Food Policy and Disparities

Understanding Genetically Engineered Crops

Understanding Genetically Engineered Crops

In a new report, a group of nationally eminent scientists say that genetically modified foods are safe to eat, but they also note that it has become increasingly difficult to distinguish between genetic engineering and conventional plant breeding and their impacts on health and the environment.

Smart Food Choices for Seniors

Smart Food Choices for Seniors

Eating right as an older adult takes a bit more effort. Even if you stay the same weight as you age, you have less lean muscle mass and your metabolism slows down, which means you need fewer calories than you once did. At the same time, your nutrient needs stay the same or even increase. Your body may have trouble absorbing certain nutrients, such as B12 and magnesium.

That’s why making every bite count is even more important for seniors.

A Nutrition Policy Balancing Act

A Nutrition Policy Balancing Act

The new U.S. Dietary Guidelines, which focus on eating patterns more than individual foods, are stirring controversy among experts.

Is it perfect? No one seems to think so. But if you want a plan to gently nudge Americans away from the unhealthy way of eating we’re accustomed to, you could do worse than the 2015 Dietary Guidelines for Americans, which were released on Jan. 7.

Incentives for Healthy Eating

Incentives for Healthy Eating

A little extra purchasing power at the grocery seems to help promote better diets for people on public assistance.

Very few of us eat enough fruits and vegetables, and for the more than 47 million Americans who participate in the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamps, that number is a bit smaller still. 

New Dietary Guidelines

New Dietary Guidelines

In the wake of the release of the new Dietary Guidelines for Americans, Circulation, a journal of the American Heart Association, has published an Authoritative Review on the dietary and policy priorities by Friedman's Dean, Dariush Mozaffarian.

Featured Course: Health Claims and the Food Industry

Featured Course: Health Claims and the Food Industry

“We were helping a real company with a real task,” says Marissa Donovan, RD, N16, a student in James Tillotson’s popular Health Claims & the Food Industry course this past spring.

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