Victoria Whittington

Hi! I'm working on an article for EatingWell about processed carbohydrates that can still be part of a healthy diet. There’s a lot of confusion around “processed foods” and “ultra-processed foods,” and many people assume all processed carbohydrates are unhealthy. This article aims to highlight processed carb foods that are actually nutritious and worth including in a balanced diet. Questions include: What processed carbohydrate foods can still be healthy choices? Why do these foods still provide nutritional value despite being processed? What nutrients or benefits do they offer? How can people incorporate these foods into balanced meals or snacks? What should consumers look for on ingredient lists when choosing healthier processed carbs? Examples may include foods like whole-grain bread, pasta, tortillas, canned beans, oats, frozen grains, etc., but I’m open to other suggestions. Must be a registered dietitian. Please include your name, credentials, and a link to your professional bio/website.

I’m a registered dietitian and freelance writer working on an article for EatingWell titled “A Gastroenterologist’s Go-To Dinner for a Healthy Gut.” I’m looking for a board-certified gastroenterologist to share a dinner they personally recommend for supporting gut health. The goal is to highlight a simple, realistic meal idea (not a strict recipe) that incorporates gut-friendly ingredients—such as fiber-rich foods, fermented foods, prebiotic ingredients, or plant-forward components. Examples might include something like a grain bowl, tofu stir-fry, lentil-based dish, veggie-packed pasta, or a similar balanced dinner. Questions may include: What is your go-to dinner for supporting gut health? Please name the meal (e.g., “tempeh veggie stir-fry with brown rice” or “lentil and roasted vegetable grain bowl”). What are the core ingredients in this meal? Why do you like this meal specifically for gut health? How do the individual ingredients support gut or microbiome health? Are there any gut-healthy swaps readers could make (e.g., alternative whole grains, legumes or fermented foods)? Bonus: If your go-to dinner is inspired by or similar to an EatingWell recipe, feel free to mention it. Requirements: Must be a board-certified gastroenterologist (MD or DO) Please include your full name, credentials, and a link to your professional bio/website. Responses should be 2–4 sentences per question and written in clear, consumer-friendly language

I’m a registered dietitian writing an article for EatingWell examining which fast-food chain offers the healthiest french fries based on nutritional factors like saturated fat, sodium and overall ingredient quality. Fast food is sometimes the most convenient option, and the goal of this piece is to help readers make more informed choices when ordering fries. I’m looking for registered dietitians who can weigh in on what makes one fast-food fry nutritionally better than another. Please include your full credentials and a link to your professional bio/website with your response. Questions: From a nutrition standpoint, which fast-food chain do you think offers the healthiest french fries—and why? What nutrients or factors should consumers evaluate when comparing french fries (e.g., saturated fat, sodium, type of oil used, portion size)? Are there particular ingredients or cooking methods that make certain fries healthier than others? Any quick tips for ordering fast-food french fries in a healthier way (portion size, pairing with other foods, etc.)? Response guidelines: Concise answers preferred (2–4 sentences per question) Evidence-based insights or research references are welcome