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"New program educates and empowers therapists 
to offer 'missing link in health bandwagon,' and weight management"

Managing Obesity and Other Chronic Diseases
Continuing Education Course for PTs, PTAs, OTs, COTAs

September 25-26, 2015 - Nashville, TN
Holiday Inn Express and Suites at Opryland
CLICK HERE for more info or call 337.261.9188
NIH study finds cutting dietary fat reduces
body fat more than cutting carbs
by National Institutes of Health

In a recent study, restricting dietary fat led to body fat loss at a rate 68 percent higher than cutting the same number of carbohydrate calories when adults with obesity ate strictly controlled diets.  Carb restriction lowered production of the fat-regulating hormone insulin and increased fat burning as expected, whereas fat restriction had no observed changes in insulin production or fat burning. The research was conducted at the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), part of the National Institutes of Health. Results were published August 13 in Cell Metabolism.

"Compared to the reduced-fat diet, the reduced-carb diet was particularly effective at lowering insulin secretion and increasing fat burning, resulting in significant body fat loss," said Kevin Hall, Ph.D., NIDDK senior investigator and lead study author. "But interestingly, study participants lost even more body fat during the fat-restricted diet, as it resulted in a greater imbalance between the fat eaten and fat burned. These findings counter the theory that body fat loss necessarily requires decreasing insulin, thereby increasing the release of stored fat from fat tissue and increasing the amount of fat burned by the body."

10 Dollar Dinner
With the start of the new school year, my family and I have started a new program. I asked our oldest, Greer, who is a senior this year, to pick one night a week when she would cook dinner. I gave our youngest, Piper, who is in the 8th grade, the option to continue with her kitchen cleaning responsibilities or add cooking into the mix as well. She also chose to cook. 
Greer is cooking dinner Monday nights and Piper is cooking on Thursday nights. I added the caveat that if they needed anything special for their meals, that I would give them a $10 budget. Our pantry and refrigerator stay well stocked — I thought the budget was generous. Friends
have advised me otherwise. However, for now, we will stand by the $10 and see what transpires. Plus, I’d rather the girls get more practice cooking before we start splurging on more expensive ingredients!
There are other stipulations to our so-called Teenage Cooking Plan. Only one of them can cook pasta each week. To be fair, we’ll rotate weeks. Also, there has to be something green on the plate.
In their first week of cooking, they both surpassed all expectations. Greer made bowtie pasta with clam sauce — and a salad). Piper made chicken and vegetable tikka masala with rice — and a salad. To be clear, Greer made the clam sauce from scratch, and Piper used a packaged sauce for the tikka masala. Either way, they were both delicious meals, and I couldn’t have been more proud.
I posted a photograph of Greer’s meal on Facebook and explained the parameters of our little project. Many of my friends couldn’t believe the $10 limit I had set. I got so much flack about it, I decided to prove a point.
On Tuesday, I went to the grocery story with only $10. I wanted to see if I could buy all the ingredients for a complete meal to feed a family of four. For the record, I succeeded and had many options. I chose to buy a pack of chicken wingettes ($5.10), a bag of black beans ($1.88) and rice (.88 for the whole bag) — totaling $7.86. I had the stuff for a green salad at home and added those into the mix. My salad fixings cost less than the $2.14 I had left on my budget.
Plus, the meal was easy to fix. I just soaked the beans, drained them and cooked them with an onion and a can of Rotel. For the chicken wings, I sprinkled seasoning salt on them and put them in the oven to roast — delicious. The next thing I did might not make it in the kitchens of healthy fanatics, but I did it anyway. After the chicken had been cooking for about 20 minutes, I prepared to cook the rice. I took the cookie sheet out of the oven and poured all that greasy goodness into the pot where I would cook the rice — scrumptious.
I want my daughters to learn what goes into cooking a meal and how much less expensive it is to eat at home than going out for dinner. With a little thinking and elbow grease, it’s possible to prepare fantastic meals at home on a low budget. Plus, once the meal is prepared, we get to sit at the table and eat together. As this is our oldest daughter’s senior year, we are appreciating that the normal evenings of the four of us being at home together are numbered.
Are you up for the $10 dinner challenge? Send us a photo of your ingredients and meal to be featured!

--Jan Risher

"Core stability is key for improving your force production while reducing the load on your joints in both exercise-related and everyday activities like throwing, running or jumping. Similarly, flexibility training is crucial for increasing range of motion, which can also reduce the strain on your joints, and improve posture and exercise performance. Utilizing a stability ball during stretching can provide support for movements that may be too difficult to achieve solo-this is why the ball is a great tool for flexibility sessions. And, because you'll still work to balance on the ball while stretching, you can develop core stability and flexibility at the same time (MyFitnessPal).
Be happy. Be healthe.
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