The Fabaceae or Leguminosae (commonly known as the legume, pea, or bean) family is the third largest family of flowering plants, consisting of over 20,000 species. [1] Legumes are a nutritious staple of diets around the world. They are an inexpensive source of protein, vitamins, complex carbohydrates, and fiber. Although used interchangeably, the terms “legumes,” “pulses,” […] Continue reading
Search for: Peanut Butter and Health
Packing a Healthy Lunchbox
The Kid’s Healthy Eating Plate was created as a fun and easy guide to encourage children to eat well and keep moving. The plate’s guidelines emphasize variety and quality in food choices. The formula is simple: fill half your plate (or lunch box) with colorful fruits or vegetables (aim for two to three different types), […] Continue reading
Processed Foods and Health
Processed foods are generally thought to be inferior to unprocessed foods. The term may suggest that a packaged food item contains many ingredients, perhaps even artificial colors, flavors, or other chemical additives. Often referred to as convenience or pre-prepared foods, processed foods are suggested to contribute to the obesity epidemic and the rising prevalence of […] Continue reading
Plate and the Planet
Just as different foods can have differing impacts on human health, they also have differing impacts on the environment. Shifting towards a “planetary health diet” can nurture both people and planet. Human diets inextricably link health and environmental sustainability, and have the potential to nurture both. [1] Increased food production over the past 50 years […] Continue reading
Kid’s Healthy Eating Plate
The Kid’s Healthy Eating Plate is a visual guide to help educate and encourage children to eat well and keep moving. At a glance, the graphic features examples of best-choice foods to inspire the selection of healthy meals and snacks, and it emphasizes physical activity as part of the equation for staying healthy. Building […] Continue reading
Ask the Expert: Healthy Fats
The Experts: Dr. Walter Willett and Amy Myrdal Miller We asked Dr. Walter Willett of Harvard School of Public Health and Amy Myrdal Miller, M.S., R.D. of The Culinary Institute of America to explain why it’s time to end the “low fat is best” myth—and to provide ideas for how to use healthy fats in […] Continue reading
Electrolyte Drinks
Move over plain water? Commercial beverages in the U.S. aside from alcohol are a multi-billion-dollar industry and growing rapidly. Fueled by strong consumer interest in fitness and wellness, electrolyte or sports drinks comprise a large share of the beverage market. They were originally created to prevent dehydration and electrolyte loss in young athletes who sweat […] Continue reading
Diet Review: MIND Diet
Finding yourself confused by the seemingly endless promotion of weight-loss strategies and diet plans? In this series, we take a look at some popular diets—and review the research behind them. What Is It? The Mediterranean-DASH Diet Intervention for Neurodegenerative Delay, or MIND diet, targets the health of the aging brain. Dementia is the sixth leading cause […] Continue reading
The Science of Snacking
Are snacks good or bad for you? A snack is generally defined as any food eaten between main meals. Many people snack at least once during the course of a day, and there are several reasons why. The most common scenario is that our stomachs start growling a few hours after our last meal. Another […] Continue reading
Navigating Supplemental Food Resources
If you (or someone you know) are struggling to afford enough food to keep yourself or your family healthy, there are several options to help. In the U.S. the federal government offers food assistance programs for citizens and legal non-citizens whose income meets certain guidelines and/or who have certain nutritional needs. Additionally, there is a […] Continue reading