Articles tagged with Foods
A two-year study found that children who approach food with emotional over-eating or boredom tend to be overweight, while those who avoid food due to fussiness or slow eating are more likely to be underweight. The researchers suggest that household environments and parental behaviors play a significant role in shaping these early food ...
The researchers aim to understand how animals, including humans, quickly adjust to unexpected events. By studying the sea slug's ability to adjust its eating behavior, they hope to develop mathematical models that can predict how patterns of activity in the nervous system change over time.
A new study found that clenching muscles can increase willpower by activating the mind-body connection. Participants who tightened their muscles demonstrated greater ability to withstand pain and make healthy choices.
A study found that shoppers are more likely to buy unhealthy foods when paying with credit or debit cards. The authors suggest this is due to the psychological pain of payment, which can curb impulsive behavior. This connection may be linked to the rising obesity epidemic in the US.
A study from the Monell Center reveals that salivary amylase activity shapes how people perceive starchy food textures. Variability in enzyme levels influences starch digestion and metabolism, potentially impacting insulin resistance and diabetes risk.
A 12-week study of 86 overweight participants found that all three groups lost weight when consuming five to seven servings of potatoes per week. The results suggest that potatoes, when prepared in a healthy manner, do not contribute to weight gain and can be part of a weight loss program.
A new mobile phone game, OrderUP!, has been shown to change health behaviors after just three weeks of play. Players are tasked with making healthy food choices for virtual customers, leading to discussions about nutrition and changes in eating habits.
Researchers found that mice exposed to dim light at night gained about 50% more body mass than those in a standard light-dark cycle. The study suggests that timing of eating is critical to weight gain and may be contributing to the obesity epidemic in Western countries.
Researchers found that individuals who dine at establishments labeled as healthy tend to underestimate their actual caloric consumption and subsequently indulge in high-calorie treats. To combat this effect, experts suggest doubling estimated calorie counts for meals served at these restaurants.
A year-long pilot study will assess the nutritional value of food offered in Lincoln Parish Schools, aiming to develop healthy student-approved menus. The study also explores behavior economics strategies to encourage students to make informed food choices.
A new report by The Nutrilite Health Institute found that only about a third of American women meet their fruit and vegetable intake recommendations, leading to potential health issues. Older women have higher total carotenoid intakes compared to younger women after accounting for caloric differences.
The USDA's National Institute of Food and Agriculture has awarded nearly $3.8 million to develop healthier food products for humanitarian assistance programs. These projects aim to improve the nutritional delivery and functional form of food aid products, particularly for infants and young children at risk for malnutrition.
A high protein diet during development can prime the body to react unhealthily to future food binges. The study found that rats fed a high protein diet showed increased body weight and fat mass in response to a high energy diet.
Research from Michigan State University shows that food safety concerns significantly impact consumer spending and shopping habits. Consumers value third-party certification, but place more emphasis on traceability, seeing government inspection as the most credible signal of food safety.
A new study published in the Journal of Consumer Research found that the order in which food items are considered affects people's calorie estimates. Researchers discovered that switching the order can significantly alter perceived calorie content, even when foods are dissimilar.
New Caledonian crows use tools to extract wood-boring longhorn beetle larvae from burrows, providing a nutritious food source. The crows' tool use is energy-efficient and profitable, suggesting that unusual foraging opportunities have selected for their sophisticated behavior.
A new method, developed by Prof. Herzl Chai at Tel Aviv University, measures the size of chips in tooth fossils to determine the types of foods early humans consumed. The study found that larger chips indicate harder foods like nuts and seeds.
Reading food labels can improve weight loss chances for middle-aged Americans, with women and overweight/obese individuals seeing better success rates. The analysis also highlights the value of standardized nutrition facts on packaged foods and calls for posting nutritional information in restaurants and vending machines.
Researchers found that sorghum bran contains higher levels of antioxidants than blueberries and pomegranates. The study suggests that high-tannin sorghum varieties could be used as an inexpensive and nutritious food additive to combat chronic inflammation and oxidative stress.
The American Diabetes Association supports the national restaurant menu labeling legislation to provide healthier options for consumers. Registered dietitians and dietetic technicians will play a crucial role in helping clients make informed choices.
A new study published in the Journal of Consumer Affairs suggests that observing food labels and exercising regularly can lead to significant weight loss. The research found that women between the ages of 37-50 are more likely to read food labels, which increases their chances of losing weight.
A study of 4,320 consumer panelists found that low-carbohydrate claims can mislead consumers into perceiving products as healthier and more helpful for weight management. However, when Nutrition Facts panels are available, perceptions become more accurate.
Teens who slept less than eight hours per weeknight ate higher proportions of fatty foods and snacks compared to those who slept eight hours or more. Shorter sleep duration was also associated with increased fat consumption and decreased carbohydrate intake, especially in girls.
The American Dietetic Association calls for systemic action to achieve food and nutrition security for all in the US. Interventions include increased funding for food assistance programs, nutrition education, and innovative economic support initiatives.
The University of Leicester historian's book 'Pomodoro! A history of the tomato in Italy' sheds light on the tomato's journey from a botanical curiosity to a staple ingredient. The study reveals how the tomato became closely linked with other foodstuffs like pizza and pasta, and how its uses were subject to change over time.
Researchers have discovered that plantain soluble fibres can prevent the uptake and transport of E. coli across M-cells in the gut, reducing chronic inflammation in patients with Crohn's disease. Clinical trials are underway to test whether a medical food containing plantain fibres can keep patients in remission.
A new study in Journal of Consumer Research found that people are more satisfied with their experiences when they make personal choices, especially when the goal is pleasure. In contrast, when the goal is to achieve a higher-end consequence, there is no difference in satisfaction between those who choose and those who do not.
A new study found that children's vegetable intake doubled after participating in a program using multimedia and role models, including Popeye cartoons. The program also led to increased variety in vegetable consumption and improved parental engagement in encouraging healthy eating.
A review article debunks common dental myths, highlighting the importance of a balanced diet in preventing tooth decay, osteoporosis, and gum disease. Carole Palmer, a professor at Tufts University School of Dental Medicine, outlines how nutrition affects oral health in children, teenagers, expectant mothers, adults, and elders.
Researchers discovered that a specific brain region, the hypothalamus, plays a crucial role in aging and longevity. Mice engineered to produce more SIRT1 protein exhibited increased energy efficiency, delayed aging, and extended lifespan.
A University of Minnesota study found that kids can easily consume more whole grains through after-school snacks like graham crackers. Researchers served snacks with varying levels of whole-grain flour content to elementary school children, discovering they ate just as many crackers with higher whole grain content.
A new study published in Appetite journal found that people who consume low-calorie sweeteners significantly reduce their caloric intake without overeating. The researchers noted a significant reduction in calories consumed and no difference in hunger levels among study participants.
A new initiative aims to improve children's understanding of nutrition and help them make smarter food choices. Researchers will develop innovative menu labeling systems and test their effectiveness with school districts and foodservice providers.
Researchers found that three major fast food chains - McDonald's, Burger King, and Wendy's - significantly reduced trans fats in French fries between 1997 and 2008. Despite this, saturated fat levels remained stable or decreased in these restaurants.
Research reveals leptin's role in reducing food intake by activating the hippocampus, a brain region controlling learning and memory. Impaired leptin signaling may compromise cognitive processes that inhibit excessive food consumption.
Research reveals that our minds play a significant role in governing appetite and satiety. Expectations before eating and memories after eating influence how long meals stave off hunger. By manipulating these factors, portions can be controlled effectively, leading to potential weight loss benefits.
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.
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...
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.
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.
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.
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.
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 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.
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.
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.
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.
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.