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Page 5
Diva TalkRadio Features Black History Month Diabetes Spotlight on Healthy Soulful Cuisine
Feb 2, 2011 | 
Diva TalkRadio is an interactive, live internet talk-radio destination that focuses on issues and concerns of those living with, at risk of and affected by diabetes. Divabetic's founder and executive director, Max "Mr. Divabetic" Szadek serves as the resident host of DivaTalkRadio programs.  This month, Mr. Divabetic shines the spotlight on Constance Brown-Riggs MSEd, RD, CDE, CDN. Constance is a Registered Dietitian-Certified Diabetes Educator and a National Spokesperson American Dietetic Association. Constance has been honored with the Diabetes Care and Education Practice Group (DCE) 2007 Diabetes Educator of the Year Award. Over the course of her career, Constance Brown-Riggs has established herself as an expert on the subject of nutrition, diabetes and the cultural issues that impact the health and health care of people of color. She is not only versed in the science of medical nutrition, but also has an active nutrition counseling practice through which she sees hundreds of patients. Her ability to translate her academic and clinical knowledge into clear, understandable terms have made her a nationally renowned, sought-after speaker, educator and author. She is passionate about creating opportunities to spread the word about health and nutrition, and developing educational tools which shorten the cultural distance between patients and caregivers. Every aspect of her work supports that mission
New Spanish-Language Soap Opera Focuses on Obesity, Healthy Living
Jan 31, 2011 | 
DENVER -- New episodes of a critically acclaimed, locally-produced Spanish language soap opera will focus on the obesity crisis in hopes of helping viewers better understand what causes obesity and how they can live healthier lives. The soap opera is called "Encrucijada: Sin Salud, no hay Nada" ("Crossroads: Without Health, there is Nothing").
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Scientists Cook Up a Little Brown Fat
Jan 14, 2011 | 
Brown fat is an entirely different animal than the white fat that we pack onto our hips to store excess calories.  Instead of storing energy, brown fat actually burns glucose to produce heat (thermogenesis). It's brown because it contains special mitochondria that produce heat from the glucose when activated by cold. Adults don't have much of it, unfortunately, just a few grams if we're lucky. If we had about 50 grams and were cold enough to activate it, it would actually burn about 500 calories a day.
Infopia USA's Thermal Weight Scale
Jan 13, 2011 | 
Infopia USA's Eocene System is a diabetes management system with a data collection device that gathers data from a meter, blood pressure cuff, and a thermal scale. Readings are stored on Infopia's network and available to you and your health team. See the video on Diabetes Health TV here.
February Launch of Childhood Obesity Program at R.I. YMCAs Could Set National Standard
Dec 31, 2010 | 
Starting in February, Rhode Island's eight YMCAs will participate in JOIN, a 24-week research study on ways to help obese children and teenagers achieve healthier weight. If it meets its goals, it could become the prototype for a nationwide program that would have a direct effect on the treatment of pre-diabetes in children.
Diabetes-Depression Connection
Dec 17, 2010 | 
A 10-year study by Harvard University scientists found that diabetes puts people at risk for depression and that depression puts people at risk for type 2 diabetes. The two-way connection between the diseases was discovered in 55,000 nurses surveyed over the decade.
Gastric Bypass Surgery May Alter Brain's Perception of Sweet Taste
Dec 11, 2010 | 
Obese lab rats that have undergone gastric bypass surgery to induce weight loss show a reduced desire for sugar water compared to obese rats that have not had the operation. Researchers at Penn State College of Medicine who observed that outcome also reported that the rats' preferences for salty, sour, or bitter tastes did not change. Lean rats who were given gastric bypass surgery as a control showed no changes in any of their taste preferences.
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