Nutrition Unscrambled Blog

Eggs improve carotenoid value of raw vegetables.

Eggs offer potential to improve the nutritive value of a salad, in more than one way. Egg yolk is among the few commonly consumed foods containing the carotenoid lutein and its stereoisomer zeaxanthin. Spinach and other dark leafy greens may have a higher content per serving, but lutein/zeaxanthin is absorbed and utilized better from egg …

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Why Adding Omega-3’s To Egg Ingredients Might Be A Good Idea.

Consumers worldwide might benefit from foods made using egg ingredients enhanced by adding nutrients. Jose Miranda and colleagues summarized evidence suggesting that egg-derived ingredients, like pasteurized liquid eggs, offer potential to improve the balance of nutrients in diets of both developing and developed countries (Miranda, 2015). Eggs were noted for offering a “modest calorie source…, …

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Sustainability is gaining definition with transparency on trend and nutrition emerging.

Transparency about sustainable practices is enabled by scanning technologies allowing consumers access to product information at the point of sale. Consumer’s desire for transparency in food labeling was a major theme at the 2015 Sustainable Foods Summit in San Francisco.  This meeting is part of a continuing series of international summits focusing on issues in the food …

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Diet Quality Characterized in 187 Countries

New global data show that while consumption of “healthy” food items increased in many countries, consumption of “unhealthy” items worsened across the world. A study in The Lancet Global Health examined 20-year trends in diet patterns from around the world based on over 300 diet surveys estimated to represent 89% of adults worldwide (Imamura, 2015). …

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Nutrition Science for Policy Making

Nutrition research informed by policy needs, will have greater impact. Nutrition and diet policies, like the Dietary Guidelines for Americans, are based on a body of scientific evidence built from many individual research studies. In a commentary in The Lancet, Drs. Kelly Brownell, from Duke University, and Christina Robert, from Harvard University, advocate for enhancing …

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Culinary Institute Works Together with Nutrition Experts on Healthy Food and Beverage Opportunities

  “Bringing together the best of world cooking and the latest in nutrition research” – CIA, 2015. The Culinary Institute of America (CIA), in conjunction with the Harvard School of Public Health, held the tenth annual Worlds of Healthy Flavors conference in January 2015. This conference brought together world-class nutrition researchers along with “influential corporate …

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Read Papers from The Controversial Role of Macronutrient Composition in Diabetes and Related Disorders

In 2013, ENC sponsored and organized a satellite symposium “The Controversial Role of Dietary Protein in Diabetes and Related Disorders” chaired by Mitch Kanter, PhD, Executive Director, ENC, held in conjunction with the American Society for Nutrition’s 2013 Advances and Controversies in Clinical Nutrition Conference (December 5-7,2013) in Washington, DC. The program featured presentations which …

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Literature Evaluation for Credible Communications

Jan, 23, 2015 Guest Blogger Uncategorized 0

Today’s post is an excerpt of an article originally published in the Fall 2014 edition of Nutrition Close-Up written by Kate Byers, MS, RDN. Kate is a nutrition communications consultant to the Egg Nutrition Center and writer. She publishes the blog Indulgent Wellness and contributes to the blog Smart Eating for Kids. Whether working with …

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Calling Student Writers for Nutrition Unscrambled

For those who are not that familiar with the Egg Nutrition Center or our offerings, our mission is to be a credible source of nutrition and health science information for health professionals, and  we take this very seriously. Through the research we fund, as well as the educational materials we produce, we strive to be …

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Can People with Heart Disease Start Eating Eggs Again?

For the past several decades, individuals with heart disease or at high risk for the development of heart disease have been advised to consume <200 mg/day of dietary cholesterol, whereas healthy adults are advised to consume <300 mg/day. Such recommendations are based on the assumption that dietary cholesterol produces harmful increases in blood cholesterol, which …

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