Researchers studied mobile-based food journals and found challenges such as unreliable food entry, negative nudges, and social features. They suggest designing goal-specific systems, reputation systems, and streamlining databases with context for food entry.
Researchers at UC Davis are receiving $5 million in grants from the US Department of Agriculture's National Institute of Food and Agriculture. The funding will be used to develop new technologies and methods to prevent cross-contamination in produce processing, identify genetic traits of lactic acid bacteria found on fruits and vegetab...
Research finds that UK food banks are more likely to open in areas with high unemployment rates and greater central government welfare cuts. This is associated with a higher rate of people seeking emergency food assistance.
University of Adelaide researchers found two critical windows when exposure to junk food is most harmful, late pregnancy and adolescence. Eating a healthy diet during these periods may reverse junk-food preference in males but not females.
A study found that government biofuel policies rely on reductions in food consumption to generate greenhouse gas savings. The reduction in food available for consumption drives the decline in carbon dioxide emissions. This means that less food is available, and prices go up, disproportionately affecting the world's poor.
A new study by University at Buffalo researcher Shira Gabriel suggests that attraction to comfort food is based on having a good relationship with the person who prepared it. The study reveals how social factors influence food preferences and eating behavior, with implications for better understanding human connections and mental health.
The FARE Investigator in Food Allergy Awards support early and mid-career researchers expanding scientific understanding of food allergy through education and basic and clinical research. Recipients include Jessica O'Konek and Duane Wesemann, who will investigate nanoemulsion-based vaccines and the influence of microbial exposures on p...
A new RAND Corporation study reveals that Los Angeles' fast-food ban has failed to improve diets or reduce obesity rates in low-income areas. Despite the ban, fast-food consumption increased and obesity rates rose faster than in other parts of the city.
A new study by the University of Vermont found that watching food TV can lead to weight gain, particularly among women who cook from scratch. The study suggests that food networks should use healthier recipes and promote cooking from scratch for optimal health benefits.
By channeling food to large individuals, fish biomass doubles, highlighting the importance of size-dependent efficiency in population growth. This study has significant implications for fisheries management and predator-prey interactions.
Researchers found that fluorescent properties of edible food colors increase with the viscosity of surrounding fluids, suggesting they could act as embedded sensors for food's physical consistency. This could provide a less invasive and more accurate way to test food quality, potentially revealing changes in spoilage or consistency.
A new study sheds light on nutrition, land use, and water security dimensions of global food trade. The research reveals that more than one-fifth of calories grown in farm fields are traded, requiring about 20% of the world's croplands.
Researchers at the University of Houston explore the interplay between four key risk factors and food insecurity in families. A mother's poor health is found to be a determining factor in extreme food insecurity cases, while financial strain affects non-poor households experiencing marginal food security.
A new review article reveals pasture-fed lamb meat is rich in polyunsaturated fats, offering a lower saturated fat alternative. The study suggests this change could help reduce cardiovascular disease risk in Western diets.
A study by University of Vermont researcher Prof. Lizzy Pope found that consumer spending on food increases by 15% over the holiday season, with most of the increase attributed to higher levels of junk food. People tend to continue buying unhealthy holiday favorites even after New Year's resolutions are made.
Researchers found a positive association between fruit and vegetable intake in men and the availability of healthy outlets around their home. In contrast, no such link was found for women, suggesting they may rely on other factors when making dietary choices.
The Arab Food Security Project aims to improve domestic productivity by investing in agricultural research, resulting in a 28% increase in wheat yield across 10 countries. The initiative will work towards reducing dependence on food imports and promoting better rural livelihoods through knowledge sharing and improved technologies.
Researchers found that using grocery byproduct as a supplemental feed source in total mixed rations improves dry matter intake and apparent digestibility, leading to increased animal performance. The study also developed a pricing method for the feed based on its nutrient content and market prices.
A study found that fast food marketing tactics are more prevalent in middle-income, rural, and majority-black neighborhoods than in other areas. Marketing strategies targeting children were associated with higher rates of unhealthy food consumption.
Researchers will study past interventions and decision-making processes at the household level to understand what works and what doesn't. The project aims to identify drivers of food security status and constraints on improvements at the household level.
A new study suggests that skin sensitization to food proteins, triggered by pro-inflammatory molecules like TSLP and IL-25, can lead to food allergy development. The research found that mice exposed to food antigens through the skin developed severe allergic reactions when ingested.
A new study suggests that an internal 'calorie counter' in the brain evaluates the caloric density of foods, influencing food choices and predicting caloric content. The study used functional brain scans to track brain activity while participants viewed food images.
A new study finds that more healthy foods have risen significantly in price over time, with a total average increase of £1.84 per 1000kcal for more healthy food across the decade, compared to £0.73 for less healthy food. This trend could contribute to growing food insecurity and health inequalities.
A study by Chapman University's Food Science Program has identified 20 commercial pet foods that were potentially mislabeled, containing undeclared meat species such as pork. The research focused on the presence of eight meat species in dog and cat food products, with chicken being the most common detected species.
Researchers at Oregon Research Institute found that watching junk food ads can activate reward regions in the brain of adolescents, leading to increased risk of weight gain. This study suggests that individual differences in neural vulnerability may identify youth at risk for excess weight gain.
Children show stronger food craving than adolescents and adults but can use a cognitive strategy to reduce it by 16%, according to new research. The study's findings have implications for interventions to curb childhood obesity and suggest that brain areas involved in regulating craving differ depending on body mass.
A new study suggests that changing global diets can mitigate greenhouse gas emissions from food production. The study reveals that a shift towards healthier diets, reduced food waste, and sustainable agricultural practices can significantly reduce the environmental impact of food production. By adopting balanced eating habits, includin...
A new study in mice finds that common gut bacteria protect against food allergies by inducing immune responses that prevent allergen exposure. Reintroducing Clostridia bacteria reverses sensitization to peanut allergens, indicating a unique protective role.
A new study by the Institute of Food Technologists found that okra extracts can be used as a stabilizer in ice cream, improving texture and extending shelf life. The naturally extracted stabilizers offer an alternative to traditional stabilizers, making them suitable for the ice cream industry.
Researchers at University of Waterloo are investigating factors impacting food intake in long-term care settings, with a focus on improving nutrition for older adults. The study, funded by $1.5 million in grants, aims to understand the complex relationships between meal quality, food access, and mealtime experience.
A study by University of Michigan researchers found that social and demographic factors, such as college graduates and diverse populations, contribute to the growth of gourmet food trucks. The study also reveals that cities with more craft breweries and farmer's markets tend to have more food trucks.
A new study by the American Cancer Society found that eating at both fast-food and full-service restaurants is associated with significant increases in calorie intake, sugar, saturated fat, and sodium. Adults who ate at restaurants consumed approximately 200 additional calories per day, regardless of whether they dined at fast-food or ...
A UTSA researcher has been awarded a grant to create computer models that can predict and address the complex factors contributing to food insecurity in West Africa. The project aims to produce sustainable food security solutions for the region.
A two-year project will investigate vulnerabilities in food supply chains and evaluate effective ways to improve consumer trust in food. The team will analyze various food supply chains and test the effectiveness of fraud prevention strategies.
Research finds that children of parents who spend more time cooking at home tend to make healthier food choices when eating away from home. Parents' reported food preparation time is inversely associated with energy density in their children's diet.
Research found that lower dopamine transporter binding correlates with stronger visual attention bias for food cues, detecting food pictures more quickly among neutral images. Higher dopamine activity was linked to increased food intake over a period of 7 days.
A study by NYU's Steinhardt School found that vouchers to buy fresh fruits and vegetables at farmers markets increased the amount of produce in the diets of some economically disadvantaged women. More than half reported consuming vegetables more frequently, with those who consumed little produce initially seeing the greatest increase.
The Sino-U.S. Joint Research Center for Food Safety will conduct research on global food safety-related policies, establish an international research platform, and propose solutions for hazards in the food industry value chain.
A new study found that when children are presented with healthy food as making them strong or helping them learn, they consume less of it. Brands can use this result to de-emphasize benefits and focus on the positive experience of eating. This helps combat childhood obesity and juvenile diabetes.
Researchers found that obese women struggle with reward-based learning when food is involved, but not when money is the reward. This discovery could lead to new approaches for tackling obesity, focusing on modifying environmental cues rather than food itself.
Creating and optimizing food for astronauts, soldiers, and individuals in extreme conditions is crucial. Researchers are working on developing lighter, tastier, and more nutritious prepackaged foods with longer shelf life to meet the needs of six-person crews on Mars missions.
A scientific review paper calls for collaboration to address the challenges of date labeling in the food industry, contributing to financial loss and food waste. Research highlights that inconsistent labeling practices lead to consumer confusion, resulting in significant food waste.
According to Doug Rauch, one-third to 40% of all food grown is never consumed due to expiration dates and infrastructure issues. The Daily Table, a new restaurant and store, aims to reduce food waste by offering expired produce at reduced prices.
Women with weight problems exhibited impulsive behavior when presented with images of food, suggesting a possible predisposition to binge eating. The study found that these individuals lacked contemplative will power and were more stimulated by food images.
Researchers at UMass Amherst developed a faster method for detecting and separating microbial contamination from food, potentially saving time and expense. The new technique uses magnetically charged beads to quickly remove disease-causing bacteria from liquid samples.
Common edible flowers in China have excellent antioxidant capacity due to their high phenolic content, which has anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
A panel of international experts will discuss the pros and cons of genetically modified (GM) crops in improving European food security. Recent research shows that consumers are increasingly concerned about GM foods, with 11% checking labels for information on GM content.
A study found that restaurant chefs and food purchasing managers prefer buying local foods with quick response times, accurate labeling, and training staff on local food handling. This was revealed in a Penn State research project investigating management's attitudes toward purchasing locally grown foods.
A Rutgers University study found that nonresident father involvement is positively associated with lower food insecurity in early and middle childhood. Involvement includes time spent with the child, monetary contributions, and 'in kind' support, resulting in a 10-12% reduction in food insecurity.
A new University of Illinois study found that nearly three in four low-income families have cut back on food to afford essential non-food items. Food pantry clients often make difficult choices between feeding their children and accessing basic household products.
A study published in the Journal of Food Science found that combining hemp flour with decaffeinated green tea leaves creates a gluten-free cracker with high protein, fiber, and essential fatty acid content. This combination also provides antioxidant properties, making it a nutritious snack option for consumers.
A new study found that more than 80% of raw chicken used in hospitals was contaminated with antibiotic-resistant bacteria, posing a significant risk to patients and staff. However, robust food safety measures taken by hospital kitchen staff were able to prevent the spread of these pathogens.
A new study confirms that global diets have grown more similar over the last five decades, leading to a decline in diverse local crops. This trend has major consequences for human nutrition and global food security, increasing the risk of food crises due to climate change.
Researchers analyzed chemical isotopes in hair and bone samples to track changes in Yosemite bears' diets over the past century. Management strategies implemented since 1999 successfully limited human food availability, but problems persist, with bears returning to dumpsters despite increased visitor numbers.
The Northeast region of the US is vulnerable to changes in food production due to climate change, with population growth and dietary choices expected to impact regional self-reliance. The region can satisfy its residents' food needs through a diverse range of crops and livestock production.
The agreement will enhance Nestlé's production processes and provide nutritional foods for its consumers. A*STAR's research capabilities in food and nutrition will be boosted through the partnership, making it a leading collaborator for the global food industry.
A systematic review of experimental studies found that providing information about others' eating habits influences food intake and choices. Social norms play a significant role in shaping eating behaviors, even when individuals are alone or unaware of the influence.
A study by Aalto University found that global food availability has increased in recent decades, especially in regions like the Middle East and Latin America. However, food self-sufficiency remains low, with many countries relying heavily on imports to meet their food needs, putting pressure on natural resources.
Several major cities have been mapped for their food security and self-provisioning, revealing varying degrees of dependence on national and global markets. Cities like Tokyo and Canberra struggle to feed themselves due to population growth and climate change, while Copenhagen's stable population has increased its local production.
A majority of young California children eat fast food regularly, with 60% consuming it at least once a week. Parents in lower-income households have less influence over their children's eating habits, emphasizing the need for targeted health education and support.