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15 Food and Fitness Trends We Want to See in 2015
by Matt Moore As 2014 comes to an end, blogs, newspapers, magazines, and professional organizations have revealed their projected food and fitness trends for the following year. The following list...
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If Vitamins Were Celebrities
by Emily Finnan, RD LDN Vitamins have received so much media play lately you’d think they were celebrities. But what if vitamins really were celebrities? Would they be the troubled reality star or the...
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How Does a Ketogenic Diet Affect YOU? Part 1 of a 3 part series
by Katie Mark If you could tap into your approximately 40,000 calories of stored fat during endurance exercise instead of relying on your 2,000 calorie storage of carbohydrate fuel, would you do it?...
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What to Eat? It Depends Who You Ask
by Hannah Packman The question of what to eat perplexes many Americans. We’re constantly barraged by conflicting dietary advice, much of which does not fit within our personal preferences or cultural...
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What is Intermittent Fasting, and Does It Really Work?
By Hannah Meier You may have heard of caloric restriction and the myriad benefits it supposedly brings to the metabolic table. New research suggests that intermittent fasting could be a safe way for...
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Lemon Preserve: Lemons + Salt + Patience
By Jennifer Huang Have you ever seen “patience” listed as a recipe ingredient? No? Well you’ll need it, as this simple recipe promises a unique and versatile flavor burst that is well worth the wait. I...
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Can I Eat An Engineered Apple, Please?
by Delphine Van Roosebeke The days of throwing your half-eaten apple away because it turned brown are over. Shiny non-browning apples are about to hit the consumer market in a few months. And this...
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Food Techies Commence: Insights from Branchfood’s November Panel
by Micaela Young Perkins + Will, an architecture firm in downtown Boston, was the unlikely gathering place of health and food innovators on Wednesday, November 16. The event? Friedman alum and...
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Timing of your Meals–Does it Matter?
by Yifan Xia How would you feel if you were told to not have dinner for the rest of your life? Skipping dinner every day might sound shocking to most of us, but it was once a very common practice in...
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Microalgae: Do They Have a Place in Your Diet or Should They Be Left in the...
by Julia Sementelli If you have an Instagram account, chances are you’ve seen a slew of blue-green smoothies pop up on your feed. That vibrant color comes from adding some form of powdered algae to the...
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Nutrition in a Nutshell: Lessons Learned as a Dietetic Intern
by Katelyn Castro I was one of those few teenagers who knew exactly what I wanted to be when I grew up. Now, after four years of college and two years of graduate school combined with a dietetic...
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Evaluating the Pinnertest: The Importance of Scientific Evidence
by Erin Child So, you think you have a food intolerance? What do you do? You could call your doctor and set-up an appointment that is inevitably months away. Then you have a 10-minute meeting in which...
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Candy-Ween
by Hannah Meier Dressing up, carving pumpkins, ringing doorbells, staying up late, gorging on candy. Halloween traditions are well-beloved in the United States, and reminisced upon fondly by even the...
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Pumpkin Spice: Fad or Fallacy?
by Sara Scinto Would you want a watery pumpkin pie? A savory pumpkin spice latte? How about a stringy pumpkin bread? Yeah, I wouldn’t either. I adore pumpkin spice everything as much as the next person...
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Friedman Goes to FNCE
by Hannah Meier, Sharmin Sampat and Anabelle Harari Every year in October, dietitians from across America gather together at a convention for three days of learning, networking, and eating. The Academy...
View ArticleGluten-Free or Not, You’ll Want To Try Sarah Lynn’s Desserts
by Nako Kobayashi Gone are the days that having food restrictions means you have to resort to eating lesser versions of your favorite treats. Gluten-free dessert cookbook author Sarah Lynn develops...
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