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News
So long, sodium: Researchers work with local school districts to prevent heart disease
March 20, 2019 | By Ashlie Chandler
The hallways and classrooms of Auburn Riverside High School may have been deserted on March 11, but the kitchen was abuzz as more than two dozen food service managers learned fresh approaches to creating healthy meals for students. With kids out of school for a staff development day, cooks from across the school district in...
Read moreFifty Food Elements For a Healthy Future
March 13, 2019 | The Science Times
The report on the Future 50 Foods was spearheaded by Adam Drewnowski, the director of the Center of Public Health Nutrition and Nutritional Sciences Program at the University of Washington.
Read articleHow available is healthy food in your neighborhood? A new study points to differences
February 28, 2019 | Public Health Insider
Research by Jesse Jones-Smith, an associate professor in nutritional sciences, epidemiology and health services is highlighted in this feature about food insecurity and food access based on where you live in Seattle, King County.
Read articleHealthy, low impact and tasty: Unilever and WWF name 50 foods we should be eating more
February 27, 2019 | Foodnavigator.com
Adam Drewnowski, director at UW Center for Public Health Nutrition and nutritional sciences co-authored this resource naming 50 nutrient rich foods with a relatively low environmental impact.
Read article‘Future 50’ food items identified in a new report
February 22, 2019 | Down to Earth
Fifty foods were identified as food of the future in a report released February 20 by Knorr, the World Wildlife Fund (WWF) and Adam Drewnowski, director at UW Center for Public Health Nutrition and nutritional sciences. Foods highlighted are nutrient-dense and less commonly cultivated.
Read articleStudy shows diet soda linked to increased risk of stroke
February 21, 2019 | KUOW
Shirley Beresford, a UW professor of epidemiology and core faculty in nutritional sciences is interviewed about a study she co-authored linking diet drinks to the risk of stroke or heart disease. Beresford is also a senior associate dean in the UW School of Public Health and an adjunct professor in health services.
Read articleAmaranth and moringa on the sustainability menu
February 21, 2019 | Footprint
Adam Drewnowski, director of UW’s Center for Public Health Nutrition and nutritional sciences partnered with Knorr and World Wildlife Fund (WWF) to author The Future 50 Foods report which identifies 50 highly nutritious, affordable foods that also have a lower impact on the planet.
Read articleWWF and Knorr launch the future 50 foods
February 20, 2019 | World Wildlife Fund (WWF)
What foods are highly nutritious, plant-based, and reduce the environmental impact of our food supply? Adam Drewnowski, a director of UW Center for Public Health Nutrition and nutritional sciences helped co-author this joint report published by Knorr and WWF.
Read articleKnorr, WWF Suggest 50 Future Foods to Fix Our Food System
February 20, 2019 | Sustainable Brands
From naturally pest-resistant grains to vitamin-rich flowers and drought-defying roots, this story highlights a recent report published by Knorr, World Wildlife Fund (WWF), and Adam Drewnowski, director at UW’s Center for Public Health Nutrition and nutritional sciences.
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Spot urine sodium-to-potassium ratio predicts stroke risk
February 20, 2019
In an analysis of data from the Multi-Ethnic Study of Atherosclerosis (MESA), UW researchers found that individuals with a urinary sodium-to-potassium ratio greater than 1 was associated with a significant 47% increased risk of stroke. A urine sodium-to-potassium ratio less than 1 may be related to a clinically relevant reduction in stroke risk and is...
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