OMAHA, Neb., July 22, 2011 /PRNewswire/ -- From macaroni and cheese with cauliflower hidden in the pasta to brownies laced with spinach, major food manufacturers are "sneaking" vegetables into Americans' diets in an attempt to increase intake for young and old alike. While marketers of these foods boast that it is good to get people to eat more vegetables no matter how it is done, this begs the question: Is something really better than nothing?

According to national nutrition expert, Anita M. Kobuszewski, MS, RD, "It's barely better than nothing." The more a food is modified from its natural state the less nutritious it becomes. This is especially true when it comes to produce. Transforming fresh vegetables into a powder that is stashed in processed foods, in order to claim it saves the hassles of preparing and eating it fresh, is like getting a massage by someone wearing boxing gloves.

"Folks want to identify the food they eat and generally want to know where it came from. Sneaking vegetables into processed foods by means of deception complicates an otherwise wholesome eating experience," says Kobuszewski, who is a registered dietitian and food coach.

While Americans now eat more fruits and grains, their consumption of vegetables still lags behind. "Vegetables contain the most nutrients when grown locally and harvested and consumed with as little modification as possible," says Kobuszewski. "Growing food at home, when feasible, is even better."

In her new book, FOOD, Field to Fork: How to Grow Sustainably, Shop Wisely, Cook Nutritiously, and Eat Deliciously, Kobuszewski approaches all things related to food, balance and healthy living, with a practical, easy-to-understand and humorous style. She combines personal life stories as a nutrition expert with useful information and practical tips for making sensible, healthy food choices that are also eco-friendly. The book is available online or on order at local bookstores.

About the Author

Anita Kobuszewski, MS, RD, is an experienced cook, sustainable vegetable gardener, and registered dietitian who lives and practices dietetics in Northern California. She is a frequent expert guest on local television and radio in the San Francisco Bay Area on the topics of food, nutrition and wellness. She was the featured food and nutrition expert on the Discovery Channel's Total Family Health Tour and the Fine Living Network's ALL THAT'S FIT show with a focus on fitness, food and healthy living. She has written over 800 articles on wellness, nutrition, cooking, and health. A native of Kansas and veteran military member, she has taught foods and nutrition in community colleges and universities in Kansas and California. An accomplished athlete, Anita has successfully coached both amateur and elite athletes on proper sports nutrition.

MEDIA: To book an interview with Anita Kobuszewski (pronounced KO-bus-chef-ski), contact Anita at info@foodfieldtofork.com or (510) 910-6694. A review copy is available upon request. For more information, go to: http://www.foodfieldtofork.com.

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SOURCE Anita Kobuszewski

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