food science Archives - Page 6 of 11

Broodmares Are Performance Horses Too – for Mar. 17, 2011

March 17, 2011

The mental and physical health of a foal is strongly linked to the nature and nurturing of its dam. Their robustness is coupled with more than just the genetic makeup of the mare. A broodmare on a well-balanced diet in a healthy living environment is more likely to produce a well-balanced and healthy foal that

Livestock, Other livestock

Broodmares Are Performance Horses Too – for Mar. 3, 2011

By Carol Shwetz March 3, 2011

The mental and physical health of a foal is strongly linked to the nature and nurturing of its dam. Their robustness is coupled with more than just the genetic makeup of the mare. A broodmare on a well-balanced diet in a healthy living environment is more likely to produce a well-balanced and healthy foal that

Country Crossroads

Food Diaries Can Promote Weight Loss

By Julie Garden-Robinson February 17, 2011

Keeping a food diary takes a little discipline but can be an eye-opening experience. People often eat much more than they realize. All you need is a piece of paper and a pen or pencil. Then you write down everything you eat, whether it includes M&M’s nabbed from a candy dish, crackers in front of

Beef cattle, Country Crossroads

New Diet Guidelines Say Eat More Fruit, Less Salt

By Emily Stephenson February 10, 2011

Americans need to cut salt and fat and eat more fruits and vegetables, the Obama administration said in its latest set of dietary guidelines released Jan. 31. The new dietary guidelines also advise cutting out sugary drinks and drinking water instead, and eating less overall. Secretary of Agriculture Tom Vilsack released the guidelines, saying Americans

Livestock, Other livestock

Processed Horse Feed May Not Be The Best Choice

By Carol Shwetz January 27, 2011

Modern horse owners have embraced processed feeds as a convenient way to deliver supposed high-energy complete nutrition to horses. However, as the percentage of processed feeds increases in a horse’s diet, so does the incidence of gastrointestinal problems such as colic, gastric ulcers, choke, and diarrhea. Skin diseases, immune system compromise, cribbing, and wood and/or

News

National Science Agency Axes Food Research

By Ron Friesen January 20, 2011

Agricultural scientists and farm groups are expressing dismay at a decision by a federal research agency to stop funding food research. The decision by the Natural Sciences and Engineering Research Council sends a negative message, both at home and abroad, that Canada is not interested in research which a hungry world urgently needs, say researchers

Beef cattle, Livestock, Poultry

Meat, Poultry To Have Nutrition Labels By 2012 — USDA

By Christopher Doering January 13, 2011

Nutritional labels will be mandatory on 40 popular cuts of meat and poultry products beginning in 2012, a measure the U.S. Agriculture Department says will make it easier for consumers to understand the content of the foods they buy. USDA said the nutritional information will be required for major cuts of raw, single-ingredient meat and

Country Crossroads

Ideas Sought For The “Great Manitoba Food Fight”

By Manitoba Agriculture December 9, 2010

Manitobans with a great new food or beverage idea are invited to enter the “Great Manitoba Food Fight” scheduled in April as part of the 2011 Capturing Opportunities event. Competitors pitch their product ideas and provide a product sample to a panel of judges. First-, second-and third-place finalists receive product development awards valued at $15,000,

Opinion

Professor Emeritus Bob Parker Passes Away

By Manitoba Co-operator Staff November 11, 2010

Professor Emer i tus Bob Parker, who was a longtime member of the University of Manitoba’s department of animal science until his retirement in 1997, passed away Oct. 30 in Winnipeg. Parker, who emigrated from Scotland, first joined the U of M as a research officer in 1959. He went on to get a masters

Country Crossroads, Oilseeds

Deep-Fried Foods Can Fit In Healthy Diet

By Julie Garden-Robinson November 4, 2010

Although people have been “trained” to think that low fat equals healthy, we actually need some oil in our diet. Oil is made up of three kinds of fatty acids. Based on their chemical structure, oils are a combination of saturated, monounsaturated and polyunsaturated fatty acids. Our body can’t make the polyunsaturated fats found in

Daily Network News

JBS profit falls amid still-challenging US market environment

U.S. grains: Soy hits 17-month high, corn to four-month top as trade braces for U.S. data

Federal budget shows remaining disconnect between agriculture, policymakers, panelists say

Tag Archives food science