Category: Quality Control (Page 37 of 74)

      The Lies Doctors Tell

      February 11, 2012 /

      If you are expecting to get the truth out of your doctor then think again.

      Physicians aren’t being completely honest especially when it comes to medical mistakes.

      With fears of medical malpractice a real concern, physicians may hold back on the whole story with their patients.

      “Our findings raise concerns that some patients might not receive complete and accurate information from their physicians,” the researchers write in the February issue of the journal Health Affairs. The findings also question whether patient-centered care — which is a philosophy of medicine that respects the preferences, needs and values of patients — is possible without more openness and honesty, the researchers from Harvard Medical School said.

      Asking questions, doing your research and being an informed consumer of medical services is the best way to achieve a positive outcome with your care.

      Doctors, Quality Control, Research, Wellness

      Meal Planning Is The key To Healthy Eating

      February 11, 2012 /

      Many people think that a workout can compensate for over-indulging in sweet treats and junk food.

      But the dirty little secret that no one wants to hear is that your diet makes up over 90 percent of your fitness.

      There is no way to be fit without eating well. It’s just not as simple as calories in and calories out.

      Some foods inhibit our body’s ability to function properly and some foods will clog our arteries and destroy our livers no matter how many hours we log in at the gym.

      Planning your meals ahead of time can help you to avoid the food traps into which hectic schedules inevitably lead.

      Reasons to plan meals ahead include saving money and quality control.

      Quality Control, Research, Wellness

      FDA Food Labeling Makes An Impact

      February 10, 2012 /

      FDA food labeling has a real impact on American’s health.

      In a good way!

      The research shows just how effective these strategies can be when attempting to change behaviors.

      By labeling and banning trans fats a significant, positive change has occurred.

      Blood levels of trans fat declined 58 percent from 2000 to 2008. FDA began requiring trans-fat labeling in 2003. During the same period several parts of the country — New York most famously — passed laws limiting trans fats in restaurant food and cooking. The makers of processed food also voluntarily replaced trans fats with less harmful oils.

      The decline, unusually big and abrupt, strongly suggests government regulation was effective in altering a risk factor for heart disease for a broad swath of the population.

      Quality Control, Research, Wellness

      Cancer Battle Begins With Finding the Cause

      February 10, 2012 /

      Finding the cause of cancer is where the real battle lies.

      Finding a cause, much like the correlation of HPV with cervical cancer, could lead to a vaccine for breast cancer as well.

      Environmental factors and lifestyle need to be explored as major contributing factor to all cancers.

      In reality, we still do not know what causes breast cancer, which means we really do not know how to prevent it, either. That has pushed us to focus on looking for cancers that are already there, a practice long based on the assumption that all cancers were the same, grew at a similar rate and were visible in the breast for a period of time before spreading. It made sense: If you could find cancers earlier, you could save lives.

      Quality Control, Research, Wellness

      “Portion Distortion”

      February 9, 2012 /

      Does offering smaller portions in restaurants help people to eat less?

      Well, there is a recent study which suggests that this could be the case, indeed.

      It turns out that people are willing to downsize but you have to ask them to do it.

      When offered a smaller portion and being told that they would be cutting out 200 calories by doing so, a third of diners out of several hundred in the survey took the smaller portion.

      Calorie labeling isn’t enough. And portion size needs to be determined before the order is filled to be effective.

      It’s a part of our automated response mechanism.

      Still, Schwartz says many people think restaurant portions are too big. And the U.S. Department of Agriculture’s latest dietary guidelines recommend smaller portions of grains like rice and noodles than what was served at the Chinese restaurant in the study. For example, the USDA recommends that a man (like me) between 19 and 30 years old eat no more than 8 ounces of grains a day. The full serving size of rice or noodles at the Chinese food restaurant was 10 ounces — and that’s just the side for lunch.

      Nutrition, Quality Control, Research, Wellness

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