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The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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Court vacates Trump’s rollback of school nutrition rules

After making a brief comeback on school lunch menus, white bread and other refined grains may be vanishing again when schools reopen after a federal court vacated the Trump administration’s rollback of school nutrition standards.

Food stamp change fuels anxiety as states try to curb impact

Having food stamps offers Richard Butler a stability he’s rarely known in his 25 years. He was in state custody at age 2, spent his teen years at a Chicago boys’ home and jail for burglary, and has since struggled to find a permanent home.

Changing counts reveal inexact science of calorie labels

Calorie counting can be a simple way to help maintain a healthy weight – don’t eat and drink more than you burn. And the calorie labels on food packaging seem like an immutable guide to help you track what you eat. But figures printed on nutrition labels may not be as precise as they seem.

Spokane Public Schools emphasizing nutrition, even in tough budget times

The district will continue its scratch-cooking program and will be offering smoothies to students at middle and high schools in the next school year. Though staff reductions hit lunchrooms hard, the district will continue to offer nourishment in the mornings and nutitious options when the lunch bell rings, said Doug Wordell, director of Nutrition Services for Spokane Public Schools.

U.S. preschoolers less pudgy in latest sign of falling obesity

A new study says preschoolers on U.S. government food aid have grown a little less pudgy. The research published Tuesday offers fresh evidence that previous signs of declining obesity rates among these kids weren’t a fluke. Researchers think changes in a federal nutrition program that emphasized healthier food options likely played a role.

WSU researchers set sights on wheat variety to combat celiac disease

A genetically modified variety of wheat with built-in enzymes to break down gluten have been produced in laboratories. Now, the researchers are hoping to refine the idea in an effort to bolster the diets of some 3 million Americans with celiac disease, a disorder that causes the body’s immune system to fight the digestive tract.