Check out this short (2½ minute) video for tips on including more whole grains and less refined grains in your family’s nutrition plan. These tips can save both time and money.
The body mass index (BMI) was created by a mathmetician nearly 200 years ago and is (still!) used primarily by insurance companies to determine the insurability of life policy holders. Even some doctors still frighten patients with the BMI. Use this link for more information on measuring obesity-related health risks.
Plank exercises engage the entire body core and trunk, not just our abs. And there are more than one static way to perform planks. Click the link here for a short article and a video demonstrating the plank variations.
Two common questions among those seeking to get fit: “How do I turn this fat into muscle?” and “If I stop exercising, will my muscle turn to fat?” And the scientific answer for both questions is absolutely not. Check this link for the details.
Many exercise novices still carry around vague, word-of-mouth theories about proper exercise form and practice. But the link here provides the current thinking and practices for effective exercise, from a well-known authority.
A serving size is not a portion size. A serving is the recommended amount of a certain food to eat. A portion is the amount of food we choose to eat. Be very wary of packaged foods. Almost all of them contain more than one serving. Read carefully the nutrition label. And divide the contents accordingly. For example, if your can of black beans contains 3 servings, separate out 3 equal-sized servings. Then, prepare 1 and save the other 2. The link here provides other guidelines for serving sizes.