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Dietary fat: From foe to friend?
November 16, 2018 | Science
Marian Neuhouser, a core faculty member in UW Nutritional Sciences co-authored this paper in Science magazine which summarizes three contrasting positions on dietary guidelines for fat and carbohydrate consumption. The scientists agree that no specific fat to carbohydrate ratio is best for everyone, and that an overall high-quality diet low in sugar and refined grains will help most people maintain a healthy weight and low chronic disease risk.
Read articleLopsided I-1634 campaign, with millions from soda industry, blankets airwaves
October 13, 2018 | The Seattle Times
Initiative 1634, backed to the tune of $13 million by a soda-pop industry that sees a threat to its profits in a growing wave of regulation, would ban local taxes on any food or beverage or ingredient intended for human consumption. Jesse Jones-Smith, associate professor of health services at the UW, is quoted.
Read articleFact-check: I-1634 ‘Yes to Affordable Groceries’
October 10, 2018 | King 5 News
KING 5 political reporter Natalie Brand fact checks an ad supporting I-1634, nicknamed “Yes! To Affordable Groceries.” Jessica Jones-Smith, associate professor of health services and core faculty in nutritional sciences at the UW, is quoted.
Read articleLow-Calorie Sweetened Beverages and Cardiometabolic Health
July 30, 2018 | Circulation
Nutritional Sciences Program core faculty Jennifer Otten contributed to an American Heart Association working group that released the paper Low-Calorie Sweetened Beverages and Cardiometabolic Health: A Science Advisory from the American Heart Association.
Read articleRice and Co2 Study in Global News
June 7, 2018 | Altmetrics
The findings from an international research team analyzed rice samples from field experiments started by a University of Tokyo professor. The team includes the UW Nutritional Sciences Program’s Director Adam Drewnowski as a co-author. The paper received global media coverage from more than 90 outlets.
Read articleRising Co2 Levels Reduce Nutritional Value of Rice
May 25, 2018 | UW SPH News
Higher levels of carbon dioxide were shown to reduce the nutritional quality of rice. The findings from an international research team analyzed rice samples from field experiments started by a University of Tokyo professor. It includes the UW Nutritional Sciences Program’s Director Adam Drewnowski as a co-author.
Read articleVideo Segment: Depleting Rice’s Nutritional Quality
May 23, 2018 | UW Medicine Newsroom
A study published in Science Advances shows for the first time that rice grown at concentrations of atmospheric CO2 expected by the end of this century has lower levels of protein, zinc, and four key B vitamins. Co-author and UW Nutritional Sciences Program Director Adam Drewnowski summarizes the findings and potential impact on crops and nutrition in a video.
Read articleRomaine Calm: You Can Still Eat Salad Without Your Favorite Lettuce
May 9, 2018 | Right as Rain by UW Medicine
In light of the E. coli outbreak linked to romaine lettuce from Yuma, Arizona, the Nutritional Sciences Program’s Clinical Faculty member Judy Simon shares tips from her experience as a clinical dietitian on making other leafy greens more palatable for eating.
Read articleVitalizing Vitamins and Supple Supplements
May 10, 2018 | The Daily
NSP’s interdisciplinary faculty member and Vice Chair of the UW Department of Pharmacy discusses the effectiveness of taking vitamins for a healthy diet and the one vitamin UW students should definitely be taking.
Read articleSeattle Collects More Than $4M from New Tax on Sugary Beverages
May 9, 2018 | The Seattle Times
In a follow-up on Seattle’s soda tax implemented Jan. 1, 2018, the Seattle Times reports on revenues and consumption data collected so far. The Nutritional Sciences Program’s Associate Professor Jesse Jones-Smith shared an update on UW’s study of the impact. She is co-lead of the study.
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