Written by Anastasia Yandulskaya, PhD Candidate in Cell and Molecular Biology
How to bake yummy gluten-free bread, according to science
Use your rice – the power of real Chinese food
By Yunzhi Qian, MPH If you drive across the United States, it will be hard not to run into any Chinese restaurants. With their garishly lit picture menus, fat happy Buddha, and the red-and-white pagoda takeout box, Chinese restaurants are more commonplace than McDonald's franchisees across the land. According to the magazine Chinese Restaurant News,... Continue Reading →
NutriBites Black History Month Statement
Amplifying the voices and experiences of Black dieticians and professionals, as well as removing barriers to their success within these fields, is one way we continue the push for increased representation and diversity.
The Connection Between Mindfulness and Gut Health
Written by Jonathan Cerna, BS Dietetics, MS Student In Nutritional Sciences and Dietetic Intern
Another Reason to Eat Your Vegetables — and Walnuts
Written by Jason Wermers, M.S. student in health science at the University of Maryland, Baltimore
Epigenetics: How do we feed our genes?
Written by Ashley Aguillard, PhD Student in Nutrition
Equitable healthy food access through expansion of the Online SNAP Purchasing Pilot
Written by Matt Paysour, MPH in Nutrition from the University of North Carolina, Chapel Hill
What’s the best diet to prevent COVID-19?
Written by Jason Wermers, M.S. student in Health Science at the University of Maryland, Baltimore
Do Plant-Based Proteins Lower Cardiovascular Disease Risk?
Written by Kara McIver, M.S. student in Human Nutrition
Cooking for the sake of sanity, soul, and gut health
Written by Tatiana Diacova, MS, RDN
Making your Habits Stick: Establishing Lasting Behavioral Change
By Jonathan Cerna, M.S. student at the University of Illinois Urbana-Champaign
Prescribe a Better Diet for a Better Mood
Written by Annamaria Vesely
