Many people associate the warmer months with beach days, travel, sunny weather, and fresh seasonal produce that can be purchased at the grocery store or a farmers’ market.
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Caribbean cuisine is truly a bubbling melting pot—shaped by the cultural traditions of the indigenous populations of the islands combined with the influence of enslaved Africans and European colonists, including Spanish, British, French, and Dutch.
Dietitians really want to be involved in advocating for a healthier planet. It’s no secret in the nutrition profession that diets can have huge impacts on the planet in multiple ways.
For some, reading nutrition facts can be like reading a new language. This is understandable since there’s a lot of information on packaged foods. Some individuals may also have trouble reading or seeing the nutrition facts, and it can be hard to understand the nutrient quality of packaged foods.
Sales of nonalcoholic drinks have skyrocketed—driven by the changes in today’s drinking culture. Not only is it common to find mocktails on menus, but people can now sign up for nonalcoholic subscription services, visit booze-free bars, and attend sober events that don’t rely on drinking.
In every issue of Today’s Dietitian (TD), we celebrate the field of nutrition and the powerful contributions of nutrition and dietetics professionals. However, March is always extra special, as we harness the spirit of National Nutrition Month® in a variety of ways, including showcasing 10 exceptional dietitians from around the country in our highly anticipated annual TD10 feature.
My clients have been asking me about colostrum supplements to help improve immunity, fight infection, and promote gut health. Is there any research to back up these claims?
Hospitals measure patient satisfaction and perception of the care received in order to continuously focus on process improvement while also meeting regulatory requirements imposed by CMS.
In our ever-connected world, people increasingly want to travel through food, and it shouldn’t be any surprise to see global cuisines shaping the culinary landscape.
It’s no secret that conducting quality research in nutrition science is among the more difficult tasks.