Proper nutrition is essential at every stage of life. The Nutrition Facts label on packaged foods and beverages is a valuable tool to help people make more informed decisions about the nutritional content of the foods they plan to purchase and eat.
The Nutrition Facts label clearly identifies:
All of this information is useful in choosing healthier foods and reducing the risk of diet-related chronic disease.
Most people exceed the recommended limits for saturated fat, sodium, and added sugars, so the Nutrition Facts label can help you reduce consumption.
There are other nutrients, such as dietary fiber, vitamin D, calcium, iron and potassium, that many people do not consume enough of. Checking the label can help you identify foods high in these nutrients to eat more of.
So next time you’re trying to decide what to eat, check the Nutrition Facts label and take a step toward a long-term healthy lifestyle.
In this Food Facts video, Paul Counce, a professor at the University of Arkansas’s Rice Research and Extension Center, explains the process behind how brown rice becomes white rice.
Christine Bruhn, PhD, director of the Center for Consumer Research at University of California-Davis, and a professor in the UC-Davis Department of Food Science and Safety, explains why foods are irradiated.
This column offers information about how effective packaging can play a major role in maintaining product moisture to extend the shelf life of food.
An overview of fermented foods processing.
The next industrial paradigms are projected to have great impact not only on the food processing industry but also society and environment by augmented integration of physical processes, computation, and networking in cyber-physical systems.
This column provides information about seafood packaging that can help increase shelf life and retain quality.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re going to speak with experts in food manufacturing and food safety. Listeners will learn what COVID-19 means for food production and how the food industry can ensure food safety in this unique environment.
With the ability to survive for long periods at both high and low temperatures, Listeria monocytogenes is a potentially deadly foodborne pathogen. So, it’s easy to see the value of a computer model developed by Cornell University scientists, which allows food safety professionals to predict where in a production facility the pathogen is most likely to be found.