Topic: nutrition

Carbohydrates

Carbohydrates: quality matters What’s most important is the type of carbohydrate you choose to eat because some sources are healthier than others. The amount of carbohydrate in the diet – high or low – is less important than the type of carbohydrate in the diet. For example, healthy, whole…

Citrus may raise skin cancer risk

A new study by Harvard T.H. Chan School of Public Health researchers and colleagues found that consuming 1.6 ounces or more of citrus fruit every day was associated with an increased risk of melanoma. Although the overall risk was low — less…

Proven strategies to tame the childhood obesity epidemic

New findings by Harvard T.H. Chan School of Public Health researchers and colleagues have identified strategies that are effective in helping keep kids’ weight down and that get a significant bang for the health care buck. The five-year collaborative Childhood Obesity Intervention…

FDA axes trans fats

Partially hydrogenated oils — the primary source of artificial trans fats in processed foods — are no longer “generally recognized as safe” for use in human food, according to a U.S. Food and Drug Administration decision announced June 16, 2015. Companies will…

A nutrition advocate seeks a better label

June 15, 2015 -- People concerned about the food they eat have been instructed to read the nutrition labels on the back of food products. Yet those labels can be intimidating and confusing. You want to make healthy choices, but how much, exactly,…

Menus of Change full report now available

This annual report integrates nutrition and public health, environmental stewardship and restoration, and social responsibility within the food service industry and beyond. Food is a lens through which we see the world, and our vision is increasingly focused on not only our…