Nutrition & Health

In commemoration of Asian Pacific American Heritage Month in May, you are invited to attend a special virtual presentation, "Stories in Seeds: Asian American Identity as Rooted in Heirloom Crops," by Kristyn Leach of Namu Farms and Second Generation Seeds.

In a garden with roughly the square footage of a two-car garage, the University of California Master Gardeners and County of San Diego staff have packed a whole lot of learning for the community.

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.

Want to learn more about those insect pests that ravage our crops? Curious about spiders and their ecological roles? Ever heard of the California dogface butterfly, which the California State Legislature designated at the state insect 50 years ago? You're in luck.

Marisa Tsai has been named as a finalist for the Emerging Leaders in Nutrition Science Abstract Recognition Award Program, a program of the American Society for Nutrition that recognizes the highest quality research presented by students and young investigators at Nutrition 2022 Live Online.

The federal Child and Adult Care Food Program (CACFP) provides balanced and nutritious meals to nearly 800,000 California preschoolers each day.

Ensuring college students have access to nutritious and affordable food is critical to support their health and academic success. However, rates of food insecurity amongst college studentson average 43%is three times higher than adults in the US.

Join the Nutrition Policy Institute for 24 hours of giving starting Thursday May 19, 2022, at 12:00 noon.

Nearly half of the 14,500 tons of solid waste generated by public schools in the US is food packaging. University of California researchers have created a standardized method to measure this waste as a first step toward reducing it.

Participants of the federal Supplemental Nutrition Assistance Program often report high prices and lack of access to high-quality, affordable produce as a leading barrier to increasing their fruit and vegetable consumption.