The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded a $676,000 grant to a pair of Cornell University researchers aiming to use high resolution sensors to help vineyard growers identify nutrient deficiencies.
Sugar-sweetened beverage warning labels are effective in dissuading consumers from choosing them, with graphics having the greatest impact, finds a new study from the Brown School at Washington University in St. Louis. However, the United States has yet to pass legislation that would require such warning labels.
A retrospective study found food insecurity and housing instability are bidirectionally linked and must be addressed together in order to solve a problem that affected millions even before the COVID-19 pandemic pushed many Americans out of the workforce.
Media invited to live Q&A on Oct 7th, 2pm EDT
Researchers are working to help cacao farmers manage harmful cadmium levels in the soil.
At a time when food production is one of the biggest climate culprits, it is essential that we seek out new food sources which can nourish us and, at the same time, not overburden the planet.
If Americans adhere to global dietary recommendations designed to reduce the impact of food production and consumption, environmental degradation could be reduced by up to 38%, according to a new paper published in the journal Environmental Justice.
As Australia’s aged care sector continues to be scrutinised, researchers at the University of South Australia show that plain solutions are often the best, with a new study finding that aged care residents can improve their nutrition intake simply by increasing their meal sizes.
The Friedman School at Tufts awards the 2020 $100k Jean Mayer Prize in Nutrition Science & Policy to HEAL Food Alliance, the James Beard Foundation, and World Central Kitchen for their work during COVID-19 to support food equity and nutrition for all. A virtual ceremony will be held on Oct. 14.
Loved or hated, the humble oat could be the new superfood for cancer patients as international research shows a diet rich in fibre could significantly reduce radiation-induced gut inflammation.
According to a new study in the Journal of the Academy of Nutrition and Dietetics, published by Elsevier, the percentage of heavy sugar-sweetened beverage (SSB) consumers – those who drink more than 500 calories of SSBs daily – trended downwards in the United States between 2003 and 2016.
Today, a group of health, environmental, and consumer organizations challenged the Food and Drug Administration’s (FDA) practice of not accounting for the cumulative health effect of chemicals in the diet when allowing new chemicals in food. Over 60 years ago, Congress passed a law requiring that FDA and industry do just that. Unfortunately, an Environmental Defense Fund investigation of nearly 900 safety determinations found that only one considered the requirement in a meaningful way.
While Victorians continue to endure restrictions from a second wave of COVID-19, new research from the University of South Australia is providing much-needed good news about people’s overall health and wellbeing following lockdown.
More than 18 percent of U.S. adults do not know whether they will have enough to eat from day to day, and the numbers are worse for Hispanics, Blacks, people with obesity, and women, a new report shows.
During the lockdown with COVID-19 restrictions in place, an interactive gaming room built to accelerate stroke patient recovery in The Johns Hopkins Hospital wasn’t getting much use. The therapists and neurologists running the gaming room decided to make the room available to staff treating COVID-19 patients to allow them to decompress.
In research with key ramifications for women of childbearing age, findings by Oregon State University scientists show that embryos produced by vitamin E-deficient zebrafish have malformed brains and nervous systems.
A new study analyzing 16 years of data on tens of thousands of products finds that the adoption of nutrition data on “front of package” labels is associated with improved nutritional content of those foods and their competitors.
A healthy quality Mediterranean-like diet partially modifies the association between obesity and cardiovascular mortality, according to a new study published this week in PLOS Medicine by Karl Michaëlsson of Uppsala University, Sweden, and colleagues.
Cornell University systems engineers examined data from a busy New York state food bank and, using a new algorithm, found ways to better allocate food and elevate nutrition in the process.
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