news, journals and articles from all over the world.
Increasing access to fresh, locally grown fruits and vegetables through nutrition assistance programs not only improves the health of those in the programs — it can also better shield West Virginia from outside forces that would disrupt supply chains, according…
“Thai fruit flavored herbal effervescent tablets,” the world’s first Thai herbal product in an effervescent tablet form with Thai fruit flavors, is another achievement from the joint research and development between a private organization, Get Taste Thai CO., LTD. and Assoc. Prof. Dr. Inthawoot Suppavorasatit, Deputy Dean of the Faculty of Science, Assoc. Prof. Dr. Kitipong Assatarakul, Head of the Department of Food Technology, and Asst. Prof. Dr. Nattida Chotechuang, Department of Food Technology, Faculty of Science, Chulalongkorn University.
People with alcohol use disorder (AUD) may not respond typically to images of food (i.e., cues), according to a novel study using brain imaging.
This project is part of a $15 million multi-institution effort to research ways to reduce per-and polyfluoroalkyl substances exposure from food and farming communities.
Agritech and Innovation Center (AIC), Chulalongkorn University, in Saraburi, with its network, organized the “AIC Chula Saraburi Expo 2024” on June 25-26, 2024, under the concept “International Food and Low Carbon in Agriculture and Livestock.” The event aimed to expand the target attendees to students and young people to create a network of agriculturalists, researchers, innovators, entrepreneurs, and public and private organizations. The goal is to apply knowledge to create beneficial innovations for the advancement of the country.
In space, fine dining can be an alien experience.
The College of Education and Human Development in the University of Delaware has a number of stories and experts for the upcoming school year.
A world-renowned place branding expert and Thai professors in branding joined a discussion on “Rethinking Soft Power with Place Branding,” emphasizing the effective use of place branding in Thailand to push the soft power agenda to the fullest.
Embargoed until 4am EDT Cleveland, OH (Thursday, June 27, 2024) – Cleveland Clinic and app developer FitNow, Inc. have launched the Cleveland Clinic Diet app, which offers health and diet advice built upon evidence-based nutrition science and clinical success, paired with a comprehensive food and fitness tracker.
The app provides individualized guided support with the input of Cleveland Clinic health experts to help users make sustainable changes to their lifestyle and dietary habits for better health and well-being.
Be among the first to hear breaking news in food and nutrition science at NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition held June 29–July 2 at McCormick Place in Chicago.
In this study, four drying methods including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD) and electric oven drying (EOD) were used to prepare dried chicken breast. The study systematically compared the drying efficiencies of different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and cost.
Thousands of top nutrition experts will gather next month for a dynamic program of research announcements, policy discussions and award lectures at NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition. Reporters and bloggers are invited to apply for a complimentary press pass to attend the meeting in Chicago from June 29–July 2.
Reporters are invited to join leading nutrition researchers and professionals at NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition.
School lunches have come a long way from square pizza and fish sticks, and students across the board are benefiting from improved nutritional standards in the cafeteria.
Complimentary press passes are now available for NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition.
Katherine Hessler, Assistant Dean for Animal Law at the George Washington University Law School. Dean Hessler has been a clinical law professor for 30 years, 22 of which has been teaching animal law. Hessler is the inaugural dean of animal…
Fungi naturally produce all the ingredients needed for a cruelty-free meat substitute. Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food sources into gourmet, nutrient-packed meals made with minimal processing and a light environmental footprint.
Scientists have discovered unparalleled antioxidative compounds in Northern shrimp (Pandalus borealis), signifying a major leap forward for both the food and pharmaceutical sectors. This study not only underscores the nutritional value of shrimp but also reveals novel compounds that offer promising health advantages.
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.
Time Stamps:
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.
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