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The article focuses on the high quality proteins such as milk proteins which improvise the health. It is mentioned that milk proteins helps to promote satiety, weight maintenance, and blood glucose control and contains approximately 80% of the protein is casein and 20% is whey in it and rich sources of peptides in it helps to lower the blood pressure. To have the adequate amount of amino acid good quality of protein in every meal each day is also recommended. INSET: PROTEIN-ENHANCED FOODS.

The article discusses about people suffering from celiac disease and gluten related disorders, and their diet. It also includes tips for the people to tackle the disorder, such as early diagnosis, stocking gluten-free staples, and avoiding contamination. Two gluten-free recipes, "Rice Pilaf With Cranberries and Pecans," and "Gluten-Free Chicken Pot Pie" are also presented. INSET: Gluten Free for the Holidays.

The article presents vegetarian recipes for Thanksgiving meal including spinach and cucumber spread; pear, apple, and cranberry crumble and pueblo corn pie.

The article discusses the state of hospital nutrition. Many hospital cafeterias serve fried foods and sugar-sweetened soft drinks that have been associated with conditions such as diabetes and obesity. However, hospitals are starting to make important changes to their food programs by incorporating healthy food options in their menu. An overview of five hospitals that have implemented some significant and healthful changes to their menus is presented.

The article discusses the increasing opportunities for Registered Dieticians (RDs), due to the change in menu labeling laws. They can be employed for different purposes like nutrition analysis, menu development, maintaining food safety and public relations. The Patient Protection and Affordable Care Act (PPACA) makes it mandatory for restaurants to publish nutrition information on menus. Menu labeling has made consumers conscious of their eating habits, thus creating new avenues for RDs. INSET: RESOURCES.

The article provides information on the modern nutritional recommendation inspired by the traditional dietary patterns of Mediterranean countries, the Mediterranean Diet. Dariush Mozaffarian, an associate professor at the Harvard School of Public Health feels that the Mediterranean diet lowers the risk of heart disease and diabetes due to various evidences from the past. A list of Mediterranean foods, restaurant menus and several recipes have been provided. INSET: A MEDITERRANEAN SHOPPING LIST.

In this article, the dietitians offer practical strategies to their clients which can help them to meet their daily needs and healthy lifestyle. Fiber, a nondigestible form of carbohydrates that occurs naturally in plant foods offer several advantages which includes reduction in risk of cardiovascular diseases, obesity, and type two diabetes. Information on fiber rich diets is also provided which includes whole grain foods, fresh vegetables and fruits, and cereals.

The article focuses on the dietary approach low-FODMAP diet for the prevention of gastrointestinal distress in irritable bowel syndrome patients. Monash University researchers call this approach the low-FODMAP diet which is known as fermentable oligo-, di-, and monosaccharides and polyols, a group of short chain carbohydrates. As per researcher Peter Gibson, dietary restriction of FODMAPs is an effective therapy in the majority of patients with functional bowel symptoms.

The article provides information for the nutrition and food services team at G. V. Montgomery VA Medical Center in Jackson, Mississippi, which revitalized its inpatient meal service program to improve the appetizing experience of its veterans. Tricia Mathias, chief of nutrition and food services, eliminated the tray line system, increased menu choices for veterans that allowed them to order a wider variety of foods in the comfort of their rooms.

The article focuses on how to manage a food budget and also discusses the economic aspect of nutritious foods. The Pollock Communications survey of 1,000 Americans found that more than 57 percent of respondents cited cost as a significant barrier to eating a more healthful diet. The dietitians advise its clients that one could eat nutritious food without affecting his/her grocery budget.

The article provides an answer to a question on providing written standardized and personalized meal plans for the clients.

Letters to the articles are presented in response to the articles "Meal Service With a Personal Touch" and "Breast-Feeding Success" in the October 2012 issue.

The article provides an answer to a question on the management of diet for cardiovascular disease patients in times of economic downturn.