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.”

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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 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.

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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 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.

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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 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.

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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 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.

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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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.

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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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 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.

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.

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.

Focus on Diet's Role in Disease Prevention and Management

FOR RELEASE APRIL 2, 2013

FOCUS ON DIET’S ROLE IN DISEASE PREVENTION AND
MANAGEMENT, SAYS ACADEMY OF NUTRITION AND DIETETICS 

CHICAGO – This year, half a million Americans will lose their lives to cancer, and more than 1.6 million men and women will be diagnosed with the illness. During Cancer Control Month, the Academy of Nutrition and Dietetics reminds Americans that eating right can help you prevent cancer and even support your treatment if you’ve already been diagnosed. 

“Whether you, a parent, friend or a child has been diagnosed, chances are, your life has been touched by cancer,” says registered dietitian nutritionist* and Academy President Ethan Bergman. “While cancer can leave us feeling helpless, the good news is there are measures you can take to prevent the disease. Your diet is one of the most important factors under your control.” 

According to Bergman, a healthful eating plan can lower your risk for developing cancer. And if you have been diagnosed, eating well can positively support treatment and help you live well after treatment. 

“In fact, we’re just now beginning to realize how diet can affect disease prevention for not only cancer, but also heart attacks, Type 2 diabetes and strokes and deaths from cardiovascular disease,” Bergman says.

 
While more research is needed on the precise mechanisms, Bergman says you can help reduce your cancer risk through eating right: 

· Maintaining a healthy weight is key to reducing your risk of cancer and other diseases. The connection between cancer and obesity varies widely for different cancer types, but is as high as 40 percent for some cancers, particularly breast, colon and endometrial cancers. 

· Eat fewer foods that are high in calories and fat and low in nutrients. Foods with added sugars and fats can cause weight gain and leave little room for more healthy, cancer-preventing foods. 

· Eat plenty of fruits and vegetables which are linked with a lower risk of certain cancers. Fill half your plate each meal with a variety of colorful and naturally nutrient-rich fruits and vegetables. 

· Limit alcohol. Evidence suggests all types of alcoholic drinks may increase your risk of a number of cancers, including mouth, throat (pharynx), voice box (larynx), esophageal, liver, breast, colon and rectal. It’s unclear exactly how alcohol affects cancer risk. It is considered more harmful when combined with smoking. If you drink at all, limit alcoholic drinks to no more than one drink daily for women and two for men. 

“Consult your physician to see if you are at risk for developing cancer, and work with a registered dietitian to build a healthful eating plan tailored to your needs, lifestyle and medical concerns,” Bergman says. 

Learn more about the role of diet in disease management and prevention at the Diseases, Allergies and Health Conditions section of www.eatright.org. 

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

Tackle Kitchen Spring Cleaning and Reduce Your Risk Of Food Poisoning

Tackle Kitchen Spring Cleaning and Reduce Your Risk Of 

Food Poisoning With Tips from Homefoodsafety.Org 

Spring is now upon us, welcoming flowers, warmer weather and of course spring cleaning. The Academy of Nutrition and Dietetics along with ConAgra Foods encourages Americans to give their kitchens a thorough cleaning with tips from the Home Food Safety program’s www.HomeFoodSafety.org. 

“Spring cleaning is a great opportunity to give the kitchen a good food safety check and cleaning, especially refrigerators and freezers where raw meat, poultry and seafood is stored,” says registered dietitian nutritionist and Academy Spokesperson Karen Ansel. 

During National Nutrition Month, Ansel shares simple steps from www.HomeFoodSafety.org to help reduce cross contamination in the kitchen, and minimize the risk of food poisoning:

Kitchen Surfaces 

“Illness-causing bacteria can survive in many places around the kitchen, not just on hands alone,” Ansel says. “Unless people wash their hands, utensils and surfaces the right way, they could unintentionally spread bacteria to their food and family.” 

· Keep countertops clean by washing with hot soapy water before and after preparing food. Clean surfaces and utensils with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

· Keep kitchen surfaces such as appliances, countertops, cutting boards and utensils clean with hot, soapy water after preparing each food item. Keeping cutting boards and surfaces clean, and following proper sponge safety, helps prevent cross-contamination.

Refrigerator 
“Everything that comes in contact with food must be kept clean all year long to reduce cross-contamination, including the refrigerator,” Ansel says. “Spring is the perfect time to clean up and set regular cleaning routines.” 

· Check that the refrigerator temperature is set to below 40° F. Download the Refrigerator Safety Checklist and Refrigerator Cleaning Guide for additional information.

· Keep the refrigerator clean at all times; this is a good time to look for unnoticed spills and remove lingering odors. Wipe up spills and clean surfaces with hot, soapy water and rinse them well.

· To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and any cleansers that may impart a chemical taste to food or ice cubes, or cause damage to the interior finish of your refrigerator. Follow the manufacturer’s instructions.

Shelf life 

“Whether in the pantry or refrigerator, it’s important to make sure food items haven’t spoiled,” Ansel says. “Remember – when in doubt, toss it out!” 

· This is a good time of year to use or throw away foods that are losing their quality or have spoiled, for both refrigerated items and non-refrigerated items in the pantry. For a detailed listing of the shelf-life of foods, as well as a kitchen safety quiz, download the free “Is My Food Safe?” app.

· Make spring the time to begin new food safety habits. Once a week, make it a habit to throw out perishable foods that should no longer be eaten.

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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 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. 

Overall Eating Patterns are Most Important for Healthful Eating: Updated "Total Diet" Position of Academy of Nutrition and Dietetics

For Release February 5, 2013
Overall Eating Patterns are Most Important for Healthful Eating: Updated "Total Diet" Position of Academy of Nutrition and Dietetics

CHICAGO – The overall pattern of food that a person eats is more important to a healthy diet than focusing on single foods or individual nutrients, according to the Academy of Nutrition and Dietetics in its newly updated position paper “Total Diet Approach to Healthy Eating.” 

According to the position paper: “In contrast to the total diet approach, classification of specific foods as ‘good’ or ‘bad’ is overly simplistic and may foster unhealthy eating behaviors.” The Academy’s position paper stresses that moderation, portion size and exercise are the key concepts for balancing food and beverage intakes.

The position paper has been published in the February Journal of the Academy of Nutrition and Dietetics and can be found on the Academy’s website. It states:

It is the position of the Academy of Nutrition and Dietetics that the total diet or overall pattern of food eaten is the most important focus of healthy eating. All foods can fit within this pattern, if consumed in moderation with appropriate portion size and combined with physical activity. The Academy strives to communicate healthy eating messages that emphasize a balance of food and beverages within energy needs, rather than any one food or meal.

The Academy’s position paper has been updated to reflect the most current nutrition guidance, such as the 2010 Dietary Guidelines for Americans and the USDA’s MyPlate food guidance system; the White House’s Let’s Move! campaign to reduce childhood obesity and Healthy People 2020. Each of these public policies and dietary patterns supports the total diet approach.

According to the position paper, while studies including the Academy’s “Nutrition and You” national consumer survey show Americans are “conscious of the importance of healthy diets and physical activity,” most people do not meet the recommendations of the Dietary Guidelines. For example, large majorities do not eat fruit (68 percent) or vegetables (74 percent) more than twice a day, and a substantial number (36 percent) engage in no leisure-time physical activity.

In that environment, according to the Academy: “Labeling specific foods in an overly simplistic manner as ‘good foods’ and ‘bad foods’ is not only inconsistent with the total diet approach, but it may cause many people to abandon efforts to make dietary improvements.”

The position paper adds: “In 2011, 82 percent of U.S. adults cited not wanting to give up foods they like as a reason for not eating healthier. For these reasons, the concepts of moderation and proportionality are necessary components of a practical, action-oriented understanding of the total diet approach.”

The Academy’s position paper notes that the most recent Dietary Reference Intakes use a total diet approach because it allows for a broad range of foods to meet a person’s nutrition needs over time. Therefore, a person can make diet choices based on individual preferences, genetic background, personal health status and food availability.

The position paper was written by registered dietitians Jeanne Freeland-Graves, Bess Heflin Centennial Professor in the department of nutritional sciences at the University of Texas – Austin; and Susan Nitzke, professor emerita and extension specialist in nutritional sciences at the University of Wisconsin – Madison.

The Academy’s position paper contains advice and recommendations for health professionals as well as consumers. It explains how food and nutrition practitioners can use behavioral theories and models to develop effective nutrition communications; and how food and beverage choices are affected by multiple factors that influence people’s ability to make use of expert advice on healthy eating.

Updated sections of the position paper look at new indicators of nutrient quality, such as the Nutrient Rich Food Index, the European Union Nutrient Profiling System and the Overall Nutrient Quality Index. In addition, the Social Ecological model, used in the Dietary Guidelines, is incorporated into the Academy’s position as “a guide for understanding why we eat what we do.”

According to the Academy’s position paper: “Food and nutrition practitioners have a responsibility to communicate unbiased food and nutrition information that is culturally sensitive, scientifically accurate, medically appropriate and tailored to the needs and preferences of the target audience. Some health and nutrition professionals and many ‘pseudo-experts’ promote specific types of foods to choose or avoid. A more responsible and effective approach is to help consumers understand and apply the principles of healthy diet and lifestyle choices. Unless there are extenuating circumstances (severe cognitive or physical limitations), the total diet approach is preferred because it is more consistent with research on effective communication and inclusive of cultural/personal differences.”

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.

As Flu Outbreak Reaches Epidemic Levels, Academy of Nutrition and Dietetics Encourages Everyone to Protect Your Health With Immune-Boosting Nutrition

For Release January 15, 2013

CHICAGO – As the Centers for Disease Control and Prevention reports flu outbreaks reaching epidemic levels and encourages all Americans to get flu shots, the Academy of Nutrition and Dietetics reminds people they can help protect themselves against infections and boost their immunity through nutrition. 

“A strong immune system doesn’t guarantee your body can fight off every flu bug, but it is a powerful defense,” said registered dietitian and Academy spokesperson Heather Mangieri. “Good nutrition is essential to a strong immune response.” 

“A relatively mild deficiency of even one nutrient may make a difference in your body’s ability to fight infection,” she said.

Mangieri recommends working with a registered dietitian to get the nutrition needed for a healthy defense, starting with an eating plan full of nutrients well-recognized for their roles in building a person’s immunity:

· Protein is part of the body’s defense mechanism. Eat a variety of protein foods, including seafood, lean meat, poultry, eggs, beans and peas, soy products and unsalted nuts and seeds.

· Vitamin A helps regulate the immune system and protects you from infections by keeping skin and tissues in your mouth, stomach, intestines and respiratory healthy. Get this immune-boosting vitamin from sweet potatoes, carrots, kale, spinach, red bell peppers, apricots, milk, eggs or foods labeled vitamin-A fortified, such as milk or cereal.

· Vitamin C protects you from infection by stimulating the formation of antibodies and boosting immunity. Include more of this healthy vitamin in your diet with citrus fruits like oranges, grapefruit and tangerines, or red bell pepper, papaya, strawberries, tomato juice or foods fortified with vitamin C, such as some cereals.

· Vitamin E works as an antioxidant, neutralizes free radicals and may improve immune function. Include vitamin E in your diet with fortified foods, sunflower seeds, almonds, sunflower or safflower oil, hazelnuts, peanut butter or spinach.

· Zinc helps the immune system work properly and may help wounds heal. Zinc can be found in lean beef, wheat germ, crab, wheat bran, sunflower seeds, black-eyed peas, almonds, milk and tofu.

· Other nutrients including vitamin B6, folate, selenium, iron and copper, as well as prebiotics and probiotics, may influence immune response also.

“A registered dietitian can help ensure you’re getting the nutrients your body needs to function and protect itself,” Mangieri said. “An RD can also build an eating plan that works for your unique nutritional needs and lifestyle.”

Beyond the flu, a healthy immune response may offer protection from other health problems, including arthritis, allergies, abnormal cell development and cancers.

Learn more about Disease Management and Prevention at www.eatright.org, and encourage children to wash hands properly with the downloadable Hand Washing Maze.

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.