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E-Newsletter • September 2023 |
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Editor's E-Note
What’s Good for the Planet Is Good for Human Health
Recent research shows that eating more planet-friendly foods can lower the risk of cancer, as well as heart, respiratory, and neurodegenerative diseases, thereby improving overall human health and increasing longevity.
In this month’s E-News Exclusive, Today’s Dietitian (TD) reviews the results from research based on the Planetary Health Diet Index, a tool used to measure the effects foods have on human health and the environment and one that public health policymakers and practitioners can use to address public health and the climate crisis.
After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of our August/September issue. We showcase our annual dining guide, featuring Denver’s award-winning restaurants known for their diverse global cuisine, and share highlights (photo gallery included) from our Today’s Dietitian 10th annual Spring Symposium hosted in the coastal city of Savannah, Georgia. What’s more, you can read our articles on plant-based diets and diabetes, diet’s role in Parkinson’s disease, and the health benefits of family meals.
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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Planet-Friendly Foods Are Good for Humans, Too
By Sharon Palmer, MSFS, RDN, and Anna Tobin
A growing body of research links eating patterns and food choices with environmental impact. But these planetary-friendly food choices also may be better for human health. People who eat environmentally friendly foods have a lower mortality risk than those who do not, according to research presented recently at the American Society for Nutrition Scientific Sessions and Annual Meeting on July.1
In 2019, the EAT-Lancet Commission developed a dietary pattern that would sustainably nourish the increasing human population, as well as lower food waste and improve agricultural practices.2 The researchers also developed the Planetary Health Diet Index (PHDI), a tool that can be used to measure the effects foods have on human health and environmental wellness. The PHDI also was created to help public health professionals develop strategies and policies that will benefit people and the planet.
The PHDI ranked the healthfulness of foods based on the effect eating low-to-high quantities of the food would have on a person’s health and the environment. Food groups that wouldn’t negatively impact the planet or a person’s health when consumed in high quantities were labeled as “adequacy components” and were given the highest ranking in the PHDI. The foods in this group consisted of plant-based foods such as nuts, legumes, fruits, whole vegetables, and whole grains. Researchers explained that eating foods from these groups in high quantities wouldn’t lead to negative impacts on human or planetary health, but consuming an inadequate amount of them would lead to lower dietary quality.
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Upping Intake of Omega-3s May Help Protect Hearing
Researchers report that blood levels of the omega-3 fatty acid DHA were inversely correlated with hearing difficulty in a new population-based cross-sectional study. Middle-aged and older adults with higher DHA levels were 8% to 20% less likely to report age-related hearing issues than those with lower DHA levels.
“Higher DHA levels have previously been found to be associated with a lower risk of heart disease, cognitive impairment, and death. Our study extends these findings to suggest a role for DHA in maintaining auditory function and helping reduce the risk of age-related hearing loss,” says Michael I. McBurney, PhD, a senior scientist with the Fatty Acid Research Institute and an adjunct professor in the Department of Human Health & Nutritional Sciences at the University of Guelph and the Friedman School of Nutrition Science and Policy at Tufts University.
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End of Pandemic Benefits Left 2 Million Hungry
Recently, the federal government ended the pandemic food aid—an action that left more than 2 million Americans hungry, reports U.S. News. After the temporary SNAP benefits were discontinued, previous recipients saw an increase in food insufficiency, according to research from Perelman School of Medicine at the University of Pennsylvania.
Consuming Added Sugars Linked to Kidney Stones
In a recent study from Frontiers in Nutrition, consuming added sugars has been shown to increase the risk of kidney stones, reports SciTechDaily. Researchers collected data from more than 28,000 participants between 2007 and 2018 and found that those who used 25% of their total energy from added sugars had an 88% higher likelihood of developing a kidney stone. |
CPE Monthly
Learn about the leading health concerns of older adults and their dietary needs, macronutrients, and other diet solutions in this month’s issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at CE.TodaysDietitian.com/CPEmonthly, and earn two CPEUs!
Now you can save on CPE Monthly articles! Access 12 courses and their corresponding quizzes for about $8/credit when you sign up for our CPE Monthly Pass!
Call for IPCE Abstracts
At Great Valley Publishing Company, we believe that interprofessional continuing education (IPCE) webinars play a crucial role in expanding knowledge, bridging learning gaps, and empowering health care professionals to provide team-based care. If you’re a part of a team that is comprised of two different health care disciplines, we want to hear from you! Learn More »
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Take advantage of an early fall harvest with Buy One Get One 50% off savings* on live and recorded webinars through September 30th. Simply select 2 webinars, add them to your cart, enter coupon code HARVEST at checkout, and harvest your savings. There’s no limit on how many times you can use the code, but each use requires a separate transaction.
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Upcoming Live Webinars
Exploring the Intersection of Cultural Foods and Cultural Competency
Tuesday, September 26, 2023, 2–3 pm ET
Presented by Ashley Carter, MS, RD, LDN, and Jasmine Westbrooks, MS, RD, LDN, CDCES
1.0 CPEU | Register Now »
Diving Into the Power of Blue Foods as Medicine
Thursday, September 28, 2023, 2–3 pm ET
Presented by Sherene Chou, MS, RDN, Kate Geagan, MS, RDN, Sharon Palmer, MSFS, RDN, and Chris Vogliano, PhD, RDN
1.0 CPEU FREE | Sponsored by Food + Planet. Diving Into the Power of Blue Foods as Medicine awards 1.0 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. | Register Now »
Menarche to Menopause: A Team Approach for Treating Female Athletes With RED-S Across the Lifespan
Tuesday, October 3, 2023, 2–3:30 pm ET
Presented by Val Schonberg, MS, RDN, CSSD, LD, NCMP, FAND, and Courtney Gleason, MD
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Nutrigenomics: Improve Health Outcomes and Increase Your Income
Thursday, October 5, 2023, 2–3 pm ET
Presented by Ginger Hultin, MS, RDN, CSO, and Mascha Davis, MPH, RDN
1.0 CPEU | Register Now »
Yoga, Meditation, and Ayurveda: Therapeutic Tools for Metabolic Health
Thursday, October 12, 2023, 2–3:30 pm ET
Presented by Annie Kay, MS, RDN, E-RYT500, C-IAYT
1.5 CPEUs | Register Now »
Group Systems for the Virtual Dietitian: The 3Cs for Implementing Successful Group Programs Online
Tuesday, October 17, 2023, 2–3 pm ET
Presented by Sarah Hall, MS, RD, LD
1.0 CPEU | Register Now »
Menopause & "Manopause": Coping With Midlife Health Together
Wednesday, November 1, 2023, 2–3:30 pm ET
Presented by Val Schonberg, MS, RDN, CSSD, LD, NCMP, and David Orozco, MS, RDN, CIEC, EP-C
1.5 CPEUs | Register Now » Learn how to get more credits using this coupon!
Stevia: The Science Behind the Sweet
Wednesday, November 8, 2023, 2–3 pm ET
Presented by Keith Ayoob, EdD, RDN, FAND
1.0 CPEU FREE | Sponsored by International Stevia Council. Diane Welland #24016, is approved by the CDR to offer 1.0 CPEU for this webinar. | Register Now »
Unlocking the Body's Clock: The Powerful Connection Between Food, Behavior, and Circadian Rhythms
Wednesday, January 10, 2024, 2–3:30 pm ET
Presented by Sangeeta Pradhan, MEd, RD, LDN, CDCES
1.5 CPEU | Register Now »
How Nutrition Can Support a Child's Oral Health
Thursday, February 1, 2024, 2–3 pm ET
Presented by Sara Karlin, DDS, and Ellen Karlin, MMSc, RDN, LDN, FADA
1.0 CPEU | Register Now »
Recorded Webinars
Talk Dairy to Me: Facts, Fiction, and FAQs
Presented by Abbey Copenhaver, MS, RDN, CDN, Megan Maisano, MS, RDN, and Dr. Stephanie Masiello Schuette
1.0 CPEU FREE | Sponsored by National Dairy Council. National Dairy Council Via Dairy Management Inc. #20077 is approved by the CDR to offer 1.0 CPEU for this educational activity. | Access Recording »
Benefits of Reducing Sugar and Carbs: Beyond Weight Loss
Presented by Jonathan Clinthorne, PhD, and Kristin Kirkpatrick, MS, RD
1.0 CPEU FREE | Sponsored by Simply Good Foods USA, Inc. Simply Good Foods USA, Inc, is approved by the CDR to offer 1.0 CEU for this webinar. | Access Recording »
Lipedema and Lymphedema — Two Conditions Dietitians Weren't Taught but Should Have Been
Presented by Jean LaMantia, RD
1.5 CPEUs | Access Recording »
Recently Added Self-Study Courses
2024 Spring Symposium
Registration for the 2024 Today's Dietitian Spring Symposium will increase $150 on October 1st, so register now and SAVE!
Make plans to join us next May 19–22 in Salt Lake City, Utah. Earn at least 17 CEUs with interactive educational sessions, workshops, and presentations led by some of the foremost experts in dietetics and nutrition.
2023 Spring Symposium Recorded Sessions
Weren't able to attend the Today's Dietitian Spring Symposium? Good News! The recorded sessions are now available for purchase.
The 2023 Today’s Dietitian Spring Symposium featured 17.5 credit hours of high-quality continuing education content covering a variety of topics in nutrition and dietetics. These sessions are now available for purchase in recorded format! Get the 2023 Spring Symposium Recorded Sessions » |
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In the October Issue
• Ready-to-Eat Breakfast Cereals
• Children and Sugar Consumption
• Supplements and Cancer
• Artificial Intelligence in MNT
• Lifestyle Medicine’s Six Pillars
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COVER STORY
Savor Denver’s Best Cuisine
Get your palates ready because FNCE® is coming to Denver. To prepare, find out about the best local spots to grab a bite to eat and experience the diverse international and local flavors of Colorado.
FEATURE
Plant-Based Diets & Diabetes
More research links plant-based diets with lower risk of type 2 diabetes and better management of type 1 and type 2. Discover how dietitians can use such dietary patterns to assist clients in meeting their health goals.
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