Articles

Self-Study Continuing Education Modules Title: Changing the Conversation: Culinary Techniques to Meet the Needs of a Client’s Diagnosis Without Sacrificing Flavor for the Aging Population Description: Change the conversation when discussing dietary protocol with clients. Instead of educating them on what they need to limit or “can’t have” per diagnosis protocol, empower them with foods they CAN […]

Featured article in the Winter 2016 Nutrition Close-Up; written by Meagan Moyer, MPH, RDN, LD Bariatric surgical procedures for the treatment of morbid obesity are becoming increasingly prevalent since their inception in the 1970s. According to a survey by the International Federation for the Surgery of Obesity and Metabolic Diseases (IFSO), 468,609 bariatric procedures were performed

Featured article in the Winter 2016 Issue of Nutrition Close-Up; written by Christian Wright, Doctoral Student, Purdue University “Bigger is better” for most Americans when it comes to skeletal muscle. One only needs to look at the latest cover of health magazines for headlines such as “build muscle fast” and “supersize your legs” to know this to be

Featured article in the Fall 2016 Issue of Nutrition Close-Up; written by ENC’s Rachel Bassler, RDN, CSSD, LDN According to Google, the archaic definition for the word “recipe” is “a medical prescription.” As a registered dietitian nutritionist, I think this definition couldn’t be more appropriate for how recipes should be thought of – a prescription to add nutritious and

Featured article in the Summer 2017 Issue of Nutrition Close-Up; written by Tia M. Rains, PhD Public health guidance encourages the consumption of nutrient-dense foods to meet vitamin and mineral needs without excessive calorie intake.1 This recommendation applies regardless of age, sex, race/ethnicity, body mass, socioeconomic status, etc. But nutritionally vulnerable populations, like malnourished children and food

Eggs contain many important nutrients. From our brain to our bones, the impact of these nutrients are wide-ranging. Learn how the nutrient package of eggs can benefit the body: 1. Brain Function: One large egg is an excellent source of choline – an essential nutrient critical for fetal brain development and brain function. Eating eggs may

Featured article in the Fall 2015 Issue of Nutrition Close-Up; written by Jill Weisenberger, MS, RDN, CDE, FAND The egg is one of those nutrient-dense foods that generates a lot of debate about its healthfulness. Because eggs are high in cholesterol, which has historically been linked to cardiovascular disease (CVD), healthcare professionals have long discouraged their

Featured article in the Spring 2016 Issue of Nutrition Close-Up; written by Pamela Hernandez, CPT There is always a desire to find the answer to our health and wellness concerns in a pill. According to Forbes magazine, the nutritional supplement industry produces revenue of approximately $32 billion annually.1  The broad definition of the term “supplement” includes

References:1. USDA ARS, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28.2. Campbell B et al. International society of sports nutrition position stand: protein and exercise. J Int Soc Sport Nutr. 2007;4:83. Vishwanathan R, Goodrow-Kotyla EF, Wooten BR, Wilson TA, Nicolosi RJ. Consumption of 2 and 4 egg yolks/d for 5 wk

Featured article in the Spring 2016 Issue of Nutrition Close-Up; written by Rachel Bassler RDN, CSSD, LDN As a foodie, registered dietitian nutritionist and egg-lover, I am thrilled with the recent trend to “put an egg on it,” or, top just about anything (especially healthy fare like vegetables and whole grains) with a nutrient-dense protein food,