Principles of Healthful Eating

Melina B. Jampolis, Michael M. Rothkopf, Zhaoping Li, Sarah J. Diamond, Karen Allen, Ruba A. Abdelhadi, Doron D. Kahana, Stephen A. McClave

Research output: Contribution to journalReview articlepeer-review

2 Scopus citations


This paper provides a broad and clinically relevant overview of the principles of healthful eating via an in-depth discussion of the three major macronutrients, carbohydrates, protein, and fat, and their role in health and disease. The health benefits of specific key food groups including whole grains, fruits, and vegetables are presented along with up to date information on more controversial foods including eggs, red meat, and processed red meat. In addition, the latest findings and recommendations on key micronutrients including sodium, calcium, and vitamin D are presented along with a brief discussion of the emerging importance of the microbiome in health and disease and the impact of diet on the commensal bacteria within the gastrointestinal tract.

Original languageEnglish (US)
Pages (from-to)180-190
Number of pages11
JournalCurrent Nutrition Reports
Issue number3
StatePublished - Sep 1 2016


  • Added sugar
  • Calcium
  • Carbohydrates
  • Eggs
  • Essential fatty acids
  • Fat
  • Fiber
  • Fruits
  • Healthy eating index
  • Mediterranean diet
  • Microbiome
  • Mono-unsaturated fat
  • Omega 3 fatty acids
  • Polyunsaturated fat
  • Prebiotics
  • Probiotics
  • Protein
  • Red meat
  • Saturated fat
  • Sodium
  • Trans fat
  • Vegetables
  • Vitamin D
  • Whole grains

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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