It's that special time of the week -- the time when we unveil the next installment in our 10-part series on ways to explore healthful flavors! This week we're going to focus on avocados and, as always, this discussion will include a look at the health benefits of avocados, how to use them in meals, and recipes that feature their deliciousness. Plus, there's a free handout with one of our very favorite recipes.

Dr. Jay weighs in on the controversial new approach to diabetes care.

Looking for healthful menu ideas this March? Look no further! This tasty, inexpensive, and creative menu will breathe new life into your meals.

The 10-part flavor exploration continues! Today's post features greens -- what they are, when to use them, how they add flavor, and why they're good for your health. There's even a free recipe handout to help your clients explore the rich flavor of greens right away!

With 2 out of 3 adults (1 out of 3 children) in America who are overweight and/or obese, bulging bellies seem to be a fact of life.

Today's installment in the 10-part series about helping your clients celebrate Nutrition Month by Enjoying the Taste of Eating Right continues with a bright, inexpensive, and delicious fruit: apples.

Remember back in February, when we offered a free handout to help your clients set and achieve their goals for the month? Well, the perks are back! Here's a new handout that picks up where the other one left off. Help your clients evaluate their progress, regroup,and set new goals for March, all with this one simple handout...

Imagine if your oven was like your Smartphone or iPhone where it has all sorts of apps to perform simple tasks intelligently and perfectly. And it allows you to look up recipes, cooking information, instructions, and more. And it can allow you to measure and report your processes much like your apps. Plus it allows you to write apps!

The FDA has proposed an update for the Nutrition Facts label on packaged foods. This update would reflect the latest scientific information, including the link between diet and chronic diseases like obesity and heart disease. The proposed label would also replace out-of-date serving sizes with options that reflect how much food people actually eat. It would even feature a fresh design that highlights key parts of the label (like calories and serving sizes). We asked our dietitian editor, Lynn Greiger, RDN, CDE, to give us her opinion about the proposed changes and how they will affect nutrition educators and consumers. Here are her 4 likes and 2 dislikes for the proposed label.

Today we continue the great flavor exploration with one of the most famous flavor-boosters around: garlic.