http://www.herbalifenutritioninstitute.com/en/current-opinion/ Current Opinion Thu, 16 Jun 2011 00:33:54 GMT en-us http://www.herbalifenutritioninstitute.com/en/current-opinion/ http://www.herbalifenutritioninstitute.com/en/current-opinion/ Thu, 16 Jun 2011 00:33:54 GMT The risk for cognitive decline increases with age. Approximately 40 percent of people 65 years and older have age-associated memory impairment characterized by self-perception of memory loss and a standardized memory test score demonstrating lower objective memory performance compared with young adults. Such mild age-related memory changes are relatively stable over time. By contrast, patients with mild cognitive impairment, characterized by greater cognitive decline without impairment of activities of daily living, are at risk for progressing to Alzheimer’s disease at a rate of about 15 percent per year. http://www.herbalifenutritioninstitute.com/en/current-opinion/Food_Costs.aspx http://www.herbalifenutritioninstitute.com/en/current-opinion/Food_Costs.aspx Fri, 18 Feb 2011 00:33:54 GMT In comparing the cost of different foods, “We are apt to judge them by the prices per pound, quart or bushel, without much regard to the amounts or kinds of actual nutrients which they contain.” Those words were written by Wilbur Atwater in 1894 (1). They still hold true today. In 1894, Atwater recognized that different foods varied greatly in the proportion of water they contained (1). Because water contributed to food weight but supplied neither nutrients nor calories, Atwater ignored food weight and calculated instead the amounts of energy and nutrients that could be obtained from different foods for a given price. At the time, corn meal, wheat flour and sugar provided the most calories for 25 cents (1).