DEAR DR. BLONZ: I work at a large manufacturing company and there seems to be an increasing number of people with diabetes and weight problems. One of my responsibilities is to oversee the break room and I want to have appropriate snacks available for diabetics. I would imagine that more fruit would help, but what prepackaged snacks would be best to have? -- R.D., via email

DEAR R.D.: The Centers for Disease Control has maps comparing the state-by-state levels of diabetes and obesity in the U.S. in 1994, 2000 and 2010 (tinyurl.com/9vdomyl). A look at this document reveals that your observations are as accurate as they are unfortunate. Having said that, healthful snack foods for diabetics don't differ much from those that would be recommended for others. You should aim for nutrient-dense, great-tasting foods that can serve either as a bite between meals or a meal substitute. The key for diabetic people, especially those who require insulin, is the availability of nutritional information about the food.

Good suggestions for snacks would include fresh fruits, as you mentioned, together with an assortment of nuts, seeds, pretzels and dried fruits. Keep a log of what you add, and when, so that you can track preferences and maintain freshness. Prepackaged snacks containing these foods would add a measure of convenience, but I would advise you to stay away from overly sugared snack products or any made with partially hydrogenated fats; check the nutrition facts panel and the ingredient list.

If you have a refrigerator in your break room, you might consider stocking some different yogurts or fruit/vegetable juices. I would also stock a selection of meal replacement bars; they can provide a good source of balanced nutrients and they can help fill in for any missed meals.

In all cases you should have a sheet that contains a nutrient breakdown of the various foods. You can get these from the labels, or from websites such as ndb.nal.usda.gov or nutritiondata.self.com.

DEAR DR. BLONZ: I was upset to read that some B vitamins stimulate the growth of fat cells. Could you tell me which ones do this? -- N.E., Waukesha, Wis.

The B vitamins are essential for energy metabolism and the growth and development of all cells, including fat cells. They should not be thought of as stimulants to fat-cell growth; that aspect is dependent on the balance between the amount of energy consumed and the amount required. I don't know where you read this, but the document seems to be a bit thin on the basic facts.

Send questions to: "On Nutrition," Ed Blonz, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: I am 46 years old and have been terribly overweight for over 10 years. I finally decided to get a gastric bypass, and had the surgery in late June. I quickly recovered, but my body is now in a state of malabsorption. Do you know of anything in a liquid form that would provide megadoses of vitamins and minerals for someone like me? -- P.S., San Jose, Calif.

DEAR P.S.: For those unfamiliar with this procedure, a gastric bypass surgically restricts the volume of food that the stomach can contain. The aim is to assist the individual to be satisfied with eating less food and thereby achieve significant weight loss. The U.S. National Library of Medicine has a page describing various gastric bypass methods and issues: tinyurl.com/5gdlgh

A gastric bypass ushers in a radical change to an individual’s relationship with food, so it is only recommended for a motivated patient whose excess weight represents a serious health threat. After the bypass, a patient has to eat slowly and chew food well because the stomach can no longer operate with the same level of efficiency. Some nutrients may not be as efficiently absorbed following a bypass, which is called malabsorption. If left untreated, vitamin and mineral deficiencies can result. Vitamin and mineral supplements can be recommended, and the physician will usually monitor blood levels of the various nutrients.

I am not a medical doctor and this is not an area in which I specialize, but it certainly makes sense that you search out a high-potency supplement, perhaps one that could be taken in liquid form. You might consider one of the powdered multivitamin/multimineral supplements. Most are well-balanced, containing all the essential vitamins and minerals, and they could be taken as a daily drink or smoothie. Be sure to discuss any products with your physician or a dietitian who specializes in this area.

DEAR DR. BLONZ: The other day, my husband heard that when cooking vegetables in the microwave, you lose the nutrients. Is this just another health rumor, or is it true? I cannot believe that this information is just now coming out after having microwaves around for decades. I would appreciate your take on this. -- A., Concord, Calif.

DEAR A.: This is a rumor -- and unfortunately it is quite widespread. The differences in nutrient composition between fresh and cooked food is based on the level of heat and the time of exposure. The next factor is whether the food is submerged and cooked in water and if the cooking water, which can contain some of the water-soluble nutrients, is then discarded.

There is nothing especially destructive about microwaving, provided you do not overcook your food. In fact, microwaving is similar to steaming -- both are low on the nutrient-destruction spectrum. The most important factor is that you are eating and enjoying the bounty of fresh vegetables for good health.

Send questions to: "On Nutrition," Ed Blonz, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: If one has a good diet (low in red meat, sugar and fat; high in fruits and vegetables), is it necessary to take a multivitamin? My doctor claims that food is no longer as nutritious as it once was because of soil depletion, so we should take supplemental vitamins and minerals. Do you think this is true? -- H.H., via email

DEAR H.H.: I am skeptical of your doctor's statement. I find the "soil-depletion" argument to be very misleading. Fruits, vegetables and grains, whether grown organically or through conventional methods, require sunlight, water and nutrients -- including nitrogen, phosphorous and potassium -- to develop. The soil must contain the plant's essential elements and if one or more is not available in sufficient amounts, either the plants won't grow or they'll fail to develop normally (and it's unlikely they will ever make it to market).

A plant can absorb minerals from the soil even if it does not need them. For example, foods grown in selenium-rich soil are likely to contain more of this mineral than the same food grown in selenium-poor soil. A plant's mineral content can also vary according to weather conditions, the amount of time it has been allowed to mature and when it's harvested during the growing season.

The idea of "vitamin-depleted" soils makes even less sense. Plants do not get their vitamins from the soil; they are synthesized within the plant itself. The amount of a particular vitamin found in a fruit, vegetable or grain is determined by the plant's genes, not by the amount of this nutrient in the soil. After harvest, vitamin content can decline over time and some vitamins are destroyed during cooking.

It then follows that there isn't really a specific area of the country (or world) where a person can be sure that the fruits and vegetables will be the most nutritious. Variety is key wherever you live, and we are blessed with a transportation system that brings us food from many regions.

As for whether you think it is necessary to take a supplement, I think that is a personal decision based on your diet. I find nothing wrong with taking a multivitamin, but that in no way should be thought of as a substitute for a healthful diet based on fruits, vegetables and whole grains. I like the image of the diet as a musical composition. Whole foods represent a symphony orchestra of nutrients and phytochemicals, all working together. A supplement, by contrast, can be thought of as providing only a few of the instruments.

Send questions to: "On Nutrition," Ed Blonz, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.