Cooking

The average American has been increasing in weight at least since the 1950s. The reason for this increase in BMI has been debated for decades, but still there is no consensus as to what is causing it. There is no debate today that most Americans are overweight or obese....
 
Cooking

With over 130 educational opportunities at the Academy of Nutrition and Dietetics’ Food and Nutrition Conference & Expo (FNCE), it wasn’t hard to learn new and exciting things from the speaker sessions or while walking through the expo exhibits. Is “Eating Less” the Best Message? When Bigger Portions Can Be Better...
 

The purpose of nutrition month is to help the public become aware of the importance of good nutrition and a healthful eating plan.
 

Putting together a comprehensive and engaging cooking demonstration is hard work -- but that's about to change.
 
Cooking

The American Diabetes Association (ADA) has issued new dietary guidelines in which all carbohydrates are treated alike, be they from whole wheat pasta, lentil soup, cookies or candy. The new guidelines published in the January Diabetes Care Journal do emphasize that more nutritious sources of carbohydrates should be emphasized. According to the new guidelines, an ... Sugar and Diabetes
Cooking

Shauna Schultz, RD, Public Health Nutritionist, sent a game idea she uses that is quite popular. It teaches clients that high-sugar beverages are not satiating but add extra calories, which can add up too fast and are not compensated for later! It also allows them to make visual comparisons and it surprises them with stats ... Sugar Visuals
Cooking

Christine Palumbo, MBA, RD, is going to give a presentation to dentists regarding sugar consumption and she requested this chart on sugar consumption trends (this data is from the USDA and is on availability per capita). We found it for her and created a screen shot - there are...