Students in a California school district will have access this year to fresh-baked bread. School officials say making the bread on site offers more control over nutritional content and provides cost savings.
The evolution of yeast used in making lager beer has been charted by researchers at the University of Wisconsin-Madison. The scientists have discovered that the two major lineages of lager yeast, Frohberg and Saaz, did not come from a single precursor but had separate origins. The findings were published in Molecular Biology and Evolution.
Trainers from the District Crossfit gym in Washington, D.C., spent a day teaching students at Thurgood Marshall Academy about fitness and nutrition. The area around the school lacks access to affordable gyms and fresh food, so the school built a gymnasium, added athletic programs and participates in the D.C. Farm to School Network.
Lunches cooked from scratch are the new norm for students in Hattiesburg, Miss., where schools find it is healthier and less costly than buying commercial. Child-nutrition director Tom Chambliss at the Forrest County Agricultural High School District says the homemade meals seem to hit the right note as school-lunch participation has increased significantly and the school is making a profit for the first time.
It is important to consider the nutritional value and expiration dates of items donated to a food bank, says Marin Woods, clinical nutrition manager at Saint Anne's Hospital in Fall River, Mass. She says good items to donate include peanut butter, beans, whole-grain pasta, canned fruit in water, low-sodium foods and even spices.