| Sep 4, 2013
Melissa Dobbins had no idea when she was a student studying nutrition she would one day build a career working with hospitals, creating corporate wellness programs, teaching culinary classes, holding community education workshops, counseling individuals...
| Aug 19, 2013
DEAR MAYO CLINIC: My one-year-old son was diagnosed with a milk allergy, but he is not lactose intolerant. How are the two different?
ANSWER: Although they may seem similar, being allergic to milk and being lactose intolerant are two unrelated medical...
| Aug 9, 2013
| 4:00 PM
During a recent vacation, we met friends at a neighborhood hangout for dinner. As we walked in, I became worried — one sniff confirmed that a fish fry was taking place. After informing our server that I'm allergic to fish (also peanuts), she...
| Jul 19, 2013
| 1:05 AM
Two South Dakota natives, alumni of Huron High School, recently found themselves in very different cultural surroundings this summer.
Lauren Uttecht (nutrition and food science major with a dietetics specialization) and Jenna Rausch (animal science...
| Jul 13, 2013
| 5:00 AM
Vann Ellison is right about three things in his recent commentary on poverty and social enterprise ("Beyond government," July 10): Our country hasn't done an effective job of addressing poverty. Partisan gridlock weakens the social safety net and social...
| Apr 29, 2013
Have a question for Dr. Blythe? Write to her at AskThePediatrician@tribune.com. For more information on Dr. Blythe, go to pediatricassociates.com.
April 29, 2013
Q: My 5-year-old daughter just had her adenoids and tonsils removed because of snoring...
| Jun 18, 2013
| 10:21 PM
We spoon up so much yogurt at breakfast, lunch and dinner that we spent $7.3 billion on the tart stuff last year.
Its creamy texture and good-for-your-gut benefits are draws. So are the varieties: full fat, nonfat and low fat; organic and conventional;...
| Mar 19, 2013
| 1:32 PM
If your healthy eating plan has been on hiatus, it is time to get back on track to making healthful choices.
A motivator to eating right could be eating right with color. When you include all the colors of MyPlate (www.choosemyplate.gov) you are headed...
| Mar 13, 2013
| 7:34 PM
Big yellow construction trucks in the parking lot outside his office greet Bears coach Marc Trestman every morning.
Giant mounds of dirt surround the Bears' headquarters. Part of the team's Lake Forest facility remains off limits as major renovations...
| Feb 20, 2013
| 4:30 PM
"Canned salmon: It does a body good" doesn't pack quite the same punch as that other slogan.
"Got edamame?" Not much better.
They're worth remembering though, given a growing movement away from milk. Consumption is at its lowest level in 36 years,...
| Feb 4, 2013
| 9:39 AM
For Maureen Burke, “gluten-free” is not just the latest diet trend -- it’s a way of life.
Since being diagnosed with celiac disease in the late 1980s, Burke has wrestled with her intolerance of gluten. And now, as chef and owner of One...