Tag: food

U.S. Department of Health and Human Services and The Rockefeller Foundation Partner to Accelerate the Adoption of Food is Medicine in Health Systems

WASHINGTON | January 31, 2024 ― The U.S. Department of Health and Human Services (HHS) and The Rockefeller Foundation announced a new partnership to accelerate the adoption of Food is Medicine in health systems. Through this partnership, HHS and The Rockefeller Foundation aim to improve health outcomes and health equity by engaging a broader public audience in understanding nutrition, accelerating collective understanding of Food is Medicine interventions and their impacts, and exploring strategies to scale successful Food Is Medicine programs to more eligible Americans.

“We know good food is the foundation of good health, and study after study has found Food is Medicine interventions can make people healthier while reducing health care costs,” said Dr. Rajiv J. Shah, President of The Rockefeller Foundation. “I am proud The Rockefeller Foundation will be collaborating with HHS to help improve health outcomes and advance health equity by ensuring Food is Medicine interventions reach those who stand to benefit from them most.”

While Food is Medicine programs are widely recognized as powerful interventions, they only reach a fraction of those who could benefit. Through a public-private partnership, HHS and The Rockefeller Foundation will exchange information and ideas to:

  • Advance and leverage research design and findings through knowledge to produce definitive evidence on clinical health outcomes, cost effectiveness, and optimal program design.
  • Engage a broader public audience in the meaning and value of FIM interventions and resources.
  • Support Food is Medicine adoption by identifying opportunities and barriers to support greater uptake and scaling.
  • Ensure Food is Medicine supports diverse individuals and communities with a focus on health equity.

“HHS and The Rockefeller Foundation are working together to accelerate food as medicine adoption in various health systems and communities. We are eager to build on this dynamic opportunity and we anticipate powerful outcomes through collaborative

Celiac Canada releases country’s first food guide for health-care facilities: Andrew Coppolino

A new guide to help health-care facilities when it comes to addressing the needs of people with celiac disease is a welcome step for Kitchener’s Linda Sill.

Her mother was diagnosed with celiac and Sill says she struggled to get staff to understand how serious it was when cross-contamination happened with food. 

“I wish my mother’s care home workers had the guide,” Sill said. “This guide could save thousands of lives.”

Since her mother’s death, Sill has become an advocate for awareness about celiac in health-care settings and says the new Celiac Canada guide is an important education piece.

Celiac Canada released the new guide last month and the group says it will be an important resource for health-care providers, food nutrition workers and food service employees as they care for patients in hospitals and long-term care facilities.

One in 100 Canadians have celiac, a disease that has as many as 200 symptoms and remains an under-diagnosed condition, the organization says.

Celiac Canada, a volunteer-based, federally registered charitable organization, was founded in 1973 by two Kitchener women who recognized the “vital needs” of people suffering from celiac disease, the association’s website says.

A portrait of a white woman with red hair. She is wearing a blue and white scarf.
Doris Foster, a board member with Celiac Canada, is the lead author of Gluten-Free Food Service in Health Care: A Practical Guide. She says the key to improve health outcomes is education. (celiac.ca)

Distributed in co-ordination with Sysco Canada, a global food service company who will share the guide with its institutional customers, the document is touted as Canada’s first gluten-free food service training guide that seeks to improve patient health and saves lives.

Guide meant to help busy institutional kitchens

Doris Foster is lead author of the guide and a registered dietitian, former administrator of hospital nutrition services and a board member with Celiac Canada. She is

IDF changes food allergy policy against expert medical advice

Israeli soldiers who suffer from food allergies and rely on epinephrine autoinjectors (epipens) for emergencies have been able to join the IDF with specific medical profiles that allow them to serve in various front line positions with certain restrictions. However, in recent weeks, numerous soldiers and IDF personnel have expressed their surprise and dismay after discovering a sudden change in the army’s policy. Their medical profiles have been downgraded to the point of discharge or exemption, despite no deterioration in their health conditions and no apparent reason for the decision.

Doctors treating these soldiers have revealed that they were not consulted by IDF officials before this decision was made, which affects a considerable number of their patients.

Prof. Arnon Elitzur, director of the Children’s Allergy, Immunology and Pulmonary Institute at Shamir Medical Center (Assaf Harofeh) and chairman of the Association for Allergy and Clinical Immunology in Israel, expressed his concerns to Maariv, stating that “unfortunately, this decision contradicts the recommendations from experts and was made without any further dialogue with us. We are not aware of any recent unusual food reactions or integration difficulties faced by soldiers with food allergies in the army. Therefore, it remains unclear what prompted this harmful change.”

He further explained, “These soldiers fall into two groups – those who experience allergic reactions to specific foods and those who have undergone treatment and are now able to consume the food they were allergic to while remaining cautious and carrying epinephrine for emergencies. Food allergies are complex, with differing levels of risk depending on the type of food and other factors. Unfortunately, this decision fails to consider these parameters and disregards the recommendations of allergy experts. It is a severe blow to individuals who want to serve in the IDF, especially given the [ongoing war

Doctor shares advice on how to prevent food poisoning


The Wisconsin-based company American Foods Group, doing business as Green Bay Dressed Beef, has recalled more than 58,000 pounds of raw ground beef due to concerns of possible contamination with the bacteria Escherichia coli, better known as E. coli, according to a Friday alert posted by the US Department of Agriculture.

The recall follows recent warnings issued by federal health officials about foodborne illnesses, including an alert for clinicians by the US Centers for Disease Control and Prevention to be on the lookout for infections due to the flesh-eating Vibrio vulnificus bacteria, which caused at least five deaths on the East Coast this summer.

All of this has led me to look into foodborne illnesses and how people can improve food safety practices. What exactly is food poisoning? What can cause it? What are common symptoms? And, crucially, how can people prevent foodborne illnesses?

For this discussion, I turned to our CNN wellness medical expert, Dr. Leana Wen, who is an emergency physician and professor of health policy and management at the George Washington University Milken Institute School of Public Health. She previously served as health commissioner of Baltimore, where her responsibilities included overseeing food safety.

CNN: What is food poisoning? Is it the same thing as a foodborne infection?

Dr. Leana Wen: Those two terms are often used interchangeably. When people become ill from the food they eat, this is generally due to infections occurring after ingesting food or drink that has been contaminated with infectious organisms such as bacteria, viruses or parasites. Foodborne illness also includes allergic reactions and other circumstances in which food is the carrier of the allergen or toxin.

According to the CDC, 31 major pathogens cause around 9 million episodes of illness, nearly 56,000 hospitalizations and more than 1,300

Most English schools handing out clothes and food to children | Schools

Schools are handing out clothing and food to children amid the cost of living crisis, while teachers report deteriorating hygiene among pupils as families cut back on brushing teeth, showering and even flushing the toilet.

According to a survey of schools in England, nine out of 10 said they were providing clothing and uniforms for students, while seven out of 10 were giving out food in the form of parcels, food bank provisions, vouchers or subsidised breakfasts.

More than 80% of senior leaders told researchers that cost-of-living pressures had increased both the number of children in need of additional support and the level of need, particularly in the most disadvantaged schools.

Meanwhile, the demand for additional mental health support has soared to one in four pupils in mainstream schools, and two out of five in special schools, as the strains on family life take their toll, according to the National Foundation for Educational Research (NFER).

The NFER report, published on Thursday, paints an alarming picture of hungry, ill-kempt children whose lives are being profoundly affected – their basic needs unmet – as their parents struggle. Schools are increasingly called on to provide welfare support.

Teachers told researchers they were worried that some children in special schools did not have vital specialist equipment including wheelchairs and mobility aids. They have also seen an increase in illness among pupils due to a lack of heating in homes and poor nutrition, which affects school attendance.

Others are missing school because their parents are not able to afford transport costs, while 90% of primary, secondary and special schools said they were having to subsidise extracurricular activities for some pupils.

One special-school teacher said: “Recently on a school trip we thought pupils were presenting with behaviour issues when they didn’t flush [the] toilet. But it

World No Tobacco Day 2023: Grow food,  not tobacco

On 31 May 2023, WHO and public health champions around the world will come together to celebrate World No Tobacco Day (WNTD). This year’s theme is “Grow food, not tobacco”. The 2023 global campaign aims to raise awareness about alternative
crop production and marketing opportunities for tobacco farmers and encourage them to grow sustainable, nutritious crops. It will also aim to expose the tobacco industry’s efforts to interfere with attempts to substitute tobacco growing with
sustainable crops, thereby contributing to the global food crisis.

Tobacco growing and production exacerbates food insecurity

The growing food crisis is driven by conflicts and wars, climatic shocks, and the economic and social impacts of the COVID-19 pandemic. Structural causes like the choice of crop also have an impact, and a look into tobacco growing reveals how it contributes
to increased food insecurity:

  • Across the globe around 3.5 million hectares of land are converted for tobacco growing each year. Growing tobacco also contributes to deforestation of 200 000 hectares a year.
  • Tobacco growing is resource intensive and requires heavy use of pesticides and fertilizers, which contribute to soil degradation.
  • Land used for growing tobacco then has a lower capacity for growing other crops, such as food, since tobacco depletes soil fertility.
  • Compared with other agricultural activities such as maize growing and even livestock grazing, tobacco farming has a far more destructive impact on ecosystems as tobacco farmlands are more prone to desertification.

Any profits to be gained from tobacco as a cash crop may not offset the damage done to sustainable food production in low- and middle-income countries. Against this background, there is an urgent need to take legal measures to reduce tobacco growing and
help farmers to move into the production of alternative food crops.

Supporting the creation of alternative livelihoods

The tobacco industry

Health advice: Cholesterol in food not a dietary concern

Most experts do not emphasize dietary cholesterol when choosing healthy foods.

Dear Dr. Roach: My husband and I have been watching our fat intake, and we have eliminated almost all red meat and processed foods from our diet.

We do eat a lot of fish (salmon primarily) and boneless/skinless chicken. I am, at times, confused about the information on nutrition facts labels. As an example, the label on a package of boneless and skinless chicken pieces indicates that the saturated fat content is 3% and the cholesterol content is 22%. I’ve seen similar numbers on other “healthy” options, with saturated fat below 10% and cholesterol around 20%.

Is that a good ratio for healthy eating? I am trying to lower my cholesterol level, which is currently around 230 mg/dL, but when I see a cholesterol content of 20% or more with a very low saturated fat level, I’m wondering if I’m really picking healthy foods.


The effect of dietary cholesterol on blood cholesterol is more complicated than you might think. Our body makes most of the cholesterol in the blood, and if you take more cholesterol in, your body just makes a little less so that the effect is very slight. Most experts do not emphasize dietary cholesterol when choosing healthy foods.

I think you’ve made a very wise choice in eliminating most processed foods. Red meat remains controversial, but in my opinion, the preponderance of the data supports limiting intake of red meat and saturated fat. Most saturated fat comes from meat and full-fat dairy products. Independent of your cholesterol level, these changes are likely to lead to better overall health.

Dear Dr. Roach: How much caffeine is too much?


Caffeine is a commonly used substance and, at low levels, makes many people feel like they have

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