While eating a nutritious lunch is certainly smart for your overall health, did you know that certain foods might directly impact the health of your brain?
October is National Seafood Month! Seafood Nutrition Partnership, a 501(c)3 nonprofit, is urging us all to eat two servings of sustainable seafood each week.
The program, underwritten by the Walton Family Foundation, will coincide with National Seafood Month in October
There are so many reasons to love seafood. It's delicious and versatile — throw it on the grill, add it to a pasta dish, use it in tacos, or toss it in soups. Plus, the high amounts of omega-3 fatty acids found in some types of fish help reduce your risk of heart disease and stroke and protect your brain.
Linda Cornish, president of the Seafood Nutrition Partnership, joins Amanda Buckle and Lorin Castiglione on the latest installment of the Seafood News Podcast.
Health experts understand the nutritional importance of promoting the consumption of seafood, but retail dietitians also know that consumers have seafood questions that pertain to more than dietary recommendations.
Mia Syn, MS, RDN was recently on ABC-4 in Charleston talking about how she uses seafood to recover from a workout.
SNP partner and registered dietitian Mia Syn shares some delicious and nutritious ideas to celebrate Independence Day.
Why go frozen? “It is a major win for sustainability,” says Barton Seaver, the Maine-based chef and seafood educator.
Intimidated by the fish and seafood market? Here's how a fishmonger can help you eat more economically and sustainably.