“Choline has been shown to be ranked last among common nutrients as a nutrient to recommend for a healthy diet, and only about 10% of health professionals indicate moderate familiarity with choline.”1 With growing research indicating that this under-consumed nutrient is critical for neurocognitive development and health throughout the lifespan, health professionals should be aware of foods that provide choline and ways to incorporate them into the diet. Continue reading “Choline: A Critical Need to Increase Awareness and Consumption”
By Jill Weisenberger, MS, RDN, CDE, CHWC, FAND
Many people with diabetes avoid health-boosting foods because of the food’s perceived effect on blood glucose or because of long-held fears of carbohydrates, fats or cholesterol. As type 2 diabetes is a metabolic disease with effects reaching the liver, heart, brain and more, people with diabetes should be encouraged to avoid the myopic view that diabetes is merely a blood sugar problem. Thus, a diet for type 2 diabetes management must also consider overall health with emphasis on glucose control, reversing insulin resistance and preventing heart disease and stroke.
The following are several foods people with diabetes often have questions about. Continue reading “What Foods Should People with Diabetes Eat”
Image: Actual lutein scores from attendees at the 2018 Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo®.
Lutein is an important carotenoid that has been shown to act as internal sunglasses, protecting our eyes from harmful blue light. It also prevents against macular degeneration and other age-related eye diseases. Emerging research shows lutein’s benefits may extend beyond eye health, impacting cognitive function and brain health across the lifespan. Continue reading “Lutein’s Role in Optimal Eye and Brain Health”
Featured article in the Fall 2018 Issue of Nutrition Close-Up; written by Diana K. Rice, RD, LD
What infants eat in their first few months of life is critical. Around six months old, breast milk and formula are no longer sufficient to meet an infant’s increasing nutritional needs. In particular, the nutrients needed for cognitive development including iron, zinc, choline and docosahexaenoic acid (DHA) must start to come from solid foods.1 We also now know that early exposure to common allergens including eggs and peanuts can actually help decrease the development of problematic food allergies.2 Continue reading “Baby-Led Weaning: A Fresh Approach to Starting Solids”
Featured article in the Fall 2018 Issue of Nutrition Close-Up; written by Mickey Rubin, PhD
Increasingly, the conversation among health professionals in nutrition includes not only human health and well-being, but also the intersection of food, nutrition and agriculture. This intersection is commonly referred to as sustainable nutrition, and it is a way of looking at the contribution of foods and diet patterns in terms of not only health benefits, but economic, social and environmental outcomes as well. Continue reading “Healthy, Sustainable Eating Patterns and the Importance of the Big Picture”