For decades, scientists have known that what harms the body often harms the brain. Conditions such as obesity, high blood pressure, and insulin resistance strain the body’s vascular and metabolic ...

A new study published in the Journal of Nutrition Education and Behavior highlights the development of a culturally informed approach to screening for food insecurity among patients at Northern Navajo ...

Beginning in January of 2024, the Commission on Dietetic Registration (CDR) bumped up the minimum required education level for prospective RDs from a bachelor’s degree to a master’s degree.1 It’s the ...

Welcome to the Flavor Toolkit, a valuable resource designed to enhance your practice and support your clients in their nutritious eating journey. Here, you’ll find a collection of downloadable PDFs ...

Making sense of dietary supplements (DS) and knowing how and when to recommend them can be a complicated matter for all dietitians. Navigating loose regulatory standards, proper dosing guidelines, and ...

Gastrointestinal (GI) symptoms among clients and patients are prevalent. In fact, a largescale survey has found that more than 60% of Americans from a nationally representative sample had one or more ...

A few decades ago, people may not have been familiar with fermented foods. But they’ve seen significant growth in recent years, and demand doesn’t seem to be slowing down. Fermented foods saw an ...

Americans are voracious consumers of sugar and often are looking for that next decadent, scrumptious treat to satisfy their sweet tooth. According to the American Heart Association, US adults consume ...

According to a consumer survey, Public Perceptions of Dietary Sweeteners published in 2023 by the International Food Information Council, 28% of Americans report regularly and intentionally using low- ...

Today’s Dietitian explores how nutrition interventions may help alleviate long-term symptoms. The COVID-19 pandemic continues to wreak havoc across the United States and the world, and it’s leaving ...