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.

 

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.

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.

###

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

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

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy.

Academy Of Nutrition and Dietetics 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.

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. 

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.

Grapefruits: Warning Food and Drug Interaction

The Canadian Medical Association

Journal (CMAJ) released a review

of drugs that interact with

Grapefruit, “43 drugs in dangerous ways.”

CBC-Radio Canada, Grapefruit juice interaction 

with drugs can be deadly. http://bit.ly/XZu4O0 

Ask your physician or pharmacist to provide

a fact sheet on Food and Drug Interactions

when prescribed a new medication.

Senate Agriculture Committee Approves Key Nutrition Program Funding

For Release April 27, 2012

Academy of Nutrition and Dietetics Applauds Senate Agriculture Committee For Funding Key Nutrition Programs In Farm Bill

CHICAGO – The Academy of Nutrition and Dietetics praises the Senate Agriculture Committee for approving legislation that will fund key nutrition programs that empower Americans with the knowledge to make healthful food choices.

“The Supplemental Nutrition Assistance Program – Education (SNAP-Ed) and Expanded Food and Nutrition Education Program (EFNEP) funded in the Farm Bill and provided in community settings have been shown to improve healthful eating behaviors to help reduce chronic disease,” said registered dietitian and Academy President Sylvia A. Escott-Stump.

“In addition, the Academy commends efforts to maintain the Fresh Fruit and Vegetable Program for students to help develop life-long healthful eating habits,” Escott-Stump said.

The Academy thanks Sens. Debbie Stabenow (Mich.) and Pat Roberts (Kan.) for their bipartisan leadership in developing a draft bill that will help improve the health of Americans through good nutrition.

“We realize we are in tough economic times, but the Academy urges the committee not to cut access for many Americans who rely on SNAP to feed their families,” Escott-Stump said. “Often overlooked is the fact that SNAP reduced the poverty rate by nearly 8 percent in 2009, a significant factor for families and communities.”

SNAP also helps stimulate the local economy at a time when it is most needed. For every $5 in new SNAP benefits $9.20 is generated in total economic activity.

“It is the position of the Academy of Nutrition and Dietetics that systematic and sustained action is needed to achieve food and nutrition security for all in the United States. Therefore, the Academy will continue to work with these Congressional leaders to make sure all Americans have access to healthy and safe foods. We will also work to make sure there is funding for nutrition research in the bill, so future decisions are made based on evidence, with solid science to back them up,” Escott-Stump said.

The Academy will continue its efforts with other key partners in the public health, anti-hunger and agriculture communities to help assure passage of an effective Farm Bill.

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.

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.

Is Your Desk Making You Sick?

For Release August 23, 2011 

CHICAGO – A whopping 83 percent of Americans typically eat in their office or cubicle in an effort to save time and money, but not practicing proper food safety could end up costing them both. When it comes to protecting themselves against foodborne illnesses, many professionals are still “out to lunch.”

According to a new survey by the American Dietetic Association and ConAgra Foods’ Home Food Safety program, a majority of Americans continue to eat lunch (62 percent) and snack throughout the day (50 percent) at their desks, while 27 percent typically find breakfast the first thing on their desktop to-do list. Late nights at the office even leave a small percentage (4 percent) dining at their desktop for dinner.

“For many people, multitasking through lunch is part of the average workday,” says registered dietitian and ADA Spokesperson Toby Smithson. “While shorter lunch hours may result in getting more accomplished, they could also be causing workers to log additional sick days, as desktops hide bacteria that can lead to foodborne illness.”

Top of the Workplace To-Do List –
Washing Hands and Surfaces

Only half of all Americans say they always wash their hands before eating lunch. In order to reduce the risk of foodborne illness, Smithson recommends washing your hands before and after handling food with soap and warm water, and keeping your desk stocked with moist towelettes or hand sanitizer for those times you can’t get to the sink. “A clean desktop and hands are your best defense to avoid foodborne illnesses at the office,” she says.

According to the Home Food Safety survey, only 36 percent of respondents clean their work areas—desktop, keyboard, mouse—weekly and 64 percent do so only once a month or less. A study updated in 2007 by the University of Arizona found the average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat. “Treat your desktop like you would your kitchen table and counters at home,” says Smithson. “Clean all surfaces, whether at home or work, before you prepare or eat food on them.”

Forget the Water Cooler,

Gather Around the Refrigerator

Even though virtually all work places now have a refrigerator, only 67 percent of those surveyed say it is where they store their lunch. Frighteningly though, approximately one in five people admit they don’t know if it is ever cleaned or say it is rarely or never cleaned. Smithson recommends not only cleaning the office refrigerator, but also using a refrigerator thermometer to ensure food is safely stored below 40 degrees Fahrenheit.

When it comes to safe refrigeration of lunches, perishable foods need to be refrigerated within two hours (one hour if the temperature is greater than 90 degrees Fahrenheit) from when it was removed from the refrigerator at home. However, survey results show that 49 percent admit to letting perishable food sit out for three or more hours, meaning foods may have begun to spoil before the first bite.

Microwave Continuing Education

Besides a refrigerator, nearly all office kitchens also have a microwave oven (97 percent), making leftovers and frozen meals easy, quick and inexpensive lunch options. It is crucial to follow the microwave cooking instructions on the package closely when cooking prepared food in the microwave.

Microwave ovens can cook unevenly and leave cold spots, where harmful bacteria can survive. The recommended way to ensure that food is cooked to the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Re-heat all leftovers to the proper temperature of 165 degrees Fahrenheit.

“Food safety is very important, whether at home or at work. Simple things like washing your hands before preparing food and following microwave cooking instructions can really go a long way,” said Joan Menke-Schaenzer, chief global quality officer, ConAgra Foods.

For the Executive Summary of the 2011 Desktop Dining Survey results—who snacks throughout the work day, desktop cleaning habits of men and women, and much more—or to speak with ADA food and nutrition experts about food safety, please contact Ryan O’Malley, media relations manager at the American Dietetic Association, at 800/877-1600, ext. 4769, or email media@eatright.org.

*HealthFocus International conducted the home food safety survey in April 2011 for the American Dietetic Association and ConAgra Foods through an online survey of a random sample of 2,191 full-time employees, both men and women, who work at a desk. The sample was chosen to closely match U.S. population demographics.

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.

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.

ConAgra Foods, Inc., (NYSE: CAG) is one of North America's leading food companies, with brands in 97 percent of America's households. Consumers find Banquet, Chef Boyardee, Egg Beaters, Healthy Choice, Hebrew National, Hunt's, Marie Callender's, Orville Redenbacher's, PAM, Peter Pan, Reddi-wip, Slim Jim, Snack Pack and many other ConAgra Foods brands in grocery, convenience, mass merchandise and club stores. ConAgra Foods also has a strong business-to-business presence, supplying frozen potato and sweet potato products as well as other vegetable, spice and grain products to a variety of well-known restaurants, foodservice operators and commercial customers. For more information, please visit us at www.conagrafoods.com.

Registered Dietitian Keri Glassman shares some tips to help your man lose weight

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Dash, Weight Watchers Rank
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An independent panel of 22 experts, including nutritionists, dietitians, cardiologists and diabetelogists reviewed 20 popular diet profiles that were developed by reporters and editors at U.S. News and World Report. Categories were then created to rate the nutrition plans, including Best Weight-Loss Diets, Best Heart-Healthy Diets, Best Diabetes Diets, Best Diets Overall and Best Commercial Diet Plans.