Reading List: The Biggest Loser Resort, Top 10 Riskiest Foods & Gourmet Folds

In this week’s nutrition news: Healthy foods top the risky food list, study shows nutrition info on menus doesn’t change calories ordered, and say farewell to Gourmet magazine.
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In this week’s nutrition news: Healthy foods top the riskiest food list, a study shows posting nutrition info doesn’t change what you order and say farewell to Gourmet.

Public Enemy #1: Spinach

This week, the Center for Science in the Public Interest (CPSI) released its top 10 riskiest foods -- that is, foods that accounted for 40% of all food-borne illnesses since the mid-1990s (yikes!). Topping the list are leafy greens such as spinach. Eggs and tuna round out the top three. Oysters, potatoes, cheese and ice cream are also on the hit list. Check out the full report here.

The Biggest Loser Resort

The hit TV show just unveiled a new video game for Wii and Nintendo DS, which offers personalized workouts. If you need even more incentive to lose weight, try visiting their Biggest Loser Resort at Fitness Ridge in southern Utah. According to the website, the resort offers tons of fitness programs, including circuit training, hiking, kickboxing and outdoor mountain cycling. Chefs and registered dietitians have developed their meals, and nutrition classes are also available. The cost? $1,995 for one week and $7,200 for a month.

New Study: Posting Calories Doesn’t Change Habits

New York is one of the first states requiring chain restaurants to post nutrition information on their menus. A new study conducted by professors at New York University and Yale University examined low-income New York City neighborhoods to see if this was affecting orders. After reviewing sales receipts, reseachers found that people ordered slightly more calories than before the labeling law went into effect. Time to give up? Dr. Marion Nestle, professor at NYU and former chair of their Food, Nutrition and Public Health department (from which I graduated), doesn’t think so. She claims that the whole idea of labeling menu items is to educate the public and have restaurants start being more mindful. Over time folks may decide to change their eating habits.

Farewell, Gourmet Magazine

Published since 1941, Gourmet Magazine has been a sort of food bible for many, including me. I remember flipping through issues when I was little and pointing out recipes I wanted my mom to make. The magazine's editor, Ruth Reichl, covered many important food issues for the magazine -- from food politics to organic farming. I'm sad to hear an American icon will be gone.

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