Articles tagged with Foods
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Research by University of Illinois marketing expert Cele Otnes found that businesses' attempts to create memorable experiences through rituals can have negative consequences for customers, making them feel trapped or embarrassed. Optional rituals offer leeway to satisfy customers' comfort zones, but embedded rituals can deter repeat bu...
Despite claims that a campaign to promote healthy eating in UK schools has failed, new evidence suggests that such interventions can make a difference in reducing body fat and type 2 diabetes risk in schoolchildren. The Lancet Editorial cautions against diverting attention from the growing public health risks of obesity and diabetes.
Children saw fewer TV ads for sweets and beverages between 2003 and 2007, but more for fast food, with a 13.7% decline in ads for younger children and a 4.7% increase among teens. Racial gaps in exposure to all food advertising increased, with African American kids seeing 1.4-1.6 times as many food ads per day.
Researchers found that virtual food can elicit comparable emotional responses as real food, including increased heart rate and skin conductance. The study suggests the potential use of virtual reality therapy for evaluating and treating eating disorders.
A study by American Society of Nephrology suggests that consuming foods with high fructose levels can increase the risk of hypertension. Researchers analyzed data from over 4,500 US adults and found a significant association between fructose consumption and elevated blood pressure.
The study will test the effectiveness of an intervention called HOME Plus, which teaches families how to create nutritious meals and snacks together, reducing screen time for children. Participating families will learn nutrition education, cooking skills, and collaborate on meal preparation.
A preliminary study using comic strips to educate African-American girls aged 8-10 showed high log-on rates and statistically significant increases in fruit consumption and physical activity. The program aims to be expanded to a larger group of volunteers with the goal of developing a version for Hispanic girls.
Research found that certain types of arousal can lead to unhealthy food choices and less-healthy decisions. Arousal interfered with the beneficial effect of positive mood on resistance to temptation, especially in situations requiring mental energy.
A new study found that early modern humans didn't need tools or cooking to process hard foods; instead, they may have lost ability to eat tough items like tubers or leaves. Modern humans have efficient bites using less-powerful jaw muscles, contrary to previous suggestions about a weaker bite in favor of a larger brain.
A study found that ghrelin hormone increases the appeal of high-calorie foods over low-calorie foods, suggesting a potential mechanism for weight loss. Ghrelin levels may help regulate calorie intake by altering food preferences during fasting periods.
Researchers from Cornell Food and Brand Lab observed a significant increase in fresh fruit sales when displayed in attractive baskets and well-lit areas. The study found that making healthier options more noticeable led to smarter food choices, resulting in increased fruit sales.
A UC Davis study found that online games and websites marketed to children are predominantly branding tools, with nutrition information often buried or absent. The researchers recommend increased regulation to prevent childhood obesity and promote healthier eating habits.
A Colorado State University biologist discovered a nutrient that activates a neurological pathway driving food intake in hibernating marmots. By releasing the molecule AICAR, researchers found the animals' appetite is stimulated when energy levels within cells are low, mimicking human obesity and eating disorders.
A new study finds that TV food advertisements promote imbalanced diets, with excessive sugars and fat, but inadequate nutrients like fruits and vegetables. The researchers analyzed 96 hours of TV programming and found that the advertised foods fail to meet nutritional guidelines in every food group except grains.
A Seattle obesity study reveals that physical proximity to a supermarket is not the primary factor in determining healthy eating habits, with economic access playing a crucial role. The research found that people often shop at supermarkets over three miles away to save money, highlighting the need for more affordable and nutritious foo...
A recent study by the University of Illinois found that food insecurity is associated with a higher body mass index, greater weight gain during pregnancy, and a higher risk for gestational diabetes. Pregnant women who experienced food insecurity were more likely to develop health complications.
Food cravings are intense, specific desires to eat certain foods, which can pose serious health risks. Research suggests that mental imagery is a key component of food cravings, taking up brain power and making it hard to focus on other tasks.
A study published in Current Biology reveals the genetic and neural mechanisms underlying food choice in fruit flies. Flies select between protein-rich and sugar-rich foods based on nutritional needs, gender, and mating status, with female flies reacting faster to changes in diet than males.
A study by Cornell University researchers found that dieters who focus on changing their surroundings report losing the most weight and adhering to diet tips. Changing environmental cues such as using smaller plates or rearranging cupboards can lead to significant weight loss.
A new study found that keeping serving dishes off the table can lead to a reduction in food consumption, with participants eating 20% fewer calories. The strategy can also be used to encourage healthier food choices, such as choosing fruits and vegetables over processed snacks.
Research suggests choosing different fruits and vegetables can increase phytonutrient intake, which may help decrease risk for certain chronic diseases. Americans can improve their diet by varying the types of produce they consume and focusing on foods with higher concentrations of specific phytonutrients.
Researchers found that combining telephone counseling with a daily written diet plan significantly increased fruit and vegetable intake among participants. The study suggests that personalized support can motivate individuals to make healthier food choices.
Researchers found a significant association between high fiber intake and reduced colorectal cancer risk when using food diaries, but no association was found with food frequency questionnaires. The study suggests that accurate measurement of dietary components remains a challenge in studies of diet and cancer risk.
Researchers at the Chinese University of Hong Kong investigated GI and GL values for selected Chinese traditional foods. The study found glycemic indices ranging from 30-76, with high glycemic loads detected in rice, noodles, and sweet potatoes.
The emerging science of molecular gastronomy focuses on chemistry and physics techniques in food preparation, transforming the restaurant experience. Key findings include the application of chemical techniques to create novel textures and flavor combinations.
A study by American Chemical Society found that kosher products dominate supermarket shelves due to strict standards, appealing to non-Jewish consumers. Rabbis must analyze chemical composition of food ingredients to certify kosher products, highlighting the complexity of kosher certification.
A new study by UAB researchers found that mice fed a meal higher in fat after waking had normal metabolic profiles. In contrast, mice that ate a more carbohydrate-rich diet saw increased weight gain and markers of metabolic syndrome.
Scientists at Scripps Research Institute found that compulsive eating shares the same molecular mechanisms as cocaine and heroin addiction. In rat models, obesity coincides with a deteriorating chemical balance in reward brain circuitries, leading to compulsive overeating habits.
A study of 70,709 American nurses found that consuming long-chain Omega-3 fatty acids may reduce the risk of endometriosis by 22%, while eating trans fats increases the risk by 48%. Dietary changes, such as reducing trans fats and increasing Omega-3 oils, may be a useful strategy for preventing or alleviating endometriosis symptoms.
Research reveals commercial cooking as a significant source of air pollutants, including carcinogenic chemicals. The study found that fatty foods cooked with high heat and certain oils increase emissions, highlighting the need for emission control measures.
A new study at the University of Western Ontario found that common marinades may provide unforeseen health benefits due to their antioxidant content. The research shows that even after cooking, these sauces can still provide benefits over meat cooked without them.
A recent study found that consumers tend to choose healthier options when purchasing for themselves, but opt for less healthy choices when buying for others. This phenomenon may be contributing to public health issues such as obesity.
A study by Loveland et al. found that people prefer nostalgic products in situations where they feel a heightened need to belong. In experiments, participants who felt excluded chose more nostalgic products than contemporary ones.
Scientists argue that anti-obesity drugs fail to address the root causes of obesity, which include motivational and behavioural factors. Research highlights the need for treatments that target the desire to eat, enjoyment of eating, fullness, and satisfaction.
The joint position paper by SNE, ADA, and ASN emphasizes the importance of nutrition programs for older adults living in communities, addressing issues like food insecurity and malnutrition. The recommendations include promoting healthful aging, seeking community resources, and supporting more people staying healthy at home.
A study of farm-to-school programs reveals that school food service professionals are motivated by factors such as student enthusiasm and price, leading to improved nutritional offerings. The programs also benefit farmers by providing a stable market for locally grown produce, helping to promote healthful eating habits among children.
A pilot study found that a college course focused on social issues related to food resulted in healthier diets than traditional health-focused courses. Students who took the 'Food and Society' course reported an improvement in their healthful eating diet score, increased vegetable consumption, and decreased high-fat dairy consumption.
Research found that high dietary fat intake and trans fat consumption are associated with a higher incidence of ischemic stroke in post-menopausal women. The study analyzed data from 87,230 women aged 50-79 and found that those consuming the most daily fat had a 40% higher risk of clot-caused strokes.
A University of Illinois study identified five consumer segments at farmers' markets, including enthusiasts, recreational shoppers, and serious buyers. The research found that each market's personality attracts specific people and can be replicated by changing the location or time of day.
A study by Texas A&M University researchers found that the internal daily clock of a tiny fruit fly influences its feeding behaviors, which may have implications for human eating habits and weight management. The flies' sensitivity to food varies with the time of day, with higher sensitivity to sugar during the day and lower at night.
A new study from Dartmouth Medical School examines the impact of food product placements in movies on children's dietary choices. The research found that sugar-sweetened beverages account for the largest proportion of movie-based brand placements, targeting older children and teenagers who are gaining independence in their food choices.
A new UCLA School of Public Health study found that commercial TV viewing is associated with higher BMI in children, especially those under 7. Non-commercial viewing had no significant link to obesity. The researchers suggest steering kids away from commercials may help reduce childhood obesity.
A recent study by Feeding America found a 133% increase in the number of people served by emergency food programs in Eastern Illinois, including 33,198 children. University of Illinois faculty, such as Craig Gundersen, are involved in evaluating these programs and examining innovative initiatives like the BackPack Program.
The Healthy Urban Food Enterprise Development (HUFED) Center will provide training and technical assistance for small and mid-sized agricultural producers, aiming to increase access to healthy, affordable foods in low-income areas. The center is designed to promote positive economic activities generated from attracting healthy food ent...
A study by Tufts University found significant variation in calorie density among 'low-calorie' pet foods, ranging from 217 to 440 kcal/cup. This can lead to confusion among pet owners and may result in pets not losing weight or even gaining weight if owners follow the recommended feeding directions.
Researchers from The George Institute for International Health conducted a systematic survey to monitor sodium content in Australian processed foods. The study provides valuable tools for continued monitoring and reformulation efforts to lower sodium levels, ultimately reducing the risk of elevated blood pressure among Australians.
A new study found that restaurant meals contained an average of 18% more calories than stated on nutritional labels, while frozen meals averaged 8% more. The discrepancy can lead to inaccurate calorie tracking and reduced weight loss benefits.
A new Cornell study reveals that using kitchen spoons to measure liquid medicine can lead to significant inaccuracies. Participants under-dosed by an average of 8%, while those using larger spoons over-dosed by 12%. Experts recommend using precise measuring devices instead.
Research suggests that commercially marketed raisin bran cereal causes significantly higher levels of acid in dental plaque than plain bran flakes or unsweetened raisins. Conversely, unsweetened raisins do not increase plaque acidity when added to bran flakes.
Scientists have discovered that certain food aromas can contribute to feelings of fullness, potentially helping to combat obesity. By analyzing the effects of aroma release during chewing, researchers found that these scents can signal areas of the brain responsible for satiety, leading to reduced food intake.
Researchers from Brown University have discovered that inhibiting Sirt1 activity in the brain's hypothalamic region can help control food intake and lead to a smaller weight gain. The study suggests a potential mechanism for new obesity treatments.
A new study by University of Arizona Professor Dale Kunkel finds that nearly three-quarters of foods advertised on TV to children are high in nutritional value, while healthy options are largely invisible. The report calls for Congress to regulate advertising to children.
Researchers found that people are more likely to resist food temptations when they perceive a greater threat, and this effect is heightened by environmental stimuli. Counteractive construal, a mental process where individuals exaggerate the negativity of temptation, plays a key role in maintaining long-term goals.
A study by Texas AgriLife Research has linked gene PFKFB3 to metabolic inflammation that leads to diabetes. The researchers believe that a focus on nutrition can prevent or reverse the disease by activating the gene.
The American Dietetic Association recommends wisely choosing a wide variety of nutrient-rich foods to promote optimal health. While supplements can help fill dietary gaps, registered dietitians are essential in educating consumers on safe selection and use of nutrients.
A new study suggests that highly palatable, energy-dense foods can lead to increased fat storage by activating genes. Researchers found that a diet high in fat and sugar stimulates the kappa opioid receptor, causing the body to hold onto more fat than usual.
Researchers found that mental budgets alone were insufficient for controlling overconsumption; active goals and numerical recommendations are crucial. Mental budgets succeed when consumers follow specific limit guidelines, such as weight loss programs like Weight Watchers.
A recent Canadian study reveals that half of Canadians believe they consume too much salt, but only half are taking action to reduce their sodium intake. Despite having some knowledge about the health risks of excessive sodium consumption, many respondents lack awareness on how much salt is considered too much.
A Kansas State University study found that adolescents are less likely to wash their hands when cooking and more susceptible to cross-contaminating raw foods. Researchers also discovered that even with provided instructions, many consumers don't follow food safety guidelines.
Researchers from Scripps Research Institute found that cycling between sweet and regular food can activate the brain's stress system, generating overeating, anxiety, and withdrawal-like symptoms. The study suggests a vicious circle of compulsive eating and anxiety, where repeated dieting can lead to increased stress levels.