Skip to main content


How plant-based burgers stack up against meat burgers in protein quality

URBANA, Ill. – Plant-based burgers often promise protein comparable to their animal-based counterparts, but the way protein is expressed on current nutrition labels – a single generic value expressed in grams – can be misleading. That’s because the human body does not use “protein” per se. Instead, it needs essential amino acids, which are present in proteins, but the concentration and digestibility of amino acids are different among protein sources.

Read full story

Food education program aims to reduce food waste and improve nutrition

URBANA, Ill. – A University of Illinois research team plans to develop a food education curriculum for low-income families, focusing on food management and cooking strategies for better nutrition and less waste. The project is part of a $15 million, five-year grant from the U.S. National Science Foundation (NSF) that brings together partners from 14 institutions in the first national academic research network on wasted food.

Read full story

High-oil corn packs punch for pigs

URBANA, Ill. – A new high-oil corn product offers greater amino acid and energy digestibility in growing pigs, according to new research from the University of Illinois.

Read full story

Reducing salt in bread without sacrificing taste

URBANA, Ill. – Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not seem like an obvious culprit; however, due to high consumption and relatively high salt content, baked goods are a major source of sodium in the diet. A new study from the University of Illinois explores ways to reduce sodium in bread without sacrificing taste and leavening ability.

Read full story

Avocados change belly fat distribution in women, controlled study finds

An avocado a day could help redistribute belly fat in women toward a healthier profile, according to a new study from the University of Illinois Urbana-Champaign and collaborators.

One hundred and five adults with overweight and obesity participated in a randomized controlled trial that provided one meal a day for 12 weeks. Women who consumed avocado as part of their daily meal had a reduction in deeper visceral abdominal fat.

Read full story

Incoming FSHN student goes all out with blue-on-blue recipe

URBANA, Ill. – “I’m interested in studying hospitality management because I want to go into a career in food and restaurant management as well as owning my own bakery. I expect to learn the ins and outs of how the restaurant industry operates,” says Megan Darga, a first-year student this fall in food science and human nutrition (FSHN).

Read full story

Robert Wood Johnson Foundation supports look at nutrition subsidy inequities in family child care settings during COVID

URBANA, Ill. – The federally funded Child & Adult Care Food Program (CACFP) supports healthy development of young children, especially those in low-income families, by subsidizing nutritious meals and snacks in paid child care settings.

Read full story

Kids eat more fruit and vegetables with longer seated lunch time

URBANA, Ill. – When kids sit down to eat lunch at school, fruits and vegetables may not be their first choice. But with more time at the lunch table, they are more likely to pick up those healthy foods. If we want to improve children’s nutrition and health, ensuring longer school lunch breaks can help achieve those goals, according to research from the University of Illinois.

Read full story

Study linking culture with health shows need for diversity in research

URBANA, Ill. ­– As we move through life, our bodies get older. Aging is inevitable, but how fast it happens can vary considerably. Physical and environmental stressors can accelerate the process, and culture may interact with biology in ways that are not fully explored. 

Read full story

Cancer survivors' tongues less sensitive to tastes than those of healthy peers

Most survivors of squamous cell head and neck cancers report that their sense of taste is dulled, changed or lost during radiation treatment, causing them to lose interest in eating and diminishing their quality of life.

Read full story
Subscribe to Nutrition