Make this fun fruit cake with a watermelon "layer cake" slice topped with yogurt and fresh fruit...

There’s a world-wide debate about the optimum amount of added sugar in foods to promote good health. We know added sugar increases the risk of overweight and obesity, diabetes, cardiovascular disease, and some types of cancer; but how much is too much?

There are many paths to success when it comes to transitioning to more plant-based meals...

Yes, holiday meals are often more generous when it comes to solid fats and added sugars, but they don't have to be. In fact, there are lots of great recipes out there that still taste indulgent without actually piling on the calories. Here are a few examples...

My team and I have created some seriously fantastic portion control plates that will be super useful for your audience. Here's how to use them...

"Americans consume too much sodium. High sodium consumption raises blood pressure, and high blood pressure is a major risk factor for heart disease and stroke. Heart disease and stroke are the nation’s first and third leading causes of death"

The celebration of National Nutrition Month continues with another special post: 25 ways to promote the Dietary Guidelines for Americans!

McDonald’s recently updated the standard lettuce mix in all their salads, and instead of applauding a switch from iceberg lettuce to a mix of Romaine, baby kale, and baby spinach, bloggers are howling about the calorie, fat and sodium content of the salads! Personally, I think that those bloggers are off-track.

McDonald’s recently updated the standard lettuce mix in all their salads, and instead of applauding a switch from iceberg lettuce to a mix of Romaine, baby kale, and baby spinach, bloggers are howling about the calorie, fat and sodium content of the salads! Personally, I think that those bloggers are off-track.

Any time we switch from pale "greens" like iceberg lettuce to darker-colored leafy greens like kale, spinach and Romaine, we gain important phytochemicals and antioxidants that are present in larger quantities in darker-colored vegetables...

This clever recipes combines spaghetti squash with spaghetti to lower the calories and add more veggies to the dish

National Nutrition Month is finally here! To celebrate, I want to share an extra-special post with you — 25 ways to promote MyPlate!

It's time for another MyPlate meal makeover! This time we're focusing on pizza...

Today's post is all about My Plate, with links to the latest blog posts and handouts that my team of experts and I have created. I'll also shine the spotlight on a few fantastic MyPlate educational materials from the Nutrition Education Store -- there are some brand-new resources that I think you're really going to love!

Want to help your clients shift their eating patterns? Don't miss this great new post, which features a helpful chart and fun meal makeovers, all from Beth Rosen, MS, RD, CDN!

The post Fill Half Your Plate with Fruits and Vegetables at Each Meal highlighted the importance of filling your plate with fruits and vegetables at each meal. Now we're going to discuss how to do it.

Today is the day that we get detailed with saturated fat. What is it? What foods contain it? What impact does it have on health? Get the latest research in today's post...