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Celiac Nutrition Guide, 3rd Edition (Single Copy)

Celiac Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Tip of the Day

Create Your Own Secret Family Recipe

Holiday meals are filled with traditional recipes passed down from generation to generation. Grocery stores now feature foods that weren't readily available when our grandmothers were planning their holiday menus. So, this year enjoy your old favorites, but consider finding a new recipe containing one of the lesser known foods below, to be passed down to generations to come:


  • Broccoli raab (also called rapini) with its 6- to 9-inch stalk with small broccoli like buds is a vegetable recently gaining popularity. It’' strong and bitter flavor is perfect in salads, as a side dish or in mixed dishes.
  • Chayote is a pale-green, pear-shaped vegetable with mild flavor that can be baked, broiled, braised or stuffed and used like you would a squash.
  • Kohlrabi is a member of the cabbage family and can be used in place of turnips in recipes, sliced for stir-fry dishes or peeled and eaten raw or in salads.


  • Kumquats are a citrus fruit that look like small, olive-shaped oranges. They are meant to be eaten either cooked or raw with their peel. They complement meat, poultry or fish, and can be sliced for a garnish or in salads.
  • Feijoa is a sweet and fragrant fruit that resembles a kiwifruit without the fuzz. Remove the skin, cut in half and scoop out the fruit, and use as a recipe substitute for apples or bananas.


  • Bulgar is whole-wheat kernels that have been parboiled, dried and crushed. It provides a soft but chewy texture in many grain-based dishes like pilaf and can even be added to bread dough.
  • Farro (or emmer wheat), has a chewy, rich and nutty flavor perfect for bread, pasta and risotto-type dishes.

For more information on leading a healthier lifestyle this holiday season and all year, consult a registered dietitian in your area.

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