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November 12, 2009 Sign up Forward Archive News on health and wellness for the food and beverage industries   Top Stories  Chef builds strength and endurance outside of the kitchen Beth Wells, a chef at the Chez Panisse, is known for more than just her culinary dexterity in the kitchen: She also works out and eats healthy. Wells engages in a complicated regimen of workout classes, exercise at home and small meals throughout the day. The Wall Street Journal (11/10)   Food & Nutrition Trends    White House pastry chef wins over first family Pastry chef Bill Yosses bakes sweet treats for dignitaries, foreign officials and the thousands of other guests who visit the White House each year. Dubbed "The Crustmaster" by President Barack Obama, Yosses also bakes for the health-conscious first family. "They did reassure me that they love dessert," Yosses says of his first days in the Obama White House. "But they don't want it there for themselves or their children every day." Google/The Associated Press (11/10) Korean is the next hot food trend The Korean government is promoting its cuisine across the U.S., and some people are getting hooked on the spicy and sweet flavors. Garlic, chili powder and paste, and sesame are often featured. A recipe for Korean Glass noodles is included. Boston Herald (11/11) Jamie Oliver slammed for too salty sauces British chef Jamie Oliver is fending off critics who say that his prepared range of pasta sauces contains too much salt. Oliver has been known lately for his efforts to make school lunches more healthy in Britain and the U.S. The Guardian (London) (11/12) Undernourishment causes health issues for 200 million children Poor nutrition in developing countries has stunted the growth of nearly 200 million children who also suffer from health problems. According to UNICEF, the majority of the children facing these nutrition obstacles live in Africa, Asia and India. Reuters (11/12) 0% of the bad stuff. 100% healthy & flavorful. Almost 140 years before health and wellness became the trend, Original TABASCO® brand Pepper Sauce was created using an all-natural formula with no additives or preservatives, as it still is today. Offer your patrons the low sodium pepper sauce with no calories, carbs, fats or cholesterol – TABASCO®. www.TABASCOfoodservice.com   Research Spotlight  WHO: Food-borne diseases deadlier in adults than earlier thought The World Health Organization reports that 1.2 million people older than 5 in Africa and Southeast Asia die every year because of food-borne diseases, a risk that was largely underestimated. Food supply globalization and the use of advanced food production methods are linked to the spread of these diseases, a WHO expert said. Reuters (11/11) Study: Dieting might be easier with alternate-day fasting Researchers found that alternate-day fasting -- eating normally one day, then having much smaller meals the next -- helps make dieting easier for obese and overweight adults, and aids in maintaining a healthier heart as well as lower blood pressure and cholesterol levels. HealthDay News (11/11)   Menu Monitor    California restaurants adopt varying forms of menu labeling Restaurant chains in California are dealing differently with the state's rules on calorie labeling. IHOP and Applebee's Neighborhood Grill & Bar are presenting their foods' details on the menus, while Jack in the Box has the information framed where patrons place their orders. In 2011, the chains will be required to publish nutrition information on menus, a practice California Pizza Kitchen just dropped. Los Angeles Times (11/12) Give your menu INTERNATIONAL INTRIGUE with the new Florida citrus recipe creations brought to you by the Florida Department of Citrus. Made with 100% orange juice and 100% grapefruit juice, you can squeeze more sales out of any daypart with these citrus recipe suggestions. To receive your free copy, contact Vanessa Hodak at vhodak@citrus.state.fl.us.   Food Policy & Legislative News  Swine flu taking a toll on pork industry The unsubstantiated connection between eating pork and contracting the H1N1 virus has harmed the pork industry. The scare occurred as a global recession and skyrocketing feed costs were already hurting hog farmers. USA TODAY (11/11)   SmartQuote  It is the mark of an educated mind to be able to entertain a thought without accepting it." --Aristotle, Greek philosopher     NCC Resources American Diabetes Association American Dietetic Association American Heart Association FDA Center for Food Safety and Applied Nutrition Healthy Dining Finder National Business Group on Health National Restaurant Association Nutrition Resources USDA Food and Nutrition Services World Health Organization   Subscriber Tools       Print friendly format | Web version | Search past news | Archive | Privacy policy   Contact NCC Advertising Contact 800-771-6368 adsales@hwbrief.com About NCC Nutrition + Culinary Consultants (NCC) is the leading resource for up-to-the-minute news and Health & Wellness consulting to the Food & Beverage Industry.       Recent issues of NCC Health and Wellness SmartBrief: Tuesday, November 10, 2009 Thursday, November 05, 2009 Tuesday, November 03, 2009 Thursday, October 29, 2009 Tuesday, October 27, 2009     Lead Editor:  Rebecca Pollack       Mailing Address: SmartBrief, Inc.®, 1100 H ST NW, Suite 1000, Washington, DC 20005     © 1999-2009 SmartBrief, Inc.® Legal Information