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Rebel reportedly writes that her past eating habits stemmed from witnessing her abusive late father, who died in 2013, lash out. Describing one specific incident with him, the actor says that he hit her as a child.

"'I'm going to choke you and kill you if you say one more thing, Melanie,'" Rebel, who was born Melanie before legally changing her name in 2002, says her father told her years ago. "'I'm going to throttle you.'"

"In those moments when I was worried or scared, I turned to food," she writes. "I think because I saw my mum do it. Everybody has a coping mechanism eating is mine."

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Rebel Wilson Reveals She Tried Ozempic To Lose Weight - BuzzFeed News

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Those amazing Japanese centenarians have fascinated us for a long time. Is it genes? Is it good healthcare? While those play a role, a growing body of research suggests a healthy, traditional Japanese diet may be one of the keys to keeping our brains sharp even as the candles on our birthday cake multiply.

As we age, our brains naturally undergo some shrinkage. This process is associated with cognitive decline, a gradual decrease in mental abilities like memory, thinking, and problem-solving.

Cognitive decline also increases the likelihood of developing conditions like dementia. Currently, millions of people worldwide live with dementia, and these numbers are unfortunately expected to increase in the coming years.

While certain risk factors for cognitive decline, like our genetics, are beyond our control, there are also elements within our power to influence. Lifestyle choices, with diet being particularly important, could potentially offer ways to support brain health and slow down the effects of aging.

You might be familiar with the Mediterranean diet, which has gained attention for its potential benefits to the brain. Research suggests that components of this diet, particularly its emphasis on olive oil, vegetables, and fish, can positively impact brain health.

Now, a new study shows that Japan has its own secret weapon. The results suggest that a traditional Japanese diet is better than a Western one when it comes to keeping our brains big and healthy.

The Japanese lifestyle holds valuable lessons for healthy eating. Forget the restrictive gimmicks of fad diets the traditional Japanese diet emphasizes simple, natural ingredients and is clearly linked to longevity and overall well-being. Lets break down the key elements:

Red meat is rarely a centerpiece in traditional Japanese cuisine. Coffee, while enjoyed, isnt consumed in the same quantities as in some Western cultures. This focus on whole foods likely contributes to lower incidences of heart disease and other chronic health conditions often seen in Western societies.

The traditional Japanese diet is more than just a list of ingredients. It emphasizes a balanced, mindful approach to eating, with a focus on seasonal, local ingredients cooked with care and enjoyed in moderation.

Intrigued by the potential benefits of the Japanese diet, experts at the National Center for Geriatrics and Gerontology conducted a study involving over a thousand Japanese adults.

The researchers focus was meticulous they carefully examined each participants dietary habits. The core question they sought to answer was whether an individuals typical diet could influence the brains aging process.

The findings were compelling. We found that women who followed the traditional Japanese diet had less brain shrinkage over the two-year study period compared to women who followed the western diet, noted the researchers. This suggests a strong link between dietary choices and the preservation of brain health.

Surprisingly, the protective relationship between the traditional Japanese diet and brain shrinkage wasnt as evident for men in the study. The experts suggest a few possible reasons for this difference:

Japanese cuisine, often celebrated for its cultural richness and aesthetic presentation, might also hold the key to brain health. Emerging research positions traditional Japanese food as a potential super brain food, offering a plethora of benefits to cognitive function and overall brain health.

The diets emphasis on omega-3 fatty acids, antioxidants, phytoestrogens, and a variety of vitamins and minerals from its core componentsfish, seaweed, green tea, soy products, and an abundance of fruits and vegetablesplays a crucial role.

The primary benefits of Japanese food as brain nourishment include:

The diets rich content of omega-3 fatty acids, found in fish and seaweed, is linked to a lower risk of cognitive decline. These nutrients are crucial for brain health, supporting neural function and reducing inflammation, a contributor to cognitive impairment.

Antioxidants from green tea, fruits, and vegetables protect the brain from oxidative stress, a factor in the aging process and the development of neurodegenerative diseases.

The traditional Japanese diet, low in saturated fats and high in foods that support brain structure, like fish and soybeans, may contribute to a reduced rate of brain shrinkage, particularly in women. This is significant as brain shrinkage is associated with cognitive decline and dementia.

Polyphenols in green tea and phytoestrogens in soy products link to improved cognitive functions. Researchers believe these nutrients enhance memory and learning capabilities by protecting neural cells from damage.

Beyond just diet, the Japanese lifestyle incorporating physical activity and mental wellness practices complements the dietary benefits, offering a holistic approach to brain health.

In essence, the traditional Japanese diet, with its balance of nutrient-rich foods, not only contributes to longevity but also enhances cognitive health.

The research underscores the importance of dietary choices in maintaining brain function and offers a model for incorporating brain-healthy foods into daily life.

The study is published in the Nutrition Journal.

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Perhaps best known for its wine and seafood, the geographical region near Spain and Portugal is being hailed for serving up a healthy way of eating, known as The Atlantic Diet (not to be confused with the more popular Mediterranean Diet)and wellness gurus and health seekers are taking notice. According to recent studies, The Atlantic Diet is associated with a significantly lower risk of chronic health problems, compared to other parts of the world. Find out what The Atlantic Diet entails and if its right for youkeep reading for dieticians breakdown.

The Atlantic Diet refers to the traditional dietary patterns of people living in northwestern Spain and northern Portugal; the Atlantic coast rather than the Mediterranean coast, explained Megan Hilbert, MS, RDN, a registered dietitian at Top Nutrition Coaching. This dietary pattern emphasizes vegetables, fruits, grains, beans, olive oil, nuts, seafood, and small amounts of wine and dairy.

Good news if youre a meat and potatoes or all-about-the-carbs kind of eater: The Atlantic Diet, also known as the Southern European Atlantic Diet (SEAD) contains a lot of them. The mainfood group within The Atlantic Diet includes bread, rice, pasta, and potatoes, with practitioners consuming 6-8 daily servings. Following starches, nuts are prioritizednamely chestnuts, walnuts, almonds, and hazelnutsthen olive oil, milk products, fish and seafood, lean meat, and eggs. Another important feature of The Atlantic Diet is the cooking techniques used such as steaming, boiling, grilling, and baking which are a healthier alternative to frying, Hilbert stated.

Besides focusing on the types of foods to eat and how theyre cooked, The Atlantic Diet encourages communal eating habits and eating seasonally. Studies show that those who eat with others more often feel happier and are more satisfied with life, are trusting of others, are engaged with their local communities, and have more friends they can depend on for support. Consuming foods that are in season ensures a diverse diet and produce that is enjoyed when theyre most nutrient-dense and flavorful, thanks to the varieties available throughout the year and less travel time and preservatives needed to maintain their freshness.

Metabolic health is related to factors such as weight, blood pressure, metabolism, and blood sugar. Optimal metabolic health means the body can digest and absorb nutrients from the food that you eat without unhealthy spikes in blood sugar, inflammation, and insulin, and research shows that The Atlantic Diet may be beneficial for metabolic health. A 2024 study on The Atlantic Diet conducted by a team of researchers in Spainfound that the subjects who followed it for six months were about 42 percent less likely to experience metabolic syndrome. This study showed participants on The Atlantic Diet had reduced levels of obesity and lower HDL cholesterol as well as a decreased waist circumference, Hilbert explained. The effects of this diet are likely due to the high intake of plant foods and healthy fats like olive oil. Anne Danahy, RDN toldHealth The Atlantic Diet can promote a healthier metabolic profile because of its fiber, antioxidants, and other nutrients.

Because of The Atlantic Diets emphasis on omega-3 fatty acids from fish and seafood, it can help lower yourtriglyceridelevels and raise yourHDL (good) cholesterol. In fact, theAmerican Heart Associationrecommends all adults eat fish at least twice a week for better cardiovascular health. Then, theres the monounsaturated fats from olive oil The Atlantic Diet has going for it, which is high in antioxidants and helps protect your cholesterol from oxidation (more heart-healthy signs!). The monounsaturated fats found in olive oil also provide nutrients to help develop and maintain your bodys cells.

Longevity expert Dan Buettner may not have counted areas of Spain or Portugal in his Blue Zone research (areas of the world with the longest living populations), but it turns out maybe he should have. According to recent studies, The Atlantic Diet is associated with a lower risk of mortality in older adults, compared to other parts of the world. Onestudy published in February of 2024 measured participants who followed the diet against those who didnt, and found a direct correlation with longevity. This is likely due to a focus in high-antioxidant and anti-inflammatory foods like fresh produce, legumes, olive oil, fatty seafood, and an occasional glass of wine.

While the Atlantic and Mediterranean Diets incorporate whole grains, fruits, legumes, vegetables, olive oil, seafood, and moderate wine intake, The Atlantic Diet includes more red meat and dairy. The choice of carbohydrates is also different. These diets are similar, but the biggest differences are that The Mediterranean Diet typically has more pasta while The Atlantic Diet includes carbs from sources like potatoes, rice, and bread, Hilbert pointed out. The typical vegetables one may find in The Atlantic Diet also differ slightly, as more often this diet may contain brassicas, which is a family of vegetables that include things like kale, cabbage, turnips, cauliflower, etc.

The Atlantic Diet centers around prioritizing whole foods, seasonal ingredients, and social eating, making it a positive and sustainable way of eating. For the majority of us (unless a health care provider has specified otherwise) eating foods with more fruits, vegetables, lean meat, seafood, legumes/pulses, and healthy fat (like olive oil) is health promoting and can lead to better blood sugar control, improved brain health, lower cholesterol and blood pressure, and much more, Hilbert expressed. Load up on fatty fish (like anchovies and sardines), seasonal produce, gut-friendly starches like potatoes and sourdough brad, and olive oil. The key is also good quality rather than processed or conventional foods, so opt for meat like pork and lamb, and dairy like eggs and cheeseall organic, grass-fed, and local when possible.

Hilbert also shared the one caveat some experts and dietitians cite: the potential for overconsumption of red meat. One thing we do know through lots of data is that red meat consumption in excess is linked to a higher risk of chronic disease, so it will be interesting to see further data on this and how it impacts health in the context of The Atlantic Diet. Always work with your doctor or nutritionist to find a diet that works best for you. The best diet is the one that feels good for your lifestyle, goals, and body.

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The Atlantic Diet Focuses on Protein-Rich Foods - The Everygirl

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A new study conducted in mice traces how obesity and a high-fat diet may accelerate aging in the blood vessels that supply blood to the brain. The work is being presented this week at the American Physiology Summit, the flagship annual meeting of the American Physiological Society (APS), in Long Beach, California.

The findings suggest that obesity and a poor diet can cause damage to accumulate in the blood vessels, reducing the supply of oxygen to parts of the brain and ultimately leading to cognitive decline. The study could help scientists find ways to intervene and preserve brain function in people with obesity, which is estimated to affect about 42% of U.S. adults.

"This project highlights the critical roles of vascular components and cellular aging in cognitive deterioration, pinpointing novel potential therapeutic targets for dementia prevention and treatment," said Sharon Negri, PhD, the study's first author and a postdoctoral research fellow in the laboratory of Stefano Tarantini, PhD, in the Department of Neurosurgery at the University of Oklahoma Health Sciences Center.

Previous research has found strong links between mid-life obesity and an increased risk of cognitive decline and dementia later in life. The scientists sought to uncover the mechanisms behind this association, with a particular focus on the role of diet and vascular health.

To do this, the researchers studied the impact of a high-fat diet on blood flow to the brain and memory performance in aged obese mice. By using a special mouse model, they were also able to measure cellular senescence, a process when cells stop dividing and making new cells. Cellular senescence increases with aging and contributes to a variety of aging-associated diseases.

Obesity may cause the cells in blood vessels in the brain to age faster and reach senescence. If a link between obesity and cellular senescence is established, it could open up new lines of investigation aimed at exploring therapeutic avenues to prevent or slow down the progression of senescence, with the potential to mitigate obesity-related health issues, including cognitive decline."

Sharon Negri, PhD, study's first author

The results showed that after three months, mice fed a high-fat diet had increased cellular senescence and reduced density of healthy blood vessels in the brain, as well as evidence of impaired learning in a maze test, compared with normal-weight mice fed a standard diet. In addition, the scientists found that removing the senescent cells using Navitoclax, an investigational cancer drug that selectively kills senescent cells, improved features of the brain vasculature.

If further experiments confirm that it is possible to reverse the detrimental effects of senescence, Negri and Tarantini next plan to evaluate whether various lifestyle interventions could help to prevent or reduce obesity-induced cognitive impairment.

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Obesity and high-fat diets linked to accelerated aging in brain blood vessels - News-Medical.Net

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Cognitive decline and dementia already affect more than 55 million people worldwide. This number is projected to skyrocket over the next few decades as the global population ages.

There are certain risk factors of cognitive decline and dementia that we cannot change such as having a genetic predisposition to these conditions. But other risk factors we may have more power over with research showing certain modifiable lifestyle habits, such as smoking, obesity and lack of exercise, are all linked to higher risk of dementia.

What role nutrition plays in preventing cognitive decline and dementia has also been the focus of scientific research for quite some time.

For example, numerous studies have examined the benefits of the Mediterranean diet. This diet seems to have a positive affect on important metrics of a healthy brain, such as total brain volume, cortical thickness, and integrity of white matter.

Our recent study now suggests that following a traditional Japanese diet may also be beneficial for brain health and better for it than the typical western diet is.

Japan is renowned for the longevity of its people. For example, the Okinawa Prefecture in southern Japan hosts an extraordinarily high number of centenarians. For this reason, Okinawa is recognised as a Blue Zone, an area where people live exceptionally long lives. The longevity of those living in this region is often attributed in part to their traditional diet.

The typical Japanese diet is characterised by foods such as rice, fish and shellfish, and fruits (especially citrus fruits). But what makes this diet unique are traditional Japanese foods such as miso (fermented soybean paste), seaweed, pickles, green tea, soybeans, soybeans sprouts and mushrooms (such as shiitake). Notably, this diet is also characterised by low intake of red meat and coffee.

Its worth noting that the traditional Japanese diet is a cultural habit rather than a diet designed for achieving a particular objective (such as weight loss). Its simply what many Japanese people regularly enjoy at their dining table.

To conduct our study, we looked at a sample of 1,636 Japanese adults aged 40 to 89.

We first identified the participants typical diet by asking them to record everything they ate and drank for three days. They were also given a disposable camera to take pictures of their plates before and after each meal to produce a visual record of how much they ate.

Combining the written diet record with the pictures, we then calculated each persons average daily food intake. This gave us a good baseline measure of the participants normal eating habits.

Based on the dietary records, we found 589 participants followed a traditional Japanese diet. A further 697 participants ate a typical western diet, which was characterised by a high consumption of refined carbs, high-fat foods, soft drinks and alcohol. Finally, a smaller number of participants (350 people) ate a diet containing a higher than average amount of plant foods (grains, vegetables, and fruits) and dairy products. We named this way of eating the vegetable-fruit-dairy diet.

We also collected information on other lifestyle and health factors, including whether the participant had a genetic predisposition to dementia (such as the APOE genotype), whether they smoked, their level of physical activity and if they had any existing health conditions (such as stroke or diabetes). We did this to adjust our analyses to account for these factors, ensuring that our findings could be attributed solely to diet.

Then, we analysed the progression of brain atrophy or shrinkage (a loss of neurons) over a period of two years. Crucially, age-associated brain atrophy is a common marker of cognitive decline and dementia. Brain atrophy was measured through an MRI scan.

We found that women who followed the traditional Japanese diet had less brain shrinkage over the two-year study period compared to women who followed the western diet. Its less clear what effect the vegetable-fruit-dairy diet had probably due to the small number of participants who followed this diet.

Interestingly, this effect was only apparent in women. There was no difference in the amount of brain shrinkage seen in men who followed the traditional Japanese diet compared to those following other diets.

There could be a few reasons for this pattern of results. Some seem to be specific to the biological differences between sexes. For example, certain nutrients such as magnesium and the plant oestrogens found in fish, shellfish, mushrooms, whole grains, and legumes appear to have a stronger protective effect on womens brains.

This effect could also be explained by differences in lifestyle habits between sexes. Negative factors, such as smoking which may counteract the benefits of a healthy diet were found to be far more common among men. Also, male participants were more likely to stray from the traditional Japanese diet tending to consume more noodles (a source of refined carbs) and alcoholic beverages (sake) than the women. Both of these factors may contribute to brain shrinkage.

The benefits of the Japanese diet may also stem from the fact that many foods are rich in vitamins, polyphenols, phytochemicals and unsaturated fatty acids. All of these components are known for their antioxidant and anti-inflammatory effects which basically means they help keep the brain and its neurons working their best.

It will now be important for further research to be conducted not only to confirm our findings, but to explore some of the reasons for the differences seen between men and women when it comes to their preferred diet and brain health.

Embracing elements of the traditional Japanese diet and including foods such as fish, seafood, soy, miso, seaweed and shiitake mushrooms, may not only help improve cognitive function but overall health too.

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Traditional Japanese diet associated with less brain shrinkage in women compared to western diet, says research - The Conversation Indonesia

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In a recent study published in the journal Nature Mental Health, researchers investigated the brain health domains of individuals identified with four distinct dietary subtypes, namely starch-free, vegetarian, high-protein-low-fiber, and balanced. Using neuroimaging and behavioral, biochemical, and genetic analyses, they found that individuals in the balanced diet subtype showed better cognitive functions and mental health than the others.

Study: Associations of dietary patterns with brain health from behavioral, neuroimaging, biochemical and genetic analyses. Image Credit:Elena Eryomenko/ Shutterstock

Food liking, a key driver of dietary patterns, significantly influences health outcomes, including chronic diseases and mental health. Understanding its impact on brain health is vital for developing effective dietary interventions to enhance overall well-being. A growing body of evidence suggests that dietary patterns significantly impact cognitive function and mental health.

The relationship between dietary patterns and brain health potentially involves alterations in molecular biomarkers, gut microbiota, and brain structure and function. Links have been observed between high sugar and saturated fat intake to cognitive decline and psychiatric disorders. Furthermore, unhealthy diets, like the Western pattern, are shown to be associated with higher risks of depression and other psychiatric conditions compared to balanced diets rich in plant-based foods. Contrarily, the Mediterranean diet is shown to be associated with better brain health and a reduced risk of neurodegenerative diseases.

Various traditional dietary patterns, including Western, Mediterranean, and vegetarian/plant-based patterns, have emerged based on food quantities, variety, and frequency of consumption. However, the findings on their association with brain health are inconsistent due to variations in study scopes, sample sizes, and criteria for defining dietary patterns, highlighting the need for a standardized classification system and studies across diverse populations. To address this gap, researchers in the present study utilized data-driven methods to identify dietary patterns and their associations with brain health outcomes.

The present study obtained food-liking data from the United Kingdom (UK) Biobank. A total of 181,990 participants who completed a food-liking questionnaire were included. The mean age of the participants was 70.7years, and about 57% were female. The data were then analyzed using principal component analysis (PCA) and hierarchical clustering to identify food-liking subtypes. Further, differences in various brain health indicators, including mental health, cognitive function, biomarkers, and brain magnetic resonance imaging (MRI) traits, were assessed among these subtypes using one-way analysis of covariance (ANCOVA). The study included measures of anxiety, depressive symptoms, mental distress, psychotic experiences, self-harm, trauma, and well-being as indicators of brain health.

Longitudinal data on mental disorders were also analyzed using Cox proportional hazards models to examine the differences among the subtypes. Structural equation models (SEMs) were used to examine the relationships between dietary patterns and brain health. Finally, genome-wide association analysis (GWAS) and gene expression analysis were conducted to study the genetic basis of food-liking subtypes and potential biological pathways.

Four distinct food-liking subtypes were identified among the studied participants: (1) starch-free or low-starch pattern (18.09%), (2) vegetarian pattern (5.54%), (3) high protein and low fiber pattern (19.39%), and (4) balanced pattern (56.98%). Quantitative scores confirmed the robustness of the relationship between food liking and actual food consumption patterns among the individuals.

The balanced pattern, subtype 4, showed the lowest measures for mental health issues and the highest scores for overall well-being and cognitive functions, indicating improved brain health and cognition than the other subtypes. On the other hand, subtypes 2 and 3 showed lower scores in well-being and higher scores in mental health issues. Compared to subtype 4, subtype 3 exhibited reduced gray matter volumes in regions like the postcentral gyrus, indicating potential neurological differences. In contrast, subtype 2 displayed increased volumes in the thalamus and precuneus. Sixteen genes were found to differ between subtype 3 and subtype 4, and they were associated with biological processes linked to mental health and cognition. Further, subtype 3 showed differences in 127 biomarkers and 1,266 single nucleotide polymorphisms as compared to subtype 4.

This large-scale study provides pioneering insights into the intricate relationship between food preferences and brain health, cognition, and mental well-being, offering the potential for targeted interventions and educational practices to promote overall health. However, the study is limited by its reliance on food-liking data rather than actual consumption, potential selection bias in the UK Biobank sample, potential oversimplification of mental health assessment measures, and an incomplete consideration of key dietary components like tryptophan and omega-3/6 fatty acids.

In conclusion, the present study reveals that dietary patterns among the older population may significantly impact mental health, cognitive functions, genetics, and brain imaging. Emphasizing the importance of balanced diets, the findings call for early-age dietary education to promote long-term brain health. Further research is urged to explore the long-term associations between dietary patterns and brain health across various age groups, especially during adolescence and middle age.

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Balanced diet linked to better brain health and cognition, large-scale study shows - News-Medical.Net

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By Vanessa G. Snchez April 5, 2024

For pregnant Latinas, food choices could reduce the risk of preeclampsia, a dangerous type of high blood pressure, and a diet based on cultural food preferences, rather than on U.S. government benchmarks, is more likely to help ward off the illness, a new study shows.

Researchers at the USC Keck School of Medicine found that a combination of solid fats, refined grains, and cheese was linked to higher rates of preeclampsia among a group of low-income Latinas in Los Angeles. By contrast, women who ate vegetables, fruits, and meals made with healthy oils were less likely to develop the illness.

The combination of vegetables, fruits, and healthy oils, such as olive oil, showed a stronger correlation with lower rates of preeclampsia than did the Healthy Eating Index-2015, a list of dietary recommendations designed by the U.S. Department of Agriculture and the Department of Health and Human Services.

The study, published in February by the Journal of the American Heart Association, yielded important information on which food combinations affect pregnant Latinas, said Luis Maldonado, the lead investigator and a postdoctoral scholar at the Department of Population and Public Health Sciences at USC Keck. It suggests that dietary recommendations for pregnant Latinas should incorporate more foods from their culture, he said.

A lot of studies that have been done among pregnant women in general have been predominantly white, and diet is very much tied to culture, Maldonado said. Your culture can facilitate how you eat because you know what your favorite food is.

Preeclampsia is estimated to occur in about 5% of pregnancies in the U.S. and is among the leading causes of maternal morbidity, according to the Centers for Disease Control and Prevention. It typically occurs during the third trimester of pregnancy and is associated with obesity, hypertension, and chronic kidney disease, among other conditions.

There isnt a way to cure or predict preeclampsia. The disease can damage the heart and liver and lead to other complications for both the mother and the baby, including preterm birth and even death.

Rates of preeclampsia have increased in the past two decades nationally. In California, rates of preeclampsia increased by 83% and hypertension by 78% from 2016 to 2022, according to the most recent data available, and the conditions are highest among Black residents and Pacific Islanders.

Maldonado said 12% of the 451 Latina women who participated in the study developed preeclampsia, a number almost twice the national average. More than half of the participants, who averaged 28 years old, had pre-pregnancy risks, such as diabetes and high body mass index.

Maldonado and his team used data from the Maternal and Developmental Risks from Environmental and Social Stressors Center, a USC research group that studies the effects of environmental exposures and social stressors on the health of mothers and their children.

The subjects, who were predominantly low-income Latinas in Los Angeles, completed two questionnaires about their diet during the third trimester of their pregnancy. The researchers identified two significant patterns of eating: one in which the most consumed foods were vegetables, oils, fruits, whole grains, and yogurt; and a second in which the womens diet consisted primarily of solid fats, refined grains, cheese, added sugar, and processed meat.

Women who followed the first eating pattern had a lower rate of preeclampsia than those who followed the second.

When Maldonado and his team tested for a correlation between lower rates of preeclampsia and the Healthy Eating Index-2015, they found it was not statistically significant except for women who were overweight before pregnancy.

The Healthy Eating Index includes combinations of nutrients and foods, like dairy and fatty acids. Maldonado said more research is needed to determine the exact profile of fruits, vegetables, and oils that could benefit Latina women.

When it comes to diet, the right messaging and recommendations are vital to helping pregnant Latinas make informed decisions, said A. Susana Ramrez, an associate professor of public health communication at the University of California-Merced.

Ramrez has conducted studies on why healthy-eating messages, while well intended, have not been successful in Hispanic communities. She found that the messaging has led some Latinos to believe that Mexican food is unhealthier than American food.

Ramrez said we need to think about promoting diets that are relevant for a particular population. We understand now that diet is enormously important for health, and so to the extent that any nutrition counseling is culturally consonant, that will improve health overall, Ramrez said.

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Ariana Rodriguez | Staff Writer

With food insecurity at an all-time high and barely functional vending machines providing unhealthy food options, it can be difficult for students to navigate a healthy and nutritional diet. FIU needs to take the steps to break the stigma of a college student diet.

The infamous college diet often consists of fast food, TV dinners, instant noodles and energy drinks. Its imperative for educational institutions to take proactive steps in guiding students toward nutritious choices.

Especially for students who live on campus where the majority of restaurants close on the weekends or have business hours that arent suitable, we shouldnt have to be limited to vending machine food and call it a sufficient meal.

By providing guidance, easy access to healthy recipes and enhancing the overall food options on campus, students wont be forced to adapt to an unhealthy diet to survive.

The stereotype of college students surviving on ramen noodles and pizza is all too familiar. However, this trend is not only unhealthy but also detrimental to academic performance and overall well-being. FIU can address this issue by offering guidance and education on healthy eating habits.

Unhealthy eating habits can significantly impact academic performance by causing nutritional deficiencies, blood sugar fluctuations and weight gain. These factors impair cognitive function, memory and concentrationcritical elements for success in academics.

Many may not immediately realize the connection between their diet and academic performance, accepting symptoms like fatigue and difficulty focusing as normal. Recognizing this link is crucial for promoting healthier eating habits and supporting academic success.

One practical approach to encourage healthier eating habits among students is by providing easy-to-follow recipe brochures and papers at 8th Street Campus Kitchen, aka the cafeteria. These recipes should be simple, affordable, and use readily available ingredients.

By offering a variety of nutritious meal options, FIU can empower students to make healthier choices both on and off campus. Incorporating cultural diversity in these recipes can cater to the diverse student population at FIU, making healthy eating more inclusive and accessible to all.

Most importantly, include more diet and allergen-friendly alternatives alongside providing the allergen-friendly options on the menu since FIU often cuts the menu of fast food chains, such as Taco Bell, which doesnt have the power bowl.

While FIU offers a range of dining options on campus, the majority of these choices may not always align with nutritional guidelines. Many menus are dominated by fried foods, sugary snacks and high-calorie beverages.

FIU can collaborate with food service providers to introduce healthier menu options. This can include incorporating more fresh fruits and vegetables, whole grains, lean proteins and plant-based alternatives into meal offerings.

Additionally, reducing the availability of unhealthy snacks and promoting healthier alternatives can steer students toward making better food choices. Especially with the abundance of the M&M vending machines on campus.

Creating a culture of wellness goes beyond providing nutritious food options; it involves fostering an environment that prioritizes health. FIU can implement campus-wide initiatives such as wellness challenges, cooking competitions and fitness events to promote healthy lifestyle choices.

By engaging students in interactive and fun activities centered around health and nutrition, FIU can instill lasting habits that extend beyond their college years.

DISCLAIMER:

The opinions presented on this page do not represent the views of the PantherNOW Editorial Board. These views are separate from editorials and reflect individual perspectives of contributing writers and/or members of the University community.

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Unhealthy diet should not be the college normal - PantherNOW

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Adventurous eaters may soon be licking their chops as researchers make a compelling case for adding pythons to humanity's diet.

If that sounds like the last thing you'd want on your plate, the Guardian wrote that python "meat tastes just like chicken," according to Dr. Daniel Natusch, a reptile expert and the chair of the International Union for the Conservation of Nature's Snake Specialist Group.

Plus, a study in two Southeast Asian commercial python farms led by Natusch found that pythons turn feed into protein more efficiently than traditional livestock, such as chickens and cattle.

According to a summary of the research from Macquarie University, snake meat is already a popular protein source across Southeast Asia and China.

Researchers believe scaling up python farming could offer a sustainable, climate-resilient solution for places like southern Africa, where the changing climate is exacerbating food insecurity, the Guardian reported.

"These pythons can live for almost a month with no water. They can live off the water that sets on their scales in the morning. They can go for almost a year without eating," Natusch told the news outlet.

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"We're not necessarily saying everyone should stop eating beef and turn to pythons, but there needs to be a conversation about them having a more prominent place in the agricultural mix," he added.

Macquarie University also highlighted the economic benefits of farming pythons, saying that pythons can help convert agricultural waste like meat and fish offcuts into protein while producing much less solid waste than mammals like pigs.

"Birds and mammals waste about 90 percent of the energy from the food they eat, simply maintaining a constant body temperature," Professor Rick Shine, co-author of the paper from Macquarie University's School of Natural Sciences, told the university.

In comparison, reptiles like pythons warm themselves in the sun, making them far more efficient at turning food into protein, he added.

Burmese pythons are an invasive species in the U.S. and threaten Australian landscapes since they're prevalent in the illegal exotic pet trade there, and some escape or are intentionally released into the wild.

Burmese pythons have become such a problem in the Florida Everglades that one woman decided to start hunting them to protect the area's biodiversity.

Farming and eating them along with other python species such as the reticulated python and the Southern African rock python could kill two birds with one stone, helping preserve ecosystems and bolster food security.

While the researchers believe commercial python farms would be more accepted in parts of Africa and Asia, they don't see them taking off in Australia or Europe anytime soon.

However, Lin Schwarzkopf, head of zoology and ecology at James Cook University, was skeptical of the idea and suggested a different approach to sustainability.

She told the Guardian, "We should be feeding the world with plant material if we want to support large numbers of people."

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Researchers make surprising case for adding pythons to your diet: 'There needs to be a conversation about them' - The Cool Down

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