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By Susan Burke March, MEd, RDN, CDE Is saturated fat good for you? Are burgers and butter better for you than polyunsaturated seed oils or monounsaturated fats like olive oil? As reported in the New York Times, a study published in the Annals of Internal Medicine suggested that saturated fats have been wrongly demonized as...
Editor’s note: Michelle Bakeman’s series on Foods of the Americas continues with three columns about maize (corn), which, like the potato, is forever entwined in the Americas’ history and culture. Maize A light wind swept over the corn, and all nature laughed in the sunshine. — Anne Bronte (1820-1849) By Michelle Bakeman Maize, or corn,...
By Susan Burke March Why is Dietitian spelled with a two t’s and not a c? Today’s column is about Registered Dietitian Nutritionists. I am a member of the Academy of Nutrition and Dietetics, (AND) formerly known as the American Dietetic Association. Sylvia Escott-Stump, the Academy President in 2012, noted that a decision to change...
Editor’s note: This is the third in a series on notable ingredients native to the Americas. In Part 1 we learned that archaeologists have discovered potato remains that date back to 500 B.C.E. in the ancient ruins of Ecuador, Peru and Chile. Part 2 traced the journey of the potato to Europe, where in 1771 French scientist...
By Susan Burke March November 6, 2018 — CNN reports that 17 children in the Orthodox Jewish community in the Williamsburg and Borough Park neighborhoods in Brooklyn, New York have been diagnosed with measles. Infected children range from just seven months to four years — many hospitalized with complications. As of Sunday, November 11, Israel’s Ministry...
By Ted Kyle, RPh, MBA What’s good for each of us isn’t automatically good for the planet. So says a new study of diet, food waste, and environmental sustainability. “Eat more fruits and veggies” lies at the heart of a lot of advice for healthy eating. But Zach Conrad and colleagues found that more fruits...
By Ginger Hultin, MS, RD, CSO From Meatless Monday to consumer questions about vegetarianism for children, general health or medical conditions, and an ever-increasing rate of veggie-based foods on menus at restaurants, hospitals and facilities, dietitians need to feel comfortable working with this type of cuisine. Whether already committed or veggie-curious, join the celebration of Vegetarian Awareness...
Editor’s note: This is the first in a series on notable ingredients native to the Americas that today are influential and essential in cuisines around the world. By Michelle Bakeman I was born in Richmond, Virginia. My father is from Buffalo, New York, and my mother is from Viña del Mar, Chile. While I was...
I used to own a window manufacturing plant. It was a sizable operation and when I liquidated my position there, we were shipping to about forty states. The jobs we sold were all large and, most often, competitively bid government contracts. One thing that always weirded me out was salesmen, my employees, who had won...
Does going “gluten-free” mean you’ll automatically lose weight, shrink your “wheat belly” or prevent Alzheimer’s disease? Or as Jimmy Kimmel demonstrated quite hilariously, are you someone who has stopped eating gluten because someone in your Yoga class told you to? (Check out Jimmy’s segment on Youtube.com where he asked people on the street, “What is gluten?”) Can...
As a member of the Academy of Nutrition & Dietetics, I’m privileged to have as colleagues some of the most accomplished Registered Dietitian Nutritionists (RDNs). Our guest columnist this week is Ashley Oswald, who brings us important news about how the foods you choose can keep your digestive system healthy. Ashley Oswald is a Registered...
By Susan Burke March According to the U.S. Centers for Disease Control (CDC), a long-distance flight is a nonstop flight lasting six or more hours, and more than 300 million travel long-distance every year. And unless you’re fortunate enough to fly first or business class, your seat is guaranteed to be pretty cramped. As Popular...
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