vegetables

If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a new study published in The Lancet Planetary Health.

To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.

The latest good news: A study recently published in Neurology finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.

Dave Chapman and dozens of other long-time organic farmers packed a meeting of the National Organic Standards board in Jacksonville.

Gone are the days of serving up tater tots and French toast sticks to students. Here are the days of carrot sticks and quinoa.

New nutritional guidelines, announced in 2012, require public school lunchrooms to offer more whole grains, low-fat milk and fewer starchy sides like french fries. But short of stationing grandmothers in every cafeteria, how do you ensure that students actually eat the fruits and veggies they're being offered?