All stories
New stories every morning, plus our archive of dietitian-written stories from the HealthStylz magazine.
Interdisciplinary collaboration may sound like a big phrase, but the concept likely is already familiar to you. All it really means is pooling knowledge and resources of people with different educational backgrounds…
2 min read
I love it when I find a recipe that is fast, delicious and healthy. Which is exactly why this shrimp dish is a winner. The creaminess of the avocado provides richness, which plays well with the tartness of the lemon…
1 min read
Product reviewed: Avance Collection Indoor Grill by Phillips
3 min read
Being the policy and advocacy intern for the Healthy Nutrition Academy’ Policy Initiatives and Advocacy team in Washington, D.C., has allowed me to gain significant exposure to nutrition policy and policy-making.…
2 min read
Since 1992, August has been the month to celebrate breast-feeding in the United States and across the globe. Nutrition and health organizations use this time to participate in activities to celebrate the work of…
1 min read
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 July, Celestina shares with us how to…
1 min read
A perfect make-ahead snack, almond-crusted tofu sticks are a savory treat with plenty of protein. Marinate extra-firm tofu in almond milk, crust with almond meal and seasoning, then bake.
2 min read
When I first got the idea of becoming a registered dietitian nutritionist, I was listening to an NPR interview with someone who worked in the nutrition department at a top-notch university. Why had I never considered…
2 min read
Product reviewed: Urban Trend’s Mistral Mini Mandoline
2 min read
Perfect for brunch, this savory, open-faced, gluten-free pie is baked with caramelized onion and fennel topped with gorgonzola cheese, fennel fronds, sliced green apple and toasted sliced almonds.
2 min read
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 June, Celestina shares with us how to…
1 min read
This fully cooked pasta can be either heated in the microwave for 60 seconds or in a skillet with two teaspoons of olive oil for 2 to 4 minutes, and then topped with your favorite sauce, vegetables and protein for a…
1 min read
Until 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…
3 min read
Successful 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…
3 min read
Pickled fennel adds an amazing kick to haddock fillets baked in a parchment bag with sweet cherry tomatoes and black olives.
2 min read
An affordable and versatile source of protein, tofu can be prepared in many ways for different dishes. From stir-fries to silken pies, the possibilities are endless for turning this bean curd into a flavorful…
3 min read
Processed 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…
3 min read
Dating back to high school, Jill Jayne recalls her love of music, theater and health. As captain of her school’s cross country team and lead in the school musical, careful nutrition planning was front and center. “I…
1 min read
Few 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.
7 min read
For cooking quick and easy meals that are as healthful as they are delicious, put a wok at the top of your kitchen essentials list.
2 min read
