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E-Newsletter • December 2022 |
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Editor's E-Note
Pumpkin’s Mystique
Cranberries and pomegranates, as well as squash and sweet potatoes, are just some of the popular fruits and root vegetables that take center stage on holiday tables during the fall and winter seasons. Another root vegetable that’s especially noteworthy due to its incredible versatility in a myriad of recipes is pumpkin.
In this month’s E-News Exclusive, Today’s Dietitian (TD) profiles this holiday favorite. We discuss the love of pumpkin during the holiday season, the different varieties, culinary uses, nutrient content, and more. Plus, we provide a delicious holiday recipe RDs can share with clients.
After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of our November/December issue, which includes articles on advanced insulin delivery technology, hemp-fortified foods and beverages, raising kids on plant-based diets, and RDs’ favorite healthful holiday desserts.
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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Pumpkin for the Holidays
By Liz Weiss, MS, RDN
Whether you’re craving something savory or sweet, pumpkin can play a starring role in a variety of nutritious recipes. Pumpkin is a type of winter squash—it has seeds, so technically, it’s a fruit—and it’s in season from the middle of September through November (although canned pumpkin is available year-round). Pumpkins are grown on every continent, with the exception of Antarctica, and there are hundreds of varieties from which to choose. In the United States, Illinois is the largest pumpkin producing and canning state.1
The exteriors of pumpkins come in a multitude of colors, including orange, white, green, tan, and striped. They can be round, pear-shaped, or onion-shaped, and they can weigh as little as a few ounces or as much as 2,000-plus lbs.
Pumpkin Dishes for the Holiday Table
The holiday season is a time to celebrate family, friends, culture, and traditional cuisine. Gathering around the table, cooking together, and enjoying recipes passed from one generation to the next is good for the body and soul. The holiday season isn’t the time to encourage clients to count calories or forgo favorite dishes. Instead, it’s an opportunity to emphasize produce-forward dishes—especially those made with pumpkin—that family members of all ages can enjoy.
Fresh, cooked pumpkin, as well as canned, can play a role in a myriad of holiday dishes, including pumpkin pie, pumpkin bread, pumpkin cheesecake, pumpkin spice lattes, pumpkin pancakes, and pumpkin soup.
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‘Bulk and Cut’ Dieting Linked to Symptoms of Eating Disorders and Muscle Dysmorphia
A new study, published in the journal Eating and Weight Disorders—Studies on Anorexia, Bulimia and Obesity, has found that nearly one-half of men and one in five women, transgender, and gender-nonconforming participants engaged in a “bulk and cut” cycle in the past 12 months.
“Bulking and cutting”—a dietary technique characterized by alternating between periods of consuming surplus calories (bulking) and restricting calorie consumption (cutting) to optimize the growth of lean muscle mass and reduce body fat—is a practice that aligns with current body ideals. It’s especially prevalent among adolescents and young adults, particularly those within the fitness community and those striving to achieve a more muscular and toned body.
Analyzing data from more than 2,700 Canadian adolescents and young adults, the researchers found that engagement in bulking and cutting was connected with a greater desire to become more muscular among all groups of participants, underscoring the link between this dietary method and desires to change one’s body.
“Bulking and cutting is a common practice within the fitness community, and is popularized by social media,” says lead author Kyle T. Ganson, PhD, MSW, an assistant professor at the University of Toronto’s Factor-Inwentash Faculty of Social Work. “Given body ideals that focus on bulk muscularity and leanness in boys and men, it isn’t surprising that this dietary method was highly common in our sample, but it should also be noted that girls, women, transgender, and gender-nonconfirming participants also face unique pressures to adhere to specific body types. For girls and women, this ideal is transitioning away from the thin ideal to a toned and fit ideal.”
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Fat Cravings Linked to Gut-Brain Connection
According to Science Daily, new research indicates that cravings for fatty foods are linked to a connection between the gut and the brain.
Top Diets Revealed
Forty diets were examined by nutrition experts to come up with US News & World Report’s list of top diets. |
CPE Monthly
Learn about health inequities and disparities in food and nutrition 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!
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Insulin Delivery Devices Today, Tomorrow, and Beyond: What RDs Need to Know Now
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Virtual Coach App Designed by an MD
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Video/audio App Features Yoga Routines
The Simply Yoga app offers 20- to 60-minute yoga routines featuring high-definition video instructions. Plus, audio instruction is offered throughout so users can keep and hold the right pose without viewing the screen. |
In the January Issue
• Culinary Medicine
• Sustainable Product Claims
• Body Positivity
• Mindful Snacking
• NAFLD and Diet Solutions |
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COVER STORY
Healthful Holiday Desserts
Today’s Dietitian speaks with eight notable RDs who share their favorite recipes that are nutritious and delicious, and will satisfy that sweet tooth.
FEATURE
Insulin Delivery Device Technology
Be in the know about newer and more advanced insulin delivery devices and how they can optimize outcomes and ease self-care challenges.
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