What do frozen pizza, cookies and ice cream have in common? A new study finds ultra-processed foods make up the majority of U.S. children's and teen's diets.
Harold McGee talks about how our sense of smell affects taste, why things smell the way they do and the ways different chemicals combine to create surprising (and sometimes distasteful) odors.
A comprehensive new report from UNICEF calls attention to the surge in obesity in developing countries — even as they're dealing with children who are undernourished.
The proportion of people who say they have a "great deal" of confidence in scientists to act in the public interest increased from 21% in 2016 to 35% in 2019, according to the Pew Research Center.
Scientists and statisticians are putting forth a bold idea: ban the very concept of "statistical significance." A bit more humility would be in order to account for the ambiguity in the world.
A survey finds shoppers would like a symbol to help them identify healthy foods at a time when many hear conflicting advice. But creating a symbol that works for all foods is fraught with challenges.
As United Nations leaders gather in New York, top food and nutrition experts are convening for a forum to talk about how people around the globe can have both a nourished diet and a healthy planet.
Cutting some veggies can increase their polyphenols, chemical compounds that have antioxidant properties. In theory, higher levels of polyphenols are better for our health. But it's complicated.
Nearly 40 million Americans live miles away from fresh, healthy food, and participants in the "Grocery Walk" wanted to show how difficult it can be to get basic items in these often low-income areas.
Chicory root. Bamboo. Soy fiber: Manufacturers can use these to add fiber to foods. Critics say this makes snack foods seem healthy. FDA will decide if these can count as fiber on nutrition labels.
Michael Jacobson invented a new style of food activism. For four decades, he led the fight against "junk food." He's now stepping down as president of the Center for Science in the Public Interest.
Two new studies suggest that changing atmospheric conditions could reduce protein and iron in food, leading to more health problems for people in countries where malnutrition is already a problem.
When medication wasn't relieving her 3-year-old son's juvenile arthritis, Susannah Meadows started investigating non-medical treatments like diet and supplements.
Meals on Wheels America has seen a surge in donations from worried supporters since President Trump's budget proposal was released. The role of federal funds differs in various local programs.
Researchers are exploring changes in prenatal nutrition to lower risks for future mental disorders. The work is preliminary, but there is ample precedent for maternal diet affecting children's health.
About 67 percent of Chileans older than 15 are overweight, and processed food is one of the major culprits. Health officials hope more obvious labeling will help people make healthier choices.
Producers and consumers in southwestern Alaska see one upside to climate change. It's now possible to farm in parts of the tundra where agriculture was unheard of just a few years ago.
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.
Zoo nutritionists these days have to do more than try to keep displayed animals happy and healthy. Sometimes the goal is to bring endangered wildlife back from the brink.
Humans are notoriously bad at remembering exactly how much we eat and exercise, yet researchers often ask. A new paper says self-reported data have skewed hundreds of studies and must be discontinued.
Dr. Thomas Farley has recommended that we take after the British and limit salt in prepared foods. Why? He says that even eating a normal diet, it's...
