Strategic menu design—featuring lower-calorie items first and limiting high-calorie options—can significantly encourage healthier dining choices among teenagers.

WSU research highlights the importance of nostalgia and texture in meals for older adults, aiming to create nutritious, enjoyable food that resonates with their memories.

Researchers are launching a clinical trial to combine exclusive enteral nutrition and fecal microbiome transfer, aiming to enhance Crohn’s disease treatment and prevent symptom recurrence.

A UF study reveals “healthy” food labels may backfire, reducing consumer willingness to pay, emphasizing the need for clearer, FDA-backed descriptions.

Researchers at Chalmers University have developed a cysteine-infused packaging that can reduce mercury levels in canned tuna by 35%, enhancing food safety.

Recent research reveals heavy drinkers with diabetes, hypertension, or obesity face significantly higher risks of severe liver disease, urging personalized health evaluations.

Research from ECU reveals that healthy dietary choices may reduce depression and Alzheimer’s risk, highlighting the Mediterranean diet’s benefits for brain health.

A study finds that people with depression prefer carbohydrate-rich foods, linking dietary patterns to mood and opening avenues for future therapeutic strategies.