Created by an international team of leading experts, NuVal® is the most comprehensive nutritional scoring system in existence.
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?
It’s the enormous one, calories.
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.
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?
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.
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.
Counting calories is misguided. The focus belongs 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.
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.
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.
Information on calories, carbohydrates and protein will be included.
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 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 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.
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.
For more than 50 years, our food has been getting blander—but the best diets turn out to also be delicious.
Nutrition Action Healthletter is the flagship publication of the Center for Science in the Public Interest.
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.
We review, edit and publish compelling content about nutritional research and trends in optimal health.
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.
Providing easy, online access to government information on food and human nutrition for consumers.
NutritionFacts.org is the only non-commercial, nonprofit, science-based website to provide free video updates on the latest in evidence-based nutrition.
Connecting you with professional services.
The Nutrition Source aims to provide timely, evidence-based information on diet and nutrition for clinicians, allied health professionals, and the public.
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.
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® 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.
The EatingWell mission is to provide the inspiration and information people need to make healthy eating a way of life.
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.
Because healthy should still be delicious. A site from Bon Appétit.
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.