Nutrition plays a growing role in atrial fibrillation care, with evidence supporting heart-healthy dietary patterns, targeted lifestyle changes, and cautious use of supplements to reduce risk and improve outcomes.
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Among the American public, there is a growing concern about the safety of various contaminants, additives, and other compounds found in food products—like unintended heavy metals and certain deliberate food additives.
When I think about some of my favorite childhood memories, food is at the center. One specific cherished memory is staying at my Mammaw and Pappaw’s house and waking up to freshly baked bread that I then was able to top with soft butter and honey.
From restaurant menus to packaged snacks, kelp and other seaweeds are emerging as nutrient-dense, sustainable foods that nourish both people and the planet.
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.
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.