Since 2006, Guiding Stars has been making nutrition as easy as 1, 2, 3. We analyze foods using a patented algorithm and translate the nutrition information to a rating system that is easy to understand.
It's easy to get caught up in the old brown rice and kale rut when it comes to getting your daily intake of whole grains and dark leafy greens, but there is a world of flavor and texture to explore! Mustard greens are a little spicy and a little bitter, making them a sophisticated choice, perfect for braising. Bulgur is a quick-cooking grain option with a nice little bite to it, and it will soak up whatever flavor your throw at it.
Great nutrition starts in your kitchen. Browse through our extensive recipe database for star-worthy recipes that will inspire you and make feeding your family nutritious food a little easier.
Join Allison Stowell and Kit Broihier on Wednesday, April 3 at 2:00 PM EST to explore the relationship between early feeding and childhood health status in this free, one-hour webinar.
Search for any of 50,000 foods in the Guiding Stars database and view the zero, one, two or three star nutrition rating for that food.
In my retail dietitian role, I often run into folks who are trying to move from packaged breads and boxed baking mixes toward developing their own breads and baked goods. As someone who considers herself a decent cook, but not a baker, I always admire the commitment to food science that these individuals are embracing in their home kitchens.
Whole grains are an awesome way to start your day. They boost your energy and keep it steady. And getting your day started off on the right foot with green, leafy veg is an obvious win. This smoothie gives you both, while making you feel like you're drinking a peanut butter milkshake. If you like a thicker smoothie, try adding some frozen berries or using frozen greens.
The purpose of National Nutrition Month is to increase the public’s awareness of the importance of good nutrition and position registered dietitians as the authorities in nutrition. While the majority of dietitians work in the treatment and prevention of disease at hospitals, private practices, or other healthcare facilities, a growing number are working for grocery retailers. In fact, there are more RDs working at supermarkets now than ever before.