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.
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”
February is heart month, a time to build awareness around prevention and treatment of heart disease. Fortunately, for many Americans, prevention can be as simple as regular physical activity, avoiding cigarettes and second hand smoke, and following a heart healthy diet. Continue reading “Do Eggs Belong in a Heart Healthy Diet?”
Research published in The American Journal of Clinical Nutrition shows that dietary cholesterol and egg intake are not associated with risk of dementia or Alzheimer’s disease. Rather, the study showed that eating eggs was actually associated with better performance in certain cognitive tests. Continue reading “New Study: Daily Egg Intake May Improve Cognitive Performance”