Feature Channels: Nutrition

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Foundation grant will help NYC-based nonprofit expand reach to 15,000 underserved students in three states.

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A Ludwig Cancer Research preclinical study has demonstrated that a common weight-loss diet could enhance the efficacy of chemotherapy for pancreatic cancer.

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A study is the first to examine the impact of per-meal protein prescription and nutrition education with and without diet coaching to improve protein intake among middle-aged women. Since protein is the building block of muscles, researchers also investigated the impact of the changes in protein intake on muscle health.

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A new model, available as an online calculator, estimates the impact of dietary changes on life expectancy.

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A culinary medicine curriculum had a positive impact on certain biometric and diet-related behavioral and psychosocial outcomes among low-income, food-insecure patients with type 2 diabetes participating in a clinic-led food prescription program, according to researchers with The University of Texas Health Science Center at Houston (UTHealth Houston).

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An international team of researchers have found that strictly protecting global land area for conservation could have an adverse impact on human health and food security in some parts of the world.

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A problem long-associated with developing countries, food insecurity (FI) – the lack of adequate access to food – can contribute to higher infant mortality rates even in this country, according to a study conducted by scientists at Wake Forest School of Medicine.

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New paper finds no accurate analytical method for evaluating sweetness.

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New research from the University of Delaware examines how staple grains can be used as an effective food group for dietary shifts that can be culturally appropriate as well as environmentally sustainable.

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$500,000 in Meal Reimbursements Awarded to Hackensack Meridian Health to Feed Frontline Caregivers and Support Local Restaurants

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February is American Heart Month ― a time to call attention to heart health issues such as heart disease and stroke. Cardiovascular disease is the No. 1 killer of women, causing 1 in 3 deaths each year, according to the American Heart Association. While progress has been made to reduce cardiovascular disease for every age and gender over the past two decades, but the progress has been slower in improving risk factors and death rates in women under 50.

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For National Nutrition Month® 2022, the Academy of Nutrition and Dietetics provides healthful tips for people with Type 2 diabetes.

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A Cleveland Clinic survey finds 41% of Americans have experienced at least one heart-related issue since the beginning of the COVID-19 pandemic in early 2020, with top issues including shortness of breath (18%), dizziness (15%), increased blood pressure (15%) and chest pain (13%). In addition, about one in four Americans (27%) who have tested positive for COVID-19 report that their diagnosis has impacted their heart health.

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Following Life’s Simple 7 guidelines developed by the American Heart Association (AHA) can significantly lower the risk of coronary heart disease despite a genetic predisposition, according to researchers with The University of Texas Health Science Center at Houston (UTHealth Houston).

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To help improve the quality of life for West Virginians and residents in the Appalachian region, West Virginia University’s School of Public Health is offering an evidence-based approach to preventing, treating and often reversing chronic disease, 85 percent of which is attributable to lifestyle risk factors.

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In ‘Recipe for Survival: What You Can do to Live a Healthier and More Environmentally Friendly Life,’ scheduled for publication in January 2022, UCLA Fielding School professor Dr. Dana Ellis Hunnes provides “recipes” for improving personal and planetary health

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A new study shows that people with Parkinson’s disease who eat a diet that includes three or more servings per week of foods high in flavonoids, like tea, apples, berries and red wine, may have a lower chance of dying during the study period than people who do not eat as many flavonoids. The research is published in the January 26, 2022, online issue of Neurology®, the medical journal of the American Academy of Neurology. The study looked at several types of flavonoids and found that higher consumption of flavan-3-ols and anthocyanins, both before and after a Parkinson’s diagnosis, was associated with lower risk of death during the study period.