nutrition – Pagina 2 – FOOD in progress

17 Giugno 2021 2021/June/NEWS

Fast food advertising: Billions in spending, continued high exposure by youth

Fast-food consumption among youth remains a significant public health concern. The findings in this report demonstrate that fast-food advertising spending increased from 2012 to 2019; youth exposure to TV ads declined, but at a lower rate than reductions in TV viewing times; many restaurants continued to disproportionately target advertising to Hispanic and Black youth; and restaurants did not actively promote healthier menu items. Restaurants must do more to reduce harmful fast-food advertising to youth Continua la lettura

16 Giugno 2021 2020/2021/June

Intermittent fasting ‘no magic bullet for weight loss’ says new study

New research published this week challenges a popular belief that intermittent fasting diets such as alternate day fasting or the ‘5:2’ are the most effective ways to lose weight Continua la lettura

15 Giugno 2021 2021/June/NEWS

Those breakfast foods are fortified for a reason

Adults who skip breakfast are likely to miss out on key nutrients that are most abundant in the foods that make up morning meals, a new study suggests. An analysis of data on more than 30,000 American adults showed that skipping breakfast – and missing out on the calcium in milk, vitamin C in fruit, and the fiber, vitamins and minerals found in fortified cereals – likely left adults low on those nutrients for the entire day Continua la lettura

11 Giugno 2021 2021/June/NEWS

Uncovering how low-protein diets might reprogram metabolism

In 2014, Dudley Lamming, PhD, associate professor, Endocrinology, Diabetes and Metabolism, was reading a study out of Australia that looked at how mice responded to dozens of controlled diets when one thing caught his attention: The mice fed the least amount of protein were the healthiest. Continua la lettura

10 Giugno 2021 2021/June/NEWS

New dipping solution turns the whole fish into food

After filleting, there are still lots of valuable and nutritious parts of the fish left, such as the backbones, heads and fins. By dipping these side streams into a specially developed solution, containing ingredients such as rosemary extract and citric acid, their shelf life can be extended significantly, giving a useful window of time to process them further Continua la lettura

7 Giugno 2021 2021/June/NEWS

Researchers want to create an entirely new category of climate-friendly plant-based foods

A new research project, PROFERMENT, run by the Department of Food Science at the University of Copenhagen, has received DKK 56 million from the Novo Nordisk Foundation to develop the fundamental knowledge required to invent a completely new category of sustainable, plant-based foods as an alternative to animal protein sources Continua la lettura

3 Giugno 2021 2021/June/NEWS

Growing evidence fruit may lower type 2 diabetes risk

Eating at least two serves of fruit daily has been linked with 36 per cent lower odds of developing type 2 diabetes, a new Edith Cowan University (ECU) study has found Continua la lettura

2 Giugno 2021 2021/June/NEWS

Corona fuels a different pandemic

Survey on diet and exercise since the start of the corona pandemic presented. How has the corona pandemic affected the dietary and exercise behavior and thus the weight of adults? Researchers at the Technical University of Munich (TUM) have investigated this question and found that about 40 percent of those surveyed have gained weight since the start of the pandemic and that slightly more than half of those surveyed have exercised less than they did before the corona crisis. Continua la lettura

nutrition - page 2