Dr. David R. Lineback discusses the safety of acrylamide and why you shouldn't be worried about it (especially if you take the proper precautions).
What does “energy balance” mean to your mother, brother, sister, friends? Terms that health professionals use may not be understood by those who most need to know what to do to improve their health.
The Alliance to Feed the Future today announced the availability of new, free curricula that complements the “Lunchbox Lessons: The Journey from Farm to Fork” curricula released last year. The newest lessons, “The Science of Feeding the World,” will help students in grades K-8 learn about what it will take to feed the world as the earth’s population reaches 9 billion by 2050.
As you might already be aware, the Food and Drug Administration today issued a statement that “partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not ‘generally recognized as safe’ for use in food.
Research on dietary fats and health has advanced considerably in recent years, revealing their complex and critical roles in overall health and well-being. A strong understanding of fats in foods and their component fatty acids is essential for guiding consumers towards a healthful eating pattern. Mixing the right measure of unsaturated fatty acids and a dash of kitchen wisdom will help consumers to enjoy foods that are both healthful and tasty.
The following resources provide science-based information regarding common questions about food colors, such as what they are and common foods containing them, how they are regulated in the United States, and whether they cause hyperactivity in children.
Not all research is created equal. Many times, scientific studies conclude results that contradict each other, and scientists express opposing viewpoints on subject matter.
You can’t turn on the television, read a paper, or surf online these days without seeing the terms “gluten” and “gluten-free”. But what exactly is gluten and why are so many people avoiding it?
Food animal production is an important part of agriculture. It includes beef, dairy, poultry, and pork. Advances in animal breeding, genetics, and health have increased the quality, safety and quantity of animal protein available to consumers, an important source of protein in the human diet.
Nearly eight in 10 Americans (79 percent) say they are at least somewhat knowledgeable about nutrition, but new research from the International Food Information Council shows several wide gaps between their perception of the adequacy of their diets and reality.
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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More prominent calorie information and revamped serving sizes are among the changes that could be in more »
Even in a world of plenty, one out of eight people don't eat enough to sustain modest levels of phys more »
To celebrate National Nutrition Month and the theme, "Enjoy the Taste of Eating Right," the IFIC Foundation filmed our very own taste test challenge. Take a look, think you would have passed?