UC Davis student Makhi Jones likes to enjoy a hearty meal. One of his go-to favorites is the Hawaiian Spicy Chicken entrée at Good Friends Hawaiian Poke restaurant in downtown Davis. The clinical nutrition major who is set to graduate this spring, said it’s all about balance when it comes to living a healthy lifestyle.

“I’m not perfect; I still eat out here and there, but I try not to do it too often,” Jones said.

While he likes to dine out sometimes, he frequently prepares meals himself.

The nationwide baby formula shortage two years ago forced many parents to involuntarily switch brands or types. A recent survey from researchers at the University of California, Davis, highlights how these substitutions led to undesirable effects for babies, including vomiting. The study was published in the journal Nutrients.

In a matter of minutes, UC Davis student Wendy Liang effortlessly sets up a table in the lobby of the Activities and Recreation Center just near the entrance to the gym, but the information she provides to those who stop to chat has the potential to guide and nourish them throughout their lives.

Smoothies can be a tasty and convenient way to get the important fruits and vegetables you need for a healthy diet. But is a banana and blueberry smoothie the best combo? Researchers at the University of California, Davis, suggest that blending certain ingredients in smoothies can influence whether your body is getting a nutritional boost.

Nearly half of parents who relied on formula to feed their babies during the infant formula shortage last year resorted to potentially harmful feeding methods, according to a survey from researchers at the University of California, Davis. The study was published in the journal BMC Pediatrics. 

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Researchers analyzed the checkout lanes in 102 food stores in Davis, Sacramento, Oakland and Berkeley, California.

The study was published in Current Developments in Nutrition.

Added-sugar warning labels reduced the likelihood that consumers would order items containing high amounts of added sugar in an online experiment led by University of California, Davis, researchers. Menu labels can help inform consumers about the surprisingly high amount of added sugar in even the smallest sizes of soda or in unexpected items like salad dressings and sauces. 

As jobless rates rose during the COVID-19 pandemic, millions more Americans experienced food insecurity because they lacked consistent access to food. National health organizations recommend primary care providers screen patients for food insecurity, since not having access to enough food can lead to chronic diseases. 

An estimated 53 million people in the U.S. turned to food banks and community programs for help putting food on the table in 2021. In recent decades, food banks have adopted policies and practices to make sure people not only have access to food but also healthy and nutritious food. 

UC Davis researchers are providing more insight into how grape skins and seeds, which usually go to waste during the making of chardonnay wine, may be a valuable and healthful ingredient in new food products.

A review paper published by the Journal of Agricultural and Food Chemistry outlines how chardonnay marc can serve as a model for developing plant-based natural product food ingredients, and perhaps make upcycling agricultural byproducts relevant to other post-harvest processing scenarios.