Worldwide, an estimated 25 percent of children under age 5 suffer from stunted growth and development. A team of researchers has found that inadequate dietary intake of essential amino acids and the nutrient choline is linked to stunting.
Just add a handful of almonds: a University of Florida study suggests that improving one’s diet can be as simple as that.
The Crop Science Society of America (CSSA) is sending ten graduate students to Zambia to learn more about dry bean research and increase international knowledge of this important crop. CSSA worked in collaboration with the U.S. Agency for International Development (USAID) and Feed the Future’s Knowledge-Driven Agricultural Development (KDAD) project to select and fund the students.
How, when, why and where we eat are just as important as what we eat. Making sure to enjoy the sights, sounds, memories and interactions associated with eating are essential to developing an overall healthy eating plan. That is why, as part of National Nutrition Month® 2016, the Academy of Nutrition and Dietetics urges everyone to “Savor the Flavor of Eating Right.”
Discover new and exciting tastes while trimming fat and sodium from your cooking. For National Nutrition Month®, the Academy of Nutrition and Dietetics encourages everyone to experiment with new combinations of herbs and spices as you “Savor the Flavor of Eating Right.”
For National Nutrition Month® 2016, the Academy of Nutrition and Dietetics is encouraging everyone to “Savor the Flavor of Eating Right,” by taking time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to your life.
March is National Nutrition Month®, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthful eating. It is also when the Academy celebrates Registered Dietitian Nutritionist Day, honoring the contributions of RDNs as the food and nutrition experts. This year, Registered Dietitian Nutritionist Day will take place March 9.
For National Nutrition Month® 2016, the Academy of Nutrition and Dietetics encourages everyone to learn how to “Savor the Flavor of Eating Right” while still following a healthy eating pattern.
In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products.
New Study Published in Academic Pediatrics is First to Use Validated Measures to Explore Association Between Household Food Insecurity and Adolescent Mental Health
Milken Institute School of Public Health (Milken Institute SPH) at the George Washington University (GW) will hold a public forum on February 25 to address the public health problem of eating disorders. The event, to be held during National Eating Disorders Awareness Week, will feature a keynote talk by Neesha Arter, the author of the memoir, Controlled: The Worst Night of my Life and Its Aftermath. Arter will discuss her battle with anorexia, an eating disorder that developed after she was sexually assaulted at the age of 14.
Michael Miller, doctoral student in sociology, found food stores are largely unavailable in the most densely populated inner-city, low-income neighborhoods of smaller urban cities.
Kansas State University researchers have received $6.5 million from the U.S. Department of Agriculture since 2009 to keep a devastating wheat fungus out of the country's farm fields.
Scientists at Wake Forest Baptist Medical Center have found that a daily dose of beetroot juice significantly improved exercise endurance and blood pressure in elderly patients with heart failure with preserved ejection fraction (HFPEF).
There are many things you can do to lower your heart disease risks. This article from cardiologist Dr. Mauro Moscucci of LifeBridge Health looks at the seven modifiable risk factors (according the the American Heart Association) and the one most of us struggle with.
If you’re fat, can you blame it on your genes? The answer is a qualified yes. Maybe. Under certain circumstances. Researchers are moving towards a better understanding of some of the roots of obesity.
The Academy of Nutrition and Dietetics commends President Obama’s budget request to Congress, which prioritizes food, nutrition programming and research.
Age significantly impaired the ability of rats to get rid of excess sodium when exposed to a high-salt diet, according to research published in the American Journal of Physiology—Regulatory, Integrative and Comparative Physiology. Findings could have implications for salt consumption in the elderly; suggest older people could be at greater risk for the negative consequences of eating a high-salt diet.
The Joint Commission (TJC) has agreed to add several new requirements to its accreditation review of behavioral health care organizations providing treatment for individuals with eating disorders and their families.
A simple change in diet could boost vitamin D levels for millions of Americans suffering from Type 2 diabetes, according to new research from Iowa State University published in the Journal of Agricultural and Food Chemistry.
Consumers have a lot of questions about where their food comes from, how it’s made and what’s in it. To help consumers find this information, the Institute of Food Technologists (IFT) is excited to announce the launch of “IFT Food Facts.” IFT Food Facts is an online resource that has videos and fact sheets with tips related to the science of food that consumers can use at home, at the store and on the go. IFT’s member experts answer common questions about food safety, nutrition, and food chemistry, as well as address common myths and misperceptions about food science and technology.
Thousands flock to the internet in search of ways to boost a healthy lifestyle. Many popular diet facts and trends are circulated so often in the media that it’s hard to know which tips to trust and which ones should be tossed. Underneath popular opinion and platitudes, the truth about eating healthy may surprise you. A Texas A&M Health Science Center registered dietician separates myths from fact when it comes to your diet.
A cluttered and chaotic kitchen can often cause out-of-control stressful feelings. It might also cause something else — increased snacking of indulgent treats.
When it comes to making healthier food purchases in our nation’s grocery stores, the simpler the nutritional packaging is, the better. In fact, if one only has to look at a single number—a score that represents the nutritional value of what’s inside the packaging—a consumer is more likely to buy healthier products, finds a study involving research performed at the University of Pittsburgh.
The "Super Bowl" has become much more than a football game: It’s the second biggest day for food consumption in the United States after Thanksgiving. Below, Dr. Charles Platkin, a professor at HUNTER COLLEGE in New York City, Director of the NYC Food Policy Center at Hunter College and editor of DietDetective.com demonstrates how much you would need to do to burn off typical “Big Game” snacks. For instance, you would have to run 49 football fields to burn off just two handfuls of potato chips or do "the wave" 6480 times to burn off 6 Buffalo Wild Wings Dipped In Ranch Dressing.
Diana Rice, a registered dietitian on staff with The Monday Campaigns (the nonprofit organization behind Meatless Monday), offers these tips to get your health back on track after an indulgent Super Bowl Sunday.
A team of researchers concluded that a breakfast high in protein – like eggs – keeps children fuller longer than cereal or oatmeal, causing them to eat fewer calories at lunch.
Since its introduction nearly 23 years ago, the popular injectable contraceptive depot medroxyprogesterone acetate (DMPA) has been associated with causing substantial weight gain in some adolescent girls. Without being able to identify or predict which girls will gain weight on the drug, physicians typically counsel all teens receiving DMPA to simply eat less. New research suggests that the message may need to change to “eat better.”
A faculty member in the University of Georgia’s College of Family and Consumer Sciences found that adults going on a one- to three-week vacation gained an average of nearly 1 pound during their trips. With the average American reportedly gaining 1-2 pounds a year, the study’s findings suggest an alarming trend.
If the person you love loves chocolate, grabbing a gift for Valentine’s Day is a breeze. But if the person you love has diabetes or prediabetes, you have to think outside the heart-shaped box, says Debora Nagata, R.N., diabetes educator at UCLA Medical Center, Santa Monica.
A University of California, San Diego School of Medicine study finds that weight loss programs that provide healthy fats, such as olive oil in the Mediterranean diet, or a low-fat, high-carbohydrate diet have similar impacts on pound-shedding. More specifically, the researchers report that a meal plan rich in walnuts, which are high in polyunsaturated fats, has a significant impact on lipid levels for women, especially those who are insulin-resistant.
• Five patients with severely reduced kidney function would need to adhere to a ketoanalogue-supplemented very low–protein diet to avoid a >50% reduction in kidney function or the need for dialysis in 1 patient
An estimated 15 million Americans suffer from food allergies, many of them children. These are non-trivial concerns, as food allergy or intolerance can cause symptoms ranging from a harmless skin rash to a potentially lethal anaphylactic shock. The good news is that many affected children outgrow their allergy, presumably as the immune system learns to tolerate food initially mistaken as “foreign”.
Consuming soy regularly may protect women who are undergoing infertility treatments from poor success rates linked to bisphenol A exposure, according to a new study published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.
A new study finds that providing zinc supplements to older adults in nursing homes increased their serum zinc levels and improved their immune response, providing potential protection against infection. The research group’s previous work found that nursing home residents had low zinc levels.
Researchers at McMaster University have uncovered significant new evidence in the quest for the elusive goal of gaining muscle and losing fat, an oft-debated problem for those trying to manage their weight, control their calories and balance their protein consumption.
Contrary to current clinical belief, regular caffeine consumption does not lead to extra heartbeats, which, while common, can lead in rare cases to heart- or stroke-related morbidity and mortality, according to UC San Francisco researchers.
AIDP today released the following comments on a double-blind, randomized, placebo-controlled study conducted by researchers at the University of California Los Angeles (UCLA), published in the Frontiers of Physiology which shows that daily doses as low as 1g of PreticX®, a XOS (xylooligosaccharide), significantly modified gut microbiota, helping to grow more species of good gut bacteria and reduce bad bacteria in both healthy people, and those who are over-weight with unhealthy blood glucose levels.
EL PASO, Texas – Gastroenterologists at Texas Tech University Health Sciences Center El Paso (TTUHSC El Paso) have received a grant of nearly $470,000 to continue their research on gastroparesis, a condition that prevents the stomach from emptying properly.
Sugar’s sweetness and calorie content combine to give it lethal power to destroy diets, many scientists have assumed. However, new study by Yale University researchers says the brain responds to taste and calorie counts in fundamentally different ways. And only one of these responses explains why most New Years’ resolutions have already disappeared under a deluge of Boston Crème Pies.
Now, amid public debate about whether food companies should list genetically modified (GM) ingredients on their labels, that same deliberative process may be crucial to the perceived legitimacy surrounding controversial decisions. A Cornell University study found consumers are more supportive of labeling decisions when they believe the company considered the public’s input in the process.
A diet rich in fiber may not only protect against diabetes and heart disease, it may reduce the risk of developing lung disease, according to new research published online, ahead of print in the Annals of the American Thoracic Society.
Sensory analysis researchers at Kansas State University Olathe are looking at whether emojis can help reduce the food grade school students throw away at lunch.
It comes naturally for many people to give to their local food pantries during the holidays, but it’s important to remember that “hunger knows no season.” An assistant professor of human nutrition and registered dietitian explains the importance of making healthful food pantry donations so families can have balanced meals, based on the MyPlate dietary guidelines.
Amid concerns about student access to affordable and healthy food, activists from several University of California campuses are sponsoring the second annual California Higher Education Food Summit. The three-day conference will feature workshops and speakers addressing food justice on California college and university campuses. The food justice movement aims to ensure equal access to nutritious, locally sourced food and living wages for all food system workers.
The Academy of Nutrition and Dietetics supports the bipartisan work of the Senate Agriculture Committee on the Improving Child Nutrition Integrity and Access Act of 2016, which prioritizes the health, nutrition and well-being of millions of children by assuring access to healthy foods and nutrition services.
Going to the grocery store is not a chore for one University of Kentucky professor. In fact, Alison Gustafson views the places where people buy food as “labs." Watch why this Dietetics and Human Nutrition professor is so passionate about food access in rural areas.
According to a new study led by researchers at Tufts University, 92 percent of both large-chain and non-chain restaurants serve meals exceeding recommended calorie requirements for a single serving. The researchers suggest offering consumers smaller portions at lower prices.
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