Green food labels make nutrition-poor food seem healthy
Green calorie labels may lead people to see nutrition-poor foods in a healthier light.
Mar 12, 2013
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Green calorie labels may lead people to see nutrition-poor foods in a healthier light.
Mar 12, 2013
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Since it was first produced at the start of the 20th century, synthetic plastic—and especially plastic packaging—has been an ever-present fixture in everyday life. Yet all the convenience plastic has given us comes at ...
Nov 30, 2023
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Exposure to perfluorooctanoic acid (PFOA), a manmade chemical used in the manufacture of some common household products, appears to be associated with cardiovascular disease and peripheral arterial disease in a study of 1,216 ...
Sep 3, 2012
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The French parliament voted Thursday to ban the use of bisphenol A, a chemical thought to have a toxic effect on the brain and nervous system, in baby food packaging next year and all food containers in 2015.
Dec 13, 2012
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Reducing the size of large food portions, packaging and tableware could help to tackle obesity, argue experts in The BMJ this week.
Dec 2, 2015
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(AP)—Calories. Nutrients. Serving size. How about "produced with genetic engineering?" California voters will soon decide whether to require certain raw and processed foods to carry such a label.
Oct 6, 2012
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(Medical Xpress) -- Claims on food labels that a product is organic, locally produced or made by workers subject to fair labor practices may mislead consumers into thinking that such foods are low in calories, says a University ...
Mar 16, 2012
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Researchers from Illinois State University, North Carolina State University, University of South Carolina, and University of Maryland published a new paper in the Journal of Marketing that examines the impact of moving nutrition ...
Nov 6, 2020
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South Africa's national health department recently invited public comment on regulations for warning labels on food packaging. The regulations specify how pre-packaged food should be labeled. Broadly speaking, "front-of-pack" ...
Jul 20, 2023
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When the COVID-19 pandemic began, not much was known about SARS-CoV-2 (the coronavirus) and its survival in food, on various materials and on surfaces. Since then, several food safety agencies have assessed the risk of potentially ...
Feb 15, 2021
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