April 2016 Issue Soyfoods and Heart Disease By Virginia Messina, MPH, RD Today's Dietitian Vol. 18 No. 4 P. 18 Evidence shows soyfoods can improve heart health due to their rich fatty acid, protein, ...

The research, led by scientists at Stanford Medicine and the University of California, San Francisco, is part of a larger effort to identify low-risk, low-cost ways to treat one of the most common ...

Making a game of losing weight using smartphone apps, online programs, and social media platforms is a fast-growing trend that's improving lives. The terms "fun" and "weight loss" usually aren't ...

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

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb. Anthocyanins, a group of antioxidant compounds, ...

When it comes to nutrition analysis software, one size definitely does not fit all. The following are just a few factors to consider when choosing the best software for you. All of the software ...

Today's Dietitian is doing its part to push the fiber intake of Americans with its fabulous list of the highest fiber foods people should be eating today. Many areas of nutrition tend to elicit ...

Here’s how to distinguish between them and make an accurate diagnosis. Turn on the television or open a newspaper, and you’re likely to find information on food intolerance and allergies. From peanut ...

It used to be that you had a few choices of cooking oils on supermarket shelves, such as corn oil, soybean oil, and canola oil—all clear, pale, odorless, and tasteless. Then along came the popularity ...

When the topic of canned food arises, people are sometimes surprised that a trained chef would use anything in a can. Well, I’ve got a surprise for them: Most chefs use canned products in one form or ...