Mon, 16 October 2006
We discuss the differences in fresh and frozen fruits and vegetables, and if there's different nutritional value when fruits and vegetables are raw, cooked, canned, boiled, steamed, frozen, or microwaved. Supplements, fortified foods, and calcium-rich foods all provide calcium. Is one method better than others for ensuring absorption? We also provide tips and tricks for counting calories, maintaining a food diary, and deciphering restaurant meal options. Lara Hassan, registered dietitian and diabetes educator from the Cooper Clinic Nutrition Department, and Jill Turner, a Cooper staff member who struggles to maintain her weight, join us to discuss diet. |
Mon, 16 October 2006
October 14, 2006 Hour 1: Dr. Bruce Holub professor from the University of Guelph in Canada discusses Omega 3 fatty acids
The average American diet contains lots of fat – too many unhealthy trans fats, and not enough healthy omega-3 fatty acids. Bruce Holub, Ph.D., a professor from the University of Guelph in Canada, joins us to discuss omega-3 fatty acids. Dr. Holub is internationally recognized for his knowledge in nutrition and omega-3 fatty acids. Dr. Holub answers calls. |