Can you cook the nutrients out of your food?
No longer relegated to the veggie tray, vitamin C-rich cauliflower is showing up on pizzas and adding a healthy halo to pastas and sauces.
Is it safe to eat processed food? Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says to look beyond the processing and focus on the diet as a whole.
Make 2014 a year of resolving to keeping your food safe, healthy and delicious.
During this time of year, every day seems to feel like a holiday - especially considering the food options that appear in our homes, offices and schools. Check out how registered dietitian Carolyn O’Neil keeps holiday eating healthy and fun.
Missing some of your favorite juicy summer fruits? Or, maybe those crisp fall veggies? Enjoying the frozen, dehydrated or canned versions of these fruits and vegetables is a great way to get the wonderful taste and nutrients from your favorite out-of-season produce.
Which unique vegetable would you add into a salad? Take our latest poll!
Lately, we’ve been adding a little extra spice to our lives with regular visits to Sommer Collier’s award-winning blog: A Spicy Perspective.
Did you know that apples are more than just a tasty snack? They are also a historically significant holiday decoration!
Juicing is a popular approach to getting your diet back on track, and it's certainly a great way to get more fruits and vegetables into the diets of picky eaters! But is it actually healthy? While no one can dispute that adding fruits and veggies to your meals is a win, registered dietitian, Judy Barbe explores the benefits and the watch-outs of this interesting and delicious trend.
Many consumers are nostalgic for the bucolic scenes associated with the small farms of generations past and have embraced farmers markets and other opportunities to buy their food from "local" producers. Consumers might be surprised to find that this approach may not provide the long-term benefits to agriculture or the environment as they believe.
Like all businesses, farming is subject to the prevailing market forces that dictate whether production is expanded or contracted based on input and labor costs as well as the existing market opportunities. While farm payments help some farmers navigate tough market conditions in the short-term, farm payments do not necessary effect the long-term viability of producers or the price of food.
For the average American consumer, the term "organic" has a positive connotation and the beneficial properties of organic foods may be misinterpreted or exaggerated. Surveys indicate many proponents of organic food production look beyond the final product to consider factors such as environmental impacts, worker safety, and economic considerations, which are not related to organic production standards. U.S. consumers frequently have the choice between purchasing organic and conventional foods and make food purchasing decisions that reflect their values, concerns, and lifestyles.
Because the United States has such a large, affluent population, we spend more on food ($833 billion in 2007) than all other countries except China. But the average American spent only 6 percent of their money on food purchases, which is the lowest in the world.
Dr. Dave Weatherspoon says the following statement is true:
Enhanced food production technology and innovation will be necessary to feed the expanding global population over the next 20 years.