I had to the opportunity to meet with some of my state district's legislators recently to share some insights about the future of my profession. The Center for Medicare and Medicaid Services (CMS) recently passed a bill that excluded registered dietitians and psychologists from providing intensive nutrition therapy [...]
I recently read, with interest, an article about how mathematicians are becoming involved in obesity research, hoping to find answers to our nation's public health problem. Carson Chow is an investigator at the National Institute of Diabetes and Digestive and Kidney Diseases, and a mathematician and physicist. He [...]
Nutrition is still a fairly young science, continually evolving. The question: "What is the healthiest diet?" can't truly be answered, but people do want to know: "What am I supposed to eat?" The 2010 Dietary Guidelines for Americans offer basic guidelines for the population. I have adopted these [...]
God bless the Italians for inventing Nutella®, a delicious chocolate, nutty spread. In the 1940s, Pietro Ferrero, a pastry maker and founder of the Ferrero company used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply. At the time, there was [...]
The Experimental Bio 2012 session, Fructose, Sucrose and High Fructose Corn Syrup: Relevant Scientific Findings and Health Implications, was fascinating and confirmed what I already knew: While we have a caloric consumption issue to work on as a nation, sucrose and HFCS are metabolically the same. Here are [...]
The Experimental Bio 2012 session, Fructose, Sucrose and High Fructose Corn Syrup: Relevant Scientific Findings and Health Implications, provided me with some important takeaways which I have listed here. Each of the five speakers had a chance to present their take on the biochemistry and potential health implications [...]