Subject: Your May E-Newsletter

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Editor's e-Note
Gluten-Free Baking Made Easy

It’s safe to assume that many clients with celiac disease or nonceliac gluten sensitivity wish they could eat their favorite baked goods without worrying whether or not they contain gluten. Most of the gluten-free baked goods sold in supermarkets don’t taste as good as their gluten-containing counterparts—and some are a little pricey.

Many patients know they can bake their own gluten-free goodies from scratch, but some shy away from the notion because they believe it’s just too difficult and time-consuming. The good news is there are many new products on the market that make gluten-free baking easier—and tastier—than ever.

In this month’s E-News Exclusive, Today’s Dietitian discusses the various types of gluten-free flours and gluten-free flour mixes available that can make gluten-free baking easy, fun, and delicious.

After reading the article, visit Today’s Dietitian’s website at www.TodaysDietitian.com to read the digital edition of the May issue, which kicked off our third annual Spring Symposium in Orlando, Florida. The issue includes articles on celiac disease and women’s health, the Mediterranean diet, the role of multivitamins in filling nutrient gaps, and strategies for reducing food waste. At our symposium, we featured an all-star team of nutrition professionals who led the continuing education sessions, and we were thrilled to have renowned physician and author David Katz, MD, as our keynote speaker. He wowed everyone in attendance, and he received a standing ovation at the end of his presentation. It was such a pleasure to see you and your colleagues in attendance. We enjoyed a huge turnout, and we look forward to seeing you next year in New Orleans!

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
The Art of Gluten-Free Baking
By Marlisa Brown, MS, RD, CDE, CDN

The sweet smell of fresh baked goods is so enticing that many clients will find it hard to resist eating them. However, for clients with celiac disease or nonceliac gluten sensitivity the aroma can be torturous, as almost all standard baked goods contain gluten, which they must avoid. But it’s the gluten in wheat flour that produces those tiny air pockets that give bread and pastries their light, fluffy texture. These air pockets are formed when the protein in gluten expands during baking. Duplicating this texture is partly why gluten-free baking can be a bit complicated; without the gluten, those tiny air pockets don’t naturally form, so you want to come as close to reproducing them as possible.

Full story »
 
In this e-Newsletter
Other News
Breaking News!
Changes to the Nutrition Facts Label

The new Nutrition Facts label for packaged foods has been finalized to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease, according to the FDA.

Bill Seeks Flexibility in School Meal Nutrition Standards
A school food fight may be brewing in Washington, D.C., thanks to a polarizing Child Nutrition Reauthorization bill draft prepared by the House Education and Workforce Committee, according to Food Business News.
Continuing Education
Learn about the composition, side effects, effectiveness, and outcomes of the ketogenic diet for epilepsy, as well as the medical conditions it’s used to treat and its mechanism of action 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!

Buy One Course, Get One FREE

Check your current recertification requirements and get the CPEUs you need before May 31 from our Learning Library! Buy any course in the Today’s Dietitian CE Learning Library and get a second course FREE by using Coupon Code DEADLINE16 at checkout. You can use the code as many times as you need between now and the end of the month. Please note that this only works when 2 courses are added to the cart. For additional BOGO savings, just complete a separate checkout. Keep on the lookout for new courses, webinars, and special CE digital supplements in the coming weeks. Visit CE.TodaysDietitian.com and get the CE you need before May 31!


Free CE Course

Achieving a Healthful Omega Balance

This continuing education course reviews the physiologic functions of omega-3 and omega-6 fatty acids and their role in promoting optimal health and preventing or improving the symptoms of certain diseases, including cardiovascular disease and chronic inflammatory conditions. It also discusses the optimal ratio of omega-3 to omega-6 intake, how American diets measure up, and the role of supplementation in helping individuals achieve a balanced intake.


Spring Symposium

We're back from an amazing few days at our Spring Symposium in Orlando. To all who participated—attendees, sponsors, and presenters—you have our enduring gratitude for making this year's event our best ever. We love dietitians, and the people representing the profession at this event should make ALL RDNs extremely proud.

You can register NOW for the 2017 Spring Symposium at the Astor Crowne Plaza in New Orleans for just $199.
Field Notes
Restaurant Kids’ Meals Make Nutrition Strides
but Leave Room for Improvement


Eating meals from restaurants has become routine for many American children, often contributing excess calories, solid fats, sodium, and added sugar to diets already lacking in fruit, vegetables, and low-fat dairy. Many restaurants have made voluntary changes to their kids’ menus, including reducing the calories in new items, in advance of menu-labeling legislation that will mandate printed calorie counts. However, many kids’ menu items are still high in fat and sodium, leading researchers to question how well children’s meals at top restaurants match national nutrition recommendations.

Using the 2014 Nation's Restaurant News Top 100 Report, researchers identified the top 10 quick-service restaurants (QSRs) and full-service restaurants (FSRs) that offered a kids’ menu, made nutrition information publicly available, and provided calorie information for all children’s entrées. Using this information, researchers compared calories, fat, saturated fat, and sodium from children’s meal combinations with national dietary recommendations to understand the nutritional value of these offerings. They found that many meals met calorie recommendations but failed to meet recommendations for fat, saturated fat, and sodium levels.

“Improving the availability of healthier kids’ meals is a critical step toward increasing children's exposure to healthier foods, but that alone is not enough,” says lead author Sarah Sliwa, PhD, an instructor at Tufts University Friedman School of Nutrition. “We encourage restaurants to look holistically at the nutritional value of their children’s meals and to market healthier options in ways that emphasize taste and appeal to parents and children alike.”

Read more »
 
Tech & Tools
Raise Money for Charity While Staying Fit
The Charity Miles app (www.charitymiles.org), free to download for iOS and Android, allows users to earn money for charity when they run, walk, or bicycle. Corporate sponsors of the app donate funds for every completed mile. Users choose a charity from the app’s list and feel even better about getting on the move. Learn more »

Spotify Gets a Fitness-Focused Upgrade
Popular music app Spotify (www.spotify.com), available for iOS, Windows Phone, and Android, now offers playlists and special features designed especially for working out. These include its Running feature, which tracks users’ running pace and plays songs with matching beats and tempos, as well as other upbeat playlists for exercise. Learn more »
Advertising Opportunities
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Coming up in our July issue is our Summer Product & Service Showcase. E-mail 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!
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In the June Issue

Brain Food for Older Adults

Organic Milk and Meat

Nutrition Services in Correctional Facilities

Hottest Nutrition Trends of 2016: Clean Eating, Avocado Spotlight
Gift Shop
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