Nutrition

Fat-Reduced Milk Products: Reading the Labels
by Food and Drug Administration (FDA)
The goal of the labeling changes, as many nutrition experts see it, is to help consumers select milk products that can help them lower their fat and saturated fat intakes to recommended levels. The Dietary Guidelines for Americans recommends limiting fat

Can Candy Hurt You?
by Food and Drug Administration (FDA)
By and large, candy isn't considered a threat to health, with the exception of the hazard of dental caries, or tooth decay. By definition, candy contains sugar, which is the prime source of sustenance for the ever-present bacteria responsible for cavities

For Lifelong Health Milk Matters
by National Institute of Health
It takes calcium to build strong bones. And calcium is especially important during the tween and teen years, when bones are growing their fastest. Boys and girls in these age groups have calcium needs that they can't make up for later in life.

Adding Soy Protein to the Diet
by Food and Drug Administration (FDA)
For consumers interested in increasing soy protein consumption to help reduce their risk of heart disease, health experts say they need not completely eliminate animal-based products such as meat, poultry, and dairy foods to reap soy's benefits.

Taking the Fat Out of Food
by Food and Drug Administration (FDA)
Many favorite foods are now available in lower fat versions. Some of these contain substitutes for animal or vegetable fats. But does this mean you'll be consuming less fat and fewer calories?

Genetically Engineered Foods: Fears and Facts
by Food and Drug Administration (FDA)
Genetic engineering of fruits and vegetables and FDA's policy concerning these foods have been the subject of many consumer questions recently. To help answer the questions, FDA Consumer writer Mary Alice Sudduth talked to James Maryanski, biotechnology

Candy: How Sweet It Is!
by Food and Drug Administration (FDA)
Confections may not offer much more nutritionally than calories, yet most of us crave them still. Do we dare to eat a chocolate bar? Are there any special dangers for children? The answers may surprise you.

Fish Story: The Coming of Biotech Animals
by Food and Drug Administration (FDA)
Research suggests that genetic modification of animals may have promising applications in food and drug production. FDA is prepared to evaluate the safety of these high-tech products. Potatoes with built-in insecticide. Rice with extra vitamin A.

Food Label Close-Up
by Food and Drug Administration (FDA)
As recent nutrition labeling legistration goes into effect, consumers may want to take a closer look at all the helpful features of today's food labels, from the ingredient list to health claims and the net weight.

Food Label Claims About Disease Prevention
by Food and Drug Administration (FDA)
Health claims authorized by the Food and Drug Administration are one of several ways food labels can win the attention of health-conscious consumers. These claims alert shoppers to a product's health potential by stating that certain foods or food

Artificial Sweeteners
by Food and Drug Administration (FDA)
Artificial sweeteners can help consumers cut down on calories and control weight, help to manage chronic conditions such as diabetes, and potentially prevent cavities, according to the American Dietetic Association.

Safety of Genetically Engineered Foods
by Food and Drug Administration (FDA)
Genetically engineered plants are regulated by three government agencies: the FDA, the USDA, and the Environmental Protection Agency (EPA). The FDA ensures that foods made from these plants are safe for humans and animals to eat, the USDA makes sure

Acrylamide Levels in Food
by Food and Drug Administration (FDA)
The Food and Drug Administration has released data on acrylamide levels in more than 750 new food samples. These data expand the agency's ability to assess the extent to which this chemical is present in the food supply and its public health impact.

GRAS: Food Additives
by Food and Drug Administration (FDA)
A GRAS substance is one that has a long, safe history of common use in foods, or that is determined to be safe based on proven science. If, however, new evidence suggests that a GRAS substance may no longer be safe, the FDA can prohibit its use

Trans Fats: Health Effects
by Health Canada
Scientific evidence has shown that dietary trans fats can increase your risk of developing heart disease. You can reduce this risk by choosing healthier foods that contain little or no trans fat.

Sources of New Foods : Grains, Chestnuts
by Food and Drug Administration (FDA)
In the past several years, there have been a number of new food uses in the United States for grains. Soy foods, especially tofu (curdled soy milk), have been around for centuries in Asia, and arrived here with the first Chinese immigrants during

Growing Older, Eating Better
by Food and Drug Administration (FDA)
Many older Americans, especially those who live alone, have been unable to get proper nutrition due to problems that often accompany aging. But food programs and other types of assistance are now helping elders to a better diet.

The Trouble with Fat: Insights into Low-Fat Eating
by National Institute of Health
For years you've heard you should eat less fat. In a recent major study, however, a low-fat diet didn't lower the risk of breast cancer, colorectal cancer or heart disease in women past menopause. But don't pile on the butter and fried foods just yet.

Eating Your Fruits and Vegetables: 5 Servings A Day
by Food and Drug Administration (FDA)
First your mother told you to eat your fruits and vegetables; then the government chimed in with its 5-servings-a-day campaign. But you're still not following the advice? Here's some help to make eating right a little easier and, in the process, lower you

Children's Food Labeling
by Food and Drug Administration (FDA)
FDA and USDA have set special rules for the labeling of foods for children under 4. This is mainly because the nutritional needs of young children differ substantially from those of adults, especially when it comes to fat.