The right diet, combined with moderate low-impact exercise, can benefit people with osteoarthritis.
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Articles on Food
Displaying 521 - 540 of 818 articles
Shakespeare wrote of the ‘seven ages of man’, and our appetite for food changes as we age too – with implications for our health.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
With demand for meat alternatives growing, the meat industry is getting protective over names such as ‘vegetarian sausages’.
As incidents of food-borne illnesses increase, virtual reality could help better train food hygiene
Why are they shiny? And how did Pennsylvania become the pretzel capital of the world?
There’s plenty of evidence that modern swill-feeding would be safe, sustainable, and popular.
Yet plastic itself isn’t inherently evil as sometimes the environmental benefits outweigh the costs. So how to tell good plastic from bad?
Tracking contamination routes showed where the trouble can start.
The UK’s food regulator, the FSA, is planning a major reorganisation. The timing couldn’t be worse.
Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation and pseudoscience.
Pioneering chefs from Bolivia to Brazil are stepping out of the kitchen and into public service. The ‘social gastronomy’ movement uses food to create jobs, prevent violence and boost economies.
This is a critical time for our planet. What we eat and how we get our food will shape its future.
In Morocco, bread is not only a symbol for wider demands but also the material basis of affordable and just living conditions.
There have been a variety of approaches to tackle malnutrition. The continent needs to learn from past mistakes across the world.
The U.S. is vehemently opposed to Canada’s intention to put labels on unhealthy processed foods. Here’s why Canada should continue to stand its ground during NAFTA renegotiations.
When present in the lowest atmospheric layer, ozone becomes a concern for human and plant health.
Multiple reports have convincingly demonstrated that agroecology is the most promising pathway to sustainable food systems on all continents. But governments aren’t doing enough to support it.
Can you call it meat if it’s been artificially produced? That’s the question cattlemen in the US are asking, and something food regulators will have to grapple with soon when it coms to labelling.
The tale of the snow crab bears witness to the how the complexities of climate change and fights over fishing rights play out.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Food Policy, City, University of London
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Professor, Food Economics, University of Guelph
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Research Scientist, Michigan State University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Chester D. Tripp Professor of History, Yale University
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Reader in Intellectual Property Law, City, University of London
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
