Month: May 2017

Many of you probably became dietitians because you wanted to make a difference, not only in individuals’ lives, but in the overall health and well-being of the population. We all choose different settings to work

Is there any better sight to a dietitian than seeing your family or dinner guests devour a huge plate of cauliflower? I think not. Even though we’re known to push as much color as possible

It’s the day toward which all dietetic interns countdown: the last day of their internship. For the past six to 12 months (depending how long your program was) you were told where to go, what

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For May, Celestina shares with us how to make tomato-poached swordfish. 

Growing up in the 1970s and ’80s means I experienced all sorts of interesting — some would say crazy — food trends. Everything from Hamburger Helper to Steak-Ums to casseroles made with cream of mushroom

Often, it can feel like there is so much to get done each day that we don’t have time to take care of ourselves. This leads to prioritizing our schedules so that we put ourselves last.

Developed for medical use and generally prescribed to treat poisoning, activated charcoal is ingested to absorb harmful chemicals in the GI tract and stop the body from absorbing them. While it is effective in treating

Goodbye, boring vegetables! This roasted asparagus is simply seasoned, yet guaranteed to impress your dinner guests.  And it couldn’t be easier to make. I whipped up a light sauce of olive oil, lemon juice, black pepper

You wake up at 7 a.m. and don’t have time to sit down for a bowl of cereal. At the office, you grab a cup of coffee and get busy. By the time you look

Participating in research should be a part of every RDN’s workflow. Not everyone can be a principal investigator, but there are other roles to play. I learned this firsthand as a data gatherer on a

A food staple for nearly half the world population, rice is embedded in the cuisines of many cultures. The Chinese word for “meal” literally translates to “eat rice.” All rice varieties contain carbohydrates, protein, trace

This landmark text covers all of the issues that care providers should consider when a patient takes on diabetes self-management and deals with living with a chronic disease. Sections cover behavioral health, self-management, implementation of

This completely updated and revised edition of the calorie-counting resource features calorie counts for more than 20,000 foods (including 900 take-out options and menu items from more than 110 national and region chains). It also

My relationship with my scale used to be like a bad romance movie. I’d hide from it, tell myself whatever it told me didn’t matter, but somehow it always worked its way back into my

Ten years ago, Christina Fuchs, MS, RD, CDN, was ahead of her time. As the coordinator of community health resources at Saint Vincent’s Hospital in New York City, she had received a grant from the

Products Reviewed: Swiss Diamond 5” Utility Knife 8” Chef Knife 8.5” Bread Knife As both a chef and RD, testing out new knives is like being a kid in a candy store. I love seeing

Meatballs were always a favorite growing up. After losing my mother in high school, I so clearly remember being her sous chef during childhood, and getting my hands dirty in the kitchen. I remember the texture

It’s no secret that the media plays an important role in nutrition. Long before social media existed, magazines, commercials and a multitude of internet articles portrayed both factual and distorted nutrition information. Now, social media