More than 1.8 million Malaysians under 40 may have diabetes or hypertension, according to the health minister. Better health needs more than advice: people also need affordable food choices and clear labels to compare packaged products.
Healthy aging includes physical, mental and cognitive health, along with the ability to live independently. Food, movement, stress and sleep habits can support that goal, while a closer look at nutrition labels can help separate product claims from evidence.
Registered dietitian Jennifer Low says healthy eating is about a varied, nourishing pattern, not getting every food choice right. Heart-health guidance also focuses on the whole diet, while Shake Nutrition explains what labels on shakes and powders can tell you.
Calories and meal timing tell only part of the story. See how food choices and shake labels can help you understand what a product provides and what its claims leave out.
Joint Commission's voluntary CHEF™ program sets out three tiers for improving food and nutrition services at accredited healthcare organizations. Tampa General Hospital is the first to earn recognition, while research links meal dissatisfaction with poorer reported care experiences.
More fiber is not always better if you rush the change or overlook serving sizes. Learn how to choose fiber-rich foods, check labels, and build intake gradually with enough fluids.
Orthorexia is a growing problem fueled by social media and nutrition trends. Learn how to spot the warning signs, why ingredient obsession can backfire, and what steps to take if healthy eating starts to control your life.
Protein is more than a muscle-builder-it is essential for immune health, satiety, and balanced nutrition. Here are eight versatile protein foods, from pistachios to tofu, that deliver key nutrients and should be part of your weekly eating routine.
Five registered dietitians unanimously select Whole Foods Market as their preferred destination for healthy prepared meals, citing standout ingredient quality, diverse options, and nationwide consistency that make balanced eating more accessible for busy consumers.
CIMMYT has opened advanced grain and flour analysis labs in Kenya and Senegal, giving African scientists the ability to quickly measure the nutritional and processing qualities of dryland crops like millet, sorghum, and groundnut. This new capacity could change how these crops are bred and used in food products.
From butternut to kabocha, see how each squash variety brings something different to the table-and why mixing them up can give your meals and your health a boost all season.
