Step away from that ice cream sandwich: Point-of-sale technology may help students eating in school cafeterias refrain from devouring junky frozen treats, flavored drinks and potato chips when their parents receive “nutrition report cards.”
Mike Hoffmann went to Vietnam for the first time in 47 years: On his first tour of duty, he was a 19-year-old U.S. Marine, and for the March 2016 trip, Hoffmann returned as an environmental scientist.
Decision-making tools for cancer treatment should incorporate patient's 'essential bottom line,' according to Valerie F. Reyna, professor of human development in Cornell’s College of Human Ecology.
The Institute for Food Safety at Cornell, announced Dec. 15 with a $2 million state grant, establishes a comprehensive center that connects training and research to check foodborne illness.
In a panel of new proposed federal dietary guidelines in Washington, D.C., March 18, two Cornell professors look at their potential impact and food-industry efforts to weaken the guidelines.
Andre Bensadoun, Cornell professor emeritus of nutritional sciences, was named an honorary professor at the l'Institut Polytechnique de Toulouse, France, for his lifetime accomplishments.
More than 1,550 Cornell students feasted at the ninth annual Harvest Dinner Oct. 9 that featured a cornucopia of autumnal bounty grown near campus and from the surrounding region.
High blood pressure transforms cells of the immune system that reside around cerebral blood vessels and normally protect the brain into agents of cognitive decline, according to new research from Weill Cornell Medicine scientists.