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.


Laura Greenhow MPH, RD, LDN Facebook
Dietitians have the expertise to help companies establish wellness programs that produce a healthier, more productive, and more motivated workforce. Monday's RD of the Day is a prime example and she shows her knowledge on the subject in a column for the Greater Wilmington Business Journal (NC).

"This is the best time of year to start thinking about employee wellness," writes Laura Greenhow MPH, RD, LDN. "Summer is a tough time to start any new programming but it is the perfect time to gather data and plan for a big launch in the fall."

The founder of Summerfield Custom Wellness, a Wilmington-based nutrition firm counseling individuals and companies ranging from five to 5,000 employees, starts by explaining some of the variables that go into customizing an effective corporate wellness program.

Since "creating a customized, effective and sustainable program may seem daunting," Laura says, "These four steps will help you create a program that best suits the interests and needs of your employees."

For using her nutritional expertise and public health background to help create healthier workers for companies that care, Laura was Monday's RD of the Day.

Read the article: Laying The Groundwork For Wellness Programs


Allie Baker, RD  
"There are multiple schools that take sustainability very seriously, by maintaining school gardens on campus," Tuesday's RD of the Day begins her column in the Tallahassee Democrat about several schools in her area of Leon County, FL. "Even though Leon County Schools’ students are testing, they are also harvesting."

Dietitians can really make a difference on the local level and that's exactly what Allie Baker, RD, with Leon County Schools, is doing by highlighting and supporting those schools making an effort to teach sustainability to the next generation.

"I want to highlight three schools that are gardening, raising fish and poultry, bringing them to market, and investing the money back into their programs," Allie says in her column. She then proceeds to tell the stories of these three schools and the details of what they're doing with regard to sustainability.

One school has set up an aquaponics system that allows students to raise tilapia. The tilapia’s waste supplies nutrients to grow kale, basil, and collards among other plants. "When I visited," Allie explains, "they had just planted potatoes, tomatoes, and milkweed to attract butterflies. The school hopes to start milkweed seedlings to give to all schools in Leon County to start their own butterfly gardens."

Check out the whole article to read the other two success stories and see how this school system takes their cues from their engaged RD, our Tuesday RD of the Day, Allie.

Read the article: Schools prepare for a green harvest


Allison Taormina, RD  
Portion sizes have increased throughout recent years, especially when dining out, says our Wednesday RD of the Day in the Vitality column of the Daily Tribune. Watching your waistline is a challenge, particularly when confronted with a giant plate of restaurant pasta, for example. She's the expert quoted in the article, "Dietitian offers tips on how to eat less but feel fuller".

"One thing you could do is look up restaurant nutrition information online. That way you'll know what you’re getting before you even get there," says Allison Taormina, a registered dietitian with McLaren Macomb. "Another thing is to ask your server to box half of the meal before they bring it out. If you’re dining with friends or family, split a meal."

Don’t think overeating is confined to restaurants, Allison warns. It’s easy to consume large portions at home as well. Allison recommends measuring portions using cups or a scale or the "plate method" by filling half of a dinner plate with vegetables or fruits, a quarter with a lean protein, and the last part of the plate with a starch. Another trick to control portions is to use a smaller plate, like a salad plate.

Mindfulness is important, too, says Allison, who suggests putting the fork down between bites, and chewing longer. Try drinking a lot of water or other low-calorie fluids before and during the meal. She also says it's best to eat enough throughout the day to avoid getting hungry and overeating at one sitting. She said to have at least three meals with snacks, or even five to six small meals.

For her excellent suggestions to control portions, yet still feel full, Allison was our Wednesday RD of the Day.

Read the article: Dietitian offers tips on how to eat less but feel fuller


Elizabeth Shaw, MS, RDN Facebook Twitter
It takes strength, courage and fortitude to win the battle against an eating disorder. It takes even more to overcome it, then be inspired to make helping others eat healthy your life's work like Thursday's RD of the Day.

In her personal, honest story for SHAPE, Elizabeth Shaw explains how "My Eating Disorder Inspired Me to Become a Registered Dietitian Nutritionist".

Elizabeth, who we're proud to report is presenting at our 2017 Spring Symposium next month, says that it was her connection with a dietitian, and what she taught her about the nourishing, healthy properties of food, that changed the course of her life.

"Because of her, I learned an important message I'd carry with me for the rest of my life: You are beautifully and wonderfully made. Thus, at the ripe old age of 13, I was inspired to take my career path into dietetics and become a registered dietitian as well."

In the article, Elizabeth explains how she applied her own personal experience as a professional, starting with her very first job in an eating disorder outpatient program. It was then she knew she'd made the right decision.

For this insightful, personal piece, Elizabeth was our Thursday RD of the Day.

Read the article: My Eating Disorder Inspired Me to Become a Registered Dietitian Nutritionist


Carey Stites MS, RD, LD  
"Good nutrition can help reverse liver damage" says our Friday RD of the Day in her column for the Harker Heights Herald (TX).

"Nutrition and the liver are interrelated in many ways," says Carey Stites MS, RD, LD, currently working with Wellstone Health Partners in Harker Heights. "Everything we eat, breathe and absorb through our skin is refined and detoxified by the liver thus special attention to nutrition can help keep the liver healthy."

Carey, a certified personal trainer and group fitness instructor as well as an RD, explains that many chronic liver diseases are associated with malnutrition. One of the most common of these diseases is cirrhosis, the replacement of damaged liver cells by fibrous scar tissue which disrupts the liver’s important functions.

After explaining how you get cirrhosis and what it does to you, Carey provides readers with some of the dietary changes that may need to be made to avoid or reverse liver damage.

For this important advice on preserving this vital organ, Carey is today's RD of the Day.

Read the article: Good nutrition can help reverse liver damage