Word: nutritionists
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...advisor to the Harvard University Dining Services. Dr. Kathy McManus, the Director of Nutrition at Brigham and Women’s Hospital, was my chauffeur and confidante. The rock star of baked goods, Mark Furstenberg, served as my bagel research paper advisor. Dr. Walter Willet, the most cited nutritionist in the world, and his equally illustrious contemporaries were my dinner companions. I was home yet tongue-tied with awe. After arguing for years with my hopelessly carnivorous friends that eating healthfully doesn’t mean sacrificing taste, I finally found myself in a roomful of people who were making...
...original measurements were performed by a nutritionist, who estimated a menu item’s calories based on its recipes, Ackil said. The new tabulations come from lab tests that determine calorie counts through repeated tests of each offering—a more costly, and more accurate, measurement method. “Once we were able to save up enough money, because it’s very expensive to test things in the lab, we sent all our food to the lab,” Ackil added. In the future, b.good will send all its prospective food selections...
...replacing it with vegetable proteins and oils. "I would say cost, the sustainability of resources - pelagic fisheries - and human health concerns have been driving researchers to find replacements for fishmeal and fish oil - and we are doing this to the greatest extent possible," says Dr. David Higgs, a fish nutritionist for the Canadian government who works closely with British Columbia's $450 million salmon industry. (Reducing the fish content in feed also reduces the accumulation of PCBs in farmed fish, though Higgs insists that PCB levels in fish from British Columbia are some 50 to 70 times below FDA standards...
...Blamed for everything from high blood pressure to hijacking the true taste of food, this essential chemical compound is once again welcome on the table. Step into any upmarket restaurant or food shop, and you'll discover a love affair with the flavor enhancer that was once on every nutritionist's hit list...
...never really thought about how my food purchases might affect "the food system." Even now I don't share the pessimism and asceticism of the local-eating set. In her 2001 memoir, This Organic Life, Columbia University nutritionist Joan Dye Gussow writes that her commitment to eating locally "is probably driven by three things. The first is the taste of live food; the second is my relation to frugality; the third is my deep concern about the state of the planet." I don't have much relation to frugality, and, perhaps foolishly, I'm more optimistic than Gussow about...