Food and nutrition

spring 2012 • FoodandNutritionMag.org A

spring 2012

&FoodNutrition

spring 2012 • FoodandNutritionMag.org 1

Welcome to your new magazine!in october 2011, a week after President Sylvia escott-Stump, MA, RD, LDN, announced that the American Dietetic Association was changing its name to the Academy of Nutrition and Dietetics, member magazine ADA Times published its fi nal issue. this might have been a sad moment for the people who had worked so hard on ADA Times during its eight-year run … if not for what was to come next.

it is with great pleasure that we present Food & Nutrition Magazine! Like its award-winning predecessor, Food & Nutrition refl ects the diversity of our audience—your interests and experiences, work settings and practice areas, backgrounds, perspectives and goals—and provides information and inspiration for readers to be the most valued source of food and nutrition information and services.

But Food & Nutrition offers even more. For example, this publication is fi rst and foremost for members and associates of the Academy. However, we know that as professionals working in food, nutrition and health, you are natural sharers of information—so we have made it easy for you. Food & Nutrition’s size allows for printing, photocopying and scanning, while a larger number of pages allows for expanded content and new departments.

In addition, the magazine’s website (FoodandNutritionMag.org) will allow you to email, tweet, “like,” rate and comment on individual articles you want to share with your clients, colleagues, students or community—no password required.

Feature articles cover food, diet and professional trends with particular focus on cultural relevance and practical use. Food & Nutrition’s recurring content is organized into departments that make it easy for you to fi nd what you’re looking for, including:• Briefs on culinary, consumer and practice

trends, answers to questions about timely topics in nutrition, and updates on new

research studies in diet and health• New professional and consumer titles,

resources and continuing education opportunities

• Reviews of diet and lifestyle apps, programs and books

• Stories about members who change lives and are making a difference

• Topics in international dietetics and how they affect, and connect, the world

• Important news and deadlines from the Academy and a national meetings calendar.

As always, please tell us what you think (see “Respond” on page 5). Food & Nutrition is about you, for you.

~The Editorial Team

10 Food & Nutrition Magazine • spring 2012 spring 2012 • FoodandNutritionMag.org 11

An ancient tradition meets modern fare

Feature Story | By roBin foroutan

Long before probiotics became the darlings of the microbial world, cultures throughout history and across the globe were celebrating fermented foods. Born as a preservation

method and used for millennia, the Neolithic tradition of fermentation has sparked modern use of and interest in probiotic microbes.

Most research focuses on fermented dairy products. However, vegetables such as cabbages, carrots, garlic, soybeans, olives, cucumbers, onions, turnips, radishes, cauliflower and peppers, in addition to fruits such as lemons or berries, offer novel flavors and textures—partly explaining why home fermentation, and particularly lactic acid fermentation, is becoming an increasingly popular trend. Whether keepers of culinary tradition, those interested in potential health benefits or folks who simply enjoy trying new foods, fermentation enthusiasts are bringing new life to this ancient practice.

Lactic acid fermentation, or lacto-fermentation, is among the most common methods and one of the easiest to experiment with at home. It is an anaerobic process whereby lactic acid bacteria, mainly Lactobacillus species, convert sugar into lactic acid, which acts as a preservative. Salt plays a pivotal role in traditional fermentation by creating conditions that favor the bacteria, preventing the growth of pathogenic microorganisms, pulling water and nutrients from the substrate and adding flavor.

Global Cultures The earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent—and nearly every civilization since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut, yogurt and cheese, global cultures have crafted unique flavors and traditions around fermentation.

In some cases, fermentation is a critical component to food safety beyond preservation. In West African countries, garri is an important food source. It is made from the root vegetable cassava, (cont’d)

While dairy products have received the most attention concerning priobiotcs, fermented fruits and vegetables may also offer health benefits.

FlashbackFermentation


spring 2012 | VOLUME 1, ISSUE 1

features

turmeric (Curcuma longa) grows

wild in the forests of south and

southeast asia and is one of the key

ingredients for many indian, Persian

and thai dishes. turmeric has been

shown to reduce the symptoms of

indigestion. although turmeric is

usually used in the form of root

powder, in some regions leaves

of turmeric are used to wrap and

cook food.

COVER PHOTO & FOOD PHOTOGRAPHYBY LAURIE PROFFITT

on the coVer

Welcome to Your New Magazine1 Learn what makes Food & Nutrition the most

engaging, applicable publication for any professional

working in nutrition and dietetics, healthcare, food

service and related fields.

Fermentation Flashback 10 What began as a simple preservation method

thousands of years ago has sparked modern interest in

the use of probiotic microbes to promote balance in the

GI tract, giving this ancient practice a bit of flair.

Not Your Mother’s Spice Cabinet14 While the typical 1950s American homemaker relied

on fewer than 10 spices, today’s adventurous home cooks

are likely to keep at least 40 on hand.

Before You Blog 18 Industry watchdogs are monitoring online endorsements

24/7. Before you publish, post, tweet or blog, make sure

you know the rules of engagement.

Web Exclusive! Labeling GM/GE FoodsFoodandnutritionMag.org: Whether you’re for or against

genetically modified foods, knowing exactly which foods

they are is not as easy as reading the label.

&FoodNutrition

“Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease.” (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3 fatty acid and 3.68mmol of antioxidants.

1

Food for Your Whole Life Symposium

JUNE 3-4, New York

Register at: www.foodforyourwholelife.org


JUNE 3-4,


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SAVETHE DATE!

Why Walnuts?

Walnuts are Heart-HealthyWalnuts are the only nut with a significant amount of alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid(2.5g/ounce).1

An Ounce a DayJust an ounce a day (12-14 halves) provides a good boostof antioxidants including 1.4mg selenium, 3.5+/-1.0 ng/g melatonin, 5.91mg gamma-tocopherol (a form of vitamin E), plus several polyphenols.

Two Decades of Health ResearchCurrent health research on walnuts includes studies in the areas of cardiovascular health, cancer, diabetes, cognitive function, weight management, and bone health.

walnuts.org/RDJoin us on: @cawalnuts /cawalnuts

FREE patient education tools! Visit:

Walnuts: A Versatile Whole FoodWalnuts add delicious crunch to every meal — sprinkleon yogurt, oatmeal or salad. Include them in pasta or as a topping on vegetables or protein. And walnuts make an easy, portable snack!

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Herb & Honey Walnut Crusted Salmon

CWB C0615C HealthProSalmon noAHA 8.5x10.875.pdf 1/6/12 6:25:37 PM

in eVery issue

ABOUT US

Publishing, editorial and placement decisions are based on the editors’ judgment of potential interest to readers, timeliness of the topic and quality of writing. Editorial content of Food & Nutrition is not infl uenced by sponsors, advertisers, donors, partners or collaborators. Food & Nutrition adheres to the ethical standards set forth by the American Society of Magazine Editors Guide-lines for Editors and Publishers, which serve to prevent advertisers or sponsors from compromising edi-torial integrity and independence.

The complete editorial policy of Food & Nutrition, guidelines and deadlines for submitting articles are available at www.FoodandNutritionMag.org.

The views expressed in Food & Nutrition are those of the authors and do not necessarily refl ect the offi cial positions or policies of Food & Nutrition or the Academy of Nutrition and Dietetics. No endorsement of an author’s views should be inferred unless the views are specifi cally identifi ed as the offi cial policy of the Academy of Nutrition and Dietetics.

Food & Nutrition (ISSN 2164-618X) is published quarterly by:

Academy of Nutrition and Dietetics120 South Riverside Plaza, Suite 2000Chicago, IL 60606-6995Telephone 312/899-0040 Toll-free 800/877-1600.

Application to mail at Periodicals postage prices is pending at Chicago, IL and additional mailing offi ces.

Postmaster: send address changes to: Food & Nutrition 120 South Riverside Plaza, Suite 2000Chicago, IL 60606-6995

©2012, Academy of Nutrition and Dietetics

Comments, editorial opinions or offi cial positions of the Academy unless so noted do not necessarily represent the views of all Academy members. Publication of an adver-tisement in Food & Nutrition should not be construed as endorsement by the Academy of the product or the advertiser.

Food & Nutrition is published four times a year for members of the Academy of Nutrition and Dietetics. No article or statement appearing herein may be reproduced in any form without written permission from the publisher.

to request permission to reproduce an article in Food & Nutrition, please send inquiry to:

Academy of Nutrition and DieteticsAttn: Food & Nutrition120 South Riverside Plaza, Suite 2000Chicago, IL 60606-6995

The Academy is an equal opportunity employer.

AND-001

Respond5 Learn about the many ways you can submit your feedback and Letters to the Editor.

Discover6 Read about the rebirth of a classic kitchen tool, plus the newest products and trends.

Research8 Briefs on the latest studies in nutrition and health, including how the Nutrient Rich Foods Index can help consumers make better choices.

Ask9 It’s spring allergy season, and there is plenty of diet-related advice for avoiding the sniffles. But does it actually work?

Savor22 Layer for layer, the onion is one of the most healthful flavor enhancers in the pantry.

Engage24 Read news and updates for members of the Academy of Nutrition and Dietetics.

Inspire26 Learn about our heroes: professionals who make the world better.

Read28 Check out the latest titles for consumers and nutrition professionals.

Click29 See online tools, resources and CPE opportunities, plus reviews of the most popular weight-loss apps for the iPhone.

Attend31 View the calendar of meetings and conferences.

Unite32 Be informed about topics in nutrition and health from around the world.

academy President: SyLVIA ESCOTT-STUMP, MA, RD, LDN

Chief executive offi cer: PATRICIA BABJAK

editor-in-Chief: DORIS ACOSTA

executive Managing editor: LIZ SPITTLER

associate editors: ELEESE CUNNINGHAM, RD SHARON DENNy, MS, RD ALLISON MACMUNN, MA WENDy MARCASON, RD RyAN O’MALLEy TOM RyAN

Contributing editors: SARA HAAS, RD, LDN KERRy NEVILLE, MS, RD

Production Manager: CAROLyN RAND

Design and Production: GLC CUSTOM MEDIA, glcomm.com

4 Food & Nutrition Magazine • spring 2012

&&FoodNutrition


We love to hear thoughts, praise and suggestions—whether it is a

reaction to a feature article, tips for

practice, perspectives from personal

experience or general feedback.

Every published letter receives a

prize!

neXt priZe: Celebrate National

Nutrition Month in style. This $50

gift basket includes an eco-friendly,

lightweight cooler tote; iced

coffee tumbler; ceramic soup mug;

poly cotton apron; colorful non-

woven eco apron; mini-strainer for

cans of vegetables, fruits or tuna;

an easy-to-clean, ergonomically

designed cheese grater; handy combo

vegetable brush and peeler; body

tape measure with BMI scale; and

a clip-on pedometer to track steps,

miles and calories burned.

reMeMBer: National Nutrition

Month begins March 1.

respond | your FeeDBAcK

academy President: SyLVIA ESCOTT-STUMP, MA, RD, LDN

Chief executive offi cer: PATRICIA BABJAK

editor-in-Chief: DORIS ACOSTA

executive Managing editor: LIZ SPITTLER

associate editors: ELEESE CUNNINGHAM, RD SHARON DENNy, MS, RD ALLISON MACMUNN, MA WENDy MARCASON, RD RyAN O’MALLEy TOM RyAN

Contributing editors: SARA HAAS, RD, LDN KERRy NEVILLE, MS, RD

Production Manager: CAROLyN RAND

Design and Production: GLC CUSTOM MEDIA, glcomm.com

creating informative, compelling and useful content is our top priority. Feedback from you helps us see if we are on target and to shape stories and articles in future issues. Contribute to our ongoing conversation, create dialogue with your colleagues, introduce diff erent perspectives and make suggestions. There are many ways you can share your thoughts:

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Tell us why. email [email protected] and

write “Letter to the Editor” in the subject fi eld.

comment through foodandnutritionmag.orgWith our new website, you can post your thoughts at the bottom

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neXt issue! Tea: today’s hottest beverage trend | Reducing food waste at work and at home | Insights into the mind of the male shopper | Defending dietary detox | 10 tips from a food stylist | Vital wheat gluten: the antithesis of G-free


By sara Haas

The pressure cooker: A once-common kitchen tool in the 1940s that conjures images of scalding ingredients blasting onto the ceiling. Everyone’s grandmother had one, and it seemed like everyone was afraid of it.

The scary days of the pressure cooker are long gone and today’s versions have been updated and refi ned. Lids now securely lock in place, and other safety mechanisms have been added to prevent any potential kitchen catastrophes. Not only is this method of cooking safe, but it is also quick and can turn less-expensive ingredients into meals that taste great and are nutritious.

how do Pressure cookers Work? Pressure cookers typically come as pots with locking lids. Ingredients are loaded into the pot, the lid is locked into place and the pot is placed over high heat. As the liquid inside begins to boil, it produces steam that builds up and creates pressure. This

pressure, measured in pounds per square inch (or psi), increases the boiling point of water from 212 degrees to 250 degrees Fahrenheit. Because of this high temperature, food cooks in about one-third of the time required with conventional cooking.

are they safe? Almost all modern models of pressure cookers have built-in features to protect against accidents. These include valves and vents that release steam as too much pressure builds. Adding to the safety, the new generation of pressure cookers also has easy-to-read pressure gauges and virtually foolproof locking mechanisms.

What can i cook? Pressure cooking can help manage rising food costs by turning foods that require longer preparation times—dried legumes and grains, cheaper cuts of meats, and collard greens and chards—into quick and easy meal options. A pressure cooker can

be used for everything from tougher meats to rich, fl avorful sauces. Soups and stews are a natural fi t for this type of cooking. Dried beans and whole grains—which can require overnight soaking and hours of cooking—also work really well.

are there any nutrition Benefi ts?The pressure cooker can be an incredibly nutritious method of cooking. Because of its tight-sealing lid, nutrients are trapped inside the cooker within the liquid. This makes the liquid a source of nutrition that may have otherwise been lost with other cooking methods. Also, unlike other high-heat, quick-cooking techniques such as grilling, pressure cooking does not produce carcinogenic compounds.

What’s Old Is New!

Discover | FooD trenDs

Most recipes are formulated for a 6-quart or larger cooker.

These sizes are the most versatile since a pressure

cooker can be fi lled to only two-thirds of its

capacity.

eLeCtriC vs. stove toP: It’s really up to you. Both work well when used properly.

PiCK a Pot WitH a Heavy BottoM, an essential feature for conducting heat quickly and evenly.

BeCoMe FaMiLiar with your pressure cooker and read the manual from beginning to end before you get started.

FoLLoW tHe ManuFaCturer’s reCoMMenDations for cleaning and maintaining your pressure cooker.

Buy a GooD CooKBooK for pressure cookers. Try Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass (William Morrow Cookbooks 2004), which has a collection of recipes from Basic Risotto to Whole Stuffed Chicken in Balsamic-Fig Sauce.

TIPS

the Pressure cooker:

Contributing Editor Chef Sara Haas, RD, LDN, works at Roche Dietitians and the Centered Chef

in Chicago. Her most recent pressure cooker adventure was a spicy black bean soup.

Is Dairy-Free the Next Big Diet Craze?

Whether you are look-ing for a main dish or a quick side, a healthy addition to soups or salads, or grainy goodness to bake into breads or muffins, Village Harvest Frozen Whole Grains offer a convenient way to bring whole grains to the table. Cooked then frozen at –300˚ Fahrenheit using cryogenic technology, varieties include Red Quinoa & Brown Rice; Brown, Red and Wild Rice; Wheatberry and Barley; Farro and Red Rice; and Golden Quinoa.

san miguel Produce has exPanded its Cut ’n Clean Greens line to include kits to make cooking greens simple and convenient. The Crazy ’bout Collards and Comfort Greens kits includes greens, red cabbage, onion, bacon, and herbs and spices.

kraft has joined the energy drink market with the launch of MiO Energy— a liquid concentrate. Targeting the young male demographic, one squirt (about half a tea-spoon) added to 8 ounces

of water provides 60 mg of caffeine—the equivalent of a 6-ounce cup of coffee.

clemmy’s line of sugar-free, lactose-free, gluten-free and kosher-certified ice cream treats has four new flavors: Clemmy’s Rich and Creamy Orange Crème, Strawberries ‘N Crème and Cherry Vanilla All Natural Sorbet and Ice Cream Bars, and Chocolate Fudge All Natural Low Fat Ice Cream Bars. Each bar is 70 calories and an excellent source of dietary fiber.

mastronardi Produce has launched the SUNSET® Fresh Tomato Soup Kit. Found in the produce section of supermarkets nationwide, the kit includes fresh tomatoes, croutons and a spice packet, and touts six-step instructions for homemade soup in less than 20 minutes.

dairy-free products are gaining momentum in the marketplace—and people with dairy-related intolerances and allergies are not their only audience. In addition to vegans, seekers of Kosher Parve products and shoppers concerned about hormones and antibiotics, consumers also are turning to a dairy-free diet (often coupled with gluten-free) as a way to shed pounds, prevent chronic disease and improve overall health. While it’s true that many dairy foods can be high in fat, saturated fat and calories, dairy-free dieters can be at risk for deficiencies in calcium and vitamin D. On the upside, foods that are naturally dairy-free include whole grains, meats, nuts, legumes, fruits and

vegetables. Studies are under way to follow the impact of a dairy-free lifestyle on conditions from autism to autoimmune diseases, and findings will likely fuel or fetter the dairy-free diet trend.

neW Products

Village Harvest Frozen Whole Grains

New products are not paid advertisements and are selected

at the sole discretion of the editors. On occasion, vendors may

send samples of their products. This does not affect selection.


Research | neW stuDies

ProViding easily understandaBle caloric information, specifi cally in the form of a physical activity equivalent, may reduce the likelihood of sugar-sweetened beverage purchases among low-income black adolescents by as much as half, according to the February issue of the American Journal of Public Health.

ParticiPants in a “mindful restaurant eating” interVention group lost weight, had lower average daily caloric and fat intake and had fewer barriers to weight management when eating out, according to a study in the January/February issue of the Journal of Nutrition education and Behavior.

Binge drinking is common among american adults, according to the January 13 Morbidity and Mortality Weekly Report published by the Centers for Disease Control and Prevention. While binge drinking prevalence and intensity are highest among persons aged 18–24 years and 25–34 years, frequency was highest among binge drinkers aged 65 years and older.

in economic doWnturns, consumers are more recePtiVe to private label packaged goods, which are often priced anywhere from 20 to 60 percent less than their branded counterparts, according to the January Journal of Marketing. Because of consumers’ price sensitivity in hard times, those are the times where private label brands can more easily capture market share.

Consumers make better choices when they use the Nutrient Rich Foods Index, according to the January Journal of the Academy of Nutrition and Dietetics. Compared to controls, NRF participants who were part of a consumer education program increased meal planning and the use of shopping lists, were better able to identify nutrient-rich foods and consumed more vegetables and fruits. However, larger and longer-term studies are needed to confi rm the fi ndings and better understand processes of change.

JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS

27% of food-insecure families in the federal special supplemental nutrition program for Women, infants and Children at two

centers in Cincinnati admitted watering down infant formula or reducing feedings, according to a study scheduled for publication in Clinical Pediatrics.

young children Who lack secure relationshiPs With their mothers face more than double the risk of obesity at age 15 as those who had warmer mother-child ties, according to a study in the January journal Pediatrics. Researchers said children with poor maternal relationships may have turned to overeating to cope with emotional distress.

girls Who eat frequent meals and snacks may be less likely to increase body mass index over the next decade than those who eat a couple of times each day, according to a study in the February American Journal of Clinical Nutrition. Researchers found that after adjusting for baseline measures, race, parental education, physical activity, television and video viewing, total energy intake and dieting, eating fewer meals was related to weight gain.

choosing the right siZe and color of your BoWls and Plates could help you eat less, according to a study published online and slated for the August Journal of Consumer Research. Using larger plates can

result in serving 9 to 31 percent more food, while a higher contrast between the colors of the food and the plate reduced how much the participants served by 21 percent.

insulin doses may helP rePair atherosclerotic lesions in diabetic patients, according to a study in the February issue of The American Journal of Pathology. Insulin applied in therapeutic doses selectively stimulated the formation of new elastic fi bers in cultures of human aortic smooth muscle cells.

Virtual reality-enhanced exercise, or “exergames,” combining physical exercise with computer-simulated environments and interactive video game features, can yield a greater cognitive benefi t for older adults than traditional exercise alone, according to a study published in the February issue of the American Journal of Preventive Medicine.

lean Beef can Be included in a heart-healthy diet that meets current dietary recommendations and reduces cardiovascular disease risk. According to a study in the January American Journal of Clinical Nutrition, a diet low in saturated fat that includes lean beef had results similar to the DASH diet with respect to lipoprotein risk factors.

Direct links to these abstracts are available in Food & Nutrition’s online version.

Visit FoodandNutritionMag.org

http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2011.300391

http://www.sciencedirect.com/science/article/pii/S1499404611002648

http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6101a4.htm?s_cid=mm6101a4_w

http://www.marketingpower.com/AboutAMA/Pages/AMA%20Publications/AMA%20Journals/Journal%20of%20Marketing/TOCs/SUM_2012.1/business_cycle_fluctuations.aspx

http://pediatrics.aappublications.org/content/129/1/132.abstract

http://www.ajcn.org/content/95/2/290.abstract

http://www.jcr-admin.org/files/pressreleases/011612164907_vanittersumrelease.pdf

http://www.jcr-admin.org/files/pressreleases/011612164907_vanittersumrelease.pdf

http://www.journals.elsevierhealth.com/periodicals/ajpa/article/S0002-9440(11)01012-1/abstract

http://www.sciencedirect.com/science/article/pii/S0749379711008622

http://www.ajcn.org/content/95/1/9.abstract

http://cpj.sagepub.com/content/early/2011/11/22/0009922811426767.abstract

http://www.andjrnl.org/article/S0002-8223(11)01497-0/abstract

QAround this time of year, I am frequently asked whether diet affects seasonal allergies—particularly by my clients who enjoy outdoor spring activities. With so much advice circulating online, which recommendations have scientific evidence to back them? —PHiL, Illinois

SeaSonal allerGieS—of which the most common include allergic rhinitis (hay fever) and allergic conjunctivitis (eye allergies)—affect millions of people. Typical outdoor allergens include tree pollens in the early spring, grass pollens in late spring to early summer, and weed pollens in late summer through autumn.

Popular diet-related remedies with little or no supportive evidence for preventing or lessening symptoms of seasonal allergies include adopting a vegan, vegetarian or raw foods diet; avoiding sugars, grains, dairy or eggs; and taking daily doses of local honey.

While the rationale behind some of these methods may sound plausible in theory, there is no actual science to support eating or avoiding foods for seasonal allergies.

However, there are some foods that can cause reactions similar to seasonal allergies. About one-third of seasonal allergy sufferers are also affected by oral allergy syndrome.

In some people, eating foods that contain proteins called profilins similar to those of pollens may result in itchiness, swelling or even blisters around the lips, mouth or tongue. According to Krause’s Food & the Nutrition Care Process, 13th ed. (Saunders 2012), foods with protein similar to birch pollen include apricots, prunes, kiwifruits, cherries, figs, peaches, nectarines, apples, pears and plums; fennel, carrots, parsnips, celery, green peppers, parsley and potatoes; and almonds, hazelnuts, walnuts and pumpkin seeds.

Foods that may

lead to oral allergy syndrome in people allergic to ragweed

include bananas, cucumbers, melons, zucchini, chamomile and echinacea, while foods to which grass pollen sufferers may be sensitive include

tomatoes, figs, melons and peanuts.

There may not be evidence that honey doses reduce the symptoms of seasonal allergies, but this isn’t the only

controversy surrounding the golden,

sweet substance. Allegations that

Chinese honey imported as Indian

honey (a scam referred to as “honey

laundering”) have caught the attention

of many consumers.

However, an erroneous blog post that

went viral in November confused the

issue. The post claimed honey in U.S.

supermarkets is “ultra filtered” in

order to make it impossible to trace its

origin, and that this honey does not meet

definition standards set by international

agencies. The story was incorrect on

three counts:

The honey did not undergo ultra-

filtration, which is an entirely different

process, but was run through standard

filters so it wouldn’t crystallize in the jar

and to remove debris such as insect parts.

Filtered honey is still honey by any

world standard.

The raw honey (which comes to

packers before it is filtered) has plenty

of pollen to trace, if ever origin comes

into question.

To read more about the filtered honey confusion, see Dan Charles’ article

“Relax, Folks. It Really Is Honey After All” (Nov. 25, 2011) on NPR’s blog The Salt.

Ask | your questions



An ancient tradition meets modern fare

Feature Story | By ROBIN FOROUTAN

FlashbackFermentation


Feature Story | By ROBIN FOROUTAN

Long before probiotics became the darlings of the microbial world, cultures throughout history and across the globe were celebrating fermented foods. Born as a preservation

method and used for millennia, the Neolithic tradition of fermentation has sparked modern use of and interest in probiotic microbes.

Most research focuses on fermented dairy products. However, vegetables such as cabbages, carrots, garlic, soybeans, olives, cucumbers, onions, turnips, radishes, cauliflower and peppers, in addition to fruits such as lemons or berries, offer novel flavors and textures—partly explaining why home fermentation, and particularly lactic acid fermentation, is becoming an increasingly popular trend. Whether keepers of culinary tradition, those interested in potential health benefits or folks who simply enjoy trying new foods, fermentation enthusiasts are bringing new life to this ancient practice.

Lactic acid fermentation, or lacto-fermentation, is among the most common methods and one of the easiest to experiment with at home. It is an anaerobic process whereby lactic acid bacteria, mainly Lactobacillus species, convert sugar into lactic acid, which acts as a preservative. Salt plays a pivotal role in traditional fermentation by creating conditions that favor the bacteria, preventing the growth of pathogenic microorganisms, pulling water and nutrients from the substrate and adding flavor.

global cultures The earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent—and nearly every civilization since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut, yogurt and cheese, global cultures have crafted unique flavors and traditions around fermentation.

In some cases, fermentation is a critical component to food safety beyond preservation. In West African countries, garri is an important food source. It is made from the root vegetable cassava, (cont’d)

While dairy products have received the most attention concerning probiotics, fermented fruits and vegetables may also offer health benefits.


which contains natural cyanides and, if not properly fermented, can be poisonous. Other foods, such as the Tanzanian fermented gruel togwa, have been found to protect against food-

borne illnesses in regions that have poor sanitation.

Asian civilizations in particular have a history of fermenting a wide variety of foods—Japanese natto (soybeans), Vietnamese mám (seafood), Chinese douchi (black beans), Lao pa daek (fish sauce), Korean banchan (side dishes)—that remain essential components of their everyday cuisine. Fermented foods are also used in Eastern cultures for medicinal purposes, which may be of particular interest to registered dietitians who

practice “food as medicine.” Links between fermented foods and health

can be traced as far back as ancient Rome and China, and remain an area

of great interest for researchers in modern times.

the science of ProbioticsEvidence-based reviews indicate that certain strains of probiotics contribute to the microbial balance of the gastrointestinal tract—supporting the immune system and reducing inflammation in the gut. Health conditions that can benefit from probiotics therapy include diarrhea, gastroenteritis, irritable bowel syndrome, inflammatory bowel disease and cancer.

However, exactly which probiotic strains, appropriate dosages and fermentation profiles are still being investigated. According to “Probiotics and Prebiotics in Dietetics Practice” in the March 2008 Journal of the American Dietetic Association, the challenge in developing clinical recommendations for probiotics therapy is not a lack of scientific literature, but a lack of consolidated research and consistency across studies with respect to bacterial strains, dosages and populations. Nonetheless, the authors write that “although documenting efficacy of probiotics is still emerging, a growing number of consumers and health-care professionals are interested in trying probiotics,” and that people might “also be

Lactobacillus bacteria in particular

have long intrigued researchers. Nobel

laureate Elie Metchnikoff proposed

nearly a century ago that Bulgarian

peasants lived longer due to the

fermented dairy in their diet. Inspired

by this research, Japanese physician

Minoru Shirota hypothesized in

the 1930s that the right mix of gut

bacteria could prevent disease. Studies

published in 2011 issues of the

International Journal of Food

Microbiology and the Journal of

Applied Microbiology found that

kimchi (lacto-fermented cabbage)

may protect against certain cancers,

modulate the immune system, protect

against foodborne pathogens and

even lower cholesterol levels. The

role of Lactobacillus bacteria as an

inhibitor of cell mutation is supported

by research published in a 2003 Journal

of Medicinal Food and a 2001 study

in the American Journal of Clinical

Nutrition that found daily intake of

fermented vegetables over several

weeks resulted in decreased

levels of cancer-promoting

inflammatory markers

in stool. In addition, some

researchers have attributed

regular kimchi consumption

with protecting South Koreans

against severe acute respiratory

syndrome and avian influenza. While

much of Asia reported high numbers of

these illnesses, South Korea reported

very few cases. This data, however,

appear to be anecdotal.

Fermentation Flashback (cont’d)

An Integrative Medicine Perspective A basic tenet of integrative nutrition is that

digestive dysfunction is at the root of most maladies. Research has suggested that an imbalance of

beneficial-to-pathogenic bacteria and yeasts can disrupt the delicate intestinal barrier, which

constitutes the body’s first line of defense against ingested pathogens. One strategy used by RDs

in integrative medicine is the reintroduction of beneficial bacteria to improve digestive function and

rebalance the intestinal flora. While probiotic supplementation is widely utilized, many prefer using

a “food first” approach by recommending naturally fermented foods.

The Kimchi Files


MORE RESOURCES:

• Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green Publishing 2003)

• Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Alive Books 2002)

• Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation (Chelsea Green Publishing 2003)

TIP While lacto-fermentation does not present any risk for foodborne illness, following

reliable instructions is key to safely preparing fermented foods at home. However, to

err on the side of caution, people with compromised immune systems should refer to an RD or other

health professional before adding a probiotic supplement to their diet to ensure safe practices.

interested in increasing the levels of live active cultures in their diet. Such diets have not been evaluated strictly, but could be recommended based on the emerging body of evidence that a variety of probiotics is beneficial.”

In addition to supporting human health, Lactobacillus and other bacteria may protect against foodborne illness by inhibiting and eradicating foodborne pathogens, including Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus. The inhibition of pathogenic bacteria may be due in part to pH, as well as antimicrobial bacteriocins produced by Lactobacillus to inhibit other competitive strains, including foodborne pathogens. While these findings support fermentation as a safe method of preservation, and consumption of fermented grain has been associated with decreases in foodborne illness, more research is needed.

small Batches vs. large-scale ProductionTraditional lacto-fermentation utilizes the microflora present on vegetables and a lactic acid bacteria starter culture (whey). Once upon a time, all pickles were naturally fermented through lacto-fermentation, which is why some people use the terms “pickled” and “fermented” synonymously. In modern times, this is no longer the case. In large-scale food manufacturing practices, vegetables are washed in diluted chlorine solutions to destroy or inactivate existing

microflora, and acetic acid (which, along with water, is a main component of vinegar) is used instead of lactic acid. Of the few commercially available pickles that are lacto-fermented, most are heat processed or pasteurized to create a sterile product. Others are “desalted” or rinsed, likely removing any beneficial bacteria that may have been present.

If it’s health benefits you seek, lacto-fermented foods work best from both quality and food safety perspectives when produced in small batches, although there are small-scale operations that pride themselves on reinvigorating the fermented food market (look for them at gourmet stores, farmers markets and Asian shops). Meanwhile, home fermentation enthusiasts continue to look to the past as the wave of the future.

Robin Foroutan, MS, RD, is a private practice integrative medicine dietitian practicing in New York City and

northern New Jersey. She enjoys naturally fermented vegetables often, especially beet kvaas, or

fermented beet juice.

KiMCHi1 head Napa cabbage, cored and shredded

1 bunch spring onions, chopped

1 cup carrots, grated

½ cup daikon radish, grated (optional)

1 Tablespoon freshly grated ginger

3 cloves garlic, peeled and minced

½ teaspoon dried chili flakes

1 teaspoon sea salt

4 Tablespoons whey (if not available, use an additional 1 Tablespoon salt)

Place vegetables, ginger, garlic, red chili flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouthed mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. YIeLD: 2 quarts.

From Nourishing Traditions (Newtrends Publishing Inc. 1999) by Sally Fallon.

reciPe


Not Your Mother’sCuLturaL inFLuenCes

oFFer an eXotiC PaLette oF FLavorsSPICE CABINET

Cover Story | By MONICA REINAGEL

When I was a child, my mother (who was—and still is—a wonderful cook) had a small wooden spice rack with two rows of stoppered glass bottles. Those 16 little vials contained pretty much every-thing she needed, from ground cloves for Thanksgiving pumpkin pies to paprika she dusted on deviled eggs. Today, my mother’s spice collection fi lls a cupboard that’s four feet high and two feet deep. Ask her for the paprika, and she’ll ask you whether you want sweet, hot or smoked.

According to McCormick, which has been selling herbs and spices since 1889, today’s home cook is likely to keep at least 40 different seasonings on hand, whereas the typical 1950’s American home-maker relied on fewer than 10 spices. Although the three best-selling fl avorings (black pepper, vanilla extract and cinnamon) haven’t changed since the end of World War II, the rest of the spice rack has undergone a dramatic transformation. McCormick’s sales fi gures indicate that allspice, lemon extract, ground mustard and celery seed—all top sellers in the postwar years—have slid in popularity, while oregano, cumin, coriander and smoked paprika have risen through the ranks.

(cont’d)

What’shot in spices?

• “Sweet” spices like cinnamon and clove in savory dishes

• “Savory” spices like thyme, rosemary and pepper in sweet dishes

• Chile peppers of all kinds

• Roasting or toasting spices such as cinnamon, cumin and coriander

• Smoked spices such as salt, black pepper and paprika

• Low and no-salt seasoning mixes

• Dry rubs as an alternative to marinades

• Premixed seasoning blends for busy cooksSPICE CABINET


Not Your Mother’s Spice Cabinet (cont’d)

adventurous cooks, sophisticated PalatesGenerations of immigrants have brought a rich array of culinary traditions from around the globe to North America—and today, these exotic cuisines are sought and celebrated like never before. Tanya Wenman Steel, editor-in-chief of the popular Epicurious website, sees users filling their online recipe boxes with Indian and Middle Eastern dishes in addition to the usual lasagna and chicken salad. A recent search for the most popular recipes on Epicurious tells the tale: South American arepas and Javanese chicken curry vie for top billing with chocolate fudge and apple tart.

“American cooks have gotten a lot more adventurous,” says food writer and cookbook editor Amanda Hesser, “but also more discerning. We not only use a wider range of spices, but we’ve gotten more sophisticated about layering different fl avors to create more complex and intense fl avor profi les.”

There’s also an increased value on authenticity. Instead of relying on cayenne pepper

as an all-purpose source of heat, today’s cooks might use certain peppers for Asian cuisine and

others for Latin dishes. “Chefs are traveling more widely—and not just

to Europe—and bringing back exotic ingredients and techniques,” says Hesser.

“And thanks to the speed of information sharing, an ingredient can make the leap

from esoteric to household name in a much shorter period of time.”

Unusual spices are also getting easier to procure, with mainstream spice vendors vastly expanding their product lines in response to the growing popularity of global cuisines. These days, you might not have to go farther than the grocery store to fi nd chipotle pepper or garam masala—seasonings that most of us didn’t even know how to pronounce just a few years ago. And with a few days’ lead time, you can get just about anything else you could possibly want from online vendors.

from spice cabinet to medicine cabinetAs ancient healers realized and modern science has confi rmed, herbs and spices do much more than fl avor our foods. They can also be concen-trated sources of nutrients and compounds with medicinal effects. Virtually all herbs and spices display antimicrobial and antioxidant activity. Some of the most commonly used spices display other useful properties, as well. According to the Therapeutic Research Center’s Natural Medicines Comprehensive Database:

cinnamon has been shown to improve blood sugar control in diabetics in some studies although other studies showed no benefi t.

Garlic may slow the development of atherosclerosisand seems to be able to modestly reduce blood pressure. In addition, eating garlic has been linked to a decreased risk of developing stomach and colon cancers, although garlic supplements do not seem to offer this benefi t.

Blend Trend! For home cooks who are cramped for time

in their schedules or space in their spice cabinets, there is no

shortage of seasoning products designed to please any palate.

Pre-packaged spice blends are becoming increasingly popular,

or you can make your own. There are plenty of recipes online, or

check out The Spice Merchant’s Daughter: Recipes and Simple

Spice Blends for the American Kitchen by Christina Arokiasamy

(Clarkson Potter 2008) or Make It Tasty Spice Blends with No Salt

Added Recipes and Possibilities (CreateSpace 2010).


A licensed nutritionist and Academy member, Monica Reinagel, MS, LDN, has no fewer than eight different kinds of chile pepper in her spice cabinet.

She is also a professional opera singer. Check out Monica’s blog at NutritionOvereasy.com.

GinGer can help lessen nausea and vomiting in pregnant women and post-operative patients, and it may reduce symptoms of dizziness, including nausea. Also, there is preliminary evidence that ginger may have some benefi ts in managing osteoarthritis, specifi cally in reducing pain.

turmeric, a key ingredient in curry blends, has been shown to reduce symptoms of indigestion.

making food safer with spicesThe preservative power of spices was also well-understood by the ancients, who used spices to slow the spoilage of perishables and even to embalm their dead. Today, food scientists are increasingly interested in spices as a way to make our food supply safer, testing the ability of various herbs and extracts to kill E. coli bacteria in meat, for example. Although far from providing sure-fi re protection from foodborne illness, garlic, clove and oregano are among the most promising candidates.

Even more encouraging is the ability of certain herbs and spices to reduce the formation of harmful compounds formed when meats are cooked at high temperatures, such as on a grill. According to a study in the October 2011 Journal of Food Science, adding rosemary or turmeric to a burger can reduce the formation of heterocyclic amines by up to 40 percent. A separate study published in the May 2010

American Journal of Clinical Nutritionfound adding a mixture of ground cloves, cinnamon, oregano, ginger, rosemary, black pepper, paprika and garlic powder to burgers reduces the formation of carcinogenic and atherogenic compounds by 70 percent. (Try the Moroccan Sliders recipe for a tasty research application!)

storing and using spicesOne possible downside to an ever-expanding repertoire of spices: Stocking dozens of different seasonings to fuel your culinary adventures increases the chances that spices will sit in the cupboard for a long time before you use them. Whenever possible, buy spices in amounts that you can use within 12 months. For unusual ingredients that you use rarely, look for a store that sells spices in bulk so that you can buy only as much as you need. And to keep herbs and spices at their peak of fl avor and nutritional potency, that wooden rack next to the stove has got to go. Spices should be kept away from heat, moisture and light, and they are best stored in a cool, dark cupboard in airtight containers.

MoroCCan sLiDersBlend one tablespoon of Ras el-Hanout (recipe below) with a pound of ground beef, turkey or bison. Form into small mini-burgers and grill 3–4 minutes per side. The spices help block the formation of harmful chemicals when meat is grilled. Serve sliders with grilled pita and a yogurt-cucumber sauce.

ras eL-Hanout (Moroccan Spice Mixture)

Mix spices and store in an airtight container. (Recipe makes about 2 tablespoons.) Use to season roasted or grilled meats, vegetable stews, rice or couscous.

1 teaspoon ground cumin

1 teaspoon ground ginger

¾ teaspoon salt

¾ teaspoon ground black pepper

½ teaspoon cinnamon

½ teaspoon cayenne pepper

½ teaspoon allspice

¼ teaspoon ground cloves

Recipes from Nutrition Diva’sSecrets for a Healthy Diet by Monica Reinagel.

reciPe


In 2007, grocery chain Whole Foods landed in the hot seat when the Federal Trade Commission discovered co-CEO John Mackey had spent seven years

trawling Yahoo! Finance’s online bulletin boards, publishing more than 1,100 posts in which he praised his company and attacked its rival, Wild Oats. The violation: He posted anonymously.

Despite Whole Foods’ carefully crafted brand touting ethical food sourcing, this disregard for ethical marketing looked especially bad to bloggers, whose reaction was swift and scathing. Under pressure from industry watchdogs, the company’s board of directors temporarily shut down Mackey’s blog and launched an investigation. Meanwhile, Mackey was forced to make a public apology.

Feature Story | By MATT ALDERTON

WHAt you neeD to KnoW ABout enDorseMents

anD revieWs

before you BLOG

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“ The No. 1 topic that people talk about and share on social media channels is restaurants. No. 2 is food.”

— paul ranD

“Transparency is an important guideline

to keep in mind for everything that is done

online,” says Tiffany Gallicano, PhD, assistant

professor of public relations at the University of Oregon.

“Hiding relationships is shady, and the truth

eventually emerges.”

The story serves as a cautionary tale to anyone who publicly

recommends products or services: Before you publish, post, tweet

or like, familiarize yourself with the rules of engagement.

the truth about testimonials“The No. 1 topic that people talk

about and share on social media channels is restaurants,” according

to Paul Rand, immediate past president of the Word of Mouth Marketing

Association and founder and CEO of Zócalo Group, a Chicago-based marketing

fi rm. “No. 2 is food. So, where and how people talk about food—and how people

should share and talk about it through online channels—is really, really important.”

It’s so important, in fact, that the FTC decided in 2009 to revise its endorsements and testimonials guidelines to extend longstanding government recommendations about “truth in advertising” in traditional media like television, radio and print to digital and social media. As a result, registered dietitians who are compensated in exchange for reviewing or endorsing products online are now subject to the laws governing truthful advertising.

Joy R. Butler, a Washington, D.C.-based attorney and author of The Cyber Citizen’s Guide Through the Legal Jungle: Internet Law for Your Professional Online Presence (Sashay Communications 2010), elaborates: “The FTC is particularly concerned by people who receive compensation for posting online reviews, recommendations and endorsements. The FTC reasons that the typical consumer might not realize the new media reviewer received compensation in exchange for the review. Since consumers are inclined to place more confi dence in reviews written by completely independent people than in reviews written by people who have received compensation, the FTC wants the reviewer to disclose any compensation.” (cont’d)

Feature Story | By MATT ALDERTON

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Before You Blog (cont’d)

According to the FTC, compensation can mean not only money, but coupons, samples, gifts and anything else of value. Failure to disclose compen-sation could result in hefty fines, and although the FTC has promised to pursue action only against advertisers, not endorsers, reviewers should take the government guidelines very seriously.

“Failure to adhere to the guidelines can prompt the FTC to review your online activity and initiate an action against you if it determines your failure to fol-low the guidelines has resulted in a business practice that deceives or misleads consumers,” Butler says.

“If an RD doesn’t disclose and it becomes discovered, they immediately lose credibility— and that can be incredibly damaging to the RD’s reputation,” Rand adds. “If, on the other hand, they clearly and accurately disclose, it actually may end up enhancing their reputations that they were thought of well enough by these brands to be a paid consultant for them.”

Posting Pros and consRDs shouldn’t let FTC guidelines discourage them from being active online endorsers, according to Rand, who says ethical Internet marketing relationships offer RDs the opportunity to earn extra income, promote and learn about products they believe in, and even enhance their professional reputations.

Dallas-based nutrition communications consultant Neva Cochran, MS, RD, LD, who regularly posts on Facebook, Twitter and LinkedIn on behalf of her corporate clients, says the opportunity to enhance her visibility as a science-based expert is a major draw. “I want to be honest and accurate, and someone who is seen as a reliable source of nutrition information,” Cochran says. “It’s an opportunity for me to get out positive messages about nutrition, and that’s what I do as an RD.”

But not everyone agrees. “The only reason there’s a special outreach to people in this position is exactly the reason [RDs] shouldn’t do it,” says Robert Weissman, managing director of Commercial Alert, a nonprofit organization whose mission is segregating commercialization from culture, education and government. “What’s a great idea for marketers is a terrible idea for health professionals. They’re being asked to trade in their trusted relationships for a commercial purpose. If you think a product is great and you’re touting it because you’ve come to that conclusion on your own, that’s one thing. But if you’re being compensated for doing it, I think that undermines and transgresses the relationship of trust with clients and patients.”

digital dos and don’tsWhether one engages in paid relationships with marketers is up to the individual. How one should engage, however, isn’t always clear.

“It’s a moving target as far as what people consider appropriate and not appropriate, and what is a best practice,” says Cochran, whose clients have given her different—and sometimes conflicting—recommendations about social media disclosures.

The best way to ensure you’re complying with current federal guidelines and best practices is by making sure you work only with credible clients, keeping in mind that product publicity and marketing often are handled by public relations firms—and not all PR playbooks follow the rules (see “Social Media Disclosure 101,” page 21).

“Being an educated and informed person in this area means you know what your [clients’] obligations are and can determine if they’re going to meet them,” explains Rand, who says the best way to evaluate a client’s credibility is to know the rules and ask appropriate questions to establish that your clients know them, too.

Remember: It’s a publicity firm’s job to promote a client’s brand; it’s your job to protect your brand.

“It would be a good idea for experts to establish a personal pitch policy that outlines what they’re willing to review and the fact that offering com-pensation or free products does not guarantee a

“What’s a great idea for marketers is a terrible idea for health professionals.

They’re being asked to trade in their trusted relationships for a

commercial purpose.” — robert WeiSSman

Before You Blog (cont’d)

Have questions about the FTC’s revised Guides Concerning the Use of Endorsements and Testimonials in Advertising? Find answers at: http://business.ftc.gov/documents/bus71-ftcs-revised-endorsement-guideswhat-people-are-asking.

positive review,” Gallicano says. “This can help professionals keep their credibility intact.”

While the line between “ethical” and “questionable” isn’t always clear, RDs can avoid crossing it by keeping the following top of mind:

tranSparency: Always say who you are—never blog or post anonymously—and where you got your information. “When giving reviews, RDs should consider providing information about what they are basing their opinions on,” Gallicano says. “If there are unknowns about a product’s safety or significant limitations of supporting studies, this information should be noted.”

DiScloSure: FTC guidelines recommend disclosures in every relevant post, wherever you post it—and a single disclosure on your homepage or bio is not sufficient. “If your blog consists of [paid] reviews or if you receive complimentary products, include a brief disclosure sentence on each post as well as a more detailed disclosure on a separate web page,” says Butler. “In contrast, if you do paid endorsements only occasionally, it may be sufficient to provide a brief disclosure on the relevant post. On platforms where every character counts, the community

often develops its own language. For example, on Twitter, #ad and #spon indicate the person has been paid to tweet.”

inteGrity: “It’s not surprising that brand market-ers want to recruit RDs to spread positive word of mouth online,” Gallicano says. “Brand marketers need to be told, however, that payment and free products or services do not guarantee a positive review. Your reputation is not for sale. The payment is for your time taken to review the product, not the outcome of the review.”

If ever in doubt, Cochran recommends consulting the Academy of Nutrition and Dietetics’ Code of Ethics, which states: The dietetics practitioner does not engage in false or misleading practices or communications. “Many Academy members think the Ethics Committee is primarily for reporting dietetics practitioners for unethical behavior,” says Cochran, who worked with the Committee to resolve a social media quandary. “I go to the Ethics Committee when I have ethical questions. That’s what they’re there for.”

Matt Alderton is a Chicago-based writer who specializes in business, media, marketing, food and travel.

Social Media Disclosure 101WHat to DisCLose Compensation (cash, coupons, samples or gifts), relationships (professional or personal) and conflicts of interest

WHere to DisCLose In every relevant post you make, regardless of platform (blogs, product review sites, Facebook, Twitter, LinkedIn or youTube)

HoW to DisCLose* • Personal and editorial blogs • Comments in online discussions • Status updates on social media

Write one of the following: • “I received product/sample from company name.”• “Company name sent me product/sample.” • “I am a representative of company name.” • “I was paid by company name.”

• Product review websites Write one of the following:• “I received product/sample from company name to review.”• “I was paid by company name to review product/sample.”

• Microblogs include one of the following hash tag notations:• #spon (sponsored) • #paid (paid) • #samp (sample)

• Video sharing websites• Photo sharing websites• Podcasts

include one of the following as part of the photo, video or audio content and as part of the written description:• “I received product/sample from company name.”• “I was paid by company name.”

*Source: Word of Mouth Marketing Association



OnionsSavor | celeBrAte FooD

in the clinic: There’s no reason to cry over onions—unless there are none in your pantry. This relative of the lily offers low-calorie, fat-free fl avor and a helping of health boosters. One cup of raw onions contains 64 calories and is a good source of fi ber and vitamin C.

Research suggests that white fruits and vegetables may help protect against stroke, while the allium family (onions, garlic, leeks, chives and scallions) may help reduce the risk of stomach cancer.

Epidemiological studies suggest that onions may also protect against other GI cancers such as oral, laryngeal, esophageal and colorectal cancers.

Scientists are digging up health effects of the onion’s prebiotics, too. Fructose polymers called fructans may help improve bowel function, boost immunity and improve mineral absorption. Individuals with irritable bowel syndrome or other bowel disease, however, may be prone to gastrointestinal discomfort and gas from fructans.

Jill Weisenberger, MS, RD, CDe, is a nutrition consultant and the author of the Diabetes Weight Loss Week by Week (American Diabetes Association 2012).

in the kitchen: Julia Child once said, “It’s hard to imagine civilization without onions,” and with the onion’s many fl avors, colors and applications, it’s a statement that’s diffi cult to dispute. From entrees to cocktails, onions pervade our culinary landscape. Yellow, white and red are the most common types of onions in the U.S., and many others punctuate recipes, such as scallions and pearl onions.

Onion fl avor can range from sweet to sharp, depending on the type of onion, season of growth and preparation method. For a caramel fl avor and color (perfect for a sweet and savory fl atbread or decadent quiche), sauté onions over a low to medium fl ame. If the heat is too high, a bitter taste will develop. For raw onion that brightens your tacos or chili, place cut onions in ice water for 1½ hours to decrease the pungency.

To avoid tearing up at the chopping board, refrigerate the whole onion for 30 minutes prior to use. When it’s time to slice or dice, leave the root end intact because it contains the highest concentration of those tear-causing sulfuric compounds. Once cut, onions can be stored in the refrigerator for up to 10 days.

Lanier Dabruzzi, MS,RD, is a registered dietitian at the public relations fi rm Porter Novelli in Washington, D.C.

lAyer For lAyer, tHey Are AMonG tHe Most HeAltHFul FlAVor enHAncers in tHe PAntry

onions are seasonal!

Dry onions grown in the U.S. can be divided

into two categories:

sPrinG/suMMer onionsare harvested from March

through august. these onions have thin, lighter-colored skin and range in fl avor from sweet to mild.

FaLL/Winter onionsare grown august through May, are easy to recognize by their multiple layers of thick, darker-colored skin

and range in fl avor from mild to pungent.

Source: The National Onion Association

Contributing EditorKerry Neville, MS, RD, owns KLMN Nutrition

Communications in Seattle. She can’t cut onions

without crying.

in quantity: Onions are foundational in the savory kitchen and often the first ingredient into the pan. Raw or cooked, their versatility adds to the many layers of flavor to make a perfect dish.

Yellow onions are an all-purpose cooking onion and the best choice for caramelizing. Red onions are great for grilling, broiling or roasting, while raw white onions can be sprinkled over chili or used in fresh salsa. There are notable seasonal differences as well: Spring/summer onions (which include sweet onions such as Vidalia) are ideal to serve fresh, lightly cooked or grilled, while the more pungent fall/winter onions are best for long-cooking dishes such as soups, stews and braises.

During spring and summer, order smaller quantities of dry onions more frequently. Due to higher water content, spring/summer onions

have a shelf life of 30 to 60 days, whereas the lower water content of fall/winter onions means they can be stored for 30 to 180 days. Dry onions should be stored away from other produce in a cool (45°–55° F), dark and dry location with good air circulation.

Onions for foodservice range in diameter from boilers (1 to 17⁄8 inch) to super colossal (4½ inches and larger). Pre-cut onions are available both “fresh processed” and “individually quick frozen,” or IQF. Fresh processed onions may be purchased whole peeled, whole sliced, diced, rings, stir-fry (wide julienne) or slivered (thin julienne). IQF onions are available diced, in strips or rings.

roasteD onions WitH sWeet BaLsaMiC GLazeDeveloped by Marlene Koch, RD

2 large red onions (about 1¼ pounds), peeled and cut into quarters

2 teaspoons olive oil

¼ teaspoon salt

¼ cup balsamic vinegar

1 Tablespoon brown sugar

Preheat oven to 425° F. Place onions cut-side down in a flat microwave-safe baking dish. Cover and microwave on high for 5 minutes or until onion layers start to soften and separate. Uncover and transfer dish to oven. Cook for 20 minutes or until onions are well-browned on outside and tender on inside. As onions cook, combine and simmer vinegar and brown sugar over medium-high heat for 8 to 10 minutes until syrupy and reduced by one-half. Set aside. Remove onions from oven, turn cavity side up and immediately drizzle or brush onions with glaze. Serves 8.

nutrition Per serving (1/2 cup): Calories: 50; Total Fat: 1g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 80mg; Carbohydrate: 10g; Fiber: 1g; Sugar: 6g; Protein: 1g

Marlene Koch is the author of eat More of What You Love (Running Press 2012).

reciPe

Fiery onion DressinGDeveloped by Tami Cline, PhD, RD, SNS

½ cup vegetable oil

½ cup chopped onion (red preferred)

¼ cup red wine vinegar

¼ cup honey

4 teaspoons Tabasco sauce

Combine ingredients in blender and puree. Season dressing to taste with salt and pepper. (Can be made 4 to 24 hours in advance. Let stand at room temperature before serving.) Use within 1 week. Serves 12.

nutrition Per serving (2 tbsp): Calories: 110; Total Fat: 9g; Saturated Fat: 0.5g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 6g; Fiber: 0g; Sugar: 6g; Protein: 0g

Tami Cline is the owner of Cline Consulting in Kansas City, Mo.

reciPe

Garrett Berdan, RD, is a nutrition and culinary consultant. Visit his website and blog at

www.garrettberdan.com.



Highlightsmark your calendar: national nutrition month and rd dayMarch is National Nutrition Month and a colorful illustration that incorporates healthy eating and physical activity represents the 2012 theme: “Get your Plate in Shape.” Key messages for 2012 support the 2010 Dietary Guidelines for Americans and USDA’s new food icon MyPlate—reminding everyone to be more mindful of the foods we eat. In addition, celebrate the experts who spread these messages: Registered Dietitian Day is March 14. Ideas to help plan your NNM promotions, suggestions for celebrating RD Day and a guide for proclamations are available at eatright.org/nnm. Additional features, nutrition education resources and media materials will be added.

jewish member interest group joins academy migs The Academy of Nutrition and Dietetics welcomes the Jewish Member Interest Group as its eighth member interest group. This new MIG will provide a central, credible resource to Academy members regarding cultural competencies concerning kosher in observance of kashrut (dietary law) meal service customs to their clients; create a network for members to share experiences and solutions in carrying through kosher customs in facilities where foodservice must provide competent service; and develop materials provided by Jewish Interest Group members that others may utilize to be culturally competent for their clients. Membership is open to all Academy members. The Jewish MIG will be the second MIG operating as an online community beginning June 1.

Promote your Book or Product through the eat right marketplaceAre you an Academy member looking for ways to promote your book, product and services? Check out the Eat Right Marketplace—the new electronic market site where listings may include publications, educational services, technology, continuing education materials or other like products or services developed or owned by members of the Academy. Dietetic practice groups and member interest groups may also list products produced by their group on this site.

rds and dtrs: last chance to Pay registration maintenance feeThe Commission on Dietetic Registration’s annual registration maintenance fee of $50, which was due August 31, will be accepted with a $200 late charge ($250 total) until March 31. Registered dietitians and dietetic technicians, registered who do not make their payments by that date will lose their credential and have to retake the registration exam. To charge your payment by phone, please contact CDR at 800/877-1600, ext. 5500.you can also mail your payment to CDR, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995.

academy foundation research grant applications are due april 1A variety of research grants are available from the Academy of Nutrition and Dietetics Foundation. Awards range from $1,000 to $15,000, depending on the specifi c grant. In addition, the Foundation’s Research Endowment Grant topic will focus on childhood nutrition. A request for proposals will be available at eatright.org/Foundation no later than May 1. This is a one-year grant of up to $35,000 for Academy members and the application deadline is July 1. For additional information, contact Senior Development Manager Beth Labrador at [email protected] or 800/877-1600, ext. 4821.

nominations deadline for academy honors and awardsThe Honors Committee needs your assistance in identifying individuals who have provided signifi cant contributions to the dietetics profession. The deadline for submitting nominations is March 1. Look at individuals who have advanced the profession through their work or served as a role model for you or your community. Also, consider those who have exhibited leadership in other food or nutrition associations or through outstanding research, publishing or service through government agencies. For more information on the Academy’s Awards and Honors program, visit eatright.org/nationalawards or call 800/877-1600, ext. 4827.

Visit eatright.org/

marketplace for more

information.

To learn more about the

Academy’s member interest

groups, visit eatright.org/migs.

Visit eatright.org/Foundation

for more information.

The deadline for national awards and

honors submissions is

March 1.

Payments must be received and

processed by March 31.Registered

Dietitian Day is March 14.

Engage | AcADeMy uPDAtes

Highlights

Board of directorsPRESIDENT-ELECTSonja Connor, MS, RD, LD (Ore.)Glenna McCollum-Cloud, DMOL, MPH, RD (Ariz.)

TREASURER-ELECTBarbara Ivens, MS, RD, FADA (Mich.)Donna Martin, EdS, RD, LD, SNS (Ga.)

DIRECTOR-AT-LARGEMargaret Garner, MS, RD, LD (Ala.)Laura Romig, RD, LD (Kan.)

house of delegatesSPEAKER-ELECTNancy Lewis, PhD, RD, FADA (N.C.)Aida Miles, MMSc, RD, LD (Minn.)

DIRECTORAlana Cline, PhD, RD (Colo.)Marcia Kyle, RD, LD, CDE (Maine)

AT-LARGE DELEGATE: 30 yEARS AND UNDERJoseph Quinlan, MSH, RD, CNSC, LD/N (Fla.)Tracy Wilczek, MS, RD, LD/N (Fla.)

AT-LARGE DELEGATE: RETIREDHelen Lodge, MA, MS, RD, LD (W.Va.)Stephanie Tranen, MPH (S.C.)

nominating committee (three positions)Julie Grim, MPH, RD, LD (Texas)Betty Krauss, RD, CDE (Mich.)Liz Marr, MS, RD (Colo.)David Orozco, MS, RD (Ga.)Isabel Parraga, PhD, RD, LD (Ohio)Karen Payne, MS, RD (Wis.)

accreditation council for education in nutrition and dietetics PRACTITIONER REPRESENTATIVE: REGISTERED DIETITIAN Fabiola Gaines, RD, LD (Fla.)Pascale Jean, MPH, RD, LD/N (Fla.)

PRACTITIONER REPRESENTATIVE: DIETETIC TECHNICIAN, REGISTEREDAmelia Larkin, MS, DTR (Fla.)Alyce Watanabe, DTR (Calif.)

commission on dietetic registrationREGISTERED DIETITIAN Leslene Gordon, PhD, RD, LD (Fla.)Paula Kellogg Leibovitz, MS, RD, CDE, CD-N (Conn.)

CERTIFIED SPECIALIST IN ONCOLOGyLaura Elliott, MPH, RD, CSO, LD (Iowa)Kathryn K. Hamilton, MA, RD, CSO, CDN (N.J.)

DIETETIC TECHNICIAN, REGISTEREDGrace Burney, DTR (Ohio)Stefanie Mittelbuscher, DTR (Mo.)

academy dues renewal under WayAcademy membership must be renewed by May 31 in order to avoid the $25 application fee and missing out on benefi ts such as access to member features on Eatright.org, the Evidence Analysis Library, publications such as Food and Nutrition, Daily News, eat Right Weekly or the Journal of the Academy of Nutrition and Dietetics, or eligibility for member-ship to dietetic practice groups, member interest groups or state associations. Pay dues online by logging in via the Member tab of Eatright.org and clicking on Renew Membership at the top of the page; through the mail (payment must received by May 31 to avoid a processing fee and interruption of benefi ts) or by calling the Member Service Center at 800/877-1600, ext. 5000.

education accreditation Begins 2012 with a new nameThe Commission on Accreditation for Dietetics Education has changed its name to the Accreditation Council for Education in Nutrition and Dietetics, or ACEND. Refl ecting the fundamental relationship between nutrition and dietetics, the new name and acronym communicate the goal to improve the quality of education and the accreditation system. ACEND’s scope of accreditation and participation as a Title IV gatekeeper recognized by the U.S. Depart-ment of Education remains unchanged. Accredited programs have until June 1 to update their websites and records, and programs with printed materials showing the old name may continue to use them until they run out.

aCaDeMy MeMBers: vote for your Leaders in nutrition and Dietetics

The Nominating Committee is pleased to report that the

following candidates have been selected for the

2012 ballot from among many excellent nominees.

The national election is open to Academy members

until March 3 at eatright.org/elections.

Vote in thenational election

Deadline to pay dues is

May 31.

CADE’s new name is the Accreditation

Council for Education in Nutrition

and Dietetics.


From the Ground UpGroWinG cHilDren’s eXciteMent ABout VeGetABles

“Some of these children have never seen vegetables outside of a supermarket,” says Denine Rogers, describing students at

Dorsett Shoals Elementary School in Doug-lasville, Ga. That changed when they brought an abandoned community garden back to life—and grew a new love for veggies in the process.

The project began in January 2011 and the school’s foodservice manager invited Rogers, a registered dietitian, master gardener and former school foodservice manager herself, to help. Rogers taught students about the importance of eating grains, fruits and vegetables every day, and asked the children to select a medley of vegetables to plant. (Green beans and peas were

among their favorites.) School staffers and local businesses donated time as well, along with supplies—gloves, shovels, pots, soil, seeds and gardening sticks.

The children shared all gardening responsibilities and eventually reaped a bountiful harvest. In August, the program received a Fuel Up to Play 60 grant from the National Dairy Council and the National Football League to continue the school garden program.

“The garden gave the kids a chance to sit down with their parents and talk about nutrition,” says Rogers. “One parent told me, ‘Now my son wants his own garden.’ When I heard that, I knew I’d done my job.”

registered dietitian Denine rogers works with students at Dorsett shoals elementary school’s community garden.

PORTRAIT BY DEBORAH LLEWELLYN WHITLAW

“One parent told me, ‘Now my son wants his own garden.’ When I heard that,

I knew I’d done my job.”

registered dietitian Denine rogers works with students at Dorsett shoals elementary school’s community garden.

PORTRAIT BY DEBORAH LLEWELLYN WHITLAW

Denine roGers, rD, lD, began her path to dietetics

during high school when she served as a summer intern for what was then

called Kraft General Foods. She went on to earn her nutrition degree from

Howard university. She says her mother had always been interested

in dietetics and encouraged her to pursue the profession.

Inspire | Be A Hero

To read more inspirational stories—and submit your own—visit

FoodandNutritionMag.org/inspire.

“ The experience is bigger than I ever imagined it would be, and more than I ever thought I could accomplish in my life.”

In the western mountains of honduras lies santa rosa de copan. This is the poorest region of the country and far from the touristy

coast, yet since 2008, Bobbie Randall has spent her vacation volunteering with Central American Medical Outreach to strengthen health-care systems through sustainable community development.

“CAMO had set up modern medical technologies that improved life expectan-cies of the patients, but the food delivery wasn’t even up to 20th-century standards,” Randall recalls. There were half as many plates and utensils as patients, and staff had to bring kitchen tools from home each day. And with no hot water, sanitation was of enormous concern.

“They were saving more people, but at least half of those who survived would end up with a parasite or foodborne illness,” Randall says. “The hospital’s

infection control physician pleaded with us to make a difference.”

After securing actual serving trays, Randall’s team replaced chow lines—a pot that was wheeled around on the back of a cart—with a central-ized system to distribute food from the kitchen on individual patient trays, allowing for therapeutic diets. The team also established hot water access and installed a sanitizing dishwasher. Randall created sanitation checklists in Spanish, which staff emails to her throughout the year in exchange for kitchen utensils—knives, colanders, measuring cups, spatulas and tongs—collected through Randall’s church and hospital in northern Ohio.

“The experience is bigger than I ever imagined it would be,” Randall says, “and more than I ever thought I could accomplish in my life.”

A Mission for HealthHelPinG HonDurAns reVAMP HosPitAl FooDserVice

Randall’s team replaced chow lines—

the kitchen on individual patient trays, allowing for therapeutic diets. The team also established hot water access and installed a sanitizing dishwasher. Randall created sanitation checklists in Spanish,

the year in exchange for kitchen utensils—

spatulas and tongs—collected through

since registered dietitian Bobbie randall began working with the foodservice staff at a Honduran clinic, patients have been able to receivemeals based on therapeutic diets. PORTRAIT BY CORY MORTON

BoBBie rAnDAll, meD, rD, lD, cDe, says the

hospital day care is a big source of pride. the kitchen still uses an open cook stove to make tortillas for the

children, but the equipment is much cleaner. randall reviews their menus for nutrition value and is impressed

by the way they follow her recommendations.



Professional titles

Prevention vs. Treatment: What’s the Right Balance? Edited by Halley S. Faust and Paul T. Menzel(AMERICAN PUBLIC HEALTH ASSOCIATION AND OXFORD UNIVERSITy PRESS 2011)Examines the history of health policies and spending on prevention, values justifying priorities for treatment or prevention, and cultural traditions that shape the moral relationship between these two types of care.

Krause’s Food and the Nutrition Care Process, 13th ed.By L. Kathleen Mahan, MS, RD, CDE, Sylvia Escott-Stump, MA, RD, LDN, and Janice L. Raymond, MS, RD, CD(SAUNDERS 2011)Updated to include MyPlate and the Dietary Guide-lines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes and pathophysiology algorithms to provide need-to-know information with ease.

disease management

Crohn’s Disease and Ulcerative Colitis 3rd ed.By Fred Saibil, MD(FIREFLy 2011)Provides up-to-date information on common symptoms and side effects of irritable bowel syndrome, in addition to effects of diet, available drugs, children with IBD, surgical options, effects on sexual activity and childbearing and self-management.

The Essential IBS BookBy Alvin Newman MD, FRCPC, FACP, FACG(FIREFLy 2011)Discusses the symptoms, diagnostic tools, and diseases and complications associated with irritable bowel syndrome, in addition to lifestyle changes, drug therapy and dietary therapy.

Nutrition: What Every Parent Needs to Know, 2nd ed.By William H. Dietz, MD, PhD, FAAP, and Loraine Stern, MD, FAAP (editors)(AMERICAN ACADEMy OF PEDIATRICS 2011)Includes strategies to meet kids’ dietary needs from birth through adolescence, standards of weight and height, growth charts, alternative diets and supplements, cholesterol-lowering medications, allergies and food safety.

client education

Match Your Insulin to Your Carbs (ACADEMy OF NUTRITION AND DIETETICS/AMERICAN DIABETES ASSOCIATION 2011)Reviews how insulin works and teaches clients how to use a fl exible insulin plan to match their insulin doses to the carbs they eat, in addition to signs, symptoms and treatment of hypoglycemia.

If You Need to Limit series(NATIONAL KIDNEy FOUNDATION 2011)Helps clients limit potassium, phosphorus, sodium or protein through colorful, laminated tools for patients managing renal disease stages 1–4. Includes info on serving sizes, planning meals at home or in restaurants, and reading food labels. Available in English and Spanish.

consumer titles

Food, Field to Fork: How to Grow Sustainably, Shop Wisely, Cook Nutritiously, and Eat Deliciously (Volume 1) By Anita M. Kobuszewski, MS, RD(ANITABEHEALTHy 2011)Covers food in its continuum—from planting and harvesting to preparing and eating—and its effect on

health. Topics include Dietary Guidelines, general nutrition guidance, shopping and cooking, in addition to recipes and an extensive resource section.

Food Fights: Winning the Nutritional Challenges of Parenthood Armed with Insight, Humor, and a Bottle of Ketchup, 2nd ed. By Laura A. Jana, MD, FAAP, and Jennifer Shu, MD, FAAP(AMERICAN ACADEMy OF PEDIATRICS 2012)Includes new chapters on healthy breakfasts, what’s lacking in snacking, and supermarket sanity—along with packaging labels info, recipes, a nutrient primer and phone apps that help families stay on track.

cookBooks

My Cooking Class series(FIREFLy 2011)The “My Cooking Class” series continues with three new titles: Indian Basics and Preserving Basics by Jody Vassallo, and Cake Basics by Abi Fawcett. Each recipe includes visual sequences of every ingredient and step in full color.

The Keto Cookbook: Innovative Delicious Meals for Staying on the Ketogenic DietBy Dawn Marie Martenz and Laura Cramp, RD, LD, CNSC(DEMOS HEALTH 2011)Includes recipes based on the ketogenic therapeutic diet used to treat epilepsy and other neurologic conditions in children, in addition to allergen information, children with texture aversions, unpredictable eaters and adventurous eaters.

The Gluten-Free Baking Book: 250 Small-Batch Recipes for Everything from Brownies to Cheesecake By Donna Washburn and Heather Butt(ROBERT ROSE 2011)Features recipes for baked goods in small-batch quantities for readers with limited space and to use less of the sometimes-expensive gluten-free ingredients.

Read | neW BooKs

the academy of nutrition and dietetics has launched eat Right Press, a consumer imprint focusing on a variety of nutrition topics important to readers who live with chronic conditions or just want to improve their health.

Healthy Eating, Healthy Weight for Kids and TeensBy Jodie Shield, MEd, RD, and Mary Catherine Mullen, MS, RD(EAT RIGHT PRESS 2012) Gives families eight strategies to buck the childhood obesity trend—and have fun doing it—in a world of fast food, supersized sodas and televised temptations.

Released by the Special Olympics and Best Buddies International, Finding Balance: Obesity and Children with Special Needs highlights the epidemic of obesity in the special needs community and outlines innovative solutions for families, caregivers and professionals. www.abilitypath.org/obesityreport

A collaboration by Welch’s and Zagat, Taste of the Harvest guide features listings of restaurants across the country that specialize in farm-to-table offerings, in addition to a directory of farmers markets, information about harvest time for produce per region of the country, and recipes. www.welchs.com/zagat

The Academy of Nutrition and Dietetics’ Celiac Disease Toolkit and Heart Failure Toolkit include sample progress notes for documentation using the Nutrition Care Process and Standardized Language; options for electronic documentation; narrative case studies; client\education materials and more. www.adaevidencelibrary.com/store.cfm?category=1

USDA’s Food and Nutrition Service’s Direct Certification in the National School Lunch Program: State Implementation Progress School Year 2010-2011 estimates the number of school-age Supplemental Nutrition Assistance Program participants certified for free school meals was 16 percent higher at the start of the 2010-2011 school year than it was at the start of 2009-2010. www.fns.usda.gov/ora/MENU/Published/CNP/FILES/

DirectCert2011.pdf

The National Kidney Foundation’s Living Well on Dialysis: A Cookbook for Patients and Their Families helps dialysis patients and families through an overview of nutrients that play a role in chronic kidney disease, plus easy-to-follow recipes and sample meal plans. www.kidney.org/

atoz/content/cookbook.cfm

The Produce for Better Health Foundation’s MyPlate Makeover Challenge consumer campaign features support materials for professionals such as recipes, nutrition facts and tips in addition to social media marketing ideas. www.pbhfoundation.

org/pub_sec/st_coor/mar_tools/half_the_plate

A new report by The Nielsen Co., “The State of the African-American Consumer,” tracks the purchasing behavior of African-Americans such as shopping frequency and spending, preferred stores, decision drivers, advertising opportunities and more. It is the first of three annual reports. www.nielsen.com/africanamerican.

The Food Related Emergency Exercise Bundle, or “FREE-B,” is a compilation of scenarios based on food contamination events to help government regulatory and public health agencies evaluate food emergency response plans, protocols and procedures developed by the Food and Drug Administration in cooperation with the Centers for Disease Control and Prevention, the USDA Food Safety Inspection Service and Animal and Plant Health Inspection Service. www.fda.gov/Food/Food

Defense/Training/ucm216741.htm?source=govdelivery

The American Academy of Pediatrics is offering its collection of pediatric health information—brochures, CDC vaccine information statements, injury and violence prevention, audio clips and a category on nutrition and fitness—through a Patient education Online subscription. Most ready-to-print materials are available in both English and Spanish. www.patiented.aap.org

WeBinars

Diabetes and Depression March 7, 1 to 2:30 p.m. Eastern (CPE HOURS: 1.5) www.diabeteseducator.org/webinars

Monogenic Diabetes March 14, 1 to 2:30 p.m. Eastern (CPE HOURS: 1.5)

www.diabeteseducator.org/webinars

Critical Illness Update: Using the Latest Science in Nutrition Support Therapy for Critically Ill Patients March 21, 2 to 3:30 p.m. Eastern (CPE HOURS: 2)

www.eatright.org/pd/criticalillness

Cancer and Diabetes March 20, 1 to 2:30 p.m. Eastern (CPE HOURS: 1.5)

www.diabeteseducator.org/webinars

Cardiovascular Risk: Diabetes and the New Cardiovascular Guidelines April 4, 1 to 2:30 p.m. Eastern (CPE HOURS: 1.5) www.diabeteseducator.org/webinars

Cardiovascular Disease and Diabetes: Medications and Eating to Improve Health April 18, 1 to 2:30 p.m. Eastern (CPE HOURS: 1.5) www.diabeteseducator.org/webinars

Does Your EHR Speak NCP? Overcoming Challenges in Incorporating Standardized Language in the Electronic Health Record April 26, 2 to 3:30 p.m. Eastern (CPE HOURS: 2) www.eatright.org/pd/electronichealthrecord

certificates of training

The Academy’s Certificate of Training programs offer convenient, in-depth exploration of timely topics in nutrition and dietetics. Multiple modules provide a comprehensive perspective of the study. Participants receive a certificate upon passing the second exam in the final module.

Chronic Kidney Disease Nutrition Management Five MoDuLes: Chronic Kidney Disease Basics; Slow Progression; Complications; The “Diet” for Chronic Kidney Disease; and The Transition from Chronic Kidney Disease to Kidney Failure (CPE HOURS: 12.5) www.eatright.org/cpd/online

Developing Your Role as Leader Four MoDuLes: Transformational Governance: Enhancing the Organization’s Ability to Succeed; Exceptional Leadership; Leadership: An Appreciative Approach; and Communicating as a Leader (CPE HOURS: 8) www.eatright.org/cpd/online

Click | online resources

the academy of nutrition and dietetics’ electronic nutrition care manual—updated annually to keep subscribers current and compliant—now includes a “Normal Nutrition” section for general nutrition with standards for planning, client education handouts and links to normal nutrition topics; guidelines for insulin and glucose management; a “Developmental Disabilities” section with resources for conditions such as autism; links to MyPlate and Dietary Guidelines; and Spanish-language resources. In addition, the new Sports Nutrition Care Manual features handouts and meal plans; calculators for BMI, energy expenditure, recovery needs, sweat rate, lean body mass and healthy body weight; customization tools such as sticky notes, highlighting and email-a-page; and information on becoming a Board-Certified Specialist in Sports Dietetics. www.nutritioncaremanual.org



Click | cont’d

RevIeWS: The 10 most popular, free weight-management appsThousands of diet and nutrition apps are available for phones and tablets. So many, in fact, that there are apps to find apps. In this issue

of Food & Nutrition, Sarah Krieger, MPH, RD, LDN, reviews the 10 top-rated free iPhone apps for weight management. The ratings are on a

scale of 1 to 5, and Krieger’s reviews are summarized below. For the complete reviews, visit www.eatright.org/media.

aPP/ratinG synoPsis BottoM Line

4.5Calorie Counter & Diet tracker by MyFitness Pal

The creators may be MyFitness Pal, but the nutrition analysis features will make this app your best nutrition friend. Adjust goals, enter caloric intake (food) and output (exercise), add to the food library and check the progress screen to track how you’re doing.

The extra nutrient analysis is great since many people are lacking in potassium, iron (age-specific), fiber and calcium. you can build your eating plan according to your personal nutrient needs. The tutorials are helpful for first-timers.

4Calorie Counter: Diets & activities by Arawella

This classic food diary tracks calories, water, fitness and the time each food item is consumed, in addition to total fats, carbohydrates, protein, cholesterol, saturated fat and fiber. Create your own diet and physical activity plan and use an Integrated Body Tracker for monitoring progress.

The visual of the food intake layout is appealing and easy to use. I recommend this app for tracking food and exercise while trying to lose weight, maintaining weight after weight loss or controlling diabetes under the guidance of a registered dietitian or doctor.

4Calorie Counter and Diet tracker by CalorieCount.com

Tracks food, exercise, weight and all the nutrients listed on a Nutrition Facts label. Also includes daily inspirational articles, healthy recipes and an easy-to-understand Help section.

Once you register, this is a great user-friendly app that can help you log what you eat each day. The app is visually pleasing, includes all the major nutrients and keeps track of all consumption, including alcohol.

4sparkpeople Diet and Fitness tracker

For people looking to lose a half-pound to 2 pounds per week or to maintain weight, this app tracks daily consumption of calories, carbohydrates, fat and protein. Meal plans customized for your goals are available, as well as a weigh-in page that graphs your weight and progress over time.

This is a great app; however, it only includes calories, carbohydrates, fat and protein. I would recommend using this app under the guidance of an RD to track the amount of sodium, saturated fat, fiber and other important nutrients that may be crucial to monitor for disease management.

4Calorie tracker by Livestrong.com

This app is a food and fitness diary for users trying to lose, maintain or gain weight. Nutrition tracking includes total calories, fat, cholesterol, sodium, carbohydrates, sugars, fiber and protein. The app is a companion tool for members of The Daily Plate at www.livestrong.com.

This app stands out because of its large food database and is valuable to people who want to track their food and fitness. I would recommend this app because of this benefit alone.

3Calorie Counter by MyNetDiary

A thorough food diary tracks nutrients including carbohydrates, fats, protein, calcium, trans fat, sodium, carbohydrates, fiber, sugar and saturated fat, exercises and body weight, and shows progress charts.

This is a nice way to enhance consultation. It’s easy to navigate and an RD can analyze the logs for a personal nutrition and activity plan that works for you.

3Lose it! by FitNow, Inc.

Keeps track of foods you eat with this detailed food data-base primarily for people wanting to lose weight. It also has a nutrient tracker for logging the amounts of carbohydrates, protein, fats, cholesterol, sodium, sugars and fiber.

Lose it! is great as a basic food log that will help a person keep track of what they eat. This app is mainly for people wanting to lose weight, but may also be helpful to a person with diabetes.

2.5Fooducate

Through scanned product barcodes, this app helps users interpret food labels and notes various health aspects of the food so consumers can choose healthier alternatives.

While the website is great, the app is largely based on people’s opinions, not on advice from experts. Although billed as “like having a dietitian on speed dial,” an RD offers so much more than just defining food ingredients.

2Weight Watchers Mobile

A comprehensive app to assist with joining a support group, following the Weight Watchers plan step by step, using interactive tools, finding local meetings and creating shopping lists.

This app has a lot of features (so many it is slow to load and crashes). Without paying a monthly membership fee, it only offers recipes, some articles on food and exercise topics, success stories and access to a few “cheat sheets.”

2DailyBurn

Keep track of calories consumed and track workouts to see how much energy is burned. The app is backed by the online fitness community DailyBurn Tracker.

For the amount of work and somewhat confusing summary, this app needs improvement. It has potential to offer complete weight-loss support. Right now, it requires much more time to enter food and workout data than other apps.

The highest rated apps are at the top of the list. Apps are listed in random order within each rating category.

Weight Management DPG symposiumMarch 2–4, 2012Las Vegas, Nev.www.wmdpg.org

Clinical nutrition Management DPG symposiumMarch 24–27, 2012Savannah, Ga.www.cnmdpg.org

institute of Food technologists Wellness 12March 28–29, 2012Rosemont, Ill.www.ift.org

american society for nutrition and experimental BiologyApril 21–25, 2012San Diego, Calif.www.nutrition.org

oncology nutrition DPGsymposiumApril 27–28, 2012Dallas, Texaswww.oncologynutrition.org

national restaurant association showMay 5–8, 2012Chicago, Ill.www.restaurant.org

national Kidney Foundation spring Clinical MeetingsMay 9–13, 2012Washington, D.C.www.kidney.org

american College of sports Medicine annual ConferenceMay 29–June 2, 2012San Francisco, Calif.www.acsm.org

american Diabetes association’s 72nd scientifi c sessions June 8–12, 2012Philadelphia, Pa.www.diabetes.org

american overseas Dietetic association Conference/the israeli nutrition WeekJune 12–14, 2012Tel Aviv, Israelwww.eatrightoverseas.org

Dietitians of Canada national ConferenceJune 14, 2012Toronto, Ontario, Canadawww.dietitians.ca

Fancy Food summer showJune 17–19, 2012Washington, D.C.www.specialtyfood.com

association for Healthcare FoodserviceJune 19–23, 2012Miami, Fla.www.healthcarefoodservice.org

school nutrition association national ConferenceJuly 15–18, 2012 Denver, Colo.www.schoolnutrition.org

society for nutrition education and Behavior annual ConferenceJuly 14–17, 2012Washington, D.C.www.sne.org

american association of Diabetes educators annual MeetingAugust 1–4, 2012Indianapolis, Ind.www.diabeteseducator.org

association of Correctional Food service affi liates international ConferenceAugust 19–23, 2012New Orleans, La.www.acfsa.org

academy of nutrition and Dietetics Food & nutrition Conference & expoOctober 6–9, 2012Philadelphia, Pa.www.eatright.org/fnce

american academy of Pediatrics national Conference & exhibitionOctober 20–23, 2012New Orleans, La.www.aapexperience.org

to fi nd your local dietetic association meeting, visit www.eatright.org/Members/content.aspx?id=8352.

society for nutrition academy of nutrition and

international congress of dietetics

Gain a greater understanding of how the profession practices in

all corners of the world and meet your international colleagues!

Delegates will explore the theme LeAP: Leadership, evidence

and Advancing Practice through an exciting program covering

a variety of topics in diverse dietetic practice areas. With

sessions including lectures by high-profi le international

speakers, interactive workshops, seminars and a wide range

of submitted papers, the Congress will create opportunities

for participants to present and share experiences, explore new

directions and debate topics with experts from across the globe.

September 5–8, 2012Sydney, Australiawww.icd2012.com

PuBlic Policy WorkshoP

April 15–17, 2012Arlington, Va.www.eatright.org/ppw

The Academy of Nutrition and Dietetics’ Public Policy Workshop is

the premier opportunity for professional development centered on

member outreach in public policy. A variety of unique and cutting-

edge features are incorporated into PPW, including personalized

agendas for each attendee, targeted educational tracks based on

expertise, interactive breakouts and workshops, pre-assigned meals

and structured networking events for a customized experience that

gives each individual a new set of public policy skills. Whether you

are new to policy and advocacy or a seasoned professional, there is

something for everyone at this year’s workshop.

Attend | uPcoMinG eVents

The Academy of Nutrition and Dietetics recognizes and thanks our corporate sponsors for their generous support of Academy events and programs. academy Partners: ARAMARK; The Coca-Cola Company; Hershey Center for Health & Nutrition® and National Dairy Council. Premier sponsors: Abbott Nutrition; CoroWise™ brand; General Mills; Kellogg Company; Mars, Incorporated; McNeil Nutritionals, LLC; PepsiCo; SOyJOy®; Truvia® natural sweetener and Unilever.



A yeAr lAter, tHe results oF JAPAn’s

MAssiVe eArtHquAKe Are still MAKinG tHeir

WAy tHrouGH our GloBAl FooD suPPly

as we near the fi rst anniversary of the devastating tohoku earthquake in eastern japan, aftereffects still linger. Among the most chilling aspects of the disaster are the nuclear reactors damaged by the earthquake and tsunami. Varying levels of radioactivity have been found in vegetables and milk around the Daiichi nuclear plant in Fukushima—raising concerns about long-term consequences on the health of individuals exposed to excessive radiation.

Academy member Tomomi Serizawa lives in central Japan, and says the concern is particularly alarming to parents because potential effects may not manifest until many years from now. “The most important thing is that children should not be exposed,” says Tomomi, who adds that those who can afford it are opting to buy groceries from stores that sell foods imported from other countries or areas of Japan. For the rest of the families, limiting exposure is a balancing act. “We can’t be too strict [about banning too

many food staples] because we need to be paying attention to these things in very long terms.”

Radioactive iodine is the main contaminant in Japan. If ingested, it can accumulate in the body, particularly the thyroid gland, and increase the risk of thyroid cancer, especially in children. Radiation sickness can also cause other types of cancer, and even death, depending on the amount absorbed by the body, the type, the route of exposure and the length of exposure.

Whether you’re in Japan or another area of the world, it’s important to understand what actions to take during the early stages of a disaster involving increased radiation levels and to be vigilant about food sources. Read an expanded article at www.FoodandNutritionMag.org for more information on which foods may be affected, special screenings and restrictions implemented by the FDA, and steps for managing early stages of radiation exposure.

aftershocks

AMERICAN OVERSEAS ASSOCIATION REGIONAL

CONFERENCETel Aviv, Israel

June 12–14www.eatrightoverseas.org

Unite | ArounD tHe WorlD

spring 2012 • FoodandNutritionMag.org 33 spring 2012 • foodandnutritionmag.org 33

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Soy, the only plant-based source of complete protein, is low in saturated fat and rich in health-promoting nutrients. Whole soy is considered the most nutritious form of soy because it includes all of the soybean’s naturally occurring nutrients. Researchers recommend that Americans include 2 servings of whole soy in their daily diet, representing 20-25% of their total protein intake, as one of several options to improve the overall quality of their diet.1

Eating whole soyfoods can help meet recommended intakes of certain nutrients such as calcium and magnesium, while at the same time helping to reduce the intake of saturated fat and cholesterol.2

Soy and the 2010 Dietary Guidelines for AmericansAccording to the 2010 Dietary Guidelines for Americans, soy fi ts into three of the fi ve food groups - the vegetable group called dried beans and peas; the meat and beans group; and as an alternative source of calcium in the dairy group, such as a calcium-fortifi ed soy beverage – which further illustrates how versatile and nutrient-rich soy is.

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How does consuming soy aff ect breast health?The question of soy safety in relation to breast health is often raised because soy isofl avones are structurally similar to but act diff erently than estrogen. The American Cancer Society recommendations state that consuming up to three servings of soyfoods per day is safe for women with a history of or at risk for breast cancer.3

1 Akabas, S. Preface to Journal Supplement “Soy Summit: Exploration of the Nutrition and Health Eff ects of Whole Soy” J. Nutr.” 2 Tucker KL, Qiao N, Maras JE. Simulation with soy replacement showed that increased soy intake could contribute to improved nutrient intake profi les in the U.S. population. J Nutr. 2010;140:2296S-2301S 3 American Cancer Society. Nutrition and Physical Activity During and After Cancer Treatment: Answers To Common Questions. Available at: http://www.cancer.org/Treatment/SurvivorshipDuringandAfterTreatment/NutritionforPeoplewithCancer/nutrition-and-physical-activity-during-and-after-cancer-treatment-answers-to-common-questions?sitearea=MH”

Easy Ways to Incorporate One Serving of Whole Soy into Your Diet Include:

EDAMAME (1/2 cup)

CANNED SOYBEANS (1/2 cup)

SOYJOY BARS (2 bars)

DRY ROASTED SOYBEANS (1/4 cup)

SOYJOY.com

SOY_advertorial_1211_v1.indd 1 12/6/11 11:54 AM


Brought to you by the Canned Food Alliance (CFA), a National Strategic Partner of the U.S. Department of Agriculture’s Center for Nutrition Policy and Promotion. For more information about canned food nutrition, research and mealtime options, visit www.Mealtime.org

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