Diet & Nutrition

Magazine articles on dieting, the effects of diet on health, nutrition, and healthy foods.

Old Articles: <Older 641-650 Newer>

National Gardening	Food is Medicine Yep, Mom was right! Fruits and vegetables are good for you. And nutrition educators have hit on a handy way to help consumers put this information to practical use: Eat a rainbow!
Science News June 10, 2006 Janet Raloff	Chocolate as Sunscreen A small study in women suggests that a cocoa drink rich in flavonoids made their skin look better and protected it from ultraviolet-light damage.
Food Processing June 2006 Shelke & Messina	Menopause's Nutrition Equation Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.
Prepared Foods June 2, 2006 Marcia A. Wade	Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages.
Prepared Foods June 2, 2006 Kerry Hughes	Formulating for Women's Health The Women's Health Initiative has overturned what we knew about women's health in the past few years. This information has important implications for formulators who develop foods targeted toward women or their diets.
Prepared Foods June 2, 2006 Marcia A. Wade	Fortification with no Fallout Gadocal K, a new calcium citrate compound by Israel's Gadot Biochemical, provides a solution for calcium fortification of soymilk, smoothies, infant formula and other milk replacements with no sedimentation or protein coagulation.
Prepared Foods June 2, 2006	Nutritional Challenges of Older Adults As people grow older, they need fewer calories but more nutrients to maintain proper health.
Prepared Foods June 2, 2006	Nutty Proposition Myths about nuts as being unhealthy are being debunked, and nuts like almonds and walnuts are ideally positioned in today's food formulation climate that prizes the ability to differentiate products using subtle enhancements that convey value and cache.
Prepared Foods June 2, 2006	Organic Okara and Oat Fiber Organic okara, a novel high-fiber and protein ingredient derived from soymilk, can be used in a wide variety of product categories as a source of dietary fiber or as a binder.
Nutra Solutions June 2, 2006 Kerry Hughes	A Cornucopia of Anti-Aging Nutritionals Functional foods may have the power to prevent or improve the prognosis of diseases that increase in probability with age, such as cancers, cardiovascular disease, diabetes and dementias.
<Older 641-650 Newer> Return to current articles.