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Business Model Creativity
It’s almost the end of May, and COVID-19 continues to rage on—with no end in sight. Thus far, the United States has confirmed more than 1.6 million cases and reported over 95,000 deaths, and projects the death toll will reach more than 100,000 by June 1, according to NBC News.
COVID-19 has taken a tremendous, debilitating toll not only on human lives but on small, medium, and large businesses and their employees. Just to survive, many businesses have had to get creative and develop new business models or risk closing their doors for good.
In this month’s E-News Exclusive, Today’s Dietitian (TD) interviews a small business owner who got creative and changed her business model to meet the needs of customers with celiac disease during this crisis.
After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the May issue, which includes articles on the Mediterranean diet, probiotics in diarrhea treatment, the latest insulin delivery devices, pulse flours, and making sense of seals and certifications on product packaging.
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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Serving Customers With Celiac Disease During COVID-19
By Densie Webb, PhD, RD
The current COVID-19 pandemic has devastated businesses, particularly those in the foodservice and dining industry. Some restaurants, fast-food chains, and bakeries have found workarounds to stay afloat, while others have gone under in short order. Among the survivors of the current economic downturn is Flakely, a gluten-free bakery in Philadelphia. Owned and operated by Chef Lila Colello, Flakely has shifted from a distributor of gluten-free croissants and brioche bread and buns to hotels, universities, and restaurants/cafes, to a direct-to-customer delivery and shipping-only service.
All in the Family
Colello grew up around a family-owned gourmet catering business and an uncle who was a self-taught chef. “Food was always a part of my life,” she says. Colello, who trained at the French Culinary Institute in New York City and has worked for Wolfgang Puck, the Ritz Carlton, and The Food Network, was diagnosed with celiac disease two years after starting her first business producing regular wheat flour–based artisan baked goods.
Eventually, she became so sensitive to gluten that she could no longer work with wheat flour and was forced to shut down. Colello spent her down time rewriting traditional French recipes to make them gluten-free, while promising herself that she’d never release a product that “tasted” gluten-free. She spent three years developing her popular gluten-free croissant, for which she now has a process patent.
Full story » |
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Upcoming Live Webinars
Nuances to Applying the Low FODMAP Diet
Join Kate Scarlata, MPH, RDN, LDN, on Wednesday, May 27, 2020, from 2–3 PM EDT, for a complimentary 1-CEU webinar that will focus on understanding how reducing FODMAP carbohydrates may be helpful for patients with IBS. This session will cover the three-phase application of the low FODMAP diet, explain what a FODMAP gentle approach entails, and discuss other modalities to consider in your IBS patients when an exclusion diet is contraindicated. Sponsored by Monash University. Register Now »
Power Snacking: Increase Overall Nutrition with Blueberries
On Thursday, May 28, 2020, from 2–3 PM EDT, join Mary Ellen Phipps, MPH, RDN, LD, and Leslie Wada, PhD, RD, for a complimentary 1-CEU webinar that will focus on the latest research demonstrating how snacking, along with incorporating blueberries, supports proper health and will provide participants with strategies, resources, and tools for promoting simply delicious, naturally nutritious eating plans. Sponsored by US Highbush Blueberry Council. Register Now »
CBD and Cannabis Use at the End of Life: Evolution and Evidence
Join Janice Newell Bissex, MS, RD, FAND, on Wednesday, June 3, 2020, from 2–3:30 PM EDT, for a webinar that will provide a historical perspective on cannabis use and an overview of the endocannabinoid system. She will discuss the conditions cannabis/CBD may be helpful for, as well as proper administration methods and dosing. Janice will dive into the evidence-based research, pros and cons of cannabis/CBD, and its appropriate medical use, with particular focus on the use of cannabis/CBD in end-of-life situations. Register Now »
Dietary Supplement Use in Older Adults: Help, Hype, or Hope?
On Wednesday, June 10, 2020, from 2–3 PM EDT, Christine Rosenbloom, PhD, RDN, LD, FAND, will deliver a webinar focusing on dietary supplement use in older adults. Rosenbloom will discuss research that supports (or refutes) supplements’ claims and the potential interactions with prescription and over-the-counter medicines taken concurrently with supplements. She will also cover supplement forms, dosage, and deliver a risk/benefit evaluation that will arm dietetics professionals with pertinent information on the most popular supplements, including multivitamins, vitamin D, magnesium, fish oil, turmeric, CoQ10, and probiotics. Register Now »
Food and Fitness After Cancer
Join Shayna Komar, RD, LD, and Joel Hardwick, ACSM/EP-CET, EIM2, on Thursday, June 25, 2020, from 2–3 PM EDT, for a webinar that will address how food and fitness impact the cancer survivor. Shayna and Joel will discuss how to create a healthful plan post treatment and educate dietitians on how to team up with their local exercise experts to help patients manage posttreatment side effects. Register Now »
Today’s Dietitian Spring Symposium
For those who were unable to join us this year or for those planning their 2021 CPEU program, join us next year for our 2021 Symposium at the Hyatt Regency Denver in Denver, Colorado, May 16–19, 2021!
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a product or service you want to market to dietitians
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offerings all at AlliedHealthCareers.com! |
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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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Small Study Suggests Sugary Soda Linked to Reduced Kidney Blood Flow
Regular consumption of sugary soda sweetened with high-fructose corn syrup (HFCS) may reduce kidney blood flow, which could be linked to a greater risk of developing chronic kidney disease (CKD), according to a recently published study in the American Journal of Physiology-Renal Physiology. The study, chosen as an APSselect article for May, was conducted in two parts on 25 men and women.
Vascular resistance occurs when blood vessels constrict to impede the flow of blood in the kidneys. This can lead to increased blood pressure and reduced kidney function, among other complications.
Approximately 37 million people in the United States suffer from CKD, according to the National Kidney Foundation. The Foundation estimates CKD kills more people than breast cancer or prostate cancer. It’s considered to be an underrecognized public health crisis.
“Consumption of 500 mL of a commercially available soft drink sweetened with HFCS increased vascular resistance in the kidneys within 30 minutes,” the researchers wrote. “We also found that increases in segmental artery vascular resistance were exacerbated during the CPT (cold pressor test) compared with water consumption.”
Read more » |
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Oral Allergy Syndrome
Kim Crudele, RDN
When reviewing a client’s medical history, you see an extensive list of food allergies, including certain raw fruits and vegetables. The client indicates that they can safely consume these foods when cooked. You make a note to clarify this with them in person; surely this is a food preference or a digestive issue, and not a true allergy, you think to yourself. Unlike harmful bacteria, a food allergen can’t be cooked out of a food—at least that’s what you’ve been taught.
But what if this isn’t always the case? Those living with oral allergy syndrome (OAS) may identify as having a food allergy, except, in this case, the allergen can be cooked out for safe consumption. It’s important to understand the distinction between a food allergy and OAS to best serve these clients.
Read more » |
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Senior Center Supports Older Adult Nutrition During COVID-19
Lincoln County Senior Services in North Carolina is providing nutrition boxes and meal vouchers to older adults in need of meals at home and from local restaurants in the midst of stay-at-home orders, reports the Lincoln Times-News.
Wellness Policies Boost Nutrition, Exercise Programs in Schools
In some of New York City’s highest-need schools, strong districtwide health policies increased implementation of nutrition and physical activity initiatives, according to a recent study from University of Connecticut. |
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In the June/July Issue
Discover the World of Postbiotics
The Untold Story of Obesity
Social Determinants of Health
Food Waste, Climate Change, and Hunger
Dietary Interventions for Pancreatitis
Functional Foods and Cognitive Health |
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Healthful Meal Resource for Families
Fare Meals by Arielle is a new online resource for families created by Arielle Kestenbaum, RD, CDN, a New York–based dietitian. Launched in part as a response to the COVID-19 pandemic, this free website and blog includes recipes and shopping and cooking guides. Recipes are based on common, cost-effective ingredients and rated by their affordability and ease. Each recipe also includes nutrition information and facts about how the recipe’s nutrients benefit health. Learn more »
Online Pilates Classes
ePilates Online is an online Pilates studio offering virtual Core Fit and pre- and postnatal Pilates programs. Also available are two free programs, the Free 6 Day Body Toning Series, comprising five minutes of Pilates each day, and the Free Quarantine Pilates Pack, which includes several classes and a Pilates guide and tutorial for beginners. Classes include yoga for sleep, back pain relief, strong-intensity Pilates, and gentle stretch. Learn more »
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