The Encore Fitness Blog Resources and information from top Las Vegas personal trainers, fitness and dietary experts. Carol Strom.

February 12, 2011

United Airlines Charges Extra For “Larger” Customers

United Airlines passengers who do not meet specific size limits may be forced to shell out a bit more cash—or remain grounded, according to information posted on the company’s website. The new requirements were implemented to enhance “the comfort and well-being of all customers aboard United flights.” The website states that passengers must be able to

  • fit into a single seat in the ticketed cabin;
  • properly buckle the seatbelt using a single seatbelt extender; and
  • put the seat’s armrests down when seated.

A United customer who cannot meet the requirements will be given a few options, depending upon seating availability. If there are available seats on the purchased flight, the passenger will be relocated next to an empty seat. If no seating is available, the passenger will be required to “purchase an upgrade to a cabin with available seats that address the above-listed scenarios or change his or her ticket to the next available flight and purchase a second seat in addition to the one already purchased.” Customers who do not meet the criteria and choose not to purchase an extra seat will be barred from boarding.

February 5, 2011

Global Weight Loss Market Continues Expansion

image courtesy from 'The Mighty Fit Grasshopper'

As obesity increases globally, so too does money spent on weight management systems. This trend is expected to continue as analysts theorize that the global weight loss market will reach a staggering $586.3 billion by 2014. Global Weight Loss and Diet Management Market (2009–2014), a report published by MarketsandMarkets (www.marketsandmarkets.com), also states that the North American market will account for 43% of all revenues. “This market is driven by the growing demand for weight management services, the increasing incidence of child obesity, the increasing popularity of organic and healthy food, the emergence of Asians as big spenders on health and fitness products, and the rising health and fitness consciousness of women,” states information from the report. Of the market, the devices and services sectors are estimated to account for $180.8 billion and $181.6 billion respectively.

IHRSA has also released its own report citing industry growth. The 2009 IHRSA Global Report: The State of the Health Club Industry projects that health clubs will reach 120 million members worldwide by 2010. Such numbers are promising, considering current economical difficulties. “While these are not ordinary times, the fact remains that there is simply no better industry in which to work or invest, than ours,” stated Jay Ablondi, IHRSA executive vice president of global products, in a press release.


source: IDEA Fitness

February 4, 2011

Children Of Overweight Mothers Prone To Obesity By Age 6

illustration courtesy of Image Source/Rex Features

By the time they are 6 years old, children of overweight mothers are more likely to be obese than children of lean mothers, according to a study in the January issue of the American Journal of Clinical Nutrition (2005; 81 [1], 140–46).

Researchers tracked 70 children over a 6-year period at The Children’s Hospital of Philadelphia and the University of Pennsylvania. Thirty-three had overweight mothers, and 37 had lean mothers. Weight and body composition didn’t change much between the two groups during the first 2 years of age. However, the high-risk group (kids whose mothers were overweight) had gained more weight than the other group by age 4. By age 6 the high-risk group not only weighed more but had more body fat.

Researchers pointed to the strength of genetic influences and suggested that efforts to prevent obesity should focus on such children at risk, preferably by the time they are 4 years old.


source: IDEA Fitness

February 2, 2011

Envisioning Single-Serving Sizes

Consumers are starting to realize that healthy eating is all about moderation. They have been bombarded with advice about portion control and encouraged to stick to single servings. But studies show that many people remain confused about what these terms mean.

According to the National Heart, Lung and Blood Institute (NHLBI), a portion refers to the amount of food you choose to eat, whereas a serving is used to describe the recommended amount of food you should eat at a given meal.

Still confused? Well, so are many of your clients. Since a picture is worth a thousand words, imagery may be the best way to teach them the difference. Use these visual examples provided by the NHLBI to show your clients what a serving really looks like.


source: IDEA Fitness

January 21, 2011

Salad Sabotage!

Extras to avoid at the salad bar.

Think that you are being virtuous when grazing at the salad bar instead of grabbing a burger for lunch? Well, think again: Many of the items lurking under that plastic protective covering are actually quite high in calories and/or fat. Here are some of the culprits to watch out for at your favorite salad counter:

Dressings. Avoid French, Italian and Russian dressing, which contain about 65 calories per tablespoon, and don’t even think about ranch dressing, which packs in a whopping 90 calories per tablespoon.

Coleslaw. Hard to believe a 6-ounce serving can contain 150 calories!

Cottage Cheese (Full Fat). Those 120 calories per half cup can put the cottage cheese on your thighs in a hurry.

Egg Salad. At 345 calories per 4-ounce serving, you should at least get some bacon on the side, no?

Bacon Bits. Speaking of bacon, a mere tablespoon of these little buggers will set you back 30 calories.

Peas. One half cup contains 70 calories, so use sparingly.

Croutons. Easy on those tablespoons, each of which contain 20 calories.

Sunflower Seeds. These crunchy toppings weigh in at 175 calories per ounce.

Source: CalorieKing.com

January 20, 2011

Healthy Ingredients = Fewer Calories In Kids

Healthy Ingredients are Key!

Who says organic food isn’t worth the extra cost? A new study suggests that buying healthier but costlier ingredients may be the better deal in the long run. Replacing less healthy ingredients with more wholesome substitutes is not only more nutritious; it also reduces your kids’ daily caloric intake, according to a study presented last October at the annual meeting of the Obesity Society.

Researchers funded by the Robert Wood Johnson Foundation served breakfast, lunch and afternoon snacks to 26 children (ages 3–5) twice a week for 2 consecutive weeks. During the second week, however, the researchers prepared the snacks using lower-fat ingredients and more fruits and vegetables. Without changing the menu at all, they substituted healthy ingredients—for example, using 1% milk instead of whole milk and “hiding” veggie purées in pasta sauce.

During the second week, the children consumed about 400 fewer calories each day and—perhaps more important—did not compensate by eating more later in the day or the following day. According to a press release on the foundation’s website, “the findings indicate that healthy substitutions can significantly reduce caloric intake.” The researchers also noted that the children appeared to enjoy the healthier meals as much as the ones served the first week.

January 19, 2011

Can That Cola To Strengthen Bones

Tasty, but no lacking nutritional value

Soft drinks are high in calories and low in nutritional value. While that doesn’t stop most of us from hoisting a soda occasionally, maybe a report in the October 2006 issue of the American Journal of Clinical Nutrition will give cola drinkers pause.

In addition to having no nutritional value, soft drinks like colas contain caffeine and phosphoric acid, the latter of which may adversely affect bone mineral density (BMD). Researchers who recently studied the association between these beverages and BMD found that women were especially vulnerable in this regard, compared with men.
In observing 1,413 women and 1,125 men enrolled in the Framingham Osteoporosis Study, the researchers found that cola intake was associated with significantly lower BMD at the hip site in women—but not in men, despite their having reported a slightly higher weekly cola intake. Similar results were noted for diet cola consumption, although no such association was observed among those who drank noncola carbonated beverages. The researchers theorized that the phosphoric acid present in cola (but not in other carbonated beverages) may be responsible for promoting the BMD loss.
This led the researchers to conclude that “intake of cola, but not of other carbonated soft drinks, is associated with low BMD in women. Additional research is needed to confirm these findings.”

January 18, 2011

The Buzz About Energy Drinks

How Much Caffeine

Last year, teenagers and young adults spent almost $2.3 billion on heavily caffeinated drinks with names like Monster, Red Bull, Amp and Full Throttle.

Evan Cathcart, 19, says a can of Red Bull gives him a quick boost when he’s skateboarding.

“I can skateboard longer and it tastes good,” Cathcart says. He’s always assumed energy drinks are more potent than Mountain Dew or Coke, but he says it’s unclear exactly how much caffeine they contain because it’s not labeled on the can.

In order to determine how much caffeine is contained in various brands of energy drinks, toxicology professor Bruce Goldberger of the University of Florida tested 10 drinks. He found a significant range of caffeination.

He found one of the energy drinks, Hair of the Dog, contained no caffeine. Another drink, a 16-ounce serving of SoBe No Fear, contained 141 milligrams of caffeine, which is the equivalent of almost five cans of Coke or 1 ½ cups of a typical brewed coffee. Goldberger also tested an 8-ounce sugar-free can of Red Bull, which had twice the caffeine of a can of Coke or Pepsi.

Caffeine researchers who’ve studied the effects of the stimulant on the body say there’s nothing alarming about the amount of caffeine in a single can of these energy drinks.

But experts say teens often don’t realize how much caffeine they’re drinking. And many teenagers also don’t know how easy it is to become dependent on the stimulant.

“If they use it for three or five days in a row, and then suddenly quit, then they’re going to be thrown into withdrawal,” says Roland Griffiths, professor of behavioral biology at Johns Hopkins University.

Withdrawal symptoms can include headaches, mood swings and trouble concentrating. Some people are more sensitive to stimulants than others, so some teens may get a bad case of the jitters from very little caffeine.

“I think it’s important that people recognize that caffeine really is a drug,” Griffiths says, “and that they accord it respect as a drug.”

Teens and young adults seem to be drinking more of these caffeinated beverages than ever. Two years ago, when Bruce Goldberger first began to study energy drinks, he found 10 brands.

“Now, the market has blossomed and there’s literally hundreds of energy drinks available,” Goldberger says.

As the market expands, some brands are pushing caffeine levels to new highs. One drink, called Cocaine and made by Redux Beverages, contains about three times as much caffeine as Red Bull. To publicize its drink, the company sponsors contests inviting contestants to submit wacky videos they’ve put on Web sites like YouTube or MySpace.

“They send us the videos,” says Redux’s Hannah Kirby, “and then we send them out a T-shirt and samples of the beverage. We’ve done a lot of stealth marketing.”

Energy-drink makers also market their products to teens and young adults by sponsoring sporting events or athletes who compete in extreme skiing, skateboarding or BMX biking.

“A lot of these energy drinks, ones like Monster, they catch on by word of mouth,” says energy-drink blogger Dan Mayer.


original article from NPR’s health blog

January 15, 2011

Are You Getting Enough Iron?

Image Courtesy from LIVESTRONG

Iron deficiency is a potentially serious condition that affects more than 1 billion people worldwide. At the opposite end of the spectrum, high iron levels creates health problems for millions more. While most of us have normal iron levels, it’s important to understand the consequences of getting too much or too little iron, says nutrition expert Christie Knudsen, MS.

The Most Common Iron Deficiency

Why is iron so critical? Iron deficiency, or insufficient iron in the blood, is the most common nutrition deficiency; research has shown that in the United States alone, up to 10 percent of women of childbearing age and adolescent girls–and 9 percent of toddlers–are iron deficient. Severe deficiency can lead to fatigue and loss of energy, substantial reduction in work capacity, impaired behavioral and intellectual performance, impaired capacity to maintain body temperature in a cold environment, decreased resistance to infection, increased risk of lead poisoning and slow development in young children, and ultimately, death.

Iron deficiency can be caused by an underlying disease, such as stomach ulcers or an intestinal form of cancer, or by an imbalance between iron loss and dietary iron intake. The most common cause of iron loss is menstruation. Another risk factor for iron deficiency is pregnancy, when insufficient iron can cause premature delivery, low birth weight and even fetal death. Athletes are also at risk for iron deficiency, since strenuous or prolonged exercise can lead to iron loss. Vegetarians are vulnerable as well, because dairy products generally do not provide adequate iron, and the type of iron found in plant foods (nonheme iron) is poorly absorbed by the body.

Increasing Iron Intake

While reducing iron levels can be difficult or impractical, you probably can control how much iron you consume. Your goal should be to get the Recommended Dietary Allowance (RDA) of 10 milligrams (mg) if you’re a male over the age of 19, or 15 mg if you’re a female between the ages of 11 and 50 (10 mg if you’re over age 50). Pregnant women should get 30 mg of iron, and lactating women need 15 mg.

The most practical way to increase your iron intake is to eat iron-rich foods. Here are some examples: 4 ounces lean ground beef (2.0 mg iron); 4 ounces sirloin steak (2.6 mg); half chicken breast (1.1 mg); 1 chicken leg (1.7 mg); 1 can tuna in water (5.3 mg). Almonds, pumpkin seeds, raisins, lentils, pinto beans and tofu are also rich in iron, but these foods contain nonheme iron, which is not as easily absorbed as the heme iron in beef, chicken and fish. Eating vitamin C-rich foods, such as tomatoes or oranges, at the same meal will increase absorption of nonheme iron.

Preventing and treating even mild iron deficiency produces significant benefits. Raising blood iron levels to normal in children and adults can dramatically improve their ability to think and concentrate.

Too Much Iron

High iron levels in the blood can increase the risk of heart disease and cause extra wear and tear on tissues and organs, especially if the diet does not provide enough antioxidants, such as vitamins C and E. Hereditary hemochromatosis (HH), or iron overload, is the most common genetic disease in the United States. One in 10 people carry the genetic mutation, and one in 220 have the disease. Individuals with HH absorb 20 percent or more of the iron they eat in food, whereas people without the genetic mutation absorb between 3 and 13 percent.

The body has no way to get rid of iron except through blood loss. Any extra iron accumulates in tissues and organs, particularly the liver and pancreas, and can lead to cirrhosis, diabetes, arthritis or heart failure. Women are just as likely as men to have HH. However, since women lose iron through menstruation and pregnancy, they usually do not develop HH complications until they’re in their 60s or even older, whereas men typically begin showing signs of the disease in their 40s.

The only way to know if you have normal iron levels is to have a physician take a blood test. Then you’ll know if you need to correct an iron problem to regain your concentration and energy. Since there are serious risks associated with too much iron, taking a supplement without the advice and supervision of a physician is not appropriate.


original article from IDEA Fitness

January 14, 2011

The Yolk’s On You!

image courtesy from cooltownstudios.com


Food for thought:
Did you know that egg yolks are one of the few foods that contain all of the fat-soluble vitamins (A, D, E and K)? Still, the lowly egg yolk continues to be much maligned, due to its relatively high cholesterol content. Although the American Heart Association recommends that adults limit their yolk consumption to no more than four per week, eggs are still a great source of high-quality protein. One way to keep your consumption of egg yolks down while increasing flavor is to mix one yolk in with several egg whites.

Cooking with eggs at this time of year can be a bit tricky. Egg salads and hard-cooked eggs should be kept refrigerated. When you are eating outdoors, keep eggs out of the heat to prevent spoilage.

To avoid the nonharmful but unsightly greenish-black tinge that can appear when eggs are hard-cooked, follow these simple steps. First, make sure you simmer your eggs, and never let them boil. Simmer eggs for 15 minutes, as cooking too long can cause yolk discoloration. After the eggs are done simmering, immerse them in cold water to minimize the release of sulfur gas, which can migrate to and stain the yolk.


Original article by Diane Lofshult

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