Abbott nutrition experts share the latest science, research, and real-world insights to improve nutrition around the world.
Abbott Scientists Rachael Buck and Ricardo Rueda-Cabrera Inducted into AIMBE's 2020 College of Fellows
Albert Einstein once said, “The important thing is not to stop questioning. Curiosity has its own reason for existence.” Two of Abbott’s top medical nutrition researchers have spent their careers questioning, and because of that innate curiosity, they have made major contributions to their field –creating widespread impact on the scientific community and in the field of medical nutrition.
Nutrition as a Means of Addressing Health Disparities
The first wealth is health. It’s a sage observation from writer Ralph Waldo Emerson that still rings true today. Yet, despite stunning breakthroughs in research, healthcare, and technology, we still face challenges in helping people live healthier. Rates of obesity, diabetes, cancer, and heart disease are dramatically rising, leaving health experts searching for ways to improve the health of people everywhere. That’s why getting back to proper nutrition is more important than ever. Nutrition is the foundation for living your best life. It has the power to support immune health, aid in illness recovery, and prevent disease.
Women in Science Make a Global Impact
More than ever, women are pursuing careers in science, technology, engineering and math (STEM), and at Abbott, they are conducting groundbreaking research, pioneering innovations, making discoveries, developing breakthrough technologies, bringing products to market and changing lives. Not only that, they're changing the healthcare industry.
The Science of Flavor: Explained
By Dan Schmitz, global director of Product Development and User Experience at Abbott There's more to flavor than what happens in your taste buds. It's a dynamic experience that draws on smell, sight, touch—and even your expectations, cultural upbringing and past experiences.
10 Surprising Factors That May Affect Your Taste
Think about the last thing you ate. Was it salty or sweet, spicy or bitter? Did it taste the way you expected, or did its flavor or texture catch you off guard? Our taste perception — whether we deem a flavor delicious or wrinkle our faces in disgust — is a product of who we are. That means our genetics, cultural backgrounds, where we grew up, and even where we live now can influence how we feel about the things we eat every day.
Experts Look Beyond BMI To Define What's Healthy
For over 200 years, medical professionals have used body mass index (BMI) as a tool to determine the overall health status of an individual. Using a simple equation of weight to height, people can be classified as underweight, healthy weight, overweight or obese.