Food Systems, Nutrition, and Health
In the News
October 23, 2019
Study: 97% of Seattle soda tax passed on to consumers through higher prices
A new report published by UW School of Public Health researchers estimates that nearly 100 percent of Seattle’s new tax on the distribution of sweetened beverages has been passed on to consumers through higher in-store prices.
Study: Seattle’s minimum wage hikes didn’t boost supermarket prices
Jennifer Otten, core faculty in nutritional sciences and an associate professor in epidemiology is quoted in this article profiling a recent UW study she co-authored about Seattle’s minimum wage increase and it’s impact on child care costs.
Salad, soda and socioeconomic status: Mapping a social determinant of health in Seattle
According to new research by faculty in the UW School of Public Health and Nutritional Sciences Program, findings show Seattle residents who live in waterfront neighborhoods tend to have healthier diets compared to those who live along Interstate-5 and Aurora Avenue.
Two new studies published about the Seattle minimum wage ordinance
Researchers at UW continue to study the impact of the 2014 Seattle minimum wage ordinance. An interdisciplinary team of faculty and graduate students who have tracked various industries since the ordinance’s implementation just published tow new studies: These papers take a closer look at the effects on child care businesses and on food prices during…
Seattle’s minimum-wage hikes didn’t boost supermarket prices, new UW study finds
Story highlights a UW study analyzing the impact of Seattle’s minimum wage on supermarket prices.
At least half of child care businesses impacted by Seattle’s minimum wage
A law that has incrementally increased Seattle’s minimum wage is having an impact on more than half of the city’s child care businesses, according to a study by Jennifer Otten, an associate professor in nutritional sciences and environmental and occupational health sciences at the University of Washington.
Almond milk or cow milk: which is healthier?
Why many in the food industry are advocating for plant-based dairy substitutes to be labeled with the term “milk.” But that won’t happen if the dairy lobby can help it, says UW dietitian nutritionist Judy Simon.
The latest chapter in the low-fat, low-carb debate
Marian Neuhouser, core faculty member in the UW Nutritional Sciences Program is cited in this recent story discussing the ongoing debate and discussion about the merits of following a low-fat or low-carb diet.
Navigating the aisle of non-dairy beverages
Judy Simon, core faculty in the UW Nutritional Sciences Program, and a registered dietician and nutritionist in UW Medicine walks through what you should look for on non-dairy product labels to determine what’s the right choice for you.
Salad or soda? Where you live shapes how you eat
Adam Drewnowski, director of the Center for Public Health Nutrition and nutritional sciences discusses findings from a new study that looks at social disparities that affect health outcomes.
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