Nutrition in the News
There's some good news about obesity in the U.S. for a change. Rates of obesity fell in four states last year: Minnesota, Montana, New York and Ohio, according to a report released Thursday.
Colorado is the slimmest state, with just 20 percent of the population in the obese category, while Louisiana weighs in as the heaviest state with 36 percent of the population being obese.
The report, from the Trust for America's Health and the Robert Wood Johnson Foundation, also found some evidence the obesity epidemic may be starting to slow.
Earlier this year, I called attention to the dangers added sugars pose to cardiovascular health and other health outcomes. In the months since, many people have told me how surprised they’ve been to learn about the sugar hidden in their healthy morning yogurt or afternoon energy bar. Frankly, I was too. And this lack of food literacy is a driving factor behind our nation’s growing health crisis and obesity epidemic.
Pick a farm trend in the past decade and urban agriculture is likely to top the list. But for all the timely appeal of having a little house on the urban prairie, the practice often raises a simple question: Can anyone earn a living doing it?
The answer: Not by much, according to a new survey of 370 urban farmers across the U.S., published this month in the British Food Journal. But researchers suggest that the modest profit to be had might not be as big of a downside as you think.
Food poisoning is a potentially lethal condition and therefore a serious problem for the food industry. Each year, some 50 million people suffer food poisoning in the U.S. alone, including more than a million cases of potentially lethal salmonella poisoning.
Do we all respond to a tomato in the same way? Or any food for that matter?
Scientists at the Weizmann Institute of Science in Rehovot, Israel, suspected that we don't, so they set out to explore the issue.
They decided to look at blood sugar levels after people ate, called postprandial blood glucose levels, to see if they varied from one individual to another after eating the same meals. Elevated blood glucose levels are a major risk factor for diabetes and obesity, which are epidemic.
They found a wide variance in how the same foods affected different people.
Obesity rates continue to rise despite a major push to raise awareness about healthy eating, according to a new survey by the U.S. Centers for Disease Control and Prevention.
Obesity rates rose to approximately 37.7 percent for adults in the U.S., up from 34.9 percent in 2011 to 2012, according to a CDC survey published this week.
The information was taken from about 5,000 participants who were surveyed by the CDC.
Women are more likely to be obese, with 38.3 percent of women facing obesity vs. 34.3 percent of men, according to the survey.
In between anatomy and biochemistry, medical students in the US are learning how to sauté, simmer and season healthy, homemade meals.
Since 2012, first and second year students at Tulane University School of Medicine in Louisiana have been learning how to cook. Since the program launched, Tulane has built the country’s first med school-affiliated teaching kitchen and become the first medical school to count a chef as a full-time instructor.
Last month, no less than four major food recalls made headlines, making everyone freak out about walnuts, mac 'n' cheese, and more. And just last week, certain potatoes were recalled after being linked to botulism. And it doesn't stop there: So far this year, federal health authorities have issued several hundred recalls.
As we face a serious drought, many cities in California and elsewhere are working hard to waste less water. But we as a nation have yet to fully comprehend the equally important impact of wasting food.
The Healthy Eating Plate, created by nutrition experts at Harvard School of Public Health and editors at Harvard Health Publications, was designed to address deficiencies in the U.S. Department of Agriculture (USDA)’s MyPlate. The Healthy Eating Plate provides detailed guidance, in a simple format, to help people make the best eating choices.