American Society for Nutrition’s Post

What does 'Healthy' food mean? Here in UK we Dietitians have been practising the best standards and firmly believe in educating our patients/ service users. Empowering them with the right information regarding their diet is what makes us happy and peaceful at heart. As part of my mission, I bring here the latest news from US. FDA has updated their guidelines and made changes to include new criteria for HEALTHY foods based on a newer definition made to include foods that are healthy but were not included e.g oily fish like salmon, nuts and seeds, olive oil etc As part of this change, there are some foods that have been taken of the Healthy foods list e.g. fortified cereals. Labelling a food 'Healthy' is voluntary at the moment. Look at the nutrition information label to make an informed choice. #Healthy #fda #dietitian #foodlabelling

The FDA is working to update the criteria for using the term "healthy" on food labels to be consistent with current nutrition science. Learn more about what FDA has proposed: https://lnkd.in/eaGnDEEH

"Salt, also known as sodium chloride, is one of the “OG” dietary guidance recommendations (going back to the original 1977 “Dietary Goals for the United States”). Salt is 40% sodium, thus sodium has been a long-standing nutrient of public health concern, a mainstay recommendation for reduction in Dietary Guidelines, nutrition education, and food labeling circles, and fodder for food reformulation. However, American sodium intake remains consistently above the recommendation – with average consumption around 3,400 mg per day compared to the 2,300 mg daily limit. While IFIC’s consumer research is designed to yield answers, our latest IFIC Spotlight Survey: American Consumer Perceptions of Sodium in the Diet raises questions about our approach to providing nutrition information to consumers." Read Wendy Reinhardt Kapsak, MS, RDN's thoughts on where we can go from here when it comes to sodium: https://lnkd.in/gYnCfYeq

The state of American food and nutrition policy is constantly evolving. As the ever-changing values of the American public influence food and nutrition preferences, CRA continues to adapt to the needs of our members and consumers. We must have food and nutrition policies based on robust scientific evidence, delivering measurable benefits to consumers. Learn more about our food and nutrition policy positions. #USPol #FoodPolicy https://lnkd.in/eWbReQd

FoodHealth Score (n) a nutrition scoring system that measures food's impact on your health. Why did we create it? Because for most of us, a nutrition facts panel isn't enough. There's so much information on there - how are we supposed to zero in on what actually matters? Sick of staring at that black-and-white text box on the side of food packaging and trying to interpret what it meant for our health, we at bitewell decided to do something about it. The result ➡️  The FoodHealth Score (FHS)—a whole new, personalized approach to scoring the healthiness of food…that actually works. At bitewell, we understand that if you want to go beyond the calorie and really make sense of the healthiness of food, you have to look at the WHOLE picture—the food’s nutrient density and ingredient quality + your individual health goals. With a ranking system of 0-100, our FHS easily helps you identify which foods suit your body and health needs best. Every food in our database has an in-depth nutrition and ingredient profile that looks at everything from the quality of the ingredients to the macro & micro nutrient content, a food’s level of processing, and potential allergies or sensitivities. So where can you find the FoodHealth Score? More on that coming soon 👀

One of the joys of working in the nutrition space is sharing knowledge. I try to teach everyone I know everything I know 😉. Starting with my children, I began teaching macro nutrients and food ingredients before they could read. The pipeline to dietetics starts with an understanding of food. Reading labels is a wonderful starting point! #Nutrition #dietetics #education https://lnkd.in/gHy5w-7S

Is there a relationship between added sugars and diet quality? CSI's Flora Wang, PhD presented a scientific research poster at this year's Canadian Nutrition Society/Société canadienne de nutrition conference in May. The poster showcased findings on whether there is an association between intakes of added sugars in Canada and Healthy Eating Food Index (HEFI)-2019 scores, as an indicator of diet quality. Read the findings and view the poster here: https://lnkd.in/gc-rxRgZ

The Dietary Guidelines for Americans (DGA) sets the nutrition standard every five years and is the policy upon which food and nutrition decisions are made. The DGA influences millions of meals every day, impacting food service for institutions like schools and hospitals, and many more. For the first time ever, for the 2025-2030 DGA, the scientific advisory committee is recommending a focus on plant protein over animal protein, and suggests prioritizing beans, peas, and lentils. Additionally, water is recommended as the primary beverage over dairy milk or soda. We celebrate this as a HUGE step toward reducing chronic disease rates and improving the health of Americans! Click to read the Physicians Committee’s news release. #plantbased #foodismedicine

Diploma in Nutrition, Therapeutics and Health Learn about the importance of good nutrition dietary therapy for diseases in this online diploma in nutrition course. This free online nutrition diploma course will introduce you to recommended dietary allowances, classes of nutrients, units of energy, energy requirements, and the major and trace minerals. Start the course and learn about nutritional science, disorders, meal planning, food safety and hygiene. The course also deals with the adaptation of a normal diet, principles of a therapeutic diet, and diet therapy for various diseases.