By Jessica Levings, MS, RDN Last week at the Partnership for a Healthier America Summit, First Lady Michelle Obama announced…
Author: Today's Dietitian
Eating meals from restaurants has become routine for many American children, often contributing excess calories, solid fats, sodium, and added…
By Marlisa Brown, MS, RD, CDE, CDN The sweet smell of fresh baked goods is so enticing that many clients…
Consuming soy regularly may protect women who are undergoing infertility treatments from poor success rates linked to bisphenol A (BPA)…
By Marie Spano, MS, RD, CSCS, CSSD A new position paper from the Academy of Nutrition and Dietetics (the Academy),…
Based on new evidence, the age of introduction of gluten into the infant diet—or the practice of introducing gluten during…
By Lindsey Getz Supermarket dietitians are leading the way. Supermarket dietitians continue to play a valuable role encouraging in-store shoppers…
Diet diversity, as defined by less similarity among the foods people eat, may be linked to lower diet quality and…
By Matthew Ruscigno, MPH, RD The recent landmark Systolic Blood Pressure Intervention Trial (SPRINT) by the National Institutes of Health…
People who replace saturated fat in their diets with refined carbohydrates don’t lower their risk of heart disease, according to…