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.
Eggs contain many important nutrients. From our brain to our bones, the impact of these nutrients are wide-ranging. Learn how the nutrient package of eggs can benefit the body:
1. Brain Function: One large egg is an excellent source of choline – an essential nutrient critical for fetal brain development and brain function. Eating eggs may also be associated with improved cognitive performance in adults.1
2. Eye Health: Lutein and zeaxanthin are antioxidants found in egg yolks that can promote eye health, especially as we get older.2 Continue reading “A Dozen Ways Egg Nutrients Benefit the Body”
Do you have leftover hard-boiled eggs from a family Easter egg hunt? Don’t let them go to waste! Hard-boiled eggs can last up to one week in the refrigerator, unpeeled, and make for an easy weekday snack or meal topper. Continue reading “Hard-Boiled Hacks”
Nutrition is an important aspect in athletic performance. While formal recovery nutrition is likely unnecessary for the majority of recreational athletes, some considerations for post-exercise consumption include: Continue reading “Optimal Recovery Nutrition for Recreational Athletes”
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: https://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”