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Sugar in the raw

 By Steve Dwyer on Apr. 13, 2015

lthough refined white granulated sugar is still a go-to sweetener for 55 percent of consumers surveyed by research firm Mintel, natural sugars are closing the gap.

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4 takeaways about the future of nutrition research

 Apr. 13, 2015

Is saturated fat as bad as we thought? Will nutrition benchmarks change? Does the quality or quantity of protein we eat matter? These answers and more.

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Lauren Koff, R.D.

Apr. 13, 2015

Lauren Koff has made a difference at Houston County Schools by implementing USDA's new meal patterns, organizing a Smart Snacks Food Show and securing a grant.

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Going vegetarian

By Kate Parham Kordsmeier on Apr. 13, 2015

With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.

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From fad to niche

By Marygrace Taylor on Apr. 13, 2015

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

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Demand for USDA Farm-to-School grant overpasses budget

Apr. 13, 2015

More than 1,000 applications were received for the USDA’s Farm to School Grant Program, which would have totaled more than $78M in grant funding. The problem was, the USDA only had $5M to give.

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How to teach kids to waste less food

Apr. 10, 2015

Here’s an education guide to teach students, at all grade levels, how not to waste the food they take during school lunch.

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Have scientists found a solution to junk food addiction?

Apr. 08, 2015

Researchers at the University of Adelaide have found two critical points in children’s lives when exposure to junk food is most harmful. The discovery could help prevent people’s dependence on unhealthy foods.

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Fast-food restaurants still populate hospital cafeterias

Apr. 08, 2015

Some hospitals even offer a “McDelivery” program, allowing patients to order McDonald’s to their room, despite a physicians group's objection to unhealthful foods in hospitals.

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UConn opens nation’s first on-campus gluten-free bakery

By Katie Fanuko on Apr. 08, 2015

University of Connecticut’s chefs have begun whipping up gluten-free desserts in house to better meet student demand.

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