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UrduThe American Society for Nutrition (ASN) today announced the 15 individuals who will be inducted into its Class of 2021 Fellows. To be inducted as a Fellow of the Society is the highest honor ASN bestows, recognizing individuals for significant discoveries and distinguished careers in the field of nutrition.
Tag: Nutrition
ASN Foundation Announces Recipients of National Scientific Achievement Awards
The American Society for Nutrition (ASN) and the ASN Foundation are proud to announce the 2021 recipients of its scientific achievement awards.
Ravi Sheth Wins Hertz Thesis Prize for Revolutionizing Microbial Research
Hertz Fellow Ravi Sheth was awarded the 2020 Hertz Thesis Prize for developing new tools used in microbial research.
UChicago Medicine launches new center to find the keys to lifelong health
The University of Chicago Medicine is launching an innovative center that will research how infant health can impact an individuals’ health throughout their lifetime.
ACADEMY OF NUTRITION AND DIETETICS REVITALIZES STRATEGIC PLAN FOR DYNAMIC HEALTH CARE ENVIRONMENT
The Academy of Nutrition and Dietetics’ Board of Directors has revitalized the organization’s ongoing Strategic Plan to prioritize programs and initiatives in four areas where the Academy will focus efforts to accelerate progress towards achieving its vision and mission.
Study: Ag policy in India needs to account for domestic workload
Women’s increased agricultural labor during harvest season, in addition to domestic house care, often comes at the cost of their health, according to new research from the Tata-Cornell Institute for Agriculture and Nutrition.
Chemical modification of RNA could play key role in polycystic kidney disease
A chemical modification of RNA that can be influenced by diet appears to play a key role in polycystic kidney disease, an inherited disorder that is the fourth leading cause of kidney failure in the U.S., UT Southwestern researchers report in a new study. The findings, published online today in Cell Metabolism, suggest new ways to treat this incurable condition.
Study Finds Americans Eat Food of Mostly Poor Nutritional Quality – Except at School
A study of U.S. dietary trends over 16 years finds food consumed from typical sources, such as restaurants, grocery stores, schools, and work, is mostly of poor nutritional quality, with the exception of food from schools. Disparities in dietary quality by race, ethnicity, and income persist.
Academy of Nutrition and Dietetics Foundation Creates Advancing Diversity in Dietetics Scholarship
The Academy of Nutrition and Dietetics Foundation is accepting applications for a new Advancing Diversity in Dietetics Scholarship that will provide $25,000 each to two aspiring registered dietitian nutritionists of diverse backgrounds and cultures.
Can drinking cocoa protect your heart when you’re stressed?
Increased consumption of flavanols – a group of molecules occurring naturally in fruit and vegetables – could protect people from mental stress-induced cardiovascular events such as stroke, heart disease and thrombosis, according to new research.
Making homemade baby food is likely easier and cheaper than you think
A recent report from a House Oversight subcommittee revealed that commercial baby foods are “tainted with significant levels of toxic heavy metals, including arsenic, lead, cadmium and mercury,” a finding that sparked concern for parents across the country.
The report noted that toxic heavy metals could impact a baby’s neurological development and long-term brain function, but a registered dietician from UTHealth said the bottom line is that we don’t really know the impact toxic metals can have on child development.
Sugar not so nice for your child’s brain development
New research led by a University of Georgia faculty member in collaboration with a University of Southern California research group has shown in a rodent model that daily consumption of sugar-sweetened beverages during adolescence impairs performance on a learning and memory task during adulthood. The group further showed that changes in the bacteria in the gut may be the key to the sugar-induced memory impairment.
The Institute for the Advancement of Food and Nutrition Sciences is Now Accepting Applications for a Summer Research Opportunity Fellowships
Remote, part-time Fellowships available for graduate students from diverse backgrounds to learn about and contribute to ongoing food and beverage sector research projects.
Exercise is key to strength and function in older women
On their own, exercise and eating higher protein diets are known to help people lose weight and increase strength. But combining both strategies doesn’t necessarily magnify their effects.
Chula Patented Nutrition Technology of the Future “Biorobots Delivering Thai Herbs”
Chula Veterinary Science lecturer develops biorobots, made from safe and effective materials, to deliver time-released nutrients to the body, adding value to Thai herbs.
Announcing NUTRITION 2021 LIVE ONLINE
Complimentary press passes are now available for the year’s biggest virtual nutrition meeting, NUTRITION 2021 LIVE ONLINE. Join us June 7–10, 2021 for a dynamic program featuring leading scientists, groundbreaking research and the hottest topics in nutrition science.
Custom diets are essential to mental health, new research shows
Customized diets and lifestyle changes could be key to optimizing mental health, according to new research including faculty at Binghamton University, State University of New York.
Collaborative Research Institute Offers March 3, March 24 Webinars on Gut Microbiome
Research on the relationship between the gut microbiome and diet can provide insights into diseases like depression and other health conditions.
University Hospitals Portage Medical Center Opens Food for Life Market
University Hospitals (UH) Portage Medical Center is opening a UH Food for Life Market to set patients up for success in nutrition and dietary education. The UH Food for Life Market is part of a holistic approach to addressing food insecurity and the medical conditions, including chronic health conditions, that are impacted by nutrition and access to healthy food.
Some food contamination starts in the soil
Rice husk residue can prevent uptake of harmful elements in rice
Urban agriculture in Chicago does not allow consumers to rely solely on local food
A study of food raised around Chicago has shown that buying local can’t provide all necessary nutrients for area residents, though it could fulfill their needs if some nutrients were supplied as supplements.
Nutrition, companionship reduce pain in mice with sickle cell disease, UCI-led study finds
Irvine, Calif., Feb. 1, 2021 — Researchers from the University of California, Irvine and the University of Minnesota have found that an enriched diet and companionship can reduce pain in mice with sickle cell disease by increasing serotonin. They also discovered that duloxetine, an antidepressant that boosts serotonin levels, could be an alternative to opioids in treating chronic pain.
When — Not What — Obese Mice Ate Reduced Breast Cancer Risk
University of California San Diego School of Medicine and Moores Cancer Center researchers report that intermittent fasting reduced breast cancer risk in obese mice.
Nuclear War Could Trigger Big El Niño and Decrease Seafood
A nuclear war could trigger an unprecedented El Niño-like warming episode in the equatorial Pacific Ocean, slashing algal populations by 40 percent and likely lowering the fish catch, according to a Rutgers-led study. The research, published in the journal Communications Earth & Environment, shows that turning to the oceans for food if land-based farming fails after a nuclear war is unlikely to be a successful strategy – at least in the equatorial Pacific.
Heart Disease and COVID-19: Focusing on Exercise, Mental Health, and Nutrition are Critical for High-Risk Groups
February is American Heart Month and cardiologists from the Mount Sinai Health System are sharing tips on heart disease prevention to lower the risk of heart attack, stroke, and COVID-19.
Climate Change is Hurting Children’s Diets, Global Study Finds
A first-of-its-kind, international study of 107,000 children finds that higher temperatures are an equal or even greater contributor to child malnutrition than the traditional culprits of poverty, inadequate sanitation, and poor education.
The 19-nation study is the largest investigation to date of the relationship between our changing climate and children’s diet diversity.
Of the six regions examined–in Asia, Africa, and Central and South America–five had significant reductions in diet diversity associated with higher temperatures.
New cassava varieties endorsed for release in Nigeria
Five new cassava varieties developed with support from NextGen Cassava, an international partnership led by Cornell University, have been approved for release in Nigeria.
Society for Nutrition Education and Behavior plans dynamic conference experience in 2021
The Society for Nutrition Education and Behavior’s anticipated 2021 conference Raising Reliance and Resilience will merge in-person and digital conference experiences to create a hybrid event featuring in-person meetings, live-streamed sessions, networking, virtual abstract presentations, and more!
Tepary beans – a versatile and sustainable native crop
This drought and heat tolerant crop can provide nutrition, even when grown in harsh environments.
Roadmap offers solutions for future of food, global ag innovation
To deflect future world food crises created by climate change, a Cornell University-led international group has created a road map for global agricultural and food systems innovation.
Vilsack to ‘hit the ground running’ on USDA pandemic priorities
President-elect Joseph Biden has selected Tom Vilsack to serve as Agriculture Secretary, which would return Vilsack to a role he held for eight years in the Obama administration. Andrew Novaković is a Cornell University emeritus professor of agricultural economics and an agriculture and…
Agreed-Upon Methods for Measuring Sweet Taste Would Advance Dietary Advice
Washington D.C. – In a Dec. 3 perspective in Advances in Nutrition, 11 nutrition researchers review existing measures of sweetness in foods and beverages to better understand the role of sweetness in health. They also call for developing more consensus…
Research finds new link between cell damage in astronauts and geriatric-type health problems observed during space missions
Damage caused to human cells during spaceflight appears to be the underlying cause of many health issues observed in astronauts, it has been discovered by researchers from the Institute for Global Food Security (IGFS) and School of Biological Sciences at Queen’s University Belfast.
Working in partnership with an international team, their findings have been published today (25 November) in Cell.
Ultraprocessed Food: Addictive, Toxic, and Ready for Regulation
Abstract Past public health crises (e.g., tobacco, alcohol, opioids, cholera, human immunodeficiency virus (HIV), lead, pollution, venereal disease, even coronavirus (COVID-19) have been met with interventions targeted both at the individual and all of society. While the healthcare community is…
Gut check: Teff grain boosts stomach microbiome health
Cornell University food scientists confirm that the grain teff helps the stomach and enhances the nutritional value of iron and zinc, according to a new modeling method.
Cornell’s Prabhu Pingali named board chair of anti-hunger institute
Prabhu Pingali, director of the Tata-Cornell Institute for Agriculture and Nutrition, has been named chair of the governing board of the International Crops Research Institute for the Semi-Arid Tropics.
Scientific Webinars on the Gut-Brain Connection Spotlight Spike in Research
ILSI North America, the University of Illinois at Urbana-Champaign and the American Society for Nutrition collaborated on a webinar series capturing the exponential growth of research on the brain, the gastrointestinal tract, and the gut microbiome—a connection characterized as the ‘gut-brain axis.’ This series highlights some of the latest research on the gut-brain axis affecting the work of nutritionists, researchers and other food and nutrition professionals.
Communicating nutrition education to diverse audiences
The Society for Nutrition Education and Behavior Food and Nutrition Extension Education Division is hosting the “What Did You Say vs. What Did You Mean” webinar and online workshop series throughout the month of November designed to improve communication between nutrition educators and diverse audiences.
Reducing cadmium levels in cacao
Researchers are working to help cacao farmers manage harmful cadmium levels in the soil.
The proof is in the pudding:
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.
‘Front of Package’ Nutrition Labels Improved Nutrition Quality
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.
Algorithm boosts efficiency, nutrition for food bank ops
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.
ChopChop Family partners with The Kids Cook Monday and UF/IFAS to offer webinar series
ChopChop Family, The Kids Cook Monday, and University of Florida Institute of Food and Agricultural Sciences are partnering to produce a series of free webinars, through the Community of Practice Healthy Food Choices in Schools eXtension, for educators to help support families in making healthful and cost-effective food choices.
Frequent soft drink consumption may make adolescents more aggressive
Soft drink consumption is a likely predictor of aggressive behavior, according to a new study from UAB.A study from the University of Alabama at Birmingham has shown that frequent soft drink consumption by adolescents may contribute to aggressive behavior over time. Previous studies have shown associations between soft drink consumption and mental health problems in adolescents.
Webinar Series on the Gut-Brain Axis and the Microbiome
There is currently much interest in the gastrointestinal microbiota and its modulation as it relates to implications for host health. A notable aspect is the bidirectional communication between the gut microbiota and brain, referred to as the gut-brain-axis. Nutritional interventions have powerful effects on the gut microbiota but another significant and often overlooked factor is the influence of physical activity.
DURING KIDS EAT RIGHT MONTH™, ACADEMY ENCOURAGES HEALTHFUL SNACKING
With kids spending more time at home due to the COVID-19 pandemic, snacking on empty calories could develop into unhealthful eating habits in the long run. August is Kids Eat Right Month™, when the Academy of Nutrition and Dietetics and its Foundation focus on the importance of healthful eating and active lifestyles for children and their families.
ACADEMY OF NUTRITION AND DIETETICS SUPPORTS SENATE INTRODUCTION OF MEDICAL NUTRITION THERAPY ACT
The Academy of Nutrition and Dietetics thanks U.S. Sens. Susan Collins (Maine) and Gary Peters (Mich.) for their commitment to America’s health and their introduction of the Medical Nutrition Therapy Act. This bicameral, bipartisan legislation would provide coverage for Medicare beneficiaries to obtain treatment from registered dietitian nutritionists and other qualified nutrition experts for many common and costly chronic diseases.
Updated ILSI Nutrition Reference Captures Latest Research in Context
The 11th edition of Present Knowledge in Nutrition, the latest update of ILSI’s major nutrition reference source will be useful to dieticians, librarians, medical nutritionists and others in the nutrition field.
Seafood Products Made From Cells Should be Labeled Cell-Based
Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term “cell-based” on product labels, according to a Rutgers study – the first of its kind – in the Journal of Food Science. Both the U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a “common or usual name” on their labels so consumers can make informed choices about what they’re purchasing.
Water-Saving Alternative Forage Crops for Texas Livestock
With increasing drought conditions in the Texas High Plains, researchers test sorghum and pearl millet as alternatives to corn