Vol. 4 No. 1 (2022)

Editorial

Demographic, Lifestyle, and Dietary Factors Associated with Red Meat Consumption Among A Cross-Section of New York City Residents

Eric Brandt, Andrew Levin, Margaret Holland, Leah Ferrucci

8 pp
- PDF
Assessment of the Low Referral Rate of Cardiologists to Dietitians/Nutritionists

Stephen Devries, MD, Monica Aggarwal, MD, Kathleen Allen, MS, RD, Penny Kris-Etherton, PhD, RD, Paul Theriot, BS, BA, Andrew M. Freeman

8 pp
- PDF
Reversal of Hyperthyroidism in Graves’ Disease with a Whole Foods Plant-Based Diet: A Case Report

Rishi Kalia, BS, Ravi Kalia, BS, Abdullah El-Naji, BS, Joshua Musih, BS, Soham Patel, MD

6 pp
- PDF
Supplemental Creatine, Not Dietary Creatine, Appears to Improve Exercise Performance in Individuals Following Omnivorous or Meat-Free diets: A Narrative Review

David M. Goldman, Regan A. Stiegmann, Joel C. Craddock

15 pp
- PDF
A Bibliometric Review and the Direction of Future Vegan-Related Research: A Qualitative Approach

Hong Chuan Loh, Jia Ni Kwan, Yi Fang Lim, Fan Kee Hoo, Irene Looi

12 pp
- PDF
Microvascular Angina. Could a Whole-Food Plant-Based Diet be the Answer?

Kathleen Elizabeth Allen, Clark Yarber, Judah Rauch, Robert J. Ostfeld
- PDF
Dietary Protein and Its Associations with Cardiovascular Health

Koushik Reddy, Andrew M. Freeman, Robert Ostfeld, Karen Aspry, Kathleen Allen, James O'Keefe, Dean Ornish, Travis Batts, Monica Aggarwal, Beth White, Hena Patel, Elizabeth Klodas, Susan Levin, Dae Hyun Lee, Kim A. Williams, Sr

15 pp
- PDF

Rationale and Design of the Emory Healthy Kitchen Collaborative: A 12-month Culinary-Based Lifestyle Program

Sharon H Bergquist, Krystyna Rastorguieva, Jonathan Bonnet, Jennifer S Mascaro, Felipe Lobelo, Linda W Craighead, Carla I Haack, Cassandra L Quave, Jennifer Bilko, Caroline J Collins, Miranda A Moore
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