Nutritious Dietary Patterns

Dietary patterns (also called eating patterns) are the combinations and quantities of food and beverages consumed over time. Consistent evidence indicates that, in general, a plant-based dietary pattern is more health-promoting than the current average U.S. diet. However, a “plant-based” eating patterns doesn’t mean only plants; pairing high-quality protein foods, like eggs, with plants is essential for the synthesis and maintenance of muscle tissue, and for achieving optimal vitamin and mineral intakes.

The 2015-2020 Dietary Guidelines for Americans recommend three healthy eating patterns, all of which include eggs. But what are the sample eating patterns, and what are the key differences between them?

To learn more about healthy eating patterns, including those recommended in the 2015-2020 Dietary Guidelines, and how eggs fit within those patterns, explore the following PowerPoint, and feel free to share it with friends!

Healthy Eating Patterns: How do Eggs Fit?

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Vegetarian Christmas Dinner Menu

Christmas table

Are you hosting a Christmas dinner party this year? Chances are there may be a vegetarian amongst your guests. A recent survey found that 7.3 million Americans follow a vegetarian diet.1 Fortunately, with a little planning and preparation, you can help vegetarian guests feel like they’re part of the party, not limited to the side dishes. Continue reading “Vegetarian Christmas Dinner Menu”

Clean Eating on Thanksgiving: Recipes & Diet Tips

Clean Eating Turkey

What do turkey, sweet potatoes, cranberries, and eggs have in common? They’re all whole, nutrient dense foods, supported by the Dietary Guidelines for Americans (DGA’s). However, once a year these foods are transformed into casseroles, appetizers and pies. Thanksgiving is the holiday of abundance – with excess sodium, sugar, and saturated fat on the dinner table.

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‘Oh the thinks you can think’ on pediatric obesity

Children

Featured article in the Fall 2016 Issue of Nutrition Close-Up; written by Bev Benda, RDN, LDN, BCC

Years ago I saw the Broadway show, Seussical the Musical.1 It is based on two Dr. Seuss classics, Horton Hears a Who 2 about a sweet, gigantic elephant who befriends a dustsized boy from a microscopic town, and Horton Hatches the Egg,2 in which this same elephant guards his friend Mayzie’s egg while she parties. The musical transcends these story lines as it shares the message of accepting people despite size or looks. Several characters face criticism, isolation, loneliness, and low self-esteem because they are “different.” It comes full circle after showing how judgment hurts, and seeing beyond the surface creates true friendship and love.

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Fight fat phobia

Mediterranean Chopped Salad

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

In 1976 when U.S. Senator George McGovern convened hearings on the link between diet and disease, he started a chain reaction that led to dietary fat and cholesterol being assigned much of the blame for heart disease and obesity in America. In 1977 the government issued its first call for Americans to eat a low-fat diet. This led to a “fat phobic” diet industry boom in the 1980s, accompanied by a food manufacturing trend that flooded food stores with fat free substitutes for everything from coffee cake to American cheese.

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Rec·i·pe: a medical prescription

Recipe Screen Capture

Featured article in the Fall 2016 Issue of Nutrition Close-Up; written by ENC’s Rachel Bassler, RDN, CSSD, LDN

According to Google, the archaic definition for the word “recipe” is “a medical prescription.” As a registered dietitian nutritionist, I think this definition couldn’t be more appropriate for how recipes should be thought of – a prescription to add nutritious and delicious food into one’s dietary pattern.

Continue reading “Rec·i·pe: a medical prescription”