| Continuing Education |
Learn
about dietary supplement quality and safety 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 |
Cha-ching:
That's the Sound of a Proposed Soda Tax
An article in The
Wall Street Journal details the proposal.
Food Fright
The MSNBC
Web site features a story that originally appeared in
Prevention magazine discussing
"the truth about so-called 'scary' foods."
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| Editor’s E-Note |
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Summer is over, and along with it the prime season
to pick fresh fruits and vegetables at the local orchard.
Your clients may experience a familiar winter dilemma—in
the case of the Northerners, Should I purchase strawberries
out of season and shipped long distances? Do I turn
to offerings in the frozen foods section or canned foods
aisle? Hopefully they’re considering their
options, such as choosing produce that is available
year-round and not negating their need for these essential
foods.
Those who regularly consume the recommended amounts
of fruits and vegetables are doing their bodies good—but
could they reap even more benefits by considering food
preparation and storage? This edition of the newsletter
provides helpful tips to share with clients and patients.
Read our E-News Exclusive for details on obtaining the
most benefit from fruits, vegetables, and other foods.
 October
is Celiac Disease Awareness Month. Check out Allergy
& Intolerance Awareness in the October print edition
to learn how you can help restaurants cater to customers
on a gluten-free diet.
Traveling to Denver for this year’s Food &
Nutrition Conference & Expo (FNCE)? If so, please
stop by the Today’s Dietitian
booth (#1018) to say hello and weigh in with your feedback.
Also, be sure to look for our NuTrivia game piece in
your FNCE tote bag. Play NuTrivia and we’ll enter
you into a drawing to win a three-night cruise for two
to the Bahamas.
Hope to see you at the show.
— Heather W. Gurk, editor |
| E-News Exclusive |
|
Getting the Most Nutrition From
Food
By Andy Bellatti
While the mere act of selecting and purchasing healthy
foods is a major component of eating well, improper
storage, preparation, or consumption of foods can dramatically
decrease the amount of nutrition we derive from them.
There are several strategies worth sharing with clients
and patients to help them tap into the full nutrition
potential of various healthy foods.
(FULL STORY) |
| Ask the Expert |
|
Have
a dietetics-related question that you would like an
expert to answer? E-mail TDeditor@gvpub.com
and we may feature your query!
|
| Field Notes |
People
With Type 2 Diabetes Not Meeting Nutritional Recommendations
People with type 2 diabetes are not consuming sufficiently
healthy diets and could benefit from ongoing nutritional
education and counseling, according to a new study in
the Journal of the American Dietetic Association
by researchers at Wake Forest University School of Medicine
and colleagues.
“The most important thing about controlling diabetes,
especially type 2 diabetes, is being able to manage
energy in and energy out, and the best way to do that
is through the diet,” says Mara Z. Vitolins, DrPH,
MPH, RD, lead study author and an associate professor
in the department of epidemiology and prevention.
Researchers conducted the study to determine what people
with type 2 diabetes were eating to make them overweight,
Vitolins says. The results were surprising, she adds,
because researchers found that a majority of the group
was not meeting food intake recommendations outlined
in national dietary guidelines.
(READ MORE) |
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Print Preview |
In
the November issue
The newest diabetes technologies and medications
Holiday stress and digestive health
Connecting cortisol, stress, inflammation, and diet
therapy
Dietitians' practice gets high tech
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