Nutrition

The COVID-19 pandemic has led to a greater incidence of obesity and eating disorders among young people, according to experts at Stanford Children’s Health.

Digital health tools, such as diet-tracking apps, increase engagement in weight loss programs, helping users shed pounds, according to a new study.

A diet that includes an average of two servings of plant-based meat alternatives lowers some cardiovascular risk factors compared with a diet that instead includes the same amount of animal meat, Stanford Medicine scientists found.

Stanford Children’s Health experts are applying CDC funding and design thinking toward making their weight-management program available to low-income families nationwide.

The amount, speed and duration of weight loss are better markers of medical and psychological illness in adolescents with atypical anorexia nervosa than being underweight, a study led by Stanford and UCSF researchers showed.

Nutrition expert Christopher Gardner discusses the protein-consuming habits of America, the drawbacks and ways to eat better.

Milk is a good source of calcium but isn’t necessarily the most critical factor for bone health, according to a Stanford researcher who recently discussed the facts and “facts” about milk.

Stanford's John Ioannidis recently discussed why the design of most nutrition studies impedes progress in the field and suggested a new kind of approach.

Stanford researchers have found that, contrary to previous studies, insulin levels and a specific genotype pattern don’t predict weight-loss success.

The Stanford Center for Population Health Sciences has awarded 11 pilot grants to investigators with studies that seek to improve population and community health.

Stanford researchers are expanding a study of how parents with previous eating disorders can form good eating patterns in their young children. They now are seeking dads and single parents.