2021 Article Archive
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March 2021 Issue
Like so many other botanicals, mushrooms are enjoying the mantle of functional and/or adaptogenic ingredients, especially in the form of powders and extracts in beverages and supplements. Do the claims hold any water?
In our 12th year of recognizing dedicated and deserving dietitians, Today’s Dietitian highlights some of the best and the brightest RDs who are advancing diversity and health equity, and exceptional patient care in all settings, including public and community health, and more.
COVID-19 and the Role of Micronutrients
The evidence is stronger for some than others, but several micronutrients may have surprising significance in helping to prevent coronavirus infection and severe COVID-19 complications.
Plant-Based Labels & Certifications
There’s no broad agreement as to what “plant-based” means, so, naturally, front-of-pack labels bearing this claim have created some confusion. Here’s how some organizations are trying to bring clarity and formal certification to these seals.
The Flexitarian Diet
Looking for a diet that focuses on plants without the restrictions of vegetarianism or veganism, some consumers and RDs have carved out an eating pattern on the plant-based continuum that still may benefit health and the environment.
CPE Monthly: Understanding Lectins
This continuing education course examines lectins’ potential negative effects on the digestive tract and possible role in inflammation, as well as any positive effects their consumption may have.
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February 2021 Issue
Heart Health & COVID-19
Cardiovascular damage is a serious, often-overlooked, and potentially permanent complication of COVID-19. Knowledgeable RDs can help improve patient care with good nutrition.
Cultural Humility in Food & Nutrition
Part of making the food system more equitable and nutrition counseling more effective is stepping out of the way and letting individuals from various cultures speak for themselves.
These popular dishes can include almost any food, meaning they easily can go from a nutritious and filling start to the day to an unhealthful fast-food dish. Here’s how to counsel clients.
Update on Osteoporosis
Today’s Dietitian takes a look at the latest research on preventing and treating this all-too-common bone disease.
Nutrition Support in Lyme Disease Treatment
While much of the evidence still is emerging, there’s some optimism to be had for nutrition’s role in supporting relief of Lyme disease symptoms.
CPE Monthly: Cancer and the Alkaline Diet
This continuing education course examines the relationship between cancer and the alkaline diet through the lens of cellular metabolism and compares common restrictions of the diet with evidence-based recommendations.
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January 2021 Issue
As leaders and experts in food and nutrition, RDs have the power and responsibility to help clients shift toward health-promoting and environmentally sound dietary patterns.
Nutrition Counseling During COVID-19
As the novel coronavirus pandemic drags on into 2021, dietitians reflect on how their practices, messaging, and counseling strategies have evolved.
Social Media’s Latest Happenings
With social media, the only constant is change, and it can be tough for even the most tech-savvy RDs to keep up. Here’s the latest on the platforms and how to use them.
Shaping Better Nutrition Messages
Some longstanding but nonspecific nutrition messages may do more harm than good if RDs don’t break them down for clients. Here’s how the dietetics community can do better.
Diet’s Role in Opioid Recovery
Can good nutrition really influence recovery from opioid use disorder? Today’s Dietitian looks at the current evidence and future directions for research and counseling.
CPE Monthly: Health Benefits of Seeds
This continuing education course examines the role seeds play in the modern diet, reviews nutrition content of seed categories, and explores potential health benefits of including these foods in the diet.
Focus on Fitness
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