Articles

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, […]

Featured article in the Spring 2015 Issue of Nutrition Close-Up; written by Bridget Swinney MS, RDN Along with eating local and organic, “Eating Clean” is a new trend that is growing in popularity. What exactly is clean eating? Although there are many interpretations, the overriding philosophy is to eat foods as close as possible to their natural state

Nutrition Close-Up, Summer 2014 (pdf, 1.5 MB) Articles in this Issue… The role of the brain, ‘food cues,’ in overeating By Kerri Boutelle, PhD Obesity is a serious and refractory problem that is associated with multiple medical and psychological comorbities and risks. Recent data suggest that in the United States, two out of every three

Featured article in the Winter 2015 Issue of Nutrition Close-Up; written by John La Puma, MD Recent approvals of obesity drugs Qsymia (Vivus) and Belviq (Arena) may help clinicians seeking solutions for their overweight patients. But many physicians still remember Phen-Fen with a shudder: heart valve abnormalities in young women put a stop to that off label combo in

Featured article in the Fall 2016 Issue of Nutrition Close-Up; written by Bev Benda, RDN, LDN, BCC Years ago I saw the Broadway show, Seussical the Musical.1 It is based on two Dr. Seuss classics, Horton Hears a Who 2 about a sweet, gigantic elephant who befriends a dustsized boy from a microscopic town, and Horton

Featured article in the Spring 2015 Issue of Nutrition Close-Up; written by Kristin D. Maggi, MS, PA-C Celiac disease is a hereditary autoimmune disorder that has become increasingly more common. It is estimated to occur in one out of every 133 people, which means approximately 2.3 million Americans are afflicted. While a large majority of those with celiac

Featured article in the Spring 2016 Issue of Nutrition Close-Up; written by Lisa Katic, RD, CSW Cholesterol and eggs, eggs and cholesterol. They are often spoken in the same sentence with advice to avoid or eliminate, but is it really warranted? Cholesterol became the nutrition and health no-no in the 1980s. If you wanted to

Featured article in the Winter 2015 Issue of Nutrition Close-Up; written by James D. House, PhD The Food and Nutrition Board of the Institute of Medicine published in 2002 official estimates of the human requirements for fatty acids.1 At that time, only two fatty acids, the major constituents of fats and oils, were deemed to be essential for the

Featured article in the Winter 2019 Issue of Nutrition Close-Up; written by Taylor C. Wallace, PhD, CFS, FACN “Recognition of the growing evidence relating inadequate intakes to health consequences coupled with evidence of suboptimal intakes in high-risk populations, warrants a need for improved public health recommendations for choline” was the consensus of more than 40 experts

Featured article in the Summer 2016 Issue of Nutrition Close-Up; written by Elizabeth J. Reverri, PhD, RD, LDN Cardiovascular disease currently affects approximately 86 million adults in the U.S. and has been the number one cause of mortality for almost 100 years. Because traditional risk factors fail to predict up to 50% of cardiovascular disease,