Study finds American eating more junk food
Go4Women

A new report on American’s eating habits reveals that almost a quarter of the calories we consume come from nutrient-poor selections, otherwise known as junk food.

The report is based on surveys of 4,700 people. According to responses, soft drinks are the No. 1 source of calories. Soft drinks accounted for 7.1 percent of calories consumed by respondents in 1999 and 2000.
Altogether, categories of soft drinks, sweets and desserts and alcoholic beverages contributed 23.8 percent of the calories consumed by survey respondents. Salty snacks and fruit-flavored drinks added another 5 percent of calories.

Another study looking at youths ages 8 to 18 reported similar findings. Candy, table sugar, sweetened drinks, baked and dairy desserts, salty snacks, fatty foods like butter and gravy, and other nutrient-poor foods made up more than 30 percent of the calories youths ate. The study also found that youths who ate the most junk food tended to eat the least amount of nutrient-dense, healthful foods.
A third study looked at the impact of salty snack foods, like potato chips, corn chips, crackers, pretzels and cheese curls. Those who ate the most of these high-fat salty snack foods had diets high in total and saturated fat and low in fruits and vegetables.

The three studies offer some important messages - between-meal snacks and drinks may be the best place to start substituting healthy choices and cutting back. Also, people who are overweight also can be undernourished. Finally, the studies refute the idea that as long as someone maintains an appropriate weight, junk food is OK. Eating substantial amounts of high-calorie, low-nutrient foods tends to be part of an eating pattern that ignores nutrient-rich vegetables, fruits, whole grains and beans.
Even for those who don’t gain weight, the pattern could increase health risks by depriving one’s diet of protective nutrients and phytochemicals. - American Institute for Cancer Research.

WINNING QUESTION
Q: What is metabolic syndrome?
A: Metabolic syndrome, sometimes called Syndrome X, is strongly linked to a greater risk of both heart disease and diabetes. Development of metabolic syndrome is closely related to being overweight. Excess weight can cause insulin resistance, which is a metabolic disorder. A person with metabolic syndrome has at least three of the following: a waist measurement greater than 40 inches in men, or 35 in women; HDL, or good, cholesterol less than 40 in men, or less than 50 in women; blood triglycerides of 150 mg or more; blood pressure of 130/85 or higher and fasting blood sugar of 110 mg or more.
A balanced diet with appropriate portions and daily physical activity can lead to weight loss and a reduction in insulin resistance.

WINNING WEB
This Web site, www.healthyfridge.org, offers lots of information for keeping your heart healthy by making healthful eating a family affair. The idea is by looking at the foods you eat, you can imagine what your heart looks like.

WINNING RECIPE
A recent cover of Cooking Light magazine features roast pork and grilled vegetables. The idea behind it is for those short on time - cook now, eat later. Roast a pork loin on Sunday, then use the leftovers in pork sandwiches, a pork and peanut noodle salad or pork and grilled veggies.
Here is the recipe for the roast pork.

SIMPLY ROASTED PORK
1/2 cup apricot preserves
1 teaspoon salt
1 teaspoon oregano
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Yields 14 (3-ounce) servings.

Preheat oven to 425 F. Place preserves in small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
Combine salt, oregano, garlic powder and pepper; rub evenly over pork. Place pork on rack coated with cooking spray; place rack in shallow roasting pan. Bake for 30 minutes.

Brush 1/4 cup preserves evenly over pork. Bake 10 minutes. Brush remaining preserves evenly over pork. Bake 10 minutes or until thermometer registers 155 degrees. Let stand 10 minutes before slicing.

Nutritional analysis per serving: 59 calories, 20.6 g protein, 7.6 g carbohydrate, 4.7 g fat, 59 mg cholesterol, .2 g dietary fiber, 232 mg sodium.

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