Nutrition

Guiding the Way to Healthy Living on Campus

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.

Warning Labels on Restaurant Menus Reduced Likelihood Consumers Would Order High-Sugar Foods

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. 

Chardonnay Marc: A ‘Trifecta’ of Health, Taste and Sustainability

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.

Should There Be More Microbes on Your Plate?

Our diets provide us with the building blocks we need to stay healthy and fight disease. The nutrients in foods and beverages can be tallied up to know if we are getting what our bodies need. Yet what if a nutrient has been overlooked? For instance, friendly microbes in raw and fermented foods have not been measured as part of our diets — until now.