American Diabetes Association’s New MyFoodAdvisorTM Shows Healthy Eating Doesn’t Have to Be Difficult

ALEXANDRIA, VA–(EMWNews – August 4, 2008) – Even when you try to eat healthy there are

oftentimes hidden ingredients lurking. Did you know that low-fat often

means high in sugar or sodium? Today the American Diabetes Association (ADA)

launched an online nutrition tool — MyFoodAdvisor™ — that

unlocks the mystery of what is in many of the foods you eat at

www.diabetes.org/myfoodadvisor.

MyFoodAdvisor provides food information to people with diabetes, heart

disease, kidney disease and those looking to lose weight. This interactive

tool compares foods by 22 different nutrients, suggests healthy

alternatives, and analyzes what you currently eat. Portion sizes are

standardized, based on the American Diabetes Association and American

Dietetic Association exchange lists so all carbohydrate-containing foods

are shown in servings of about 15 grams of carbohydrate.

“When health care providers tell patients to watch their carbs, eat more

fiber or to avoid saturated fats, most people don’t know where to start,”

commented Ann Albright, PhD, RD, President, Health Care & Education,

American Diabetes Association. “MyFoodAdvisor takes the guesswork out of

that. This tool appeals to so many looking for nutrition information:

people with diabetes because of the consistent portions of carbohydrates

and proteins; people with or at risk for heart disease because of the

option to search by fiber, sodium and saturated fats; and people with

kidney disease because potassium and phosphorous information is included,

which is not listed on standard nutrition labels.”

ADA will host a live “Ask the Expert” chat (www.diabetes.org) on

MyFoodAdvisor features, which include:

Explore Foods

• Seek healthier alternatives to foods that are overall lower in sodium

  or saturated fat, or higher in fiber, ranking options that may provide

  alternatives for a meal.

• Browse by food category (starches and grains, vegetables) or by a

  specific foods (pork tenderloin).

• Compare foods by 22 nutrients (more than what appears on nutrition

  facts labels), including potassium, and phosphorus.

“Sometimes the low-fat version of our favorite foods contains more sugar or

sodium than the regular version or the sugar-free contains more trans and

saturated fat,” Albright said. “It is a good idea to have the total

picture before making a decision at the grocery store.”

Recipes

• Save recipes to personal recipe box (with log in).
• Search for recipes by amount of calories, carbohydrate, sodium, and

  saturated fat.

• Search for recipes by main ingredient (such as salmon).
• Produce shopping list.

“Let’s say for example you are trying to watch the amount of carbohydrates

you eat but also trying to increase your fiber intake,” commented Albright.

“You can search for recipes that meet both of those needs.”

Create a dish

• Tracks all 22 nutrients consumed each day.
• Shows contribution of each new food to the overall dish.
• User can review a meal or recipe to provide clues to increased blood

  glucose levels.

“If one person in the family has type 2 diabetes or heart disease, chances

are there are others around the dinner table who could be at risk as well,”

said Albright. “MyFoodAdvisor can help to implement healthier food choices

for the entire family.”

The American Diabetes Association is the nation’s premier voluntary health

organization supporting diabetes research, information and advocacy. The

Association’s mission is to prevent and cure diabetes and to improve the

lives of all people affected by diabetes. Founded in 1940, the Association

provides services to hundreds of communities across the country. For more

information please call the American Diabetes Association at 1-800-DIABETES

(1-800-342-2383) or visit www.diabetes.org. Information from both these

sources is available in English and Spanish.

Note to editor: Screenshots and recipes from MyFoodAdvisor are

available, along with a tour of the tool with ADA’s Director of Nutrition

and Clinical Affairs, Stephanie Dunbar. Please contact Sarah Bradley

([email protected]) for more information.