Tag: nutrition

Food: Campbell’s to support mandatory GMO labeling

GMO labeling coming soon to Campbell’s products. @bberwyn photo.

Citing widespread support among American consumers, Campbell’s has announced it will label products that contain genetically engineered ingredients.

“We are operating with a ‘Consumer First’ mindset. We put the consumer at the center of everything we do,” Campbell’s president and CEO Denise Morrison said in a prepared statement that was distributed to employees.

“That’s how we’ve built trust for nearly 150 years.  We have always believed that consumers have the right to know what’s in their food. GMO has evolved to be a top consumer food issue reaching a critical mass of 92 percent of consumers in favor of putting it on the label,” Morrison said. Continue reading “Food: Campbell’s to support mandatory GMO labeling”

Food insecurity grows in world’s mountain regions

Mountain populations of Asia are particularly prone to vulnerability. A woman in traditional dress performs a prayer ritual in the Himalayas, Namche Bazar, Nepal.
Mountain populations of Asia are particularly prone to vulnerability. A woman in traditional dress performs a prayer ritual in the Namche Bazar, Nepal. Photo courtesy UN FAO.

329 million mountain people face hunger in the world’s developing countries

Staff Report

The world’s mountain people are among the hardest hit by hunger and malnutrition, experts said in a new study released on International Mountain Day 2015 (Dec. 11).

Even though there has been some progress in addressing food security on a global scale, that hasn’t been the case in mountain regions, where the number of people facing hunger and malnutrition grew by 30 percent between 2000 and 2012.

The study, released by the UN’s Food and Agriculture Organization and the Mountain Partnership, maps the vulnerability of mountain peoples to food insecurity. In developing countries, there are now 329 million people facing food insecurity, up from 253 million in 2000.  Continue reading “Food insecurity grows in world’s mountain regions”

Study tracks school lunch food waste

More fruit and veggies than ever ending up in trash

It's harvest season!
You can give school kids all the fruit in the world, but that doesn’t mean they’re going to eat it. @bberwyn photo.

Staff Report

FRISCO — A push to get kids eating healthier school meals isn’t exactly playing out as hoped, according to Vermont researchers, who used cameras to track what students are doing with the fresh fruit and veggies on their lunch trays.

It may not be a surprise to anyone who has spent time in a school lunch room, but many students are putting the apples and oranges straight into the trash, eating even fewer of them than they did before the the Healthy, Hunger-Free Kids Act of 2010 was passed.

The new study, published online in Public Health Reports, is the first to use digital imaging to capture students’ lunch trays before and after they exited the lunch line. It is also one of the first to compare fruit and vegetable consumption before and after the controversial legislation – the Healthy, Hunger-Free Kids Act of 2010 – was passed.

The study found that students put more fruits and vegetables on their trays, as required by the law. But that doesn’t mean the goodies are being eaten. Overall, the study found a big increase in food waste. Continue reading “Study tracks school lunch food waste”

Vermont study paints nuanced picture of GMO labeling effects

Some colorful cereal. I had never tasted these until a friend of my son's came for a sleepover and brought these along because they don't have any wheat in them. Anyone venture to guess what kind they are?
Does your favorite cereal include GMO ingredients?

Labeling may actually reduce opposition to GMOs among some demographic groups

Staff Report

FRISCO — A new Vermont study suggests that consumers don’t necessarily see GMO lables on food as a negative warning. In some cases, such labels may actually increase consumer confidence, the researchers said after analyzing five years worth of data.

A new study released just days after the U.S. House passed a bill that would prevent states from requiring labels on genetically modified foods reveals that GMO labeling would not act as warning labels and scare consumers away from buying products with GMO ingredients.

The statewide survey was focused on two key questions: whether Vermonters are opposed to GMO’s in commercially available food products; and if respondents thought products containing GMO’s should be labeled. Continue reading “Vermont study paints nuanced picture of GMO labeling effects”

Study: Pollinator decline poses huge human health risks

A honeybee gathers pollen on a wildflower in Austria.
A honeybee gathers pollen on a wildflower in Austria.

New study links decline of bees with malnutrition, especially in developing countries

Staff Report

FRISCO — Declines of crucial crop pollinators like bees is likely to put huge numbers of people in developing countries at risk for malnutrition, according to a new study that bolsters links between ecosystem stability and human health.

The research by scientists at the University of Vermont and Harvard University tested the claim that pollinators are crucial for human nutritional health by connecting what people actually eat in four developing countries to the pollination requirements of the crops that provide their food and nutrients. Continue reading “Study: Pollinator decline poses huge human health risks”

Study: Ecosystem alterations leading to widespread human health impacts

Research consortium proposes systematic assessment approach

In Belize, agricultural runoff is changing lowland wetlands to favor a proliferation of mosquitoes that are efficient malaria vectors. bberwyn photo.

By Bob Berwyn

FRISCO — The accelerating pace of human-caused changes to natural systems may threaten the Earth’s ability to sustain a growing population at a fundamental level, a team of researchers said in a new paper published last week in the Proceedings of the National Academy of Sciences.

The paper describes a new branch of environmental health that focuses on the public health risks of human-caused changes to Earth’s natural systems. Researchers contributing to the paper work with the Health & Ecosystems: Analysis of Linkages consortium.

The approach differs from the classic discipline of environmental health, which focuses on micro-level impacts — for example, how changes in the home environment can affect the health of an individual or a family, said Dr. Samuel Myers, a research scientist in the Department of Environmental Health at Harvard School of Public Health. Continue reading “Study: Ecosystem alterations leading to widespread human health impacts”

Health: Building a better pizza

A made-from-scratch Napoli-style pizza, with anchovies and black olives.
A made-from-scratch Napoli-style pizza, with anchovies and black olives.

Scottish researchers go back to pizza’s roots to find a healthy recipe

By Summit Voice

FRISCO — It turns out the secret to a better pizza might not be a double-stuffed cheese crust — all it takes is a little bit of seaweed and some whole grain flour, according to nutritionists with the School of Medicine at the University of Glasgow.

“Traditional pizza should be a low-fat meal containing at least one portion of vegetables, so mainly made from ingredients associated with better cardiovascular health,” said Professor Mike Lean.

“However, to enhance shelf-life, commercial pizza recipes today include much more fat and salt than desirable. Until now, nobody has stopped to notice that many essential vitamins and minerals are very low or even completely absent. From a nutrition and health perspective, they are hazardous junk,” Lean said. “Pizzas are widely consumed and regarded as meals in themselves, and yet their impact on human nutrition does not seem to have been studied,” he added.

But it doesn’t have to be this way. Historically, pizzas were made from a few humble ingredients: Bread, tomatoes and a little cheese, combined to form a traditional, healthy meal. Continue reading “Health: Building a better pizza”