Tag: Food education

According to the World Health Organization, overweight and obesity affect 2.5 billion adults globally. This statistic underscores why it is important to pay attention to calories in food, as balancing energy intake and expenditure is fundamental to maintaining a healthy weight and preventing numerous associated health problems.

Research has shown that higher levels of food literacy are associated with healthier dietary behaviors throughout a person's life. Food literacy is the collection of skills, knowledge, and behaviors that allow individuals to navigate the food system and consistently make healthy food choices. This comprehensive guide will break down the fundamental components that define and constitute food literacy.

According to the British Heart Foundation, more than half of the calories consumed in the UK come from ultra-processed foods. This statistic highlights a widespread dietary issue, making it crucial to understand the difference between minimally processed and heavily refined items, especially when asking: which of the following foods is not a whole food?

Did you know that about one-third of all food produced in the world is wasted every year? For kids, thinking about food waste might seem boring, but it's actually a really important and cool way to help our planet and save money.

Despite a common misconception stemming from 1930s U.S. marketing, a sweet potato is not any kind of yam at all; they are entirely different plants from separate families. This article directly addresses the question, 'What kind of yam is a sweet potato?', by exploring their botanical differences and clearing up the decades-old confusion that persists today.

Contrary to a deeply entrenched consumer myth, the color of olive oil is not a definitive indicator of its quality, flavor, or freshness. So what color should high quality olive oil be? The reality is that the hue can vary widely, from deep green to brilliant gold, with both shades potentially representing a top-tier product. Professional tasters deliberately use colored glasses to prevent color bias from influencing their judgment.

Historically, the term 'gastronomy' was systematized by Jean Anthelme Brillat-Savarin in 1825 to refer to the knowledge and understanding of all that relates to man as he eats. This concept points to a wide range of terms used to describe food knowledge, from the deeply cultural to the highly scientific.

According to the American Heart Association, people often underestimate their intake because all the nutritional information on a food label is based on a single serving. That is precisely why it is important to look at the serving size before you eat, as it can be the key to healthier choices.

The "go glow grow" concept provides a simple method for understanding balanced nutrition. The method categorizes food into three groups based on their primary function in the body. This approach was originally developed for educational programs.

According to the USDA, a standard single serving of cooked lean meat, poultry, or fish is approximately 3 ounces, a portion roughly the size of a deck of cards. Understanding this benchmark is the first step toward balancing your evening meal.