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  March 2010
In This Issue...

Continuing Education

Learn about athletes’ carbohydrate needs in this month’s issue of Today’s Dietitian. Read the “Today’s CPE” article, take the 10-question online test, and earn two CPEUs!

Click here for details.

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Other Nutrition News

Isn’t It Ironic…
There is labeling in place to prevent children from choking on toys, but ironically not for preventing them from choking on food—the No. 1 cause of death among kids under 14 according to a pediatrician group, says a CNN article.

Clear Up Calorie Confusion
Of course you know all about calorie counting, but do your patients? Review the basics to alleviate misunderstandings among your clients using this LA Times article.

Gift Shop
Whether you’re searching for yourself or for gifts to give professional colleagues, show your professional pride with quality nutrition-themed items like shirts, coffee mugs, tote bags, mouse pads and more. It's easy and affordable on the Today's Dietitian online Gift Shop. Check out our secure online shop today or call toll-free 877-809-1659 for easy and fast ordering.

Editor's E-Note

Happy National Nutrition Month!

In my Editor’s Spot in the March print issue, I told readers that we plan something special every year at this time to commemorate National Nutrition Month. In past issues, we’ve reported on the American Dietetic Association’s efforts to improve diversity in the profession, shared practical advice from your peers in the field, and highlighted the changes that have taken place over time in dietetics.

This month’s print edition features 10 reader-nominated profiles of your colleagues. Thank you for your input—we couldn’t have prepared these profiles without your valuable insight and suggestions.

Read our first annual spotlight on RDs who are making a difference in the March print edition. But first, enjoy reading our e-newsletter, especially this month’s E-News Exclusive, chock-full of practice tips on forging better professional relationships with your clients and patients.

— Heather W. Gurk, editor


E-News Exclusive

Make Effective Connections — Key Strategies for Establishing Positive Client Outcomes
By Kate Scarlata, RD, LDN

As consulting practitioners, establishing a positive rapport with our clients is a key ingredient in successful outcomes. Yet creating a constructive connection requires an array of considerations. It’s not just about teaching everything we know. (And yes, we all know a lot!) It is less about what we say and more about how we say it.

Effective counseling should incorporate the following: creating rapport, fine-tuning listening skills, using motivational interviewing (MI) techniques, and finding an effective educational approach.

Full Story »


Field Notes

Advanced Dementia Patients More Likely to Receive Feeding Tube at Larger, For-Profit Hospitals

New research finds that hospitals with certain characteristics, such as those that are larger or for-profit, are more likely to have a higher rate of feeding tube placement despite it being of questionable benefit to patients with advanced dementia, according to a study in The Journal of the American Medical Association.

“The decision to place a feeding tube in a patient with advanced dementia is one of the sentinel decisions that family members and healthcare professionals grapple with in the nursing home environment. Two widely cited structured literature reviews conclude that the use of feeding tubes in patients with advanced dementia does not improve survival, prevent aspiration pneumonia, heal or prevent decubitus ulcers, or improve other clinical outcomes,” the authors wrote.

Read More »


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In the April issue

Eating the best foods from different cultures

Following a gluten-free diet for best outcomes in pregnancy

Antioxidants in cancer therapy

Choosing your best career path


Ask the Expert
Have a dietetics-related question that you would like an expert to answer? E-mail and we may feature your query!

I am curious about the glycemic index (GI) compared with the glycemic load of a particular food and the impact on blood sugar. My understanding is that the GI can be high, but the food may have less of an effect on blood sugar given that its total amount of carbohydrate is low. For example, carrots have a high GI but only 5 to 6 grams carbohydrate per 100 gram weight. Carbohydrate management would look different if this is the case and would follow the general guidelines of distribution of carbohydrates, which doesn’t take into account the GI of the food but the total amount of digestible carbs at a meal or snack.

Marybeth Judy, MS, RD, LD
Bernard, Me.

This is a great question, and you are correct. We know that when it comes to glucose control, it’s about both the quality and quantity of carbs. The glycemic index compares the potential of foods containing the same amount of carbohydrate to raise blood glucose. But we know that it’s not just about the quality of carbs; it’s also how much carbohydrate consumed that affects blood glucose levels and insulin responses.

Read More »


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