Articles tagged with Foods
A Cornell University study found men will eat significantly more food in the company of women than other men, consuming 93% more pizza and 86% more salad. When dining with men, many women felt they overate and were rushed through their meal.
Researchers found that consuming sweets activates neurons in the dorsal hippocampus, a critical region for episodic memory. This process is necessary for making memories, including those related to eating behavior. The study suggests that forming memories of meals can help control eating habits.
Researchers found strong associations between hunger and poor health, including birth defects, anemia, and behavioral problems. Doctors are recommended to ask about food security during regular office visits to identify patients at risk.
A new study in the Journal of Marketing Research found that consumers often misjudge the benefits of increased productivity, leading to wasted spending. Researchers Bart de Langhe and Stefano Puntoni discovered that consumers tend to overestimate time savings at high-productivity levels compared to low-level increases.
Researchers found that pantry food safety procedures were often informal, with 75% lacking proper storage and handling information. However, most pantries limited cross-contamination and provided adequate handwashing facilities.
A study by RAND Corporation found that opening a full-service grocery store in a food desert improves residents' diet and perceived access to healthy foods, yet the changes are not related to the store's use. Despite this, researchers observed positive improvements in multiple components of residents' diet.
Research by Queensland University of Technology found that people living alone are more likely to have poor dieting habits due to inadequate cooking skills and lack of motivation. The study also found a gender disparity in healthy eating practices, with men living alone having poorer diets than women.
A new study by Johns Hopkins Bloomberg School of Public Health found that US chain restaurants with voluntary calorie labels have an average of 140 fewer calories per item than those without labels. This trend suggests that menu labeling can encourage restaurants to offer healthier options and reduce population-level obesity.
A recent study found that US adults who follow a 'moderation' diet with less dietary diversity are more likely to experience central weight gain and increased risk of Type 2 diabetes. In contrast, those with higher dietary diversity, as measured by dissimilarity, actually experienced worse metabolic health.
A new study found that children who watch TV channels airing ads for kids' fast food meals are more likely to request visits to those restaurants. The study suggests that toy premiums in these ads may influence children's food preferences and encourage families to visit the featured restaurants.
A new Cornell study found that women who had breakfast cereal sitting on their counters weighed 20-lbs more than those without, while soft drinks contributed to a 24-26 lb weight increase. In contrast, households with fruit bowls showed a 13-lb weight loss.
A Rutgers study found that Bornean orangutan populations thrive in Indonesian peat-swamp forests with sufficient high-energy food, but struggle in areas with limited nutrition. Conservation efforts must prioritize suitable habitats for successful reintroduction and population increase.
A comprehensive assessment of acrylamide in smokeless tobacco products found exposure levels to be relatively low and comparable across different types. However, the study suggests that snus and other STPs present a minor source of acrylamide exposure compared to diet or cigarette smoking.
A new study suggests that providing low-income households with financial incentives to buy fruits and vegetables can encourage them to purchase and consume more healthy food. According to the study, these incentives, in the form of rebates, are unlikely to prompt consumers to increase their spending on junk food.
A State-of-the-Art review examines the impact of global food consumption on cardiovascular disease, highlighting the need for dietary patterns that reduce risk. The traditional Mediterranean diet is identified as an optimal choice, with suggestions to recreate it in other regions using similar food replacements.
Researchers estimate that 47% of edible US seafood supply is lost annually, mainly from consumer waste. The study suggests that reducing waste can support increased seafood consumption without stressing aquatic resources.
A new study in the Journal of Marketing suggests that online idea-generating platforms should customize their design based on consumers' domain-specific knowledge. Consumers with extensive industry knowledge generate better ideas when not shown other users' ideas, while those with little knowledge benefit from concrete cues.
Researchers found that a high-fat diet can cause defective brain signaling in mice, leading to overeating and obesity. Understanding this mechanism may help prevent obesity and reduce its incidence worldwide.
A study published by the Institute of Food Technologists found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal. The researchers discovered that plant-based proteins with high fiber content may offer similar appetite regulation as animal protein.
People fed β-glucan-enriched pasta for two months showed increased populations of beneficial Lactobacilli and reduced LDL cholesterol. The study also found an increase in certain short-chain fatty acids with anti-inflammatory activity.
A University of Oregon study suggests that charity logos on food products can trigger quick perceptions about an item's healthiness. The research found that consumers associate certain cause logos with healthier options, even if the partnership is not intended to endorse the product's healthiness.
Scientists have discovered that the shift from a tree-based diet to one based on grass occurred around 3.8 million years ago, allowing early humans to be more mobile and adaptable. This finding provides new insights into the interactions between morphology and behavior among Pliocene primates.
A new review from the University of Cambridge found that larger portions and tableware increase food and drink consumption, with eliminating large portions reducing energy intake by up to 29% among US adults. Reducing portion size is a promising strategy to combat overeating and related health risks.
A new study of over 22,000 U.S. adults found that diet-beverage consumers often make up for the calorie lack in their drinks by consuming more sugar, sodium, fat, and cholesterol in other foods. The study suggests a possible compensation effect where people who drink diet beverages may feel justified in eating more high-calorie foods.
A call has been made for governments to restrict the production and sale of unhealthy, cheap salty junk food due to its detrimental impact on public health. Research suggests that low-income populations consume more salt than their higher-income counterparts, leading to lower life expectancy and increased disabilities.
Research by Ben-Gurion University shows that Jewish mothers employ various protective strategies to mitigate the risk of eating disorders in their daughters, including filtering, positive reinforcement, and discussion. These methods help build resilience and promote a positive body image.
Researchers used Photovoice method to study food environments and eating habits of 9- to 13-year-old children eligible for SNAP. The method paired photographs with interviews, revealing food insecurity and the influence of family, peers, and parents on diet.
A study published by a University of Missouri sociologist explores how the perception of authenticity in Mexican restaurants varies among owners, staff, and patrons. The research suggests that consumers' expectations and experiences play a significant role in determining what constitutes authentic Mexican food.
Researchers at Drexel University have developed a model to recover surplus food, repurpose it into appealing products, and channel it to those in need. The Food System-Sensitive Methodology generates $90,000 monthly in gross revenue, enough to support several employees at a family wage.
Experts in an editorial published in Open Heart argue that promoting nutritional value over calorie counting can rapidly improve health outcomes. Boosting omega 3 fatty acid intake, olive oil, and nut consumption have been associated with reductions in deaths from all causes and cardiovascular disease.
A new study using digital imaging found that students are putting more fruits and vegetables on their trays but consuming fewer and increasing waste by 56 percent. Researchers suggest supplementing guidelines with strategies such as cutting up veggies with dip or adopting Farm-to-School programs to increase consumption.
A recent study found that people shop at farmers markets and join food co-ops in record numbers due to the desire to know who grows their food. This trend is driven by the need to feel part of a community that shares their values, making supporting local food markets a form of civic duty.
A University of Iowa study reveals local food markets are rooted in relationships, values, and a sense of community. Consumers shop at farmers markets and join coops due to a desire to know the farmers behind their food, reflecting a commitment to healthy lifestyles and sustainable environments.
Researchers from the University of Surrey found that eating while walking triggers more overeating compared to other forms of distraction. Dieters who eat 'on the go' may increase their food intake later in the day, leading to weight gain and obesity.
Researchers created a vomiting device to study the aerosolization of virus particles similar to human norovirus. They found that only 0.02% of the total virus in the vomit was aerosolized, but this can still amount to thousands of infectious particles.
Researchers have found a biological basis for the long-held belief that eating tomatoes can cause gout flares. Tomato consumption is linked to higher levels of uric acid in the blood, comparable to other commonly accepted gout trigger foods.
Research suggests that ALS patients consume more daily calories but have a lower body-mass index (BMI) than those without the disease. Higher premorbid intake of total fat, saturated fat, trans-fatty acids, and cholesterol is associated with an increased risk of ALS, while higher alcohol intake is linked to a decreased risk.
A new study found that depicting food in motion on packaging and marketing campaigns can make it seem fresher and more appealing to consumers. The researchers discovered that implied motion elevates the perceived quality of food, potentially encouraging healthier choices.
Researchers found that patients with methylmalonic acidemia received more leucine than recommended, leading to growth and brain development problems. Reducing medical food intake resolved amino acid deficiencies without increasing protein intake.
Researchers found that women's brains respond more to romantic cues on a full stomach, suggesting eating may prime or sensitize young women to rewards beyond food. The study supports a shared neurocircuitry for food and sex.
Researchers at the University of Missouri found that meat food waste has a significant impact on the environment due to increased energy use in its production. The study suggests that consumers and institutions should be more conscious of not only the amount but also the types of food being wasted.
A new study finds that EU consumers waste an average of 123 kg per capita annually, equivalent to 16% of consumed food. The majority of this waste is avoidable, with vegetables, fruit, and cereals being the most wasted due to shorter shelf-life and over-purchasing.
Researchers investigated dog food processing methods to combat pet obesity, finding that particle size affects digestibility. Maize and sorghum-based diets required coarser grinding for optimal gelatinization, whereas rice-based diets were more easily digested regardless of particle size.
The UK is the worst offender in European avoidable food waste, with nearly 80% of all food waste being avoidable. The study found that vegetables, fruit and cereals contribute most to lost resources, while meat production uses more resources in the first place.
The study aims to assess the effect of a new food hub, Hub 55, on residents' dietary habits and health outcomes in Cleveland. Researchers will compare patterns between residents near the hub and those in a similar community without access to a food hub.
A new study suggests that dietary carbohydrate, particularly in the form of starch, was critical for the accelerated expansion of the human brain over the last million years. The research, led by Dr. Karen Hardy, highlights the importance of cooked starchy foods and higher salivary amylase genes in fueling brain growth.
A study published in Neuron found that stress can alter brain connections to impair self-control, particularly when faced with tempting food choices. Researchers discovered that individuals who experienced moderate stress were more likely to choose unhealthy options, and their brains showed altered patterns of connectivity.
A large observational study found that regular consumption of spicy foods is associated with a lower risk of death, particularly from cancer and heart disease. Participants who ate spicy foods almost every day had a 14% lower risk of death compared to those who consumed them less than once a week.
Astronauts' nutritional needs are crucial for long-duration space missions, as microgravity and radiation exposure impact health. NASA's Biochemical Profile project aims to understand the effects of spaceflight on nutrition and develop strategies to mitigate negative effects.
Reevaluating pet feeding regimens can help combat pet obesity, with customized diets tailored to individual animals' unique needs. Maintaining a lean body condition score adds years to dogs' lives, while raw and whole-prey diets may offer an alternative to extruded ones.
Scientists use new technology to determine grizzly bears' protein intake and mercury levels by analyzing a single hair sample. The technique has potential applications in determining the recovery of threatened bears and their habitat needs.
The study found that people are harder to convince to choose healthy options than to reject unhealthy ones, especially when it comes to customizable foods like pizza. Retailers can use this insight to design menus that encourage healthier choices while still catering to customers' desires for tasty options.
Healthcare professionals and consumers can voluntarily report adverse drug events directly to the FDA or the manufacturer, but about 10% of serious and unexpected adverse events are not reported under federal regulations. The study analyzed over 1.6 million reports and found that patient death was associated with delayed reporting.
The new guideline provides a comprehensive framework for clinicians to manage gastrointestinal symptoms in children with autism spectrum disorders. It highlights the importance of nutrition management in addressing feeding and GI concerns, and recommends a standard manual of care for clinicians worldwide.
A new Rutgers University study found that a hormone deficiency in the brain can lead to overeating and a preference for high-fat food. Researchers discovered that reducing glucagon-like peptide-1 (GLP-1) in the central nervous system caused mice to consume more calories and show an increased preference for high-fat foods.
Researchers at Cornell Food & Brand Lab created a Grocery Retailer Scorecard to encourage healthy shopping practices. The scorecard helps shoppers rate their favorite store's healthiness, promoting the sale of perishable items like fruits and vegetables.
A recent study reveals that eating habits play a crucial role in the weight gain of overweight children. The researchers found that children who are triggered by food and eat when they are full tend to have a steeper BMI curve. In contrast, physical activity and TV viewing do not explain why some children's BMI increases more than others.
Insect-based food production could alleviate childhood malnutrition and provide a sustainable alternative to traditional livestock sources. The use of insects as food requires strict regulations and sanitary conditions due to disease and pesticide risks, according to the FDA.
A new study published in the Journal of Nutrition Education and Behavior found that healthier food options are more expensive than standard options. The researchers recruited families with children aged 1-6 years with type 1 diabetes and found that a healthier market basket cost 18% more than the standard basket.
A new study found that children's brains respond differently to high- and low-calorie foods based on their body weight. Children with more lean body mass had a greater brain response to high-calorie foods, while those with higher body fat had reduced activity in the brain when looking at healthier options.