Just the facts. From the experts.
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Tasty Tips to Indulge Without the Bulge


Did you know that the average American may consume more than 4,500 calories and 230 grams of fat during a traditional holiday dinner with turkey and all the trimmings? Carolyn O'Neil, MS, RD, shares some tasty ways you can indulge without the bulge!

Eating Better: Keen on Kale


Ever thought about letting this leafy green take the spotlight in your next dish? Kale is known for its versatility and mighty nutritional punch.

Meet Lynn from Order in the Kitchen


A self-described attorney in the apron, Lynn is a law school graduate bringing order to the courtroom and the kitchen. Her blog, Order in the Kitchen, is mains meets desserts, cocktails and beyond!

Meet an Expert: George Kent, PhD


George Kent, PhD, is a Professor Emeritus, Department of Political Science, at the University of Hawaii. Dr. Kent's research has centered on human rights, international relations, peace, development, and environmental issues, with a special focus on nutrition and children. To get to know Dr. Kent, Best Food Facts asked him a few questions.

Eating Better: The Amazing Avocado


There’s nothing like the bright green of the avocado to spruce up an otherwise boring dish! Avocados not only appeal to the eye but are also packed with nutrients that can complement daily health.

The Role of the Mighty Insect


Some may see insects and arachnids as being a pest in their home, a nuisance at their family barbeque or even something they are deathly afraid of; but do we ever consider the POSITIVE impact that these little critters make on our everyday lives? If you can look past the bee stings and the spider bites, you will see that simple things such as the growth of the vegetables you feed your family and the population control of all those pesky flies and gnats buzzing around your head on a hot summer day would be inhibited with the loss of the mighty insect.

How to Make your Thanksgiving Meal Healthy


Thanksgiving traditionally marks the beginning of the dreaded holiday weight gain season, but it doesn't have to! Many of Thanksgiving's staple items are actually good for us, and by making a few substitutions, it can be a meal your health will thank you for!

New Potato: Less bruising and browning


The USDA approved commercial planting of a potato that resists browning and has fewer unsightly and wasteful bruises. It’s called the Innate™ brand and could be coming to a supermarket near you in the not-too-distant future.

Meet an Expert: Ethan Bergman, PhD, RD, CD, FADA


Ethan Bergman, PhD, RD, CD, FADA, is Professor of Food Science & Nutrition; Associate Dean, College of Education and Professional Studies; Acting Chair, Nutrition, Exercise, and Health Sciences; and Former President, Academy of Nutrition and Dietetics.

Feed Your Gut (Bacteria)! and More from FNCE


At the Academy of Nutrition and Dietetics 2014 Food and Nutrition Conference and Expo, registered dietitians learned about the latest nutrition research to help consumers manage their weight, control high blood pressure and diabetes, and feed their gut bacteria!

Take 5 from Chopped Con!


Here’s a list of the Top 5 things food bloggers learned at Chopped.

Why Do Animals Live on Factory Farms?


Do animals live on factory farms? Do these farming practices result in animal abuse and environmental degradation? Is it safe to live close to a factory farm? Best Food Facts had many questions about factory farming and confined animal feeding operations, so we reached out to Amy Schmidt, PhD, PE, Assistant Professor & Livestock Bioenvironmental Engineer, University of Nebraska. Dr. Schmidt explains that large-scale and small-scale systems each have their own distinct advantages and disadvantages and no single system is perfect.

Are Nutrients Lost When Veggies are Cooked?


A Best Food Facts reader wanted to know how many nutrients were lost in vegetables, particularly butternut squash, when cooked versus in a raw state. We asked Connie Diekman, RD, for some answers.

New GMO Trait for 2,4-D?


The herbicide 2,4-D has been around since the 1940s. So why is it currently causing so much controversy? We asked Dr. Wayne Parrott and Dr. William Vencill to explain more about the herbicide and its uses.

Scary Good Advice for a Healthy Halloween


Carolyn O'Neil, MS, RD, doles out some scary good tips for treating kids and adults to a healthier Halloween!

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