In May, health care organizations from across the country mount an annual initiative as part of Women’s Health Month to prioritize and support women’s wellness through multiple avenues, including increasing visibility of health conditions affecting women.
Department
In January 2026, the USDA and HHS released the 2025–2030 Dietary Guidelines for Americans (DGAs). A new visual pyramid was also unveiled, with the words “Eat Real Food” above it.
My deeply rooted Italian table began with Sunday suppers at my Sicilian grandparents’ home—Ellis Island Italians who carried their traditions with them into New York State kitchens. Like many families across the region and the country, I grew up with layered roots, moving between cultures not by intention, but by routine.
Many RDs are familiar with clinical, community, and private practice roles, but far fewer are aware of federal public health careers available through the US Public Health Service (USPHS). For more than 100 years, dietitians have served within the USPHS, contributing to the protection, promotion, and advancement of the nation’s health through leadership, service, and science.
Food insecurity remains a persistent public health issue in the United States, affecting approximately 13.5% of households in 2023. In Michigan, rates are slightly below the national average at 12.5%, or one in eight adults from 2021 to 2022.
Interest in gluten-free and dairy-free baking has grown rapidly in the past several years, driven by rising awareness of celiac disease and nonceliac gluten sensitivity, along with increased knowledge of food allergies, lactose intolerance, and appreciation for how certain foods affect digestion, inflammation, and overall well-being.
After years of explosive trial, sales of plant-based meat alternatives have leveled off or declined.1 Flavor and texture challenges, paired with a growing unease about overprocessing, made it difficult for the category to sustain momentum.
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.
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.