
UNLV researcher explores strawberry’s role in diabetes prevention and cardiovascular health
Dr. Arpita Basu, a registered dietitian and associate professor at UNLV, has been researching the health benefits of strawberries for over a decade.
Dr. Arpita Basu, a registered dietitian and associate professor at UNLV, has been researching the health benefits of strawberries for over a decade.
CHALK, a collaboration between New York-Presbyterian and Columbia University Irving Medical Centre in New York City, is revolutionising healthcare by integrating “food as medicine” principles into its approach.
The Elevance Health Foundation has expanded its “food as medicine” grants with an additional $4.2 million in awards, bringing the total investment in encouraging food as medicine to over $27 million.
A recent study reveals that “produce prescriptions,” where doctors and healthcare providers prescribe fruits and vegetables, lead to increased produce consumption, weight loss, and significant reductions in blood pressure.
A University of Helsinki study demonstrates that replacing portions of red and processed meat with pea- and fava bean-based foods maintains amino acid intake and doesn’t adversely affect bone health.
Late-night snacking is a common practise, with 60% of US adults admitting to it after 8 p.m.
Food can be a potent component of overall health, even serving as medicine to address chronic conditions.
Strawberries, highlighting their potential as “food as medicine” in promoting heart health.
A simulation conducted by researchers from the Friedman School of Nutrition Science and Policy highlights the potential clinical and financial benefits of making fruits and vegetables more accessible to food-insecure diabetic patients.
CSIR-Central Food Technological Research Institute (CFTRI) has released three new technologies as part of its ‘One Week One Lab’ (OWOL) campaign.
Dr. Arpita Basu, a registered dietitian and associate professor at UNLV, has been researching the health benefits of strawberries for over a decade.
CHALK, a collaboration between New York-Presbyterian and Columbia University Irving Medical Centre in New York City, is revolutionising healthcare by integrating “food as medicine” principles into its approach.
The Elevance Health Foundation has expanded its “food as medicine” grants with an additional $4.2 million in awards, bringing the total investment in encouraging food as medicine to over $27 million.
A recent study reveals that “produce prescriptions,” where doctors and healthcare providers prescribe fruits and vegetables, lead to increased produce consumption, weight loss, and significant reductions in blood pressure.
A University of Helsinki study demonstrates that replacing portions of red and processed meat with pea- and fava bean-based foods maintains amino acid intake and doesn’t adversely affect bone health.
Late-night snacking is a common practise, with 60% of US adults admitting to it after 8 p.m.
Food can be a potent component of overall health, even serving as medicine to address chronic conditions.
Strawberries, highlighting their potential as “food as medicine” in promoting heart health.
A simulation conducted by researchers from the Friedman School of Nutrition Science and Policy highlights the potential clinical and financial benefits of making fruits and vegetables more accessible to food-insecure diabetic patients.
CSIR-Central Food Technological Research Institute (CFTRI) has released three new technologies as part of its ‘One Week One Lab’ (OWOL) campaign.
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