Potatoes are a multi-billion-dollar crop in the US. Potato harvests can be reduced by up to 80 percent because of disease caused by Potato virus Y (PVY) that attacks both the tubers and leaves.
Milk chocolate is a consumer favorite, but it isn’t exactly health food. Now, researchers report a new way to combine milk chocolate with waste peanut skins to boost its antioxidant properties and present their results today at the American Chemical Society Fall 2020 Virtual Meeting & Expo.
With kids spending more time at home due to the COVID-19 pandemic, snacking on empty calories could develop into unhealthful eating habits in the long run. August is Kids Eat Right Month™, when the Academy of Nutrition and Dietetics and its Foundation focus on the importance of healthful eating and active lifestyles for children and their families.
The 11th edition of Present Knowledge in Nutrition, the latest update of ILSI's major nutrition reference source will be useful to dieticians, librarians, medical nutritionists and others in the nutrition field.
Aug. 2-8 marks National Farmers Market Week! D.C. ranks number one for farmers markets among the 100 largest U.S. cities according to the 2020 American Fitness Index rankings published by ACSM and the Anthem Foundation. More than 8,600 farmers markets currently operate across the U.S., stimulating the local economy and providing access to nourishing food.
August is Kids Eat Right Month™, when the Academy of Nutrition and Dietetics and its Foundation focus on the importance of healthful eating and active lifestyles for children and their families.
A paper from research, policy, and government experts provides a compelling vision to strengthen existing federal nutrition research and improve cross-governmental coordination in order to accelerate discoveries and improve public health, food security, and population resilience. A coalition of organizations is standing in support of the paper and the need for greater investment and coordination in federal nutrition research.
Liking of fatty food is more complex than its fat content alone – it could also be related to inborn genetic traits of the consumer related to fat perception.
Young firefighter recruits who follow a ‘Mediterranean lifestyle’ are less likely to have hypertension (high blood pressure) and more likely to have good aerobic fitness, reports a study in the July Journal of Occupational and Environmental Medicine.
School food choices and number of physical activity facilities are associated with students’ BMI, Rutgers study finds
Speakers from the Humane Society of the United States (HSUS), Informed Sustainability Consulting, and Meatless Monday will explore how plant-based menu items can assist food service dining operations during these challenging times.
In a newly published experimental study, the consumption of dietary fibre from oat and rye brans supported the growth of beneficial gut microbiota, which in turn ameliorated cholesterol metabolism, enhanced gut barrier function and reduced hepatic inflammation.
Skip the salt! Three species of sea vegetables could just be the new kale with the added benefit of a salty flavor. The 10-week study was designed to determine the optimal growing conditions for these sea vegetables that could soon be a great addition to salads, soups, pasta, rice and other dishes in the continental U.S. These nutritious plants for human consumption do not require fresh water and instead are grown in salt water.
Distinguished nutrition educators from around the world will gather in a truly global event this summer as the Society for Nutrition Education and Behavior hosts its 53rd Annual Conference entirely online.
A new study of children and teens found that more than 25% of the calories they consume were considered empty.
The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, has appointed five registered dietitian nutritionists to three-year terms as media spokespeople and reappointed eight spokespeople to another term.
Press materials are now available for NUTRITION 2020 LIVE ONLINE, a dynamic virtual event showcasing new research findings and timely discussions on food and nutrition. The online meeting will be held June 1–4, 2020.
Journalists and bloggers are invited to attend NUTRITION 2020 LIVE ONLINE, a dynamic virtual event showcasing new research findings and timely discussions on food and nutrition. The online meeting will be held June 1–4, 2020.
By: Anna Prentiss | Published: May 8, 2020 | 2:45 pm | SHARE: As the COVID-19 pandemic continues, the connection between nutrition and our overall health has never been more important to understand and nurture. Healthy eating is especially important for keeping the immune system in good shape to protect the body against disease.
Older adults with low intake of foods and drinks containing flavonoids, such as berries, apples, and tea, were more likely to develop Alzheimer’s disease and related dementias over 20 years, compared with people who consumed more of those items, according to a new study.
Researchers from McMaster University have found that the potato, primarily known as a starchy vegetable, can be a source of high-quality protein that helps to maintain muscle.
If you're looking for health and fitness story ideas, view these research highlights from ACSM’s flagship research journal Medicine & Science in Sports & Exercise®.
ILSI hosts a free public webinar on COVID-19, nutrition and immune response.
BIDMC dietitian Elisabeth Moore, RD, shares tips for grocery shopping and suggests heart-healthy pantry items to stock up on during the COVID-19 pandemic.
Elisabeth Moore, RD, a dietitian at Beth Israel Deaconess Medical Center, offers advice to help us make healthy snack choices during these trying times.
Toolkit provides step-by-step instructions for starting and running a mobile produce market following the Veggie Van model. It covers topics ranging from getting set up to creating a business model that is financially sustainable.
Supplements containing vitamins C and D and other micronutrients, sometimes in amounts exceeding the federally recommended levels, are a safe, effective and low-cost means of helping your immune system fight off COVID-19 and other acute respiratory tract diseases, an Oregon State University researcher says.
Upcoming April 28 webinar to focus on nutrition and immunity
Penn Medicine created a new meal delivery platform for frontline hospital staff called Nourished, to ensure safe and convenient access to local takeout meals during the COVID-19 pandemic. Nourished allows staff to easily order affordable meals from a curated list of local restaurants via text message.
Members of the restaurant and foodservice community are among the groups that are most affected by the COVID-19 pandemic. In these anxious times, it’s more important than ever to take care of our physical and emotional health. Dr/Chef Rob Graham, Co-Founder and Chief Medical Officer of FRESH Medicine and Peggy Neu, President of The Monday Campaigns, will share advice for staying healthy and managing stress during these challenging times.
Planning a constant pipeline of healthy meals and snacks can feel overwhelming. A chef and dietitian shares some tips that can help.
Employees and volunteers harvest food and deliver prepared meals and bags of groceries to 53 food-insecure families in the area. Food comes for local gardens and grocery stores.
Obese females that ate a small amount of coconut oil daily, even as part of a high-fat diet, had decreased features of metabolic syndrome, a cluster of risk factors that raise the chances of developing diabetes, heart disease and stroke, an animal study finds. The study results were accepted for presentation at ENDO 2020, the Endocrine Society’s annual meeting, and will be published in a special supplemental section of the Journal of the Endocrine Society.
The Academy of Nutrition and Dietetics has created the COVID-19 Nutrition Resource Center to offer guidance to the public about grocery shopping, healthful eating, recipes, food safety and more.
Joyce A. Corsica, PhD, director of outpatient psychotherapy and director of bariatric psychology at Rush and Mackenzie Kelly, PhD, a clinical psychologist and assistant professor at Rush, shared six tips to avoid emotional eating during social distancing.
People with heart disease and other underlying health conditions are at a high risk for becoming seriously ill if they develop COVID-19. Heart patients may question if they are doing the right things for their health at a time when there is little research available surrounding this new viral disease. Stephen Kopecky, M.D., a Mayo Clinic cardiologist, talks about what heart patients need to consider in relation to COVID-19.
Researchers from the University of California, Irvine have conducted a statistical analysis that predicts more than 70,000 heart attacks, strokes and other adverse cardiovascular events could be prevented each year in the U.S. through the use of a highly purified fish oil therapy.
A study of national dietary trends over 18 years finds some improvements in the diets of U.S. children, but the majority still have a poor-quality diet. Disparities persisted or even worsened, finds the study published in JAMA and led by researchers at Tufts.
Worry, stress and anxiety that naturally come with a global pandemic can lead to stress eating and cravings.
Women who ate slightly more than the recommended daily amount of protein were significantly less likely to develop atrial fibrillation (AFib), a dangerous heart rhythm disorder that can lead to stroke and heart failure, when compared with those who consumed less protein, according to research being presented at the American College of Cardiology's Annual Scientific Session Together with World Congress of Cardiology (ACC.20/WCC).
Nutrition 2020 is your source for the latest news on food, nutrition and health. This flagship meeting of the American Society for Nutrition, to be held May 30–June 2 at the Washington State Convention Center in Seattle, will feature new research findings and panel discussions addressing hot topics in nutrition science, clinical practice and policy.
March is National Nutrition Month®, when the Academy of Nutrition and Dietetics encourages people to make informed food choices and develop sound eating and physical activity habits. March also is when the Academy celebrates Registered Dietitian Nutritionist Day, honoring the contributions and expertise of all RDNs as the food and nutrition experts. This year, Registered Dietitian Nutritionist Day takes place March 11.
College athletes participating in indoor sports, especially African-Americans, might be vitamin D deficient and put themselves at risk of injury or poor performance according to a study recently published in the journal Nutrients.
Utah residents who have difficulty keeping their families fed could be missing a key ingredient: information. A University of Utah Health study finds that poor communications in at least 22 Utah communities could be hampering efforts to connect those in need with food stamps, food banks, soup kitchens, and other food resources. Researchers say the finding could help refine future community food distribution efforts.
Parents may let their children consume more sugar from their breakfast cereal than intended due to insufficient industry nutritional guidelines.
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