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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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.

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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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.

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.

Academy Of Nutrition and Dietetics Reminds Consumers to Follow Dietary Guidelines’ Sodium Recommendations

In Wake of New Report, Academy Of Nutrition and Dietetics Reminds Consumers to Follow Dietary Guidelines’ Sodium Recommendations

CHICAGO – Prompted by a report issued today by the Institute of Medicine on the consequences of dietary sodium reduction, the Academy of Nutrition and Dietetics reminds everyone to keep their sodium intake within the recommendations of the 2010 Dietary Guidelines for Americans and to seek the expert advice of a registered dietitian nutritionist for help on their personal sodium intake.

While the average American consumes about 3,400 milligrams of sodium daily, the Dietary Guidelines recommend consuming less than 2,300 milligrams per day, which is about 1 teaspoon of salt, and “further reduce intake to 1,500 milligrams among those who are age 51 and older and those of any age who are African-American or have hypertension, diabetes or chronic kidney disease.”

“High blood pressure, or hypertension, is a major risk factor for heart disease, stroke, kidney failure and other conditions,” says Academy Spokesperson and registered dietitian nutritionist Marisa Moore.

“There is a direct and progressive link between increased high blood pressure and sodium intake. On average, the higher your sodium intake, the higher your blood pressure, Moore says.

Moore offers suggestions on how individuals and families can meet the Dietary Guidelines’ daily sodium recommendations:

“Much of the sodium we eat comes from prepared meals and foods eaten away from home. This can be significantly reduced by eating fresh foods,” Moore says.

· Instead of salt, use herbs and spices to season foods, and avoid salting food before tasting it.

· Do not add salt to the water when cooking pasta, rice and vegetables.

· Read the Nutrition Facts Panel to compare sodium content of foods such as soups, broths, breads and frozen dinners, and choose the healthiest option.

· Eat fresh fruits and vegetables, fresh meats, poultry and fish, beans and peas, unsalted nuts, eggs and low-fat or fat-free milk and yogurt.

As the IOM study’s lead author noted in releasing the committee’s report, it is important for physicians to refer patients to a registered dietitian nutritionist for help with consumption of dietary sodium. “A registered dietitian nutritionist can work with you and your doctor to develop an eating plan that is right for you and contains appropriate amounts of sodium,” Moore says.

The Dietary Guidelines for Americans are reviewed and, if needed, revised every five years. The Academy will monitor emerging research on sodium – and the full range of food and nutrition science – and contribute to the development of the 2015 Dietary Guidelines. In addition, as leaders in evidence-based dietetics practice, the Academy will consider key findings of the IOM report in its review of sodium research for an Evidence Analysis Library project due to be published in the fall. The project will enable dietetics practitioners to use systematically reviewed scientific evidence in making practice decisions by integrating the best available evidence with professional expertise and client values to improve outcomes.

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 at www.eatright.org.

During National Women’s Health Week Academy of Nutrition and Dietetics Encourages Women To Make Healthful Eating A Priority

FOR RELEASE MAY 8, 2013

DURING NATIONAL WOMEN’S HEALTH WEEK ACADEMY OF NUTRITION AND DIETETICS ENCOURAGES WOMEN TO MAKE HEALTHFUL EATING A PRIORITY 

CHICAGO – Busy work and family schedules can often lead to women putting their own health on the back burner. The Academy of Nutrition and Dietetics encourages women of all ages to make time for regular preventive screenings, as well as eating right and getting regular physical activity. 

This year, Mother’s Day kicks off the 14th annual National Women’s Health Week (May 12 – 18), which includes National Women’s Checkup Day (May 13). This national, week-long observance promotes healthful eating, regular activity and mental health. It also encourages women to take action by scheduling regular preventive screenings and checkups with their health-care professionals. 

“National Women’s Health Week provides a great opportunity for women of all ages to take time to ensure they are doing everything they can to lead a healthy lifestyle,” says registered dietitian nutritionist and Academy spokesperson Jennifer McDaniel. “Developing a healthful, balanced diet and regular physical activity plan can do wonders in preventing and reducing the risk for life-threatening diseases in women, including heart disease, diabetes and cancer.” 

Nutrient-rich foods provide energy for women’s busy lives and help to prevent disease. McDaniel offers the following tips for a daily healthful eating plan: 

· At least three one-ounce servings of whole grains (bread, cereal, pasta, brown rice or oats)

· Three servings of low-fat dairy products (milk, yogurt or cheese)

· Five to six ounces of protein (lean meat, chicken, turkey, fish, eggs, beans or peas and nuts)

· Two cups of fruits—fresh, frozen or canned—without added sugar

· Two-and-a-half cups of colorful vegetables—fresh, frozen or canned—without added salt. 

Regular health screenings should be a priority and are essential part of ensuring a healthy, long life. The Academy encourages women to take the Checkup Day Pledge and schedule at least one health screening during May. 

“We all play a role in women’s health. Thanks to the Affordable Care Act, women can now receive a number of types of preventive screenings without copays,” McDaniel says. “Early detection is an effective way to stave off heart disease, as well as other diseases, such as Type 2 diabetes, cancer and osteoporosis.” 

“A great adjunct to your health care team is a registered dietitian nutritionist,” McDaniel says. “There is no greater resource for healthy eating than a registered dietitian nutritionist. We have the training and expertise to design an eating plan that is just right for you.” 

Learn more about women’s health, and visit the Academy of Nutrition and Dietetics at www.eatright.org to locate a registered dietitian nutritionist in your area. 

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.

EATING RIGHT WITH CELIAC DISEASE: ACADEMY OF NUTRITION AND DIETETICS OFFERS ADVICE FOR STAYING HEALTHY

FOR RELEASE MAY 7, 2013

EATING RIGHT WITH CELIAC DISEASE:
ACADEMY OF NUTRITION AND DIETETICS
OFFERS ADVICE FOR STAYING HEALTHY 

CHICAGO – Celiac disease is estimated to affect one out of 141 of Americans, or just under 1 percent of the population. The Academy of Nutrition and Dietetics encourages Americans to learn about celiac disease – it can affect your health or someone you love. 

What is celiac disease? It is a hereditary, autoimmune disease caused by intolerance to the food protein, gluten – which is found in wheat, barley and rye. When people with celiac disease eat gluten-containing foods, the lining of the small intestine is damaged and eventually destroyed, preventing nutrients from being absorbed adequately. Untreated, celiac disease can lead to nutritional deficiencies, including anemia and osteoporosis, as well as other conditions, including other autoimmune diseases, intestinal cancers, infertility, delayed growth in children and failure to thrive in infants.

“While the only treatment for celiac disease is a gluten-free diet, the good news is, once the diet is started, the road to recover begins, and people with celiac disease can lead long, healthy lives,” says registered dietitian nutritionist and Academy spokesperson Rachel Begun. “Managing celiac disease is not just about eliminating gluten from your diet. It also entails ensuring you get all the vitamins and nutrients your body needs, such as iron, calcium, fiber and B-vitamins like thiamin, riboflavin, niacin and folate.”

An accurate diagnosis for celiac disease is a vital part of restoring health. Symptoms of celiac disease include bloating, gas or abdominal pain, chronic diarrhea or constipation, fatigue, itchy skin rash, tingling in hands and feet, delayed growth or fractured or thin bones. Some people are asymptomatic, meaning they do not experience any of these symptoms. If you or a loved one experience any of these conditions, it may be an indication of celiac disease. 

“Do not diagnose yourself. If you have any symptoms, talk with your health care provider and get tested,” Begun says. “It’s important to keep eating a normal gluten-containing diet while being tested to ensure an accurate diagnosis. If you are diagnosed with celiac disease, a registered dietitian nutritionist will help you understand which foods are safe to eat and ensure you are getting the important nutrients your body needs.”

Many healthy foods are naturally gluten-free, such as fruits, vegetables, lean meats, poultry, fish, eggs, beans, legumes, soy, nuts, as well as the grains amaranth, buckwheat, corn, rice, teff and quinoa. Plus, there are a number of gluten-free flours made from almond meal, chickpeas and garbanzo beans, brown rice, coconut, potato, sorghum, tapioca and white rice. 

For more information on celiac disease take a look at the Academy’s Celiac Disease resources, as well as the up-to-date, handy Gluten Detective App, which can simplify gluten-free grocery shopping, as well tips and tools to access on your smartphone. 

Visit the Academy of Nutrition and Dietetics at www.eatright.org to locate a registered dietitian in your area. 

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. 

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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.