Thin Is Out: New Report Says Fewer Women Dieting
The February Issue of Food Nutrition & Science Is All About Women’s Issues Including Study Results on the Decrease in Dieting, Information on Women and Heart Disease, Survey Results on How Women Shop, and more.
SANTA MONICA, Calif., Feb. 25, 2013 /PRNewswire/ — Fewer women are dieting, according to a new study from NPD Group and featured in the February issue of Food Nutrition & Science. NPD’s most recent study finds dieting to be on the decline, with women leading the trend. In 1992, 34 percent of women were on a diet; today that number drops to 23 percent.
“With more women in the workplace, women may have less time to think about dieting,” says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. “However, retailers shouldn’t change displays just yet, with record obesity sixty percent of Americans say they want to lose 20 pounds.”
Other articles in the February issue include study results on women, calcium and heart disease. The comprehensive study from the National Institute of Health and published in the Journal of the American Medical Association reveals supplemental calcium intake is associated with increased cardiovascular disease mortality in men, but not in women. One possibility is that women, who use calcium supplementation more regularly and at an earlier age than men, have achieved a sort of calcium balance with stable calcium levels long before the study was conducted.
And survey results from a SupermarketGuru Consumer Panel Survey reveals when women shop for food, convenience trumps all else and they are more concerned with ease of use, quality and cleanliness than other hot button items like price or organics.
Other articles in Food Nutrition & Science include interviews with Karen Caplan, president and CEO of Frieda’s Specialty Produce, Michelle Dudash, RD, an award-winning registered dietitian, recipe developer, and author of Clean Eating for Busy Families; and corn and cattle farmer Nikki Weathers.
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SOURCE Food Nutrition & Science