For more than 5,000 years, ayurveda has been practiced to promote wellness in India. Its practitioners consider ayurveda to be a sacred system that unites natural elements, spirituality and diet. In short, nourishment of the body is tethered to nourishment of the mind and soul.

From reduced gym membership fees to discounts on healthy foods to exclusive travel deals, financial incentives can be an attractive motivator for making healthy choices. But the most successful incentivized health programs don’t focus on monetary reward alone; they also embrace positive reinforcement, shared goals and the spirit of community.

Precision farming, or site-specific crop management, enables farmers to essentially micromanage their fields, precision farming's promise is to grow food using fewer resources — or, down the line, to grow more food without consuming more resources.

While it sounds like the stuff of science fiction, meat grown in a laboratory is gaining attention as a potential solution to animal cruelty, pollution and hunger, and scientists from the Netherlands to Brazil are researching ways to bring cultured meat to our kitchens.

Learn how Patricia Thompson, MSc, RdN, SNS, an Academy member and founder of the Jamaica Island Nutrition Network is working to make her dream come true: that any child from this island nation can always receive a healthful breakfast at school.

Fewer than 300 dietitians serve Pakistan’s 177 million residents, But they are working hard to improve the health of this country’s people—and the visibility and value of their profession.

Known for one of the healthiest culinary cultures in the world, Greece once served as a model for the Mediterranean diet.

As we near the first anniversary of the devastating Tohoku earthquake in Eastern Japan, aftereffects still linger.

The Islamic sector is one of today’s fastest growing consumer markets, giving food and nutrition professionals the opportunity to lead in their fields and address the unique needs of Muslim Americans.

With a rich cuisine including papaya, mango and other fruits and vegetables available year-round, the typical diet in Ecuador varies greatly from region to region.

A deep-seated tradition of hospitality persists throughout the United Arab Emirates. Here, to be fed is to be loved.

Jill Wanik, lead dietitian for ARAMARK and the 2008 Beijing Olympics Catering Project, answers questions about the task of serving millions of meals.