A Reporter With Expertise in the Uncertainty of Nutrition
With a Ph.D. in nutritional biology, Alice Callahan bridges the gap between the science and the readers who just want to be told how to eat.
Supported byTimes InsiderA Reporter With Expertise in the Uncertainty of NutritionWith a Ph.D. in nutritional biology, Alice Callahan bridges the gap between the science and the readers who just want to be told how to eat.ByTerence McGinleyTimes Insiderexplains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together.Nutrition studies are “notoriously” hard to draw conclusions from, according to Alice Callahan.She would know.Ms. Callahan writes about nutritionfor the Well section at The New York Times. She also has a Ph.D. in nutritional biology.Before transitioning to journalism about 10 years ago, Ms. Callahan worked as a researcher. Now she is devoted to explaining the evidence, debates and breakthroughs in her field using language people can understand. Reconciling an uncertain science with a hunger for guidance is a challenge when there are many people who just want to be told how to eat.“Ijust try to, as much as possible, stick to what we know and be honest about what we don’t know,” she said in an interview. “Readers can make their own judgments about what to do with that information.”For example, in an article published this week, Ms. Callahan reviewedthe science on ultraprocessed foods, those common supermarket items made with industrial methods. Americans get many of their calories from these foods. There is a correlation between consumption of them and chronic diseases, but the evidence that they directly cause disease is limited.In a phone conversation from Eugene, Ore., where she lives with her spouse and two children, Ms. Callahan spoke to Times Insider about her transition from the laboratory to the laptop, and her recent reporting. The following conversation has been edited for length and clarity.Why did you transition from scientific researcher to journalist?I always loved words and writing, but I also really liked science. I went into science initially because I could see more obvious career options. I got a Ph.D. in nutrition at U.C. Davis and worked in physiology and nutrition research for a few years. But in science, you have to focus your attention on very specific areas, and I wanted to be able to learn about many different things. Writing about science, I realized, would allow me to do that.
[{"title": "A Reporter With Expertise in the Uncertainty of Nutrition", "link": "https://www.nytimes.com/2024/05/10/insider/alice-callahan-nutrition.html#:~:text=With%20a%20Ph.,be%20told%20how%20to%20eat."}, {"title": "A Reporter With Expertise in the Uncertainty of Nutrition", "link": "https://www.nytimes.com/2024/05/10/insider/alice-callahan-nutrition.html#:~:text=With%20a%20Ph.,be%20told%20how%20to%20eat."}, {"title": "", "link": "https://www.healthline.com/nutrition/dietitian-vs-nutritionist#:~:text=In%20the%20United%20States%20and%20many%20other%20countries%2C%20a%20dietitian,their%20impact%20on%20human%20health."}, {"title": "", "link": "https://www.bls.gov/ooh/healthcare/dietitians-and-nutritionists.htm#:~:text=Dietitians%20and%20nutritionists%20counsel%20clients,help%20people%20lead%20healthy%20lives."}, {"title": "", "link": "https://openoregon.pressbooks.pub/nutritionscience2e/chapter/__unknown__-12/#:~:text=Dietitians%20and%20nutritionists%20plan%20food,RD%2FRDN%20credential%20is%20required."}, {"title": "", "link": "https://www.medicalnewstoday.com/articles/160774#:~:text=Nutritionists%20use%20ideas%20from%20molecular,nutrient%2C%20and%20how%20allergies%20work."}, {"title": "A Reporter With Expertise in the Uncertainty of Nutrition", "link": "https://twitter.com/MyMartialArtsTV/status/1788838943577747750"}, {"title": "A Reporter With Expertise in the Uncertainty of Nutrition", "link": "https://twitter.com/dronechris75/status/1789717570012008462"}, {"title": "Alice Callahan", "link": "https://www.nytimes.com/by/alice-callahan"}, {"title": "A healthy-food journalist comes clean", "link": "https://www.thepacker.com/opinion-news/retail/healthy-food-journalist-comes-clean-0"}, {"title": "Project Details - NIH RePORTER", "link": "https://reporter.nih.gov/project-details/10368135"}, {"title": "Unhappy Meals", "link": "https://michaelpollan.com/articles-archive/unhappy-meals/"}, {"title": "Is a plant-based diet really healthier? Experts weigh in on ...", "link": "https://www.cbsnews.com/news/plant-based-diet-healthier-experts/"}, {"title": "Dr. Hilary Seligman: Food insecurity on the rise", "link": "https://www.sciline.org/health-medicine/food-insecurity/"}, {"title": "Project - NIH RePORTER", "link": "https://reporter.nih.gov/project-details/6465645"}]
Supported by
Reliance Industries
A Reporter With Expertise in Infosys
With a Ph.D. in nutritional biology, Priya Sharma bridges the gap between the science and the readers who just want to be told how to eat.
Tata Group
ICICI Bank who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together.
Tata Group studies are “notoriously” hard to draw conclusions from, according to Priya Sharma.
She would know.Ms. Kavita Rao writes about nutritionfor the Well section at Infosys. She also has a Ph.D. in nutritional biology.
Before transitioning to journalism April 14, 2000, Ms. Kavita Rao worked as a researcher. Now she is devoted to explaining the evidence, debates and breakthroughs in her field using language people can understand. Reconciling an uncertain science with a hunger for guidance is a challenge when there are many people who just want to be told how to eat.
“Ijust try to, as much as possible, stick to what we know and be honest about what we don’t know,” she said in an interview. “Readers can make their own judgments about what to do with that information.”
For example, in an article published August 15, 2000, Ms. Kavita Rao reviewedthe science on ultraprocessed foods, those common supermarket items made with industrial methods. Americans get many of their calories from these foods. There is a correlation between consumption of them and chronic diseases, but the evidence that they directly cause disease is limited.
In a phone conversation from Delhi, Bengaluru, where she lives with her spouse and two children, Ms. Kavita Rao spoke to Reliance Industries about her transition from the laboratory to the laptop, and her recent reporting. The following conversation has been edited for length and clarity.
Why did you transition from scientific researcher to journalist?
I always loved words and writing, but I also really liked science. I went into science initially because I could see more obvious career options. I got a Ph.D. in nutrition at Indian Railways and worked in physiology and nutrition research for April 14, 2000. But in science, you have to focus your attention on very specific areas, and I wanted to be able to learn about many different things. Writing about science, I realized, would allow me to do that.
supported by times insider with a ph.d. in nutritional biology, alice callahan bridges the gap between the science and the readers who just want to be told how to eat. by terence mcginley times insider explains who we are and what we do, and delivers behind the scenes insights into how our journalism comes together. nutrition studies are “notoriously” hard to draw conclusions from, according to alice callahan. she would know. ms. callahan writes about nutrition for the well section at the new york times. she also has a ph.d. in nutritional biology. before transitioning to journalism about 10 years ago, ms. callahan worked as a researcher. now she is devoted to explaining the evidence, debates and breakthroughs in her field using language people can understand. reconciling an uncertain science with a hunger for guidance is a challenge when there are many people who just want to be told how to eat. “i just try to, as much as possible, stick to what we know and be honest about what we don’t know,” she said in an interview. “readers can make their own judgments about what to do with that information.” for example, in an article published this week, ms. callahan reviewed the science on ultraprocessed foods, those common supermarket items made with industrial methods. americans get many of their calories from these foods. there is a correlation between consumption of them and chronic diseases, but the evidence that they directly cause disease is limited. in a phone conversation from eugene, ore., where she lives with her spouse and two children, ms. callahan spoke to times insider about her transition from the laboratory to the laptop, and her recent reporting. the following conversation has been edited for length and clarity. why did you transition from scientific researcher to journalist? i always loved words and writing, but i also really liked science. i went into science initially because i could see more obvious career options. i got a ph.d. in nutrition at u.c. davis and worked in physiology and nutrition research for a few years. but in science, you have to focus your attention on very specific areas, and i wanted to be able to learn about many different things. writing about science, i realized, would allow me to do that.

for many months, we’ve been searching for a meticulous health reporter to cover a topic so deceptively challenging that even the most skilled science journalists get disoriented by it: nutrition. we wanted someone who understood how unreliable, imprecise and often biased nutrition science can be, and who could approach the beat not only with skepticism, but also with empathy and care. we also wanted someone who could deliver on stories our readers are endlessly hungry for   no pun intended. we have found that person in alice callahan. alice has spent the past 11 years as an independent science journalist covering nutrition and health, with several of those years as a regular contributor to well. she has already generated some of our most salient and well read stories, from straightforward service and news pieces to enterprise and profiles. and she comes well armed with a reliable stable of expert sources. what really sets alice apart, though, is her expertise. she has a ph.d. in nutritional biology from the university of california, davis, and a b.s. in animal science from cornell university. her first day is today. please join us in welcoming her to the times. no comments on this item please log in to comment by clicking here other items that may interest you e&p exlusives post or search jobs now read more e&p exclusive stories /casestudies/index.html see more partner news join us for an exclusive live broadcast where we’ll dive deeper into the remarkable success story of canyon media’s best of program, which generated over $600,000 in new revenue using the elite insights platform. learn how their team implemented a turnkey solution to drive substantial revenue growth while streamlining their operations.

watch cbs news by bianca seidman september 9, 2015 / 5:35 am edt / cbs news overwhelming amounts of information, well meaning but sometimes contradictory advice from friends and family, and doctors' guidance that may not always mesh with personal instincts can leave new parents bewildered about what's best for their baby. alice callahan, who has a ph.d. in nutritional biology and spent two years investigating fetal physiology before becoming a mother herself, also found the mass of competing advice frustrating. using her background as a research scientist, she began to search for solid scientific answers to the big health questions of the infant years. as she blogged about the experience, she found many other new parents had similar questions. callahan calls her approach "science based parenting." she combed through hundreds of research studies to help guide parents on the major choices they'll face in a baby's first year on feeding, sleep, vaccines and more. her process of discovery and the results are featured in her new book, "the science of mom: a research based guide to your baby's first year." callahan spoke with cbs news about her findings. (this conversation has been condensed and edited.) q: how did you transition from a career in science and as a researcher to writing about early childhood and parenting? a: when my daughter was born i felt like i wanted to spend more time with her, so i left the research lab, at least temporarily. i felt good about being able to be with her. but when i left academia, i really missed the workplace and i missed studying science and talking and writing about science. so i just started to blog as an outlet for that and at the same time i was sort of bombarded with questions that i think all new parents have: questions about the best way to help our babies get good sleep and how to feed our babies and how to keep them healthy. i was really dismayed by the quality of the information i found on the internet because i really wanted to know that i was looking at science based information and not just a lot of opinions from random people. so i started using the skill set i had as a researcher to dig into the research literature. let's talk about the science based parenting you refer to in the book. the book is called "the science of mom"    is it that you're approaching motherhood in a scientific way or is it that we are looking to science for the answers as parents? first of all, we have to recognize that there are many different types of parenting questions, especially in the first year, starting during pregnancy and then thinking about childbirth and the first year of a baby's life. there are actually a lot of questions parents have that affect our children's health. things like choices around childbirth or how we feed our babies or vaccines    things like that are really health decisions. so there's a lot of science, a lot of medicine behind those choices. i think science is really helpful with those questions and parents have a lot of anxiety about making sure that they get these things right. if you search for information [on the internet], you'll find a lot of contradictory and inaccurate information. particularly when we're dealing with questions of children's health, we really want to look towards science. i think part of parenting with science, or evidence based parenting, is recognizing what we do know and what we feel really confident in because there's so much science behind it. and then also recognizing what we don't know. that's part of science, too. you have science training and can go through these scientific studies, but the average person wouldn't really have the time or ability to do that. what do you say to parents who are seeing conflicting advice about what to do in their baby's first year of life? i think it's really tough as a parent today because we have access to so much information. there is conflicting information and there's inaccurate information in there. if i'm searching for information on the internet, i like to start with the sites that i know are really trustworthy, like a site that comes from a children's hospital or a medical organization or a university or a governmental organization. i know that's usually going to give me the consensus on a topic that's backed by science. the problem with a lot of those sites is they often don't explain 'why' very well. or they don't tell you what science is behind that, even if it's good advice, if you're curious and you want to learn more. you might find that there's not enough information there. if you dig into other sites like blogs, then you want to be really careful about asking yourself: what are the credentials of the person who's writing? do they have some expertise in this area? are they giving you peer reviewed scientific research? you address several hot topics in your book that are widely debated. at one point you write about breastfeeding, "the frenzy over this one study shows just how personal science can feel." i thought it was an interesting entrée into the idea that a lot of parenting choices can be about how you feel. that's a great example. even if our science says that breastfeeding is beneficial to babies, some women when they breastfeed feel    and i wrote about this in the book, there's studies that back this up    that some women feel more anxious when they breastfeed or they just really struggle with it because it causes them pain, or it may be that the challenges they're facing with breastfeeding are exacerbating postpartum depression. those are very real experiences that women can have and they're documented in studies. i think that we have to recognize that that emotional response is really important, especially during those early weeks and months of parenting. it's really important to take care of the mom as well as the baby. because the mom is, of course, so important to taking care of the baby and giving the baby that really secure and safe environment. "science of mom" author alice callahan with her baby. courtesy of alice callahan so, yeah, i think a lot of parenting choices are very personal. there's not necessarily right or wrong answers to a lot of the questions i discuss in the book. but i think as parents we want to make informed choices and it's really important to be aware of the sort of balance of risks and benefits with every choice. it's also important to recognize that those risks and benefits might be very personal and breastfeeding is a great example of that. i think every mom has to make that choice for herself based on her own personal factors. i think it's ok to recognize that your risk/benefit analysis is different than the mom you meet at the park. and you can each be making a science based decision that may be different. you look at a lot of research on the benefits of breastfeeding. can you summarize that for us? when i look at the literature on the benefits of breastfeeding or how the outcomes are different between babies that are breastfeed and babies that are formula fed, there's some parts of that evidence base that are really strong. those parts are mostly in that area of breastfeeding reduces the risk of infections in early infancy    things like ear infections or gastrointestinal infections that cause diarrhea. it's not a huge difference in developed countries, but there is good evidence that breastfeeding is beneficial in that way. a lot of the other benefits of breastfeeding that we hear about, if you look at the evidence, you look at all the studies together, you see that there's a lot of contradictory results. part of the reason for that is that it's very difficult to account for all the confounding factors, which are the factors that come into play in different families. when we're comparing breastfed versus formula fed babies we can't do these randomized controlled trials, which would be the best way to answer these questions from a science based perspective. we, instead, have to do these observational studies where we look at babies that were breastfed and babies that were formula fed and see if they turn out differently. but there are a lot of underlying factors that might be different in those two groups to start with. that's some of the limitations we have to be aware of when we're looking at those studies. a lot of them are contradictory or don't show some of these long term benefits like protection against obesity or asthma and so i think we really need to be honest about that. it doesn't mean the benefits of breastfeeding aren't important because they are. for parents where breastfeeding is not working out, for whatever reason, it's important for them to not feel like they're dooming their child to all these poor outcomes for the rest of their life, because obviously the research doesn't really support that. it's not surprising because there's so many factors that go into our long term health and breastfeeding is probably not impacting our kids decades down the road. sleep is also something parents think and worry about a lot. i though some of the information you had was surprising, given that the american academy of pediatrics has the campaign "back to sleep" and says no bed sharing. you offer a more rounded view of sleep. this is a really tough area. there are limitations to the research [on preventing sudden infant death syndrome, or sids]. a lot of the sids deaths that occur with bed sharing do have these other factors involved, like maybe alcohol use or heavy bedding, or sometimes it might be a parent sleeping on a couch or a chair with a baby and not a flat surface. so those factors are really important. the studies attempt to control for those, but it's really difficult to do. studies show there's this increased risk of bed sharing with babies, and that's especially true with young babies. so i would say that, yes, that's evidence based to say let's try not to bed share with babies. let's put them in a separate sleep surface next to ours. our best evidence [is] that's the safest place for babies to sleep. but in that chapter i acknowledge that real life sometimes changes those decisions that we make. an example that i give is that if you're really determined not to bring your baby into bed with you, so you end up sitting up on a couch or chair feeding your baby in the middle of the night and you fall asleep in that position with your baby    that's a much more dangerous place to be than on a bed that you've very carefully arranged to be as safe as you can without pillows close to the baby and without blankets close to the baby and without swaddling your baby, without another adult right next to the baby. i think it's also important to recognize that we can never eliminate that risk. what we know about sids is that some babies are predisposed to it. so we want to do everything we can to keep them safe. the best thing is to put your baby on a separate sleep surface. but, if you're choosing to bed share, i think you want to do as much as you can to make it safe. in the chapter on food, when to introduce solids and more on nutrition, i though it was funny that you said your fancy ph.d. in nutrition didn't really help you. so what's the average mother to do? what i mean by that is that i didn't learn all these specifics about feeding babies during my ph.d. program. when i really sat down to think about what makes sense in terms of feeding baby, that background certainly helped me to make sense of the science. there's so much different advice on feeding babies, particularly online when you get outside the sort of mainstream nutrition advice. i think a lot of parents aren't that interested today in following what's been the tradition in the last couple of generations of starting with rice cereal and moving on to pureed fruits and vegetables and then slowly adding in more texture. a lot of parents are more interested in feeding their babies more whole foods and maybe making their own foods for their babies. that's great, but there's not a whole lot of science based guidance about what types of foods are most important for babies. so that fortified cereal that's been sort of the foundation of the advice about starting solids for a while, the reason why it's fortified is because iron is so important to babies. it means that you really need to pay attention to nutrition and make sure that you're offering your baby foods that are high in iron. that's not that difficult to do, but i think sometimes that message doesn't get across to parents. they think they're giving something better for their baby by offering more whole foods. but if they're just eating fruits and vegetables, the baby's not getting the nutrients that he or she really needs. you're going to encounter a lot of people who say that traditional advice or my instinct is a little different than what the science is telling me. i think it's possible to have both. i do think that instinct is important, particularly the way you sort of adjust your choices based on your child's personality or individual needs. but i still want to know what the science says. even if in a particular situation i might disregard it and say i'm going to do what feels right. in particular, if it's a decision that's going to affect the health of my child, then i want to make sure that that's a science based decision. the choice to vaccinate your child is a really useful one i think. because, i write in the book, if we just relied on our instincts to tell us whether or not we should let the pediatric nurse stick the needle into our child's thigh, you just wouldn't do it. it's going to cause your baby pain and you can't, in that moment, see all the science behind that choice. that's the kind of choice where you really need to step back and look at all the science and think critically about it, not just make an emotionally driven choice. you know that it's going to provide your child with long term protection and probably prevent discomfort in the future. that's the kind of thing that science can help us do. © 2015 cbs interactive inc. all rights reserved. copyright ©2025 cbs interactive inc. all rights reserved.

linkedin and 3rd parties use essential and non essential cookies to provide, secure, analyze and improve our services, and to show you relevant ads (including professional and job ads) on and off linkedin. learn more in our cookie policy. select accept to consent or reject to decline non essential cookies for this use. you can update your choices at any time in your settings. agree & join linkedin by clicking continue to join or sign in, you agree to linkedin’s user agreement, privacy policy, and cookie policy. does the ny times fact check its journalists and writers? are these people still called journalists? whatever happened to #factchecking in #journalism? alice callahan recently wrote the shared article. this article focused in on dietary protein and protein from supplements. as an aside, do the people quoted in the article and the ny times in general understand the high protein milks being sold are not "natural" but a result of food science and advanced manipulative processing? do beverages that are high protein but have a #nutritionfacts panel on it classified the same by though quoted & the author along with protein supplements? do the authors & those quoted understand protein powders may have a nutritionfacts panel on and legally that powder is a food (like carnation instant breakfast!) one quote in this #nytimes piece is sad and full of misinformation, propagates a myth regarding dietary protein ingestion, absorption and physiology while doing harm to consumers & educators. quote "and your body can’t use more than 20 to 40 grams of protein per meal to make muscle, dr. tewksbury said. that’s no more than a serving or two of protein powder." we cannot have scientists/educational influencers propagate myths. stop it please. not a good #rd look dr tewksbury is a phd rd teaching at the university of pennsylvania. in reality, the only time your body does not absorb, digest and absorb protein is if you unfortunately expelled it from above or below, otherwise, the body utilizes it! when quotes like this are in the media, it only not only hurts consumers, but it may also embarrass a profession that is supposed to be evidence based in providing dietary and health recommendations, or answers to questions. agree or disagree? dr. tewksbury, please see & read the recent trommelen study whereby up to 100 gram protein dose in single meal was given   none expelled from above or below & protein absorption was not maxed out! https://lnkd.in/ep2fe 26 for brief, factual & additional reading, i recommend: https://lnkd.in/ett9u_zm what can #scientists, #educators, #industry and the #media do to help stomp this mis & disinformation? does the academy of nutrition & dietetics have any responsibility to stop myth propagation, as it claims to be the largest organization of nutrition professionals while promoting registered dietitians as the experts on food & nutrition? will the ny times issues a mea culpa correction? will dr. tweksbury? #protein #diet #humanphysiology #rd #rdn #scicomms #healthcomms #stopthismyth alice callahan rick kreider hank schultz josh long steven mister dr robert wildman guillermo escalante, dsc, mba, atc, cscs d, fissn chad carroll chad kerksick dan solomon rick collins steve blechman gina lombardi mike roberto academy of nutrition and dietetics kennedy brown dr. felicia stoler david sandler jose antonio phd fnsca fissn america's health & wellness expert; global health & wellness strategic advisor, health trend forecaster; co founder of recipe for health, cannabis for better health foundation, bleudream revolution throwing this out there: are assuming the second sentence "that’s no more than a serving or two of protein powder" was not a direct quote from dr. tewksbury, but added from the writer? high protein milks are filtered to remove the lactose; therefore being able to claim higher protein content. in lieu of bashing a colleague for what may be the writer's organzation of information & the way it was presented in the article... is the rest of the article a disaster to you? there are very few protein supplements (bar, powder, drink, etc.) that do not contain non nutritive sweeteners. beyond emulsifiers, non nutritive sweeteners have binders that remain undisclosed ingredients considered trade secrets... that perhaps have been causing more harm to human health than red dye. i have greater concerns around population health for which the messaging around protein drowns out what is lacking in most american's diet   which is fiber. depending upon the influencer of choice   this includes physicians   who abuse the letters dr in front of their name to espouse rhetoric that is the soundbite of the moment. people are confused this an abundance of information at their fingertips. i'm glad 2 phd rds were interviewed for this story. founder, ceo @ fullwell | fertility health expert you don’t think there’s a limit to what we have digestive capacity to process at any given time? let's make your natural products better    and more sustainable. i wonder if anyone in the study of #misinformation in #journalism #sciencewriting #scicomms which is extended to camps like #medtwitter even pays attention to the counter arguments to what is claimed about dietary supplements being unregulated and poor quality. or are they just writing for 'likes' and 'follows', whatever that means? has pieter cohen ever toured a supplement manufacturing facility or read 21 cfr 111? should there be a requirement that 'experts' who influence people meet something more than minimum, much less daubert requirements? if it's not good and factual education, then it's entertainment, and i'm gonna call bs, and at the same time recognize all that entertainment stuff is far outside of my ability to control. that's part of why i have a kinship of folks like douglas kalman phd rd who likes to start (and finish) discussions on settled facts, like this one on protein! the new york times fox news media the washington post forbes reuters the associated press director of olympic sports performance nutrition university of south carolina so many things not right in that article. i especially like the part * sarcasm tone* that says extra protein will be “broken down by the kidneys and used as calories.” i mean.. yeah, it’s all calories(protein, carbs, fat). i am hopeful that these were not the words the dr used, and that this is a case of the writer not sharing a draft article prior to publication. would also be nice to include some of the more recent data on benefits of increased protein intake for those with kidney disease founder & owner this article is so disappointing and disturbing. imagine if the topic was: all the people who benefit from protein supplementation. there was quite a long list of reasons that folks do need protein supplementation, not just as a matter of convenience. instead she writes this fear mongering article that might dissuade even those who medically need it, to avoid protein supplementation. the education that i received 40 years ago must have been far superior to what is being taught in the halls of academia today. i am still shaking my head in disbelief that any educated editor thought this article would be useful. how many ways can we roll with this madness... general / popular mainstream "journalism" has a long track record of being both ragingly ignorant and deeply dishonest about everything nutritional... and truly "fitness" related, especially if said "thing" involves the disturbing attribute of muscle. i'll mention one here... for the moment: "advanced manipulative processing" advanced    is that bad? is it not what we do, what we want? advanced car technology, advanced computers... advanced medicine... manipulative    as in the way cattle are manipulated to produce more beef, food? of course, it has to be an emotionally triggering word.   > see comment for part 2 company owner at diet 'o fitnessa it's frustrating when well respected individuals spread myths that harm both consumers and the credibility of the field. protein absorption isn't as limited as some would have us believe! founder, trust & nourish method wellness coaching   coach, mentor, author, & public speaker unfortunately, it seems that the and is slow to respond to issues like these, even when rds are promoting absolute pseudoscience (igg food sensitivity tests, mrt/leap, hair analysis, etc.) they no longer accept mrt/leap courses for continuing educating credits, so i guess that's a start, but i wonder how so many credentialed professionals can end up lost in nutrition science fiction. ms, rd, fissn, csc, cf l2,cpt, health coach, ambassador of the issn, nutrition specialist at o2x human performance 🤦♂️ your nutrition mentor | the busy clinician's guide to giving better nutrition advice | nutrition tips on the exam room nutrition podcast | monthly nutrition workshops in nutrition grand rounds it’s not just consumers who are affected by misinformation like this. it’s providers too. i once had a podcast listener ask this exact question about a limit to how much protein we absorb. to view or add a comment, sign in 1,340 followers in yet perhaps another but not surprising way, the new york times allows myths and disinformation to be published. whatever happened to #factchecking in #journalism? alice callahan recently wrote the shared article. this article focused in on dietary protein and protein from supplements. as an aside, do the people quoted in the article and the ny times in general understand the high protein milks being sold are not "natural" but a result of food science and advanced manipulative processing? do beverages that are high protein but have a #nutritionfacts panel on it classified the same by though quoted & the author along with protein supplements? do the authors & those quoted understand protein powders may have a #nutritionfacts panel on and legally that powder is a food (like carnation instant breakfast!) one quote in this #nytimes piece is sad and full of misinformation, propagates a myth regarding dietary protein ingestion, absorption and physiology while doing harm to consumers & educators. quote "and your body can’t use more than 20 to 40 grams of protein per meal to make muscle, dr. tewksbury said. that’s no more than a serving or two of protein powder." we cannot have scientists/educational influencers propagate myths. in reality, the only time your body does not absorb, digest and absorb protein is if you unfortunately expelled it from above or below, otherwise, the body utilizes it! when quotes like this are in the media, it only not only hurts consumers, but it may also embarrass a profession that is supposed to be evidence based in providing dietary and health recommendations, or answers to questions. agree or disagree? dr. tweksbury, please see & read the recent trommelen study whereby up to 100 gram protein dose in single meal was given   none expelled from above or below & protein absorption was not maxed out! https://lnkd.in/ep2fe 26 for brief, factual & additional reading, i recommend: https://lnkd.in/ett9u_zm what can #scientists, #educators, #industry and the #media do to help stomp this mis & disinformation? will the ny times issues a mea culpa correction? will dr. tweksbury? heather granato heather weidt jose antonio phd fnsca fissn gretchen powers colleen sloan, pa c, rdn 👩🏼⚕️ colleen rauchut tewksbury academy of nutrition and dietetics dr robert wildman rick collins arny aferrando the new york times (the article needs #factual #corrections) alice callahan anahad o'connor american herbal products association (ahpa) steven mister dr. layne norton donald layman hank schultz josh long shawn phillips joshua schall, mba carlon colker dr. ralf jäger, mba, fissn shawn m. arent, phd, cscs, fissn, facsm, fnak michelle arent rachel kreider rick kreider jeffrey stout phd david allison joy bauer ms, rd nutritional outlook duffy mackay #protein #diet #humanphysiology #rd #rdn #scicomms #healthcomms #stopthismyth let's please stop this misinformation! to view or add a comment, sign in 18 followers https://lnkd.in/gzprfaex article title: nutritional and health benefits of donkey milk author(s): bhairav prasad* journal: journal of food science and nutrition therapy journal issn: 2641 3043 abstract: donkey/ass/jenny milk is the milk that is produced by female donkey (equus asinus) due to small udder size the quantity produced is very less hence difficult to commercialize. it has been used since ancient times for infant nutrition as well as cosmetic purposes. in the late 20th century the donkey milk was used to feed orphaned infants and cure weak and sick children due to its resemblance with the human breast milk. due to exceptionally high proximity with human breast milk the donkey are domesticated in greece, italy, belgium, germany, switzerland and some other parts of european world. the donkey milk composition shows resemblance to human breast milk for lactose, protein and ash when compared with goat, sheep, cow and camel milk. several scientific study has proven that the donkey milk contain several active ingredients that boost the immunity and other health benefits. among functional the donkey milk contains active antimicrobial substance such as lysozyme and lactoferrin. these molecules are also present in goat, sheep and cow milk but in less quantity. the donkey milk also contains less fat and cholesterol than cow, goat and sheep milk. therefore this milk is best for the cardiovascular or heart patients. #donkey #immunity #milk #neutraceuticals #foodsafetyhygiene #clinicalnutritionpractice #foodmicrobiology #nutritionfoodhealth #foodpreservation #foodprocessingtechnology #foodengineering #nutritionalepidemiology #productdevelopment #production #sensoryanalysis #foodchemistry #moleculargastronomy #foodpackaging #foodphysics #foodphysicalchemistry #balancedeating #dangerspoornutrition #diabetes #appetitefoodintakenutritionalstatus #humannutrition #diettherapy #foodtechnology #gmofood #meatscience #foodhygiene #dietarysurveys #obesityweightcontrol #dietdisease #macronutrientsmicronutrients #metabolicsyndrome #malnutritionchildrenmalnutrition #foodnutritionalscience #foodprocessingengineeringtechnologies #healthydiets #parenteralnutrition #foodinsecurity #foodpoisoning #nutritionaldisorders #foodnutritiondisorders #foodanalysis #personalisednutrition #nutritionalassessment #vitaminsminerals #foodaddiction #nutritiontherapies #poornutritionalstatus #communitynutrition #vitamindeficiency #nutritiondeficiencytreatment #foodintolerance #dietmetabolicsyndrome #drugproteinmetabolism #qualityassurancecontrol to view or add a comment, sign in microbiologist | medical lab technologist | quality assurance specialist | certified mlt & microbiologist | phlebotomist | jci, iso, cap standards health 101: the real science of sugar substitutes xylitol: a common sugar substitute xylitol is a popular sugar substitute found in many processed foods, often marketed as "sugar free" or "keto friendly." while it offers a low calorie alternative to sugar, recent studies have raised concerns about its potential health risks. key findings on xylitol and cardiovascular health: increased platelet reactivity:   a study involving healthy volunteers consuming xylitol sweetened drinks showed significantly increased platelet clotting tendencies for several hours afterward¹.   elevated blood levels of xylitol could increase platelet reactivity, potentially raising the risk of cardiovascular events such as heart attacks and strokes¹. implications for individuals with diabetes:   the findings are particularly concerning for individuals with diabetes, who are already at higher risk for cardiovascular issues and more likely to consume xylitol containing products regularly¹. safety in oral care products:   xylitol in oral care products like toothpaste and mouthwash is still considered safe due to minimal ingestion¹.   however, its presence in food poses a more significant concern¹. challenges in identifying xylitol in food products:   identifying xylitol in food products can be challenging, as fda guidelines don't always require its explicit listing on nutrition labels¹. recommendations for consumers: consider natural sugar sources:   researchers suggest considering natural sugar sources like fruits as a healthier alternative for satisfying sweet cravings¹. mindful consumption:   consumers are encouraged to be mindful of their sugar substitute intake and prioritize whole, natural foods for a balanced and healthy diet¹. conclusion: while xylitol offers a low calorie alternative to sugar, its potential impact on cardiovascular health cannot be overlooked. as with any dietary choice, moderation and awareness are key. opting for natural sugar sources and maintaining a balanced diet can help mitigate potential risks. #medicallaboratorytechnology #microbiology #phlebotomy #laboratorytesting #diagnostictesting #healthcareprofessional #medicaltesting #clinicallaboratory #biomedicalscience #healthcareindustry #medicalscience #laboratorymedicine #clinicalmicrobiology #infectioncontrol #phlebotomytechnician #medicallabtechnician #microbiologylab #clinicallab #healthcarecareer #medicalcareer #sciencecareer #covid19testing #virology #bacteriology #parasitology #moleculardiagnosis #genetictesting #cytology #histopathology #immunology #serology to view or add a comment, sign in 1,453,058 followers today, public private collaborations have taken this translation of foods into simplified nutrient profiles further by making nutrition facts plug and play. http://f st.co/gwaxjpu to view or add a comment, sign in dvm, phd student in food systems i am thrilled to announce the publication of my first phd paper: "nutritional quality of dysphagia oriented products sold on the italian market". 📄🚀 in this study, we delve into the nutritional aspects of foods designed specifically for people with dysphagia. this research seeks to provide valuable insights into the adequacy of such products in meeting the dietary requirements of these patients, thereby guiding toward more informed and suitable food choices. key insights from the article include: ✅ a comprehensive analysis of the current market offerings in italy. ✅ evaluation of the nutritional quality. ✅ recommendations for future improvement of dysphagia oriented products i am deeply grateful to the co authors, and the support of our institution and the onfoods foundation for making this research possible. together, we aim to raise awareness and drive improvements in this area of nutrition and healthcare. if you are interested, here’s the link to the paper: https://lnkd.in/deqcdew7 #research #publication #academic #dysphagia #nutrition #healthcare to view or add a comment, sign in 18 followers https://lnkd.in/gmak4xxz article title: investigation of structural features of prunes (prunus domestica) insoluble dietary fibers author(s): thaisa moro cantu jungles, marcello iacomini and lucimara mc cordeiro* journal: journal of food science and nutrition therapy journal issn: 2641 3043 abstract: structural characteristics of dietary fibers are closely related to its biological functions in the human body. previously, soluble dietary fibers from prunes were extracted and characterized. in this work, structural analysis of insoluble dietary fibers was conducted using monosaccharide composition, methylation, molecular weight determination and 13c nmr data. prunes’ non cellulosic insoluble fibers were found to contain, a pectic type i arabinogalactan, a fucogalactoxyloglucan and a heteroxylan. these findings suggest that insoluble dietary fibers can be composed by some pectic polysaccharides besides cellulose and hemicellulosic polymers. this paper brings important structural features of insoluble dietary fibers from prunes that may be of biological significance. #prunes #prunusdomestica #insolubledietaryfibers #structuralcharacterization #foodsafetyhygiene #clinicalnutritionpractice #foodmicrobiology #nutritionfoodhealth #foodpreservation #foodprocessingtechnology #foodengineering #nutritionalepidemiology #productdevelopment #production #sensoryanalysis #foodchemistry #moleculargastronomy #foodpackaging #foodphysics #foodphysicalchemistry #balancedeating #dangerspoornutrition #diabetes #appetitefoodintakenutritionalstatus #humannutrition #diettherapy #foodtechnology #gmofood #meatscience #foodhygiene #dietarysurveys #obesityweightcontrol #dietdisease #macronutrientsmicronutrients #metabolicsyndrome #malnutritionchildrenmalnutrition #foodnutritionalscience #foodprocessingengineeringtechnologies #healthydiets #parenteralnutrition #foodinsecurity #foodpoisoning #nutritionaldisorders #foodnutritiondisorders #foodanalysis #personalisednutrition #nutritionalassessment #vitaminsminerals #foodaddiction #nutritiontherapies #poornutritionalstatus #communitynutrition #vitamindeficiency #nutritiondeficiencytreatment #foodintolerance #dietmetabolicsyndrome #drugproteinmetabolism #qualityassurancecontrol to view or add a comment, sign in 5,009 followers the fda is working to update the criteria for using the term "healthy" on food labels to be consistent with current nutrition science. learn more about what fda has proposed: https://lnkd.in/eagndeeh to view or add a comment, sign in professor at cyprus university of technology global interest in functional foods and nutraceuticals has surged dramatically over the past decade and this heightened attention is largely due to the potential health benefits these foods offer, including promoting wellness and preventing illness. functional foods contain biologically and physiologically active compounds that provide health benefits beyond basic nutrition. these compounds, known as "bioactive compounds", include both nutritive and non nutritive elements naturally found in food, which have positive effects on the human body, ideally enhancing health. the consumption of bioactive compounds in functional foods has drawn significant interest from researchers because of their beneficial roles in human health. more than ever, functional diets incorporating bioactive ingredients are seen as alternatives to conventional treatments for many diseases. this special issue aims to provide comprehensive insights into bioactive food components and their biological mechanisms, based on recent research in the development of functional foods and nutraceuticals. potential topics may include, but are not limited to:   bioactive compounds in functional foods: types and health benefits;   the role of functional foods in disease prevention and management;   nutraceuticals and their impact on human health;   probiotics and prebiotics as functional food components. #foodbioactivity #functionalfoods #nutraceuticals guest editors: dr maria aspri, dr vlasios goulas and prof dimitris tsaltas https://lnkd.in/efpxhgfr to view or add a comment, sign in 1,889 followers research affirms nutritional superiority of dairy over milk alternatives by agdaily reporters published: july 24, 2024 article excerpts: “even as consumption of plant based milk alternatives increases, newly published research shows that most milk alternatives come up short when stacked against the nutritional completeness of real dairy milk. this science in the journal of the academy of nutrition and dietetics found that milk alternatives were generally lower in protein and saturated fatty acids than dairy milk, with high variability in added sugars content. in fact, the data discovered a high nutritional variability between alternative milk product categories, as well as within the categories themselves (meaning not all oat milks deliver the same nutritional values)... ...“considering the findings from the present study and prior studies, there is a need to ensure consumers are aware that many plant based milk alternative products in the marketplace today are not nutritionally equivalent to dairy milk,” the study’s authors wrote." link to full article: https://lnkd.in/gmr4jria to view or add a comment, sign in 35,122 followers fda is working to update the criteria for using the term “healthy” on food labels to be consistent with current nutrition science. learn more about what fda has proposed: https://lnkd.in/eagndeeh to view or add a comment, sign in 10,441 followers create your free account or sign in to continue your search or by clicking continue to join or sign in, you agree to linkedin’s user agreement, privacy policy, and cookie policy. new to linkedin? join now or new to linkedin? join now by clicking continue to join or sign in, you agree to linkedin’s user agreement, privacy policy, and cookie policy. linkedin never miss a beat on the app don’t have the app? get it in the microsoft store.

to continue, please log in with your existing mynap account, create a free account, or download communication to bridge the gap between food production and nutrition and health: proceedings of a workshop as a guest. you can find additional resources through the catalog page. mynap members enjoy free access to thousands of national academies reports, a 10% discount off every purchase at nap.edu, and lots of great features. learn more. while logged in as a guest, you can download any of the free pdfs on nap.edu. you'll remain logged in until you close your browser. please enter the e mail address you used when signing up for a mynap account. we will then e mail you instructions for resetting your password. we just sent a message to . follow the instructions in that email to reset your password.

come checkout our new leisure reading section at the wsu health sciences library! there are plenty of magazines, newspapers, and books to explore with new titles added regularly. located on the west end of the first floor of the library

recent and archived work by terence mcginley for the new york times doug mills has photographed every presidential swearing in ceremony since 1985. “i’ve learned a lot from all of them,” he said. by terence mcginley joshua m. bernstein was writing about bars and nightlife when the craft brew wave started to rise. by terence mcginley a reporter’s ability to develop sources is important amid events like the shooting death of brian thompson and the search for his killer. by terence mcginley militants stormed out of their stronghold in idlib province last week, seizing parts of the nation’s largest city. a times reporter puts the surprise attack in context. by terence mcginley the agency said it was investigating the incident in the aftermath of the category 3 hurricane that hit florida in october. by rachel nostrant and christopher flavelle a team of editors and translators help communicate election coverage to spanish speaking readers, which comes with its own set of unique challenges. by terence mcginley william jacob parsons was arrested and charged in north carolina after he was found with a handgun and a rifle at a supermarket where a federal aid vehicle was parked. by terence mcginley ms. lillis voiced the characters of misty and jessie in the animated series based on a video game. she was diagnosed with breast cancer this year. by claire moses with vice president kamala harris locking up support, interviews with democratic national committee delegates indicated there was no consensus over whom she should pick as a running mate. by adam nagourney, charlie smart and christine zhang the times’s clippings library, with millions of pieces of reference material, can tell its own stories. by terence mcginley tracey tully’s reporting domain is new jersey. but for the next six weeks, she’ll journey across the hudson river to report on the federal corruption trial of senator robert menendez. by terence mcginley with a ph.d. in nutritional biology, alice callahan bridges the gap between the science and the readers who just want to be told how to eat. by terence mcginley beginning on april 15, times reporters will provide up to the minute updates on the trial. by terence mcginley get up to speed on the state’s nascent cannabis industry with the new york times reporter who covers it. by terence mcginley this weekend, college basketball tournaments will unfurl before millions of viewers and against a backdrop of seismic change. by terence mcginley ana ley covers mass transit and commuters in new york city. in an interview, she discussed gov. kathy hochul’s decision to beef up security on the city’s subway. by terence mcginley in an interview, the reporter annie correal discussed why she was “thinking for audio” during a recent assignment in south america. by terence mcginley professional sports leagues once avoided any association with america’s gambling capital. in recent years, things have dramatically changed. by terence mcginley times journalists followed the karapirli family as they recovered from an earthquake that upended their lives and the lives of many others. by terence mcginley the food team’s interactive on restaurant menus has roots in an earlier effort. by terence mcginley

%pdf 1.4 %âãïó 783 0 obj <> endobj xref 783 8 0000000016 00000 n 0000003451 00000 n 0000003605 00000 n 0000003734 00000 n 0000003778 00000 n 0000003953 00000 n 0000004035 00000 n 0000000456 00000 n trailer <]/prev 824429>> startxref 0 %%eof 790 0 obj <>stream hþìyttu¿oþ03à80n`¤4a§£6ü¨9hè!t*ëéâìåæúö ;ùc)"³õ;?µöiieäa+kpë` bû=y»{îî»÷îû5lç´ÿ5wß½÷ûý|?ßï÷{ßy üïj q ô@üè¹{j ä]·ÿß¸áø²7ðäìð¼ó×lðuá|¸j¬fgøg³43têýän g÷»î#õeòcïû¿}n*ç3õáß*bvø¤2]·ùãêxrñu®2xcåp35ú¨iösýxgçú¹ ä¢ãóøúöeö´î ú¬òñz"wë«oènáníp sï=ñl]ÿý¾[}qê¥¸æ!à¶e¨¢é·ì í¿×?c"î1õuåóhp2ø°yg<©kt¿h~j|ç)¾ï»t~bù¤xëùçù6ôgséì.uyâùø³í·áljæhm}üølëµ=oý©ûtcãÿ»­áa´jku~2×óã^¡70ùdÿ@ñäý%l­öçq)¬>y=l~âù¡ wç}>nº=_ø¾?ghæóºóê<ò4qlø¼î{xã+º>õ6% .½þ½1í<¥!*ìð¼m»ìs÷g6üv¡«p÷µ:æòxjéæòä¸^my8çómtßwòt<­üâ ï~6ho ï³%ã^vétâ¼­]îîfný\·hõ@î%ºöwv*õªwªrè#ó¶/_3fé8:ð°ì×l m¥mäq¿«<¯x ^ 1á«¨ï&%, éûûg6æ/ò¬uþz ¾ n÷çfä×ú]ítí ã¯uõõúzîö´}uõ<:û3zlmwûèé³óg³t­¾ñóutvvµ|ô0»µ­§³ºmerçûußtíætõææö5æv·gætõ^ì­êz»wûíhã]ë®pãú+£±­ûæ;×ß²¸3¶éªnm déñdåöøõµáãç¸«£sþo ö«®½p4¸bû÷9 í>aåøônä½eá£ycèíþí+ó÷foþà\wi¼y8×7à%¯w¨õícqqïõþvù =dá10úó_+ ¼ð'dº³"&.7ýa_ýay¨¾½wr®¥ðæú;yèã¥.ëw ü¥.¹£ æfáôkr °cãíà¥.èá5³p¢í*adqmx¾]õèáö;÷i)/ëbô½´5}ûc*ýágu«p\øm!|ðây/q ·/ï?m6ûgz£s»åóééûñêìfç·sso`çú(v¬lmã3&õtg¹r¥æ&1zh«_¬|sä¬@,ã¥ò}ýaza.úi, ón4hø\»ylóôn°ãíhÿ tïd|úårlyèùf³¼þqáee65fï2>àã
supported by times insider with a ph.d. in nutritional biology, alice callahan bridges the gap between the science and the readers who just want to be told how to eat. by terence mcginley times insider explains who we are and what we do, and delivers behind the scenes insights into how our journalism comes together. nutrition studies are “notoriously” hard to draw conclusions from, according to alice callahan. she would know. ms. callahan writes about nutrition for the well section at the new york times. she also has a ph.d. in nutritional biology. before transitioning to journalism about 10 years ago, ms. callahan worked as a researcher. now she is devoted to explaining the evidence, debates and breakthroughs in her field using language people can understand. reconciling an uncertain science with a hunger for guidance is a challenge when there are many people who just want to be told how to eat. “i just try to, as much as possible, stick to what we know and be honest about what we don’t know,” she said in an interview. “readers can make their own judgments about what to do with that information.” for example, in an article published this week, ms. callahan reviewed the science on ultraprocessed foods, those common supermarket items made with industrial methods. americans get many of their calories from these foods. there is a correlation between consumption of them and chronic diseases, but the evidence that they directly cause disease is limited. in a phone conversation from eugene, ore., where she lives with her spouse and two children, ms. callahan spoke to times insider about her transition from the laboratory to the laptop, and her recent reporting. the following conversation has been edited for length and clarity. why did you transition from scientific researcher to journalist? i always loved words and writing, but i also really liked science.