Dietitian News: 2013

In Wake of New Studies, Academy of Nutrition and Dietetics Reinforces Importance of Food As Key Provider of Vitamins and Nutrients

For Release December 17, 2013

CHICAGO – While dietary supplements can help some people meet their nutrition needs, eating a wide variety of nutrient-rich foods is the best way for most people to obtain the nutrients they need to be healthy and reduce their risk of chronic disease, according to the Academy of Nutrition and Dietetics.

Two newly published studies in Annals of Internal Medicine, and an accompanying editorial, indicate there is no clear benefit for most healthy people to consume vitamin supplements.

“These findings support the evidence-based position of the Academy of Nutrition and Dietetics that the best nutrition-based strategy for promoting optimal health and reducing the risk of chronic disease is to wisely choose a wide variety of foods,” said registered dietitian nutritionist and Academy spokesperson Heather Mangieri. “By choosing nutrient-rich foods that provide the most nutrients per calorie, you can build a healthier life and start down a path of health and wellness.”

The Academy’s position on supplements also acknowledges that nutrient supplements may be necessary in special circumstances. “Additional nutrients from supplements can help some people meet their nutrition needs as specified by science-based nutrition standards such as the Dietary Reference Intakes,” Mangieri said.

Mangieri offered tips for developing a nutrient-rich eating plan:

· Start each day with a healthy breakfast that includes whole grains, fat-free or low-fat dairy for calcium and vitamin D, and vitamin C-rich foods.

· Replace refined grains with whole grains like whole-grain breads and cereals and brown rice.

· Pre-washed salad greens and pre-cut vegetables make great quick meals or snacks.

· Eat fresh, frozen or canned (without added sugar) fruit for snacks and desserts.

· Include at least two servings of omega-3 rich seafood per week.

· Don’t forget beans, which are rich in fiber and folate.

The increase in sales of supplements may not have been accompanied by an increase in consumers’ knowledge about what they are taking, according to the Academy’s position.

“Registered dietitian nutritionists have the knowledge and experience to educate consumers on safe and appropriate selection and use of supplements,” Mangieri said. “RDNs make evidence-based recommendations for consumers, while helping them develop a healthful eating plan that takes into account all of their dietary and lifestyle needs and tastes.”

To find a registered dietitian nutritionist, visit www.EatRight.org/RDFinder. And for more information about getting the nutrients the body needs through food, visit the Academy’s healthful eating website.

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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. To locate a registered dietitian nutritionist in your area, visit the Academy of Nutrition and Dietetics at www.eatright.org.

This New Year Be a Good Role Model And Help The Whole Family Eat Right And Get Active, Says Academy Of Nutrition And Dietetics

For Release December 17, 2013

CHICAGO – Each New Year brings family pledges of adopting a healthier and more active lifestyle. For 2014 and beyond, the Academy of Nutrition and Dietetics encourages parents to help their kids learn to make healthier food choices and engage in regular physical activity by being a good role model.

“As a parent or guardian, you are the most influential role model in your child’s life,” said registered dietitian nutritionist and Academy spokesperson Kim Larson. “Modeling healthy eating behaviors encourages children to adopt and choose healthy behaviors that will benefit them for a lifetime.”

A study by the Academy of Nutrition and Dietetics Foundation showed parents have more potential to influence their children's behavior, including their eating habits, than anyone else. In fact, parents outrank sports celebrities as the person the child would like to be most, according to the survey. “By eating healthy foods and making sure to offer them to their children, parents can give their kids opportunities to learn to like a variety of nutritious foods,” Larson said.

“You may not be a perfect health model for your kids, but if they see you making a real effort to improve your own habits, they will start to realize that being healthy is important,” Larson said.

Setting Realistic Goals

Small steps add up, and Larson recommends making healthy lifestyle changes that are realistic and easy to stick with for the long-haul. Try adopting healthy changes for the entire family, such as:

• Make sure your kids know they are part of the team and that health and fitness are a family affair.

• Encourage your children to help plan meals, from developing the menu to shopping, preparing and serving the meal.

• Serve regular, balanced meals and snacks with a variety of nutrient-rich foods.

• Eat breakfast every day.

• Enjoy family dinner together each night or as often as possible.

• At each meal, fill half your plate with fruits and vegetables.

• Make at least half of the grains you eat whole grains.

• Get active. Fit in physical activity where you can in your day, whether taking a family walk after dinner or hitting the gym. Remember, children and teens should get 60 or more minutes of physical activity per day, and adults should get two and a half hours per week.

Focus on Overall Health, Not Weight Alone

“Remember to focus on health, not weight. You don’t want your kids to think that a healthy lifestyle is only about how much they weigh,” Larson said.

“Concentrate on delicious nutrition and fun physical activity. Children don’t need to work out – they need to play with family and friends. Children shouldn’t be counting calories or restricting their food; they need to enjoy regular meals and learn how to make smart, tasty snack choices. And remember to stay positive.”

“Nutrition and fitness are great goals because they give us energy to do all things that we want to do. Whatever our age or size, we feel better when we take care of our bodies,” she said. “And by role modeling healthy behaviors, you’ll have the added benefit of seeing your children adopt a healthier lifestyle as well.”

For a personalized plan tailored to your lifestyle, food preferences and the unique needs of your family, Larson recommends consulting a registered dietitian nutritionist. Find one in your area at www.EatRight.org.

For media interviews with weight loss experts and registered dietitian nutritionists, contact media@eatright.org. Learn more about healthy weight loss by visiting www.eatright.org/healthyweight or www.KidsEatRight.org.

Holiday Guests May Be Vulnerable to Food Poisoning: Academy of Nutrition and Dietetics

Holiday Guests May Be Vulnerable to Food Poisoning: Academy of Nutrition and Dietetics Offers Food Safety Tips to Keep All Holiday Guests Happy and Healthy

CHICAGO – Whether you’re preparing a holiday dish or a holiday feast, the Academy of Nutrition and Dietetics encourages everyone to practice safe food handling and keep in mind the needs of those who may be vulnerable to food poisoning.

“While you should always practice safe food handling, some guests might be particularly vulnerable to food poisoning, such as older adults, pregnant women, young children and people with weakened immune systems,” said Academy spokesperson Libby Mills. “This may also mean taking special precautions and keeping certain high-risk foods off the menu.”

Celebrate a happy and healthy holiday season with a bit of preparation and tips from the Home Food Safety program – a collaboration between the Academy and ConAgra Foods.

Who is Vulnerable?

Food poisoning can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins or other substances, but certain groups of people are more susceptible to food poisoning and can be at far greater risk of developing serious illness with long-term effects or even death, including:
· Infants and young children
· Pregnant women and their unborn babies
· Older adults
· People with weakened immune systems and chronic illness, such as diabetes, kidney disease, those with HIV/AIDS and some cancer patients.

Food Safety Tips, Foods to Avoid

According to Mills, four simple steps may help significantly reduce your risk of food poisoning: 1) wash hands often; 2) separate ready-to-eat foods from raw meat, poultry, seafood and eggs; 3) cook to proper temperatures; and 4) refrigerate promptly at 40°F or below.

Take special care during the holidays to ensure that vulnerable guests avoid high-risk foods, such as raw or undercooked eggs, raw or unpasteurized dairy products, raw fish or shellfish, raw or rare meat or undercooked poultry.

“You might be surprised to learn that French toast, tiramisu, some puddings and even eggnog are on the list of less safe food options for those vulnerable to food poisoning. So be sure to carefully plan your menu and shopping list this holiday season to avoid certain foods if necessary,” Mills said.

And as you’re preparing for the holidays, download our Holiday Helper guide and the Kitchen Safety Checklist to ensure you’re ready for a happy and healthy holiday.

To learn more about the Home Food Safety program, visit www.HomeFoodSafety.org, or download the free Is My Food Safe? app for mobile devices.

For media interviews with registered dietitian nutritionists, contact media@eatright.org.

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.HomeFoodSafety.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. To locate a registered dietitian in your area, visit the Academy of Nutrition and Dietetics at www.EatRight.org.

New Heart Disease and Stroke Prevention Guidelines Not Fully Supported By Current Health Insurance, Says Academy of Nutrition and Dietetics

For Release November 15, 2013

New Heart Disease and Stroke Prevention Guidelines Not Fully Supported By Current Health Insurance, Says Academy of Nutrition and Dietetics

CHICAGO – The reality of existing insurance coverage precludes effective implementation of four newly released cardiovascular guidelines from the American Heart Association and American College of Cardiology, according to the Academy of Nutrition and Dietetics. The Academy supports the new guidelines and urges public and private insurance carriers to follow the recommendations so that Americans will have access to health care they deserve.

“Nutrition is at the crux of prevention, management and treatment of chronic diseases. If we want to improve the health of Americans, we must provide the infrastructure to assist people to follow a healthy diet,” said registered dietitian nutritionist and Academy President Dr. Glenna McCollum.

Each of the guidelines addressed different aspects of cardiovascular disease – risk assessment, risk reduction, treatment and weight management – and all emphasized the importance of developing a healthful eating plan, which is not sufficiently covered by insurers.

“For millions of Americans, health insurance fails to provide sufficient coverage for the nutrition services recommended by the new guidelines. Without coverage, physicians are unlikely to refer patients to registered dietitian nutritionists who have the time and training to effectively provide nutrition therapy and facilitate behavior change,” McCollum said. “Despite substantial research and data underscoring the importance of intensive behavioral and dietary counseling provided by a registered dietitian nutritionist, many insurers do not adequately cover visits with the practitioners who have the nutritional expertise for effective dietary management to prevent and treat cardiovascular disease.”

This situation stands in contrast to the “gold standard” put forth by medical experts from the U.S. Preventive Services Task Force, which specifically recommends referrals to RDNs for diet counseling to reduce risk factors for cardiovascular disease, McCollum said, and notes that “[m]ore intensive interventions and those of longer duration, are associated with larger magnitude of benefit and more sustained changes in diet.”

Numerous studies have confirmed that RDNs are the most effective practitioners – both in terms of expertise and in cost savings –when it comes to dietary counseling to achieve long-lasting health improvements. The Institute of Medicine has “rate[d] dietary counseling performed by a trained educator such as a [registered] dietitian as more effective than by a primary care clinician.”

“RDNs have the qualifications and expertise to help Americans make lifestyle changes to prevent, manage and reverse chronic conditions,” said McCollum. “In fact, the new cardiovascular guidelines are based upon research where RDNs provided prevention and treatment of cardiovascular disease. However, RDNs are not sufficiently covered to provide the same care as presented in the recommendations.”

“The Academy supports the new guidelines put out by the AHA and ACA. However, if we are truly serious about tackling our nation’s greatest killers, then we must get serious about coverage. The discrepancy between our expert guidelines and national coverage must be rectified,” McCollum said. “At this point, only a fraction of the recommendations stated in the guidelines are covered by insurance. If we are going to improve the health of the nation and control rising health care costs, then all Americans should have access to RDNs who can provide the nutrition care specified in the guidelines.”

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Academy of Nutrition and Dietetics Supports
FDA’s Move To Reduce Trans Fats in Processed Foods

For Immediate Release

November 7, 2013

CHICAGO – The Academy of Nutrition and Dietetics applauds the Food and Drug Administration’s efforts, announced November 7, to reduce partially hydrogenated oils in processed foods. PHOs are the primary dietary source of artificial trans fats, which have been proven to raise low-density lipoprotein, or “bad” cholesterol, and increase people’s risk of coronary heart disease.

“Scientific evidence has shown us that consumption of artificial trans fats through processed foods is a direct contributor to coronary heart disease, which often results in stroke and heart attack,” said registered dietitian nutritionist and Academy President Dr. Glenna McCollum.

“The Academy supports the FDA’s efforts to reduce the number of foods that contain these harmful fats, ultimately helping save the lives of thousands of people every year,” McCollum said.

While there are some naturally occurring trans fats in animal foods, most of the trans fat in our food system is created through a process called hydrogenation. This process takes liquid fats (oils) and makes them more solid, increasing their shelf stability. The FDA’s preliminary determination references only those foods that contain PHOs and not those in which trans fat occurs naturally in small amounts, like some meat and dairy products. Artificial trans fats are most often found in processed foods like margarine, frozen pizza, creamers, microwave popcorn and some desserts.

“As the FDA moves to its final determination, the Academy encourages everyone to follow the recommendations of the Dietary Guidelines for Americans by severely limiting their consumption of foods that contain synthetic sources of trans fats and other solid fats, while eating more fruits, vegetables, lean meats, chicken and fish, whole grains and low-fat and fat-free dairy products,” McCollum said.

According to the FDA, the consumption of trans fat in American diets has been significantly reduced. Since trans fat content information began appearing in the Nutrition Facts label of foods in 2006, trans fat intake among American consumers has declined from 4.6 grams per day in 2003 to about 1 gram per day in 2012.

McCollum added additional tips to maintaining good heart health, including:

• Regular, moderate physical activity

• Reducing salt intake

• Regularly eating fatty fish like salmon, lake trout, albacore tuna (in water, if canned), mackerel and sardines

• Eating fewer foods with saturated fats, cholesterol, added sugars and refined grains.

“Consult a registered dietitian nutritionist who can help you build a heart-healthy nutrition plan that fits your lifestyle and needs,” McCollum said.

**Journalists interested in speaking with a registered dietitian nutritionist should contact the Academy’s media relations department at 312/899-4769 or media@eatright.org.

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and advocacy. Visit the Academy at www.eatright.org.

Cuts To Snap are Detrimental To The Health of America’s Poor:
Statement From Academy Of Nutrition And Dietetics President

FOR IMMEDIATE RELEASE

Cuts To Snap are Detrimental To The Health of America’s Poor: Statement From Academy Of Nutrition And Dietetics President - Glenna McCollum

CHICAGO - As of November 1, 47 million Americans who rely on the Supplemental Nutrition Assistance Program have less to spend on food to feed their families. The decreased funds are a result of the expiration of the 2009 American Recovery and Reinvestment Act, which was enacted to stimulate the economy and help those in need. According to the U.S Department of Agriculture, the reduction in benefits will equate to 21 fewer meals per month.

In the face of these disappointing cuts, the Academy of Nutrition and Dietetics and its registered dietitian nutritionist members remain committed to reducing food insecurity and its resulting detrimental impact on the health of families. Access to food is a basic and fundamental human right, and the Academy believes systematic and sustained actions are needed to achieve food and nutrition security for all.

These actions include adequate funding for and increased utilization of food and nutrition assistance programs (like those in SNAP), inclusion of food and nutrition education in such programs, and innovative programs to promote and support individual and household economic self sufficiency.

Although there is economic recovery being reported, many Americans still struggle to feed their families. These are families in which parents often work two or more low-income jobs. Weakening a food safety net for millions of Americans – half of whom are children – will only exacerbate their struggle.

As Congress discusses the fate of the Farm Bill, SNAP could be subjected to even deeper cuts. SNAP provides basic food assistance to those in need, and acts as a buffer against the devastating effects of hunger and malnutrition. Hunger and disrupted food access are associated with poor health outcomes and costly chronic diseases like obesity and diabetes. Cutting funding to vital nutrition and food assistance programs will increase hunger and lead to increased health care spending, two things that we cannot afford.

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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. To locate a registered dietitian in your area, visit the Academy of Nutrition and Dietetics at www.eatright.org.

Academy of Nutrition and Dietetics Encourages Everyone to Eat Right and Exercise to Prevent and Treat Diabetes

For Release October 30, 2013
Academy of Nutrition and Dietetics Encourages Everyone to Eat Right and Exercise to Prevent and Treat Diabetes

CHICAGO – With more than 25 million people in the United States currently living with diabetes and another 79 million with prediabetes, the Academy of Nutrition and Dietetics encourages all Americans to take positive steps towards improving their health as part of American Diabetes Month and beyond.

What are Diabetes and Prediabetes?
Simply defined, diabetes is a condition that affects the way the body converts sugar, starch and other substances found in food into energy. People with diabetes have a high level of glucose in their blood, which can be caused by too little insulin being produced by the pancreas, the body not accepting or using the insulin it produces, or a combination of both. Blood glucose (blood sugar) levels must be controlled through a healthful eating plan as designed by a professional like a registered dietitian nutritionist, physical activity and, for some people, medication or insulin injections.

“Prediabetes occurs when your blood glucose levels are higher than the normal range but not high enough to be diagnosed with Type 2 diabetes,” said registered dietitian nutritionist and Academy Spokesperson Toby Smithson. “If left untreated, 15 to 30 percent of people diagnosed with prediabetes will develop Type 2 diabetes within five years.”

How to Prevent Diabetes
While Type 1 diabetes often begins in childhood and the onset is sudden and often unpreventable, Type 2 diabetes develops slowly, and diagnosis usually happens after age 40, but increasingly is being diagnosed in children and adolescents.

Type 2 diabetes is associated with certain risk factors, including older age, obesity, family history of diabetes, history of gestational diabetes, impaired glucose metabolism, physical inactivity and race/ethnicity. Research has demonstrated that Type 2 diabetes can be prevented or delayed by weight loss through moderate diet changes and physical activity.

“If you’ve been diagnosed with prediabetes, it’s not too late,” Smithson said. “Studies have identified two effective strategies to help manage prediabetes and prevent the onset of Type 2 diabetes.”

1. Reduce your body weight by 7 percent. “While this weight loss may not put you at your goal weight, it is a step in the right direction toward managing your blood glucose levels and increasing your sensitivity to insulin.”

2. Get at least 150 minutes of exercise a week. “A great way to get started is by walking. Aim for 30 minutes of brisk walking five times a week.”

How to Treat Diabetes?
“There is no one diet for all people with diabetes. There is, however, a ‘recipe’ for eating healthfully that is similar to recommendations for heart health, cancer prevention and weight management,” Smithson said.

Following a balanced diet and eating meals at consistent times can help with weight loss and blood glucose control.

Smithson recommends, when putting together a meal plan, keeping the following tips in mind:

• Be mindful of the amount and timing of the carbohydrates you eat.

• Eat a variety of quality carbohydrates every day, like whole-grain foods, low-fat milk or yogurt, fruits and vegetables.

• Eat less saturated and trans fat.

• Limit your consumption of alcohol.

• Monitor your overall sodium intake throughout the day.

“A registered dietitian nutritionist is one of your best resources for developing a plan to make these lifestyle changes,” Smithson said. “If you have been diagnosed with diabetes, an RDN can create a simple eating plan tailored just for you, taking into account your weight, medicines, lifestyle, tastes and other health problems you may have. The expert advice of an RDN can help you manage your diabetes while ensuring you get the nutrients your body needs.”

Registered dietitian nutritionists are food and nutrition experts who have completed multiple levels of training established by the Academy of Nutrition and Dietetics. Some RDNs also have a specialty interest or an advanced credential such as Certified Diabetes Educator. An RDN who is a CDE will have a unique and specialized skill set to help educate people with diabetes on how to manage their condition and improve their outcomes. Visit www.eatright.org to find a registered dietitian nutritionist near you.

Are You Covered?
Find out if your health insurance plan covers nutrition services for prediabetes and diabetes, along with access to qualified practitioners, like registered dietitian nutritionists. Call the member services number located on the back of your insurance card today.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

The Academy of Nutrition and Dietetics 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.

Media contact: Ryan O’Malley, Allison MacMunn800/877-1600, ext. 4769, 4802 media@eatright.org

Don't Let After-School Activities Take Food Safety Off the Menu

Don't Let After-School Activities Take Food Safety Off the Menu: Academy of Nutrition and Dietetics Offers Food Safety Tips

8/27/2013

Media Contacts: Ryan O'Malley, Allison MacMunn
media@eatright.org

CHICAGO – As children head back to school and families gear up for busy schedules packed with after-school activities, the Academy of Nutrition and Dietetics encourages families to reduce their risk of food poisoning with food safety tips from the Home Food Safety program – a collaboration between the Academy and ConAgra Foods.

"Hectic after-school activities can leave students with little time to eat, let alone worry about food safety," said registered dietitian nutritionist and Academy Spokesperson Deborah Beauvais. "Whether reheating dinner or packing after-school snacks, set your student up for success with a few simple safety steps."

Reheating dinner

"Between soccer practice, music lessons and other after-school activities, your children may be home late for dinner, and you may find yourself reheating dinner once, twice or even three times in an evening," Beauvais said. "If you're saving dinner for later, make sure you properly refrigerate and reheat the leftovers."

If you’re saving dinner for latecomers, remember:
Leftovers should never sit at room temperature for longer than two hours.
Instead of leaving dinner on the stove before reheating, store it in the fridge (set at 40°F or below according to a refrigerator thermometer) until family members are home and ready to eat.
Leftovers should be reheated to 165°F. A food thermometer is the only reliable way to ensure safety and determine the doneness of cooked foods.

Fueling up between school and after-school activities

For kids with activities directly after school, chances are they'll need a boost of nutrition before they begin practice and sport activities. Be sure to choose snacks that are still safe to eat at the end of the school day.

"As a general rule of thumb, foods should not sit out unrefrigerated for more than two hours; in hot weather, 90 degrees Fahrenheit or above, the time is reduced to one hour," Beauvais said.

When sending kids to school with an after-school snack when a refrigerator isn’t available, Beauvais recommends packing nourishing, shelf-stable foods, such as:

Breads/grains: Single-serving boxes of whole-wheat cereal, trail mix, energy bars, granola bars, cereal bars, whole-wheat bagels and popcorn without added butter

Fruits and vegetables: Carrot and celery sticks and other cut-up raw vegetables, grapes, single-serve applesauce, washed whole fruit (apples, peaches, bananas), dried fruit mix and 100-percent juice boxes

Meat and other protein sources: Cans of tuna, peanut butter (for sandwiches or with celery and apples), nuts and single-serve packages of peanut butter and whole-wheat crackers.

Teach your children to carefully wash their hands with soap and water for at least 20 seconds before eating or handling food. Include a packet of moist towelettes in your child’s lunch to serve as a friendly reminder to clean up before lunchtime.

For more tips on reducing your risk of food poisoning, visit www.HomeFoodSafety.org, which includes tips on lunchbox safety,reheating dinner and leftover safety and educational activities for kids such as the handwashing maze.

The Home Food Safety program also offers the free Is My Food Safe? mobile app, which includes a kitchen safety quiz, safe cooking temperatures and a guide for shelf-life of foods.

For media interviews with registered dietitian nutritionists, contact media@eatright.org.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

The Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. The program is a collaborative effort between the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, and ConAgra Foods, Inc., the largest private brand packaged food business in North America, and a strong commercial and foodservice business. More information about the Home Food Safety program can be found at HomeFoodSafety.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.

Academy of Nutrition and Dietetics Highlights
Free Resources to Help Reduce Food Poisoning Risk

In Light of Recent Food Poisoning Outbreaks, Academy of Nutrition and Dietetics Highlights Free Resources to Help Reduce Food Poisoning Risk

CHICAGO – Food poisoning causes 48 million illnesses in the U.S. each year, and most recently more than 300 Midwesterners were sickened by an outbreak of cyclospora, a foodborne pathogen. The Academy of Nutrition and Dietetics encourages everyone to reduce their risk with simple safety steps from www.HomeFoodSafety.org and by downloading the free Is My FoodSafe? mobile app.

“While there are no guarantees in life, you can drastically reduce your risk of food poisoning with a few simple safety steps, from washing your hands and produce to cooking meats to a safe minimum internal temperature,” said registered dietitian nutritionist and Academy Spokesperson Libby Mills.

The Academy’s award-winning HomeFoodSafety.org website and Is My Food Safe? mobileapp are free resources provided by the Home Food Safety program - a collaboration between the Academy of Nutrition and Dietetics and ConAgra Foods. Since the launch of the app in August 2012, it has already been downloaded 20,000 times on Apple and Android devices.

“You can’t rely upon color, taste or smell alone to determine if a food is safe to eat,” Mills said. “The Is My Food Safe? app is a great tool for identifying expired foods and safely cooking pretty much any type of meat: hamburgers, pork, chicken, game meat and even exotic meats and poultry.”

“Don’t let your health and the health of your guests be determined by guesswork in food preparation and storage,” Mills said. “This app should be your number-one companion in the kitchen, offering simple home food safety steps that can reduce your risk.”

The Is My Food Safe? app consists of the following sections:

· IS IT DONE YET? Check the safe minimum internal cooking temperature for meats and more.
· TIME TO TOSS? Learn essential information on how long you can keep leftovers.
· QUIZ: IS MY KITCHEN SAFE? Test your knowledge of kitchen safety and see what grade your kitchen receives.
· ASK AN EXPERT Find out more about food safety from registered dietitian nutritionists—the food and nutrition experts.

According to registered dietitian Barbara Ivens, senior nutrition director at ConAgra Foods, the app is especially useful for those who are more vulnerable to the effects of food poisoning.

“Certain populations may be at far greater risk of developing serious illness with long-term effects, making safe food preparation even more important for these high-risk groups or those preparing foods for them.”

Ivens said those at greater risk includes infants; young children; pregnant women and their unborn babies; older adults and those with weakened immune systems and chronic illness such as diabetes and kidney disease; those with HIV/AIDS and some cancer patients.

For more tips on reducing your risk of food poisoning while preparing foods safely in the kitchen, at the grill or even in the office, visit www.HomeFoodSafety.org.

For media interviews with registered dietitian nutritionists, contact media@eatright.org.

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The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.homefoodsafety.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. To locate a registered dietitian in your area, visit the Academy of Nutrition and Dietetics at www.eatright.org.

Academy Supports USDA’s Call For Healthier Standards For All Foods Sold In Schools

For Release June 27, 2013
Academy Of Nutrition and Dietetics Supports USDA’s Call For Healthier Standards For All Foods Sold In Schools

CHICAGO – The Academy of Nutrition and Dietetics applauds new changes by the U.S. Department of Agriculture that aim to lower obesity rates, improve educational achievements and reduce health-care costs.

In calling for healthier standards for all foods sold in schools, the USDA has set healthier requirements for foods sold à la carte, in school stores, snack bars and vending machines starting in Fall 2014.

Under the USDA’s “Smart Snacks in Schools” nutrition standards interim final rule, foods must be low in fat, sugar and sodium and provide kids more of the nutrients they need. Schools will also be required to serve more whole grains, low-fat dairy, fruits, vegetables and lean protein.

“The Academy applauds the USDA for bagging junk food in schools,” said registered dietitian nutritionist and Academy spokesperson Debbi Beauvais. “USDA is to be commended for putting forth these nutrition standards.”

This past spring, the Academy worked with its member experts to comment on USDA’s proposed nutrition standards for school snacks, encouraging a school environment that provides access to healthy foods. The USDA’s “Smart Snack in Schools” rule implements strong, scientifically sound nutritional standards and reflects recommendations from the Academy’s nutrition experts.

“Research shows unhealthy food and beverages sold in schools other than at meals negatively affect students’ diet and weight. The Academy is in favor of all foods sold in schools having a positive nutritional benefit and modeling food choices children should make outside of the school setting. These USDA standards allow schoolchildren to meet their nutrition needs by consuming nutrient-dense foods,” said Beauvais, a school nutrition professional for more than 14 years.

“As an organization committed to improving the nation’s health through food and nutrition, the Academy will serve in many different capacities to assist the USDA in successfully implementing the standards,” Beauvais said.

“Academy members are among those already bringing real change to school meals across America, with many registered dietitian nutritionists employed in child nutrition programs at the local, state and national levels as researchers, educators, product suppliers, school nutrition directors and consultants in school nutrition and wellness,” Beauvais said.

The Academy will continue to support these members as the nutrition standards are implemented. Additionally, the USDA promises to provide schools with the training and technical assistance necessary to seamlessly adopt these new standards.

To champion these new standards, the Academy supports bolstering nutrition education in schools to reinforce healthy behaviors by incorporating healthful eating habits into the curriculum, in health education courses as well as in language arts, science and mathematics.

USDA Secretary Tom Vilsack has called the new standards a “game changer for our youngsters.”

To learn more about the Academy’s efforts to improve the nutritional health of children, visit www.KidsEatRight.org.

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Academy of Nutrition and Dietetics Collaborates On Bipartisan Medicare Bill To Treat And Reduce Obesity

FOR RELEASE JUNE 19, 2013

Academy of Nutrition and Dietetics Collaborates On
Bipartisan Medicare Bill To Treat And Reduce Obesity

CHICAGO – A promising bipartisan bill that increases vital access and reimbursement for obesity screening and counseling services has been introduced in Congress, thanks in part to the Academy of Nutrition and Dietetics.

The Treat and Reduce Obesity Act of 2013 represents nearly two years of work by the Academy and its partners, including the Obesity Care Continuum. Under the proposed bill, Medicare recipients would also benefit from improved coverage of new prescription drugs for chronic obesity management.

“For nearly two years, the Academy has been working on developing legislation to expand coverage for registered dietitian nutritionists to provide intensive behavioral counseling for obesity outside of the primary care setting,” said registered dietitian nutritionist and Academy of Nutrition and Dietetics President Dr. Glenna McCollum. “Further, this bill comes at an opportune time, considering the American Medical Association’s recent announcement joining other organizations in classifying obesity as a disease.”

The bill would allow registered dietitian nutritionists and other qualified health practitioners to independently provide – and be reimbursed for – intensive behavioral therapy for obesity for Medicare participants. In addition, information about intensive behavioral therapy for obesity would be highlighted and distributed to Medicare recipients and their doctors, ensuring they are aware of the valuable service. This bill would also provide pharmacological interventions for chronic obesity management to those who are obese or overweight and suffer from one or more related conditions.

“We are excited about this bipartisan, bicameral bill, because it is the product of a longtime collaborative effort among the Academy, the Obesity Care Continuum, Senators Tom Carper (Del.) and Lisa Murkowski (Alaska) and Representatives Bill Cassidy, MD, (La.) and Ron Kind (Wis.) and other partner organizations to generate legislation that would effectively address obesity in this country,” McCollum said.

Registered dietitian nutritionists are recognized as the trusted and credible source of food and nutrition information. By empowering our members to do their job effectively, we set them up to optimize the health of Americans and tackle the obesity epidemic head-on,” McCollum said.

The Academy plans to execute a comprehensive strategy to move this legislation through Congress. Reaching out to senators and representatives, the Academy will take advantage of the opportunity to educate Congress about the importance of nutrition education and counseling.

The Academy will put in place an effective grassroots effort, asking member leaders in every state to meet with their members of Congress to help gain support for the bill.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

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.

Five Registered Dietitians Named To 2015 Dietary Guidelines for Americans Expert Advisory Panel

CHICAGO – Five registered dietitians and one honorary member of the Academy of Nutrition and Dietetics are among 15 nutrition and health science authorities named May 31 by the U.S. Departments of Agriculture and Health and Human Services to the government’s new 2015 Dietary Guidelines Advisory Committee.

The committee members have been selected for “their expertise in dietary intake, human metabolism, behavioral change, and health,” according to the USDA and HHS. Following an evidence-based systematic review of current scientific literature, listening to and receiving public comment and deliberating in open forums, the committee will prepare an advisory report that will be used in creating the 2015 Dietary Guidelines for Americans, which were last revised in 2010.

The cornerstone of federal food policy in the United States, the Dietary Guidelines are especially important in developing nutrition education programs and strengthening food assistance programs which include the Supplemental Nutrition Assistance Program (formerly known as the Food Stamp Program) and the Child Nutrition Programs and WIC Programs.

“As the country’s leading organization of food and nutrition professionals, the entire Academy of Nutrition and Dietetics is proud that five registered dietitians have been asked to serve on this important committee, reviewing the science that is the basis for the government’s primary guidelines on healthful eating,” said registered dietitian nutritionist and Academy of Nutrition and Dietetics President Dr. Glenna McCollum, MPH, RDN.

“As a registered dietitian nutritionist, I am especially pleased that five of my fellow RDs – all distinguished scientists – are bringing our unique combined knowledge of nutrition science and consumer advice to the committee. They will contribute enormously in developing 2015 Dietary Guidelines that will lead to a healthy and well-nourished American public,” McCollum said.

Academy members and registered dietitians who will serve on the 2015 Dietary Guidelines Advisory Committee are:

• Chair: Barbara Millen, DrPH, RD, professor in the department of family medicine, Boston University School of Medicine

• Vice Chair: Alice H. Lichtenstein, DSc, RD, Stanley N. Gershoff professor of Nutrition Science and Policy at the Friedman School of Nutrition Science and Policy, and director and senior scientist, Cardiovascular Nutrition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University

• Gary Foster, PhD, director of the Center for Obesity Research and Education, Laura Carnell Professor of Medicine, Public Health and Psychology, Temple University (honorary Academy member)

• Marian Neuhouser, PhD, RD, full member at the Cancer Prevention Program, Division of Public Health Sciences, Fred Hutchinson Cancer Research Center

• Anna Maria Siega-Riz, PhD, RD, professor in the departments of epidemiology and nutrition, University of North Carolina

• Mary Story, PhD, RD, senior associate dean for academic and student affairs and professor in the Division of Epidemiology and Community Health, School of Public Health, University of Minnesota.

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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.

Nutrient Needs Change With Age:
Eat Right Throughout Life

For Release May 22, 2013

Nutrient Needs Change With Age:

Eat Right Throughout Life For

Optimal Health Says Academy Of Nutrition And Dietetics

CHICAGO – During Older Americans Month, the Academy of Nutrition and Dietetics reminds Americans that nutrient needs change as we age, so eating right and being physically active are keys to staying healthy throughout life. Ensure you and loved ones are getting the nutrients you need with expert advice from a registered dietitian nutritionist—the food and nutrition expert.

“Healthful eating plays a large role in aging well,” says registered dietitian nutritionist and Academy spokesperson Ruth Frechman. “For seniors, it is particularly important to stay well-hydrated with water and choose a variety of foods from all five foods groups to help your body get the nutrients it needs, especially calcium and vitamin D, fiber, B12, potassium and better-for-you fats.”

Wednesday, May 29, marks the 20th anniversary of National Senior Health and Fitness Day, rounding out Older Americans Month. It’s the nation’s largest health promotion event for older adults with the goal to educate seniors on the importance of physical activity – as well as taking care of their health by eating right and getting regular health screenings, too.

The Dietary Guidelines for Americans provide a clear framework of what to aim for on your plate. Adopting some, if not all, of these recommendations can make all of the difference to your health.

• Make half of your plate colorful fruits and vegetables at every meal. Go for the richly colored green, purple, orange, yellow and red produce. You can use fresh, frozen or canned – just be mindful of the sodium content in canned foods.

• Vary proteins with lean meat, poultry, fish, as well as beans, peas and legumes.

• Eat at least three 1-ounce servings of whole grains like whole-wheat bread, oatmeal and brown rice daily.

• Switch from solid, saturated fats (butter, bacon and sour cream) to healthier, unsaturated fats, such as olive oil, canola oil, grape seed oil, avocados and nuts like pistachios, almonds and walnuts.

• Aim for at least 3 servings of low-fat dairy (low-fat milk, yogurt and cheese), and be sure it’s fortified with vitamin D for healthy bones and teeth.

“Older people have to think about their overall health and the foods they put on their plate can make a big difference,” Frechman says. “Maintaining lean muscle mass by getting enough protein, as well as weight bearing activity is vital for bones and overall fitness level.”

Physical activity does not have to take long. If you are currently inactive, set a goal to start small. Daily activity can be done in short, 10 minutes intervals. “Moving daily makes a big difference when balanced with healthy eating – it’s the perfect equation for a healthy, long life,” Frechman says.

If you or a loved one is struggling to meet your nutrition needs there are nutrition programs targeted towards older Americans, like Meals on Wheels or Congregate Dining, that ensure low-income older adults have the nutritional resources they need to prevent or manage chronic health conditions. These programs help older adults remain independent and in their own homes.

For more information on eating right for older adults and to locate a registered dietitian nutritionist in your area, visit the Academy of Nutrition and Dietetics at www.EatRight.org.

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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.

Watch Your Waistline While Filling Your Grill with
Nutritious, Colorful Produce

For Release May 21, 2013

Watch Your Waistline While Filling Your Grill with
Nutritious, Colorful Produce This Memorial Day And All Summer Long

CHICAGO – Many Americans find it challenging to fill half their plate each meal with fruits and vegetables – a recommendation of the 2010 Dietary Guidelines for Americans. The Academy of Nutrition and Dietetics encourages Americans to add both color and nutrients to Memorial Day cookouts by grilling with a variety of healthy fruits and vegetables.

“Fill up on fewer calories with nutrient-rich, low-calorie produce,” says registered dietitian nutritionist and Academy spokesperson Judy Caplan. “It’s not only good for your waistline, but water-rich produce will also help keep you hydrated on hot summer days.”

A quick and easy way to pack nutrients into your grill-centered meal is to skewer marinated vegetables like red, yellow or orange bell peppers, mushrooms, eggplant, cherry tomatoes and onions into a tasty kabob. Simply brush the vegetables with olive oil and your favorite herbs and spices, and grill over medium heat; turning until marked and tender (about 12 – 15 minutes and 8 – 10 minutes for cherry tomatoes and pre-boiled potatoes).

“For a sweet treat, grill sliced watermelon for about 30 seconds on each side,” says Caplan. “Some of the water will evaporate over the heat, which leaves an intensely flavored watermelon slice to savor and enjoy.”

Summer squash like zucchini, patty pans and yellow crooknecks are other delicious options that you can stuff, bake, steam or grill:

· Grate squash as a replacement for angel hair pasta and top with tomato sauce; pack grated squash into meatloaf, muffins or quick breads.

· Place zucchini halves (cut length-wise) on the grill and heat until soft (about 15 minutes). Stuff with cooked quinoa or shredded chicken breast, flaked salmon or browned, lean turkey meat.

· Slice a variety of summer squash and toss with olive oil, minced garlic and rosemary sprigs and put into a vegetable grill basket and heat through until tender and flavorful.

Sweet potatoes add a splash of color and are loaded with beta-carotene – a carotenoid that is great for eye health and is an anti-oxidant, which can help keep your cells healthy:

· Slice a sweet potato, toss with olive oil add a pinch of salt, pepper and cayenne (if you like a spicy flavor). Place over a medium heat; turn each side after 10 minutes. Remove when crisp and browned (but take care not to char as they will not be as tasty).

· Cut into strips and bake for sweet potato fries. Sprinkle with garlic or onion powder for more flavor.

· Wrap a medium whole sweet potato in tin foil and place over medium heat, cover and let cook for 45 - 60 minutes. When done, top with salsa and a dollop of plain yogurt or a hint of brown sugar and freshly grated nutmeg.

For more information on healthy ways to enjoy summertime and to locate a registered dietitian nutritionist in your area, visit the Academy of Nutrition and Dietetics at www.eatright.org.

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CALLING ALL GRILL MASTERS: IS IT DONE YET?
DON’T RELY ON COLOR OR TEXTURE ALONE TO AVOID FOOD POISONING

FOR RELEASE MAY 20, 2013

CALLING ALL GRILL MASTERS: IS IT DONE YET?
DON’T RELY ON COLOR OR TEXTURE ALONE -
FOOD THERMOMETER IS KEY TO AVOID FOOD POISONING

CHICAGO – Ready to fire up the grill for a cookout with family and friends? As part of their award-winning Home Food Safety program, the Academy of Nutrition and Dietetics and ConAgra Foods encourage all grill masters to equip themselves for the job with a food thermometer—the only way to determine if foods are fully cooked and safe to eat—and with tips from www.HomeFoodSafety.org.

“You can’t rely on color, smell, taste or texture alone to determine if meat is thoroughly cooked,” says Academy Spokesperson and registered dietitian nutritionist Heather Mangieri.

“In fact, one out of every four hamburgers turns brown before it’s been cooked to a safe minimum internal temperature. The only way to know food is done is to use a food thermometer.”

According to a 2011 survey from the Home Food Safety program, only 23 percent of Americans use a food thermometer to check the doneness of meat and poultry items.

Mangieri recommends using a food thermometer to ensure meat, poultry and egg dishes are thoroughly cooked and harmful foodborne pathogens are destroyed.

“Food poisoning sickens 48 million Americans each year, so food safety should be on your radar as you grill out this summer,” she says. “This is especially true for people who are at high-risk for food poisoning, including young children, older adults, pregnant women and people with weakened immune systems and certain chronic illnesses.”

Mangieri offers tips for using a food thermometer:
*Insert the food thermometer into the thickest part of the food, making sure it doesn’t touch bone, fat or gristle.
*Cook until the thermometer shows an internal temperature of 160° F for ground beef, pork, veal and egg dishes; 145° F for beef, pork, veal and lamb steaks, chops and roasts; and 165° F for all poultry.
*Some foods need three minutes of rest time after cooking to make sure harmful germs are destroyed, including fresh beef, veal, lamb, pork and raw ham.
*Clean your food thermometer with hot, soapy water before and after each use.

“Make it easy on yourself and eliminate the guesswork by using a food thermometer,” Mangieri says. “It not only will help keep your food safe, it also prevents you from overcooking meat.”

For a complete listing of safe cooking temperatures, download the free Is My Food Safe? app and visit www.HomeFoodSafety.org to download the Safe Grilling Guide and Using a Food Thermometer guide, and to view our video on Using a Food Thermometer.

For media interviews with Academy of Nutrition and Dietetics Spokespeople, journalists can contact Ryan O’Malley at 312/899-4769 or email media@eatright.org.

All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.HomeFoodSafety.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. To locate a registered dietitian in your area, visit the Academy of Nutrition and Dietetics at www.eatright.org.

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