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Plant-Based School Kids The trend toward introducing all-vegetarian meals in elementary schools is catching on and has become successful in at least two New York public schools. After two years of offering vegetarian meals, prompted by research on the benefits of eating a diet high in fruits, vegetables, legumes, and whole grains, the kids have grown accustomed to the plant-based fare and are healthier for it. In this month’s e-News exclusive, Today’s Dietitian speaks with one of the school’s principals and two organizations that introduced the nutrition education and plant foods to the schools and helped with menu planning. After reading the article, visit Today’s Dietitian’s website at www.TodaysDietitian.com to read the digital edition of the July issue that includes articles on summer fruit favorites, the role of hormones in appetite control, meeting the new nutrition targets in schools, and water use and shortages. Please enjoy the e-Newsletter and give us your feedback at TDeditor@gvpub.com, and don’t forget to like us on Facebook and follow us on Twitter. — Judith Riddle, editor Public School Vegetarian Menu Still a Hit After Two Years By David Yeager There’s no shortage of jokes when it comes to the food served in schools, but most nutrition professionals agree that people need to take the foods offered to students more seriously. In the fall of 2013, Peck Slip School in New York City took a big step in that direction by becoming the second school in New York City to adopt an all-vegetarian menu; the first was PS 244Q in Flushing, Queens, New York. With help from the New York Coalition for Healthy School Food, a nonprofit organization that introduces plant-based foods and nutrition education in schools, the schools transitioned away from meat and toward plant-based fare. Amie Hamlin, executive director of the New York Coalition for Healthy School Food, says more people are coming to the realization that plant-based diets are good for population health. “There’s this increasing recognition that a more plant-based diet is healthier, and it’s science based,” Hamlin says. “The position papers on vegetarian diets that have been done by the Academy of Nutrition and Dietetics have clearly shown that a whole foods, plant-based, vegetarian diet, but even more so a vegan diet, results in lower rates of basically all of the diet-related diseases [such as heart disease and type 2 diabetes].” Full story »   Public School Vegetarian Menu Still a Hit After Two Years Field Notes Tech & Tools Ugly Vegetables Can Be Good For You Unhealthy Data? Scientists Criticize US Dietary Guidelines Continuing Education Print Preview In Our August Issue Top 10 High-Fiber Foods Individualized Diabetes Nutrition Fighting Child Hunger Processed Foods: Problem or Panacea? Protecting Bee Populations The nation's top employers and recruiters of nutrition professionals advertise in Today's Dietitian magazine and post their job openings on AlliedHealthCareers.com. Check out the most recent opportunities that have been submitted by employers from across the country! Registered Dietitians Moirrison Healthcare, Multiple Locations

Ugly Vegetables Can Be Good For You Move over, kale. According to a report on CNN, Americans are expanding their veggie horizons. 2015 is the year of the warty, hunchbacked, and spiney. “These are the lowly root veggies that don’t get any love,” says Janet Helm, RD. “From a culinary standpoint, why are we shying away from these knobby veggies that we just pass by in the grocery store? I’d like ugly vegetables to get a star turn because we’re so narrow in our choices in the food aisle.” Unhealthy Data? Scientists Criticize US Dietary Guidelines We’ve all heard it: Eat more vegetables, drink more water, and try to cut back on red meats and processed foods. And maybe that’s all sound advice, but the actual data supporting some US dietary recommendations border on fantasy, according to a provocative article published in the journal Mayo Clinic Proceedings, reported by Fox News. The article’s claims have put some scientists on the defensive, who say the article’s conclusions are overblown. CPE Monthly: Small Intestinal Bacterial Overgrowth Learn about small intestinal bacterial overgrowth (SIBO) and the role dietitians play in identifying the disorder and improving nutritional status in SIBO patients in this month's issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at CE.TodaysDietitian.com, and earn two CPEUs! Recorded Webinars Supermarket Nutrition: Promoting Health through Shopper Engagement Barbara Ruhs, MS, RD, LDN, presents the role of supermarket dietitians and examines the skills and strategies that can stimulate customer engagement, as well as the role that customer engagement can play in promoting healthful purchasing decisions. The Latest Science on the Many Health Benefits of Tree Nuts Penny Kris-Etherton, PhD, RD, FAHA, Richard D. Mattes, MPH, PhD, RD, and Sharon Palmer, RDN, provide an updated review of the research linking tree nut consumption with reduced risk of cardiovascular disease and diabetes as well as research relating to nut consumption and weight management. Watch at your convenience on CE.TodaysDietitian.com/Webinars or on our YouTube Channel and earn 1 CEU free! 2016 Spring Symposium Join us for an expanded program of informative sessions for CPEUs, led by the finest presenters in the field. Our picturesque location is directly across from Downtown Disney, within walking distance of 75 shops, dining, and entertainment venues. A limited number of scholarships for complimentary registrations are available, and applicants will be considered on a first come, first served basis. The current round of applications will be accepted until July 31, 2015 and recipients will be notified on or about August 4. Please note: Scholarships include all educational sessions and CPEUs and on-site networking opportunities, but do not include travel or accommodations. Click Here to Apply for a Scholarship » Nutritionist Looks at Proposed Changes to Child Care Meal Guidelines The guidelines for meal requirements in child care settings are being revised for the first time since 1968, something a Kansas State University nutritionist says is a victory for both children’s nutrition and business owners. Similar to the school lunch guidelines, the Child and Adult Care Feeding Program regulates the type of meals provided to both children in child care settings and adults in care settings. The USDA is updating those guidelines to better align the meal patterns with the 2010 Dietary Guidelines for Americans. It’s unclear when the rule will be finalized. “The current rule these providers follow means serving meals that are less nutritious by regulation than what you may want your child to be served,“ says Sandy Procter, PhD, a Kansas State University assistant professor of human nutrition and an Expanded Food and Nutrition Education Program coordinator in Kansas. “Parents are really becoming more nutritionally aware and we know it’s important that the feeding guidance keeps up with what the rest of the country is living by as far as dietary guidelines.” Read more » Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, to answer? E-mail TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query!   FitClick Bumps Athletes Into the Tech World Diet and fitness service FitClick has released its Talk-to-Track mobile app, which uses innovative voice-transcription auto-tracking technology to track a user’s calorie intake. The FitClick Talk-to-Track app allows users to count calories by audibly recording foods using their smartphone’s keyboard mic. As the only diet app with the company’s patent-pending natural language analysis technology, Talk-to-Track can interpret spoken or typed diet entries to identify food items and calculate calories. Talk-to-Track can track a user’s calorie consumption over the course of days, weeks, and months. Learn more » Nutrition Advice in Your Pocket An innovative app called Rise allows users to team up with a top nutrition coach via a smartphone to hit their goal weight—and stay there. Users are matched with a nutrition coach who’s chosen for his or her expertise in the specific goals of the user—whether it’s help with what foods to choose or avoid, how much to exercise, or how to stick with a diet in a hectic lifestyle. All coaches chosen are RDs—the gold standard in the nutrition industry. Users are instructed to snap photos of their meals and post them to the Rise app. Every day, coaches review the users’ meals and give personalized feedback. Rise is now integrated with Apple Health, Fitbit, and Lose It! This means users can share steps and calorie data with their coaches to receive a more personalized, complete coaching experience. Learn more » Today's Dietitian is looking for writers and peer reviewers for our continuing education courses. Published authors preferred, but prior experience is not required. Contact Kate Jackson via email at ce@gvpub.com for details and guidelines. Have a product or service you want to market to dietitians and nutrition professionals or an open position that you need to fill quickly? Today’s Dietitian offers many flexible advertising programs designed to maximize your results. From print advertising to e-Newsletter sponsorships, website advertising to direct mail opportunities, Today’s Dietitian helps achieve your goals. E-mail our experienced account executives today for more information or call 800-278-4400! Coming up in our August issue is our Diabetes Resource Guide. E-mail a sales representative to be part of this unique advertising opportunity. AlliedHealthCareers.com is the premier online resource to recruit nutrition professionals. Post your open positions, view résumés, and showcase your facility's offerings all at AlliedHealthCareers.com! From messenger bags and tote bags to apparel and journals, the Today's Dietitian gift shop has the perfect gift for long-time professionals, recent grads, or even the RD-to-be. Check out our secure online shop today or call toll-free 877-809-1659 for easy and fast ordering.