Some foods, when combined, can make quite the romantic and cardiac-healthy dinner that’s perfect to serve to your significant other on Valentine’s Day.
Restaurants looking to help customers slim down should focus on portion sizes rather than calorie labeling.
This new study is a National Institute of Mental Health-funded randomized double-blind trial that was designed to test whether Omega-3 fatty acids improve clinical symptoms, and help adolescents and young adults (ages 12 to 25) who are at elevated risk for severe psychiatric disorders function better in school, work and other social environments.
• Findings suggest the effects of food may be more complex. • Adverse effect observed in younger women.
The Institute of Food Technologists (IFT) recently submitted comments to the United States Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States.
The widely used farm practice of grafting watermelon and other melon plants onto squash or pumpkin rootstocks results in larger amounts of certain pesticides in the melon fruit, scientists are reporting in a new study.
IFT will be hosting the fifth Wellness conference March, Wednesday, March 28th and 29th. The conference will offer attendees a unique blend of unbiased perspectives, news about emerging trends, and information on how organizations within the food industry are penetrating the health and wellness sector.
Mardi Gras, also called Carnival, celebrates the last day of indulgence before the start of the Lenten season. During Lent, millions of households will cut back on meat and other rich foods. Meatless Monday offers recipes with photos to help observers through the “lean” weeks of Lent and beyond. With the simplicity of Meatless Monday, reducing meat in our diets is easier than you think and the health benefits can be huge.
Dr. Yasmin Neggers looked at blood levels of lipids and fatty acids in two groups of South Korean children – one group of typically developing boys and another group of boys with an autism diagnosis. Even though there were no major differences in what these children ate, those with autism had a lower omega-3 to omega-6 fatty acid ratio and lower levels of high density lipoprotein, more commonly known as HDL. For both levels, it’s often believed, the higher the better.
For more than 40 years, scientists and physicians have thought eating a high-fiber diet lowered a person’s risk of diverticulosis, a disease of the large intestine in which pouches develop in the colon wall. A new study of more than 2,000 people reveals the opposite may be true.
A Kansas State University human nutrition professor is helping men make more informed diet decisions by studying foods and dietary supplements that may reduce the risk of prostate cancer.
A groundbreaking study conducted by Children’s Hospital Oakland Research Institute (CHORI) Senior Scientist Elizabeth Theil, PhD, is the first to reveal the existence of at least two independent mechanisms for iron absorption from non-meat sources-and a potential treatment for iron deficiency, the most common nutrient deficiency worldwide. The discovery of an alternative mechanism for iron absorption from vegetables and legumes may provide the key to helping solve iron deficiency by providing an alternative, affordable, and readily available source of iron.
The size of one’s dinner plate does not help to curb energy intake or control portion sizes, according to a recent study conducted at Texas Christian University in Fort Worth.
The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. This media update includes information on the following: January issue of Food Technology Magazine—Convenience Stores To Focus on Food in 2012; January issue of Journal of Food Science—No Link Found Between Sweetness Intensity and Overall Caloric Intake, Blueberry and Blackberry Wines Found to have Potential Health Benefits; and Save-the-Date for Wellness 2012.
A new study in the Journal of Food Science, published by the Institute of Food Technologists found that although taste has an important impact on dietary choice, perceived sweetness intensity alone did not have a significant influence on food behavior and dietary intake in young adults.
Convenience stores (c-stores) are not typically recognized for their food selections, but as tobacco and gas prices rise, fewer people are spending money on these items and other c-store staples. In the January 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Digital Editor Kelly Hensel writes that c-stores are beginning to shift their attention to growing their food/beverage and foodservice segments in order to compete with quick service restaurant chains.
A researcher found that students threw out 15 percent less food when posters about wasting food were hung in dining halls. Eliminating dining trays also decreased waste, reduced costs and improved student satisfaction.
With the obesity epidemic impacting American health care, a new study led by Karen Glanz, Ph.D., M.P.H., at the University of Pennsylvania Perelman School of Medicine and the School of Nursing, researchers at RTI International, and the Nutrient Rich Foods Coalition found that educating consumers to use the Nutrient Rich Foods approach to eating is an effective means of promoting healthful shopping and eating patterns, and improving diet quality.
The Alliance for the Prudent Use of Antibiotics praises the FDA’s action, published in the Federal Register today, to restrict some extra-label use of cephalosporins in cattle, pigs, chickens and turkeys. The misuse of these critically-important antibiotics is contributing to antibiotic resistance, posing a threat to the successful treatment of human diseases.
Low levels of vitamin D have been linked to depression, according to UT Southwestern Medical Center psychiatrists working with the Cooper Center Longitudinal Study. It is believed to be the largest such investigation ever undertaken.
“What kids find visually appealing is very different than what appeals to their parents,” said Brian Wansink, professor of Marketing in Cornell’s Dyson School of Applied Economics and Management. “Our study shows how to make the changes so the broccoli and fish look tastier than they otherwise would to little Casey or little Audrey.”
Indulging during the holidays means more acid reflux, but prolonged reflux can lead to Barrett’s disease and esophageal cancer. The University of Michigan has refined a minimally invasive procedure to treat esophageal cancer, and the need for surgery keeps going up. It’s one of the most common cancers among white males and obesity and acid reflux increases the risk.
Researchers from the Monell Center report that 6-month-old infants who have been introduced to starchy table foods, which often contain added salt, have a heightened preference for salty taste. They also were more likely to consume plain salt at preschool age. The findings highlight the potentially significant role of early dietary experience in shaping salty taste preferences of infants and young children.
Marian Salzman, CEO, Euro RSCG Worldwide PR and blogger for Food Technology’s magazine “the ePerspective” predicts five food trends in 2012.
Grocery Shopper Trends report whole grains are now the most sought after health claims on food packages, followed closely by claims about dietary fiber. In the December 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), contributing Editor A. Elizabeth Sloan writes about the latest whole grain trends in food.
North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine. Authentic East Asian recipes, on the other hand, tend to avoid mixing ingredients with many shared flavor compounds, according to new complex networks research from Indiana, Harvard, Cambridge and Northeastern universities.
“Health claim” labels that link nutrients to disease prevention have a contentious history involving regulators, corporations, and the public. The “oat bran craze” of the late 1980s demonstrated how health claims have enormous profit potential, but also the need for regulation of these claims.
Recent studies find shoppers are paying more attention to what they put in their bodies, therefore driving development and reformulation of products with cleaner labels. An article in the December 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), written by Barbara Katz, IFT member and President of HealthFocus International and LuAnn Williams, IFT member and Head of Research at Innova Market Insights, says that people tend to perceive foods with simpler labels to be less processed. The article explores how industry is responding to consumer demand for clarity around food labels.
When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free.
Order what the doctor orders at your favorite fast food place - Loyola physician and nutrition specialist helps you navigate the menu to order smart.
The holidays are upon us and, for many Americans that means some degree of weight gain and the subsequent New Year’s resolution to diet. However, shedding the pounds may have some negative consequences on the overall health of older women if the weight loss is not maintained, according to a new study by researchers at Wake Forest Baptist Medical Center.
Real weight loss patients share how they are navigating the holdiays and keeping the pounds off.
If the festive season tempts your tastebuds to overindulge, learn to prevent holiday weight gain with these 10 tips from the team of medical experts at Greenwich Hospital’s Weight Loss & Diabetes Center
• Intermittent, low-carbohydrate diets were superior in lowering blood levels of insulin, which can lead to cancer. • Low-carbohydrate diet two days per week resulted in greater weight loss than standard daily dieting.
• Increased carbohydrate intake was associated with a higher rate of breast cancer recurrence. • Changes in starch intake comprised 48 percent of changes in carbohydrate intake. • Dietary modifications targeting starch intake warrant further research.
A recent study of obese volunteers participating in a 12-week dietary weight-loss program found that successful weight losers had significantly higher resting nerve activity compared to weight-loss resistant individuals. The study was accepted for publication in The Endocrine Society’s Journal of Clinical Endocrinology & Metabolism (JCEM).
For years doctors have warned that too much salt is bad for your heart. Now a new McMaster University study suggests that both high and low levels of salt intake may put people with heart disease or diabetes at increased risk of cardiovascular complications.
UAB wellness expert offers tips on cutting calorie corners while celebrating.
Most people aren’t huge fans of bees, but without them we would go hungry pretty fast. The common honeybee pollinates 130 different crops within the U.S. alone including fruit, vegetables, and tree nuts to name a few.
Every year people agonize over the best way to fight weight gain that seems to go hand in hand with the holiday season. While recent studies have shown that the average American only gains about a pound over the holidays, each pound adds up over time. But who has time to practice healthy habits while enjoying a celebratory holiday season?
According to a new study in the Journal of Food Science, published by the Institute of Food Technologists, food fraud is a food protection threat that has not been clearly defined or addressed but can ultimately be a real public health vulnerability. The authors from Michigan State University explain that food fraud can be defined as an intentional act for economic gain.
Nutrition expert and oncologist at The Ohio State University join forces to study the efficacy of omega-3 fatty acids to mediate side effects of common breast cancer therapies. Inlcudes a review of in progress research, plus simple cooking and dietary tips for increasing omega-3 intake, plus omega-3 rich recipes for the holidays.
Scientists from Lockheed Martin and NASA conducted research to find out the potential shelf of food products packaged in retort pouches (a flexible package in which prepared food is hermetically sealed for long-term unrefrigerated storage) in order to determine the suitability of these foods to support long-duration (three-to-five years) spaceflights.
Multivitamin use linked to less healthy behaviors.
While the number of consumers who follow strict vegetarian or vegan diets in the U.S. is relatively small, research shows that the number of consumers who are reducing their consumption of animal-based products is on the rise.
A Kansas State University research group is jumping ahead to improve nutrition and physical activity among young children and prevent childhood obesity. The researchers are reaching 3- to 5-year-olds and their parents through activities conducted at child care facilities.
Avocado seeds are typically seen as waste by growers. But a new study in the Journal of Food Science, published by the Institute of Food Technologists, found that crushing avocado seeds along with air generates an orange color that may be used as natural coloring for food products in the future.
Obese rhesus monkeys lost on average 11 percent of their body weight after four weeks of treatment with an experimental drug that selectively destroys the blood supply of fat tissue, a research team led by scientists at The University of Texas MD Anderson Cancer Center reports in Science Translational Medicine.
RSS
Medicine keyboard_arrow_right
Sciencekeyboard_arrow_right
Life keyboard_arrow_right
Business keyboard_arrow_right
Journal News keyboard_arrow_right
By Location keyboard_arrow_right
Meetings, Grants, and Events keyboard_arrow_right