There are so many qualified professionals out there that can make the experience of sport one that could build character, strength, and resiliency. Relying on what worked in the past is not always the way to advance yourself. Sometimes you need to look to the future and have faith in yourself.

Listen to the story of Mary Cain and be inspired to make a difference. Click here it read:

Coming Soon...New i-Tunes App

Pennington and tech partner launch website, app targeting body image issues

A new Web-based platform and smartphone app designed to promote healthy body image, as well as address eating disorders and obesity prevention, was unveiled today at Pennington Biomedical Research Center. The new platform, called Emer.ge, and the app, called The Body Image Voice, were launched today by Body Evolution Technologies in collaboration with Pennington. "The vision of Emer.ge is to empower individuals to shift focus from unrealistic appearance ideals and move toward health, balance, and optimal performance," says Dr. Tiffany Stewart, director of the Behavior Technology Laboratory at Pennington and co-founder/chief scientific officer of Body Evolution Technologies. "It seems basic, but science supports the idea that until we regard our bodies better, we won't treat them better," she says. The Body Image Voice app focuses on a single component of body image: the role media and advertising play in shaping our ideals of health and beauty. App users rate the impact of images and ads they see to assess which messages they think are helpful or harmful. The app will soon be available as a free download in the iTunes store. Check out the website here for more information and demos on how the website and app work.

Baton Rouge Business Report Story
May 2, 2012

When Less Is Not More

It is not an uncommon pattern of thinking... to assume that if one's training improves with weight loss, then more weight loss would mean a greater improvement in one's performance. However, this is not usually the case...especially with elite athletes. Many factors go into what makes performance improve. In some cases, an increase in calories is needed to sustain the training regimens. In others, maybe the diet needs to be modifyied to included better quality food. There are so many ways to improve one's performance through proper nutrition and talking with someone who is qualified to help you achieve your training goals is the best approach. This article is about one of those cases that wrong. The thinking was that the less this cross country athlete weighed, the better she thought she would perform. Read more about her story by clicking here.

Top 10 Nutritional Tips for Athletes (Part 1)

Tavis Piattoly, MS, LDN, RD
Team Dietitan: New Orleans Saints

Many athletes don't take into account the significance nutrition plays in improving performance, enhancing recovery, and reducing down time from injuries and illness. Combining a quality diet, the timing of specific nutrients (i.e. Protein and Carbohydrate), and smart supplementation with a well-rounded Strength and Conditioning program results in a healthier athlete who will perform at the highest level day in and day out. Below are 5 of my top 10 Nutrition Guidelines for the Athletes (Part 1).

1) Nutrition is your Secret Weapon

If you bought a new Mercedes, would you fill it up with 87 Octane or 93 Super Premium Gasoline? I also agree the finest gasoline will make your car run better and result in less mechanical problems. The same goes for quality nutrition and your body. Fueling your body with high quality nutrition provides you with a foundation to acheive optimal energy levels, improve muscle recovery, minimize your risk of illness (cold, flu, infection), and break records in the weight room. Here's a start on what I define as quality nutrition.

• Fresh Produce (Fruits and Vegetables) - Eat 6-10 servings per day from whole foods.


• Whole Grain Carbohydrates - Oatmeal, 100% Whole Grain Cereal, Sweet Potatoes, Whole Wheat pasta, Brown Rice, 100% Whole Wheat Bread.


• Healthy Fats - Oils- Olive, Canola, Sunflower, and Safflower, Nuts (Brazil, Almonds, Cashews, Walnuts, Sunflower Seeds, Natural Peanut Butter (i.e. SmartBalance, Almond Butter), Low Fat Salad Dressings, Light Mayo


• Lean Protein/Meat - choose from the following cuts of meat to lower your risk of heart disease and maintain a healthy performance weight- Chicken - preferably skinless white meat baked, grilled, or broiled- Beef - 93-96% extra lean ground meat, Filet, Flank, Eye of Round, or Sirloin- Fish - any fish baked, grilled, or broiled (Tuna, Salmon, Trout, and Halibut are best)- Pork - tenderloin or Center Cut Pork Chops- Turkey - Extra Lean Ground turkey or skinless white meat baked, grilled, or broiled- Deli Meats - Lean Roast Beef, Ham, or Turkey- Protein Powders - Whey or Casein Proteins (Muscle Milk Collegiate)- Wild Game - Venison (Deer), Buffalo or Bison- Egg Whites or Egg Beaters- Skim or Low Fat (1%) Milk- Lowfat Cottage Cheese- Vegetarian Hot Dogs, Sausage Patties, Burgers (i.e. Morningstar Farms)

2) Eat and Eat Often

In order to keep your body's gas tank full and maintain a high level of energy, eating every 3-4 hours will prevent your body from using muscle (protein) for energy and instead, burn fat. Additional benefits include maintaining a healthy blood sugar, prevention of overeating, and maintaining lean muscle mass. Skipping meals (going more than 4 hours without eating) causes the body to use muscle for energy which increases body fat and impairs performance. Have a plan by bringing healthy snacks to school to eat between meals, after practice, or lifting. Try some of the following snacks:

• Peanut Butter or Turkey sandwich on whole wheat bread


• 1 Scoop of Whey Protein with low fat milk


• Handful of nuts with Fresh fruit


• Nutrition Bar (any around 200 calories with at least 10-15 grams of Protein)


• Fresh Fruit with a piece of low fat string cheese


• Lean Beef Jerky (2-3 ounces) with fresh fruit

3) Breakfast is for Champions

You've been hearing this for years from your parents, teachers, and coaches. They got it right. Not only is breakfast the most important meal, it could be the biggest mistake if you decide not to eat it. What time was your last meal the previous night? If your last meal was 9:00 or 10:00 pm, going until 12:00 pm the next day results in 14-15 hours of fasting. Remember what happens when we skip meals? Now you're in continuous muscle burning mode. Now combine skipping breakfast with an early morning lifting session on an empty stomach and you will see the negative impact it has on performance. Doing so increases the risk of you eating larger portions at night when you are less active, promoting the storage of body fat and the potential for weight gain. Start the morning with a well rounded breakfast (egg whites, oatmeal, whole grain cereal, fresh fruit, 100% juice, whole wheat toast). If you have an early morning lifting session and have trouble eating whole food, take 1 scoop of whey protein with water or lowfat milk and a piece of fresh fruit to activate your muscle tissue.

4) Time your Nutrients for Greater Muscle Gains and Recovery

The timing of nutrients, especially protein and carbohydrates, are extremely important to repair damaged muscle tissue caused by an intense weight lifting session. Having a combination of protein and carbs immediately post workout can improve muscle recovery by 250% as opposed to not consuming calories. You have a small window of opportunity after your workout to optimize recovery so be sure to grab a shake or eat a meal within 30-60 minutes. Waiting longer than 2 hours after your workout to refuel your body causes your body to breakdown more protein than it will rebuild. A ratio of 3 or 4:1 grams of carbohydrate to protein has been proven to facilitate protein synthesis (muscle repair) and the refueling of glycogen (your body's gas tank). Here are some convenient post workout options to ensure recovery is acheived.

• Chocolate Milk - Milk protein contains the amino acid Leucine, which is the mostimportant Amino Acid to promote muscle protein synthesis


• 20-30 Grams of Whey Protein + Sports Drink


• Muscle Milk Collegiate Ready to Drink Shake with a banana


• Balanced Meal (Lean Protein, Complex Carbohydrates, Fruit, Veggies)

5) Skip the Alcohol

Although most college athletes are not of age to drink, I'm a realist and realize some of you will celebrate a big win with a night of heavy drinking. Doing so could significantly impair future performance. In a matter of fact, one night of heavy drinking could off-set the muscle gains acheived through one week of intense strength training. Here are the negative effects alcohol has on performance.

• Decreases Growth Hormone and Testosterone production - these are hormonescritical for muscle growth and development


• Increase storage of body fat


• Increases cravings for fatty foods


• Increases protein breakdown


• Impairs cognitive function, motor skills, balance, and coordination


• Promotes dehydration


• Contains 7 calories per gram which could lead to significant weight gain if consumed on a regular basis and in abundance.

If you do choose to drink, here are some strategies to minimize the negative effects:

• Drink a glass of water between drinks to stay hydrated


• Avoid mixing liquor with Juice, Soda, or Tonic water to avoid extra calories


• Stick with clear liquors (i.e. Vodka) and mix with diet sodas or Club Soda


• Choose light beers instead of regular or dark beers

This is Part 1 of the Top 10 Nutrition Guidelines for Athletes. For additional questions, feel free to contact me at tpiattoly@gmail.com

Information provided by: Tavis Piattoly, MS, LDN, RD Team Dietitian, New Orleans Saints.

Vegetarianism: A Cause For Concern

While many adolescents and young adults opt for a vegetarian diet because of its healthful effects on the body and digestive processes, a recent study in the Journal of the American Dietetic Association discusses the possibility that a vegetarian diet may be at the root of a more serious issue, an eating disorder.

Click on the link belowto read the report entitled: The Dark Side of Vegetarianism
http://www.medicinenet.com/script/main/art.asp?articlekey=99031

Food Label Confusion

Nutrient Content Claims

Under regulations from the Food and Drug Administration of the Department of Health and Human Services and the Food Safety and Inspection Service of the U.S. Department of Agriculture, the food label offers more complete, useful and accurate nutrition information than ever before.

With today's food labels, consumers get:

• Nutrition information about almost every food in the grocery store distinctive, easy-to-read formats that enable consumers to more quickly find the information they need to make healthful food choices
• Information on the amount per serving of saturated fat, cholesterol, dietary fiber, and other nutrients of major health concern
• Nutrient reference values, expressed as % Daily Values, that help consumers see how a food fits into an overall daily diet
• Uniform definitions for terms that describe a food's nutrient content--such as "light," "low-fat," and "high-fiber"--to ensure that such terms mean the same for any product on which they appear
• Claims about the relationship between a nutrient or food and a disease or health-related condition, such as calcium and osteoporosis, and fat and cancer. These are helpful for people who are concerned about eating foods that may help keep them healthier longer.
• Standardized serving sizes that make nutritional comparisons of similar products easier
• Declaration of total percentage of juice in juice drinks. This enables consumers to know exactly how much juice is in a product.

The regulations also spell out what terms may be used to describe the level of a nutrient in a food and how they can be used. These are the core terms:

• Free. This term means that a product contains no amount of, or only trivial or "physiologically inconsequential" amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. For example, "calorie-free" means fewer than 5 calories per serving, and "sugar-free" and "fat-free" both mean less than 0.5 g per serving. Synonyms for "free" include "without," "no" and "zero." A synonym for fat-free milk is "skim".
• Low. This term can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. Thus, descriptors are defined as follows:
  Low-fat: 3 g or less per serving
  Low-saturated fat: 1 g or less per serving
  Low-sodium: 140 mg or less per serving
  Very low sodium: 35 mg or less per serving
  Low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving
  Low-calorie: 40 calories or less per serving.

Synonyms for low include "little," "few," "low source of," and "contains a small amount of."
Lean and extra lean. These terms can be used to describe the fat content of meat, poultry, seafood, and game meats.

• Lean: less than 10 g fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per serving and per 100 g.
• Extra lean: less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per serving and per 100 g.
• High. This term can be used if the food contains 20 percent or more of the Daily Value for a particular nutrient in a serving.
• Good source. This term means that one serving of a food contains 10 to 19 percent of the Daily Value for a particular nutrient.
• Reduced. This term means that a nutritionally altered product contains at least 25 percent less of a nutrient or of calories than the regular, or reference, product. However, a reduced claim can't be made on a product if its reference food already meets the requirement for a "low" claim.
• Less. This term means that a food, whether altered or not, contains 25 percent less of a nutrient or of calories than the reference food. For example, pretzels that have 25 percent less fat than potato chips could carry a "less" claim. "Fewer" is an acceptable synonym.
• Light. This descriptor can mean two things: First, that a nutritionally altered product contains one-third fewer calories or half the fat of the reference food. If the food derives 50 percent or more of its calories from fat, the reduction must be 50 percent of the fat.
  Second, that the sodium content of a low-calorie, low-fat food has been reduced by 50 percent. In addition, "light in sodium" may be used on food in which the sodium content has been reduced by at least 50 percent. The term "light" still can be used to describe such properties as texture and color, as long as the label explains the intent--for example, "light brown sugar" and "light and fluffy."

A more complete list of the regulations that pertain to food labeling can be found at the following address: http://www.fda.gov/opacom/backgrounders/foodlabel/newlabel.html

How To Read A Label

If you are having some difficulty in understanding what each category means on a food label, use this post to help clarify your questions.

Serving Size
The nutrition label always lists a serving size, which is an amount of food, such as 1 cup of cereal, two cookies, or five pretzels. The nutrition label tells you how many nutrients are in that amount of food. Serving sizes also help people understand how much they're eating. If you ate 10 pretzels, that would be two servings.
Servings per Container or Package
The label also tells you how many servings are contained in that package of food. If there are 15 servings in a box of cookies and each serving is 2 cookies, then you have enough for all 30 kids in your class to have one cookie each. Math comes in handy with food labels!
Calories and Calories From Fat
The number of calories in a single serving of the food is listed on the left of the label. This number tells you the amount of energy in the food. People pay attention to calories because if you eat more calories than your body uses, you might gain weight.
Another important part of the label is the number of calories that come from fat. People check this because it's good to limit fat intake. The calories in a food can come from fat, protein, or carbohydrate.
Percent Daily Value
You'll see percentages on food labels that are based on recommended daily allowances - meaning the amount of something a person should get each day. For instance, there's a recommended daily allowance for fat, so the food label might say that one serving of this food meets 10% of the daily value. The daily values are based on an adult's needs, not a kids' needs. These are often similar, but kids need may need more or less of certain nutrients, depending on their age and size. Some percent daily values are based on the amount of calories and energy a person needs. These include carbohydrates, proteins, and fat. Other percent daily values - like those for sodium, potassium, vitamins, and minerals - stay the same no matter how many calories a person eats.
Total Fat
The total fat is the number of fat grams contained in one serving of the food. Fat is an important nutrient that your body uses for growth and development, but you don't want to eat too much. The different kinds of fat, such as saturated, unsaturated, and trans fat, will be listed separately on the label.
Cholesterol and Sodium
These numbers tell you how much cholesterol and sodium (salt) are in a single serving of the food. They are included on the label because some people need to limit cholesterol or salt in their diets. Cholesterol and sodium are usually measured in milligrams.
Total Carbohydrate
This number tells you how many carbohydrate grams are in one serving of food. Carbohydrates are your body's primary source of energy. This total is broken down into grams of sugar and grams of dietary fiber.
Protein
This number tells you how much protein you get from a single serving of the food. Your body needs protein to build and repair essential parts of the body, such as muscles, blood, and organs. Protein is often measured in grams.
Vitamin A and Vitamin C
These list the amounts of vitamin A and vitamin C, two especially important vitamins, in a serving of the food. Each amount is given as a percent daily value. If a food provides 20% of the RDA for vitamin A, that one serving of food gives an adult one fifth of the vitamin A needed for the day.
Calcium and Iron
These list the percentages of calcium and iron, two especially important minerals, that are in a serving of the food. Again, each amount is given as a percent daily value. If a food has 4% of iron, you're getting 4% of the iron you need for the whole day from that serving.

http://www.kidshealth.org

Anorexia Nervosa: Is There a Treatment?

Eating disorders can be treated and a healthy weight restored. The sooner these disorders are diagnosed and treated, the better the outcomes are likely to be. Because of their complexity, eating disorders require a comprehensive treatment plan involving medical care and monitoring, psychosocial interventions, nutritional counseling and, when appropriate, medication management. At the time of diagnosis, the clinician must determine whether the person is in immediate danger and requires hospitalization.

Treatment of anorexia calls for a specific program that involves three main phases: (1) restoring weight lost to severe dieting and purging; (2) treating psychological disturbances such as distortion of body image, low self-esteem, and interpersonal conflicts; and (3) achieving long-term remission and rehabilitation, or full recovery. Early diagnosis and treatment increases the treatment success rate. Use of psychotropic medication in people with anorexia should be considered only after weight gain has been established. Certain selective serotonin reuptake inhibitors (SSRIs) have been shown to be helpful for weight maintenance and for resolving mood and anxiety symptoms associated with anorexia.

The acute management of severe weight loss is usually provided in an inpatient hospital setting, where feeding plans address the person's medical and nutritional needs. In some cases, intravenous feeding is recommended. Once malnutrition has been corrected and weight gain has begun, psychotherapy (often cognitive-behavioral or interpersonal psychotherapy) can help people with anorexia overcome low self-esteem and address distorted thought and behavior patterns. Families are sometimes included in the therapeutic process.

http://www.nimh.nih.gov/health/publications/eating-disorders-facts-about-eating-disorders-and-the-search-for-solutions.shtml

Bulimia Nervosa: Is There a Treatment?

The primary goal of treatment for bulimia is to reduce or eliminate binge eating and purging behavior. To this end, nutritional rehabilitation, psychosocial intervention, and medication management strategies are often employed. Establishment of a pattern of regular, non-binge meals, improvement of attitudes related to the eating disorder, encouragement of healthy but not excessive exercise, and resolution of co-occurring conditions such as mood or anxiety disorders are among the specific aims of these strategies. Individual psychotherapy (especially cognitive-behavioral or interpersonal psychotherapy), group psychotherapy that uses a cognitive-behavioral approach, and family or marital therapy have been reported to be effective. Psychotropic medications, primarily antidepressants such as the selective serotonin reuptake inhibitors (SSRIs), have been found helpful for people with bulimia, particularly those with significant symptoms of depression or anxiety, or those who have not responded adequately to psychosocial treatment alone. These medications also may help prevent relapse. The treatment goals and strategies for binge-eating disorder are similar to those for bulimia, and studies are currently evaluating the effectiveness of various interventions.

People with eating disorders often do not recognize or admit that they are ill. As a result, they may strongly resist getting and staying in treatment. Family members or other trusted individuals can be helpful in ensuring that the person with an eating disorder receives needed care and rehabilitation. For some people, treatment may be long term.

http://www.nimh.nih.gov/health/publications/eating-disorders-facts-about-eating-disorders-and-the-search-for-solutions.shtml

Binge-Eating Disorder: What Is It?

Community surveys have estimated that between 2 percent and 5 percent of Americans experience binge-eating disorder in a 6-month period.

Symptoms of binge-eating disorder include:

• Recurrent episodes of binge eating, characterized by eating an excessive amount of food within a discrete period of time and by a sense of lack of control over eating during the episode
• The binge-eating episodes are associated with at least 3 of the following: eating much more rapidly than normal; eating until feeling uncomfortably full; eating large amounts of food when not feeling physically hungry; eating alone because of being embarrassed by how much one is eating; feeling disgusted with oneself, depressed, or very guilty after overeating
• Marked distress about the binge-eating behavior
• The binge eating occurs, on average, at least 2 days a week for 6 months
• The binge eating is not associated with the regular use of inappropriate compensatory behaviors (e.g., purging, fasting, excessive exercise)

People with binge-eating disorder experience frequent episodes of out-of-control eating, with the same binge-eating symptoms as those with bulimia. The main difference is that individuals with binge-eating disorder do not purge their bodies of excess calories. Therefore, many with the disorder are overweight for their age and height. Feelings of self-disgust and shame associated with this illness can lead to bingeing again, creating a cycle of binge eating.

http://www.nimh.nih.gov/health/publications/eating-disorders-facts-about-eating-disorders-and-the-search-for-solutions.shtml

Bulimia Nervosa: What Is It?

An estimated 1.1 percent to 4.2 percent of females have bulimia nervosa in their lifetime.

Symptoms of bulimia nervosa include:

• Recurrent episodes of binge eating, characterized by eating an excessive amount of food within a discrete period of time and by a sense of lack of control over eating during the episode
• Recurrent inappropriate compensatory behavior in order to prevent weight gain, such as self-induced vomiting or misuse of laxatives, diuretics, enemas, or other medications (purging); fasting; or excessive exercise
• The binge eating and inappropriate compensatory behaviors both occur, on average, at least twice a week for 3 months
• Self-evaluation is unduly influenced by body shape and weight

Because purging or other compensatory behavior follows the binge-eating episodes, people with bulimia usually weigh within the normal range for their age and height. However, like individuals with anorexia, they may fear gaining weight, desire to lose weight, and feel intensely dissatisfied with their bodies. People with bulimia often perform the behaviors in secrecy, feeling disgusted and ashamed when they binge, yet relieved once they purge.

http://www.nimh.nih.gov/health/publications/eating-disorders-facts-about-eating-disorders-and-the-search-for-solutions.shtml

Anorexia Nervosa: What Is It?

An estimated 0.5 to 3.7 percent of females suffer from anorexia nervosa in their lifetime.

Symptoms of anorexia nervosa include:

• Resistance to maintaining body weight at or above a minimally normal weight for age and height


• Intense fear of gaining weight or becoming fat, even though underweight


• Disturbance in the way in which one's body weight or shape is experienced, undue influence of body weight or shape on self-evaluation, or denial of the seriousness of the current low body weight


• Infrequent or absent menstrual periods (in females who have reached puberty)

People with this disorder see themselves as overweight even though they are dangerously thin. The process of eating becomes an obsession. Unusual eating habits develop, such as avoiding food and meals, picking out a few foods and eating these in small quantities, or carefully weighing and portioning food. People with anorexia may repeatedly check their body weight, and many engage in other techniques to control their weight, such as intense and compulsive exercise, or purging by means of vomiting and abuse of laxatives, enemas, and diuretics. Girls with anorexia often experience a delayed onset of their first menstrual period.

The course and outcome of anorexia nervosa vary across individuals: some fully recover after a single episode; some have a fluctuating pattern of weight gain and relapse; and others experience a chronically deteriorating course of illness over many years. The mortality rate among people with anorexia has been estimated at 0.56 percent per year, or approximately 5.6 percent per decade, which is about 12 times higher than the annual death rate due to all causes of death among females ages 15-24 in the general population. The most common causes of death are complications of the disorder, such as cardiac arrest or electrolyte imbalance, and suicide.

http://www.nimh.nih.gov/health/publications/eating-disorders-facts-about-eating-disorders-and-the-search-for-solutions.shtml

Eating Disorders: What's The Cause?

Eating is controlled by many factors, including appetite, food availability, family, peer, and cultural practices, and attempts at voluntary control. Dieting to a body weight leaner than needed for health is highly promoted by current fashion trends, sales campaigns for special foods, and in some activities and professions. Eating disorders involve serious disturbances in eating behavior, such as extreme and unhealthy reduction of food intake or severe overeating, as well as feelings of distress or extreme concern about body shape or weight. Researchers are investigating how and why initially voluntary behaviors, such as eating smaller or larger amounts of food than usual, at some point move beyond control in some people and develop into an eating disorder. Studies on the basic biology of appetite control and its alteration by prolonged overeating or starvation have uncovered enormous complexity, but in the long run have the potential to lead to new pharmacologic treatments for eating disorders.

Eating disorders are not due to a failure of will or behavior; rather, they are real, treatable medical illnesses in which certain maladaptive patterns of eating take on a life of their own. The main types of eating disorders are anorexia nervosa and bulimia nervosa. A third type, binge-eating disorder, has been suggested but has not yet been approved as a formal psychiatric diagnosis. Eating disorders frequently develop during adolescence or early adulthood, but some reports indicate their onset can occur during childhood or later in adulthood.

Eating disorders frequently co-occur with other psychiatric disorders such as depression, substance abuse, and anxiety disorders. In addition, people who suffer from eating disorders can experience a wide range of physical health complications, including serious heart conditions and kidney failure which may lead to death. Recognition of eating disorders as real and treatable diseases, therefore, is critically important.

Females are much more likely than males to develop an eating disorder. Only an estimated 5 to 15 percent of people with anorexia or bulimia and an estimated 35 percent of those with binge-eating disorder are male.

http://www.nimh.nih.gov/health/publications/eating-disorders-facts-about-eating-disorders-and-the-search-for-solutions.shtml