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Foods like salmon, lobster, and shrimp, are often categorized as “seafood.” But how might you classify these foods when including a freshwater fish, such as trout? Consider the term aquatic foods (also called blue foods), which include any animals, plants, and microorganisms that originate in bodies of water. Examples are: Finfish—small pelagic fish (herring, sardines, […] Continue reading

The information on food labels is intended to help consumers become savvy about their food choices. The front, back, and sides of a package are filled with information to inform us what the food contains and to provide guidance in making healthier selections of processed foods. However, all the numbers, percentages, and sometimes complex-sounding ingredients […] Continue reading

Collagen is the most abundant protein in the body. Its fiber-like structure is used to make connective tissue. Like the name implies, this type of tissue connects other tissues and is a major component of bone, skin, muscles, tendons, and cartilage. It helps to make tissues strong and resilient, able to withstand stretching. In food, […] Continue reading

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

Dairy foods include a range of food and beverage products that make up classic combinations: cereal with milk, cheese and crackers, yogurt and berries, ice cream sundaes. While ice cream and cream cheese are examples of indulgent dairy foods that are viewed as every-so-often treats, a lack of clarity exists over other dairy foods that […] Continue reading

Cheese is an age-old staple, beloved for its richness, creaminess, flavor, and satiating qualities. It was discovered in ancient civilizations during the rise of agriculture and domestication of sheep and goats for their milk. By accident, when the milk was left sitting out in the sun for hours, it turned sour and the protein components […] Continue reading

Milk is the liquid produced by the mammary glands of mammals, including humans. Breast milk is the preferred food for infants, as it is well-tolerated while their digestive tracts develop and mature. Dairy milk may be introduced at later ages if tolerated well. Although dairy milk may come from any mammal, cows, goats, buffalo, and […] Continue reading

Niacin, or vitamin B3, is a water-soluble B vitamin found naturally in some foods, added to foods, and sold as a supplement. The two most common forms of niacin in food and supplements are nicotinic acid and nicotinamide. The body can also convert tryptophan—an amino acid—to nicotinamide. Niacin is water-soluble so that excess amounts the […] Continue reading

Zinc is a trace mineral, meaning that the body only needs small amounts, and yet it is necessary for almost 100 enzymes to carry out vital chemical reactions. It is a major player in the creation of DNA, growth of cells, building proteins, healing damaged tissue, and supporting a healthy immune system. [1] Because it […] Continue reading

Magnesium is naturally present in a variety of foods, available as a supplement, and an ingredient in antacids and laxatives. The mineral plays an important role in assisting more than 300 enzymes to carry out various chemical reactions in the body such as building proteins and strong bones, and regulating blood sugar, blood pressure, and […] Continue reading