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
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…
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.
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