Articles

Meet Katie Hayes, RDN – ENC’s New Director of Nutrition Communications

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I am thrilled to join the Egg Nutrition Center as the new Director of Nutrition Communications. As a registered dietitian nutritionist specializing in nutrition communications, I have more than ten years of experience developing and implementing food and nutrition communications programs for brands and commodity groups. Continue reading “Meet Katie Hayes, RDN – ENC’s New Director of Nutrition Communications”

Eggs, Cholesterol and Cardiometabolic Health

Eggs, Cholesterol and Diabetes (1)

Does cholesterol intake impact cardiometabolic health? Two prospective studies from Boston University School of Medicine show no link between dietary cholesterol and type 2 diabetes. The findings, published in the journal Nutrients, use data from the Framingham Offspring Study to analyze the effects of dietary cholesterol intake over a 20-year period: Continue reading “Eggs, Cholesterol and Cardiometabolic Health”

Raising a Village – One Egg at a Time

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Featured article in the Summer 2018 Issue of Nutrition Close-Up; written by Edith Mubanda, MA, RD, LDN, Vice President & Chief Operations Officer Trustlines Development Network, Inc. 

Most of the academic research done in developing countries has the unfortunate tendency of not being adopted and applied. After reading the ENC article, “Eggs for the Nutritionally Vulnerable.”1 we at Trustlines Development Network launched a chicken and eggs project in rural Uganda. Continue reading “Raising a Village – One Egg at a Time”

Systems Approach and Methods Could Transform Nutrition

NCU Systems Approach

Featured article in the Summer 2018 Issue of Nutrition Close-Up; written by Sarah Rebbert, BS & Bruce Y. Lee, MD, MBA

Nutrition and health are complex. The relationship between a given nutrient and chronic disease is not a simple single cause-single effect relationship. There is a complex system of mediating and modifying factors such as what combinations of nutrients are in the food or beverage, how the food is prepared, when and how the food is consumed, what the person’s health status is and what other risk factors the person may have for obesity and other medical conditions. Therefore, there is a need for more methods and approaches that can help us better understand this complex system. Continue reading “Systems Approach and Methods Could Transform Nutrition”