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.
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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.
I have heard that the Commission on Dietetic Registration (CDR) has updated its guidelines for becoming a provider for continuing professional education units (CPEUs); can you explain these changes?
Mexican cuisine features flavors as bright and crisp as the sun-filled land from which it hails. With an estimated 37.2 million people of Mexican descent living in the United States as of 2021, it’s a culinary journey worth exploring for RDs and their patients and clients.
There’s a growing movement in settings like schools, universities, hospitals, and large workplaces to adopt sustainable dishes and utensils in their food service settings.