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You May Not Be Getting the Nutrients You Think You Are




Smart dieters often look at a product’s nutrition facts panel to understand how much nutritional value it contains. A label may tell you that a certain brand of cheese has eight grams of protein or, if you rely on tech, your MyFitnessPal may tell you that a cup of strawberries has 220mg of potassium.

By doing this, you’re probably under the assumption you are being a responsible dieter — and in many ways, you are. However, is what you’re seeing on the label what you actually consume when it comes to nutrients? Do they have the expected effect? Some researchers would say no, and have published their findings in The American Journal of Clinical Nutrition.

According to a May 23, 2017, article published by the Department of Nutrition, Exercise and Sports at the University of Copenhagen, “The nutritional value of a food should be evaluated on the basis of the foodstuff as a whole, and not as an effect of the individual nutrients.” The conclusion, based on the opinion of an international expert panel of epidemiologists, physicians, food and nutrition scientists, “reshapes our understanding of the importance of nutrients and their interaction.”

“When we eat, we do not consume individual nutrients. We eat the whole food. Either alone or together with other foods in a meal. It therefore seems obvious that we should assess food products in context,” says Tanja Kongerslev Thorning, PhD. What does this mean? Well, although the nutrients on the label are valuable, it may more important to understand how they combine with other food we eat as well as how our bodies digest them to really decide how beneficial or detrimental certain foods are to us.

Researchers used cheese as an example. At face value, cheese has a relatively high content of saturated fat. However, researchers believe that cheese has a lesser effect on blood cholesterol than what you would expect with a food containing that much saturated fat. Another example researchers used were almonds. Almonds contain a high amount of fat, but release less fat than expected while digesting.

Studies and research like this shed light on the possibility that the foods we are eating could be healthier — or worse, less healthy than we originally thought — which could potentially shake up how we look at nutrition as a whole. What’s more, studies like this could lead to more personalized dietary recommendations from health care providers for overweight patients.

“More studies are needed, but ultimately it seems that some areas of nutrition science need to be rethought,” says Professor of Food Chain Nutrition Ian Givens at the University of Reading. “We cannot focus on a nutrient without looking at how it is consumed and what else is eaten at the same time.”


Source: University of Copenhagen, Department of Nutrition, Exercise and Sports


Blog written by Marcus Miller/Robard Corporation

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A New Solution for Burning Fat Could Be… Fat?



So fat is fat, and all fat is bad, right?

Wrong.

“Not all fat is equal,” says Professor Alexander Pfeifer from the Institute of Pharmacology and Toxicology of the University Hospital Bonn. Apparently, according to recent research out of University of Bonn, researchers have found a way to use what is called “brown fat” to burn energy from food and stimulate weight loss.

Humans actually have two different kinds of fat: white fat (which is the bad fat that makes our “love handles” that we want to get rid of) and brown fat which acts like a desirable heater to convert excess energy into heat. In essence, white fat stores energy, while brown fat helps the body burn energy through heat. In adults, people with higher amounts of brown fat have lower body mass, and according to studies, increasing brown fat by as little as 50 grams could lead up to a 10 to 20 pound weight loss in one year.

Using adenosine, a new signaling molecule typically released during stress, researchers at University of Bonn have discovered a way to activate these brown fat cells, and even turn white fat cells into brown fat cells, a process called “browning.”

More recently, scientists at the Gladstone Institutes identified an FDA-approved drug that can help create more of this brown fat. “Introducing brown fat is an exciting new approach to treating obesity and associated metabolic diseases, such as diabetes,” said study first author Baoming Nie, PhD, a former postdoctoral scholar at Gladstone.

Such a method of treating obesity is still in the research phase, and may not likely become a commonly accepted practice for some time yet. There are several potential side effects that may arise from taking the drug, and more development is necessary before human trials can be explored. Nonetheless, it is an exciting direction in the field of obesity treatment that healthcare professionals should keep a close eye on.

In the meantime, weight management is still an urgent need for so many across the country. For healthcare providers, there are already many effective ways to begin treating obesity. Learn more about how to start a weight management program, or if you are a dieter, connect with a provider who can get you started on your weight loss journey today. Need more inspiration? Listen to some success stories of dieters who have lost more than 200 pounds by starting a medically supervised program.


Source:
ScienceDaily


Blog written by Vanessa Ramalho/Robard Corporation


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5 Strategies to Increase Retention and Profitability



Regardless of industry, it is well known that acquiring a new customer is more expensive and time consuming than keeping a current customer active. According to Bain and Co., it costs approximately six to seven times more to acquire a new customer; in addition, they state that a five percent increase in customer retention can increase a company’s profitability by 75 percent. While these statistics differ based on your industry, the fact remains — keeping your current dieters on program longer is essential to your business growth.

Begin your retention on day one, sale day. Say thank you. While this concept is basic, its value is underestimated. Thank your dieter for choosing your weight loss program — remember, with an increasing amount of choices, they choose you. Consider a hand written card or personalized email.

Three weeks into the program, find out how they are feeling about the program. Get feedback on what they like and don’t like. More importantly, ask questions that will provide insight to how they are feeling about the program and their journey. While “I like the shakes” is important, knowing that they are anxious on weekends because of the lack of routine is more valuable to retention.

Spread the good news; highlight a success story. It is not new that testimonials are powerful. When choosing your testimonial, however, it is better to highlight a dieter who achieves common results. While it is wonderful when a dieter loses 200 pounds, most will lose less. Choose a testimonial story and person that others can relate to.

Finally, address sabotage when it appears. Some dieters change their mindsets after only one month into their program.  As their weight loss advisor, it’s important to recognize sabotaging thoughts and patterns so the dieter can be redirected.

Let’s look at a few examples of when a dieter may veer off track:

1. When a short term goal is achieved. “Everyone is telling me I look great. I don’t need to be serious anymore!” Solution: Have dieters set both short and long term goals beyond the first month. When short term goals are achieved, celebrate and then set new goals immediately.  

2. When the dieter starts to perceive the diet as punishment, they’re not looking at the big picture. “I’m sick of sticking to a diet.” Solution: Celebrate successes with dieters other than the scale. For example, praise a new activity they can enjoy as a result of their weight loss.

3. When the dieter views the diet as deprivation. “I’m missing out. It’s not fair.” Solution: Remind dieters that they are choosing to be on a diet. They can have anything they want, but would they rather choose to enjoy life at their goal weight, or eat a doughnut now?

How would you know your new strategies are working? Keep Data. Key Operating Statistics (KOS) helps you make informed decisions about all of your business questions and modify the course of business for continued growth and future positioning. Keep data relating to inquiries, conversions, drop offs, weight loss achieved and more, and then, deeply analyze the data. While it is good to know how many dieters drop off, it is better to know the most common week that dieter’s leave, and it’s even better to know the reasons why that drop off week is so common so you can implement a strategy to address the reasons behind the loss. Check out this article for harnessing data in the healthcare field. Robard provides customers with an extensive KOS data collection system, for access, contact Robard.

Want more? Access retention resources on www.Robard.com:

1. Video: Customer Service and Compliance: Better Compliance and Retention from Simple Touch Points and More Focused Visits 
2. Staff Training Kit: One Month in Retention Strategies
3. Staff Training Kit: Keep Retention Strong

Not a customer? Request information here.


Blog written by Lynda Lewis/Robard Corporation

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