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Tiny Powerhouses
Are your clients lovers or haters of Brussels sprouts? Whether they love Brussels sprouts or hate Brussels sprouts, take the opportunity to remind them of the great number of nutrients Brussels sprouts contain that can help improve their overall health. Also, provide your clients with a few recipes that will enhance their flavor so that maybe they’ll eat more of them or at least give them another try.
In this month’s E-News Exclusive, Today’s Dietitian (TD) gives nutrition professionals a breakdown of the plethora of nutrients these miniature cabbage varieties contain—plus a delicious recipe.
After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the October issue, which includes articles on vegetable-based pastas, the FDA’s new EPA/DHA health claim, anorexia’s link to the microbiome, and balancing plant and animal foods for optimal health.
The staff of TD wishes to thank all of you for stopping by our booth this year at FNCE®. It was great seeing old friends and meeting and greeting new ones.
Don’t forget to check out RDLounge.com where you can read and comment on blogs written by RDs for RDs. We’re welcoming new guest bloggers, so if you’re interested in writing, please contact me at the e-mail listed below.
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 |
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Brussels Sprouts
Packed With Nutrition and Flavor
By Jessica Ivey, RDN, LDN
Brussels sprouts tend to evoke a strong response—people either love them or hate them. A member of the Brassicasaeae family, this cruciferous vegetable looks like a mini cabbage and is, in fact, a cabbage variety with hypertrophied, budding stems. Brussels sprouts have been grown since around the 17th century and have a robust nutrient profile and a broad spectrum of culinary uses.1
Nutrient Composition
Rich in nutrients and low in calories, each half-cup serving of cooked Brussels sprouts has just 36 kcal and provides 2.6 g fiber. They’re especially high in vitamins K and C, providing 116% and 68%, respectively, of the recommended dietary intake per serving. In smaller amounts, each serving of Brussels sprouts provides potassium, iron, vitamin B6, thiamin, riboflavin, magnesium, and phosphorus.2
In addition, Brussels sprouts are rich in phytonutrients, including the carotenoids, beta-carotene, lutein, and zeaxanthin. The carotenoids act as antioxidants and have beneficial effects on eye health and vision as well as cognitive function.3 Indoles and glucosinolates found in Brussels sprouts help to protect against certain types of cancers.4 It’s the breakdown of sulfur-containing glucosinolates that gives Brussels sprouts and other cruciferous vegetables their distinctive odor and somewhat bitter flavor.5
Full story » |
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‘Junk Food’ Diet May Predict Future Depression Symptoms in Teens
An innovative study finds that sodium and potassium levels—reflections of a person’s typical diet—may be predictors of future depression in teens. The first-of-its-kind study is published in Physiological Reports.
The number of adolescents with depression has increased an estimated 30% in the past 10 years. Studies have shown a link between a healthful diet and improved mood in adults, but there’s little research on the effect of diet on the development of depression in teens.
Researchers followed 84 middle school students—primarily from low-income families—for a year and a half. The study focused on “urban African American youth who are at a higher risk of both poor diet and depression,” the research team explains.
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Last Chance — October CE Special
Without getting tricky, we’d like to treat you by offering 10% off a membership to our CE Club. Visit CE.TodaysDietitian.com, hit the Discounts tab, and place the CE Club Membership in your cart. At checkout, use the coupon code OCTCLUB10 to receive your discount.
Click here for details »
* This coupon cannot be combined with any other offers or promotions.
Offer expires October 31, 2019, at 11:59 PM EDT.
Upcoming Live Webinars
The Keys to Preventing Food Allergies
On Thursday, November 14, 2019, from 2–3 PM EST, join Sherry Coleman Collins, MS, RDN, LD, as she discusses how RDNs and others in the nutrition discipline can better understand the strengths and weaknesses of current food allergy diagnostic methods, how food allergies develop, and interventions that may reduce risk. Click here to register »
Metabolism Reality Check
Join Sohailla Digsby, RDN, LD, CPT, international speaker, RD, and fitness pro on Thursday, November 21, 2019, from 2–3 PM EST, as she reviews the current research, strategies, and practical routines that will help RDs and their clients maximize metabolic health and enhance comprehensive wellness. Click here to register »
Changing the Conversation: Culinary Techniques for Cancer and Renal Disease
On Thursday, December 12, 2019, from 2–3 PM EST, Chefs Abbie Gellman, MS, RD, CDN, and Julie Harrington, RD, will discuss how to talk about dietary changes for clients with cancer and renal disease. Learn how to evaluate clients’ cooking skill and confidence in the kitchen and set realistic, food-focused, behavior-change goals. This 1-CEU complimentary webinar is the final in a four-part webinar series, featuring a new diagnosis discussed in Q1, Q2, Q3, & Q4. Sponsored by Egg Nutrition Center. Click here to register »
Childhood Obesity Through the Eyes of Hispanic Families:
The Impact of Feeding Practices
Join Nilda Benmaor, RDN, CDE, on Wednesday, December 18, 2019, from 2–3 PM EST, as she discusses Hispanic families’ feeding styles, beliefs, and interactions in feeding situations. Learn to understand the Hispanic culinary culture better, including food values and choices. Nilda will help attendees identify barriers in order to improve counseling skills, and provide dietary interventions to help RDs and other nutrition professionals promote healthier behaviors among Latin American families. Sponsored by California Strawberry Commission. Click here to register »
Complimentary Recorded Webinar
Update: What's New in the World of Carbohydrates
In this 1-CEU complimentary webinar, Joanne Slavin, PhD, RD, professor, will provide an update on the recommendations for carbohydrates set by the Dietary Guidelines for Americans. Joanne will discuss the latest evidence relating to appropriate carbohydrate consumption by addressing professional practice gaps, including making better carbohydrate choices by consuming less added sugar and eating more plant-based foods that are high in fiber. Sponsored by Barilla. Click here to register »
2020 Spring Symposium
Join us May 17–20, 2020 in a great American city for our 7th annual continuing education and networking event for dietitians and nutrition professionals. Earn at least 15 CEUs plus network with fellow attendees, our all-star lineup of presenters, and our amazing sponsor companies. To register, as well as get more details about the event, our presenters and their session topics, our sponsors, special events and more, visit TodaysDietitian.com/SS20. Register now and join us in Savannah!
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| Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, FAND, to answer? Email TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query! |
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A Heart-Healthy Eating Toolbox
Karen Collins, MS, RDN, CDN, FAND
Do you wish you had a wider variety of tools to help you talk to clients about heart-healthy eating habits?
I recently returned from presenting at the American Association of Cardiovascular and Pulmonary Rehabilitation (AACVPR) annual meeting, where I had the chance to connect with colleagues from around the country practicing in cardiac rehab. Here’s an update on some valuable tools—available free of charge—that you may want to add to your toolbox.
Read more » |
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Medicare Nutrition Services Underutilized
While roughly 15 million Medicare beneficiaries with diabetes or chronic kidney disease are eligible for nutrition counseling, only about 100,000 of these patients used the service in 2017—most likely because they’re unaware it’s covered, reports the Chicago Tribune.
Emphasizing Flavor Over Nutrition Boosts Healthful Eating
According to a recent study published in Psychological Science, tantalizing food descriptions such as “twisted citrus glazed carrots” and “ultimate char-grilled asparagus” can encourage people to consume more vegetables, ScienceDaily reports. |
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In the November/December Issue
Heart-Healthy Holiday Eating
The Impact of Exercise on the Brain
Frozen Foods Get a Makeover
New Game-Changing Drugs for Severe Hypoglycemia |
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Goal-Setting Nutrition & Fitness Journal
fitbook is a 12-week fitness tracker and food journal. Users can record goals for each week as well as for the 12-week period and reward themselves for goals met. The small, spiral-bound book includes workout logs to record cardio, classes, strength training, and flexibility training, and nutrition logs to record meals, macronutrients, vitamins, water intake, emotions, and sleep. Learn more »
Self-Cleaning Smart Bottle
LIZ Smart Bottle is a stainless steel bottle that’s suitable for hot and cold beverages with a battery that lasts six months. LIZ includes a variety of features, including a BPA-free plastic lid, hydration reminders every two hours, 12 to 24 hours of insulation, and a touch-responsive lid. Users can tap the bottle’s lid once to reveal the temperature range of the liquid inside, and twice to begin cleaning the empty bottle or sterilizing any clear liquid inside using UV-C light sterilization. LIZ is available in 12- and 16-oz bottles. Learn more » |
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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! |
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| 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. |
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