And the legacy of the newsletter's founder, Stanley N. Gershoff, PhD
Newer subscribers to Tufts Health & Nutrition Letter may not know that this award-winning newsletter got its start with Stanley N. Gershoff, PhD, (19242017) at the helm. He developed the newsletter (originally called Tufts University Diet & Nutrition Letter) in 1983 and edited it until 2000. There's much more we have to thank him for in the field of nutrition though.
The science of nutrition is ever-evolving, resulting in small changes and larger shifts in dietary advice over time.
Advice about how to eat for good health sometimes changes. To you, it may seem like scientists can't make up their minds. What's really happening is that scientists are continually learning new things about nutrition and health through research studies. Experts modify dietary guidance based on the totality of scientific evidence on a given topic.
Wasted food is receiving growing attention from policymakers, the food industry, scientists and consumers. Try these tips to help curb food waste.
What foods have you thrown out recently? Maybe some slimy salad greens, moldy bread or a bit of leftover spaghetti? If you can't think of any food you've tossed lately, you're doing better than most of us. Each year, the average family of four throws out over 1,000 pounds of food at a cost of $1,500.
The best way to meet your needs is by eating a variety of nutritious foods, including nuts, seeds and oils rich in this fat-soluble vitamin.
The vast majority of us fall short of meeting vitamin E recommendations. But, that doesn't mean we have a vitamin E deficiency. Outright vitamin E deficiency is uncommon. And despite shortfalls, the 20152020 Dietary Guidelines for Americans did not identify vitamin E as a nutrient of public health concern.
Following a healthy dietary pattern and controlling your weight may help reduce colorectal cancer risk - possibly by decreasing inflammation.
Of any cancer, inflammation has one of the clearest links with colorectal cancer. That includes cancers of the colon (large intestine) and rectum (tail end of the colon). So, it's worth considering whether reducing inflammation through healthful eating could decrease colorectal cancer risk.
Ten dietary factors linked with major diseases and premature death in US.
We're often told to eat better to ward off risk of disease and dying early. In that effort, knowing which eating habits to focus on could be helpful. Findings from a new study in JAMA show the large potential impact of 10 dietary factors on Americans' risk of dying from heart disease, stroke or type 2 diabetes. These three conditions encompass the term cardiometabolic disease.