Wrapping up an eventful year in 2025, Today’s Dietitian (TD) turns a critical eye to bone health and asks what role pharmacology plays in effectively treating osteoporosis and fracture risk, including how nutrition realistically fits into prevention vs active treatment of high-risk individuals.
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Maltodextrin is a type of carbohydrate that undergoes processing to an end product that is a water-soluble white powder with a neutral taste. It is used as an additive in many processed foods in order to improve texture, shelf life, and taste, and even replace sugar.
Body image dissatisfaction and disordered eating are significant concerns among athletes, especially those competing in aesthetic, endurance, or weight-sensitive sports. While sport participation can improve confidence and body appreciation through skill and physical performance mastery, intense pressures to achieve sport-specific appearance ideals often offset these benefits.
As dietitians, we can provide guidance to help people navigate the unique nutrition challenges of holiday travel while maintaining balance, energy, and focus.
Introducing mindfulness into dietetics practice has long been a valuable adjunct to both MNT and more counseling-focused nutrition interventions, in part because it helps people increase their awareness of what’s happening in the present moment and lessen rumination on unhelpful or distressing thoughts.
Food plays an essential role in long term care (LTC) settings. Dining services teams do more than provide three meals a day. The menus they create, the way they present food, and their collaboration with other team members all influence how older adults feel about the place they call home.
As global demand for seafood continues to rise, aquaculture—the farming of fish and shellfish—has become an essential part of the food system.
Today’s DietitianVol. 27 No. 8 P. 4 When you ask most people unfamiliar with the profession what it is they…
Have you ever walked through a buffet line where the salad or roasted vegetables were displayed first, and desserts last? Maybe a grocery store entrance caught your eye with a bright display of soda and snack items? If so, you’ve already experienced “nudging”—a principle of choice architecture—without even realizing it.
Today’s DietitianVol. 27 No. 8 P. 10 Deciding what to make for dinner or an afternoon snack can be a…