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Food Studies: What's on the Label, and What Isn't?

Analyzing the nutritional information on a cereal box reveals a lot of misinformation, especially the daily recommended intake.

Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. Don't miss Megan's second post, which reveals the four reasons why people choose a restaurant.

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Feeding the Tiny Humans of the Future: Amsterdam's Disproportionate Restaurant

A new restaurant explores the way genetically-engineered one-and-a-half foot tall humans might cook, eat, and farm.


Since the dawn of space travel, scientists have approached the problem of human survival in such a hostile environment from two opposing angles: adapting the environment to humans, or vice-versa. The former approach has provided most of the solutions so far: spacesuits and spaceships shield humans from extreme temperatures and radiation, and one day, greenhouses may allow earth's crops to grow on Mars.

But, out on the fringes, big thinkers such as Manfred Clynes, who coined the word cyborg more than 50 years ago, and Craig Ventner, famous for sequencing the human genome, have wondered whether it might not be more effective to just re-design humans—using drugs, technology, and, most recently, genetic engineering—so that we can survive in space.

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Dietary Supplements: Tuesday, February 15

Dietary Supplements is a daily roundup of what we're reading at GOOD Food HQ. Today we're serving up calories, subsidies, and fig spread. Enjoy!


We're all anticipating mandatory calorie counting, but new research has cast even more doubt on the value of calorie labeling at food food joints.

Meanwhile, if we're tricked into choosing apples over candy bars because of the "unit effect," then shouldn't we label all food energy as Joules (instead of calories)?

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