Pinggan Makan Sihat (Malay)

Pinggan Makan Sihat, dicipta oleh pakar pakar pemakanan di Harvard T.H. Chan School of Public Health Bersama dengan editor di Penerbitan Kesihatan Harvard, merupakan satu panduan untuk membina makanan seimbang dan sihat – sama ada disediakan diatas pinggan makan ataupun untuk bekal makanan tengahari. Letakkan satu salinan diatas peti sejuk sebagai peringatan harian dalam menyediakan … Continue reading “Pinggan Makan Sihat (Malay)”


Collagen is the most abundant protein in the body. Its fiber-like structure is used to make connective tissue. Like the name implies, this type of tissue connects other tissues and is a major component of bone, skin, muscles, tendons, and cartilage. It helps to make tissues strong and resilient, able to withstand stretching. In food, … Continue reading “Collagen”


Most of us have experienced an intense urge to eat a certain food—ideally right away. More often than not, that food is likely to be sugary, salty, or fatty, or all three. You may feel increasingly excited as you imagine how it will taste and how you’ll feel eating it. Maybe you last ate several … Continue reading “Cravings”

Sağlıklı Yemek Tabağı (Turkish)

Sağlıklı Yemek Tabağı, Harvard TH Chan Halk Sağlığı Okulu uzmanları ve Harvard Sağlık Yayınları editörleri tarafından geliştirilmiş, gerek tabağınız gerekse beslenme çantanızı hazırlarken sağlıklı ve dengeli öğünler oluşturmanızı sağlayan bir rehberdir. Buzdolabınızın üzerine yerleştirin ve sağlıklı dengeli öğünler hazırlayın! Yemeklerinizin çoğu sebze ve meyvelerden oluşsun – tabağınızın yarısı. Tabağınızı farklı renklerde ve çeşitli sebzelerle doldurun … Continue reading “Sağlıklı Yemek Tabağı (Turkish)”

Preventing Cancer

Although 1 in 5 men and 1 in 6 women worldwide develop some type of cancer during their lifetime, those diagnosed are living longer than ever, thanks to screening and early detection, vaccinations, and improvements in treatment. However, even for cancers with effective treatment options, prevention has the greatest potential to reduce the burden of … Continue reading “Preventing Cancer”

The Science of Snacking

Are snacks good or bad for you? A snack is generally defined as any food eaten between main meals. Many people snack at least once during the course of a day, and there are several reasons why. The most common scenario is that our stomachs start growling a few hours after our last meal. Another … Continue reading “The Science of Snacking”


Chromium is an essential mineral that the body needs in trace amounts. It is naturally present in a wide variety of foods, though only in small amounts, and is also available as a supplement. Chromium enhances the action of the hormone insulin. [1) It is also involved in the breakdown and absorption of carbohydrate, proteins, … Continue reading “Chromium”

Dietary Guidelines for Americans 2020 released

The 9th edition of the Dietary Guidelines for Americans 2020-2025 is out, with the tagline to Make Every Bite Count. Intended for policy makers, healthcare providers, nutrition educators, and Federal nutrition program operators, the new edition has expanded to almost 150 pages, providing nutrition guidelines for even more age groups throughout the life cycle. As … Continue reading “Dietary Guidelines for Americans 2020 released”


Dairy foods include a range of food and beverage products that make up classic combinations: cereal with milk, cheese and crackers, yogurt and berries, ice cream sundaes. While ice cream and cream cheese are examples of indulgent dairy foods that are viewed as every-so-often treats, a lack of clarity exists over other dairy foods that … Continue reading “Dairy”


Cheese is an age-old staple, beloved for its richness, creaminess, flavor, and satiating qualities. It was discovered in ancient civilizations during the rise of agriculture and domestication of sheep and goats for their milk. By accident, when the milk was left sitting out in the sun for hours, it turned sour and the protein components … Continue reading “Cheese”