Mexican immigrants, especially those who are undocumented and fear deportation, have limited access to healthy foods and are at increased risk for obesity because of stress, anxiety and depression, according to a Rutgers ...
Jun 9, 2020
0
9
For many in the United States, dinner means a large portion of meat and two sides, usually a starch and a vegetable. Think steak, potatoes and peas, or chicken, carrots and rice.
May 20, 2020
0
4
In the high-impact journal Appetite the UPV/EHU's Nursing and Health Promotion research group has published a study using photovoice methodology and which qualitatively compares citizens' perceptions about the food environment ...
Feb 24, 2020
0
4
Holiday celebrations often revolve around eating, but for those with food restrictions, that can produce an incongruous feeling when dining with friends and loved ones: loneliness.
Dec 23, 2019
0
2
Cultured or in vitro meat, also called "clean meat" by its supporters, is meat produced in a laboratory using bioengineering techniques.
Nov 30, 2019
1
33
Americans are addicted to snacks, and food experts are paying closer attention to what that might mean for health and obesity.
Sep 9, 2019
0
1
Food additives do a lot of good: they prolong shelf life, improve taste and texture, and add colour to otherwise unappealing products. They are also highly controversial and garner a lot of media attention. But are additives ...
Aug 7, 2019
0
2
An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State researchers, and it represents a potential source for novel anti-inflammatory compounds that could ...
Mar 13, 2019
0
2
Disappointment is a natural human emotion that occurs after a perceived failure. For our young children, this perceived failure can look like not getting the toy they wanted, not being invited to a classmate's birthday party ...
Dec 14, 2018
0
0
Remember when being a vegetarian or vegan was considered radical? It's now thought quite ordinary, according to a new book co-edited by QUT and University of Adelaide food researchers.
Dec 11, 2018
0
0
