dietary guidelines 2010 |

2010 Dietary Guidelines: Fat 102

11 March 2011 by local kitchen

2010 Dietary Guidelines is a series in which I discuss the Dietary Guidelines for Americans, 2010 released by the UDSA and US Department of Health and Human Services at the end of February. In the series, I attempt to untangle the facts from the political rhetoric and scientific jargon, to translate the key data & recommendations into plain English, and to investigate whether the document truly reflects the best and most current food science available today. Need to catch up? Dietary […]

Categories: Dietary Guidelines • Tags: cholesterol, cooking, diet, dietary guidelines 2010, fat, food, trans fat

2010 Dietary Guidelines: Fat 101

2 March 2011 by local kitchen

Fat. Saturated fat. Unsaturated fat. Monounsaturated, polyunsaturated, partially hydrogenated, trans fat. Lipids, fatty acids, triglycerides, cholesterol, omega-3, omega-6. No wonder we’re confused! What does it all mean? From the OED online: Pronunciation:/fat, / noun 1) a natural oily or greasy substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs, 2) a fatty substance made from animal or plant products, used in cooking 3) any of a group of natural esters of glycerol […]

Categories: Dietary Guidelines • Tags: chemistry, diet, dietary guidelines 2010, fat, fatty acids, food

2010 Dietary Guidelines for Americans: A Series

27 February 2011 by local kitchen

Food media outlets were abuzz a few weeks ago with the release of the once-every-5-years update of Dietary Guidelines for Americans 2010 (released on January 31, 2011 just so we could all make the requisite slow-as-the-federal-goernment jokes), prepared by the USDA and the US Department of Health & Human Services. I read some of the news bits, and caught some reactions on Twitter, but I deliberately held off on reading the full policy document because I basically knew what my reaction would be: […]

Categories: Dietary Guidelines • Tags: diet, dietary guidelines 2010, food, USDA