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Healthy food nearby eases urge to seek poorer choices
October 19, 2016

By Corrie Wilder, Murrow College of Communication

Rachel-Bailey-80PULLMAN, Wash. – Washington State University research has found that the biological motivation to forage for food has implications for healthy eating interventions.

Partnership provides low-income access to fresh foods
October 13, 2016

By Steve Nakata, Administrative Services

PULLMAN, Wash. – Dining Services at Washington State University has partnered with the federal Supplemental Nutrition Assistance Program (SNAP) to make fresh foods more accessible for qualified low-income students and families at The Market.

Ask Dr. Universe: Is there iron in my cereal?
April 28, 2016

Dr-Universe-230PULLMAN, Wash. – Iron is found in buildings and skyscrapers. It makes up most of the earth’s core. It’s even found in the sun and stars. And yes, it’s also in a bowl of cereal.

WSU Dining Services certified for sustainability, nutrition
August 19, 2015

By Megan Sanders, Administrative Services

Dining-webPULLMAN, Wash. – Washington State University Dining Services recently earned SPE certification in recognition of its nutritious and environmentally sustainable food program.

Study: We’re easily swayed by initial images of food
February 2, 2015

By Darin Watkins, Murrow College of Communication

Rachel-Bailey-80PULLMAN, Wash. – If you’re having a tough time losing weight, you might consider how powerfully first impressions influence choices. According to a new Washington State University study, initial images of food in advertisements can determine the way we react.

Researchers argue for better bread ingredient labeling
September 24, 2014

breadMOUNT VERNON, Wash. – In the interest of nutrition, health and taste, the time is right to clean up bread, write Washington State University researchers in the Healthy Living section of the Huffington Post on Sept. 23.

Rock Doc: Designing healthier snack foods with new wheat
July 1, 2014

By E. Kirsten Peters, College of Agricultural, Human & Natural Resource Sciences

peters-e-k-2010-80PULLMAN, Wash. – Most of us don’t spend a lot of time cooking from scratch. What’s known as processed foods – everything from snacks to boxed dinners – makes up a great deal of what most Americans eat. Indeed, the majority of what most of us eat is processed to one degree or another.

Grad student captivates kids with healthy food choice
May 14, 2014

Dry-bean-assortment-700

By Cathy McKenzie, WSU Mount Vernon

MOUNT VERNON, Wash. – With more children suffering from diet-related health problems – and many depending on free or reduced-price school-lunch programs – lessons that make nutritious foods served at school interesting and attractive are in demand.

Rock Doc: FDA considers changes to nutrition labels
April 22, 2014

By E. Kirsten Peters, College of Agricultural, Human & Natural Resource Sciences

PetersPULLMAN, Wash. – While I have been dinking around for months trying to lose five pounds, two of my friends have gotten serious about weight loss. Each of them is down 50 pounds.