There are about 412,000 independent restaurants and nearly 240,000 chain restaurant locations in America, according to data from Technomic via Nation's Restaurant News. That's well over 600,000 establishments that need to be regularly inspected to get those health inspector grades you see in restaurant windows. While diners may notice some things on their own, we rely on inspectors to catch the issues we can't see to ensure food safety. There are a few things that will jump out at a health inspector right away that most people might not notice.

The nostalgia of old-fashioned ice cream parlors is hard to resist, whether genuine throwbacks to years gone by or modern versions inspired by the past. Spots filled with huge tubs and metal scoops of fresh ice cream, offering a parade of different flavors and toppings. There's also the aromas of subtly sweet caramelized sugar, fresh dairy, vanilla, and the toasty warmth of house-made waffle cones. What if those well-loved scents were missing, replaced by something decidedly unpleasant?

Statistically speaking, the 5-year relative survival rate for Stage IIA colorectal cancer is generally high, estimated at over 90%.

Louisa Messenger, a researcher at UNLV’s mosquito lab, said less than 1 percent of people with West Nile virus develop neuroinvasive cases. The virus crosses the blood-brain barrier and causes symptoms like meningitis and inflammation of the tissues of the brain.

Thanks to moist environments (like your kitchen sink) and food particles, the kitchen is full of objects that make a perfect breeding ground for bacteria. So how can you ensure you aren’t spreading germs the next time you serve a meal? According to the food safety experts we spoke with, it starts with knowing where to look—and giving some often-overlooked tools a thorough cleaning. The items below are some of the most surprising offenders.

From deploying natural predators like bats to the strategic release of genetically modified mosquitoes, discover the cutting-edge science and "biological hacking" being used to protect Southern Nevada from unpredictable diseases like the West Nile virus.

Ultra-processed foods (UPFs) are dietary products usually containing multiple treated industrial ingredients, including substances extracted from foods (oils, fats, sugar, starch) and additives like artificial flavors, colors, or emulsifiers. They are designed to be greatly palatable, convenient, and shelf-stable, and are rapidly replacing fresh foods. Examples include sugary beverages, packaged snacks, ready-to-eat products, packaged breads and cereals, reconstituted meats, and so on. UPFs, including beverages, have now become the leading food consumption patterns around the world. Consumption of UPFs increases the risks for overweight/obesity, heart disease, metabolic disease, diabetes, and cancers.

The Class of 2026 includes graduates from 34 states and U.S. territories and 62 countries. Of the graduates, 87% are Nevada residents, with 67% coming from ethnically diverse backgrounds. Nearly half of all students are the first in their family to earn a degree.

Valley students learned how to take care of their bodies and minds while having some fun Friday. The Raiders and the UNLV School of Public Health hosted a flag football camp at the team’s headquarters in Henderson. It’s part of the RUSH program, or Raiders-UNLV Sports and Public Health. Two hundred students from three valley middle schools took part, learning about nutrition, mental health and physical health while also doing flag football drills.

This summer, don’t be alarmed if mosquitoes decide to ruin your summer cookout. Depending on where you live, you might see a significant spike in mosquito activity in the months ahead.

The next time you head to the grocery store, take a closer look at how many prepackaged foods end up in your cart. Many of these items contain more sugar than you might expect— even those labeled as having natural sugars. Manufacturers frequently add sugar to extend shelf life and to help prevent bacteria or mold from developing. Sugar also plays a role in improving "mouthfeel," giving low-fat products a richer, more satisfying texture, according to Manoj Sharma, a professor and public health physician.

The research was conducted by Dr. Ying Guo, a 2026 UNLV Community‑Based Research Award recipient, whose work focuses on strengthening support systems for children and families in Clark County. Guo partnered with Boys Town Nevada to examine how social-skill based, collaborative interventions can prevent chronic absenteeism and behavioral challenges while keeping students engaged in school.