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 ...

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 ...

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.

Beta-glucans, a type of soluble fiber (SF) derived from several plant sources, have been postulated as having many therapeutic health benefits. Used in traditional Chinese medicine for thousands of ...

Join Us for An Upcoming Webinar! We all know beans are good for us, but new and emerging research is showcasing just how good they are, and how eating more actually heightens the benefits. This ...

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 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 ...

Causing symptoms of inattention, hyperactivity, and impulsivity, attention deficit hyperactivity disorder (ADHD) is a neurodevelopmental disorder commonly diagnosed in childhood.1,2 Depending on the ...

E-News Exclusive Why Are There So Many Dietetic Internships Available? By Brianna Tobritzhofer, MS, RD, LD RDs are familiar with the steps required to become credentialed, including using the online ...

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.