Feature Channels: Nutrition

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Sam Emerson, doctoral student in food, nutrition, dietetics and health, offers tips for battling overindulgence of holiday treats.

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How can I enjoy holiday parties and meals with family and not gain weight?

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In written comments submitted to the Food and Drug Administration (FDA), the Institute of Food Technologists (IFT) is calling upon the federal government to increase public funding of research for developing reduced-sodium foods. These comments, based on insight from IFT members, were in response to a question posed by the FDA that asked what specific research needs or technological advances could enhance the food industry’s ability to meet the new voluntary sodium reduction goals.

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The editors at Food Technology magazine, which is published by the Institute of Food Technologists (IFT), announced their food trend predictions for 2017. Here’s what they’re forecasting for next year.

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The research team identified problems with the nutritional guidelines and in particular problems with the research that supported the guidelines’ recommendations.

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Experimenting on mice with a genetic change similar to that found in people with a rare inherited disease called Kabuki syndrome, Johns Hopkins scientists report that a very low-carbohydrate diet can “open up” DNA and improve mental function.

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In a recent Science Advances article, Mayo Clinic researchers show how hungry human liver cells find energy. This study, done in rat and human liver cells, reports on the role of a small regulatory protein that acts like a beacon to help cells locate lipids and provides new information to support the development of therapies for fatty liver disease.

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Consumers believe healthy food must be more expensive than cheap eats and that higher-priced food is healthier – even when there is no supporting evidence, according to new research.

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The Academy for Eating Disorders announces that its 2017 International Conference on Eating Disorders, which is being held in Prague, Czech Republic, will embrace diverse perspectives in treatment, prevention and research.

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Saint Louis University scientist Angel Baldan, Ph.D., reports that turning off a protein found in liver and adipose tissue significantly improves blood sugar levels and reduces body fat in an animal model.

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Does eating good-tasting food make you gain weight? Despite the common perception that good-tasting food is unhealthy and causes obesity, new research from the Monell Center using a mouse model suggests that desirable taste in and of itself does not lead to weight gain.

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• Discovery offers new insight into regulation of water and food intake. • Neuroscientists recorded neuronal activity in real-time in awake mice when presented with food or water. • Researchers identified anticipatory changes in neuronal activity in the seconds prior to drinking.

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Sometimes treating a chronic disease can be as simple as adding fruits and vegetables to the diet, at least that’s what researchers at the Texas A&M College of Medicine have found.

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The Academy for Eating Disorders Advocates for Early Intervention and Specialized Care for Eating Disorders Treatment in Response to Morristown, NJ Ruling

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“In recent years I have been frequently contacted by the public with questions about genetic engineering, and Florida strawberry growers have frequently reached out to me to help answer questions they have received from the public as well,” said Vance Whitaker, a UF/IFAS associate professor of horticultural sciences and a strawberry breeder.

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Mayo Clinic will publish the second edition of The Mayo Clinic Diet with all-new menu plans and recipes on Jan. 1. The book offers effective methods to adopt simple, enjoyable, practical, safe and healthy behaviors to lose unwanted pounds and, most importantly — keep them off for good.

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Diet composition around the time of pregnancy may influence whether offspring become obese, according to a new study using animal models at The Scripps Research Institute (TSRI).

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The 2017 nationwide Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest will challenge high school students from underserved communities, aspiring to become future celebrity chefs, to create innovative meatless noodle dishes. They will need to impress a distinguished panel of judges.

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College students gained an average of 10 pounds over the course of their college years, a study published in the Journal of Nutrition Education and Behavior found, and number of students who were overweight or obese increased 78 percent. The extra weight translates to a variety of increased health risks, the study says.

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Sustainable eating Meals based on legumes such as beans and peas are more satiating than pork and veal-based meals according to a recent study by the University of Copenhagen's Department of Nutrition, Exercise and Sports. Results suggest that sustainable eating may also help with weight loss.

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Want to eat healthy and save money this holiday season? Including fresh, seasonal produce in your family meals and party platters may be a good place to start.

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• A healthy diet high in fruits, vegetables, fish, legumes, cereals, whole grains, and fiber, and low in red meat, salt, and refined sugars was linked with a reduced risk of early death in an analysis of 7 studies

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The Centers for Disease Control and Prevention (CDC) has a name for areas in which people live far from a supermarket or large grocery store that sells nutritious foods and where much of the population lacks easy access to transportation: food deserts.

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Precisely meeting a pregnant sow’s protein needs, specifically amino acid requirements, will improve the health of the sow and piglet—and help protect the environment by utilizing resources wisely.

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The wild faba – today, fava – bean is believed to be extinct. Dr. Elisabeth Boaretto has identified the oldest known faba beans – about 14,000 years old. Understanding how the wild fabas survived can help scientists grow hardier fava crops today. Favas are a major source of nutrition in many parts of the world

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If your New Year's resolution is to get healthier and to lead a more satisfying life, consider becoming a volunteer. A recent study in the Journal of the American Geriatrics Society found that volunteering may have positive health benefits for older adults. It’s probably true that volunteering provides value for people of all ages.

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The University of North Florida has been identified as having one of the top online Master’s in Nutrition programs in the nation by the Top Masters in Healthcare Administration, placing No. 7 in the Top 20 ranking.

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Six years following the U.S. Preventive Services Task Force (USPSTF) recommendation that clinicians screen and treat (or refer) children age six and older for obesity, most U.S. children still do not receive evidence-based care for obesity.

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Laura Moore, M.Ed., R.D., L.D., and her husband Don Sanders have donated $1 million to support a first-of-its-kind nutrition education program at The University of Texas Health Science Center at Houston (UTHealth). UTHealth fully matched the gift as part of the university’s Game Changers Initiative.

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University of Alabama researchers are recruiting for a 10-week study to see how watermelon impacts blood vessel function.

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Researchers found that the browning program in white fat cells is normally suppressed by a protein called FLCN. It performs this function in cooperation with a major cellular signaling hub, a protein complex known as mTOR. Harnessing this knowledge may one day provide the key to better treatments for obesity.

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Lunches served in the National School Lunch Program have higher nutritional quality than lunches brought from home, according to the largest comparison study conducted to date. Published in the November 2016 issue of the Journal of the Academy of Nutrition and Dietetics, the study, conducted by researchers at UC's Nutrition Policy Institute, involved nearly 4,000 elementary school students in Southern California.

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A screening test for non-alcoholic fatty liver disease (NAFLD)—a serious condition that may have lifelong health consequences—is recommended for all obese children aged nine to eleven years, according to clinical practice guidelines developed by the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN) and published in the Journal of Pediatric Gastroenterology and Nutrition (JPGN). Official journal of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition and the NASPGHAN, the JPGN is published by Wolters Kluwer.

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One year ago ProMedica opened a full-service grocery market in an area of Toledo that was labeled a food desert due to the lack of grocery stores and healthy food providers. Today leaders from ProMedica announced plans to expand its services beyond the grocery market to offer a variety of community programs including cooking and nutrition classes, health screenings, financial counseling and job training. According to philanthropist and business community leader Russell Ebeid, ProMedica is "writing a new chapter in the way healthcare systems collaborate with neighborhoods and communities to improve health."

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Babies born with low levels of vitamin D may be more likely to develop multiple sclerosis (MS) later in life than babies with higher levels of vitamin D, according to a study published in the November 30, 2016, online issue of Neurology®, the medical journal of the American Academy of Neurology.

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In the face of many myths, the Academy for Eating Disorders (AED) released “Nine Truths About Eating Disorders” in order to clarify public understanding. Produced in collaboration with Dr. Cynthia Bulik, PhD, FAED, who serves as distinguished Professor of Eating Disorders in the School of Medicine at the University of North Carolina at Chapel Hill. Here's what they sound like across the globe!

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Columbia University has awarded the 2016 Naomi Berrie Award for Outstanding Achievement in Diabetes Research to Peter Arner, MD, PhD, a Distinguished Professor in the Department of Medicine at the Karolinska Institute, whose studies on the turnover of fat tissue in the human body has revealed processes that contribute to obesity and diabetes.

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Scientists from the Florida campus of The Scripps Research Institute (TSRI), Florida Atlantic University and Bowling Green State University may have finally found a reason for the 'food coma' phenomenon.

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Studying how gut bacteria affect behavior in zebrafish could lead to a better understanding of how probiotics may affect the central nervous system in humans.

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Beth Israel Deaconess Medical Center (BIDMC) researchers have identified previously unknown neural circuitry that plays a role in promoting satiety, the feeling of having had enough to eat. The discovery revises the current models for homeostatic control – the mechanisms by which the brain maintains the body’s status quo – of feeding behavior. Published online today in Nature Neuroscience, the findings offer new insight into the regulation of hunger and satiety and could help researchers find solutions to the ongoing obesity epidemic.

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Vitamin D supplementation improved symptoms of autism in a recent trial.

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Take Charge of Your Diabetes covers most aspects of diabetes self-care, and is offered by UF/IFAS Extension county faculty in collaboration with local health professionals who specialize in diabetes management. Participants attend nine weekly sessions and at least two follow-up meetings to encourage their continued adherence to best practices for good blood glucose control and to check their progress.

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Queen’s University Belfast’s Institute for Global Food Security will play a key role in a new leading partnership which will tackle the global challenge of feeding the world’s growing population, as well as enabling the University to access up to €400 million in funding.

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One in 6 parents say their teen has tried a gluten free, vegan, paleo or vegetarian diet. For some families, the restrictions can cause indigestion.

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While the word “thanks” is included in our country’s favorite holiday’s name, we all know the real star of the day is the food. Institute of Food Technologists Member Kantha Shelke, PhD, CFS, deconstructs the turkey-day menu in a series of IFT Food Facts videos that show how science is involved in the look, taste, and texture of our favorite holiday foods.

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A recent study published in the Journal of Food Science found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods to control microbes that cause Listeria, a foodborne bacterial illness that can be very serious for pregnant women and people with impaired immune systems.