Hundreds of novel ingredients never encountered by human physiology are now found in nearly 60 percent of the average adult’s diet and nearly 70 percent of children’s diets in the U.S. An emerging health hazard is the unprecedented consumption of these ultra-processed foods in the standard American diet. This may be the new “silent” killer, as was unrecognized high blood pressure in previous decades.
Professor Amanda Daley, Professor of Behavioural Medicine at Loughborough University, breaks down the problem with current food labelling, the potential for P.A.C.E (physical activity calorie equivalent) labelling to provide a solution, and what she thinks about all the controversies surrounding this idea.
Varun Shivdasani, Performance Chef at Loughborough University’s Elite Athlete Centre, discusses how he prepares nutritious meals on a budget, the importance of making cooking a family-friendly activity, and the future of precision nutrition.
00:00 – 03:53 – Introduction to guest, the topic and background
03:54 – 05:56 – An average week as a performance chef
05:57 – 10:09 – Performance and nutrition
10:10 – 11:52 – Setting the menu
11:53 – 16:53 – Do you need a large budget for a balanced meal?
16:54 – 26:29 – Tips for eating well
26:30 – 30:56 – Precision nutrition
30:57 – 34:05 – What’s next in the world of food prep?
34:07 – 36.54 – Outro
From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture.
David Winter, MD, at Baylor Scott & White Health, says proper hygiene is key to fighting against salmonella. What You Need to Know: Salmonella can cause severe diarrhea. Get a diagnosis first before treating salmonella. Salmonella symptoms include fever and…
A lecturer from the Faculty of Allied Health Sciences, Chulalongkorn University in collaboration with the Thai Dietetic Association, has developed 46 nutritious recipes for swallowing training in the elderly, and patients with difficulty swallowing based on recommendations of The International Dysphagia Diet Standardization (IDDSI).
How did autumn become the season of pumpkin-spiced everthing? Why do we make the annual pilgrimage to the pumpkin patch in search of the perfect candiate for this year’s jack-o’-lantern? Cindy Ott, the University of Delaware’s resident pumpkin expert, has…
Researchers from KIT and HeiGIT find that land use change can increase both food production and carbon storage capacity
A research facility in Ethiopia now bears the name of Curtis Youngs, recognizing the Iowa State University animal science professor’s pivotal contributions to ongoing programs to enhance dairy cattle genetics in the region. The overarching aim is to increase food security in Africa’s top livestock-producing nation by boosting milk production.
Ever find yourself inexplicably sucked into (another!) video of social media influencer downing a massive feast of 100 different kinds of shrimp? You can’t scroll past. And before you know it, you’re craving crustaceans, making reservations at that new seafood restaurant, and searching for recipes. We’ve got one word for you: mukbang.
On October 9th, at Inside Park at Saint Bart’s, Green Bronx Machine will host its first ever Growing Something Greater Gala.
The Korea Research Institute of Standards and Science (KRISS, President Hyun-min Park) has developed a Certified Reference Material (CRM)* for the accurate analysis of low levels of acrylamide in infant formula.
Sorghum bran has much higher levels of some essential amino acids and minerals needed for human health and development than a whole grain or dehulled sorghum flour, researchers from the University of Johannesburg have found.
Improving food literacy positively influences diet quality and reduces the risk of chronic diseases; however, interpreting the evidence of its effectiveness has been limited.
Replacing 50% of meat and milk products with plant-based alternatives by 2050 can reduce agriculture and land use related greenhouse gas (GHG) emissions by 31% and halt the degradation of forest and natural land, according to new research in Nature Communications journal.
Many of us know all too well the addictive nature of many foods marketed in the United States — most call it “junk food.” In fact, this kind of salty, sweet and high-fat fare makes up the lion’s share of what’s marketed to Americans.
Reducing waste is one way to help combat hunger around the world, but stricter control over food loss and waste does not lead to better environmental outcomes, according to researchers at the University of California, Irvine and the University of Colorado Boulder. In a paper published recently in Nature Food, the scientists stress that curbing food spoilage increases the amount of produce in markets, which leads to lower costs.
In a new study involving more than 1,000 people, researchers examined whether snacking affects health and if the quality of snack foods matters.
Eating more planet-friendly foods could help you live a longer, healthier life, according to new research.
There is growing evidence that consuming prebiotics — certain types of fiber often found in plants that stimulate beneficial bacteria in your gut — can help to maintain a healthy gut microbiome. In a new study, scientists estimated the prebiotic content of thousands of food types by using preexisting literature to find out which foods offer the highest prebiotic content.
Press materials are now available for NUTRITION 2023, the annual flagship meeting of the American Society for Nutrition (ASN).
This week, Carol Nwelue, MD, at Baylor Scott & White Health, answers common patient questions and reacts to the latest medical research. Are there risks to eating food that has been grilled? (SOT@ :14, TRT :12) What are some tips…
Peanut butter and jelly. Fireworks and the Fourth of July. A juicy burger and a crisp German lager. Some things just go together. With the recent rise of craft beer in the U.S., Americans now have more beer choices than ever before. While it’s tempting to serve your favorite adult beverage with every dish, pairing the right beer style with your dish of choice can elevate your Independence Day meal.
Rice that is resistant to some of the worst crop-destroying diseases but can still produce large yields could soon become a reality for farmers worldwide. A University of Adelaide researcher is part of an international team which has identified a new gene variant in a type of rice that can be modified to improve the performance of the crop.
A lecturer from the Faculty of Allied Health Sciences, Chulalongkorn University has worked with the Thai Dietetic Association to research and develop innovative food and beverages for the aged and patients who have difficulty chewing and swallowing their food. A total of 46 nutritious recipes for swallowing training are based on the IDDSI (The International Dysphagia Diet Standardization) so that the elderly can enjoy nutritious meals and stay healthy.
World-renowned chef, author, and humanitarian José Andrés and international research leader the George Washington University (GW) today announced their partnership to build a premier Global Food Institute at GW, an unprecedented and transformative collaboration in the heart of the nation’s capital with plans to be a world leader in food system solution delivery.
According to the American Heart Association, roughly 90% of Americans are overdoing it on salt, consuming over twice the daily recommended amount. The U.S. Food and Drug Administration (FDA) announced recently it was proposing a rule to allow the use of salt…
Johns Hopkins Bloomberg School of Public Health has appointed Sonia Angell, MD, MPH, as a Bloomberg Professor of the Practice of American Health in the Department of Epidemiology.
An international team of scientists has created a salad that contains ingredients that could be grown on spacecraft and provide optimum nutrition for astronauts heading into deep space.
Advancing food science for public health benefit through transparency and collaboration.
Scientists have for the first time constructed the reference genome for the source of the popular fibre supplement, psyllium husk, which could boost supplies of the versatile plant-derived product.
It is a popular takeaway choice at fish and chip shops, but new research has revealed threatened species of shark are being sold as flake at some outlets across South Australia. The University of Adelaide study is the first of its kind to examine flake fillets sold at South Australian fish and chip shops.
Tufts University researchers have found that dollar stores are now the fastest-growing food retailers in the contiguous United States—and have doubled their share in rural areas. Households with more purchases at dollar stores also tend to be lower-income and headed by people of color.
Cornell University researchers found that visual depictions of food pantry offerings, including brand names, have an ameliorative effect on negative product perceptions.
Journalists who register for the spring meeting of the American Chemical Society (ACS) will have access to more than 10,000 presentations on topics. ACS Spring 2023 is a hybrid meeting being held virtually and in-person in Indianapolis on March 26-30 with the theme “Crossroads of Chemistry.”
Researchers have created a powerful new weapon against bacterial contamination and infection by developing a way to spray bacteriophages – harmless viruses that eat bacteria – onto food and other materials to rid them of harmful pathogens.
Thanksgiving should be a meal that is safely enjoyed with family and friends and Virginia Tech experts have some tips to ensure holiday classics are safely enjoyed in the days and weeks that follow. “It’s important to keep food out…
They’re the creepy crawlies with a voracious appetite, so when it comes food waste, black soldier fly larvae are nature’s number one composters. Now, these wriggly grubs are helping South Australia’s food bowl stay clean and green as part of a sustainable food initiative from Mobius Farms.
Two weeks of eating a diet heavy in tomatoes increased the diversity of gut microbes and altered gut bacteria toward a more favorable profile in young pigs. After observing these results with a short-term intervention, the research team plans to progress to similar studies in people.
Increases in food prices means Thanksgiving meals might end up being more expensive for families this year. Bradley Rickard, Cornell University food and agricultural economist, can speak to the rise in prices and how it will hit wallets this Thanksgiving.…
Cool-season grasses are often used as forage for beef cattle in the eastern United States, but these grasses don’t do well during the summer. Can warm-season grasses be an alternative?
A team of UNLV scientists is already researching how we can support extended space travel with oxygen and food needs for people.
Scientists are ringing alarm bells about a significant new threat to U.S. water quality: as winters warm due to climate change, they are unleashing large amounts of nutrient pollution into lakes, rivers, and streams.
The first-of-its-kind national study finds that previously frozen winter nutrient pollution—unlocked by rising winter temperatures and rainfall—is putting water quality at risk in 40% of the contiguous U.S., including over 40 states.
The Food and Drug Administration has proposed a new system and set of guidelines for labeling food packages as “healthy,” sparking debate about what constitutes healthy food and questions around whether manufacturers and consumers will get behind the proposal. Adrienne…
Symposium will highlight speakers from US and abroad
New York Times best-selling author Dr. Jessica B. Harris will connect crops that originated on the African continent to culinary and cultural links in the American Hemisphere
Greenhouse experiment finds that decreased soil moisture can hinder nematode speed and migration toward roots
Biologists used whole-genome sequences of 48 contemporary weedy rice plants to show how herbicide resistance evolved by gene flow from crop rice. Almost all other cases of herbicide resistance in agricultural weeds result from selection of tolerant genotypes in the weed species.
Urban gardeners can reduce lead contamination in foods like lettuce by following some gardening best practices
Mealworms are edible insects and a healthful alternative to traditional meat protein. Today, researchers report that they’ve cooked up mealworms with sugar, creating a “meat-like” flavoring for a tasty source of extra protein in convenience foods. They will present their results at ACS Fall 2022.