Browse Nutrition Stories - Page 8

Shoppers expect food from local farmers markets to be healthier and safer than comparable items in the grocery store. A group of Southern university scientists are training farmers and market managers to help make that assumption a reality.

As America’s population continues to change and become more diverse, so does the variety of food sold in grocery stores, cooked in homes and served in restaurants. The popularity of one of these relatively new food choices, goat meat, is on the rise as more people from Asia, Africa, India and the Middle East begin to call the United States home.

A team of University of Georgia scientists have found peanut skins can be incorporated into traditional peanut butter with potentially surprising results.

Mycotoxins are harmful chemicals that are produced by fungi in crops like peanuts and corn. A group of agricultural scientists from across the world met in Georgia last month to discuss the need for more robust sampling and detection methods for these potentially lethal food toxins.

More than 100 of the state’s mayors, city council members and city officials donned their sneakers early Monday morning, June 23, at the Active Georgia Walk to highlight the importance of physical activity among Georgians.

Clifton A. "Cliff" Baile, a D.W. Brooks Distinguished Professor and GRA Eminent Scholar in Biotechnology at the University of Georgia whose recent research focused on the physiology and biochemistry of obesity and bone disorders, died May 19 following a cerebral aneurysm. He was 74.