Whether you’re fueling your body for the day ahead or an intense workout, protein is an important part of a balanced diet.
Whether you’re training for a race or just looking to keep up with the demands of daily life, protein is an important part of a balanced diet.
It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.
Many people love milk, meat and eggs. But with the use of antibiotics in animals that produce those products, is it contributing to antibiotic resistance in humans? Registered Dietitian Carolyn O'Neil gets the facts from Michael Doyle, PhD, Center for Food Safety, University of Georgia.
Simple steps ensure meat and eggs are safe from the farm to our plates.
We have so many choices in our grocery store's dairy case - whole milk, heavy whipping cream, 2% cheese, fat-free skim yogurt. But are there more steroid hormones in the full-fat versions of dairy products? If so, are high-fat dairy products, like whole milk and whipping cream, more likely to have more steroids than those dairy products with less fat, like fat free/skim milk?
Are you gaga for Greek yogurt? You're not alone. This creamy, cultured-milk concoction packs a powerful nutritional punch and is taking center stage on dairy shelves across the country.
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.
Whole or fat free. Lactose-free. Almond, soy or rice. There are many reasons why someone would choose one type of milk over another. Blogger Kristin Hong, www.thefreshfind.com asked, what is the difference between dairy milk, soy milk, almond milk, hemp milk and rice milk?
To answer the question, we reached out to Dr. Dennis Savaiano, Interim Dean of the Honors College and Professor of Nutrition Science, Purdue University.
With the holidays come celebrations where food is the main event. But don't forget the drinks - especially egg nog! One Best Food Facts reader noticed a lot of egg nog recipes that call for raw eggs and wanted to know whether this is safe. We contacted Washington University's Director of University Nutrition, Connie Diekman, to find out.
Manure from farm animals when used as fertilizer improves soil and increases crop yields. It can become a pollutant if it reaches water supplies.
Farm animal production in the United States has clearly shifted away from many small farms to an increasing number of larger farms. It takes several small farms to equal the manure production of a single large farm. On the large farm, the manure management responsibility lies with only one management system instead of several.
The popularity of organic and other niche-market products has increased in recent years primarily boosted by consumer perceptions that they are healthier and of higher quality. There is limited scientific data to support or refute the safety of such products.
Studies have found that pathogen prevalence is actually higher in niche market/ free range antibiotic-free farm animal production systems compared to conventional confinement operations.
When the National Pig Association of the United Kingdom sent out a press release warning of a worldwide pork and bacon shortages in an effort to prepare consumers in the UK for higher pork prices, the story spread quickly on social media in the U.S. prompting dramatic media reports of an impending bacon shortage.
Researchers in Mississippi recently tested chicken nuggets from two national fast food chains. They took one nugget from each restaurant and examined the ingredients. The result was that about half of the nuggets were muscle with the rest a mix of fat, blood vessels and nerves. Close inspection revealed cells that line the skin or internal organs. The second was 40 percent muscle and the remainder was fat, cartilage and pieces of bone.
Is this unusual? Is it a safety concern? We took these questions and others to Dr. Casey M. Owens at the Center of Excellence for Poultry Science at the University of Arkansas.