Author: Carrie Dennett, MPH, RDN

Telehealth and virtual nutrition practices were on the rise even before the pandemic made working from home the new normal for many dietitians.

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If you’re headed to FNCE®, get ready to enjoy award-winning modern southern cuisine, farm-to-table fare, and global eateries galore.

With the pendulum swinging between low-fat and low-carb trends, protein had once long been the neutral macronutrient. But today, it’s developed a health halo.

Despite increased awareness of autoimmune conditions, myasthenia gravis (MG)—a rare, chronic, autoimmune neuromuscular disease affecting the signals between the nerves and the muscles at the neuromuscular junction—is not a condition that’s on many people’s radars.

The argument that ultraprocessed foods (UPFs) are harmful to health has been building for the past 15 years, heightened recently by some key events. Late last year, the Dietary Guidelines Advisory Committee came under fire for indicating that there wasn’t sufficient evidence to recommend reducing or avoiding UPFs.

Despite being a conditionally essential nutrient, carnitine is a topic of uncertainty, even controversy, because it’s like a coin with two sides, and those sides can appear to be in direct conflict with each other.

Traditional weight loss recommendations encourage people to eat less and move more to create a calorie deficit, leading some people to believe that the more they restrict their food intake, the more weight they’ll lose.

It’s been less than four years since the first glucagonlike peptide-1 (GLP-1) receptor agonist medication was approved for use for weight loss.

Juniper berries are more than just a key ingredient in gin—they’re a traditional spice and medicine in many parts of the world, including among Indigenous peoples across the United States.