Educational Materials

Educational Materials

We’ve put all of our useful tools for you to use in one place. 
All of the files are ready-to-use and available in various formats.

 

Toolkits

EGG NUTRITION RESOURCES
& RECIPES TOOLKIT

This toolkit contains shareable resources highlighting the nutritional benefits of eggs. Inside you’ll find a dozen topics that provide key information, research findings and examples of how eggs can be a practical nutrition solution.

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PROTEIN

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FITNESS

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COGNITION

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PREGNANCY & BIRTH TO 24 MONTHS

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BREAKFAST

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DIABETES

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BACK TO SCHOOL

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HEART HEALTH

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HEALTHY EATING PATTERNS

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BUSY LIFESTYLES

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HEALTHFUL EATING ON A BUDGET

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EASTER

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Videos

 

FUELING FITNESS WITH PROTEIN

 

3 THINGS TO KNOW ABOUT FEEDING YOUR BABY

 

HOW EATING AN EGG IMPACTS YOUR HEALTH

 

FIRST 1000 DAYS NUTRITION WITH KELLY JONES, MS, RD, CSSD

 

NUTRITION FOR ATHLETES WITH KELLY JONES, MS, RD, CSSD

 

PUT AN EGG ON IT WITH TAWNIE KROLL, RDN

 

EGGS IN A PLANT-BASED DIET WITH WHITNEY ENGLISH, RDN

 

NUTRIENTS IN EGGS IMPORTANT FOR BRAIN HEALTH BY MAGGIE MOON, MS, RD

 

SAVORY OATMEAL WITH CHEFS ABBIE GELLMAN, MS, RD AND JULIE HARRINGTON, RD

Handouts

A DOZEN WAYS TO BECOME AN EGGSPERT

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EGGS FOR MATERNAL & INFANT HEALTH

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PROTEIN & PERFORMANCE

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EGGS AS A FIRST FOOD

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Grant Application

GRANT/FELLOWSHIP SUBMISSIONS

Letters of intent and full proposals should be submitted electronically in accordance with the deadlines established in each year’s request for proposals. Fellowship and research grant documents should be in PDF format. File names should be 50 characters or less and start with the last name of the applicant. Please ensure documents are formatted as instructed in the request for proposals.  Notify Research@eggnutritioncenter.org of any technical difficulties with the submission process.

Research and Grants

ENC RESEARCH GRANTS

The Egg Nutrition Center prides itself in being able to annually support research that advances the understanding of the nutritional value of eggs and egg-related nutrients and the role of eggs in a healthy diet. Our research grants are administered through a competitive process that engages the expertise of external scientists to evaluate grant proposals. All projects must adhere to strict research integrity principles (see below) and abide by the core values of objectivity, accountability and transparency.

 

Principal Investigator Grant

 

American Egg Board’s Egg Nutrition Center research grant program is administered with funds provided by America’s egg farmers. The program is intended for faculty and/or senior research associates (see below for awards intended for Young Investigators). The grant cycle begins with a request for proposals (RFP) using a letter-of-intent (LOI). Selected applicants will be invited to submit a full proposal. All full proposals are peer-reviewed by external nutrition science experts. ENC research interests and deadlines will be updated as funding allows. Please note that that ENC allows indirect costs of no more than 10%.

Any questions can be directed to research@eggnutritioncenter.org.

 

 

Young Investigator Award

 

American Egg Board’s Egg Nutrition Center is proud to support young scientists through our Young Investigator Research Award for Early Exploration. These awards are to assist students and post-doctoral fellows in producing preliminary research results that will support future studies or enhance the scope of current research projects beyond funding limits. Examples of the types of projects include proof-of-concept studies, pre-clinical data, secondary data analysis from clinical trials, and development of research methodology.

Applicants should submit a LOI in response to the RFP and indicate on the LOI that it is for a Young Investigator Award while also providing the name of the major advisor or Principal Investigator that will be supervising the project.

Awards will be issued in the form of a one-year stipend up to $20,000. Funding can be used for research supplies, and travel to present at a national meeting. Please note that ENC allows indirect costs of no more than 10%.

Any questions can be directed to research@eggnutritioncenter.org.

 

Integrity Guidelines

Egg Nutrition Center (ENC) believes in the importance of understanding how eggs fit into healthy diets and the capacity of nutrition research to expand our knowledge base. Funded by egg producers and guided by nutrition scientists and registered dietitians, ENC supports research on the nutritional value of eggs and egg-related nutrients and the role of eggs in a healthy diet. In order to maintain integrity and transparency, and to help minimize the potential for bias due to funding source, ENC abides by a set of integrity guidelines informed by accepted scientific practice and the ILSI North America Conflict of Interest Guiding Principles.

In accordance with these guiding principles, the Egg Nutrition Center grants academic independence in the design, implementation, analysis, interpretation, and ability to report and publish all findings of any sponsored research. Investigators are also contractually bound to transparently report the Egg Nutrition Center, other financial sponsors, and/or any inherent or perceived conflicts of interests in all publications, presentations or communications (e.g., media interviews).

Helpful Resources:

 
 
 
 
 

All Egg Nutrition Center research relationships and relevant parties shall:

  • Publish all findings of any sponsored research, regardless of the outcome;
  • Conduct or sponsor research that is factual, transparent, and designed objectively; according to accepted principles of scientific inquiry, the research
    design will generate an appropriately phrased hypothesis and the research will answer the appropriate questions, rather than favor a particular outcome;
  • Require control of both study design and research itself to remain with scientific investigators;
  • Not offer or accept remuneration geared to the outcome of a research project;
  • Prior to the commencement of studies, ensure that there is a written agreement that the investigative team has the freedom and obligation to publish the findings within some specified time-frame;
  • Require, in publications and conference presentations, full signed disclosure of all financial interests;
  • Not participate in undisclosed paid authorship arrangements in industry-sponsored publications or presentations;
  • Guarantee accessibility to all data and control of statistical analysis by investigators and appropriate auditors/reviewers; and
  • Require that academic researchers, when they work in contract research organizations (CRO) or act as contract researchers, make clear statements of their affiliation; require that such researchers publish only under the auspices of the CRO.

Common Grant Questions

ENC research allows a maximum indirect cost recovery of 10%.

Proposed budget and timeline should align with work proposed. Principal investigator salary may be included up to a maximum of 20% if justified.

ENC strives to notify investigators of research awards by the end of the second quarter of the calendar year. Based on prior years, final contracts are typically executed by the end of the third quarter, with first payments distributed late during that calendar year.

ENC typically receives 40-50 LOIs each year.

Although the number fluctuates year to year, approximately 15 full proposals are requested from the pool of LOIs. From these applications, approximately 50% are funded in part or in full.

ENC has co-funded several projects with other organizations and encourages investigators to seek co-funding opportunities. Questions regarding co-funded projects should be directed to research@eggnutritioncenter.org.

ENC utilizes external experts in nutrition science and related fields to review grant submissions, focusing on the following key questions:

  • Are the hypotheses and objectives sound and achievable?
  • Is the experimental design appropriate for addressing the proposed objectives?
  • Does the investigative team have the expertise and facilities to execute the protocol?
  • Does the proposal align with the priority research areas outlined each year?

Decisions for funding are based on the recommendations of these experts as well as current research priorities.

Addition, Not Subtraction to Best Support Clients

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Addition, Not Subtraction To Best Support Clients

Angela Gomez, RDN

Nutritious Dietary Patterns

 

Key messages

  • Focusing on what can be added rather than reduced or eliminated, when it comes to behavior change, may help build a growth mind-set and build self-efficacy in the clients we work with.
  • Supporting clients on their health journey by adding to the behaviors they are already engaged in is a more collaborative and positive approach that may increase success and reduce harm.

When discussing behavior change, emphasizing addition (rather than harping on subtraction), can create a mind shift in the individuals and families we work with. Focusing on the addition of health behaviors gives people more options and helps create an experimental environment, rather than a “pass-fail” environment. If we help develop this skill in parents or guardians, then they, in turn, can influence their family in a similar way. This is where the “think addition, not subtraction” phrase comes into play.

I have used this phrase in my work with private clients, youth sports teams, collegiate athletes, and clients with eating disorders. In my sessions, I’ll often redirect the “subtraction talk” and ask open-ended questions to elicit some “addition talk”. I am not as concerned with emphasizing the behavior a client wants to avoid; I am interested in the behavior they want to change – given what they have available to them now (i.e., time, food accessibility, etc.). There is hope and positivity in the idea of adding small behavior modifications, whereas only focusing on avoiding habitual behaviors can feel defeating.

Need more convincing on why we should emphasize addition over subtraction? Here are three reasons to consider implementing this mindset in your own practice:

1. Subtraction represents rules and restrictions, while addition calls attention to abundance and provides options. Restriction emphasizes the “don’t” without providing options for the “do”. There are simply more possibilities with addition. Supporting clients as they build a growth mindset fosters agency, self-efficacy, and honesty in their journey towards owning their positive health behaviors. In more vulnerable populations, such as clients with eating disorders, encouraging subtractions (or restrictions) will not aid in their recovery process.

Instead of: “Stop eating ‘junk food’ or no more ‘junk food’.”
Try: “What foods would you like to add? How do you feel about brainstorming some snack ideas together that incorporate the foods you’d like to add?”
Benefit: You are discussing foods the client is already interested in adding, instead of directing the client toward restrictions (and creating stress in the process).

2. Focusing on addition fosters a relationship of collaboration between the provider and the client. Many of our clients want to please their healthcare providers and don’t want to “fail”. We can encourage the people we work with to get out of this “pass or fail” mindset by emphasizing addition and treating goals like experiments. We can accept that clients are experts of their own bodies, experiences, and lives. We have the education and experience in our field, and more importantly, our clients have the experience of being in their own bodies and living their day-to-day life. Working collaboratively sets the client up for success as we guide and support them on their health journey.

Instead of: “You should eat breakfast every morning.”
Try: “What days work for you to eat something in the morning, even if it is not a full meal – like having some hard-boiled eggs? What are some foods that sound appealing to eat in the morning?”
Benefit: You open the door to possibilities that appeal to the client, and the client tells you what days they may be able to try and eat something for breakfast. Therefore, the focus is not eating breakfast seven days a week; instead it is creating manageable change by encouraging something in the morning when it works for the client.

3. Focusing on subtraction turns individualized care into generalized care. All of our clients do not have the same access or the same ability to work towards your idea of a desirable health behavior. If you are speaking to a family who has limited resources, it may be harmful to recommend specific subtractions (such as “don’t eat canned foods because they are too high in sodium”). If you are telling individuals to remove a food that strongly connects to their family or culture, it is unlikely they will comply. We need to work with the client to tailor the behavior modification to meet them where they are.

The health of the whole being is the most important. Relying on subtractions will restrict, and may ultimately hinder not only your relationship with the client, but also their personal progress. No one wants more rules to follow or more things to avoid. Shifting to addition will encourage our clients to focus on building positive, sustainable behaviors that work within their current lives, work for their families, and allow progress to occur at their own pace.

Angela Gomez, RDN is based out of both Peoria and Phoenix, Arizona and is a School Nutrition Dietitian, an Eating Disorder Dietitian, and a volunteer Dietitian for a collegiate soccer team.

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Eggs: A Perfect Ingredient For Powerful Produce Pairings

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Eggs: A Perfect Ingredient For Powerful Produce Pairings

Amy Myrdal Miller, MS, RDN, FAND, and Lauren Simin

Nutritious Dietary Patterns

Featured article in the Fall 2019 Issue of Nutrition Close-Up.

Too often, nutrition discussions emphasize single nutrients or foods. Focusing on recipes, meals, and dietary patterns are better approaches for ensuring nutrient needs are met. It is also essential to ensure recommendations focus on flavor and enjoyment. This is especially true when making recommendations to motivate people to choose foods from under-consumed categories like vegetables. Dietary intake data show overall vegetable intake is below the recommended intake for more than 80 percent of Americans.1

At the 2019 Produce for Better Health Foundation Consumer Connection conference, a culinary session highlighted five powerful produce pairings that use flavor synergy to create deliciousness in ways that may help increase vegetable consumption. The presenters, culinary nutrition expert Amy Myrdal Miller and Certified Master Chef Ron DeSantis, created pairings that featured the flavor as well as nutrient benefits for pairings like eggs and avocados. Our perception of flavor is impacted by all our senses from sight, smell, and sound to taste and touch. Of our five senses, our sense of smell has the greatest impact on our perception of flavor or deliciousness. About 80 percent of our flavor perception is influenced by what we smell, and what we smell is influenced by several aromatic organic compounds.2

Amy and Chef Ron knew that Hass avocados, at a certain stage of ripeness, contain a volatile organic compound that can mimic the flavor of cooked bacon. Who doesn’t love the classic pairing of bacon and eggs? But Amy and Chef Ron knew they could develop a pairing that had a better nutrition story to tell. Research has shown that consuming eggs with vegetables that contain vitamin E enhances the absorption of both alpha and gamma-tocopherol.3 Avocados contain several carotenoids, including alpha-tocopherol.4, 5

The final recipe, Avocado and Potato Hash with Sunny Side Eggs, also featured cooking techniques that contributed to the final flavor profile. Sautéing the diced avocado in extra virgin olive oil helped release the aromatic compounds in the avocado. When the sunny side eggs were placed on top of the potato-avocado hash, the flavors and textures of the eggs with their silky running yolks, and the seared avocados, perfectly complemented and enhanced each other.

The strategy of pairing eggs with vegetables is not a new one. In Mediterranean countries from Europe and the Middle East to North Africa, home cooks have been poaching eggs in a tomato-based sauce with herbs and aromatics for centuries. The Israelis call it shakshuka while the Greeks call the dish avgozoumo. Cooks in the North African countries of Algeria and Tunisia make a similar dish, but they use more vegetables in the sauce in which the eggs get poached or gently scrambled. Culinary historian Clifford Wright asserts that all forms of shakshuka originated in Turkey from a dish called menemen, which includes small peppers like the shishito and padron peppers found in the U.S.6

The possibilities for pairing eggs with vegetables are endless when we look for inspiration from world cuisines that, for centuries, have found ways to create delicious food through thoughtful ingredient selection and the use of culinary techniques that enhance flavor. Given the health-promoting benefits and consumer appeal of Mediterranean dietary patterns, recommending recipes from that part of the world can be an especially powerful health promotion strategy.

About the authors: Amy Myrdal Miller is president of Farmer’s Daughter Consulting in Carmichael, CA. Lauren Simin, a summer intern working with Amy, is completing her undergraduate degree in nutrition science at Baylor University in Waco, TX.

  1. Dietary Guidelines 2015-2020, Chapter 2: Shifts Needed to Align with Healthy Eating Patterns. https://health.gov/dietaryguidelines/2015/guidelines/chapter-2/current-eating-patterns-in-the-united-states/ (accessed online July 9, 2019).
  2. The Science Behind Great Ingredient Pairings http://blog.foodpairing.com/2016/03/the-secret-behind-great-ingredient-pairings/ (accessed July 9, 2019).
  3. Kim JE, et al. Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men. J Nutr. 2016 Nov;146(11):2199-2205.
  4. USDA National Nutrient Database for Standard Reference Legacy Release. https://ndb.nal.usda.gov/ndb/ (accessed July 9, 2019).
  5. Lu Q, et al. California Hass Avocado: Profiling of Carotenoids, tocopherol, fatty acid, and fat content during maturation and from different growing areas. J Agric Food Chem. 2009 Nov 11; 57(21): 10408–10413.
  6. Wright CA. Mediterranean Vegetables. Boston. The Harvard Common Press, 2001.

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5 Surprising Ways To Use Eggs

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5 Surprising Ways to Use Eggs

Nutritious Dietary Patterns

 

The Egg Nutrition Center partnered with Natalie Rizzo, MS, RD to write this blog post.

Surprise! Eggs aren’t just for breakfast and brunch. They also make a tasty and nutritious addition to basically any meal of the day. Since eggs are so affordable, versatile and easy to prepare, you might as well stock up and add them to your daily menu. If you need a little inspiration to think outside the box (or egg carton), this list of surprising uses for eggs is here to help. All of these suggestions are equal parts unique and delicious.

1. Add eggs to a salad

Whether you like your eggs hard boiled or poached, they make a great addition to a salad. Not only do eggs taste great when paired with veggies, but recent ENC-sponsored research has found that eggs can help you absorb nutrients found in plant foods such as vitamin E and carotenoids when they are paired with a salad1. Specifically, the researchers concluded that vitamin E absorption was 4- to 7-fold higher when three whole eggs were tossed into a salad. This research reinforces a 2015 ENC-sponsored study, which found that the absorption of carotenoids – including alpha-carotene, beta-carotene, lutein, zeaxanthin and lycopene – was 3- to 8-fold higher when the salad had three eggs2

2. Put an egg on pizza

Pizza is a family favorite, but it can often be lacking in quality protein. Topping a veggie pizza with an egg is a fantastic way to add more protein to the meal. A large egg has 6 grams of high-quality protein, and it tastes great with veggies and cheese. Make a quick flatbread pizza with an egg on top if you’re in a hurry or an Egg and Mushroom pizza for a crowd-pleasing dinner. 

3. Top a pasta dish with eggs

Only have 10 minutes to make a meal? With a pot of boiling water, some frozen veggies and a few eggs, you can have a nutritious homemade meal. Throw together some whole grain pasta, cooked veggies, garlic and olive oil and top it all with a few eggs. Not only do the eggs add a nice creaminess to the dish, but they have two carotenoids, lutein and zeaxanthin, both of which are important for brain and eye health. 

4. Make savory oatmeal

This hearty breakfast food is usually paired with fruit and other sweet toppings, but it also makes a great base for savory foods. Switch up your oatmeal routine with new toppings, like veggies, eggs, cheese and a little hot sauce (if you’re daring). It will almost feel like you’re eating your favorite grain bowl for breakfast. 

5. Whip up Shakshuka

Pronounced ‘shock-shoe-kah’, this tomato egg skillet is a traditional Mediterranean dish. It’s made with a combination of poached eggs in a tomato-based sauce with chilis and onions. It’s so incredibly easy to make in one skillet, yet it comes off as elegant and complicated. Serve it with a chunk of fresh bread to sop up the delicious combination of egg yolk and tomato sauce. 

  1. Kim JE, Ferruzzi MG, Campbell WW. Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men. J Nutr. 2016;146:2199-2205.
  2. Kim JE, Gordon SL, Ferruzzi MG, et al. Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables. Am J Clin Nutr. 2015;102:75-83.

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How To Help Selective Children Learn To Love Eggs

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How to Help Selective Children Learn to Love Eggs

Jennifer Anderson, MSPH, RD

Eggs Across the Lifespan

The Egg Nutrition Center partnered with Jennifer Anderson, MSPH, RD to write this blog post.

Have a picky eater?

Kids who are selective, often have a hard time getting what they need to be healthy. That’s why I help moms and dads teach their kids to like foods like eggs. Eggs are one food that I highly recommend to parents of small children.

Why eggs?

Eggs are a naturally nutrient rich choice providing a good or excellent source of eight essential nutrients, including high-quality protein. It’s especially important to know that eggs are one of the most concentrated food sources of choline. Choline is essential for children for proper brain development. The Adequate Intake of choline for children ages 1-3 is 200 mg per day. A large egg has about 150 mg of choline. So, including eggs regularly in their diet is a great way to ensure a steady source of choline for your little one’s brain development.

Some selective children may reject eggs. There are tools you can use though. You can help your child move beyond the initial rejection and learn to like them.

No pressure

First, allow your child to decide whether to eat a piece of egg or not. I like to refer to this as the “no pressure” policy. My favorite thing to say to my own children if they reject a food is, “You don’t have to eat it.” Make sure that there is at least one food at every meal that your child does like. Removing pressure is important, because even being forced to take one bite can cause kids to dislike a food for a long time.

Exposure

Once there is no pressure, your child will be much more likely to start to explore new foods. At that point, make sure that you are serving eggs frequently. This is called “exposure.” You want them to see eggs often enough that eggs become routine and normal, not new or scary.

Variety

Next, think about what your child does and doesn’t like. There may be specific things about eggs that children don’t like. It could be the shape, temperature, or texture. So, try changing things up! Serve hardboiled eggs warm and cold. If the shape is the problem, you can use some mini cookie cutters to cut new shapes into an egg cooked flat. If texture is the problem, you can try different textures such as hard boiled, scrambled, or an omelet. If you experiment, you may find a method of preparing eggs that your child loves.

Novelty

Finally, find a way to make eggs novel. Give them a new name like “super hero eggs” or serve them with a new utensil. Cut them into a new shape. Have your child come help you in the kitchen and cook them together. Dye eggs together. All of these little things can add up to a child learning to taste and explore eggs.

Make sure and give your child time to learn to like eggs. Sometimes it can take a lot of exposures before children learn to like something new. In the meantime, you can include eggs in bakingand casseroles to make sure your child is getting all of the nutritional benefits of eggs.

_______________________

Jennifer Anderson is the registered dietitian nutritionist behind @kids.eat.in.color on Instagram and mom of 2.

  1. National Cancer Institute. Usual dietary intakes: food intakes, US population, 2007–10. Available at http://appliedresearch.cancer.gov/diet/usualintakes/pop/2007-10

  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5391775/

  3. Sievenpiper JL, Kendall CWC, et al. Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomized controlled experimental trials in people with and without diabetes. Diabetologia.2009;52:1479–1495.

  4. https://www.bmj.com/content/353/bmj.i2716

  5. Fuller N, et al. Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study—randomized weight-loss and follow-up phase. Am J Clin Nutr. 2018;107:1-11.

  6. Sabaté J, Oda K, Ros E. Nut Consumption and Blood Lipid Levels: A Pooled Analysis of 25 Intervention Trials. Arch Intern Med. 2010;170(9):821-827.

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