Carbohydrates: quality matters What’s most important is the type of carbohydrate you choose to eat because some sources are healthier than others. The amount of carbohydrate in the diet – high or low – is less important than the type of carbohydrate in the diet. For example, healthy, whole grains such as whole wheat bread, rye, barley and quinoa are better choices … Continue reading “Carbohydrates”
Protein is an essential macronutrient, but not all food sources of protein are created equal, and you may not need as much as you think. Learn the basics about protein and shaping your diet with healthy protein foods. Jump to: –What is protein? –How much protein do I need? –It’s all about the protein “package” … Continue reading “Protein”
Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity. No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day. A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and … Continue reading “Vegetables and Fruits”
Vitamin D is both a nutrient we eat and a hormone our bodies make. It is a fat-soluble vitamin that has long been known to help the body absorb and retain calcium and phosphorus; both are critical for building bone. Also, laboratory studies show that vitamin D can reduce cancer cell growth, help control infections … Continue reading “Vitamin D”
The Experts: Dr. Walter Willett and Amy Myrdal Miller We asked Dr. Walter Willett of Harvard School of Public Health and Amy Myrdal Miller, M.S., R.D. of The Culinary Institute of America to explain why it’s time to end the “low fat is best” myth—and to provide ideas for how to use healthy fats in … Continue reading “Ask the Expert: Healthy Fats”
One of the longest-running feuds in modern nutrition science revolves around a simple question: Will reducing salt intake save lives?
When rushing through the supermarket, who has time to pore over Nutrition Facts labels and compare ingredient lists? That’s why more than a dozen rating systems have been established to help shoppers identify healthful products. (1) Some, like the Guiding Stars program in Hannaford supermarkets, put rating information on food shelf tags below various products. … Continue reading “Food rating systems: A not-so-smart choice”
Is Red Meat’s Bad Name Justified? — coverage from the Los Angeles Times, November 10, 2008 featuring Walter Willett More Than Pickles and Ice Cream: The Link Between Diet and Fertility — coverage and podcast from Scientific American, October 15, 2008 featuring Walter Willett Caffeine, Breast Cancer Link Minimal — coverage from WebMD.com, October 13, 2008 featuring Walter … Continue reading “Faculty in the Media 2008”
The Expert: Dr. Walter Willett Fredrick John Stare Professor of Epidemiology and Nutrition, Departments of Nutrition and Epidemiology, and Chair, Department of Nutrition, Harvard School of Public Health 1. How much control do we have over our body weight? And how much of our weight is controlled by our genes? Genes do play a role … Continue reading “Ask the expert: Controlling your weight”
