Wonder what’s causing the uproar about an ingredient as basic as salt? Find out what registered dietitian Carolyn O’Neil has to say about sodium reduction at home, in restaurants and in packaged foods at the store.
Whether you’re fueling your body for the day ahead or an intense workout, protein is an important part of a balanced diet.
Whether you’re training for a race or just looking to keep up with the demands of daily life, protein is an important part of a balanced diet.
It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.
Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.
Can you cook the nutrients out of your food?
Just how realistic are the serving sizes on nutrition labels? Is there a difference between natural sugars and added sugars? What's the most important thing people should focus on when reading the Nutrition Facts Label? The Food and Drug Administration (FDA) is looking at changing the Nutrition Facts Label for the first time in more than 20 years. Just what do those changes mean? What will you see on the nutrition label?
No longer relegated to the veggie tray, vitamin C-rich cauliflower is showing up on pizzas and adding a healthy halo to pastas and sauces.
We’ve been getting our fix of adventurous fare at Lauren Grier’s foodie paradise: Climbing Grier Mountain. On her blog, you’ll find creative meals alongside endearing adventures.
You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.
A protein go-to for many, tofu is a nutritious food made from soybeans.
Join the Best Food Facts Trans Fats: Moving off the Label webcast Feb. 11, from 2-3 p.m. Central/3-4 p.m. Eastern to get the scoop on all things trans fats.
Confused about ingredient lists and the Nutrition Facts panel? Let registered dietitian and author Carolyn O'Neil help you crack the nutrition code.
The convenience of frozen frutis and vegetables is great, but the nutritional value is even better.
Good reasons to schedule a tea break.