Feature Channels: Nutrition

• share
• favorite_border

When researchers added color-coded or numeric calorie labels to online food ordering systems, the total calories ordered was reduced by about 10 percent when compared to menus featuring no calorie information at all. The study is the first to evaluate the effect of “traffic-light” calorie labeling in the increasingly common setting of ordering meals online.

• share
• favorite_border

After a stressful day, it’s almost second nature to laze on the couch and drown our sorrows in a bowl of ice-cream or potato chips. Soon, we glance down and realize we’ve managed to consume the entire pint or bag. So, what makes these foods so irresistible—causing us to mindlessly indulge?

• share
• favorite_border

The Botox toxin has a sweet tooth, and it’s this craving for sugars – glycans, to be exact – that underlies its extreme ability target neuron cells in the body … while giving researchers an approach to neutralize it.

• share
• favorite_border

Following the January 2016 announcement of the production of a whole genome assembly for bread wheat, the International Wheat Genome Sequencing Consortium (IWGSC), having completed quality control, is now making this breakthrough resource available for researchers via the IWGSC wheat sequence repository at URGI-INRA-Versailles, France.

• share
• favorite_border

The old adage “you are what you eat,” may be better phrased as “your sleep relates to what you eat.” An individual’s body composition and caloric intake can influence time spent in specific sleep stages, according to results of a new study (abstract 0088) from researchers at the Perelman School of Medicine at the University of Pennsylvania that will be presented at SLEEP 2016, the 30th annual meeting of the Associated Professional Sleep Societies LLC.

• share
• favorite_border

Salk team first to discover protein that controls the strength of body’s circadian rhythms

• share
• favorite_border

When it comes to healthy eating, the villains are constantly changing.

• share
• favorite_border

Click here to go directly to the Food Science News Source

• share
• favorite_border

The origins of over two-thirds of the grains, legumes, fruits, vegetables, and other agricultural crops countries grow and consume can be traced to ancient breadbaskets in distant parts of the world, according to an exhaustive peer-reviewed report published today.

• share
• favorite_border

Click here to go directly to the Obesity News Source

• share
• favorite_border

Among U.S. children and adolescents 2 to 19 years of age, the prevalence of obesity in 2011- 2014 was 17 percent, and over approximately the last 25 years, the prevalence has decreased in children age 2 to 5 years, leveled off in children 6 to 11 years, and increased among adolescents 12 to 19 years of age, according to a study appearing in the June 7 issue of JAMA.

• share
• favorite_border

The prevalence of obesity in 2013- 2014 was 35 percent among men and 40 percent among women, and between 2005 and 2014, there was an increase in prevalence among women, but not men, according to a study appearing in the June 7 issue of JAMA.

• share
• favorite_border

Rice anyone? How about a bowl of ramen noodles? Researchers have found that some Asian-Americans are more likely to hunger for carbohydrates and unhealthy foods than other Asian-Americans — and the reason appears to be genetic. UCLA researchers have discovered that certain Asian-American college students have a genetic variation that predisposes them to food addiction. Their study, which could have implications for combating the rising rates of obesity among Asian-Americans, was published in the Asia Pacific Journal of Clinical Nutrition.

• share
• favorite_border

Repeated heat-related dehydration has been associated with increased risk of chronic kidney damage in mice. A new study in rats published in the American Journal of Physiology—Regulatory, Integrative and Comparative Physiology reports that drinking soft drinks to rehydrate worsened dehydration and kidney injury. This study is highlighted as one of this month’s “best of the best” as part of the American Physiological Society’s APSselect program.

• share
• favorite_border

A new study led by a Berkeley Lab scientist and UC Berkeley professor establishes for the first time copper’s role in fat metabolism, further burnishing the metal’s reputation as an essential nutrient for human physiology.

• share
• favorite_border

A new University of Georgia study suggests moderation's wide range of interpretations may make it an ineffective guide for losing or maintaining weight. The more people like a food, the more forgiving their definitions of moderation are, said the study’s lead author Michelle vanDellen

• share
• favorite_border

Battling the childhood obesity epidemic is a priority for many researchers, as obesity during adolescence increases the risk of chronic diseases throughout life. Because obese children have lower quality of life and self-esteem, greater levels of depression and anxiety, and also face more teasing and bullying than normal-weight peers, including mental health in any intervention is necessary. To that end, researchers studied the self-perception of children participating in the Fit Families program.

• share
• favorite_border

NYU Langone researchers publish first study to quantify nutritional quality of food and drinks endorsed by music celebrities popular among teens.

• share
• favorite_border

Dartmouth College scientists have discovered that marine microalgae can completely replace the wild fish oil currently used to feed tilapia, the second most farmed fish in the world and the most widely farmed in the United States.

• share
• favorite_border

The end of the school year often marks the end of a guaranteed meal for almost half of Detroit’s children. In Southeast Michigan, more than 300,000 free or reduced fee breakfasts and lunches are served daily during the school year.

• share
• favorite_border

Johns Hopkins Bloomberg School of Public Health researchers have found that increases in unemployment in California during the Great Recession were associated with an increased risk for weight gain among the state’s 1.7 million public school students, suggesting that economic troubles could have long-term health consequences for children.

• share
• favorite_border

• share
• favorite_border

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: Jennifer Bruning, MS, RDN, LDN, of Chicago, Ill.; Robin Foroutan, MS, RDN, of New York, N.Y.; Caroline West Passerrello, MS, RD, LDN, of Pittsburgh, Pa.; and Angel Planells, MS, RDN, CD, of Seattle, Wash.

• share
• favorite_border

This review examines three areas of study – one, the biological pathways of alcohol-linked breast cancer; two, the epidemiological risk relationship between drinking and breast cancer; and three, the global burden of breast cancer incidence and mortality that is attributable to drinking – with a focus on light drinking.

• share
• favorite_border

The presenters will go through their own systematic review process in preparation for the workshop so they can candidly share their own experiences and how they dealt with or avoided the common pitfalls that come with conducting a review.

• share
• favorite_border

With growing information overload and consumer confusion, nutrition educators must be confident and ready to provide clear, evidence-based messages in the media.

• share
• favorite_border

The Journal of Nutrition Education and Behavior (JNEB) announces the 2016 Best Article and Best Great Educational Material (GEM) awards, which will be presented at the Society for Nutrition Education and Behavior (SNEB) annual conference, “Next Practices Help You Create the Future,” in San Diego, California, July 30–August 2, 2016.

• share
• favorite_border

Over three years, a University of Guelph team has brought increasingly complex samples of edible fat to the APS for research. They are using the data from the APS USAXS facility to characterize the nanoscale structure of different kinds of edible fats and applying the data to a model that predicts the effect of processes like heating and mixing on fat structure. If food manufacturers understand the unique structures of different fat compositions, they can better mimic the desirable tastes and textures of unhealthy fats with healthier alternatives, potentially impacting diseases closely tied to diet.

• share
• favorite_border

The creation of four patient-related oral health literacy fact sheets for distribution to internal medicine physicians and primary care providers by a partnership between the American College of Physicians and NYU Rory Meyers College of Nursing.

• share
• favorite_border

Evidence is mounting that a diet mimicking the effects of fasting has health benefits beyond weight loss, with a new USC-led study indicating that it may reduce symptoms of multiple sclerosis.

• share
• favorite_border

Malnourished children are most likely to die from common infections, not starvation alone, and immune disorder may be part of the cause, according to a review led by Queen Mary University of London.

• share
• favorite_border

Click to go to the Sex and Relationships News Source

• share
• favorite_border

Increased portion sizes in Americans’ diets is widely recognized as a contributor to the obesity epidemic, and now new research published in Obesity, the scientific journal of The Obesity Society, examines the effect of prepackaged, portion-controlled meals on weight loss. The researchers found that when combined with behavioral counseling as part of a complete weight-loss intervention, a meal plan incorporating portion-controlled, prepackaged, frozen lunch and dinner entrées can promote greater weight loss than a self-selected diet.

• share
• favorite_border

The Institute of Food Technologists (IFT) recently submitted written comments on the use of the term natural in the labeling of human food products. The current policy for the term “natural” on food labels is vague and leads to misinterpretation, confusion, and misuse of the term. In order to prevent and reduce consumer confusion, IFT is recommending that the U.S. Food and Drug Administration (FDA) consider either prohibiting the term entirely or clearly defining the term.

• share
• favorite_border

The Danisco Foundation (Daniscos Fond) has selected the University of Chicago’s Juan de Pablo as the recipient of the DuPont Nutrition and Health Science and Excellence Medal 2016.

• share
• favorite_border

While consumers are aware of genetically modified crops and food, their knowledge level is limited and often at odds with the facts, according to a newly published study by a University of Florida researcher.

• share
• favorite_border

ISPOR's 21st Annual International Meeting Issue Panel 12—Multi-Criteria Decision Analysis: A New Paradigm in Health Care Decision Making? What Are the Current Status, Challenges, and Opportunities?—was held this afternoon in Washington, DC, USA.

• share
• favorite_border

Cooking meat, including beef, pork, fish, or poultry, with high-temperature methods such as pan frying or grilling directly over an open flame can increase exposure to chemicals that can cause changes in DNA that may increase the risk of cancer, according to the National Cancer Institute.

• share
• favorite_border

Obese teenagers already show signs of hormonal differences from normal-weight peers that may make them prone to weight gain, according to a new study published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.

• share
• favorite_border

The FDA recently unveiled the new required nutritional information label for packaged foods, the first significantly refreshed design in more than 20 years. Experts believe the new label will make it easier for consumers to make informed decisions about their health and the foods they eat.

• share
• favorite_border

Artificial sweeteners help individuals with obesity to cut calories and lose weight but may have negative health effects, according to researchers at York University's Faculty of Health.

• share
• favorite_border

In a study appearing in the May 24/31 issue of JAMA, Jiang He, M.D., Ph.D., of the Tulane University School of Public Health and Tropical Medicine, New Orleans, and colleagues evaluated more than 3,500 participants with chronic kidney disease (CKD), examining the association between urinary sodium excretion and clinical cardiovascular disease (CVD) events.

• share
• favorite_border

Click to visit the Children's Health Channel

• share
• favorite_border

A large worldwide study has found that, contrary to popular thought, low-salt diets may not be beneficial and may actually increase the risk of cardiovascular disease (CVD) and death compared to average salt consumption.

• share
• favorite_border

• share
• favorite_border

Rates of neural tube birth defects were already dropping before folic acid food fortification began in the late 1990s, but the decline has since slowed, according to a large new study.

• share
• favorite_border

• share
• favorite_border

In the first major overhaul of the Nutrition Facts Panel since 1993, the Food and Drug Administration announced today changes that will be made to the Panel over the next two to three years. The Academy of Nutrition and Dietetics and its member registered dietitian nutritionists have analyzed the changes to assist consumers in understanding the new Panel and what they mean for people’s healthful eating plans.

• share
• favorite_border

The Shakopee Mdewakanton Sioux Community and American Heart Association join forces to improve health outcomes in Indian Country with Fertile Ground II: Growing the Seeds of Native Health.

• share
• favorite_border

Former FDA Commissioner Margaret Hamburg, Clinton Foundation President and former U.S. Secretary of Health Donna E. Shalala, former U.S. Secretary of Agriculture Dan Glickman, and Sonia Angell, deputy commissioner for the New York City Department of Health and Mental Hygiene headline a unique conference focused on food issues, “Vote Food 2016: Better Food, Better Health,” on June 3 in Washington, DC.