Report From Academy Of Nutrition And Dietetics Foundation Focuses On Benefits Of Reducing Food Waste: Economic, Environmental and Social

CHICAGO – More than one-third of food produced in the United States goes uneaten – contributing to problems ranging from hunger and malnutrition to environmental and economic concerns. Registered dietitian nutritionists are uniquely qualified to help reduce food loss and waste by individuals, families, communities, business and industry, according to a new report funded by the Academy of Nutrition and Dietetics Foundation.

The report, “The State of America’s Wasted Food & Opportunities to Make a Difference” is available on the Academy Foundation’s website. A version of the report is also available on the website of the Journal of the Academy of Nutrition and Dietetics in advance of publication in the printed Journal later this year.

In a foreword to the report, the Academy’s President, registered dietitian nutritionist Dr. Evelyn F. Crayton, writes: “From the farm through the production and distribution process to the grocery store to the home – wherever there is food, there is unfortunately food waste. As Academy members, we have no higher duty than to help everyone create and maintain their nutritional health. This includes wise production strategies and a commitment to conservation that minimizes wasted food.”

The report was written by registered dietitian nutritionists Chris Vogliano, agriculture, health and nutrition research fellow at the Academy; and Katie Brown, the Academy Foundation’s chief global nutrition strategy officer. The report details how and where wasted food occurs in the United States, “along the entire food supply chain, from farms, processors, distributors, wholesalers, retailers, restaurants/foodservice establishments and consumers – and everywhere in between.”

The report spotlights five Academy members, from a variety of geographic and practice areas, who are active in efforts to decrease food waste:

·         Janice Giddens, nutrition and wellness program manager at the Atlanta Community Food Bank, and her colleagues distribute more than 60 million pounds of food and grocery products while educating staff, partner agencies and clients to understand and optimize “best by” and “use by” dates and , increase the amounts of healthy foods that are distributed.

·         Barbara Hartman, chief of nutrition and foodservice at Martinsburg VA Medical Center, in West Virginia, and her staff are decreasing food waste by donating wholesome leftovers to a nonprofit agency and composting unavoidable waste at on-site gardens.

·         Alice Henneman, nutrition educator at the University of Nebraska – Lincoln Extension, teaches clients how to reduce food waste in their own homes with food shopping, storage, cooking and composting tips and techniques.

·         Donna S. Martin, director of the Burke County, Ga., school nutrition program, has implemented programs that cut back on food waste by offering students more options to choose foods they like and scheduling longer lunch periods to provide enough time for students to eat.

·         Janell Walker, director of nutrition and community outreach at DC Central Kitchen in Washington, D.C., and her staff recover leftover food and converts it into meals for hungry and at-risk community residents; and works with neighborhood stores to increase availability of fresh produce in “food deserts” and repurpose “unsellable” produce into healthy meals.

The report’s authors conclude: “There is an immense need to shift our culture’s mindset towards one of conservation, especially American consumers, as we produce the largest amount of wasted food. The good news is that reducing wasted food makes sense – economically, environmentally and socially. Making any change towards a reduction of wasted food is a commendable step in the right direction.”

###

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 at www.eatright.org.

The Academy of Nutrition and Dietetics Foundation is a 501(c)3 charity devoted exclusively to nutrition and dietetics. It funds scholarships and awards, public awareness and research projects and Academy strategic initiatives, and is the largest provider of scholarships and awards in the field of dietetics. The Foundation’s mission is advancing public health and nutrition utilizing the expertise of registered dietitians. Visit the Academy Foundation at www.eatrightfoundation.org. 

Elections or the Academy of Nutrition and Dietetics is Open - Vote for Livleen Gill for Director-at-Large in the 2018 Academy Elections

 

Academy's national election runs from February 1 - 15. 🗳️Review candidate bios here: http://sm.eatright.org/electionbios #eatrightPRO

Celebrate National Food Safety Education Month with Advice From the Academy of Nutrition and Dietetics

CHICAGO – September is National Food Safety Education Month and the perfect time to teach consumers the importance of food safety and reducing the risk of food poisoning. The Academy of Nutrition and Dietetics urges everyone to take time during September to reinforce proper food safety practices in their homes.

Each year in the United States, about 48 million people get sick, 128,000 are hospitalized and 3,000 die from foodborne disease.  However, many people don’t recognize the serious nature of food poisoning and often confuse symptoms with those of the common flu. “Food poisoning is a legitimate concern and it is essential that everyone understands the risk and learns proper food safety practices,” says registered dietitian nutritionist and Academy Spokesperson Torey Armul.

Food Safety Education Is Key

Reducing food poisoning by just 1 percent would keep approximately half a million Americans from getting sick each year. One of the best ways to reduce the risk of food poisoning is to educate consumers on proper food safety practices that they can implement in their homes.

“Many people assume restaurant meals are a cause of food poisoning, but in reality one-third of all food poisoning cases are caused by food prepared at home,” Armul says. “Keeping food safe is critical, whether cooking a holiday feast or reheating leftovers.”

A University of California-Davis consumer research study revealed that many consumers overlook safe food preparation practices in their homes. According to the study, 65 percent of participants did not wash their hands before starting meal preparation and 40 percent of participants undercooked their chicken.

“Education is just the first step,” Armul says. “Making those food safety practices part of the food preparation routine is next.”

Resources Are Available

Food safety education is critical - that is why the Academy of Nutrition and Dietetics has partnered with ConAgra Foods to develop the Home Food Safety program. Through this program, the Academy offers a library of free resources on www.HomeFoodSafety.org. The website includes articles, downloadable guides, how-to videos, educational infographics and much more.

For food safety information on-the-go, the Home Food Safety program also offers the free Is My Food Safe? mobile app. This app includes a food storage guide, a complete list of proper internal cooking temperatures and a food safety quiz to test your knowledge.

During September and beyond, take time to remember the importance of food safety.

###

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 at www.eatright.org.

Academy of Nutrition and Dietetics Commends Strong, Evidence-Based Dietary Guidelines Report

WASHINGTON, D.C. – The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, commends the 2015 Dietary Guidelines Advisory Committee for drafting a strong, evidence-based Scientific Report outlining recommendations and rational for the forthcoming 2015 Dietary Guidelines for Americans. The Academy supports these recommendations that will improve how and what Americans eat.

“The Academy applauds the evidence-based systematic review of the literature, which is vital to the DGAC’s assessment of the science,” said registered dietitian nutritionist and Academy President Sonja L. Connor. “We commend the Department of Health and Human Services and the Department of Agriculture for their commitment to the Nutrition Evidence Library and their ongoing efforts to strengthen the evidence-based approach for assessing the scientific literature for future dietary recommendations.”

In comments recently submitted to USDA and HHS, the Academy supports the DGAC in its decision to drop dietary cholesterol from the nutrients of concern list and recommends it deemphasize saturated fat from nutrients of concern, given the lack of evidence connecting it with cardiovascular disease.

“Despite some criticism suggesting that changed recommendations illustrate concerns about the validity of the nutrition science upon which the Dietary Guidelines are based, the DGAC should change its recommendations to be consistent with the best available science and to abide by its statutory mandate,” Connor said.

The Academy also expresses concern over blanket sodium restriction recommendations in light of recent evidence of potential harm to the overall population. “There is a distinct and growing lack of scientific consensus on making a single sodium consumption recommendation for all Americans, owing to a growing body of research suggesting that the low sodium intake levels recommended by the DGAC are actually associated with increased mortality for healthy individuals,” Connor said.

The Academy supports an increased focus on reduction of added sugars as a key public health concern. “Among the identified cross-cutting issues, the evidence is strongest that a reduction in the intake of added sugars will improve the health of the American public. The identification and recognition of the specific health risks posed by added sugars represents an important step forward for public health,” Connor said.

In its comments, Academy also emphasizes that enhanced nutrition education is imperative to any effective implementation. “It is critical to ensure that individuals making diet and behavior changes in accordance with the Dietary Guidelines have access to the resources and support necessary to succeed. HHS and USDA must have sufficient resources to commit to improving a number of initiatives,” Connor said.

“The Academy appreciates the opportunity to comment on the Scientific Report and to serve as a resource to HHS and USDA as they finalize the 2015 Dietary Guidelines and develop resources to implement and promote their use,” Connor said.

The final 2015 Dietary Guidelines for Americans are expected to be released at the end of this year.

Final Menu Labeling Requirements Strongly Supported By Academy of Nutrition and Dietetics

FOR RELEASE NOVEMBER 25, 2014

CHICAGO, IL – The Academy of Nutrition and Dietetics strongly supports the Food and Drug Administration’s final menu labeling rules that will provide consumers with the information they need to make healthful decisions for themselves and their families.

This next step in the long-awaited implementation of the 2010 Patient Protection and Affordable Care Act’s national requirement for all restaurant-type chains of 20 or more establishments to clearly post the calorie information for each standard item on their menus or menu board. The final rule also adopts the Academy’s previously submitted comments to the FDA seeking a requirement for calorie counts of alcohol to be listed at restaurants.

The FDA’s menu labeling initiative has long been a strategic priority of the Academy. “We believe providing accurate, and tested information to a consumer educated in nutrition basics can have a powerful effect on food selection,” said Academy President Sonja L. Connor, MS, RDN, LD. “We strongly agree with the FDA’s decision to include calorie counts of alcohol in the final menu labeling requirements.”

In addition to restaurant chains, the final menu labeling requirements will also apply to restaurant-type establishments selling prepared foods for immediate consumption, such as movie theaters, bowling alleys, convenience stores and grocery stores and other establishments where Americans frequently eat.

For example, as grocery stores and supermarkets expand prepared foods offerings or eateries, shoppers who buy ready-to-eat foods from these locations may benefit from knowing the calorie content of their selections.
“Even savvy consumers can be confused about calorie counts,” said Connor. “This ruling could greatly impact the health of Americans, who consume about one-third of their total calories and spend half of their food budget eating away from home, whether at restaurants, grocery stores or entertainment venues.”

“Menu labeling is an important step forward in helping address our obesity epidemic,” Connor said. “These initiatives are supported by legitimate research, but to be truly effective must include nutrition education and policy evaluation, and ensure calorie counts are accurate. Context and education are critical to making menu labeling a meaningful tool for consumers.”

###

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 at www.eatright.org

Keep Food Safe and Cut Grocery Costs with Home Food Safety Tips In Support of National Food Safety Education Month

FOR RELEASE SEPTEMBER 3, 2014

CHICAGO – During National Food Safety Education Month in September, keep food safe and your grocery bill in check with food storage advice from the Academy of Nutrition and Dietetics and ConAgra Foods’ public awareness campaign: HomeFood Safety.

“How you store food can keep it safe and fresh longer, reducing not only your risk of food poisoning, but also food waste and ultimately your grocery bill,” says registered dietitian nutritionist and Academy Spokesperson Marisa Moore.

Approximately 31 percent of all edible food is wasted in the U.S., and American households throw away about 19 percent of vegetables and 14 percent of the fruit they buy.

“A lot of good food goes bad before we get to enjoy it. So before you head to the store, shop in your refrigerator first,” Moore says. “Cook or eat what you already have at home before buying more, but make sure to check the label or shelf life to ensure it is okay to eat.”

Much food waste is due to improper storage and misreading labels, according to Moore, who offers tips to help foods last longer and reduce the amount of food wasted.

Proper Storage

“Use a refrigerator thermometer to ensure your refrigerator or freezer isn’t running a fever,” Moore says. Store perishable foods at or below 40°F in the refrigerator and at or below 0°F in the freezer.

Store produce properly to extend freshness. “Some fruits and vegetables should be stored in the refrigerator and others at room temperature, while some should not be stored together.” Check out this handy Produce Storage infographic to learn more.

Reading Labels

“You can also dramatically reduce food waste in your home by knowing what the date labeling terms on the package mean to avoid throwing out food that is still OK to eat,” she says. More than 90 percent of Americans may be prematurely tossing food because they misinterpret food labels according to Moore, who highlighted these key terms to look for:

·         The “sell by” date tells the store the last day they should sell that specific package. “Buy the product before the ‘sell by’ date passes and cook or freeze the product before it expires - check the time on the Keep It Cool Storage Chart or download the Is My Food Safe? app for a list of the shelf life of common foods.”

·         The “best if used by” date is the recommended date for best flavor or quality.

·         The “use by” date is the last date recommended for use of the product at peak quality. “Remember, you can’t always tell if food has gone bad by how it looks, smells or even tastes. So if a product has a ‘use by’ date, definitely follow that date,” Moore says.

Moore also adds that if the “use by” date is approaching, there is no need to force yourself to eat it all to avoid waste. Freeze surplus food, such as abundant seasonal produce or meats to extend its shelf life. “You can even get creative, such as freezing soon-to-expire yogurt in ice trays to later blend with fruit for a smoothie,” says Moore, who highlights this technique on The Cutting Board blog.

“While it’s important to reduce food waste for both the environment and our wallets, remember: When in doubt, throw it out!”

For more tips on safe food storage, read Produce from Purchase to Plate: Steps to Reduce Food Waste or see the infographic Read Food Labels to Reduce Food Waste.

###

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 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.

 

New Study on Diabetes Risk Emphasizes Value of a Registered Dietitian Nutritionist in Prevention and Treatment, Says Academy of Nutrition and Dietetics

FOR RELEASE AUGUST 14, 2014

CHICAGO – A new study, indicating that Americans have approximately a 40 percent risk of developing diabetes during their lifetime, offers more evidence that nutrition counseling provided by a registered dietitian nutritionist can help prevent or delay diabetes and its related health problems through lifestyle and dietary changes, according to the Academy of Nutrition and Dietetics.

“Health professionals are in agreement that nutrition services are one of the first treatments individuals should receive to improve conditions such as diabetes and its related complications,” said registered dietitian nutritionist and Academy Spokesperson Angela Ginn.

The study, by researchers at the Centers for Disease Control and Prevention and published in The Lancet Diabetes & Endocrinology, says: “Continued increases in the incidence of diagnosed diabetes combined with declining mortality have led to an acceleration of lifetime risk and more years spent with diabetes, but fewer years lost to the disease for the average individual with diabetes. These findings mean that there will be a continued need for health services and extensive costs to manage the disease, and emphasize the need for effective interventions to reduce incidence.”

“Research has shown that weight loss through moderate diet changes and physical activity plays a significant role in preventing or delaying diabetes and its complications such as heart disease, stroke, kidney disease, blindness, nerve damage and other health problems. A registered dietitian nutritionist is one of your best resources for developing a plan to make these lifestyle changes,” said Ginn, who is also a certified diabetes educator.

“For those who have been diagnosed with diabetes, an RDN can create an eating plan tailored just for you, taking into account your weight, medicines, lifestyle 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.”

RDNs often work as part of a medical team, in many practice settings, such as hospitals, physician offices, private practice and other health care facilities, and medical nutrition therapy provided by an RDN is covered by numerous insurance plans including Medicare Part B.

“Check with your insurance plan for specific medical nutrition therapy coverage details. Your plan may cover nutrition counseling for chronic conditions and health concerns like diabetes and prediabetes. Together with a registered dietitian nutritionist, you can set nutrition goals to improve your health,” Ginn said.

“Ask your doctor if a referral for medical nutrition therapy provided by a registered dietitian nutritionist is right for you. With a physician's referral, you can make an appointment to see the RDN at your local hospital outpatient department, physician clinic or at an RDN’s practice near your home.”

For help developing a healthful eating plan that can help prevent the onset of diabetes, consult 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 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

As Children Head Back To School, Academy of Nutrition and Dietetics Encourages Parents To Fuel Kids Right With A Healthy Breakfast

FOR RELEASE AUGUST 12, 2014

CHICAGO – The back-to-school movement is in full swing. As parents scour stores for the year’s school supplies, the Academy of Nutrition and Dietetics encourages them to stock up on healthy breakfast foods, too. August is Kids Eat Right Month, the perfect time to emphasize how a healthy breakfast is crucial in providing children the nutrients and energy they need to succeed in school.

“Studies show that breakfast eaters tend to have higher school attendance, less tardiness and fewer hunger-induced stomachaches in the morning, which means fewer trips to the school nurse,” says registered dietitian nutritionist and Academy Spokesperson Toby Smithson. “Their overall test scores are better, they concentrate better, solve problems more easily and have better muscle coordination. Children who eat breakfast are also less likely to be overweight and more likely to get enough calcium.”

But too often and for a variety of reasons, children do not eat this fundamental meal. The Academy’s FamilyNutrition and Physical Activity Report revealed that breakfast is not eaten all of the time by 42 percent of white and Hispanic children and 59 percent of black children. Additionally, 12 percent of white, 18 percent of black and 12 percent of Hispanic children reported never or rarely having breakfast.

“For most people, time is the biggest obstacle to eating in the morning, but a healthy meal doesn’t need to take a lot of time to prepare,” Smithson says. “Getting organized the night before, keeping meals simple and even taking breakfast to go are three easy steps parents can take to make sure breakfast is eaten every day.”

Smithson offers quick, easy and balanced breakfast ideas for children:

·         Cheese slices served on whole-grain toast

·         Iron-fortified, whole-grain cereal with low-fat milk and banana slices

·         Nut or sunflower butter spread on whole-grain toast or waffles or rolled inside a whole-wheat tortilla

·         Fruit like peaches, strawberries or raisins in instant oatmeal made with low-fat milk

·         Apple slices and low-fat yogurt topped with crumbled graham crackers

·         Lean turkey on a toasted whole-wheat English muffin

“These options are all loaded with protein and carbohydrates, two important nutrients that help energize the body and keep stomachs full for longer,” Smithson says.

“While some prepackaged foods may seem convenient, parents should be cautious, as many contain excess sugar and fat. Donuts, toaster pastries, pork bacon or sausage sandwiches, chips, fruit drinks and some cereals can be laden with extra calories and have little nutritional value. Read the nutrition label to find lower-fat items and the ingredients label for products that do not list sugar as one of the first ingredients,” Smithson says.

“Most importantly, parents need to be positive role models: Eat breakfast yourselves,” Smithson says. “If your children see you making excuses, they are likely to do the same. But if they see you making time to eat a healthy meal, they will follow your good example. Your whole family will be better off.”

Visit www.KidsEatRight.org for a library of healthy breakfast ideas and for more information about Kids Eat Right Month, including the Kids Eat Right Month press kit. For help developing a healthful eating plan that fits the needs and tastes of your family, consult 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 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 Kids Eat Right Month and Every Day, Academy of Nutrition and Dietetics Says ‘Healthy, Hunger-Free Kids Act’ Creates Healthier Environment For Every Child

FOR RELEASE JULY 24, 2014

  

CHICAGO – From pregnancy to infancy through adolescence, the Healthy, Hunger-Free Kids Act is establishing strong nutrition policies for core federal child nutrition programs implemented through the U.S. Department of Agriculture. During Kids Eat Right Month in August, the Academy of Nutrition and Dietetics emphasizes the importance of the Healthy, Hunger-Free Kids Act to ensure the youngest, most vulnerable populations have access to the nutrition they need to thrive and to grow into healthy adults.

“Nutrition policy shapes our environment and is especially critical to children’s well-being,” said registered dietitian nutritionist and Academy President Sonja L. Connor. “With the aim of improving children’s nutrition and decreasing childhood obesity and hunger, the Healthy, Hunger-Free Kids Act is a key contributor and a historic piece of legislation. By using evidence-based science to create nutrition policy, we are establishing a healthy environment for every child in America.”

The Healthy, Hunger-Free Kids Act affects the Special Supplemental Nutrition Program for Women, Infants and Children (WIC); the Child and Adult Care Food Program; the National School Lunch Program; the School Breakfast Program; and the Summer Food Service Program, among others. Through these programs and more, registered dietitian nutritionists across the country play an integral role in leading programs that improve children’s health.

“Time and time again, WIC has proven effective in safeguarding the health of pregnant women, infants and children up to age 5 who are at risk of being malnourished,” Connor said. “WIC touches one in every two kids born in the United States – it has an enormous impact on our nation.” 

By providing nutritious foods to supplement diets, nutrition education on healthy eating and referrals to health care, WIC improves birth outcomes and limits health care costs.

The Child and Adult Care Food Program promotes high-quality, affordable child care by helping providers serve nutritious meals and snacks. Research shows food at participating centers is nutritionally superior to non-participating facilities.

“By serving nutrient-dense foods to 3 million children every working day through the Child and Adult Care Food Program, we are able to help young children receive nutrition they need to grow and play,” Connor said.  

Once children enter school, they are welcomed by a healthy environment thanks to changes to school foods, according to Connor. From kindergarten through high school, the National School Lunch Program and the School Breakfast Program provide nutritious food in schools to help ensure students are exposed to fruits, vegetables, whole grain-rich foods, lean protein and low fat or no fat dairy. During the summertime students can also take advantage of the Summer Food Service Program, which aims to cover the hunger gap many students face when school is not in session.

“Whether it is in vending machines, during lunch or at a school fundraiser, kids will be surrounded by healthier, more nutritious options that support a balanced diet based on the Dietary Guidelines for Americans,” Connor said. 

Thousands of registered dietitian nutritionists work with schools as Kids Eat Right campaign members and in celebration of Kids Eat Right Month to help improve the local health environment, making sure students get the most out of their day. Kids Eat Right is a joint initiative between the Academy and its Foundation, dedicated to providing science-based healthy eating workshops, classes, articles, recipes, videos and tips to help schools, parents and families shop smart, cook healthfully and eat right.

“Strong nutrition policy such as the Healthy, Hunger-Free Kids Act and initiatives like Kids Eat Right are putting us on the path to becoming healthier. We are making an impact today and are setting the stage for tomorrow,” Connor said.

For more information about Kids Eat Right Month and healthful eating at school and beyond, visit www.KidsEatRight.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 Foundation is a 501(c)3 charity devoted exclusively to nutrition and dietetics. It funds scholarships and awards, public awareness and research projects and the Academy strategic initiatives, and is the largest provider of scholarships and awards in the field of dietetics. The Foundation’s mission is advancing public health and nutrition utilizing the expertise of registered dietitian nutritionists. Visit the Academy Foundation at www.eatright.org/foundation.

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 at www.eatright.org

As Advocates For Improvements on Food Labels, Academy of Nutrition And Dietetics Supports FDA’s Proposed Label Changes, Calls for Nutrition Education for Consumers

For Release February 27, 2014

CHICAGO – Changes announced today to the Nutrition Facts label found on most foods sold in stores represent a significant step forward in helping people understand the label, and connect the label more closely to consumers’ actual behavior, according to the Academy of Nutrition and Dietetics.

“Today is a big win for consumers,” said registered dietitian nutritionist and Academy President Dr. Glenna McCollum. “The changes announced today are long overdue. There has been so much new research about consumers’ use of food labels, chronic diseases like obesity, diabetes and cardiovascular disease and how specific nutrients affect our health.

“Meanwhile, the Nutrition Facts Panel is more than 20 years old and does not reflect the current food environment or recent scientific research. Consumers want information they can use to make healthful choices. And new research on consumers’ use of the label, eating patterns, nutrition science and chronic diseases needs to be reflected on the label,” McCollum said. “It was time for a change, and today the FDA is making progress in the right direction.”

The FDA’s announcement comes nearly 20 years after the nutrition facts panel was first introduced. Since the FDA indicated it would be making revisions, the Academy has been actively encouraging the agency to update the label to reflect the best science about the current food and disease environment. The most significant modifications to the label reflect the Academy’s evidence-based recommendations for promoting healthful eating, and align with its Food Labeling Principles, McCollum said.

“The new changes are based on science, and they take people’s actual eating behavior into account. Serving sizes for many products have been updated to realistically reflect the amounts people actually eat at one sitting, nutrient comparisons between ‘per serving’ and ‘per container’ are available, and a new requirement will tell consumers how much sugar is being added to a product,” McCollum said.

“In general, the new panel connects the expert recommendations of the Dietary Guidelines for Americans to real life. With the new panel, consumers will be able to determine if a particular product in the grocery store meets the Dietary Guidelines,” McCollum said.

“But there is more work to be done. Despite the improvements announced today, many Americans are not familiar with how to use the information on the existing Nutrition Facts panel. To make these changes fully meaningful for consumers, the Academy recommends implementing a sustained, adequately funded nutrition education initiative empowering consumers to use the new label to make informed decisions to eat healthfully,” McCollum said.

Examples include helping people learn how to read and understand concepts like “percent daily value” or “added sugars,” she said.

“The Nutrition Facts panel is only one source of information, which is why sustained support for educational programs and individual counseling by registered dietitian nutritionists is essential,” McCollum said. “Registered dietitian nutritionists are the most qualified health professionals to provide the nutrition education people need, and to help them choose healthy foods to improve their health. RDNs are ready to help consumers use the new label as a tool to make healthier choices in the store, at home and when eating out.”

The Academy will continue to work with the FDA on future initiatives, including the possibility of Front of Package labeling and the sorts of health claims and structure or function claims that can be made about foods.

“At its core, the label must be truthful and not misleading. Content on the label should help consumers make informed decisions to build a healthy diet. We must continue to work on making all labels clear and understandable to consumers to improve the nation’s health,” McCollum said.

###

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 at www.eatright.org.

Prepare Flavorful Foods With Food Safety In Mind: Home Food Safety Tips For National Nutrition Month

For Release February 25, 2014

Prepare Flavorful Foods With Food Safety In Mind: Home Food Safety Tips For National Nutrition Month

CHICAGO – Proper preparation, cooking and storage can keep foods safe while maintaining their flavor and nutrients. For National Nutrition Month® and its 2014 theme “Enjoy the Taste of Eating Right,” the Academy of Nutrition and Dietetics’ and ConAgra Foods’ Home Food Safety program offers ways to get the most flavor out of foods while reducing the risk of food poisoning.

“Taste is typically what we have in mind when we prepare food, but it’s also important to consider how we’re preparing foods and how this could affect food safety,” said registered dietitian nutritionist and Academy spokesperson Bethany Thayer. “Each year, 48 million Americans are sickened by food poisoning. By following a few simple steps, you can reduce your risk while enjoying the flavorful, nutritious foods you love.”

The Home Food Safety program is dedicated to raising awareness about food poisoning and helping Americans easily and safely handle food at home. Thayer’s tips include:

Preparing Foods with Nutrition, Flavor and Safety in Mind

“Properly handling and preparing food is key to food safety, and can also affect the quality of foods,” Thayer said.

· Whether they are organic or conventionally grown, wash all fresh fruits and vegetables with cool tap water. Avoid soaking fruits and vegetables as you wash because some nutrients dissolve in water.

· Leave edible skins on vegetables and fruits such as carrots, potatoes or pears, and trim away as little skin as possible. Most vitamins and minerals are found in the outer leaves, skin and areas just below the skin, not in the center. Peels also are natural barriers that help protect against nutrient loss.

· Cut vegetables that need to be cooked longer into larger pieces. With fewer surfaces exposed, fewer vitamins are lost.

Cooking for Nutrition, Flavor and Safety

“How food is cooked can enhance or destroy flavor. Get the most flavor and nutrition out of your food, while also reducing the risk of food poisoning,” Thayer said.

· Overcooking meat can detract from its flavor. Use a food thermometer to determine when meat has reached a safe minimum internal temperature and to prevent overcooking. Cooking foods to a safe temperature is the only reliable way to determine the doneness of cooked meats, poultry, egg dishes and leftovers.

· Cook vegetables or fruits in a small amount of water, or steam them in a vegetable steamer, covered pot or a microwave oven. Steaming retains nutrients and there’s a flavor advantage, too: Unless they are overcooked, vegetables retain the color and tender-crisp qualities that make them appealing.

Storing Foods for Safety and Flavor

“Poor storage destroys flavor and quality, while storing food correctly helps keep nutrient loss to a minimum and flavor and food quality at their peak,” Thayer said.

· Keep your refrigerator at 40 degrees Fahrenheit or below to slow bacteria growth that spoils food and ruins flavor.

· Store opened packages of dry foods, such as rice and pasta, in dry, airtight containers. This will keep out insects and rodents and keep food from obtaining odors.

· Leave food in its original wrapping unless the package is torn. If you have to rewrap, seal storage containers well to prevent moisture loss and absorption of other odors. Wrapping raw meat, poultry and fish in separate plastic bags also keeps raw meat juices from contaminating other foods.

· When freezing, pack food items in freezer bags or airtight containers. Squeeze air from bags before sealing and leave some space in containers in case foods expand. If moisture escapes, frozen food can become dry, tough and tasteless and may develop freezer burn.


For more food safety tips, visit the award-winning www.HomeFoodSafety.org and download the free Is My Food Safe? app for Apple and Android devices.

Learn more about National Nutrition Month and how you can “Enjoy the Taste of Eating Right” at www.EatRight.org/NNM.

###

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 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.

Academy of Nutrition and Dietetics Applauds Passage Of Farm Bill, Measures To Support Access To Healthy Foods For Millions

FOR RELEASE FEBRUARY 4, 2014

Academy of Nutrition and Dietetics Applauds Passage Of Farm Bill, Measures To Support Access To Healthy Foods For Millions

CHICAGO – The Academy of Nutrition and Dietetics applauds Congress for passing the Agriculture Act of 2014, a bill commonly referred to as the Farm Bill. The Academy supports this piece of legislation that protects vital nutrition assistance and education programs; includes new initiatives that will improve the health of the nation; and enhances funding for nutrition and agriculture research.

“The American people deserve a Farm Bill because it has a major impact on the entire nation’s food system, and we are pleased to see one move through Congress,” said registered dietitian nutritionist and Academy of Nutrition and Dietetics President Dr. Glenna McCollum. “Included in this especially important and massive piece of legislation are nutrition programs that provide access to healthy foods for millions,” she said.

“The Academy has been actively involved in the reauthorization of the Farm Bill for the last two years by engaging our members to send thousands of letters to Congress, encouraging constituents to meet with their legislators and working with our partners to garner support for nutrition programs and offer new ideas for cost effective solutions,” McCollum said.

Most recently, the Academy focused its efforts on protecting the SNAP nutrition education program. SNAP-Ed is vital to helping families utilize limited resources to purchase healthy foods and engage in a physically active lifestyle.

“We are grateful that SNAP-Ed is protected so that we can continue providing low-income Americans with the tools necessary to lead healthy lives on a limited budget,” McCollum said.

“As an organization committed to reducing food insecurity and hunger, we are pleased to see that the final bill does not include drastic cuts to SNAP like those that were proposed in the original House version. However, we do recognize that some families will be affected by the reduction of benefits,” McCollum said.

The final bill takes measures to enhance SNAP, including increasing access to homebound seniors or disabled participants by allowing home delivery of foods purchased with SNAP benefits; increasing stocking requirements for SNAP retailers to include more variety; and providing investments to improve access to and reduce the cost of fruits and vegetables for SNAP recipients.

One of the Academy’s top priorities is food and agriculture research, which also provides policy makers with the critical information they need to make decisions about the health of our food system. Funding for ongoing nutrition and agriculture research was maintained in the Farm Bill and new resources were allocated to food and agriculture research designed to support the U.S. Department of Agriculture’s research activities.

“As a science-based organization, we support the funding of these research programs and look forward to leveraging their outcomes to benefit the nation,” McCollum said. “The Academy will continue to pay close attention to this bill as it is implemented through regulations that support access to healthy foods, enhance nutrition agriculture research and ensure programs are efficient and effective.”

###

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 at www.eatright.org.

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.

###

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