Ask a Dietitian

Wednesday, July 14, 2010

If you have questions you would like to be answered by a dietitian, post it as a comment below this post. I'll do my best to answer them.

For lunch today...

Friday, September 26, 2008

So, people ask me all the time: "What do you eat for lunch?" So here it is: what I had for lunch today.

Salad (2 cups mixed greens {spinach, endive, spring mix}, 1/4 cup shredded carrots, 1/4 cup shredded red cabbage, 1 oz mushrooms, sliced cucumbers {3 slices}, sliced radishes, 2 tbsp black olives, 4 whole green olives, 1/8 cup cheese, 1/4 cup croutons, and 1 oz sunflower seeds, and creamy caesar dressing);

1/2 cup Campbell's Wisconsin cheese soup;

8 oz skim milk

1/2 cup red grapes.

Calories: 514 Protein: 24 Carbohydrate: 56 Total Fiber: 8 Total Fat: 24.5

So, what that all boils down to:

1.)There's a little too much fat. (I should have skipped the cheese soup and gone for chicken noodle or vegetarian chili instead!) But considering that my breakfast - which consisted of a Fiber One bar, a container of yogurt and an apple - contained minimal fat, I'm not too terribly concerned.

Here's a tip: cream based soups contain more fat than water based soups.

2.)There are lots of colorful veggies: red, purple, orange, green - lots of antioxidants and phytochemicals!

Fruits and vegetables that are the darkest and brightest have the highest amount of antioxidants and phytochemicals! For example: spinach (dark green) contains more nutrients than iceberg lettuce.

Tip: When shopping for produce, choose the brighest and/or darkest.

3.)It's balanced in terms of energy sources: contains a source of carbohydrate (croutons, milk, grapes); contains a source of protein (cheese, milk); and a source of fat (cheese, dressing, soup).

4.) It has a food from each of the food groups: Grains - croutons; Milk - milk, cheese; Meat/Meat Alternative - sesame seeds; Vegetables - endive, spinach, carrots, red cabbage, cucumbers, radishes; Fruit - grapes.

Tip: visit http://www.mypyramid.gov/ for more tips on getting the right amount of each food group each day.

5.) It contained 1/3 my daily recommendation for fiber: 8 grams is about 1/3 of the amount needed for the entire day. My breakfast consisted of about 17 grams so I've had my fiber recommendation for the day. (25 grams is the recommended intake for most Americans.)

Tips for increasing the amount of fiber in your diet:

Eat whole-grain cereals for breakfast.

Eat at least two pieces of whole fruit per day, such as pears, apples, bananas and strawberries. Add them to your cereal, yogurt or salads.

Eat whole-wheat bread. Remember, just because it’s brown doesn’t mean it’s whole-wheat. Check the label to make sure it reads “whole-wheat.”

Add tomatoes, lettuce or other vegetables to sandwiches.

For a snack, munch on popcorn, which is also a whole grain. Go easy on the salt and butter.

Make side dishes with short-grain brown rice. It’s loaded with fiber and flavor.

Put vegetables in soups and pasta dishes. If you’re having pizza, load up on the vegetable toppings.

Just remember, when you start to increase the amount of fiber in your diet, make sure to increase the amount of water you consume as well! Otherwise, you may be pretty uncomfortable!

Dietitian or Nutritionist?

Wednesday, September 24, 2008

So, what’s the difference between someone who calls him or herself a nutritionist and someone who calls him or herself a dietitian? Simply put, a nutritionist has no concrete definition, but a dietitian has credentials to go with the term. The term “nutritionist” is not legally protected nor is it regulated like the term “dietitian” is. Anyone who works in a health food or supplement store or who has an interest in nutrition could call themselves a nutritionist.

A Registered Dietitian (RD) is a credential just like a Registered Nurse (RN) or a Medical Doctor (MD).

To become a Registered Dietitian you must:1. Earn a Bachelor’s of Science (BS) degree in a Didactic Program in Dietetics. This is a program, granting at least a bachelor’s degree, that is accredited or approved by CADE (Commission on Accreditation for Dietetics Education).

2. Complete a supervised practical experience (at least 900 practice hours) in a CADE-approved Dietetic Internship. Once completed, you will be eligible to take the Registration Examination for Dietitians.

3. Take and pass the Registration Examination for Dietitians. You will then be authorized to use the credential Registered Dietitian (RD) by the Commission on Dietetic Registration of the American Dietetic Association.

4. Complete 75 continuing education credits every 5 years to maintain your credential.
Students wishing to become Registered Dietitians study a variety of subjects including but not limited to: food and nutrition sciences, foodservices systems management, business, economics, computer science, culinary arts, sociology, communications, biochemistry, physiology, microbiology, anatomy and chemistry.

A Registered Dietitian is knowledgeable in the science of nutrition. Registered Dietitians commonly call ourselves “interpreters of science”. We interpret the science of research studies for the consumer so that he or she can make informed decisions to improve his or her lifestyle and health. The Registered Dietitian, after reviewing your medical history, medications, supplements, exercise routine (or lack thereof), weight and eating habits, can give advice that is safe and effective for you to reach your goals.

A nutritionist may or may not have the credentials of a Registered Dietitian. Many will have letters of “designation” behind their name, but make sure you carefully research where that “designation” came from. One example I have listed below.

From the American Association of Nutrition Consultants: “The purpose of certification is to protect the health, safety and welfare of the public by encouraging high standards and professional competence of persons practicing in the profession of nutritional counseling. It provides a trademark designation (C.N.C.®), which serves to inform the practitioner’s clients and potential clients that the practitioner has met professional requirements in addition to, and beyond, normal academic studies and/or professional experience.” Notice that it will provide a “trademark designation”, not a credential. It also states that the practitioner must meet professional requirements in addition to normal academic sudies. It never defines the academic studies. Furthermore, the application requires no proof (diploma, transcript, etc) that the person has actually completed said studies.

To receive certification or designation as a C.N.C., the candidate must:

1.) pass an exam administered by the Commission on Certification of the A.A.N.C. Notice the Commission on Certification is of the Association. It is not a third-party entity, quite unlike CADE, which is approved by the United States Department of Education and the Council for Higher Education Accreditation.

The following is a quote from the AANC website: “Candidates are required to complete a series of tests which will demonstrate proficiency in the areas of General and Applied Nutrition and in Practice Management.” The Registration Examination for Dietitians , administered by the Commission on Dietetic Registration, covers 5 domains: 1) Food and Nutrition; 2) Clinical and Community Nutrition; 3) Education and Research; 4) Food and Nutrition Systems; 5) Management.

2.) Pay the membership fee (to be renewed annually): $60. “I understand that certification is only available to Professional Members of the A.A.N.C.” Though membership in the American Dietetic Association is encouraged, it is not required to receive registration status.

3.) Pay the C.N.C. examination fees: “Payment of a one-time examination fee of $250 is required at the time of application. There are no annual maintenance fees. Expenses of administering the examinations, maintaining permanent records, grading papers and preparation of the certification certificates are met entirely from the examination fee and annual membership dues.” Notice: there is no requirement for the person to maintain his or her status as C.N.C. How do you know that person is up to date on all current nutrition information and research?

4.) Submit an online application form: click here for the form. No verification of degree or education is required.

The American Dietetic Association says it like this: “A registered dietitian is a food and nutrition expert who has met academic and professional requirements”. If you are looking for someone to help you with dietary concerns find a nutrition expert - a Registered Dietitian. Click here to find a Registered Dietitian near you.

Author’s Note: I graduated with a Bachelor’s of Science degree in Applied Health Science/Dietetics in 2004 from Indiana University, a CADE accredited school. I then went on to complete my Dietetic Internship in 2005 at IUPUI, also a CADE accredited program. I passed the Registration Examination for Dietitians in October 2005. I am currently in my 4th year as a Registered Dietitian and I have completed my 75 continuing education credits needed to maintain registration status.

Introduction...

Tuesday, September 23, 2008

Hi! My name is Heidi. I'm a Registered Dietitian. I study nutrition, food science and food safety for a living. I decided to do a blog because I get questions asked of me all the time: "Since you're a dietitian, do you eat healthy all the time?"; "What do you eat?"; "What's the best way to lose weight?"; "Should I take a multivitamin?" So, because I answer those questions frequently, I decided to blog about some of the questions I get asked and my response to those questions. I will also blog occasionally about what I eat. In my next post, I will outline the difference between a "nutritionist" and a Registered Dietitian. As you read my blog, I hope you'll find some nutritious "bytes" to help you make strides toward a healthier lifestyle!