As National Nutrition Month highlights the impact of registered dietitians, conversations about compensation in the profession are becoming impossible to ignore. This editorial explores the growing call for fair pay, greater recognition of dietitians’ expertise, and the need for collective action to ensure the future of dietetics.
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Clients are increasingly asking about the probiotic Akkermansia muciniphila and its potential benefits for gut and metabolic health. This expert review explains what the science currently shows about its role in inflammation, obesity, and type 2 diabetes—and how dietitians can guide clients considering supplementation.
Iceland’s cuisine reflects its rugged landscape, agricultural history, and deep culinary traditions. From rye bread baked near geothermal springs to lamb, seafood, and skyr, this article explores the foods that define Icelandic culture and the emphasis on quality over quantity that shapes its modern dining experience.
Calcium oxalate stones account for nearly 80% of kidney stones, yet many nutrition recommendations remain oversimplified. This article explains the biochemical drivers of stone formation and outlines a modern, evidence-based “stone-smart” dietary approach focused on hydration, calcium intake, and plant-forward eating patterns.
Telehealth platforms are transforming how dietitians deliver medical nutrition therapy, connecting patients with RDs through virtual care. This article explores the benefits, challenges, and long-term viability of telehealth nutrition services—from flexible work opportunities to concerns about compensation, licensing, and patient engagement.
In long-term care settings, the dining experience can play a powerful role in supporting cognitive health and quality of life for older adults. This article explores how dietitians can design mealtime environments that promote autonomy, social connection, and sensory engagement to help residents eat well and maintain cognitive vitality.
Matcha has evolved from a traditional Japanese tea ceremony staple to one of the fastest-growing beverage trends worldwide. This article explores the rise of matcha in cafés, social media, and food products—while examining the science behind its health claims and the cultural roots behind the green tea powder.
Soy foods such as tofu, edamame, tempeh, and soy milk are versatile plant-based proteins that offer numerous health benefits. This article explores the latest research on soy isoflavones, heart health, cancer risk, and menopause symptoms—plus a recipe for tofu stuffed shells.
Kicking off the new year, Today’s Dietitian (TD) brings you our first issue of 2026, jam-packed with captivating topics.
Dietitians are well-versed in the foundational principles of the Dietary Guidelines for Americans, which emphasize a “food-first” approach to nutrition: “Nutritional needs should be met primarily from foods and beverages—specifically, nutrient-dense foods and beverages.