nutrition

The concept of “food as medicine” has increasingly gained popularity globally since the 2000s as part of a holistic medical strategy.

The international student found her calling at the intersection of nutrition, research and food justice.

Peer-reviewed studies show diabetes and other illnesses can stem from the combination of long work hours and poor eating habits.

Chemotherapy can affect appetite and digestion, so preparation and flexibility are key.

They aim to provide agricultural therapy and create a space for veterans to find a sense of community and safety.

UCLA’s Semel Healthy Campus Initiative teamed up with chef Bill Yosses and the LAUSD to create an appetizing virtual summer school course.

UCLA’s Catherine Carpenter gives us the lowdown on food safety, hygiene and nutrition in the time of COVID-19.

Research confirms that one sugary drink a day can increase people’s risk for Type 2 diabetes, liver disease, tooth decay and obesity.

UCLA researcher Steven Mittelman’s work could change not just how doctors treat leukemia, but how they treat other cancers that are also fed by fat.

From new courses and academic programs to fitness classes, bike share and community gardens, the 5-year-old program has reshaped campus.

Psychologist Janet Tomiyama coauthors a piece explaining why diets don’t work and why it’s not about willpower.

Pilot program teaches healthy eating and cooking skills to students in the David Geffen School of Medicine at UCLA, Fielding School of Public Health, the School of Dentistry and the School of Nursing.

“The results suggest that both green and black teas are prebiotics,” said Susanne Henning of the UCLA Center for Human Nutrition.

As a nutritional epidemiologist devoted to prevention, Karin Michels has spent much of her career studying how health can be optimized through a proper diet.

Catherine Carpenter of the UCLA Jonsson Comprehensive Cancer Center explains how a few small adjustments to your barbecuing protocol can reduce your exposure to carcinogens.

What exactly does “healthy” mean — and can you rely on it? The Food and Drug Administration is trying to find out.

Patricia Oliver, director of nutrition services at UCLA Health, has received the 2017 Silver Plate Award from the International Foodservice Manufacturers Association for her work at Ronald Reagan UCLA Medical Center and UCLA Medical Center, Santa Monica.

Americans toss out $165 billion worth of food each year, often out of safety concerns fueled by confusion about the meaning of the multitude of date labels on packages.

All departments across UCLA benefit from a stronger, healthier workforce that is able to perform at its best, thanks to the WorkStrong program.

The Good Food for Local Schools website features resources from UC and other sources that reflect innovative thinking and practices related to healthy and sustainable pre-K-12 school food options.

Education hasn’t done enough, the experts say, so penalizing behavior via taxes might work better to get people to stop drinking the empty calories.

As Americans struggle with obesity and diabetes, UC researchers say that new nutrition labels could help consumers change their shopping choices and ultimately their diets.

One honoree, UCLA alumna Kelly Dumke, is already working on the front lines in communities in L.A. County against a well-known and entrenched enemy, early childhood obesity.

Psychology professor A. Janet Tomiyama notes that some 34.4 million of the 70 million-plus Americans categorized as “overweight” by BMI were perfectly healthy.

UC Global Food Initiative researchers recently published a report highlighting ways UC research, including a study at UCLA, has been used to inform or affect policies in food and agriculture.