by Kimberly Schaub | Sep 30, 2011 | Food Science
Researchers at the University of Tennesee found that children will consume larger amounts of food – and thus more calories – when they are served larger portions than normal. They will not stop eating when they have eaten the normal amount; they continue...
by Kimberly Schaub | Sep 20, 2011 | Food Science
Does the availability of certain types of grocers affect the health and obesity of a population? The April edition of the American Dietetic Association Journal published a study examining the potential association between obesity and per capita farmers’ markets,...
by Kimberly Schaub | Aug 24, 2011 | Food Industry
Members of “The Press” may already be accustomed to being wined, dined, and wowed by the charm of manufacturers seeking to impress, but I’m not a member of that elite group, so I soaked up being spoiled at the Green Giant Valley. I know that my...
by Kimberly Schaub | Jul 31, 2011 | Food Science
Recently, there seems to be a spike in the occurrences of food allergies. Recent events I’ve catered have requested that the chef I’m assisting provide both a vegetarian option and a gluten-free option. The Health Day news service reported that a...
by Kimberly Schaub | Jul 21, 2011 | Food Science
Carotte a l’Etuvee (Waterless Cooked Carrots) Does how often you eat with your family affect how many vegetables you or your children eat? Or does the vegetable intake have to do more with what you ate? The February issue of the American Dietetic Association...
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