How dietitians and community health workers can support health, food security, and successful reintegration for people leaving incarceration.

Discover German food culture—from seasonal traditions and regional dishes to coffee-and-cake rituals and the joy of shared meals.

Why real-food enteral nutrition often isn’t covered—and how reimbursement policies conflict with food-first clinical guidance.

Seaweed and kelp are gaining popularity for their nutrition, sustainability, and culinary versatility. Here’s why sea vegetables are trending.

An overview of Today’s Dietitian’s January 2026 issue, featuring clinical nutrition, metabolic health debates, career paths, and cultural foodways.

A critical look at metabolically healthy obesity and metabolically unhealthy normal weight—and what they mean for evidence-based, weight-inclusive care.

In recent years, there has been a growing interest in cognitive performance and mental fitness among younger adults, driven by increasing academic, professional, and social demands. Young adults are ...

Making sense of dietary supplements (DS) and knowing how and when to recommend them can be a complicated matter for all dietitians. Navigating loose regulatory standards, proper dosing guidelines, and ...

Many people turn to high-protein foods when trying to lose weight because eating protein-rich meals is commonly believed to make dieters feel fuller. Surprisingly, this idea hadn’t been tested on a ...

Today’s Dietitian speaks with nutrition professionals to distinguish truth from error. There was a time when fat was the most-maligned macronutrient. Now ...

According to a consumer survey, Public Perceptions of Dietary Sweeteners published in 2023 by the International Food Information Council, 28% of Americans report regularly and intentionally using low- ...

Lectins, a type of protein found in most plants, have come under fire in the past several years as the authors of many popular fad diets have suggested they cause negative health effects such as ...