Category: Nutrition

Use of Subjective Global Assessment to Identify Nutrition-Associated Complications and Death in Geriatric Long-Term Care Facility Residents Gordon S. Sacks, PharmD, Kaye Dearman, PharmD, William H. Replogle, PhD,Virginia L. Cora, DSN, RNCS, Mark Meeks, MD, Todd Canada, PharmD Departments of … Continue reading →

Role of Antioxidant Lycopene in Cancer and Heart Disease A. Venket Rao, PhD, and Sanjiv Agarwal, PhD Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, Ontario CANADA E-mail: v.rao@utoronto.ca Lycopene, a carotenoid without provitamin-A … Continue reading →

Nutritional Contribution of Eggs to American Diets Won O. Song, PhD, MPH, RD, and Jean M. Kerver, MS, RD Food and Nutrition Database Research Center, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan E-mail: song@pilot.msu.edu … Continue reading →

Egg Consumption and Coronary Heart Disease: An Epidemiologic Overview Stephen B. Kritchevsky, PhD, David Kritchevsky, PhD, FACN Department of Preventive Medicine, University of Tennessee Health Sciences Center, Memphis, Tennessee (S.B.K.) and Wistar Institute, Philadelphia, Pennsylvania (D.K.) E-mail: skritchevsky@utmem1.utmem.edu Serum cholesterol … Continue reading →

The Impact of Egg Limitations on Coronary Heart Disease Risk: Do the Numbers Add Up? Donald J. McNamara, PhD Egg Nutrition Center, Washington, DC E-mail: enc@enc-online.org For over 25 years eggs have been the icon for the fat, cholesterol and … Continue reading →