We discuss the differences in fresh and frozen fruits and vegetables, and if there's different nutritional value when fruits and vegetables are raw, cooked, canned, boiled, steamed, frozen, or microwaved.

Supplements, fortified foods, and calcium-rich foods all provide calcium.  Is one method better than others for ensuring absorption?

We also provide tips and tricks for counting calories, maintaining a food diary, and deciphering restaurant meal options.

Lara Hassan, registered dietitian and diabetes educator from the Cooper Clinic Nutrition Department, and Jill Turner, a Cooper staff member who struggles to maintain her weight, join us to discuss diet.