Nutrition

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Researchers analyzed the checkout lanes in 102 food stores in Davis, Sacramento, Oakland and Berkeley, California.

The study was published in Current Developments in Nutrition.

Added-sugar warning labels reduced the likelihood that consumers would order items containing high amounts of added sugar in an online experiment led by University of California, Davis, researchers. Menu labels can help inform consumers about the surprisingly high amount of added sugar in even the smallest sizes of soda or in unexpected items like salad dressings and sauces. 

As jobless rates rose during the COVID-19 pandemic, millions more Americans experienced food insecurity because they lacked consistent access to food. National health organizations recommend primary care providers screen patients for food insecurity, since not having access to enough food can lead to chronic diseases. 

An estimated 53 million people in the U.S. turned to food banks and community programs for help putting food on the table in 2021. In recent decades, food banks have adopted policies and practices to make sure people not only have access to food but also healthy and nutritious food. 

UC Davis researchers are providing more insight into how grape skins and seeds, which usually go to waste during the making of chardonnay wine, may be a valuable and healthful ingredient in new food products.

A review paper published by the Journal of Agricultural and Food Chemistry outlines how chardonnay marc can serve as a model for developing plant-based natural product food ingredients, and perhaps make upcycling agricultural byproducts relevant to other post-harvest processing scenarios.

Consuming more tea, apples and berries daily may lead to better heart health, according to a team of global nutrition experts. The Academy of Nutrition and Dietetics issued a dietary recommendation for flavan-3-ols, a group of bioactive compounds that are good for your heart and found in many foods and drinks.

Our diets provide us with the building blocks we need to stay healthy and fight disease. The nutrients in foods and beverages can be tallied up to know if we are getting what our bodies need. Yet what if a nutrient has been overlooked? For instance, friendly microbes in raw and fermented foods have not been measured as part of our diets — until now.

Lactic acid bacteria are essential in creating fermented foods like yogurt, cheese and sauerkraut. Certain strains are also used as probiotics to improve human gut health. 

Researchers at the University of California, Davis, and Rice University have discovered that lactic acid bacteria use a previously unknown energy metabolism, which radically changes the scientific understanding of how these bacteria may thrive in their natural environments. 

We’ve all heard the phrase “You are what you eat,” but can this actually be measured?

Researchers at University of California, Davis, have obtained a $5 million grant to study diet and identify food biomarkers to see how what we eat affects overall health or risk of disease.

This is article is courtesy of UC Davis Global Affairs.