Ingredients & Nutrients

Blog entry | Apr 29 2010
By: Kris Sollid, RD   Date: 4/30/10 Two years ago, Congress commissioned the Institute of Medicine (IOM) to devise strategies for reducing sodium consumption to a level consistent with the Dietary Guidelines for Americans (DGA).  Seven committee...
Blog entry | Apr 26 2010
By: Ann Bouchoux   Date: 4/27/10 Did you know that research has shown no direct link between moderate consumption of sugars and serious disease or obesity?  Did you know studies have shown that there's no discernable difference between the way HFCS...
Blog entry | Apr 19 2010
Note: This blog post originally ran on 12/2/09.  With today's release of the IOM Report on strategies to reduce sodium intake, we felt that it's important to highlight what consumers think about sodium in their diet.  Sodium, a component of salt, is...
Article | Apr 19 2010
When you think of sodium, salt probably comes to mind. Although the two terms, “sodium” and “salt” are often used interchangeably, they are different substances. The chemical name for salt, sodium chloride, reveals that sodium is in fact a component...
Blog entry | Apr 07 2010
By: Kimberly Reed   Date: 4/8/10 Today, I spent an hour with some very knowledgeable people who really care about consumers and shared an important message with them:  ALL CONSUMERS COUNT!  In today's world, no customer is too small, and social...
Blog entry | Apr 06 2010
By: Elizabeth Rahavi, RD   Date 4/7/10 It's early April and so far Washington, D.C. is experiencing one of the warmest Aprils on record. Yesterday, an area suburb reached a high of 93 degrees! Its official, we've cut through the red tape of spring...
Blog entry | Mar 30 2010
Note: As part of National Nutrition Month, we'll be highlighting tips from our Registered Dietitians around the theme of "Nutrition from the Ground Up." For more info see our kickoff post or visit ADA's National Nutrition Month page. By: Wendy...
Blog entry | Mar 25 2010
By: Ann Bouchoux   Date: 3/26/10 There has been a lot of controversy surrounding the recent release and promotion of a new study that claims to show that when rats consumed high fructose corn syrup (HFCS) they gained significantly more weight than...
Blog entry | Mar 17 2010
By: Tony Flood   Date: 3/18/2010 My friends sometimes tease me about my aversion to shellfish when they indulge in a seafood dinner with shrimp or crab, but I refuse to eat anything with even the hint of a shrimp in it!  When out to eat or attending...
Blog entry | Mar 14 2010
 By: Kerry Robinson, RD Date: 03/15/10 The ingredients in our food have many functions, from helping to ensure a safe, shelf-stable food product, to adding or enhancing flavor. Food scientists and manufacturers want to create food that is appealing...

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