GI is a measure of how quickly food breaks down and delivers glucose to the body. It is easier for the body to process energy from food with a low GI measurement, meaning that glucose enters the bloodstream more slowly. Food with high GI scores include white bread and white potatoes, while whole grains, fruits and vegetables have lower GI scores, according to scientists from Tufts University.

The researchers conducted a study in mice in order to investigate the relationship between dietary GI and the negative effects of aging on the eyes. The subjects were divided into two groups, differing in diet quality.

Results showed that the mice that were fed a diet of low GI foods had healthier retinas, as published in the October issue of the journal Aging Cell. This may be because lower levels of glucose boost the performance of different cell pathways responsible for protein processing.

This experiment supports previous findings observed in epidemiological studies in humans, the researchers said.

Vitamin E is an antioxidant that helps fight off the effects of unhealthy aging due to environmental sources, such as air pollution or ultraviolet light from the sun, according to the Office of Dietary Supplements (ODS), a division of the National Institutes of Health. This nutrient is also important for the immune and cardiovascular systems.

An international research team conducted a laboratory experiment on sleep-deprived rats made to run a maze. Results showed that even though sleep deprivation could impair both short and long-term memory, vitamin E protected the antioxidant mechanisms of the brain, thus supporting memory, as published in the January 1 issue of the journal Behavioural Brain Research.

Furthermore, this research helped identify parts of the brain that may serve as targets of vitamin E in supporting cognitive functions.

Dietary sources of vitamin E include vegetable oils, nuts, seeds and green vegetables such as broccoli and spinach, according to the ODS. While this nutrient is available in both natural and synthetic forms, studies suggest that natural form, known as d-alpha-tocopherol, is more potent.

"When people talk about the ways in which social support is good for our health, they typically assume that the benefits of social support come from the support we receive from others, but it now seems likely that some of the health benefits of social support actually come from the support we provide to others," said researcher Naomi Eisenberger of the University of California, Los Angeles.

In order to investigate this concept, a team of scientists conducted a study that enrolled 20 heterosexual couples. While the women were undergoing MRI scans of their brains, their boyfriends were receiving electric shocks nearby. Sometimes the women were allowed to hold their boyfriends' arms throughout the experience, while at other times they could only use a squeeze-ball.

Results showed that during the periods when the women were allowed to comfort their boyfriends, there was increased activity in parts of the brain related to experiences of reward, as published in Psychosomatic Medicine.

The researchers want to conduct further studies investigating the health benefits of helping others.

A dietitian from Michigan State University collected data from the National Health and Nutrition Examination Survey between 1999-2002. They focused specifically on 2,100 subjects aged 12 to 19 years, looking at measurements associated with heart health such as blood pressure, waistline and other factors.

Results showed that subjects who ate more fiber were more likely to have healthier measurements of these assessments, which did not appear to be significantly tied to saturated fat or cholesterol, as published in the Journal of the American Dietetic Association.

However, this does not mean that teenagers no longer have to be mindful of the amount of fat they eat, according to the author.

"One of the takeaways is that our study reinforced the current dietary recommendations for dietary fiber intake by including a variety of plant-based foods," said researcher Joseph Carlson. "A strategy of emphasizing fiber-rich foods may improve adherence to dietary recommendations."

Further studies should investigate the best ways to increase the amount of fiber young people eat, Carlson said.

Previous studies have indicated that weight loss through dieting can lead to bone problems. Researchers from McMaster University in Ontario conducted a study that investigated the combined effects of dairy, calcium, exercise and protein on the bones of 90 pre-menopausal women who had weight problems.

The experimental regimen included modest caloric restriction and daily aerobic and resistance exercises. Additionally, subjects were put on diets that varied by the amount of protein and dairy food.

After 16 weeks, results showed that subjects who ate higher protein food with an emphasis on dairy had healthier bones as well as more optimal levels of calcium and vitamin D, two nutrients that are essential to bone strength, as published in the Journal of Clinical Endocrinology & Metabolism.

"Our data provide a good rationale to recommend consumption of dairy foods to aid in high quality weight loss, which we define as loss of fat as opposed to muscle, and the promotion of bone health in young women who are at the age when achieving and maintaining peak bone mass is of great importance," said researcher Stuart Phillips, Ph.D.

Omega-3 is a class of polyunsaturated fats that a growing body of research indicates may benefit the health of the heart, joints and other systems, according to the National Center for Complementary and Alternative Medicine (NCCAM).

These compounds may also help reduce the body's levels of cytokines, molecules that are produced by inflammation and during times of stress. While inflammation can help the immune system, chronic inflammation and cytokine production can have negative effects.

Researchers from Ohio State University conducted a study in which they enrolled 68 first or second-year medical students: half received omega-3 supplements, while the other group took placebos. Throughout the duration of the study, the subjects underwent psychological screenings and blood tests to measure levels of anxiety and cytokines.

While the school curriculum was somewhat easier than in previous years, results still showed that individuals who took omega-3 were 20 percent less anxious and produced fewer cytokines than the controls, as published in the journal Brain, Behavior and Immunity.

However, instead of making broad recommendations about omega-3 supplements, the researchers suggest that people simply increase their dietary intake. This type of fat is found in oils from walnuts, flaxseed and certain fish, according to NCCAM.

Researchers from the University of Rhode Island conducted two studies that investigated different rates and speeds of food consumption. In the first study, subjects reported themselves as fast, medium-speed or slow eaters, which ultimately averaged out to people eating 3.1, 2.5 or 2 ounces of food per minute, respectively. Results showed that men tended to eat faster than women. However, men who said they ate slowly consumed food at a speed similar to women who described themselves as fast eaters.

In a second study, the team discovered that people who have higher body mass indices tended to eat faster than individuals with lower scores. Furthermore, whole grains, which are more fibrous, required subjects to chew their food more slowly.

The researchers believe that, taken together, these studies suggest that eating slowly can reduce calorie consumption.

"It takes time for your body to process fullness signals, so slower eating may allow time for fullness to register in the brain before you've eaten too much," said researcher Kathleen Melanson.

Further studies will be needed to thoroughly characterize the relationship between eating speed and body mass index, according to the researchers.

An experiential school program known as Cooking with Kids devises school lesson plans that integrate subjects such as math and social studies with classes that teach either cooking or food tasting. These courses are created for grades K-1, 2-3 and 4-6. Aside from teaching nutrition with affordable ingredients, this program allows students to practice social skills and cooperation during cooking lessons.

Researchers from Colorado State University evaluated the effects of such courses in 178 fourth graders who took both cooking and tasting classes, just tasting classes or neither class. Overall, students who took these courses reported a better understanding of their school subjects. Furthermore, those who took both cooking and tasting classes were less likely to think of food preparation as a chore in the home, as published in the Journal of Nutrition Education and Behavior.

The study "documents the importance of including cooking in school curriculum as it is a practical mechanism to promote health, social and educational skills to better prepare students for adulthood," said researcher Leslie Cunningham-Sabo, Ph.D, RD.

The NIH defines a Mediterranean diet as one that includes lots of plant-based food, small amounts of meat or chicken, more fish than red meat, olive oil and simple seasoning without gravy or sauces. These foods increase one's intake of fiber and good fat.

Researchers from Australia conducted an experiment in which they investigated the effects of the Mediterranean diet on patients who had a liver condition that usually could only be remedied by weight loss. The results showed that after 12 weeks, patients who ate the Mediterranean diet had healthier measurements of liver health, including blood sugar, when compared to other individuals who were put on Australia's National Heart Foundation Diet.

"This was demonstrated without weight loss, thus suggesting that a change in macronutrient intake alone without weight loss can improve metabolic health," said researcher Marno Ryan, MBBS, M.D.

The study was presented at the meeting of the American Association for the Study of Liver Diseases.

People who eat a Mediterranean diet need to be cognizant of increasing their intake of iron, vitamin C and calcium, according to the NIH.

Researchers from the University of Wisconsin-Madison conducted an investigation on the positive effects of biking instead of driving for round trips shorter than five miles within 11 major metropolitan areas of the Midwest. With regards to air pollution, the scientists projected that 433 lives could be saved annually because of cleaner air, which supports heart and lung health.

When it came to exercise, the study concluded that making these bike trips during the six months of the year when the weather is accommodating could save the country $3.8 billion in treating conditions associated with poor blood sugar, weight or cardiovascular health.

This study may even underestimate the benefits of increased bike use because it does not take into account people who choose to walk or take mass transit, the researchers said, adding that they hope this research can inform city planning.

"Part of this is a call for making our biking infrastructure safer. If there are so many health benefits out there, we ought to try to redesign our cities to achieve them without putting new riders at risk," said researcher Jonathan Patz.