Registered Dietitians Review and Rate Top Apps
for Weight Management, Diabetes
and Gluten-Free Eating


 
REGISTERED DIETITIANS REVIEW AND RATE
TOP APPS FOR WEIGHT MANAGEMENT, DIABETES
AND GLUTEN-FREE EATING
Academy of Nutrition and Dietetics spokespeople
provide expert guidance for consumer health apps

CHICAGO – Thousands of diet and nutrition apps are available for phones and tablets... so many, in fact, there are even apps to find apps. Rather than choosing food and nutrition apps based on the same criteria used to rate Angry Birds, Americans can now identify the best, science-based apps to assist them in losing weight, managing diabetes and eating gluten-free with help from registered dietitians and spokespeople of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).

“Americans are increasingly turning to apps to support them in achieving their health goals, especially for New Year’s resolutions,” says registered dietitian and Academy of Nutrition and Dietetics Spokesperson Marisa Moore. “While the right app can keep you on track to meeting these goals, the wrong app could be filled with misinformation and dangerous fads.”

To help consumers separate healthy, science-based tools from fads and misinformation, registered dietitians have reviewed and rated 30 of the most popular, free iPhone apps for gluten-free eating, weight management and diabetes:
·        Jessica Crandall, RD, CDE, reviews top-rated apps for gluten-free eating.
·        Sarah Krieger, MPH, RD, LDN, reviews top-rated apps for weight management.
·        Marisa Moore, MBA, RD, LD, reviews top-rated apps for managing diabetes.

“While many apps have sound nutritional information and can serve as a basis for healthy weight loss, no app can offer the individualized counseling, meal-planning and science-based nutrition expertise of a registered dietitian,” says Moore. “Registered dietitians have the knowledge and expertise to help everyone understand their personal diet needs, and help them develop an eating plan that is right for them.”

To read the reviews, visit www.eatright.org/appreviews. Academy spokespeople are available for interview and comment by contacting Ryan O’Malley at media@eatright.org.

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy of Nutrition and Dietetics at www.eatright.org.

Fewer than One in Four Americans Regularly Use
Food Thermometer to Ensure Food is
Thoroughly Cooked

For Release November 8, 2011

New survey from American Dietetic Association and ConAgra Foods’ Home Food Safety Program

Only 23 percent of Americans report regularly using a food thermometer to check the doneness of meats, according to a Consumer Knowledge of Home Food Safety Practices survey by the American Dietetic Association and ConAgra Foods’ Home Food Safety program.

“One in six Americans gets sick from food poisoning each year. However, easy steps such as using a food thermometer to ensure holiday turkey and other foods are cooked to the safe internal temperature can help protect your family and dinner guests from possible foodborne illness,” says registered dietitian and ADA Spokesperson Ximena Jimenez.

“Contrary to common belief, food that may contain harmful bacteria cannot be easily identified visually or even by taste or smell, so the best way to avoid food poisoning is through prevention,” Jimenez says. “Using a food thermometer is the only reliable way to ensure foods are thoroughly cooked and eliminate any harmful bacteria that may be present, but unfortunately less than a quarter of Americans regularly use a food thermometer, and many aren’t certain of the correct cooking temperatures.”

A guide on how to use a food thermometer as well as a listing of safe minimum internal temperatures of foods may be found at www.homefoodsafety.org, along with other easy steps to reduce the risk of foodborne illness.

“Following safe food handling procedures is extremely important, especially for those who can be at far greater risk of developing serious illness from food poisoning, such as pregnant women, very young children, older adults and people with weakened immune systems or certain chronic illnesses,” Jimenez says.

“Whether you’re preparing a holiday ham, turkey or goose, or everyday foods such as hamburgers or chicken breasts, use a food thermometer to ensure you’re cooking to proper temperatures,” says Joan Menke-Schaenzer, chief global quality officer at ConAgra Foods. “On top of keeping us healthy, a food thermometer can also be a helpful guide when determining when food is done. No more overcooked holiday turkeys!”

A Quick Guide to Thawing and Cooking the Perfect Turkey and other resources for reducing foodborne illness are also available at www.homefoodsafety.org.

HealthFocus International conducted the Consumer Knowledge of Home Safety Practices survey in April 2011 through an online survey of a random sample of 1,000 Americans between the ages of 20 and 75 who are the primary household shopper and responsible for preparing the main meal for the household three or more days a week. The sample was chosen to closely match U.S. population demographics. The survey was originally conducted in 1999 with follow-up waves in 2002 and 2011.

The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the American Dietetic Association at www.eatright.org.

The American Dietetic Association and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.homefoodsafety.org.

Is Your Desk Making You Sick?

For Release August 23, 2011 
CHICAGO – A whopping 83 percent of Americans typically eat in their office or cubicle in an effort to save time and money, but not practicing proper food safety could end up costing them both. When it comes to protecting themselves against foodborne illnesses, many professionals are still “out to lunch.”

According to a new survey by the American Dietetic Association and ConAgra Foods’ Home Food Safety program, a majority of Americans continue to eat lunch (62 percent) and snack throughout the day (50 percent) at their desks, while 27 percent typically find breakfast the first thing on their desktop to-do list. Late nights at the office even leave a small percentage (4 percent) dining at their desktop for dinner.

“For many people, multitasking through lunch is part of the average workday,” says registered dietitian and ADA Spokesperson Toby Smithson. “While shorter lunch hours may result in getting more accomplished, they could also be causing workers to log additional sick days, as desktops hide bacteria that can lead to foodborne illness.”

Top of the Workplace To-Do List –
Washing Hands and Surfaces


Only half of all Americans say they always wash their hands before eating lunch. In order to reduce the risk of foodborne illness, Smithson recommends washing your hands before and after handling food with soap and warm water, and keeping your desk stocked with moist towelettes or hand sanitizer for those times you can’t get to the sink. “
A clean desktop and hands are your best defense to avoid foodborne illnesses at the office,” she says.




According to the Home Food Safety survey, only 36 percent of respondents clean their work areas—desktop, keyboard, mouse—weekly and 64 percent do so only once a month or less. A study updated in 2007 by the University of Arizona found the average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat. “Treat your desktop like you would your kitchen table and counters at home,” says Smithson. “Clean all surfaces, whether at home or work, before you prepare or eat food on them.”



Forget the Water Cooler,
Gather Around the Refrigerator

Even though virtually all work places now have a refrigerator, only 67 percent of those surveyed say it is where they store their lunch. Frighteningly though, approximately one in five people admit they don’t know if it is ever cleaned or say it is rarely or never cleaned. Smithson recommends not only cleaning the office refrigerator, but also using a refrigerator thermometer to ensure food is safely stored below 40 degrees Fahrenheit.

When it comes to safe refrigeration of lunches, perishable foods need to be refrigerated within two hours (one hour if the temperature is greater than 90 degrees Fahrenheit) from when it was removed from the refrigerator at home. However, survey results show that 49 percent admit to letting perishable food sit out for three or more hours, meaning foods may have begun to spoil before the first bite.

Microwave Continuing Education
Besides a refrigerator, nearly all office kitchens also have a microwave oven (97 percent), making leftovers and frozen meals easy, quick and inexpensive lunch options. It is crucial to follow the microwave cooking instructions on the package closely when cooking prepared food in the microwave.

Microwave ovens can cook unevenly and leave cold spots, where harmful bacteria can survive. The recommended way to ensure that food is cooked to the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Re-heat all leftovers to the proper temperature of 165 degrees Fahrenheit.

“Food safety is very important, whether at home or at work. Simple things like washing your hands before preparing food and following microwave cooking instructions can really go a long way,” said Joan Menke-Schaenzer, chief global quality officer, ConAgra Foods.

For the Executive Summary of the 2011 Desktop Dining Survey results—who snacks throughout the work day, desktop cleaning habits of men and women, and much more—or to speak with ADA food and nutrition experts about food safety, please contact Ryan O’Malley, media relations manager at the American Dietetic Association, at 800/877-1600, ext. 4769, or email media@eatright.org.

*HealthFocus International conducted the home food safety survey in April 2011 for the American Dietetic Association and ConAgra Foods through an online survey of a random sample of 2,191 full-time employees, both men and women, who work at a desk. The sample was chosen to closely match U.S. population demographics.

The American Dietetic Association and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.homefoodsafety.org.

The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the American Dietetic Association at www.eatright.org.

ConAgra Foods, Inc., (NYSE: CAG) is one of North America's leading food companies, with brands in 97 percent of America's households. Consumers find Banquet, Chef Boyardee, Egg Beaters, Healthy Choice, Hebrew National, Hunt's, Marie Callender's, Orville Redenbacher's, PAM, Peter Pan, Reddi-wip, Slim Jim, Snack Pack and many other ConAgra Foods brands in grocery, convenience, mass merchandise and club stores. ConAgra Foods also has a strong business-to-business presence, supplying frozen potato and sweet potato products as well as other vegetable, spice and grain products to a variety of well-known restaurants, foodservice operators and commercial customers. For more information, please visit us at www.conagrafoods.com.

Registered Dietitians are Essential for
Successful Treatment of Eating Disorders


FOR RELEASE AUGUST 1, 2011
CHICAGO

As one of the most complicated sets of illnesses to treat, eating disorders have mental health, as well as medical and nutritional, aspects. While treatment by a multidisciplinary health-care team is considered the best practice, there is considerable debate over how to most effectively treat eating disorders and who should be on a treatment team.

In a newly updated position paper, the American Dietetic Association says nutrition counseling by a registered dietitian is an “essential component” of successful care for people diagnosed with eating disorders. ADA’s position paper on “Nutrition Intervention in the Treatment of Eating Disorders” has been published in the August issue of the Journal of the American Dietetic Association:

It is the position of the American Dietetic Association that nutrition intervention, including nutrition counseling by a registered dietitian, is an essential component of the team treatment of patients with anorexia nervosa, bulimia nervosa and other eating disorders during assessment and treatment across the continuum of care.

Eating disorders are serious illnesses affecting approximately 8 million Americans at any given time. While anyone can suffer from an eating disorder, affecting all cultures, ages and genders, they are most common in teen and young adult women. All forms of eating disorders can be fatal. It is critical for anyone with symptoms of an eating disorder to seek professional help. Early treatment gives the greatest chance for a full recovery.

More information about eating disorders is available on ADA’s website.

ADA’s position paper was written by registered dietitians Amy D. Ozier, PhD, RD, LDN, assistant professor of family, consumer and nutrition sciences at Northern Illinois University; and Beverly W. Henry, PhD, RD, LDN, associate professor of family, consumer and nutrition sciences at NIU.

In addition, ADA’s has produced its first practice paper on eating disorders, providing up-to-date information for registered dietitians on current research and controversies in the field; offers guidance on diagnostic criteria, symptoms, assessment and treatment of eating disorders; and delineates concrete ideas about the role of RDs.

ADA’s position paper is designed to:
·    Increase awareness of the types of disordered eating and eating disorders
·    Detail emerging issues including associations between binge eating disorder and overweight and obesity
·    Focus on special populations such as athletes, adolescents and those considering bariatric surgery
·    Address other challenging issues encountered in treatment of eating disorders such as insurance coverage. 

“The complexities of EDs, such as epidemiologic factors, treatment guidelines, special populations and emerging trends highlight the nature of EDs, which require a collaborative approach by an interdisciplinary team of mental health, nutrition and medical specialists,” the authors of ADA’s position paper write. “RDs are integral members of treatment teams and are uniquely qualified to provide medical nutrition therapy for the normalization of eating patterns and nutritional status. However, this role requires understanding of the psychologic and neurobiologic aspects of EDs. Advanced training is needed to work effectively with this population. Further efforts with evidence-based research must continue for improved treatment outcomes related to EDs, along with identification of effective primary and secondary interventions.”

The authors note that a registered dietitian’s role in the nutritional care of individuals with eating disorders “is supported by the American Psychological Association, the Academy for Eating Disorders and the American Academy of Pediatrics....An RD may be the first to recognize an individual’s ED symptoms or be the first health-care professional consulted by a patient for this condition,” and registered dietitians can facilitate the referral process and help the patient understand the effectiveness of a full treatment team. “Multiple components of nutrition assessment performed by RDs can contribute to treatment plans.”

The purpose of the practice paper is to provide registered dietitians with updated information about the development of eating disorders and to bridge the gap across multidisciplinary health-care teams by describing unique contributions of registered dietitians in treating the full spectrum of eating disorders in a variety of settings.

The practice paper also addresses such issues as:
·    Registered dietitians’ unique contributions to multidisciplinary teams treating eating disorders
·    Evidence why leading researchers are calling eating disorders “brain disorders” (since physical symptoms of eating disorders may be caused or worsened by malnutrition or under-nutrition)
·    How RDs treat this spectrum of disorders
·    Controversial subjects related to eating disorders
·    Encouragement to RDs to become more literate about eating disorders and work to improve understanding and treatment.

RDs are encouraged in ADA’s practice paper to become more literate and skilled in working with patients who have eating disorders and to embrace essential priorities that include collaboration, communication and advanced training. The practice paper will be published online as a resource for ADA members and accessible only to members. 

The authors of the practice paper are Therese Waterhous, PhD, RD, LD, owner and president of Willamette Nutrition Source LLC, Corvallis, Ore.; and Melanie A. Jacob, RD, owner of Nutrition Therapy LLC, Troy, Mich.

The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the American Dietetic Association at www.eatright.org.

Blogs and Videos by Dietitians: Week of July 21, 2011




Eat Right to Hydrate During Heat

Eating the right foods to stay hydrated in the
summer heat with registered dietitian Angela Lemond


Tips to help women curb cravings (WFTX-FOX Naples, FL)
Registered Dietitian Cheryl Forberg talks about healthy diet, supplement
and exercise tips to curb craving and have a well-balanced approach to wellness.
 


Relaxation Drinks
KETK spoke with Trinity Mother Frances Clinical Dietitian Tami Lawrence, RD-LD
and relaxation drink lovers about the possible negative effects.



Welcome to Sydney for ICD 2012 from
Princess Alexandra Hospital


The dietitians at the Princess Alexandra Hospital in Queensland, Australia, welcome you to Sydney for the International Congress of Dietetics in September 2012. The Dietitians Association of Australia is hosting the 16th ICD - and look forward to seeing you there!

For more information visit http://www.icd2012.com/ or follow at www.twitter.com/icd2012

Healthy snacks for kids
Gina Bucciferro, a clinical dietitian at Loyola University Medical Center,
provides tips on what snacks to give kids and how to build healthy habits with them.

Got Milk?
Registered Dietitian Sara Robbins joins Kristen (at kasa.com) to talk about
the new campaign: "Refuel With Chocolate Milk Tour." Sara talks about
the benefits of drinking Chocolate Milk and why it is a
great post-exercise recovery drink and offers ideas
for healthy snacks for balance in your diet.


Healthy Families BC: Sodium and Hypertension
Registered Dietitian Melodie Yong speaks to a cardiovascular surgeon
at St. Paul's Hospital on the connection between
sodium and hypertension.

Summer Smoothies
Life Time Fitness Registered Dietitian Lauren Floyd
shows you how to make a variety of great-tasting smoothies.


Brown Rice Tabbouleh - HealthyBites
Weis Markets Registered Dietitian Karen Buch shows you how to create
Middle Eastern-inspired side dish with this recipe for Brown Rice Tabbouleh.
Featured Recipe:
http://www.weismarkets.com/recipes-meals/recipes/Brown_Rice_Tabbouleh


Cool Summer Treats  
Korey Kealey of AMorning Show and dietitian Sue Mah
talk about treats that will cool you down this summer but still pack some nutrients.




Let's Move with the Florida Dietetic Association
The 76th Annual Florida Dietetic Association Celebration Dinner, July 19, 2011
After attending 3 days of amazing educational programs and poster sessions,
viewing exhibits and tasting new products, we celebrated
Nutrition Experts - Making a Difference at the Member's Reception.
Seeing old friends, meeting new colleagues and celebrating -
"Let's Move" with FDA
 
 

American Dietetic Association Spokespeople
Review the Latest Diet and Lifestyle Books

FOR RELEASE JULY 12, 2011


Summer is the Season for Shaping Up:
American Dietetic Association Spokespeople
Review the Latest Diet and Lifestyle Books

CHICAGO – With seemingly endless information about food and diets available today, it is easy to be overwhelmed with which plan is right for you. Whether it’s a pill, a cleanse, a fast-results diet or an entire lifestyle change, there is no shortage of products, programs and books that promise life-changing results when it comes to weight loss.

Do these plans work? Are they healthful? How can people tell the good advice from the bad? The American Dietetic Association is here to help.

“Every day, Americans are flooded with information about how to lose weight and feel great fast. While some of these products and programs offer sound nutrition information, others are gimmicks and can even be dangerous,” says registered dietitian and ADA Spokesperson Marjorie Nolan. “It is important for consumers to achieve a healthy weight in a way that is safe and provides their bodies with the nutrition they need to thrive. There is no miracle cure or overnight plan for healthy weight loss.”

To help consumers separate diet fads from healthy, science-based options, registered dietitians who are media spokespeople of the American Dietetic Association have reviewed 15 of the latest diet and lifestyle books. To read the reviews, visit www.eatright.org/dietreviews.

“While many diet books have sound nutritional information and can serve as a basis for healthy weight loss, no book can offer the individualized counseling, meal planning and science-based nutrition expertise of a registered dietitian,” says Nolan, who is also one of the contributing reviewers. “RDs have the knowledge and expertise to help everyone achieve and maintain a healthy weight that ultimately leads to a healthy life.”

The latest titles reviewed by registered dietitians from ADA include:
The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the American Dietetic Association at www.eatright.org.

Blogs and Videos by Dietitians: Week of July 9, 2011


Food Cures: Lunch For Kids
Joy Bauer, RD


USDA Nutritional Guidelines
Replacing Food Pyramid
Lisa De Fazio, RD



Keep Foods Cold to
Reduce the Risk of Illness

Toby Smithson, RD


GMA Reports on the Best Diet Ratings

Dash, Weight Watchers Rank
Highest in New 'Best Diets' Report


An independent panel of 22 experts, including nutritionists, dietitians, cardiologists and diabetelogists reviewed 20 popular diet profiles that were developed by reporters and editors at U.S. News and World Report. Categories were then created to rate the nutrition plans, including Best Weight-Loss Diets, Best Heart-Healthy Diets, Best Diabetes Diets, Best Diets Overall and Best Commercial Diet Plans.

ADA Responds to Articles and Blogs
Containing False Information

I received this email today and wanted to share it with you.  Dr. Judy Rodriguez, ADA president addresses the issues of false information about ADA on blogs and articles. Dr. Rodriguez presents a professional and positive response.

Thank you for providing this valuable information on professionalism. This is a wonderful example on how to address the media, politicians, educators and consumers.


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