Today's Dietitian Magazine

Researchers at the University of Seville’s Food Colour and Quality Laboratory have studied the effects of different cooking methods used for tomatoes and carrots (in the oven, microwave or air fryer, amongst others) on the amount of carotenoids that are potentially available for absorption by the body following the digestion of these foods. According to the study, the bioavai...

A recent study in the Journal of Nutrition Education and Behavior, published by Elsevier, examined the impact of a Food is Medicine (FIM) and food literacy education program on rural, uninsured adults with type 2 diabetes. Findings suggest that even when educational programs are effective overall, additional cultural tailoring may be needed to ensure...

As next generation antiobesity medications (AOMs) take the culture by storm, many providers and researchers are asking an important question: how are distinct subsets of the population differently impacted by these drugs? The answers to this question may help dietitians better understand which patients may be more susceptible, for example, to gastrointestinal side effects and...