Nutrition Specialist, Philippines

What the margarine vs butter argument says about nutrition





Plan aims to achieve this goal by working in partnership with others and through high performing teams whose behaviours reflect the corporate values. Plan has a global income of around $800m. Plan has worked in the Philippines for more than 50 years and has extensive experience responding to natural disasters and other crises, deploying teams of technical experts to support the immediate delivery of clean drinking water, food, medical supplies, shelter, educational resources and psychosocial support. Plan is also recognized for its expertise in protecting emergency affected children from abuse, exploitation, neglect and violence. Plan has launched a major disaster response effort to help alleviate the suffering and protect the rights and dignity of the survivors of Typhoon Yolanda. Health and nutrition interventions focused on supporting the Department of Health and Local Government Units in preventing increase in maternal, neonatal and child morbidity and mortality; to reduce disability and maximise potential post disaster through ensuring continuity of services including nutrition services for these more vulnerable groups in the areas of region affected by Typhoon Yolanda. The post-holder will bring a technical specialism into the team advising in particular on nutrition and food assistance related programme responses that impact on children, pregnant women and lactating mothers. You will have extensive knowledge of the food assistance and nutrition sector and experience of emergency nutrition work, design and implementation of feeding programmes including monitoring and evaluation. You will bring experience in conducting nutrition assessments and an understanding of nutritional surveillance and information systems Duration: Six month contract Closing date: Sunday 12th January 2014 How to apply: basics http://reliefweb.int/job/626279/nutrition-specialist-philippines





New Year's 2014 - Nutrition trends to watch for in 2014





While research published by nutrition scientists in the early 1990s on the harmfulness of the trans fats in margarine temporarily unveiled its highly processed and degraded character, it has subsequently been reinvented as a trans fat-free, cholesterol-lowering functional food. From its invention in the late 19th century until the 1960s, margarine was considered by most people to be just a cheap imitation of butter, and was mainly consumed by those who couldnt afford the real thing. Margarine producers aimed to do little more than simulate the taste, texture, and nutritional profile of butter, by adding vitamins A and D, for instance. When fats became good and bad The promotion of margarine as a heart-healthy spread by nutrition experts began with the emergence of the distinction between so-called good polyunsaturated fats and the bad saturated fats. This distinction was based on an association scientists had detected between saturated fats and heart disease risk, and on an indirect causal link to cardiovascular disease via blood cholesterol levels. This vilification of saturated fats introduced the really novel idea that some naturally occurring nutrients are bad. But to describe nutrients as good or bad was really a simplification and exaggeration of the scientific evidence of their roles in the human body. Nonetheless, such was the conviction of most nutrition experts in their new theories of good and bad fats that they were willing to override concerns about the highly processed character of margarine. This included ignoring the fact that some of the polyunsaturated fats in margarine had been chemically transformed into trans fats during the hydrogenation process used to solidify vegetable oils. Margarine has been reinvented as a trans fat-free, cholesterol-lowering functional food. Benjamin/Flickr And some early evidence that trans fats and partially hydrogenated vegetable oils have much the same effects as saturated fats on blood cholesterol levels was largely ignored. more info here http://theconversation.com/what-the-margarine-vs-butter-argument-says-about-nutrition-21419









and was the predecessor to one of the most common green vegetables in all of Europe until the end of the Middle Ages ... Kale . It was introduce in North America in the 19th century. An easy to grow vegetable known for its nutritional value high in concentrations of beta carotene , vitamin K , vitamin C , and calcium , kale saw a resurgence of cultivation in the U.K. to counter the effects of nutrients missing in the diet due to food rationing. Kale is also a source of two carotenoids , lutein and zeaxanthin , both of which apparently act directly to protect the macula of the retina , the part of the eye with the sharpest vision by absorbing blue and near-ultraviolet light, which can damage the eyes. It is also a good source of indole-3-carbinol that appears to block cancer growth and boosts repair of DNA. When chopped or minced sulforaphane , another chemical with potent anti-cancer properties is more readily available. Steaming kale increases these bile acid binding properties of resins known as bile acid sequestrants , shown to lower cholesterol and decrease absorption of dietary fat. Kale , has been popularized as a vegetable of choice in plant based diets and its versatility, with recipes including juices, smoothies, salads, chips, soups, etc. One source boasts 200 recipes. full article http://www.examiner.com/article/new-year-s-2014-nutrition-trends-to-watch-for-2014