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Nutrient needs are greater as kids move to adolescence

By Alan Titchenal and Joannie Dobbs
The transition from childhood to adolescence brings with it many challenges. Hormonal changes along with rapid growth place new demands on both calorie and nutrient needs.

Adequate protein intake ensures weight lost is fat

By Alan Titchenal and Joannie Dobbs
Everyone knows that eating excess calories increases body fat, and calories come from carbohydrates, fat, protein or alcohol. But the amounts of these calorie sources matter when it comes to getting fat, losing fat or maintaining a healthy body composition.

Expecting, lactating moms should boost iodine intake

By Alan Titchenal and Joannie Dobbs
It is estimated that about 1 out of 3 pregnant women in the U.S. are at least marginally iodine deficient. It is not so clear how marginal iodine deficiency in the mother affects brain development of the fetus during pregnancy and in the infant during breast-feeding.

Nutrient deficiency can lead to multiple problems

By Alan Titchenal and Joannie Dobbs
Individual nutrients are too often overly simplified as having one or two functions in the body. This is even the case in many nutrition and medical textbooks. A lack of awareness of the multiple functions of a nutrient can result in serious health problems that actually have an easy fix.

Maui leads the way toward greater food resiliency

By Alan Titchenal and Joannie Dobbs
The recent tropical cyclone devastation in Vanuatu demonstrated the vulnerability of living on islands. With Hawaii being the most geographically isolated islands in the world, clearly we are vulnerable to similar natural disasters.

Sustainability must meet supply and nutrient needs

By Alan Titchenal and Joannie Dobbs
Last week University of Hawaii President David Lassner signed an executive policy regarding sustainability. This student-initiated policy shows that sustainability is more than a fad and that the university has set a number of significant goals, including carbon neutrality by 2050 and a commitment to sustainability at all levels of operations and education.

Federal eating guidelines make U-turn on cholesterol

By Alan Titchenal and Joannie Dobbs
About every five years, the U.S. departments of Agriculture and Health and Human Services revise their dietary guidelines for Americans. The document affects everything from school lunch decisions to health advice from your doctor.

Getting essential nutrients is the key to a healthful diet

By Alan Titchenal and Joannie Dobbs
Most of us think we know what's good for us. The messages to eat more fruits and vegetables and consume foods with antioxidants are found in every form of media on a daily basis.

Ginger powder, extracts may quell your queasiness

Posted 1:30 a.m. HST, Jan 27, 2015
Ginger is grown commercially in Hawaii, especially on the Big Island and Kauai. Certain microclimates in the islands are ideal for growing some of the world's highest-quality ginger. In addition to its culinary uses, there is a great deal of interest in its potential health benefits.

Research in 2014 prompted new look at nutrient needs

By Alan Titchenal and Joannie Dobbs
The year 2014 included important health-related discoveries that challenged health-promotion dogma. Some of these breakthroughs represent new twists on things, and others reflect the maturing of a significant body of research that cannot be ignored.

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