Media Taps Haar for Nutrition Expertise

As seen in Martha Stewart Living and Yahoo! Health, Clinical Professor and Chair for the Department of Interdisciplinary Health Sciences Mindy Haar, Ph.D., comments on which canned vegetables are worth keeping in the pantry. As the canning process affects the nutrients of some foods, Haar recommends veggies like carrots and pumpkins as canning breaks down their cell walls and the human body can more easily convert their beta-carotene content into vitamin A. She also suggests canned legumes like black beans, lentils, and chickpeas for their high protein, fiber, and mineral contents.

While rinsing canned vegetables under cold water can be an effective way to reduce sodium levels, Haar reminds consumers that “some of the water-soluble B vitamins and vitamin C may also be reduced.”

Additionally, Haar’s insight on volume eating was featured in Verywell Health. Volume eating, or eating large servings of low-calorie, high-fiber, nutrient-dense foods, is a strategy for losing weight without restricting portion sizes. But Haar reminds dieters that eating a full plate of vegetables isn’t necessarily an excellent idea.

“Without any protein or fat, you’re likely to feel hungry two to three hours later,” she says. “Taking the best of volume eating—lots of vegetables, fruits, lean protein—and combining that with moderate amounts of healthy fats and grains gives the flexibility and enjoyment for the long term.”