Globe Newswire 2018 World Salt Symposium to Feature 500 International Experts (PRESS RELEASE). “The Tenth World Salt Symposium will be held June 19-21, 2018 in Park City, Utah, and will feature nearly 100 presentations from around the globe covering all topics related to salt. Starting in the 1960’s, people from around the world have gathered to share information on the health benefits and uses of salt, salt mining practices, and solar salt production. The last such meeting was held in Beijing, China in 2009…. ‘We are pleased to bring the World Salt Symposium back to the United States and to host this important event. The Salt Institute is also happy to announce that we have made our 55-year-old World Salt Symposia archive available on a new website that will serve as a permanent and public archive of all past and future papers presented at World Salt Symposia,’ said Lori Roman, President of the Salt Institute. Keynote sessions will be live streamed on the World salt Symposium YouTube page (http://bit.ly/salt2018). Learn more and see the full agenda at http://www.worldsaltsymposium.org.”
EurekAlert: Research highlights the influence social media marketing has on children’s food intake . “New research from the University of Liverpool, presented at the European Congress on Obesity today (Wednesday, 23 May), highlights the negative influence that social media has on children’s food intake. Current research shows celebrity endorsement and television advertising of unhealthy foods increases children’s intake of these foods. However, children are increasingly exposed to marketing through digital avenues, such as on social media, and the impact of marketing by YouTube video bloggers (vloggers) on these outcomes has, until now, not been known.”
USDA: Child Nutrition Goes Digital: Food and Nutrition Service Launches First Food Buying Guide Mobile App. “The FBG is the essential resource for food yield information for all child nutrition programs, including the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and the Child and Adult Care Food Program. Yield information helps operators know how much food to purchase and how that food will contribute to the meal pattern requirements to ensure that children are getting proper nutrition through the programs. Program operators can also use the FBG Mobile App on-the-go to make quick purchasing decisions from mobile devices. The new app includes food yield search, comparison, and navigation features for more than 2,100 foods typically served in child nutrition program settings, and can help users create favorite foods lists.” The app is iOS only at the moment; Android will come later.
The Conversation: The Australian palaeodiet: which native animals should we eat?. “…I am studying the economic utility of several Australian animals. In other words, how much meat, fat and marrow different body parts provide. This, coupled with an analysis of the nutritional quality of the meat, will help us understand why they were selected or ignored. My “Native Bush Tucker” project focuses primarily on marsupial animals. When completed, it will be an online database to aid the study of what people ate in the past with the goal of including these meats on our modern menu.” This article contains images of dead and butchered animals which some might find disturbing.
Harvard: Learning about nutrition from ‘food porn’ and online quizzes. “Many of our social media feeds are dominated by beautiful, mouth-watering photos of food. These photos inspire some serious food envy but could they also educate and encourage healthier eating? That was the question explored by a team of researchers from the Department of Biomedical Informatics at Columbia University and the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).”
Laughing Squid: Chowii, A Website and App That Lets You to Search for Short Food Recipe Videos by Ingredients. “Chowii is a website and app that lets users to search for short food recipe videos by specific ingredients. It features searchable recipes from Food Network, Spoon University, Tastemade, and other well known cooking websites.”
Purdue University has updated its FoodLink site. “After a successful first year in 2016, Purdue Extension’s FoodLink is serving up a full menu of new online resources to help consumers prepare convenient, healthy meals. FoodLink is a free online information hub providing nutrition facts, recipes and purchasing tips for nearly 60 fruits, vegetables and herbs. This year, the website features 19 new foods and dozens of new recipes, said Roy Ballard, Purdue Extension-Hancock County educator and one of the program administrators.”