Obesity is no longer just a rich country’s problem.
It’s now taken hold in poor and emerging countries and is rapidly developing into an insurmountable health crisis.
Type 2 diabetes, heart disease and some cancers are on the march in nation’s ill equipped to treat sufferers or educate others about the dangers of getting too fat.
We Are What We Eat: The Food Documentary – Documentary Channel
Junk food is meals including high levels of calories from sweets or fat with little protein, vitamins or minerals. In spite of being labeled as “junk,” such foods generally do not present any sort of instant health problems and are generally secure when incorporated right into a well balanced diet regimen.
Sugar Science experts from UCSF share the latest research findings on sugar and its impact on health.
Panelists: Laura A. Schmidt, PhD, MSW, MPH; Dean Schillinger, MD; and Cristin E. Kearns, DDS, MBA.
The speakers make up the team of SugarScience.org, an organization at UCSF made up of uniquely qualified scientists from a wide spectrum of medical research specialties in some of the nation’s top universities, including UCSF, UC Davis and Emory University.
Presented by the Stanford Cancer Supportive Care Program.
We will examine the role of sugar in our food supply, how sugar in the diet affects our health, and the many controversies surrounding this nutrient.
Speaker: Alison Ryan, RD, MS, CSO, CSNC
The Modern American Table: Is a Calorie a Calorie?
We’ve all heard the dictate that a calorie is a calorie regardless of its source. But are all foods truly created equal in terms of how they affect our health and weight?
Given the barrage of competing information directed at us every day, what do we really know about healthy eating?