Articles by Food & Nutrition Magazine

The United States is one of the world’s largest sugar producers, and sugar beets account for about 55 percent of the total sugar produced domestically. The domestic sugar beet industry produces about 1 million tons

Around 2006, bees began disappearing from their hives at an accelerated rate, baffling apiarists and scientists. This phenomenon, called Colony Collapse Disorder, occurs when most honey bees abandon the hive, leaving behind the brood and

When Lorena Drago, MS, RD, CDN, CDE, first arrived in the U.S. from Colombia, she found that her work with Hispanic clients introduced her to vastly different cultures and diets, but the educational tools available

There are few initiatives that evoke as much vigor and collaborative spirit as the fight against hunger. As communities engage to provide sustainable solutions and educate others about food security, Food & Nutrition celebrates Hunger

Lisa McDowell, MS, RD, CSSD Eleven years ago, Lisa McDowell's father was diagnosed with pancreatic cancer. It was a defining moment in her life and career. "Pancreatic cancer is extremely deadly and my dad's cancer

In the 2010 documentary Dive!, filmmaker Jeremy Seifert introduced viewers to the subculture of dumpster diving — consuming food that has been thrown away by grocery stores — and investigated how this food waste could

Boise-based Ruth Campbell Schneider, MPH, RD, LD, has been coordinating her congregation's Friendship Feast — serving one meal a month to the homeless — for more than 18 years. Eight years ago, that role also

“I’m completely committed to providing nutrition education to as many children, parents and schools who want to have the experience—either through after-school programs, summer camp, school and scout field trips, and school assemblies,” says Stacey

Cold-pressed juice is extracted through a cold press, otherwise known as a masticating juicer. This process eliminates the rotating blades of traditional centrifugal juicers, instead relying on a process resembling the human eating process. Fruits

Nutritional yeast shares a common link with baker’s yeast and brewer’s yeast: All are derived from Saccharomyces cerevisiae. Nutritional yeast has very different application in the kitchen, however. Brewer’s yeast — which results from a

Hens' eggs are sold in myriad qualities and sizes that are ranked according to USDA standards. While inspection for egg safety and wholesomeness is mandatory, grading for quality is voluntary. If an egg producer chooses

By Martin and Philippa Faulks (Watkins Publishing 2013) Reviewed by: Marjorie Nolan Cohn, MS, RDN, CDN Based on the Japanese principle of kaizen (which means “improvement” or “small permanent change for the better”), the Zen

Platform and Price Free; Available via Apple App store and Google Play   RD Score 3 out of 5   Synopsis of the App Part game, part education, Carb Counting with Lenny is designed to

While shell and yolk color may differ between chicken eggs, the difference in color bears no relation to the flavor, nutritional value or quality of the egg. The egg’s size and shell color is determined

Author: Hanne Blank Publisher: Ten Speed Press (2012) This unique exercise guide is big on attitude, giving plus-size women the motivation and information they need to move their bodies and improve their health. A certified

"Green bags" (which actually come in many colors) sold on infomercials are composed of zeolite, a silicate compound with a porous chemical structure. Companies that manufacture these bags claim the porous structure absorbs ethylene, the

Consumer Reports raised alarm in September 2012 (published in the November 2012 issue) when it released a study revealing potentially dangerous levels of arsenic in domestic rice and called for the adoption of regulatory standards

Julie Fromm, RD Julie Fromm grabs two pieces of bread — one white and one whole-wheat — and places each of them in a glass of orange juice. Her students watch as the white bread