Recent Articles About Nutrition

Wendy Estrada-Perez hadn’t tried kale until she received some in a bag of free fruits and vegetables offered at her daughter’s school. “I had always heard about kale,” she says, “but we’re a Mexican family and we eat what we’ve been taught.” Now Estrada-Perez says the leafy green is a regular part of her family’s diet. Kiwi was another new food she was sure her daughter would reject. But when it arrived through a nonprofit called Brighter Bites, her daughter loved it. And she’s not alone. Read more

A few weeks ago, we introduced our readers to Patrick Holden, a farmer and the director of the UK-based Sustainable Food Trust. This weekend, Patrick is bringing together hundreds of scientists, advocates, business leaders, and journalists for a three-day conference in San Francisco on the True Cost of American Food. He points out that while food in the developed world is cheaper than at any other point in history, the resources required to grow and make it—and the environmental and health impacts of doing so—are costing governments and taxpayers a great deal. Read more

“Eat food…mostly plants,” Michael Pollan has written. Now, an Oxford University study out today confirms once again that this advice might not only extend our lifespans, but it also has huge repercussions for the planet and the global economy.

If everyone ate less meat and other animal products and followed guidelines already recommended for healthy eating—more fruit, vegetables, and whole grains and less meat, salt, and sugar—it would reduce global mortality by up to 10 percent and reduce food-related greenhouse gas (GHG) emissions between 29 and 70 percent, based on predictions for the year 2050, write Marco Springmann and colleagues in their paper published today in the Proceedings of the National Academy of Sciences. And, for the first time, they have directly linked what people eat to both health and environmental outcomes and the economic costs of those outcomes. Read more

It can seem like no one cooks anymore. Most grocery stores (and even some gas stations) have a wealth of pick-up options for hungry people at the end of a long day of work. Processed meals have made it into the organic aisle with brands like Amy’s and Annie’s. The U.S. Department of Agriculture (USDA) reports that since 1970, the number of meals eaten away from home has risen from 25 to 43 percent of total food spending per household.

And if Michael Pollan’s new documentary series, Cooked, which begins streaming on Netflix today, is any further evidence, the spread of processed foods and Western diets is taking out cooking, one family at a time. Read more

For the third year in a row, a bill that would have put warning labels on sodas and other sugary beverages sold in California will not be considered by the state Legislature this session. Senate Bill 203, the Sugar-Sweetened Beverages Safety Warning Act, this week met the same fate it did in 2015, failing to move out of the Senate Health Committee despite widespread support among voters. Read more