Nutrition

Genetic Engineering: Future Foods
by Food and Drug Administration (FDA)
Though genetic engineering promises better and more plentiful products, genetically engineered foods may encounter a few obstacles to widespread public acceptance. Some consumers, along with a few advocacy groups, have voiced concern about the safety

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.

Food Labels and Special Diets
by Food and Drug Administration (FDA)
People on special diets - such as those with kidney disease, food sensitivities, and bowel disease- are among the many who are benefiting from information given in the new food label.

Using Food Labels to Prevent Heart Disease
by Food and Drug Administration (FDA)
For people who want to eat a heart-healthy diet, the new food label gives information on cholesterol, fats, and other nutrients in ways that are easier to understand and read.

Food Label: Coping With Diabetes
by Food and Drug Administration (FDA)
People with diabetes benefit from the larger type and more detailed nutritional information now on the food label. For people with diabetes, easily readable labeling information is vital because diet is important in managing diabetes.

Sodium and Other Nutrients Important to Blood Pressure
by Food and Drug Administration (FDA)
The new food label is making it easier for people with high blood pressure - among others - to accurately limit their intake of sodium. The label can also help those with hypertension find foods with other nutrients that may help control the condition.

Mercury In Fish: Cause For Concern?
by Food and Drug Administration (FDA)
Reports of unacceptable levels of methyl mercury in large predatory fish worry some fish lovers. FDA is studying the problem and has recommendations for the general public, as well as special groups such as pregnant women.

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

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.

Food Labels: Making it Easier to Shed Pounds
by Food and Drug Administration (FDA)
In the past, diet-conscious consumers couldn't always count on the food label to give complete nutrition information. Now that's changing. Weiss has learned that label information can play an important role in weight management.

Guide to Fats : Learning from Other Cultures
by Food and Drug Administration (FDA)
People living on the Greek island of Crete have very low rates of heart disease even though their diet is high in fat. Most of their dietary fat comes from olive oil, a monounsaturated fat that tends to lower levels of bad; LDL-cholesterol and maintain

Guide to Fats : Triglycerides and VLDL, Dietary Fat and Cholesterol
by Food and Drug Administration (FDA)
LDL-cholesterol and HDL-cholesterol act differently in the body. A high level of LDL-cholesterol in the blood increases the risk of fatty deposits forming in the arteries, which in turn increases the risk of a heart attack.

Guide to Fats
by Food and Drug Administration (FDA)
Is margarine better for your blood vessels than butter? Is dousing your salad with olive oil wise? Is it true what they say about omega fatty acids? The latest in fat science gives some of the answers.

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.

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

Sources of New Foods
by Food and Drug Administration (FDA)
New foods are coming from some surprising sources, such as cottonseed, and a plant whose oil was once used to lubricate steam engines. To harvest these products, pioneering researchers have had to tackle some tough problems.

Lite, Low Fat Food
by Food and Drug Administration (FDA)
Until now, terms like lite, low fat, lean on food packages could have been nothing more than advertising hype. But now, under the new food labeling regulations, these and other descriptive terms can only be used in specific circumstances.

Cooking Up the New Food Label
by Food and Drug Administration (FDA)
The process of writing the new food regs was sometimes like trying to carefully simmer a stew that persists in boiling over. Some of the cooks who stirred the pot provide insights into how a successful recipe emerged from their efforts.

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

Nutrition Info for Raw Fruits, Vegetables, Fish
by Food and Drug Administration (FDA)
Food shoppers across the country are helping themselves to information about the nutritional content of produce and fish as a result of an FDA program which is voluntary now, but could become mandatory if enough grocers don't participate.