Eat Right Idaho

WWW.Wednesday - (on Thursday)

2012-03-01T13:45:00.000-07:00

I apologize that our www.wed post is a day late, my home internet has been giving me some problems and I didn't get them resolved until today. -Misty Roberts

Our website for today is www.nutrition.gov.

Nutrition.gov is a great, reliable source of nutritioninformation for consumers of any age! The site offers basic nutritioninformation on popular consumer topics including “What’s in Food”, “SmartNutrition 101”, “Life Stages”, “Weight Management”, “Nutrition and HealthIssues”, “Shopping, Cooking, and MealPlanning”, “Dietary Supplements”, and “Food Assistance Programs”. The linkslocated on the left hand side of the page will take you to a collection ofinformation on the specific topic. “What’s in Food” offers a database in whichconsumers can look-up nutrient values for specific foods. Fact sheets can alsobe found on specific nutrients including carbohydrates, protein, fat, andfiber, vitamins and minerals, salt and sodium, antioxidants and phytonutrients,and food additives. The “Weight Management” section includes strategies forsuccess, reliable information on popular diets, and tips to help establishhealthy eating habits and a positive body image. The “Shopping, Cooking, andPlanning” section is a great resource for anyone looking to eat healthy andsave money with several tips and tools on shopping lists, budgeting, andlow-calorie and lower-fat alternative foods. While you’re there, check outinformation on food labels, cooking methods and recipes, ethnic cooking, foodstorage and preservation, and emergency food supplies. Anyone looking for basic nutritioninformation on a variety of topics is sure to find it at nutrition.gov!

Website found by: Chelea Gruver, Idaho State University dietetics student.

Idaho Registered Dietitians Pack the House...and the Senate

2012-02-29T13:22:00.000-07:00

Idaho Registered Dietitians Pack the House…and the Senate

February proved to be avery important month for Idaho Registered Dietitians and their endeavor to makein-roads with key decision makers in Idaho’s Health Care arena. Registered Dietitians from the Idaho Academyof Nutrition and Dietetics were invited by the Senate and House Health andWelfare committees to present about the value of the RD in health care costsavings.

On February 9th and 20th,a total of over 75 licensed, registered dietitians and dietetic students fromall parts of the state came together in the Capitol building to spread the wordabout the positive impact that nutrition services can make to the citizens ofIdaho. During both hearings, Sue Linja,RD, LD, and RoseAnna Holliday, PhD, RD, LD, President and President Elect ofIdaho Academy, presented the facts about where RD’s live and work in the Stateof Idaho. Additionally, a large focuswas placed on how the licensed, registered dietitian can play a key role inprevention and treatment of chronic disease and how that will ultimately saveIdaho health care dollars.

Three key messages wererepeated throughout the presentation:

*Idaho registereddietitians are the only nutrition professionals licensed under the Board of Medicine.

*Chronic diseaseprevention, through nutrition, is the key to health care cost savings.

*Licensed, registereddietitians from the Idaho Academy of Nutrition and Dietetics are the expertsthat save dollars through prevention, with an emphasis on healthful eatinghabits that last a lifetime.

The presentations to bothHealth and Welfare committees were very well received. Many legislators asked questions of thedietitians and some even stayed after the session to mingle and seek furtherinformation from the RD’s in the hearing room.

Next step for Idaho RegisteredDietitians: A seat at every table wherehealth care decisions are being made in Idaho.

Posted by Elaine Long

Member Monday - Becky Swartz

2012-02-27T12:40:00.000-07:00

Becky Shaw Swartz MS, RD

Years as an IDA / IAND member: ADA/AND member since 1973 and member of IDA / IAND since 1976

Years on the IDA board: I have been on the board at different times and currently have been on since 2007

Current employment: I have a held a variety of positions in dietetics most recently I have been w/ Abbott Nutrition

What is the nutrition project or issue that most excites/interests you currently? My current nutrition interest is pressure ulcer prevention and wound healing.

What are your other interests? My interest include skiing, walking half marathons and fiber arts.

I am on Linkedin I like to text

Member Monday - Crystal Wilson

2012-02-20T07:23:00.000-07:00

Crystal Wilson, Ed.S, MS, RD, LD

Years as an IDA/ IAND member: 14 years

Years on the IDA/ IAND board: 2 years

Current Board Position: Membership Chair

Current employment: Idaho Dairy Council – Health and Wellness Education Director

What is the nutrition project or issue that most excites/interests you currently? Child nutrition has been the focus of my career and will continue to be a passion of mine. So many children today are overfed and undernourished. As dietitians, we have the opportunity to promote ourselves as the nutrition expert to educate, assist and create change!

What are your other interests? I love spending time with my family. Seeing the world through my children’s eyes continues to amaze me and refreshes my soul. We enjoy hiking, riding our bikes on the greenbelt and movie night at home. Playing tennis and volleyball are still a passion. I belong to a book club with some amazing girlfriends and love when we get together to discuss the latest book and enjoy a glass of wine.

How can you be contacted?

email: cjwilson@idahodairycouncil.org, 208-332-1643

Additional contact information is available to IDA members at www. eatrightidaho.org

WWW.Wed - February 15

2012-02-15T11:26:00.004-07:00

Today is D-day for dietetic students who are applying for internships, applications are due at midnight central time! In lieu of this stressful day, I found a site that has some great stress management tips, and a bunch of other great information. www.helpguide.org is this informational website.

On the left hand side of the Home page there is several topics and subtopics. To get to the stress managment info, look under Mental & Emotional Health and click on stress.

This page has some easy ideas to reduce stress management and it walks you through some steps to identify stressors and how you deal with stress. Once you have identified those things, then you can apply the stress management strategies at the bottom of the page. Stress management strategy #6 promotes regular physical activiy and a healthy diet as great ways to deal stress! There are also links to other pages that relate to this topic at the end.

As I browsed through the site, I also found a link under Healthy Lifestyles for diet and nutrition. So, of coarse, I checked it out to see what kind of information was available. I found some easy to follow, sound information. There are a few tabs in the middle of the diet and nutrition page that contain different topics, and under each tab are subtopics with the titles as links. Under Eating Well at Home, I found info about cooking for one and eating well on a budget!

This is just a small amount of information that can be found on this website. There are interesting and useful tips on all sorts of health topics. This site could be used personally, or given to clients as a tool. I am anxious to try out the stress management tips!!

Website found by Misty Roberts, Idaho State University dietetics student

Tuesday Trends - February 14, 2012

2012-02-14T07:58:00.002-07:00

Treat Your Heart Right this Valentine’s Day

By Kimberly Young, University of Idaho Dietetic Student

Not only is February 14^th Valentine’s Day, but the whole month of February is Heart Health Month. There are many ways to serve up a romantic dinner while indulging in the many foods that are heart healthy. Red wine and dark chocolate are among these foods.

Whether you will be dining out or having a quiet dinner for two this Valentine’s Day, you can make choices good for your heart – food and partner wise!

Enjoy a glass of red wine during dinner. Red wine contains resveratrol, an antioxidant that may prevent heart disease by decreasing LDL cholesterol, known as the “bad” cholesterol. Remember that moderate consumption is the key to heart healthy benefits, which is one drink for women and two for men. If you do not drink wine already, it is not encouraged to start just for the benefits due to other effects of alcohol that may be harmful to the body.

For starters, have a fresh baby spinach salad. Spinach can improve cardiovascular health by preventing oxidation of cholesterol, which is harmful to the heart and arteries. The antioxidants in spinach aid in this prevention. Magnesium in spinach will assist in lowering high blood pressure. Add walnuts as a source of healthy, unsaturated fat and to give your salad a crunch. Top with dried cranberries and low-fat vinaigrette for a great tasting salad!

For the main entrée, indulge in filet mignon, pork tenderloin, or fish such as salmon. Filet and loin cuts are lean cuts of meats and make it a great option for a Valentine’s dinner. Chicken breast is also a good choice. Wild caught salmon contains omega-3 fatty acids, which is helpful in reducing the risk of heart disease by decreasing triglyceride levels and increasing HDL cholesterol, the “good” cholesterol.

For dessert, choose dark chocolate! Have it alone or as a dip with strawberries (or your favorite fruit). Dark chocolate that consists of 70% or higher cocoa content contains flavonoids. Flavonoids act as antioxidants which may lower blood pressure and reduce LDL cholesterol. Like anything, consume in moderation.

For this Valentine’s Day, give your significant other (and yourself) the gift of a healthy heart!

Member Profile - Elaine M. Long

2012-02-13T06:29:00.000-07:00

Elaine M. Long, PhD, RD, LD

Heceta Head - Oregon Coast

Years as anIDA/Idaho Academy member:
37 years

Years on theIDA/Idaho Academy board:
4 years

Current Board Position:
BylawsChair.   I have also served as Delegate, President, and Diet Manual Committee Chair.

Current employment: ExecutiveDirector of the Idaho Academy of Nutrition and Dietetics since January2012.

Previously, I was afaculty member in the Department of Community and Environmental Health, atBoise State University where I taught Nutrition, Epidemiology, and ResearchMethods. I have also been a Cadre Memberfor the Idaho State Department of Education, Child Nutrition Programs and whenwe first moved to Boise (in 1974) I worked at St. Lukes and at Elks Rehab Hospital asa clinical dietitian.

I am enjoying my current position as ExecutiveDirector because I like to email, find out answers, and learn new things (wellmaybe not all the passwords). It is apleasure working with such a wonderful group of talented, knowledgeable and extremelly nice and helpful nutrition experts!

What is thenutrition project or issue that most excites/ interests you currently?
Legislative PhoneTree and Database for the Idaho Academy

Over the past threemonths, Karen Raese, Sue Linja, Amanda Peterson and I have worked together toprepare a database of Idaho RDs for use in the Idaho Academy’s Legislativeefforts. Together we have all learned a lot aboutour members and how to organize this information as a phone tree as well as how to organize the information for use with the Senate and House H&W Committee Hearings. We will update the database when the redistricting is completed at the end of this year's session. This sure helps one learn Idaho geography. We hope to be able to add more new members to ourdatabase this year, too.

One thing youlearn is databases are never complete…as data is collected continuously.

More about me:

My husband and Iboth retired from Boise State University in December 2009 after 35 years. We are empty nesters. Our two sons, Matthew and Andrew, both livein Boise.   We have a dog named Lilly whois just about the best dog ever (she is a pound rescue dog and a Lab/GermanShort Hair mix). Lilly keeps both of us in good shape, as she insists on a long walk every day.

Hobbies,Activities, Fun Things I Enjoy:

We like to travel. This winter we have spent a month in centralCalifornia, first two weeks at Carpinteria State Beach Park (I grew up inCarpinteria) and then two weeks in Morro Bay (which is near Cal Poly, San LuisObispo, where I went to college). Weenjoy beach walking, collecting shells, hiking, meeting new people, and visiting family andfriends. One passion of mine is visitinglighthouses. One of the most beautifullighthouses we have visited is Heceta Head in Oregon. We have also visited lighthouses along LakeSuperior, Lake Michigan, and the Atlantic, including Maine and the Outer Banks of North Carolina.

We also like to visit National Parks and once took a seaplane to Dry Tortugas National Park, off the Florida Keys. PS - there is a lighthouse there too.

I also like to cook whichis probably why I became a dietitian; take pictures and share with friends andfamily; and plan our next adventure using the internet and advice from friendsand family. I like to read and havemade up for lost time since I retired by reading over 70 books (favoritesinclude “Pillars of the Earth.” “World Without End,” “My Own Country,”“Unbroken,” and all 12 of the “Ladies Number One Detective”books). I also enjoy writing letters and shopping for funcards and postcards when we travel.

How can you becontacted?

elong@boisestate.edu

House H&W Committee Hearing - Feb 10, 2012 - Pack the House!

2012-02-12T18:24:00.000-07:00

House H&W Hearing has been rescheduled and the new date is Monday, February 20, 2012, at 1:30 PM. Help us pack the house again...we had over 50 dietitians and students at the Senate Hearing. We will providing the committee members with the names of dietitians in their districts. If you live in districts 7, 8, 11, 17, 27, 29, 31, and 32, please try to come and we will introduce you!

Please arrive at 1:15 PM. Location of Hearing: House Committee Room, EW14, East Wing, Basement level

Posted by Elaine Long, RD, LD, PhD

2012-02-10T13:40:00.000-07:00

Press Release - Registered Dietitians at the Capitol - February 9, 2012 - Senate Health & Welfare Committee Hearing

Registered dietitians want to be the ones to take care of Idahoans. Dietitians are the nutrition experts and want the Senate Health and Welfare committee members to know that they are the most qualified professionals to provide nutrition services, including medical nutrition therapy to Idahoans. The Patient Protection and Affordable Health Care Act includes reimbursement for nutrition services but has not defined who can provide these services. Idaho has 550 registered dietitians working in health care, schools, communities and wellness and prevention. Registered dietitians are licensed under the State Board of Medicine and recognized as the nutrition experts.

Posted by Elaine Long, PhD, RD, LD
Idaho Academy of Nutrition and Dietetics

WWW.Wed - February 8

2012-02-08T20:39:00.001-07:00

Do you know what areasonable amount to spend on food for a family like yours is? Find out on thewebsite “Spend Smart Eat Smart”, a university extension of Iowa StateUniversity. This website brings out the savvy shopper in all of us with itsoutline of 3 easy steps to healthy meals: plan, shop, eat.

The “Plan” tab allows helpsyou realize what you’re already spending on food, calculate what you should bespending on food (according to the USDA’s Low-cost Food Plan, plan menus and prepareyou for grocery shopping.

The “Shop” tabprovides you with the skills to help you ace the aisles. Here you’ll find tipsto get the best buy, how to read labels and a fun game to test your shoppingskills at the end.

Lastly, the “Eat” tab givestips on everything from eating out to organizing your kitchen to reducing foodwaste. Oh, and I forgot to mention the GIGANTIC collection of recipes thatincludes Spanish translation, and freezer meals.

So, go ahead and getlost for a while discovering all the helpful tips at: http://www.extension.iastate.edu/foodsavings/

Website found by Kelly Petersen, Idaho State University dietetics student

2012-02-07T08:27:00.002-07:00

Hurdle Those Health Hiccups

By Katie Hoye, University of Idaho Dietetic Student

So it’s a little over two weeks into the New Year and motivation is slowly slipping from our finger tips! Are you trying every possible way to achieve that weight related goal but your efforts have been to no avail? Here are just a few things that could be sabotaging your great efforts to attain that healthier lifestyle.

Do You Eat Out frequently? Let’s face it, sometimes life is hard to keep up with and on many days eating out seems more than luxurious. However, the luxury of eating out comes with some calorie land mines that should be avoided. Portion distortion is the primary culprit when eating out. It is often hard to judge and calories are often underestimated. So, if you eat out regularly, simply be careful. Starting with a salad or broth based veggie soup is always a great option, then, packaging half of your entrée when it arrives to take home, and either skip it or split dessert with a friend. You may also opt for a fruit sorbet or one of the restaurant’s mini-desserts that many are implementing onto their menus!

Tend to drink your calories? For the most part, liquids are less filling than solid foods. If you are craving that mocha, latté, and/or smoothie just be cautious and include those calories into your daily calorie count and food log. Carry a water bottle with you. Flavoring your water with strawberries, cucumber, lemon, lime, or orange slices is also another great option.

Night Time Nibbler? Nighttime noshing is dangerous territory. The actual time of the food ingestion isn’t the primary focus, it is most important to pay attention to the nibbles of chips, ice cream, and popcorn that can add up…quickly. Often times snacking at night is the result of boredom, loneliness, stress or simply mindlessly eating in front of the T.V. Work to identify what makes you eat when you are not hungry and devise a plan to conquer it!

Does exercise enable indulgence? This doesn’t work. A few minutes on the treadmill or a leisurely walk with your dog may burn 100-150 calories at most. Be aware of your energy and input and output. A daily food log is often very beneficial for this. You can either download an App for it on your smart phone or do it the “old school” way and write it down.

WWW.Wed - February 1

2012-02-01T07:01:00.000-07:00

www.idahopreferred.com

by: Michelle Renner, Idaho State University dietetics student

Sustainability is a hot topic right now, so I thought it might be interested to see what options we have here in Idaho to obtain local products. On this website, there is a link to the Idaho Farm to School Manual that has some great information about how to start a farm to school program. It also discusses the pros and cons of a program like this, and recources for contacting producers and vendors to meet all the needs of a school.

As you scroll through this page, you can also see all of the schools that are already participating in this program. It would be helpful to contact them and talk to them about the process. In addition, there is a link to learn more about a school garden and how it can be beneficial.

On the right hand side of this page, there is a calendar link, that allows you to see when fresh produce is available and in season. There is also some information under Find Local Products about how to local those local products, where they are broken down so that you can do a search for certain products.

One other awesome part of the webstie is the "Recipe Repository". This link can be found on the right hand side, also. There is a bunch of recipes using fresh Idaho products!

It's awesome to support our local farmers whenever possible and this website can help make that a little easier, while providing information that is easy to find and helpful!

Tuesday Trends - January 31, 2012

2012-01-31T07:07:00.005-07:00

This Winter Quench your Skin from the inside out!

-Brenna Pepper, University of Idaho Dietetic Student

Have you ever gone to the drug store and spent way too long analyzing the litany of dry skin lotions available? I have. They claim to relieve dry skin, but I have found that most of them either irritate my skin or just leave a greasy film over the dryness.

Over the last couple of years, I have been experimenting with homemade facial masks. I can honestly say that they work, since my face actually glows after applying! I believe that healthy, whole foods are the best way to improve one’s skin and in turn one’s outlook on life. I mean, don’t you feel better when your skin isn’t itchy and red? This same principle applies to the foods we eat. I propose that we start an anti-xerosis (pronounced ze-ro´sis, which means “dry”- use it at parties to impress people or drive them away) skin campaign with the slogan: “Quench your skin from the inside out!”. Another fun, nerdy fact: pruritus (pru·ri·tus) means itchy.

Water is a big deal. The human body is made up of about 70% water. We know we should drink it, but I don’t think we really know how important it is. Dehydration contributes to dry skin. If you don’t like plain water, drink jeltzer (new word I just learned: 100% fruit juice + seltzer); this will not only hydrate you, but fruit juices are filled with the added bonus of antioxidants. It works to prevent dry skin by improving blood circulation and helping cells take up needed nutrients.

When the cells in our body use oxygen, free radicals are made which cause damage. Antioxidants prevent and repair this damage. They include Vitamin A (which is made from beta-carotene), C, E, selenium, and lycopene. Consuming an abundance of fruits, vegetables, and healthy soups will help you to increase your water and antioxidant intake.

Vitamin A is involved in the maintenance and repair of tissue. Topical vitamin A creams have been proven to increase the rate that skin is replaced. Consuming foods that are rich in vitamin A- such as sweet potatoes, carrots, butternut squash, spinach, and kale- is a good way to improve dry skin without the risk of irritation by these creams.

Vitamin C helps with the production of collagen and protects from free radicals. The highest food sources are red bell peppers and citrus fruits, but it is also found in kiwi, broccoli, Brussels sprouts, and tomatoes, which are also abundant in lycopene.

Vitamin E protects skin’s moisture from the inside out, keeping it looking young and fresh. Avocados pack more of this nutrient than any other fruit. That’s right, avocados are a fruit.

Selenium is a trace mineral, and its occurrence in plants and animals depends on its abundance in the soil. The highest source is Brazil nuts, and it is also found in fish, shrimp, barley, and lamb.

Omega-3 fatty acids are essential fats that make up the cell membranes in our bodies. They play an important role by keeping harmful substances out and retaining moisture. They also fight inflammation that can cause skin irritation. Eat plenty of salmon, trout, flaxseed, walnuts, and olive oil to make sure you get enough of this vital nutrient.

Supplementation is sometimes needed (consult with a healthcare professional), but eating a variety of fresh, whole, colorful foods will ensure that you are getting all the needed nutrients to prevent dry skin and improve your overall health. The next time you want to reach for that donut, think about your skin. If you reach for a piece of whole-wheat walnut cinnamon carrot bread instead your skin will thank you. Spread the word: “Quench your skin from the inside out!”

WWW.Wed - January 25th

2012-01-25T22:54:00.001-07:00

Today's site is www.foodpicker.org

If you have been searching for a great resource for yourdiabetic patients, search no more! Foodpicker.org is full of information fordiabetic patients or anyone else looking for nutritional information. The sitewas created by Christine Carlson who is a Registered Dietitian as well as aCertified Diabetes Educator. The main feature of the site is nutritioninformation on just about any food you can imagine. On the left hand side,click the food category you are interested in then, click on the specific foodyou are looking for. You will be provided with a nutrition facts label and arecommendation of more often, in moderation, or less often depending on thenutritional content of the food. The fat, carbohydrate, and sodium content ofthe food are explained in more detail with recommendations for daily intakes. Ashort tip is also given about the food as well as different exercises and theduration needed to burn off the food. The site also boasts a “Diabetes Q &A” section with common questions patients may have, answered by Christineherself. If readers’ questions are not answered there, head back to the homepage where patients have submitted questions of their own. The questions areanswered by dietitians, interns, and students with links to their individualblogs. That’s not all! Click on the “Diabetes Tools” link at the top of thepage to find more tools, tips, and guides about diabetes. Foodpicker.org is theultimate diabetes resource!

Website found by: Chelsea Gruver, Idaho State University dietetics student

2012-01-23T16:35:00.000-07:00

SAVE THE DATE - Idaho Academy to Testify at Idaho Legislature Health and Welfare Committees (Senate and House) Feb 9 and 10, 2012

The Idaho Academy of Nutrition and Dietetics has been asked (through the wonderful help of our lobbyists) to testify in front of the two health and welfare committees in the legislature. We will be presenting who we are and how the Licensed, Registered Dietitian can save Idaho significant healthcare dollars through our expertise and knowledge with disease prevention and treatment.

It is an amazing opportunity to educate the exact people in our state who can do something to be sure the RD is "at the table" for health care discussions.

We want ALL of the RD's in the state to come and support these efforts. We are hopeful that local dietitians can come to the Capitol building. Here are the details.

We will be meeting and presenting to the legislators (Senate Health and Welfare Committee) on Thursday, February 9th at 3:00 pm at the State Capitol building.

We will also be presenting to the House H&W committee on Friday, February 10th at 1:30 pm at the Capitol.

PLEASE plan to come support your profession at these events. We want to fill the seats in the chambers on both days!

Please get this on your calendars!

Sue Linja, RD, LD
Idaho Academy President

Brenda Thompson, RD, LD
Treasure Valley Dietitians Co-Chair

2012-01-23T16:24:00.001-07:00

Save the Date

Idaho Academy of Nutrition and Dietetics

Annual Meeting

Sun Valley Idaho

May 2-4, 2012

Tuesday Trends - January 24, 2012

2012-01-23T13:42:00.004-07:00

Justify that Daily Java

By Katie Hoye, University of Idaho Dietetic Student

A recent article in Nutrition/ Diet News gives us “Java Junkies” a reason to continue with our daily dose of goodness. Many studies have shown that heavy coffee drinkers have a lower risk of developing Type 2 Diabetes Mellitus. The studies show that people who drink four or more cups of coffee daily have a fifty percent lower risk of Type 2 Diabetes Mellitus. The studies also show that every additional cup of coffee brings another decrease in risk of almost seven percent! Who knew the coffee bean could have such great health benefits?

The researcher’s primary focus was on a protein known as human islet amyloid polypeptide (hIAPP) which has been linked to cause Type 2 Diabetes Mellitus. The study found two categories of compounds in coffee that have an inhibitory effect on the hIAPP substance. Thus, blocking the hIAPP and preventing Type 2 Diabetes Mellitus.

Now you may be wondering, “Do I need to drink excessive amounts of coffee to reap the benefits?” The answer to this is “No”. If you are a regular coffee drinker you too may acquire the preventative affects against Type 2 Diabetes Mellitus. Scientists also found that whether the coffee is decaffeinated or caffeinated the preventative effects are equally effective, if not more in decaffeinated coffee.

This justification of that daily cup of coffee is promising to many; however, it is also necessary to pay attention to what is being added into that Cup O’ Joe. Is it calorie and sugar packed? Is it full of half and half, caramel sauce, chocolate, and topped with whipped cream and sprinkles? If so, perhaps four or more of these beverages a day could cause more harm than good. Just remember the preventative agents come from the coffee bean/ground itself not from the additives that enhance it. Here’s a look at a few items that are commonly used to enhance the taste of your beverage.

Extras	Calories (per Tablespoon)
Cream	52
Half-and-half	20
Whole milk	9
Fat-free milk	5
Sugar	48
McDonald's Coffee Cream (liquid)	20
Plain nondairy creamer (powder)	33
Plain, light nondairy creamer (powder)	25
Flavored nondairy creamer (powder)	45
Flavored, reduced-fat nondairy creamer (powder)	40
Plain nondairy creamer (liquid)	20
Plain, light nondairy creamer (liquid)	10
Flavored nondairy creamer (liquid)	35
Flavored, reduced-fat nondairy creamer (liquid)	20

CMS Signatures

2012-01-19T06:24:00.000-07:00

Dear Idaho Academy Members,

25,000+ signatures in less than a month! The 25,000th signature was on December 30th, 2011....one week before the deadline, Awesome! Thank you for your help in getting the necessary signatures needed by January 7th to urge CMS to reconsider its decision excluding Registered Dietitians from direct billing for Obesity Therapy. We appreciate you taking the time to sign the petition and getting friends and family to sign as well. It is such an exciting and critical time right now for our profession. The more of us that get involved with the legislation the better, so please continue to help in any way you can. Idaho Academy of Nutrition & Dietetics will be sending out email updates, updating the website and blog so please check back often for current legislative news. Feel free to contact the Idaho Academy with any questions or if you want to help out in any way.

www.eatrightidaho.org

www.eatrightidaho.blogspot.com

website@eatrightidaho.org

Idaho Academy Update: Elaine Long has graciously accepted the demanding task of updating the website and sending out emails to our membership. We appreciate her hard work and promptness as she will keep Idaho RDs informed! To post on the web or to have info sent to the membership, email Elaine at: website@eatrightidaho.org

WWW.Wed - January 18th

2012-01-18T17:41:00.002-07:00

The website spotlight today is the National Heart, Lung, and Blood Institute www.nhlbi.nih.gov.

The National Heart, Lung, and Blood Institute’s website has a lot to offerand can be found through the NationalInstitue of Health website as well. I decided to just focus on the Health Topic section “Recipes for HealthyEating.”

The recipes on this website are great because they show apicture, offer a nutrition label, ingredients, prep time, cook time, yields,and serving size. There ishelpful toosl on the left part of the screen. Some of the ones to check out would be “healthy eating video clips.” Thevideos demonstrate the easability of the recipes and show how user friendly therecipes can be with children or adults. Another great tool is the “family resources.” There are many strategies for eating healthyas a family in that section as well as encouragement for children to maintain ahealthy weight and basic guidelines for how much children should eat. Thiswebsite offers great recipes for the public to use, but it is also a very handytool for health professionals. They canuse the recipes for themselves or in their profession for ideas or educational tools.

Website found by: Kyli Gough, ISU Dietetics Student

Tuesday Trends - January 17, 2012

2012-01-16T20:10:00.004-07:00

It’s all Greek to me!

By Diana Gariglio, a University of Idaho Dietetic Student

So what IS Greek yogurt? Many people are still in the dark when it comes to this dairy product that is gaining immense popularity. Greek yogurt is a healthy option that can offer great nutritional benefits, and it has an edge over traditional yogurt when the two are compared (although both types of yogurt can be included in a healthy diet!).

Greek yogurt is yogurt that has been strained to remove excess liquid, giving it a thick, creamy texture. The product is denser, packing in at least twice the amount of protein as regular yogurt; there are around 14-18 grams of protein in a 6 ounce portion of Greek yogurt, compared to 5 grams in regular yogurt. In addition to having more protein without a spike in calories, Greek yogurt also contains less sugar.

The taste and consistency can vary among brands of Greek yogurt, so do some experimenting to find your own preference. Be aware of the fat content as well; Greek yogurt ranges from nonfat to around 18 grams of fat per serving. It contains less sugar than most regular yogurts, so you may wish to add a sweetener if it’s plain, or purchase flavored selections. You might even prefer to add your own fruit and a sweetener of your choice, or try stirring in some cereal or peanut butter to switch up the taste and texture. Be creative, and enjoy!

Try cooking with Greek yogurt by visiting www.fageusa.com/recipes or www.chobanikitchen.com/recipes for some ideas.

Sources:

www.fageusa.com
www.chobani.com
www.health.usnews.com

WWW.Wed - January 11th

2012-01-11T20:36:00.001-07:00

Today's website is http://www.healthypeople.gov/2020

Healthy People provides science-based objectives to increase the health of the population in the next ten years. These objectives are thouroughly thought about and created by health professionals. There are many categories, in which these objectives are organized. The different categories can be found under the "2020 Objectives & Topics" tab.

Some of the new categories or topics for Healthy People 2020 are Adolescent Health, Early and Middle Childhood, Older Adults, and Preparedness; just to name a few. Topics that might interest Dietitians include: Nutrition and Weight Status, Health-related quality of life & Well-being, Diabetes, Food Safety, and much, much more! This information, however, is not geared just towards health professionals. In fact, it is written more for consumers and the general population. It is very straight forward and basic, yet states the goals and ways to achieve those goals precisely.

I was interested to see what kind of food items were listed in preparedness and I was surprised and pleased at the information available there. After clicking on Preparedness, there are several tabs discussing the goal and objectives. If you click on the Interventions & Resources tab, and then click on the link Conusmer Information, this takes you to an incredible amount of information! I expected to find only ideas about how a person can be prepared with enough food and water, but it also discusses all the food safety that comes along with food storage in a natural disaster. I think this is excellent information as I believe that food safety might be the last thing on my mind should a disaster occurr.

A person could get lost in all the information in this website...but a good lost! Check it out!
By: Misty Roberts, Idaho State University Dietetics Student

Tuesday Trends - January 10, 2012

2012-01-10T05:52:00.003-07:00

image retrieved from fanpop.com

Pizza a Vegetable?

By Dawson Amerman, a University of Idaho Dietetic Student

Early one morning, I opened my Facebook page to check if there was anything new happening in the world or with my friends. Low and behold, my best friend had posted an article on my page titled “US Congress rules that pizza is a vegetable.” My initial thought was “score!” Quickly, my more adult/dietitian side took back over and I thought “they wouldn’t dare!” The article discussed how congress defined regulations allowing for pizza to be categorized as a vegetable to keep revenue coming to the schools/manufactures at the cost of American children’s health. It was an interesting article that had some good points. But people looked at the title and made their own assumptions. Articles and memes similar to this were springing up all over the humors websites that many people I know, including myself view.

Fortunately, Congress doesn’t think that a slice of pizza is the equivalent to a serving of vegetables. The amount of pizza that is allowed to be served is still regulated by the calories and the amount of fat it contains. This makes it so not a whole lot of pizza can be served and can’t be a replacement of other vegetables. Unfortunately, it is actually the sauce that is considered the vegetable. Right now 1/8 a cup of tomato sauce is considered a serving of vegetables. I don’t think that this should be at all considered a straight vegetable. Vegetables that are highly processed lose much of their nutrients during the processing. Also, things like sodium and sugar are added to them. The take home message is: don’t replace fresh vegetables with pizza or tomato sauce, even though congress categorized it as one.

WWW.Wed - January 4, 2012

2012-01-04T12:11:00.000-07:00

Happy 2012!!

The website for today is www.diabetes.org.This website may sound familiar to some and may be familiar for some, but ifyou haven't checked it out, it will not be a waste of time. This site isconsumer friendly and GREAT for those who have just recently been diagnosedwith diabetes. There are options at the top of the Home page to learn moreabout diabetes, how to live with the disease, ways to donate, and a tab devotedjust to showing what the research is about diabetes.

Under the Food and Fitness tab, there are some excellent tools! These wouldbe great for consumers and also for Dietitians who may be new or inexperiencedwith helping those with diabetes. One section I think is excellent is the BuildYour Plate. This page gives very helpful hints about how to arrange your plateso that counting carbs and getting enough protein can be a little easier.

Also, under the Food and Fitness tab, there is information about Gluten-freediets for diabetics, I can only imagine how overwhelming it would be to haveCeliac Disease and diabetes. Links to heart-healthy diets and Vegetarian dietscan also be found on this page.

MyFoodAdvisor is a wonderful way to help diabetics keep on track! Anyone cansign up for free to receive meal plans, recipes (with videos showing how tomake them) and cooking tips.

One final feature that I think could be very useful is the option to receiveall the information by audio, not just visual. There is an icon that you canclick to play the text. I like this because there may be some elderly consumerswho don't have very good vision, or who don't have great computer skills thatcan listen to everything they need to know. This could also be helpful to thosewho have eye damage from uncontrolled diabetes.

Scope this site out! I have only touched on a very small part of thefeatures that can be found here!

By: Kelly Peterson and Misty Roberts, Idaho State University DieteticsStudents

Tuesday Trends - January 3, 2012

2012-01-03T09:08:00.003-07:00

Picture retrieved from africanmangos.net

African Mango, Friend or Foe?

By Tabitha Sonnen, University of Idaho Dietetic Student

As many of you readers know, it is the third day into your New Year’s Resolution. If you are like many people out there, weight loss or increased exercising may be at the top of your list of obstacles to conquer during the year of 2012!

Sadly, many of us would rather spend an entire year doing more productive tasks (although we cannot name any off the top of our head). So, instead we go for the quick results and the most current fad diet. Currently there are so many it is hard to pick just one, so why not let a “credible” MD choose for us.

Recently a popular television doctor highly recommended a “New Super Belly Fat Busting Fruit” the African Mango. What is it you ask? This mango, specifically the extract irvingia gabonensis is the “miracle drug” that sheds 8.9 pounds and 2 inches in a little as one month.

If dieting can be as easy as taking the extract from a fruit and fruits are associated with low cholesterol and lower body fat, what’s the catch?

Under the African Mango’s health claims, a clinical study (remember “a” is singular not plural) states a lipid lowering effect, blood insulin control and delayed gastric emptying (the sense of feeling fuller longer). Based off this study all these claims are true but this needs to be taken with a grain of salt. Be cautious since the super fruit has only recently hit popularity, there is only one clinical study, and it has not been approved by the FDA. One last thing, use common sense. Does it seem healthy to take a drug that causes you to lose at least 8.9 pounds in one month without changing a single thing in your normal routine?

Continue with your New Year’s Resolutions, but do your research first before relying on a “miracle diet.”

Tuesday Trends - December 27

2011-12-27T08:01:00.002-07:00

A New Year – a New Way of Eating

By Sheba Nalle, University of Idaho Dietetic Student

Our cravings for fat, salt and sugar started back when humans lived in caves and hunted and gathered for their food. Now our environment is brimming with food and drinks to satisfy these cravings. Combined with society’s push for thinness, it is no surprise that we lack confidence in trusting our hunger and satiety cues.

Weight loss and other kinds of diets have a long history of poor long-term success. One possible explanation is that completely excluding certain foods, and their flavors, stokes our appetites for them. Also, excessive dietary restriction can lead to bingeing. In one experiment, female dieters and nondieters were served either: nothing, one milkshake, or two milkshakes. After which, they were asked to taste and rate ice cream flavors. Dieters who felt they had broken their diets responded by overeating the ice cream, regardless of whether they had one or two milk shakes. The nondieters did no such thing.

Brian Wansink, a Cornell professor and author of Mindless Eating identified five situations where people are particularly at risk for ingesting large quantities of food. He labeled these “meal stuffing,” “snack grazing,” “restaurant indulging,” “party bingeing,” and “desktop or dashboard dining.”

To reduce “meal stuffing,” he suggests using a smaller plate and serving the meal from the stove, not from the dining room table. His research shows that you reduce your intake by 22% when eating on a 10-inch, rather than a 12-inch plate.

To reduce “snack grazing,” keep the snacks at least six feet away from your desk or from wherever you are sitting. The distance forces you to think before you grab another bite. Research shows that this alone can translate into a 125 calorie reduction in your daily energy intake. This same distancing applies to “party bingeing.” When at a party, put no more than two items on your plate at any one trip and start with the bulky, low-calorie stuff – the raw vegetables.

Refuse to eat in the car, at your desk or in front of the television. Focusing on the food you are eating will help you get back in touch with the amount of food you need to be satisfied. It will also help you notice the flavors of the food.

Many people say that adopting diets low in salt, fat, sugar or animal products alters their food preferences and there is some scientific evidence to support this experience. Several studies have shown that people who follow a low sodium diet for several months wind up preferring lower concentrations of salt in their food.

A healthier goal for 2012 is to focus on becoming a mindful eater, learning to enjoy healthier foods and finding a balance between society’s expectation of you and your personal desires for a healthier you.

Resource (Harvard Medical School newsletter)

Tuesday Trends - December 20

2011-12-20T07:17:00.002-07:00

A blast from the past

By Kelsey Vaughn, UI Dietetic Student

The ancient grains are back with a bang. Grain varieties such as amaranth, millet, quinoa, and buckwheat have been around for centuries but have experienced a comeback in recent years. In contrast to many modern grains that have been bred selectively over thousands of years, these varieties are virtually unchanged from their ancient forms.

Hitting stores shelves around the country, these grains tote many benefits. Their protein, fiber, vitamin and mineral content meets or exceeds the content of popular grains such as wheat. These grains are available in forms ranging from the whole kernels to flours, bringing a variety of textures and flavors to the market. Additionally, amaranth, millet, quinoa, and buckwheat are gluten-free, so they are great choices for individuals with celiac disease.

Amaranth is a very small, light-colored grain with a peppery flavor whose use dates back to the Aztec civilization. Amaranth can be cooked like a cereal or ground and used in baking. While it can be cooked alone, amaranth easily absorbs water and can become gelatinous, so it is most often used in combination with other grains. Amaranth seeds, similar in size to poppy seeds, can also be toasted until they pop like popcorn. One half cup of raw amaranth provides 14 grams of protein, 9 grams of fiber and is a good source of folate, calcium, iron, magnesium, phosphorus, and zinc.

Millet is a small, round grain that is yellow in color. Believed to be the first grain domesticated by man, millet has been a staple in both India and Africa for over 4000 years. While most commonly used as birdseed in the United States, millet is a great source of B vitamins, iron, magnesium, phosphorus, and zinc. One half cup raw millet contains 11 grams of protein and 8 grams of fiber. With a mild flavor and a texture similar to rice (when cooked), millet can be used in countless ways. It can be prepared like oatmeal, ground and used in breads, added to soups and stews, or used as stuffing.

Quinoa is a disk-shaped grain with a nutty flavor. Its light taste that takes on the flavors of ingredients it is prepared with, so quinoa can be substituted for almost any other grain in a variety of dishes. Quinoa can be used in sweet, salty, or savory dishes such as pilafs, salads, cereals, or stuffing. When preparing quinoa, it should be rinsed thoroughly before cooking to remove its bitter coating. Look for quinoa in a variety of colors including red, black and ivory. Although small in size, quinoa contains all the essential amino acids and is a complete protein. One half cup dry quinoa contains 12 grams of protein and 6 grams of fiber. Additionally, quinoa is a good source of B vitamins, iron, vitamin E, magnesium, phosphorus, folate, and zinc.

Buckwheat has an earthy, grassy flavor that is intensified when roasted. Indigenous to China where it is still used in bread making, buckwheat also became very popular in Eastern Europe as a porridge or side dish. Buckwheat kernels are triangular in shape; the kernels can be hulled and purchased whole as groats, toasted and purchased as kasha, or milled into light and dark flours. As a flour, buckwheat is often used in pancakes, crepes, muffins, and soba noodles. Buckwheat groats and kasha are commonly used for hot cereals. One half cup of raw buckwheat contains 12 grams of protein and 8 grams of fiber. It is a great source of magnesium, phosphorus, and iron.

Try a taste of the past with these ancient grains. You may find a new favorite!

References:

http://glutenfreecooking.about.com/od/glutenfreeingredien2/tp/glutenfreeancientgrains.htm

http://www.recipetips.com/kitchen-tips/t--1011/grain-nutritional-facts.asp

2011-12-14T20:53:00.001-07:00

WWW.Wed - December 14th

www.Healthfinder.gov

This website is a very useful and is overseen by the Departmentof Health and Human Services. Thiswebsite would act as a great tool for dietitians directing clients towards useful,understandable information. Some of thefeatures that are unique and helpful include, popularrequests, health tools, and a spot to find services and information. On the top right hand corner, you can findthe “my health finder.” This tool asksfor basic information and will recommend information that all and some peoplein that age bracket, and sex should consider. For example, as a 23 year old female the website states that doctorsrecommend getting enough folic acid, getting checked for cervical cancer, andhaving blood pressure checked twice a year. This type of information and much more is just a click away!

Website found by: Kyli Gough, Idaho State University dietetics student

Support Your Registered Dietitian

2011-12-13T13:11:00.001-07:00

Dear Friends and Family-

Currently men and women in my profession are facing a challenging time ahead as the topic of nutrition becomes a common interest among our society. Though it is a very good thing that nutritional concerns have come to the forefront and health has become a priority goal among American citizens, I am deeply concerned that the education of our public may be at risk. Obesity is a common issue among Americans. Traditionally, a significant portion of the treatment for weight management patients includes an assessment and individualized nutrition counseling and education as provided by a Registered Dietitian. However, in a recent decision memorandum by CMS, in regards to Intensive Behavioral Therapy for people with obesity, it has been decided that only primary care providers in the primary care setting are allowed to provide and bill for services in respect to this chronic disease. As a Registered Dietitian myself, this is incredibly disconcerting because a Registered Dietitian is truly the nutrition expert whereas our practices are science and evidenced based and we are required to participate in continuing education. If you are a dietitian, have ever worked with a dietitian, or if you know a dietitian, please consider clicking the link below and signing the petition that is addressed to President Obama to urge CMS to include Registered Dietitians in the treatment of patients with Obesity. It took less than one minute to create an account. If you create an account, you will receive an email which has a link to sign the petition. I urge you to support your local dietitians for the better health of our community. Please pass this on. Thank you for your time,
Jennifer Lind, RD, LD

http://wh.gov/DWX

Jennifer Lind
Jennifer Lind, RD, LD

**More on the petition from our President-Elect, RoseAnna Holliday:

When I recently read that CMS excluded Registered Dietitians from direct billing for Obesity Therapy, my reaction was sadness/anger, which then turned to fighting/making a case for the Registered Dietitian to be the leader in chronic disease management/obesity therapy. So, to sum it up sweetly:

GAME ON!!!!

I am not only asking but pleading with you to sign the petition that will urge the Center for Medicaid/Medicare Services (CMS) to reconsider and add the Registered Dietitian as a preferred provider. It really doesn't matter which political party you affiliate with, it matters that you let your voice, as a Registered Dietitian and/or health care provider, be heard loud and clear. This is a delicate time for Registered Dietitian's and we must rise to the occasion and scream at the top of our lungs what a tremendous role we play in the medical model, especially at a time when cost-effectiveness with limited resources abound.

To date, we have around 12,000 signatures, but only have a short timeframe in which to reach the goal of 25,000 signatures. Once you sign the petition, please forward this information to colleagues, friends, relatives, students, etc. We must be united in our efforts, with one loud and strong voice.

I've included the link below:

http://wh.gov/DWX

Some key words to search for if you are away from this email are: We, the People (at whitehouse.gov), open petitions, Registered Dietitians, CMS

I also want to caution you if you are thinking…. "oh, this doesn't apply to me as I'm not involved in private practice or I really don't practice dietetics anymore - I get paid through _________ and my job is set." Well, my response is we are all in this together and the only constant in life is change. This DOES apply to you, even if you teach in academia or are employed by a healthcare institution or government agency or don't practice dietetics at the moment. Also, I encourage you to use your private, personal email, rather than a local, state or healthcare-related email address.

Thank you for your immediate action. As always, please let me know if you have any questions or need additional information.

RoseAnna

RoseAnna Holliday, PhD, RD

Registered Dietitian, The Nutrition Expert

Tuesday Trends - December 13

2011-12-13T07:33:00.003-07:00

Picture retrieved from fatburningfurnace.com

Got the winter blues? Try some winter greens!

By Miranda Snook, University of Idaho Dietetic Student

Wondering how you can add some color to your life and diet during the winter months? Try some winter greens. Not only are they packed with nutrients to perk up your body, they’ll also perk up your dinner table. Winter greens are green leafy vegetables that are seasonally available during the winter months and include Swiss chard, kale, and collard, mustard, and turnip greens.

Swiss chard is mild and sweet with a slight bitterness and has large dark green leaves with red veins and thick, white stems (some have red or rainbow stems). Kale has blue-green or yellow-green leaves, depending on variety, with curly edges and flat centers and is typically cooked before eating. Collard greens have leaves that are loaf-shaped and flat. Mustard greens have a pungent peppery flavor and are large green, curly-edged leaves with long narrow stems. Turnip greens are flat, green, slightly fuzzy leaves with long, narrow green stems.

Dark leafy greens are high in water, low in carbohydrate and calories, and have only small amounts of protein and little or no fat. Calorie for calorie (and dollar for dollar), winter greens are a very concentrated source of nutrients. They are rich in several vitamins and minerals, most notably iron, riboflavin, folate, potassium, magnesium, calcium and vitamins A, C, and K.

Winter greens provide a variety of phytonutrients (“phyto” means plant) such as beta-carotene, lutein, and zeaxanthin that help protect our cells from damage. Winter greens get their yellow-green colors from the plant pigments lutein and zeaxanthin (carotenoids), which act as antioxidants and offer many health benefits ranging from reducing inflammation to enhancing the immune system and promoting eye health by reducing the risk of cataracts and age-related macular degeneration.

To preserve their quality, it is best to store winter greens under refrigeration in high humidity conditions away from ethylene-producing fruits and vegetables such as apples and tomatoes that can cause premature spoilage. Wash winter greens before eating by submerging the leaves in cool water then lift to drain; repeat with fresh water two to three times.

Winter greens often have a bitter taste when eaten raw; cooking them can take the edge off. After washing and drying, devein and remove the stems. Roll up several leaves as tightly as possible. Cut the leaves in thin slices (chiffonade technique) and sauté in a small amount of olive oil and fresh minced garlic until slightly wilted but vibrantly green.

Alternative cooking methods include steaming or boiling in lightly salted water. Winter greens are hardy, so they will also hold up well when incorporated into traditional winter dishes like soups, stews, and casseroles. For a fun treat, try delicious and nutritious kale chips (recipes are available on the web).

Beat the winter blues by eating more winter greens.

WWW.Wed - December 7

2011-12-07T16:23:00.001-07:00

Beprepared to get lost for hours when you visit www.RD411.com. It is a multi-facetedwebsite where you are sure to find any information you are looking for. Foundedby Nancy Collins, a well-known RD, the goal for the site was to provide freeinformation to help health care professionals, specifically RDs, do their jobsmore efficiently. There are several different sections of information to choosefrom including Hot Topics, Career Development, Clinical Nutrition, Foodservice,Nutrition Department Management, Spanish Language Resources, Patient EducationMaterials, and Professional Learning. The site also has different “Centers”which offer information in specific areas such as Diabetes, Wound Care,Toddlers and Kids, as well as Renal. Finally, RD411.com is a great way toconnect with other dietitians around the country or for discovering new jobopportunities with the Professional Directory and Job Tool features.

Website found by : Chelsea Gruver, Idaho State University dietetics student

Tuesday Trends - December 6, 2011

2011-12-06T07:03:00.003-07:00

Ch-ch-ch-chia, watch me grow!

By Sara Broemeling, University of Idaho Dietetic Student

Let’s take a walk down memory lane back to 1983. A time when MC hammer pants were in, hair was big, and the shoulder pads were even bigger. But let’s not forget about the beginning of the animal-shaped terracotta figurines used to sprout “chia” to resemble the animals fur or hair. Little did we know at this time that these “furry” little friends were packed full of beneficial nutrients, all contained in the black, brown, and white speckled seeds.

Chia (Salvia hispanica L) has recently become increasingly more popular. In the past, chia seeds were an important staple food for Mesoamericans in pre-Columbian times, and have also been cultivated in Mexico for thousands of years. Recently, chia seed has been found to have high contents of linolenic acid, dietary fiber, and protein. Linolenic acid, or Omega-3 polyunsaturated fatty acids are most commonly found in soybeans and canola oils, walnuts, flaxseed, and in coldwater fish. Physiologically, omega-3 fatty acids have been found to reduce inflammation, may lower blood pressure, reduce blood clotting, and lower triglyceride levels, which may in turn reduce the risk of cardiovascular disease, type 2 diabetes, and colorectal cancer.

Chia seeds, have also been found to contain polyphenols which give the seed antioxidant properties, along with containing calcium, magnesium, iron, potassium, niacin, and more. One of the most intriguing aspects to consumers is the fact that chia offers a good source of cholesterol-free complete protein providing both non-essential and essential proteins. In addition, 2 tablespoons of chia seed contains approximately 10 grams of dietary fiber.

These nutrient-dense seeds contain little to no flavor, unlike flaxseed, so they can be added to almost anything, and they do not have to be ground up to receive the beneficial nutrients. Cooking will not change the nutritional value so the seeds can be added to soups and stews, or even sprinkled on top of salads, added to dipping sauces, salad dressings, and can even be incorporated into baked goods.

To purchase this “super seed” check online or select stores near you, and with all things considered, it may be beneficial for you to give your diet and health a boost of ch-ch-ch-chia!

References:

http://chiaseedssuperfood.com

Aguirre, A., Borneo, R., Leon, A. (2010). Chia (Salvia hispanica L) gel can be used as egg or oil

replacer in cake formulations. Journal of the American Dietetic Association.110, 946-950.

WWW.Wed - Lunchbreak survey

2011-11-30T10:04:00.004-07:00

Take a quick survey!

http://nutrition.esri.com/lunchbreak/

This website was created by an RD and is a fun way for people to see how their lunchtime habits compare with others. The survey is very easy and it is interesting to see what others do for lunch! So far there are only a few entries from Idaho and the creaters would like more Idahoans to participate! I took the survery today and I am the only one from Pocatello, Idaho. After you take the short survey, you can click on the areas of the map and see what the statistics are in your area. Also, you can click on a link at the bottom that says "About this app" and learn all about the purpose of the survery and get the contact info for the creators! CHECK IT OUT!

Website found by Marjorie Rich, MS, RD, CDE.

Summarized by Misty Roberts, Dietetics student at Idahot State University.

Member Monday - Tennille Houston

2011-11-28T08:04:00.001-07:00

Tennille Houston, MHE, RD, LD, CDE

Years as an IDA member: 11

Years on the IDA board: 7 months

Current Board Position: Secretary

Current employment: Certified Diabetes Educator for Cassia Regional Medical Center

What is the nutrition project or issue that most excites/interests you currently?

Healthy weights for everyone is very important to me. I am concerned with the child obesity problem. If we don’t reverse the trend now, our children will have a shorter life span than we do. I have three children, and we struggle as a family to find the balance between what we crave and what is healthy for us. I think it is so important to focus on healthy eating and exercise, but it is very difficult in our environment. At work, my specialty is in diabetes. The trend is that people are getting diabetes earlier and earlier, and we will also see diabetic complications much earlier than in the past.

The topic that first enticed me to become a dietitian is weight loss through good nutrition and exercise. It is a very important topic these days and there is a wide variety of information out there. I think it is interesting that weight loss products and information is widely available, yet the over weight/obesity problem in the United States keeps climbing. There is a lot of misinformation out there, and it is important for us to guide people to correct principles. Also, influencing National policy is crucial to changing the health of our population.

What are your other interests?

I am the mother of two boys (ages 10 and 2) and a girl (age 7). We just adopted a puppy last week. This puppy has sure changed our lives, it’s a good thing he’s so cute! I enjoy playing sports like volley ball and softball, and was lucky enough to be on a city league this year. I enjoy crafts, such as scrapbooking and cross-stitching. I have cross-stitched a stocking for two of my three children, I have yet to start on the third (though I did buy the pattern!). It is a very slow craft, but I enjoy stitching while my husband and I watch a movie together or our favorite TV shows at home. I’ve recently started really enjoying Zumba at the gym. It is so fun! In the summer, our family will often be out on the river almost every weekend, and if we’re lucky, during the week too! We love boating (water-skiing, knee-boarding, tubing). We’ve found it’s a great way to spend quality time with our family and friends. Knee boarding is my favorite. I love jumping the wake and seeing if I can get even bigger air each time.

How can you be contacted? I can be contacted at home at houstenn@cableone.net or at work Tennille.houston@imail.org I work at Cassia Regional Medical Center located at1501 Hiland Ave Ste. D, Burley, ID 83318, phone: 208-677-6288. I do have a facebook account, I’m considering starting a blog but am not committed yet.

Additional contact information is available to IDA members at www. eatrightidaho.org

Tuesday Trends - November 22, 2011

2011-11-22T07:38:00.003-07:00

Tired from Tryptophan?

by Kimberly Young, a University of Idaho Dietetic Student

Thanksgiving is a day most of us engage in stuffing ourselves with turkey, mashed potatoes and gravy, sweet potato casserole, green bean casserole, cranberry sauce, desserts, and the list goes on. We eat until we are so full we can hardly move. Before going back for a second round, we sit or lay on the couch barely able to keep our eyes open. The tryptophan in turkey is commonly blamed for our lethargy.

Tryptophan is what sleepiness is blamed on, but do people really know what tryptophan’s role is in our bodies? Tryptophan is an essential amino acid (the body can’t make it) that we must get from our diets. Amino acids are needed to build proteins in our bodies. We need tryptophan to make niacin. Niacin is a B vitamin that aids in digestion, helps our body convert food into energy, and is good for maintaining healthy skin, eyes, and hair. Niacin also leads to the production of serotonin, which, when levels are high, is responsible for sleeping better and good moods.

It is true that turkey is rich in tryptophan. However, tryptophan can be found in many foods such as chicken, beef, fish, eggs, and dairy products. In fact, there are higher levels of tryptophan in chicken, but you never hear of anyone complain of being tired from eating chicken. It’s not the tryptophan that boosts serotonin. Tryptophan works in combination with foods that are high in carbohydrates in order for serotonin levels to rise, thus causing sleepiness.

It is a fair assumption that the combination of turkey and foods that are high in carbohydrates consumed on Thanksgiving Day is what causes lethargy. Don’t just blame the turkey! Blame the whole meal for feeling tired. When people overeat, it takes a lot of energy to digest food. Combine this with the consumption of alcohol and the preparation of the holidays, it’s no wonder why people feel sleepy!

WebMD. (2011). The truth about tryptophan. Retrieved from:
http://www.webmd.com/food-recipes/features/the-truth-about-tryptophan

Advocacy Forum Report

2011-11-17T17:04:00.001-07:00

Presented by the Idaho Public Health

Association and the Idaho Nonprofit Center

Fall AdvocacyForum

Wednesday, Nov.16, 2011

6:00 to 8:00 pm

McClearyAuditorium

St.Alphonsus Regional Medical Center

1055N. Curtis Rd, Boise, ID 83706

Advocacy Presentation:

AdreanCasper,American Heart/Stroke Association

Legislative Panel:

SenatorNicole LeFavour, District 19, Boise

RepresentativeSue Chew, District 17, Boise

RepresentativeMarv Hagedorn, District 20, Meridian

RepresentativeJanice McGeachin, District 32, Idaho Falls

Three registered dietitians: Sue Linja, Nancy Rush, andCarol Julius were able to attend with at least 60 other health advocates.Legislators provided introductory comments about their interests andexpectations for this year. The audience made educated comments aboutlegislative remarks and asked written questions for panel members. Two topicsof interest to Registered Dietitians included Food Stamp use and potentialfraud, and establishing the Idaho Insurance Exchange. Rep. McGeachin is veryinterested in preventive nutrition to save health care costs, finding ways toregulate items purchased with Food Stamps, and would like RD assistance tofocus on nutrition. Discussion about the Insurance Exchange revealedphilosophic differences between legislators about how and why our medicalservice system is broken. The Idaho system must be created by Jan. 1, 2014 andactively functioning within the following 6 months.

WWW.Wed November 16

2011-11-16T10:09:00.007-07:00

www.nutrition.gov
is a great site to visit to keep up on current dietetic news! It gives an up-to-date news feed on everything that is going on in the nutrition world as well as links to useful websites like, www.choosemyplate.gov

and www.letsmove.gov. There is also information about food assist programs, menu planning, weight management, and tips about cooking and shopping.

You can subscribe to get the news feed sent directly to your email; it is free to sign up and all you need to put in is an email. There are archives of all the news feeds back to 2004, which is very easy to search through.
The spotlights section features great websites like www.exercise.lbl.gov, www.fns.usda.gov, and www.recipesforkidschallenge.com/.

Over all, it is a great website to get links to other very helpful sites as well as keeping up on current nutrition news.

Tuesday Trends - November 15, 2011

2011-11-15T07:04:00.006-07:00

by Jessica Cochran, University of Idaho Dietetic Student

What a wonderful concept; eat yourself skinny! Enjoy all your favorite foods while ignoring the ingredients and avoiding calories, carbohydrates, and fats. The only catch is to spend $59 a month, sprinkling all foods with flavor-enhancing “diet sprinkles.” Within only six months, you’ll lose thirty pounds!

The Sprinkle Diet has recently taken off with advertisements in popular women’s magazines, websites, and infomercials. The Sensa^© sprinkles are crystals, or “tastants” that are made up of maltodexterin, tricalcium phosphate, silica, and flavorings. They come in sweet or salty for different types of food. They have a number of flavors and different flavors are sent every month. All flavors of the tastants are said to be calorie-free, sugar-free, sodium-free and gluten-free. The idea behind the tastants is to promote fullness.

Dr. Alan Hirsch is the creator and founder of the Sensa^© brand. He is the director of the Smell and Taste Treatment and Research Foundation in Chicago. Hirsch explains that Sensa^© works with two basic senses; smell and taste. Hirsch claims the scientific principle behind his product as “Sensory Specific Satiety.” While eating, hormones signal the brain and stomach when one is full. He believes that by enhancing the smell of food, the body will speed up this process.

Since Sensa^© is fairly new, research is limited. The evidence on www.trysensa.com, the company’s website, is company- sponsored “clinical studies” rather than the gold-standard clinical trials. These studies have not been published in any peer reviewed scientific journal. At the moment Sensa^© is considered a dietary supplement, thus getting very little acknowledgment from the Food and Drug Administration.

If looking to lose weight, it may be wiser to spend sixty-dollars a month stocking up on fruits and vegetables or looking into a gym membership. Eating whatever you want and losing weight is a wonderful concept. But, in reality without education in incorporating exercise and healthy eating into one’s lifestyle, weight loss will remain a challenge.

Changing Times for the Registered Dietitian

2011-11-09T21:01:00.000-07:00

Sue Linja, RD, LD - President, Idaho Dietetic Association

Is our profession at risk? Are our licenses going to be enough to ensure that we are the nutritionprofessionals providing services under the Patient Protection and AffordableCare Act? Who else thinks they are as qualified as we are to guide patients/clients to make important nutrition decisions? This is an important time for the Registered Dietitian....and atime that we must band together, send a united message and raise our voices tobe heard.

Idaho Dietetic Association has recently contracted with a locallobbying firm, Pinnacle Business Group LLC, to help the Registered Dietitiansin Idaho become strategically positioned in the public policy arena. They will help to introduce us to keypersonnel and teams involved with the insurance exchanges and other activehealth care groups and ensure that we are recognized as the preferred providerof nutrition services in the State of Idaho.

What better time than now to change our name? The American Dietetic Association will becomethe Academy of Nutrition and Dietetics on January 1, 2012. Idaho will be asking for a membership vote tochange our name to Idaho Academy of Nutrition and Dietetics. This new name should help consumers, our legislatorsand public policy stakeholders have a better understanding of who we are....Registered Dietitian - The [Licensed] Nutrition Expert.

Please watch for more information on these burning issues at www.eatrightidaho.organd eatrightidaho.blogspot.com. The most current information is available on our blog and updates about those blog posts are also available to you by becoming a follower of our Facebook, Linked In or Twitter accounts. Wherever you hang out on the Internet...the Idaho Dietetic Association (soon to be known as Idaho Academy of Nutrition and Dietetics ) will be there too.

WWW.Wed - Nov 9

2011-11-09T07:50:00.008-07:00

www.eatracker.com

EA Tracker is a great website that offers a lot of help with featured recipes, exercise, and tips weekly. You must sign up to use the website, but it is free. There are many tools throughout the website, including a place to track your meals, activity and set goals for yourself. The website was created by Dietitian's in Canada and is maintained by them, so the advice is great and useful. The website is a great tool for anyone interested in making healthier choices, and can be as helpful as you want it to be.

Other functional characteristics of the website include: a BMI analyzer, food search, and dietitian's finder. The food search basically acts as a diet analysis function, giving a nutrition label for each item. This would be a great tool for consumers, and dietitian's to tell their clients about. The intention of the website is to allow consumers to understand the importance of diet and exercise, and help them improve their choices.

Website found by: Kyli Gough, Idaho State University dietetics student