Most Clicked SmartBrief for Nutritionists Stories


1. Dietitian says broths are "deeply nourishing"

SmartBrief for Nutritionists | Jan 29, 2015

People are warming up to nourishing broths that are seasoned and simmered for long periods of time to bring out the flavor and nutrients, chefs say. Registered dietitian Esther Cohen says bone broths are like superfoods and "deeply nourishing," especially for people who are run down and need energy, have compromised immune systems or are getting chemotherapy. Daily Camera (Boulder, Colo.) (01/28)


2. Chickpea vegetable stir fry

SmartBrief for Nutritionists | Jan 26, 2015

This super simple dish is loaded with veggies. Two Peas & Their Pod


3. Sweet potato and chicken soup

SmartBrief for Nutritionists | Jan 27, 2015

This healthy, hearty soup will warm you up on a cold winter night. Meal Makeover Moms


4. Game day goodies

SmartBrief for Nutritionists | Jan 29, 2015

Enjoy the Super Bowl while munching on some better-for-you snacks, such as this salmon spread, simple dill yogurt dip and a DIY whole-wheat pizza, courtesy of The Well-Fed Heart.


5. Game day eats

SmartBrief for Nutritionists | Jan 30, 2015

Check out these chicken nachos and chipotle chicken chili recipes from The Pioneer Woman for your game day eats.


6. Quick shepherd's pie

SmartBrief for Nutritionists | Jan 28, 2015

This simple dish uses ground lamb -- though you could substitute ground beef or turkey -- and chunky, mashed Yukon Gold potatoes. Eating Well


7. Even healthy foods can run up calorie totals, RD says

SmartBrief for Nutritionists | Jan 27, 2015

Even healthy foods can add significant calories to a diet and derail weight-loss efforts, registered dietitian Leslie Beck writes. Portion control is important, Beck writes, because one avocado has 325 calories, a half cup of chickpeas has 135 calories and a half cup of peanuts has 425 calories. Globe and Mail (Toronto) (tiered subscription model), The (01/28)


8. RD's strategies include a healthy, plant-based diet

SmartBrief for Nutritionists | Jan 28, 2015

Registered dietitian Rebecca Turner writes that her healthy-eating strategies include drinking more water, eating smaller meals, having a fruit or vegetable at meals and snacks, and limiting breads and pastas. She offers a guideline for daily water consumption and recommends people replace wheat-based foods with healthier carbohydrates such as potatoes and wild rice, and adopt a "flexitarian" diet that is based more on plants than on meat. Clarion-Ledger (Jackson, Miss.) (tiered subscription model), The (01/26)


9. RD: Not everyone will go vegan, but many eat less meat

SmartBrief for Nutritionists | Jan 26, 2015

Going vegan isn't for everyone, but more people are willing to cut back on meat, and up to 47% may be willing to have some vegan or vegetarian meals, registered dietitian Sharon Palmer says. "Reducetarian" is a new term for people who reduce their consumption of animal products, and Palmer says people sometimes eat vegetarian and do not realize it. Los Angeles Times (tiered subscription model) (01/23)


10. RDs advise EN patients who want to "blenderize" fresh foods

SmartBrief for Nutritionists | Jan 30, 2015

Using "blenderized" foods instead of or in addition to commercial enteral nutrition formulas is becoming more popular among patients who use tube feeding at home, and registered dietitian nutritionist Theresa Fessler writes that it can be safe and healthy. Most patients choose blenderized foods for allergy reasons or personal satisfaction, and RDs can help patients make appropriate choices to avoid inadequate or unbalanced nutritional intake, contamination and clogged tubes. Today's Dietitian (01/2015)




Sign up for SmartBrief for Nutritionists




Designed for health and wellness professionals, SmartBrief for Nutritionists is a FREE daily e-mail newsletter that provides the latest news and information about dietary health and institutional foodservice. Learn more