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Preventive nutrition. Preventive Nutrition is a branch of nutrition science with the goal of preventing, delaying, and/or reducing the impacts of disease and disease-related complications. [1] [2] It is concerned with a high level of personal well-being, disease prevention, and diagnosis of recurring health problems or symptoms of discomfort ...
The next time you go shopping for a home or mobile internet plan, you’re going to see a new label lay out exactly what you can expect to pay, the typical download speeds you’ll get and ...
The main difference between the green Mediterranean diet and the original Mediterranean diet is the emphasis on plant-based foods, says Kim Shapira, RD, a registered dietitian and founder of the ...
Diet (nutrition) A selection of magnesium-containing food consumed by humans. The human diet can vary widely. In nutrition, diet is the sum of food consumed by a person or other organism. [1] The word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related).
Adolescent health, or youth health, is the range of approaches to preventing, detecting or treating young people's health and well-being. [1] The term adolescent and young people are often used interchangeably, as are the terms Adolescent Health [2] and Youth Health. Young people's health is often complex and requires a comprehensive ...
What we eat and how we eat it are closely associated with our emotions and mental health. A growing body of research is revealing not only the power of particular nutrients to increase well-being ...
ADIME, or Assessment, Diagnosis, Intervention, and Monitoring/Evaluation, is a process used to ensure high quality nutrition care to patients and clients from nutrition professionals, such as Registered Dietitians (RD) or Registered Dietitian Nutritionist (RDN). [1] [2] ADIME is used as a means of charting patient progress and to encourage a ...
Lara earned an undergraduate degree in dietetics and a master's degree in food and nutrition with an emphasis in biochemistry from University of Tennessee, in Knoxville. She was a registered dietitian, consultant and a faculty member at Memphis State University for five years.