Subject: Dietitians of the Week

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Dietitians of the Week
Check our Facebook page every weekday for our RD of the Day, as we put a much-deserved spotlight on a dietitian who's either making headlines or writing them and delivering their expertise through the media. Here are this week's featured RDs.

Charlyn Fargo Ware, MS, RD, LDN Facebook Twitter
Our post-Thanksgiving Monday RD of the Day was food and agribusiness editor for the State Journal-Register in Springfield, IL for 27 years. Charlyn Fargo Ware still writes a column there, but the newspaper decided to turn the tables on her and feature her in her new role as an in-house dietitian for Hy-Vee.

Why the career change? For Ware, being the supermarket nutritionist is all about "community and education." When asked what surprised her about the job at Hy-Vee, she said she had no idea "how much fun it would be."

"It feels like 'old home week' walking the aisles, reconnecting with friends," she says. For her it is a way to "share knowledge."

"What does gluten-free mean?" "What is good fat?" "Can I still eat my Cheerios?" These are all questions she receives.

Ware also receives many referrals from the medical community. She calls them "teachable moments" for the person is able to actually "walk the floor" of the 90,000-square feet store. She will then sit down with the person and together develop a customized plan.

For bringing her expertise from the media to the local market, Charlyn was our RD of the Day for Monday.

Read the article: Registered Dietitian on Aisle 3! Meet Charlyn Fargo Ware

Susie Bond, RDN Twitter
Free radicals, beware, says Tuesday's RD of the Day, whose column for Florida Today extols the virtues of those notably colorful free radical scavengers, antioxidants.

In her Nutrition for Today column titled "Antioxidants, Defenders of Health", Susie Bond explains how these particles neutralize and detoxify free radicals so that they can't cause harm to our cells, adding "It so happens that our bodies themselves make antioxidants, but we also need to consume them in our diets in order to have enough to get the job done."

Susie, an RD with Health First Pro-Health & Fitness Center in Palm Bay, FL, tells readers that there are thousands of substances that function as antioxidants, including some vitamins and minerals and the dietary antioxidants we consume in plant foods like fruits, vegetables, grains, nuts, seeds, tea, legumes, herbs and spices.

Of course, we know antioxidants are characterized by color and Susie says that "Every color of the rainbow is represented in the various groups of antioxidants."

Before ending with a great and simple antioxidant rich recipe for oven roasted vegetables, Susie provides some sage professional advice.

"In order to assure that you are getting all of the various antioxidants your body needs, simply choose foods with all colors of the rainbow each day. Include three to five cups of fruits and vegetables in your diet every day for optimal health protection."

For her attention to these important particles and how we can get more of them, Susie was Tuesday's RD of the Day.

Read the article: Antioxidants, Defenders of Health

Ashleigh Spitza, RD, CD  
"Just looking at the facts, it's clear that as a nation, our relationship with food, particularly come December, is less than ideal," writes Wednesday's RD of the Day, Ashleigh Spitza of Milwaukee, in USA Today.

In her column titled "Indulgence without guilt — A healthier way to enjoy the holidays," Ashleigh reminds us that, in spite of the joy and love shown around the holidays, "the standard definition of end-of-the-year eating habits is overdoing it, feeling lousy and even feeling guilty by New Year's Eve."

And it should stop, says the Children's Hospital of Wisconsin Clinical Dietitian. To support her point, Asheligh cites the noted nutritionist/RD/author Ellyn Satter, who wrote that "instead of a few days of enjoying traditions and foods that only come but once a year, the holidays become a constant test of willpower at which we assume we're bound to fail."

The good news is that Ashleigh provides some RD-type solutions and strategies that are simple, all to make holiday eating a less stressful thing. One is mindful eating.

"Sitting down and being mindful of the aroma, flavor and texture of extra-special foods is one of the surest ways to prevent overeating," she says, adding that sugary, rich foods are what get people in trouble and need to be avoided.

There's more but we urge you to check out Ashleigh's column and see why we chose her as Wednesday's RD of the Day.

Read the article: Indulgence Without Guilt — A Healthier Way to Enjoy the Holidays

Susan Levin, MS, RD, CSSD Twitter
"Academic researchers tout plant-based vegetarian diets as eating patterns that offer protective health benefits during all life stages, including pregnancy, infancy, early childhood, the teenage years and adulthood. It propels athletes, too," says Thursday's RD of the Day.

Ready to take your plant-based diet up a notch? Susan Levin, MS, RD, CSSD, takes to U.S. News' Eat + Run blog with "3 Ways to Take Your Plant-Based Diet to the Next Level."

The director of nutrition education for the nonprofit Physicians Committee for Responsible Medicine and Barnard Medical Center cites a recently released position paper which states that, by simply building meals around vegetables, fruits, whole grains, legumes, nuts and seeds, "you can create a phytochemical shield against chronic diseases including obesity, diabetes, heart disease and even certain forms of cancer."

With that, Susan presents three ways to "turn plant-based into plant-plus", which include pumping up your iron, choosing calcium wisely, and enhancing your zinc.

Susan's conclusion is that, by building meals around four food groups — vegetables, fruits, whole grains and legumes, "you can take the mystery out of meal planning while increasing the odds of reaching and maintaining optimal health and vitality."

For this important, well-versed information on the benefits of a plant-based diet, Susan was Thursday's RD of the Day.

Read the article: 3 Ways to Take Your Plant-Based Diet to the Next Level

Jennifer Scales, RD, LD  
A lot of media outlets are consulting RDs about how to stay healthy during the holiday season (and all the eating that comes with it). We've covered the topic as our November cover story and featured one dietitian's ideas on indulging without guilt as an RD of the Day.

Today's RD of the Day adds different ideas and perspective to healthy holiday eating in her column for the Des Moines (IA) Register, "Stay on track with healthy holiday goals".

Hy-Vee dietitian Jennifer Scales, RD, LD, says that avoiding weight gain during the holidays starts with goal setting. "Try setting a target goal weight and/or exercise or nutrition goal," she suggests. "Increase your chances of accomplishing that goal by writing it down or even creating a vision board to motivate you through the holidays." Asking someone to help keep you honest is another.

The Marshalltown, IA-based RD also suggest asking the host of any gathering you might be attending if you can bring a healthy offering, such as a relish dish or appetizer.

"Having healthy snack foods for guests to munch on is key to keeping calorie intakes at a minimum," Jennifer says. "Snacks containing both fiber and protein are excellent in curbing hunger and may help you reduce calories." Beans and nuts, she adds, are both great choices, with pistachios a particularly good choice to pair with other items.

The main course and dessert are also covered in the column, so we'll let you read the rest confident you'll agree that Jennifer is a great choice for our Friday RD of the Day.

Read the article: Stay on Track with Healthy Holiday Goals