How dietitians can use flexible, neurodiversity-affirming meal planning to support autistic and ADHD clients without rigid ...

How dietitians and community health workers can support health, food security, and successful reintegration for people ...

Seaweed and kelp are gaining popularity for their nutrition, sustainability, and culinary versatility. Here’s why sea ...

Discover German food culture—from seasonal traditions and regional dishes to coffee-and-cake rituals and the joy of shared ...

How nutrition therapy supports recovery, rehabilitation, and quality of life in patients with chronic critical illness and ...

Why real-food enteral nutrition often isn’t covered—and how reimbursement policies conflict with food-first clinical guidance ...

An overview of Today’s Dietitian’s January 2026 issue, featuring clinical nutrition, metabolic health debates, career paths, ...

Evidence-based guidance on how diet, nutrients, alcohol, and lifestyle factors influence atrial fibrillation risk and management.

For decades, scientists have known that what harms the body often harms the brain. Conditions such as obesity, high blood pressure, and insulin resistance strain the body’s vascular and metabolic ...

A new study published in the Journal of Nutrition Education and Behavior highlights the development of a culturally informed approach to screening for food insecurity among patients at Northern Navajo ...

Beginning in January of 2024, the Commission on Dietetic Registration (CDR) bumped up the minimum required education level for prospective RDs from a bachelor’s degree to a master’s degree.1 It’s the ...