Web Exclusive It’s Not Too Late to Start Eating Better for Your Brain. As the US population ages and dementia cases rise, many people are asking whether it is possible to preven ...

New research reveals that excess weight is linked to an especially high risk of developing breast cancer in postmenopausal women with cardiovascular disease. The findings are published by Wiley online ...

A new Cornell University study brings additional clarity to the relationship between Type 2 diabetes and genes that express a salivary enzyme that breaks down starch.

The NIH-funded ECHO Cohort combines data from pregnancy and pediatric cohorts to examine the impacts of early environmental exposures on child health and development. This study looked at samples of ...

August/September 2024 Issue Thriving in Private Practice By Ginger Hultin, MS, RDN, CSO Today’s Dietitian Vol. 26 No. 7 P. 24 Essential Steps for Growth Growth in a dietitian’s private practice ...

A recently published study i in Nutrition Journal, an open-access peer-reviewed scientific journal, demonstrates that eating beans (including canned and/or dry packaged kidney beans, black beans, ...

E-News Exclusive Are Fiber Supplements a Healthful Substitute for Dietary Fiber? By Carrie Dennett, MPH, RDN Adequate dietary fiber intake has been linked to reduced risk of CVD, type 2 diabetes, and ...

Healthful Holiday Grazing Boards By Kristy Del Coro, MS, RDN, LDN Today’s Dietitian Vol. 25 No. 9 P. 18 RDs can help clients serve tasty, nutritious foods and let their creativity shine. For many ...

Editor’s Spot: Exploring AI in Health Care By Judith Riddle Today’s Dietitian Vol. 25 No. 8 P. 6 As technology continues to advance in every industry and profession in the United States and around the ...

Healthful Oils: Myths and Facts About Seed Oils By Carrie Dennett, MPH, RDN Today’s Dietitian Vol. 25 No. 6 P. 18 Social media, podcasts, and the internet can be a mixed bag of nutrition and health ...

June/July 2022 Issue Fermented Foods: The Rise of Sourdough Bread By Joanna Foley, RD Today’s Dietitian Vol. 24, No. 5, P. 12 A few decades ago, people may not have been familiar with fermented foods.

March 2020 Issue Integrative Nutrition: Mushrooms as Medicine By Jamie Santa Cruz Today’s Dietitian Vol. 22, No. 3, P. 14 Do their potentially health-promoting compounds have a place in disease ...