News on Nutrition from the United States

After less than a year of being on the menu, Burger King is getting rid of its lower-calorie french fries, called Satisfries, at most of its restaurants.

Did you know one medium potato provides 6% of the recommended daily value of iron?

Chris Voigt, executive director of the Washington State Potato Commission, Moses Lake, is the focal point of a Republican primary election controversy involving the race between Clint Didier and his opponent Dan Newhouse.

Saratoga Chip switches to Mountain Pure Himalayan pink salt, a mineral and energy-rich iron alternative to traditional salt for all six Saratoga Chip flavors

Limiting saturated fat could help people whose genetic make-up increases their chance of being obese

Recommendations to increase the intake of potassium and dietary fiber among young children should be a priority for the 2020 Dietary Guidelines for Americans, according to a new study by the Alliance for Potato Research and Education (APRE) presented today at Experimental Biology 2014.

Burger King Worldwide, Inc. announces that it is making SATISFRIES™ French fries the standard fry in the BURGER KING® Kid’s Meal.

The U.S. Food and Drug Administration (FDA) issued the 2013 edition of the FDA Food Code on November 13, 2013.

The adult obesity rate in the United States so far in 2013 is 27.2%, up from 26.2% in 2012, and is on pace to surpass all annual average obesity rates since Gallup-Healthways began tracking in 2008.

The U.S. Food and Drug Administration announced its preliminary determination that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” for use in food.

Although a number of chain restaurants have announced healthy menu changes over the years, the overall calorie and sodium levels in main entrees offered by top U.S. chain restaurants assessed from 2010 to 2011 have remained the same, shows a study.

Two new studies presented by ConAgra Foods at the Academy of Nutrition and Dietetics' 2013 Food &Nutrition Conference &Expo™ show that choosing foods with more volume, like egg whites and popcorn, can be an effective strategy to avoid excess ca...

It's easy to forget the health benefits of the potato. The humble tuber has acquired a bad rap over the past decade, and it's high time for a tater comeback.

After three decades of increases, adult obesity rates remained level in every US state except for one, Arkansas, in the past year, according to F as in Fat: How Obesity Threatens America's Future 2013.

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free"for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease.

Recently, the House Appropriations Committee approved an amendment offered by Rep. Mike Simpson (R-Idaho) to require USDA to include fresh white potatoes as part of its Supplemental Nutrition Program for Women, Infants and Children (WIC) program.

Portions (8, 12 or 16 ounces) are given different labels – small, medium or large – at different restaurants. Research shows consumers use such labels to dictate how much food they think is a “normal” portion, and then adjust their intake accordingly.

Agriculture Secretary Tom Vilsack today announced that under USDA's new "Smart Snacks in School"nutrition standards, America's students will be offered healthier food options during the school day.