By Sharon Palmer, RDN Throughout history, humans relied on pulses—mature, dried seeds from pods, including beans, peas, and lentils—for sustenance.…
Author: Today's Dietitian
Eating more unsaturated fats, especially polyunsaturated fats, in place of either dietary carbohydrate or saturated fats lowers blood sugar levels…
By Densie Webb, PhD, RD It’s that time of year again—back to school for the kiddos. September may signal the…
Though eating in moderation might be considered practical advice for healthful nutrition, a new University of Georgia study suggests the…
By Matthew Ruscigno, MPH, RD The 2016 Rio Olympics are in full swing, and worldwide sports fans, casual or otherwise,…
By Constance Brown-Riggs, MSEd, RD, CDE, CDN Patients with diabetes often ask which sweeteners are best for them; what makes…
It’s hard to think of the typical muffin, often loaded with saturated fat and a high calorie count, as a…
By Jill Weisenberger, MS, RDN, CDE, FAND, CHWC Here’s how they can boost snack quality to meet the 2015–2020 Dietary…
Researchers have credited two factors—metabolism and gut microbes—as key players in the fight against obesity. However, there’s an ongoing debate…
By Hadley Turner Hospitals are making strides in improving patient satisfaction through more healthful—and tastier—food options. At age 23, Erica…