Ethan Bergman, PhD, RD, CD, FADA, is Professor of Food Science & Nutrition; Associate Dean, College of Education and Professional Studies; Acting Chair, Nutrition, Exercise, and Health Sciences; and Former President, Academy of Nutrition and Dietetics.
At the Academy of Nutrition and Dietetics 2014 Food and Nutrition Conference and Expo, registered dietitians learned about the latest nutrition research to help consumers manage their weight, control high blood pressure and diabetes, and feed their gut bacteria!
Here’s a list of the Top 5 things food bloggers learned at Chopped.
Do animals live on factory farms? Do these farming practices result in animal abuse and environmental degradation? Is it safe to live close to a factory farm? Best Food Facts had many questions about factory farming and confined animal feeding operations, so we reached out to Amy Schmidt, PhD, PE, Assistant Professor & Livestock Bioenvironmental Engineer, University of Nebraska. Dr. Schmidt explains that large-scale and small-scale systems each have their own distinct advantages and disadvantages and no single system is perfect.
A Best Food Facts reader wanted to know how many nutrients were lost in vegetables, particularly butternut squash, when cooked versus in a raw state. We asked Connie Diekman, RD, for some answers.
The herbicide 2,4-D has been around since the 1940s. So why is it currently causing so much controversy? We asked Dr. Wayne Parrott and Dr. William Vencill to explain more about the herbicide and its uses.
Carolyn O'Neil, MS, RD, doles out some scary good tips for treating kids and adults to a healthier Halloween!
Lately, we have seen lots of consumer questions about glyphosate. Glyphosate, also referred to as “Roundup,” is an herbicide used in agriculture to kill weeds. So what’s all the buzz about glyphosate? Some resources link this herbicide to making crops more susceptible to disease, killing beneficial microorganisms, robbing plants of nutrients and more. We decided to reach out to Wayne Parrott, PhD, Professor in the Department of Crop and Soil Sciences College of Agricultural & Environmental Sciences at the University of Georgia, and Tony Shelton, PhD, Professor of Entomology at Cornell University, to cut through conflicting information and to get the facts from university-based experts.
Fall is often a busy season, with special events, school activities and holiday planning on everyone's schedules. Carolyn O'Neil, MS, RD, and Best Food Facts nutrition advisor, provides some insight on how to fuel our minds and bodies to keep up with our busy schedules.
The non-government organization Center for Food Safety had three store-bought infant formulas tested for evidence of DNA from a GMO crop. The company used to conduct the test detected DNA from genetically engineered soy in some infant formula. Should parents be worried? We reached out to Dr. Kevin Folta, Professor and Chairman, Horticultural Sciences Department, Plant Molecular and Cellular Biology Program and Plant Innovation Program at the University of Florida, to sort through what this finding means for parents.
Currently, around 50 million Americans are considered "food insecure", or near hunger, and Supplemental Nutrition Assistance Program (SNAP, formerly food stamps) participation is at an all-time high. To learn more about the topic of food insecurity, we reached out to George Kent, PhD, Professor Emeritus, Department of Political Science, University of Hawai‘i.
Obesity rates in the United States, along with many other countries, have rapidly increased. The simple reason for this is because people consume more food energy than they use. But could farm subsidies have contributed to the obesity epidemic by making some commodities more abundant and, therefore, more affordable?
Making good food choices and eating better doesn't have to be difficult - especially if you've built a basic food and nutrition foundation. Carolyn O'Neil, MS, RD, and Best Food Facts nutrition adviser, shares some food and nutrition building blocks to help kick-start your healthy eating and help you make healthy eating decisions while dining out.
More than 30,000 healthier product choices have been made available to consumers between 2002 and 2013 according to the 2014 Health & Wellness Survey.
Do you buy meat that is labeled “raised without antibiotics”? Is antibiotic resistance a growing problem when it comes to poultry meat? Should we be worried about antibiotics being fed to chickens?
To understand antibiotic use in chickens a bit more, we reached out to Charles L. Hofacre, DVM, MAM, PhD, Professor and Director of Clinical Services, Poultry Diagnostic and Research Center, College of Veterinary Medicine at the University of Georgia; and Ken Macklin, PhD, Associate Professor and Extension Specialist Poultry Health, Environmental Issues and Biosecurity, Department of Poultry Science, Auburn University.