Diet and Osteoarthritis: Sharing Strategies for Reduced Pain and Improved Function When the Evidence Is Limited
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: NCPD Test Source Type: research
Assessing the Relationship Between Individual Diet Quality and Food Waste
This pilot study of 21 university students tested a novel food intake and waste diary and assessed it for the relationship between diet quality and food wasted. The study demonstrated the novel diary's potential to accurately record both individual food intake and waste, and correlations were found between certain food groups consumed and levels of waste. Knowledge from this study and future studies using the novel diary can provide information on food waste practices and help tailor education on food waste reduction. (Source: Nutrition Today)
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: Sustainability and Food Waste Source Type: research
Nutrition in Caring for Pregnant Women During the COVID-19 Pandemic in Low-Income Countries
In recent months, the greatest health challenge worldwide has been the outbreak of the novel coronavirus, COVID-19. During pregnancy, women are especially vulnerable perhaps in part because of fluctuations in levels of hormones that are involved in the immune response, and therefore, they need to take special preventive measures. In addition to measures to avoid the spread of the virus, such as handwashing, masks, and social distancing, it is important to ensure that food intakes are healthy, adequate, and high in both nutritional quality and food safety. Supportive nutrition through the provision of food baskets adequate ...
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: Nutrition and Public Health Source Type: research
Nutrition Science Communication: “If It's Transparent, Is That Why We Cannot See It?”
With the evolving complexities of nutrition and health science communication posing challenges to those tasked with translating and delivering information to the public, there are increasing calls for openness—both at the research and research-communication levels. It has been widely accepted that openness is a pathway to increasing public trust in emerging nutrition and other health science. Yet, about one of the key components of openness, transparency, there has been relatively little detailed discussion in the literature; the concept of transparency in the communication of science has been especially opaque. In the p...
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: Nutrition Communications Source Type: research
Essential Amino Acid Density: Differences in Animal- and Plant-Based Dietary Patterns Designed for Older Women
The essential amino acid (EAA) content of animal-based proteins contributes to their superior quality compared with plant-based proteins. Recently, there has been a growing trend toward plant-based meal patterns. However, the impact of adapting a primarily plant-based meal pattern in the context of US Department of Agriculture’ Healthy Eating Patterns based on the Dietary Guidelines for Americans and healthy aging is not known. The EAA content, adequacy, and density (the amount of EAA relative to total calories or total protein) of animal- and plant-based protein equivalents in the context of 4 healthy eating patterns, o...
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: Nutrition Science Source Type: research
Sweet Taste Perceptions and Preferences May Not Be Associated With Food Intakes or Obesity
This article summarizes the work presented by Professors Appleton and de Graaf on the topics of sweet taste perceptions and preferences, food intakes and obesity, during an American Society for Nutrition webinar on July 28, 2020, and finds little evidence to support this hypothesis. (Source: Nutrition Today)
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: Nutrition Science Source Type: research
Diet and Osteoarthritis: Sharing Strategies for Reduced Pain and Improved Function When the Evidence Is Limited
We present a case from our family medicine practice to demonstrate how evidence-based medical nutrition therapy can be used to help patients with osteoarthritis achieve symptom relief. (Source: Nutrition Today)
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: CE Article Source Type: research
NEWSbreaks
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: DEPARTMENTS: Newsbreaks Source Type: research
NUTRITION Gazette
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: DEPARTMENTS: Nutrition Gazette Source Type: research
News From the American Society for Nutrition
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - March 1, 2021 Category: Nutrition Tags: DEPARTMENTS: News From ASN Source Type: research
Genetically Modified Organisms Can Be Organic
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - January 1, 2021 Category: Nutrition Tags: CE Test Source Type: research
Stepping Up to the Plate: Institute of Food Technology/Academy of Nutrition and Dietetics Trailblazer Lecture 2020
The accomplishments of previous award recipients are recognized, and some of the research and outreach activities that lead to this recognition are described. Finally, I pose a challenge for the future for fellow nutrition and food science professionals. (Source: Nutrition Today)
Source: Nutrition Today - January 1, 2021 Category: Nutrition Tags: Nutrition Communications Source Type: research
A Personal Perspective on Alzheimer's Disease
This article describes the experience of a nutritionist in coping with Alzheimer's disease in her family. The disease and its stages as well as the challenges for patients and caregivers are described. (Source: Nutrition Today)
Source: Nutrition Today - January 1, 2021 Category: Nutrition Tags: Nutrition and the Lifecycle Source Type: research
Reducing Food Waste and Saving Money: A Guide for Nutritionists
The COVID-19 pandemic has heightened the importance of affordable nutrition. Fruits and vegetables are among the most commonly wasted food items, representing waste of key nutrients that are needed to maintain health and support the immune system. Food waste also represents substantial environmental burden and more than one-quarter of consumer food spending. Practical strategies are urgently needed to help nutritionists support their clients in reducing food waste, which can help improve diet quality, reduce environmental impacts, and increase financial flexibility during this critical time. Fortunately, recent research ha...
Source: Nutrition Today - January 1, 2021 Category: Nutrition Tags: Food, Nutrition, and Sustainability Source Type: research
Genetically Modified Organisms Can Be Organic
Genetically modified organisms (GMOs) or genetically modified technology is currently considered an “excluded method” not allowed to be used in, or added to, organic agricultural products under the US Code of Federal Regulations. Despite evidence that GMOs may serve as a safe alternative to conventional crops, they are frequently associated with harmful and unsustainable agricultural practices. We discuss the economic, environmental, nutritional, and food safety concerns of GMOs in organic agriculture, and how GMO technology could benefit it. We propose (1) allowing the use of genetic modification in organic agricultur...
Source: Nutrition Today - January 1, 2021 Category: Nutrition Tags: CE Article Source Type: research
