Although emulsifiers play an important part in food manufacturing, researchers are asking whether they may also negatively impact eosinophilic esophagitis, dysphagia, and irritable bowel syndrome.
Gut Health
Interest in gluten-free and dairy-free baking has grown rapidly in the past several years, driven by rising awareness of celiac disease and nonceliac gluten sensitivity, along with increased knowledge of food allergies, lactose intolerance, and appreciation for how certain foods affect digestion, inflammation, and overall well-being.
The Intuitive Eating (IE) framework, developed by two RDs three decades ago, is based on 10 principles designed to foster attunement to internal physical sensations, thereby supporting biological, including psychological, needs.
Modern wellness culture Is filled with discussions of food sensitivities. Terms like “allergy,” “sensitivity,” and “intolerance” are often incorrectly used interchangeably, and confusion among consumers about adverse food reactions is at an all-time high.
This continuing education course examines the etiology, symptoms, and treatment of gastroparesis. It explains the role of the care team in utilizing MNT and nutrition support for gastroparesis.
As many as 33 million Americans have food allergies, including one in 13 children and one in 10 adults.
Today’s DietitianVol. 25 No. 9 P. 30 Culinary medicine blends the art of cooking and the act of eating with…
Today’s DietitianVol. 25 No. 9 P. 38 Nutrition isn’t one-size-fits-all, which is why dietitians draw on a combination of population-level…
With increased use of cannabis, it’s important for RDs to understand the relationship between the gut microbiome and the endocannabinoid system, and the role cannabis may play in the functioning of the human body.
Today’s DietitianVol. 25 No. 5 P. 8 According to a 2021 study, dining out represented the second most common location…