Understanding and nourishing the roots of food quality

February 20, 2006

The work of The Organic Center will be featured in a session at the AAAS meeting sponsored by the Tufts University Friedman School of Nutrition. This session is entitled "Understanding and Nourishing the Roots of Food Quality," and will be held at 2:00 p.m. on Monday, February 20th.

Trends in food quality will be summarized, highlighting the declining levels in several essential nutrients and the need to increase average daily intakes of health-promoting antioxidants. The root causes of slipping food quality will be described, as well as the potential to increase the concentrations of vitamins, minerals, and antioxidants in food through organic farming practices. Significant taste and nutritional differences between conventional and organic apples and strawberries will be among the research findings presented.

Steps required to provide Americans more healthful food choices will be discussed. Information needed by consumers to select foods naturally high in antioxidants and vitamins will be summarized, emphasizing the need to also increase the number of daily servings of fresh and minimally processed fruits and vegetables.

Dr. Kathleen Merrigan, Friedman School of Nutrition, organized the session in cooperation with The Organic Center. The four presenters are:
-end-
Presentations will be posted on the Organic Center website at http://www.organic-center.org/science.events.php

The Organic Center

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