Ok, I figured it’s time for a light-hearted blog.

So every week, I scan the titles of at least 100 or so clinical studies looking for something that piques my curiosity or that I think you might find interesting.

The complexity of medical terminology used to describe otherwise simple concepts really makes me chuckle sometimes. So I thought I would share a few with you today.

Here they are (with my personal interpretations provided, heh):

“Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia.”

  • (How chewed up almonds are digested and provide energy and fat. Metabolizable? Is that really a word?)

“Increased protein intakes following the addition of sauce to an older persons’ lunch meal are not sustained.”

  • (Putting gravy on grandma’s lunch won’t make her eat more meat.)

“Attenuated acute salivary alpha-amylase responses to gustatory stimulation with citric acid in thin children.”

  • (Lemon juice reduces spit in skinny kids.)

Of course, it’s not always the title. It may be how the results of the study are described.

Here’s some terminology from a summary of a study (Wolfson, 2015) that evaluated the effects of cooking at home compared to not (cooking at home).

Cooking dinner frequently at home is associated with consumption of a healthier diet whether or not one is trying to lose weight. Overall, compared with low cookers, a high frequency of cooking dinner was associated with lower consumption of daily kilojoules, fat, and sugar.

  • (“Low cookers?” Sounds like a Seinfeld episode in the making! I don’t know about you but I could never date a low cooker.)

Ok, so maybe I just get a little giddy after reading 100 study titles.

On a More Serious Note

Fruits and vegetables that fall into the orange/yellow, red/purple, and white categories (but not green) were associated with a lower risk of colon cancer. As was a higher total intake of fruit and vegetables.

I also came across some really creative and inspiring projects reported this week that are combating childhood obesity. For example:

“Students learn about health through oversize exhibit of human body.”

A full-body exhibit was created by the Kansas State Department of Education, Child Nutrition and Wellness that travels to schools to educate kids about the importance of good nutrition and physical activity.

The exhibit includes several learning stations. For instance, at the brain, participating students will learn how to use the brain to make choices about foods and serving sizes. Strobe lights simulate brain impulses. The program includes a take-home activity book students can share with parents, classroom activities to support the intervention, and a list of additional health-education resources.

If you know of any other programs or inspirational stories of people doing amazing things to improve the health of kids, please share them in the Comments below.

Thanks…and please remember to choose healthy food for happy genes!


 

Appleton KM. Increased protein intakes following the addition of sauce to an older persons’ lunch meal are not sustained. Proceedings of the Nutrition Society, Volume 74 , Issue OCE2 – Winter Meeting, 9–10 December 2014, Nutrition and age-related muscle loss, sarcopenia and cachexia, January 2015, E169. doi: 10.1017/S0029665115001871.

Chen LH, Yang AM, Chen WW, Lin J, Zhang M, Yang XR, Zhao LB. Attenuated acute salivary α-amylase responses to gustatory stimulation with citric acid in thin children. British Journal of Nutritio. 2015;13(07):1078- 1085. doi: 10.1017/S0007114515000446.

Grundy MM, Grassby T, Mandalari G, Waldron KW, Butterworth PJ, Berry SE, Ellis PR. Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia. Am J Clin Nutr. 2015. Jan;101(1):25-33. doi: 10.3945/ajcn.114.088328.

Luo WP, Fang YJ, Lu MS, Zhong X, Chen YM, Zhang CS. High consumption of vegetable and fruit colour groups is inversely associated with the risk of colorectal cancer: a case–control study. British Journal of Nutrition. 2015;113(07):1129-1138. doi:10.1017/S0007114515000331.

Wolfson JA, Bleich SN. Is cooking at home associated with better diet quality or weight-loss intention?. Public Health Nutrition. 2015;18:1397-1406. doi:10.1017/S1368980014001943.