nutrition

Canada Leads Way on Nutrition With New Food Guide

Georgina Guiney Animal Justice, Canada, dairy, diet, dietary, eat, eating, edible, First Lady, food, fruit, fruits, guide, guidelines, juice, lactose, low-fat, Michelle, milk, MyPlate, nutrition, Obama, protein, pyramid, USDA, vegetable, vegetables, veggies, water, yogurt

Canada’s new Food Guide incorporates input from 20,000 Canadians and gives its neighbors to the south a whole new set of best practices to chew on…

Eating Right

20 Health Benefits of Going Vegan, According to Science (+6 Delicious Vegan Recipes)

Jenn Miller benefits, cholesterol, diet, eating, exotic wildlife trade, fats, food, health, LDL, nutrition, protein, sugar, vegan, vegetarian

What are the health benefits of going vegan anyway? You’ll live longer, enjoy improved physical fitness, protect against osteoporosis, and lose weight…

According to a report by the Environmental Working Group (EWG), nearly half of American kids aged eight and under consume potentially harmful amounts of vitamin A, zinc and niacin because of excessive food fortification. EWG's report focused on two frequently fortified food categories: breakfast cereals and snack bars. Credit: Beketchai, FlickrCC

EarthTalk

Are over-fortified processed foods too much of a good thing?

Doug Moss and Roddy Scheer cereal, Environmental Working Group, niacin, nutrients, nutrition, processed foods, Vitamin A, Zinc

Dear EarthTalk: Is it true that much of our food—including cereals and snacks eaten by children—is actually over-fortified with excessive amounts of vitamins and minerals that can be dangerous to our health? — Diane Summerton, Waukesha, WI Added nutrients in the processed foods we eat could indeed be too much of a good thing, especially […]

Studies have concluded that American kids consume very few fruits and vegetables in their school cafeterias and that they are eating many refined grains and too much saturated fat and sodium. In addition, a 2009 USA Today study found that meat used by McDonald’s and Burger King was tested for bacteria and unsafe pathogens up to 10 times as much as meat bound for U.S. school cafeterias. Credit: USDA

EarthTalk

Improving School Lunches

Doug Moss and Roddy Scheer children's health, HHFKA, Institute of Medicine, National School Lunch Program, nutrition, school, school lunches

Dear EarthTalk: I hear that many school cafeterias have nutrition standards no better—even worse—than those of fast food chains. What can be done about this? — Betsy Edison, Nashville, TN Americans have done a great job making sure that our kids have something to eat at school regardless of socioeconomic status, with the National School Lunch […]

Developing Crops Resistant to Climate Change Effects

EarthTalk

Is global warming making our crops less nutritious?

Doug Moss and Roddy Scheer agriculture, climate change, crops, farming, food, global warming, nutrient, nutrition

Dear EarthTalk: Is it true that global warming is causing our crops to be less nutritious? — William Persson, Glendale, OH It’s difficult to say whether or not the climate change we are now experiencing is negatively impacting the nutritional quality of our food, but researchers warn that it may be only a matter of time. […]

EarthTalk

The New Skinny on Dietary Fat

Roddy Scheer and Doug Moss brain, diet, fat, fat-free, health, Mayo Clinic, nutrition

Dear EarthTalk: What’s the skinny on fat these days? I saw a major magazine cover image recently that was suggesting fat wasn’t so bad for us after all? — Marcy Bellwether, Taos, NM Going “fat-free” might seem like an effective, safe way to lose weight when considering that fat contains nine calories per gram, […]

EarthTalk

Climate Change and Food’s Nutritional Value

Roddy Scheer and Doug Moss agriculture, climate change, global warming, nutrition, public health

Dear EarthTalk: Is it true that global warming is causing our crops to be less nutritious? —William Persson, Glendale, OH It is difficult to say whether or not the climate change we are now experiencing is negatively impacting the nutritional quality of our food, researchers warn that it may be only a matter of time. […]