There could be a future where we eat incredible, sustainable, engineered foods—3D-printed or lab-grown meals, chemically optimized to unleash the perfect combination of flavor and nutrients to fit our bodies and our tastes. Better tasting hot dogs with harmful fats removed! Healthier snacks with accurate expiration dates! Or, we can continue on our present path, and Americans will keep eating the same foods we always have, including foods that make us sick and obese. If the United States would like a say in the future of food, the government and the people need to start paying attention to our food scientists.
What three actions — if we decided to do them — would go a long way to make us a healthier nation? At a recent health summit, Dr. Ali Kahn, Dean of the College of Public Health at the University of Nebraska Medical Center, said it pretty much boils down to this basic prescription:
Our client is one of the country’s largest and most well-known producers, distributors and marketers of premium quality, branded food, and pet products for the U.S. retail market. The Company also produces and distributes private label food and pet products. They currently have a new opportunity for a Nutritionist
Who would’ve thought something that came out of the faucet could be packaged so sexily? Grocery stores have whole aisles dedicated to the stuff. Advertisements whisk us away to tropical waterfalls and pristine frozen icescapes. Now, even ritzy restaurants offer to guide us through the options with help from dedicated “sommeliers.”
In the “Poor World,” the least-developed countries around the globe, consumers are often simply trying to find enough food to feed themselves and their families…
The Wisconsin Nutrition Education Program, or WNEP, known locally as the Racine Kenosha Nutrition Education Program, has a new name and logo: FoodWIse.
It will still provide the same service to Wisconsin residents: nutrition and food safety education, and food resource management knowledge and skills. One area of focus will be in parent education, where there will be more cooking demonstrations and tasting experiences in the interactive learning workshops.