COLLEGE STATION Nutrition is a hot topic in the news these days. What with daily mega-doses of information on trendy diets, nutritional scares and the latest on dietary good, bad and ugly, it’s no wonder consumers are confused.
But when it comes to sifting out the most reliable nutritional news, the advice from the American Council on Science and Health is: Consider the source.
“Consumers are tuning in to nutrition now more than ever,” said Dr. Sharon Robinson, Texas Cooperative Extension nutrition specialist and registered dietitian. “They are seeking ways to help live longer, healthier lives.”
In 2002 the American Dietetic Association conducted a survey that found, magazines are second only to television as an important source of current nutrition information for the American public. Almost a decade ago, ACSH began surveying nutrition information found in several popular magazines to determine how accurate this information is.
According to ACSH’s recently-released ninth survey, the most reliable magazine sources of nutrition information are those periodicals directed at homemakers and/or consumers. However, none of the magazines surveyed received a score of excellent. The survey was based on articles and information published in 20 different magazines from 2000-2002.
The judges four nutrition and/or food science experts rated 10 articles from each of the 20 magazines. The criteria was: (1) factualness of the information; (2) objectivity of the information’s presentation; and (3) soundness of the nutritional recommendations presented. Of the 20 magazines surveyed, three scored almost excellent, 13 were rated good, two scored fair and two were rated poor.
In categories, “home” magazines scored 87 percent; “consumer” magazines scored 86 percent. Health-related magazines especially those targeted to men scored only 78 percent.
But, experts warn, even with good scores, no form of popular media should be a consumer’s only source of nutrition information. “Even magazines that scored well overall had some articles of questionable quality,” said Dr. Ruth Kava, ACSH nutrition director. “Readers shouldn’t make large dietary changes based on only one magazine article.”
“A credible source of science-based nutrition education is the county family and consumer science cooperative extension agent,” Robinson said. “Nutrition education classes are prepared by Extension specialists who are registered dietitians; classes are often free of charge.
“Consumers who are seeking specific nutrition information for disease treatment or planning to change their eating patterns should talk with a registered dietitian or their physicians.”
For more information on nutrition, visit the Web at: http://fcs.tamu.edu/ and click on the link to Food and Nutrition.
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