Calorie Counts Now Required on Menus Nationwide as of Today

Calorie Counts Now Required on Menus Nationwide as of Today

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Seven years after it was passed into law, the guidelines for restaurants—and grocery stores—to list calorie counts on menus are finally in effect.

You may have noticed calorie counts appearing next to food items on menus and in-store displays at restaurants over the last few months or even years. The reason for this is a federal law mandating that retailers with 20 or more locations must list calorie counts, which takes effect as of today.

The law was slated to take effect in December 2014, but debate from both consumer advocacy lobbyists and the restaurant industry itself, caused several delays. It made headlines when it passed under the Affordable Care Act in 2010, although many states and larger cities had passed similar legislature at the local level.

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You'll be happy to hear that it's not just chain restaurants that are affected by this rule: Grocery stores offering ready-to-eat items in their stores have to display calorie counts as well. Bakeries, coffee shops, movie theaters, ice cream walk-ups, self-serve buffets, and even salad bars are among places where consumers will be informed about the nutritional values of the foods for sale.

Chains such as McDonald's, Panera Bread, Starbucks, Subway, Dunkin Donuts', Baskin-Robbins, Carl's Jr., the Cheesecake Factory, and Chick-fil-A are among those that began voluntarily listing calorie counts before today's deadline, according to Consumer Reports.

While it'll be good for shoppers who are trying to watch their intake, some grocery stores who are included in the new law, like those offering sandwiches and meal platters in deli sections, are saying that the FDA unfairly roped them into a law meant for chains and drive-thru restaurants.

Listing calories for each variety of prepared food in a grocery store is a difficult and costly task, sources tell Food Dive, and the fact that supermarkets frequently change their offerings will be a hitch for many retailers.

The years of delays have resulted in some wins for the industry, however: The FDA issued guidance last November that explained advertisements like billboards and mailers aren't included in the rule, and that to make things easier for everyone involved, retailers can list the calories in each of their offerings on just one sign within the store space.

Nudge off!

Maya knows bestThe White House’s new nudge czar, 27-year-old Maya Shankar (above), has a thin résumé and a strong belief that she, like former Obama appointee Cass Sunstein (right), knows what choices you, the lowly American, should be making to have a better, longer and happier life. (© Facebook)

Unemployed? Underemployed? Working the register at Denny’s when you used to be on the management track? Just been informed you’ll be one of the ObamaCare “29ers” who gets that many hours of work a week, no more, to sidestep penalty costs? Don’t fret. Washington has just brought in a new behavior sheriff. She’s rounding up an encouragement posse to get you to live your life better. She’s 27. Her name is Maya Shankar.

You know how Best Buy can send a Geek Squad to your house to hook up your new gadgets? If a recruitment e-mail sent out by Maya Shankar is any indication, there will soon be a White House Nudge Squad. They’ll be there to hook you up with correct thinking and behavior, but you don’t have to call them and they don’t have to come over. They’re fine with redirecting your brainwaves from their comfy conference rooms in DC.

Shankar is a former violin prodigy who performed with Itzhak Perlman at Juilliard. Inflamed tendons caused her to put down her fiddle, and now the United States is her instrument. So get ready to be played.

According to her LinkedIn profile, Shankar went on to Yale (where she studied cognitive science), Oxford and Stanford.

It would appear that she has never had an actual job unless you count “post-doctoral fellow.”

Shankar is not without accomplishments, though. She is a Rhodes scholar with a killer sense for publicity. She’s been featured on NPR three times and in Glamour and USA Today roundups of the nation’s most promising college students.

In Glamour, in 2006, she said her dream job would be presidential science adviser. So it has come to pass: For her first job, she is now “senior policy advisor at the White House Office of Science and Technology Policy.”

That’s right. Senior. This person was a senior at Yale as of 2007, but now she gets to tell you how to live your life. Sorry: encourage you to make choices that will make you happier.

For a White House senior science advisor wielding the federal joysticks of citizen behavior modification, Shankar has somewhat thin credentials. The only published paper of hers I could find — I’m not making this up — was about whether the color of your juice affected its taste. It was called “Grape Expectations: The Role of Cognitive Influences in Color-Flavor Interactions.”

Useful! Now Shankar has grape expectations for you, America. According to her recruitment e-mail, “The federal government is currently creating a new team that will help build federal capacity to experiment with these approaches and to scale behavioral interventions that have been rigorously evaluated, using, where possible, randomized controlled trials.”


Remember when FDR, more or less admitting he was clueless about economics, promised, and delivered, an era of “bold, persistent experimentation”? Obama means it literally. We’re all being targeted for “behavioral interventions.” But only after randomized, controlled trials. Which don’t sound scary. At all. (Just don’t say that in a German accent.)

The idea for this new political-academic bureaucracy sprang from the “Nudge” philosophy handed down on stone tablets from Mount Dogooder, and published in book format, by President Obama’s former University of Chicago colleague Cass Sunstein (who is married to another Obama crony, Samantha Power their children will of course be top aides in the administration of President Malia Obama).

“Nudge” won Sunstein a job as the chief of the White House Office of Information and Regulatory Affairs, where he worked from 2009-12. His book theorized that government officials could get Americans to live their lives more optimally, at no cost, by making little changes that would adjust for people’s inherent laziness.

Famous example: When you get a job, what if the default were that you automatically sign up for the 401(k)? If you don’t want it, you check the “no” box, but it’s designed to promote saving.

Sounds reasonable. Affordable. And admirably modest.

Yet by the time Sunstein stepped down in 2012, he was boasting in a Harvard working paper that OIRA’s central responsibilities, as defined by Obama’s Executive Order 13563, amounted to “a kind of mini-constitution for the regulatory state.”

That sounds a bit immodest. And aren’t constitutions, even cute mini- ones, supposed to come up for a vote?

Apart from siring mini-constitutions, Sunstein left us, as his major Nudgework, a redesign of the federal food chart that has done so much to make this a toned, slim, Brussels sprouts-loving nation. Once it was a pyramid. Now it’s a plate. Big round of applause for Cass Sunstein.

According to The New York Times, which didn’t elaborate, Sunstein may also take credit for a “crackdown on prison rape.” (Huh? Wasn’t prison rape already illegal? And what does that have to do with Information and Regulatory Affairs?)

Now that Sunstein is gone, Maya Shankar is becoming the new face of nudgeniks.

A small problem with behavior-modification dweebs is that their schemes have a tendency not to work out so well, and once they’re up and running, all evidence gets scrupulously ignored.

In a way, behavioral economics hasn’t reached far past an old desert-island joke.

A physicist, a chemist and an economist are stranded on a desert island. They’re starving because they have a can of food but no opener. The physicist says, We could smash it open with a rock, but then we’d probably lose some food. The chemist says, we could heat the can over a fire until it explodes, but then we’d lose some food. The economist says, I know how to open this! The physicist and the chemist light up. Tell us, they cry! So the economist says, “Assume we have a can opener . . .”

A classic nudge of our time is Mayor Bloomberg’s 2008 edict that New York City chain restaurants (but not Le Bernardin) post calorie counts. Assume people are fat because they don’t know Big Macs have a lot of calories!

In the spirit of Sunstein, who suggested placing fruit instead of candy at cash registers, Bloomberg didn’t propose anything as wacky as banning or restricting Big Macs. (We all know he’d never do anything that bizarre — right, soda lovers?)

No, his nudge simply put information out there so people could make up their own minds. The mandate imposed a re-labeling cost on restaurants, led to nutty, useless menu listings like “Zero to 350 calories” and represented a triumph of regulate-first, ask-questions-later thinking.

No one bothered to check beforehand, but now the studies are in, and they say: Calorie counts don’t work. When you shove numbers in people’s faces while they’re shoveling in fries, they find the latter delicious and don’t notice the former.

Undeterred by science, President Obama is taking Bloomberg’s failed policy nationwide, mandating, as a provision of ObamaCare, that calorie counts be posted for every food item sold in chain restaurants with 20 or more locations — along with bakeries, grocery stores, convenience stores and coffee chains. That sounds pretty much like labeling every pear and bagel.

A spokesman for the industry group the Food Marketing Institute noted that large grocery stores might have to send thousands of food items out to be tested and relabeled. The head of the FDA has described the measure as “extremely thorny,” and said that though it sounds fine in principle, “in practice it really would be very hard.”

A Carnegie Mellon study published in the American Journal of Public Health found posted calorie counts did little or nothing to change eating habits. Moreover, when informed that women should have no more than 2,000 calories and men no more than 2,400 calories a day, people actually consumed 49 calories more than if they weren’t given this information.

Even a New York City-commissioned study published in the British Medical Journal found “no overall decline in calories purchased” before and after the calorie-count law.

“The people who set these policies aren’t very representative” of the people they’ re trying to help, said Julie Downs, lead author of the Carnegie Mellon study. “They think about what they eat. They think, I’m not going to eat a giant hamburger, fries and a milkshake for lunch.”


McDonald’s, by the way, has tried its own nudging. Chief executive Donald Thompson estimated one-sixth of his ad dollars were spent promoting salads, but they only returned about 2 to 3 percent in sales.

The salad nudge is worse than useless, according to research by Professor Gavan J. Fitzsimons, who studies consumer psychology at Duke’s Fuqua School of Business.

He says if you give people a range of menu choices, adding a healthy choice makes people more likely to choose the least-healthy option.

“When you put a healthy option up there on an otherwise unhealthy menu, not only do we not pick it, but its presence on the menu leads us to swing over and pick something that’s worse for us than we normally would,” he told the Times.

Shankar, described by USA Today as “an indefatigable champion of social justice,” alluded, in her e-mail, to evidence of success from the UK’s nudge squad. More rigorous analysts above the age of 27 are skeptical.

“We found that there was relatively little evidence available to support the use of nudging,” Professor Theresa Marteau, director of the Behavior and Health Research Unit at Cambridge University, told BBC Radio 4.

“And where there was evidence, it suggested that amount of change that was achieved was relatively small compared to the amount of change that’s going to be needed to shift our behavior.”

She added, “The bad nudge is actually more potent.” Putting fruit by the register? Useless. Putting chocolate there will goose chocolate sales, though.

In an academic review of Sunstein and co-author Richard Thaler’s book “Nudge,” Princeton economist Thomas Leonard pointed out that the book’s subtitle, “Improving Decisions About Health, Wealth and Happiness,” would be more accurate if it read “Manipulating Decisions About Health, Wealth and Happiness.’’ Because “the consequences of manipulation depend upon the nudger’s intent, which may well be to exploit rather than to ameliorate, and also upon the effectiveness of the nudge in question.”

In Sunstein’s world, people don’t necessarily make sensible economic decisions. That’s correct, but who’s to say what the sensible decisions are? Who knows how to maximize people’s happiness?

Leonard continues, “Happiness science is still in its infancy and, some pronouncements to the contrary, happiness research sometimes gets it wrong.” A nudgenik can’t give people what they truly want. “He can only make like an old-fashioned paternalist,” writes Leonard, “and give people what they should want.”

A review in New Scientist said that what Sunstein has called “libertarian paternalism” — i.e., bureaucrats telling you “make whatever choice you want, but this one is best” — “is seductive because democratic politics is a cumbersome and messy business. Even so, democracy is far better than even the best-intentioned technocracy at discovering people’s real interests and how to advance them.”

The new paternalism of Obama appointees is very much in tune with the boss. In a neverending series of campaign speeches, he’s taken to saying things like, “That means whatever executive authority I have to help the middle class, I’ll use it.” And, “We’re going to do everything we can, wherever we can, with or without Congress.”

Nudging science isn’t very scientific, but as a general rule, whenever you hear politicians talk about science, you should just mentally substitute in the word “politics.”

“This is why this idea has caught on, because it’s selling a very attractive proposition,” Cambridge Professor Marteau told Pacific Standard magazine.

“It’s a political philosophy rather than behavioral science.”

But the idea of a scientifically-backed free ride — achieving social change, or social justice, or something, without forcing it on anyone, has an irresistible lure.

Even a born bureaucrat might like to brag that he sold the public on an idea rather than forcing us to buy it. And so the Maya Shankars will fiddle with your behavior while unemployment burns.

Frequently Asked Questions

We offer a range of options to meet your schedule and readiness to cook.

  • Classic Meal Kits (Serve 2 or 4) : Make restaurant-quality meals yourself, with our easy-to-follow directions. Made with incredibly fresh seasonal ingredients, most recipes are ready in 30 minutes or less.
  • Fresh & Ready Meals (Serve 1) : We’ve done the cooking for you. Prepared meals delivered in a microwave- and oven-ready tray. Simply heat and they’re ready to eat in as little as 6 minutes.
  • Pre-Prepped Meal Kits (Serve 2 or 4) : Cooking made even easier. We handle the chopping, measuring, and sauces you add the finishing touches for a stellar homemade meal in just 15-20 minutes.
  • Chef’s Table Meal Kits (Serve 2 or 4): When you want something extra special. Our chefs design these recipes to feature premium proteins, unique ingredients, and flavor combinations. Perfect for a celebratory moment, date night, or anytime. Additional surcharge per serving applies.

Our Meal Plans

  • For prepared meals (Serve 1):
    • Fresh & Ready: Our healthy, heat and eat meals made with organic fresh produce ready in minutes—no chopping, no cleanup.
    • Chef’s Choice: Our chef’s hand-picked recipes, highlighting peak seasonal organic produce, top-quality meats and seafood, and unique house-made sauces. Healthy favorites sure to please.
    • Paleo: More meat & veggies, fewer carbs. Clean, high-protein recipes full of organic fresh produce, top quality proteins, and no dairy, gluten, grains, soy, or corn.
    • Gluten-Free: No gluten, just delicious. Lose the gluten without feeling deprived, with fresh vegetables, top quality meats and seafood, plus our chef’s favorite gluten-free alternatives.
      [Please note that Sunbasket meals are prepared in a facility that handles wheat. Due to the risk of cross-contamination, we don’t recommend our meals for people with severe gluten intolerance.]
    • Lean & Clean: Around 550 calories per serving, with loads of flavor. Manage your weight and feel great with delicious meals high in protein and fiber, with no gluten or dairy.
    • Vegetarian: Vibrant, creative recipes starring fresh, organic produce, responsibly sourced dairy, and organic eggs.
    • Pescatarian: Combine the benefits of a vegetarian diet, rich in seasonal organic produce, with an added helping of sustainably sourced seafood.
    • Mediterranean: Seasonal produce, lean meats, & healthy grains. We also include good fats and fresh herbs for a fully Mediteranean experience.
    • Diabetes-Friendly: Healthy, delicious meals designed to help manage diabetes, and help you take the guesswork out of meal planning and cooking.
    • Carb-Conscious: We’ll watch the carbs, so you don’t have to. Mouthwatering meals with 35g net carbs or fewer per serving.

    What About Allergies or Intolerances?

    • While we do accommodate a range of dietary preferences, Sunbasket recipes are packed in a facility that handles gluten as well as all major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.
    • Our Gluten-Free recipes are prepared in the same facility as our other meals, and may not be suitable for those with severe gluten intolerance or celiac disease.
    • If you have a very serious food allergy or intolerance, Sunbasket may not be the right fit for you.

    What are Sunbasket’s ingredient standards?

    Ingredients Matter: Our Organic Promise

    • We work with trusted farms to select the highest quality produce available.
    • We deliver organic fresh produce, milk, yogurt, eggs, and tofu 99% of the time. We strive for 100% but every so often, factors like weather make an organic option unavailable.
    • If we ever have to substitute an organic ingredient with a conventional alternative, we will let you know.
    • Our meats and seafood are free of antibiotics and artificial hormones, and we offer organic, free-range, and pasture-raised meats and poultry as well.
    • We partner with the Monterey Bay Aquarium Seafood Watch® program to ensure responsible sourcing of both wild-caught and farm-raised seafood. This means sourcing from fisheries or aquaculture operations that are rated a Green Best Choice, Yellow Good Alternative, or that are eco-certified to a standard recognized by Seafood Watch.

    Animal Welfare Standards

    At Sunbasket, we’re committed to sourcing the most responsibly-raised meat, poultry and seafood possible. We work closely with our ranchers, farmers, fishermen and other suppliers to maintain these high standards. We also seek ways to improve the welfare of animals raised throughout our supply chain.

    • 99% of the eggs we deliver are organic (we aim for 100%) and they all come from chickens that are given the ability to roam freely in open environments. We strive to use only eggs from pasture-raised hens, but may use free-range when pasture-raised eggs are unavailable.
    • 100% of Sunbasket seafood is sustainably raised or wild-caught. We only use seafood that is recommended as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch® program, and our fishermen use low-impact fishing methods such as line fishing. In addition, all our fisheries are certified by the Marine Stewardship Council (MSC), a leading authority in sustainable seafood.
    • 100% of our chicken comes from family farms in the United States that observe high standards of animal welfare. All chickens are given the ability to roam freely, with no broiler cages, and are fed a 100% vegetarian diet. Our chickens are never given antibiotics and are never administered growth promotants, hormones, or steroids. Compliance is demonstrated via third party audit.
    • 100% of Sunbasket turkey is raised on family farms in climate-controlled barns where they have access to fresh, clean water 24 hours a day and are raised on a vegetarian diet that consists of grains and non-GMO vitamins and minerals. They are never caged, never given antibiotics, and are allowed to roam freely throughout the barn with access to the outside.
    • 100% of Sunbasket’s pork comes from ethically-run family farms that care deeply about the welfare of their animals and raise them in a safe, nurturing environment. The pigs are fed a vegetarian diet and housed in open, group environments, without the use of gestation crates. Sunbasket’s pork is always antibiotic-free and, as required by federal regulation, hormone-free.
    • 100% of Sunbasket beef is humanely raised in pastures to maintain the quality of the end product by reducing stress and strain on the animal throughout the life cycle. Animals are given unlimited access to the outdoors, and not in confined areas nor over-crowded in feedlots. Our organic beef comes from cattle that are exclusively grass-fed and our non-organic beef comes from cattle that are grass-fed and grain-finished. 100% of Sunbasket beef is antibiotic-free.
    • 100% of Sunbasket lamb is pasture-raised and antibiotic free.

    By 2024, we are working towards the following goals:

    • For 100% of our chicken to be certified by Global Animal Partnership (GAP) and be processed in a manner that avoids live-dumping or live-shackling, and instead utilizes a pre-shackle, multi-step controlled-atmosphere processing system that’s widely hailed as more humane.
    • For 100% of our beef and pork to be supplied from sources that meet GAP Step 1, certified humane or other known industry standards for “humane.”

    What does Sunbasket stand for?

    Sunbasket's Commitment to Sustainability

    • Sustainability is built into everything we do. In fact, a University of Michigan study found that shopping at grocery stores generates 33% more greenhouse gases than meal kit delivery. From ingredients to insulation, we’re focused on reducing our ecological impact in every way possible.
    • All of our packaging is reusable, recyclable, or compostable. In addition, much of our packaging is made from recycled material:
      • Our boxes are made from recycled and virgin kraft paper.
      • Our paper insulation is 100% shredded recycled paper filling between two sheets of recyclable kraft paper.
      • Our denim insulation is made from 100% reclaimed denim.

      What Healthy Means to Sunbasket

      • We believe that food plays a crucial role in our health—not just our physical fitness, but our mental and social well-being, too. We’re here to make the lifelong quest for health a supremely delicious one.
      • Our meals are dietitian-approved and emphasize nutrient-dense produce, whole grains, high-quality protein and good fats, with minimal added sugar and processed ingredients.
      • Read more about our commitment to sustainability and quality ingredients .

      How Sunbasket Gives Back

      • Every week, we donate an average of 1,000 pounds of food to Second Harvest Food Bank of Santa Clara and San Mateo counties, the New Jersey Agricultural Society Farmers Against Hunger , and Hope Food Pantry of Monroe County .
      • We also launched our Feed It Forward program to donate meals to frontline workers, cancer patients, and those facing food insecurity. In 2020, Feed It Forward delivered over 114,000 meals!

      How do I cook with Sunbasket?

      Keeping Your Sunbasket Fresh

      • Our carefully engineered packaging sustains freshness even after it arrives on your doorstep.
      • Remember to keep your box out of direct sunlight.
      • Immediately refrigerate ingredients after removing from the box.
      • When your Sunbasket arrives, you might wonder: Which meals should I eat first? We’d recommend eating any meal kits with fresh seafood first, then any Fresh & Ready meals. We also recommend eating Pre-Prepped Meal Kits before Classic Meal Kits.
      • Some Fresh & Ready meals can be frozen for cooking later. The cooking instructions will tell you which ones are freezable.

      Meal Kits: Pantry Staples and Equipment

      While our Fresh & Ready meals don’t require anything other than a way to heat them up, our Meal Kits require a few basic staples:

      Blue Apron: Signed, Sealed, Delicious?

      --> As a working parent of two elementary-school-aged children, there is a lot I have to let go because there simply isn't time to manage it all. Maybe some weeks the kids spend more time than they should in front of electronic devices sometimes I cave and let them wear shorts when it's below 50 degrees. Do they always floss? No. Okay, almost never. Did my son once go several weeks without washing his hair, unbeknownst to me or my husband? Perhaps.

      But there are some things I don't let slide, like making sure they pick up their dirty clothes from wherever they happened to take them off (typically in the middle of their rooms, or, my personal favorite, right in front of the hamper), doing their homework and having dinner as a family. Sure, there are times when sporting events or other things pop up and this doesn't always happen, but we do try to eat together most nights of the week.

      While I do enjoy cooking and know how to cook most things, though, our dinner menu choices have grown rather stale as of late. Despite consistently vowing to try new things, peruse cookbooks the week before to plan meals and make new ingredients lists, those wishes often disappear into the ether. As a result, the cycling through of about 20 quick(er) and easy dinner standbys ensues.

      I desperately wanted to break out of this rut and still try something new a few nights of the week, without adding too much to my already full plate. Enter Blue Apron. Blue Apron is one of a growing number of meal delivery services available across the country. The concept is simple: Fresh ingredients for chef-designed recipes get delivered right to your door, allowing anyone to create delicious, healthy meals right in the comfort of his or her own kitchen.

      After signing up and selecting my dietary preferences online, I was presented with a
      menu of four choices and instructed to pick two. From the list, I chose the seared chicken and potato salad and roast pork and smashed potatoes and left the catfish meuniere and miso ramen and tempura acorn squash for another time. According to the service, calorie counts for any meal available on the site are between 500 and 700 calories per serving, which should fit nicely in most nutritional plans.

      Ten days after I placed my order, a big box showed up on my front porch. Waiting inside for me were 22 perfectly packaged and clearly labeled ingredients, ranging from chives to goat cheese, fresh and ready to be transformed into something delicious. The only ingredients I had to provide were salt, pepper, olive oil and water.
      Because it is Blue Apron's mission to "make incredible home cooking accessible," delivery is key. The company ships more than five million meals per month nationwide, and the delivery day changes depending on your zip code. I received mine on a Friday and made the meals on the following Sunday and Monday.

      The company employs culinary experts who create seasonal, original recipes that are not repeated within a calendar year and the online recipe selection changes every week, so the next time I purchase meals from them, I will always be presented with fresh opportunities to try new recipes.

      Cooking, the Blue Apron Way

      I enlisted the help of my husband as we took our the ingredients out of the fridge and began to follow the colorful, step-by-step directions on the 8 ½ x 11 card to make the first meal of roast pork. Looking at all the packages and containers spread out across our countertop, I felt somewhat skeptical of the touted average prep time of 35 to 45 minutes. I watched the clock while we cooked, and, to my surprise, we finished around the 50-minute mark. The added time was on my end though, as I was stopping periodically to take pictures. This could definitely be finished in the estimated time.

      The cooking instructions are presented in a six-step format with instructional photos. Some steps had multiple action items, such as "while the pork sears, wash and dry the fresh produce," but everything was explained in enough detail that a beginner should be able to do it. True novices can pick up essential cooking prep techniques&mdashsuch as how to prep parsley&mdashalong the way by following along with the company's handy how-to videos, which are available on their website.

      When everything was finished, we gathered up the pork, potatoes, salad and sauce and dinner was ready to be put in front of the waiting patrons (the kids). The good news? They liked and ate it all&mdasheven the peppery arugula salad. The better news for us? The recipes were surprisingly easy to make and came together fast enough that no groans of, "I'm hungry!" were heard from the dining room.

      The following night, we made the second meal of seared chicken and potato salad with sweet-and-sour cabbage. Again, the directions were easy to follow, and from fridge to table took us about 45 minutes. Overall, I preferred the chicken over the pork for the meat selection, but the arugula salad from the first night was amazing. Now that the recipes are in my repertoire, I definitely see myself picking up the ingredients and making them both again.

      Fun, Fast and Healthy

      Overall, cooking with Blue Apron was a fun, time-saving experience. Having all the ingredients pre-packaged in the exact amounts needed was great because there was no food waste. On the flip side, though, packaging and labeling every portion for every meal means a lot of extra packaging ends up in the garbage.

      If you are looking for a healthy, affordable (a four-person plan includes either two or four meals a week at $8.74 a meal) meal-service plan, then Blue Apron might be for you. Double-down on the fun by cooking with your significant other or your friends. You will learn new recipes, cooking techniques and&mdashbest of all&mdashbe rewarded for all your hard work with a delicious, low-calorie, home-cooked meal.

      How would you like to have two free Blue Apron meals delivered right to your door? You can! Our first 50 readers can redeem their meals here (first-time customers only).

      About the Author

      Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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      Masks mandatory across state

      The Rev. Terrell Bryant shares his gratitude to Sampson Regional Medical Center nurses during an appreciation event last month. Masks have now been mandated statewide by way of an governor&rsquos executive order.

      COVID-19 in Sampson: A timeline

      *Total positive patients based on announcements made by the County of Sampson and the Sampson County Health Department.

      “Required face coverings not only cause zero harm to our economy — they in fact help our economy by making it safer to shop, do business, and keep our small businesses running. We’re adding this new requirement because we don’t want to go backward.”

      Face coverings are being required across North Carolina, as Gov. Roy Cooper announced the mask mandate Wednesday along with his intention to delay a third phase of reopening to mid-July as earnest efforts are made to stabilize what officials deemed an increasing viral spread.

      Cooper said growing COVID-19 case counts coupled with increasing hospitalizations are a &ldquostark warning,&rdquo prompting state leaders to hit the pause button on reopening.

      &ldquoIt&rsquos clear that our numbers will keep us from moving ahead into the next phase of easing restrictions,&rdquo the governor stated, while also mandating that masks be worn in all public places. &ldquoOverwhelming evidence that is growing by the week shows that wearing a face covering can greatly reduce the spread of COVID-19, especially from people who have it and don&rsquot know it yet. This is a simple way to control this virus while we protect ourselves and the people around us.&rdquo

      Statewide as of Wednesday morning, there were 56,174 positive cases and 1,266 deaths due to COVID-19, according to the N.C. Department of Health and Human Services (NCDHHS). Currently, 906 individuals are hospitalized due to the virus, the agency reported, which actually dipped from Tuesday&rsquos high mark of 911.

      &ldquoAs of today, we have 1,721 new cases reported and 906 people in the hospital &mdash and today is the second highest day in both of those categories since the pandemic started,&rdquo Cooper noted.

      Sampson a virus hot spot

      Sampson, Duplin and Bladen counties encapsulate that concern in this state, and across the nation. They have been flagged as hot spots for COVID-19 as of June 23, according to data compiled by The New York Times over the past two weeks.

      As part of the study, The Times ranked 100 counties across the U.S. with the highest number of recent coronavirus cases per resident, a metric for comparing case counts in areas with widely varying population sizes.

      According to that data, Sampson County now ranks 75th in the nation among counties with the highest growth rate of COVID-19 in a two-week period. Sampson ranks third in North Carolina, behind Duplin and Bladen, for the most rapid growth of COVID-19 cases day by day. Sampson is in the top 3% of areas nationwide with the highest growth rate per 100,000 residents.

      The recent cases per 100,000 (the last two weeks leading up to June 23) included Duplin (496) and Bladen (468), ranked 58th and 70th in the nation, respectively. Sampson&rsquos 442 recent cases per 100,000 was 75th.

      In fact, Duplin&rsquos per capita case rate is roughly 2,300 per 100,000 people &mdash the highest in the state, The Raleigh News & Observer reported. Sampson&rsquos per capita case rate is 1,428 per 100,000 residents, The N&O reported.

      &ldquoFor people who are not close to the issue, it may seem like a shock or a wake-up call when you see that stat and realize that 97 percent of the nation is doing better than us right now in the past two weeks,&rdquo said Amber Cava, vice president of Strategy and Business Development at Sampson Regional Medical Center. &ldquoI think for us at the hospital it actually was not a surprise, because we&rsquore seeing it. We&rsquove watched community behavior as a predictor for what&rsquos going to happen.&rdquo

      As of Wednesday, there had been 2,869 COVID-19 tests conducted in Sampson, resulting in 1,611 negatives to go along with 940 positive patients, including 13 new cases added Wednesday, according to the Sampson County Health Department. There are 318 tests still pending, the local agency reported.

      Of the 940 people who have tested positive for COVID-19 in Sampson, 591 have been listed as recovered. Sampson&rsquos sixth death attributed to the novel coronavirus (COVID-19) was reported earlier this week.

      Late last week, Duplin County&rsquos total number of laboratory confirmed positive COVID-19 cases had surpassed 1,330 residents, with 347 in isolation and 956 having met clinical criteria to be released from isolation. Duplin&rsquos death toll stood at 28 fatalities related to COVID-19. The county reports its numbers every Friday.

      &ldquoWhat we&rsquore seeing today is a reflection of our behavior seven to 14 days ago,&rdquo said Cava, who met along with many other community health leaders and other stakeholders as part a regular weekly meeting Wednesday.

      At that meeting, held before the governor&rsquos announcement, there was an emphasis placed on spreading the word via social media and other outlets about the importance of face coverings.

      Wear masks &lsquofor each other&rsquo

      Growing evidence shows that cloth face coverings, when worn consistently, can decrease the spread of COVID-19, especially among people who are not yet showing symptoms of the virus. Until now, face coverings had been strongly recommended.

      Under Wednesday&rsquos executive order, people must wear face coverings when in public places where physical distancing is not possible.

      &ldquoThis is something we all do for each other, and we have to do it together,&rdquo said Cava. &ldquoWe all have to agree that if I&rsquom not going to do it for me, I have to do it for my neighbor and for my friend. We know more about the virus now, so we know that even if you feel well, you could be making other people sick. The mask is better protection for those around you. While it may help prevent some inhalation of droplets spread to you, I wear my mask for you and you wear your mask for me.&rdquo

      Local physician Dr. Amy Howerton is one of many who is renewing a plea for everyone to wear masks, for themselves and everybody else. She took to social media Wednesday morning, saying she was not shocked by the New York Times study.

      &ldquoWhy am I not surprised that Sampson County is on this list. Because when I go out I see less than 10% of people wearing masks,&rdquo Howerton stated. &ldquoWe have some restaurants and businesses operating with NO precautions in place. We look like an ignorant rural county by ignoring all of the masking and distancing recommendations.&rdquo

      She said assertions of a risk of dangerous levels of carbon dioxide were preposterous, &ldquootherwise all doctors would be dead.&rdquo

      She encouraged everyone to get used to wearing a mask little by little if they had to, and learn how to regulate their breathing as needed.

      &ldquoYES, this virus is serious,&rdquo said Howerton. &ldquoIt&rsquos not just a respiratory disease. It causes a host of problems including blood clots that cause strokes as well as lung and kidney damage. We don&rsquot yet know what long term effects we will see. There is no cure. Arguments about testing numbers and mortality rate are totally pointless when the fact is that so many can be infected at one time that the hospital is overwhelmed and businesses have to shut down.&rdquo

      Under the new governor&rsquos order, certain businesses must have employees and customers wear face coverings, including retail businesses, restaurants, personal care and grooming employees of child care centers and camps state government agencies under the governor&rsquos cabinet workers and riders of transportation and workers in construction/trades, manufacturing, agriculture, meat processing and healthcare and long-term care settings.

      &ldquoI know North Carolinians are strong, resilient and care deeply about our communities. We pride ourselves on helping our neighbors,&rdquo said NCDHHS Secretary Dr. Mandy Cohen. &ldquoThe best way we can do that now is by taking the simple action of wearing a face covering that covers your nose and mouth. If we each do our part, we can get back to the people and places we love.&rdquo

      &ldquoWearing a face covering is an easy thing to do that can make a huge impact for all of us. A major spike in cases would be catastrophic to the system, and without your cooperation, nurses and our fellow healthcare providers will have a harder time caring for sick patients for weeks and months to come,&rdquo said Dennis Taylor, a nurse and president of the North Carolina Nurses Association.

      Cava said slowing the spread means keeping people healthy, and ultimately reversing trends so that businesses can be open and people can get back to work. Cooper said as much Wednesday.

      &ldquoRequired face coverings not only cause zero harm to our economy &mdash they in fact help our economy by making it safer to shop, do business, and keep our small businesses running,&rdquo the governor stated. &ldquoWe&rsquore adding this new requirement because we don&rsquot want to go backward.&rdquo

      One of the most effective ways our community can effect change, slow the spread of COVID-19 and protect each other is by wearing those masks, local health officials said.

      Sampson Regional Medical Center urged residents to do the following:

      • Don&rsquot leave home without your mask

      • Wear it with a snug fit across your face, and be sure it covers your mouth and nose

      • Hand wash your reusable cloth mask daily

      • Avoid touching your mask with unclean hands. Handle it by the ear loops when masking or removing.

      • Encourage those around you to wear a mask, too. Remember, your mask protects them. Their mask protects you.

      &ldquoI urge everyone to be a leader in wearing face coverings. I encourage businesses to be strong in enforcing it,&rdquo Cooper stated. &ldquoSlowing the spread helps our economy, and these face coverings do that.&rdquo

      Calorie Counts Now Required on Menus Nationwide as of Today - Recipes

      June 2016 Issue

      Nutrition Services in Correctional Facilities
      By Kathy Hardy
      Today's Dietitian
      Vol. 18 No. 6 P. 32

      Learn about the duties RDs perform, the challenges they face, and the rewards they receive from working in the prison setting.

      Consider a walk to work that includes passing through a seemingly intimidating doorway system that automatically slams shut and locks behind you, having your bags searched, and being subjected to catcalls. And then there's the big ring of keys you must carry, as every cupboard, refrigerator, and storage unit is locked. This scenario describes a typical day in the life of RDs who work in public or private correctional facilities at the county, state, or federal level across the United States.

      A small subset of dietitians work onsite or as consultants, overseeing nutrition services for their respective inmate populations. They create menus that meet various combinations of federal standards, dietary guidelines, and professional organization accreditation requirements, where applicable accommodate clinical and religious dietary needs and provide MNT.

      While the above scenario can be daunting to some RDs, especially those new to the field, providing nutrition services in correctional facilities has its rewards.

      "After working in the prison setting for a while, you get used to the inmates and accept the challenge in helping them," says Laurie Maurino, RD, departmental food administrator for the California Department of Corrections and Rehabilitation (CDCR).

      Role of RDs
      Dietitians in the correctional setting serve in various roles. They are nutrition experts, dietetics professionals, health inspectors, liaisons, and trainers of dietitians new to the correctional facility setting. As a departmental food administrator, Maurino oversees foodservice operations for the 35-prison, 120,000-inmate CDCR system.1 She manages nutrition services for the healthy prison population by updating menus, planning diets to accommodate preferences based on religious beliefs, reviewing menu specifications for state food contracts, and balancing budgets. Maurino, who also serves as president of the Association of Correctional Food Service Affiliates (ACFSA), helps correctional food managers prepare for Environmental Health and American Correctional Association inspections of food preparation, storage, and serving areas. Maurino works from headquarters in Sacramento, California, so she isn't in the prison environment on a daily basis.

      Handling the medical-dietary side of nutrition services for the incarcerated California population in 22 licensed medical facilities is Becky Yager, MS, RDN, chief of dietary services for California Correctional Health Care Services (CCHCS). Yager explains that dietary services' mission is to provide evidence-based, fiscally responsible MNT to the patient population in California's correctional health care system. The group develops and implements dietary staffing models, policies, procedures, and training tools for medically necessary foodservices, standardized menus, dietary education materials for patients, and tools for professional staff usage. RDs serve as part of the medical team, providing clinical consultations for in- and outpatients with special dietary needs.

      ACFSA Secretary Linda Eck Mills, MBA, RDN, LDN, FADA, a corporate dietitian for Community Education Centers (CEC), a national provider of rehabilitative services for offenders in reentry and in-prison treatment facilities, says her role with CEC is shared between foodservice and medical care. Foodservice responsibilities include auditing meal counts, approving menu substitutions, providing staff training, and assisting with developing policies and procedures. Medical responsibilities include nutrition analysis of 71 weeks of menus, approving medical diets and supplements, auditing special diets for compliance, partnering with medical staff to provide medically necessary diets, and offering nutrition training for medical staff as their work pertains to medically restricted diets.

      Mills is a seasoned RD who applies her foodservice skills across various locations CEC serves. CEC provides outsourced management of county, state, and federal jail and detention facilities, with foodservice operations as one of its services. Other services include health care, in-prison treatment programs, and correctional center operations and management. According to Mills, CEC foodservices serve more than 242,200 inmate/detainee/resident meals and 6,700 staff meals per week at 38 locations in 16 states.

      While many RDs provide nutrition services onsite, correctional facilities often turn to RD consultants to fill roles within their systems, a fact Maurino attributes to the difficulties prisons have attracting dietitians to work in the challenging prison setting. Consultant Dorothea Rourke, RD, who works with the Massachusetts Department of Corrections (DOC), appreciates her consultant role as an objective, third-party analyst. She says this position allows her to focus on the technical aspects of foodservice. Dietitians present problems to her, such as how to cost-effectively increase fiber in the menu, and she looks at where they can tweak offerings. There's a balance between grams of fiber and dollars that must be met, and it takes an analytical mind to find an answer to that equation.

      Flexibility is another benefit for dietary consultants involved in correctional facility foodservice. Barbara Wakeen, MA, RDN, LD, CCFP, CCHP, owner of Correctional Nutrition Consultants, Ltd, in North Canton, Ohio, specializes in correctional foodservice and nutrition for jails, prisons, juvenile detention facilities, treatment centers, Immigration and Customs Enforcement centers, food contractors, and private corrections management companies nationwide. She also consults with food distributors, food processors, and manufacturers in the development, selection, and purchase of food and beverage items to meet specific and desired needs within correctional facilities.

      "Every facility is different when it comes to their foodservice programs," Wakeen says. "What you need to do depends on the governing agency (county, state, or federal) and accreditations (American Correctional Association [ACA] and National Commission on Correctional Health Care [NCCHC]) for the facility, as well as the type of facility for which you're working. If a facility is participating in the child nutrition program, these regulations must be incorporated as well. You modify the foodservice plan depending on what the client wants and on the criteria, standards, and accreditation for each type of facility."

      One of the issues dietary consultants face is making sure they meet licensure requirements for each state in which they work. Wakeen says currently there are efforts to standardize licensure processes. For now, if Wakeen doesn't have a license in a state where she's being asked to work, she acquires one or subcontracts the job to someone who does, depending on the criteria of the contract.

      "Dietitians must pass a security check, at a minimum, before working in or for correctional facilities," Wakeen says. "There's also a licensure requirement for RDNs to practice within a particular state, with other requirements potentially mandated by the correctional system or the contract. You also need to be current on regulations, standards for states' governing agencies, as well as the accreditations and the specific contract requirements, if they exist."

      Yager says RDs with CCHCS must be registered with the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. Dietitians employed as food administrators must have one year of clinical or administrative experience.
      Maurino says that RDs who want to work full-time in a nonmedical correctional facility must be registered and not have any felonies in their background.

      "We have a hard time recruiting dietitians to work in prisons due to a negative stigma and fear of working around inmates," Maurino says. "We have about 25 positions with a 40% vacancy rate for RDs. Wages range from about $4,500 to $5,000 per month."

      The volume of incarcerated individuals in any one facility can be intimidating. The number of adult prisoners in the United States incarcerated in state and federal correctional facilities totaled an estimated 1.6 million at the end of 2014.2 Numbers from 2010 show 70,793 juvenile offenders housed in US youth detention centers.3 With numbers like these, dietitians in correctional facilities face numerous challenges. For example, including fruit as part of a balanced meal plan is a good way to add fiber to inmates' diets. However, it also can be hoarded and fermented into "pruno," "hooch," or "prison wine."

      "The institution staff does not want us serving a lot of fresh fruits, as the inmates stash them in their cells and ferment them into alcohol," Maurino says. "Drunken inmates get into fights and cause trouble. In one case, inmates tried to make 'pruno' out of baked potatoes and ended up getting botulism."

      Another challenge RDs face is inmates filing lawsuits regarding their food choices. "I had one set of inmates sue because they wanted creamy peanut butter instead of chunky peanut butter," Maurino says. "There's an endless stream of lawsuits in which inmates just want a cash settlement or to be provided with something special that would give them some attention."

      Inmates also try to manipulate their diets to gain access to different foods. For example, Mills says an individual may request a vegetarian meal and then attempt to get a chicken quarter or burger.

      Menu Planning
      According to Wakeen, nutrition guidelines vary by state, facility, and governing agency, along with any accreditations the facility may have. For consistency, she says RDs use the inmates' gender, age, and activity level as a basis for determining nutrient needs.

      "Plugging this information into a nutritional analysis software program to create a 'reference person' provides nutrient recommendations for the population," she says. "The reference person selected meets the overall average range of age, gender, and activity level."

      Menus are based on the 2015–2020 Dietary Guidelines for Americans, the MyPlate food guidance system, and the Dietary Reference Intakes (DRIs).

      As for menu nutrient requirements, Wakeen says they're contingent on the governing agency standards (state, federal, contract, or court-ordered). In some cases, menu requirements simply call for a "nutritionally adequate menu approved by the RDN" there are other requirements that will define food groups, calories, and other macronutrients to be served. Calories can range from 2,200 to more than 3,000 per day.

      "As an example of how requirements can vary, California jails that fall under the Title 15 Code of Regulations have a detailed meal pattern, and macronutrient requirements and limitations Minnesota jails have meal pattern requirements and Ohio jails require nutritionally adequate menus," Wakeen says. "As a consultant, you work with your prison's requirements."

      At CDCR, Maurino starts with an eye toward meeting the DRIs on a weekly average basis. DRIs, developed and published by the Food and Nutrition Board of the Institute of Medicine, represent the most current scientific information on the nutritional needs of healthy patients. The CDCR general population meals "lean toward a modified heart-healthy diet," Maurino says, with 30% of calories from fat.

      "Our sodium is around 3,500 mg per day, which is a little high for a heart-healthy diet, but since we're serving 2,800 calories per day, with about six to eight slices of whole wheat bread per day, it's hard to get the sodium lowered. We did have the amount of sodium lowered in our lunch meats, and I am also decreasing the total amount of processed meats in the menu."

      In comparison, the new 2015–2020 Dietary Guidelines for Americans call for less than 2,300 mg of sodium per day.

      Maurino writes standardized menus for all prisons in the CDCR system, as well as provides policies and education to each prison's food manager, who handles the day-to-day operations. She says this collaborative effort helps to maintain a consistent food experience throughout the system, as well as helps meet budgetary needs.

      "Inmates may be eating the same thing statewide on any given day," she says. "This allows for more cost-efficient bulk purchasing. I am trying to serve the most nutritious meals on a budget of $3.42 per inmate per day, three meals per day."

      Yager explains that while the healthy inmate population of CDCR eats on a five-week menu cycle, CCHCS has a standardized three-week health care menu, which is revised quarterly. The menu for the medical population changes more frequently to account for changes in inmates' medical conditions. Adjustments can be made for inmates with diabetes who have fluctuating sugar levels, for example.

      In her 20 years of consulting with the Massachusetts DOC, Rourke has witnessed an evolution within the system that has resulted in a more all-encompassing menu that serves a large number of the general corrections population. Using recipes from the US Army as a base, she says RDs modified offerings to meet the Massachusetts DOC goal of creating a healthful menu that meets adequacy and restrictive needs, minimizing the number of special dietary menus needed to meet the special requirements of inmates with dietary or religious restrictions. The result was a wide-reaching general population menu with five additional menus: kosher, halal, vegetarian, vegan, and female-specific.

      "For the female population, considerations are made to include more foods with calcium, such as dairy products, and iron, such as fish and spinach, to meet women's dietary needs," Rourke says. "We also keep in mind that women need fewer calories per day than men, due to their higher percentage of body fat."

      Serving a large population can be challenging, but Rourke says it does have its benefits. One benefit to creating menus for inmate populations greater than 10,000 is that products can be purchased in large quantities at a reduced price. In one instance, Rourke was able to contract with vendors to create products to her specifications, specifically a beef and chicken base product that could be made as a low-sodium, reduced-cost product.

      In Mills' experience, foodservice directors at each correctional facility complete their menu planning by following the specific dietary criteria for each location. Factors that can impact menu choices include contract specifications for how often the menu needs to change, regional preferences, and feedback on menu items gathered from inmates as part of their nutrition counseling. Once the menu meets budgetary restrictions, Mills completes a nutrition analysis. If the menu isn't nutritionally adequate, changes are made so the menu is both nutritionally adequate and within budget.

      The CEC foodservice operation falls under the same ACA and NCCHC standards as traditional correctional facilities, Mills says. In addition to a standard menu, which provides a total of 2,800 kcal over three meals per day, CEC provides medical diets for inmates with diabetes, cardiovascular disease, allergies, gastroesophageal reflux disease, Crohn's disease, renal conditions, enhanced medical and postsurgery needs, and wired jaws.

      Special Dietary Needs and Food Preferences
      While RDs who serve an incarcerated population work to create menus that meet as many dietary needs as possible in an effort to cost-effectively provide the best possible sources of good nutrition, there always will be exceptions. For example, included with the general population diets at CDCR are vegetarian, religious meat alternate (which uses halal meat as a substitute for the regular meat on the menu), and a Jewish kosher diet (which consists of prepackaged frozen meals using kosher-certified food). Halal meat is that which is permissible according to Islamic law. Forbidden meats for inmates of the Muslim faith are those from the hindquarters of the animal or any meat from pigs.

      Maurino says accommodations also must be made for inmates with known food allergies. "For inmates with allergies, we need documented proof of known allergens," she says. "If the allergies are severe, we try to comply through our hospital kitchens."

      On the medical side, Yager oversees the preparation and delivery of therapeutic meals to patient-inmates at CCHCS, with input from dietitians at each facility. Currently, she creates 15 different medical diets, including gluten-free, low-sodium, and specific renal diets for inmates with kidney disease. For example, renal diets are low in sodium, phosphorus, and protein, and they limit fluids.

      "The medical, vegetarian, and religious meals are about 1.75% of the total meals served," Mills says. "As much as possible, the menus provide the same foods to be in compliance with the ACA and NCCHC standards. This is still institutional foodservice with the limitations of food production."

      Counseling and Providing Nutrition Education
      All the effort of planning menus can be for naught when it comes to what inmates actually eat. That's where nutrition counseling and education comes into play. While prisoners are given preselected meals that meet dietary standards, there's no one patrolling the cafeteria to tell them what to eat. Maurino says it's also difficult to provide counseling to a population that has no control over what they get to eat with their daily meals.

      "Inmates are handed a tray out of a food port in a dining hall, a process called blind feeding, designed to keep inmates from seeing who makes up their food tray," she says. "There are no options about what you want. We can only tell them to pick and choose out of what they are served."

      Blind feeding is one means of cafeteria-style feeding however, many facilities operate a cafeteria-style feeding that allows inmates to refuse food items they don't want, Wakeen explains. Some facilities offer salad bars and alternate vegetarian entrees.

      In most cases, inmates are provided with nutrition education handouts, either in group settings or during one-on-one counseling sessions. Wakeen uses the Academy of Nutrition and Dietetics' Nutrition Care Manual materials and modifies them when necessary to meet the needs of inmates and the facility. However, others note that any written materials must not exceed a fourth-grade reading level to ensure all inmates can understand the text.

      Nutrition education can be helpful for inmates who have access to the prison store, which offers unhealthful options like Top Ramen, soda, cookies, and candy. However, having access to the store and its unhealthful options can be seen as power within the prison system, which creates a challenge when it comes to convincing inmates to make good choices. "They won't even buy diet soda because it's considered 'sissy stuff,'" Maurino says.

      Yager says RDs provide nutrition counseling for inmates receiving medical attention in one-on-one counseling, in group settings, or via teledietary services. There are no specific requirements for how often counseling sessions need to occur, she adds. However, dietitians work to maintain regular contact with inmates who are in need of help when it comes to sticking to their medically required diets. "We emphasize education to empower the patient to make good decisions regarding their diet and take control of their health issues," Yager says.

      Unexpectedly Fulfilling
      Providing foodservice for the incarcerated population comes with ever-changing variables—from changes in dietary needs and cost-cutting measures to trying to anticipate the next unintended use for diced pears. That said, Maurino says the challenges can add to the fulfillment RDs get when working in this environment. Mills agrees, finding the challenges of working in corrections as pluses of her job.

      "No two days are ever alike," she says. "Corrections is the best kept secret for dietitians."

      — Kathy Hardy is a freelance writer and editor based in Phoenixville, Pennsylvania.

      1. State of California Department of Corrections and Rehabilitation. Weekly report of population as of midnight April 6, 2016. http://www.cdcr.ca.gov/Reports_Research/Offender_Information_Services_Branch/
      WeeklyWed/TPOP1A/TPOP1Ad160406.pdf. Accessed April 4, 2016.

      2. Carson EA US Department of Justice, Office of Justice Programs, Bureau of Justice Statistics. Prisoners in 2014. Washington, DC: Bureau of Justice Statistics 2015. BJS publication NCJ 248955.

      Working from home - a nightmare which accentuates laziness

      I never realized how much movement I was making when I went to an office. The road to my bus, the metro station runs to catch the next train, the fast walking to catch my morning meeting at work, and repeating that in the evening back home. I did not lose weight, but I didn't gain any either. Then I started taking classes after work (Zumba, kickboxing, pilates, a variety of things, it was soo fun and inspiring to see many good-looking people around) and eating a salad mixed with some protein stuff like chicken, cheese, and in the evening eating something light. I was losing weight like crazy.

      Then I got stuck home, I tried for a few months to lose weight by taking the online classes from the gym I used to go to, I tried a diet in hopes I would eat less at home. But it's so boring! I am doing the same thing every day, and the only highlight of the day is what we are going to eat today. I am also spending money like crazy on takeouts almost every day, and me and my SO got significantly fatter since last year (for me it is about 15kgs). I dislike cooking (I know..) and I never get myself to do it in the weekends, we are usually gone for the weekend to friends or our families -trying to compensate for the lack of human interaction in the week- and when we get home we just want to chill. It is always a repeating cycle of trying to eat healthier, trying to cook a few things instead of ordering, working out for a week or two, then something happens (like a trip, or any event) which breaks this habits, we go a day without working out, then two, then weeks, then we order food again as during the day I cannot cook, I am still working and people are calling me.

      I feel stuck and desperate in this. No clothing fits me anymore. Any time I try eating healthier and working out the scale does not budge (even if weeks have passed) and my motivation goes to the ground. We tried menus with calories counted by others, but they are expensive and also did not work. I feel desperate and like no matter how much I try I am not losing weight at all. We even got a treadmill that folds, but the diet is the problem.. And my SO cannot follow a diet, and we will always have some snacks in the house, or he will eat something which I want to taste too, and makes me hate everything in the world if I cannot taste it. Even if we go back to work now it wouldn't help because we now have a car so we won't be walking to the metro station anymore. A gym is also close to us, but I will go only after I am fully vaccinated and my SO is too.

      Edit: our scale is telling us we are both lacking water, protein

      I blabbered a lot, but maybe do you have any piece of advice for us? I realize I need to eat less and move more.

      Victorian menus to carry nutritional info

      Victorian fast-food and chain food businesses will be required to put nutritional information on their menus by 2012.

      Premier John Brumby today announced that all food businesses with 50 or more Victorian outlets, or more than 200 outlets nationwide, would be required to display kilojoule counts next to all food and drink items on menus, as well as including a daily intake statement on all printed menus and menu boards.

      “This new kilojoule or calorie count will give all Victorians the latest information on what is in their food and will help them make even more informed choices about what they buy and eat,” said Brumby.

      The plan is the result of a round-table meeting between the Premier and representatives of the food industry and health organisations, including VicHealth, the Heart Foundation and the Obesity Policy Coalition.

      If the initiative is successful, the Government will consider extending it to include smaller food businesses.

      Health Minister Daniel Andrews said that more than one third of today’s young adults would develop diabetes during their lifetime, and 14 per cent of their remaining life would be lived with diabetes.

      “If we maintain current diabetes incidence rates, more than a third of our population would develop diabetes within their lifetime and in Australia there be would an additional one million cases of diabetes by the year 2025, and about 25 per cent of these would be Victorians,” he said.

      “We are concerned about health in the community and believe serious and substantial change is required over the next 10 years to address this epidemic.
      “This initiative is an Australian-first and has proven successful in other parts of the world such as New York and Scotland.”

      VicHealth chief executive Todd Harper applauded the move.

      “Until now, the fast food companies have managed to keep kilojoule counters off their displays, but the time has come to put health first. Nutritional information on packaging in tiny print or buried on a website is not good enough. The information must be clear and prominent and the place where consumers need it most – on menus at the point of sale,” he said.

      “This isn’t about telling people what they should or shouldn’t eat. It’s about providing consumers with accurate information, so that they can make informed decisions about their health.”

      A similar initiative, introduced in New York in 2007, has reported success in encouraging New Yorkers to make healthier food choices at the time of purchase.

      COVID-19 Vaccination Tracker

      As provinces across Canada begin their COVID-19 vaccination programs, we're tracking doses administered in every region of Canada. new doses have been reported administered today.

      In total, doses of COVID-19 vaccines (including Moderna, Pfizer-BioNTech and AstraZeneca) have been delivered to the provinces for administration. As of today, of doses delivered to the provinces have been administered.

      The Pfizer-BioNTech, Moderna and AstraZeneca vaccines require two doses, a number of weeks apart, for full efficacy. Consequently, we report both the total number of doses administered, and the total number of Canadians who have been fully vaccinated. As of today, more than Canadians have received at least one dose of an approved COVID-19 vaccine. Canadians are fully vaccinated against COVID-19, having received both required doses.

      Our data is aggregated by volunteers exclusively from official government sources, updated throughout the day in near real-time. All of our data is freely available for use via our API or in CSV format. Find more information on the sources we use here.

      Find all of the data we track (including cases, fatalities, hospitalizations, criticals, testing and recoveries) here.

      Watch the video: Θαλής Παναγιώτου πόσο αμαρτωλό είναι το σουβλακι; (May 2022).