Nutrition
Stop counting carbs. Don’t live in fear of fat. Start eating food that tastes better. We’ll all be skinnier, healthier and a whole lot happier - Mark Schatzker
image by: Nutrition International
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How Flavor Drives Nutrition
For nearly a half century, America has been on a witch hunt to find the ingredient that is making us fat. In the 1980s, the culprit was fat itself. Next it was carbs. Today, sugar is the enemy—unless you’re caught up in the war on gluten.
And none of it has worked. Obesity is now closing in on smoking as our No. 1 preventable cause of death. The U.S. has rarely failed at anything the way it has failed at weight loss.
Perhaps that is because we’re missing a crucial piece of the food puzzle. Oddly enough, all those diet gurus and bureaucrats hardly ever ask the simplest question: How does it taste? We’ve fixated on what food does inside…
Resources
NuVal
Created by an international team of leading experts, NuVal® is the most comprehensive nutritional scoring system in existence.
Can Commercial DNA Analysis Create a Healthier You?
With DNA analysis making its way into the commercial realm, it was inevitable that the health industry would get in on the action. But how good is that for the consumer?
The Number to Avoid on the New Nutrition Labels
It’s the enormous one, calories.
I asked 8 researchers why the science of nutrition is so messy. Here’s what they said.
Today, our greatest health problems relate to overeating. People are consuming too many calories and too much low-quality food, bringing on chronic diseases like cancer, obesity, diabetes, and heart disease. Unlike scurvy, these illnesses are much harder to get a handle on. They don't appear overnight; they develop over a lifetime.
Portion Control: What's Good for You?
It's simple: you've got to eat. What's not so simple for some of us is knowing when to say when. But because "when" is not the same for all of us, how should we approach the question of portion control, especially in a society that sometimes sends messages that under-eating is a virtue?
Why everything you know about nutrition is wrong
Advice about what to eat seems to change every week. Eggs are a classic example. They were once seen as wholesome packages of protein and vitamins, a perfect start to the day. But in the 1960s we woke up to the dangers of cholesterol. Eggs, which are rich in this fatty substance, became frowned upon.
Food Not Bombs: Targeting the Status Quo with Nourishing Acts of Defiance
In the United States, 20% of the federal budget goes to the military, and over 30% of edible food goes to waste. Operating in the ether between two statistics is Food Not Bombs, giving away food in the hope of refashioning the world as a place with healthier priorities and eating habits.
Forget Calories
Counting calories is misguided. The focus belongs on food.
How to Improve Nutrition Labeling on Food
Health experts believe the way to get people to eat better is to tell them which foods are healthy and which ones aren’t. Nutrition facts panels—the little info-boxes on the back of food packages that outline calorie, fat, sugar and vitamin counts—are supposed to do that, but research has found that many people don’t look at them, and even when they do, they don’t help.
Is Sushi ‘Healthy’? What About Granola? Where Americans and Nutritionists Disagree
Which foods are healthy? In principle, it’s a simple enough question, and a person who wishes to eat more healthily should reasonably expect to know which foods to choose at the supermarket and which to avoid. Unfortunately, the answer is anything but simple.
Life Can Get Complicated, Healthy Eating Doesn't Have To Be
If you google the phrases “healthy eating,” “natural foods” or “clean eating” you will get more than 25 million different links to learn more. With all of these links it is no wonder that many people find the concept of “eating right” to be very challenging.
Major U.S. Brewers Will Add Nutrition Labels By 2020
Information on calories, carbohydrates and protein will be included.
Soylent and the False Equivalency of Food and Nutrition
A food-replacement product is getting a lot of buzz. But for all that might be gained by maximizing the efficiency of one's nutritional intake, so much more might be lost.
The Miracle Berry Could Be a Miracle
The miracle berry really is a bit miraculous in its effect and is certainly a good bit of fun as well. Ultimately it may even turn out to be beneficial to both dieters and diabetics.
When is a Calorie Not a Calorie
When it comes to weight loss, a calorie is a calorie is a calorie. That’s been the mantra of nutritionists, dietitians, and food regulators in the United States and Europe for more than a century. But when it comes to comparing raw food with cooked food, or beans with breakfast cereals, that thinking may be incorrect.
Your “Healthy” Diet Could Be Quietly Killing Your Brain
Carbohydrates typically thought of as healthy, even brown rice, 100% whole grain bread, or quinoa—mainstays of many of the most health-conscious kitchens—cause disorders like dementia, ADHD, chronic headaches, and Alzheimer’s, over a lifetime of consumption.
How Flavor Drives Nutrition
For more than 50 years, our food has been getting blander—but the best diets turn out to also be delicious.
Nutrition Action Healthletter
Nutrition Action Healthletter is the flagship publication of the Center for Science in the Public Interest.
Nutrition International
Nutrition International (formerly the Micronutrient Initiative) is passionate about tackling one of the world’s greatest health issues: malnutrition. Recognized as global experts, we work around the world to create effective and sustainable solutions for hidden hunger.
Nutrition News
We review, edit and publish compelling content about nutritional research and trends in optimal health.
Nutrition Science
Eating well is becoming more and more of a science, with new research showing us which foods may lower our risk of disease, and which are increasingly pointed to as the culprits behind ill health. Researchers are looking to better understand how nutrients work in our bodies, with studies that analyze at the diets of people with heart disease, cancer, and other diseases, along with research aimed at helping people to lose weight, or maintain weight loss.
Nutrition.gov
Providing easy, online access to government information on food and human nutrition for consumers.
NutritionFacts.org
NutritionFacts.org is the only non-commercial, nonprofit, science-based website to provide free video updates on the latest in evidence-based nutrition.
Nutritionist Resource
Connecting you with professional services.
The Nutrition Source
The Nutrition Source aims to provide timely, evidence-based information on diet and nutrition for clinicians, allied health professionals, and the public.
Yes Health
Yes Health encourages a healthy lifestyle and prevents chronic conditions, including diabetes and obesity, empowering people everywhere to take charge of their health—and have fun doing it.
American Journal of Clinical Nutrition
The purpose of AJCN is to publish original research studies relevant to human and clinical nutrition. Well-controlled clinical studies that describe scientific mechanisms, efficacy, and safety of dietary interventions in the context of disease prevention or a health benefit will be considered.
Ask the Dietitian
Ask the Dietitian® website launched July 1995 and maintained by Joanne Larsen is one of the first nutrition websites on the Internet. This website has won many awards. Joanne is often interviewed as a nutrition expert for television, radio, newspaper and magazine nutrition articles.
EatingWell
The EatingWell mission is to provide the inspiration and information people need to make healthy eating a way of life.
HealingwithNutrition.com
Our purpose is to help our customers live longer in good health. We do this by providing them with the most advanced and reliable information, products, and therapies in the world.
Healthyish
Because healthy should still be delicious. A site from Bon Appétit.
WHO
Malnutrition, in any form, presents significant threats to human health. Undernutrition contributes to about one third of all child deaths. Growing rates of overweight and obesity worldwide are associated with a rise in chronic diseases such as cancer, cardiovascular disease and diabetes. The World Health Assembly has adopted a Comprehensive Implementation Plan to achieve six global nutrition targets through direct nutrition interventions and multisectoral actions in the food system, education and social protection: reducing low birth weight; stunting, wasting and overweight in children; and anaemia in women by 2025.
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