[Read: 6 ‘Bad’ Foods That Really Aren’t .] Hungry for more? Write to email@example.com with your questions, concerns, and feedback. Yoni Freedhoff, MD, is an assistant professor of family medicine at the University of Ottawa, where he’s the founder and medical director of the Bariatric Medical Institute–dedicated to non-surgical weight management since 2004. Dr.
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Herbalife Strengthens its Nutrition Advisory Board, Welcomes Expert from Greece
Moulinos is an independent consultant at BCH College for exercise physiology and has served as Special Scientific Staff in volleyball coaching at the National and Kapodistrian University of Athens, Faculty of Physical Education and Sports Science. He was selected by the Greek Ministry of Education as a member of the Administrative Committee of the Harokopio University of Athens in the Faculty of Dietetics-Nutrition. He is a member of the American College of Dietetics and Nutrition, as well as a professional member of the American College of Sports Medicine. Additionally, Moulinos is the author of Nutrition for a Better Life, and a frequent media contributor on nutrition.
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NZ Nutrition Week: Superfoods
Frozen mixed vegetables The nutrition content is often higher in frozen vegetables than in fresh produce which has been around on the shop shelves for a while. Frozen vegetables are cheaper alternative when vegetables are out of season. Vegetables are high in fibre, vitamins and minerals and protective phytochemicals. Frozen and already chopped small means they are convenient, easily stored in your freezer and quickly cooked. Another way to quickly make your plate half vegetables of different colours. Green kiwifruit High in fibre, vitamin C and a protein that helps digestive health including laxation. Green leafy vegetables Green vegetables (foliage) are good sources of folate essential for growth and development.
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