Yogurt is becoming more popular healthy food. Apparently, more and more Americans are digging their spoons into cups or tubs of regular and frozen yogurt, earning it the title of food trend of the decade, according to a leading consumer and retail market research firm.
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Antioxidants are everywhere – the word can be found on the grocery shelves in abundance on a wide array of packages, juices, teas, and cereals.
If you knew the number of calories in your children’s fast food, would that influence which items you chose for them?
January 1st starts a new year – a new beginning in some ways.
According to results of a new study, fish roe may be our best source of omega 3 fatty acids.
Liz Vaccariello, Editor in Chief of Prevention Magazine, recently interviewed several experts on food healthfulness and safety. She asked, “What foods do you avoid”, and was surprised by some of the answers.
Traveling over the holidays? With airlines now restricting meals on flights in an effort to reduce costs, eating meals at the airport may be a necessity.
Cornell University researchers, with support from the American Institute for Cancer Research, have been studying cancer fighting compounds in apples, finding that the popular fruit can help prevent
Research from Brigham and Women's Hospital shows that salt and diet soda can take a toll on our kidneys.
The Food and Drug Administration (FDA) reported that nutritional logos from food manufacturers that suggest the product is a smart choice nutritionally might not be a smart choice.
Several recent studies of mangosteen, a tropical fruit native to Southeast Asia, have reported that the unusual fruit may be helpful in preventing heart disease, improving immune response, treating
Good news for chocolate lovers - which is just about everyone.
Zinc deficiency poses critical health risks for children and the elderly alike, according to a new report by Oregon State University, and several other studies completed recently as well.
A new study urges older individuals to rating more whole-grain foods to reduce body fat and lessen the risk of costly health conditions and make health insurance more affordable.
A new American Heart Association scientific statement provides specific guidance on limiting the consumption of added sugars and provides information about the relationship between excess sugar int
A study published today in The American Journal of Clinical Nutrition reveals that organic food offers no more nutrition than conventionally produced foods. An extensive review of literature from the London School of Hygiene & Tropical Medicine focused on the nutritional value of organic foods, comparing to conventional produce.
The study is the largest systematic review of nutrients in organic foods ever conducted. Some studies suggest that organic food is more nutritious, but now researchers find that organically and conventionally produced foods are nutritional equals.
A high intake of linoleic acid, a polyunsaturated omega-6 fatty acid found in red meat and in many oils and some margarines, may be associated with nearly 33 percent of cases of ulcerative colitis. It is estimated that more than 500,000 Americans suffer with ulcerative colitis.
Monmouth County Division of Social Services is ready to help local seniors who may not be able to afford a nutritionally balanced diet.
As part of the state’s Supplemental Nutrition Assistance for Seniors (SNAS) program, the division is working to support senior citizens who live alone, who receive supplemental security income and who may need help covering their food costs.
While most nutrition experts agree that school lunches should include more whole-grain products, a new study from the University of Minnesota finds that food-service workers lack understanding and the resources to meet that goal.
The study, which involved school food-service directors from across Minnesota, appears in the current issue of the Journal of Child Nutrition and Management. Because they serve so many meals to children each day, school food-service directors have a major influence on students' food choices and in turn their overall health, the authors note.
The Kentucky Women, Infants and Children (WIC) Program has become one of the first in the nation to implement new guidelines to improve nutritional and health standards for clients.
Effective May 1, the new guidelines alter the type or amount of food that can be purchased through WIC, in an effort to improve the nutrition and health of the nation’s low-income pregnant women, new mothers, infants and young children.
Tens of thousands of Utah moms and kids will get a much-needed nutritional boost with newly-approved WIC food packages. The Women, Infants and Children program is adding fresh fruits, vegetables, and whole grains to the food vouchers it distributes to more than 72,000 Utah WIC participants.