The Academy of Nutrition and Dietetics joins FoodCorps and United Fresh Produce Association in commending the U.S. Senate and the House of Representatives on the introduction of the School Food Modernization Act of 2019.
New research from the Monell Center analyzed nearly 400,000 food reviews posted by Amazon customers to gain real-world insight into the food choices that people make. The findings reveal that many people find the foods in today’s marketplace to be too sweet.
In a new study, researchers with the UF Institute of Food and Agricultural Sciences and the University of Southern Mississippi examined how quality and quantity of food ingested by the yellow fever mosquito affect its biology, including its ability to become infected by, and potentially transmit, the Zika virus.
Crops like hazelnut, hops and mint add variety – and spice – to our lives
US adults eat as much processed meat and as little fish as they did 18 years ago, despite public health guidelines to the contrary
A low-carb diet may have benefits for people at risk of developing type 2 diabetes even if they don’t lose any weight, a new study suggests.
What’s the best way to prevent children from overloading on bad food choices? Flinders University researchers have found that promoting substitution is the answer to turn around children’s excessive consumption of nutrient-poor foods and beverages – resulting in nutritional benefits that are even better than reducing intake of these discretionary food and drink choices. Flinders University researchers studied the impact on the energy and nutrient intakes of more than 2000 Australian 2- to 18-year-olds through simulations of three dietary strategies.
Through culinary literacy programming, The Kids Cook Monday, an initiative of The Monday Campaigns, and New Jersey Healthy Kids Initiative at Rutgers University are promoting healthier eating. Getting kids involved in preparing meals makes them more likely to try healthier foods and sustain healthy eating habits over time.
Irvine, Calif., June 12, 2019 – “Would you like cake or broccoli?” If you ask a child under the age of 3, the answer – eight times out of 10 – will be broccoli. But this has less to do with parents successfully instilling healthy food preferences than the order in which the choices are presented. A study led by the University of California, Irvine and published in the online journal PLOS One has found that toddlers are highly subject to “recency bias” when faced with “or” questions: They tend to pick the last option, even if it’s not what they actually want.
Yu Wang, an assistant professor of food science and human nutrition at the UF Institute of Food and Agricultural Sciences, has been awarded a $500,000 grant from the U.S. Agriculture and Food Research Initiative, part of the USDA. With the award, Wang plans to lead a research team to ensure extracts from orange peels improve the gut’s ability to stave off fatty linings in your arteries.
The Center for Health Promotion and Disease Prevention (HPDP) at the University of North Carolina at Chapel Hill has received a five-year, $3.8 million grant from the National Heart, Lung, and Blood Institute (NHLBI) to fund research that will address the challenge of achieving long-term weight loss among patients with obesity cared for at primary care practices.
Food production is an important contributor to climate change, accounting for about a quarter of carbon emissions globally. According to a study that examined the real-world diets of thousands of people in the U.S., we could greatly reduce the carbon footprint of what we eat by changing just one food each day.
In a new study, researchers show that sun-exposed oyster mushrooms offer a readily available source of vitamin D that can help TB patients respond better to anti-TB drugs by improving immune response.
The foods and nutrients a woman consumes while pregnant have important health implications for her and her baby. Nutrition 2019, the annual meeting of the American Society for Nutrition, will feature new research on prenatal vitamins, infant supplements and the impacts of a mother’s diet during pregnancy and after the baby is born.
Many Americans get less than the recommended amount of sleep, and many do not consume the recommended amounts of important vitamins and minerals. A new study suggests the two factors may be connected.
Drinks with added sugar, also known as sugar-sweetened beverages (SSBs), are one of the largest sources of added sugar in the American diet and a major contributor to obesity. SSBs include non-diet sodas, flavored juice drinks, sports drinks, sweetened tea, coffee drinks, energy drinks and electrolyte replacement drinks. Research presented at Nutrition 2019 will examine how various policies could help reduce the consumption of these sugary beverages and improve health.
The foods we eat can play an important role in preventing cancer. New modeling research presented at Nutrition 2019 shows that policies using taxes or warning labels to encourage healthier eating could reduce the number of people who develop cancer, which would bring significant savings in medical costs.
The beverages we drink represent a substantial source of our daily calories and nutrients, yet standardized methods for tracking beverage consumption have been limited. In the latest and most comprehensive assessment of worldwide beverage consumption, researchers report substantial differences in the beverages consumed by different demographic groups in 185 countries.
Could changing what we eat lower the chances of developing type 2 diabetes? Studies presented at Nutrition 2019 will examine how consuming certain foods, vitamins and even the order in which we eat can affect blood sugar levels and risk of developing 2 diabetes.
Preliminary findings from a new study reveal that inadequate fruit and vegetable consumption may account for millions of deaths from heart disease and strokes each year. The study estimated that roughly 1 in 7 cardiovascular deaths could be attributed to not eating enough fruit and 1 in 12 cardiovascular deaths could be attributed to not eating enough vegetables.
Eating well, drinking enough water and taking certain supplements have all been shown to positively affect brain function in adults. Less is known about how these factors affect children. At Nutrition 2019, the annual meeting of the American Society for Nutrition, researchers announce new findings on the ways nutrition influences how children think, learn and behave.
Athletes invest hours practicing before a big game. Runners train for months leading up to a marathon. A mother-to-be should likewise prepare herself for the mental and physical rigor of pregnancy, labor and caring for a newborn.
In a study published in Food Science & Nutrition, drinking unsalted tomato juice lowered blood pressure and LDL cholesterol in Japanese adults at risk of cardiovascular disease.
As some sweet treat fans celebrate National Doughnut Day on June 7, a pediatrician examines the new trend of donuts showing up on children's clothing.
The summer heat is coming. And that brings with it the excitement of ice cream, frozen yogurt and snow cones.
Eating a cup of blueberries a day reduces risk factors for cardiovascular disease - according to new research led by the University of East Anglia
Nineteen national leaders in nutrition, health and business will serve as the 2019-2020 Board of Directors of the Academy of Nutrition and Dietetics.
The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, has appointed four registered dietitian nutritionists to three-year terms as media spokespeople and reappointed six spokespeople to another term.
Researchers at the University of Georgia have shown that a simple intervention – daily self-weighing – can help people avoid holiday weight gain.
You just have to be smart about what you grill and how you grill it, and be willing to broaden your view of what qualifies as proper cookout fare.
The American Heart Association/American Stroke Association released research study results that suggest drinking diet beverages may increase stroke risk in women over 50.
A new study from the University of Eastern Finland shows that a moderately high intake of dietary cholesterol or consumption of up to one egg per day is not associated with an elevated risk of stroke.
Murray Mittleman, MD, DrPH, Director of Cardiovascular Epidemiological Research at BIDMC shares why this plant-based diet is shown to help prevent diabetes and protect the heart.
UT Southwestern researchers identified a previously unknown bacteria-killing protein on the epidermis that requires vitamin A to work.
A diet proven to have beneficial effects on high blood pressure also may reduce the risk of heart failure in people under age 75, according to a study led by researchers at Wake Forest School of Medicine, part of Wake Forest Baptist Health.
A science advisory from the American Heart Association describes system-wide innovations to the U.S. food system that are sustainable and have the potential to make it easier for consumers to choose healthy foods.
The Society for Nutrition Education and Behavior (SNEB) will host its 2019 Annual Conference at the Hyatt Regency Grand Cypress in Orlando, FL July 27-30.
Eat as much as you want and not gain weight? Sounds too good to be true. But in a study published in the April 23 issue of the journal Obesity, scientists at Wake Forest School of Medicine found that nonhuman primates on a Mediterranean diet chose not to eat all the food available to them and maintained a normal weight.
Renowned scientists and practitioners will address key topics in nutrition at Nutrition 2019, the flagship meeting of the American Society for Nutrition, held June 8-11, 2019 at the Baltimore Convention Center.
A new study has researchers hopeful that a ketogenic diet could prove useful in the military, where obesity is an ongoing challenge, both in terms of recruiting soldiers and keeping them fit for service.
A simple and brief intervention can provide lasting protection for adolescents against these harmful effects of food marketing. Reframing how students view food-marketing campaigns can spur adolescents, particularly boys, to make healthier daily dietary choices for an extended period of time. The method works in part by tapping into teens’ natural desire to rebel against authority.
Researchers from the Friedman School of Nutrition Science and Policy at Tufts have found that adequate intake of certain nutrients from foods—but not supplements—is linked to a reduction in all-cause mortality. There was no association between dietary supplement use and a lower risk of death.
Dietary intake of two fatty acids, omega-3 and omega-6, may have opposite effects on the severity of asthma in children and may also play opposite roles in modifying their response to indoor air pollution, according to new research published online in the American Thoracic Society’s American Journal of Respiratory and Critical Care Medicine.
The Academy of Nutrition and Dietetics offers tips to help reduce food waste by planning your meals with the food you already have and storing leftovers safely.
A change in diet can reduce the intense pain caused by knee osteoarthritis, the most prominent form of arthritis, according to research findings published this week in the journal Pain Medicine. A study conducted at the University of Alabama at Birmingham shows a low-carbohydrate diet was more effective in reducing pain intensity than a low-fat diet in adults ages 65-75 suffering from osteoarthritis.
A new study led by researchers from Tufts and Harvard modeled the health and economic effects of healthy food prescriptions in Medicare and Medicaid, finding that offsetting the cost of healthy food through insurance could improve health outcomes and be highly cost effective after five years.
Long-term, high nut consumption could be the key to better cognitive health in older people according to new research from the University of South Australia.
How much vitamin D can boost memory, learning and decision-making in older adults, and how much is too much? A unique Rutgers-led study found that overweight and obese older women who took more than three times the recommended daily dose of vitamin D showed improvements in memory and learning – but also had slower reaction times. The researchers hypothesize that slower reaction times may increase the risk of falling among older people.
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