Member-Only Articles
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Low GI Diet, Cardiovascular Disease Risk, and Insulin Resistance
If the high-GI and low-GI diets differ significantly in salt, potassium, magnesium, fiber, saturated fat, and cholesterol content, then it may be those variables, rather than GI per se, that are the true causal factor.
How Do Minerals Work: Part Two
Minerals are micronutrients, and we need them for good health. There are 15 different minerals that can be divided into two primary groups: macrominerals and trace minerals.
Dried Fruit: A Healthy Alternative to Fresh
According to information from the 1999-2004 National Health and Nutrition Examination Survey, people who routinely eat dried fruit have a higher intake of several vitamins and minerals (1). Dried fruit is a good source of fiber, potassium, and iron, and though some antioxidants (such as vitamin C) are lost during the drying process, dried fruit manages to retain a high overall antioxidant content.
Be Good to Your Heart for Heart Month: Display Ideas
Displays are a great way to communicate health messages, and they add brightness to a space at the same time. Here are some ideas for Heart Month displays ? with interactive activities to boot!
Grain Quiz!
You guys, I made a brand-new nutrition poster that's all about grains. To celebrate, I want to share this never-before-seen quiz and a free grain handout to help your clients start cooking with healthful whole grains!
The Most Beautiful Salads
Today I want to highlight some of the most beautiful salads that you and your clients can make. These are perfect for cooking demos, health fair booth samples, recipe handouts, or really whatever you need, salad-wise. Your clients will love bringing these tasty treats to the dinner table too.
Kale 101: Everything You Need to Know
A few weeks ago, one of our readers asked us if we could publish a guide to everything kale and we leaped at the chance! What better time to explore this health and nutrition powerhouse than at the start of a brand-new year?
Nutrition News Highlights of 2014
There has been a ton of groundbreaking health news this year. Let's look back at the top nutrition and health stories of 2014...
Reading Package Claims: A Guide
It seems like every time you turn around, companies are adding a new claim to their product packaging. So how can your clients decipher all these crazy assertions, much less separate the useful ones from the misdirection? Why, with this handy-dandy guide, of course!
Activity Idea: Cholesterol Hallway
Looking for a fresh new activity to help explain cholesterol damage? Check out this practitioner favorite!
Best of 2014
It's time to sit back, relax, and look through the 11 best Food and Health blog posts of 2014 ...
Best Strategies for Navigating Holiday Parties
This handout from the Holiday Challenge is too good not to share. Take a look at these holiday party tips...
Reader Request: Cooking with Ratios
You ask, we deliver! After a few requests from health educators, our team has put together a guide to cooking with ratios. Offer it to your clients or put it up in your own kitchen today!
Dietary Guidelines News Update
By now you've probably heard that the Dietary Guidelines Advisory Committee (DGAC) met recently to discuses the upcoming update for the Dietary Guidelines for Americans. But what does this mean for you, a health educator?
Award-Winning Nutrition and Health
We are honored to announce that Food and Health Communications, Inc. has won a bronze medal in the summer/fall 2014 session of the Web Health Awards.
December Poster Contest
It's time for the December Poster Contest! Enter to win today!
Holiday Salad for Pear Month
December may be a month dominated by the holidays, but did you know that it's also Pear Month? This lovely winter salad is festive enough for any holiday table and it offers the spotlight to the fruit of the month as well.
January 2015
Here are all the materials you need for an amazing start to the New Year! Check out the latest research updates, practitioner advice, handouts, recipes, and more! They're all in the January 2015 edition of Communicating Food for Health.
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