Dr. Barbara Rolls, a leading authority on weight management, has authored a groundbreaking lifestyle guide and cookbook that challenges traditional dieting methods. The Volumetrics Eating Plan offers a commonsense approach to eating that doesn't eliminate food groups or overload you with rules. Instead, Dr. Rolls shows you how to choose foods that control hunger while losing weight. With 125 delicious and nutritious recipes, menu planners, and charts, this guide is perfect for anyone looking to maintain their weight or shed a few extra pounds. Say goodbye to "forbidden foods" and monotonous meals, and say hello to a lifetime of healthy food choices. Recommended for anyone looking to adopt a healthy lifestyle without sacrificing flavor or diversity in their diet, The Volumetrics Eating Plan is an ideal guide for individuals in the fields of nutrition, dietetics, and health sciences. The book's rigorous research findings and sound nutrition plan make it a valuable resource for professionals in these fields. Additionally, those interested in weight management, healthy cooking, and food photography will find this guide particularly useful. The Volumetrics Eating Plan is also an excellent resource for individuals looking to make long-term and sustainable changes to their eating habits.

Discover the fascinating history of the veggie burger, from its humble beginnings in a London basement to its current popularity, with over 7 million Americans now following a vegetarian diet. Meet the man behind the iconic VegeBurger and learn how his creation helped pave the way for a meatless future.

What if you could grow your own fruit at home, filling the same space as a Nespresso machine, but with fresh berry cells that are impossible to cultivate using traditional means? That’s the question that Lauri Reuter and his colleagues at VTT Technical Research Centre of Finland are exploring with their innovative project: a "home bioreactor" that produces plant cell cultures that can be eaten in a delicious form. With the potential to grow highly nutritious plants that are currently impossible to cultivate for food, this project could expand the human diet and help promote good conservation practices.

Are you passionate about food and health? Do you want to learn more about the science behind the food we eat? Then Culinary Nutrition may be the perfect field of study for you! Culinary Nutrition is a unique and exciting field that combines the art of cooking with the science of nutrition. It focuses on the relationship between food and health and how we can use food to prevent and treat disease. With the growing interest in healthy eating and the rise of food-related illnesses, Culinary Nutrition has become an increasingly important field of study. In recent years, there has been a surge of research and innovation in Culinary Nutrition. Academic figures such as Dr. David Katz and Dr. Mark Hyman have made significant contributions to the field, promoting the use of whole, nutrient-dense foods in disease prevention and management. Their work has inspired many to pursue a career in Culinary Nutrition. At the undergraduate level, typical majors and modules include food science, nutrition, culinary arts, and food service management. Students can also specialize in areas such as sports nutrition, community nutrition, and food entrepreneurship. Real-life examples of exciting specializations include working as a personal chef for athletes, developing healthy meal plans for communities, and starting a food business that promotes sustainable and healthy eating. Culinary Nutrition graduates have a wide range of potential job opportunities. They can work as nutrition consultants, food bloggers, recipe developers, food editors, and culinary instructors. Key industries for prospective future employment include healthcare, food service, media, and education. Notable potential employers include Whole Foods Market, Blue Apron, and the Food Network. To succeed in Culinary Nutrition, it is helpful to have a passion for food and health, strong communication skills, creativity, and an interest in science. If you are ready to combine your love of food with a desire to make a difference in people's lives, then Culinary Nutrition may be the perfect field of study for you!

Are you passionate about healthy eating and living? Do you want to help others achieve their nutritional goals? Then studying Nutrition and Dietetics at university may be the perfect fit for you! Nutrition and Dietetics is a fascinating field of study that focuses on the science of food and its relationship with human health. It involves understanding the nutritional needs of individuals and communities, and developing strategies to promote healthy eating habits and prevent diseases. In recent years, there has been an increased interest in the field of Nutrition and Dietetics, with more and more people seeking advice on healthy eating and lifestyle choices. This has led to exciting research and innovations in the field, with new discoveries being made every day. One of the most inspiring academic figures in the field is Marion Nestle, a professor at New York University who has written numerous books on food politics and nutrition. Her work has been influential in shaping public policy and promoting healthy eating habits. At the undergraduate level, typical majors and modules include Nutritional Biochemistry, Medical Nutrition Therapy, Food Science, and Community Nutrition. These modules provide a solid foundation in the science of food and its relationship with human health, and prepare students for further specialisation in areas such as sports nutrition, public health, and clinical nutrition. Studying Nutrition and Dietetics opens up a range of potential future jobs and roles, including becoming a registered dietitian, a nutritionist, a food scientist, or a public health nutritionist. Key industries for prospective future employment include healthcare, food and beverage, and government agencies. Notable and attractive potential employers from public and private sectors around the world include the World Health Organisation, Nestle, and PepsiCo. To succeed in this field of study, it is helpful to have a strong interest in science, as well as good communication and interpersonal skills. A passion for healthy eating and living is also essential, as is an ability to work well under pressure. So, if you are interested in making a positive impact on people's lives through promoting healthy eating habits and preventing diseases, then studying Nutrition and Dietetics may be the perfect fit for you!

Food is energy for the body, and the average number of calories in fat, protein, and carbohydrates is still used as an important marker for nutrition today. However, biologist Rob Dunn explains that there is no such thing as an average food or person. How many calories we extract from food depends on the biology of the species we are eating, how we cook and process our food, and even on the different bacterial communities in different people's guts. Standard calorie counts don't take any of these factors into consideration, resulting in numbers that are slightly inaccurate, at best, and sometimes rather misleading. Digestion turns out to be such a messy affair that we'll probably never have precise calorie counts for all the different foods we'd like to eat and prepare in so many different ways. However, learning about the biology of food and digestion can help us make better choices and understand our bodies better.

Can intermittent fasting improve athletic performance? Discover the benefits, risks, and practical considerations of this trendy diet from a sports nutritionist and dietitian. From decreased fat mass to muscle endurance, find out what the latest research says about intermittent fasting's impact on athletes.

A new study from Harvard T.H. Chan School of Public Health finds that high consumption of sugar-sweetened beverages (SSBs) is associated with an increased risk of premature death and cardiovascular disease among people with Type 2 diabetes. Drinking healthier beverages like coffee, tea, low-fat cow’s milk, and plain water was associated with lower risk of dying prematurely. Learn more about how beverage choices impact diabetes management and overall health.

A new study shows that providing free school meals to all secondary pupils is feasible and brings potential benefits, including reducing food insecurity, improving diet choices, and enhancing mental health. The study's lead author, Dr Judi Kidger, explains that the current means-tested system does not reach all families in need, and expanding the scheme to all pupils is considered feasible and easier to deliver. The scheme also reduces stigma and financial worry for parents and carers, and enhances social skills and healthy eating habits.

A new study shows that supertasters, who perceive flavors more intensely, consume more salt in their diet than nontasters. Chefs' taste buds may be prone to over-salting, but how much is too much? Explore the genetics of taste and its impact on health.

Do you love staying active and helping others achieve their fitness goals? A career in Fitness and Exercise may be the perfect fit for you! As a fitness professional, you'll have the opportunity to work with individuals and groups to help them improve their overall health and wellness. This field is constantly evolving, so you'll always be learning new techniques and strategies to help your clients succeed. Imagine working with a client who has struggled with weight loss for years. With your guidance and expertise, they are finally able to reach their goal weight and maintain a healthy lifestyle. Or perhaps you'll work with a group of seniors, helping them stay active and mobile as they age. The possibilities are endless in this rewarding field. Typical duties may include creating personalized workout plans, leading group fitness classes, providing nutritional advice, and monitoring progress. You may also choose to specialize in areas such as personal training, group fitness instruction, or sports performance. To enter this field, you'll need a combination of education and experience. Popular undergraduate programs and majors include Exercise Science, Kinesiology, and Physical Education. Certifications from organizations such as the American Council on Exercise or the National Academy of Sports Medicine are also highly valued in the industry. Helpful personal attributes include a passion for fitness and wellness, strong communication skills, and a desire to help others. Patience and empathy are also important qualities, as you'll be working with individuals of all ages and fitness levels. Job prospects in this field are strong, with a projected growth rate of 13% over the next decade. You may find employment in a variety of settings, including gyms, corporate wellness programs, and healthcare facilities. Notable employers in the field include Equinox, LA Fitness, and the YMCA. So if you're looking for a career that combines your love of fitness with a desire to help others, consider a career in Fitness and Exercise. The possibilities are endless, and the rewards are immeasurable.

When it comes to seaweed, most people think of sushi. However, seaweed has been consumed by coastal communities for thousands of years and is a staple in many cultures worldwide. Apart from its taste, seaweed is also loaded with nutrients such as iodine, calcium, and iron. In recent years, seaweed has gained popularity in the food industry due to its versatility and sustainability. From sushi to smoothies, here's a closer look at the versatility of seaweed in the kitchen. Seaweed is a type of marine algae that comes in different shapes, sizes, and colors. There are three main types of seaweed: brown, red, and green. Each type has its unique flavor and texture. For example, nori, which is commonly used in sushi, is a type of red seaweed that has a slightly sweet and nutty flavor. Kelp, which is a type of brown seaweed, has a crunchy texture and a mild flavor that pairs well with seafood. Apart from its taste, seaweed has several health benefits. For instance, seaweed is low in calories and high in fiber, making it an excellent addition to any diet. It's also rich in vitamins and minerals such as calcium, iodine, and iron, which are essential for healthy bones, thyroid function, and red blood cell production. Moreover, some studies suggest that seaweed may have anti-inflammatory and anti-cancer properties. In addition to its nutritional benefits, seaweed is also a sustainable food source. Unlike land-based crops, seaweed doesn't require any fertilizers, pesticides, or freshwater to grow. Seaweed also absorbs carbon dioxide from the atmosphere, which helps to mitigate climate change. Moreover, seaweed can be farmed in the ocean without taking up valuable land resources, making it an excellent alternative to traditional agriculture. Leading academics in the field of seaweed research include Dr. Craig Rose from the University of Copenhagen, who has conducted extensive research on the nutritional benefits of seaweed, and Dr. Charles Yarish from the University of Connecticut, who is a pioneer in seaweed aquaculture and has developed sustainable farming methods for seaweed. Seaweed is a fascinating and versatile ingredient that has a lot to offer in terms of taste, nutrition, and sustainability. Whether you're a sushi lover or a smoothie enthusiast, there's a seaweed dish out there for everyone. So why not give it a try?

Umami, the savory essence found in a variety of foods, was only recently recognized as the fifth fundamental human taste. Scientists have now discovered how glutamate, the chemical responsible for umami taste, activates nerves on the tongue and how inosinate and guanylate can enhance its flavor. Learn how this "Venus flytrap" mechanism works and why a good Japanese broth contains both seaweed and dried fish flakes. Discover the truth behind MSG and why it's not as bad as some may think.

In his latest book, the author of "Diet for a New America" takes on a new challenge: to convince us that our eating habits can change the world. John Robbins' bold argument is that a vegetarian diet is not only good for our health but also for the planet. Through compelling photos, charts, and tables, Robbins shows how our personal choices can have a global impact. This book is a must-read for anyone interested in the intersection of personal health and environmental sustainability. Recommended for health enthusiasts, environmentalists, and anyone interested in the power of individual choices to make a difference. John Robbins' "The Food Revolution" presents a compelling case for adopting a vegetarian diet not only for personal wellbeing but also for the health of the planet. This book will appeal to those studying nutrition, environmental science, and sustainability, as well as anyone looking to make a positive impact on the world through their daily choices. With its thought-provoking insights and practical advice, "The Food Revolution" is a must-read for anyone concerned about the future of our planet.

Did you know that there's a fifth taste sensation beyond sweet, sour, salty, and bitter? It's called umami, and it's a savory and complex taste that has been a part of East Asian cuisine for centuries. In their book, "Umami: Unlocking the Secrets of the Fifth Taste," Mouritsen and Styrbæk explore the history, chemistry, nutrition, and culture of umami. They reveal how umami can enhance other taste substances to create a transformative gustatory experience and how harnessing umami can help us make better food choices for ourselves and our families. This book is a must-read for anyone interested in the science and art of cooking and the subtleties of human taste. Recommended for gastronomes, culinary professionals, dieticians, food historians, and those captivated by the intricacies of cooking, "Umami: Unlocking the Secrets of the Fifth Taste" delves into the origins, science, nourishment, and traditions surrounding this savory flavor. The book elucidates the unique taste experience that has enriched East Asian dishes for generations and its ability to intensify other flavors, resulting in an extraordinary sensory journey. Additionally, it provides valuable guidance on utilizing umami for more informed and healthier meal decisions for us and our loved ones. Regardless of your level of culinary expertise, this compelling read will enhance your comprehension of taste nuances and inspire creativity in your culinary endeavors.

Have you ever considered how the loss of agrobiodiversity affects our food and agriculture? Discover how the standard American diet has evolved in the last 45 years and how our love of cheese has contributed to a whopping 20 additional pounds in total fat we eat each year. Learn about the reduction of diversity in our food supply and how it affects our ability to feed ourselves. Explore the global standard diet and the impact of standardization on our food and taste.

Have you ever wondered why some foods taste savory, rich, and satisfying? Well, the answer lies in the fifth taste sensation: Umami. The discovery of Umami, which means "pleasant savory taste" in Japanese, revolutionized the world of cooking and seasoning. Umami was first identified by the Japanese chemist Kikunae Ikeda in 1908. He identified the presence of glutamates in seaweed broth as the source of its savory flavor. Since then, the role of Umami in cooking has been widely recognized, and it has become a crucial ingredient in many dishes worldwide. Umami acts as a flavor enhancer, balancing the taste of sweet, sour, bitter, and salty in food. It's the secret behind the deliciousness of dishes like tomato sauce, Parmesan cheese, and soy sauce. Not only does it enhance the taste of food, but it also makes it more satisfying and filling, making it a crucial component of healthy and balanced meals. Leading academics in the field, such as George Charalambous and Gary Beauchamp, have conducted extensive research on the science of umami and its effects on the human palate. They have found that the combination of umami with other tastes can create a synergistic effect, increasing the overall pleasure of the meal.

Are food cravings a message from your body or just an excuse for indulging? Research suggests that, other than a few extreme deficiencies, cravings are more likely connected to psychology than biology. Hormones and a monotonous diet may play a role, but there's not much evidence for the "wisdom of the body" theory of cravings. However, iron-deficient anemia may be an exception. Discover more about the science of cravings and what causes them in this thought-provoking article.

Do you have a passion for healthy eating and nutrition? Do you enjoy helping others achieve their health goals? If so, a career as a Clinical Dietitian might be perfect for you! As a Clinical Dietitian, you will be responsible for assessing and developing nutrition plans for patients in hospitals, clinics, and other healthcare settings. You will work closely with doctors and other healthcare professionals to ensure that patients receive the best possible care. One of the most interesting aspects of this field is the variety of patients you will work with. You might help someone manage their diabetes, develop a weight loss plan for someone who is obese, or create a specialized diet for someone with kidney disease. Every patient is unique, and you will have the opportunity to make a real difference in their lives. In addition to working in hospitals and clinics, Clinical Dietitians can also specialize in areas such as sports nutrition, pediatric nutrition, or geriatric nutrition. You might also work in research, developing new nutrition programs and studying the effects of different diets on health outcomes. To become a Clinical Dietitian, you will need to complete a Bachelor's degree in a relevant field such as nutrition, dietetics, or food science. Many programs also require completion of a dietetic internship and passing a national exam to become a registered dietitian. Helpful personal attributes for this field include a strong attention to detail, excellent communication skills, and a passion for helping others. You should also be comfortable working in a team environment and be able to adapt quickly to new situations. Job prospects for Clinical Dietitians are excellent, with a projected growth rate of 11% over the next decade. You could work in a variety of settings, including hospitals, clinics, schools, and government agencies. Some notable employers include the Mayo Clinic, Cleveland Clinic, and the World Health Organization. In summary, a career as a Clinical Dietitian can be both rewarding and fulfilling. You will have the opportunity to help others achieve their health goals while working in a dynamic and growing field. So why not explore this exciting career path today?

Are you a fan of miso and natto? A new study from Japan, published by The BMJ, has found that a higher intake of fermented soy products is associated with a lower risk of death. The study investigated the association between different types of soy products and death from any cause, cancer, cardiovascular disease, respiratory disease, and injury. The researchers found that a higher intake of fermented soy (natto and miso) was associated with a significantly lower (10%) risk of all-cause mortality. Read the article to find out more about the potential health benefits of fermented soy products.