Nutrition

A diet that includes an average of two servings of plant-based meat alternatives lowers some cardiovascular risk factors compared with a diet that instead includes the same amount of animal meat, Stanford Medicine scientists found.

Researchers found that supplements did not appear to protect endurance athletes from illness caused by electrolyte imbalances. They also found that hot temperatures are a risk factor.

Stanford Children’s Health experts are applying CDC funding and design thinking toward making their weight-management program available to low-income families nationwide.

The amount, speed and duration of weight loss are better markers of medical and psychological illness in adolescents with atypical anorexia nervosa than being underweight, a study led by Stanford and UCSF researchers showed.

Nutrition expert Christopher Gardner discusses the protein-consuming habits of America, the drawbacks and ways to eat better.

Milk is a good source of calcium but isn’t necessarily the most critical factor for bone health, according to a Stanford researcher who recently discussed the facts and “facts” about milk.

Stanford's John Ioannidis recently discussed why the design of most nutrition studies impedes progress in the field and suggested a new kind of approach.

Stanford researchers have found that, contrary to previous studies, insulin levels and a specific genotype pattern don’t predict weight-loss success.

The Stanford Center for Population Health Sciences has awarded 11 pilot grants to investigators with studies that seek to improve population and community health.

Stanford researchers are expanding a study of how parents with previous eating disorders can form good eating patterns in their young children. They now are seeking dads and single parents.

New guidelines from the American Academy of Pediatrics tell pediatricians and parents to avoid focusing on teenagers’ weight and shape to prevent both obesity and eating disorders.