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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Recipe Writing with Marlene Koch

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Marlene Koch, RDN and NY Times best-selling author signed copies of her cookbook Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat, and Calories at the ENC booth at Today’s Dietitian Spring Symposium in Austin. ENC sat down with Marlene to get advice on recipe development and finding inspiration in the kitchen. Read highlights from our interview below. Continue reading “Recipe Writing with Marlene Koch”

Women’s Health and Fitness Day

Womens Health and Fitness

Women often struggle to balance busy careers and family while budgeting time for health and fitness. Fortunately, the last Wednesday in September is designated as National Women’s Health and Fitness Day! A time to spotlight the importance of regular physical activity and healthy living for women. The following strategies can help many women resist the temptation to allow a busy schedule to hijack exercise time and nutrition goals. Continue reading “Women’s Health and Fitness Day”

Gastrophysics: Hidden Sides of Palatability

NCU Oct 2017 Gastrophysics article

A review of a new book – Gastrophysics: The New Science of Eating
Featured article in the Fall 2017 Issue of Nutrition Close-Up; written by Richard Kahn, PhD, RD

Make a Sandwich
What makes that egg sandwich palatable? Toasted artisanal bread cut in arranged triangles, cooking skills or melted cheese? While flavor does play a part, its role is less than we think.  Professor Charles Spence’s new book, Gastrophysics: The New Science of Eating has research suggesting that molten protein foods like runny yolks, melting cheese and care in arranging food on the plate play bigger roles than you might think. Gastrophysics, Spence says, is “the scientific study of those factors that influence our multisensory experience while tasting food and drink.”

Continue reading “Gastrophysics: Hidden Sides of Palatability”