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Toxicity at the base of the aquatic food web increases with changing climate

Climate change impacts on freshwater systems can lower nutrition and increase toxicity at the base of the food web, according to research from Dartmouth College and the Swedish University of Agricultural Sciences.

25 Oct 2021

'Mini brains' allow researchers to study a fatal, untreatable neurological disorder

Cambridge researchers have developed 'mini brains' that allow them to study a fatal and untreatable neurological disorder causing paralysis and dementia – and for the first time have been able to grow these for almost a year.

22 Oct 2021

Researchers review factors that influence consumer sustainability perceptions in the dairy industry

Consumer definitions of sustainability are often different than industry definitions. Understanding consumer preferences and opinions of sustainability within the dairy industry can help dairy product developers successfully market their products.

22 Oct 2021

Study provides a global picture of crop diversity loss

Although scientists have been ringing bells for more than 100 years about the decline of crop diversity in agriculture, questions about the magnitude, causes, and significance of this loss remain unanswered.

21 Oct 2021

Research identifies genes that influence the outcomes of physical activity

Recent research identified that genes carry out a vital role in how human bodies respond to exercise. The study has also pinpointed various genes that influence the outcomes of different types of physical activity.

15 Oct 2021

Eating whole grain rye products is a better option than wheat for weight loss, finds study

Eating whole grain rye products instead of refined wheat alternatives can offer worthwhile health benefits. Researchers at Chalmers University of Technology, Sweden, recently published a study showing that people who ate high-fibre products made from whole grain rye lost more body fat and overall weight than those who ate corresponding products made from refined wheat.

13 Oct 2021

Symposium highlights the science gaps for risk assessment of PFAS in food

Developing ways to measure and study exposures to a class of synthetic chemicals is critical to addressing potential health risks stemming from a long history of consumer uses in food wrappers, popcorn bags and paperboard.

12 Oct 2021

IAFNS Science Innovation Showcase brings experts together to share breakthrough ideas on food

IAFNS, the Institute for the Advancement of Food and Nutrition Sciences, is now seeking abstracts from innovators to present their work as part of an exciting virtual Science Innovation Showcase set for December 14-15, 2021.

7 Oct 2021

Color-coded nutrition labels and warnings may encourage more healthful purchases

A new analysis has integrated findings from 134 studies of the impact of color-coded nutrition labels and warnings found on the front of some food packaging, indicating that these labels do indeed appear to encourage more healthful purchases.

7 Oct 2021

Multiple micronutrient supplements included in the WHO Model List of Essential Medicines

The New York Academy of Sciences today announced that multiple micronutrient supplements (MMS) have now been included in the World Health Organization's (WHO) Model List of Essential Medicines (known as EML), as an antenatal supplement for pregnant women.

6 Oct 2021

Chula researchers develop a heathy food for noodle lovers with Udon and Vermicelli products

Researchers from the Faculty of Allied Health Sciences, Chulalongkorn University, are pleasing noodle lovers with Udon and Vermicelli products made from 100 percent egg white that are high in protein, low in fat, and gluten-free, suitable for health lovers and those who wish to control their weight, the elderly, people with certain diseases, and cancer patients

1 Oct 2021

Microgreens can provide global nutrition security, study claims

Microgreens were grown years ago as high-value, fashionable gourmet greens.

From Penn State University 1 Oct 2021

Study employs machine learning to predict outcomes in agriculture

Recent research emphasizes that machine learning can identify “genes of importance” that support crops to grow with reduced fertilizer.

From New York University (NYU) 28 Sep 2021

Study seeks climate-smart strategies for root, tuber and banana crops in sub-Saharan Africa

Root, tuber and banana (RT&B) crops are widely cultivated across the landscapes of sub-Saharan Africa (SSA).

23 Sep 2021

Food insecurity increased early in the pandemic, mostly among families with children

Nearly 15 percent of U.S. households-;and nearly 18 percent of households with children-;reported food insecurity early in the COVID-19 pandemic, according to a survey conducted via social media by researchers at NYU School of Global Public Health.

From New York University (NYU) 23 Sep 2021

Healthy diet improves weight and reduces cardiovascular disease risks in overweight children

A Cleveland Clinic-led research team found that statistically overweight children who followed a healthy eating pattern significantly improved weight and reduced a variety of cardiovascular disease risks.

22 Sep 2021

Japanese knotweed extract could bring back cured meats on the menu of health-conscious diners

Bacon could be back on the menu of health-conscious diners thanks to an unlikely salvation: Japanese knotweed.

22 Sep 2021

Coral reefs' capacity to provide ecosystem services has declined by half since the 1950s, study finds

The capacity of coral reefs to provide ecosystem services relied on by millions of people worldwide has declined by half since the 1950s, according to a new University of British Columbia-led study.

20 Sep 2021

Scientists assemble a quantitative assessment for agriculture sustainability

For the first time, scientists have assembled a quantitative assessment for agriculture sustainability for countries around the world based not only on environmental impacts, but economic and social impacts, as well.

20 Sep 2021

New chemical could help reluctant seeds to spring to life

Seeds that would otherwise lie dormant will spring to life with the aid of a new chemical discovered by a UC Riverside-led team.

20 Sep 2021

Nutrition News and Research

Toxicity at the base of the aquatic food web increases with changing climate

'Mini brains' allow researchers to study a fatal, untreatable neurological disorder

Researchers review factors that influence consumer sustainability perceptions in the dairy industry

Study provides a global picture of crop diversity loss

Research identifies genes that influence the outcomes of physical activity

Eating whole grain rye products is a better option than wheat for weight loss, finds study

Symposium highlights the science gaps for risk assessment of PFAS in food

IAFNS Science Innovation Showcase brings experts together to share breakthrough ideas on food

Color-coded nutrition labels and warnings may encourage more healthful purchases

Multiple micronutrient supplements included in the WHO Model List of Essential Medicines

Chula researchers develop a heathy food for noodle lovers with Udon and Vermicelli products

Microgreens can provide global nutrition security, study claims

Study employs machine learning to predict outcomes in agriculture

Study seeks climate-smart strategies for root, tuber and banana crops in sub-Saharan Africa

Food insecurity increased early in the pandemic, mostly among families with children

Healthy diet improves weight and reduces cardiovascular disease risks in overweight children

Japanese knotweed extract could bring back cured meats on the menu of health-conscious diners

Coral reefs' capacity to provide ecosystem services has declined by half since the 1950s, study finds

Scientists assemble a quantitative assessment for agriculture sustainability

New chemical could help reluctant seeds to spring to life

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