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As 2016 comes to a close, SNEB would like to wish its members, partners and other industry professionals a safe and happy holiday season. As we reflect on the past year for the industry, we would like to provide the readers of the eCommunicator a look at the most accessed articles from the year. Our regular publication will resume Thursday, Jan. 5.
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MedPage Today
From July 21: There are few topics more divisive in medicine than low-fat versus low-carbohydrate diets. And recently, that divide was thrown into sharp focus with the publishing of a study partly funded by the Nutrition Science Initiative, a group formed by prominent low-carb advocates including journalist Gary Taubes and Peter Attia, MD, the group's former president.
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Quartz
From April 28: Sugar is easy to find in most of the things you eat — if you're familiar with the more than 50 aliases it uses. Sometimes, it has more familiar names like sucrose, glucose and fructose, but it also disguises itself as malt, nectar and cane syrup.
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U.S. News & World Report
From June 9: Losing weight and keeping it off doesn't require any magic or secret potions, but rather balance and consistency. That's a fact that hasn't changed for decades. What has changed, though, is how and what we've been eating. Although certain principles of healthy eating — such as being sure to eat your veggies and not overdoing portions — are evergreen, emerging science has even changed the diets of many nutrition professionals over the years.
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Office of Disease Prevention and Health Promotion
From Jan. 7: The U.S. Departments of Health and Human Services and Agriculture have released the 2015–2020 Dietary Guidelines for Americans. Now in its eighth edition, the Dietary Guidelines continues to be an important resource to help our nation reach its highest standard of health. Making small changes in food choices can add up to big health benefits and help prevent diet-related chronic diseases.
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Nutrition Today
From Feb. 18: Looking back may point to the best way forward in the development of the first-ever dietary guidelines for infants and toddlers aged birth to 24 months. According to the authors of a newly published paper, looking at how and why transitional and vegetable feeding recommendations have evolved over time reveals a pathway to developing future feeding guidance and policy for this age group.
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U.S. News & World Report
From July 8: We constantly hear praise for foods that are "free of" many ingredients including gluten, carbs, dairy and sugar. Since food companies create these foods in response to consumer feedback, it's no surprise that health-conscious folks also like to tout the benefits of the foods they're eating because they're "free of" many of the same components.
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SNEB
From Aug. 5:  We had a wonderful time in San Diego with over 750 registered attendees plus speakers, exhibitors and volunteers. Watch for an announcement when speaker material and session audio recording are available but for now congratulations to the award winners!
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Vice Food
From Nov. 23: Picture this: you're in the kitchen surrounded by ingredients which, let's be honest, you're only going to use for this one recipe before they're left to languish at the back of the fridge and start developing fur.
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By Ellen Schuster, BA, MS
From June 9: Is SM use different in low income audiences? What do these audiences want from online SM platforms? Is SM an effective program recruitment tool? These and other questions are addressed in these resources.
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Department of Agriculture
From May 12: Food hubs, which are a businesses or organizations that manage the aggregation, distribution and marketing of locally-produced food, play a key role in creating opportunities for small and mid-sized producers while also satisfying growing consumer demand for local products. The new report, Running a Food Hub: Assessing Financial Viability, provides modules and best practices for food hubs to maximize profits and control costs.
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