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Food that Tastes Good is More Nutritious.

Subjects: *TASTE testing of food; *GASTROINTESTINAL system physiology; *GASTROINTESTINAL motility

• Source: Tufts University Health & Nutrition Letter. Oct2000, Vol. 18 Issue 8, p1. 2p.

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ASK TUFTS EXPERTS.

• Authors : Lichtenstein, Alice H.

Subjects: HYPERTENSION; CARDIOVASCULAR disease prevention; ZINC metabolism

• Source: Tufts University Health & Nutrition Letter. Nov2016, Vol. 34 Issue 9, p8-8. 3/4p.

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Should You Be Choosing Foods By Their Glycemic Index?

Subjects: GLYCEMIC index; CARBOHYDRATE content of food

• Source: Tufts University Health & Nutrition Letter. Nov2000, Vol. 18 Issue 9, p4. 2p.

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Dietary Fiber Has Benefits Beyond Regularity.

Subjects: STROKE prevention; DIETARY fiber; RESEARCH

• Source: Tufts University Health & Nutrition Letter. Jul2013, Vol. 31 Issue 5, p3-3. 1/2p.

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