Registered dietitians have been sitting in supermarket corporate offices for years, creating nutrition programs and educational materials that promote wellness among their customers, coworkers and communities.newsletter_teaser: Registered dietitians have been sitting in supermarket corporate offices for years, creating nutrition programs and educational materials that promote wellness among their customers, coworkers and communities.
While that primary role has not changed, over the past 5 years there’s been a change in where it is happening: We’ve seen a surge in the number of front-of-the-house supermarket dietitians who are visible to customers and available to improve people’s diets and health.
It’s an all-too-common scenario: Your clients boast they are eating well and exercising regularly, but they’re frustrated that the scale and pant size won’t budge.
newsletter_teaser: It’s an all-too-common scenario: Your clients boast they are eating well and exercising regularly, but they’re frustrated that the scale and pant size won’t budge.
What gives? Chances are that—without even knowing it— they are falling prey to one or more surprising acts of food sabotage.
Hear this! A study from Brigham and Women’s Hospital shows that consumption of two or more servings of fish per week is associated with a lower risk of hearing loss in women.
Published online, September 10, in the American Journal of Clinical Nutrition (doi: 10.3945/ ajcn.114.091819), this prospective study examined over time the independent associations between consumption of total and specific types of fish, long-chain omega-3 polyunsaturated fatty acids (PUFA), and self-reported hearing loss in women.
Like many athletes, I was recently looking for a leg up on the competition. I was preparing for a fall marathon and already working hard on my running and speed work, but I wondered if by tweaking my diet, I could gain an edge. As a registered dietitian and sports nutrition coach, I was aware of several successful elite athletes who practiced vegetarianism.
Lourdes Castro, MS, RD, is an adjunct professor at New York University’s department of nutrition, food studies and public health; she earned her master’s degree in nutrition from Columbia University. She is the author of three cookbooks: Simply Mexican; Eat, Drink, Think in Spanish; and Latin Grilling. She is also the director of the Biltmore Culinary Academy in Miami. Visit her website at www.slicethin.com. Send your questions for Lourdes to firstname.lastname@example.org.
With so many varieties of dietary supplements on the market, how do you choose a good one? The laws governing dietary supplements make it a buyer-beware market. The U.S. Food and Drug Administration does not test dietary supplements for safety or effectiveness, and manufacturers are responsible for providing a good product. Use these tips when picking a supplement:
Buy from a reputable supplement maker. Beware of Internet sales of supplements or bargain-basement prices; with supplements you get what you pay for.
It’s often said that good health begins in the gut, an aphorism that is well supported by two studies published in the August 29 issue of Nature (2013; 500, 541-46). In short, individuals with low bacterial richness in their gut have more obesity and inflammation--and weight loss can improve the richness of their bacterial genes.
Curious to try freekeh, yet not sure where to go after eating it as a hot cereal?
Blogger, amateur chef and former high-school teacher Lauren Martin created this slow-cooker recipe. If you don’t eat meat, it’s just as delicious if you leave out the chicken and substitute vegetarian broth.
2 bone-in chicken breasts
½ C (dry) freekeh
1 large carrot
2 celery stalks
1 medium-sized yellow onion
½ C butternut squash, cubed
2 T fresh sage leaves, chopped
½ T smoked paprika
(or regular paprika)
½ T rosemary
1 t garlic, minced
salt and pepper to taste
Recipe for Health: Skillet of Roast Mushrooms & Tomato-Stuffed Peppers With Garlic and Fresh Thyme
This time of year delivers a harvest of abundance and flavor as summer crops give their last burst of goodness. What better time to try a hearty plant-based meal or side to see how filling and delicious a dish of vegetables can be? It’s good for you, and it’s good for the planet.