Egg Resources for Health Professionals
ENC serves as a resource for health professionals in need of current nutrition information to share with their patients.
Below are various tools available for professional education and/or to be shared with consumers.
1. USDA ARS, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28.
2. Campbell B et al. International society of sports nutrition position stand: protein and exercise. J Int Soc Sport Nutr. 2007;4:8
3. Vishwanathan R, Goodrow-Kotyla EF, Wooten BR, Wilson TA, Nicolosi RJ. Consumption of 2 and 4 egg yolks/d for 5 wk increases macular pigment concentrations in older adults with low macular pigment taking cholesterol-lowering statins. Am J Clin Nutr 2009;90:1272-9.
4. Egg Nutrition Center. 2016 Health Professional Tracking Survey: http://www.eggnutritioncenter.org/content/uploads/2017/03/2016-HP-Tracking-Survey-Recap_web.pdf
Featured article in the Spring 2017 Issue of Nutrition Close-Up; written by Karen Buch, RDN, LDN
The U.S. egg industry is a thriving $10 billion dollar a year industry, producing about 75 billion eggs annually. Sixty percent of the eggs produced are used directly by consumers while remaining eggs are used by the foodservice industry or turned into egg-containing products. The average American consumes 268 eggs a year.1
Continue reading “The Tidal Wave Shift Toward Cage-Free Eggs”
Featured article in the Spring 2017 Issue of Nutrition Close-Up; written by Allison Pigatto, MS, RD, LDN
As the newest member of the ENC team, I am EGG-static about the work I get to be part of! My background is in school nutrition, a field that has undergone considerable change since the introduction of the Healthy, Hunger Free Kids Act of 2010.1 This legislation, which included updated requirements for the National School Lunch Program (NSLP), aimed to align the meals served in schools with those recommended by the Dietary Guidelines for Americans (DGAs).
Continue reading “Eggs Belong in Schools”
Featured article in the Spring 2017 Issue of Nutrition Close-Up; written by Lynn Cofer-Chase, MSN, CLS, FAHA, FPCNA, FNLA
It is well-known that high cholesterol levels in our blood, particularly high low-density lipoprotein cholesterol (LDL-C) (i.e., the “bad” cholesterol) levels, increase our risk for heart disease, bypass surgery, etc. And it seems logical that eating animal foods that have atypically high amounts of cholesterol, such as egg yolks and organ meats, would worsen blood cholesterol levels thereby increasing our risk for heart attack.
Continue reading “Eggs & Cholesterol: Getting to the Heart of the Matter”
On Valentine’s day, we celebrate the people who make our lives complete. But did you know, like people, many nutrients are better together? Continue reading “Nutrients that Pair Together”