Keeping U.S. markets filled with a dazzling array of choices relies on an army of farmers, suppliers, truckers and retail workers. What's gained and lost as all that food makes its way to the shelves?
Some 11 million deaths annually are linked to diet-related diseases like diabetes and heart disease, a study finds. Researchers say that makes diet the leading risk factor for deaths around the world.
"Val Blue" is the first new variety bred at the Potato Research Institute since 2005. And though vibrant, unique types are popular elsewhere, they're still a hard sell in this potato-loving nation.
The University of Vermont, Burlington offers students a healthy-living environment, away from drugs and alcohol, to teach students to nurture their young brains.
Treating people through nutrition is not a new idea, but it's making inroads as more medical professionals make meals a formal part of care, rather than relying solely on medications.
A new survey finds strong public support for organic food, and suspicion of GMOs — regardless of whether people vote Republican or Democratic. Also, people don't trust scientists much at all.
The founders of Everytable in LA have created identical grab-and-go restaurants full of healthful food options, but with different pricing structures depending on the communities they serve.
A program in Philadelphia folds lessons in English as a second language into a cooking class. The goal is to add a dash of the familiar to ESL class for new arrivals, and teach healthful eating, too.
Scientists had asked the USDA to add a water symbol to MyPlate when it updated the Dietary Guidelines. It didn't happen. Instead, there's language to opt for H20 instead of soda — if you can find it.
A rite of passage at an Iowa State Fair awash with deep-fried Oreos and foot-long corndogs is trying food on a stick. And it's an uphill road for those pushing healthy choices — or even a balance.
