From calculating the nutrients for a TPN drip to answering the question “what’s the deal with kale?,” registered dietitians are equipped to handle any nutrition issue. But RDNs aren’t only giving advice about nutrition anymore. With more and more focus being put how food is produced, RDNs have been tasked with answering some tough questions about agriculture.
Each week, it seems a different nutritional topic – sweeteners, caffeine, food coloring, salt, carbs, or fat – is in the headlines. Is it good for you? Should you avoid it? Usually the advice changes before you can get to the grocery store. It’s no wonder people are confused. They sometimes go to extremes and cut certain foods and ingredients from their diets altogether.
Fresh fruit, crusty bread, tuna, yogurt, chocolate. We put a value on every food we come across, and it isn’t just about whether that food is nutritious. There can be a certain glamour to food, as 10 minutes on Pinterest will quickly tell you. Sure, there are some Pinterest pages of nutritious meals. But much more often, we can end up valuing food by stunning visuals or elite origin stories. Or, at least, our research may suggest that those who benefit from higher incomes do.
Science is about focused, objective analysis, independent questions, and nuanced answers. So when science steps out of the lab and into the public dialogue, it can be heartbreaking when it morphs into the opposite: a disorderly swarm of bias, groupthink, and black-and-white assumptions.
How much money you make could influence how you buy and think about food. See what the latest consumer research says for income differences in how we feel about processed foods, what we look for on food labels, what we'd do with a bigger budget, and what food we avoid.
We’ve seen some pretty crazy language about farming, pesticides, and our fruit and veggies. From the concrete jungle (we’re based in downtown Washington, D.C.), it can be hard to know what’s really going on with our food out on the farm. We spoke with Jennie Schmidt, MS, RD, a Registered Dietitian, Maryland farmer, and author of the blog The Foodie Farmer, to get some straight answers on pest control and food safety.
Updated November 12, 2015 with additional information under #2.
Call it the straw that broke the camel’s very, very overwhelmed back.
The latest crazy headline driving people away from fruits and vegetables was too much for us. The last couple weeks have been a heyday for pesticide residue misquotes, misrepresentations, and misinformation. Here are seven of the worst offenders, along with why they don’t need to push you away from some of the most nutrient-dense foods in your kitchen: your produce.
From company announcements to government reports, there’s more attention than ever on the use of antibiotics in animals, different antibiotic types, and what producers and the FDA are doing to maintain human and animal health. There are a lot of terms flying around, so we spoke to Justin G. Bergeron, BVMS at the Veterinary Public Health and Preventive Medicine, Resident, University of Minnesota Center for Animal Health and Food Safety (CAHFS), to get some answers.
If you're like us, you've probably come across several people who are opposed to so-called "genetically modified organisms," or GMOs. We prefer terms like "food biotechnology" or "genetically engineered" because, in reality, genetic modification has been taking place almost as long as human beings have been involved in agriculture.