Today’s DietitianVol. 25 No. 8 P. 42 From well-respected medical organizations to health and wellness influencers, many seem to tout…
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Today’s DietitianVol. 25 No. 8 P. 48 CPE Level 2 Take this course and earn 2 CEUs on our Continuing…
More research links plant-based diets with lower risk of type 2 diabetes and better management of type 1 and type 2. Discover how dietitians can use such dietary patterns to assist clients in meeting their health goals.
Evidence is mounting in support of key nutrients and the overall diet that can lessen the severity of Parkinsonian signs and symptoms. Read about what early research suggests and how it may impact future recommendations.
Food brings people together, but what are the long-term benefits of that togetherness? Today’s Dietitian examines the latest evidence regarding food, socialization, and mental well-being throughout the lifespan.
TD celebrated 10 years of providing symposia to RDs in the coastal city of Savannah. Check out the highlights and photo gallery. Hope to see you next year!
This continuing education course reviews the leading health concerns of older adults and their dietary needs, macronutrient and fluid recommendations, and plant-based and other diet solutions.
Learn more about the World Health Organization’s recent report on lowering sodium intake and the link to CVD, as well as expert strategies on how to reduce consumption and save even more lives.
CMS has included this new measure in its quality reporting program to help combat malnutrition in hospitalized patients. Learn what the composite score measures and how RDs can advocate for improved malnutrition care at their facilities.
Defined as a philosophy and dynamic systems approach to land management, this agriculture practice from of old may be the path toward restoring soil and ecosystem health and maintaining a more sustainable and nutritious food supply for generations to come.