The smell of food induces a variety of physiological processes in our body. Thus, the production of saliva and digestive enzymes is stimulated before the actual food intake in order to prepare the gastrointestinal tract for the upcoming digestive process. In a healthy organism, this coordination depends on a dynamic balance between formation and degradation […]Continue Reading ...
A new survey examining U.S. consumer attitudes and behaviors related to food date labels found widespread confusion, leading to unnecessary discards, increased waste and food safety risks. The survey analysis was led by researchers at the Johns Hopkins Center for a Livable Future (CLF), which is based at the Johns Hopkins Bloomberg School of Public […]Continue Reading ...
Food regulations targeted at reducing obesity make a positive impact on those most likely to purchase the family’s food – mothers. A study conducted jointly by researchers at the University of North Carolina at Chapel Hill Gillings School of Global Public Health, Diego Portales University, and University of Chile found that Chilean mothers understood and […]Continue Reading ...
If you think of our military’s influence on food, you may picture MREs — meals, ready-to-eat — which are the main operational food rations for the U.S. Armed Forces. You may even have some MREs in your earthquake supply bin. But according to Hannah LeBlanc, a history of science graduate student at Stanford, the U.S. […]Continue Reading ...
Jan 22 2019 Diabetes UK is today calling on the out-of-home sector to recognize their responsibility to help consumers eat more healthily, after a survey commissioned by the charity revealed that more than three in five UK adults (61%) say they struggle to find information on nutritional contents of food brought from restaurants, cafes and […]Continue Reading ...
Antoinette Martinez was relieved when she heard she would receive her food stamps for February about two weeks early. Her cabinet was nearly empty after the holidays, and now she could stock up on groceries to feed her family. But Martinez also feared she wouldn’t be able to make the funds last. “I know I’m gonna […]Continue Reading ...
Jan 16 2019 A simple tilt of a smartphone could be the key to improving healthy food choices, reducing weight and delivering new treatment options for chronic obesity, new research by Monash University shows. Research by Dr Naomi Kakoschke has shown that a simple tilt of a smartphone could be the key to improving healthy […]Continue Reading ...
Microbes offer an untapped potential and could be the key to a better and healthier living. Yet, research and innovation developments on microbiomes remain scarce. To challenge the state of play, the European Union has made the development of innovative applications on microbiomes a priority. Between 2018 and 2023, the EU is providing four consortia […]Continue Reading ...
Like many other medical conditions, the mechanism of multiple sclerosis remains an enigma–a puzzle composed of complex genetic and environmental factors. A key piece to this puzzle is the immune system, which is also responsible for regulating many other physiological (and pathological) phenomena–including allergies. Although previous studies investigating the association between MS and allergies have […]Continue Reading ...
Convincing young children to try new foods can be a dinner time stressor for any family, but for parents of children with autism spectrum disorder (ASD) meal time challenges are often not just a phase. New research by Greg Wallace, an assistant professor in the Department of Speech, Language and Hearing Sciences in the Columbian […]Continue Reading ...
According to the National Health and Nutrition Examination Survey, over one-third of U.S. adults are obese. At the same time, obesity is the second leading cause of premature death in the North America and Europe. A recent study by public policy professors Alexander Testa and Dylan Jackson at The University of Texas at San Antonio […]Continue Reading ...
An international group of toxicologists, which includes scientists from Far Eastern Federal University (FEFU), continues to study the potential risks of genetically modified (GM) products. Scientists have published a review of research papers on the fate of the DNA derived from GM food and feed entering the human body and animals. The article published in […]Continue Reading ...
Jan 18 2019 The ability to eat and drink are things most Australians take for granted. That’s why Speech Pathology Australia is an active participant in an international initiative that is working to make swallowing safer for people in Australian hospitals and nursing homes. On the eve of the Royal Commission into Aged Care Quality […]Continue Reading ...
RIKILT Wageningen University & Research and the Netherlands Food and Consumer Product Safety Authority (NVWA)’s Laboratory for Food and Feed Safety will merge into a new institute effective 1 June 2019. This institute will be called Wageningen Food Safety Research (WFSR) and will be part of Wageningen University & Research. All required documents were signed […]Continue Reading ...
Credit: stock.adobe.com A few easily learned tips on eating and food choice can increase amount of healthy food choices between 5 percent and 11 percent, a new Yale University study has found. “That is as large an effect as many current obesity treatments—but obtained after a short training procedure,” said Hedy Kober, associate professor of […]Continue Reading ...
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