Subject: Your July E-Newsletter

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Editor's e-Note
Healthful Snacking

There’s something to be said about eating healthful snacks throughout the day. Just recently, I decided to begin eating more fruits and vegetables and forgo potato chips, cookies, and other sugary and salty snacks. When I eat fruit, such as apples, pears, bananas, and nectarines, between meals instead of chips, pretzels, and cookies, I feel fuller and more satisfied longer. Plus, I’m receiving the vital nutrients I need to develop and maintain good health.

In this month’s E-News Exclusive, Today’s Dietitian offers tips on how to encourage clients to eat more fruits, vegetables, legumes, and dairy, and reduce sodium and added sugar intake to get closer to meeting nutrient needs based on the 2015–2020 Dietary Guidelines for Americans. In addition, we provide delicious snack ideas to help get them started.

After reading the article, visit Today’s Dietitian’s website at www.TodaysDietitian.com to read the digital edition of the July issue, which includes articles on purple produce, the mystery of weight loss resistance, and eating egg-free, as well as the second installment of our three-part series on the hottest nutrition trends of 2016 based on our fourth annual “What’s Trending in Nutrition” survey that we developed with Pollock Communications.

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
Snack Solutions for Clients
By Jill Weisenberger, MS, RDN, CDE, FAND, CHWC

Here’s how they can boost snack quality to meet the 2015–2020 Dietary Guidelines for Americans.

Eating between meals in the United States comprises about one-quarter of total calories, the equivalent of a fourth meal.1 According to a Nielson report, the top five snack foods among North Americans are chips, chocolate, cheese, cookies, and fruit.2 Considering that only two of these five most consumed snack foods are nutrient dense, dietitians have an opportunity to help clients change their snacking habits and choices to more closely align their diets with the recommendations of the 2015–2020 Dietary Guidelines for Americans (DGA).

According to the DGA, the diets of about 75% of the population are low in vegetables, fruits, dairy, and oils, and most Americans exceed the recommended limits for added sugars, saturated fats, and sodium.3 To reduce the risk of cardiovascular disease and other chronic health problems, the DGA encourages consumers to eat a varied diet, limit saturated fats to less than 10% of total calories, replace some saturated fats with unsaturated fats, restrict added sugars to 10% of total calories, and cap sodium at less than 2,300 mg per day.3

People often view snacks as a way to boost energy, satisfy hunger, or treat themselves rather than as a source of valuable nutrients and health-boosting compounds, explains Karen Collins, MS, RDN, CDN, FAND, nutrition advisor to the American Institute for Cancer Research. This contributes to nutrient-poor diets. The DGA identifies calcium, potassium, dietary fiber, and vitamin D as nutrients of public health concern because they’re underconsumed and associated with health concerns. Furthermore, for young children, pregnant women, and women capable of becoming pregnant, low iron intake is also a public health concern.

Full story »
 
In this e-Newsletter
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In the August Issue

Low-Carb Diets and Diabetes

Fiber and Irritable Bowel Syndrome

The School Breakfast Program

Hottest Nutrition Trends of 2016:
• Ancient Grains
• Nuts and Seeds
Other News
How Candy Makers Shape Nutrition Science
Candy, cookie, and soda makers are shaping nutrition science, but critics say industry-funded research is marketing masquerading as science, according to US News and World Report.

Children’s Nutrition Influenced
by Local Neighborhoods

A recent study using GPS suggests that Canadian youth are influenced by their exposure to junk food outlets, according to ScienceDaily.
A Secure, Anonymous Résumé Bank
Job Alerts Sent to Your E-mail
Find solutions on our ToolKit Page
Continuing Education
Learn about motivational interviewing’s place in nutrition counseling and essential tools for enhancing client motivation 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 CPEUs!

Upcoming Live Webinars

From Drab to Delicious:
Smart Phone Food Photography Tips for Dietitians


Presented by Liz Weiss, MS, RD
Wednesday, July 27, 2-3 pm EDT

1 CPEU

Designed for food and nutrition bloggers as well as dietitians who use print and online newsletters, Facebook, Twitter, Instagram, or Pinterest to educate consumers, this webinar provides instruction for taking delicious and nutritious smart phone food photographs and for sharing them via social media networks. The webinar emphasizes the importance of using natural light to capture beautiful food photos, basic composition guidelines, styling techniques and prop selection, and simple yet powerful postproduction editing insight.

Working With Plant-Based Athletes: Everything You Need to Know,
From the Relevant Science to the Popular Foods


Presented by Matthew Ruscigno, MPH, RD
Wednesday, August 3, 2-3:30 pm EDT

1.5 CPEUs

'Plant-based athlete' may seem like an anomaly, but interest is growing in this niche as more athletes move away from consuming animal foods. This continuing education webinar will look at the supporting science and the practical applications for working with athletes who want to add more plant foods to their training regimen. Protein adequacy, iron status, caloric needs, and antioxidants will be discussed, as will actual foods and meals. Current research will be reviewed, as well as the practical application of that research via case study.


Recorded Webinars

The Happy Healthy Kitchen:
Creating Delicious Meals to Support Dietary Advice

Presented by Carolyn O’Neil, MS, RDN, LD, this complimentary 1-credit webinar reviews research on the most common shortfall nutrients and matches them with practical meal pattern ideas to help fill in the gaps. In line with the 2015 US Dietary Guidelines, recipe ideas to help decrease consumption of salt, saturated fat, and added sugars are also addressed.

Milk Protein and Human Health: A1 versus A2 Beta-Casein
Presented by Dr. Joanna McMillan and Professor Karen Dwyer, this complimentary 1-credit webinar discusses a growing body of research supporting the notion that some people digest milk proteins differently, and that for these people, A1 beta-casein may be the cause of postdairy digestive discomfort.


2017 Spring Symposium

We want you to join us next May 21-24 at the Astor Crowne Plaza in the heart of New Orleans' French Quarter. In addition to delivering top-quality continuing education sessions led by engaging presenters, and networking opportunities like no other event, our 2017 event’s prime location will put you steps away from all of the culinary, cultural, and entertainment experiences of The Big Easy.

For a limited time only, registration is $199!
This will be the lowest rate offered and is half off the regular registration price. REGISTER NOW!
Advertising Opportunities
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Coming up in our August issue is our Diabetes Resource Guide. 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!
 
Tech & Tools
Outdoor Fitness, Exploration,
and Adventures

The Yonder app (www.yonder.it), free to download for iOS and Android, allows users to rate, share, and get recommendations for outdoor activities. Users can “check in” to show others what outdoor adventures and workouts they’re doing, including hiking, biking, skiing, and rock climbing, in venues such as national parks. The app also facilitates meet-ups for users to explore the outdoors together. Learn more »

Discounted Natural and
Organic Foods Delivered

The Thrive Market app (thrivemarket.com), available free for iOS, offers a discounted delivery service of natural, organic, and healthful products. With a yearly fee, users can purchase their favorite products at 25% to 50% of retail prices. Users order through the app, and groceries are delivered to their door for a small shipping fee. Learn more »
Field Notes
Mono- vs Polyunsaturated Fats
in Patients With Metabolic Syndrome


It's hard to think of the typical muffin, often loaded with saturated fat and a high calorie count, as a healthful food option. But a batch of muffins, made with a special recipe formulated by the USDA, yielded unexpected health benefits during a first-of-its-kind clinical study at the University of Maryland School of Medicine.

The study looked at a way to substitute animal-based saturated fats for plant-based unsaturated fats in muffins made for patients with metabolic syndrome, a group of risk factors that affect about one-third of adults in the United States, increasing their chance of developing cardiovascular disease and type 2 diabetes.

The researchers tested the two varieties of unsaturated fats: monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Compared with the MUFA group, patients in the PUFA group lost more weight, had lower blood pressure and triglyceride levels, and increased dilation of blood vessels (a healthful response). Twenty-five percent of PUFA participants converted from metabolic syndrome to metabolically normal vs 10% of MUFA subjects.

"The results surprised us because, based on other studies elsewhere, we hypothesized that MUFA would be superior to PUFA for weight loss and improvement in heart-related parameters," says lead study author Michael Miller, MD, a professor of cardiovascular medicine at the University of Maryland School of Medicine and preventive cardiologist at the University of Maryland Medical Center. "The muffins were from a USDA recipe developed specifically for this study, and both varieties tasted really good."

Read more »
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