Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
22043
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Food insecurity is rising in the state. The term refers to a household's inability to have food for an active healthy life at some time, but not all of the time because decisions must be made between paying house and medical bills balanced against buying good food. Since 2000, one in five North Carolinians have been in this category at one time or another. Such numbers rank the state sixth among the country's most food-insecure states at 19.3 percent.
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Record #:
24754
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School lunches are an important part of primary and secondary education in North Carolina and throughout the country. This article describes the history of school lunches in the United States at large and North Carolina specifically.
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Record #:
25550
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Martin Kohlmeier and Kelly Adams run UNC’s Nutrition in Medicine program and believe physicians should have a good understanding of nutrition. Their mission is to integrate nutrition education at medical schools and to provide an online curriculum to help medical students, residents, and doctors get the nutrition coursework they need.
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Record #:
25710
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Dr. Walter Pories, a founding chairman of the East Carolina School of Medicine’s Department of Surgery, is being honored with the UNC Board of Governors highest honor, the O. Max Gardner Award for his innovations in animal nutrition and the treatment of obesity and diabetes with the gastric bypass surgical method.
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Record #:
25917
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UNC nutrition researchers provided a list of ten things you can do every day to eat better, feel better, and improve your health. Overall, their advice is to eat controlled portions of balanced healthy foods, stay hydrated, and be active.
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Record #:
26090
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Minnie Holmes-McNary, a molecular nutritionist, teamed up with biologist Albert Baldwin to research how diet affects gene expression. They found that Res, a molecular compound abundant in red grapes and wine, has both anticancer and anti-inflammatory potential.
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Record #:
26092
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Nutrition researchers started PRAISE, a nutrition intervention program aimed at minorities. African Americans suffer certain cancers and diet-related diseases at higher rates than the general population. Churches in eight North Carolina counties participate in PRAISE, emphasizing healthy eating habits and recipes.
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Record #:
26244
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Dr. Nancy Milio, professor of nursing and professor health policy, spent a month interviewing Norwegian officials as a basis for an analysis of the success of a comprehensive government farm-food-nutrition policy. The policy brings food supply into line with a national dietary pattern, and could be successful in the United States.
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Record #:
27305
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Historically, bone broth was made to fight sickness. In addition to boosting the immune system, bone broth is credited with improving digestion and helping those with arthritis.
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Record #:
28671
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North Carolina’s farmers markets are growing, to the benefit of local communities. North Carolina has the 10th most farmers’ markets per state in the country with over 250 local markets. The markets often fill a basic need for fresh produce, provide a connection to safer, healthier, locally sourced food, and have encouraged the growth of small farms. The markets also provide the benefit of increasing a sense of community in a town.
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Record #:
29466
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Women are encouraged to take a daily multivitamin containing folic acid or consider alternative dietary options in order to decrease pregnancy risks. This study examined the willingness of Latino women living in North Carolina to use these options.
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Record #:
29536
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A recent Public Health Statistics Branch study suggests that occupational distribution contributes to the explanation of death from acute myocardial infarction, lung cancer, and prostatic cancer. Dietary and nutrition factors were determined to be affecting mortality among residents in North Carolina.
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Record #:
29844
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Nutritionists in Asheville, North Carolina are teaching people how to forage for edible foods in the wild. Wild Abundance, a wild food, homesteading and primitive skills school, says better nutrition comes from eating wild produce, mushrooms, plants and weeds. The process of foraging develops independence and increases flexibility and variety.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 6, June 2017,
p34, il, por
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Record #:
32172
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The State Board of Health conducted a nutrition survey to assess the extent of hunger problems in North Carolina, and to determine the barriers preventing good diet. The survey revealed that poor nutrition occurs most frequently in the eastern part of the state. Children in affluent and poor families alike are not eating what they should and may be malnourished.
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Record #:
36172
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Not only can the profiled spices make dishes delicious, their value includes nutritious. Adding thyme, chili pepper, sage, cinnamon, turmeric, and oregano in the daily diet could combat diseases such as cancer and Alzheimer’s. Other health benefits noted: anti-bacterial, anti-fungal, anti-viral, antioxidant, antidepressant, fat burning, cholesterol lowering, and immunity boosting.
Source:
CityView
(NoCar F 264.T3 W4), Vol. Issue , January/February 2017,
p14-16, 18, 20-23
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