‘Take me out to the ballgame’ doesn’t exactly conjure up images of apple slices and kale chips. The more likely culprits include French fries, soda and the occasional box of Crackerjacks.
An Indiana U. study has bolstered the link between red meat consumption and heart disease by finding a strong association between heme iron, found only in meat, and potentially deadly coronary heart disease.
In response to the ongoing policy discussions on the role of sugar-sweetened beverages (SSBs) on weight and health, The Obesity Society (TOS) concludes that SSBs contribute to the United States’ obesity epidemic, particularly among children. Based on an in-depth analysis of the current research, TOS's position statement provides several recommendations for improving health, including that children minimize their consumption of SSBs.
Release of 2014 U.S. Report Card on Physical Activity for Children and Youth
Ginseng can help treat and prevent influenza and respiratory syncytial virus (RSV), a respiratory virus that infects the lungs and breathing passages, according to research findings by a scientist in Georgia State University’s new Institute for Biomedical Sciences.
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients.
This story was published online by the American Heart Association at www.heart.org. This story can be linked to, quoted or excerpted, with attribution to the American Heart Association. We can also offer more information and sources as needed, including photos, graphics and experts available upon request.
Study that looks at Vitamin D deficiency and cognition relationship in older adults adds to the existing literature on the subject.
Lower levels of blood sugar may make married people angrier at their spouses and even more likely to lash out aggressively, new research reveals.
A new expert panel report on food security in Northern Canada, has found that food insecurity among northern Aboriginal peoples requires urgent attention in order to mitigate impacts on health and well-being.
Using a screening method that previously identified a compound in apple peel as a muscle-boosting agent, a team of University of Iowa scientists has now discovered that tomatidine, a compound from green tomatoes, is even more potent for building muscle and protecting against muscle atrophy.
Researchers found that restaurants in public housing develops serve fewer healthy meals. Roughly 75 percent of those entrées at restaurants near housing developments were unhealthy.
A new USDA mandate calling for access to free drinking water during lunchtime at schools participating in the National School Lunch Program went into effect at the start of the 2011-12 school year. Researchers from the University of Michigan and University of Illinois at Chicago examined compliance with the new requirement as well as perceptions about drinking fountain cleanliness and water quality. The study found that most schools met the new requirement; however, additional measures are needed to promote better access and encourage students to drink more water. Their findings are published in the Journal of the Academy of Nutrition and Dietetics.
Many popular energy drinks contain five times the caffeine in a cup of coffee, but you won’t find the amount listed on the can. An Iowa State professor says the omission could explain why a CDC study found some young people think energy drinks are safe.
The latest results from a 25-year study of diet and aging in monkeys shows a significant reduction in mortality and in age-associated diseases among those with calorie-restricted diets. The study, begun at the University of Wisconsin-Madison in 1989, is one of two ongoing, long-term U.S. efforts to examine the effects of a reduced-calorie diet on nonhuman primates.
Programming highlights from Experimental Biology 2014, April 26-30 in San Diego. Topics include anatomy, physiology, biochemistry, pathology, nutrition, and pharmacology.
Children who viewed TV ads for Kids Meals were commonly unable to recall milk or apples, items added to make the meals healthier. Instead many kids thought apples were french fries.
Scientists from the Florida campus of The Scripps Research Institute (TSRI) have developed what amounts to a best practices guide to the most accurate way of measuring fruit fly food consumption.
A study of child growth patterns in 36 developing countries finds economic growth has little to no effect on the nutritional status of the world’s poorest children. The study was by researchers at Harvard School of Public Health, University of Göttingen, ETH Zürich, and Indian Institute of Technology Gandhinagar.
The U.S. is the largest consumer of functional foods, it was a 44 billion dollar market in 2012 and it’s increasing with at least 60 percent of people consuming functional foods, occasionally. IFT spokesperson Cathy Adams Hutt, PhD, RD CFS explains in the following video what a functional food is and how functional foods can contribute to a nutritious diet. By definition, a functional food is a typical food that has specific nutrients added to it like vitamins and minerals, to serve a specific purpose.
A new study shows that teenagers can be persuaded to cut back on sugary soft drinks – especially with a little help from their friends.
Two Michigan Technological University chefs are holding classes to help faculty and staff learn to cook and eat more nutritiously.
Under new guidelines from the Institute of Medicine, the estimated number of children who are at risk for having insufficient or deficient levels of vitamin D is drastically reduced from previous estimates, according to a Loyola University Chicago study.
Extra sales taxes on soda may not do anything to improve people’s health, according to new research from health economist Jason Fletcher of the La Follette School of Public Affairs at the University of Wisconsin–Madison.
The three Kole brain function drinks - Alive, Happy and Dreams -are now available for purchase through Amazon.com.
News flash: Getting the nutrient-dense, fiber-rich foods your body needs may be easier — and cheaper — than you think. Planning is key.
People with a genetic predisposition to obesity are at a higher risk of obesity and related chronic diseases from eating fried foods than those with a lower genetic risk, according to a new study from researchers from Harvard School of Public Health, Brigham and Women’s Hospital, and Harvard Medical School.
Vitamin D deficiency has been implicated in numerous health conditions in recent years, including depressed mood and major depressive disorder. Recent observational studies provide some support for an association of vitamin D levels with depression, but the data do not indicate whether vitamin D deficiency causes depression or vice versa. These studies also do not examine whether vitamin D supplementation improves depression.
Effective nutrition education programs are key to improving the nation’s health, and a new tool from the Academy of Nutrition and Dietetics and its Foundation is available to strengthen nutrition education programs. The Guide for Effective Nutrition Interventions and Education (GENIE), a validated online checklist tool funded with support from the ConAgra Foods Foundation, is now available to help nutrition education program planners and program evaluators.
In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about the increased demand for healthier options on fast food menus.
A team of food scientists from University of Novi Sad in Serbia and Guelph Food Research Centre in Canada found that hemp flour, a by-product of cold-pressed hemp oil, in combination with decaffeinated green tea leaves could be used to develop a gluten-free snack cracker with functional properties. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT).
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that the production of a mixed raspberry jelly with black and yellow raspberries could be a good alternative to just one-colored jelly.
Henry Ford Health System cut 7 tons of fat from food and increased fruit and vegetable purchases by 10 percent annually in an effort to offer patients more healthy food choices. In addition, the hospital system removed all fryers and committed to removing all deep fried fat products, promotes only healthy food options within 5 feet of cash registers and advertises only healthy food choice options on cafeteria advertising and menus.
Drinking a lot of water is often advised to those who are trying to lose weight. But a nutrition expert at UAB says, while it is important, it’s not the magic bullet to weight loss.
Poor food choices, such as overconsumption of carbonated soft drinks, are an important factor driving the global obesity epidemic and have been linked directly to diabetes and heart disease. While public health agencies are working to help people to make healthier choices, monitoring the effectiveness of these efforts has been costly and difficult. But now, using the same digital data employed by marketers to promote food products, McGill University’s David Buckeridge has developed a way for health agencies to track Montreal consumers’ food choices, neighborhood by neighborhood. This novel approach could pave the way to better monitoring of consumers’ behavior and more targeted efforts to encourage healthier diets.
You don't just need to rely on hot dogs and pizza to make a buck at concession stands. A study led by the University of Iowa examined sales, revenues and profits at a booster-run concession stand in Iowa that offered healthy food items, from apples to string cheese, over two fall seasons. The club registered stable sales and revenue, while profits remained intact. Results appear in the Journal of Public Health.
Parents of children with short bowel syndrome measure their outcomes by the centimeters of intestine that remain after surgery. Many of these children live on intravenous nutrients and fluids, in combination with formula by a gastric tube in and a strict diet. All face daily challenges—infections, diarrhea and liver disease. Through a collaborative project with clinical researchers and a microbiologist in Canada, assistant professor Crystal Levesque of the South Dakota State University Animal Science Department hopes to help in finding a treatment that will help grow their intestines. Beginning its second year, the project has been supported by an annual $25,000 Maurice Shils Grant from the Nestlé Nutrition Institute awarded through the American Society for Parenteral and Enteral Nutrition Rhoads Research Foundation.
Human Nutritionist says to look past the social media headline when choosing a diet, because you could be missing important information.
Breast cancer patients with high levels of vitamin D in their blood are twice as likely to survive the disease as women with low levels of this nutrient, report University of California, San Diego School of Medicine researchers in the March issue of Anticancer Research.
Boston, MA -- New federal standards launched in 2012 that require schools to offer healthier meals have led to increased fruit and vegetable consumption, according to a new study from Harvard School of Public Health (HSPH) researchers.
Looking to lose weight? Think happy thoughts. An international team of researchers has found that mood and food do more than just rhyme – your mood impacts what kind and how much food you eat.
There's a product at Mark's Food Market in Greenville, N.C., that sells out every few days. Folks who walk over from a mobile home park crave it so much that convenience store owner David Rozek expanded his selection. City employees pop in during their lunch hour to raid the shelves. Students from a nearby college have become regulars. A long-haul truck driver got so hooked on the stuff that it's become his constant companion, whether in his rig or on his sofa.
Researchers at NYU Langone Medical Center have found that blocking the action of a key signaling molecule in the immune system known as Netrin-1 stalls chronic inflammation and insulin resistance tied to obesity and often derived from fatty diets.
FDA's proposed changes to nutrition labels on packaged foods and beverages are great, but will likely be a big reality check for consumers, UF professor and nutrition expert suggests.
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