AUDIO: Lead author Elizabeth Davitt, MS, Food Science and Human Nutrition, College of Agriculture and Life Sciences, College of Human Sciences, Iowa State University, discusses a new study that determined positive… view more Credit: Journal of Nutrition Education and Behavior Philadelphia, July 8, 2021 – Fifty-five percent of Midwest university students […]
Nutrition and Food
Source/Disclosures Source: Rosas M, et al. Effects of fresh mango consumption on blood glucose, insulin, and other cardiovascular disease risk factors in overweight and obese adults. Presented at: American Society of Nutrition Scientific Sessions and Annual Meeting; June 7-10, 2021 (virtual meeting). Disclosures: Alasvand reports no […]
The World Health Organization (WHO) has appointed an American scientist, Felicia Wu, to its Foodborne Disease Epidemiology Reference Group (FERG). Wu, Ph.D, is a John A. Hannah Distinguished Professor in the Michigan State University (MSU) departments of Food Science and Human Nutrition and Agricultural, Food and Resource Economics Felicia Wu, […]
(WTTW News) People who’ve had a COVID-19 infection develop some antibodies to the virus, but it’s unknown how long that immunity lasts. Also unknown is how long immunity lasts for people who have been vaccinated against COVID-19. Illinois Institute of Technology researchers, along with researchers at universities and medical centers […]
Share on PinterestA new scientific review finds no clinically significant benefits of supplements for weight loss. Chris Rogers/Getty Images Researchers conducted a systematic review of randomized controlled trials of a selection of weight loss supplements and alternative therapies. They found no high-quality evidence of the efficacy of any of the […]
Among the age-old challenges of parenting and child-rearing is getting the young ones to eat their vegetables — and a new study offers a simple trick to get kids to eat more. In a four-week experiment on 67 kids aged from 3 to 5 years old, researchers found out that a […]
Chronic disease driven by processed food provided the backdrop for COVID-19 to spiral out of control. Fundamental and structural changes are needed in the way we engineer foods, with metabolic health as the industry’s North Star. A scalable, replicable framework being championed by KDD is the “metabolic matrix”, a science-based […]
IMAGE: Cover for “The Ninth Revolution: Transforming Food Systems For Good ” view more Credit: World Scientific We are at a critical point in human history and that of the planet. Continuing to produce food in the current manner is neither good for public health or for that of the planet. […]
Most survivors of squamous cell head and neck cancers report that their sense of taste is dulled, changed or lost during radiation treatment, causing them to lose interest in eating and diminishing their quality of life. In a study of taste and smell dysfunction with 40 cancer survivors, scientists at […]
Dairy milk has been a part of the human diet for thousands of years. Demand skyrocketed in the early 1900s when pasteurization allowed for extended shelf life as well as a much safer product. Although plant-based “milks” have a long history in many cultures around the world, there weren’t many […]