 by Jason Block, MD, MPH This post will also be posted on the Eperspective blog from the Institute of Food Technologists.
The long-awaited final regulations for calorie labeling were released on December 1, 2014. These regulations come 4+ years after the law requiring them passed, as part of the Affordable Care Act. The regulatory verdict from the US Food and Drug Administration is clear: Calories will be everywhere. Nearly all chain food establishments that sell “restaurant-type food” and have 20 or more sites nationally will have to post calories on their menus. Despite early signals that some food establishments might be exempt, the final regulations state that fast-food restaurants, full-service restaurants, cafeterias, grocery stores, movie theaters, bakeries, convenience stores, vending machine operators, and yes, bowling alleys must comply. Schools are pretty much the only entities that aren’t included. The regulations give establishments until December 2015 to post calories; vending machine operators have until December 2016.
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 by Karen Switkowski, MPH, MS I often hear people express frustration with nutritional guidelines and recommendations. It can be difficult to find a reliable source of information given the influence of politics, the media, and the food and beverage industry on nutrition research. Even when studies are conducted according to high scientific standards and reported appropriately in the media, they often contradict one another or are difficult to interpret. One example is the much-hyped resveratrol, a compound found in red wine, dark chocolate, and berries. When initial studies showed that resveratrol might have beneficial effects for reducing risk of cardiovascular disease (CVD) and associated morbidities, the media was quick to disseminate the message that everyone should be indulging regularly in wine and chocolate bars. However, recent studies in humans have shown that resveratrol (in dietary or supplement form) has no effect on CVD risk and may actually be harmful in certain contexts such as physical activity and pregnancy. Conflicting nutrition research findings like these are very common. Why can’t we get a straight answer about nutrition?
 by Avik Chatterjee, MD Low-fat, low-carb, Paleo, Zone, Atkins, South Beach, Weight Watchers—the list of named diets is long, and also lucrative. In 2013, Americans spent over $60 billion dollars on weight loss. But with such a dizzying array of options, how should consumers know how to choose the best among them? Unfortunately, the popular press, in search of a splashy headline, can mislead.
 by Emily Oken, MD, MPH This headline came up on my home page last week, linked to an Us Magazine story about a celebrity who had gained 40 pounds during her pregnancy, “and she’s not ashamed.” You might wonder, is she really ‘just like us?’ and more importantly, why should we care about pregnancy weight gain?
 by Jason Block, MD, MPH I see patients with obesity both in my primary care clinic and in a weight management clinic. I have long wondered how to best communicate with them regarding their weight problem. Typically, I start by explaining to them that they fall into the “obese” weight category. I further describe this as a clinical term that is only helpful in describing their risk for health problems. But, should I change my words? Should I tell them they have a “weight problem” or an “unhealthy weight”? Burgeoning research on weight stigma suggests that my current practice may be missing the mark.
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