Articles by Food & Nutrition Magazine

Pilfer your pantry and make something out of nothing with these recipes!

Pilfer your pantry and make something out of nothing with these simple, affordable recipes!

Pilfer your pantry and make something out of nothing with these quick, easy and extremely-simple recipes!

Pilfer your pantry and make something out of nothing with these quick, easy and extremely-simple recipes!

Pilfer your pantry and make something out of nothing with these quick, easy and extremely-simple recipes!

Pilfer your pantry and make something out of nothing with these quick, easy and extremely-simple recipes!

Nutrition and dietetics professional, students and interns share their COVID-19 Stories and Experiences.

Nearly 32 million Americans suffer from food allergies — that’s about one in every 10 adults and one in every 13 children.

It’s hard to imagine retirement when financial news headlines seem to be reporting dire projections — from a rapidly depleting social security fund and downward mobility of the retired middle class to story after story of older workers unable to retire because they need money.

Everyone, regardless of age or career stage, wants a position with compensation commensurate to responsibilities and a sense of purpose. But when opportunity comes knocking, will you be ready?

It’s a new year — a perfect opportunity to think about financial planning.

With a versatile taste and smooth texture, fresh avocados are a simple swap into sweet and savory dishes to build a balanced diet.

When the foods and traditions you’re writing about come from a culture that is not your own, is there a line between appreciation and exploitation?

From inspirational keynote sessions to hot topics and networking events galore, everything you know and love about the Food & Nutrition Conference & Expo is included in this year’s program — plus these amazing new additions!

Cookies for breakfast? That’s right!

Florida Orange Juice isn’t just a delicious, hydrating beverage with no added sugars.

Almond milk makes for a slightly nutty, creamy sauce in this recipe.

In celebration of simple ingredients and not a lot of sugar, we are teaming up with siggi’s for a special recipe contest.

We are celebrating mangos all winter long with a special winter recipe contest — where you can tap your imagination and create recipes based on simple criteria.

There are some exciting changes coming to nutrition and dietetics education.

These pancakes will delight your taste buds, fill your belly and fuel you all morning long! This recipe, developed by Stone Soup blogger Anne Danahy, MS, RDN, is packed with protein and lots of low-glycemic

Unilever is on a mission to make sustainable living commonplace. Since 2015, Unilever’s Agents of Change program has highlighted RDNs who are changemakers in their field, pioneering innovative approaches to dietary guidance, championing food that’s

This year’s program includes everything you’ve enjoyed in the past — plus so much more!

This FNCE® session will explore how different representations of food may affect consumer perceptions and the potential unintended consequences of glorified and exaggerated food imagery.

This month, we’re changing it up! Instead of just making a recipe, readers can tap their imaginations and create their own based on simple criteria.

Get your morning fix of plant-based protein from peanut milk with this new breakfast recipe.

“I try to demonstrate organization, enjoyment, integrity, safety, kindness and providing challenging material in an atmosphere that promotes equality, respect and constructive feedback.”

Food & Nutrition Magazine invited three Stone Soup bloggers to join a screening of the film Food Evolution and share their feedback. Here’s how they described the documentary,

On the fourth Thursday of every month, be sure to share group photos and videos on Instagram using the hashtag #FNdinnerparty to connect with others near and far!

This recipe combines toasted walnuts, cauliflower, and spices to create a texture and flavor combination appealing to both vegetarians and meat-lovers.

The GIF booth was a hit at the FNCE Social! Look through the gallery below to see some of the GIFs you created.

Did you get your portrait drawn at the Doodlebooth? Click through the photos below to get a digital copy of your drawing.  

Thank you to all our friends and colleagues who joined us in Chicago for the Academy’s 100th anniversary. See you next year!

Food & Nutrition’s FNCE® Social, which took place October 22 in Chicago, celebrated the crème de la crème in nutrition writing and communications as Food & Nutrition writers and editors, Stone Soup bloggers, Academy spokespeople and community superfans gathered to meet, greet and have fun!

Barilla’s new Ready Pasta provides an ultra-convenient pasta option for anyone seeking a quick meal, side or snack. This fully cooked pasta can be either heated in the microwave for 60 seconds or in a skillet

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

Title: Body Kindness Author: Rebecca Scritchfield, RDN Publisher: Workman Publishing Company Author or Publisher’s Description: A guide to creating a healthier and happier life through self-compassion, this book is based on four principles: what you

From simple preparations to adventurous ethnic dishes, lamb can stand alone with a little salt or shine with layers of aromatic herbs and spices.  The Moroccan influence of this recipe comes to life with herbs,