Subject: Your November E-Newsletter

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Editor's e-Note
Low-Calorie Sugar

As consumers desire lower-calorie foods and beverages and seek to reduce their intake of added sugars, manufacturers are ramping up new introductions of products made with low-calorie sugars to enhance their taste and palatability.

In this month’s E-News Exclusive, Today’s Dietitian (TD) discusses one of the more popular low-calorie sugars food companies are incorporating into their products. The low-calorie sugar not only tastes good but may even have health benefits.

After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the November/December issue, which includes articles on holiday foods from across the globe, expanded roles in diabetes care, the Southern diet, nutrition’s impact on mental health, and MNT for long COVID patients.

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
Introducing Allulose

This lower-calorie sweetener is being used in foods, beverages, and more, and research suggests it may provide health benefits.

By Hope Warshaw, MMSc, RD, CDCES, BC-ADM, FADCES

Clients with diabetes or those who want to reduce their intake of added sugars may want to know what low-sugar foods and snacks are on the market and what lower-calorie sweeteners they should look for on Nutrition Facts panels.

One of these lower-calorie sweeteners is allulose. It’s growing in popularity and is one of the sweeteners in a new category referred to as “rare sugars.” Food manufacturers are racing to formulate new products sweetened with allulose to accomplish two key objectives: One is to help consumers reduce their consumption of added sugars and calories, since many have become more concerned about calories, total sugars, and added sugars1,2; and two, allulose produces tasty low-sugar foods and snacks that sell.

Have you heard of allulose? Are you seeing it on ingredient lists? If not, it’s time to get acquainted. What follows is an overview of its safety, potential health benefits, the FDA’s labeling guidance, and pertinent teaching points to help clients appropriately use these products.

What Is Allulose?
As part of the category of rare sugars, which are present in limited quantities in nature, allulose is found in foods such as honey, figs, raisins, and wheat.3 It’s a monosaccharide, is known as D-psicose, and is a C-3 epimer of fructose with two-thirds the sweetness of sucrose. The allulose manufacturers purchase is produced through a complex process initiated with corn starch. Two forms are available: crystalline and liquid.4

Full story »
Continuing Education
Learn about digestive enzymes and nutrition 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!

Upcoming Live Webinars

A Review of Key Changes to the New USDA Pediatric Feeding Guidelines
Thursday, December 2, 2021, 2–3 pm ET
Presented by Wendy Sue Swanson, MD, MBE, FAAP, David Jeong, MD, Carina Venter, PhD, RD, and Edith Bracho-Sanchez, MD
1 CEU FREE | Sponsored by SpoonfulONE | SpoonfulONE was approved by the CDR to offer 1.0 CEU for this webinar. | Register Now »

Confidence: How to Find Your Voice and Use It to Boost Your Business
Wednesday, December 8, 2021, 2–3 pm ET
Presented by Bonnie Taub-Dix, MA, RDN, CDN
1 CEU | Register Now »



Recorded Webinars

Closing the Racial Diabetes Gap with African Heritage-Centered Plant-Based Diets
Presented by Constance Brown-Riggs, MSEd, RDN, CDCES, CDN, Celine Heskey, DrPH, MS, RD, Adante Hart, MPH, RDN, and Kelly Toups, MLA, RD, LDN
1.5 CEUs | Access the Recording »

Turn Cranky Eaters into Creative Ones: Helping Parents Broaden Food Acceptance
Presented by Yaffi Lvova, RDN
1 CEU | Access the Recording »

A Generational Approach to Healthy Eating for People with Prediabetes and Diabetes
Presented by Toby Smithson, MS, RDN, LD, CDCES, FAND
1 CEU FREE | Sponsored by Fresh Avocados – Love One Today® | Access the Recording » Advertisement

Healthier Kidneys Through Your Kitchen: Earlier Nutrition Intervention for Chronic Kidney Disease
Presented by Rebecca Schlueter, RD, LD
1 CEU | Access the Recording »

Key Methodologies in Diagnosing Malnutrition
Presented by Ainsley Malone, MS, RD, CNSC, FAND, FASPEN
1.5 CEUs | Access the Recording »



Recently Added Self-Study Courses

Mood Disorders, Anxiety, and Nutrition
Potassium and Hypertension
Nutrition and MS: Strategies for RDs
The Role of Nutrition and Lifestyle Changes in Managing GERD
The Dairy Controversy: An Evidence-Based Look
The Role of Alternative Proteins in Building Sustainable Food Systems
Update on Caffeine and Health: Beyond the Basics
Research Updates for Gout
Nutrition in Nonalcoholic Fatty Liver Disease
Oxidation in Foods



2022 Spring Symposium

Continuing education that includes some fun in the sun! Benefit from the combination of high-quality content and a world-class resort location at the 2022 Today's Dietitian Spring Symposium. Check out our presenters and topics. Take advantage of our early registration rate of just $399 and register now to save!

Early Registration



2021 Spring Symposium Recorded Sessions

The 2021 Today’s Dietitian Spring Symposium Recorded Session Package features 14 credit hours of high-quality continuing education content in a variety of topics in nutrition and dietetics. If you missed this year’s event you can still take advantage of this unique educational opportunity for a one-time fee of just $525. Buy now »
 
In this e-Newsletter
Field Notes
Wearables Have Mixed Reliability for Tracking Calorie Balance

Accurate measures of individual energy intake, storage, and expenditure are important when assessing energy balance and its connections to food, nutrition, and health. Unfortunately, current measures of these energy components are challenging, often laborious, resource intensive, and marked by wide variability. A new study finds that commercial wearable devices such as Fitbit trackers provide robust estimates of energy expenditure compared with “gold-standard” methods, but results were mixed when used for energy storage and intake.

The findings were part of an article recently published in The Journal of Nutrition entitled “Commercial Devices Provide Estimates of Energy Balance With Varying Degrees of Validity in Free-Living Adults.” The research conducted in free-living healthy adults tracked their at-home daily activities, which are more representative of daily behaviors.

The study finds “that commercial devices have differential reliability and validity for capturing the three components of the energy balance model. Energy expenditure estimates were the most robust overall, whereas energy storage were generally poor.” The research calls for further study to understand measurement error and calibration of wearable devices as they offer an opportunity to measure population-level energy intake, storage, and expenditure patterns.

Read more »
Other News
Opinion: Agriculture Is the Solution to Nutrition Security
An opinion contributor to The Hill makes the case for using agricultural systems to boost food security and adequate nutrition for those in need.

Survey Shows RDs’ Difficulty Meeting COVID-19 Patients’ Nutrition Needs
A new survey outlined by Pharmacy Practice News suggests that RDs and physicians are frustrated with limited resources for nutrition support for COVID-19 patients in the ICU.
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In the January Issue

Popular Weight Loss Apps

The Gut-Lung Axis

Specialty Certifications

Meal Planning Software

Psychoactive Plant Compounds
Find solutions on our ToolKit Page
Tech & Tools
Versatile Handheld Weight
GRIPBELL is a new handheld weight with multiple handles for use with numerous weight training techniques. Available in 3, 5, 8, 10, and 12 lbs, the weight has a grippable exterior and can be used to replace dumbbells, kettlebells, and other handheld weights, according to the company. Learn more »

Multiuse Cold-Press Juicer
The PURE Juicer is a cold-press, two-stage hydraulic juicer that’s available at different voltages and with various cutting implement styles. In addition to juice, the juicer can be used to make nut butters, baby food, and other puréed foods. Learn more »
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Ask the Expert
Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, FAND, to answer? Email TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query!