What RD’s Do – Celebrating Registered Dietitian Day!

Happy Registered Dietitian Nutritionist Day! In honor of this special day during National Nutrition Month I’ve connected with Registered Dietitian’s in various areas of dietetic careers to share what they do and why they love being Registered Dietitians!
What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health
Are you thinking about becoming a Registered Dietitian? I shared my journey and the steps to becoming a Registered Dietitian in a three-part series. To learn more read Part 1, Part 2, and Part 3. Never hesitate to reach out if you have any other questions! I am always happy to help!

The field of dietetics has drastically grown over the years. A job as a Registered Dietitian is not just limited to a clinical setting anymore. There are so many options to explore.
I’m excited to share these wonderful Registered Dietitians today to celebrate Registered Dietitian Day! I mean, we have our own holiday.. we are kind of a big deal.

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Julie Harrington, RD

Where did you complete your nutrition education and dietetic internship?

I went a little different of a route than most dietetic students. I completed my Bachelor degree in Culinary Nutrition, Concentrations in Leadership Studies and Biology at Johnson & Wales University. I LOVED culinary school. Then I completed my dietetic internship at the College of Saint Elizabeth in NJ.

What is your job title? What do you do?

Sometimes I feel like I have an identity crisis when I answer this question. Like many entrepreneurial dietitians, I wear many hats!
I own my own business Julie Harrington Consulting LLC, as a Culinary Nutrition Consultant. I work with like-minded brands developing new recipes, creating recipe videos, freelance writing, and media/spokesperson work. My passion is educating about nutrition through food! My blog and social media feature nourishing recipes with creative culinary ideas to help everyone cook a little more in their kitchens.
I also work at Living Plate LLC, a nutrition education and counseling center, as their Culinary Nutrition Programs Coordinator. There I wear many hats too! I teach interactive hands-on cooking classes, give community and corporate wellness presentations, as well as providing nutrition counseling. I work a lot behind the scenes creating content and materials for Living Plate Pro, nutrition education programming that incorporates food experience to share with other RD’s.
I am also serving a two-year term on the executive committee for Nutrition Entrepreneurs DPG group as the newsletter editor.

Describe a day in the life of your job as a Registered Dietitian.

There is no typical day for me! I am at Living Plate Monday-Thursday, but my hours always vary due to different cooking classes, presentations, and events. A day could be spent creating new recipes, taking photos and creating videos. Or I can be parked at my computer writing articles, editing photos, etc. I love that my career takes me in so many directions. It’s something new every day!

What is your favorite part of your job?

I love connecting with people and sharing my passion for cooking to help them create a healthier relationship with food. The hands-on cooking classes are my absolute favorite to teach because I can just see clients confidence building and I can help them break barriers to help them continue to reach their health goals through the food they are eating.
Through my consulting business, I have met some awesome colleagues that I’ve had the pleasure to work and collaborate with.

What is your favorite food?

Ask me this question tomorrow and I will probably give you a different answer. Right now, I cannot go a day without citrus. I’ve been loving cara cara oranges, blood oranges, grapefruit, and sumo mandarins. Also, my meal prep has been including quiches weekly. There are just so many combinations you can create!

Connect with Julie:

Website | Twitter | Instagram | Facebook | Pinterest

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Stephanie Perruzza, MS, RD

Where did you complete your nutrition education and dietetic internship?

I completed my Bachelor of Science in Nutrition and Dietetics along with my combined MS-DI program at the University of Rhode Island.

What is your job title? What do you do?

I’m currently a Health & Wellness Specialist at KIND Snacks and previously was a Registered Dietitian/Outpatient Oncology Nutrition Coordinator at Northern Westchester Hospital. While working in the hospital, in addition to providing medical nutrition therapy, I spent a lot of time understanding how my patients eat and make food decisions. Much of that process stemmed from their understanding of food labels, individual lifestyles, and perceptions of healthful foods and nutrients. This provided a clearer line of sight into ways I can introduce wholesome, simple food and snack options to improve their overall diet quality. One brand that always rose to the top of my list, that I ate and purchased myself, was KIND Snacks. I had always envisioned transitioning to work within a food company where I could help encourage positive change to a broader audience and one that already prioritized health and nutrition, which led to my interest in working with KIND. I reached out to introduce myself, share my love for the brand and seek opportunities and shortly after was grateful to become their first in-house dietitian!

Describe a day in the life of your job as a Registered Dietitian.

There is no typical day at the KIND office which allows my days to be very versatile and rewarding! My work focuses on supporting our new product and nutrition education initiatives and I’ve worked closely on past projects like KIND’s efforts to redefine healthy on the policy front. I also engage with registered dietitians within our Nutrition Collective, which is our external network of nutrition professionals. I also provide strategic nutrition counsel to our internal Marketing and Product Innovation teams and help develop nutrition and health-focused messaging related to our snacks.

What is your favorite part of your job?

I love connecting and engaging with like-minded professionals in the field through our Nutrition Collective. I also enjoy serving as a nutrition media spokesperson to educate our community about KIND’s health initiatives, position on specific nutrition-related topics and the introduction of new products within our portfolio.

What is your favorite food?

I grew up in an Italian household so I love my carbs…pasta, olive bread, whole grains like farro – I love them all!

Connect with Steph:

Twitter | Instagram | LinkedIn

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Kelly R. Jones, MS, RD, CSSD, LDN

Where did you complete your nutrition education and dietetic internship?

I completed my BS in nutrition with a minor in exercise physiology at the University of Connecticut and my dietetic internship and MS in Nutrition with a concentration in exercise physiology at the University at Buffalo.

What is your job title? What do you do?

While I was the first dietitian to work with the University at Buffalo athletes after passing the RD exam and while completing my Masters, my first job out of grad school was as a full-time professor at Bucks County Community College outside of Philadelphia. I still teach there, though this is my first year, not full time as my business has expanded. I struggle to give myself just one job title! If it had to be one, it’s the owner of Kelly Jones Nutrition, LLC, but I would describe myself as a speaker and consultant in the area of sports nutrition.

Describe a day in the life of your job as a Registered Dietitian.

Every day is different which is what I love about what I do! In the fall and spring, I have a lot of seminars to plan for and provide to sports teams during non-traditional hours in the evenings and on Saturday mornings. During the week, some days I am doing a corporate wellness or community seminar before heading to wellness meetings at a large athletic club, where I created and maintain nutrition and medical fitness programming. Other days, I am reading research studies so that I can write and update sports nutrition continuing education articles or consulting on nutrition communications content for USA Swimming or a couple of food companies I work with. More recently I’ve been spending a lot of time prepping catering menus and educational materials for the Philadelphia Phillies organization. I also do virtual counseling with athletes and created, along with Heather Caplan, run an online nutrition course for active women.

What is your favorite part of your job?

The variety and quantity of people I am able to reach through the variety of services I provide. It’s so exciting to me knowing that media segments, articles an just the nutrition messaging I consult on reaches mass amounts of people so they are provided with valid nutrition information. I also love being able to educate active females on ditching diets and properly fueling their bodies.

What is your favorite food?

Hard question for a foodie! I would have to say my buckwheat oat pancakes right now, but the buffalo cauliflower at Front Street Cafe in Philadelphia is something I’ll really crave on occasion!

Connect with Kelly:

Website | Blog | Twitter | Instagram | Facebook

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Kim Hoban, RD, CDN, CPT

Where did you complete your nutrition education and dietetic internship?

I completed my BS in Dietetics at SUNY Oneonta and Dietetic Internship at Northwell Health in Long Island, NY.

What is your job title? What do you do?

I am the Director of Wellness at CulinArt Group, a dining services provider, where I oversee the development and management of all wellness and sustainability programs.  I’m also the owner of KH Nutrition Services, a private nutrition counseling and consulting practice business. I work both one-on-one and in groups to provide coaching in the areas of intuitive eating and sports nutrition.

Describe a day in the life of your job as a Registered Dietitian.

I work in a corporate setting where no two days are alike! I oversee a team of regional Registered Dietitians and some days might be spent drafting or editing a nutrition newsletter, working to develop a lesson plan for a lunch-and-learn or providing nutritional analysis on some of our latest culinary creations. I love collaborating with our chefs to create delicious, well-balanced meals for our guests. After my corporate workday ends, several nights a week I also meet virtually with clients, write or develop recipes for my blog.

What is your favorite part of your job?

As an RD who loves food and teaches an intuitive eating approach, I love helping people ditch diets and rediscover a happy, balanced way to eat and move their bodies.

What is your favorite food?

These days, pregnancy has me craving all types of cereal. Life cereal and peanut butter Puffins have been my favorites lately!

Connect with Kim:

Website | Twitter | Instagram

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Ginger Hultin, MS, RDN, CSO

Where did you complete your nutrition education and dietetic internship?

I graduated from Bastyr University in Seattle with my MS in nutrition/dietetics. It is such a great program – a rigorous didactic program that focuses on a whole food approach to nutrition. I got to take extra classes about supplements, whole food cooking, eating disorders and gardening. I did my internship at the Edward Hines Jr VA Hospital in Chicago. That was also a fantastic program – very clinical and fast-paced. I learned so much.

What is your job title? What do you do?

I’m a spokesperson for the Academy of Nutrition and Dietetics and I also run my blog at Champagne Nutrition. I spend a lot of time researching, writing and developing nutrition talks. I specialize in talking about alcohol and how it can fit into a healthy diet, vegetarianism, oncology nutrition and social media.
I work full time for a very cool company called Arivale in Seattle. We’re a scientific wellness company and I get to combine analyzing my client’s blood labs and genetics to help them make changes that lead to healthier lives.

Describe a day in the life of your job as a Registered Dietitian.

I’m on the phone with reporters or blogging early in the mornings and on the weekends. I love this work so it’s really a joy to put in the extra hours. During the weekdays, you can find me at Arivale on the phone talking to my clients, leading my team, and working on all the projects that come up in a start-up. It’s fun! I do spend a lot of time at my computer so in my free time I cook a lot developing my recipes and I do as much yoga as I can to stretch out.

What is your favorite part of your job?

I love knowing the truth about the science of nutrition and then using behavior change with my clients to help them make changes they can stick to long-term. I also love that I get to write about nutrition so much – that combines two of my life’s passions.

What is your favorite food?

I’m a big pizza person. I’m a vegetarian so I’ll add pineapple, mushrooms, broccoli, spinach, tomato, basil, bell peppers – all the veggies!

Connect with Ginger:

Website | Twitter | Instagram | Facebook | Pinterest

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Maggie Michalczyk, RDN

Where did you complete your nutrition education and dietetic internship?

I completed my undergrad in dietetics at Michigan State University and completed my dietetic internship through the Aramark distance dietetic program in Chicago.

What is your job title? What do you do?

I’m a Chicago-based, dietitian, recipe developer, and nutrition communications consultant! I used to work in corporate America and took a break to strengthen my nutrition counseling skills and focus on creating recipes with various foods and drinks on behalf of different brands.

Describe a day in the life of your job as a Registered Dietitian.

My typical day varies! On some days I see clients in person and virtually, which means I’m on the computer for most of the day. Other days I’m in the kitchen making recipes and taking pictures, oh and not to mention cleaning up the big mess I just made! I enjoy the flexibility but at the same time I’ve got to say setting a routine for certain days helps keep the productivity up!

What is your favorite part of your job?

My favorite part of my job is helping someone achieve their nutrition goals and making a recipe that makes what seemed like a typical boring vegetable into something fun people will want to make in their own kitchens!

What is your favorite food?

Anything pumpkin related, but especially pumpkin ravioli!

Connect with Maggie:

Website | Twitter | Instagram | Facebook

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Jenna Amos, RD

Where did you complete your nutrition education and dietetic internship?

I completed my didactic coursework at Boston University and then my dietetic internship at VCU Health in Richmond, VA.

What is your job title? What do you do?

I am currently the Nutrition Communication Lead at siggi’s diary.  My job is multifaceted but generally speaking, I assist the marketing team with a focus on all nutrition communications.  As part of this, I work with the RD community to create content that best meets their needs and supports their work through our ambassador programs and our siggi’s sessions online education portal.  Previously, I was a retail RD for ShopRite.  That role gave me a great foundation in the food industry and marketing, which helped guide me to my current job!

Describe a day in the life of your job as a Registered Dietitian.

My typical tasks vary greatly, especially depending on the time of year.  I project manage various initiatives, such as siggi’s sessions and retail RD demo kits.  During busy conference season, I spend a lot of my time prepping for conferences and then traveling to and attending the events.  However, I am always communicating with RDs to provide educational materials, demo kits or yogurt to support their work!  I get to meet and “e-meet” so many RDs and other health professionals all the time-it really gives me an appreciation for the work this community accomplishes.

What is your favorite part of your job?

I love being able to support the RD community but also spread the word about a food and brand I really stand behind.  It is so fun to see the company grow and develop and since we are such a small company, to have a hand in all of that.

What is your favorite food?

Peanut butter (especially on siggi’s No Added Sugar Banana Cinnamon)!

Connect with Jenna and siggi’s:

Website | Twitter | Instagram | Facebook | Pinterest

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Janice Newell Bissex, MS, RDN

Where did you complete your nutrition education and dietetic internship?

I received my undergraduate degree in Food and Nutrition from the University of Maine at Orono and completed my dietetic internship at New England Deaconess Hospital in Boston. I also earned my master’s degree at Boston University.

What is your job title? What do you do?

I am a Holistic Cannabis Practitioner and Culinary Nutritionist at Jannabis Wellness. I help people who suffer from pain, anxiety, insomnia, autoimmune disorders, cancer, and other debilitating conditions find relief using medical marijuana. I made this career change when my dad found relief from his pain using cannabis. I realized that the stigma surrounding marijuana and lack of education was preventing people from finding much-needed relief.
My career has taken me from cardiac rehab to nutrition software sales, to consulting dietitian for the US Senate Restaurants and Boston Harbor Hotel, to cookbook author, blogger, podcaster, recipe developer, and media spokesperson to business owner. All of these jobs prepared me to start my business as a holistic cannabis consultant.

Describe a day in the life of your job as a Registered Dietitian.

The nice thing about owning my own business is I can make my own schedule and do things that are important to me. My day may start with a yoga or TRX class at my local YMCA. When I return to my home office I dig in and respond to emails and social media posts. I may see a client or two, work on my website or a Powerpoint presentation for an upcoming talk, fulfill online orders for my Jannabis Wellness CBD products, plan my next cannabis education gathering that I host monthly for Ellementa, or do outreach/marketing for my business.
If I have an intern working with me we may do any of these things or do research on medical benefits of cannabis, create and test a recipe, or work on content for my website. Right now, I need to fit in some studying time for an online end of life doula class that I am taking through UVM. Never a dull moment!

What is your favorite part of your job?

The flexibility! I can make my own hours, and include time to be involved in my community and church, exercise, and walk my mini dachshund!

What is your favorite food?

Of course, I can’t pick just one! Avocados, dark chocolate, cheese, nuts, and red wine top the list. 

Connect with Janice:

Website | Twitter | Instagram | Facebook | Linkedin

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Lauren Cadillac, RD

Where did you complete your nutrition education and dietetic internship?

I completed my undergraduate work at Penn State University (studied Nutritional Sciences). After completing my BS, I entered into the Dietetic Internship program through The College of Saint Elizabeth (with some pretty sweet people 😉 )

What is your job title? What do you do?

I currently work in private practice part-time alongside a psychiatrist. I work with a lot of clients that suffer from anxiety, depression, ADD, and those who are looking to optimize their lives. We discuss those foods and behaviors that can contribute to and exacerbate symptoms. In addition, we cover foods that can help stabilize mood and blood sugar and improve energy and performance. Many of my clients have crazy busy schedules rarely make time for good nutrition. It’s my job to help them overcome obstacles and barriers to find ways to make health a priority but not a hassle. My approach with each client differs depending on his or her goals, lifestyle and situation. Some clients don’t have time to prepare food, so we work together to find healthy options at nearby restaurants or even use meal delivery services to guarantee they’ll have a wholesome meal accessible. I’m often using motivational interviewing to elicit behavior change and develop a healthier relationship with food.
My previous experience includes clinical dietetics, fitness training and personal involvement in the bodybuilding industry. Throughout my journey of nutrition approaches, in addition to overcoming personal struggles that surfaced through my experiences, I’ve adapted a more holistic, intuitive eating approach. Rather than giving diet plans with an end date, cutting out food groups or counting macros and calories, I focus on the underlying reasons we all want better health and weight loss. We want to feel good. Rather than deprivation and willpower, we focus on nutrition that feeds our body and spirit.

Describe a day in the life of your job as a Registered Dietitian.

I’m in a transition period between personal training and private practice dietetics so I tend to be all over the place. I have 8-10 training clients I train throughout the week. The other bulk of my time is spent at our office seeing patients or working remotely doing phone call/skype sessions.

What is your favorite part of your job?

Watching my clients improve. When they give me feedback like “I have more energy to play with my kids” or “I’ve been sleeping so much better” or “I’ve never felt so good” it is extremely rewarding. To be able to impact the health and quality of life of others is why I do what I do.

What is your favorite food?

Hmmmm I don’t know if I have one FAVORITE food. I love peanut butter, dark chocolate, and avocados , and kombucha – not really a food but 🙂

Connect with Lauren:

Website | Instagram | Facebook

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Kristina Todini, RDN

Where did you complete your nutrition education and dietetic internship?

I completed my bachelor’s degree at San Francisco State University and my dietetic internship at the California Department of State Hospitals.

What is your job title? What do you do?

I wear many hats. By day I am on the national nutrition team for Bon Appetit Management Company, a large foodservice company with a focus on sustainability. By night I run the global food, recipe, and travel blog Fork in The Road and also do freelance food photography and writing.

Describe a day in the life of your job as a Registered Dietitian.

At my full-time job, I work from a home office but often travel to our accounts across the country to work with chefs to ensure menus have up-to-date and accurate nutrition and allergen information. With Fork in the Road, I am testing and photographing recipes, researching and writing blog content, and learning (by trial and error) about creating a content-based blog and business.

What is your favorite part of your job?

I love the variety of what I do, but the common thread is nutrition and food communications. I love communicating about delicious and healthy foods through writing, speaking, and creating visual content. I am very lucky to do this every day.

What is your favorite food?

That’s a very hard question to answer, but the food that makes me do a happy dance every time I know I’m going to eat it is pasta. Right now I’m a sucker for anything with bucatini or orecchiette.

Connect with Kristina:

Website | Twitter | Instagram | Facebook | Pinterest

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Niki Demarco, RD

Where did you complete your nutrition education and dietetic internship?

I received my Bachelor of Science degree from Rutgers University and completed my dietetic internship at the College of Saint Elizabeth.

What is your job title? What do you do?

My current full-time job is working in private practice as a Registered Dietitian. I provide nutritional counseling/Medical Nutrition Therapy.

Describe a day in the life of your job as a Registered Dietitian.

A typical day in the office consists of meeting with clients 1-on-1 to guide them to better manage their health ailments and often to establish a more balanced and healthier relationship with food. During their hourlong visit, we discuss their goals and discuss recommendations for them to work on before our next visit together.

What is your favorite part of your job?

My favorite part of my job is helping clients discover new foods and new ways to make themselves feel better/live better by eating in a more nutritionally-balanced manner. When my clients realize they don’t have to follow any restrictive diets in order to have personal success, it feels great helping them realize they can maintain a healthy lifestyle without sacrificing the foods they love!

What is your favorite food?

A cheeseburger! In moderation, of course 😉

Connect with Nikki:

Website

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Stephanie McKercher, RDN

Where did you complete your nutrition education and dietetic internship?

This is my second career—I studied legal studies and sociology as an undergrad. Once I figured out I wanted to be a dietitian, I went back to grad school at the University of Illinois at Chicago. I participated in the coordinated program, so my dietetic internship was included with the coursework.

What is your job title? What do you do?

I’m a recipe developer and registered dietitian in private practice. I write recipes and take photos for food brands and farmers. I also author a food blog called The Grateful Grazer. Owning my own recipe development business is a pretty big shift from my days as a clinical dietitian. (I started my RD career at an integrative cancer treatment center.) I’m continually amazed by all of the opportunities out there for us dietitians!

Describe a day in the life of your job as a Registered Dietitian.

Every day is so different, which I love. I put the most energy into cooking, testing recipes, taking photos, and writing blog or social media posts. There’s also a lot of administrative work. (Not always my favorite but necessary to run a business!)

What is your favorite part of your job?

I love when I can spend the entire day in the kitchen. I get into this creative flow when I’m cooking and photographing. It doesn’t feel like work, and I feel so lucky to do what I do.

What is your favorite food?

There’s no way I can pick just one! I’m always seeking out seasonal fruits and veggies because I think they taste the best. I’m also a big fan of simple, comfort food dishes like pasta, curry, and tacos. And anything with avocado.

Connect with Steph:

Website | Twitter | Instagram | Facebook | Pinterest

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Elisa Scafuto, RD

Where did you complete your nutrition education and dietetic internship?

Undergrad: University of Delaware Dietetic Internship: College of Saint Elizabeth Current: Masters of Science in Nutrition College of Saint Elizabeth

What is your job title? What do you do?

Eurest Senior Wellness Coordinator at Horizon Blue Cross Blue Shield New Jersey. I serve a dual role. I manage the day to day food service cafe (we call it a marketplace) operations while working with the food service team to serve up delicious, nutritious and fun features for employees. I also serve as the wellness nutrition professional onsite and meet with Horizon employees for individual counseling to discuss their personal wellness goals. I work alongside the onsite health coach and fitness professionals to execute wellness programming such as weight loss challenges. I implement wellness presentations and organize food samplings in the marketplace for employees to try new and nutritious foods.

I also own an LLC, NewTritious You, in which I meet with patients for individual nutrition counseling to assist them with their wellness goals. I receive referrals from a wonderful primary care physician group.
Previous jobs: Clinical Inpatient Dietitian at Morristown Medical Center (Oncology and Cardiovascular ICU), Health Educator for OrthoClinical Diagnostics/Johnson and Johnson organization, Living Plate Nutrition and Education Counseling Center
Describe a day in the life of your job as a Registered Dietitian.

Every single day is different! One day I can be bagging delicious bakers kettle chips prior to starting our lunch rush in the cafe and the next day I am being interviewed as the Nutrition Professional for a Horizon BCBS website article.

What is your favorite part of your job?

I love being recognized as a nutrition professional and knowing that our profession is up and coming and in such high demand.

What is your favorite food?

EVERYTHING 🙂 I could honestly eat pizza or pasta all day every day, but I absolutely love olives and hummus.

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Jenna Braddock, MSH, RD, CSSD

Where did you complete your nutrition education and dietetic internship?
Undergrad at Florida State University (Go Noles!). Internship at Meredith College. Masters at the University of North Florida.
What is your job title? What do you do?
Currently, I wear many hats. I am faculty in the nutrition department at the University of North Florida where I teach Community Nutrition and Nutrition Education.
I also own my own business where I blog at MakeHealthyEasy.com, offer one on one counseling mostly in sports nutrition, freelance writer, TV media, and speak. I am also a performance coach at the Human Performance Institute.  My latest venture is the launching of Off-Season Athlete (offseasonathletes.com) a website and e-courses specifically geared to teen athletes and their parents. OSA provides science-based, approachable information for training, nutrition, mental toughness, and rest. It also works to give coaches the right information to share with their players.
Describe a day in the life of your job as a Registered Dietitian.
My days are as varied as my roles. 2-3 days a week I work on campus at UNF – teaching, mentoring, prepping, grading, and doing community outreach. The other 2-3 days of the week I am splitting my time between my online business and counseling and mothering my sweet boys. I don’t have a lot of time in my days for working on my personal business right now, but I see it as chipping away at projects as opposed to massive productivity. Usually, I work from 6-7am and 1-3pm, with other random pockets of time as the day permits.
If I have a TV appearance, I am gone for several hours and have a sitter. I occasionally travel to work a job that will take me out of town for 2-3 days.
What is your favorite part of your job?
My favorite part of my jobs is empowering people in their healthy lifestyle. I love reaching people through any and all outlets – face to face, blogs, TV, social media, and more. Our world offers so many different ways to reach people and share messages in new ways. It’s awesome and challenging. I always feel pushed to learn new skills and up my game to help more people. At the end of the day I want people to enjoy food and feel great, whether it’s through an educational session, a picture, an article, a conversation or whatever.
What is your favorite food?
This is always changing, which makes it fun. But, I think my constant, favorite food of all time is chocolate chip cookies. Particularly, these chocolate chip cookies.
Connect with Jenna:

Healthy Made Easy
Website | Twitter | Instagram | Facebook
Off Season Athlete
Website | Twitter | Instagram | Facebook

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Robin Plotkin, RDN

Where did you complete your nutrition education and dietetic internship?
Believe it or not, my first degree is in Political Science from the University of Missouri-Columbia. I thought I wanted to work behind the scenes in campaigning. That quickly lost its shine and when I decided to become a registered dietitian, I went to Texas Women’s University in Denton, TX and completed my internship at Presbyterian Hospital of Dallas, now Texas Health Presbyterian Hospital Dallas.
What is your job title? What do you do?

Previous to becoming a business owner, I worked in a hospital and had the great benefit of working all jobs in the department including diet clerk, diet tech, clinical dietitian (for about 10 minutes!), kitchen supervisor, and special events/catering supervisor. After leaving the hospital, I became the first RDN hired at the North Texas Food Bank where I was the Nutrition Education Manager and also Events Coordinator.  Next, I headed to the land of retail grocery where I was the Sales Manager for HEB/Central Market. I started my culinary nutrition communications agency 16 years ago and haven’t looked back since!

My business has three main silos:

Communications: Marketing and PR strategy, relationship cultivation, and a strong focus on the customer experience are services that I provide routinely for my clients.  I also do quite a bit of standard spokesperson work (speaking, writing, content development,  social media, etc.). In 2016, I added RDN coaching to my menu of services and have loved seeing my clients excel in their own businesses. This brings me a tremendous sense of personal gratification.

Large and small scale event management and production for food, wine, health and wellness engagement: My team and I execute everything from one on one cooking demonstrations to four-day food and wine festivals. I’m also one of the co-founders of Blog Brulee, an invitation-only, experiential weekend shared among a small, intimate number of healthy food bloggers and RD bloggers.

Culinary Services: This includes recipe and cookbook development for brands, collaborating with chefs to change or improve menus and advising long-term and start-up companies on the importance of culinary nutrition, training, and nutrition analysis.

Describe a day in the life of your job as a Registered Dietitian.

Every day is different and that’s why I love it.

For example, this morning started off with a 2018 Planning call with my fellow Blog Brulee founders, followed by an email response to a reporter on deadline. I’m also prepping for a new coaching client and will spend the remainder of the day working on eight different day events for a client that will happen in the month of April.

I also sent out my weekly billing. (I maintain all of my own billing—I’m a big believer in seeing what goes in and what goes out of the business from a financial aspect). Oh, and I need to enter a few CEU’s into my Portfolio before May 31!

What is your favorite part of your job?
Quite frankly, it’s the relationships I’ve built over the years. I’m fortunate enough to say that many of my clients and partners have been with me for years and through our work together, they know I’m here for them and will work through any opportunity to ensure the best outcome for their business.
What is your favorite food?
Currently, my favorite food is Ginger Dressing from the Makoto company. I honestly crave it!  Not only does it help me eat more green lettuce salads,  it’s a perfect marinade or finishing sauce for vegetables. I’m currently marinating a pork loin in it for dinner tonight. It’s in the refrigerated produce section at my local store.
Connect with Robin:

Website | BlogTwitter | Instagram | Facebook

What RD's Do - Registered Dietitian Nutritionist Day via RDelicious Kitchen @RD_Kitchen #career #dietitian #rd #nutrition #wellness #health Cara Harbstreet, MS, RD, LD

Where did you complete your nutrition education and dietetic internship?
Southeast Missouri State University (BS) and University of Kansas Medical Center (DI and MS)
What is your job title? What do you do?

 I’m currently the owner of Street Smart Nutrition, where I work as a private practice dietitian. I help people rediscover joy in eating deeply nourishing meals without restriction or fear. This means I use intuitive eating, Health at Every Size (HAES), and a weight-neutral approach to support the clients I counsel. Currently, I focus on sports nutrition to support athletes of all ages as well as diabetes (Type 1, Type 2, and pre-diabetes). I also maintain the Street Smart Nutrition Blog, where I share simple, delicious recipes as well as information about intuitive eating, food, and culinary topics.

Describe a day in the life of your job as a Registered Dietitian.

Every day is something different! I usually see a handful of clients, then spend the rest of the time competing for freelancing or consulting projects, planning new courses or virtual services, or participating in community events. I also make appearances as a speaker for various corporate wellness and nutrition- or health-focused events, as well as being an active volunteer with the Kansas Academy of Nutrition and Dietetics (KSAND) and the Sports, Cardiovascular, and Wellness Nutrition Dietetic Practice Group (SCAN DPG). I occasionally work evenings and weekends, but that gives me the flexibility to come into the office late or plan a mid-week day off. While there is no such thing as a typical day, I really enjoy the lack of routine because there is always something that gives purpose to my day and leaves me feeling fulfilled and proud when I lock my office door each night.

What is your favorite part of your job?
Sharing my passion for food and nutrition and seeing my clients start to believe in themselves! It’s exciting to me when a client finds the courage to try a new food for the first time or tackle a recipe they didn’t think they could make. I also like celebrating their accomplishments and being their personal cheerleader as they push themselves out of their comfort zones. For many, they’ve spent years of their lives caught in the cycle of dieting and feeling discouraged or shameful about their body and food choices. They’re often confused by all the contradicting information they’ve heard before and feel like they’ve hit rock bottom. Watching them gain confidence and find happiness again is always something special to witness and makes me thankful to be able to support them in that journey.
What is your favorite food?
This is just about impossible to pick because there are so many things I love…but if I had to choose I think it might be Mint Chocolate Chip Ice Cream!
Connect with Cara:

Website | Twitter | Instagram | Facebook | Pinterest

RDelicious Kitchen @RD_Kitchen

Are you a Registered Dietitian? Say hi and comment below sharing a little about yourself and what you do!

Or

Give a shoutout to your favorite Registered Dietitian or a positive experience you’ve had with a Registered Dietitian.

Supermarket RD’s Pick: Hilary’s Veggie Burgers

Don’t skip the frozen aisle at your next trip to the grocery store or you’ll miss this Supermarket RD’s Pick – Hilary’s Veggie Burgers.
Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchenDisclosure: Hilary’s Eat Well did not sponsor this post. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.
The frozen aisle can be tricky to navigate, because 1) It’s cold! My plan is to always go up and down that aisle a little faster. 2) Everything is boxed up in these nice eye appealing boxes or packaging, so you really have to read the label to know what you are getting.
Veggie burgers can be tricky, because all veggie burgers will not have any animal sources, but sometimes they can be packed with fillers and other odd ingredients.

When I look for a good veggie burger, of course I want to look for one packed with veggies. I’ve seen some so called “veggie burgers” on the shelves with literally one vegetable listed all the way at the end of the ingredient list.
Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchenI’ve talked about another veggie burger variety before, but I just tried Hilary’s for the first time and I am quite impressed about these as well. I mean, the front of their package does day “World’s Best Veggie Burger”, so I had to see what the hype was about.
The one thing that stuck out to me the most was these veggie burgers are made from real food ingredients and free from common allergens – corn free, dairy free, egg free, gluten free, nut free, soy free. Then my culinary taste buds kicked in when I was reading the ingredient list. These burgers are packed with a variety of veggies and whole grains.

Whole Grain Cooked Millet*, Whole Grain Cooked Quinoa*, Expeller Pressed Coconut Oil*, Sweet Potatoes*, Leafy Greens (One or more of the following: Arugula, Beet Greens, Chard, Collards, Dandelion, Kale, Parsley, Spinach, Turnip Greens)*, Onions*, Redmond’s Real Salt®, Apple Cider Vinegar*, Psyllium Husk Powder*, Arrowroot*, Garlic* *Organic (ingredients from the original veggie burger)

They also have quite a variety of flavors and even expanded to dressings. Check out all of their products here.

Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchen{via}

Need new ideas how to enjoy your veggie burger? Here is another great guide from Produce For Kids.

Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchen{via}

How do you like to enjoy your veggie burgers?
What is your favorite veggie burger brand?

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Supermarket RD’s Pick: Dave’s Killer Bread

Avocado toast, sandwiches, french toast – what bread should you use? Look for a hearty whole grain like bread like this week’s Supermarket RD’s Pick: Dave’s Killer Bread.
Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchenDisclosure: Dave’s Killer Bread did not sponsor this post. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.
The bread aisle can be very confusing at the grocery store. There are just too many to choose from. Multi-grain, whole grain, 17 seed grain – how do you know what is a healthy choice? First off, choose a whole grain.
Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004:*
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.
This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain.

Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchen{via}

I’ve featured a bread company for one of my picks before. Do you remember how to make sure your whole grain bread is truly a whole grain bread? The first word that should be listed is the word “whole”. That is ensuring that the bran, germ, and endosperm are all present.
Look out for the word “enriched” that often creeps in before the word “whole” on the ingredient list. This means that niacin, thiamine, riboflavin, folic acid, and iron are added in because the key nutrients coming from the bran and germ were stripped out in the first place during the refining process. Enriched bread offers benefits over your standard white bread, but going for a less processed option with it’s natural nutritious ingredients is your best bet.
Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchenSo, why is this Dave’s Killer Bread my pick? It’s packed with all kinds of whole grains: whole wheat flour, millet, barley, spelt, brown rice, rye, amaranth, kamut, quinoa, buckwheat, sorghum, plus more! Plus packed with seeds like flax seed, sunflower seeds, sesame seeds, pumpkin seeds, and more! It’s so hearty which will help keep you full.

Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchen{via}

They also varieties in thin-sliced! Skip those low cal, cardboard tasting breads in the aisles and try Dave’s Killer Bread, thin-sliced. You get the same hearty, wholesome, and filling ingredients, but simply less calories.

Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchenAlong with a delicious product, Dave’s Killer Bread has an awesome story. They believe everyone is capable of greatness and they believe in the power of reinvention, and are committed to turning second chances into lasting change. Learn more about their story here.
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National Nutrition Month

Happy National Nutrition Month! Tune in all month for nutrition themed posts including: steps to becoming a RD, my personal journey to becoming a RD, featured RDs sharing their stories, plus nutritious recipes and more!

National Nutrition Month #rdchat

National Nutrition Month is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The theme for 2015 is “Bite into a Healthy Lifestyle,” which encourages everyone to adopt eating and physical activity plans that are focused on consuming fewer calories, making informed food choices and getting daily exercise in order to achieve and maintain a healthy weight, reduce the risk of chronic disease and promote overall health. (source)

This year celebrating National Nutrition month is a little extra special. This is the first National Nutrition month I am celebrating as a Registered Dietitian! Time flies when you are having fun.

Passing RD exam #rdchat

This month I thought it would be a lot of fun to share my experiences of becoming a Registered Dietitian and feature other fellow RD’s as well.

Throughout my first year as a Registered Dietitian, I cannot even count the number of times I explained what the difference between a Registered Dietitian and a Nutritionist is.

The general populations is often confused about the difference between a “nutritionist” and a dietitian, but it is not accurate to use these terms interchangeably. Some registered dietitians (RDs) may refer to themselves as nutritionists, possibly to simplify things for someone less familiar with the term dietitian, but not all nutritionists are RDs.

What is the difference between a Registered Dietitian and a Nutritionist? #rdchat

The title nutritionist could be an array of different things. It is not a recognized credential and the definition can even vary from state to state. In certain cases, one may call themselves a nutritionist and may have some nutrition education and even obtained a bachelor’s degree in nutrition, but did not complete a dietetic internship and pass the RD exam. While others can still call themselves a nutritionist as well by taking a nutrition course without real pertinent education or training in the field of nutrition.

A Registered Dietitian has met specific academic requirements set forth by the Commission of Dietetic Registration (CDR) of the Academy of Nutrition and Dietetics (AND). The credential RD (registered dietitian) is nationally-recognized, legally protected, professional title and it can only be used by those who are authorized by the CDR.

The Academy of Nutrition and Dietetics explains the process of becoming a RD in full detail. You can download the full PDF below.

Becoming-a-Registered-Dietitian via EatRight.org - Academy of Nutrition and Dietetics

Becoming-a-Registered-Dietitian via EatRight.org - Academy of Nutrition and Dietetics

(Download the PDF file)

Bottom Line: Registered Dietitians are the nutrition experts through their unique education and experiences with continuing education furthering their knowledge after passing the RD exam.

For the next couple of weeks, I will share my journey how I completed each step of becoming a Registered Dietitian. Stay tuned!

Want your story heard? E-mail [email protected] to be included in this series!

RDelicious Kitchen

Supermarket RD’s Pick: Siggi’s

Siggi’s yogurt makes the list of this week’s Supermarket RD’s Pick. See why Siggi’s is RD approved!

Supermarket RD's Pick by Julie @ RDelicious Kitchen
Have you ever tried Siggi’s yogurt before? It brings Greek yogurt to a whole new level. Siggi’s is an Icelandic style cream-skyr. True to Icelandic tradition, Siggi’s products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and are made with milk from family farms who do not use growth hormones such as rBGH. Siggi’s dairy is fully committed to making rather delicious yogurt products with simple ingredients and not a lot of sugar, always. (source)

Supermarket RD's Pick: Siggi's
There are always questions about what rGBH is. rBGH, or recombinant Bovine Growth Hormone is a synthetic form of growth hormone injected into cows to increase growth rates and milk production. When used in lactating cows, rBGH can increase the milk production by 10-15%, by limiting mammary cell death. The increased milk production in cows can lead to mastitis, an infection that is treated by antibiotics. The increased milk production is very taxing on a cow and can often lead to shortened lifespan. Siggi’s does NOT use milk from cows injected with rBGH.
Siggi's all natural yogurt
Siggi’s is very thick and creamy compared to other Greek yogurts. It is made by incubating skim milk with live active cultures. The whey is strained to make a thicker, creamier, and more concentrated yogurt. This results in a higher protein content than most yogurts.
What really makes this RD approved is that there is always more protein than sugar in their products and no additives or preservatives are added either! Real food ingredients for the win!
Pumpkin & spice Siggi's yogurt
I haven’t tried a flavor I didn’t like, but my favorite flavor is the pumpkin & spice, with coconut being the runner up.
SignatureDisclosure: Siggi’s did not sponsor this post. All opinions are my own.

It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt. – See more at: http://siggisdairy.com/products/detail/skyr/pumpkin-and-spice/9821/#sthash.cs3rmndi.dpuf

Skyr, pronounced “skeer,” is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.

Since skyr is fat-free it has been an age old practice to throw a bit of cream back into it for a tad richer touch: generally called rjóma-skyr; or skyr with cream. Delicious!

– See more at: http://siggisdairy.com/products/detail/skyr/pumpkin-and-spice/9821/#sthash.cs3rmndi.dpufWhat really makes this RD approved is that there is more protein than sugar I like all the flavors, but my two favorite are pumpkin & spice and the coconut flavors!

 

Supermarket RD’s Pick: Boom Chicka Pop

Boom Chicka Pop – Popcorn is a whole grain and is perfect for snacking. See how this brand gives their popcorn a pop of flavor and why it makes the list of a  Supermarket RD Pick.
Supermarket RD's Pick @ RDelicious Kitchen

Boom Chicka Pop Popcorn flavors
First off, let’s just talk about the name. When I first saw this on the shelves, it immediately caught my eye.

Boom Chicka Pop  is a great snack for munching that you can feel good about eating.

Not only is Boom Chicka Pop made with all natural ingredients, but there are less calories, sodium, carbs, and fat in one 3 cup serving of Boom Chicka Pop (sea salt flavor) than in one 1 cup serving of some other packaged popcorn brands.

Each bag has symbols that indicate each products characteristics.

Boom Chicka Pop symbols

boom chicka pop symbols

As the Boom Chicka Pop line has expanded, they now have many new flavors! Their website gives this great chart of how the products stack up to each other nutritionally. I had a little trouble putting the white cheddar flavor down. It’s so delicious.

Boom Chicka Pop calorie comparison chart

They also have seasonal flavors, like there iced gingerbread kettle corn, that you can check out here.

What I also really like about it, is that is already popped. I really like to pack popcorn as a snack, but it’s not very feasible to pop up some popcorn when you are on the go. I’ve noticed in other (already popped) popcorn that it has this weird almost stale taste, and Boom Chicka Pop does not!

Snack Happy with Boom Chicka Pop!

Disclosure: Boom Chicka Pop did not sponsor this post. Images are from the Boom Chicka Pop website. All opinions are my own.

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Feta & Mint Watermelon Salad

I know there are many variations of this recipe. I like to keep it really simple – let the minimal ingredients develop powerful flavors that marinate together. The ingredients of this recipe contribute 3 out of the 5 taste sensations.

 So what are the 5 tastes you experience everyday when eating?

fajb_digital_taster_02_nov2013

There are five known tastes that are detected by taste buds: sweet, salty, sour, bitter, and umami. Although these tastes are detected by all taste buds, some regions of the tongue have a slightly higher sensitivity to some tastes than others.

  1. The sweet taste is created by carbohydrates such as sucrose and fructose, as well as artificial sweeteners such as aspartame and saccharine.
  2. The salty taste is generally created by salts containing sodium ions, such as sodium chloride (table salt) and sodium bicarbonate (baking soda). Salts containing potassium, lithium, and other alkali metal ions also produce a mildly salty flavor.
  3. Acidic compounds, such as citric acid and vinegar, produce sour flavors.
  4. Bitter flavors are produced by a variety of organic compounds and are generally considered an undesirable or unpalatable flavor. Many toxic chemicals produced by poisonous plants have a bitter taste, thus leading to the negative reaction to bitter foods.
  5. Umami, or savoriness, is the most recently discovered taste, found in foods that have a “meaty” taste due to the presence of the chemical glutamate. Meat, cheese, mushrooms, and the chemical monosodium glutamate (MSG) all contain glutamate.
    (source)

Feta & Mint Watermelon Salad

Print
Feta Mint Watermelon Salad

Feta & Mint Watermelon Salad

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 6-8 1x
  • Category: Fruit, Salad, Fruit Salad

Description

Light and Refreshing Summer Salad. This salty and sweet combo adds a new twist to watermelon. Bring it to your next BBQ!


Scale

Ingredients

  • 6 cups watermelon, cubed
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh mint, minced
  • 1/4 cup fresh lime juice

Instructions

  1. Combine watermelon, feta cheese, and mint in a large bowl.
  2. Pour in lime juice and gently toss together.
  3. Serve immediately.

Recipe Card powered by

 

Watermelon – Sweet

Feta Cheese – Salty

Lime juice – Sour

Feta & Mint Watermelon Salad 2

In Good Health,
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The New Nutrition Label

I don’t know if you have heard the buzz this past week, but the FDA is proposing some changes to help better inform consumer about their food choices. I reviewed the proposed updates and have my own opinions about the update. I would love to hear what everyone else thinks! If you haven’t read up about the changes, you can catch up right here.

Why the update?
Americans are eating larger serving sizes. The rate of obesity, heart disease, and stroke remain high. A poor diet contributes to these diseases. The FDA wants to update the nutrition label to help provide important nutrition information to raise awareness and make it easier to understand to make healthier choices.
“Obesity, heart disease and other chronic diseases are leading public health problems,” says Michael Landa, director of FDA’s Center for Food Safety and Applied Nutrition. “The proposed new label is intended to bring attention to calories and serving sizes, which are important in addressing these problems. Further, we are now proposing to require the listing of added sugars. The 2010 Dietary Guidelines for Americans recommends reducing calories from added sugars and solid fats.”

“The goal is to make people aware of what they are eating and give them the tools to make healthy dietary choices throughout the day,” says Leighton.

Current Label:

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New Proposed Label:

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Let’s look at the changes (with my opinions):

The first thing consumers would notice is a greater emphasis—with larger and bolder type—on calories. “The number of calories is especially important to maintaining a healthy weight,” says Leighton.

I like how the calories are clearly stated, but I don’t necessarily like that it’s the biggest and boldest on the label. It leads your eye directly to the calories, which does not always mean it’s a healthy choice.

For the first time, “Added Sugars” would be included on the label. On average, Americans eat 16 percent of their daily calories from sugars added during food production.
I really like this feature. So many products have added sugar in them. It’s great to be able to distinguish naturally occurring sugars (like lactose in yogurt) compared to sugar fillers.

And the calories from fat would no longer be listed. “We know that the type of fat is more important than the total amount of fat,” says Kavanaugh. Total, saturated and trans fat will still be required.
The calories from fat often confused many people. By simplifying it to just the total, saturated, and trans fats will help consumers understand better.

The number of servings per package would also be more prominent. And “Amount Per Serving,” would now have the actual serving size listed, such as “Amount per cup.”
I like how the number of servings per package is more prominent. I felt that was often not looked at close enough and now it will help with proper portion control.

FDA proposes updating serving size requirements. These updates would reflect the reality of what people actually eat, according to recent food consumption data. By law, serving sizes must be based on what people actually eat, not on what they “should” be eating.
I am on the fence about this one. I don’t necessarily think we should up the serving size just because society is eating larger portions. I think the serving size as is “what people should be eating”, is a great tool to help promote smaller portions.

FDA would update Daily Values for various nutrients. Daily Values are used to calculate the Percent Daily Value (%DV) on the label, which helps consumers understand the nutrition information in the context of a total diet. In addition, the %DV would be shifted to the left of the label. FDA wants to help consumers visually and quickly put nutrient information in context.
Honestly, when I first looked at the new proposed label I didn’t even know it was on the other side. With it in it’s own column, it looks organized. It makes sense since people read left to right, they would see the %DV first.

The amounts of potassium and Vitamin D would be required on the label. Vitamin D is important for healthy bones, especially among women and the elderly. And potassium helps to lower blood pressure and prevent hypertension. “We have evidence that people are not consuming enough of these nutrients to protect against chronic diseases,” says Leighton.
Yes, vitamin D is important, and most Americans lack this vitamin, but I feel like Vitamin D is the latest buzz in nutrition. It just proposed questions like why not include omega-3’s or any value then?
What do you think of the new proposed nutrition label?
(Source)
 
 

All About: Avocados

I recently posted a few recipes using avocado. You may hear that avocados are healthy and they contain healthy fats, but that’s not all. There is so much more to learn about avocados.

avocados.jpg

Did you know?

  • There are more than 80 varieties of avocados. The most common is the Hass avocado. The original mother tree of avocados still stands in California.
    Screen shot 2013-08-25 at 4.20.29 PM.png
  • Acocados are actually a member of the berry family.
  • The avocado is also known as an alligator pear, due to its shape, green skin, and rough texture. And apparently you can get a t-shirt that says it too!
    Screen shot 2013-08-25 at 4.21.46 PM.png
  • Half a medium sized avocado has 160 calories and provides 15 grams of heart healthy unsaturated fat, with only 2 grams of saturated fat.
  • Along with providing healthy fats, avocados are a good source of fiber, potassium, vitamin C, vitamin K, folate, and vitamin B6.
    avocado 4.jpg
  • Avocados can be a part of many restricted diets. They are gluten free, dairy free, vegan, vegetarian, and cholesterol-free.
  • On Super Bowl Sunday, Americans consume about 8 million pounds of guacamole. For Cinco de Mayo, it’s 14 million pounds.
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  • Avocados can be used as a face mask for beautiful skin. Avocados have biotin which helps prevent dry skin. Combine 1/2 avocado (mashed), 1 tsp honey, and 1 tsp of greek yogurt.
    Screen shot 2013-08-25 at 4.18.28 PM.png
  • How to easily slice an avocado:
    Screen shot 2013-08-25 at 4.10.12 PM.png
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