60-Second Health

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Health & Fitness
**60-Second Health**

Scientific American reporter Dina Fine Maron gives a weekly one-minute report on the latest health and medical news

Latest Episodes:

Brown Fat Furnishes Physiological Furnace Jan 25, 2012

Show notes

Men with more brown fat burn more calories in the cold to keep warm. Katherine Harmon reports

Dish Color Affects Serving Size Jan 19, 2012

Show notes

When dishes were the same color as the food served, people took bigger portions. Katherine Harmon reports

Soda Tax Could Turn Health Profit Jan 10, 2012

Show notes

A penny-per-ounce tax on sweetened drinks would cut consumption, obesity and health care costs. Katherine Harmon reports

Hit the Gym to Help Hit the Books Jan 03, 2012

Show notes

A meta-analysis finds that keeping kids active also boosts their academic performances. Katherine Harmon reports

Fat May Put Hypothalamus on the Fritz Dec 27, 2011

Show notes

Obesity and high-fat diets might alter brain function, changing, in particular, the hypothalamus and hunger. Katherine Harmon reports

Cruise Ship Bug Takes to the Skies Dec 21, 2011

Show notes

Norovirus, famous for ruining cruises, sickened successive crews and passengers on an Air New Zealand plane. Katherine Harmon reports

Paul Farmer: International Health Is Equity Issue Dec 13, 2011

Show notes

After decades of working on health problems in Haiti and other poor countries, Paul Farmer suggests equity is the best way to better health. Katherine Harmon reports

Motorcycles Take Bite out of Snake Venom Deaths Dec 06, 2011

Show notes

In rural Nepal volunteer motorcyclists are transporting snakebite victims to medical care soon enough to cut deaths by 95 percent. Katherine Harmon reports

Soccer Headings Can Harm Brain Nov 29, 2011

Show notes

A specialized form of brain imaging finds that soccer players who head the ball more than 1,000 times a year face risks similar to those with head trauma. Katherine Harmon reports

Get Ready to Gobble Drug-Resistant Bacteria Nov 22, 2011

Show notes

Many meat and poultry products probably carry drug-resistant bacteria before cooking. Katherine Harmon reports