Month: March 2015

Chocolate has been around a very long time and, let’s face it, it’s delicious. While many people feel bad about indulging in tasty treats, chocolate lately has been elevated as a food that is not

For centuries, essential oils have been used to treat a variety of conditions, from lack of mental clarity and alertness to depression and indigestion. Today, practitioners employ essential oils using a combination of traditional medicine

From sweet and savory to everything in between, spices add unparalleled flavor and dimension to any meal. Whether you're in the mood for an Asian-inspired snack or a traditional Ethiopian curry, these spicy dishes will

I love the theme for this year’s National Nutrition Month: “Bite into a Healthy Lifestyle.” There’s just something about that verb “bite” that feels very active, intentional and strong. It somehow says to me, “Go

Product Reviewed: Midnight Scoop Ice cream is — and always will be — my absolute favorite dessert, which was why I was so excited to try the Midnight Scoop, an ice cream scoop designed by an

More people than ever live past 100 years of age. So-called "supercentenarians," those who reach 110 and beyond, are rising in numbers all over the world — 75 individuals to date…and counting. What are the

Inexpensive and versatile, potatoes are a kitchen staple across the globe. Each tasty tater is packed with almost half of day’s recommended intake of vitamin C, more potassium than the ever-popular banana, and plenty of

It all started at a friend's Fourth of July barbecue potluck. I planned to skip the bread basket, but after everyone couldn't stop raving about how delicious the bread was, I caved and grabbed a

Do any of these goals sound familiar? “I want to cook more.” “I will do more meal planning.” “I will pull out my cookbook and try a new recipe…” How many of you have followed

I recently gave a talk to a group of senior citizens at an assisted living center near me. My topic was updated food safety recommendations — I highlighted the latest news in food science and

Turmeric is a yellow spice that’s often found in Indian food and gives American mustard its vibrant color. You probably know that already. You probably also know that, like other spices, turmeric is a great

The field of nutrition and dietetics is ever-expanding and changing before our eyes. Professionals and members of the Academy work continuously to implement strategies to improve the quality of care and educational materials dietitians can

The headlines in the papers screamed, “Less Sugar! More Coffee! Eat Eggs!” And so it begins… The 2015 Dietary Guidelines for Americans will be a large document to digest, I am sure. When the 2010

If variety is the spice of life, is there any better way to find that variety than with new spices? One of the trendiest spicy flavors around these days is sriracha, a type of hot

Most Americans eat too much sodium, and, as a result, more people are being diagnosed with high blood pressure. The average intake of sodium is 3,400 milligrams per day – more than double the 1,500

As registered dietitians, we should be seen as the go-to resource for nutrition information. Unfortunately, misinformation about diet and food runs rampant on social media and the Internet, many times promoted by self-professed experts with

True or false: Some kinds of “peppercorns” aren’t actually pepper at all. It’s true. Black peppercorns are a required kitchen staple, and fashionable peppercorn blends are adding white, green and pink peppers as flavor accessories. But

A teaspoon here, a dash there… For people who regularly take medications, could drugs interact with the spices and herbs used in recipes? After all, it can happen with food. If an individual takes certain