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Wednesday, November 30, 2022

Holiday gatherings place the inspiration for healthy living – family and friends – right in front of people - PhillyVoice.com

The holidays provide a classic case study in social motivation and the pathway to the healthy behavior so elusive to many men. It is amazing how the season creates a powerful confluence of emotional bonds that, when recognized, can provide the reason for living healthy and happily. The key word being "recognized."

Far too many men of all ages will enjoy time spent with family and friends, perhaps be moved by the presence of so many loved ones and the concentration of kinship, but ultimately return to their regular routines in January. No light bulbs come on. No dots are connected. And, most significantly, no action results from the exposure to all this emotional inspiration.

My guess is that most men would acknowledge that the time between Thanksgiving and New Year's Day presents a compelling argument for some level of attention to one's health given the range of loving relationships in front of them. Sadly, just the opposite occurs. We get a universal pass to overeat and drink too much, and that becomes the focus of the season.

Now, don't get me wrong, I enjoyed a very nice meal and indulged at Thanksgiving, and will likely do the same at Christmas dinner. It's fine to push the limits at this time of year. A few days do not define a lifestyle. What's concerning is the focus on the festivities. Too many men miss the value of the loving relationships surrounding them or, perhaps more fairly, are just not moved enough to act upon them as far as their health is concerned.

Let me use my own recent experience at Thanksgiving to illustrate. First, the line-up of guests. My wife Maria and I were blessed to be joined at our home by my two sons, their families and, of course, our grandson Luca. Adding to that were Maria's brother and sister-in-law, and two of her 20-something nephews. Rounding out the guest list was one of my sisters. In terms of social motivation for adopting and sustaining a healthy lifestyle, the day checked all the boxes for me.

Here's what I mean. There was valuable quality time with my two sons that allowed me to build on the father-son relationship. That was closely followed by the benefits of hanging out with my grandson. Then, there was my sister, whose escapades I highlighted when describing the value of maintaining sibling relationships. And, of course, there is the master planner and chief executive of the day, Maria, who's impact on me I detailed last year. 

There's more. Catching-up with Maria's 20-something nephews was a classic example of the fun associated with – and benefits of – intergenerational relationships. And finally, let's not neglect the psychological benefits of anticipation, or the positive impacts of gratitude.

The opportunity to enjoy our families and, for some, the prospect of a super-long weekend, creates one of the year's most anticipated holidays, while the holiday also can prompt feelings of gratitude. And this brings us back to our common theme of healthy living, and the power of our social relationships in fueling the fire of discipline we need to change behavior.

Your action plan

So, if you attended a business event and identified several prospects, what would you do? Well, of course, you'd make some notes on each and follow up. You would establish some short-term goals for making contact and be thinking about the potential long-term prospects to discuss when you had your follow-up meeting.

Swap out the business setting for a hypothetical social gathering, where you meet a guy who enjoys watching the Sixers as much as you do. Again, you would grab his mobile number or email address and circle back with a date to catch a game.

Well, it's no different when it comes to leveraging your social motivators and building a platform of sustained inspiration for living healthy. Establish some goals. To make the most of what you’ll need to maintain a healthy lifestyle over the long haul, think of your holiday experience as the impetus to develop stronger bonds with the people whom you may not normally see outside the season, or those with whom you just want to be closer. These are the relationships that have the ability to create the purpose in life and your "why" for a healthy lifestyle. Remember, before you set out on a diet or exercise regimen, you need to build a strong social platform because it is the power of these relationships that will give you the reason to get you out of bed in the morning and hit the gym.

While I do not want to turn a loving family tradition into a business proposition, nevertheless, the holidays can serve as a focus group where you can evaluate your social interactions and identify those that have the power you need for long-term success.

With your social platform in place, you can then look at diet and exercise opportunities that fit your situation. You can supplement these tips with information on the use of music to boost your exercise endurance and precautions to take during summer workouts. 

There you have it. Enough to get you started and to keep you going. But let's circle back to where I started, your need to recognize what's at stake and how the holidays personify the value in living healthy. If you want to enjoy and actively engage with your loved ones in the years ahead (by more than just being a couch potato watching the game), use the holidays for the motivation they hold. Think about the memories to come with the people you share dinner. If the prospect of more holidays, birthdays, graduations or vacations with these folks appeals to you, then do what you need to do. You will be forever grateful you did.


Louis Bezich, senior vice president and chief administrative officer at Cooper University Health Care, is author of "Crack The Code: 10 Proven Secrets that Motivate Healthy Behavior and Inspire Fulfillment in Men Over 50." Read more from Louis on his website. 

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Microencapsulation research sets sights on extending nutrition in space - NutraIngredients-usa.com

Microencapsulation research sets sights on extending nutrition in space

“When we looked closely at the challenges surrounding food in space, the first thing that became apparent and a bit startling when considering the mission to Mars is that even if we had the rocket, the landing and the equipment in place, we still couldn’t go now because we don’t have food that can get us there and back,”​ said John Frostad, Ph.D., assistant professor in chemical and biological engineering at UBC.

Dr. Frostad and his team are applying interfacial and food science expertise to extend the two-year shelf life of flaxseed oil to up to seven years through microencapsulation technology.

Microencapsulation: A giant leap for space nutrition?

As the human body cannot produce omega-3s naturally, they must be consumed in foods like fish and flaxseed or often through dietary supplements to reach recommended daily dosage. The polyunsaturated fats are considered essential to cardiovascular and nervous system health, and NASA-sponsored studies have found that omega-3s found in fish oil may also counteract the negative effects​ of spaceflight on bone, muscle and immune function and potentially radiation.

“For astronauts and others on space missions, the difficult part is ensuring that omega-3 stays fresh and viable in whatever form—capsules or liquid—it is stored in,”​ Dr. Frostad explained. “We have to create a good barrier to protect from degradation and make something your body can digest.”

In the Frostad lab, the team is exploring embedding omega-3 droplets in quinoa starch that could be blended into smoothies. Another contender is microencapsulation within cellulose nanocrystals to stabilize mixtures of oil and water for use in emulsions. 

“We are just getting off the ground - it’s still in the research phase to prove a technology,”​ Dr. Frostad said. Even if I could give you this powder right now, it’s not the full package. There are all the water-soluble vitamins as well.”

He added that the only real long-term solution is to grow food in space but that achieving shelf-life extension could provide nutritional stores in times of crop shortages.

Making it to Mars and back: Nutrition as fuel

The length of the voyage to Mars and the time waiting for the transfer window to return home could well exceed the current viability of nutrients in food and dietary supplements. Meanwhile, spaceflight has serious effects on the body’s systems that are offset through adequate nutrition and exercise while in orbit.

“Some are more concerning than others - bone and muscle loss, cardiovascular decondition, changes to the eyes and immune system function, to name a few,”​ said Scott Smith, Ph.D., nutritionist and manager for nutritional biochemistry at NASA’s Johnson Space Center. “Cognition, performance and morale can also be affected on long-duration missions, where isolation and distance from Earth is greater.”

Dr. Smith has been working with the Nutritional Biochemistry Lab since 1992 to determine the number of calories, vitamins and nutrients needed to maintain optimum health in space.  One of the biggest challenges is making sure space travelers get enough to eat, particularly since weightlessness is believed to make them feel full prematurely.

“Getting enough calories is a key first step, and generally, all the other nutrients will follow along if they are eating enough,”​ he explained. “We continue to work to understand how the body adapts, how nutrition can best protect astronaut health and to define requirements for longer and longer space missions with more stressors such as radiation exposure that could affect nutrient requirements.”

NASA has defined the nutritional requirements for missions to the space station and the Artemis missions to the moon, but Dr. Smith said that there is more work to be done to define needs for longer stays in space.

“Shelf life is a major issue for a Mars mission, which is still being addressed,”​ he noted. “The team of folks over in the Space Food Systems Lab have the difficult job of developing food systems which meet the requirements we define, while also having to meet the constraints put on them by the space environment.”

Astronauts currently supplement Vitamin D to protect bone mineral density and counteract the lack of sun exposure in space. The Nutritional Biochemistry Lab is also exploring nutritional interventions to address visual impairment identified in some astronauts during and after long-duration spaceflight. 

“We’re about to begin a study to see if B vitamin supplements can override the effect of genetics and mitigate or prevent this from happening in at risk individuals,” ​Dr. Smith added. “While this is more in the realm of ‘personalized nutrition’, it could be a case for nutrition as a targeted countermeasure, and one that might have importance for the general population, too.”

Back on earth

While NASA does not plan to launch astronauts to Mars until the late 2030s or early 2040s, shelf-life extension through microencapsulation may have more imminent practical applications back on earth.

“Increased shelf life has clear advantages for consumers who can safely store food longer as well as grocery stores that can stock products longer,”​ said Dr. Frostad. “The current war in Ukraine has really shaken supply chains for many items, so products with longer shelf lives could help lessen the negative impacts of such events in the future.”

The Frostad research team’s work is funded by a Natural Sciences and Engineering Research Council of Canada grant and developed in collaboration with ingredients manufacturer Ingredion. 

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Tuesday, November 29, 2022

Monday, November 28, 2022

U.S. Soy panel focuses on global nutrition - Iowa Agribusiness Network

Pictured: Southwest Iowa soybean field. (IARN STOCK PHOTO)

U.S. Soy recently hosted a panel at the 2022 Borlaug International Dialogue as part of the 2022 World Food Prize. Polly Ruhland, United Soybean Board Chief Executive Officer, moderated the discussion and addressed how to sustainably feed a growing world.

“It was indeed a big topic and lots of diverse voices at the table always at the World Food Prize,” Ruhland said. “U.S. Soy has been a sponsor of this since its conception quite a long time ago because of our commitment to global nutrition, especially providing affordable protein and high- quality protein to the world.”

This year’s theme was “Feeding a Fragile World” and focused on overcoming shocks to the global food system.

“I think that was not only a nod to the fragility that we’re experiencing with climate, with conflict, and with COVID, and the way it kind of shook the global economy and the world, but also  a fragile world refers to the fragility of humans too, and the need to feed the growing population of the planet with high quality protein be that plant or animals,” Ruhland said.

Ruhland added that the soy checkoff works with partners, such as the American Soybean Association’s World Initiative for Soy in Human Health, to help promote global nutrition and food security.

“We are a very unique organization because we do foundational work for the entire category of soy,” Ruhland said. “We do everything from research that wouldn’t get done, all the way to the promotion side of the equation where we work with end users and companies to help include soy in their products. I always say, who would do it if it weren’t for the checkoff and for the farmer investors in the checkoff.”

For more information, visit unitedsoybean.org

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Charlyn Fargo Ware: Healthy Food Spectrum for the Holidays - Noozhawk

The holiday season can make it tough to stay on track with eating healthy. There is such an abundance of food, gatherings, desserts and temptations.

When the table is laden with mashed potatoes, casseroles, turkey, ham, prime rib, pumpkin pie and red velvet cake, it can be confusing to determine which traditional holiday foods can support good health.

While Thanksgiving may be behind us, there will be other times to gather with family and friends during the holiday season.

It’s good to remember that one day of splurging won’t ruin the benefits of an otherwise healthy dietary pattern.

Try to choose more whole and minimally processed fruits, vegetables, nuts, seeds, legumes, whole grains, herbs and spices, yogurt and seafood, which are on the “healthy” end of the spectrum.

Dishes that feature those ingredients will be healthier choices than those that are made with refined flour and have higher amounts of added sugar or salt.

Consider a healthy foods spectrum — while a piece of apple pie is made up primarily of added sugars and refined carbohydrates, it also has the vitamins, minerals and fiber from the apples. Apple pie would never be considered a health food, but it might rank higher than a sugar-sweetened beverage or a piece of cake.

It’s true that pumpkin pie and cranberry sauce have added sugars, but they also have beneficial compounds from fruits and fiber compared to white bread or white potatoes.

The key is to put foods (and meals) in perspective. The fiber, vitamins and minerals in a piece of pumpkin pie make it a better choice than some foods, but it doesn’t come close to the healthfulness of fruit or vegetables.

But they can all fit into a healthy food pattern. Choose a wide variety of foods and make them healthier if you can.

Can you use less sugar in the sweet potatoes? Can you top the sweet potatoes with nuts instead of marshmallows? Can you add some extra vegetables to the stuffing? Can you choose a smaller portion of pumpkin pie and skip the whipped cream? Can you add a salad to the table to balance some of the sweets?

And remember, taking a family walk can also balance the extra food you may eat.

Happy Holidays from my house to yours!

Q&A

Q: Are plant milks, frozen veggie burgers and seasoned fresh fish processed foods? Should they be avoided?

A: Think about processed foods in categories. There are minimally processed foods (whole foods that have been slightly modified to make them edible, safe or more pleasant to consume), and there are ultra-processed foods (industrial formulations made mostly from sugar, starch, fats, proteins, hydrogenated fats, modified starch and flavor enhancers, artificial colors and stabilizers).

A frozen fish fillet is minimally processed; however, fish sticks would be considered highly processed. The amount of processing in a veggie burger can vary but if they mimic meat, they are considered ultra-processed.

According to a 2021 study, 90% of the plant-based beverages marketed as “milks” meet the criteria for ultra-processed foods, including 95% of almond milks. That doesn’t mean all ultra-processed foods should be avoided but compare labels and choose the brands with the least salt, sugar and refined flour.

Winter Salad

Here’s a winter salad to add to your holiday gatherings. It’s from CookingLight’s Holiday Cookbook. Pair it with a turkey chili or chicken and corn chowder for a great, light meal to balance out days when calories are heavier. You can use any fresh fruit in it, like apples, cranberries and orange slices.

Ingredients

» 2 tablespoons raspberry vinegar

» 1 tablespoon fresh orange juice

» 1 tablespoon balsamic vinegar

» 2 teaspoons extra virgin olive oil

» ½ teaspoon sugar

» ½ teaspoon low-sodium soy sauce

» ¼ teaspoon black pepper

» ¼ teaspoon Dijon mustard

» ⅛ teaspoon salt

» 8 cups mixed salad greens

» 1 cup grapefruit sections

» 1 cup thinly sliced red onions

» ¼ cup coarsely chopped walnuts

Directions

Combine first nine ingredients — vinegars through salt — to make the dressing. Shake well. Combine salad greens, grapefruit, onion and walnuts in a large bowl. Drizzle with vinegar mixture; toss.

Details

Yield: 6 servings (Serving size: 1½ cups)

Per serving: 80 calories; 3 grams protein; 8.1 grams carbohydrates; 4.7 grams fat; 0 grams cholesterol; 2.4 grams fiber; 75 milligrams sodium

— Charlyn Fargo Ware is a registered dietitian with SIU School of Medicine in Springfield, Illinois. Contact her at charfarg@aol.com, or follow her on Twitter: @NutritionRd, or click here for additional columns. The opinions expressed are her own.

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Cornell, Oxford to lead grants aimed at boosting iron nutrition | Cornell Chronicle - Cornell Chronicle

To boost nutrition around the world by increasing iron and zinc absorption for millions of people in developing countries, Cornell’s Department of Food Science – in an international, multi-institutional collaborative effort with the University of Oxford, England – will receive a combined $7.6 million in two grants from the Bill & Melinda Gates Foundation.

One grant will study how encapsulated phytase, a natural enzyme that breaks down phytic acid, may help the human body digest dietary iron and zinc. The other grant will examine how the protein lactoferrin – a novel protein found in human and cow’s milk – may help improve the intestinal absorption of iron while also refining the safety of iron fortification.

“Anemia – the lack of iron in human blood – is a serious global public health problem,” said Alireza Abbaspourrad, the Youngkeun Joh Associate Professor of Food Chemistry and Ingredient Technology in the College of Agriculture and Life Sciences. “Anemia affects young children and pregnant women, particularly in low- and middle-income countries.”

The World Health Organization estimates that more than 40% of children under the age of 5 and about 40% of pregnant women around the world are anemic, as a lack of iron in the diet is a major cause of anemia.

“With the vision to reduce malnutrition in children and women in these countries, we will focus on these important innovations to increase the amount of iron and zinc that can be absorbed from the foods that we eat – which is especially important to the world’s most vulnerable populations,” Abbaspourrad said.

Abbaspourrad is the principal investigator of the $4 million encapsulated phytase grant. He will receive $1.6 million to conduct research and disburse the remainder to the University of Oxford; North-West University of South Africa; ETH Zurich, Switzerland; Sight and Life, a humanitarian nutrition think tank; and Jomo Kenyatta University of Agriculture and Technology.

Michael Zimmerman of the University of Oxford is the principal investigator of the $3.6 million lactoferrin research grant. Of that, Oxford will disburse $1.2 million to Cornell and the remaining amount to other subcontracted institutions.

In many developing countries, diets are mostly cereal-based – with foods such as wheat or maize – which have a high amount of phytic acid that inhibits the absorption of critical nutrients inside the body.

As the nutritional elements in the food degrade, the health benefits are lost, according to Younas Dadmohammadi, a research associate in the Abbaspourrad Lab.

Minerals like iron and zinc do not degrade, but instead they are sequestered by phytate and are not available for absorption.

The Cornell researchers hope to develop heat-resistant nano- or micro-capsules of phytase that are stable enough to withstand the cooking process and can resist digestion at gastric pH – to reduce the presence of phytic acid and free the iron and zinc for absorption once inside the body.

The University of Oxford team will explore the feasibility of co-encapsulating lactoferrin and iron in a thermostable structure that resists breakdown in cooking. The intent is to release it in in the small intestine to maximize absorption and improve safety for gut health.

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Clinical Nutrition Market Size is expected to reach at USD 87.1 Billion by 2030, registering a CAGR of 8.6%, Owing to Growing Prevalence of Pre-Mature Births - Yahoo Finance

Acumen Research and Consulting
Acumen Research and Consulting

Acumen Research and Consulting recently published report titled “Clinical Nutrition Market Report and Region Forecast, 2022 - 2030”

TOKYO, Nov. 28, 2022 (GLOBE NEWSWIRE) -- The Global Clinical Nutrition Market Size accounted for USD 41.6 Billion in 2021 and is projected to occupy a market size of USD 87.1 Billion by 2030 growing at a CAGR of 8.6% from 2022 to 2030.

Clinical Nutrition Market Statistics

  • Global clinical nutrition market revenue was worth USD 41.6 billion in 2021, with a 8.6% CAGR from 2022 to 2030

  • North America region was accounted 25.2% of clinical nutrition market share in 2021

  • Asia-Pacific clinical nutrition market growth is expected to expand at a CAGR of 9.3% from 2022 to 2030

  • By product, oral nutrition segment capture over 53.9% of total market share in 2021

  • Growing prevalence of chronic and metabolic disorders, drives the clinical nutrition market value

Request For Free Sample Report @ https://www.acumenresearchandconsulting.com/request-sample/1178

Clinical Nutrition Market Report Coverage:

Market

Clinical Nutrition Market

Clinical Nutrition Market Size 2021

USD 41.6 Billion

Clinical Nutrition Market Forecast 2030

USD 87.1 Billion

Clinical Nutrition Market CAGR During 2022 - 2030

8.6%

Clinical Nutrition Market Analysis Period

2018 - 2030

Clinical Nutrition Market Base Year

2021

Clinical Nutrition Market Forecast Data

2022 - 2030

Segments Covered

By Product, By Consumer, By Application, And By Geography

Clinical Nutrition Market Regional Scope

North America, Europe, Asia Pacific, Latin America, and Middle East & Africa

Key Companies Profiled

Abbott Laboratories Inc., Ajinomoto Co. Inc., American Home Patient Inc., B. Braun Melsungen AG, Baxter International Inc., Fresenius Kabi, Gentiva Health Services Inc., H. J. Heinz Company, Hero Nutritionals Inc., Hospira Inc., Kendall, Lonza Ltd, Mead Johnson & Company, and Nestle Nutrition.

Report Coverage

Market Trends, Drivers, Restraints, Competitive Analysis, Player Profiling, Regulation Analysis

Clinical Nutrition Market Overview

Clinical nutrition is the product that nourishment of patients in the healthcare industry. Clinical nutrition's goal is to help patients sustain a healthy metabolism while also providing critical nutrients such as vitamins, minerals, and protein. Clinical nutrition offers significant benefits, including its capacity to help individuals live healthier lives at any stage and its performance in diabetes management. Individuals who are incapable of absorbing or swallowing meals are given clinical nutrition supplements.

Clinical Nutrition Market Trends

The increasing number of individuals suffering from chronic illnesses such as diabetes and cancer, growing preference for more efficient and precise diagnostic testing, rise in obese population, rising awareness about health-related issues, improved healthcare framework, various scientific and technological activities, as well as initiatives taken by favorable government agencies are some of the key factors driving clinical nutrition market growth around the world. North America is projected to develop at the fastest rate during the forecast period due to the availability of a broad spectrum of improved and more precise disease diagnostic procedures, early acceptance of various sophisticated diagnostic techniques, and continuing technological developments in the healthcare sector. Awareness campaigns organized by various organizations are also contributing significantly to the expansion of the regional clinical nutrition market.

Rising Chronic Disease Incidence and Ease of Access to Various Clinical Nutrition Products to Drive Global Clinical Nutrition Market Growth

Rising incidences of chronic conditions such as diabetes and cancer, as well as numerous government initiatives, are among the primary drivers driving the worldwide clinical nutrition market growth. The rising frequency of chronic illnesses and nutrient deficiency is expected to drive the rise of clinical nutrition medications while also creating enormous potential for the global clinical nutrition market during the forecast period. The increasing demand for enhanced and more accurate diagnostic processes as the incidence of infectious illnesses rises is expected to drive the usage of clinical nutrition approaches over the forecast period. Several measures to reduce the cost of curing these disorders are also expected to boost overall market growth throughout the predicted period. The ever-increasing obese population as a result of bad eating habits and a lack of physical activity is predicted to fuel overall market expansion. A considerable number of elderly persons suffer from different digestive & appetite difficulties, necessitating nutrients delivered via enteral or intravenous routes, increasing market growth. Malnourishment is the most common problem in premature neonates. The growing number of premature newborns around the world is propelling the global clinical nutrition industry forward. Growing awareness programs and camps for various chronic conditions conducted by domestic governments, as well as rising occurrences of enfeebling illnesses, are some of the main reasons driving the total clinical nutrition market expansion.

Check the detailed table of contents of the report @

https://www.acumenresearchandconsulting.com/table-of-content/clinical-nutrition-market

Clinical Nutrition Market Segmentation

The global clinical nutrition market has been segmented by Acumen Research and Consulting based on product, consumer, and application. By product, the segment is separated into oral nutrition (milk based, organic formulas, soy based, and others), enteral nutrition (disease specific composition and standard composition), and parenteral nutrition (amino acids, carbohydrates, and fats). According to the clinical nutrition market forecast, the oral nutrition segment is predicted to develop significantly in the next years.

In terms of consumer, the market is categorized into adults, geriatric, and pediatric. Moreover, the market is split into cancer, gastrointestinal disorders, neurological diseases, metabolic disorders, and other, based on the application.

Clinical Nutrition Market Regional Overview

Based on the region, the worldwide clinical nutrition market segmentation is into North America, Europe, Asia Pacific, Middle East and Africa, and Latin America. A clinical nutrition industry analysis predicts that North America will provide the most revenue and increase at the fastest CAGR over the forecast period. This expansion is due to the offering of a variety of faster and more effective illness diagnostic procedures, the early acceptance of many sophisticated diagnostic techniques, and ongoing technical improvements in the healthcare business. Awareness campaigns organized by various organizations are also contributing significantly to the development of the regional clinical nutrition market. The growing interests in more advanced illness diagnostic technologies, as well as significant growth in the care industry, are augmenting the regional market growth.

Besides that, Asia-Pacific is also predicted to develop significantly during the projection period due to a huge patient base and an increase in the obese population. Some of the primary elements driving regional market expansion include infrastructure construction and significant and increasing discretionary income in developing countries.

Buy this premium research report –

https://www.acumenresearchandconsulting.com/buy-now/0/1178

Clinical Nutrition Market Players

The clinical nutrition market is highly consolidated, with several manufacturers. Key market participants' corporate profiles contain important corporate strategies, company overviews, and revenues. Some of the prominent clinical nutrition market companies are Abbott Laboratories Inc., American Home Patient Inc., Baxter International Inc., Gentiva Health Services Inc., Hero Nutritionals Inc., Kendall, Mead Johnson & Company, Ajinomoto Co. Inc., B. Braun Melsungen AG, Fresenius Kabi, H. J. Heinz Company, Hospira Inc., Lonza Ltd, and Nestle Nutrition.

Questions Answered By This Report

  • What was the market size of Clinical Nutrition Market in 2021?

  • What will be the CAGR of Clinical Nutrition Market during the forecast period from 2022 to 2030?

  • Who are the major players in Global Clinical Nutrition Market?

  • Which region held the largest share in Clinical Nutrition Market in 2021?

  • What are the key market drivers of Clinical Nutrition Market?

  • Who is the largest end user Clinical Nutrition Market?

  • What will be the Clinical Nutrition Market value in 2030?

Browse More Research Topic on Healthcare Sector Related:

The Global Computer-Aided Drug Discovery Market Size was valued at USD 2,845 Million in 2021 and is predicted to be worth USD 7,232 Million by 2030, with a CAGR of 11.3% from 2022 to 2030.

The Global Lateral Flow Assays Market size accounted for USD 8,256 Million in 2021 and is expected to reach USD 13,317 Million by 2030, growing at a CAGR of 5.5% during the forecast period from 2022 to 2030.

The Global Telemedicine Equipment Market size was valued at USD 3,471 Million in 2021 and is expected to reach USD 14,220 Million by 2030 at a CAGR of 17.2% during the forecast period 2022 to 2030.

About Acumen Research and Consulting:

Acumen Research and Consulting is a global provider of market intelligence and consulting services to information technology, investment, telecommunication, manufacturing, and consumer technology markets. ARC helps investment communities, IT professionals, and business executives to make fact-based decisions on technology purchases and develop firm growth strategies to sustain market competition. With the team size of 100+ Analysts and collective industry experience of more than 200 years, Acumen Research and Consulting assures to deliver a combination of industry knowledge along with global and country level expertise.

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Colorado Pet Pantry provides healthy food for local pets – The Chronicle-News - thechronicle-news.com

There is good news for all dog and cat owners in the Trinidad and Las Animas County area; South Central Council of Governments has teamed up with Colorado Pet Pantry to help your loveable pets get the nutritious food that they deserve.

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Optimum Nutrition (ON), the world's leading sports nutrition brand, partnered with FICCI for the TURF Conference 2022 - 11th Edition of Global Sports Summit - PR Newswire

NEW DELHI, Nov. 28, 2022 /PRNewswire/ -- The World's #1 selling Sports Protein Powder brand, Optimum Nutrition, has partnered with FICCI, as nutrition partners for TURF Conference 2022, which aims to put forward the vision for India sports by 2047. The Most Trusted and awarded brand globally, Optimum Nutrition is part of Glanbia Performance Nutrition and has been helping athletes to achieve their fitness goals for over 35 years.

At the event, five panel discussions were held, followed by an awards evening and interspersing sports demonstrations. The event was attended by some of India's most renowned athletes like Mithali Raj, Gautam Gambhir, Anju Bobby George, Manika Batra and several other players. Some of the topics discussed included, how technology & nutrition are helping in athlete development and revolutionizing sports in general. Smt Sujata Chaturvedi, Secretary (Sports), Ministry of Youth Affairs and Sports, Government of India announced establishing a laboratory for testing dietary supplements. Smt Sujata Chaturverdi also emphasized on bringing greater diversity and increasing participation of Indian women in sports.   

Speaking on the association, Lok Sabha member & former Indian Cricket Team Batsmen, Shri Gautam Gambhir said, "Each state in India should pick up 1 sport, just like Orissa has done with Women's Hockey. Role models like Mary Kom, PV Sindhu and Manika Batra have brought laurels for the country. Indian Women players are excelling in every field from wrestling to archery to boxing to hockey."

Siddharth Batra, Sr Director Commercial & Marketing, Optimum Nutrition said, "As part of Optimum 5, we follow a Food First Approach, where we encourage athletes to first focus on Food, Sleep, Hydration, Training and then the role of Supplements come in. Every pack of Optimum Nutrition Gold Standard Whey is certified by Informed Choice (UK), so that we are always offering the safest and highest quality ingredients to our fitness enthusiasts. That's why the world's best athletes like Rishabh Pant, Bajrang Punia, Sangeeta Phogat, Priya Punia, Ahmed Hegazy and Tammy Abraham and several teams like Delhi Capitals of IPL, trust Optimum Nutrition, today."

Optimum Nutrition has been the category leader and extremely popular globally and its popularity has been growing steadily in India as well. So much so that they started locally manufacturing the star products such as the Gold Standard, 100% Whey to meet the ever-increasing demand in the subcontinent.

About the Company - Optimum Nutrition

Optimum Nutrition, Inc. is part of Glanbia Performance Nutrition and has been setting the gold standard in sports nutrition for more than 35 years - helping performance-focused athletes achieve their goals. With state-of-the-art production facilities in Aurora-Illinois, Sunrise-Florida, Middlesbrough-UK & now Paonta Sahib, Himachal Pradesh-India, Optimum Nutrition is one of the few sports nutrition companies to offer products in every product category. From the very beginning in 1986, Optimum Nutrition has always taken a hands-on approach to maintain the very highest standards of quality.

Photo: https://mma.prnewswire.com/media/1956351/TURF_Conference_2022.jpg

SOURCE Optimum Nutrition (ON)

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Sunday, November 27, 2022

Healthy eating kids are happy kids - The Tri-City News

How do we keep kids healthy these days feeding them what their bodies need rather than feeding their addictions? 

Pizza, hot dogs, hamburgers, Kraft Dinner, pizza pops, instant oatmeal, pop tarts, canned soup… These foods are full of sugar, salt and preservatives.  Costco has a lot of slightly healthier convenience foods but still full of sugar, salt and additives.  When I walk down the aisle of a typical store, I see very little food that I am willing to feed myself and my family.  And a lot of these processed foods are less expensive than real whole food.

It is hard to switch to healthy eating when we have fed our children “kid-friendly foods” since they were little (such as the ones I have listed above).  However, these foods cause long-term problems for our children’s bodies in the form of weight gain, skin issues, respiratory issues, gut health issues, lethargy, bloating and gas, irritability, sleep issues, type 2 diabetes and so on.

It is the food they ask for because those foods are filled with addictive substances. MSG is a typical food additive that was originally added to foods to help people with eating disorders (and the elderly) eat more when they were malnourished. It was then added to many processed and fast foods (under many different names including “natural flavour”) and because it is very addictive, it generates more sales of that product.  The food industry does not care about anything other than the bottom line and it is up to us, the consumer, to know what exactly we are feeding ourselves and our children.

Healthy food becomes tastier to children once the addictive foods are out of their systems, and the result is healthier children.  Here are the most common foods that cause problems in our children’s bodies:  pizza, chocolate, chips, cookies (and all white flour and sugar), ice cream, French fries (and all deep-fried foods), burgers, pop, processed cheese, and packaged foods.  Please look at the diet of your children and determine how much of this food they consume.  Now look at their disposition and health: are they irritable, sleepy or lethargic at school, complaining of a sore tummy, gassy, sensitive, explosive, have skin rashes, dark circles under their eyes, trouble with bowel movements?

If they have any of these symptoms, it is very possible to be a food-related issue.

When I wrote about food addictions in a previous article, I suggested natural (no sugar added) dried fruit or fresh fruit to satisfy the sugar craving.  It is fruit our bodies are craving, telling us we are vitamin deficient, but how many of us seek out an apple over a candy bar?

I interviewed a lovely young mother in Vanderhoof who decided to change the way her family ate because of the above symptoms present in her two elementary school aged children. She eliminated junk food, processed food, eggs, dairy and gluten, (and working on cutting down sugar).  It took some work to find alternatives but she swapped milk for coconut, almond or oat milk. I tried the oat milk and it was delicious. She uses non-gluten flour in her cooking and baking, and she noticed that omitting eggs from her baking didn’t affect the flavour.  And she chose non-dairy cheeses.  She is well on the way to getting her healthy children back. 

There are so many disorders and diseases that have origins to our diet.  In fact, most of them do. And there is a gaping hole in nutrition education and learning how to cook in a healthy way.

This is what I would love to see taught in schools so children grow up knowing how nutrition affects their bodies, and have the knowledge to keep their own children safe and healthy.

Claire Nielsen is a health coach, author, public speaker and founder of www.elixirforlife.ca

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USDA Invests More Than $59M to Improve Dietary Health and Nutrition Security - USDA.gov

WASHINGTON, Nov. 22, 2022 – The U.S. Department of Agriculture (USDA) today announced an investment of $59.4 million to support the Gus Schumacher Nutrition Incentive Program’s (GusNIP) Produce Prescription and Nutrition Incentive programs designed to encourage families and individuals to eat more healthfully by increasing access to fresh fruits and vegetables. This investment delivers on a commitment made in the Biden-Harris Administration’s National Strategy on Hunger, Nutrition, and Health to improve access to healthy and affordable food.

Dr. Chavonda Jacobs-Young, USDA Chief Scientist and Under Secretary for Research, Education and Economics, visited the Takoma Park Silver Spring (TPSS) Co-op in Takoma Park, Maryland. Crossroads Community Food Network in partnership with TPSS is receiving funding under this program to launch “Year-Round Fresh Checks” to expand access to affordable fresh fruits and vegetables in the Takoma/Langley Crossroads community, a primarily immigrant neighborhood just outside Washington, D.C. Over the course of the project, it is anticipated that 3,000 Supplemental Nutrition Assistance Program (SNAP) users will spend $450,000, which will be matched with $450,000 in incentives ($250,000 from federal funds and $200,000 from state and local matching dollars).

“Partners such as Crossroads Community Food Network, Inc., are invaluable for USDA’s nutrition security efforts,” said Jacobs-Young. “By understanding the lived experiences of their community, they help deliver USDA programs into the hands of the people who need them most.”

GusNIP programs strive to improve dietary health through increased consumption of fresh produce, improve individual and household food security, and reduce health care use and associated costs. GusNIP Nutrition Incentive programs provide incentives at the point of purchase among income-eligible consumers participating in USDA’s SNAP and income-eligible consumers participating in other USDA nutrition assistance programs. Produce Prescriptions leverage medical assistance programs to provide “prescriptions” from a health care provider for fresh fruits and vegetables.

“Since its creation in 2019, GusNIP projects have increased access to healthy foods, and this investment serves to ensure that even more consumers can provide fresh, locally-grown fruits and vegetables for their families,” said Dr. Dionne Toombs, Acting Director of the USDA National Institute of Food and Agriculture (NIFA), the entity administering the awards. “In fact, as a result of additional funding provided through the American Rescue Plan Act, NIFA is expanding our reach to many first-time program applicants from underrepresented communities nationwide.”

Forty-three awards make up a $20.7 million Produce Prescription Program investment through USDA’s American Rescue Plan funding for the GusNIP program. Among the 43 FY22 Produce Prescription Program proposals awarded, 95% are first-time applicants to the GusNIP Produce Prescription Program, and 60% are new entries to NIFA overall. In addition, $38.7 million will support eight GusNIP Nutrition Incentive projects.

In addition to Crossroads Community Food Network, Inc., examples of projects receiving funding include:

  • The Keya Foundation, Inc., in Timber Lake, South Dakota’s Produce Prescription Program will serve the Cheyenne River Sioux Tribe. The project will address a pressing need in American Indian communities to increase fruit and vegetable consumption and promote optimal cardio-metabolic health for families with school-aged children.
  • Kahuku Medical Center in Kahuku, Hawaii, aims to fill the gap in accessibility and affordability of nutritious, locally grown fruits and vegetables for low-income individuals at risk for, or diagnosed with, a nutrition-related chronic condition using a collaborative approach to improve health outcomes among those at greatest risk, while expanding local food producers' economic opportunities and agricultural infrastructure.
  • The Farmers Market Fund in Portland, Oregon, will expand its Double up Food Bucks program to more outlets, enabling SNAP participants to increase their purchases of local fruits and vegetables. Participants at 80 farmers markets, 10 farm stands, 45 grocery stores and 40 Community Supported Agriculture models in 34 of Oregon's 36 counties will receive a dollar-for-dollar incentive at the point of purchase in 2023 and 2024.

By bringing together stakeholders from various parts of the food and health care systems, GusNIP projects help foster understanding to improve the health and nutrition status of participating households, facilitate growth in underrepresented communities, and collect and aggregate data to identify and improve best practices on a broad scale.

The Biden-Harris Administration’s National Strategy provides a roadmap of actions the federal government will take to end hunger and reduce diet-related diseases by 2030 – all while reducing disparities. The National Strategy was released in conjunction with the first White House Conference on Hunger, Nutrition and Health in over 50 years, hosted by President Biden on September 28, 2022.

USDA touches the lives of all Americans each day in so many positive ways. In the Biden-Harris Administration, USDA is transforming America’s food system with a greater focus on more resilient local and regional food production, fairer markets for all producers, ensuring access to safe, healthy and nutritious food in all communities, building new markets and streams of income for farmers and producers using climate-smart food and forestry practices, making historic investments in infrastructure and clean-energy capabilities in rural America, and committing to equity across the Department by removing systemic barriers and building a workforce more representative of America. To learn more, visit www.usda.gov.

#

USDA is an equal opportunity provider, employer, and lender.

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Healthy eating kids are happy kids - North Shore News

How do we keep kids healthy these days feeding them what their bodies need rather than feeding their addictions? 

Pizza, hot dogs, hamburgers, Kraft Dinner, pizza pops, instant oatmeal, pop tarts, canned soup… These foods are full of sugar, salt and preservatives.  Costco has a lot of slightly healthier convenience foods but still full of sugar, salt and additives.  When I walk down the aisle of a typical store, I see very little food that I am willing to feed myself and my family.  And a lot of these processed foods are less expensive than real whole food.

It is hard to switch to healthy eating when we have fed our children “kid-friendly foods” since they were little (such as the ones I have listed above).  However, these foods cause long-term problems for our children’s bodies in the form of weight gain, skin issues, respiratory issues, gut health issues, lethargy, bloating and gas, irritability, sleep issues, type 2 diabetes and so on.

It is the food they ask for because those foods are filled with addictive substances. MSG is a typical food additive that was originally added to foods to help people with eating disorders (and the elderly) eat more when they were malnourished. It was then added to many processed and fast foods (under many different names including “natural flavour”) and because it is very addictive, it generates more sales of that product.  The food industry does not care about anything other than the bottom line and it is up to us, the consumer, to know what exactly we are feeding ourselves and our children.

Healthy food becomes tastier to children once the addictive foods are out of their systems, and the result is healthier children.  Here are the most common foods that cause problems in our children’s bodies:  pizza, chocolate, chips, cookies (and all white flour and sugar), ice cream, French fries (and all deep-fried foods), burgers, pop, processed cheese, and packaged foods.  Please look at the diet of your children and determine how much of this food they consume.  Now look at their disposition and health: are they irritable, sleepy or lethargic at school, complaining of a sore tummy, gassy, sensitive, explosive, have skin rashes, dark circles under their eyes, trouble with bowel movements?

If they have any of these symptoms, it is very possible to be a food-related issue.

When I wrote about food addictions in a previous article, I suggested natural (no sugar added) dried fruit or fresh fruit to satisfy the sugar craving.  It is fruit our bodies are craving, telling us we are vitamin deficient, but how many of us seek out an apple over a candy bar?

I interviewed a lovely young mother in Vanderhoof who decided to change the way her family ate because of the above symptoms present in her two elementary school aged children. She eliminated junk food, processed food, eggs, dairy and gluten, (and working on cutting down sugar).  It took some work to find alternatives but she swapped milk for coconut, almond or oat milk. I tried the oat milk and it was delicious. She uses non-gluten flour in her cooking and baking, and she noticed that omitting eggs from her baking didn’t affect the flavour.  And she chose non-dairy cheeses.  She is well on the way to getting her healthy children back. 

There are so many disorders and diseases that have origins to our diet.  In fact, most of them do. And there is a gaping hole in nutrition education and learning how to cook in a healthy way.

This is what I would love to see taught in schools so children grow up knowing how nutrition affects their bodies, and have the knowledge to keep their own children safe and healthy.

Claire Nielsen is a health coach, author, public speaker and founder of www.elixirforlife.ca

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Missouri barred 6 nonprofits so far from federal child nutrition program - St. Louis Post-Dispatch

JEFFERSON CITY — Missouri Department of Health and Senior Services officials have blacklisted six nonprofits from a federal child nutrition program that paid them for distributing meals.

The largest recent claimant in Missouri’s Summer Food Service Program, Connie Bobo’s New Heights Community Resource Center, received more than $20.6 million in federal reimbursement from pandemic meal distributions and bought a $975,000 house and a $2 million commercial building before being barred from the program.

New Heights was added to the U.S. Department of Agriculture-maintained National Disqualified List, which bars participation in the Child and Adult Care Food Program and is used by state regulators weighing applications to participate in the Summer Food Service Program. New Heights also was referred to the Missouri Attorney General’s Office and the USDA Office of Inspector General.

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DHSS officials also were able to document enough problems at five other organizations to add them to the National Disqualified List and end their participation in the program. Two were referred to federal investigators.

The National Disqualified List is only accessible to state regulators and organizations authorized to participate in the child nutrition programs. A USDA spokesperson would not identify organizations that have been referred to the list, citing federal privacy rules. But a DHSS spokeswoman provided the Post-Dispatch with the names of organizations the state referred:

Sisters of Lavender Rose, founded in 2017 by Cymone McClellan, who listed a Florissant address at the time. It was paid more than $2.8 million in claims from the SFSP and CACFP since 2020. Officials said they disallowed nearly $400,000 in claims from the group and referred it to USDA investigators. McClellan, who also lists her name as Cymone O’Donnell, did not respond to requests for comment. Nor did she return a call left for her at the restaurant she started in Berkeley this summer, 314 Kitchen.

Us Helping Us, purportedly started by an Elliot Dixon of Harrisonville. The group, which claimed some $380,000 in meal reimbursements through the programs, also listed a New York address and someone named Kizzy Murphy. No one could be reached for comment and it’s unclear if any of the people on its registration documents actually existed. DHSS officials say there’s no “definite evidence” the group actually distributed any meals. State officials blocked $17,188 in claims. Us Helping Us has been referred to federal investigators.

Sisters of Annitrya, a St. Louis nonprofit founded by JoAnn Davis in 2019 that appeared to operate a summer camp. It claimed $1.4 million in food reimbursement since 2020. The state blocked almost $150,000 in reimbursements to the group. The nonprofit dissolved this year. Davis and the organization couldn’t be reached for comment.

Dream It Big Inc., a California nonprofit incorporated in Missouri in October 2020. It lists Margraretha Wells as president and Danielle Carr, with a St. Louis address on Dryden Avenue, as secretary. The group was paid $900,000 since 2020 for the food it claimed to distribute. The state flagged at least $61,000 in claims submitted by the group. It has since been dissolved and its organizers couldn’t be reached.

Karah Academy of Dance and Performing Arts, a Florissant dance studio founded by Chantaya King, claimed $1.6 million since the start of 2020 The state barred a little less than $74,000 in claims to the group.

King, who also operates Chantaya King Ministries, said Karah had been involved with the USDA programs for close to nine years and provides meals to kids in her dance studio. King said she was unfairly swept up in the state’s increased scrutiny of the program.

“We weren’t a fly-by-night pop-up,” King said.

She said some paperwork wasn’t available for state inspectors when they showed up for an unannounced review around Easter and that Karah’s past clean audits weren’t taken into account.

“All of our audits have been amazing, so how all of a sudden are our audits no longer good?” King said. “We did our best with what training they had given us.”

The six organizations barred from participation represent a tiny fraction of the roughly 900 groups that had been approved to participate in at least one of the two USDA programs.

The state’s administrative actions came under the CACFP, which requires more documentation that children received the meals than the summer food program.

The two programs pay as much as $4.56 per meal that participating nonprofits claim to distribute. During the pandemic, rules requiring kids to eat meals on site were waived and drive-thru-style distributions were allowed, often with little to no documentation that meals went to kids or out at all. On-site monitoring by regulators was extremely limited during the height of COVID-19.

Before the pandemic allowed nonprofits to offer grab-and-go meals, the state’s largest school districts were the largest summer sponsors, though they never billed more than $1 million annually. Pre-pandemic, only a handful of large organizations billed more than $1 million annually for the CACFP.

While some groups argue the waivers got meals into the community quickly while kids were home from school, federal prosecutors have said it left the programs vulnerable to fraud. Health department officials said they’d found more than $5 million in claims tied directly to the non-congregate waivers issued during the pandemic.

“Unfortunately, the waivers have provided some sponsors with the perfect forum to compromise program integrity and mismanage the programs,” DHSS officials said in a statement.

Nonprofit bought leader $975K home in St. Charles with pandemic food program money

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Jemez Pueblo native starts a business focused on healthy foods for her people - Albuquerque Journal

Andy Smith

I’m not a vegetarian, much less a vegan, so talking about food in those terms is a bit like learning a new language.

For example, vegans don’t eat cheese from milk, so vegan restaurant menus refer to cheese-like substitutes as “cheeze” – a shorthand customers understand to mean a plant-based food product.

I learned this from Albuquerque restaurateur Tina Archuleta, an Indigenous vegan whose experiences living in a “food desert” shaped her future. Archuleta makes her own “cheeze” from pumpkins, but calls it “chi” sauce – a double entendre that sounds like “cheese” but also refers to the traditional Chinese term for the vital life force or energy that runs through all living things.

Archuleta has an entire philosophy about food and nutrition built around her own experiences as a Jemez Pueblo native, but colored by other world cultures that strive to live in harmony with nature.

It’s why her restaurant is called Itality Plant Based Foods. While it sounds vaguely Italian, the name is an offshoot of the Rastafarian term for food – Ital. Many in the Rafastari movement follow a general principle that food should be natural, pure and directly from the earth. That excludes animal flesh, milk products or eggs.

I met Archuleta in the course of inquiring about business and entrepreneurship in New Mexico’s Native American communities. With November being National Native American Heritage Month, there’s no shortage of contributions to explore. But entrepreneurship is a facet of Indigenous life easily overshadowed by the brochure-friendly imagery non-Natives are most familiar with: art, jewelry, beadwork, dancing, pottery and rugs.

There’s a strong tradition of entrepreneurs in tribal culture, says Marvis Aragon Jr., an Acoma Pueblo native and executive director of the American Indian Chamber of Commerce of New Mexico, located on the grounds of the Indian Pueblo Cultural Center. And they’re not all artisans.

From selling produce or alfalfa, to harvesting pinon nuts and hauling wood, many Indigenous people in New Mexico are essentially self-employed business owners who have to mitigate risks to their source of income.

“For many of these folks, it’s a way of life,” he says. “They fly below the radar and some may not even consider themselves business owners. In fact, many did not qualify for a lot of the supports that came up during COVID and the pandemic because they’re not registered businesses – at least not with the state.”

Archuleta’s career in food service and nutrition has similar roots.

“We’re pueblo people,” she says. “Our community is centered around food.”

She grew up helping her family raise produce and sell prepared food in Jemez Pueblo-owned booths that cater to visitors. Jemez food vendors enter a lottery for the chance to operate one of six booths each week during the busy season.

Archuleta describes “The Jemez,” a tourist-friendly region that includes Jemez Pueblo and nearby villages, as “New Mexico’s premier destination.” Yet it has few restaurants, making the pueblo-owned food booths a great opportunity for Jemez families to make money. The “Jemez enchilada” is the pueblo’s signature dish, featuring flour tortillas, cheese and onions – a favorite Archuleta has recreated in her restaurant as the “Hey Miss Enchilada” but with chi sauce, of course.

That area is also a food desert – without easy access to supermarkets – as is much of rural New Mexico, according to Archuleta.

She recalls making the 60-mile round trip journey to Bernalillo or Albuquerque with her mom to buy groceries – “cheap food with shelf life” to last between trips. A self-described “rebellious teen,” Archuleta began to suspect that what she ate was affecting her well-being.

“Ration food” from the government – flour, sugar and lard – had contributed to an unhealthy shift in the Indigenous diet, she says.

“Native Americans have a high incidence of diabetes and I connected it all to food.”

So, she embraced a plant-based diet to the bewilderment of her family.

“When I stopped eating sad, I felt amazing,” she says. “I left home because I wanted to control how I ate.”

She began farming produce on her own and selling it at the local farmers market, but many of her fellow pueblo members didn’t know what to do with kale, chard and unfamiliar vegetables. That’s when she saw an opportunity to educate her community about the benefits of reintroducing plant foods into their diets.

What followed was a series of entrepreneurial experiments to test whether her passion could be a money-maker. She became known as the pueblo’s “healthy cook.” There were cooking demonstrations at the pueblo’s wellness center and Archuleta began preparing healthy grab-and-go options for the “fresh fridge” of a local convenience store. She started catering for pueblo events – things like salads, sandwiches and quinoa stir fry.

But it was a Native Women Lead Business Summit at the Indian Pueblo Cultural Center that finally made her think big. One of the workshops focused on marketing and Archuleta quickly realized that she had been building a recognizable brand. She also realized she was a “social entrepreneur” meaning she wasn’t just in business to make money, but to affect social outcomes. For her, it was improved health for fellow tribal members.

She entered a Native Entrepreneur in Residence program with New Mexico Community Capital, which provided a $16,000 startup grant. She bought catering equipment and developed a menu. Then she struggled to find commercial kitchen space to expand her business. Local incubators don’t prioritize business owners who don’t live in Albuquerque, she said. Archuleta still lives in Jemez Pueblo and commutes daily to Albuquerque. At the time she was working out of her own home kitchen to prepare food she was selling at the Railyard and pueblo feast days. The feast days showed her food was a hit with Natives and non-Natives alike.

“I had all this market, all this need, and nowhere to share my talent – I call it my medicine,” she says.

Lack of available kitchen space forced Archuleta to scale up. With technical support from Native Women Lead, Archuleta lined up the capital and financing she needed to launch Itality Plant Based Foods in the newest phase of commercial development near the Indian Pueblo Cultural Center. The restaurant has limited indoor seating, which reflects Itality’s focus. Catering and preparing food to sell at pueblo feast days remain a core business focus. But now the public has access to breakfast and lunch foods that, frankly, sound amazing. Tamaya blue corn atole with roasted pumpkin seeds. Blue corn amaranth waffles with berry maple syrup. Pueblo pizza made with pueblo oven bread.

This is not “de-colonized” fare, which uses only the foods that would have been available to Indigenous people before Columbus. Archuleta will use any plant she has access to – even tropical ones like jackfruit – but her emphasis is on locally sourced, in-season fruits and vegetables. And whatever she makes will usually have a pueblo twist.

Locating in the Albuquerque district owned by the 19 pueblos has two important benefits for Archuleta. With her business being located on tribal land, the taxes she pays are going to tribal communities in rural areas of the state – the food deserts she’s determined to impact. The restaurant’s setting also provides cultural relevance.

“If I hadn’t done this, I would have watched someone else do it, but in a non-Native way,” she said. “This is where the future is going. We can’t continue to eat this way, in an oppressive and abusive food system, with heavy reliance on dairy and meat production. It’s not in line with Earth ethics.”

Archuleta forged her own path by following a simple desire to control food. First for herself and now for her people.

“I’m just trying to feed people and change health outcomes,” she says.

Andy Smith writes columns based on conversations with members of New Mexico underserved communities. Contact him at asmith@abqjournal.com.

Help for would-be Indigenous entrepreneurs

There are a multitude of resources for New Mexico’s Indigenous people to develop business skills and knowledge. Aragon, with the American Indian Chamber of Commerce of New Mexico, has a suite of training modules that help entrepreneurs at all stages of business development. New Mexico State University houses the Arrowhead Center and its nonprofit American Indian Business Enterprise. In August, the AIBE hosted a one-day conference on entrepreneurship, “Breaking Barriers” that explored things like networking, marketing and access to capital.

And the Indian Pueblo Cultural Center is in the midst of raising roughly $9 million to build a multi-faceted “opportunity center” that will include space and equipment for creative industries such as jewelry and pottery as well as a culinary incubator. Students will not only learn specific trade skills, but the business side of their craft with courses on financial literacy and starting a business.

“We think we have the resources to help individuals that want to learn a new trade, that want to get into business, that want to get a job, get some job skills,” IPCC president and CEO Mike Canfield told the Journal last December. “We think we’re a perfect place to do that.”

—Andrew Smith

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