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.

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Eggs are grade A after all

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Featured article in the Spring 2016 Issue of Nutrition Close-Up; written by Lisa Katic, RD, CSW

Cholesterol and eggs, eggs and cholesterol. They are often spoken in the same sentence with advice to avoid or eliminate, but is it really warranted? Cholesterol became the nutrition and health no-no in the 1980s. If you wanted to treat yourself to a healthy lifestyle and mitigate heart disease, you had to avoid high cholesterol containing foods. Why? Because dietary cholesterol was thought to increase blood cholesterol causing increased arterial blockages, which could lead to heart attack and/or heart disease. Enter the 2015 Dietary Guidelines Advisory Committee (DGAC), jointly appointed by the Secretaries of the USDA and HHS, and consisting of 14 top nutrition experts in the country. They are tasked with evaluating the most current body of science on nutrition and develop the Dietary Guidelines for Americans, which sets recommendations for America’s food intake and how to lead a healthy lifestyle.1

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Introducing “The Incredible Egg” Online Learning Experience – A Partnership with the Culinary Institute of America

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The American Egg Board/Egg Nutrition Center (ENC) in partnership with the Culinary Institute of America (CIA) has introduced a new website and online learning experience at

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Feeding struggles, moderation, and eggs

Featured article in the Winter 2016 Nutrition Close-Up; written by Richard Kahn, PhD, RD

Feeding struggles between children and parents are common. There are two common causes. One is labeling foods as either “good” or “bad” and then striving to give a child the good food in recommended portions. Eggs have been the victim of the “good/bad” struggle over the past 50 years. For example, many people still think that eggs fall into the “bad” category. Health care professionals, like me, are still telling people that one egg a day is safe. Another cause is lack of detailed knowledge about individual foods. Eggs, some parents need to know, provide important micronutrients such as lutein, a carotenoid antioxidant usually linked to kale, a vegetable. Alerting worried parents to this simple fact may decrease the urge to push vegetables on their vegetable-resistant child. Many a child may dislike vegetables. Those same children may like foods that have eggs as an ingredient. Such foods include whole grain muffins, French toast, and pancakes. Antioxidants and other nutrients survive cooking.

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Does skipping breakfast lead to faster fat loss

Featured article in the Winter 2016 Issue of Nutrition Close-Up; written by Pamela Hernandez, CPT

The National Weight Control Registry (NWCR) reports that 78% of its participants eat breakfast daily.1 With a sample size of over 10,000 individuals who have each lost 30 pounds or more, why is the behavior of eating breakfast still a question as it relates to fat loss and fitness? Even fitness professionals vigorously debate the topic, particularly when it comes to eating before a morning workout.  Continue reading “Does skipping breakfast lead to faster fat loss”

Industry-funded nutrition science needn’t wear a scarlet letter

Featured article in the Winter 2016 Issue of Nutrition Close-Up; written by Mitch Kanter, PhD, executive director of The Egg Nutrition Center

A few recent articles that appeared in technical journals and the lay press seemed to collectively make the following arguments: 1) methods employed to conduct nutrition research are often flawed, leading to erroneous conclusions, and 2) nutrition studies funded by industry sources are really, really flawed, thus leading to biased, invalid results. As one who has spent the better part of the past quarter century facilitating industry-sponsored nutrition research, I will submit that there may be a kernel of truth in both of these statements. That said I bristle at the notion that they are absolutely true; that nutrition research in general, and studies funded by industry in particular, should somehow be made to wear a scarlet letter.  Continue reading “Industry-funded nutrition science needn’t wear a scarlet letter”