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Editor's e-Note
Sizing Up Plant Proteins for Active Clients
While many physically active people get the majority of their protein from animal-based foods, more and more are choosing to get most, if not all, of their protein needs from plants. But are plant proteins just as good as animal proteins when it comes to promoting muscle protein synthesis?

In this month’s E-News Exclusive, Today’s Dietitian (TD) answers this question, discusses the growing plant-based protein category, explores the nutrient profile of plant proteins, and provides a table listing popular plant-based supplements dietitians can share with clients and patients.

After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the April issue, which includes articles on soyfoods, energy drinks, vitamin B12 and the vegan diet, and alcohol’s link to cancer risk.

Don’t forget to check out RDLounge.com where you can read and comment on blogs written by RDs for RDs on timely topics. We’re welcoming new guest bloggers, so if you’re interested in writing, please contact me at the e-mail listed below.

Please enjoy the E-Newsletter and give us your feedback at TDeditor@gvpub.com, and don’t forget to like us on Facebook and follow us on Twitter.

— Judith Riddle, editor
e-News Exclusive
Powering Up With Plant Proteins
By Marie Spano, MS, RD, CSCS, CSSD

Spurred by documentaries and a desire to improve overall health, more consumers are opting for plant-based proteins than ever before. A market segment that was once dominated by soyfoods has since branched out to include proteins from a wide variety of plant foods from alfalfa protein to sacha inchi. As this category grows, consumers want to know how plant proteins compare nutritionally to whey, egg, and other animal-based proteins.

Why Are Plant Proteins Trending?
Vegetarians and vegans aren’t the only populations interested in plant proteins. In fact, the most rapidly growing segment of the population consuming them are individuals who simply want to reduce their intake of animal proteins in favor of a more plant-based diet. Plant proteins are growing in popularity due to consumer demand for quality nutrition choices and greater focus on the importance of protein for health, aging, and weight maintenance. In addition, segments of the population are concerned about sustainability—the environmental resources used and greenhouse gases produced, both of which can be tremendous when raising animals.1

An increasing variety of food and drink options packed with plant proteins, along with front-of-label messaging, lend greater visibility to this category. Plant-based product development shows no sign of slowing down given the array of options available. Supermarkets showcase several meat alternatives with different flavor profiles and textures. Plant milks are crowding the dairy section in grocery stores, and consumers can buy chips packed with plant proteins in addition to the more traditional powders and bars.2

Full story »
Field Notes
Breast-Feeding May Protect High-Birthweight Infants
From Childhood Obesity


Breast-feeding may protect high-birthweight infants from having overweight or obesity as children, new research from South Korea suggests. The results were presented in a poster at ENDO 2018, the 100th annual meeting of the Endocrine Society in Chicago.

“High birthweight is associated with overweight or obesity during early childhood. Among high-birthweight infants, exclusive breast-feeding is a significant protective factor against overweight and obesity,” says lead study author Hae Soon Kim, MD, of Ewha Womans University College of Medicine in Seoul, South Korea.

“High-birthweight infants were highly likely to meet the criteria for obesity or overweight through 6 years of age compared with normal-birthweight infants. But the risk of becoming overweight or obese dropped significantly among the high-birthweight infants who were breast-fed for the first six months of life,” Kim adds.

In a retrospective cohort study, Kim and coauthors, all of Ewha Womans University College of Medicine, investigated the weight-growth trajectory and the protective effect of breast-feeding for obesity in children. They analyzed data between January 1, 2008, and December 31, 2016, from the National Health Information Database of Korea.

Read more »
Continuing Education
Learn about the connection between vitamin D and bone health in this month’s issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at CE.TodaysDietitian.com, and earn two CEUs!

April CE Special

Now through the end of April, buy 2 self-study courses on sports nutrition and allergies/autoimmune disorders, get another course FREE! Apply coupon code SPRING3 at checkout to get your free course. Offer expires on 4/30/18 at 11:59 PM EDT. View applicable courses and coupon details »



Recorded Webinars

Eating Beyond the Headlines: Sorting Evidence from Emotion
Alarming food and nutrition headlines not only confuse consumers but may also result in the exclusion of nutrient-rich foods from the diet. Nutrition and health recommendations should be based on the scientific evidence and not the results of a single study heralded in the media. This can be challenging especially for topics that evoke strongly held and emotional beliefs that often defy scientific reality. In this complimentary 1 CEU presentation, Neva Cochran, MS, RDN, LD, FAND, examines some of the current popular nutrition topics in the news and the real scientific facts behind them. Sponsored by Egg Nutrition Center. Register Now »

Family Meals Matter: Barriers, Benefits, and Strategies for Eating Together
Eating family meals together is the best recipe for encouraging good eating habits, healthy body weight in children and adolescents, and reduced risk for eating disorders. Kids who break bread with their families also get better grades in school, eat more fruits and vegetables, and consume fewer soft drinks. Despite the benefits to both body and soul, just 30% of families eat dinner together every night. In this complimentary 1 CEU presentation, Liz Weiss, MS, RDN, explores the benefits of, barriers to (some of them may surprise you), and creative and doable strategies for nurturing family mealtime. Sponsored by The Food Marketing Institute Foundation. Register Now »



2018 Symposium Registration Is Now Closed

Thanks to an overwhelming response, our 2018 Spring Symposium registration is now closed. Thank you to our registrants! We’re looking forward to connecting with you in Austin May 20–23 at the Hyatt Regency!

2019 Spring Symposium

Get an early jump on next year and register for our 2019 event in Scottsdale, AZ! Advanced Registration rate is $199. Register now at TodaysDietitian.com/ss19.
Ask the Expert
Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, to answer? Email TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query!
 
In this e-Newsletter
Other News
Trump Administration Reconsiders
Obama-Era Nutrition Rules

After delaying former president Obama’s nutrition rules and food labeling efforts last year, Trump’s FDA embraces them, according to The Washington Post.

Weekly Nutrition Classes Improve
Diabetes Management

Research conducted by the Physicians Committee for Responsible Medicine shows benefits for weight, blood sugars, and cholesterol levels in patients with type 2 diabetes.
RD Lounge Blog
Transforming the World of School Dining
Sharon Palmer, RDN

It’s wonderful to have Emily Burson, RD, on my Plant Chat today. The founder and president of School Nutrition Plus (SNP), Emily has been pushing the envelope of school dining since 2009. After managing school kitchens where the definition of cooking meant opening a box of frozen food and putting it in the oven, Emily’s relentless desire to serve kids real food and teach them where it comes from drove her to start SNP. Having worked with professionally trained chefs, she’s widely recognized for leading culinary teams, and is responsible for the overall direction of SNP, which employs more than 100 team members. One of Emily’s greatest joys is tasting the creative food that the chefs at SNP come up with while working within tight budget and nutrition constraints. In Spring 2018, Emily, alongside her business partner and SNP’s executive chef, Brandon Neumen, launched their cookbook, A Chef Walks Into a Cafeteria…: Healthy Family Recipes From California’s Premier School Food Company to honor the flavor values of scratch cooking and inspire families to cook together with recipes actually served in the school cafeteria! I had the privilege of reviewing her book and writing a review of it before it was published.

Read more »
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In the May Issue

Manage Diabetes With the Med Diet

Women and Heart Failure

Alternative Gluten-Free Flours

Communicating Nutrition Research

Health Benefits of Family Meals
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Tech & Tools
Custom Workouts With Easy Scheduling
24GO (www.24hourfitness.com/membership/24go), a new app from gym chain 24 Hour Fitness, available for iOS and Android, creates and delivers hundreds of workouts on the go based on users’ goals, exercises they’ve done, where they are, and more. Users’ personal trainers can access information about their progress between training sessions. The app also functions as a workout calendar with alerts and reminders. Learn more »

Human-Powered Nutrition and Fitness
The Food Analysts is a subscription service wherein users communicate with nutrition professionals over the messaging app WhatsApp. Users chat with a food coach about their fitness goals and obtain tailored macronutrient targets. They then send pictures of their meals and receive instant meal analyses, live meal suggestions, and meal swaps to help them reach their goals. Learn more »
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