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

March 24, 2012

Army Steps Up Efforts to Get New Troops Fit

Shape Up, Soldier!

Soldiers can still find pancakes on the chow line at the U.S. Army’s Fort Leonard Wood training facility in Missouri. But now they’re made with whole-grain batter — adding more fiber and protein.

Courtesy from NPR Health

The new focus on nutrition is part of a ‘Fueling the Soldier’ initiative that aims to teach soldiers to make healthier choices during military training and in combat.

 

“The Army must treat our soldiers as tactical athletes to improve not only physical training but also trying to get them to adapt the right nutritional aspects to help prepare them for the battlefield and for their life,” Lt. Gen. Mark  Hertling said in a statement.

Hertling is overseeing an overhaul of physical readiness training. In fact, the Army is tossing out the old training manuals, and taking a new approach to basic training.

Gone are the long endurance runs, which officials say can lead to injuries in new recruits who aren’t accustomed to the mileage.

Instead, soldiers will be coached by trainers to do a whole range of exercises that build core strength, flexibility and endurance. Training will be tailored to a soldier’s level of fitness.

A new cafeteria Fort Leonard Wood was also unveiled today. As soldiers walk down the cafeteria line, they see foods marked with red, yellow or green labels.

Green marks high-performance foods, and posters nudge the soldiers to “Go For Green” frequently.

In addition, the cooks have turned off fryers and started baking more entrees. They’re also adding lots of ‘nutrient-dense’ menu options made from fresh food.

To help reinforce these messages, drill sergeants will give one-hour courses in “performance nutrition.” Maybe Shots can invite them over for dinner with our kids?

Why the change in approach? Well, army recruits mirror the general population, which is trending toward the ‘heavier’ side—to put it politely.

More than 9 million Americans of prime recruiting age are too heavy to join up, according to Mission: Readiness, a group of retired senior military officials pushing for better fitness for young people.

Enlisted men and women are no exception. A 2008 Department of Defense survey found that 38 percent of people enrolled in the military health system were overweight or obese.

The new training plan incorporates physical therapists and sports trainers at the unit level to promote proper techniques and injury prevention

If you’d like to see how the Army is putting its soldier-as-athlete model into action, you can download a free iPhone app called “Army Physical Readiness Training.” It was developed by programmers at the U.S. Army Center of Excellence at Fort Gordon, Ga.

The Army plans to make the changes at its other training installations in Fort Sill, Okla.; Fort Benning, Ga.; Fort Jackson, S.C.; and Fort Knox, Ky. in the coming months

Original Article from NPR Health

March 23, 2012

Low-Fat Beats Low-Carb For Heart Health

image courtesy from bannerhealth.com

For people at risk for hypertension, reducing fat intake may be key to protecting the heart. According to a study published in the American Heart Association’s journal Hypertension, a low-fat diet is more effective than a low-carbohydrate diet in reducing the risk of developing hypertension, a precursor to cardiovascular problems such as atherosclerosis.

When the two types of diets were compared in apparently healthy participants, the low-fat diet was the winner at improving blood pressure markers, such as blood flow in the arteries. This led the researchers to conclude that low-fat diets “may confer greater cardiovascular protection” than low-carb diets.


source: IDEA Fitness

March 29, 2011

Sleep patterns affect weight loss

Is shedding weight harder while stressed or missing sleep?

Managing sleep and stress levels can help in the battle against obesity, according to scientists in the US.

People getting too little or too much sleep were less likely to lose weight in a six month study of 472 obese people.

Their report in the International Journal of Obesity showed that lower stress levels also predicted greater weight loss.

A UK sleep expert said people need to “eat less, move more and sleep well”.

Approximately a quarter of adults in the UK are thought to be clinically obese, which means they have a Body Mass Index greater than 30.

Nearly 500 obese patients were recruited for the first part of a clinical trial by the Kaiser Permanente Center for Health Research in the US.

For six months they had to eat 500 fewer calories per day, exercise most days and attend group sessions.

Weight loss

The authors report that “sleep time predicted success in the weight loss programme”.

People with lower stress levels at the start also lost more weight.

The researchers added: “These results suggest that early evaluation of sleep and stress levels in long-term weight management studies could potentially identify which participants might benefit from additional counselling.”

Dr Neil Stanley, from the British Sleep Society, said the sleep community had been aware of this for a while, but was glad that obesity experts were taking notice.

“We’ve always had the eat less move more mantra. But there is a growing body of evidence that we also need to sleep well”, he said.

“It’s also true that if you’re stressed, then you’re less likely to behave, you’ll sit at home feeling sorry for yourself, probably eating a chocolate bar.”

Dr David Haslam, chair of the National Obesity Forum, said: “It’s a great idea to find predictors of who will respond to therapy, if this is a genuine one.”

Original artwork and article courtesy from: BBC News

February 25, 2011

New York mayor bans smoking in parks, beaches

New York: the city that never smokes. Mayor Michael Bloomberg signed a law Tuesday banning smoking in parks, beaches and busy gathering places like Times Square, the health department said.

The law, approved by the City Council at the start of February, will be backed up with $50 fines, the department said.

It will take effect in 90 days, ending smoking in parks, pedestrian zones and 14 miles (23 kilometers) of beaches. Smoking is already forbidden in office buildings, bars and restaurants.

Health Commissioner Thomas Farley said the rules would make those public spots “healthier places than ever. I encourage those still smoking to take this opportunity to quit smoking today.”


Article courtesy from Yahoo! Health
Image courtesy from Gossip Jackal

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 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 29, 2011

Saving Dough When Shopping

image courtesy from theyoungmommylife.com

Food prices are escalating at an alarming rate these days. Blame it on the rising cost of fuel to ferry food from farms to market and also the demand for ethanol gas, which is made from corn.

But there are ways to save money when food shopping if you are willing to put in the time and effort.

  • Clip coupons to defray costs; use the weekly fliers that stores distribute to learn what’s on sale before you hit the aisles.
  • Make a shopping list, and check it twice to avoid going to the store more often than necessary.
  • Know the prices for the top 10 foods that you typically buy, and track those costs for several weeks. Once you know the typical price range, stock up when something goes on sale.
  • Become a “member” at the stores where you shop most frequently, so you can make use of their cost-saving loyalty programs. Some stores will double coupons for members who show their card at the register, while others offer two-for-one bargains. Many stores are starting to accept coupons that are downloaded and printed off the Internet, and others now offer discounts to seniors.
  • Shop at big-box stores for staples, such as paper goods and cleaning products. But do exercise caution, as the “savings” you realize can quickly be wiped out by impulse buys, like discounted flat-screen televisions or designer handbags–
    Original Article from 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.

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