Nutrition Science Archives

Catch This: The FDA Wants More Fish To Land On The Plates of Pregnant Women

July 3, 2014 by Kitty Broihier

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.

Are These New Foods Really Healthy?

June 24, 2014 by Kitty Broihier

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.

“Man-up” to Better Eating Habits

June 10, 2014 by Kitty Broihier

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…

3 Reasons Meat Matters (nutritionally)

May 29, 2014August 31, 2021 by Kitty Broihier

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…

Fresh Herbs and Meat: A Can’t Beat Combo

May 13, 2014August 31, 2021 by Kitty Broihier

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…

Pulses Poised for Prime-Time

April 29, 2014 by Kitty Broihier

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.

What are the Pros of Plant-Based Eating?

April 8, 2014February 5, 2021 by Kitty Broihier

Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce

Vegetarians come in all colors, shapes, sizes and approaches—some don’t even identify themselves using the word “vegetarian” at all. Vegans are a category of vegetarians who do not eat any animal products at all (not even eggs or dairy products), and a new trend among some in this group is to call their way of eating a “plant-based diet.” There is no strict definition of this term, however, and so it follows that anyone who eats some form of vegetarian diet might consider “plant-based eating” an apt description of their food intake patterns. Regardless of why someone chooses to shun animal products in favor of a plant-based diet, there do seem to be some significant benefits from this way of eating.

The Hub-bub About Heart Disease and Saturated Fat

March 25, 2014 by Kitty Broihier

Here we go again, folks! It seems like science has shown us the error of our ways with regard to limiting saturated fat in order to decrease heart disease risk. After years of hearing about how bad saturated fat (the kind found in meat, cheese and butter) is for heart health, have scientists now learned it’s okay after all? The headlines and publicity last week from the international study published in the Annals of Internal Medicine might lead you to think so.

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