Sarah Gripshover and Ellen Markman, both developmental psychologists, first created a series of five storybooks to teach young children about nutrition. The books show how the body uses a variety of nutrients from different foods to power diverse biological functions.
From before birth and through the school years, there are decades-old food programs designed to make sure children won’t go hungry. Experts agree that the nutrition provided to millions of children through school meal programs is invaluable for their health.
Fish soup with tofu and rice, stir-fried pork with vegetables and baked chicken with stuffed grape leaves… these are just some of the exotic lunches school children from around the world tuck into.
But in stark contrast, the UK and US lunch trays feature processed foods such as popcorn chicken, frankfurters, cookies, and beans from a tin.
Significant racial and ethnic differences are discernible in BMI trajectories among young children. Raising parents’ and health practitioners’ awareness of how fast food and sweetened-beverage consumption contributes to early obesity and growth in BMI—especially for Blacks and Latinos—could improve the health status of young children.
If you’re making resolutions for a healthier new year, consider a gut makeover. Refashioning the community of bacteria and other microbes living in your intestinal tract, collectively known as the gut microbiome, could be a good long-term investment in your health.
Homogenization of diets may be a factor behind the global obesity epidemic.
A recent study on mice suggests that our ideal diet may depend on our genes.
The 2016 Menus of Change Annual Report was released by The Culinary Institute of America and Harvard T. H. Chan School of Public Health at the fourth annual Menus of Change® leadership summit, held at the CIA’s Hyde Park, NY campus. Each year, along with case studies and trend analysis, the annual report rates the foodservice industry’s progress toward addressing public health and environmental imperatives. The report also examines the convergence of environmental and nutrition science and public policy at the center of our plates.
Good nutrition has long been viewed as a cornerstone of physical health, but research is increasingly showing diet’s effect on mental health, as well. A special section in Clinical Psychological Science highlights the different approaches that psychology researchers are taking to understand the many ways in which nutrition and mental health intersect.
An experiment at Cornell found that after an 18-hour fast, participants were more likely to choose starchy foods, rather than fruits and vegetables.