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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Insights from a Diabetes Educator


The American Association of Diabetes Educators (AADE) is a multi-disciplinary professional membership organization of over 13,000 health professionals dedicated to improving diabetes care through education. At their annual meeting held Aug 11-14, 2016 in San Diego, CA, Dr. Tia Rains of ENC sat down with Jill Weisenberger, Certified Diabetes Educator and Registered Dietitian Nutritionist to discuss key takeaways from the annual meeting, the challenges of living with diabetes, what the future may look like in designing optimal diets for people with diabetes.

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The egg: a useful tool for eating disorder nutrition therapy

Cracked Eggs

Featured article in the Summer 2016 Issue of Nutrition Close-Up; written by Kylie Thompson, RDN

As health professionals, we often idealize a nutrient-dense eating pattern as a tool to prevent disease. However, it is also important to recognize its role in the treatment of disease. This
article describes the role of nutrition in the treatment of eating disorders (ED), and more specifically, anorexia nervosa (AN).

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Novel strategies to lower inflammation through diet


Featured article in the Summer 2016 Issue of Nutrition Close-Up; written by Kristen Arnold, RDN, LD

The two leading causes of death for women in the United States, cardiovascular disease and breast cancer, are associated with elevated chronic inflammatory markers. Strategies to reduce inflammation are a possible treatment strategy to prevent rampant chronic diseases in postmenopausal women, a population particularly vulnerable to elevated chronic inflammation.1 Improved overall diet quality is associated with reduced chronic inflammatory markers and is a possible avenue for treatment in postmenopausal women. Low added sugar (less than 10% of daily calories from added sugar), omega-3 fatty acids (from fatty fish), and high fiber (20 g fiber from fruits, vegetables, whole grains, and legumes) in the diet are three strategies proposed to improve diet quality and lower chronic inflammation.

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A nutrition scientist’s perspective on the new food label

Nutrition Facts Panel with Magnifying Glass

Featured article in the Summer 2016 Issue of Nutrition Close-Up; written by Tia M. Rains, PhD

There’s been a great deal of activity in Washington, D.C. lately resulting in some significant changes in the food and nutrition landscape. Most notably, the Food and Drug Administration (FDA) issued an overhaul of the Nutrition Facts Panels that appears on all foods and beverages. This is the first major change in the nutrition label since the early 1990s which, according to the FDA, “will help people make informed decisions about the foods they eat and feed their families.”1

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Dietary patterns to optimize endothelial function

Eggs Cheese Basil

Featured article in the Summer 2016 Issue of Nutrition Close-Up; written by Elizabeth J. Reverri, PhD, RD, LDN

Cardiovascular disease currently affects approximately 86 million adults in the U.S. and has been the number one cause of mortality for almost 100 years. Because traditional risk factors fail to predict up to 50% of cardiovascular disease, other cardiovascular disease risk factors take on greater importance.1

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