Food Systems, Nutrition, and Health
In the News
October 23, 2019
Farmer’s market incentive program in Seattle area gets more people to eat their fruit, veggies
Emilee Quinn, a research coordinator at the Center for Public Health Nutrition is interviewed about a study she co-authored evaluating the effectiveness of three King County programs designed to increase fruit and vegetable consumption.
Adam Drewnowski joins independent scientific advisory board at Nestle
Dr.Adam Drewnowski, director at the Center for Public Health Nutrition and UW nutritional sciences joins other distinguished thought leaders in nutrition, food science, health related disciplines and engineering to advise on the company’s long-term scientific strategy.
Dietary fat: From foe to friend?
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…
Lopsided I-1634 campaign, with millions from soda industry, blankets airwaves
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.
Fact-check: I-1634 ‘Yes to Affordable Groceries’
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.
Low-Calorie Sweetened Beverages and Cardiometabolic Health
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.
Rice and Co2 Study in Global News
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.
Rising Co2 Levels Reduce Nutritional Value of Rice
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.
Video Segment: Depleting Rice’s Nutritional Quality
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…
Romaine Calm: You Can Still Eat Salad Without Your Favorite Lettuce
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.
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