Portion of sweet potato wedges
From the Magazine

Micronutrients: Potassium

April 30, 2018 Kathleen Zelman

The third most-abundant mineral in the human body, potassium is an electrolyte, regulating fluid balance by transferring nutrients and waste in and out of cells.

Food containing magnesium and potassium.
From the Magazine

Micronutrients: Magnesium

March 1, 2018 Kathleen Zelman

Magnesium is the fourth most abundant mineral in the body, with the majority found in the skeleton and the rest in muscle, soft tissue and blood.

Philips Viva Collection airfryer
Kitchen Tools

A Dietitian’s Dream: Healthy Fried Food

February 6, 2018 Kathleen Zelman

Fried foods traditionally have been limited in healthy dietary patterns. But when you use small amounts of healthy unsaturated oils and the technology of an air fryer, fried foods can be back on the menu.

Four eggs in shell on white background
From the Magazine

Micronutrients: Choline

December 15, 2017 Kathleen Zelman

Often described as “vitamin-like” for its water soluble vitamin properties, choline is a unique micronutrient that is crucial for many biological functions.

November-December 2017

Food Additives: Emulsifiers

November 1, 2017 Kathleen Zelman

Emulsifiers made from plant, animal and synthetic sources commonly are added to processed foods such as mayonnaise, ice cream and baked goods to create a smooth texture, prevent separation and extend shelf life.

September-October 2017

Color Additives

August 29, 2017 Kathleen Zelman

With today’s desire for less adulterated foods, some question the need for and safety of color additives.

July-August 2017

Humectants and Anticaking Agents

June 30, 2017 Kathleen Zelman

Processed foods that sit on supermarket shelves for a while would deteriorate if certain food additives were not included. Humectants and anticaking agents contribute to consumer expectations for quality and performance of favorite foods if certain

May-June 2017

Stabilizers, Thickeners and Gelling Agents

May 2, 2017 Kathleen Zelman

Consumers demand a certain quality and eating experience from processed foods. This is achieved, in part, by the addition of stabilizers, thickeners and gelling agents, which give foods consistent texture, taste and mouth feel. Definition

March-April 2017

The Vital Role of Food Preservatives

February 27, 2017 Kathleen Zelman

An ancient practice designed to prevent spoilage, among the first food preservation practices were the salting of meat and fish, adding sugar in canned foods and pickling vegetables. Today, preservatives continue this important role. Definition

January-February 2017

Get Familiar with Food Additives

January 1, 2017 Kathleen Zelman

Few ingredients cause as much confusion, or consternation, as food additives. For some, it might be the long chemical names found on labels, uncertainty of how the use of additives is regulated or skepticism in