A recent study in the Journal of Nutrition Education and Behavior, published by Elsevier, examined the impact of a Food is Medicine (FIM) and food literacy education program on rural, uninsured adults ...

Researchers at the University of Seville’s Food Colour and Quality Laboratory have studied the effects of different cooking methods used for tomatoes and carrots (in the oven, microwave or air fryer, ...

As next generation antiobesity medications (AOMs) take the culture by storm, many providers and researchers are asking an important question: how are distinct subsets of the population differently ...

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 ...

Evidence suggests certain dietary patterns containing specific nutrients can reduce symptoms of some of the most common mental health disorders. RDs play an important role in treating clients and ...

A few decades ago, people may not have been familiar with fermented foods. But they’ve seen significant growth in recent years, and demand doesn’t seem to be slowing down. Fermented foods saw an ...

Q: Some of my clients have begun eating bone broth. Many are asking me about ways to prepare it and if it really can boost immunity, aid digestion, relieve arthritis, detox the liver, and improve ...

In a large study by Hirode et al (n=17,048), the prevalence of MetS has increased from 33% in previous studies to 34.7% between 2011 and 2016. Therefore, examining nutrition interventions to improve ...

Elderly patients are at higher risk of food allergy due to their aging immune systems. As individuals age, so do their immune systems. With the significant increase in life expectancy, it’s projected ...

The consumption of long-chain polyunsaturated fatty acids (PUFAs), particularly omega-3 fatty acids, is essential to healthy infant and toddler growth and development. They’re integral components of ...