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News Releases Archive (Prior to 2011)

College of Food, Agricultural, and Environmental Sciences


News Archives

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Date Titlesort descending Intro Author(s) Source(s)
01/11/2008 Chow Line: Infants, toddlers at risk for low iron (for 1/20/08) Why are young children at higher risk of iron deficiency than adults? Martha Filipic Hugo Melgar-Quinonez
06/09/2011 Chow Line: It's easy to put MyPlate into practice (for 6/19/11) I like the new MyPlate icon that is replacing the old food pyramid, but it doesn’t give very many details on what you should actually do. Where can I find more information?   Martha Filipic Amber Riggin
05/13/2011 Chow Line: It's OK for spinach to see the light (for 5/22/11) I always heard that light can destroy nutrients in food. My husband disagrees, saying he has heard just the opposite is true. What is correct? Martha Filipic Amber Riggin
01/27/2015 Chow Line: It's still a good idea to limit saturated fat (for 10/30/11) Has saturated fat been redeemed? Someone told me that it’s not as bad for the heart as people think, but I’m skeptical. Martha Filipic Julie Kennel
02/23/2012 Chow Line: Jury still out on chocolate's benefits (2/3/12) I roll my eyes every time someone says that “chocolate is good for you.” What are the facts?   Martha Filipic Hugo Melgar-Quinonez
02/20/2009 Chow Line: Just how much vitamin D is enough? (for 3/1/09) Has the recommended amount of vitamin D for adults been increased recently? Martha Filipic Julie Shertzer
06/08/2007 Chow Line: Keep moving to burn more calories (for 6/17/07) I'm always much more physically active in the summer, but this year I'm also watching what I eat. How can I tell how many calories I'm burning? Martha Filipic Lydia Medeiros
09/21/2012 Chow Line: Keep physically fit at any weight (9/21/12) I’ve seen conflicting information about whether or not being obese is actually harmful to your health. Can you clarify? Martha Filipic Carolyn Gunther
07/31/2009 Chow Line: Keep sugary drinks to a minimum (for 8/9/09) Recently, I've let myself indulge in having a can of regular pop with my lunch instead of diet soda. I know it has a lot more sugar and calories, but it tastes so good. Is one can a day so bad? Martha Filipic Julie Shertzer
05/18/2007 Chow Line: Keep summer heat from spoiling picnic Last year, I got sick after a family picnic. How can we prevent food-borne illness this year? Martha Filipic Ken Lee
08/31/2007 Chow Line: Keep viruses at bay by washing hands (for 9/9/07) What are "noroviruses," and how can they be prevented? Martha Filipic Lydia Medeiros
11/16/2012 Chow Line: Know warning signs, risk of diabetes (11/16/12) No one in my family has ever had diabetes. Does that mean I’m not at risk for developing it? Martha Filipic Carolyn Gunther
12/10/2009 Chow Line: Know your numbers when taking calcium (for 12/20/09) How can I be sure I'm getting enough calcium? If I need a supplement, what should I look for? Martha Filipic Carolyn Gunther
08/07/2009 Chow Line: Know your numbers: calorie counts differ (for 8/16/09) Where can I find out how many calories a day I should be eating? I recently started paying attention to calorie intake, and have been using the 2,000-calorie-a-day standard on Nutrition Facts labels. But 2,000 calories a day can't be right for everyone. Martha Filipic Julie Shertzer
03/12/2010 Chow Line: Labels can guide healthful choices (for 3/21/10) Heart disease runs in my family. I know Nutrition Facts labels can help me make better food choices, but I'm not sure how. Can you help? Martha Filipic Julie Shertzer
05/11/2007 Chow Line: Latino food pyramid good guide to health (for 5/20/07) I've heard about a new diet pyramid specifically for Latinos. Is it very different from the official diet pyramid? Martha Filipic Hugo Melgar-Quinonez
12/02/2011 Chow Line: Leftovers deserve cautious care (for 12/10/11) My husband and I do a lot of cooking on the weekend so we just have to reheat leftovers for dinner later in the week. But we have a question: When we make a big pot of chili or soup, should we let it cool on the counter before refrigerating it, or not?  Martha Filipic Lydia Medeiros
01/06/2012 Chow Line: Limit sodium, boost potassium for health (1/6/12) Can you explain how sodium and potassium work in the body?   Martha Filipic Hugo Melgar-Quinonez
11/02/2012 Chow Line: Limit trans fats, boost heart health (Nov. 2, 2012) What has been the effect from the ban on trans fats in New York City restaurants? Martha Filipic Dan Remley
10/20/2008 Chow Line: Look at label to know what's in hot dog (for 10/26/08) We haven't eaten hot dogs since our third-grader came home from school 45 years ago telling us that they contained "yucky body parts." We'd like to try hot dogs again, but how can we know what's in them? Martha Filipic Lynn Knipe
02/04/2011 Chow Line: Lose weight with new Dietary Guidelines (for 2/13/11) I understand the new Dietary Guidelines focus a lot on weight loss, but nothing seems to work for me. Are there any new ideas?  Martha Filipic Julie Kennel
05/11/2012 Chow Line: Lots of fruits, veggies might stem diabetes (5/11/12) I’ve been told that I’m “pre-diabetic.” Should I cut way back on fruit? I know it contains a lot of sugar. Martha Filipic Hugo Melgar-Quinonez
09/14/2012 Chow Line: Lots of options with potatoes, rice (9/14/12) Which is better for you, potatoes or rice? Martha Filipic Hugo Melgar-Quinonez
08/21/2009 Chow Line: Lots of reasons not to eat a high-fat diet (for 8/30/09) I read about a study linking a high-fat diet to memory loss. How much fat is too much? Martha Filipic Julie Shertzer
03/14/2008 Chow Line: Lots of reasons to eat healthy whole grains I know it's recommended that we eat more whole grains. Why are they so healthful? Martha Filipic Anne Smith
03/06/2009 Chow Line: Low fat or low carb? Choose what works (for 3/15/09) I'm at high risk for developing Type 2 diabetes. I've started paying more attention to what I eat and have lost a few pounds, but should I also avoid high-carb foods? Martha Filipic Martha Belury
12/16/2011 Chow Line: Lower temp OK for pork, but let it rest (for 12/25/11) My family is coming over on New Year’s Day, and we always serve pork roast for luck. My daughter suggested that I cook the roast only until it gets to 145 degrees (internal temperature) so it stays moist, but all my life I’ve cooked pork to 160 degrees, and that’s what my cookbooks say. Is my daughter’s suggestion safe? Martha Filipic Julie Kennel
12/09/2011 Chow Line: Lower your stroke risk with antioxidants (for 12/18/11) I heard recently that eating more fruits and vegetables can help prevent stroke. Having a stroke is something I have always worried about. Can you tell me more details? Martha Filipic Hugo Melgar-Quinonez
08/10/2011 Chow Line: Magnesium plays vital role in health (for 8/21/11) I've started taking calcium supplements to be sure I get the 1,200 milligrams recommended. I know that the supplements should include vitamin D to help the body absorb calcium, but a friend suggests I also need to make sure I get enough magnesium. Is that right? How much is enough?   Martha Filipic Julie Kennel
09/23/2010 Chow Line: Make better choices for healthier chili (for 10/3/10) I love to make chili in the fall. Is it very nutritious? Martha Filipic Stephanie Hillman