Latest news with #Nutrition
Time of India
a day ago
- Health
- Time of India
Health & hygiene prog expands to 263 blocks
Ranchi: The Food Nutrition Health and Wash initiative, which started in just four blocks in 2014, has now expanded its coverage to 263 blocks across the state in 2025, underscoring the growing role of women's collectives in grassroots health and sanitation initiatives. T his figure was highlighted during a two-day regional workshop on "Towards a Healthy Future: Food, Nutrition, Health and Wash (FNHW)" which concluded on Wednesday. Jointly hosted by the ministry of rural development (MoRD) and the Jharkhand State Livelihood Promotion Society (JSLPS), the workshop brought together delegates and officials from 14 states including Chhattisgarh, Gujarat, Haryana and others. On the occasion, minister Deepika Pandey Singh said, "The 3.2 million rural women associated with SHGs in the state are becoming the real agents of change in villages. Women's health is not just a social indicator but a mirror of economic development." Pandey emphasised empowering women through schemes like Sarvajan Pension Yojana, Maiyyan Samman Yojana, and Abua Awas, implemented at scale via women's groups. The minister called for integrated efforts among schemes like MGNREGA, Jal Jeevan Mission, Anganwadi Services, and Panchayats to maximise the impact on health, nutrition, and sanitation. Deputy secretary of MoRD, Monika, discussed innovative approaches such as nutrition gardens, peer counselling, the Jashn initiative, and documentation techniques, offering insights for better programme implementation at the state level. Joint secretary, MoRD, Smriti Sharan, said, "Nearly 2,00,000 FNHW cadres are now active across the country, with Jharkhand making significant strides. Participants undertook field visits to 14 districts to observe model interventions which would help replicate impactful practices across states." Secretary, rural development department, K Sreenivasan, said, "Key initiatives such as Phulo-Jhano Ashirwad Yojana, Dakiya Yojana (for doorstep delivery of rations to PVTGs), and Johar Project, are helping transform women's lives."
Yahoo
3 days ago
- Health
- Yahoo
11 nutrient-dense foods you should eat instead of taking supplements, according to a dietitian
Multivitamins, which provide an array of essential vitamins and minerals, are a mainstay of many people's daily routine. Although we can get most of these nutrients from eating a healthy diet, multivitamins provide everything we need in one convenient pill or gummy. About three-quarters of Americans use dietary supplements, and multivitamins are the most widely consumed type, per the U.S. Centers for Disease Control and Prevention. However, nature also provides us with a wide variety of whole foods that are loaded with vitamins and minerals, including fruits, vegetables, fish, and whole grains. Most healthy adults who eat a balanced diet rich in these foods do not need to take a multivitamin, Collin Popp, dietitian and assistant professor in the department of population health at the NYU Grossman School of Medicine, tells There isn't much evidence showing that taking extra vitamins and minerals has added health benefits — and supplements can have risks. 'I'm not big on multivitamins, for a few reasons,' Popp says. "Most of the time when you're taking a multivitamin, you're likely going to pee most of it out," says Popp. Multivitamins often contain more than 100% of your daily value of nutrients. These include water-soluble vitamins, such as B vitamins, which don't get stored in the body, so any excess is excreted in urine. It's also possible to get too much of certain nutrients. Fat-soluble vitamins like A, D and E, are stored in our fatty tissues and liver. These are riskier supplements if you overdo it because they can build up in the body over time and lead to toxicity or other health issues, previously reported. When taken as directed by a doctor, multivitamins may be beneficial for certain individuals, says Popp. These include older adults and people with dietary restrictions or health conditions that affect their ability to absorb nutrients. So, unless you need a multivitamin, it's better to get your nutrients from whole foods, not supplements, Popp adds. "When you isolate the nutrients and put it into a pill, you take away other beneficial properties," says Popp. In addition to vitamins and minerals, whole foods can provide antioxidants and plant compounds that boost our health in different ways. They also provide other nutrients like protein, healthy fats and fiber. "There's usually some type of synergy there, so we're getting all these other nutrients that may be found in high doses in a multivitamin that our body can't even use," says Popp. It's also much harder to get too much of a vitamin or mineral from food. "Multivitamins have these super concentrated high doses, versus with food, you're getting smaller amounts which is what our bodies are designed to take in," Popp adds. Foods to Eat Instead of Taking a Multivitamin The bottom line? Multivitamins can't replace a balanced diet. However, some foods are more nutritious than others and can better help you meet your daily value of vitamins and minerals. asked Popp which nutrient-dense whole foods to add to your diet instead of reaching for a multivitamin. Of course, this isn't an exhaustive list of all the foods out there rich in vitamins and minerals, but these are smart choices if you're looking to get more nutrients. Avocado Avocados are rich in healthy fats, fiber and plenty of nutrients, says Popp. Instead of taking a multivitamin, top your toast with this creamy fruit to get a boost of vitamins and minerals. According to the U.S. Department of Agriculture, one serving (about one-third of an avocado) provides roughly: 0.2 milligram copper (20% daily value) 1 milligram vitamin B5 (20% daily value) 40 micrograms folate (10% daily value) Avocados are also a good source of vitamins C, E and K, and provide potassium and magnesium. This standout superfood packs about 3–4 grams of gut-healthy fiber per serving. Plus, they contain mostly heart-healthy monounsaturated fats, says Popp. Salmon Salmon is a nutrient superstar, according to Popp. One serving (3 ounces) of wild-caught salmon provides about: 3.8 micrograms vitamin B-12 (158% daily value) 14 micrograms vitamin D (71% of daily value) 8.6 milligrams niacin (54% of daily value) This delicious, buttery fish also provides 22 grams of protein and 5 grams of fat per serving — specifically, unsaturated fats like omega-3 fatty acids, which benefit heart and brain health. One serving of wild salmon also packs 1–2 grams of omega-3s, and adults need about 1.1-1.6 grams of omega-3s from food per day. Red Bell Peppers Red bell peppers are a snackable summer vegetable loaded with vitamins. One serving or one-half cup of raw red bell pepper provides: 142 milligrams vitamin C (160% daily value) 0.3 milligrams vitamin B6 (23% daily value) 117 micrograms vitamin A (13% daily value) 'Red bell peppers are really solid sources of vitamin C," says Popp. Vitamin C supports a healthy immune system and wound healing, and helps the body absorb iron. Bell peppers also get their vibrant colors thanks to antioxidants and other beneficial phytonutrients. Raspberries Raspberries are sweet, juicy and packed with gut-healthy fiber and vitamins. One serving or one cup of raspberries contains about: 32 milligrams vitamin C (43% daily value) 8 grams fiber (32% daily value) In addition to vitamin C, raspberries also provide a hefty dose of antioxidants, as well as some potassium and other minerals. They're also rich in fiber and naturally low in calories, says Popp. Spinach "Spinach really has everything," says Popp. This leafy green is one of the healthiest veggies you can eat. Two cups or 60 grams of raw spinach provides about: 290 micrograms vitamin K (241% daily value) 282 micrograms vitamin A (32% daily value) 0.8 milligrams manganese (35% daily value) 116 micrograms folate (30% daily value) Spinach is an excellent source of vitamin K, which plays an important role in blood clotting and bone health. Spinach also provides some potassium, magnesium and iron, Popp adds, and it contains beneficial antioxidants, such as quercetin. It's naturally low in carbohydrates and calories, and has some fiber, too. "You just have to eat a lot of it," says Popp. Eggs Eggs are a protein-rich, nutrient-dense way to start your day. One whole egg, cooked, provides about: 10 micrograms biotin (33% daily value) 147 milligrams choline (27% daily value) 1.5 micrograms vitamin B12 (19% daily value) Eggs are an egg-cellent source of biotin, aka vitamin B7, which which helps the body convert food to energy and supports other metabolic processes, reported previously. "You also have protein in the egg white, and minerals like choline, which is important for neurotransmitters in the brain," says Popp. The yolks are rich in vitamin D and antioxidants. Kiwis Kiwis are a tangy fruit loaded with essential nutrients and antioxidants. One medium kiwi provides about: 64 milligrams vitamin C (71% daily value) 1.1 milligrams vitamin E (7% daily value) Kiwis contain vitamin C and E, which act as powerful antioxidants in the body that help protect against damage to cells from harmful free radicals, which can lead to inflammation and chronic diseases. Sardines Another fish that provides an impressive dose of essential nutrients may already be in your pantry: sardines. One can (about 3.75 ounces) of bone-in sardines packed in oil and drained provides about: 325 milligrams calcium (25% daily value) 45 micrograms selenium (82% daily value) 1.1 milligrams zinc (10% daily value) These small, oily fish are loaded with selenium, a trace mineral that acts as a powerful antioxidant in the body to protect cells from damage and support the immune system. Sardines also provide some vitamin D, B vitamins, phosphorus, and iron. Plus, one serving packs in nearly a day's worth of heart-healthy omega-3 fatty acids. Potatoes Potatoes are versatile, filling, and a surprising source of nutrients, says Popp. One medium baked potato, eaten with the skin, contains: 952 milligrams potassium (35% daily value) 0.6 milligrams vitamin B6 (35% daily value) 15 milligrams vitamin C (20% daily value) Although white potatoes tend to be overshadowed by their sweet counterpart, they're still a smart addition to your diet if you're looking to get more nutrients, says Popp. "They're super high in potassium," says Popp. Potatoes provide carbohydrates, which we need for energy, and a good amount of fiber (nearly 4 grams) when you eat the skin. Pistachios 'Most of the nuts and seeds out there, I actually call them nature's multivitamins,' says Popp. Pistachios are a front-runner due to their healthy fats, protein, fiber, and micronutrients. One ounce of roasted, unsalted pistachios provides about: 0.3 milligrams copper (40% daily value) 0.3 milligrams manganese (20% daily value) Pistachios also provide B vitamins, magnesium and iron says Popp. Pistachios get their green color from all the beneficial plant compounds, including anti-inflammatory lutein and zeaxanthin, previously reported. Asparagus This stringy spring vegetable has an impressive nutrient profile, says Popp. Four spears of cooked asparagus provides about: 30 micrograms vitamin K (25% daily value) 89 micrograms folate (22% daily value) Asparagus is a good source of vitamin K and C, and B vitamins, including folate. "Folate is really important for women and fetal development," says Popp. It also contains some protein and fiber, which can help you feel fuller for longer. This article was originally published on
Associated Press
3 days ago
- Business
- Associated Press
Shaklee Obtains Exclusive License for Liquid BioCell Collagen from BioCell Technology
Shaklee Expands Its Healthy Aging Portfolio With the Gold Standard in Liquid Collagen MIAMI, July 21, 2025 Shaklee Corporation, Liquid Collagen Acquisition, LLC and BioCell Technology, LLC are pleased to announce an exclusive licensing agreement for Liquid BioCell® Collagen. Liquid BioCell® Collagen is a patented, multi-component nutritional ingredient designed to support skin, joint, and connective tissue health. Shaklee, the pioneer of the nutrition supplement industry, sought the exclusive license to ensure the best-selling product could continue to be available to its consumers. 'BioCell Technology, LLC congratulates Shaklee Corporation and Liquid Collagen Acquisition, LLC on being the winning bidder for the assets of Modere. The BioCell Technology, LLC team is proud and excited to work with Shaklee Corporation and Liquid Collagen Acquisition, LLC as its exclusive licensee to bring Liquid BioCell® Collagen to the world.' Roger Barnett, Chairman and CEO, Shaklee states 'At Shaklee, our mission has always been to help people live healthier, longer, and more fulfilled lives. By bringing this groundbreaking, clinically validated collagen technology into our Shaklee family, we're not just adding a product—we're expanding our promise to support wellness at every age and stage of life.' The licensing agreement is in effect immediately. All products will be available to purchase through Shaklee's network of ambassadors and on About Shaklee Shaklee is a leading wellness company founded by Dr. Shaklee, who invented the first multivitamin in the US more than 100 years ago. As a pioneer in sustainability, Shaklee was the first company in the world to fully offset its carbon emissions and have a net zero impact on our planet. Shaklee products are backed by over 110 clinical studies proving safety and efficacy and are marketed through more than 2 million members and ambassadors in North America and Asia. With a complete wellness portfolio, Shaklee is committed to providing consumers with the products and support they need to look, feel, and live younger longer. For more information, visit follow @shakleehq on Instagram, or like us on Facebook About BioCell Technology, LLC BioCell Technology, LLC is an award-winning research, product development, branding, and marketing company that manufactures innovative, science-based ingredients that have applications in dietary supplements, functional foods, and cosmetics. The company licenses its branded ingredients to leading consumer packaged goods companies for use in their finished products. For more information, visit View original content to download multimedia: SOURCE SHAKLEE CORPORATION
Yahoo
6 days ago
- Health
- Yahoo
Beef vs. Bison—Nutrition Experts Reveal Which Meat is Healthier
Key Takeaways Bison is lower in calories, cholesterol, and total and saturated fat than beef, making it a smart pick for people concerned about heart health. Beef is also a high-quality protein and may be easier to find and more affordable than bison. Because it's so lean, bison requires special attention when cooking. Both meats can be a healthful part of eating plans, depending on your health nowhere near as ubiquitous as beef, bison meat is quietly making its way onto more and more restaurant menus across the United States and into more and more supermarkets. At many grocery stores, it's as easy to grab a pound of ground bison as it is a pound of ground beef. While the two meats look similar in the package, there are important distinctions in nutrition, taste, and best cooking technique. I spoke with experts to get a clearer picture of what each type of meat brings to the Our Expert Jamie Baham, MS, RDN, LD, owner and founder of Ladybug Nutrition Kylie Felty, RDN, LDN, CLT, team leader of nutrition and labeling compliance at Whole Foods Market Emily Wylie, Director of Marketing at Force of Nature, a company that specializes in regeneratively raised meats, including bison and beef, with a focus on sustainability and ethical sourcingBison Benefits Registered dietitian nutritionist Kylie Felty, team leader of nutrition and labeling compliance at Whole Foods Market, says that while both lean beef and bison can be part of a healthy diet, bison has some major perks. 'Bison has fewer calories, less total fat, and lower cholesterol levels than beef. Plus, it offers comparable or higher levels of four essential nutrients crucial for immune health, muscle performance, and energy production: vitamin B12, iron, zinc, and selenium.' The lower amount of saturated fat in bison might be its biggest health benefit, particularly for individuals at risk of cardiovascular disease and stroke. "Major health organizations, including the World Health Organization, USDA, and American Heart Association, recommend limiting saturated fat as part of a healthy diet," Felty says. Jamie Baham, RDN and founder of Ladybug Nutrition, says swapping in bison for beef can be helpful for people with other health concerns, as well. 'Because it has fewer calories and less fat per serving, bison can also be a great option for individuals with insulin resistance, pre-diabetes, or weight loss goals.' And for those looking to increase their protein consumption, ground bison weighs in with a couple more grams per serving than ground beef. Here's the nutritional profile of 100 grams (about 3.5 oz.) of ground bison, according to the USDA's FoodData Central database: Calories: 159 Protein: 20 grams Total Fat: 9 grams Saturated Fat: 1.5 grams Cholesterol: 65 milligrams Iron: 2 mg Zinc: 4 mg Related: 6 Foods With More Protein Than a Chicken Breast, According to Registered Dietitians Beef Benefits Nutrition-wise, beef is also high in protein, iron, zinc, selenium, and vitamin B12. And Baham points out that for some people, the higher fat and calories in beef are a positive. 'When it comes to individuals who have greater calorie needs, like children who are still growing and developing or athletes who need higher levels of nutrients to support their endeavors, beef would be a top choice over bison.' This also goes for people who are underweight or undernourished, since beef could support healthy weight gain. Plus, as popular as bison is right now, there's still considerably less of it produced, which can make it both harder to find and pricier. 'Beef may be more practical and easier to access,' says Baham. And since there are more cuts available, beef also offers more culinary variety. 'This makes it suitable for people with varied cooking styles to increase their intake of high-quality protein,' she adds. Unlike bison, ground beef is sold with different fat percentages. Here are nutrition stats for two of the most popular varieties, according to the USDA's FoodData Central database. For 100 grams (about 3.5 oz.) of 90% lean ground beef: Calories: 185 Protein: 18 grams Total Fat: 13 grams Saturated Fat: 5 grams Cholesterol: 66 milligrams Iron: 2 mg Zinc: 4 mg For 100 grams (about 3.5 oz.) of 80% lean ground beef: Calories: 243 Protein: 18 grams Total Fat: 19 grams Saturated Fat: 7 grams Cholesterol: 68 milligrams Iron: 2 mg Zinc: 4 mg Related: Greek Yogurt or Cottage Cheese? Nutrition Experts Reveal the Better High-Protein Snack The Taste Comparison Chances are, you know what beef tastes like. Bison is in the same ballpark for sure, but since it's leaner, it tends to be a touch sweeter and less, well, brawny and beefy. And when cooked properly, it's often a bit more tender than beef. Emily Wylie, director of marketing at Force of Nature, a company that specializes in regeneratively raised meat, says many people are surprised by how mild-tasting bison is; there's no strong gamey flavor. 'I describe it as clean and slightly sweet, with a subtle iron-rich note—like grass-fed beef that spent the weekend hiking in fresh air.' How to Cook With Bison There are differences in how you cook bison versus beef, as well, says Wylie. 'Bison is naturally lean, so steaks and burgers reach doneness faster than beef. Use medium heat, flip sooner than you think, and let the meat rest a few minutes so the heat finishes the job.' She suggests cooking meat to medium, instead of well-done, to keep it juicy. 'For steaks, that means pulling them off the heat at about 125 degrees for medium and about 140 degrees for burgers.' Here are a few of Wylie's other bison cooking tips: Season early. Salt the meat while you prep the rest of the dinner so the flavor sinks in. Sear, then lower. Start with a hot pan for a quick crust, then drop the heat to finish gently. Rest is non-negotiable. Even two minutes off the heat keeps burgers and steaks tender. Brighten it up. A squeeze of lemon or a spoonful of chimichurri makes bison's clean flavor pop. If you're a bison newbie, consider starting with ground. It's a straight swap for ground beef in recipes. Related: 14 Easy Ground Beef Recipes to Make for Dinner Tonight The Bottom Line In the end, both beef and bison are high-quality proteins with significant amounts of crucial minerals. 'Bison may be higher in iron, which is essential for red blood cell formation, but beef is a great source of iron as well," notes Baham. Bison is lower in calories, total fat, and saturated fat and somewhat higher in protein than beef. It could be a healthier choice for eaters concerned about cardiovascular health and stroke or dealing with insulin resistance. More calorie-dense and fat-rich, beef could be a better choice for people who need extra nourishment. Plus, it's generally more widely available and less expensive than bison meat, important considerations for many consumers. In the end, Banham says, "You can't go wrong with these high-quality proteins, but your health goals will determine the best choice for you." Read the original article on Real Simple
Yahoo
6 days ago
- Health
- Yahoo
The Benefits of Pistachios—and the Best Ways To Eat Them, According to Nutritionists
Key Points Pistachios are a delicious and easy way to boost your health with protein, fiber, and key nutrients. They support heart, eye, and brain health with antioxidants, potassium, and other important vitamins and minerals. Their mix of protein, fiber, and healthy fats helps keep you full longer and may support healthy weight may be small, but their culinary appeal is huge. With a vibrant green color and an irresistible nutty, earthy aroma, they are a beloved choice for show-stopping desserts and baked goods. They're especially popular in Middle Eastern cuisines, where they're used in everything from cookies to kabobs. But pistachios aren't just an indulgence, they're also nutritional powerhouses that carry outsized health benefits. We asked two nutrition experts to share why pistachios deserve a starring role in your daily routine, and how they stack up against other Our Expert Lauren Gleason, MS, MPH, RDN, renal nutrition expert and founder of Kidney Foodie Rebecca Thomas, RD, LDN, owner of Food Freedom Nutrition GroupRelated: How to Store Nuts to Keep Them From Spoiling The Nutrition of Pistachios Dietitian Lauren Gleason, MS, MPH, RDN, says pistachios are one of the healthiest nuts around (technically, they're a seed, but most often considered a nut). For starters, they have an impressive amount of protein for such a tiny food. At 6 grams of protein per serving, they're bested only by peanuts (7 grams) and on par with almonds. And when it comes to fiber, they're also pretty spectacular. They deliver 3 grams of fiber per serving, which is three times as much fiber as you'll find in cashews, making them a smart choice for satiety and digestive health. "Pistachios boast one of the best nutrient profiles among nuts: high in plant protein, rich in monounsaturated fats, and loaded with fiber, all in a lower-calorie package," Gleason notes. Here are some of the greatest health benefits you'll reap from enjoying these aromatic, green-hued One serving of pistachios equals 1 ounce, or about 49 pieces (you can think of it as one small handful). It contains around 160 calories, 6 grams of protein, 3 grams of fiber, and 13 grams of fat. Additionally, they're a great source of several key nutrients, like manganese, phosphorus, copper, vitamin B6, and thiamine. (Source: USDA)The Health Benefits Of Pistachios Potassium for Heart Health If there's one nutrient that makes pistachios shine, it's potassium. "Pistachios have almost 60 percent more potassium than peanuts and more than twice as much as walnuts," says Gleason. Since most Americans fall short of the recommended potassium intake, adding pistachios to your diet is a simple way to help close the gap. Gleason notes that higher potassium intake is linked to a lower risk of hypertension and cardiovascular disease, which makes pistachios a heart-healthy treat. Antioxidants for Healthy Aging Pistachios are one of the top 50 most antioxidant-rich foods consumed in the United States, thanks to their high levels of phenolic compounds. These antioxidants help combat oxidative stress, support healthy aging, and may lower the risk of chronic diseases. "Pistachios maintain their antioxidant power even after roasting, unlike some other nuts, making them a flavorful and functional snack right out of the shell," says Gleason. Antioxidants for Eye Health Pistachios also stand out for their eye-protective properties. "They are rich in lutein and zeaxanthin, antioxidants that play a major role in eye health as we age," says dietitian Rebecca Thomas, RD, LDN. These antioxidants help guard against harmful blue light and oxidative stress, reducing the risk of age-related macular degeneration (AMD) and cataracts. But that's not all, says Thomas. Pistachios also provide vitamin E and zinc, both of which are vital for maintaining retinal health and supporting night vision. The Perfect Nutrient Combo for Weight Management With their combination of protein, fiber, and healthy fats, pistachios make a satisfying snack that helps curb cravings and supports weight management. Plus, you get more nuts per serving. A 1-ounce portion is about 49 pistachios, which is more than you'd get with most other nuts for the same calorie count. How to Eat Pistachios To Maximize Their Health Benefits Nuts are almost always best in their raw form. However, pistachios are just as good when roasted because they don't lose their antioxidant power and other health benefits as some other nuts do. If you're opting for roasted, however, keep in mind these are usually salted, so you'll want to be cautious about your sodium intake. "The ideal serving size is 1 to 2 ounces per day—but you don't have to eat them all at once. Spread them throughout the day and have them as a snack, sprinkled on yogurt or salads, or blended into sauces or pesto," suggests Gleason. We also recommend using them in baked goods, adding a nutty crunch to pasta, incorporating into a chopped salad, making nut butter for toast, crusting a protein, and topping off a grain bowl. Pistachio milk: It's a tasty dairy alternative, but as the story goes with most nut milks, pistachio milk doesn't deliver the same nutrients as whole pistachios. Pistachio desserts: Gleason warns that desserts made with pistachios are fine as an occasional treat, but that the total added sugars can outweigh the benefits of eating the nuts in the first place. Plus, you're likely not getting a significant amount of pistachios in a dessert, she adds. Read the original article on Martha Stewart
