When you see your physician in a white coat, chances are you might think he or she is smarter, more confident and perhaps even exudes a compassionate bedside manner.
Aug 11, 2021
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Popular consumer cookbooks generally define the "doneness" of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be ...
Feb 14, 2013
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The holidays are often called the "silly season"—a time when we eat, drink and be merry. But these holiday indulgences can lead to feelings of guilt and fear that we've undone all the healthy habits from the rest of the ...
Dec 29, 2022
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Messages that describe obesity as a disease may undermine healthy behaviors and beliefs among obese individuals, according to a new study published in Psychological Science, a journal of the Association for Psychological ...
Jan 28, 2014
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The size of an individual snack piece not only influences how fast a person eats it, but also how much of it they eat, according to a new study led by researchers at Penn State. With nearly a quarter of daily calorie intake ...
Apr 8, 2024
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In January 2012, the United States Department of Agriculture passed a series of regulations designed to make school lunches more nutritious, which included requiring schools to increase whole grain offerings and making students ...
Feb 22, 2013
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Your memory for that last bite of a steak or chocolate cake may be more influential than memory for the first bite in determining when you want to eat it again, according to research published in Psychological Science, a ...
Jun 11, 2014
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While current training for food safety and sanitation usually incorporates high-technology presentations, such as videos and slide shows, there is still a need for low-tech approaches, according to Penn State researchers.
Jul 2, 2018
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Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the ...
Feb 14, 2013
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Seeking ways to prevent some of the most serious foodborne illnesses caused by pathogenic bacteria, two Washington State University scientists have found promise in an ancient but common cooking spice: cinnamon.
Jul 17, 2014
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