According to a new study, consuming too much salt and sugar from packaged foods starts at a young age.
It's cheap, it's convenient and it's a staple for many young Americans. Pizza is a big player in children's diets.
Eating dinner as a family has been shown to do everything from boost nutritional intake to boost vocabulary in children.
An Indiana state senator has introduced a bill that would remove local counties' ability to block large-scale livestock operations within their jurisdiction.
Eat less meat for the environment? A draft recommendation for the USDA says so.
2015 is kicking off with big news globally for food.
Too much fast food doesn't only harm your body. A new study finds it affects the brains of school students.
Last November, food assistance recipients saw across-the-board cuts, causing more to turn to food banks to fill the gap.
McDonald's released a statement saying the company does not source genetically modified potatoes.
Trying to fight that bad mood with food? Think again.
But another California city, San Francisco, saw its proposed law to tax sugary beverages go down in defeat.
Packaged foods are designed for taste, not health, and the nutrition labels don't tell you the whole story.
Halloween candy is risky business for kids with food allergies, but the Teal Project is making it safe for all to Trick-or-Treat.
Did you share a Coke this summer? Coca-Cola's successful campaign featured names and social media promotion geared toward Millenials.
The first of its kind in China, a major study of nearly 500,000 people finds that fruit consumption can decrease the risk of cardiovascular disease.
Low-carb appeared to be superior to low-fat for weight loss in a recent study. The results ignited comments from all sides of the diet debate.
In what's considered a big step for the chicken industry, Perdue has announced most of its chickens are now antibiotic-free.
Scientists are encouraged by the brain's adaptation to the healthy foods and the use of behavioral therapy in overweight patients.
Researchers are looking for ways to combat nut allergies, which have been on the rise over the past decade.
Chefs are figuring out how to stealthily add mushrooms to ground beef to cut fat and calories without sacrificing flavor.