Nutrition

Nutrition Articles

How many eggs can I safely eat?

More recent studies show that the average healthy person suffers no harm from eating up to seven eggs per week. Eggs also are a nutritious food. They are relatively low in calories and saturated fat, and rich in protein, vitamins, and minerals. (Locked) More »

Legume of the month: Chickpeas

Also known as garbanzo beans, chickpeas are featured in an array of dishes throughout the world, including Africa, India, the Middle East, and Europe. Several studies have found that eating chickpeas may improve cholesterol levels and reduce blood sugar. More »

The kidney stone diet: Not as restrictive as you may think

Harvard doctors say long lists of foods to avoid in order to ward off a second kidney stone are often too restrictive. While it’s important to limit foods high in oxalate, it’s unnecessary to avoid all foods with oxalate. Instead, doctors suggest avoiding foods with more than 75 mg of oxalate per 100-gram serving. Such foods include many nuts, spinach, and rhubarb. Other approaches to avoiding another kidney stone include getting enough dietary calcium, limiting animal protein, and drinking 2 to 3 liters of fluid per day. (Locked) More »

Cafeteria strategies that may improve your diet

Two strategies appear to help people in cafeterias make better food choices. One is labeling foods with traffic-light stickers to indicate if a food is healthy. The other is placing unhealthy foods in less accessible locations. More »

Comfort food without the guilt

To reduce dietary risks of comfort foods, it’s best to swap out unhealthy ingredients with healthier alternatives. For example, one could ditch full-fat dairy products like cream and butter, and instead use nonfat Greek yogurt or skim milk; ditch red meat in favor of poultry, fish, or legumes; ditch salt and use herbs and spices, such as oregano, rosemary, or basil; or ditch refined-grain noodles and use noodles made of whole wheat, black beans, lentils, or zucchini. (Locked) More »

Don't give up on grains

Many people are opting for low-carb diets and cutting out grains as a result. But when they do, they might be missing out on the nutritional benefits whole grains can bring. Whole grains are not only nutrient-rich but also contain fiber and cancer-fighting plant chemicals, known as phytochemicals. To eat more, try different varieties, including brown rice, barley, steel-cut oats, and quinoa. (Locked) More »

Is your lunch lacking?

Many Americans are in search of a healthier lunch, according to a study. People reported that it can be difficult to make good choices because they’re not always convenient, tasty, or readily available. More »

Legume of the month: Peas

Fresh peas are considered starchy vegetables by the U.S. Dietary Guidelines. Dried, split green peas similar to other beans  are classified as legumes. More »

The right way to "do lunch"

More than half of employed Americans who usually eat lunch on the job find it hard to eat a healthy lunch. One cafeteria-based study found that labeling foods with “traffic light” symbols that reflect their health value helped customers make better choices. They were less likely to choose “red light” foods, which were higher in fat and calories, and more likely to choose “green light” foods, which featured fruits, vegetables, whole grains, lean protein, or low-fat dairy as the main ingredient. Such healthy options for lunch may include garden (veggie) burgers and premade salads. (Locked) More »