Feature Channels: Nutrition

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In a paper published today in a special physical activity series of The Lancet, the Coordinated Approach to Child Health (CATCH) program developed by researchers at The University of Texas Health Science Center at Houston (UTHealth) was identified as an excellent example of an evidence-based physical activity intervention that has been successfully scaled up to affect population health.

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The study revealed many other consumer preferences about mushrooms. For instance, consumers prefer fresh mushrooms over processed ones, but their choice to buy and eat mushrooms may also be a matter of taste, texture, price and nutritive values.

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Ahead of the Summer Olympic Games in London four years ago, researchers reported that physical inactivity was a global pandemic that required urgent action. With the 2016 Games looming, University of California San Diego School of Medicine investigators report little change in activity levels worldwide.

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Urologist Dr. Jesse Mills believes not enough attention is paid to male infertility. He wants to shine a light on the causes of infertility and the things that can be done to combat the condition.

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Resveratrol, given to Alzheimer’s patients, appears to restore the integrity of the blood-brain barrier, reducing the ability of harmful immune molecules secreted by immune cells to infiltrate from the body into brain tissues, say researchers. The reduction in neuronal inflammation slowed the cognitive decline of patients, compared to a matching group of placebo-treated patients with the disorder.

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Saint Louis University researchers report that levels of the peptide hormone adropin vary based on carbohydrate consumption and appear to be linked to lipid metabolism.

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A new appreciation for the interplay between two cell nucleus proteins that lead both intertwined and separate lives is helping researchers better understand fatty liver disease.

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New study of patients who survive Acute Respiratory Distress Syndrome (ARDS) finds their subsequent quality of life has more to do with lifestyle factors than how sick they were in the hospital.

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New research, led by the University of Southampton, has found that an online behavioural counselling tool is effective at helping people lose weight.

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Researchers at Johns Hopkins Medicine report they have identified a biochemical pathway linking oxidative stress and the amino acid cysteine in Huntington’s disease.

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MADISON — Serotonin is best known for eliciting feelings of happiness in the human brain, but scientists at the University of Wisconsin–Madison have found the hormone plays a role in milk production in dairy cows — and may have health implications for breastfeeding women.

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Click here to go directly to the Cardiovascular Health News Source

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If Dr. Kalipada Pahan's research pans out, the standard advice for failing students might one day be: Study harder and eat your cinnamon!

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The brain’s reward centers in severely obese women continue to respond to food cues even after they’ve eaten and are no longer hungry, in contrast to their lean counterparts, according to a recent study by a multidisciplinary team at UT Southwestern Medical Center.

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Nearly 30 percent of newborn pups born to pregnant rats fed highly-oxidized (“off”) fish oil died within two days after birth, finds a new study by researchers at the Liggins Institute at the University of Auckland in New Zealand. The research is published in the American Journal of Physiology—Regulatory, Integrative and Comparative Physiology.

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Many students view summer vacation as a time be lazy and relax, but it’s important for kids to keep up their physical activity year-round. Here are some fun physical exercise tips from P.E. coaches affiliated with UCLA Health Sound Body Sound Mind.

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Preschoolers who are regularly tucked into bed by 8 p.m. are far less likely to become obese teenagers than young children who go to sleep later in the evening, new research has found.

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Consumers can be skeptical about new superfoods as they enter the market but still consume them for a bit of "extra insurance" for their health, according to new research from the University of Adelaide.

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Beer isn’t just for nuts and pretzels anymore. You can now find the perfect brew to accompany your favorite food, whether it’s picnic fare or haute cuisine, according to one of the nation’s top brewmasters. There are even beers that pair well with desserts, says Keith Villa, founder and head brewmaster of Blue Moon Brewing Company, a division of MillerCoors. In a July 18 presentation at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT), Villa offered insight into how to choose a beer to accompany different dishes on the menu.

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One of the keys to preventing food-borne illness and food waste is making sure that the surfaces at production facilities remain free of contamination between scheduled cleanings.So researchers are investigating special new coatings that are more resistant to bacteria and other microbes than the food contact surfaces that are used now, according to a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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Iowa State University dietetic interns will provide nutrition coaching and wellness information to low-income families as part of a national health initiative. Interns will connect virtually with their clients using a smarthphone app.

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Home cooked meals specifically designed for infants and young children, are not always better than commercially available baby foods. That’s suggested by research by the University of Warwick and the University of Aberdeen published online in the Archives of Disease in Childhood.

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It’s just a matter of time before many different foods have “intelligent packaging,” a term used to describe package features that communicate information such as shelf life, freshness and quality, according to a presentation at a July 18 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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As Americans focus on fruits, vegetables and whole grains in order to eat a more healthful diet, they may overlook the fact that food processing can enhance the nutritional value of some foods. Many consumers in a recent survey agreed that processed foods can reduce costs and improve convenience, but they were unaware that that food technology can increase food safety and boost nutrition, said Roger Clemens, an adjunct professor of pharmacology and pharmaceutical sciences at the University of Southern California and a speaker at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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The Institute of Food Technologists (IFT) announced the winner of the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT16: Where Science Feeds Innovation in Chicago is University of Massachusetts, Amherst.

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Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT16: Where Science Feeds Innovation in Chicago.

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Eating more unsaturated fats in place of either dietary carbohydrate or saturated fat reduces blood sugar, insulin levels, and other metrics related to type 2 diabetes, according to a new meta-analysis of data from 102 randomised feeding trials in adults.

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Available research suggests that noninvasive stimulation of a specific brain area can reduce food cravings—particularly for high-calorie, "appetitive" foods, according to a review in the Psychosomatic Medicine: Journal of Biobehavioral Medicine, the official journal of the American Psychosomatic Society. The journal is published by Wolters Kluwer.

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Abnormalities in brain regions involved in forming insight may help explain why some people with anorexia nervosa have trouble recognizing their dangerous, dysfunctional eating habits.

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Want to cut calories and make healthier meal choices? Try avoiding unhealthy impulse purchases by ordering meals at least an hour before eating. New findings from researchers at the Perelman School of Medicine at the University of Pennsylvania and Carnegie Mellon University show that people choose higher-calorie meals when ordering immediately before eating, and lower-calorie meals when orders are placed an hour or more in advance.

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At a special presentation on Sunday morning at IFT16: Where Science Feeds Innovation, IFT Immediate Past President Mary Ellen Camire announced and presented three companies—Bavaria Corporation, CSIRO, and Weber Scientific—with the 2016 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sustainability, and food safety.

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Mild to moderate muscle and nerve strain provokes symptom flares in individuals with chronic fatigue syndrome.

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Consumers are reaching for healthy oils in the grocery store aisles, and they’re looking for food products with “clean labels,” according to market researcher David Sprinkle at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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Chefs are mixing the culinary arts with food science to create new menu items and commercial products. The products include vegan burgers that taste like big juicy hamburgers and caramelized meat flavors that can mimic flavors typically acquired through traditional cooking techniques. The latest developments in this merging of food science and the culinary arts -- known as culinology – were presented at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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New research presented at IFT16: Where Science Feeds Innovation found that animal foods (eggs, some meats and dairy products) that contain vitamin D also have another lesser known form of this nutrient that hasn’t been measured routinely in foods, according to Janet Roseland, a nutritionist with the U.S. Department of Agriculture’s Nutrient Data Laboratory.

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Hospital admissions for a short-term and avoidable complication of diabetes have risen by 39 per cent in the last ten years, a new analysis has concluded.

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Americans spend more than 60 billion dollars a year on weight loss products; two-thirds of these dieters are estimated to regain more weight within four or five years than they originally lost according to the Live Strong Foundation. A new book from a University of Missouri researcher provides an innovative and effective program to help people adopt healthy eating habits by mindfully listening to their body’s needs, without giving up food.

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Walking briskly on a regular basis may be more effective than vigorous jogging for improving glucose control in individuals with pre-diabetes, according to research from Duke Health.

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Can a computer game train your brain to resist sweets? Researchers at Drexel University are launching two studies to find out.

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Food products made from a specific protein found in whey can safely be part of a more palatable diet for individuals diagnosed with phenylketonuria (PKU), according to a new clinical trial led by researchers at the University of Wisconsin-Madison and Boston Children’s Hospital.

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Eating less may help us lead longer, healthier lives, according to new results from a large, multicenter study led by Tufts researchers. The paper reveals that a 25 percent reduction in calories can significantly lower markers of chronic inflammation without negatively impacting other parts of the immune system.

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Naima Moustaid-Moussa, who recently accepted an NIH appointment to review grant applications, is a leading researcher in the causes of obesity.

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Preschoolers who are regularly tucked into bed by 8 p.m. are far less likely to become obese teenagers than young children who go to sleep later in the evening, new research has found. Bedtimes after 9 p.m. appeared to double the likelihood of obesity later in life.

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The University of California San Diego School of Medicine Center for Community Health recently received a $3.4 million grant from the U.S. Department of Agriculture (USDA) to increase affordable food access to low-income community members who are part of the Supplemental Nutrition Assistance Program (SNAP).

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People with serious weight problems who are not interested in or candidates for bariatric surgery can turn to physician-supervised weight-loss programs go beyond diet and exercise to tackle obesity from multiple angles.

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Researchers at the University of Birmingham have found that the children of migrants to Chinese cities have lower rates of obesity than youngsters in more affluent established urban families.

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Dieters tend to adopt the wrong strategies, often planning to ditch their favorite foods and replace them with less-desirable options, according to new research from Baylor University’s Hankamer School of Business. Conversely, successful dieters focus on adding healthy foods – foods that they actually like.

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The hungrier parents are at mealtimes, a new study shows, the more they may feed their young children, which could have implications for childhood obesity.

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Researchers from the University of Sydney's Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders have developed a portable and easy-to-use method to help people estimate portion size using only their hands.