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Editor's e-Note
Reaction to the Deferred Nutrition Standards

It’s been a few months since our new administration has delayed certain aspects of the school nutrition standards that former President Obama had established. And there’s been mixed reaction among nutrition professionals. Some who work in school foodservice are in favor of the delays, while others are not.

In this month’s E-News Exclusive, Today’s Dietitian (TD) speaks with some school foodservice dietitians to get their perspective on the matter. After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the July issue, which includes highlights of the Today’s Dietitian Spring Symposium, articles on fruit forward desserts and the use of prebiotics in treating lactose intolerance, and our Diabetes Management & Nutrition Guide. Also, don’t forget to check out RDLounge.com, where you can read and comment on blogs written by RDs for RDs on timely topics.

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
Dietitians Respond to the Delayed School Lunch Standards
By Lindsey Getz

Many dietitians probably already have heard that the Trump administration has made some changes to the federal nutrition standards that will affect school children across the country. It was announced in May that the requirement to further lower the amount of sodium in meals will be delayed. In addition, schools will be permitted to serve flavored 1% milk instead of only fat-free flavored milk and will no longer be required to serve only 100% whole grain­-rich foods. Still, at least one-half of the grains served in schools must be whole grains.

Agriculture Secretary George Ervin “Sonny” Perdue, DVM, has said these changes are in response to hearing from schools that desire more flexibility in their lunch menus. Some schools have said that students wind up throwing their healthful lunch items in the trash.

Samara Abbott, MSEd, RD, LDN, of G&G Nutrition Co, in Charlotte, North Carolina, worked in school nutrition from 2008–2014 and has firsthand experience of the growing pains associated with becoming compliant with new regulations. While she was in support of updating the “outdated regulations,” she says that the timeline was challenging. And since school nutrition programs support themselves financially—ie, they rely on the sales of meals to pay for their operations—she says some of the initial changes were financially unrealistic.

“I agreed with the initial phases of legislation that required one-half of grains served to students to be whole grain rich,” Abbott says. “However, I found it to be unrealistic and costly to expect every single grain item to be whole grain rich. For example, we served crackers with our chef salads. Whole wheat crackers were triple the cost of white crackers, and most students threw them in the trash because they did not like them.”

Full story »
Field Notes
Childhood Obesity Historically High in Low-Income Communities

Childhood obesity rates are at historically high levels, especially among racial/ethnic minorities and low-income families. In the journal Obesity, three papers present outcomes from the Massachusetts Childhood Obesity Research Demonstration Project (MA-CORD), a comprehensive, systematic intervention to prevent and reduce childhood obesity among low-income children aged 2 to 12 in two selected cities in Massachusetts.

“Childhood Obesity Prevention in the Women, Infants, and Children Program: Outcomes of the MA-CORD Study” lead author Jennifer Woo Baidal, MD, MPH, and colleagues examined the extent to which a WIC intervention improved BMI z-scores and obesity-related behaviors among children aged 2 to 4. “This study is one of the first to incorporate WIC into a whole-of-community intervention, which resulted in reduced prevalence of childhood obesity risk factors,” says Woo Baidal, an assistant professor of pediatrics and director of pediatric weight management at Columbia University Medical Center and NewYork-Presbyterian Morgan Stanley Children’s Hospital.

Read more »
 
In this e-Newsletter
Other News
Some Clif Bars Recalled Over Possible Nuts
CNN reports that three Clif Bar products are being recalled due to possible peanut and tree nut contamination, according to the FDA.

Preliminary Research Suggests Stevia
Could Cure Lyme Disease

In a new study reported by Fox News, stevia, a natural calorie-free sweetener, was shown to be effective in treating Lyme disease in cells.
Helping Patients With Diabetes Embrace Carbohydrates
Jill Weisenberger, MS, RDN, CDE, FAND, CHWC

I teach carbohydrate counting to most of my patients with type 2 diabetes. For some, the simple plate method of meal planning is all they need. However, most benefit from combining various meal planning techniques. And that means quantifying the amount of carbohydrates in various foods.

I struggle to help them grasp that one food isn’t better than another just because it has fewer grams of carbohydrates in a serving. And I struggle to teach limits on carbohydrates without making them carb-phobic. So many already come to me with the belief that all things carbohydrate are bad or forbidden. It’s easy for me to see that lentils and lollipops have little in common. Yet to many with diabetes, they’re the same: carbs, bad, forbidden.

Read more »
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In the August Issue

Nutrition Education for Preschoolers

Older Adult Fitness Programs

Changes to the FDA’s Definition of Fiber

Supermarket RDs Rise Above Challenges

Image-Based Dietary Assessments
Continuing Education
Learn about shopping for healthful foods on a budget 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!

It's a Heatwave of Summer Savings!
Save 20% on any self-study course, multicourse package, or recorded webinar in the CE Learning Library, now through July 31! Use coupon code 20SUMMER to save on continuing education this month! Does not apply to books or CE Club membership. Expires on July 31, 2017, at 11:59 PM EDT.


Upcoming Live Webinars

The Dietitian's Guide to Creating a Successful Cookbook
Ever considered creating a cookbook? Become one of the growing number of RDs who are using cookbooks as a tool to share healthful recipes and evidence-backed nutrition advice. In this 1 CEU webinar on Monday, July 24, 2017, from 7-8 PM EDT, Wendy Lopez, MS, RDN, CDE, and Jessica Jones, MS, RD, CDE, coauthors of the 28 Day Plant-Powered Health Reboot, will take you on a behind the scenes adventure of what it takes to produce a successful cookbook from start to end. Turn your cookbook dream into a reality that will help to elevate your business and brand. Register Now »

Stress Webinar Series Presented by Dr. Jo® Lichten, PhD, RDN
Looking for a science-driven but fun and practical way to learn about stress solutions for you and your clients? Join us for this two-part series led by popular presenter Dr. Jo® Lichten. While Dr. Jo® discusses the science and solutions for stress, she makes it fun by blending in stories and real-life examples from herself and her clients. This two-part series offers both the science of stress and the practical steps and solutions that are critical to improving your own life and enhancing your practice.

• Stress Solutions: Part 1—Wednesday, August 9, 2017, from 2-3 PM EDT
• Stress Solutions: Part 2—Wednesday, August 16, 2017, from 2-3 PM EDT


Purchase both parts for only $29.99! Use coupon code STRESSSERIES at checkout. Please note: This discount applies only to non-CE Club Members.

Purchase Dr. Jo’s Reboot Book + 12 CEU Exam for $99.00 and get both Part 1 and Part 2 of this webinar series for FREE and earn 14 CEUs! No coupon code necessary. Please note: You will be manually enrolled in both Part 1 and Part 2 of this webinar series upon completion of your Reboot Book + 12 CEU Exam order.
Featured Jobs
The nation's top employers and recruiters of nutrition professionals advertise in Today's Dietitian magazine and post their job openings on AlliedHealthCareers.com. Check out the most recent opportunities that have been submitted by employers from across the country!

BC/BE EndocrinologistReading Health System, WyomissingPA
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Coming up in our August issue is our Summer Product & Service Showcase. Email a sales representative to be part of this unique advertising opportunity.

AlliedHealthCareers.com is the premier online resource to recruit nutrition professionals. Post your open positions, view résumés, and showcase your facility's offerings all at AlliedHealthCareers.com!
 
Find solutions on our ToolKit Page
Tech & Tools
Run, Jog, Walk, Track, and Be Motivated
The Runtastic Running, Jogging and Walking Tracker app (www.runtastic.com), available free for iOS and Android, is a community-based fitness app that tracks users’ runs, jogs, and walks through their phones’ GPS. The app features a voice coach, ability to set yearly running goals, a running leaderboard to compete with other users, and more. Learn more »

Local Seasonal Foods
and Where to Find Them

The Locavore app (www.getlocavore.com), available free for iOS and Android, enables users to find local in-season food. The app locates convenient farmers’ markets and farms that sell produce users say they’re looking for. It also features recipes based on these seasonal and local ingredients. Learn more »
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!
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