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

For Release November 8, 2011

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

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

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

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

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

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

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

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

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

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

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

Registered Dietitians are Essential for Successful Treatment of Eating Disorders

FOR RELEASE AUGUST 1, 2011

CHICAGO

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

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

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

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

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

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

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

ADA’s position paper is designed to:

·    Increase awareness of the types of disordered eating and eating disorders

·    Detail emerging issues including associations between binge eating disorder and overweight and obesity

·    Focus on special populations such as athletes, adolescents and those considering bariatric surgery

·    Address other challenging issues encountered in treatment of eating disorders such as insurance coverage. 

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

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

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

The practice paper also addresses such issues as:

·    Registered dietitians’ unique contributions to multidisciplinary teams treating eating disorders

·    Evidence why leading researchers are calling eating disorders “brain disorders” (since physical symptoms of eating disorders may be caused or worsened by malnutrition or under-nutrition)

·    How RDs treat this spectrum of disorders

·    Controversial subjects related to eating disorders

·    Encouragement to RDs to become more literate about eating disorders and work to improve understanding and treatment.

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

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

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

American Dietetic Association Spokespeople Review the Latest Diet and Lifestyle Books

FOR RELEASE JULY 12, 2011

Summer is the Season for Shaping Up:
American Dietetic Association Spokespeople

Review the Latest Diet and Lifestyle Books

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

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

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

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

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

The latest titles reviewed by registered dietitians from ADA include:

• The 4 Hour Body: An Uncommon Guide to Rapid Fat–Loss, Incredible Sex, and Becoming Superhuman
  Written by Timothy Ferriss; Reviewed by Heather R. Mangieri, MS, RD, CSSD, LDN
• The 17 Day Diet
  Written by Mike Moreno, MD; Reviewed by Manuel Villacorta, MS, RD, CSSD
• The Amen Solution
  Written by Daniel G. Amen, MD; Reviewed by Angela Ginn, RD, LDN, CDE
• Cinch! Conquer Cravings, Drop Pounds and Lose Inches
  Written by Cynthia Sass, MPH, RD; Reviewed by Judy Caplan, MS, RD
• Clean & Lean Diet
  Written by James Duigan; Reviewed by Dee Sandquist, MS, RD, LD, CDE
• Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark and Live Life Like You Mean It!
  Written by Kris Carr; Reviewed by Marjorie Nolan, MS, RD, CDN, ACSM-HFS
• The Dukan Diet
  Written by Dr. Pierre Dukan; Reviewed by Karen Ansel, MS, RD, CDN
• Full: A Life without Dieting
  Written by Michael A. Snyder, MD, FACS; Reviewed by Jessica Crandall RD, CDE
• The Game On! Diet
  Written by Krista Vernoff and Az Ferguson; Reviewed by Joy Dubost, PhD, RD
• Healthy Eating for Lower Blood Pressure
  Written by Paul Gayler with Gemma Heiser; Reviewed by Constance Brown-Riggs, MSEd, RD, CDE, CDN
• The Italian Diet
  Written by Gino D’Acampo; Reviewed by Melinda Johnson, MS, RD
• Living Skinny in Fat Genes: The Healthy Way to Lose Weight and Feel Great
  Written by Felicia Stoler, RD, DCN, MS; Reviewed by Melissa Joy Dobbins, MS, RD, LDN, CDE
• The New Sonoma Diet: Trimmer Waist, More Energy in Just 10 Days
  Written by Connie Guttersen, PhD, RD; Reviewed by Vandana R. Sheth, RD, CDE
• Prevent a Second Heart Attack
  Written by Janet Bond Brill, PhD, RD, LDN; Reviewed by Ximena Jimenez, MS, RD, LDN
• The Super Health Diet: The Last Diet You Will Ever Need
  Written by K.C. Craichy; Reviewed by Deborah Beauvais, RD, CDN, SNS

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