The University of Minnesota Extension Regional Sustainable Development Partnerships delivers resources and support for rural grocery stores facing an increasingly uphill battle.
For decades, Americans have been advised that cutting fat was key for a heart-healthy diet, spurring an industry of low-fat dairy products. A new generation of nutrition research is challenging some of those long-held beliefs — suggesting the impact of dietary fat is different when found in dairy products compared with other foods.
Strong nutrition is the backbone of our health — whether you’re age nine or 99. For National Nutrition Month this March, Aimee Tritt, a clinical assistant professor in dietetics, answers questions about supporting healthy choices in every stage of life.
They are part of the first University-run food delivery service on the Twin Cities campus and are the first technology of this kind approved in Minneapolis.
University of Minnesota scientists and a global team looked at the relationship between climate change and agriculture, and found significant opportunities for improvement.
