news, journals and articles from all over the world.
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.
With increasing drought conditions in the Texas High Plains, researchers test sorghum and pearl millet as alternatives to corn
The Society for Nutrition Education and Behavior is offering members of the media free registration to its 53rd Annual Conference “What Food Future?” held entirely online from July 20 – 24.
New research from The University of Texas at Dallas suggests food deserts might be more prevalent in the U.S. than the numbers reported in government estimates.
Applying zinc to the leaves of bread wheat can increase wheat grain zinc concentrations and improve its nutritional content.
Patients who were unexpectedly hospitalized for dehydration, fever or other ailments while undergoing radiation treatment for head and neck cancers were at a higher risk for less favorable outcomes, a new study from Roswell Park Comprehensive Cancer Center reports.
During the COVID-19 pandemic, Johns Hopkins Medicine Media Relations is focused on disseminating current, accurate and useful information to the public via the media. As part of that effort, we are distributing our “COVID-19 Tip Sheet: Story Ideas from Johns Hopkins” every Tuesday throughout the duration of the outbreak.
Farmers can now grow this superfood with environmental and health benefits
Memorial Sloan Kettering Cancer Center (MSK) announces its most recent awards and appointments for the institution’s physicians, scientists, nurses, and staff.
A new, multi-ethnic study from researchers at Tufts University and Tufts Medical Center found adults aged 54-76 with low circulating vitamin K levels were more likely to die within 13 years compared to those with adequate levels, suggesting vitamin K may offer protective health benefits as we age.
Electronic food vouchers provided young Rohingya children in Bangladeshi refugee camps with better health and nutrition than direct food assistance, according to new research led by Cornell University, in conjunction with the International Food Policy Research Institute.
Skip the salt! Three species of sea vegetables could just be the new kale with the added benefit of a salty flavor. The 10-week study was designed to determine the optimal growing conditions for these sea vegetables that could soon be a great addition to salads, soups, pasta, rice and other dishes in the continental U.S. These nutritious plants for human consumption do not require fresh water and instead are grown in salt water.
The Feed the Future Innovation Lab for Fish at Mississippi State University is awarding $5.7 million in grants to develop innovative approaches for helping solve hunger affecting more than 800 million people worldwide.
Lack of proper nutrition education may affect female athletes’ performance and long-term health, says Rutgers researcher
Leading nutrition and food policy experts outline a bold case for strengthening federal nutrition research in a live interactive session as part of NUTRITION 2020 LIVE ONLINE, a virtual conference hosted by the American Society for Nutrition (ASN).
Most people in their 50s and older were capable home cooks just before COVID-19 struck America, but only 5% had ordered groceries online, according to a new national poll. The cooking skills that enabled half of older adults to eat dinner at home six or seven days a week may have served them well during the height of the pandemic, the poll suggests. However, they may need added support for grocery shopping as the pandemic continues and older adults seek to avoid COVID-19.
Get the latest research findings on fad diets, losing weight and healthful eating at NUTRITION 2020 LIVE ONLINE, a virtual conference featuring leading nutrition experts from around the world.
Warning labels on sugary drinks lead to healthier drink choices, according to new analysis of more than 20 studies examining these warnings.
Should public health guidelines recommend reducing saturated fat consumption as much as possible? Nutrition experts are tackling that controversial question head-on in a new series of papers outlining key points of agreement—and disagreement—in how to interpret the evidence and inform health guidelines.
The Academy of Nutrition and Dietetics supports U.S. Rep. Eliot Engel (N.Y.) and Rep. Pete King’s (N.Y.) commitment to America’s health by introducing the Medical Nutrition Therapy Act of 2020. The bill 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.
Journalists and bloggers are invited to attend NUTRITION 2020 LIVE ONLINE, a dynamic virtual event showcasing new research findings and timely discussions on food and nutrition. The online meeting will be held June 1–4, 2020.
Research investigates effects of harvest intervals on alfalfa productivity and persistence in southeastern United States.
Global ILSI organized a science webinar with experts from the U.K. on nutrition and immunity.
Fatty food may feel like a friend during these troubled times, but new research suggests that eating just one meal high in saturated fat can hinder our ability to concentrate – not great news for people whose diets have gone south while they’re working at home during the COVID-19 pandemic.
Even before the coronavirus pandemic wreaked havoc with the nation’s food supply and economy, one in seven adults between the ages of 50 and 80 already had trouble getting enough food because of cost or other issues, a new poll finds.
Health care teams are working to comfort and treat patients with the novel coronavirus COVID-19 including helping them breathe and providing nutritional support. Registered dietitian nutritionists are an integral part of the health care team managing the nutrition and hydration needs of patients.
Older adults with low intake of foods and drinks containing flavonoids, such as berries, apples, and tea, were more likely to develop Alzheimer’s disease and related dementias over 20 years, compared with people who consumed more of those items, according to a new study.
By combining the fine-grained detail available from animal studies with the statistical power of genetic studies involving hundreds of thousands of human genomes, researchers have discovered a new gene involved in regulating the body’s cholesterol.
New research led by a pediatric oncology expert from Roswell Park Comprehensive Cancer Center underscores that diets high in antioxidant-rich foods can have particular benefits for young cancer patients.
Managing Harvests of ‘Russell’ and ‘Tifton 44’ Bermudagrass Receiving Broiler Litter for Phosphorus Removal and Nutritive Value
ILSI hosts a free public webinar on COVID-19, nutrition and immune response.
Toolkit provides step-by-step instructions for starting and running a mobile produce market following the Veggie Van model. It covers topics ranging from getting set up to creating a business model that is financially sustainable.
Upcoming April 28 webinar to focus on nutrition and immunity
The labels of drinks marketed to kids do not help parents and other consumers differentiate among fruit juice and sugar-laden, artificially flavored drinks.
Tara Harman, RDN, has tips on how to stretch your groceries while saving money.
New science on patients will allow registered dietitian nutritionists to enhance care.
Experts offer advice on how to avoid telecommuting weight gain
Planning a constant pipeline of healthy meals and snacks can feel overwhelming. A chef and dietitian shares some tips that can help.
New Brunswick, N.J. (March 27, 2020) – Rutgers University–New Brunswick experts are available for interviews on healthy eating during the COVID-19 pandemic. “Visualize breakfast, lunch, and dinner for at least five days. What will you serve? What do you need?” according…
With the spread of COVID-19, countless people are working from home and adjusting their eating habits and activity accordingly. It is important to try to retain your normal eating habits and stay active, even if the options look different, says…
A new literature review from scientists at George Washington University and the National Institute of Standards and Technology suggests that nutrition and diet have a profound impact on the microbial composition of the gut.
A study of national dietary trends over 18 years finds some improvements in the diets of U.S. children, but the majority still have a poor-quality diet. Disparities persisted or even worsened, finds the study published in JAMA and led by researchers at Tufts.
Worry, stress and anxiety that naturally come with a global pandemic can lead to stress eating and cravings.
Nutrition 2020 is your source for the latest news on food, nutrition and health. This flagship meeting of the American Society for Nutrition, to be held May 30–June 2 at the Washington State Convention Center in Seattle, will feature new research findings and panel discussions addressing hot topics in nutrition science, clinical practice and policy.
Multiple states and countries are instituting shutdowns, curfews, and encouraging social distancing to help minimize the spread of COVID-19 among people. Nonetheless, food and water are needed to survive. Professor Diane Rigassio Radler, director for the Institute for Nutrition Interventions at…
Senior citizens who are not vitamin D deficient have a better chance of walking after hip fracture surgery, according to a Rutgers-led study. The findings in The American Journal of Clinical Nutrition suggest that vitamin D deficiency could limit mobility in older adults, said senior author Sue Shapses, a professor in the Department of Nutritional Sciences at the School of Environmental and Biological Sciences at Rutgers University–New Brunswick.
March is National Nutrition Month®, when the Academy of Nutrition and Dietetics encourages people to make informed food choices and develop sound eating and physical activity habits. March also is when the Academy celebrates Registered Dietitian Nutritionist Day, honoring the contributions and expertise of all RDNs as the food and nutrition experts. This year, Registered Dietitian Nutritionist Day takes place March 11.
CHICAGO – The updated Nutrition Facts Label can help the public make more informed decisions about their food and beverage choices. According to the Academy of Nutrition and Dietetics, understanding the label can make you a wiser shopper and help you eat right.
Research conducted within UK’s Superfund Research Center (UK-SRC) suggests that proper nutrition can reduce the toxicity of environmental pollutants. Dawn Brewer leads the UK-SRC’s Community Engagement Core, which is working to connect this science with the community to improve the health of Kentuckians.
The City of Clifton is using the power of Monday to make its residents healthier, one day at a time. As part of its Community Health Improvement Plan, the City of Clifton will kick off a Healthy Monday program, encouraging residents to use each Monday to get on a healthier track.
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