Articles tagged with Foods
The IFT Meeting will address key nutrition topics, including the impact of new dietary reference intakes on industry and public policy. The event also highlights the nutritional needs of older adults, particularly those turning age 65 each year, who are at increased risk for nutrient deficiencies.
A Penn State study suggests that eating low-energy-density meals, which contain fewer calories per ounce and are rich in fruits, vegetables, or grains, can help individuals manage their weight while still feeling full and satisfied. The study found that the energy density of food, rather than fat content, plays a key role in satiety.
The editorial reviews the effects of moderate alcohol consumption on stimulating appetite and food intake. It highlights the need for long-term studies to understand its impact on body weight.
Researchers found a strong relationship between reading nutrition labels and eating less fat. People who read labels tend to consume 30% or less of their daily calories from fat, compared to 35% for non-label readers.
The new oven combines conventional heat and microwaves to cook food from the outside and inside simultaneously, resulting in significant cooking time reductions. It achieves this by surrounding the food in a shroud of hot air and heating it from below with microwaves.
The symposium will discuss the benefits and risks of light to moderate alcohol consumption and the role of dairy foods in reducing colon cancer risk. Iron fortification of foods is also being debated as a way to address iron deficiency anemia.
A new University of Michigan study challenges traditional low-fat diet recommendations, finding that a more diverse and varied diet is associated with better mental health and quality of life. The research suggests that some fat in the diet can be beneficial when balanced with greater dietary diversity.
A new study from Cornell University and the National Center for Health Statistics found that 4% of Americans experience food insufficiency, including 6% of children and 14% of low-income populations. Many individuals without health insurance are forced to choose between paying for healthcare and feeding their families.
A study by Purdue University researcher James Binkley found that states with high fast-food sales aren't typically among those with weight problems, suggesting a possible link between reduced exercise and increased obesity. The research challenges the common assumption that fast food leads to weight gain.
The American Heart Association recommends a daily fiber intake of 25-30 grams from whole grains, legumes, vegetables, and fruits to lower blood cholesterol and reduce the risk of heart disease. A diet rich in these foods can also aid in weight control and improve overall nutritional health.
The American Heart Association recommends consuming a variety of fruits, vegetables, and whole-grain products to lower cholesterol. Phytochemicals like sterols, flavonoids, and sulfur-containing compounds inhibit cholesterol absorption.
Researchers found that naked mole-rats prefer to recruit family members to new food sources rather than eating them themselves. The rodents use a unique recruitment chirp and chemical trails to guide their kin to the food, even in pitch-black tunnels.
New Cornell University research reveals the physics behind microwave cooking, explaining why microwaved food can be soggy and how internal pressure affects moisture loss. Understanding this physics enables food companies to design foods that cook better in microwaves.
Hopkins professors Sidney Mintz, Katherine Verdery, Donald Carter, Laury Oaks, and Felicity Northcott share their research on various anthropology topics, including the complex global economy of food, cultural identity in diaspora communities, the transformation of socialist systems, nuclear cleanup efforts, Ireland's abortion debate, ...