Beth Rice @ 8:23 AM
I find it interesting that people avoid certain foods that, in their minds, they equate with single nutrients. My husband once told me he wouldn’t eat eggs; “Cholesterol”. It’s interesting to me because whereas cholesterol makes up a small portion of the total lipids contained in eggs, the most abundant macronutrient in an egg is protein, not lipid. So why then did my husband think only of this small portion of the lipid fraction of the egg, but not the protein? Shouldn’t all the nutrients be considered together when talking about a food? Read the rest of this entry »
Judith Jarvis, MS, RD @ 2:14 PM
Now that we are well into grilling season, I’m gathering ideas for the Father’s Day barbeque I’ll be hosting. In thinking about this event, I started to wonder why men do most of the grilling. Actually, I’m very happy to have the men gathered around the grill, conversing with one another, and making sure the meat and veggies don’t burn while I’m preparing the rest of the meal. According to a survey into the psychology of grilling, grilling has become a man’s domain because it gives him a sense of freedom, puts him in his comfort zone, and gives him an opportunity to bond with family and friends.
Whether the dad in your life will be grilling salmon, steak, burgers, chicken, ribs, or pork tenderloin – along with those veggies — we need to decide what to serve for the rest of the meal. As I think about barbeques, I can’t help but think of cheese – especially the magnificent flavor combination of bleu cheese crumbled on top of a steak or burger. And since cheese is so versatile, it can be used in side dishes, salads, and desserts as well, to enhance any Father’s Day celebration.
Bryan Helwig @ 10:11 AM
Protein, it’s one of the hottest trends in nutrition today, with people requesting more protein in their diet. And, the good news is that it’s a trend with nutrition science behind it! The 2014 Experimental Biology (EB) meeting was reflective of this with leading scientists in nutrition convening to discuss the latest research related to higher protein diets.
Whey protein, a protein derived from milk, continues to be of particular interest as it contains all the amino acids in quantities required for growth and maintenance of tissues — thereby achieving the maximal protein quality score. Furthermore, once ascribed only to bodybuilders, whey protein is becoming mainstream. Whey protein has been associated with the following improvements including: Read the rest of this entry »
Erin Coffield, RD, LDN @ 12:39 PM
Cancer is scary. It is a complex disease that does not discriminate — it can impact all parts of the body, and all ages, young and old, without warning. Most people have an experience with cancer either personally or through family, friends, coworkers or others they know. My experiences involve many people like my cousin, Scott, who was close to my sister’s age and lived a block away from us growing up—he was almost in the 2nd grade when he passed away. Scott maintained his childhood sweetness and wonderment at the little things through his short life; there was nothing his parents, support network and medical staff did not try to help him beat cancer. More recently my friend Dena lost her life to cancer right before her 30th birthday. I also am a registered dietitian (RD) and worked at Beth Israel Deaconess Medical Center in Boston for about 5 years, where I met and worked with many patients, some of them with cancer.
As an RD, I wish we knew more about how to reduce the incidence of this horrible disease, but the reality is cancer, the second most common cause of death in the U.S., is a multifaceted disease that appears to result from the interaction of multiple genetic and environmental factors. Among the environmental factors, diet and nutrition, including milk and milk products, have received considerable attention as potential modifiers of cancer risk, but we still have a long road of discovery ahead. Read the rest of this entry »
Chef Caitlin Steininger @ 3:30 PM
I’ve always enjoyed cooking and feeding my family and friends, but it’s only been since I started posting my recipes online via Cooking with Caitlin that I’ve really gotten to learn about everybody else’s kitchen habits. In sharing my own experiences, food fans from all over the world have opened up about every daily ritual from grocery shopping to planning a menu. As the conversation has grown, I have discovered so much, too.
This is why we at Cooking with Caitlin were so excited to join National Dairy Council (NDC) in their mission to help people with lactose intolerance (LI) eat confidently and live fully – as many may unnecessarily avoid nutrient-rich dairy foods and fall short of the recommended three* servings of low-fat and fat-free dairy foods a day. We know that whether you’re talking about dairy milk, creamy yogurt, or flavorful natural cheeses, dairy foods taste great and are versatile “must-haves” in the kitchen – not to mention they pack a powerful nutritional punch! Read the rest of this entry »
Gregory Miller, PhD, FACN @ 4:02 PM
Have you been following the conversation about the results of the recent systematic review and meta-analysis published in the Annals of Internal Medicine? The authors indicated that the type of fat people eat may not be as closely related to coronary risk as previously believed. The results lead to new questions on dietary guidance that focus on the total amount of saturated or unsaturated fat in the diet, without considering how fat from different food sources, such as dairy or nuts, impact heart health. Read the rest of this entry »
Sonya Sloan, MD @ 7:07 AM
All women dream of a large steak for dinner, right? Not likely. Most women I see in my practice are not drawn to the same protein sources as men, but protein is just as important for women. The fitness-minded woman might not even realize the benefits protein can provide for her muscles and health. The great news is that protein sources are diverse and found in beans, fish, eggs and dairy foods. Read the rest of this entry »
Judith Jarvis, MS, RD @ 10:41 AM
There’s a lot of talk around Mother’s Day about how to treat your hard-working mom by serving her breakfast in bed, sending her to the spa for a pedicure and a massage, or buying her flowers. Some may think it odd, but my best Mother’s Day was spent with the family at the boat yard, scraping and painting the bottom on our sailboat to get it ready for its Memorial Day launch.
I’m a grandmother now – but some of my happiest memories are of doing things together as a family or just with the kids, whether it’s raking leaves or cooking a meal. And I love to cook. Moms are the most important influence on their child, especially when it comes to healthy eating. To be a healthy role model for your kids doesn’t mean you have to be perfect – it just means you need to cook together, eat together, talk together, and make mealtime family time. You notice the emphasis on together.
Judith Jarvis, MS, RD @ 9:32 AM
Whether you’re getting ready for a Cinco de Mayo party, or just feel like eating some great Mexican food, now is the time.
Cinco de Mayo, Spanish for the Fifth of May, commemorates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. The victory became a symbol of Mexican resistance to foreign domination – and is celebrated all over the world with parties, parades, festivals, and food. Read the rest of this entry »
Judith Jarvis, MS, RD @ 12:31 PM
Yogurt has been eaten for thousands of years, and is one of the earliest examples of food innovation. Most historical accounts attribute the creation of yogurt to around 6000 BC in Central Asia — during a time when there were no grocery shelves and no refrigeration! It was thought that the curdling of milk extended the time it could be consumed safely and also improved its digestibility. At the Experimental Biology (EB) meeting this week (April 30), scientists will gather for the second year in a row to discuss the strength of current scientific knowledge about the health benefits of yogurt and to identify areas for continued research. Read the rest of this entry »