Articles tagged with Nutrition
A study published in Family and Consumer Sciences Research Journal found that nutrition education participants who completed six or more lessons experienced significantly less food insecurity compared to those who dropped out early. The program improved skills such as budgeting, comparing prices, and shopping with a grocery list among ...
The MILES IGERT program aims to develop antioxidant delivery systems, novel biocompatible synthetic polymer delivery systems, and natural and synthetic macromolecular antioxidants. Researchers are exploring controlled release of antioxidants by polymeric films and investigating the biomedical implications of oxidation processes.
Researchers are working on developing individualized nutritional plans based on a patient's genetic makeup, age, lifestyle, and ethnicity. This tailored approach aims to improve health outcomes by providing the right nutrients at the right time.
The glycemic index (GI) is gaining recognition as a valuable tool for nutrition education and planning. Research suggests that moderating the GI of foods can have important health implications, particularly for active individuals. The use of GI in food selection and menu planning can help provide lasting energy.
A Penn State study identified attitudinal barriers to school breakfast programs, including parents' lack of perceived role in promoting programs and administrators' concerns about scheduling, cost, and food quality. The study highlights the need for parent support and strategies to overcome these barriers.
A study by Penn State researchers found that school service personnel who participated in a Project PA workshop recognized the importance of nutrition education and healthy eating behaviors in addressing childhood obesity. The participants identified parental attitudes, peer pressure, and media as barriers to students' healthful eating...
The 2002 Annual Bibliography of Significant Advances in Dietary Supplement Research highlights recent studies on the role of antioxidants, vitamins, and minerals in managing various health conditions. The publication features a list of top 25 articles selected from over 350 original research papers.
Research emphasizes the importance of regular physical activity, along with adequate calcium intake, for maintaining or improving bone health. The American Dietetic Association also promotes medical nutrition therapy as a key factor in managing chronic diseases like diabetes and heart disease.
A new clinical study found that chromium picolinate supplementation increased insulin sensitivity by 8.9% in individuals with type 2 diabetes, compared to a 3.6% decrease in the placebo group. The study suggests that chromium picolinate may improve insulin action through activation of Akt phosphorylation.
A recent study of 118 heart patients found that while they made significant progress reducing fat intake, many failed to adopt a diet rich in fruits and vegetables. After two years, only 23% were meeting the recommended daily intake, highlighting the need for targeted nutrition education.
A study by Duke University Medical Center scientists shows that feeding pregnant mice common nutritional supplements can change the coat color of their offspring and reduce disease susceptibility. The extra nutrients altered gene expression without changing the genes themselves, using a process called DNA methylation.
A new study shows that a derivative of green algae Chlorella pyrenoidosa improves the body's immune response to influenza vaccines. The study found significant increases in antibody responses after supplementation with two different doses of the extract, with no adverse effects reported.
A landmark study on lemur nutrition by Dr. Jennifer Campbell reveals that lemurs have different dietary requirements, with some eating leaves, fruits, insects, seeds, and nuts. Her research has led to the development of a proper diet for the animals, improving their health and reproductive success.
The American Dietetic Association emphasizes the importance of food and nutrition programs for children and adolescents. These programs not only combat hunger and food insecurity but also provide crucial nutrition education and promote physical activity to prevent excess weight and chronic diseases.
A recent study by Texas Cooperative Extension found that kids' gardening programs increase a child's interest in science and nutrition. The program, Junior Master Gardener (JMG), was developed to teach horticulture skills while promoting healthy eating habits.
A study by Saint Louis University School of Public Health found that parents who received nutrition information ate more fruits and vegetables, consumed less fat, and had a greater impact on their children's health. The High 5, Low Fat Program aims to deliver consistent messages to young families, promoting healthy eating habits.
Researchers at the University of Illinois found that piglets fed with a fiber-rich formula showed reduced incidence of diarrhea when infected with Salmonella typhimurium. The study suggests that fermentable fibers can help prevent intestinal damage and promote resistance against pathogens.
Researchers found that mixed-diet eaters had higher intakes of essential nutrients like calcium and fiber. The study suggests that people don't have to feel guilty about eating favorite foods as long as they maintain a balanced diet and regular physical activity.
A retrospective cohort study found that pregnant teens, particularly those from under-resourced backgrounds, require adequate calcium intake to support fetal bone growth. The study's findings suggest a correlation between high maternal dairy consumption and improved fetal bone length and overall nutrition.
Children from low-income families have lower birth weights and are shorter in stature than higher-income peers by age one. Proper nutrition through breast milk is crucial for healthy growth, while early introduction of baby food can hinder development.
Research suggests that undernutrition in pregnant women can lead to premature birth, with fetuses having accelerated adrenal gland maturation and premature delivery. Despite this, lambs born prematurely were not underweight or small for their gestational age.
A Penn State study found that larger restaurant portions increase calorie intake, regardless of whether consumers eat all or most of the food. In a related two-day study, participants who received more food consumed more calories, even if they had eaten less the previous day.
A new interactive CD-ROM guides parent educators on teaching adults and children about healthy eating habits, which are linked to reduced cancer risk. The program aims to increase fruit and veggie consumption among African-Americans, who face higher cancer risks.
Three leading national nutrition organizations support comprehensive school health programs, providing integrated nutrition education, access to nutritious meals, and healthy school environments. The goal is to promote balanced nutritional and physical activity habits for all children, reversing childhood obesity trends.
Researchers found that women who participated in dietary consultation with a dietetics professional were more likely to maintain their low-fat eating habits and keep the weight off. The study also showed that different ethnic and racial backgrounds selected varying foods to reduce fat intake, highlighting the importance of cultural bac...
A study by Johns Hopkins Bloomberg School of Public Health found that folic acid-iron supplementation reduced the incidence of low birth weight by 16% and multiple micronutrient supplements by 14%. This research aims to improve maternal health and child survival in developing countries
The University-Assisted Community Schools Program has been selected for a $100,000 prize to recognize its high-quality organizational work improving children's lives. The program, developed by Penn faculty and students, focuses on solving community problems in areas like environmental health, literacy, and nutrition.
A new study published in the Journal of the American Dietetic Association found that children and adolescents who eat family meals consume more nutrient-dense foods and have lower intakes of snack foods. Family meals also provide quality time for households, according to registered dietitian Susan Moores.
Researchers are exploring the potential for plant-based therapeutics and edible vaccines in medicine. The symposium aims to understand how individual variations affect reactions to food and drugs.
Eating high-quality protein helps maintain muscle mass during weight loss efforts, burning more calories. A study found that a moderately high-protein diet resulted in greater weight loss and reduced body fat compared to a low-carbohydrate diet.
A study by the American Dietetic Association found that most marketplace portions exceed standard sizes by as much as eight times. Researchers also discovered that portion sizes of many foods and beverages have increased two to five times since their introduction.
A recent review of studies on dark chocolate found that its flavan-3-ols and oleic acid may help reduce the risk of cardiovascular disease. Flavonoids, also present in other plant foods, aid in warding off heart disease, while oleic acid from olive oil promotes heart health.
Research confirms that US food portion sizes have increased significantly over the past two decades, leading to a growing health threat of obesity and related diseases. The study analyzed data from 63,380 people aged 2 and older, revealing large increases in portion sizes for certain foods, particularly at fast-food establishments.
A study published in the Journal of the American Dietetic Association found that children's consumption of 100 percent real juice flat-lines at age 7, while intake of fruit-flavored beverages increases. By age 13, they are drinking nearly four times more carbonated soft drinks than 100 percent juice.
A recent study published in the American Journal of Clinical Nutrition found that high iron stores in women of reproductive age may increase the risk of cardiovascular disease. The research analyzed serum ferritin concentrations and their impact on cardiovascular risk factors, revealing a significant association between iron levels and...
A French study found that men have higher tHcy levels than women overall, while coffee consumption in women has a significant impact on tHcy concentrations. Conversely, caloric intake and physical activity levels in men play a crucial role in determining tHcy levels and CVD risk.
A study of 51 participants found that serving food on an individual plate with varying portion sizes led to less eating than when participants served themselves. The authors suggest developing strategies to limit portion sizes in restaurants and at home to combat the national obesity epidemic.
A UC Davis study found that fiber curbs appetite in women by triggering the release of cholecystokinin, a hormone associated with satiety. The researchers discovered that high-fiber meals resulted in greater feelings of fullness and higher levels of cholecystokinin compared to low-fiber meals.
A study by Cornell University professor Michael C. Latham shows that a fortified orange drink improves iron and vitamin A status, reducing anemia risk by 51% in pregnant Tanzanian women. The supplement is also found to improve breast milk vitamin A levels and has potential to boost nutrition worldwide.
A study of 28 young women found that consuming isoflavone-enriched soy protein supplements for a year did not increase bone mineral density. The researchers assessed the bone mineral content and density of each subject using dual-energy X-ray absorptiometric measurements.
A study published in the journal Appetite found that energy density labels do not lead to increased food intake among normal-weight women. The research suggests that people take the same portion sizes regardless of calorie content, making it easier for manufacturers and restaurants to create healthier products.
A study of 9019 participants found that waist circumference correlates better than BMI with most CVD risk factors. The authors propose WC
A new report rejects the outdated Food Guide Pyramid, instead recommending a balanced approach to fats, carbohydrates, sugars, fiber, and protein. The report emphasizes the importance of balancing energy output with food intake, particularly among sedentary Americans.
A recent study found that almost 50% of children between three to ten years old who avoided cow's milk for four months or more had suffered one or more fractures. The researchers discovered that these children often had low bone density and were short and overweight, suggesting a link between milk avoidance and poor bone health.
The new Center for Dietary Supplement Research at the University of Iowa will investigate the health benefits and safety of Echinacea and St. John's wort. This research aims to advance knowledge on botanicals, including their effectiveness, safety, and biological action.
A new study from Dana-Farber Cancer Institute finds that a worksite program combining smoking cessation with occupational health and safety initiatives significantly increased quit rates among blue-collar workers. The program's success suggests that similar approaches could be effective in other industries.
African American women are at a higher risk of vitamin D deficiency due to darker skin and limited sunlight exposure. Research suggests that even with adequate supplements, many African American women still suffer from hypovitaminosis D.
Research found that adults consuming at least 3 servings of fruits and vegetables daily had a 27% lower stroke incidence and 42% lower stroke mortality rate compared to those with low or moderate intake. Regular exercise, no smoking, and low dietary cholesterol also contributed to cardiovascular disease prevention.
Research from the University of North Carolina at Chapel Hill found significant increases in obesity rates among older children and adolescents in Brazil, China, and the US between 1991 and 2017. The study highlights the growing global burden of nutritional problems and calls for revised nutrition programs to address energy excesses.
Researchers found that higher energy consumption significantly raises the risk of heart disease and stroke across all age groups. The study also revealed that Americans of all ages are consuming more restaurant food, including fast food, than a generation ago.
The study found that high-intensity physical training significantly improved cardiovascular fitness profiles and reduced abdominal fat in obese adolescents. Moderate-intensity physical training had less impact on these outcomes.
Declining physical activity levels are strongly associated with increasing obesity rates. A 15-year study found that higher intensity physical activity was inversely related to obesity, suggesting a physically active lifestyle can help prevent weight gain.
A study found that iron supplementation significantly enhanced maximal oxygen uptake and respiratory exchange ratio in iron-depleted women, improving their adaptation to aerobic exercise. Women with more depleted initial iron status showed the most improvement.
A study of 33,344 participants found that higher dietary energy intake was associated with a greater risk of benign prostate disease. Additionally, high protein intake, especially from animal sources, and certain polyunsaturated fats increased the risk. The authors suggest that dietary factors may contribute to the development of BPH.
A randomized study by Tufts University researchers found that high protein diets combined with sufficient calcium intake can improve bone mass density in older adults. The study suggests that adequate calcium is crucial to mitigate the negative effects of protein on bone health.
The study reveals that street food vendors rely on consumer demands for hygiene, which has limited impact. Despite this, the food remains an important source of nutrition, particularly for the poorest workers.
A study of 984 Chinese children found that about half continued their high-fat diet six years later, highlighting the importance of early diet in preventing chronic diseases. Socioeconomic factors such as family income and education level also played a significant role in shaping dietary patterns.
A study presented at Nutrition Week showed that patients taking weight loss medication Xenical who enrolled in a support programme lost twice as much weight as those who did not (8.5kg vs 4kg). The two-way support improved patient satisfaction, with over 90% of patients worldwide satisfied with their treatment and level of weight loss.
Researchers found that patients taking Bupropion SR lost statistically significant more weight than those in the placebo group during a 24-week initial period. After 48 weeks, patients who received Bupropion SR continued to lose weight, with an average of 8.6% and 7.5% body weight loss.
A study published in the American Journal of Clinical Nutrition found that moderate alcohol consumption can lower cardiovascular risk factors in postmenopausal women. The researchers observed significant improvements in lipid profiles, with a greater benefit for those starting with higher levels of LDL-cholesterol and triacylglycerols.