so it can be planted in hot and dry land in soil unsuitable for food production. The plant does need water to grow
The adult ants eat only liquids not solid food. So they bring their prey back to the nest where it is eaten by ant larvae
Generational omega-3 deficiencies have worsening effects over timediets lacking omega-3 fatty acids--found in foods like wild fish some eggs
Diets lacking omega-3 fatty acids--found in foods like wild fish eggs and grass-fed livestock--can have worsened effects over consecutive generations especially affecting teens according to a University of Pittsburgh study.
food for other small and large mammals; and special benefits to birds. The report said that berries may be sufficiently important to grizzly bear diet
Berries are one part of a diverse food source that aids bear survival and reproduction and at certain times of the year can be more than half their diet in many places in North america.
and willow trees--a favorite food--along with many berry-producing shrubs and tall herbaceous plants. The recovery of those trees and other food sources since the re-introduction of wolves in the 1990s has had a profound impact on the Yellowstone ecosystem researchers say
even though it's still in the very early stages. Studies like this also point to the need for an ecologically effective number of wolves said co-author Robert Beschta an OSU professor emeritus.
Because the abundant elk have been an important food for Yellowstone grizzly bears for the past half-century the increased supply of berries may help offset the reduced availability of elk in the bears'diet in recent years.
because of lack of plant-based food caused by livestock overgrazing. And in the absence of wolves black bears went extinct on Anticosti Island in Canada after over-browsing of berry shrubs by introduced while-tailed deer.
Increases in berry production in Yellowstone may also provide a buffer against other ecosystem shifts the researchers noted--whitebark pine nut production a favored bear food may be facing pressure from climate change.
In addition to eliminating wolf-livestock conflicts retiring livestock allotments in the grizzly bear recovery zone adjacent to Yellowstone could benefit bears through increases in plant foods.
Even in forest plantation landscapes they rely heavily on patches of natural forest for food resources
Even in forest plantation landscapes they rely heavily on patches of natural forest for food resources
The University of Nottingham's Plant and Crop sciences Division is acclaimed internationally as a centre for fundamental and applied research underpinning its understanding of agriculture food production and quality and the natural environment.
#Honey bee gene targeting offers system to understand food-related behavioron July 25th Jove the Journal of Visualized Experiments will publish a new technique that will help scientists better understand the genes that govern food-related
The impact of this study could take scientists one-step closer toward understanding--and perhaps changing--undesirable food-related behavior in humans via gene control.
therefore honey bees have become an emerging system for us to understand food related behavior in humans.
The team believes it will be important to understanding how insulin pathways play a role in food-related behavior.
A honey bee's sensitivity to sugar predicts the food-choices and timing of foraging.
but may include a low level of genetic variability and/or inbreeding disease biotoxins pollutants food supply limitations and habitat loss.
Ecological effects of the growth in goat herds include increasing conflicts with pastoralists predation by dogs on wildlife retaliatory killing of snow leopards and displacement of wildlife away from critical food habitats.
weight to maintain muscle massathletes seeking a healthy performance weight should eat high fiber low-fat food balanced with their training regimen
-fiber highwater but lower-fat foods. She said too many athletes are pushed into fad diets or try to restrict calorie intake too much in a way that is unhealthy and unsustainable.
Manore said half of a plate of food should be filled with fruits and veggies and processed food should be avoided.
Always opt for the food over the drink don't drink your calories Manore said. Instead of drinking orange juice eat an orange.
It has more fiber and fills you up more. Other key points: While her paper is aimed at competitive and recreational athletes Manore said all of these tips can apply to anyone who wants to change their diet and head in a healthier direction.
and Cryb proteins have been engineered into food crops such as corn and rice to render them pest resistant.
The scientific significance of the research he says is that bacteria similar to those that are food grade
and food crops than was realized previously. The National Science Foundation (NSF) funded the study co-authored by ecologist Heather Briggs of the University of California-Santa cruz. About 90 percent of plants need animals mostly insects to transfer pollen between them
If you knew you were going to have a good year you could plan you could give out loans you could do other things to boost food production to be prepared for bad years.
In the absence of contamination rice is stored an easily food that provides essential energy vitamins
which we have observed significant genetic damage in people who consume it as a staple food.
We hope that our work will encourage efforts to introduce regulatory standards for arsenic in food and particularly in rice
and food productiona new study released today finds that so much water may be lost in the Volta River basin due to climate change that planned hydroelectric projects to boost energy
and food production may only tread water in keeping up with actual demand. Some 24 million people in Ghana Burkina faso and four other neighboring countries depend on the Volta River and its tributaries as their principal source of water.
Beyond that there is an urgent need to shift more food production away from rain-fed systems that are subject to the vagaries of climate to irrigated agriculture.
The study shows the loss of water in the basin would be especially challenging for poor farmers in rural areas where agriculture is the primary provider of food and income.
which included foods like tacos sloppy joes fruits and vegetables and had the additional option of a salad bar.
When given the choice between a still photo of a particular food or a rotating image participants in the lab opted for the rotating menu item.
Sometimes they zoom in on the food and just by having that fine detail they make the food look better Smarandescu said.
If you can't see what an item looks like you have more uncertainty in a way. By seeing a picture of an item that looks good that will likely influence choice.
The disposal of the tomato skin and its other fibrous materials is an economic waste for many food processing industries.
a biomass for water purificationin addition to tomato peels Mr Ramakrishna also explored the viability of using the peels of apples for water purification as apple peels are easily available as biowaste from food processing industries
They are used also to enhance pollination of other food crops such as strawberries and are marketed now for use in people s gardens.
Parasites were also found in the pollen food supplied with the bees. Screening revealed that the imported bumblebee colonies carried a range of parasites including the three main bumblebee parasites (Crithidia bombi Nosema bombi and Apicystis bombi) three honeybee parasites (Nosema
because modern agriculture is radically changing the selection pressures acting on rice the most important food crop for most of the world's populations.
of certain nutrients that are more commonly found in animal products according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo.
or exclusively plant-based sources when a variety of these foods are consumed daily and energy intake is wrote adequate Ghosh in his presentation.
or remedied through several food sources acceptable to the vegetarian diet such as orange yellow and green leafy vegetables fruits fortified breakfast cereals soy drinks nuts and milk products (for vegetarians who consume dairy).
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or the diversion of corn to non-food uses such as ethanol suggests that significant stresses in these areas could jeopardize food security.
It is used as a basic raw material in producing starch oil protein alcohol food sweeteners and as a dietary staple.
if major exporters experience disruptions due to non-food diversions plant diseases and climate impacts according to the article.
Felicia Wu of Michigan State university and Hasan Guclu of the University of Pittsburgh use network models--essentially food trade maps--to track the movement of maize in their article Global Maize Trade and Food security:
At the same time these changes could provide more food to people in need. Agriculture and land use change contributed about 1/3 of total human greenhouse gas emissions in the past decade through crop cultivation animal production and deforestation.
By producing more food on less land it may be possible to reduce these emissions but this so-called intensification often involves increasing fertilizer use
and outcomes--in this case scenarios allow researchers to look at future food production both from crops
The new study also emphasizes the effects of increased food production on demand. All things being equal more food availability leads to lower prices and therefore greater demand.
That extra demand means that farmers will want to continue expanding to produce even more food. Story Source:
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A new presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo in Chicago focused on the health benefits of short-chain fructooligosaccharides (scfos) which are low-calorie
nondigestible carbohydrates that can improve food taste and texture while aiding immunity bone health and the growth and balance of important bacteria in the digestive track.
They also can be derived from cane sugar and seaweed for use as a low-calorie (1. 5--2 Kcal/g) food sweetener and supplement.
and lower the amount of sugar in a food product. In addition scfos are considered prebiotics. After they are consumed fructooligosaccharides move to the large intestine to stimulate the production of microbiota in the colon and gastrointestinal track.
Microbiotas are friendly beneficial bacteria said Kelly A. Tappenden Ph d. Kraft Foods human nutrition endowed professor at the University of Illinois at Urbana-Champaign and editor-in-chief of the Journal of Parenteral
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and healthy food choicessweet and salty flavors repeat exposure serving size and parental behavior are the key drivers in children's food choices according to a July 15 panel discussion at the 2013 Institute of Food Technologists
& Food Expo held at Mccormick Place. A standing-room only crowd of more than 200 conference attendees heard new insights into how children choose the foods they eat
what their eating behaviors are and how the industry and parents can give children access to healthy food environments that shape those food choices.
Children's decision making has explained few dimensions Dr. Adam Drewnowski (CQ) director of the Center for Public health Nutrition and professor of epidemiology at the School of Public health University of Washington Seattle.
and juices as well as salty foods that make them feel full like French fries and pizza. But environment peer groups family and exposure to a variety of menu items play a key role in children's food choices.
Kids are complicated not as as adults and are not making food choices based on health said Dr. Jennifer Orlet Fisher an associate professor of public health at Temple University Philadelphia.
Preference trumps all. Children eat what they like and leave the rest. In her studies she found children like fat and sugar and somewhat surprisingly fruit is at the top of the list of food choices followed by starches meat and eggs dairy and vegetables.
She said it's not surprising kids like candy and cake over peas and carrots.
Repeat exposure creates a food familiarity that also drives food choices for children which explains why many children repeatedly choose chicken nuggets
With that familiarity she said often comes food neophobia better known as the picky eater which peaks between two and six years of age
This can be overcome by presenting small tastes of foods or in the case of one broccoli study offering a side of ranch dip to entice the child.
since diets are determined long before they taste their first bite of solid food. Parental behavior also drives healthy food choices that are available accessible and familiar.
When children are watching adults they more quickly try new foods and accept new foods particularly
when the adult is said enthusiastic Fisher. What doesn't work is pressuring kids to eat.
Parents who also get their kids involved in food preparation and tasting she said provide a positive experience to promote acceptance of healthy foods.
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#Habits, not cravings, drive food choice during times of stressputting a new spin on the concept of stress eating research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting
& Expo found that people who eat during times of stress typically seek the foods they eat out of habit--regardless of how healthy
or unhealthy that food is. The research co-authored and presented by David Neal Ph d. a psychologist
and founding partner at Empirica Research contradicts the conventional wisdom that people who are stressed-out turn to high-calorie low-nutrient comfort food.
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Alongside tangible financial costs in the form of agricultural subsidies the research team calculated the economic value of current and future agricultural land uses due to climate change including the value of food production
#Chew more to retain more energyalmonds may still be considered one of the highest energy food sources
instead it's about how much you chew according to a July 14 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting
& Food Expo held at Mccormick Place. Particle size has bioaccessibility of the energy of the food that is being consumed said Dr. Richard Mattes (CQ) professor of foods and nutrition at Purdue University West Lafayette Ind.
The more you chew the less is lost and more is retained in the body. Each individual has their own chewing habits he said
when making energy food choices. Mattes shared a recent study with conference attendees in which study subjects chewed almonds 10 times 25 times
If the goal is to include food that is enjoyable and contribute protein a whole almond is probably the way you want to go Mattes said.
explained in his abstract that scientists today continue to estimate the measurements of energy derived from foods based on calculations created over 125 years ago by Wilbur O. Atwater (CQ) a USDA agricultural chemist who published his findings from more than 200 dietary
and fats (9) as they were found in foods and metabolized by the body. Clemens did acknowledge many variables can impact how efficiently the body extracts energy from plant-based foods
or ingredients especially those high in dietary fiber cereals and plant extracts nuts and seeds.
and understanding of the digestibility of plant-based foods and ingredients could contribute to more appropriate energy values
Dr. Martin Wickham (CQ) director of nutrition at Leatherhead Food Research in the United kingdom also presented an update at the conference session on similar studies in the European union
Wickham added that in December 2012 the European union published new regulations on food energy guidelines
and using averages on food tables. These new regulations he said will be imposed in December 2014.
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#Spicing up food can make up for missing fatadding just a small amount of everyday herbs
and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers
and choose more foods in line with the Dietary Guidelines for Americans according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting
& Food Expo John Peters Ph d. professor of medicine at the University of Colorado and chief of strategy and innovation at the school's Anschutz Health and Wellness Center presented data from an experiment
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and a diet high in foods that contain a lot of sugar and fat. Researchers looked at risk factors including diet levels of physical activity and smoking in a large Scottish study.
A team from the University of Edinburgh examined more than 170 foods. These included fruit vegetables fish and meat as well as high-energy snack foods like chocolates nuts and chips and fruit drinks including fruit squash.
what we've found#especially as people in industrialised countries are consuming more of these foods.
The results of the study which was funded by the U s. Department of agriculture's National Institute of Food
and seek more baby birds for food said Faaborg professor of biological sciences in MU's College of Arts and Science.
and increase their need for food. Previous studies using video cameras found that snakes are major predators of young birds.
In addition to his position in the College of Arts and Science Faaborg is an adjunct professor in the School of Natural resources in MU's College of Agriculture Food and Natural resources.
The research published online in the Journal of Food safety sheds some doubt on the widely held belief that locally bought poultry is safer according to lead researcher Catherine Cutter professor and food safety extension specialist in the Department of Food Science.
Some people believe that local food is safer but we want to caution that's not always the case she said.
and animal-welfare issues in large animal-agriculture operations that supply food to supermarket chains may explain why consumers are switching to locally grown and locally processed foods.
In the last decade farmers markets have become an increasingly important source of food products for millions of Americans said Joshua Scheinberg who conducted the research for his master's degree in food science.
The popularity of farmers markets is no doubt a result of consumer demand for locally produced foods.
Potentially hazardous foods such as milk cheeses and raw meat and poultry also are popular at these venues.
if they come in contact with other foods through contaminated cutting boards sinks countertops or utensils. Scheinberg's master's thesis Comparison of Poultry Products Obtained from Farmers Markets
Based on a growing body of evidence almost every European and North american public health authority agrees that routine antibiotic use in animal food production likely worsens the epidemic of resistance he writes.
After obtaining emergency clearance from the Food and Drug Administration Hollister and Green used computer-guided lasers to print stack
Food and nutrition researchers have found that by offering a dip flavored with spices children were more likely to try vegetables--including those they had rejected previously.
Repeated exposure is a way to get kids to like new foods said Savage. This has been demonstrated in previous studies.
Working with Savage were Julie Peterson instructor food science and nutritionuniversity of Minnesota St paul; Michele Marini statistician Center for Childhood Obesity Research Penn State;
and Peter Bordi Jr. director Center for Food Innovation and associate professor of hospitality management Penn State.
#Early, late first exposure to solid food appears associated with development of Type 1 diabetesboth an early
and late first exposure to solid food for infants appears to be associated with the development of type 1 diabetes mellitus (T1dm) according to a study published by JAMA Pediatrics a JAMA Network publication.
Both early (less than 4 months of age) and late (greater than or equal to 6 months of age) first exposure to any solid food was associated with development of T1dm (hazard ratio HR
Our data suggest multiple foods/antigens play a role and that there is a complex relationship between the timing and type of infant food exposures and T1dm risk.
In summary there appears to be a safe window in which to introduce solid foods between 4 and 5 months of age;
solid foods should be introduced while continuing to breastfeed to minimize T1dm risk in genetically susceptible children.
These findings should be replicated in a larger cohort for confirmation the authors conclude. Story Source:
which can live out of water for extended periods has a strong jumping technique on land to locate new food resources avoid predators escape poor water conditions
#The balancing act of producing more food sustainablya policy known as sustainable intensification could help meet the challenges of increasing demands for food from a growing global population argues a team of scientists in an article in the journal Science.
The goal of sustainable intensification is to increase food production from existing farmland says the article in the journal's Policy Forum by lead authors Dr Tara Garnett and Professor Charles Godfray from the University
They recognise that this policy has attracted criticism in some quarters as being either too narrowly focused on food production
while farmers in many regions of the world need to produce more food it is equally urgent that policy makers act on diets waste
and how the food system is governed. The authors emphasise that there is a need to produce more food on existing rather than new farmland
because converting uncultivated land would lead to major emissions of greenhouse gases and cause significant losses of biodiversity.
Sustainable intensification is the only policy on the table that could create a sustainable way of producing enough food globally argues the paper;
but not sufficient'said Professor Charles Godfray of the Oxford Martin Programme on the Future of Food.'
'Achieving a sustainable food system will require changes in agricultural production changes in diet so people eat less meat
and waste less food and regulatory changes to improve the efficiency and resilience of the food system.
Producing more food is important but it is only one of a number of policies that we must pursue together.'
Lead author Dr Tara Garnett from the Food Climate Research Network at the Oxford Martin School said:'
We need to intensify the quality of the food we produce in ways that improve the nutritional value of people's diets preferably through diversifying the range of foods produced and available
The Framework Convention also calls for the sustainability of ecosystems and food production. All of this can scarcely be realised by the two-degree target alone.
The concentration of nutrients in animal food products is linked to the diets of the animals reared.
#Surviving fasting in the coldking penguin chicks survive harsh winters with almost no food by minimising the cost of energy production.
when food is not readily available. Research headed by Pierre-Axel Monternier and Prof Damien Roussel at the Ecology of Natural and Man-impacted Hydrosystems laboratory in France looked for the first time at how the king penguin chicks'mitochondria in skeletal muscle the main heat producing tissue in birds function during fasting in the winter.
when food is scarce. Their biological adjustments increase survival of chicks which among birds have unrivalled an fasting endurance (up to 5 months).
There is growing evidence connecting the decline in the honeybee population that pollinates one-third of the food that we eat
According to a new article in Animal Frontiers biotechnologies increase food production and reduce harmful gas output from cattle.
Some consumers do not like the use of biotechnology in food production. Neumeier thinks these consumers are unaware of the benefits of biotechnology.
His research shows that biotechnology can produce more food and lower gas emissions. We need to inform them that these are valuable tools for those two reasons
provisioning (providing resources like food fiber or fresh water) cultural (such as aesthetics and hunting) and regulating (including improving ground
Adult moths and butterflies avoid food plants that are under attack by conspecifics. This seems adaptive
and take little risk exploring the environment to discover the best food source --so they avoid maize that is already under attack.
The new findings published in Psychological science a journal of the Association for Psychological science show that a conceptual framework encourages children to understand why eating a variety of foods is ideal
and elaborating on what children already know about different nutrition-related themes including dietary variety digestion food categories microscopic nutrients and nutrients as fuel for biological functions.
The children who had been read the nutrition books were more likely to understand that food had nutrients
They were also more knowledgeable about digestive processes understanding for example that the stomach breaks down food
and trying new foods the results showed that both interventions led to increased vegetable consumption.
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