CURRENT ISSUE
January/February 2026

Magazine Issues

June/July 2021

Colored Rice — Whole Grain Goodness Offering a Greater Nutrition Boost to the Diet

Densie Webb, PhD, RD

COVID’s Impact on the Foodservice Industry

Mindy Hermann, MBA, RDN

Reducing SSB Intake — An Interprofessional Approach

Christen Cupples Cooper, EdD, RDN

Trauma-Informed Nutrition Care

Carrie Dennett, MPH, RDN

MNT in Chronic Kidney Disease

Jamie Santa Cruz

CPE Monthly: Intermittent Fasting — An Evidence-Based Assessment

Dana Angelo White, MS, RD, ATC

Editor’s Spot: Foodservice on the Rebound?

Judith Riddle, Editor

Ask the Expert: Reverse Dieting

Toby Amidor, MS, RD, CDN, FAND

2020–2025 Dietary Guidelines for Americans: What’s New to Share With Clients

Toby Amidor, MS, RD, CDN, FAND

Probiotics: Can Probiotics Clear Up Common Skin Disorders?

Sherry Coleman Collins, MS, RDN, LD

Focus on Fitness: Whole-Body Vibration Training

Jennifer Van Pelt, MA