Environmental Nutrition (EN)

Volume 39   •   Number 5   •   May 2016


Eat A Rainbow Of Produce!

If you limit your produce intake to just a few popular types—apples, bananas, and iceberg lettuce, for example—you miss out on thousands of phytochemicals that are available in a range of colorful produce. Phytochemicals (plant chemicals) are what give fruits and vegetables their color, scent, and flavor. They also have antioxidant and anti-inflammatory action, which…


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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