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Results 41 - 60 of 73.


Health - Agronomy / Food Science - 15.05.2013
Body fat hardens arteries after middle age
Body fat hardens arteries after middle age
Having too much body fat makes arteries become stiff after middle age, a new study has revealed. In young people, blood vessels appear to be able to compensate for the effects of obesity. But after middle age, this adaptability is lost, and arteries become progressively stiffer as body fat rises - potentially increasing the risk of dying from cardiovascular disease.

Agronomy / Food Science - Health - 13.05.2013
The smart phone app that helps weight loss
Researchers at the University of Liverpool have developed a smart phone app that helps users lose weight by carefully recording their food consumption. The app was developed in response to research from the University's Institute of Psychology, Health and Society , which showed that paying attention to what you eat while you eat it helps reduce food intake and prevents consuming excess calories at future meals.

Agronomy / Food Science - Health - 13.05.2013
Researchers develop smart phone app to help weight loss
Researchers at the University of Liverpool have developed a smart phone app that helps users lose weight by carefully recording their food consumption. The app was developed in response to research from the University's Institute of Psychology, Health and Society , which showed that paying attention to what you eat while you eat it helps reduce food intake and prevents consuming excess calories at future meals.

Agronomy / Food Science - 02.05.2013
Stanford-led research pushes back origins of agriculture in China by 12,000 years
Stanford-led research pushes back origins of agriculture in China by 12,000 years
The discovery pushes back the roots of agriculture in China by 12,000 years. The global emergence of similar practices around 23,000 years ago hints that agriculture evolved independently around the world, perhaps as a response to climate change. The first evidence of agriculture appears in the archaeological record some 10,000 years ago.

Life Sciences - Agronomy / Food Science - 01.05.2013
New Plant Protein Discoveries Could Ease Global Food and Fuel Demands
New discoveries of the way plants transport important substances across their biological membranes to resist toxic metals and pests, increase salt and drought tolerance, control water loss and store sugar can have profound implications for increasing the supply of food and energy for our rapidly growing global population.

Agronomy / Food Science - Health - 29.04.2013
Federal food assistance program encourages healthy beverage purchases
Federal food assistance program encourages healthy beverage purchases
Efforts to encourage healthy beverage choices by people receiving federal food assistance are paying off, according to a study by the Yale Rudd Center for Food Policy & Obesity. The study shows that purchases of 100% juice declined among participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) after the program changed in 2007 to offer foods that better reflect dietary recommendations for Americans.

Health - Agronomy / Food Science - 23.04.2013
Sugary soft drinks linked to type 2 diabetes risk
Sugary soft drinks linked to type 2 diabetes risk
Drinking one extra sugar-sweetened soft drink a day can increase a person's risk of developing type 2 diabetes by 22 per cent, a new study suggests. The finding is based on data from 350,000 people in eight European countries and published in Diabetologia , the journal of the European Association for the Study of Diabetes.

Agronomy / Food Science - Health - 15.04.2013
Smartphone way to lose weight
Their study is the first to evaluate a smartphone app as the sole method for monitoring weight loss, with researchers creating My Meal Mate to trial against similar products for monitoring food intake, an online food diary and the traditional paper version. The My Meal Mate app allows users to monitor their food intake and exercise, set a weight loss target and sends a weekly update on progress via text message.

Health - Agronomy / Food Science - 08.04.2013
Increased Sleep Could Reduce Rate of Adolescent Obesity
Increasing the number of hours of sleep adolescents get each night may reduce the prevalence of adolescent obesity, according to a new study by researchers from the Perelman School of Medicine at the University of Pennsylvania. Results of the study show that fewer hours of sleep is associated with greater increases in adolescent body mass index (BMI) for participants between 14 and 18-years-old.

Agronomy / Food Science - Life Sciences - 08.04.2013
Finding genes for childhood obesity
As we uncover more and more variants and genetic links, we will gain a better basic understanding of obesity Sadaf Farooqi Researchers have identified four genes newly associated with severe childhood obesity. They also found an increased burden of rare structural variations in severely obese children.

Health - Agronomy / Food Science - 04.04.2013
Following lifestyle recommendations could reduce risk of death by a third
Following lifestyle recommendations could reduce risk of death by a third
Landmark study backs advice from World Cancer Research Fund People who follow seven diet and lifestyle recommendations have a 34 per cent reduced risk of dying from several diseases compared to people who don't follow the recommendations, a landmark study has shown. The researchers investigated nearly 380,000 people in nine European countries over 12 years and examined their diet and lifestyle to see how closely they complied with seven of the World Cancer Research Fund (WCRF) and American Institute for Cancer Research (AICR) recommendations for cancer prevention.

Health - Agronomy / Food Science - 03.04.2013
Key link between obesity and type 2 diabetes discovered
New research published in the journal Cell Metabolism has identified a key mechanism in the immune system involved in the development of obesity-linked type 2 diabetes. The findings open up new possibilities for treatment and prevention of this condition, which is becoming increasingly prevalent worldwide.

Health - Agronomy / Food Science - 01.04.2013
Is Guided Self-Help Effective in Treating Childhood Obesity?
It is known that family-based treatment that combines nutrition and exercise education, along with behavior modification, is a good approach to help children lose weight. But clinic-based weight-control programs for childhood obesity are not accessible to many families, due to issues such as cost or time commitment.

Agronomy / Food Science - 28.03.2013
Eating more fibre may lower risk of first-time stroke
People who eat a high fibre diet experience a lower risk of first-time stroke, according to new research from the University of Leeds. Dietary fibre is the part of the plant that the body is unable to completely digest. Fibre rich foods include wholegrains, vegetables, fruit, legumes, nuts and seeds.

Life Sciences - Agronomy / Food Science - 27.03.2013
Strong genetic component to childhood obesity
Strong genetic component to childhood obesity
Childhood body weight is strongly influenced by genes according to new research published today in the International Journal of Obesity . Previous research has shown that obesity runs in families, and twin studies suggest that this is largely due to genetic factors, with heritability estimates over 50%.

Agronomy / Food Science - Health - 19.03.2013
Overweight physicians are also vulnerable to weight bias
Overweight physicians are also vulnerable to weight bias
Overweight patients are not the only ones who suffer weight stigmatization in the doctor's office, a Yale study finds. Physicians who are overweight or obese are vulnerable to biased attitudes from patients which could interfere with quality of care, according to a study by the Yale Rudd Center for Food Policy & Obesity.

Agronomy / Food Science - Life Sciences - 18.03.2013
New method makes puffed rice pop with more nutrients
New method makes puffed rice pop with more nutrients
Puffed rice just got more snap, crackle and pop, thanks to a new method for making puffed rice that retains nutrients and allows producers to fortify cereals with vitamins and protein. That's important, as rice remains a major staple for half the world's population, yet micronutrient deficiencies and malnutrition endure as serious global concerns, especially for women, infants and schoolchildren.

Environment - Agronomy / Food Science - 13.03.2013
U of M researchers seek to safeguard Minnesota's oak population by raising awareness of potential invasive species
News Release MINNEAPOLIS / ST. PAUL (03/13/2013) —University of Minnesota researchers are working to protect Minnesota's oak population by alerting private landowners about the next wave of potential invasive species. "Minnesota's oak trees are at risk of great potential damage inflicted by invasive species such as the gypsy moth and oak splendor beetle," said David Andow, professor of entomology in the university's College of Food, Agricultural and Natural Resource Sciences.

Life Sciences - Agronomy / Food Science - 27.02.2013
Sourdough research yields sweet results
University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier. After loafing around in the lab analyzing strains of mould fermented in sourdough bread, Michael Gänzle , professor and Canada Research Chair in the Department of Agricultural, Food and Nutritional Science , PhD candidate Brenna Black and collaborator Jonathan Curtis , a professor of lipids research, were able to isolate natural compounds that can help keep bread fresh without altering its flavour.

Agronomy / Food Science - 27.02.2013
Salty surprise: fast food beats table service
The first-ever systematic study of sodium levels in Canadian chain restaurants shows sodium levels are off the charts — but the worst culprits aren't fast food chains. They're the restaurant chains with table service. A University of Toronto study of foods from 85 Canadian chain restaurants found that on average, a single menu item (such as one hamburger, sandwich or stir-fry) from a sit-down establishment contained nearly 100 per cent of the daily recommended amount of sodium.