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| Eating a well-balanced diet that includes all foods groups helps ensure normal nutrition-related laboratory values. There are many laboratory values that can be influenced by an individual’s diet and understanding test results can be complex. Some most common nutrition-related altered lab values include those related to hydration as well as vitamin and mineral deficiencies. Indicators of dehydration can include elevated BUN, blood glucose, sodium, chloride and potassium. Labs demonstrating iron-deficiency anemia include low hemoglobin, hematocrit, ferritin, and high transferrin. Prediabetes may be indicated by an elevated blood glucose lab. Ask your physician or registered dietitian for help in interpreting your results. You may be able to make minor nutritional changes that can alter previously out of range laboratory values within days. |
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| Nutrition labels have been evolving over the last few years due to policy changes related to scientific findings and federal focus on chronic disease prevention. New labels were made with public input and thus should be easier to understand and use. For example, serving sizes will more accurately reflect actual amounts that people tend to eat of certain items. General tips to help you navigate nutrition product information include focusing on ingredients and the 5/20 Rule. When referring to ingredients, many individuals seek products made with ingredients that they can recognize. It is also key to note that they are listed in order or predominance. Dietitians use the 5/20 trick to understand if a product fits into a normal healthy eating pattern. A nutrient listed on the label as 20% or more is categorized as high. On the other hand, a nutrient listed as 5% or less of the daily value, would be considered low. |
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| Food hygiene has always been a key topic in preventative health. The World Health Organization (WHO) first published estimates of a global burden related to foodborne illnesses in 2015. This then prompted the WHO’s Five Keys to Safer Food Program. This program encourages individuals to practice good personal hygiene, to use safe water and foods, to separate raw and cooked foods, to cook foods thoroughly and to keep foods at safe temperatures. |
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| More About School Lunches, Nutrition and Healthy Kids |
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| SNAP Benefit Cuts Blocked by Federal Judge |
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| Brain Decline Starts at Middle Age, but Diet Can Help |
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| Coronavirus Disease from the CDC |
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HotLunch.com is used by schools across North America! With HotLunch.com you can easily manage school-lunch administration, publish lunch menus online, receive payments, and reduce time spent on managing parent transactions, including fundraising, after-school care, volunteering, and much more.
See For Yourself!
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| HotLunch.com Mobile App Launched |
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HotLunch.com is excited to announce that we have launched our new mobile app for iOS mobile phones! You are now able to order and track your child's meals on the go.
Look for the HotLunch.com app in the Apple Store, or download it here.
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| Hotlunch.com partners to feed unprivileged girls |
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We are thrilled to announce our partnership with Ainiti.org an organization that empowers underprivileged girls through computer education. Thanks to you, profits from Hotlunch.com will be used to fund regular meals and groceries for these deserving girls and their families.
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Instagram |
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| Cheyenne Richards is a Registered Dietitian Nutritionist with a private practice team that provides nutrition counseling across the U.S. and as far as Germany. She attended the University of Oklahoma where she received her Bachelor's, after which she earned her M.B.A. in Austin, Texas. She is a member of the Academy of Nutrition and Dietetics and is an American Council on Exercise Certified Health Coach. When not working, Cheyenne enjoys spending time with her family, traveling, cooking, gardening, and other outdoor activities. |
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Simple, Fast, Accurate solution for Schools, Food Service Providers & Offices
www.hotlunch.com |
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