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. 

WHERE should YOU GET YOUR NUTRITION ADVICE?

FOR RELEASE MARCH 13, 2013 

WHERE should YOU GET YOUR NUTRITION ADVICE? 

SEEK THE GUIDANCE OF THE FOOD AND NUTRITION EXPERTS 

Wednesday, March 13, is Registered Dietitian Day, celebrating the contributions and expertise of RDs as the nation’s food and nutrition experts. 

All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. It’s an important distinction that can matter a great deal to your health. 

To mark Registered Dietitian Day 2013 and to strengthen the link between the science of dietetics and the overall wellness aspects of nutrition, the Academy of Nutrition and Dietetics and the Commission on Dietetic Registration have approved the optional use of the credential “registered dietitian nutritionist” by all registered dietitians. 

“Registered Dietitian Day takes place each March – during National Nutrition Month – to recognize the unequalled contributions of RDs in improving the public’s health through food and nutrition,” says registered dietitian nutritionist and Academy of Nutrition and Dietetics President Ethan Bergman. 

The opportunity to use the RDN credential is offered to RDs who want to directly convey the nutrition aspects of their training and expertise. “This option reflects who registered dietitians are and what we do,” Bergman says. 

“Just as our organization included ‘nutrition’ in our new name in 2012, the option of using ‘nutritionist’ in an individual RD’s credential can communicate the broad concept of wellness, including prevention of health conditions, as well as the treatment of conditions that are part of virtually every RD’s practice,” Bergman says. 

“The message for the public is: Look for the RD – and now, the RDN – credential when determining who is the best source of safe and accurate nutrition information,” Bergman says. “All registered dietitians are nutritionists, but not all nutritionists are registered dietitians. So when you’re looking for qualified food and nutrition experts, look for the RD or RDN credential.” 

Registered dietitians and registered dietitian nutritionists must meet stringent academic and professional requirements, including earning at least a bachelor’s degree, completing a supervised practice program and passing a registration examination. RDs and RDNs must also complete continuing professional educational requirements to maintain registration. More than half of all RD and RDNs have also earned master’s degrees or higher. 

“RDs and RDNs translate nutrition science into practical and applicable ways for people to bring nutritious foods into their daily lives. It is our role to discern between fact and fiction and give people the tools to make realistic eating behavior changes,” Bergman says. 

The majority of registered dietitians work in the treatment and prevention of disease, often in hospitals, HMOs, private practice or other health care facilities. In addition, RDs and RDNs work in community and public health settings and academia and research. RDs and RDNs work with food and nutrition industry and business, journalism, sports nutrition, corporate wellness programs and other work settings. 

“Registered dietitians’ expertise in nutrition and health is more extensive than any other health profession and has been recognized as such by Congress as well as federal health agencies like the Centers for Medicare and Medicaid Services,” Bergman says. 

“Numerous scientific studies over many years, including studies mandated by Congress, have shown that medical nutrition therapy provided by a registered dietitian can lower health costs, decrease hospital stays and improve people’s health,” Bergman says. “Besides being the designated providers under federal law of medical nutrition therapy for Medicare beneficiaries, registered dietitians are the preferred providers of nutrition care and services in many private-sector insurance plans.” 

Learn more about what RDs and RDNs can do for you and find a registered dietitian or registered dietitian nutritionist in your area at www.eatright.org/RD. For more information about the RDN credential, visit www.eatright.org/RDN. 

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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. 

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.

2012 Slim Chance Awards Announced to Weight-loss Scheme Promoters

Reference
24th Annual SLIM CHANCE Awards!

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.

Academy of Nutrition and Dietetics Press Release: Make 2013 the Year You Achieve Weight Control Success

FOR RELEASE JANUARY 2, 2013 
Media contact: Ryan O’Malley, Allison MacMunn 
800/877-1600, ext. 4769, 4802 
media@eatright.org 

CHICAGO – Millions of Americans resolve to lose weight and eat healthfully at the beginning of each year, but resolutions are notoriously broken. Registered dietitians—the food and nutrition experts—weigh in on why resolutions fail and how to best set yourself up for success in 2013. 
“It may be tempting to focus on losing weight fast, leading many to turn to dangerous fads diets and crash diets,” said registered dietitian and Academy of Nutrition and Dietetics spokesperson Angela Ginn. “However, research shows that slow, healthy weight loss is more likely to last than dramatic weight changes.” 


While you should consult a physician before adopting an exercise plan, primary care physicians identify nutrition experts such as registered dietitians as the most qualified providers to care for obese patients, according to a recent study from Johns Hopkins Bloomberg School of Public Health. 

“Forget about fad diets and work with a registered dietitian to get back to the basics with realistic and personal goals for eating smarter and moving more.”


Be realistic. Be specific. 

“Expecting to hit the gym for 4 hours every day or to stick to a super restrictive fad diet is overwhelming for your body, mind and schedule,” Ginn said. “Instead, choose smaller, healthy changes you can stick to over the long term, such as taking a walk during your lunch break or adding more fruits and vegetables to your plate each meal.”

“One large goal can seem overwhelming, so set yourself up for success with realistic goals, and divide large, vague goals into smaller, more specific goals,” she said.

For instance, rather than saying I will eat better, break this into specific goals like I will eat one more piece of fruit per day and I will choose whole grains more often.


“Goals should be challenging but also reachable,” Ginn said. “Consult a registered dietitian to build a plan with goals that works for your unique nutritional needs and fits with your lifestyle.” 

Also, make sure the goals you set are measurable so you can track your progress, Ginn recommends. For instance, choose goals so as “How much?” or “How many?” so you can easily review and track your progress, as well as reward yourself. These smaller goals will help keep you from getting discouraged because you can see results more quickly.”

Build a support network.

Enlist family and friends to try new healthy recipes with you or to be your workout buddy. Having a support network can help you focus on positive results rather than temptations, and motivate you to stick with your plan. “A registered dietitian can also help you track your progress towards your health goals and give you encouragement and solutions along the way,” Ginn said. “It’s always a good idea to have a food and nutrition expert on your side!” 

Learn more about healthy weight loss by visiting www.eatright.org/healthyweight or watch the video What a Registered Dietitian Can Do for You. 

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.