Word: whole-grain
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...drastic hike in international food prices—75 percent since 2005—had shown Harvard University Dining Services little mercy. HUDS responded by “tweaking all over the place” and phasing in cheaper alternatives to reduce costs. Students saw more wedge tomatoes, whole-grain waffle batter, and pasta options made from leftover ingredients. But cost-reduction be damned—student uproar ensued over House e-mail lists. While other colleges seemed to have retained their usual offerings, HUDS had suddenly revamped its menu without any student input, students complained. HUDS responded swiftly with...
Half of the patients in the study were placed on a low-glycemic index diet, and kept a journal of what they ate for six months. The other half consumed a "brown," or high-fiber, diet rich in cereal fibers including wheat, whole-grain breads, brown rice and potatoes with their skins, and also kept a journal of their food choices. All participants were told to avoid high-glycemic foods (the glycemic index of a food is typically measured as the amount by which a 50 g portion raises blood sugar compared with white bread or pure sugar), such...
...actually beneficial in terms of reducing the risk of heart disease and type 2 diabetes. It's the same with carbohydrates. The total amount is not important. But high intake of refined starch and sugar is related to a higher risk of heart disease and diabetes, whereas high-fiber whole-grain carbohydrates are related to a lower risk. That's not too surprising, as we know that high intakes of sugar and refined starch have an adverse effect on blood glucose levels...
...they can offer in cafeterias, such as fresh fruits and vegetables. But in recent years, many schools have worked hard to also include more low-calorie as well as organic and locally grown fare. Those options may disappear as schools struggle to lower their food bills. A serving of whole-grain bread, for instance, can cost as much as six cents more than a slice of white bread...
...Harvard’s dining halls for the past month, you’ve probably noticed something afoot. Food items have started to vanish. Thigh meat has replaced breast meat in chicken dishes. Wedge tomatoes have been added to substitute the cherry tomatoes. White batter products have replaced whole-grain waffle batter and pasta. In response to higher food prices, Harvard University Dining Services (HUDS) has begun to phase out several menu items in favor of cheaper, less healthful alternatives. Given the way that HUDS’ budget is determined, its constraints are understandable. The board rate is negotiated...