- One of the best books you will ever read on buying, ripening, storing, and working with fresh foods fish to meats to cheeses to spices, fruits, and veggies, sourced from around the world with more than 2,500 photos and descriptions. It will serve as an invaluable visual reference for food lovers, chefs, and dietitians. More than 250 recipes.
From Dr. Brian Wansick, author of Mindless Eating, and director of the Cornell Food and Brand Lab. Now that we know how people eat mindlessly and overconsume snacks and meals, the author gives us practical solutions on how to change our food environments and availability to eat healthy.
From Dr. Traci Mann, PhD, Director of the University of MN Health and Eating Lab. This book exposes the flawed logic and faulty science behind promotion of dieting for sustainable weight loss.
For a limited time only, enjoy 20% off this course!*
Step-by-step guide on how to determine nutrients in recipes. For cookbook authors, food editors, and for RDNs who consult to restaurants or other food services. Written by a RD team with years of experience. Includes 9 one-hour classes by Catharine Powers, MS, RDN, LD and Cheryl Dolven, MS, RDN, and 9 hours of CE credit.
Communication & products will be sent from Catharine Powers.
- One of the best books you will ever read on the science and practical advice on how to increase the phytonutrients in your diet from fruits and vegetables. “Highly recommended reading for all who are health conscious.” –Andrew Weil, MD “Only Michael Pollan would come close to her superbly researched work.” –Bill Kurtis, TV Journalist
- Written by members of the Diabetes DPG. With the incidence of diabetes growing and our demographics changing, healthcare practitioners will need more competence in working with various cultures. This interesting book covers 15 different cultures.