A new study in the Journal of Nutrition Education and Behavior, published by Elsevier, highlights critical constructs essential for addressing dietary inequalities and promoting overall health. Researchers noted key environmental and psychosocial factors critical to improving diet quality. These factors include access to healthy foods, social dynamics, and coping mechanisms that influence nutritional choices. Understanding these interconnected elements can guide the development of more effective public health interventions and policy decisions.

A team of Tel Aviv University researchers from the field of prehistoric archaeology has proposed an innovative hypothesis regarding an intriguing question: Why did ancient humans bring their young children to cave painting sites, deep underground — through dark, meandering, hazardous passages? The researchers explain: “Next to many cave paintings, there is clear evidence of the presence of children as young as two years old.

Autism is a neurodevelopmental disorder that affects social communication and development. A key characteristic in its clinical diagnosis is that autistic children rarely look at others’ faces, which is internationally recognized as a significant behavioral marker. Now, however, a new study aims to challenge this idea by using a combination of child-friendly testing environments and artificial intelligence to better understand the relationship between eye contact, cognitive development, and children’s attention skills.

Recently, the research team led by Professor Heping Zhang at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, published a groundbreaking study in the prestigious journal Science Bulletin. Titled "A Genomic Compendium of Cultivated Food-Derived Lactic Acid Bacteria Unveils Their Contributions to Human Health", the study details the development of the comprehensive genomic dataset of food-derived lactic acid bacteria (FLAB). By systematically revealing their diversity and potential applications in food fermentation and human health, this research provides valuable scientific insights and foundational support for future studies and practical applications of LAB.