Articles tagged with Food Security
Experts from USDA, Texas A&M University, and the National Food Processors Association will present on strategies to protect America's agriculture and food supply from terrorism and biological threats. Initiatives include improved communication, rapid detection, and emergency response planning to prevent outbreaks and ensure food security.
A Wake Forest study found a high level of food insecurity among farm workers, especially those with children. The researchers recommend that agricultural employers, health and social service providers, and churches provide access to higher quality food for farm worker families to prevent future health problems.
Food-borne illness remains a major concern despite a safe food supply, as supermarkets increasingly rely on procedures and processes to meet growing demand for diverse international foods. International supermarket chains have a strong motivation to ensure food safety due to liability concerns and damage to reputation.
The new assessment tool identifies critical nodes in agricultural production processes and assesses relative vulnerability to attacks. Local authorities will use the process to evaluate their capability to respond and identify needs for additional planning, training, and equipment.
A report by Cardiff University shows that organic and agroecological farming can significantly increase yields for resource-poor farmers, improving food security and sustaining environmental resources. Case studies in India, Madagascar, Ethiopia, Brazil, and Bolivia demonstrate the potential of these practices.
The Texas A&M University Institute for Countermeasures against Agricultural Bioterrorism aims to develop research tools to prevent and respond to terrorist attacks on agriculture. The institute will utilize cutting-edge technologies such as surveillance networking, satellite imaging, and biotechnology to create a proactive defense system.
The project aims to improve and conserve local, traditional crops being overlooked by major international research programs. Farmers will be actively involved in selecting and multiplying varieties of neglected crops, with new technologies for better cultivation and use.
A study by researchers at the Fred Hutchinson Cancer Center found that people who feel frustrated with dietary recommendations are more likely to eat a fat-laden diet. The study, which surveyed 1,751 adults in Washington state, also found evidence of 'nutrition backlash,' where negative feelings about diet messages lead to unhealthy ea...
A prolonged period of unusually cold water off Brazil is causing Argentine penguins to venture further north in search of food. This has led to a surge in nest failures at Punta Tombo reserve due to the long absence of adult males returning to provide for their chicks.
Researchers found that bacteria thrived in around a third of common pesticides, with Shigella, E. coli, and Salmonella growing best on chlorothalonil. The risk of food poisoning could increase one-thousandfold if contaminated water is used on crops.
A study found that forest fragments have insufficient food for some songbirds, leading to reduced feeding visits and longer breeding cycles. The researchers believe that microclimates within small fragments may contribute to lower insect populations, affecting the birds' survival.
A new study reveals that female birds in tropical regions have fewer babies per nesting attempt than those in moderate, northern climates. Researchers found that clutch sizes were smaller for species with higher predation rates, but the data didn't fit the Skutch theory, suggesting other factors may be at play.
A special symposium at the American Chemical Society meeting explores how food chemistry enhances the eating experience, delivers essential nutrients, and helps lower chronic disease risk. Chemists, food producers, and a chef will share their perspectives on biotechnology's role in tailoring foods to satisfy palates and prevent diseases.
The American Chemical Society has recognized Lawrence Carosino and team for their oil barrier technology, producing reduced-fat French fries. Carlyle Caldwell pioneered research on modified food starches, expanding preserved and frozen foods.
A new study by researchers at the University of North Carolina at Chapel Hill found that Russian women and children are not consuming enough iron in their diets. The study, which analyzed data from over 3,000 households, revealed that more than half of the iron consumed is lost due to interactions with other foods.
A recent survey found that over half of the island's wolves have died, likely due to a sharp drop in food supply after a major moose die-off in 1996. The remaining wolves are now less than five years old, with reproductive performance being a key area of interest.
The USDA has developed Z-Trim, a low-cost agricultural byproduct-based fat substitute with a smooth mouth feel. It can supply important texture qualities in foods like cheese products and baked goods, reducing calories by up to 700 per day.
A Cornell anthropologist studies Japanese expectations for imported seafood, finding that external appearance is crucial in determining the 'perfect' tuna. American fishermen must learn about cultural differences and standards to compete with Asian buyers and meet Japan's high standards for seafood quality.