Word: nutritionist
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Dates: during 2000-2009
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...From there, things got a little strange. In 1903 self-taught nutritionist Horace Fletcher became known as the Great Masticator for advancing the notion that one should chew food exactly 32 times before spitting it out completely. (Pleasant dinner guests, Fletcher's acolytes were not.) In 1928 dieters could choose between eating only meat and fat (sometimes in trimmings bought directly from the butcher) on the Inuit diet, or skim milk and bananas on Dr. George Harrop's aptly named bananas-and-skim-milk diet. As late as the 1960s, Dr. Herman Taller was touting the Calories Don't Count...
...identify healthy foods, for example, the nearby grocery store devotes a special section to healthful products, featured along with a Nutrition Detectives logo. On a recent visit to the local supermarket, Greg Gilliam was pleasantly surprised to hear that the store had done one better--by bringing in a nutritionist to advise shoppers on how to whip up tasty, good-for-the-family meals. "If a family sat down with somebody like that, they could find very practical ways to put healthy eating ideas into play," says Greg...
...People come to the Fair who will never have a corn dog the rest of the year but by gosh, they've got to have a corn dog here," says Bill Brown, 64, of Des Moines, after eating a vegetable pasta salad at The Salad Bowl. Even Litchfield, the nutritionist, says it's "not that big a deal" to eat a favorite no-no food at the Fair "one day out of 365." (But eating that funnel cake daily throughout the fair or once-a-week routinely? Not so good...
What we really need to do is something Americans have never done well, and that's to quit thinking big. We already eat four times as much meat and dairy as the rest of the world, and there's not a nutritionist on the planet who would argue that 24?oz. steaks and mounds of buttery mashed potatoes are what any person needs to stay alive. "The idea is that healthy and good-tasting food should be available to everyone," says Hahn Niman. "The food system should be geared toward that...
...winter, Delhi's high season for lavish parties and weddings, but fashionable young women are more interested in designer saris in sheer fabrics made on power looms, not the traditional handwoven silks like the ones in their mothers' cabinets. "I'm a sari freak," says Deepa Nangia, 36, a nutritionist. "I love wearing saris for parties and functions, but that's only designer saris, actually. Who wears traditional saris anymore?" She adds that she is the only one in her circle of friends who has any interest in wearing saris at all. "Youngsters feel like it's more 'oldy' stuff...