Stories
Nutrition
What is in your food, in plain words.
From the Vine: Treasure the Many Types of TomatoesUntil the 19th century, tomatoes were served on pottery that was made with lead. Acid from the tomatoes often leached lead from the dishes, resulting in the diner’s death. The tomato was blamed, which is why…Layne Lieberman · 3 min read
Growth of Discount GrocersSuccessful global giants in the grocery market, including the European companies ALDI and Lidl, continue to emerge in America, bringing with them lower prices, more jobs and stiff competition. While it may seem like…Lauren Fox · 3 min read
Humectants and Anticaking AgentsProcessed foods that sit on supermarket shelves for a while would deteriorate if certain food additives were not included. Humectants and anticaking agents contribute to consumer expectations for quality and…Kathleen Zelman · 3 min read
The Controversial Conundrum of Food SensitivitiesFew food trends have become so pervasive, and so quickly, as the gluten-free movement. Less than 10 years ago, celiac disease was a mere blip on the radar of mainstream media.Taylor Wolfram · 7 min read
New, Electricity-Free Blender on The BlockProduct reviewed: RevablendTok-Hui Yeap · 2 min read
The Future of Grocery Shopping is NowWho would imagine a store where you select your groceries and leave without going to the cashier? That future is now. Technology companies and supermarket chains are working together to reinvent the trip to the…Romina Barritta de Defranchi · 2 min read
Fudgy, Silken, Sous-Vide Style Eggs, Coming Right Up!Product reviewed: Sansaire Sous Vide MachineKrista Ulatowski · 3 min read
Cooking with the Power of the SunProduct Reviewed: GoSun® Sport solar ovenChristy Wilson · 3 min read
Transforming Care through Data: One Patient at a TimeMany 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 in:…Nancy Rozgony · 2 min read
Grape Cheese BallsGrowing 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 soup. And who…Abbie Gellman · 1 min read
Is Activated Charcoal Safe to Use for Detoxification?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…Taylor Wolfram · 1 min read
Make Research Part of Your Professional PathParticipating in research should be a part of every RDN’s workflow. Not everyone can be a principal investigator, but there are other roles to play. I learned this firsthand as a data gatherer on a multicenter study.Bill Swan · 2 min read
Psychosocial Care for People with DiabetesThis landmark text covers all of the issues that care providers should consider when a patient takes on diabetes self-management and deals with living with a chronic disease. Sections cover behavioral health,…Food & Nutrition Magazine · 1 min read
Can a Spiralizer Inspire? This One CanProduct Reviewed: Gourmia GES580 Electric Spiralizer and SlicerColleen Sideck · 3 min read
Fabulous Finfish: Dive Into a Sea of Sustainable OptionsFor centuries, seafaring cultures have embraced fish as cuisine. Over the years, research and culinary creativity have shown fish is good choice.Bethany Grzesiak · 4 min read
Stabilizers, Thickeners and Gelling AgentsConsumers demand a certain quality and eating experience from processed foods. This is achieved, in part, by the addition of stabilizers, thickeners and gelling agents, which give foods consistent texture, taste and…Kathleen Zelman · 3 min read
Watermelon: A Sweet Summer Fruit That’s Delicious and NutritiousRefreshing watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew. Thought to have originated in the Kalahari Desert of Africa, watermelon’s official name is Citrullus lanatus…Jessica Cording · 4 min read
Food Safety Survey Points to Continued Need for EducationThe Centers for Disease Control and Prevention estimates that 48 million people get sick from foodborne diseases each year in the U.S. alone. That’s a staggering number, isn’t it? Meanwhile, the U.S. Department of…Mascha Davis · 2 min read
Make Your Own Sourdough StarterIn our household, National Sourdough Bread Day, on April 1, reminds us to be generous. My mom’s habit of giving a loaf of sourdough bread to new neighbors or someone needing comfort became a family tradition.Michele Redmond · 3 min read
Put your Best Fork Forward with Vegetarian Nutrition ChoicesMarch is National Nutrition Month, and it’s all about how to "Put Your Best Fork Forward.” Each bite counts and even making small shifts in food choices can add up over time, including the benefits of eating less…Ginger Hultin · 2 min read
Is It Time to Cut Back on Caffeine?Raise your hand if you currently or ever have struggled with caffeine dependence. This year’s National Nutrition Month theme is “Put Your Best Fork Forward,” and as many of us know from experience, it can be hard to…Jessica Cording · 5 min read
What Type of Diet is Best for People with a Previous Cancer Diagnosis?Dietary recommendations for people with a history of cancer are essentially the same as they are for anyone seeking to optimize their health and longevity : and offer similarly profound benefits in terms of risk…Monica Reinagel · 2 min read
Embrace the Exotic With These Funky FruitsBeyond common apples and oranges, there’s a whole world of weird and wonderful fruits to explore. Exotic and unique-looking produce is mostly native to tropical and sub-tropical regions of places such as Southeast…Kerry Neville · 4 min read
Lab-Grown Meat: Exploring Potential Benefits and Challenges of Cellular AgricultureIs cultured meat the future of food or a science experiment gone wrong? Also known as in vitro meat, cellular agriculture, artificial meat or synthetic meat, cultured meat means growing muscle tissue from animal stem…Ginger Hultin · 5 min read