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Newsletters & Publications Special Report – Fall 1997 Meta-Analyses of Plasma Lipoprotein Responses to Changes in Dietary Fat and Cholesterol “…there’s no connection whatsoever between cholesterol in food and cholesterol in the blood. None. And we’ve known that all  along.” Dr. Ancel Keys Eating Well [March/April 1997] Introduction In 1997 two independent research groups published detailed […]

News, Views & Presentations Lectures & Presentations Egg Nutrition: What’s New, Ontario 2005 Being Positive About Eggs Choline Egg Protein Egg Xanthophylls and Health Return of the Good Egg The Nutritious Egg Published Reviews Dietary Cholesterol and Atherosclerosis. Biochim Biophys Acta 1529:310-320, 2000 American Council on Science and Health What’s the Story? – Eggs What’s

Good Nutrition is Ageless The fastest growing segment of the population in most industrialized countries is the elderly; and too often this is also a group most susceptible to many health risks from a nutrient poor diet. Evidence from numerous sources indicate that a significant number of elderly fail to get the amounts and types

Egg Nutrition Center 2005 Exhibit Schedule Date Event Location January 20-22 Primary Med Houston, TX January 24-25 UEP Board Meeting Atlanta, GA January 26-28 International Poultry Atlanta, GA March 8 North Carolina Dietetic Assoc Charlotte, NC March 9-10 AEB Chicago, IL March 14 Ontario Egg Commis Toronto, Canada March 28-April 1 ACSM Health & Fit Las

EGG TRIVIA: All You Ever Need to Know   Europe has had domesticated hens since 600 B.C. Chickens came to the New World with Columbus on his second trip in 1493. Eggs were colored, blessed, exchanged and eaten as part of the rites of spring long before Christian times. While it is customary to throw

Food Safety Education Eggs and Salmonella Enteritidis Eggs have been associated with the foodborne illness causing bacteria Salmonella Enteritidis (SE).  There are many different types of Salmonella bacteria, SE is just one of thousands of different types.  In addition, Salmonella and SE are found in a wide variety of food products including meat, poultry, unpasteurized

Newsletters & Publications Patient Education Nutrition Tips for People Living With AIDS Good nutrition is essential for people who have AIDS or are HIV-positive. Eating enough of the right types of foods may help prevent weight loss and fatigue, improve comfort and sense of well-being, and contribute to the quality of life. Timing is equally

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Food Safety Education Minimizing Your Risk To minimize your risk of foodborne illness, learning to prepare safe and healthy food is important. If you are preparing some of your favorite foods or if you are helping with the family food preparation and clean up, here are some things to remember when cooking with eggs: Keep

Food Safety Education Organisms Associated with Foodborne Illness Hilary Shallo Thesmar, Ph.D., R.D. Many people have experienced some type of foodborne illness at some point in their life.  When the symptoms first appear, most people think, “What did I eat at my most recent meal?”  Did you know that most people do not feel ill