Foods and Supplements

Find information and resources concerning hot topics, such as dietary supplements, probiotics and popular food ingredients. Learn about the latest trends in functional foods and how to help clients evaluate health claims for certain foods and supplements.

  • Mushrooms and Their Contribution of Vitamin D

    09/23/2016 - There are few naturally occurring sources of vitamin D, especially ones suitable for vegetarians and vegans. Read More

  • Is Dietary Fiber Considered an Essential Nutrient?

    03/14/2016 - Fiber is undoubtedly an essential part of a healthy eating plan, yet its implication as a nutrient has been somewhat elusive. Read More

  • Edible Flowers - Safe to Consume?

    02/17/2016 - The renewed interest in cooking and garnishing with flowers has prompted the interest of research into the nutritive value of edible flowers. Read More

  • Is Vinegar an Effective Treatment for Glycemic Control?

    12/29/2015 - Many of the trials evaluating the effectiveness of vinegar and glycemic control were small in scale, and the amount of vinegar, type of vinegar, its acidity, timing of consumption, and composition of the meal varied. Read More

  • What Has Happened to the ORAC Database?

    12/14/2015 - ORAC values and data regarding antioxidant capacity of foods. A dietary antioxidant is a substance in foods that significantly decreases the adverse effects of reactive species. Read More

  • Dietary Nitrates and Nitrites

    12/09/2015 - There is emerging evidence that conversion of dietary nitrate and nitrite to nitric oxide has beneficial effects in cardiovascular disease. Read More

  • Coconut Oil

    11/20/2015 - After its use decreased in recent decades due to its high saturated fatty acid content, coconut oil is making a comeback. Now, marketing claims for coconut oil can be found on Web sites, product literature, magazine articles and books promoting its use. Read More

  • Probiotics

    11/16/2015 - Our understanding of probiotics is a work in progress. The challenge to develop evidence-based practice guidelines for probiotics, prebiotics and synbiotics is the need for additional research in the form of well-designed, controlled trials for the numerous proposed functions of these products. Read More

  • Sorting Out the Conflicting and Confusing Information Concerning Dietary Supplements

    6/27/2016 - Knowing reliable resources and how to evaluate research regarding dietary supplements is essential for the dietitian. Listen to your client, evaluate, discuss and give them the best up-to-date data in this ever-changing field of supplements. Read More

  • Is Caffeine Considered a Diuretic?

    10/23/2015 - The prevalent message about beverages has been that eight 8-ounce glasses of water will assure hydration, and that caffeinated beverages should be excluded or the volume significantly reduced. Read More

  • What Is Açaí Berry?

    Until the health benefits of the acai berry are scientifically proven, it seems more reasonable, cheaper and safer to get antioxidants from other fruit and vegetable sources. Read More

  • Inulin

    10/15/2015 - Although inulin is found in fruits and vegetables naturally, it is commonly obtained commercially as a water soluble extract of chicory root and has GRAS status in the U.S. Read More

  • Milk Consumption and Acne

    10/13/2015 - Recently, with a greater understanding of how diet may affect endocrine factors involved in acne, there has been a reappraisal of the diet and acne connection. Read More

  • Chia Seeds

    09/16/2015 - Chia seeds have recently gained attention as an excellent source of omega-3 fatty acid. They also contain fiber, protein, minerals and antioxidants. Read More

  • Is One Type of Salt Healthier than Another?

    08/26/2015 - Today, there are a many types of salt available to consumers. From a scientific standpoint, salt is salt (sodium chloride), regardless of what word comes before it, and many Americans are still consuming too much of it. Read More

  • What Impact Does pH Have on Food and Nutrition?

    05/16/2016 - Acidity and alkalinity are measured on the pH scale, which ranges from 1 to 14, with 1 the most acidic, 14 the most alkaline, and 7 being neutral. Most foods have a pH below 7. Read More

  • Cultural Competency Resources

    06/01/2014 - As the faces and homes of clients grow more diverse, the Academy has assembled resources to help you stay culturally relevant. Read More