Journal of Food Science Study Finds People Consuming Fewer Calories Have Better Quality Diets

A study published in the Journal of Food Science indicates that people who use low-calorie, sugar-free foods and beverages have better quality diets. This Health and Home Report segment includes Madeleine Sigman-Grant, Ph.D., R.D., with the University of Nevada and John Foreyt, Ph.D. director of the Nutrition Research Clinic and Professor, Department of Medicine, at Baylor College of Medicine in Houston speaking in regards to diet quality.

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