Truck Driving, Cleaning Services Top List Of Most Obese Jobs

The transportation, moving, cleaning, truck-driving, protective services and building services industries have the highest prevalence of obesity, according to a study of people in Washington state.

For instance, 38.6 percent of truck drivers in the study were obese, compared with 11.6 percent of people in the medical fields (such as doctors, veterinarians and dentists). Protective services workers and truck drivers had the highest obesity risks of all industries in the study, when using people in health fields as a baseline to determine risk. (However, this finding could be explained by the fact that people working in protective services fields, like firefighters, may be more muscular, thereby skewing their body mass index upward.)

"BMI measures cannot distinguish between fat and lean tissue mass; workers with physically demanding jobs may be more physically fit and have a higher BMI because of increased muscle mass," the researchers wrote in the study. "For example, protective services (e.g., firefighters, police officers) had a high prevalence of obesity but also had the highest proportion of vigorous LTPA [leisure time physical activity]."

Indeed, people working in protective services were most likely to report getting vigorous exercise -- 50.8 percent -- followed by people working in health-related fields and postsecondary teachers. Meanwhile, machine workers -- operators, inspectors and assemblers -- were least likely to report getting vigorous exercise.

The findings, published in the Centers for Disease Control and Prevention journal Preventing Chronic Disease, are based on data from 37,626 people in Washington state who reported an occupation when the survey was conducted. The overall prevalence of obesity among the workers was 24.6 percent.
Here is the ranking of obesity prevalence, from most to least, based on occupational group:

1. Truck drivers - 38.6 percent
2. Transportation and material moving - 37.9 percent
3. Protective services - 33.3 percent
4. Cleaning and building services - 29.5 percent
5. Health services - 28.8 percent
6. Mechanics and repairers - 28.9 pecent
7. Administrative support - 27.9 percent
8. Personal services - 27.2 percent
9. Technicians (plus related support) - 26.6 percent
10. Precision production and plant operators - 26.1 percent
11. Sales 25.4 percent
12. Management-related - 25.1 percent
13. Executive, administrative and managerial - 24.4 percent
14. Machine operators, assemblers and inspectors - 23.9 percent
15. Registered nurses - 22.6 percent
16. Farming, forestry and fishing - 22.3 percent
17. Teachers (not including postsecondary education) - 21.8 percent
18. Helpers, equipment cleaners and laborers - 21.9 percent
19. Math and computer scientists - 21.8 percent
20. Lawyers and judges - 21.7 percent
21. Engineers, architects and surveyors - 20.2 percent
22. Food preparation and service - 20.1 percent
23. Construction - 19.9 percent
24. Other professional specialties - 19.7 percent
25. Health assessment and treating (not including registered nurses) - 18.2 percent
26. Postsecondary teachers -17.6 percent
27. Natural and social scientists - 17.3 percent
28. Health-diagnosing occupations - 11.6 percent

The study also showed that truck drivers were most likely to be smokers and least likely to eat five or more daily servings of fruits and vegetables, while people working in health-related fields were least likely to be smokers and most likely to get their daily produce intake.

Researchers noted that the findings are similar to a more nationally representative study, conducted between 1986 and 2002, also showing that "motor vehicle operators, workers in other transportations, workers in cleaning and building services, material-moving equipment operators, and workers in protective services had the highest obesity prevalence."

They pointed out that occupation is often linked to other characteristics -- such as race and ethnicity, sex, age, education and socioeconomic status -- which could explain the differences in exercise, obesity and fruit and vegetable consumption. In addition, they noted that the study only showed an association, and does not prove that working in a certain field causes obesity.

Study: Women gain weight while in relationships

According to 'Fox & Friends,' 'a new study shows that 43 percent of women gain seven pounds in the first year of a new relationship. Women tend to eat more when they're happy, which leads to the weight gain.'

But for men, relationships lead to opposite results, with 39% reporting a 4-lb. loss in that first year.

According to KOVR, 'men ... tend to lose weight when they have a new girlfriend, with 39% shedding four pounds. The majority of women say they were the thinnest when they were single, but also, less happy.'

Of all men polled, 45% told researchers their weight loss stemmed from their partner's approach to healthier eating and 30 percent said their other half actually put them on a diet.

The 5 Most Unhealthy Comfort Foods

Comfort foods are a favorite among many, and for good reason. With the first bite, they instantly provide us that warm, fuzzy feeling and can bring us right back to our best memories. The problem which these comfort foods is that many of them are high in fat and calories. Luckily, these foods can still be enjoyed in moderation. Here are the worst offenders among comfort foods and simple ways to lighten them up without compromising flavor.

 1. Macaroni and Cheese

Ask anyone what their favorite comfort food is, and macaroni and cheese will often top the list. Warm and gooey cheese packed into every bite, this meal is for the kid at heart. Unfortunately, a serving of Kraft macaroni and cheese has a whopping 380 calories. To lighten it up, making this meal from scratch allows you to control the ingredients. For one, try cutting back on the amount of cheese added. Vegetables such as broccoli or spinach can help to provide additional flavor as well as some much needed nutrition to this dish.

2. Fried Chicken and Waffles

Sweet and savory tied into one, fried chicken and waffles makes the perfect comfort food. Since this meal consists of refined carbohydrates and fried chicken, it is lacking in the nutrition department. IHOP offers this choice on their menu which weighs in at over 1,000 calories. For a simple swap, try baking the chicken in the oven instead of deep frying. This will help to cut the calories and fat significantly. You can also add some extra fiber to the waffles by substituting regular flour for whole wheat.

3. Chicken Pot Pie

Creamy and delicious, chicken pot pie is a warm and comforting meal but it comes at a cost. Banquet frozen chicken pot pie has 370 calories and 850 milligrams of sodium, almost half of our sodium intake for the day. If you want to lighten the calorie load, make this recipe using flour and low fat milk which works just as well in place of a cream of chicken soup or whole milk.

4. Meatloaf

Meatloaf is commonly served at family dinners for many generations. Not only is this meal delicious and easy to make, but it is viewed by many as a comfort food. The problem with this dish is that the fattier cuts of beef used can increase the overall saturated fat intake of this dish. An increased consumption of saturated fats has been linked with an increase in blood cholesterol levels. One easy swap is to use lean ground beef or turkey which has less saturated fat but does not skimp on flavor.

5. Cheese Enchiladas with Sour Cream
Enchiladas are a savory and delicious comfort meal. Loaded with cheese and meat, and topped with sour cream, this one dish is often loaded with calories. An easy way to make this dish more nutritious is by cutting back on the cheese. You can bulk up with nutrition by adding in lean chicken, beans, or even bell pepper and onion. Since sour cream can be high in fat, a healthier swap is replacing it with non fat Greek yogurt. It provides significantly more protein and takes just like the real thing.

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Healthy Veggie Salad - Healthy Food Tip and Recipe

healthy food tip and recipe

Today's Recipe If you don't know what to serve for dinner tonight ...
A large salad meal with veggies and beans can carry you through the entire afternoon. This recipe is just a sample of what you can create yourself with your favorite ingredients.
Healthy Veggie Salad
Prep and Cook Time: 10 minutes
Ingredients:

• 4 cups mixed salad greens
• 2 oz low-fat cheddar cheese
• 1/2 cup cucumber slices
• 1/2 cup tomato, diced
• 1/2 cup sliced red bell pepper
• 1/4 cup avocado, diced
• 1 cup garbanzo beans
• 1/2 cup crimini mushrooms
• 3 TBS sunflower seeds
• 
  
• Dressing
• 1 TBS extra virgin olive oil
• 1 tsp lemon juice
• salt and pepper to taste

Directions:
Combine all ingredients. Toss with olive oil and lemon juice. Add salt and pepper to taste. Serves 1
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Healthy Food Tip

Should I eat a variety of grains?

One of the concerns regarding the current intake of grains is that most people's diet overemphasizes wheat. Adverse and allergic reaction to wheat lies near the top of most food allergy studies. It's not always clear that wheat itself is the problem. Sometimes the issue of whole wheat versus processed wheat seems equally important in understanding the allergic response. However, adverse reaction to wheat is a problem that may go undetected and can be a contributing factor to many different problems including joint pain, skin rash and irritation, mood disorders, and bowel problems.
Therefore, I encourage consumption of a variety of grains and not simply (or even predominantly) wheat. Whole grains such as oats, barley, rye, quinoa, amaranth, corn, kamut, and spelt can provide a variety of nutrients (please note that some foods that we refer to as grains-such as quinoa and amaranth-are not technically grains from a botanical perspective but since they are prepared like true grains I refer to them as such). For example, oats and barley contain beta-glucans that can help to lower cholesterol. Other grains like amaranth contain ferulic acid that can act as an antioxidant. Plus, most whole grains are rich in fiber, which not only has its own special benefits but as part of the grain helps to blunt the blood-elevating effect that the grains' carbohydrates would otherwise have. (Refined grains are typically lacking in fiber and therefore can cause unwanted blood sugar elevations.)

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Why do you include lean meat and poultry in the World's Healthiest Foods? How to Order The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we're posting it on the bottom of our home page. Enjoy the book and let us know how you like it.
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Shiitake Mushroom Seaweed Soup - Healthy Food Tip and Recipe

healthy food tip and recipe

Today's Recipe If you don't know what to serve for dinner tonight ...
Try this delicious combination of seaweed and shiitake mushrooms to add an extra boost of minerals, especially iodine, to your Healthiest Way of Eating. Enjoy!
Shiitake Mushroom Seaweed Soup
Prep and Cook Time: 30 minutes
Ingredients:

• 6 whole dried medium shiitake mushrooms
• 6 cups warm water
• 4 medium-sized pieces wakame seaweed
• 1 medium onion, quartered and sliced thin
• 3 medium cloves garlic, chopped
• 2 TBS minced fresh ginger
• 2 TBS dry vegetable stock powder
• 2 TBS chopped dulse seaweed
• 2 TBS soy sauce
• 1 TBS rice vinegar
• 3 TBS minced scallion greens for garnish
• salt and white pepper to taste

Directions:

1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2. Heat 1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and Healthy Sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
3. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
4. Add dulse.
5. Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.

Serves 4 Serving Suggestions: Serve with

• Chinese Cabbage Salad

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Healthy Food Tip
You recommend alpha-linolenic acid (ALA) very strongly as a source of omega-3s. Yet, there seems to be growing evidence that the body is not very capable of converting ALA into useable forms of EPA and DHA.

Your question about alpha-linolenic acid (ALA) focuses very directly on the body and its ability (or lack of ability) to fully use this fatty acid to meet its metabolic needs. I'd like to give you a more complete picture of the relationship between ALA and other omega-3 fatty acids and explain how I approach this relationship in my book, The World's Healthiest Foods, and on the World's Healthiest Foods website (www.whfoods.org).
As you correctly point out, ALA is an omega-3 fatty acid that I strongly recommend readers consider in their Healthiest Way of Eating. It is the type of omega-3 fatty acids found in plant foods (such as flaxseeds and walnuts), while longer chain omega-3 fatty acids, like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are the ones most concentrated in animal foods, such as cold-water fish like salmon, sardines, and mackerel.
Like all nutrients, ALA is a fatty acid with functions all its own, in addition to being the starting point for formation of all other omega-3 fatty acids found in the body. It's important not to underestimate the importance of ALA in and of itself. For example, adequate intake of ALA has been linked in multiple studies to prevention of coronary heart disease.
As a general rule, persons who enjoy good health are able to metabolize ALA into a variety of other omega-3 fatty acids. As noted, EPA and DHA are two such fatty acids, although there are others as well. Metabolism of ALA into other omega-3 fatty acids requires two metabolic processes called desaturation and elongation. Enzymes are required to trigger these processes, and several nutrients are required in order for these enzymes to do their job. Specifically, vitamins B3, B6, and C together with the minerals zinc and magnesium are enzymatic co-factors that our body needs to convert ALA into EPA, DHA, and other omega-3 fatty acids.
It's worth noting that the same enzymes the convert ALA into EPA and DHA also convert the omega-6 fatty acid (alpha-linoleic acid) into other omega-6 fatty acids, including arachidonic acid (AA). In terms of its position in the fatty acid metabolic pathway, AA is the omega-6 fatty acid equivalent of EPA. Because the omega-6 fatty acids and the omega-3 fatty acids share this same basic enzymatic processing, our intake of ALA makes a difference not only in our supply of EPA and DHA but also in our supply of AA. Since AA is considered to be one of the primary pro-inflammatory fatty acids, intake of ALA may also be beneficial because it helps us keep our AA production in check by tying up the exact same enzymes that are needed to make AA.
As a general rule, it is always best to let a healthy body determine its own metabolic balance. This goal is best accomplished by giving a healthy body all of the nutrient building blocks it needs and then letting it decide which pathways to activate and which ones to suppress. By making sure that our ALA intake is optimal, we are giving our metabolism a chance to "gear up" or "gear down" in its production of EPA and DHA depending on the metabolic needs of the moment.
For individuals who have chronic deficiency of vitamins B3, B6, or C, or deficiency of the minerals zinc or magnesium, the situation is different. These individuals would not be expected to optimally metabolize ALA into EPA and DHA due to the reasons I've described. Similarly, individuals with certain genetic tendencies or chronic health problems may also be unable to generate the supplies of EPA and DHA that they need even when their intake of ALA is excellent. In these cases, it might be more important for the body to receive pre-formed EPA and DHA, ideally from food like wild-caught Pacific salmon or from supplements if whole food choices turn out to be inadequate.

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Apricot Cranberry Oatmeal with Walnuts

Apricot Cranberry Oatmeal with Walnuts

Ingredients:
1/2 cup dried apricots, diced; 1/4 cup dried cranberries; 2 cups water; 2 cups reduced-fat milk; 1 cup Irish steel-cut oats; 1 pinch salt; 1/2 cup apple juice; 1/4 cup walnuts, toasted; Honey, as needed; Cinnamon, as needed; Cream, as needed

Recipe:
Bring water and milk to a boil in a medium saucepan; Add oats and salt, stirring frequently until mixture comes back to boil; Reduce heat and simmer uncovered, stirring occasionally, for 30 minutes; Meanwhile, bring apple juice to a boil in a small saucepan; Add apricots and cranberries and cook a few minutes or until plump; Portion piping-hot oatmeal into 4 bowls and sprinkle evenly with plumped fruit and toasted walnuts; Serve with honey, cinnamon, and cream to add as needed.

Scrambled Eggs with Sour Cream

Scrambled Eggs with Sour Cream

Ingredients:
8 extra-large eggs; 3/4 cup half-and-half; 3/4 teaspoon Kosher salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons unsalted butter, divided; 3 ounces sour cream; 1 tablespoon minced fresh chives

Recipe: 
Whisk the eggs in a bowl with half-and-half, salt and pepper; Heat 1 tablespoon butter in a large sauté pan; Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness; Off the heat, add the sour cream, chives and the remaining 1 tablespoon butter.