Taylor Swift’s Impact on Fans’ Body Image Attitudes Mostly Positive
First study on the health effects of Taylor Swift’s celebrity finds an overall positive influence on fans’ attitudes on body image and disordered eating.
Taylor Swift’s past struggles with body image, disordered eating, and body objectification have had an overall positive influence on her fans’ attitudes on these issues, a new study from University of Vermont (UVM)...
![A man dumps food scraps from a bucket into a larger composter.](https://legacy.drup2.uvm.edu/sites/default/files/story-photos/48844740247_3cf133dde7_k.jpg)
Vermont’s Food Waste Laws are Popular, But Vexing Issues Remain
Vermonters largely support laws on food scraps and single-use plastics, but some are confused about composting rules, and frustrated with the state’s inability to compost biodegradable containers and tableware.
![An image of UVM food security researchers Meredith Niles (left), Emily Belarmino (center), and Farryl Bertmann (right).](https://legacy.drup2.uvm.edu/sites/default/files/story-photos/uvm-2020-1117-023-new-rez.jpg)
COVID-19 Food Insecurity Hits Record Levels in Vermont
Food insecurity in Vermont has reached record levels during the COVID-19 pandemic, with nearly 30% of Vermonters experiencing food insecurity since March, new University of Vermont research finds.
With Thanksgiving approaching, the research is the most comprehensive study of COVID-19’s impacts on food security in the Green Mountain State to date.
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- UVM Survey: How Is Coronavirus Affecting Food System, Food Insecurity?
- Effects of Involving Parents in Children's Diet and Physical Activity Interventions
- Dr. Todd Recipient of the 2020 George V. Kidder Outstanding Teacher Award
- The Power of Relationships
- A New Pepper on the International Culinary Scene
- Vermont Academy of Arts and Sciences Inducts Cohen and Donnelly as 2019 Fellows
- Where Sheep are Trending
- What you eat matters when it comes to avoiding cancer
- More People Eating on the Couch than the Kitchen Table
- Dr. Farryl received the UVM CUPS Outstanding New Service-Learning Faculty Award
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