2024 Predictions and 11 Trends for Food and Nutrition Education
dietary guidelines, cooking, myplate, nutrition basic Judy Doherty, MPS, PCII dietary guidelines, cooking, myplate, nutrition basic Judy Doherty, MPS, PCII

2024 Predictions and 11 Trends for Food and Nutrition Education

As we welcome 2024 and a new year, it is often fun to contemplate where we have been and where we are going on our food, health, and nutrition education journey. The nutrition research, as we have seen over numerous years of Dietary Guideline reviews and in the present 2020-2025 edition, has corroborated a whole-food, plant-based, minimally-processed diet that is low in added sugar, salt, and processed fat especially with regards to trans fat and saturated fat.

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Rating Ultra Processed Foods for Nutritional Value
Jill Weisenberger, MS, RDN, CDCES, CHWC, FAND Jill Weisenberger, MS, RDN, CDCES, CHWC, FAND

Rating Ultra Processed Foods for Nutritional Value

Processed and ultra-processed foods of high nutrient density such as soy milk, tofu, whole grain tortillas, cottage cheese, and canned lentil soup fit well into wholesome meal patterns. Enjoy!

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Protein 101
Judy Doherty, MPS, PCII Judy Doherty, MPS, PCII

Protein 101

Protein is one of the three macronutrients found in food, alongside carbohydrates and fats. While fat provides 9 calories per gram, carbohydrates and protein provides 4 calories per gram. This means that for every gram of protein consumed, it contributes approximately 4 calories to the total energy content of the food.

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Low Flavanol Intake May Lead to Memory Loss
Lisa Andrews, MEd, RD, LD Lisa Andrews, MEd, RD, LD

Low Flavanol Intake May Lead to Memory Loss

Flavonols are a type of flavonoid, which are natural compounds found in plants. They are known for their antioxidant and anti-inflammatory properties, and they are associated with various health benefits. Here are some common dietary sources of flavonols:

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