Month: May 2017

Many of you probably became dietitians because you wanted to make a difference, not only in individuals’ lives, but in the overall health and well-being of the population. We all choose different settings to work

Is there any better sight to a dietitian than seeing your family or dinner guests devour a huge plate of cauliflower? I think not. Even though we’re known to push as much color as possible

It’s the day toward which all dietetic interns countdown: the last day of their internship. For the past six to 12 months (depending how long your program was) you were told where to go, what

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For May, Celestina shares with us how to make tomato-poached swordfish. 

Growing up in the 1970s and ’80s means I experienced all sorts of interesting — some would say crazy — food trends. Everything from Hamburger Helper to Steak-Ums to casseroles made with cream of mushroom

Often, it can feel like there is so much to get done each day that we don’t have time to take care of ourselves. This leads to prioritizing our schedules so that we put ourselves last.

Developed for medical use and generally prescribed to treat poisoning, activated charcoal is ingested to absorb harmful chemicals in the GI tract and stop the body from absorbing them. While it is effective in treating

Goodbye, boring vegetables! This roasted asparagus is simply seasoned, yet guaranteed to impress your dinner guests.  And it couldn’t be easier to make. I whipped up a light sauce of olive oil, lemon juice, black pepper