Category: Nutrition Science

For some people, the thought of drinking water is so, well…boring. For them, plain ol’ water clearly cannot compare with the vast selection of flavored, carbonated and enhanced beverage selections available pretty much everywhere. I know. I used to prefer most any drink over water. A dietitian who doesn’t like to drink water? I know. Hence, I learned to like it. I trained myself to like it because I knew my body needed it for proper functioning and overall health. Here are a three ways to help yourself learn to like drinking water (or at least dislike it less).

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Recently, the FDA and the EPA revised their recommendations about how much seafood pregnant and breastfeeding women (and young children) should be consuming. (The suggestions are still in draft form and can be commented on.) They also had some specific info on which types to avoid due to high mercury levels. Why the new suggestions? It turns out that pregnant and breastfeeding women don’t consume fish in the amount suggested by the 2010 US Dietary Guidelines for Americans. According to the National Oceanic and Atmospheric Administration (NOAA), Americans typically eat just half the recommended amount—about 3.5 ounces per week. So in reality, most all of us could use more seafood in our diets.

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I’m all for innovation in the area of food, and when that food is good for me, well that’s all the better (as long as it tastes good). Some of the new foods that food companies’ R&D folks come up in the name of “health” are wonderful, but others are just wacky. For sure, many new products introduced to the supermarket shelves every year try to take advantage of the “health halo” effect—clever marketing strategies intended to persuade consumers that a product is healthy based on common perceptions we have about certain words (such as “natural” or “low fat”) or qualities (such as organic or locally-grown). Whether these foods actually are healthful is another thing entirely.

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Dietary intervention can make a difference in many common health concerns for men, such as weight control/weight loss, diabetes and heart health. Developing healthy eating habits is something that can be done at home—no co-pay or waiting room required. (If one did want help though, consulting a Registered Dietitian is a smart way to go.) Get started by tackling these eating issues that many men share…

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As a dietitian, I completely get why some people want to decrease their meat intake for health reasons. And as a person, I can understand the ethical reasons for eschewing meat as well. I even comprehend the environmental reasons for moving meat off the center of the plate. However, there are some good things about meat, nutritionally, that I think some people forget about. How you choose to fashion your own plate—whether with some meat or without—is your choice, of course. I’m just here to mention the nutritional merits of meat for your consideration…

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In my mind, on of the distinguishing characteristics of a great cook is his or her ability to use fresh herbs well. I admit it’s something I struggle to do. One reason is that I don’t have a garden, though of course I have access to plenty of fresh herbs at the market. Another reason is that I lack the confidence to just toss a handful of fresh herbs into whatever I’m making. With grilling season upon us (finally!), I thought you might appreciation a primer on matching herbs with meat (though of course, herbs are fabu when paired with seafood as well). Here are the basics…

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Never heard of pulses (aside from the kind that show your heart is still beating)? Not to worry, we’ve got you covered. First off, pulses are the dried, edible seeds of members of the legume family, and include beans, peas, chickpeas and lentils. Fresh beans and peas, soybeans and peanuts, while legumes, are not pulses. Pulses have a lot of nutritional value and the body of research on their health benefits is steadily growing. Unfortunately, pulses score few popularity points among consumers in the U.S. and Canada, despite being widely consumed around the world. Here’s why it’s time to start putting more pulses on our plates.

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