Posts Tagged ‘National Nutrition Month’

Why Being Skinny doesn’t mean your fit…

Friday, April 6th, 2012

Below is a great article by Dr.  Arthur Agatson:

Remember when a total cholesterol reading of under 200 was the standard for judging cardiovascular health? Today, of course, we know that it’s the components of cholesterol (LDL, HDL, the size of those cholesterol particles, and triglycerides) that are much more predictive of heart health. Well, our understanding of total weight and its effects upon your heart has evolved in similar fashion. It’s not your total weight but the characteristics of that weight—how much is fat and where it’s deposited—that matter most.

Surprised? Thank the scientists at the Mayo Clinic, who are behind this recent discovery. After comparing various health markers with the weights and body mass index numbers of thousands of adults, they found that more than half of those with normal weights and BMIs actually had “high body-fat percentages as well as heart and metabolic disturbances.” In other words, they had the same risks of coronary disease, diabetes, and other chronic illness as people who weighed much more.
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Are you getting enough fiber?

Friday, April 6th, 2012

Well, if you are like most American’s the answer is probably “no”.  According to a new article published in Today’s Dietitian, only 5% of American’s are getting their daily allotment of fiber.  To any registered dietitian this is an alarming statistic being as fiber is one of the most important nutrients that your body can take in.  There are a number of reasons that having the recommended daily amount of fiber is good, among those is good digestion and elimination of bodily waste.

According to the 2010 Dietary Guidelines, women should have a daily fiber intake of 25g while men should be at 38g.  However, the national average is right around 15g.  Many American’s depend on processed foods throughout their day to repel hunger which does not have a lot of fiber.  “Today’s rapid pace and lifestyle hinders people from getting enough fiber. They eat quick pantry food items when they’re hungry, such as chips and crackers, instead of carrots,” says Jessica Crandall, RD, CDE, a national spokesperson for the Academy of Nutrition and Dietetics (the Academy) and a dietitian at Sodexo Wellness and Nutrition. (more…)

March is National Nutrition Month®!!

Monday, March 19th, 2012

By Larissa T Brophy, MS, RD, LD

What is all the hype this month? National Nutrition Month is an informational campaign to educate individuals about good nutrition. Yes, the messaging sounds familiar but the research continues to support the basics. So Get Your Plate in Shape!

Unfortunately, there are STILL many untruths and pure fallacies circulating out there! Although Dr. Oz has some interesting tips, which I often like, he sensationalizes nutrition and advocates for supplements when whole foods are generally better for you.  For instance, adults need 3 ½ to 6 ½ cups (based on age, gender, and activity) of fruits and vegetables per day (vary colors), which provides vitamins, minerals and phytochemicals for optimal health and even cancer prevention.

Here are select misconceptions that I would like to clarify:

  • NO, carbohydrates are not bad for you!
  • YES, the majority (45 to 65%) of your calories should come from carbohydrates.
  • YES, “added” sugar should be limited in your diet (i.e., regular soda).
  • NO, you should not avoid natural sugars (i.e., low-fat dairy and fruits).
  • YES, you need fat in your diet but focus on healthier fats.
  • NO, excess protein will not help you build more muscle or adequately replace carbohydrates in your diet.

I went into nutrition for various reasons, starting with my love for science. But more importantly, I wanted to know why I needed to eat, how much I needed to eat, and what I needed to eat in order to be healthy.

I think the key messages for NNM are still applicable and I would like to reiterate:

  1. Make half your plate fruits and vegetables! Most Americans, including myself, do not eat enough on a daily basis.
  2. Make at least half your grains whole. Whole grains provide fiber and will help fill you up while regulating your bowels. Look for the word “whole” on the food ingredient list as a descriptor for a grain. When increasing fiber, do so gradually and do not forget to increase your water intake too.
  3. Switch to fat-free or low-fat milk. After the age of 2 years, you do not need the extra fat in dairy. Most individuals can tolerate and accept 1% milk without sacrificing taste. You may have to train your palate a bit.
  4. Vary your protein choices. Focus on lean meats, seafood, beans, nuts, poultry without the skin, and egg whites (limit egg yolks).
  5. Cut back on sodium, solid fats (saturated), and “added” sugars.
  6. Be physically active your way! Adults should aim for a minimum of 2 ½ hours of moderate-intensity physical activity per week (i.e., brisk walking).

If you need additional and/or specific nutritional guidance, consider making an appointment with your local registered dietitian. Don’t rely on nutrition information from anyone but the EXPERTS!

Common Injuries Found in the Gym – Part 1

Monday, March 14th, 2011

Going to the gym every week and getting in a hard workout is a great feeling, but the soreness that follows often does not feel great. When do you know if a little pain in the shoulder or knee is more than the usual soreness? How do you know if it is an injury?  Here is a list of common injuries suffered at the gym, their causes, and the best method of treatment.

A sprain is an injury to a ligament, the tough, fibrous tissue that connects bones to other bone. Ligament injuries involve a stretching or a tearing of this tissue often caused by a fall or reach.  Common sprains are found in the ligaments of the ankle and wrist. Signs and symptoms of a muscle sprain include pain, swelling, bruising, and the loss of movement.   The most common cure for a sprain is R.I.C.E. (Rest, Ice, Compression, and Elevation). Sprained ligaments should be looked at by a doctor.

A strain is an injury to either a muscle or a tendon. Strains can be a simple as an overstretched tendon or as severe as a tear. Signs and symptoms of a strain include, pain, muscle spasm and muscle weakness, swelling, cramping, or inflammation.  Strains are very common and if acute are easily treatable. Most strains are from overuse of a muscle. To reduce swelling it is recommended to use R.I.C.E. for the first twenty-four hours.

Tendonitis is caused by inflammation of a tendon.  The most common cause of tendinitis is overuse. Signs and Symptoms include pain, muscle weakness, and swelling. Tendonitis is commonly seen in new exercisers who do too much too soon, without enough rest. Tendonitis often happens at these sites, the elbow, the rotator cuff (Shoulder), and the knee (patella). Treating tendinitis generally begins with the same treatment used for overuse injuries which includes resting the stressed tissues. Reducing the intensity, duration or frequency of the exercise will sometimes be all the treatment required for relief.

Bursitis is inflammation of the fluid-filled sac (bursa) that lies between a tendon and skin, or between a tendon and bone. Bursitis can be caused by chronic overuse, trauma, arthritis, gout, or infection. Bursitis commonly occurs in the shoulder, knee, elbow, hip and foot.  Bursitis is most common in the ball and socket joints of the elbow. Anti-inflammatory drugs such as ibuprofen may relieve pain and inflammation in the joint. Using R.I.C.E is another great way to treat the swelling in the joint without the use of medication.

It is always a good idea to check with your doctor if you have any uncommon or uncomfortable pain.

Happy RD Day 2011!

Monday, March 7th, 2011

by Jessica Graumann

March 9th is National Registered Dietitian Day and it goes hand-in-hand with National Nutrition Month. Both help to create awareness for the nutrition field.  A Registered Dietitian or RD is still an unknown profession in most of the public’s eye. I cannot recall the number times I have been asked, “So what are you going to do when you are done with school?” Or, “What does a dietitian do?” And while I, myself, am not a RD yet, I feel it is important to get the word out on this great profession.  Dietitians are food and nutrition experts.  They help translate the science behind the nutrition into easy, practical explanations and solutions to use for a healthy lifestyle. Whether you are looking to lose weight, reduce your risk for chronic disease, or just want some healthy lifestyle tips, a RD can put you on the path to success.

Looking for a Registered Dietitian? The Rite Bite has multiple RDs on staff to help with all your nutritional needs. Join us on March 9th from 5:00 – 5:40 pm for “Recipe Throwdown at The Rite Bite”.  Bring in your favorite recipe and have our RD give you instant feedback on how to make it healthier. A cooking demonstration and food tasting will also be provided.  So stop in on March 9th and help our dietitians celebrate National Registered Dietitian Day!

Eat Right with Color this National Nutrition Month!

Tuesday, March 1st, 2011

This year, the American Dietetic Association’s theme for National Nutrition Month is, “Eat Right with Color.” I will never forget when I first learned about the importance of color in one’s diet. I was a grad student, when my professor lectured us on this idea of “antioxidants” and how the vibrant colors in plant-based foods are one of the best ways to know you were getting good nutrition. How easy is that? Looking for bright, vibrant colors among foods to know that you are eating a diet rich in antioxidants? There was no talk of counting calories or portion sizes, just eating those brightly colored fruits, vegetables, and whole grains!

Antioxidants are nutrients in foods that help to defend your body’s cells from the normal aging and environmental damage that occurs on a daily basis. If you break the word antioxidants down into “anti” and “oxidants,” you see that these are nutrients that are against oxidation. Oxidation is a process that naturally occurs when something is exposed to oxygen. Think about the rusting body of a very old car. What you see there is oxidation in progress. Believe it or not, our body’s cells oxidize in a similar way. The antioxidants from colorful foods help to minimize this process.

Back to my story about when I was a grad student, my professor showed us a slide of a Sumo Wrestler. You might be thinking, “What does that have to do with eating colorful foods and antioxidants?” Well, I’ll tell you what my professor told me. Antioxidants are nutrients very big, Sumo Wrestler-sized, and their size is the defense in the fighting ability. They sacrifice themselves to protect the body’s cells. “Wow”, I thought, “these little nutrients are like huge warriors for me and all I have to do is eat them!” Needless, to say, I was excited!

Since then, I have aimed to fill my breakfast bowls, lunch totes, and dinner plates with the most vibrant and colorful plant-based foods around. I enjoy berries in my oatmeal at breakfast, spinach in my salad at lunch, and quinoa with my fish at dinner. And this month, especially, I will “Eat Right with Color,” will you?

Let us know how you “Eat Right with Color” this March! Just leave a comment below.

Also, join us on Registered Dietitian (RD) Day – March 9th at The Rite Bite for our “Recipe Throwdown.” Stop in anytime between 5pm-6pm, and bring your favorite recipe. Our RD can offer you tips to make your recipe healthier, and more colorful, without sacrificing taste.

Happy Registered Dietitian’s Day!

Wednesday, March 10th, 2010

The American Dietetic Association has declared today the third  annual Registered Dietitian’s Day! Eatright.org states, “As the nation’s food and nutrition experts, registered dietitians are committed to improving the health of their patients and community. Registered Dietitian Day commemorates the dedication of Registered Dietitians as advocates for advancing the nutritional status of Americans and people around the world. There are over 70,000 registered dietitian members.”

I love being a dietitian and having the opportunity to share my love of nutrition and food with my clients. Since it’s National Nutrition Month, I wanted to point out a couple of things. First, we (as in The Rite Bite) are tweeting nutrition tips of the day. You can follow us on Twitter or just visit our home page to read a new nutrition tip each day. Second, I thought this blog on eatright.org (http://www.eatright.org/Media/Blog.aspx?id=4294968185&blogid=269) with its 31 tips and tricks was a great way to bring even more nutritional health to your National Nutrition Month.

We want to know what you’re doing. What are your tips for healthy eating this month? Leave a comment and let us know. And, to all you Registered Dietitians today, Happy Registered Dietitian’s Day!

March is National Nutrition Month

Monday, March 1st, 2010

This year’s theme is, Nutrition from the Ground Up. Although the ground continues to be covered in a white blanket, soon we hope to start seeing the first signs of spring.  March brings us the start of spring and National Nutrition Month.  This year the focus is “Nutrition from the Ground Up”.  As we look to spring, it is the perfect time to consider fresh sources of fruits and vegetables.

Are there ways you could grow your own fruits and vegetables where you live? Gardens come in all different shapes, sizes, and even containers. An assortment of herbs (three of my favorites are basil, oregano, and thyme) in a container on your patio is a perfect way to start.

Don’t have a green thumb?  Let the professionals help.  Most communities offer farmer’s markets and community supported agriculture (CSA). If you’ve never heard of CSA’s before, according to Local Harvest it is described as “a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box, bag, or basket of seasonal produce each week throughout the farming season.” Local Harvest is a great resource for finding farmer’s markets and CSA’s, as well as local farms.  Check them out at www.localharvest.org.  For local resources also check out Local Matters, Local Ohio Foods at www.local-matters.org.

Now, you have some great resources for including those fruits and vegetables in your diet.  If you wonder how to store them, keep reading. The majority of fruits and vegetables should be stored in cold storage at a temperature of 32° – 40°F.  Onions, Okra, Peppers, Potatoes, Ripe Tomatoes, and Watermelon should all be stored at a cool temperature (45°- 50°F).  And finally, Pumpkins, Hard Peaches, Mature Green Tomatoes and Winter Squash should be kept at a warm temperature (55°- 60°F).  These are only suggested storage temperatures.  Potatoes should also be protected from light.  For more information about storage and nutrition go to: www.aboutproduce.com.

You still have a few weeks to plan your strategy for incorporating more fruits and vegetables into your nutrition plan. Be sure to include the whole family in the planning and/or visits to the farmer’s markets!