MORE (R-Ind.), calling on the White House to convene a Conference on Food, Nutrition, Hunger, and Health. Just this is news in our current acrimonious political environment, this kind of cooperative, bipartisan energy is rare and underlines the urgency of the nutrition crisis we face.Such a conference would bring together all the federal agencies, Congress, diverse external stakeholders and the voices of Americans with lived experiences to craft a new national plan to fix food.

The food system is already being disrupted by changes in consumer demand, technology, science, investment and supply chains. A national plan would accelerate and further catalyze positive innovation in our food system, creating new jobs and small businesses, including people of color and low-income food entrepreneurs who can create wealth and nourishment in their communities. The COVID-19 pandemic has underscored fundamental weaknesses in our food system, including widespread nutrition insecurity, fragile supply chains, increasing inequities, as well as a dire epidemic of obesity and diabetes.

These multi-faceted, interrelated challenges can only be solved by a comprehensive, coordinated assessment and strategy. It is time to convene the federal government and other diverse stakeholders for a second White House Conference on Food, Nutrition, Hunger, and Health to create a new vision for our food system for the next 50 years. We are at a crucial tipping point to make it happen.

DanGlickman is a former secretary of Agriculture (1995-2001), former member of the U.S. House of Representatives, (1977-1995), and a Board member of the Foundation for Food & Agriculture Research. Follow him on Twitter: @DanRGlickman

Dr. DariushMozaffarianis a cardiologist and dean of the Tufts University Friedman School of Nutrition Science and Policy.Follow him on Twitter:@Dmozaffarian

Ertharin Cousin is the former director of the United Nations World Food Programme, serving from 2012 to 2017. She is a is a distinguished fellow of global food and agriculture at the Chicago Council on Global Affairs and a visiting scholar at Stanford Universitys Center on Food Security and the Environment.

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Time for a national strategy on food | TheHill - The Hill

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Intuitive eating is a way of eating that makes you respond to your bodys hunger or fullness, rather than being calculative while eating or planning your diet. Intuitive eating is not a diet, rather it opposes the restrictive principles of traditional diet. It doesnt aim at weight loss, but helps you develop a holistic eating habit for overall health benefits. It can, however, help you with sustainable weight loss if you develop an honest relationship with food, without giving in to emotional eating, which is a real roadblock to weight loss, as reported by several studies.

Different types of hunger

There are two types of hunger that drive eating habits. First is physical hunger, which asks you to respond to the biological urge and replenish your nutrient deficiency. It is defined by various signs such as fatigue, tiredness, irritability, or growling sound from the stomach. You dont need any special food to satiate your hunger; any food will do. Second is emotional hunger, which is driven by sadness, loneliness, and boredom that create cravings for comfort foods that are usually rich in sugar, trans fatty acid or are ultra-processed. Emotional eating or feeding to your feelings can bring guilt.

Weight loss isnt the main goal of intuitive eating, but eating based on your intuitions may help with sustainable weight loss. This may be explained by the fact that if you eat according to your intuitions, you wont have to follow a restrictive diet, stay occupied in planning or cooking your meals, or worrying if you are doing it right. The main goal is to listen to your body, keeping your emotions away, eating to satisfy your hunger and stopping when full. Intuitive eating doesnt believe dieting is the answer to health, but that nourishing the body is key to happiness, health and longevity.

There are several psychological benefits of intuitive eating. The most important being you wont be held hostage by your emotions. Research has linked this type of eating to weight maintenance as well as healthier psychological attitudes. That said, you can definitely concentrate better on your health goal in the absence of reservations such as body image consciousness. Studies have found participants who have been intuitive eating, have improved their quality of life and self-esteem, besides experiencing less depression and anxiety.

Researchers have also looked into womens eating behaviours and attitudes and found those who eat intuitively tend to have fewer eating disorders.

Eight basic principles of intuitive eating

Reject the diet mentality and practise a whole-based-food eating pattern. Restrictive diets are often monotonous and lack compliance for the long-term. Not all your meals need to be perfect or 100 per cent nutritious.

Respond to that sweet or burger craving once in a while. No single food can make you fat or help you lose weight. Rejecting your favourite foods can make you crave more, and make you eat more.

Respond to hunger by providing adequate nutrition to your body. Staying hungry for long leads to overeating and guilt.

Say no to people who tag a certain food as bad or good or try to judge you for eating that food. No single food can define your overall health status. Its the wholesome diet that you take every day that decides your health.

Stop when you feel full. Often people end up eating more due to social obligation, under peer pressure as observed in parties, festivals and social gatherings. Do not overindulge.

Enjoy what you eat. Joy of eating comes from eating meals that taste good. Dont grab foods. Dont eat your food while speaking on the phone, walking, or scrolling through the internet. Take some time out to sit and eat in peace. Connecting with your food while eating can make you satisfied even if you eat a small portion.

Avoid reaching out to the fridge to cope with your feelings. Take alternative measures such as long walks, meditation, calling friends or family, deep breathing, journaling to deal with your emotion. Best is to work with a mental health professional for suitable advice.

Exercise and enjoy physical activities that bring happiness. Shift your focus from losing weight to feeling strong, energetic and fresh. Weight loss is natural when you make exercise a part of your daily life.

Intuitive eating preaches the art of how and when you should eat. Responding to your physical hunger and fullness can improve quality of life an important aspect to avoid emotion-induced binge-eating. Finding a dietitian who practises and teaches intuitive eating is a good place to start.

Next column: How to become a master of healthy meal preparation

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Guide to eat right: Intuitive eating, an anti-diet approach to good health - The Indian Express

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Eating more of some foods and less of others can help reduce your carbon footprint.

If you want to reduce your personal impact on the environment, you might think going increasingly vegetarian or vegan is the obvious answer in terms of diet.

However, ditching meat in favour of greenhouse-grown vegetables flown thousands of miles to reach your local supermarket, might actually increase your carbon footprint.

When it comes to a sustainable food and drink choices, there are lots of factors to consider, which is why some people choose to adopt a 'Climatarian' diet, choosing lower-carbon options as much as possible.

How do you become a Climatarian?

"The intention of the Climatarian diet is to reduce our carbon footprint by making environmentally friendly choices with regards to food," says Dr Alona Pulde from nutrition app Lifesum (lifesum.com), which has created a seven-day meal plan for eco-conscious consumers.

While some people choose to cut out meat completely, others don't. The main goal of the diet is to "eat more plant foods while limiting or eliminating animal products. Plant foods, in general, have a lower carbon footprint than animal foods, with fruits and vegetables being particularly low."

A Climatarian diet isn't just about what you eat, it's about how you shop and cook as well, Pulde adds: "Buy just what you need to avoid food waste, and fill your freezer with leftovers to help reduce food waste and support healthy eating when you don't feel like cooking."

Flexitarian, climatarian, reducetarian - love these! The more options people have for protecting nature, the better. https://t.co/PQxQdL66ae

"A plant-based diet can literally help to save our planet," says Professor Mark Maslin, a climate-change scientist at University College London and author of How To Save Our Planet. "By switching from a western standard meat-based diet to a Climatarian diet, you can reduce your CO2 by 1.5 tonnes annually."

Not only is it good for the planet, reducing your meat consumption has a host of health benefits, too.

"Meat, especially highly processed meat, has been linked to heart disease, high blood pressure, gastrointestinal disorders and certain cancers," says Pulde. "A Climatarian diet focused on whole plant-based foods, has been shown to reduce the risk of diabetes, high blood pressure, heart disease, autoimmune diseases and obesity, while increasing overall vitality, mental health and longevity."

Climatarian do's and don'ts

Thinking of adopting a more eco-friendly diet? Follow these tips to get started...

Do eat more lentils and beans

As the tongue-in-cheek saying goes, beans really are good for your heart, especially if you use them as a meat alternative in things like chilli or pasta sauces. Replacing beef with lentils and beans could get us up to 74% closer to meeting our carbon emissions targets.

"This doesn't have to happen every day for those that want to keep meat in their diet," says Pulde. "You can try meatless Mondays, meatless breakfast and lunches, or meatless weekdays among others."

Don't buy palm oil products

The production of palm oil, which can be found in things like bread, biscuits, crisps and ice cream, contributes to deforestation, soil erosion, and natural habitat destruction, as well as higher carbon emissions. Look for 'Palm oil free' labels on packaging.

Do get the kids involved

"Climatarian diets rich in whole-plant based foods are abundant in the vitamins, minerals, antioxidants, and phytochemicals our bodies, including those of children, need to thrive," says Pulde. But, she advises: "If you are choosing to go 100% plant based, children and adults need to supplement with Vitamin B12."

Do buy local and seasonal fruits and veggies

The ingredients for your salad or soup should never have to take a long haul flight - buying local and seasonal reduces the C02 emissions from processing, packaging and transportation.

Do consider your coffee consumption

Often overlooked by conscious consumers, increased demand for coffee has resulted in production that contributes to deforestation, heavy water usage, pollution of waterways and natural habitat destruction. A crop of new sustainable brands like Yallah Coffee and Chimney Fire Coffee are boosting their brews with strong eco credentials.

Do opt for whole grains

Whole grain products like pasta, brown rice and wheat require less processing and with their lower GI (glycaemic index) rating - meaning they release energy more slowly - they're better nutritionally.

Do stock up on nuts and seeds

Great for snacking or adding to smoothies or overnight oats, nuts and seeds are a great source of protein. The most eco-friendly varieties include peanuts, hazelnuts, sunflower seeds, watermelon seeds and pumpkin seeds.

Don't eat farmed fish

Following a pescatarian diet isn't necessarily better for the environment. Farmed fish come with their own issues, including their faeces contributing to water pollution.

Do swap beef for chicken

If you don't want to cut out meat completely, chicken is the least carbon-intensive option. Compared to beef, switching to chicken can decrease your carbon footprint by nearly half.

Do limit your sugar intake

Not only is excessive sugar consumption bad for your health, it's bad for the planet too. Sugar production can contribute to deforestation and is water intensive, which can lead to soil erosion.

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What is a 'Climatarian' diet - and why should you try it? - HeraldScotland

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