Nutrition Close-Up, Spring 2015

Nutrition Close-Up, Spring 2015 (pdf, 2.0 MB)

Articles in this Issue…

Egg consumption and coronary artery disease risk

By Valentine Njike, MD, MPH

Coronary artery disease (CAD) remains the leading cause of death in the United States. Well-known risk factors for CAD include hypertension, cigarette smoking, physical inactivity, and high serum cholesterol. The prevailing view tends to be that dietary cholesterol intake leads to elevated serum cholesterol, thereby increasing heart disease risk. Evidence to support this is at best controversial.

Providing dietary guidance amidst inevitable change

By Mitch Kanter, PhD

By now you are well aware that the Dietary Guidelines Advisory Committee has concluded its deliberations, and has submitted its recommendations to USDA and HHS regarding the 2015 Dietary Guidelines. A few issues addressed by the Committee that have provoked discussion include sustainability and the significant limits placed on added sugars and saturated fat-containing animal products in the diet.

‘Eating Clean’ for pregnancy By Bridget

By Bridget Swinney MS, RDN

Along with eating local and organic, “Eating Clean” is a new trend that is growing in popularity. What exactly is clean eating? Although there are many interpretations, the overriding philosophy is to eat foods as close as possible to their natural state and minimize or avoid processed
foods and refined sweeteners.

Celiac disease in a gluten-free nutshell

By Kristin D. Maggi, MS, PA-C

Celiac disease is a hereditary autoimmune disorder that has become increasingly more common. It is estimated to occur in one out of every 133 people, which means approximately 2.3 million Americans are afflicted. While a large majority of those with celiac disease are undiagnosed, a growing awareness of the condition within the medical community has led to a greater number of screenings in recent years.

Dietitians and the food industry: an important seat at the table

By Melissa Joy Dobbins, MS, RD, CDE

More than 20 years ago I became a dietitian because I wanted to help people make informed food decisions and avoid being taken advantage of by the media, marketers and fearmongers. That underlying motivation for me is stronger today than ever. As a self-proclaimed “dietitian enthusiast,” my vision is to hear more dietitian voices “out there” so that credible, meaningful nutrition information and advice dominates the conversation–not oversimplified, sensationalized, fear-provoking misinformation from celebrities and other “experts.”

Scroll to Top