April 11, 2002
MEDIA CONTACT: John Lazarou
WEIGHT MANAGEMENT NEWS TIPS
Listed below are story ideas from The Johns Hopkins Weight Management Center. To pursue any of these stories, call John M. Lazarou at 410-502-8902 or email@example.com
POUND FOOLISH: THE USDA'S ATTEMPT TO EXPAND SERVING SIZES COMES UNDER FIRE
It's not only fast food franchises that have "supersize fever." The United States Department of Agriculture is considering an increase in the size of a standard serving that is the basis for its food guide pyramid. That change concerns some medical professionals who use the serving calculations to help people size up varying food portions and keep their food consumption under control. Johns Hopkins weight management psychologist Diana Kopyt questions the USDA's efforts.
WHAT DOES THIS FOOD LABEL MEAN?
Healthy eating is not made easier by "encrypted" food labels. Lawrence Cheskin, M.D., director and founder of Johns Hopkins' Weight Management Center, can discuss and offer insight on food label claims and explain the meaning of such terms as: "low saturated fat," low fat," "low calorie," "very low sodium," "light," "reduced," and "extra lean".
FAD DIETERS - BEWARE!
Approximately 60 percent of Americans are trying to either lose or control their weight; and many seek quick fixes for their weight problems. How well do billions of dollars spent each year on diet books, gimmicks and other products work? Lawrence Cheskin, M.D., director and founder of Johns Hopkins' Weight Management Center, explains fad diets and healthier alternatives.
SETTING WEIGHT LOSS GOALS
There are lots of reasons for people who are overweight or obese to lose weight. To be healthier. To look better. To feel better. To have more energy. But success always depends on sensible goals and expectations. Janine A. Blackman, M.D., Ph.D., who specializes in the treatment and prevention of obesity in adults at the Johns Hopkins Weight Management Center, has tips for devising and achieving reachable weight loss goals.