Patients with chronic critical illness face profound nutrition challenges after the ICU. Targeted nutrition therapy plays a critical role in recovery, functional improvement, and long-term outcomes.

From restaurant menus to packaged snacks, kelp and other seaweeds are emerging as nutrient-dense, sustainable foods that nourish both people and the planet.

With the growing food as medicine movement, it’s important for dietitians to know the limits of nutrition and lifestyle interventions so they can support their patients and clients who may be dealing with bone loss or at risk for it.