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TIME article features findings published in the JACN

No food is guaranteed to keep cancer away, but even without conclusive evidence, researchers say it makes sense to follow these guidelines for avoiding major cancers

By Alice Park, published on June 10, 2014

ACN Members Receive Discounted Registration to Joslin Diabetes Center Events

American College of Nutrition members are eligible for a $25 dollar discount when registering for these events using the code DISC.

Advances in Cardiometabolic Health

June 19-21, Seaport Hotel and Trade Center, Boston, MA

Deadline to Submit an Abstract Extended to July 3

The deadline to submit an abstract for the 2014 ACN Conference, Translational Nutrition, has been extended to July 3, 2014. Click here to learn more or submit an abstract. 

A Big Step Closer to Nutritional Science

Featured on the Opinion Pages of the New York Times. Written by board member and Fellow of the American College of Nutrition, Dr. Rothkopf. Published Feb. 12.

To the Editor: Re “Why Nutrition Is So Confusing” (Sunday Review, Feb. 9):

New Book Edited by FACN Taylor Wallace: Anthocyanins in Health and Disease

Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variety of products. Mechanistic studies from in vitro experiments as well as in vivo clinical trials demonstrate wide-ranging efficacy and biological activity of anthocyanins.


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