New 2010 Dietary Guidelines for Americans Released

USDA and the Department of Health and Human Services (HHS) announced the release of the 2010 Dietary Guidelines for Americans, the federal government’s evidence-based nutritional guidance to promote health, reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity.

The new 2010 Dietary Guidelines for Americans focus on balancing calories with physical activity, and encourage Americans to consume more healthy foods like vegetables, fruits, whole grains, fat-free and low-fat dairy products, and seafood, and to consume less sodium, saturated and trans fats, added sugars, and refined grains.

More consumer-friendly advice and tools, including a next generation Food Pyramid, will be released by USDA and HHS in the coming months. Below is a preview of some of the tips that will be provided to help consumers translate the Dietary Guidelines into their everyday lives:

  • Enjoy your food, but eat less.
  • Avoid oversized portions.
  • Make half your plate fruits and vegetables.
  • Switch to fat-free or low-fat (1%) milk.
  • Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers.
  • Drink water instead of sugary drinks.


Government’s Dietary Advice: Eat Less (The New York Times) ….


Lowering BP Can Help Cut Women’s Heart Disease Risk

Many middle-aged women could significantly reduce their risk of heart disease by lowering their blood pressure, researchers say.

High systolic blood pressure (the pressure when the heart contracts) is a significant risk factor for cardiovascular disease and its common outcomes — heart attack, heart failure and stroke — in middle-aged and older women around the world, according to the report released in the journal Hypertension.

The researchers found that a 15 mm Hg increase in systolic blood pressure increased the risk of cardiovascular disease by 56 percent in women, compared to 32 percent in men


Warm Sushi Meal

Below is the menu of a set lunch offered by a college cafeteria in Japan.

  • Steamed Chirashi Sushi with Eel Wrapped in Egg Roll
  • Chikara Soba
  • Shrimp, Mushroom and Vegetable Tempura
  • Peach Pudding

Pre-cooked Chinese New Year Dishes

Below are some common Chinese New Year dishes that are available pre-cooked by food suppliers in Hong Kong. People can ordered the dishes either by phone of through the internet. Before eating, the food and the sauce are warmed by microwave oven separately. The sauce is then poured over the food before serving.

Braised Pork Feet with Long Thread Moss

Roasted Pork Hog and Braised Egg

Whole Drunken Chicken

Eight Treasures Duck

2010 Top Ten Flavours by Category

The flavours listed by Bell Flavors & Fragrances reflect in depth analysis of three specific markets categories. These top ten flavour lists are tabulated through three methods. The first method is to track samples that have been requested over a 12 month period. The second method is “Trend Scouting” these flavours and this is performed by their Marketing & R&D departments from four continents. The third method is to compile flavour trends that come from external resources and suppliers, Mintel, media, and other credible sources. This information is then analyzed and complied.

Bell’s Marketing Teams have concluded that the flavour bacon will be on the top of all product development for 2010.

Top Ten Category

Sweet Flavours – Confectionery, Bakery, and Dairy Markets
Beverage Flavours – Non-Alcoholic and Alcoholic Markets
Savory Flavours – Meat, Condiments, Dressings, Sauces, Soups, Seasoning Markets

Sweet Flavours

  1. Honey
  2. Milk Chocolate
  3. Rose
  4. Chocolate with Bacon
  5. Ellison Orange Apple
  6. Golden Russet
  7. Pomelo
  8. Chile
  9. Sea Buckthorn
  10. Aronia

Beverage Flavours

  1. Coconut Water
  2. Hibiscus
  3. Peppadew®
  4. Yumberry
  5. Chamomile
  6. Lavender
  7. Jasmine
  8. Cupuacu *Mintel #1 New Superfruit
  9. Aloe Vera
  10. Cucumber

Savory Flavours

  1. Bacon
  2. Sriracha
  3. Rich Umami
  4. Brown Butter
  5. Black Garlic
  6. Saffron
  7. Tasso
  8. Aji Amarillo
  9. Za’atar
  10. Thai Green Curry