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January 2016 Issue

Risks and Benefits of Red Meat
Today's Dietitian reviews the science on this American diet mainstay and offers advice on how to counsel clients.

Health at Every Size
Learn what the experts say about this controversial dietary approach that focuses on healthful lifestyle behaviors—not weight loss—for optimal health.

Menus of Change
This foodservice initiative is encouraging collaboration among leaders of sustainability and environmental stewardship to offer healthful, sustainable food and food systems to the masses.

The Calcium Debate
Amid decades of research and inconsistent study results, dietitians can still counsel clients effectively about calcium intake recommendations.

Educating Doctors About Nutrition
The Goldring Center for Culinary Medicine at Tulane University offers an unprecedented approach to teaching nutrition to medical students and physicians.

CPE Monthly: Leaky Gut Syndrome
This continuing education course explores the causes, associated conditions, and treatments under research for this complex GI disorder.


Editor's Spot

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Dynamics of Diabetes

Personal Computing

Focus on Fitness

Winter Product Showcase


Culinary Corner

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