Nutrition In the U.S. 70% of adults are overweight: Harvard born

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Nutrition In the U.S. 70% of adults are overweight: Harvard born "Menus studente2020 of Change", an initiative that combines studente2020 proper nutrition, taste and environment Posted by admin On July 1, 2013 Done Food
According to the data offered by the National Health and Nutrition Examination Survey in the United States nearly 70% of the adult population is overweight and 36% are obese. If the eating habits of Americans will not change in the next few years, the Center for Disease Control states that obese people represent as much as 42% of the population by 2030. A very worrying studente2020 situation that affects the cost of national health expenditure between 5 and 10%, not counting of course the well-being of the people involved.
In addition to this problem there is that environmental impacts of climate change, water scarcity, and the likely continued rise in energy costs put a strain on agricultural production and bind future food choices.
Menus of Change, an initiative launched by The Culinary Institute of America in collaboration with the prestigious Harvard School of Public Health *, consists precisely in an attempt to combine the concept of proper nutrition with the taste of food and environmental sustainability. The ambition behind the project is to create a long-term vision that integrates optimal nutrition for people with environmental protection and social responsibility in the food and catering industry.
It is very important to involve not only the world of food businesses, but also that of restaurateurs and chefs in America studente2020 because we eat very often outside studente2020 the home: half of meals eaten in fact comes by professional cooks. Also, lately the world of gastronomy is warming millions of Americans who follow in several television programs dedicated. According to the creators of the initiative, could be just the great chefs to form the eating behaviors studente2020 of people and direct them towards healthier choices that are both delicious. studente2020
The main objective of Menus of Change is to create a structure of interdisciplinary collaboration studente2020 among world leaders in nutrition research and public health, together with environmental scientists, chefs, and the business community to consider and incubate new eating patterns and make innovations studente2020 in catering to anticipate future needs and are economically sustainable.
The project also strives to provide us with food companies and caterers all the skills and knowledge to create new menus that are healthy and low environmental impact. To facilitate international dialogue between the parties will launch an online platform where they can be shared with all the information and ideas. In the first annual report of Change Menus can be downloaded studente2020 from the same site, have proposed studente2020 a series of articles studente2020 and recommendations on the topic easy to read, even for non-experts.
Interesting is the study of the correlation between minutes spent in the kitchen and the body mass index. Americans spend little time in the kitchen: between 1965 and 1995 this was reduced by 50%. It is seen that reduce the time of preparation of meals of 30 minutes is associated with an increase in body mass index of 0.5. While in the countries where you spend about twenty minutes more per day to cook than the United States (as in France or Italy), obesity rates are much lower. **
Tags: Center for Disease Control, Harvard School of Public Health, Menus of Change, National Health and Nutrition Examination Survey, obesity, environmental sustainability, overweight, The Culinary Institute of America
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