Our CE gift program is simple and streamlined: ...

Explore Icelandic food culture, from traditional rye bread and skyr to lamb and seafood, and how quality-focused cuisine reflects the island’s history and landscape.

In recent years, there has been a growing interest in cognitive performance and mental fitness among younger adults, driven by increasing academic, professional, and social demands. Young adults are ...

Making sense of dietary supplements (DS) and knowing how and when to recommend them can be a complicated matter for all dietitians. Navigating loose regulatory standards, proper dosing guidelines, and ...

Americans are voracious consumers of sugar and often are looking for that next decadent, scrumptious treat to satisfy their sweet tooth. According to the American Heart Association, US adults consume ...

Today’s Dietitian speaks with nutrition professionals to distinguish truth from error. There was a time when fat was the most-maligned macronutrient. Now ...

A few decades ago, people may not have been familiar with fermented foods. But they’ve seen significant growth in recent years, and demand doesn’t seem to be slowing down. Fermented foods saw an ...

The adage “Breakfast is the most important meal of the day” is a truism that has been held for years, and there’s research to suggest there may be something to those words.1 If breakfast is, indeed, ...

Collagen has become increasingly popular as a dietary supplement. Often sold as a cream-colored, slightly granular powder, collagen’s uses range from purely cosmetic to therapeutic. Many studies have ...

While some varieties of cheese offer potentially beneficial bacteria, clients likely need guidance on identifying them. Knowledge about the potential health benefits of consuming probiotics regularly ...

Today’s Dietitian explores how nutrition interventions may help alleviate long-term symptoms. The COVID-19 pandemic continues to wreak havoc across the United States and the world, and it’s leaving ...

With the pendulum swinging between low-fat and low-carb trends, protein had once long been the neutral macronutrient. But today, it’s developed a health halo. What began with research suggesting that ...