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Fresh Look at Tempeh
The trend in plant-based eating has become more popular in recent years and even more so during the coronavirus pandemic as many people seek to eat more healthfully and boost their immunity to help avoid contracting the potentially deadly disease. And one of the foods people are increasingly considering is tempeh.
In this month’s E-News Exclusive, Today’s Dietitian (TD) does some digging into what tempeh is and how it’s made, and provides a recipe for clients and patients to try.
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 ethics in the plant-based food movement, probiotics and immune health, tips for meeting weekly seafood requirements, and a Q&A on telehealth in private practice.
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.
Thank you for stopping by our virtual booth at the National Conference this month. While we couldn’t see you in person, you were able to access digital versions of our highly anticipated conference issues, learn more about TD’s 2021 Spring Symposium, and chat with members of the TD team. During the conference, many of you listened to some of the most timely presentations on nutrition care for COVID-19 patients, the microbiome and dietary strategies for cancer therapy, nutrition in food retail to improve public health, and many others. Probably the most memorable was the presentation on how to boost mental happiness in these turbulent times.
Next year, we hope to see you again in person at our Spring Symposium and other conferences. Until then, continue to 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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Tempeh
A Fermented, Plant-Based Meat Alternative
By Carrie Dennett, MPH, RDN, CD
Interest in plant-based eating already was on the rise before the coronavirus pandemic, but in recent months, demand for meat alternatives has increased, whether due to perceived healthfulness or periodic meat shortages. For consumers who don’t want to go the “faux meat” route, traditional soyfoods such as tofu or tempeh may be more appealing.
Tempeh is a traditional Indonesian soy product made from fermented soybeans. It has a firm texture and an earthy, nutty, slightly yeasty flavor, which becomes more pronounced as it ages. Like tofu, tempeh is made from soybeans—sometimes with whole grains such as brown rice, barley, oats, and millet—but unlike tofu, tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process, and the fact that the whole bean is retained, gives it a higher content of protein, fiber, and nutrients than tofu.1,2
Tempeh originated on the Indonesian island of Java—unique, since most soyfoods originated in China, Japan, or Korea. The exact origins of tempeh are less clear than that of other soyfoods, but it’s thought that tempeh has been around for at least several hundred years, even though the earliest known reference to it was in 1875. Tempeh may have been accidentally produced as the byproduct of tofu production, when discarded soybeans interacted with fungal spores. The first commercial production of tempeh in the United States, by Indonesian immigrants, was in 1961.2
Full story » |
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October CE Special
Breast Cancer Awareness Month
Now through October 31, the Today’s Dietitian CE Learning Library is offering 15% off* all cancer-related CE courses. Use the code CANCER15 at checkout, after choosing the cancer-related courses you want to earn CEUs with. View Courses »
* Coupon cannot be combined with any other offers. Discount will be applied to already-reduced prices for CE Club Members, coupon is not valid for Lifetime Members or on complimentary courses. Offer expires 10/31/2020 at 11:59 PM EDT.
Upcoming Live Webinars
Strategies for Better Sleep
Thursday, October 29, 2020, 2–3 PM EDT
Presented by Chris Mohr, PhD, RD, and Kara Mohr, PhD
1 CEU FREE | Register Now »
Managing Sleep, Stress, and Mood
Thursday, November 5, 2020, 2–3 PM EST
Presented by Chris Mohr, PhD, RD
1 CEU FREE | Sponsored by Nature Made Register Now »
Putting Plant-Based Menus into Practice in Healthcare Settings
Thursday, November 12, 2020, 2–3:30 PM EST
Presented by Sarah Anderson, Anna Herby, RD, CDE, Sharon Palmer, MSFS, RDN, Jennifer Paul, MPH, RD, Lauren Pitts, Becky Ramsing, MPH, RDN, and John Stoddard, MS
1.5 CEUs for Only $9.99 | Register Now »
Ethics of Practice
Wednesday, December 9, 2020, 2–3 PM EST
Presented by Mindy Nelkin, D. Bioethics, RD, HEC-C
1 Ethics CEU | Register Now »
New Recorded Webinars
COVID Can't Stop Us: How to Deliver Live Virtual Cooking Classes and Demos on Zoom
Presented by Liz Weiss, MS, RDN
1 CEU FREE Sponsored by North American Meat Institute | Access the Recording »
Insulin Delivery Devices Today and Beyond: What RDs Need to Know
Presented by Hope Warshaw, MMSc, RD, CDE, BC-ADM
1 CEU FREE | Supported by Medtronic and Hormel Health Labs | Access the Recording »
Bites of Insight: RDNs' Perspectives on Navigating Nutrition Now
Presented by Leslie Bonci, MPH, RD, CSSD, LDN
1 CEU FREE | Sponsored by California Prunes | Access the Recording »
Discovering Adaptogens: Stress-Reducing Herbs
Presented by Vicki Shanta Retelny, RDN
1 CEU | Access the Recording »
A Dangerous Combination: Fad Dieting and Social Media
Presented by Emily Presbrey, MS, RD, LDN
1 CEU | Access the Recording »
Why RDs Need to Be Trash Talking
Presented by Dr. Joan Salge Blake, EdD, MS, RDN, LDN, FAND
1 CEU | Access the Recording »
Maximizing Performance With a Plant-Based, Dairy-Enhanced Approach
Presented by Marie Spano, MS, RD, CSCS, CSSD
1 CEU FREE | Sponsored and accredited by National Dairy Council | Access the Recording »
Work-Life Balance: Personal and Professional Satisfaction for Practitioners
Presented by Sohailla Digsby, RDN, LD
1.5 CEUs | Access the Recording »
Sustainable Food Systems Master Class: Faculty Roundtable
Presented by Sherene Chou, MS, RD, Kate Geagan, MS, RD, Sharon Palmer, MSFS, RDN, and Chris Vogliano, MS, RD
1 CEU FREE | Sponsored by Danone, Clif Bar & Company, and Barilla | Access the Recording »
Recently Added Self-Study Courses
2020 Spring Symposium Recorded Sessions
Looking for additional credits? Recorded sessions from Today’s Dietitian 2020 Spring Symposium are now available. Earn more than 20 CEUs for just $499. Learn more »
2021 Spring Symposium — Denver, Colorado
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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| 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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| 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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Almost 20% of Americans Face Food Insecurity
More than 18% of US adults don’t know whether they’ll have enough to eat from day to day, and the numbers are worse for Hispanics, Blacks, people with obesity, and women, a new report shows.
“The percentage of adults with food insecurity more than doubled between 1999 and 2016,” says Candice Myers, PhD, an assistant professor at Pennington Biomedical Research Center and lead author of the article, published in JAMA. “The COVID-19 pandemic has undoubtedly worsened the situation. The country may face long-term economic and health consequences unless we solve this public health crisis.”
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The Diabetes Plate Method
Toby Amidor, MS, RD, CDN, FAND
When I first became an RD, I worked with adults and children newly diagnosed with diabetes in a hospital setting. I’d teach them the diabetes exchange system, which often would leave them confused; if I returned to review the materials, usually they already had been discharged from the hospital. Fast-forward 20 years later, and now I use the simpler Diabetes Plate Method from the American Diabetes Association. Here’s a rundown of the five steps in this method.
The Method
Advise clients to start with a plate about 9 inches in diameter. If they need more calories than average, they should use an 11- or 12-inch plate; those with a smaller calorie budget should use a smaller plate with an 8-inch diameter.
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Young Americans More Likely to Eschew Alcohol
A new study published in JAMA Pediatrics found that overconsumption of alcohol—and consumption, period—is decreasing among US young adults, CNN reports.
Health Care Professionals Urge Nutrition Screening for COVID-19 Patients
In an article in Pharmacy Practice News, health providers, including doctors, pharmacists, and nutrition experts, call for universal nutrition screening for individuals with COVID-19, citing high mortality rates from the disease among those with malnutrition. |
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In the November/December Issue
Brain Healthy Holiday Foods
Advocating Biodiversity in Diets
Cannabis in Cancer Care
Diabetes Drugs Update
Postnatal Supplementation |
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Full-Body Workout Machine
CLMBR, a fitness machine soon to be available for preorder, combines high-intensity cardio and resistance training, engaging both arms and legs during use. The machine includes a connected screen where users can follow along with on-demand instructor-led climbing workouts and challenges. Learn more »
Discover Local Food
PopDish, available for Apple and Android, is a mobile app that offers curated recommendations for meals, desserts, and drinks at local restaurants. Users can customize the specific foods they’d like to see or exclude types of food that don’t fit their dietary preferences or needs. They also can browse dishes via photos and see what foods are most popular nearby. Learn more » |
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A Secure, Anonymous Résumé Bank
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