http://foodandnutritionmagazine.com/ Articles http://foodandnutritionmagazine.com//socialpro-how-to-purchase-apps Apps are what make your smartphone “smart.” Here’s how to find and download them on your favorite mobile device. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-how-to-create-a-professional-facebook-page If you’re like many people, you have a Facebook profile to connect with old friends, share updates about your life, browse funny pictures and play games. But there’s another type of presence on Facebook that’s both fun and fruitful. It’s called a Facebook page. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-top-12-tips-for-twitter Twitter can be overwhelming for newcomers — even the seasoned user is intimidated sometimes. If you’re just starting out or need a refresher, here are some quick and easy tips to help you navigate the Twitterverse. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-how-to-master-linkedin You’ve already created your LinkedIn profile. Here are tips for maximizing its potential. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-how-to-create-and-manage-a-linkedin-group Joining LinkedIn just to create a profile is like attending a networking event just to shake hands: It’s fun, but rarely fruitful. To make the most of their LinkedIn experience, RDNs should make the most of the social network’s many features — among the most popular of which is LinkedIn Groups. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-blocking-pop-up-ads Tired of seeing pop-up ads clutter the foreground of your computer screen when you go online? Take control by following these three steps. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-how-to-recover-from-a-social-media-faux-pas Unless your career is centered on shock-jock sensationalism, you may find there is little to gain in offending or polarizing your social networks — and much to lose, including professional credibility and potential future opportunities. Still we are only human, and crossing the “netiquette” line does not have to be a point of no return. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-how-to-interact-well-on-google I'm “old” enough on Google+ to know what to do, but I can still remember being new to Google+ and my concerns about doing it right. Familiarizing yourself with these do’s and don’ts on Google+ will add confidence to your interactions or engagements on this social networking platform. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-your-guide-to-the-social-media-landscape Does all the talk of Twitter, Facebook, LinkedIn and Google+ leave you confused? You're in the right place. Welcome to Food & Nutrition's #SocialPro series! Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-how-to-get-started-on-linkedin Of all the social networks — Facebook, Twitter, Google+, Pinterest, etc. — LinkedIn is most often used for professional purposes. Started in 2003 with approximately 4,500 members, it’s since grown to more than 200 million members worldwide. If you’re not one of them, you could be missing out. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-getting-started-on-twitter Looking for an online space where you can make connections, conduct conversations and stay up-to-date on breaking news and current events? Try Twitter. Here are some basic tips to get started. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//socialpro-how-to-deal-with-internet-trolls Internet trolls lift themselves up by putting others down. Here are five tips for handling their harassment. Features Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//savor-sunflower-seeds Savor: Celebrate Food Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//rice-a-global-grain A food staple for nearly half the world population, rice is embedded in the cuisines of many cultures. The Chinese word for “meal” literally translates to “eat rice.” Emerging research shows that rice, both white and brown, is a source of resistant starch, which increases total dietary fiber and lowers the glycemic response due to slower digestion. Savor: Celebrate Food Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//incentives-change-health-outcomes-south-africa From reduced gym membership fees to discounts on healthy foods to exclusive travel deals, financial incentives can be an attractive motivator for making healthy choices. But the most successful incentivized health programs don’t focus on monetary reward alone; they also embrace positive reinforcement, shared goals and the spirit of community. International Dietetics Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//ayurveda-and-diet For more than 5,000 years, ayurveda has been practiced to promote wellness in India. Its practitioners consider ayurveda to be a sacred system that unites natural elements, spirituality and diet. In short, nourishment of the body is tethered to nourishment of the mind and soul. Trends in Food and Culture Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//how-to-use-cheesecloth-at-home Traditionally used in cheese making to separate curds from whey, cheesecloth is a multipurpose tool in both the kitchen and around the house. Chefs and home cooks appreciate that it does not change the flavor of food and it stands up to any liquid: hot, cold or acidic. Trends in Food and Culture Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//stress-food-cravings-weight-gain Left unchecked, chronic stress can contribute to everything from anxiety and muscle pain to high blood pressure, depression, heart disease — and even obesity. Trends in Food and Culture Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//how-are-eggs-graded Hens' eggs are sold in myriad qualities and sizes that are ranked according to USDA standards. While inspection for egg safety and wholesomeness is mandatory, grading for quality is voluntary. If an egg producer chooses to have eggs graded, it pays the USDA for the service. Trends in Food and Culture Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//why-are-some-egg-yolks-and-eggshells-different-colors While shell and yolk color may differ between chicken eggs, the difference in color bears no relation to the flavor, nutritional value or quality of the egg. The egg’s size and shell color is determined by the breed of the hen. Trends in Food and Culture Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//tohono-oodham-native-american-food The Tohono O’odham people have been farming and cultivating prickly pear (or I’ipai in O’odham), agave (A’ud), tepary beans (Bawi) and cholla cactus buds (Ciolim) in this dry Southern Arizona desert for centuries. The name of the tribe means “Desert People,” and bringing back local culture from farm to plate is one mission the Tohono O’odham Community Action organization has been working on since 1996. Trends in Food and Culture Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//zen-mindful-eating In recent years, psychologists, doctors and nutritionists are finding these ancient practices to be a useful antidote to a modern, hurried lifestyle — and helpful in treating disordered eating and obesity, supported by research indicating mindfulness helps decrease disinhibition and reactivity. In fact, many nutritionists may already be using aspects of mindfulness in their practice, unaware of its connection to Buddhism. Practice Topics Mon, 29 Apr 2013 00:00:00 GMT http://foodandnutritionmagazine.com//do-green-bags-really-keep-produce-fresh "Green bags" (which actually come in many colors) sold on infomercials are composed of zeolite, a silicate compound with a porous chemical structure. Companies that manufacture these bags claim the porous structure absorbs ethylene, the ripening agent released by fruits and vegetables, thus extending produce life. Trends in Food and Culture Tue, 26 Feb 2013 00:00:00 GMT http://foodandnutritionmagazine.com//how-to-use-food-dehydrators For centuries, before modern conveniences like refrigeration, many cultures used the sun and air to dehydrate foods as a way to preserve the bounties of hunts and harvests. The dehydration process took days and was not always sanitary. Today, however, dehydrating food can be easy and safe. Trends in Food and Culture Tue, 26 Feb 2013 00:00:00 GMT http://foodandnutritionmagazine.com//precision-agriculture Precision farming, or site-specific crop management, enables farmers to essentially micromanage their fields, precision farming's promise is to grow food using fewer resources — or, down the line, to grow more food without consuming more resources. International Dietetics Tue, 26 Feb 2013 00:00:00 GMT http://foodandnutritionmagazine.com//exploring-the-global-cultured-meat-effort While it sounds like the stuff of science fiction, meat grown in a laboratory is gaining attention as a potential solution to animal cruelty, pollution and hunger, and scientists from the Netherlands to Brazil are researching ways to bring cultured meat to our kitchens. International Dietetics Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//health-benefits-culinary-uses-nut-meats It's easy to lump nuts into one category, but what makes each nut meat special is its unique package of nutrients, taste, texture, origin and culinary uses. Here's a taste...in a nutshell. Trends in Food and Culture Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//color-confusion-identifying-red-meat-and-white-meat The idea that red meat is less healthful than white meat may be generally undisputed; multiple studies link red meat consumption to increased health risks including diabetes, stroke, coronary heart disease, weight gain, certain cancers and all-cause mortality. But what exactly is "red meat?" A precise definition is hard to come by. Trends in Food and Culture Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//celebrating-snout-to-tail For those seeking authenticity and for food and nutrition professionals who counsel, teach or cook, the right cut of meat matters. Get an education on which exotic meats are eaten all around the world. Trends in Food and Culture Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//movie-review-food-stamped Directed by, produced by and starring nutrition educator Shira and filmmaker Yoav Potash, Food Stamped follows the couple's attempt to eat a healthful diet on a "food stamp budget" for one week. Trends in Food and Culture Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//african-heritage-cooking-classes Tapping into the oral history tradition of African-American culture is part of what makes Oldways' new A Taste of African Heritage program stand out from typical nutrition classes. This six-week program follows the African Heritage Pyramid. Trends in Food and Culture Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//understanding-animal-welfare-certifications While the humane treatment of farm animals is federally enforced in some countries, regulations in the United States are far less comprehensive. A few states and welfare organizations have taken matters into their own hands. Trends in Food and Culture Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//animal-welfare-certification-definitions Four chief agencies grant certifications guaranteeing consumers that certain standards of animal welfare were met on the farm where their food was raised. Trends in Food and Culture Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//savor-cauliflower Long a standard bearer for white vegetables, cauliflower is a good source of fiber and vitamin K, and is an excellent source of vitamin C and folate. It's delicious in Italian and Indian foods when stored and cooked correctly. Savor: Celebrate Food Wed, 02 Jan 2013 00:00:00 GMT http://foodandnutritionmagazine.com//savor-barramundi Also known as Asian sea bass, sustainable sea bass or giant perch, barramundi is a sustainable and healthy source of protein and omega-3s. Find out how and why to use this trendy fish. Savor: Celebrate Food Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//how-to-cook-en-papillote Parchment is used for the "en papillote" method of French cooking, in which the paper is folded into a sort of envelope. It is a healthy and quick way to steam fish and vegetables, keeping delicate foods moist and allowing them to retain their natural flavors. Features Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//souffle-holiday What do you get when you cross a cake, a casserole and a meringue? The soufflé! It's a dish for which success has eluded so many that it has a nearly mystical aura, but don’t be discouraged. The soufflé is more forgiving than you think. Trends in Food and Culture Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//contemporary-cornucopia The iconic cornucopia is a cone-shaped basket of the riches of the New World. The only problem: It's been the same for 400 years and best represents the Northeast, but not necessarily the rest of our diverse national bounty. So we decided it was time for an upgrade! Trends in Food and Culture Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//building-sustainable-breakfast-programs-in-jamaican-schools Learn how Patricia Thompson, MSc, RdN, SNS, an Academy member and founder of the Jamaica Island Nutrition Network is working to make her dream come true: that any child from this island nation can always receive a healthful breakfast at school. International Dietetics Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//parchment-paper-must-have-cooks Treated with a food-safe coating that makes the paper non-stick and heat resistant, parchment is ideal for roasting vegetables, cooking delicate cuts of meat, fish and poultry, and lining cookie sheets or cake pans. Trends in Food and Culture Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//on-your-mark-hydration-hyponatremia Be it a Turkey Trot or fall marathon, a personalized hydration plan helps keep runners safe from hyponatremia. Practice Topics Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//advice-for-dietitians-transgender-patients Do you have transgendered clients seeking nutrition help? Get advice on guidelines, politically correct language and compassion from the UCSF Transgender Health experts to build your practitioner-patient relationship. Practice Topics Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//stool-gazing When it comes to nutrition and wellness counseling, taking the taboo out of number 2 can give insight into a person’s health and lifestyle. Practice Topics Tue, 30 Oct 2012 00:00:00 GMT http://foodandnutritionmagazine.com//imported-foods-7-steps Some studies show that consumers (and based on member input, some ADA Times readers) consider imported foods to be one of the top food safety issues in the United States. How do federal agencies safeguard our food supply? Trends in Food and Culture Thu, 09 Aug 2012 00:00:00 GMT http://foodandnutritionmagazine.com//wheat-safari-2012 The Wheat Safari, June 19-21 in Manhattan, Kansas, let attendees experience first-hand how wheat goes from farm to fork. Sponsored by the Wheat Foods Council, 25 registered dietitians and food bloggers participated. Thanks to Toby Smithson, RD, LDN, CDE, and the Wheat Foods Council for the photos. Out and About Fri, 27 Jul 2012 00:00:00 GMT http://foodandnutritionmagazine.com//israeli-nutrition-week-2012 The 2012 American Overseas Dietetic Association's Regional Conference took place during Israeli Nutrition Week, June 12-14 in Tel Aviv, focusing on the Mediterranean diet's influence on longevity and the different stages in life, women’s health, gastroenterology and pediatrics. Special thanks to Julie Meyer, RD, for contributing the photos! Out and About Tue, 24 Jul 2012 00:00:00 GMT http://foodandnutritionmagazine.com//kitchen-comeback-cast-iron-cookware From the very old to brand-new designs, cast-iron pans are experiencing a renaissance. Trends in Food and Culture Wed, 09 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//the-culinary-culture-of-greece Known for one of the healthiest culinary cultures in the world, Greece once served as a model for the Mediterranean diet. International Dietetics Mon, 07 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//juice Incorporating fresh juice into the diet may help some clients meet fruit and vegetable needs, but why and how they “juice” can mean the difference between healthy and harmful. Trends in Food and Culture Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//the-mind-of-the-male-shopper The U.S. Bureau of Labor Statistics reports that 41 percent of meals made at home are prepared by men—while consumer research reports indicate more men nationwide are taking over as the primary household grocery shoppers. Trends in Food and Culture Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//where-theres-smoke-theres-flavor In restaurants, gourmet shops and local supermarkets, smoke seasonings are appearing everywhere and in every food. Trends in Food and Culture Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//savor-vital-wheat-gluten Because it is a highly refined product, vital wheat gluten’s vitamin and mineral content is less than that of whole wheat. Savor: Celebrate Food Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//the-rising-popularity-of-tea Across the country, restaurants, cultural venues and retail shops serve premium teas, while supermarkets, convenience stores and vending machines are stocking bottled tea. Trends in Food and Culture Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//hunger-watch-csas-offer-support-to-at-risk-communities Today, many CSAs nationwide are playing a role in reaching out to communities in need through healthy food and nutrition education. Practice Topics Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//london-calling-sports-dietitians The last time London hosted the Olympic Games was in 1948, when 4,104 athletes from 59 nations competed in 17 sports. Fast-forward to July 2012 ... Practice Topics Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//six-ways-you-can-waste-less-food Between rising costs of food and the fuel required to haul garbage, designing a waste reduction strategy can equal considerable savings for your budget and the environment. Practice Topics Sat, 05 May 2012 00:00:00 GMT http://foodandnutritionmagazine.com//guide-to-righteous-repinning So you’ve created a Pinterest account and you’ve begun building creative boards by pinning original sources. Now let’s learn about “repinning” items you find on Pinterest itself. Repinning isn’t difficult, but there some simple Do’s and Don’ts that can help prevent spam and maintain a positive Pinterest environment. Practice Topics Sat, 28 Apr 2012 00:00:00 GMT http://foodandnutritionmagazine.com//good-pinning-guide So you’ve created a Pinterest account and you’re ready to begin your boards. Here are some tips to make your pinning as inspirational as it is informational. Practice Topics Sat, 28 Apr 2012 00:00:00 GMT http://foodandnutritionmagazine.com//pinterest A step-by-step guide to Pinterest basics. Practice Topics Fri, 27 Apr 2012 00:00:00 GMT http://foodandnutritionmagazine.com//choosing-the-right-snack-bar-for-you It wasn’t until recently that the novelty of the snack bar became a necessity among busy adults, athletes and even children. Trends in Food and Culture Wed, 11 Apr 2012 00:00:00 GMT http://foodandnutritionmagazine.com//nutrition-in-meal-assembly-stores-test-font Features Tue, 27 Mar 2012 00:00:00 GMT http://foodandnutritionmagazine.com//savor-shoots-and-sprouts-test-font Features Tue, 27 Mar 2012 00:00:00 GMT http://foodandnutritionmagazine.com//The-History-and-Health-Benefits-of-Fermented-Food Home fermentation, and particularly lactic acid fermentation, is becoming an increasingly popular trend. Trends in Food and Culture Mon, 20 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//labeling-laws-for-gmge-foods Whether or not they find the idea of genetically engineered foods distasteful, most consumers are unaware that 60 to 70 percent of the processed foods we eat already contain at least one genetically engineered ingredient. Practice Topics Sun, 19 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//contemporary-spice-cabinet According to McCormick, which has been selling herbs and spices since 1889, today’s home cook is likely to keep at least 40 different seasonings on hand, whereas the typical 1950’s American homemaker relied on fewer than 10 spices. Trends in Food and Culture Wed, 15 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//savor-onions There’s no reason to cry over onions—unless there are none in your pantry. This relative of the lily offers low-calorie, fat-free flavor and a helping of health boosters. Savor: Celebrate Food Sun, 05 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//Global-Food-Supply-Still-Affected-by-Japans-Massive-Earthquake As we near the first anniversary of the devastating Tohoku earthquake in Eastern Japan, aftereffects still linger. International Dietetics Sun, 05 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//ethics-of-reviews-and-disclosures "Transparency is an important guideline to keep in mind for everything that is done online." Practice Topics Sun, 05 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//Modern-Pressure-Cookers-are-Safer-Simpler The scary days of the pressure cooker are long gone and today’s versions have been updated and refined. Trends in Food and Culture Sun, 05 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//Can-What-We-Eat-Affect-Seasonal-Allergies There is no actual science to support eating or avoiding foods for seasonal allergies. Practice Topics Sun, 05 Feb 2012 00:00:00 GMT http://foodandnutritionmagazine.com//airports-airlines-overhaul-food-options Demand for nutrition information from some airline passengers, in addition to variety in cuisine and options to fit dietary needs, has some companies giving mile-high menu options a makeover. Trends in Food and Culture Fri, 01 Apr 2011 00:00:00 GMT http://foodandnutritionmagazine.com//savory-pastries-pies Billed by many as “the next cupcake” in culinary foods trends, savory pies are showing up on restaurant menus and in farmer’s markets, specialty pie shops and supermarket in-store bakeries across the country. Trends in Food and Culture Fri, 01 Apr 2011 00:00:00 GMT http://foodandnutritionmagazine.com//avoid-diet-sabotage Alyce Cornyn-Selby vividly remembers her husband’s response when she told him she wanted to lose weight: He brought home a deep-dish pizza. “It is extremely difficult to watch your spouse eat pizza and not have any of it,” says the 64-year-old author from Portland, Ore. Practice Topics Fri, 01 Apr 2011 00:00:00 GMT http://foodandnutritionmagazine.com//community-prevention-program “Evidence and evaluation allow us to promote the value of prevention in terms of lives saved, diseases prevented and dollars and cents saved in health care costs,” says registered dietitian Elvira Souza. Practice Topics Fri, 01 Apr 2011 00:00:00 GMT http://foodandnutritionmagazine.com//savor-shoots-and-sprouts Small in size and delicate in shape, shoots (young, green offspring of certain plant varieties) and sprouts (germinated seeds or beans) can enliven dishes in a big way with crunch, flavor and texture. Savor: Celebrate Food Fri, 01 Apr 2011 00:00:00 GMT http://foodandnutritionmagazine.com//cooking-with-eggs These days, one of the most popular questions about eggs isn’t whether the chicken came first. It’s whether eating an egg a day is OK, especially when it comes to cholesterol. Savor: Celebrate Food Sat, 01 Jan 2011 00:00:00 GMT http://foodandnutritionmagazine.com//bargain-food-shopping Known as “extreme value,” “deep discount” or “edited assortment” stores, discount groceries range in size and scale from large national chains to small individually owned endeavors. Trends in Food and Culture Sat, 01 Jan 2011 00:00:00 GMT http://foodandnutritionmagazine.com//health-benefits-of-beer Moderate consumption of any alcoholic beverage, including beer, increases HDL cholesterol, lowers LDL cholesterol and reduces the risk of blood clotting by lowering fibrinogen and blood platelet aggregation. Trends in Food and Culture Sat, 01 Jan 2011 00:00:00 GMT http://foodandnutritionmagazine.com//nutrition-oral-health-link Many nutrition researchers believe that dentists have the perfect opportunity to screen and refer nutritionally compromised patients for education and counseling. Trends in Food and Culture Sat, 01 Jan 2011 00:00:00 GMT http://foodandnutritionmagazine.com//Culinary-Traditions-of-Islam The Islamic sector is one of today’s fastest growing consumer markets, giving food and nutrition professionals the opportunity to lead in their fields and address the unique needs of Muslim Americans. Trends in Food and Culture Fri, 01 Oct 2010 00:00:00 GMT http://foodandnutritionmagazine.com//Street-Food-Food-Trucks-a-Hot-New-Trend From taco trucks and tamale wagons in Los Angeles to hot dog stands and kabob carts on the corners of New York City, street food is not entirely new to the United States. Trends in Food and Culture Thu, 01 Jul 2010 00:00:00 GMT http://foodandnutritionmagazine.com//gluten-free-a-food-fad-that-could-be-doing-more-harm-than-good Having product options is beneficial for people with celiac disease or gluten sensitivity, but it can also pose a problem when consumers believe that gluten-free means “healthier,” and that wheat, barley and rye are not good for them. Trends in Food and Culture Thu, 01 Jul 2010 00:00:00 GMT http://foodandnutritionmagazine.com//dont-forget-the-food-kitchen-101-for-consumers Whether you counsel clients or educate the general public, here are some basic tips to put food back into your nutrition messages. Practice Topics Thu, 01 Jul 2010 00:00:00 GMT http://foodandnutritionmagazine.com//savor-yogurt What’s not to love about yogurt? It is rich in protein, calcium and potassium, and provides healthy bacteria that may be beneficial to the gut. Savor: Celebrate Food Thu, 01 Jul 2010 00:00:00 GMT http://foodandnutritionmagazine.com//savor-avocado Once shunned for high fat and calorie contents compared to other fruits, avocado’s nutritional reputation is on the upswing. Savor: Celebrate Food Thu, 01 Apr 2010 00:00:00 GMT http://foodandnutritionmagazine.com//home-canning-fun-and-frugal Canning can make the fruits (and vegetables) of your labors last beyond the growing season—learn how to preserve the harvest safely. Trends in Food and Culture Thu, 01 Apr 2010 00:00:00 GMT http://foodandnutritionmagazine.com//health-benefits-of-coconut-water Coconut water may have cultural roots in tropical food markets and roadside stands, but this healthy beverage has hit the global Big Time. Trends in Food and Culture Thu, 01 Apr 2010 00:00:00 GMT http://foodandnutritionmagazine.com//Heritage-Meats-and-Foods It seems strange to describe the heritage foods movement as a “new” food trend considering heirloom fruits and vegetables and many breeds of livestock date back as far as three centuries. Trends in Food and Culture Thu, 01 Apr 2010 00:00:00 GMT http://foodandnutritionmagazine.com//ten-rules-for-better-blogging Some are interesting and reputable, others… not so much. Want to be a great blogger? Keep reading ... Practice Topics Fri, 01 Jan 2010 00:00:00 GMT http://foodandnutritionmagazine.com//savor-grapefruit This tropical fruit, named because it grows in grape-like clusters, comes in several varieties with flesh color influencing its nutritional qualities and benefits. Savor: Celebrate Food Fri, 01 Jan 2010 00:00:00 GMT http://foodandnutritionmagazine.com//savor-cinnamon A common spice in everyday cooking, particularly during the holiday season, cinnamon adds minimal calories to foods, but lends much in terms of flavor. Savor: Celebrate Food Thu, 01 Oct 2009 00:00:00 GMT http://foodandnutritionmagazine.com//crowdsourcing In the food industry, crowdsourcing represents a shift not only in R&D practice, but in the minds of business leaders. No longer are companies relying solely on in-house ideas or those of highly paid consultants. Today the new way of thinking is that great ideas can come from anyone: suppliers, contractors and customers. Practice Topics Thu, 01 Oct 2009 00:00:00 GMT http://foodandnutritionmagazine.com//online-review-sites Today, millions of consumers are swapping tales of triumph and woe through an explosion of Web sites all touting the ultimate in word of mouth: unbiased reviews written by people just like you. Trends in Food and Culture Thu, 01 Oct 2009 00:00:00 GMT http://foodandnutritionmagazine.com//nutrient-profiles-of-veggie-burgers-and-hot-dogs Hamburgers and hot dogs—standard barbecue fare—may need meatless counterparts in order to satisfy all guests or family members. Trends in Food and Culture Wed, 01 Jul 2009 00:00:00 GMT http://foodandnutritionmagazine.com//Using-Stock-Photos-without-Violating-Copyrights The next time you add artwork to a communications piece, use these guidelines to keep your conscience clean (and to keep from getting surprise letters from copyright lawyers). Practice Topics Wed, 01 Jul 2009 00:00:00 GMT http://foodandnutritionmagazine.com//Registered-Dietitians-Help-Fire-Fighters-Fuel-Up-for-Action It wasn’t long ago that a typical breakfast at Nashville Fire Department stations included eggs, bacon, hash browns and biscuits with sausage gravy. That was until Sarah Vaughn, RD, LDN, came on the scene... Practice Topics Wed, 01 Jul 2009 00:00:00 GMT http://foodandnutritionmagazine.com//savor-soybeans In addition to soy’s vitamins, minerals, potassium and fiber, it’s the only food with a plant protein equal in protein quality to that of meat and eggs. Savor: Celebrate Food Wed, 01 Jul 2009 00:00:00 GMT http://foodandnutritionmagazine.com//savor-coffee Epidemiological research is pouring in about coffee’s power to protect against disease. Savor: Celebrate Food Wed, 01 Apr 2009 00:00:00 GMT http://foodandnutritionmagazine.com//adopt-a-greener-diet Bringing an inexpensive fast-food burger, a low-carb frozen dinner or even organic asparagus from Argentina to your plate requires a steady stream of fossil fuel. Practice Topics Wed, 01 Apr 2009 00:00:00 GMT http://foodandnutritionmagazine.com//suze-orman-answers-questions The famed financial adviser helps diet and nutrition professionals plan for their financial future. Practice Topics Wed, 01 Apr 2009 00:00:00 GMT http://foodandnutritionmagazine.com//shelf-tag-nutrition-profiling Supermarket chains across the country are rolling out their own profiling systems—many in the form of shelf-tag programs—to help shoppers identify healthy foods. Trends in Food and Culture Wed, 01 Apr 2009 00:00:00 GMT http://foodandnutritionmagazine.com//new-years-resolutions Get thrifty, go green, go crazy with your herbs and more ... Practice Topics Thu, 01 Jan 2009 00:00:00 GMT http://foodandnutritionmagazine.com//registered-dietitians-help-cops-with-nutrition-and-wellness As part of a wellness program that includes daily workouts and psychology courses, Rana Parker conducts a series of nutrition classes to help recruits get into shape. Practice Topics Thu, 01 Jan 2009 00:00:00 GMT http://foodandnutritionmagazine.com//Food-Safety-and-Your-Refrigerator Foodborne illnesses occur in private homes three times more frequently than in commercial operations. Practice Topics Thu, 01 Jan 2009 00:00:00 GMT http://foodandnutritionmagazine.com//savor-bison For those who wish to enjoy red meat while watching their fat and saturated fat intake, bison is a practical and versatile option. Savor: Celebrate Food Thu, 01 Jan 2009 00:00:00 GMT http://foodandnutritionmagazine.com//nutrition-and-dietetics-in-ecuador With a rich cuisine including papaya, mango and other fruits and vegetables available year-round, the typical diet in Ecuador varies greatly from region to region. International Dietetics Thu, 01 Jan 2009 00:00:00 GMT http://foodandnutritionmagazine.com//nutrition-and-public-health-in-the-united-arab-emirates A deep-seated tradition of hospitality persists throughout the United Arab Emirates. Here, to be fed is to be loved. International Dietetics Mon, 01 Sep 2008 00:00:00 GMT http://foodandnutritionmagazine.com//savor-slaws While there are countless coleslaw variations, two of the universal ingredients are cabbage and carrots. Savor: Celebrate Food Mon, 01 Sep 2008 00:00:00 GMT http://foodandnutritionmagazine.com//seven-ways-volunteer-leadership-can-help-your-career What can you gain from volunteering? ADA Times asked the experts: professionals at organizations who work daily with member volunteers. Practice Topics Mon, 01 Sep 2008 00:00:00 GMT http://foodandnutritionmagazine.com//reality-tv-dietitians Whether they air as reruns or are still developing new seasons, behind these programs are registered dietitians sharing nutrition expertise with producers, contestants and, by extension, millions of viewers. Practice Topics Mon, 01 Sep 2008 00:00:00 GMT http://foodandnutritionmagazine.com//Hurricane-Katrina-recovery Nutrition professionals from New Orleans and the coastal areas of Louisiana, Mississippi and Alabama share stories of triumph in health care, hospital foodservice, school nutrition, dietetics education and community outreach—and explain how their experiences can help you. Practice Topics Mon, 01 Sep 2008 00:00:00 GMT http://foodandnutritionmagazine.com//fertility-diet Are there certain foods or diets that can prevent female infertility and promote conception? Victoria Shanta Retelny explores the latest research on “fertility diets.” Practice Topics Tue, 01 Jul 2008 00:00:00 GMT http://foodandnutritionmagazine.com//beijing-olympics While historically the nutrition needs of athletes often were assigned to athletic trainers and strength coaches, today sports dietitians are growing in number and expanding in influence. Practice Topics Tue, 01 Jul 2008 00:00:00 GMT http://foodandnutritionmagazine.com//grocery-shopping-on-a-budget U.S. food prices in 2008 are expected to rise an additional 4 to 5 percent–resulting in the worst food inflation in 17 years. Trends in Food and Culture Tue, 01 Jul 2008 00:00:00 GMT http://foodandnutritionmagazine.com//savor-mushrooms Often overshadowed by brightly colored vegetables that boldly showcase their phytonutrients, the meager mushroom seems to pale in comparison. Yet, the mushroom’s reputation as a nutritional lightweight is beginning to change. Savor: Celebrate Food Tue, 01 Jul 2008 00:00:00 GMT http://foodandnutritionmagazine.com//qa-feeding-the-olympic-village-in-beijing Jill Wanik, lead dietitian for ARAMARK and the 2008 Beijing Olympics Catering Project, answers questions about the task of serving millions of meals. International Dietetics Tue, 01 Jul 2008 00:00:00 GMT http://foodandnutritionmagazine.com//sustainable-agriculture-fights-hunger-in-the-republic-of-malawi Here, tucked in sub-Saharan Africa, strife comes in the form of drought, famine and widespread AIDS and other diseases. International Dietetics Tue, 01 Jul 2008 00:00:00 GMT http://foodandnutritionmagazine.com//savor-flaxseed A good source of omega-3 fatty acids and fiber, flaxseed may be small, but its health benefits are big. Savor: Celebrate Food Sat, 01 Mar 2008 00:00:00 GMT http://foodandnutritionmagazine.com//republic-of-iceland Located on a simmering fault line in the North AtlanticOcean, much of this European island country is marked by deserts, ice caps, volcanoes and lava fields. International Dietetics Sat, 01 Mar 2008 00:00:00 GMT http://foodandnutritionmagazine.com//nutrition-symbols While there is little argument against making product nutrition information available to the public, the debate surrounding the best way to convey nutrition information has been going on for years. Trends in Food and Culture Sat, 01 Mar 2008 00:00:00 GMT http://foodandnutritionmagazine.com//trinidad-and-tobago-nutrition-challenges Dietitians and other health professionals in a country balancing traditional cultures and modern society International Dietetics Tue, 01 Jan 2008 00:00:00 GMT http://foodandnutritionmagazine.com//savor-beans Rich in protein, calcium, phosphorus, folate and iron, popular varieties include black beans, chickpeas, kidney beans, pink beans and pinto beans. Savor: Celebrate Food Tue, 01 Jan 2008 00:00:00 GMT http://foodandnutritionmagazine.com//sustainable-food-service Many factors are driving the green movement in foodservice, from meeting consumer demand for eco-friendly products to conserving resources and dollars to joining a global effort to protect and preserve our natural environment. Trends in Food and Culture Tue, 01 Jan 2008 00:00:00 GMT http://foodandnutritionmagazine.com//how-green-is-your-kitchen Your foodservice operation can help conserve energy, water and fuel, reduce waste and improve air quality. Practice Topics Tue, 01 Jan 2008 00:00:00 GMT http://foodandnutritionmagazine.com//preferred-cultural-terminology Establishing the trust of your patients, clients or audience can become significantly more difficult if you are using outdated (and in the worst case, offensive) lingo. Practice Topics Tue, 01 Jan 2008 00:00:00 GMT http://foodandnutritionmagazine.com//dietitians-in-health-clubs A substantial amount of the rewards – and headaches – of working at a health club can depend on how you feel about soliciting clients and working on commission. Practice Topics Tue, 01 Jan 2008 00:00:00 GMT http://foodandnutritionmagazine.com//dietitians-nutritionists-fitness-trainers As every RD knows, other health professionals aren’t shy about providing nutrition advice, whether they are qualified to do so or not. Practice Topics Tue, 01 Jan 2008 00:00:00 GMT http://foodandnutritionmagazine.com//savor-root-vegetables Root vegetables include tuberous roots and taproots, but not tubers, rhizomes, corms or bulbs. Yet this seemingly small category of vegetable offers a whole lot of variety. Savor: Celebrate Food Thu, 01 Nov 2007 00:00:00 GMT http://foodandnutritionmagazine.com//savor-fennel Fennel has a long history as a folk remedy, particularly the small, dried fennel fruits (also called fennel seeds) and the essential (volatile) oil extracted from the fennel plant. Savor: Celebrate Food Sat, 01 Sep 2007 00:00:00 GMT http://foodandnutritionmagazine.com//Parents-an-Important-Part-of-School-Wellness-Programs If parents are not supportive of wellness initiatives at school and they neglect healthy habits at home as well, the likelihood of a child making lifelong healthy changes is low. Practice Topics Sat, 01 Sep 2007 00:00:00 GMT http://foodandnutritionmagazine.com//Volunteer-Without-Getting-Taken-Advantage-Of How do you separate supporting a worthy cause from volunteering at your own expense? Practice Topics Sun, 01 Jul 2007 00:00:00 GMT http://foodandnutritionmagazine.com//savor-sea-salt While sea salt is sometimes promoted as a healthful alternative to regular table salt, the sodium content is essentially the same. The advantage is that some people use less when cooking or finishing with sea salt. Savor: Celebrate Food Sun, 01 Jul 2007 00:00:00 GMT http://foodandnutritionmagazine.com//savor-berries Fruits play an important role in human health, and berries are getting a lot of attention for their potential roles in cancer prevention. Savor: Celebrate Food Tue, 01 May 2007 00:00:00 GMT http://foodandnutritionmagazine.com//Ten-Web-Design-Donts-and-How-To-Fix-Them Your site is a reflection of your personality, so be creative. But avoid common pitfalls in website design by following these simple rules. Practice Topics Tue, 01 May 2007 00:00:00 GMT http://foodandnutritionmagazine.com//Working-with-People-with-Disabilities Career opportunities for working with people who have disabilities are expanding, especially as approaches to therapy shift toward promoting personal wellness and capability. Practice Topics Tue, 01 May 2007 00:00:00 GMT http://foodandnutritionmagazine.com//Cannabis-and-Clinical-Dietetics The Academy of Nutrition and Dietetics has no official position on medical marijuana, but from both a legal and a health perspective, what do registered dietitians need to know about its use? Practice Topics Thu, 01 Mar 2007 00:00:00 GMT http://foodandnutritionmagazine.com//stealth-nutrition As companies in the food industry have improved the nutritional quality of their products, one might think manufacturers and fast-food chains would clamor to share the big news—but many aren't. Trends in Food and Culture Thu, 01 Mar 2007 00:00:00 GMT http://foodandnutritionmagazine.com//Addressing-the-Nutritional-Quality-of-Food-Donations For some food banks, a glut of less-than healthful donations has sparked an ideological debate. Trends in Food and Culture Thu, 01 Mar 2007 00:00:00 GMT http://foodandnutritionmagazine.com//savor-whole-grains Numerous studies document the relationship between whole grain intake and reduced risk of obesity, diabetes, heart disease and cancer. Savor: Celebrate Food Thu, 01 Mar 2007 00:00:00 GMT http://foodandnutritionmagazine.com//savor-ginger Ways to consume ginger are fresh or dried ginger root, tablets, capsules, liquid extracts (tinctures), fresh ginger root tea, ginger tea packets, ginger candies and candied ginger. Savor: Celebrate Food Mon, 01 Jan 2007 00:00:00 GMT http://foodandnutritionmagazine.com//Nutrition-in-Meal-Assembly-Stores Without proper attention to nutrition and health, a meal assembly experience could be a recipe for dietary disaster. Trends in Food and Culture Mon, 01 Jan 2007 00:00:00 GMT