This Week’s Nutrition News Feed
In this week's news: A high-tech fork tells eaters to proceed with caution; a cereal giant goes GMO-free; and a panel announces the best overall diet for 2014.
A recent study published in the Journal of the Academy of Nutrition and Dietetics examined the relationship between eating speed (fast or slow) and meal satisfaction. The result: Subjects who ate food at a slower rate were more satisfied than those who were asked to eat quickly. Eating at a slower pace can also translate into eating fewer calories.
In related news: A reporter for the Wall Street Journal recently tested an electric fork that helps moderate eating speed. When the eater scarfs down food too quickly -- taking multiple bites in 10 seconds -- the fork vibrates.
Since the U.S. Department of Agriculture (USDA) released new school lunch guidelines in 2012, some parents have been complained about restricted serving sizes of whole grains and lean meats. This month, the USDA loosened the guidelines to allow larger portions of the two food groups. The move is expected to make it easier for school nutritionists to develop healthy options.
According to USDA, the overall cost of food will increase by 1.25% to 1.75% in 2014. This includes such favorites as chocolate and cereal. Food costs that are expected to drop include pork and corn.
In response to consumer requests, General Mills announced that original Cheerios will dispense with genetically modified ingredients. An official third-party GMO-free certification won't appear on the carton; buyers will instead see the term "Not Made With Genetically Modified Ingredients."
Each year, US News & World Report releases a list of the best diets. The diets are reviewed by a panel of experts who rate each diet on a variety of factors. This year, the DASH Diet, originally geared toward those with high blood pressure, beat out 31 other diets to be named the Best Overall Diet for 2014.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »