That finding was not surprising as researchers had expected that spouses would benefit from eating food produced in the garden and perhaps from helping out with the gardening activities.
and food choices including food grown in the community garden. Gardeners were drawn from a pool of individuals active with Wasatch Community Gardens (WCG) a 20-year old nonprofit organization located in Salt lake city. WCG provides a network of urban gardens located throughout the local area
and orient themselves to survive--to find food and shelter or avoid predators for example. Research conducted by Dr. Nachum Ulanovsky
They face several dangers including poaching for sport or sale of meat to exotic food markets in China.
This includes neighborhoods where females often are willing to explore for food for their fast-growing brood.
The Department for Environment Food and Rural affairs (DEFRA) believes the disease was brought probably into the UK from infected midges blown across the Channel.
Key ingredient in mass extinctions could boost food, biofuel productionhydrogen sulfide the pungent stuff often referred to as sewer gas is a deadly substance implicated in several mass extinctions including one at the end of the Permian period 251 million years ago that wiped out more than three-quarters of all species
But in low doses hydrogen sulfide could greatly enhance plant growth leading to a sharp increase in global food supplies and plentiful stock for biofuel production new University of Washington research shows.
and the general public are comfortable with the level of testing to make sure there are no unforeseen consequences of treating food crops with hydrogen sulfide.
A study by Cornell University's Food and Brand Lab researchers Brian Wansink David Just Andrew Hanks and Laura Smith decided to get to the bottom of why children were avoiding their fruit.
The above story is provided based on materials by Cornell Food & Brand Lab. The original article was written by Joanna Ladzinski and Brooke Pearson.
#Turning algae into clean energy and fish food; helping Africans to irrigate cropscould algae that feast on wastewater produce clean biofuels and a healthful supply of fish food?
Can impoverished African community gardeners learn to use and maintain a simple centuries-old nonelectric water pump to grow more vegetables?
while dining on these pollutants the plant-like organisms could then be used to produce renewable biofuels or food for fish farms.
and thwart the plans to produce biofuels and fish food. With an initial EPA grant the student team tested 20 species of algae.
whether fish food or biofuel production is the most economically viable use for algae grown in wastewater.
Potential food source derived from non-food plantsa team of Virginia Tech researchers has succeeded in transforming cellulose into starch a process that has the potential to provide a previously untapped nutrient source from plants not traditionally though of as food crops.
This new development opens the door to the potential that food could be created from any plant reducing the need for crops to be grown on valuable land that requires fertilizers pesticides and large amounts of water.
This discovery holds promise on many fronts beyond food systems. Besides serving as a food source the starch can be used in the manufacture of edible clear films for biodegradable food packaging Zhang said.
It can even serve as a high-density hydrogen storage carrier that could solve problems related to hydrogen storage and distribution.
The new approach takes cellulose from non-food plant material such as corn stover converts about 30%to amylose
#Without adequate funding, deadly wheat disease could threaten global food suppliesdisease-resistant wheat developed over the past half century helped ensure steady world food supplies
but a global team led by researchers from the University of Minnesota warns in a new paper that without increased financial support for disease resistance research new strains of a deadly fungal disease could leave millions without affordable access to food.
It threatens food supplies for millions of people who depend on wheat and other small grains.
and sustain investments in rust-resistance research is tantamount to accepting an increase in the risk of yield losses on one of the world's food staples said Phil Pardey leader of the research team and a professor of applied
Among the reasons why people are attracted to these foods even on a full stomach was suspected to be the high ratio of fats and carbohydrates
In the study rats were offered one out of three test foods in addition to their standard chow pellets:
But the food intake sleep activity and motion areas also were stimulated significantly differently by eating the potato chips.
Since chips and other foods affect the reward center in the brain an explanation of why some people do not like snacks is that possibly the extent to
In some cases maybe the reward signal from the food is not strong enough to overrule the individual taste.
or nutrients to add to foods that will help block this attraction to snacks and sweets he said.
albeit rather unpopular foods like Brussels sprouts to affect the rewards center in the brain positively.
When we watch animals foraging for food in nature we now have to ask are they visiting the grocery store
and butterflies can choose food for their offspring that minimizes the impacts of disease in the next generation Hunter said.
The authors also note that the study of animal medication will have direct relevance for human food production.
Their research which found some of the highest lead levels in baby food was among almost 12000 reports scheduled for the 245th National Meeting & Exposition of the American Chemical Society.
since 1999#and rice is the staple food for 3 billion people worldwide he added.
The research was part of a symposium titled Food and Its Environment: What Is In What We Eat?
One out of every six Americans becomes ill from eating contaminated food each year with over a million illnesses caused by Salmonella bacteria according to the Centers for Disease Control and Prevention.
The study is now online in the International Journal of Food Microbiology and will appear in the April issue.
Biofilms are an increasing problem in food processing plants serving as a potential source of contamination said Monica Ponder an assistant professor of Food Science and Technology in the College of Agriculture and Life sciences.
We have discovered that Salmonella in biofilms survive on dried foods much better than previously thought
Outbreaks of Salmonella associated with dried foods such as nuts cereals spices powdered milk and pet foods have been associated with over 900 illnesses in the last five years.
These foods were thought previously to be safe because the dry nature of the product stops microbial growth Most people expect to find Salmonella on raw meats
This research may help shape Food and Drug Administration's regulations by highlighting the need for better sanitation
and cosmetic skin creams and monosodium glutamate is used a food additive to enhance the flavor of some foods.
and an ability to categorize fruits into distinct species. Our results provide new insights into the variety of food-finding strategies employed by our close relatives the chimpanzees
in order to grow more forests the food that is no longer grown will likely instead be grown somewhere outside of Europe.
Alyson E. Mitchell Ph d. said foods like Yak-a-mein--also spelled Yakmein Yaka-mein
and physiology of the hangover at a symposium Chemistry of the Bar which connects with the ACS meeting's core theme The Chemistry of Energy and Food.
Synthesized from the sugars in the cellulosic biomass of grasses other non-food crops and agricultural waste advanced biofuels represent a sustainable nonpolluting source of transportation fuel that would also generate domestic jobs and revenue.
#Giving plants the right amount of lightenormous amounts of energy are wasted in greenhouses where our food is grown
#Microalgae produce more oil faster for energy, food or productsscientists have described technology that accelerates microalgae's ability to produce many different types of renewable oils for fuels chemicals foods
Solazyme's patented microalgae strains have become the workhorses of a growing industry focused on producing commercial quantities of microalgal oil for energy and food applications.
In a keynote talk at the ACS meeting Rakitsky described Solazyme's technology platform that enables the company to produce multiple oils from heart-healthy high-oleic oils for food to oils that are tailored to have specific performance
Ultimately cellulosic sources of sugars from non-food plants or plant waste materials like grasses or corn stover may take over as those technologies reach the right scale
#Reducing waste of food: A key element in feeding billions more peoplefamilies can be key players in a revolution needed to feed the world
and could save money by helping to cut food losses now occurring from field to fork to trash bin an expert said in New orleans on April 7.
He described that often-invisible waste in food--4 out of every 10 pounds produced in the United states alone
It also will require action to reduce a terrible waste of food that gets too little attention.
Floros cited estimates that in many developing countries up to half of the food harvested from farmers'fields is lost before reaching consumers.
or spoil 20 percent of the world's food supply due to contamination with their urine and feces.
Developed countries have much more efficient systems for preserving storing transporting and protecting food from spoilage and pests.
But as a nation--households supermarkets restaurants other food-service providers--we throw away about 4 out of every 10 pounds of food produced each year.
Government studies show for instance that the average family in the United states throws away 20 pounds of food a month more than $2000 worth every year for a family of four.
It includes food that has gone uneaten and spoiled in refrigerators and on pantry shelves as well as food that people throw away after cooking.
Uneaten food actually rivals paper plastic and other refuse as the No. 1 material in some municipal landfills.
Scientists know that food waste in landfills for instance releases methane gas as it decomposes. Methane is about 20 times more potent than carbon dioxide as a greenhouse gas that fosters global warming.
and other resources used in the food supply. Supplying more food however is only part of the challenge Floros emphasized.
Millions of people in some developing countries are becoming more affluent. In the past people were satisfied with food that filled them up and sustained life.
Increasingly they will demand food that is convenient to prepare certified as safe and highly nutritious and tastes good.
He cited the People's republic of china as an example. The middle class in China is now larger than the U s. population
Several other food-related challenges lie ahead Floros pointed out. Water for instance is becoming scarcer as is fertile farmland.
Drought and other extreme weather could impact food production. And consumption of too much food and less nutritious foods underpins epidemics in obesity and type 2 diabetes.
We're not doing enough to resolve these complex issues that are critical for providing 9-10 billion people with a nutritious diet said Floros.
Bacteria for instance would need a high-purity broth of food and other nutrients to grow in the huge industrial fermentation tanks that make everything from vinegar and yogurt to insulin and other medicines.
Through these activities the BRC supports studies in a broad range of fields from basic research to the treatment of disease health promotion food production and environmental conservation.
and Food Research Initiative and is led by entomologist Diane Ullman of the University of California Davis
#Verifying that sorghum is a new safe grain for people with celiac diseasestrong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease who must avoid wheat
Their study which includes molecular evidence that sorghum lacks the proteins toxic to people with celiac disease appears in ACS'Journal of Agricultural and Food Chemistry.
But in Africa and India it long has been a food for people. Recently U s. farmers have begun producing sorghum hybrids that are a white grain known as food-grade sorghum.
The researchers set out to make a detailed molecular determination of whether sorghum contains those toxic gluten proteins.
Food-grade sorghums should be considered as an important option for all people especially celiac patients the report concluded.
but the reaction required a food source that made the process too costly for mass production.
Traditional ethnographic literature indicates these ancient American indians were heavily dependent on maize as a food source
Berkebile has uncovered many examples of other plant life the Puebloans might have used as a food source such as purslane pinyon nut juniper berries globemallow and even cactus.
More importantly she thinks how Puebloans thought about food is an important lesson for today.
And if we have a mind-set that we can have certain foods when they are in season the process becomes a lot more sustainable.
The grazers also serve as food themselves for animals higher on the food chain. Drifting seaweed usually thought of as a nuisance also plays a part in this process providing an important habitat for the grazing animals that keep the seagrass clean.
studies have shown that this simple label can lead us to think that a food is healthier through
A study by Cornell University's Food and Brand Lab researchers Wan-chen Jenny Lee Mitsuru Shimizu Kevin M. Kniffin and Brian Wansink set out to answer this question.
when a food is labeled organic. Certain people also appear to be more susceptible to this'health halo'effect than others#are you?
One item from each food pair was labeled organic while the other was labeled regular. The trick to this study was:
Even though these foods were all the same the organic label greatly influenced people's perceptions. The cookies and yogurt were estimated to have significantly fewer calories
The nutritional aspects of these foods were biased also greatly by the health halo effect. The organic cookies and yogurt were said to taste'lower in fat'than the regular variety
All of these foods were exactly the same but a simple organic label made all the difference!
The above story is provided based on materials by Cornell Food & Brand Lab. The original article was written by Rachel Eklund and Wan-chen Jenny Lee.
The work was supported by the U s. Forest Service and the National Institute of Food and Agriculture Story Source:
#Gene responsible for short stature of dwarf pearl millet identifiedwhile pearl millet is a major food staple in some of the fastest growing regions On earth relatively little is known about the drought-hardy grain.
It already is a popular food crop in semiarid regions of India and Africa and will likely gain interest from drought-prone regions of the developed world as an alternative to corn in animal feed Parvathaneni said.
Funding for the study was provided the U s. Department of agriculture--National Institute of Food and Agriculture and the National Science Foundation.
Greater intake of fiber-rich foods--such as whole-grains fruits vegetables and nuts--are important for everyone
and having high blood pressure said Diane Threapleton M. Sc. lead author of the study and Ph d. candidate at the University of Leeds'School of Food Science & Nutrition in Leeds united Kingdom.
which food spoils and may be the source of typical microbes on kitchen surfaces. Previous studies have shown that
#Poultry probiotic cuts its coat to beat bad bacteriaa strain of probiotic bacteria that can fight harmful bacterial infections in poultry has the ability to change its coat according to new findings from the Institute of Food Research.
and help keep our food safe. Story Source: The above story is provided based on materials by Norwich Bioscience Institutes.
#Cancer biologists find DNA-damaging toxins in common plant-based foodsin a laboratory study pairing food chemistry
and cancer biology scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells.
We don't know much about the foods we eat and how they affect cells in our bodies says Scott Kern M d. the Kovler Professor of Oncology and Pathology at the Johns hopkins university School of medicine.
when graduate student Samuel Gilbert working in Kern's laboratory noted that a test Kern had developed to detect p53 activity had never been used to identify DNA-damaging substances in food.
For the study published online February 8 in Food and Chemical Toxicology Kern and his team sought advice from scientists at the U s. Department of agriculture about food products and flavorings.
To do this study well we had to think like food chemists to extract chemicals from food
and dilute food products to levels that occur in a normal diet he says. Using Kern's test for p53 activity
when p53 is activated the scientists mixed dilutions of the food products and flavorings with human cells and grew them in laboratory dishes for 18 hours.
Pyrogallol commonly found in smoked foods is also found in cigarette smoke hair dye tea coffee bread crust roasted malt
and gallic acid but there could be ways to remove the two chemicals from foods and flavorings.
or completely forgot important associations between floral scent and food rewards. In the study published today (27 march 2013) in Nature Communications the University of Dundee's Dr Christopher Connolly
and remember floral traits associated with food. Disruption in this important function has profound implications for honeybee colony survival
because bees that cannot learn will not be able to find food. Together the researchers expressed concerns about the use of pesticides that target the same area of the brain of insects and the potential risk of toxicity to non-target insects.
which their children eat foods linked to obesity. The children of parents with low and medium levels of education eat fewer vegetables and fruit and more processed products and sweet drinks.
which their children eat food linked to overweight. The Identification and prevention of dietary-and lifestyle-induced health effects in children and infants (IDEFICS) study includes data from 14426 children aged between two and nine from eight European countries:
The results published in the journal Public health Nutrition confirm that parents with a lower level of education feed their children food rich in sugars
Dieticians and nutritionists recommend that parents offer children a wide variety of foods and avoid using food as a method to award
or punish behaviour. Experts believe that this age group can decide how much to eat provided the food is always healthy and nutritious.
Story Source: The above story is provided based on materials by Plataforma SINC. Note: Materials may be edited for content and length.
versus nonorganic food found that fruit flies fed an organic diet recorded better health outcomes than flies fed a nonorganic diet.
The findings Organically grown food provides health benefits to Drosophila melanogaster have been published in the open access journal PLOS One.
The Bauer lab fruit flies were fed organic and nonorganic produce purchased from a leading national grocery retailer of organic and conventional foods.
The researchers tested the effects of each food type independently and avoided any confounding effects of a mixed diet.
Findings suggest beneficial health effects dependent on specific foods Some negative or neutral results were obtained using diets prepared from organic raisins
which suggests the beneficial health effects of organic diets are dependent on the specific food item Bauer said.
To our surprise in the majority of our tests of flies on organic foods the flies fed organic diets did much better on our health tests than the flies fed conventional food Bauer said.
New results from a large observational follow-up study conducted in Shanghai China indicate that women with lung cancer who consumed more soy food prior to their cancer diagnosis lived longer than those who consumed less soy.
A recent study by the same research team showed that high intake of soy food was associated with a 40 percent decrease in lung cancer risk.
Information on usual dietary intake of soy food (soy milk tofu fresh and dry soybeans soy sprouts and other soy products) was collected in-person at study enrollment
Soy food and isoflavone content of various food products was calculated based on the Chinese Food Composition tables.
In this analysis patients were divided into three groups according to soy food intake prior to lung cancer diagnosis. The highest and lowest intake levels were equivalent to approximately 4 oz or more and 2 oz or less tofu
Patients with the highest soy food intake had markedly better overall survival compared with those with the lowest intake 60 percent of patients in the highest intake group and 50 percent in the lowest intake group were alive
In addition the overall soy food intake is higher in Chinese women than in Western women.
But given the increasing popularity of soy food in the U s . and elsewhere and a sizable number of women who don't smoke the results of this study could have said wider relevance Yang.
whether consumption of soy food after diagnosis of lung cancer affects survival particularly among patients with early-stage disease who may benefit most from a nutritional intervention.
because they need to move around to look for more food but there's no place to look
in order to be able to buy food. Over half admitted to growing crops in the nutrient rich soil wetlands with its ready water supply.
The families who were most likely to use the wetlands in this way were the ones who had the least access to other sources of food.
Dr Nelson Turyahabwe explained Food insecurity is a real problem across the world. In Uganda the families most at risk tended to have younger
and their use implies diverting food products to the energy market. The possibility of creating energy from hydrocarbons extracted from organisms like marine phytoplankton the so-called third-generation biodiesel has several advantages.
Finally marine algae are not a priori sources of food for human consumption which avoids the ethical problem of monoculture to provide fuel rather than food.
This study was led by scientists from the Universitat Autonoma de Barcelona's Institute of Environmental science and Technology (ICTA) and involved researchers from the Department of Marine and Oceanographic Biology of the Institute of Marine Sciences of the CSIC from the UAB spin-off Inã dit Innovaciã SL in the UAB Research
Aluminum toxicity comes close to rivaling drought as a food security threat in critical tropical food-producing regions.
and followed simple plant-based recipes decreased their total food spending purchased healthier food items
and Environmental Nutrition is believed to be the first to show a decrease in food insecurity--or a lack of access to nutritional foods for at least some days or meals for members of a household--as the result of an intervention.
I the food bank about designing a study using food pantry items for the recipes says Flynn.
and seafood are the most expensive items in a food budget especially the recommended lower-fat versions.
However by changing the focus to the elimination of foods not needed to improve health--such as meat snacks desserts
A total of 83 clients were recruited from emergency food pantries and low-income housing sites for the 34 week study.
and encouraged participants to look for these items in their own food pantry. However no additional nutrition or food information was provided.
All cooking class participants were provided with a bag of groceries that contained most of the ingredients to make three of the provided recipes for their family members during the six weeks of the cooking classes.
Not only did study participants cut their food spending by more than half saving nearly $40 per week we also found that the reliance on a food pantry decreased as well from 68 percent at the start of the study to 54 percent demonstrating a clear decline in food insecurity Flynn says.
and diet but also lower their food costs Flynn says Flynn is also an associate professor of medicine at The Warren Alpert Medical school of Brown University.
In the study Argerich and colleagues analyzed concentrations of stream nitrogen which despite regulations have been on the rise across the country as energy and food production release reactive forms of the compound into waterways.
The researchers studied rainforests in Nigeria where the local population hunts for food. The animals that are hunted include almost all mammals including gorillas and chimpanzees and some small species of monkey.
If the work in animal models applies to humans said Fogelman who is also the Castera Professor of Medicine at UCLA consuming forms of genetically modified foods that contain apoa-1-related peptides could potentially help improve these conditions.
if given by injection or in a purified pill form but when it is a part of the fruit of a plant it may be no different from a safety standpoint than the food in which it is contained
Milk fat may increase a feeling of fullness so reduce the appetite for other fatty/calorie dense foods they say.
when no potato plants are present leaving juveniles without food or a host on which to reproduce.
The work was supported by the Southern Region Small Fruit Consortium North carolina Tobacco Trust fund Commission North carolina Department of Food and Agriculture U s. Department of agriculture and North carolina Blueberry Council.
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