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Nutrition is the organic process of nourishing or being nourished, including the processes by which an organism assimilates food and uses it for growth and maintenance.
GroceryDB uses machine learning to categorize the degree of processing of over 50,000 food items in US stores — and guides consumers toward healthier choices through accessible data.
A 1975 report sparks a debate about the place of sociology in human nutrition research, and a crystal-clear lecture on chemical morphology, in our weekly dip into Nature’s archive.
Could lithocholic acid, a compound produced when gut bacteria process bile, be the missing link between a low-calorie diet and its age-defying effects? Experiments in mice, flies and nematode worms provide clues.
Post-war rationing in the UK in 1953 facilitated a natural experiment that now reveals that restricting sugar intake in early life reduces the risk of diabetes and hypertension.
