Articles tagged with Foods
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Study of abstract structures, patterns, quantities, relationships, and logical reasoning through pure and applied mathematical disciplines. Encompasses algebra, calculus, geometry, topology, number theory, analysis, discrete mathematics, mathematical logic, set theory, probability, statistics, and computational mathematics. Investigates mathematical structures, theorems, proofs, algorithms, functions, equations, and the rigorous logical frameworks underlying quantitative reasoning. Provides the foundational language and tools for all scientific fields, enabling precise description of natural phenomena, modeling of complex systems, and the development of technologies across physics, engineering, computer science, economics, and all quantitative sciences.
A recent study discovered that Egyptian fruit bats have a preference for certain sugars, including fructose and sucrose, to counteract the effects of ethanol toxicity. Consuming fructose-containing food resulted in faster decline of ethanol levels in their breath compared to other types of sugar.
A new diagnostic test, dubbed the 'dipstick,' can rapidly detect chemicals formed by disease-causing bacteria in food products, with a 90% accuracy rate. The test could help avoid illnesses and deaths caused by food poisoning, which affects millions annually.
Researchers found termites prefer blocks with more wood content, even without touching them. The study suggests termites use vibrations to assess food quality, which could lead to new methods for controlling feeding termites and mitigating termite damage in buildings.
A study of over 34,000 women found that consuming apples was associated with reduced risk of mortality from cardiovascular disease and coronary heart disease. Flavonoids in apples were found to be linked with the reduction of bad cholesterol, a major contributor to cardiovascular disease.
Researchers found that food scarcity is the primary driver of bird migration, contradicting previous theories. The study also revealed that flock foraging is less likely to lead to migration.
Research suggests that excessive TV viewing among young children is associated with poor eating habits, including increased consumption of sugary drinks and extra calories. The study found a correlation between longer hours of TV watching and lower intakes of healthful foods like fruits and vegetables.
Researchers at the University of Cambridge discovered that western scrub-jays store food items they believe will be scarce in the future, planning accordingly. This complex behavior suggests advanced thought processes, including a sophisticated concept of past, present, and future.
Researchers found fossil evidence of domesticated chili peppers in seven archaeological sites across the Americas, dating back 6,000 years. The discovery provides insights into ancient diets and suggests possible contact between distant cultures.
A new study found that grizzly bears in the foothills of Alberta have a varied diet, eating everything from ants to moose and berries. The research team identified 40 different food items, with moose being the most common prey, and found that the bears' activity patterns vary depending on the season and environment.
Researchers discovered that exposure to food odors in fruit flies can reduce their lifespan and partially reverse the effects of dietary restriction. The study suggests that our sense of smell may play a role in human longevity.
A new study by Cornell University researchers found that sad people tend to overeat comfort foods, but those with nutritional information curtail their consumption. In contrast, happy individuals already avoid excessive eating and are not influenced by nutrition labels.
Researchers found that seeing leftover chicken bones on plates led to a 43% increase in eating, while those who ate off clean plates consumed less. The study suggests serving yourself onto a plate and stopping when it's empty can help prevent overeating at Super Bowl parties.
A new study by Cornell professor Brian Wansink found that people make over 200 food-related decisions each day, largely driven by mindless autopilot. By changing the environment to work for them, individuals can reduce their eating habits and make healthier choices.
Researchers found that men who are insecure about their bodies eat more when exposed to ideal-male images, while women who are insecure about their bodies eat less when exposed to ideal-female images. The study suggests that exposure to ideal-body media can lead to unhealthy eating habits and disordered eating behaviors.
A Cornell study finds that people, especially those who are overweight, consume up to 50% more calories when eating low-fat versions of snack foods compared to regular versions. Larger serving sizes on low-fat snacks may help reduce overeating.
Recent studies found that people eat up to 28-45% more calories when consuming low-fat snacks, as they mistakenly perceive them as lower-calorie alternatives. This misperception can lead to overindulgence and a poor diet.
Research highlights the importance of meal preparation in improving diet quality among young adults. The study found that those involved in planning and cooking their meals consumed more fruits and vegetables and had better overall diet quality. Additionally, being served large portions of drinks at meals can increase calorie intake by...
A study by Cornell Food & Brand Lab shows that we tend to overeat due to cues around us, such as plate size and distractions. By using smaller plates or limiting food options, individuals can make easier changes to control their eating habits.
A UGA professor studied the origins of Calories, a unit measuring food energy. He found that there is controversy about who invented the Calorie, with different sources citing Frenchmen P.A. Favre and J.T. Silbermann, German physician Julius Mayer, and French chemist Nicholas Clement as contributors to its development.
Ghrelin, a stomach hormone, induces food intake by signaling in the brain's reward circuitry, controlling craving behavior. Blocking ghrelin may suppress feeding and seeking out food or energy.
A recent study published in Western Journal of Nursing Research found that about 30% of binges occur at restaurants, contradicting the perception that binge eating takes place in private. Restaurant eating habits contribute to the development of obesity, as large portion sizes and frequent dining out can lead to excessive calorie intake.
Researchers have found that ghrelin stimulates the same pleasure and reward neurons as food, sex, and drugs, leading to increased food intake. Ghrelin binds to receptors in the brain's ventral tegmental area (VTA), triggering dopamine production.
Research published in the Journal of Foodservice found that hospital food can lose up to 86% of its Vitamin C content as it progresses from production to consumption, highlighting the need for improved cooking methods and nutritional assessment.
A $500,000 USDA grant will enable researchers to develop a new course on the science of food for health, focusing on phytochemicals and antioxidants. The course will be taught to 20 students from three universities, who will receive hands-on training and lab work in various disciplines.
Researchers discovered that food anticipation activates key hunger centers in the brain, while satiety circuits respond to the first bites of food. The study sheds light on the intricate processes governing appetite regulation and suggests a potential link between hormones like leptin and brain activity.
Research studies reveal that women are more likely than men to diet, while men tend to focus on exercise for weight loss. Additionally, a study of children's sugar intake found that school vending machines and fast-food restaurants contribute significantly to high consumption of sugar-sweetened drinks.
Researchers found that 58% of older hospital patients had problems eating, with difficulties opening food, using cutlery, and finding comfortable eating positions. The study highlights the need for greater support, fewer interruptions, and more sensitive care at mealtimes to prevent malnutrition and promote healthy recovery.
A new UCLA/LSU study found that consuming salad and raw vegetables is associated with higher concentrations of essential nutrients like folic acid, vitamins C and E, and carotene in the bloodstream. The research suggests that including one serving of salad or raw vegetables per day can significantly boost nutrient intake.
A comprehensive review published in Nature Clinical Practice Endocrinology & Metabolism suggests that Western diets are causing hormonal imbalances in children, leading to overeating and obesity. The study attributes the rise in childhood obesity to an environment with high-calorie, low-fiber foods.
Research suggests that women's appreciation for their body is key to adopting better eating habits. According to the study, intuitive eaters reported higher levels of self-acceptance and less time spent thinking about appearance. This finding contradicts common messages that some degree of body dissatisfaction is healthy.
A study by UT Southwestern Medical Center found that the timing of food consumption can activate genes in a specific brain area, including the dorsomedial hypothalamic nucleus. This discovery may help explain why dysfunctional eating patterns contribute to human obesity.
A Penn State study found that providing nutritional information at the point of service increases student satisfaction with food quality, but not ambiance or cost. The researchers also noted that students who were more empowered to make informed choices had higher ratings for service personnel.
Research finds that parity pricing increases the likelihood of customers ordering dessert when unsure what to choose. Differential pricing can both help and hinder decision-making depending on consumer preferences.
A study published in Appetite magazine found that people who like sweets tend to eat more fruit, while those who prefer fruits tend to eat more sweets. The research analyzed data from over 770 individuals and suggests that understanding food preferences can inform strategies to increase fruit consumption.
A recent study by Lauren Gerson, MD, found no evidence that typical dietary restrictions for heartburn make a difference. However, losing weight and raising the head of your bed can help reduce symptoms. The study's results challenge long-standing recommendations from professional organizations.
A study by Ohio University researcher David Holben found that food-insecure Appalachians have a higher risk of obesity and diabetes compared to their food-secure counterparts. The research also highlighted the importance of nutrition education and managing food supply in addressing these health issues.
A prospective community-based study of 2,258 non-demented people found that higher adherence to the Mediterranean diet was associated with a significantly lower risk of developing Alzheimer's disease. The association remained significant even after adjusting for potential confounders.
A study found that adults and teens who eat beans have lower body weights, smaller waist sizes, and higher fiber intake than those who don't eat beans. Adult bean eaters also consume less total and saturated fat, reducing their risk of obesity by 22%.
Diamond-back rattlesnakes survived for 5 ½ months without food, growing in length while reducing metabolic rate by 80%. The snakes used stored lipid energy sources and increased water content to maintain cellular shape.
A recent study by Ohio State University researchers suggests that publicizing the names and locations of grocery stores where recalled meat has been sold could increase recovery rates. The Food Safety and Inspection Service is proposing a new rule to require this information.
A U of T study found that a combination of viscous fibres, soy protein, almonds, and plant sterol margarine can significantly lower cholesterol levels. After 12 months, over 30% of participants successfully adhered to the diet and lowered their cholesterol by more than 20%.
Researchers found that home availability of healthy foods has a limited impact on adolescents' eating habits, especially compared to restaurants. The American Dietetic Association emphasizes the need for improved food preparation skills and awareness of accessible healthy options in various settings.
Researchers found that early lunch periods lead to higher a la carte sales, which often feature lower-nutritional-value foods. Soft drink machines also contribute to vending machine proliferation, decreasing hot lunch participation. Parents' involvement in prohibiting fast food in cafeterias increases school meal program participation.
Researchers uncover first molecular insight into eosinophilic esophagitis by identifying genetic program distinguishing it from other forms of esophagitis. The study reveals eotaxin-3 as a key gene contributing to the disease, offering new potential for diagnosis and therapy.
A study found that people tend to choose more varied snacks for their partners than for themselves, even when justifying choices. The authors attribute this tendency to a desire for conformity and a focus on consumptions rather than activities, but a 'de-focusing' task reduced variety in snack selection.
A new study has found that people's eating habits are influenced by their previous meals, with breakfast having the strongest effect. The study suggests that instead of setting daily nutritional goals, focusing on multi-day goals can help individuals approach dinner with a different set of habits and improve overall clarity.
Researchers at Cornell University found that people who served themselves from large bowls ate 56% more than those who used smaller serving bowls. This led to an extra 142 calories consumed. The study suggests using smaller serving bowls for party foods, while larger bowls can encourage healthy eating.
Researchers found that marbled murrelets in the past fed on more nutritious prey, such as sardines and squid, while modern-day birds rely on lower-value food sources like krill. This shift in diet affects the birds' energy levels, reproductive success, and nesting patterns.
Researchers found that parents of 3-year-olds worry about their sons' and daughters' body size and eating habits, perpetuating gender stereotypes. This study suggests that parents may be buying into media ideals of thinness for girls and physical strength for boys as early as 36 months.
A study found that employed mothers' kids consumed fewer calories and less nutritious foods at home but increased consumption of fruits and vegetables at school. The researchers noted a lack of correlation between maternal employment time and nutritional intake, suggesting individual balance is necessary.
A nine-month study found that consuming biofortified, iron-rich rice improved the iron status of women, increasing it by 20% compared to traditional rice. Non-anemic women with low body iron reserves and those who consumed more rice showed the greatest improvements.
The study finds that unit bias affects how people perceive and consume food, with smaller portions being just as satisfying. The researchers believe this bias is culturally derived and plays a significant role in the French eating less than Americans.
Researchers found that intuitive eaters had a significantly lower body mass index and higher levels of high-density lipoproteins compared to restrictive dieters. Intuitive eating was also correlated with a decreased risk of cardiovascular disease, suggesting a healthier relationship with food and weight management.
A study found that diets rich in meat, refined starches, and sodium are associated with an increased risk of persistent coughs with phlegm. The 'meat-dim sum pattern' was positively linked to new onset symptoms, while the 'vegetable-fruit-soy pattern' showed a protective effect.
A recent study found that 37% of health service costs in the UK are attributable to food-related diseases, with cardiovascular disease, cancer, and diabetes accounting for most of this burden. The estimated annual cost is £6 billion, double that of road traffic accidents and significantly higher than the cost of smoking.
A new Cornell University study reveals that serving stale popcorn in large buckets leads to a 34% increase in consumption compared to medium-sized containers. Fresh popcorn in large tubs also results in a significant appetite boost, with participants eating 45% more than those given fresh popcorn in medium containers.
A study of rats reveals that protein-enriched diets induce glucose synthesis in the small intestine, which is sensed by the liver and brain, ultimately leading to a decline in food consumption. This finding suggests that glucose metabolism in the small intestine may be a new target for treating food intake disorders.
Studies on laboratory rats reveal that mixing stress, deprivation, and tempting foods leads to overeating. The brain's opioid system plays a key role in regulating food intake, especially when food is highly palatable. This knowledge may help non-stressed individuals avoid overeating and improve their health.
Researchers have discovered that eating fatty foods can dampen inflammation in the gut by stimulating the production of cholecystokinin, a hormone that sends signals to the brain and immune cells. This process may provide a way to reduce inflammatory complications after surgery.
A study of 14,355 children aged 9-14 found that eating fried foods away from home led to higher body mass index and dietary patterns associated with excessive weight gain and chronic diseases. The researchers recommend limiting fried food consumption and promoting family dinners for healthier eating habits.