June/July 2025 Issue Staying Informed on Food Sensitivities By Erica Golden, RDN, LD, IFNCP Today’s Dietitian Vol. 27 No. 6 P. 32 From Data to Clinical Practice Modern wellness culture Is filled with ...

June/July 2025 Issue SMASH the Omega-3 Gap By Liz Weiss, MS, RDN Today’s Dietitian Vol. 27 No. 6 P. 18 A Guide to Cooking With Fatty Fish Omega-3 fatty acids are essential for health across the ...

A recently published study i in Nutrition Journal, an open-access peer-reviewed scientific journal, demonstrates that eating beans (including canned and/or dry packaged kidney beans, black beans, ...

E-News Exclusive Are Fiber Supplements a Healthful Substitute for Dietary Fiber? By Carrie Dennett, MPH, RDN Adequate dietary fiber intake has been linked to reduced risk of CVD, type 2 diabetes, and ...

PRESS RELEASE Great Valley Publishing Company 3801 Schuylkill Rd Spring City, PA 19475-1529 For more information contact: Jack Graham, tel: (610) 948-9500 x 126 FOR IMMEDIATE RELEASE: Great Valley ...

Chris Mohr, PhD, RD, is an international presenter on the topic of well-being and nutrition. He is on the Men's Health Advisory Board, previously worked as the Sports Nutrition Consultant for the ...

Chris Mohr, PhD, RD, is an international presenter on the topic of well-being and nutrition. He is on the Men's Health Advisory Board, previously worked as the Sports Nutrition Consultant for the ...

E-News Exclusive Brussels Sprouts Packed With Nutrition and Flavor By Jessica Ivey, RDN, LDN Brussels sprouts tend to evoke a strong response—people either love them or hate them. A member of the ...

June 2019 Issue Healthful Fats: The Skinny on Unrefined Plant Oils By Sharon Palmer, MSFS, RDN Today’s Dietitian Vol. 21, No. 6, P. 12 It used to be that you had a few choices of cooking oils on ...

April 2021 Issue Electrolytes’ Role in Optimal Hydration By KC Wright, MS, RDN Today’s Dietitian Vol. 23, No. 4, P. 28 An Overview of the Current Guidelines, Athletes’ Needs, and Practice Pearls for ...

June/July 2022 Issue Fermented Foods: The Rise of Sourdough Bread By Joanna Foley, RD Today’s Dietitian Vol. 24, No. 5, P. 12 A few decades ago, people may not have been familiar with fermented foods.