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.
Department
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…
As food and nutrition experts, dietitians are well equipped to teach clients about nutrition and health and help them change their eating and lifestyle behaviors.
Hospital food and nutrition services (FNS) teams are expected to meet high expectations as benchmarked on patient satisfaction surveys.
Telehealth and virtual nutrition practices were on the rise even before the pandemic made working from home the new normal for many dietitians.
The growing field of chrononutrition explores how the interconnected elements of food timing, metabolism, and health play out in individual lives.