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potato growers are fighting back against efforts to ban or limit potatoes in federal child nutrition programs, arguing the tuber is loaded with potassium and vitamin c and shouldn\'t be considered junk food. one washington man is so exasperated by the proposals that he\'s in the midst of a 60-day, all potato diet to demonstrate that potatoes are nutritious.

a high-fat challenge test employing cutting edge –omics technology may generate more and better information about the health effects of dietary ingredients and supplements, say researchers. researchers from tno have demonstrated that the method, which is assessed using metabolomics and proteomics technology, can provide additional information on the metabolic effects of dietary ingredients and thus help to provide greater information on the health effects of diet than current testing methods.

better policies, new agricultural research and techniques, and social investments are crucial to safeguarding global food security as grain prices are expected to rise by 48% on 2000 levels by 2025, says the ifpri. modelling by the international food policy research institute (ifpri) indicates a projected rise in crop yields, food prices, and child malnutrition through 2050 and beyond.

the french nutrinet- santé study has published its first results on snacking habits and their impact on nutritional balance. study shows french are sweet on snacks the on-going study called nutrinet- santé is led by professor hercberg at the research unit of nutritional epidemiology (uren) at paris university 13. it looks at the relationship between health, nutrition and eating behaviours and aims to identify disease risk factors linked to nutrition.

over two-thirds of the dietary information printed in national uk newspapers do not have sound scientific backing, according to a new study that raises concerns that misinformation is leading to public misconceptions about food. daily newspapers are an important source of information about nutrition and health for the general public, and their coverage may have a big part to play in the food choices and health beliefs of their readers.

greater focus is needed on the complicated interplay between foods physical characteristics, and their oral and texture perception, says a new review. the review, published in the journal of texture studies, focuses on the interplay between the physical properties of hard solid foods and oral processing, in relation to the perception of texture attributes. the authors said that in the future existing knowledge about these interactions should be combined better with knowledge on how texture stimuli are evaluated in the oral cavity and processed in the brain to come assessments of texture perception and pleasantness.

the global alliance for improved nutrition (gain) has launched a “major multi-sector partnership” to provide vitamin a-fortified vegetable oil to 80 per cent of indonesia’s 230m inhabitants. it is hoped vitamin a-fortified vegetable oil will reach 80 per cent of the indonesian population the alliance includes the indonesian nutrition foundation for food fortification development (kfi), vegetable oil producers and the vice ministers for agriculture, industry, trade and education and the vice minister of the national planning agency.

a us public interest group has slammed nutrition keys, a new front-of-pack nutrition labelling system launched by the grocery manufacturers association (gma) and food marketing institute (fmi). the executive director of the centre for science in the public interest (cspi) has described nutrition keys as the food industry\'s \"second strike\" after the failure of the smart choices labelling programme.

what do companies like vitamin shoppe, johnson & johnson, dsm, whole foods, nbty and even pfizer have in common? the answer is that they have all found a way to do what many other well-intentioned firms in the nutrition industry have not been able to: they have joined the battle against malnutrition. "when it comes to csr, improving nutrition is a privilege and responsibility unique to the nutrition industry.