A new study published in the Journal of Nutrition Education and Behavior highlights the development of a culturally informed approach to screening for food insecurity among patients at Northern Navajo ...

For decades, scientists have known that what harms the body often harms the brain. Conditions such as obesity, high blood pressure, and insulin resistance strain the body’s vascular and metabolic ...

Beginning in January of 2024, the Commission on Dietetic Registration (CDR) bumped up the minimum required education level for prospective RDs from a bachelor’s degree to a master’s degree.1 It’s the ...

In recent years, there has been a growing interest in cognitive performance and mental fitness among younger adults, driven by increasing academic, professional, and social demands. Young adults are ...

Americans are voracious consumers of sugar and often are looking for that next decadent, scrumptious treat to satisfy their sweet tooth. According to the American Heart Association, US adults consume ...

With nondairy yogurt alternatives becoming more popular, RDs must inform clients about their wide variety of nutrient profiles so they can make the most healthful choices. Mention yogurt and most ...

Many people turn to high-protein foods when trying to lose weight because eating protein-rich meals is commonly believed to make dieters feel fuller. Surprisingly, this idea hadn’t been tested on a ...

According to a consumer survey, Public Perceptions of Dietary Sweeteners published in 2023 by the International Food Information Council, 28% of Americans report regularly and intentionally using low- ...

Evidence shows high-quality proteins, such as milk proteins, promote satiety, weight maintenance, muscle synthesis, and blood glucose control. For many years, nutrition professionals didn’t consider ...

Q: I have been hearing a lot about maltodextrin and its use as an additive in processed food and beverages. Is it safe to consume? A: Maltodextrin is a type of carbohydrate that undergoes processing ...