Nutrition News: Time to Freeze Fish, Fruit and Veggie Fail, Calorie-Count Label Delay
Sushi and ceviche lovers, take note: Fish served raw or undercooked in New York City restaurants will soon be required to cool its fins for a bit in the freezer before it hits your plate — anywhere from 15 hours to a week, minimum, depending on the temperature and freezing process. The city’s Department of Health and Mental Hygiene has issued the directive, set to take effect in August, in keeping with U.S. Food and Drug Administration regulations, which aim to rid fish of parasites and bacteria. According to The New York Times, however, many NYC chefs already flash-freeze their fish in order to rid it of potential pathogens, and say it does not affect taste.
Do you eat the one and a half to two cups of fruit and two to three cups of vegetables per day recommended by federal dietary guidelines? If not, you are, sadly, far from alone. A new U.S. Centers for Disease Control and Prevention report reveals that only about one in 10 Americans regularly consume the daily recommended amount of fruits and vegetables — 13 percent hit the mark for fruit and less than 9 percent of us do for vegetables. The researchers recommend taking action to turn things around with better pricing, placement and promotion for fruits and veggies in stores, schools, child-care facilities and workplaces. "We just have to get into the habit of replacing some of those foods we normally eat with fruits and vegetables," epidemiologist and lead author Latetia Moore said.
Anyone looking forward to being able to peruse the calorie count of menu items at chain restaurants while ordering — thanks to new regulations requiring them to be posted “clearly and conspicuously" — will have to wait an additional year to do so. The Food and Drug Administration has extended the federal menu-labeling deadline until December 1, 2016, a year past the original deadline, in order to give restaurants and other retailers time to transition — training workers and updating menus, menu boards and software systems. The new rules apply to restaurants and prepared-food retailers, including grocery and convenience stores, movie theaters, bakeries and coffee shops, with at least 20 locations. Blissful ignorance, your days are numbered.
Amy Reiter is a writer and editor based in New York. A regular contributor to The Los Angeles Times, she has also written for The New York Times, The Washington Post, Glamour, Marie Claire, The Daily Beast and Wine Spectator, among others, as well as for Salon, where she was a longtime editor and senior writer. In addition to contributing to Healthy Eats, she blogs for Food Network’s FN Dish .