Environmental Nutrition (EN)

Volume 37   •   Number 8   •   August 2014


Preserve Nutrients in the Kitchen

Food preparation techniques, such as peeling, chopping and cooking, make an impact on the nutritional value of fruits and vegetables. Follow these tips to preserve nutrients in your kitchen. Fresh is best, frozen is next. Fresh, ripe produce in-season—with virtually no cooking required—will usually be highest in nutrients. But what about produce in the middle…


Issue Highlights

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Editort
Sharon Palmer, RDN
Group Director
Diane Muhlfeld
Editorial Advisory Board
Nancy Clark, MS, RD, CSSD
Nutrition Consultant

Isobel Contento, PhD
Coordinator, Program in Nutrition,
Teachers College, Columbia University,
New York City

Jo-Ann Heslin, MA, RD,
Nutrition Consultant

Bonnie Taub-Dix, MA, RD,
Nutrition Consultant
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