- Author: Katherine Lanca
- Editor: Danielle L. Lee
- Editor: Lorrene Ritchie
- Editor: Wendi Gosliner
The COVID-19 pandemic exacerbated food and nutrition challenges. Many families initially lost access to meals offered by school and childcare facilities, experienced unemployment or work reductions, and faced increasing prices for food and other necessities. National and state policies and programs provided food and cash assistance to mitigate impacts on food security. Researchers at the Nutrition Policy Institute, a research center of University of California Agriculture and Natural Resources, evaluated safety-net policies implemented during the pandemic to better support families with low incomes in the...
- Author: Amy Quinton, UC Davis News and Media Relations
New tool helps assess policies and practices
- Author: Amy Quinton, UC Davis
Scientists make the first large-scale estimate of live microorganisms consumed in the U.S. diet
Our diets provide us with the building blocks we need to stay healthy and fight disease. The nutrients in foods and beverages can be tallied up to know if we are getting what our bodies need. Yet what if a nutrient has been overlooked? For instance, friendly microbes in raw and fermented foods have not been measured as part of our diets — until now.
“Ultimately we want to understand if there should be a recommended daily intake of these microbes to keep us healthy, either through the foods or from probiotic supplements,” said Maria Marco, a.../h3>
- Author: Conor McCabe
UC Agriculture and Natural Resources recently held a nutrition Facebook Live webinar on how to find healthy food options that fit your lifestyle. Over the lunch break on April 7, participants heard from three UC ANR nutrition experts:
- Javier Miramontes; UC Extended Food and Nutrition Education Program nutrition and program supervisor for Orange County
- Aba Ramirez; UC adult EFNEP nutrition educator for Los Angeles County
- Author: Liana Wolfe
After serving Californians for over 22 years as a UC Cooperative Extension nutrition, family and consumer sciences advisor for Riverside County, Chutima Ganthavorn retired from UC Agriculture and Natural Resources July 1. Ganthavorn credits her success in improving nutrition education for Inland Empire residents to community partnerships, reliable funding and leadership support.
Ganthavorn earned her bachelor's degree in food and nutrition at UC Berkeley. After taking on a work-study opportunity at Cal, Ganthavorn was inspired to pursue food and nutrition further, which later led her to earn a Ph.D. in food science from Washington State University.