Lindsay Livingston is the Columbus-based registered dietitian behind the Lean Green Bean – an endearing health blog filled with nourishing recipes and workout ideas.
Explore the chia seed’s journey from food of the Aztec gods to Chia Pets to nutrient-packed whole food containing omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium.
Lynn Grieger is a registered dietitian on a mission: empowering people to achieve their fitness, nutrition, health and wellness goals.
Did you know that moms are the primary change agent when it comes to creating healthy eating habits that can be passed on to the next generation? Learn how you and your family can create a new food history.
Jen Haugen pursues her love of gardening and food as a registered dietitian, aspiring to connect families with the fascinating adventure of food from, farms to tables.
Use sound science and nutrition basics to navigate the Dirty Dozen and Clean 15 recommendations. Ready resources to fact-based information make it easier to choose wise food decisions
Lamb is an excellent source of protein, with 23 grams of protein per three-ounce serving and a powerhouse of other important nutrients including three B vitamins (B-12, niacin and riboflavin) and minerals (selenium, zinc and iron.)
Dubbed an ancient grain, quinoa is really not a grain at all. The quinoa seed is a complete protein that’s related to beets, chard and spinach. Try it in seed, flake or flour form.
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.
Many people love milk, meat and eggs. But with the use of antibiotics in animals that produce those products, is it contributing to antibiotic resistance in humans? Registered Dietitian Carolyn O'Neil gets the facts from Michael Doyle, PhD, Center for Food Safety, University of Georgia.
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?