Keith-Thomas Ayoob EdD, RDN

Keith-Thomas Ayoob, EdD, RDN, FADA, is a clinical professor emeritus of the Department of Pediatrics at the Albert Einstein College of Medicine in New York. During his tenure there, he directed the Nutrition Clinic at the Rose F. Kennedy Children’s Evaluation and Rehabilitation Center, specializing in obesity, child nutrition and family dynamics, with additional focus on children with special needs. Dr. Ayoob currently is the creator and director of Cut-to-the-Chase Nutrition, an information source dedicated to “busting myths, minimizing misinformation, and neutralizing the negatives” of nutrition. He also is editor of the Edible Rx newsletter. Dr. Ayoob can be contacted through his website, www.cuttothechasenutrition.com.

Articles

ARTICLES

fishbasket_Gardein.jpg

Allergies and Intolerances to Certain Ingredients are Now Commonplace

Up to one in 10 Americans or more have either an allergy, sensitivity, or intolerance to a food
Keith-Thomas Ayoob EdD, RDN
July 21, 2023

Over time, the body loses the ability to produce the enzyme (lactose) that digests the carbohydrate in dairy foods, causing bloating, gas, and sometimes diarrhea. Taking a lactase enzyme (Lactaid tablets) when you drink milk or eat dairy foods, will usually prevent symptoms of lactose intolerance. A food sensitivity, on the other hand, can produce symptoms that are unrelated to food allergies or intolerances.


Read More
salmon-buffet_Secret_Island.jpg

Identifying Specific Nutrition Needs for Men

Botanicals, antioxidants, minerals and even chocolate have shown to be beneficial for various aspects of men’s health
Keith-Thomas Ayoob EdD, RDN
June 20, 2023

Today, many men find themselves sedentary during the week, then go out on a weekend morning with the best of intentions at making up for lost time. They might opt for running 5 or 10 miles, or biking 30 miles, or they hit the gym–hard–lifting too much weight or overdoing the treadmill to “feel the burn.”


Read More

Foods and Beverages for Infants and Toddlers

Nutritionists, food scientists are developing more food and beverage solutions for the highly demanding—and highly specific—needs of infants and toddlers
Keith-Thomas Ayoob EdD, RDN
June 10, 2015

The nutritional and organoleptic needs of the youngest demographic, as discovered by modern research and technology, are changing the creating of foods and beverages for infants and toddlers on a fundamental level.


Read More

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.

JOIN TODAY