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”
Coverage from HealthDay.com, featuring Jorge Chavarro
The US government has scrapped the much-maligned food pyramid icon and replaced it with a fruit- and vegetable-rich plate, seeking a simpler way to show Americans how to eat right. While it’s a major improvement, the new icon still falls short on giving people the nutrition advice they need to choose the healthiest diets. The new … Continue reading “Out with the Pyramid, In with the Plate”
The long-awaited new U.S. dietary guidelines are a step in the right direction, but they don’t go quite far enough to spell out what Americans need to do to stay healthy—not a surprise, some critics say, given the strong influence of the food industry on U.S. food policy. The 2010 Dietary Guidelines for Americans, released … Continue reading “New U.S. Dietary Guidelines 2010: Progress, Not Perfection”
See related article on The Nutrition Source about the IOM’s vitamin D recommendation, For Adult Bone Health, Too Low on Vitamin D—and Too Generous on Calcium
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”
The Good-for-You Gimlet? — coverage from Newsweek.com, December 30, 2009 featuring Eric Rimm Fishing for Facts — coverage from The Boston Globe, December 14, 2009 featuring Eric Rimm Soy Foods Could Help Breast Cancer Survivors — coverage from USA Today, December 10, 2009 featuring Walter Willett Knowing What’s Worth Paying For in Vitamins — coverage … Continue reading “Faculty in the Media 2009”
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”
