&

Food
Nutrition spring 2012

spring 2012 • FoodandNutritionMag.org A

Welcome to your new magazine!
in october 2011, a week after President Sylvia escott-Stump, MA, RD,
LDN, announced that the American Dietetic Association was changing
its name to the Academy of Nutrition and Dietetics, member magazine
ADA Times published its final issue. this might have been a sad
moment for the people who had worked so hard on ADA Times during
its eight-year run … if not for what was to come next.
it is with great pleasure that we present Food & Nutrition Magazine!
Like its award-winning predecessor, Food
& Nutrition reflects the diversity of our
audience—your interests and experiences,
work settings and practice areas, backgrounds,
perspectives and goals—and provides
information and inspiration for readers
to be the most valued source of food and
nutrition information and services.
But Food & Nutrition offers even more. For
example, this publication is fi rst and foremost
for members and associates of the Academy.
However, we know that as professionals working
in food, nutrition and health, you are natural
sharers of information—so we have made it
easy for you. Food & Nutrition’s size allows
for printing, photocopying and scanning, while
a larger number of pages allows for expanded
content and new departments.
In addition, the magazine’s website
(FoodandNutritionMag.org) will allow you
to email, tweet, “like,” rate and comment on
individual articles you want to share with your
clients, colleagues, students or community—no
password required.
Feature articles cover food, diet and professional
trends with particular focus on cultural relevance
and practical use. Food & Nutrition’s recurring
content is organized into departments that make
it easy for you to fi nd what you’re looking
for, including:
• Briefs on culinary, consumer and practice
trends, answers to questions about timely
topics in nutrition, and updates on new
research studies in diet and health
• New professional and consumer titles,
resources and continuing education
opportunities
• Reviews of diet and lifestyle apps,
programs and books
• Stories about members who change
lives and are making a difference
• Topics in international dietetics and
how they affect, and connect, the world
• Important news and deadlines from the
Academy and a national meetings calendar.
As always, please tell us what you think
(see “Respond” on page 5). Food & Nutrition
is about you, for you.
~The Editorial Team
Fermentation
Flashback
An ancient
tradition meets
modern fare
10 Food & Nutrition Magazine • spring 2012
spring 2012 • FoodandNutritionMag.org
L
ong before probiotics became the darlings
of the microbial world, cultures throughout
history and across the globe were celebrating
fermented foods. Born as a preservation
method and used for millennia, the Neolithic tradition
of fermentation has sparked modern use of and
interest in probiotic microbes.
Most research focuses on fermented dairy products. However,
vegetables such as cabbages, carrots, garlic, soybeans, olives,
cucumbers, onions, turnips, radishes, cauliflower and peppers,
in addition to fruits such as lemons or berries, offer novel flavors
and textures—partly explaining why home fermentation, and
particularly lactic acid fermentation, is becoming an increasingly
popular trend. Whether keepers of culinary tradition, those
interested in potential health benefits or folks who simply enjoy
trying new foods, fermentation enthusiasts are bringing new
life to this ancient practice.
While dairy products have received the most attention
concerning priobiotcs, fermented fruits and vegetables
may also offer health benefits.
Feature Story | By roBin foroutan
Lactic acid fermentation, or lacto-fermentation, is among the most
common methods and one of the easiest to experiment with at
home. It is an anaerobic process whereby lactic acid bacteria,
mainly Lactobacillus species, convert sugar into lactic acid,
which acts as a preservative. Salt plays a pivotal role in traditional
fermentation by creating conditions that favor the bacteria,
preventing the growth of pathogenic microorganisms, pulling
water and nutrients from the substrate and adding flavor.
Global Cultures
The earliest record of fermentation dates back as far as 6000 B.C.
in the Fertile Crescent—and nearly every civilization since has
included at least one fermented food in its culinary heritage.
From Korean kimchi and Indian chutneys to the ubiquitous
sauerkraut, yogurt and cheese, global cultures have crafted
unique flavors and traditions around fermentation.
In some cases, fermentation is a critical component to food safety
beyond preservation. In West African countries, garri is an important
food source. It is made from the root vegetable cassava, (cont’d)
spring 2012 • FoodandNutritionMag.org 11
1
 &
Food
Nutrition
on the coVer
turmeric (Curcuma longa) grows
wild in the forests of south and
southeast asia and is one of the key
ingredients for many indian, Persian
and thai dishes. turmeric has been
shown to reduce the symptoms of
indigestion. although turmeric is
usually used in the form of root
powder, in some regions leaves
of turmeric are used to wrap and
cook food.
COVER PHOTO & FOOD PHOTOGRAPHY
BY LAURIE PROFFITT
spring 2012 | VOLUME 1, ISSUE 1
features
Welcome to Your New Magazine
1 Learn what makes Food & Nutrition the most
engaging, applicable publication for any professional
working in nutrition and dietetics, healthcare, food
service and related fields.
Fermentation Flashback
10 What began as a simple preservation method
thousands of years ago has sparked modern interest in
the use of probiotic microbes to promote balance in the
GI tract, giving this ancient practice a bit of flair.
Not Your Mother’s Spice Cabinet
14 While the typical 1950s American homemaker relied
on fewer than 10 spices, today’s adventurous home cooks
are likely to keep at least 40 on hand.
Before You Blog
18 Industry watchdogs are monitoring online endorsements
24/7. Before you publish, post, tweet or blog, make sure
you know the rules of engagement.
Web Exclusive! Labeling GM/GE Foods
FoodandnutritionMag.org: Whether you’re for or against
genetically modified foods, knowing exactly which foods
they are is not as easy as reading the label.
 Foo JU T S
Recommend ter d for NE H E AV
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Herb & Honey Walnut Crusted Salmon

Why Walnuts?
Walnuts: A Versatile Whole Food Walnuts are Heart-Healthy
Walnuts add delicious crunch to every meal — sprinkle Walnuts are the only nut with a significant amount of alpha-
on yogurt, oatmeal or salad. Include them in pasta or as a linolenic acid (ALA), the plant-based omega-3 fatty acid
topping on vegetables or protein. And walnuts make an (2.5g/ounce).1
easy, portable snack!
An Ounce a Day Two Decades of Health Research
Just an ounce a day (12-14 halves) provides a good boost Current health research on walnuts includes studies in the
of antioxidants including 1.4mg selenium, 3.5+/-1.0 ng/g areas of cardiovascular health, cancer, diabetes, cognitive
melatonin, 5.91mg gamma-tocopherol (a form of vitamin E), function, weight management, and bone health.
plus several polyphenols.

FREE patient education tools! Visit:

walnuts.org/RD
Join us on: @cawalnuts /cawalnuts
1 “Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting
in increased caloric intake, may reduce the risk of coronary heart disease.” (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat,
13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3 fatty acid and 3.68mmol of antioxidants.
 Food &
Nutrition ABOUT US
academy President: SyLVIA ESCOTT-STUMP, MA, RD, LDN
Chief executive officer: PATRICIA BABJAK
editor-in-Chief: DORIS ACOSTA
executive Managing editor: LIZ SPITTLER
associate editors: ELEESE CUNNINGHAM, RD
SHARON DENNy, MS, RD
ALLISON MACMUNN, MA
WENDy MARCASON, RD
RyAN O’MALLEy
TOM RyAN
Contributing editors: SARA HAAS, RD, LDN
KERRy NEVILLE, MS, RD
Production Manager: CAROLyN RAND
Design and Production: GLC CUSTOM MEDIA, glcomm.com

Publishing, editorial and placement Application to mail at Periodicals

in eVery issue
Respond
5 Learn about the many ways
you can submit your feedback
and Letters to the Editor.
Discover
6 Read about the rebirth of a
classic kitchen tool, plus the
newest products and trends.
Research
8 Briefs on the latest studies in
nutrition and health, including
how the Nutrient Rich Foods
Index can help consumers
make better choices.
Ask
9 It’s spring allergy season, and
there is plenty of diet-related
advice for avoiding the sniffles.
But does it actually work?
Savor
22 Layer for layer, the onion is
one of the most healthful flavor
enhancers in the pantry.
Engage
24 Read news and updates
for members of the Academy
of Nutrition and Dietetics.
Inspire
26 Learn about our heroes:
professionals who make
the world better.
Read
28 Check out the latest titles
for consumers and nutrition
professionals.
Click
29 See online tools, resources
and CPE opportunities, plus
reviews of the most popular
weight-loss apps for the iPhone.
Attend
31 View the calendar of meetings
and conferences.
Unite
32 Be informed about topics
in nutrition and health from
around the world.
decisions are based on the editors’
judgment of potential interest to
readers, timeliness of the topic and
quality of writing. Editorial content
of Food & Nutrition is not influenced
by sponsors, advertisers, donors,
partners or collaborators. Food
& Nutrition adheres to the ethical
standards set forth by the American
Society of Magazine Editors Guide-
lines for Editors and Publishers,
which serve to prevent advertisers
or sponsors from compromising edi-
torial integrity and independence.
The complete editorial policy
of Food & Nutrition, guidelines
and deadlines for submitting
articles are available at www.
FoodandNutritionMag.org.
The views expressed in Food &
Nutrition are those of the authors
and do not necessarily reflect the
official positions or policies of Food
& Nutrition or the Academy
of Nutrition and Dietetics. No
endorsement of an author’s views
should be inferred unless the views
are specifically identified as the
official policy of the Academy
of Nutrition and Dietetics.
Food & Nutrition (ISSN 2164-618X)
is published quarterly by:
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and Dietetics
Comments, editorial opinions or
official positions of the Academy
unless so noted do not necessarily
represent the views of all Academy
members. Publication of an adver-
tisement in Food & Nutrition should
not be construed as endorsement
by the Academy of the product or
the advertiser.
Food & Nutrition is published four
times a year for members of the
Academy of Nutrition and Dietetics.
No article or statement appearing
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to request permission to reproduce
an article in Food & Nutrition,
please send inquiry to:
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4 Food & Nutrition Magazine • spring 2012

respond | your FeeDBAcK

creating informative, compelling and useful content We love to hear

thoughts, praise and
is our top priority. Feedback from you helps us see if we are on suggestions— whether it is a
target and to shape stories and articles in future issues. Contribute reaction to a feature article, tips for
practice, perspectives from personal
to our ongoing conversation, create dialogue with your colleagues, experience or general feedback.
introduce different perspectives and make suggestions. There are Every published letter receives a
prize!
many ways you can share your thoughts: neXt priZe: Celebrate National
Nutrition Month in style. This $50
gift basket includes an eco-friendly,
email a letter to the editor
lightweight cooler tote; iced
Was a certain article particularly interesting? Helpful? Infuriating? coffee tumbler; ceramic soup mug;
Tell us why. email FoodandNutrition@eatright.org and poly cotton apron; colorful non-
write “Letter to the Editor” in the subject field. woven eco apron; mini-strainer for
cans of vegetables, fruits or tuna;
an easy-to-clean, ergonomically
comment through foodandnutritionmag.org
designed cheese grater; handy combo
With our new website, you can post your thoughts at the bottom vegetable brush and peeler; body
of an article, give it a star rating, and share or tweet the page. tape measure with BMI scale; and
You can also click on The Magazine and submit a letter a clip-on pedometer to track steps,
miles and calories burned.
through Contact Us.
reMeMBer: National Nutrition
Month begins March 1.
comment on our faceBook Page
If social media is good for anything, it’s sharing
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Mail it to:
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neXt issue! Tea: today’s hottest beverage trend | Reducing

food waste at work and at home | Insights into the mind of
the male shopper | Defending dietary detox | 10 tips from a
food stylist | Vital wheat gluten: the antithesis of G-free

spring 2012 • FoodandNutritionMag.org 5

Discover | FooD trenDs

TIPS
eLeCtriC vs. stove toP: It’s really
up to you. Both work well when
used properly.
Most recipes are formulated PiCK a Pot WitH a Heavy BottoM,
for a 6-quart or larger cooker. an essential feature for conducting
These sizes are the most heat quickly and evenly.
versatile since a pressure BeCoMe FaMiLiar with your
cooker can be filled to pressure cooker and read the
only two-thirds of its manual from beginning to end
capacity. before you get started.
FoLLoW tHe ManuFaCturer’s
reCoMMenDations for cleaning
and maintaining your pressure
cooker.
Buy a GooD CooKBooK for
pressure cookers. Try Pressure
Perfect: Two Hour Taste in Twenty
Minutes Using Your Pressure Cooker
by Lorna Sass (William Morrow
Cookbooks 2004), which has a
collection of recipes from Basic
Risotto to Whole Stuffed Chicken

What’s Old Is New!

the Pressure
cooker:
By sara Haas
The pressure cooker: A once-common
kitchen tool in the 1940s that conjures
images of scalding ingredients blasting
onto the ceiling. Everyone’s grandmother
had one, and it seemed like everyone was
afraid of it.
pressure, measured in pounds per square
inch (or psi), increases the boiling point
of water from 212 degrees to 250 degrees
Fahrenheit. Because of this high temperature,
food cooks in about one-third of the time
required with conventional cooking.
in Balsamic-Fig Sauce.
be used for everything from tougher meats
to rich, flavorful sauces. Soups and stews
are a natural fit for this type of cooking.
Dried beans and whole grains—which can
require overnight soaking and hours of
cooking—also work really well.

The scary days of the pressure cooker are
long gone and today’s versions have been
updated and refi ned. Lids now securely
lock in place, and other safety mechanisms
have been added to prevent any potential
kitchen catastrophes. Not only is this
method of cooking safe, but it is also quick
and can turn less-expensive ingredients into
meals that taste great and are nutritious.
how do Pressure cookers Work?
Pressure cookers typically come as pots
with locking lids. Ingredients are loaded
into the pot, the lid is locked into place and
the pot is placed over high heat. As the liquid
inside begins to boil, it produces steam
that builds up and creates pressure. This
are they safe?
Almost all modern models of pressure
cookers have built-in features to protect
against accidents. These include valves and
vents that release steam as too much pressure
builds. Adding to the safety, the new
generation of pressure cookers also has
easy-to-read pressure gauges and virtually
foolproof locking mechanisms.
What can i cook?
Pressure cooking can help manage rising
food costs by turning foods that require
longer preparation times—dried legumes
and grains, cheaper cuts of meats, and
collard greens and chards—into quick and
easy meal options. A pressure cooker can
are there any nutrition Benefits?
The pressure cooker can be an incredibly
nutritious method of cooking. Because of
its tight-sealing lid, nutrients are trapped
inside the cooker within the liquid. This
makes the liquid a source of nutrition that
may have otherwise been lost with other
cooking methods. Also, unlike other high-
heat, quick-cooking techniques such as
grilling, pressure cooking does not produce
carcinogenic compounds.
Contributing Editor Chef Sara Haas, RD, LDN,
works at Roche Dietitians and the Centered Chef
in Chicago. Her most recent pressure cooker
adventure was a spicy black bean soup.

6 Food & Nutrition Magazine • spring 2012

 new products

Village Harvest
Frozen Whole
Grains

Whether you are look-
ing for a main dish or
a quick side, a healthy
addition to soups or salads, or
grainy goodness to bake into
breads or muffins, Village
Harvest Frozen Whole Grains
offer a convenient way to
bring whole grains to the
table. Cooked then frozen
at –300˚ Fahrenheit using
cryogenic technology, varieties
include Red Quinoa & Brown
Rice; Brown, Red and Wild
Rice; Wheatberry and Barley;
Farro and Red Rice; and
Golden Quinoa.
San Miguel Produce has
expanded its Cut ’n Clean
Greens line to include kits to
make cooking greens simple
and convenient. The Crazy
’bout Collards and Comfort
Greens kits includes greens,
red cabbage, onion, bacon,
and herbs and spices.
Kraft has joined the
energy drink market
with the launch of MiO Energy—
a liquid concentrate. Targeting
the young male demographic,
one squirt (about half a tea-
spoon) added to 8 ounces
of water provides 60 mg of
caffeine—the equivalent of a
6-ounce cup of coffee.
Clemmy’s line of sugar-
free, lactose-free, gluten-free
and kosher-certified ice cream
treats has four new flavors:
Clemmy’s Rich and Creamy
Orange Crème, Strawberries
‘N Crème and Cherry Vanilla
All Natural Sorbet and Ice Cream
Bars, and Chocolate Fudge
All Natural Low Fat Ice Cream
Bars. Each bar is 70 calories
and an excellent source of
dietary fiber.
Mastronardi
Produce has launched
the SUNSET® Fresh Tomato Soup
Kit. Found in the produce section
of supermarkets nationwide,
the kit includes fresh tomatoes,
croutons and a spice packet,
and touts six-step instructions
for homemade soup in less than
20 minutes.
New products are not paid
advertisements and are selected
at the sole discretion of the
editors. On occasion, vendors may
send samples of their products.
This does not affect selection.

Is Dairy-Free the Next Big Diet Craze?

Dairy-free products are gaining momentum in the vegetables. Studies are under way to follow the impact
marketplace—and people with dairy-related intolerances of a dairy-free lifestyle on conditions from autism to
and allergies are not their only audience. In addition autoimmune diseases, and findings will likely fuel or
to vegans, seekers of Kosher Parve products and fetter the dairy-free diet trend.
shoppers concerned about hormones and antibiotics,
consumers also are turning to a dairy-free diet (often
coupled with gluten-free) as a way to shed pounds,
prevent chronic disease and improve overall health.
While it’s true that many dairy foods can be high in
fat, saturated fat and calories, dairy-free dieters can
be at risk for deficiencies in calcium and vitamin D.
On the upside, foods that are naturally dairy-free
include whole grains, meats, nuts, legumes, fruits and
Research | ne W stuDies

27%
ProViding easily understandaBle of food-insecure families in the federal
caloric information, specifically in
the form of a physical activity equivalent, special supplemental nutrition program
may reduce the likelihood of sugar-sweetened for Women, infants and Children at two
beverage purchases among low-income
black adolescents by as much as half,
centers in Cincinnati admitted watering down infant formula
according to the February issue of the or reducing feedings, according to a study scheduled for
American Journal of Public Health.
publication in Clinical Pediatrics.
ParticiPants in a “mindful
restaurant eating” interVention young children Who lack secure result in serving 9 to 31 percent more food,
group lost weight, had lower average daily relationshiPs With their mothers while a higher contrast between the colors of
caloric and fat intake and had fewer barriers face more than double the risk of obesity at the food and the plate reduced how much the
to weight management when eating out, age 15 as those who had warmer mother- participants served by 21 percent.
according to a study in the January/February child ties, according to a study in the January
issue of the Journal of Nutrition education journal Pediatrics. Researchers said children insulin doses may helP rePair
and Behavior. with poor maternal relationships may have atherosclerotic lesions in diabetic
turned to overeating to cope with emotional patients, according to a study in the February
Binge drinking is common among distress. issue of The American Journal of Pathology.
american adults, according to the Insulin applied in therapeutic doses
January 13 Morbidity and Mortality Weekly girls Who eat frequent meals selectively stimulated the formation of
Report published by the Centers for Disease and snacks may be less likely to increase new elastic fibers in cultures of human
Control and Prevention. While binge drinking body mass index over the next decade than aortic smooth muscle cells.
prevalence and intensity are highest among those who eat a couple of times each day,
persons aged 18–24 years and 25–34 years, according to a study in the February American Virtual reality-enhanced
frequency was highest among binge drinkers Journal of Clinical Nutrition. Researchers exercise, or “exergames,” combining
aged 65 years and older. found that after adjusting for baseline physical exercise with computer-simulated
measures, race, parental education, physical environments and interactive video game
in economic doWnturns, consumers activity, television and video viewing, total features, can yield a greater cognitive benefit
are more recePtiVe to private label energy intake and dieting, eating fewer for older adults than traditional exercise
packaged goods, which are often priced meals was related to weight gain. alone, according to a study published in the
anywhere from 20 to 60 percent less than February issue of the American Journal of
their branded counterparts, according to the choosing the right siZe and color Preventive Medicine.
January Journal of Marketing. Because of of your BoWls and Plates could help
consumers’ price sensitivity in hard times, you eat less, according to a study published lean Beef can Be included in a
those are the times where private label online and slated for the August Journal of heart-healthy diet that meets current
brands can more easily capture market share. Consumer Research. Using larger plates can dietary recommendations and reduces
cardiovascular disease risk. According to
a study in the January American Journal of
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS Clinical Nutrition, a diet low in saturated fat
that includes lean beef had results similar
Consumers make better choices when they use the Nutrient Rich Foods to the DASH diet with respect to lipoprotein
Index, according to the January Journal of the Academy of Nutrition risk factors.
and Dietetics. Compared to controls, NRF participants who were part
of a consumer education program increased meal planning and the use
of shopping lists, were better able to identify nutrient-rich foods and
consumed more vegetables and fruits. However, larger and longer-term
studies are needed to confirm the findings and better understand Direct links to these abstracts are available
processes of change. in Food & Nutrition’s online version.
Visit FoodandNutritionMag.org

8 Food & Nutrition Magazine • spring 2012

Ask | your questions
Q
Around this time of year, I am frequently asked whether
diet affects seasonal allergies—particularly by my
clients who enjoy outdoor spring activities. With so
much advice circulating online, which recommendations
have scientific evidence to back them? —PHIL, Illinois
Seasonal allergies—of which the
most common include allergic rhinitis
(hay fever) and allergic conjunctivitis
(eye allergies)—affect millions of
people. Typical outdoor allergens
include tree pollens in the early spring,
grass pollens in late spring to early
summer, and weed pollens in late
summer through autumn.
Popular diet-related remedies with
little or no supportive evidence for
preventing or lessening symptoms of
Foods that may seasonal allergies include adopting a
lead to oral allergy
vegan, vegetarian or raw foods diet;
syndrome in people
allergic to ragweed avoiding sugars, grains, dairy or eggs;
include bananas, and taking daily doses of local honey.
cucumbers, melons,
zucchini, chamomile
and Echinacea, while While the rationale behind some of
foods to which grass these methods may sound plausible
pollen sufferers may
in theory, there is no actual science
be sensitive include
tomatoes, figs, to support eating or avoiding foods
melons and peanuts. for seasonal allergies.
However, there are some foods
that can cause reactions similar
to seasonal allergies. About
one-third of seasonal allergy
sufferers are also affected by
oral allergy syndrome.
In some people, eating foods that
contain proteins called profilins
similar to those of pollens may
result in itchiness, swelling or even
blisters around the lips, mouth
or tongue. According to Krause’s
Food & the Nutrition Care Process,
13th ed. (Saunders 2012), foods
with protein similar to birch
pollen include apricots, prunes,
kiwifruits, cherries, figs, peaches,
nectarines, apples, pears and
plums; fennel, carrots, parsnips,
celery, green peppers, parsley and
potatoes; and almonds, hazelnuts,
walnuts and pumpkin seeds.
spring 2012 • FoodandNutritionMag.org 9
There may not be evidence
that honey doses reduce
the symptoms of seasonal
allergies, but this isn’t the only
controversy surrounding the golden,
sweet substance. Allegations that
Chinese honey imported as Indian
honey (a scam referred to as “honey
laundering”) have caught the attention
of many consumers.
However, an erroneous blog post that
went viral in November confused the
issue. The post claimed honey in U.S.
supermarkets is “ultra filtered” in
order to make it impossible to trace its
origin, and that this honey does not meet
definition standards set by international
agencies. The story was incorrect on
three counts:
The honey did not undergo ultra-
filtration, which is an entirely different
process, but was run through standard
filters so it wouldn’t crystallize in the jar
and to remove debris such as insect parts.
Filtered honey is still honey by any
world standard.
The raw honey (which comes to
packers before it is filtered) has plenty
of pollen to trace, if ever origin comes
into question.
To read more about the filtered honey
confusion, see Dan Charles’ article
“Relax, Folks. It Really Is Honey After All”
(Nov. 25, 2011) on NPR’s blog The Salt.
 Fermentation
Flashback An ancient
tradition meets
modern fare

10 Food & Nutrition Magazine • spring 2012


L
ong before probiotics became the darlings
of the microbial world, cultures throughout
history and across the globe were celebrating
fermented foods. Born as a preservation
method and used for millennia, the Neolithic tradition
of fermentation has sparked modern use of and
interest in probiotic microbes.
Most research focuses on fermented dairy products. However,
vegetables such as cabbages, carrots, garlic, soybeans, olives,
cucumbers, onions, turnips, radishes, cauliflower and peppers,
in addition to fruits such as lemons or berries, offer novel flavors
and textures—partly explaining why home fermentation, and
particularly lactic acid fermentation, is becoming an increasingly
popular trend. Whether keepers of culinary tradition, those
interested in potential health benefits or folks who simply enjoy
trying new foods, fermentation enthusiasts are bringing new
life to this ancient practice.
While dairy products have received the most attention
concerning probiotics, fermented fruits and vegetables
may also offer health benefits.
Feature Story | By robin foroutan
Lactic acid fermentation, or lacto-fermentation, is among the most
common methods and one of the easiest to experiment with at
home. It is an anaerobic process whereby lactic acid bacteria,
mainly Lactobacillus species, convert sugar into lactic acid,
which acts as a preservative. Salt plays a pivotal role in traditional
fermentation by creating conditions that favor the bacteria,
preventing the growth of pathogenic microorganisms, pulling
water and nutrients from the substrate and adding flavor.
Global Cultures
The earliest record of fermentation dates back as far as 6000 B.C.
in the Fertile Crescent—and nearly every civilization since has
included at least one fermented food in its culinary heritage.
From Korean kimchi and Indian chutneys to the ubiquitous
sauerkraut, yogurt and cheese, global cultures have crafted
unique flavors and traditions around fermentation.
In some cases, fermentation is a critical component to food safety
beyond preservation. In West African countries, garri is an important
food source. It is made from the root vegetable cassava, (cont’d)
spring 2012 • FoodandNutritionMag.org 11
 Fermentation Flashback (cont’d)

The Kimchi Files

Lactobacillus bacteria in particular
have long intrigued researchers. Nobel
laureate Elie Metchnikoff proposed
nearly a century ago that Bulgarian
peasants lived longer due to the
fermented dairy in their diet. Inspired
by this research, Japanese physician
Minoru Shirota hypothesized in
the 1930s that the right mix of gut
bacteria could prevent disease. Studies
published in 2011 issues of the
International Journal of Food
Microbiology and the Journal of
Applied Microbiology found that
kimchi (lacto-fermented cabbage)
may protect against certain cancers,
modulate the immune system, protect
against foodborne pathogens and
even lower cholesterol levels. The
role of Lactobacillus bacteria as an
inhibitor of cell mutation is supported
by research published in a 2003 Journal
of Medicinal Food and a 2001 study
in the American Journal of Clinical
Nutrition that found daily intake of
fermented vegetables over several
weeks resulted in decreased
levels of cancer-promoting
inflammatory markers
in stool. In addition, some
researchers have attributed
regular kimchi consumption
with protecting South Koreans
against severe acute respiratory
syndrome and avian influenza. While
much of Asia reported high numbers of
these illnesses, South Korea reported
very few cases. This data, however,
appear to be anecdotal.

which contains natural cyanides and, if not The Science of Probiotics

properly fermented, can be poisonous. Other
foods, such as the Tanzanian fermented gruel
togwa, have been found to protect against food-
borne illnesses in regions that have poor
sanitation.
Asian civilizations in particular have a
history of fermenting a wide variety
of foods—Japanese natto (soybeans),
Vietnamese mám (seafood), Chinese
douchi (black beans), Lao pa daek
(fish sauce), Korean banchan (side
dishes)—that remain essential
components of their everyday cuisine.
Fermented foods are also used in
Eastern cultures for medicinal
purposes, which may be of particular
interest to registered dietitians who
practice “food as medicine.” Links
between fermented foods and health
can be traced as far back as ancient
Rome and China, and remain an area
of great interest for researchers in
modern times.
Evidence-based reviews indicate that certain
strains of probiotics contribute to the microbial
balance of the gastrointestinal tract—supporting
the immune system and reducing inflammation
in the gut. Health conditions that can benefit
from probiotics therapy include diarrhea,
gastroenteritis, irritable bowel syndrome,
inflammatory bowel disease and cancer.
However, exactly which probiotic strains,
appropriate dosages and fermentation profiles
are still being investigated. According to
“Probiotics and Prebiotics in Dietetics
Practice” in the March 2008 Journal of the
American Dietetic Association, the challenge
in developing clinical recommendations for
probiotics therapy is not a lack of scientific
literature, but a lack of consolidated research
and consistency across studies with respect
to bacterial strains, dosages and populations.
Nonetheless, the authors write that “although
documenting efficacy of probiotics is still
emerging, a growing number of consumers and
health-care professionals are interested in trying
probiotics,” and that people might “also be

An Integrative Medicine Perspective A basic tenet of integrative nutrition is that

digestive dysfunction is at the root of most maladies. Research has suggested that an imbalance of
beneficial-to-pathogenic bacteria and yeasts can disrupt the delicate intestinal barrier, which
constitutes the body’s first line of defense against ingested pathogens. One strategy used by RDs
in integrative medicine is the reintroduction of beneficial bacteria to improve digestive function and
rebalance the intestinal flora. While probiotic supplementation is widely utilized, many prefer using
a “food first” approach by recommending naturally fermented foods.

12 Food & Nutrition Magazine • spring 2012


TIP
While lacto-fermentation does not present any risk for foodborne illness, following
reliable instructions is key to safely preparing fermented foods at home. However, to
err on the side of caution, people with compromised immune systems should refer to an RD or other
health professional before adding a probiotic supplement to their diet to ensure safe practices.
interested in increasing the levels of live active
cultures in their diet. Such diets have not been
evaluated strictly, but could be recommended
based on the emerging body of evidence that
a variety of probiotics is beneficial.”
In addition to supporting human health,
Lactobacillus and other bacteria may protect
against foodborne illness by inhibiting and
eradicating foodborne pathogens, including
Listeria monocytogenes, Staphylococcus
aureus and Bacillus cereus. The inhibition of
pathogenic bacteria may be due in part to pH,
as well as antimicrobial bacteriocins produced
by Lactobacillus to inhibit other competitive
strains, including foodborne pathogens. While
these findings support fermentation as a safe
method of preservation, and consumption of
fermented grain has been associated with decreases
in foodborne illness, more research is needed.
Small Batches vs. Large-Scale Production
Traditional lacto-fermentation utilizes the
microflora present on vegetables and a lactic
acid bacteria starter culture (whey). Once upon
a time, all pickles were naturally fermented
through lacto-fermentation, which is why some
people use the terms “pickled” and “fermented”
synonymously. In modern times, this is no longer
the case. In large-scale food manufacturing
practices, vegetables are washed in diluted
chlorine solutions to destroy or inactivate existing
Recipe
KIMCHI
1 head Napa cabbage, cored
and shredded
1 bunch spring onions,
chopped
1 cup carrots, grated
½ cup daikon radish, grated
(optional)
microflora, and acetic acid (which, along with 1 Tablespoon freshly grated
ginger
water, is a main component of vinegar) is used
3 cloves garlic, peeled and
instead of lactic acid. Of the few commercially minced
available pickles that are lacto-fermented, most ½ teaspoon dried chili flakes
are heat processed or pasteurized to create a 1 teaspoon sea salt
sterile product. Others are “desalted” or rinsed, 4 Tablespoons whey (if not
likely removing any beneficial bacteria that may available, use an additional
have been present. 1 Tablespoon salt)
Place vegetables, ginger,
garlic, red chili flakes, sea salt
If it’s health benefits you seek, lacto-fermented
and whey in a bowl and pound
foods work best from both quality and food with a wooden pounder or a meat
safety perspectives when produced in small hammer to release juices. Place
batches, although there are small-scale operations in a quart-sized, wide-mouthed
that pride themselves on reinvigorating the mason jar and press down firmly
with a pounder or meat hammer
fermented food market (look for them at gourmet
until juices come to the top of
stores, farmers markets and Asian shops). the cabbage. The top of the
Meanwhile, home fermentation enthusiasts continue vegetables should be at least
to look to the past as the wave of the future. 1 inch below the top of the jar.
Cover tightly and keep at room
temperature for about 3 days
before transferring to cold
Robin Foroutan, MS, RD, is a private practice integrative
storage. Yield: 2 quarts.
medicine dietitian practicing in New York City and
northern New Jersey. She enjoys naturally fermented
From Nourishing Traditions
vegetables often, especially beet kvaas, or (Newtrends Publishing Inc. 1999)
fermented beet juice. by Sally Fallon.
More Resources:
•W
 ild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
(Chelsea Green Publishing 2003)
•M
 aking Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented
Food to Improve Your Health (Alive Books 2002)
• Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar,
Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation (Chelsea Green Publishing 2003)
spring 2012 • FoodandNutritionMag.org 13
 Not Your Mother’s
CuLturaL inFLuenCes
oFFer an eXotiC
PaLette oF FLavors SPICE
 Cover Story | By MONICA REINAGEL

W hen I was a child, my

mother (who was—and still is—a wonderful
cook) had a small wooden spice rack with
two rows of stoppered glass bottles. Those
16 little vials contained pretty much every-
thing she needed, from ground cloves for
Thanksgiving pumpkin pies to paprika she
dusted on deviled eggs. Today, my mother’s
spice collection fills a cupboard that’s four
feet high and two feet deep. Ask her for the
paprika, and she’ll ask you whether you
want sweet, hot or smoked.
What’s
hot in
According to McCormick, which has been selling spices?
herbs and spices since 1889, today’s home cook is
likely to keep at least 40 different seasonings on • “Sweet” spices like
hand, whereas the typical 1950’s American home- cinnamon and clove in
maker relied on fewer than 10 spices. Although savory dishes
the three best-selling fl avorings (black pepper, • “Savory” spices like
vanilla extract and cinnamon) haven’t changed thyme, rosemary and
since the end of World War II, the rest of the spice pepper in sweet dishes
rack has undergone a dramatic transformation.
• Chile peppers of all kinds
McCormick’s sales figures indicate that allspice,
lemon extract, ground mustard and celery seed— • Roasting or toasting
spices such as
all top sellers in the postwar years—have slid in
cinnamon, cumin
popularity, while oregano, cumin, coriander and
and coriander
smoked paprika have risen through the ranks.
(cont’d)
• Smoked spices such
as salt, black pepper

CABINET
and paprika
• Low and no-salt
seasoning mixes
• Dry rubs as an alternative
to marinades
• Premixed seasoning
blends for busy cooks

spring 2012 • FoodandNutritionMag.org 15

 Not Your Mother’s Spice Cabinet (cont’d)
Blend Trend! For home cooks who are cramped for time
in their schedules or space in their spice cabinets, there is no
shortage of seasoning products designed to please any palate.
Pre-packaged spice blends are becoming increasingly popular,
or you can make your own. There are plenty of recipes online, or
check out The Spice Merchant’s Daughter: Recipes and Simple
Spice Blends for the American Kitchen by Christina Arokiasamy
(Clarkson Potter 2008) or Make It Tasty Spice Blends with No Salt
Added Recipes and Possibilities (CreateSpace 2010).
adventurous cooks, sophisticated Palates
Generations of immigrants have brought a
rich array of culinary traditions from around
the globe to North America—and today, these
exotic cuisines are sought and celebrated like
never before. Tanya Wenman Steel, editor-in-
chief of the popular Epicurious website, sees
users filling their online recipe boxes with
Indian and Middle Eastern dishes in addition
to the usual lasagna and chicken salad. A
recent search for the most popular recipes on
Epicurious tells the tale: South American arepas
and Javanese chicken curry vie for top billing
with chocolate fudge and apple tart.
“American cooks have gotten a lot more
adventurous,” says food writer and cookbook
editor Amanda Hesser, “but also more discerning.
We not only use a wider range of spices, but
we’ve gotten more sophisticated about layering
different flavors to create more complex and
intense flavor profi les.”
There’s also an increased value on authenticity.
Instead of relying on cayenne pepper
as an all-purpose source of heat,
today’s cooks might use certain
peppers for Asian cuisine and
others for Latin dishes. “Chefs
are traveling more widely—and not just
to Europe—and bringing back exotic
ingredients and techniques,” says Hesser.
“And thanks to the speed of information
sharing, an ingredient can make the leap
from esoteric to household name in a much
shorter period of time.”
16 Food & Nutrition Magazine • spring 2012
Unusual spices are also
getting easier to procure,
with mainstream spice
vendors vastly expanding
their product lines in response to
the growing popularity of global cuisines. These
days, you might not have to go farther than the
grocery store to find chipotle pepper or garam
masala—seasonings that most of us didn’t even
know how to pronounce just a few years ago.
And with a few days’ lead time, you can get just
about anything else you could possibly want
from online vendors.
from spice cabinet to medicine cabinet
As ancient healers realized and modern science
has confi rmed, herbs and spices do much more
than flavor our foods. They can also be concen-
trated sources of nutrients and compounds with
medicinal effects. Virtually all herbs and spices
display antimicrobial and antioxidant activity.
Some of the most commonly used spices display
other useful properties, as well. According to
the Therapeutic Research Center’s Natural
Medicines Comprehensive Database:
cinnamon has been shown to improve blood
sugar control in diabetics in some studies
although other studies showed no benefit.
Garlic may slow the development of atherosclerosis
and seems to be able to modestly reduce blood
pressure. In addition, eating garlic has been
linked to a decreased risk of developing
stomach and colon cancers, although garlic
supplements do not seem to offer this benefit.

GinGer can help lessen nausea and vomiting in
pregnant women and post-operative patients, and
it may reduce symptoms of dizziness, including
nausea. Also, there is preliminary evidence that
ginger may have some benefits in managing
osteoarthritis, specifically in reducing pain.
turmeric, a key ingredient in curry blends, has
been shown to reduce symptoms of indigestion.
making food safer with spices
The preservative power of spices was also well-
understood by the ancients, who used spices
to slow the spoilage of perishables and even to
embalm their dead. Today, food scientists are
increasingly interested in spices as a way to make
our food supply safer, testing the ability of various
herbs and extracts to kill E. coli bacteria in meat,
for example. Although far from providing sure-
fi re protection from foodborne illness, garlic,
clove and oregano are among the most promising
candidates.
Even more encouraging is the ability of certain
herbs and spices to reduce the formation of
harmful compounds formed when meats are
cooked at high temperatures, such as on a
grill. According to a study in the October 2011
Journal of Food Science, adding rosemary or
turmeric to a burger can reduce the formation
of heterocyclic amines by up to 40 percent.
A separate study published in the May 2010
reciPe
MoroCCan sLiDers
Blend one tablespoon of
Ras el-Hanout (recipe below)
with a pound of ground beef,
turkey or bison. Form into small
mini-burgers and grill 3–4
minutes per side. The spices
help block the formation of
harmful chemicals when meat
is grilled. Serve sliders with
grilled pita and a yogurt-
cucumber sauce.
American Journal of Clinical Nutrition
found adding a mixture of ground cloves, ras eL-Hanout
cinnamon, oregano, ginger, rosemary, black (Moroccan Spice Mixture)
pepper, paprika and garlic powder to burgers Mix spices and store in an
reduces the formation of carcinogenic and airtight container. (Recipe
atherogenic compounds by 70 percent. (Try makes about 2 tablespoons.)
the Moroccan Sliders recipe for a tasty Use to season roasted or grilled
research application!) meats, vegetable stews, rice
or couscous.
1 teaspoon ground cumin
storing and using spices
1 teaspoon ground ginger
One possible downside to an ever-expanding
¾ teaspoon salt
repertoire of spices: Stocking dozens of different
¾ teaspoon ground black
seasonings to fuel your culinary adventures pepper
increases the chances that spices will sit in the ½ teaspoon cinnamon
cupboard for a long time before you use them. ½ teaspoon cayenne pepper
Whenever possible, buy spices in amounts that ½ teaspoon allspice
you can use within 12 months. For unusual ¼ teaspoon ground cloves
ingredients that you use rarely, look for a
store that sells spices in bulk so that you can Recipes from Nutrition Diva’s
buy only as much as you need. And to keep Secrets for a Healthy Diet
by Monica Reinagel.
herbs and spices at their peak of fl avor and
nutritional potency, that wooden rack next to
the stove has got to go. Spices should be kept
away from heat, moisture and light, and they
are best stored in a cool, dark cupboard in
airtight containers.
A licensed nutritionist and Academy member,
Monica Reinagel, MS, LDN, has no fewer than eight
different kinds of chile pepper in her spice cabinet.
She is also a professional opera singer. Check out
Monica’s blog at NutritionOvereasy.com.
spring 2012 • FoodandNutritionMag.org 17
Feature Story | By MATT ALDERTON

fee
I repu n 2007, grocery chain Whole Foods

Truth
landed in the hot seat when the Federal
Trade Commission discovered co-CEO
John Mackey had spent seven years

eth
trawling Yahoo! Finance’s online bulletin
boards, publishing more than 1,100

gratis
posts in which he praised his company
and attacked its rival, Wild Oats. The
violation: He posted anonymously.

tran
Despite Whole Foods’ carefully crafted brand
touting ethical food sourcing, this disregard for
ethical marketing looked especially bad to bloggers,

ENDOR
WHAt you neeD whose reaction was swift and scathing. Under
pressure from industry watchdogs, the company’s
to KnoW ABout

onlin
board of directors temporarily shut down Mackey’s
enDorseMents blog and launched an investigation. Meanwhile,
anD revieWs Mackey was forced to make a public apology.

before you twe

BLOG
 edbackTRUST
utationexpert clear
clear
approve
LIKE
hics disclosure
recommend
nsparency
ORSE
ne
eet
“Transparency is an should share and talk about it through
important guideline online channels—is really, really important.”
to keep in mind for
everything that is done It’s so important, in fact, that the FTC decided in
online,” says Tiffany 2009 to revise its endorsements and testimonials
Gallicano, PhD, assistant guidelines to extend longstanding government
professor of public relations recommendations about “truth in advertising” in
at the University of Oregon. traditional media like television, radio and print
“Hiding relationships is to digital and social media. As a result, registered
shady, and the truth dietitians who are compensated in exchange for
eventually emerges.” reviewing or endorsing products online are now
subject to the laws governing truthful advertising.
The story serves as a cautionary
tale to anyone who publicly Joy R. Butler, a Washington, D.C.-based
recommends products or services: attorney and author of The Cyber Citizen’s
Before you publish, post, tweet
or like, familiarize yourself with
Guide Through the Legal Jungle: Internet Law
for Your Professional Online Presence (Sashay
“The No. 1 topic
the rules of engagement. Communications 2010), elaborates: “The FTC that people
talk about and
is particularly concerned by people who receive
the truth about testimonials compensation for posting online reviews,
“The No. 1 topic that people talk
about and share on social media
recommendations and endorsements. The
FTC reasons that the typical consumer might share on social
channels is restaurants,” according
to Paul Rand, immediate past president
not realize the new media reviewer received
compensation in exchange for the review. Since
media channels
of the Word of Mouth Marketing
Association and founder and CEO of
consumers are inclined to place more confidence
in reviews written by completely independent
is restaurants.
Zócalo Group, a Chicago-based marketing
firm. “No. 2 is food. So, where and how
people than in reviews written by people who
have received compensation, the FTC wants the
No. 2 is food.”
people talk about food—and how people reviewer to disclose any compensation.” (cont’d) — paul ranD

spring 2012 • FoodandNutritionMag.org 19

 Before You Blog (cont’d)
According to the FTC, compensation can mean
not only money, but coupons, samples, gifts and
anything else of value. Failure to disclose compen-
sation could result in hefty fines, and although the
FTC has promised to pursue action only against
advertisers, not endorsers, reviewers should take
the government guidelines very seriously.
“Failure to adhere to the guidelines can prompt the
FTC to review your online activity and initiate an
action against you if it determines your failure to fol-
low the guidelines has resulted in a business practice
that deceives or misleads consumers,” Butler says.
“If an RD doesn’t disclose and it becomes
discovered, they immediately lose credibility—
and that can be incredibly damaging to the RD’s
reputation,” Rand adds. “If, on the other hand,
they clearly and accurately disclose, it actually
may end up enhancing their reputations that
they were thought of well enough by these
brands to be a paid consultant for them.”
Posting Pros and Cons
RDs shouldn’t let FTC guidelines discourage them
from being active online endorsers, according
to Rand, who says ethical Internet marketing
relationships offer RDs the opportunity to
earn extra income, promote and learn about
products they believe in, and even enhance
their professional reputations.
Dallas-based nutrition communications consultant
Neva Cochran, MS, RD, LD, who regularly posts
on Facebook, Twitter and LinkedIn on behalf
of her corporate clients, says the opportunity to
enhance her visibility as a science-based expert is
a major draw. “I want to be honest and accurate,
and someone who is seen as a reliable source of
nutrition information,” Cochran says. “It’s an
opportunity for me to get out positive messages
about nutrition, and that’s what I do as an RD.”
“What’s a great idea for marketers is
a terrible idea for health professionals.
They’re being asked to trade in
their trusted relationships for a
commercial purpose.” — Robert Weissman
20 Food & Nutrition Magazine • spring 2012
But not everyone agrees. “The only reason there’s
a special outreach to people in this position is
exactly the reason [RDs] shouldn’t do it,” says
Robert Weissman, managing director of Commercial
Alert, a nonprofit organization whose mission is
segregating commercialization from culture,
education and government. “What’s a great
idea for marketers is a terrible idea for health
professionals. They’re being asked to trade in
their trusted relationships for a commercial purpose.
If you think a product is great and you’re touting
it because you’ve come to that conclusion on
your own, that’s one thing. But if you’re being
compensated for doing it, I think that undermines
and transgresses the relationship of trust with
clients and patients.”
Digital Dos and Don’ts
Whether one engages in paid relationships with
marketers is up to the individual. How one should
engage, however, isn’t always clear.
“It’s a moving target as far as what people
consider appropriate and not appropriate, and
what is a best practice,” says Cochran, whose
clients have given her different—and sometimes
conflicting—recommendations about social
media disclosures.
The best way to ensure you’re complying with
current federal guidelines and best practices is
by making sure you work only with credible
clients, keeping in mind that product publicity and
marketing often are handled by public relations
firms—and not all PR playbooks follow the rules
(see “Social Media Disclosure 101,” page 21).
“Being an educated and informed person in
this area means you know what your [clients’]
obligations are and can determine if they’re going
to meet them,” explains Rand, who says the best
way to evaluate a client’s credibility is to know the
rules and ask appropriate questions to establish
that your clients know them, too.
Remember: It’s a publicity firm’s job to promote a
client’s brand; it’s your job to protect your brand.
“It would be a good idea for experts to establish
a personal pitch policy that outlines what they’re
willing to review and the fact that offering com-
pensation or free products does not guarantee a
Social Media Disclosure 101
What to Disclose Compensation (cash, coupons, samples or gifts), relationships (professional or personal) and conflicts of interest

Where to Disclose In every relevant post you make, regardless of platform (blogs, product review sites, Facebook, Twitter, LinkedIn or YouTube)

How to Disclose* • Personal and editorial blogs
• Comments in online discussions
• Status updates on social media
Write one of the following:
• “I received product/sample from company name.”
• “Company name sent me product/sample.”
• “I am a representative of company name.”
• “I was paid by company name.”

• Product review websites Write one of the following:

• “I received product/sample from company name to review.”
• “I was paid by company name to review product/sample.”

• Microblogs Include one of the following hash tag notations:

• #spon (sponsored)
• #paid (paid)
• #samp (sample)

• Video sharing websites Include one of the following as part of the photo, video or audio
• Photo sharing websites content and as part of the written description:
• Podcasts • “I received product/sample from company name.”
• “I was paid by company name.”
*Source: Word of Mouth Marketing Association

positive review,” Gallicano says. “This can help
professionals keep their credibility intact.”
While the line between “ethical” and “questionable”
isn’t always clear, RDs can avoid crossing it by
keeping the following top of mind:
Transparency: Always say who you are—never
blog or post anonymously—and where you
got your information. “When giving reviews,
RDs should consider providing information
about what they are basing their opinions on,”
Gallicano says. “If there are unknowns about a
product’s safety or significant limitations of
supporting studies, this information should
be noted.”
Disclosure: FTC guidelines recommend
disclosures in every relevant post, wherever
you post it—and a single disclosure on your
homepage or bio is not sufficient. “If your
blog consists of [paid] reviews or if you receive
complimentary products, include a brief disclosure
sentence on each post as well as a more detailed
disclosure on a separate web page,” says Butler.
“In contrast, if you do paid endorsements only
occasionally, it may be sufficient to provide a brief
disclosure on the relevant post. On platforms
where every character counts, the community
often develops its own language. For example,
on Twitter, #ad and #spon indicate the person
has been paid to tweet.”
Integrity: “It’s not surprising that brand market-
ers want to recruit RDs to spread positive word of
mouth online,” Gallicano says. “Brand marketers
need to be told, however, that payment and free
products or services do not guarantee a positive
review. Your reputation is not for sale. The payment
is for your time taken to review the product, not
the outcome of the review.”
If ever in doubt, Cochran recommends consulting
the Academy of Nutrition and Dietetics’ Code
of Ethics, which states: The dietetics practitioner
does not engage in false or misleading practices
or communications. “Many Academy members
think the Ethics Committee is primarily for
reporting dietetics practitioners for unethical
behavior,” says Cochran, who worked with
Have questions about
the Committee to resolve a social media the FTC’s revised Guides
quandary. “I go to the Ethics Committee when Concerning the Use
I have ethical questions. That’s what they’re of Endorsements and
there for.” Testimonials in Advertising?
Find answers at: http://
business.ftc.gov/documents/
bus71-ftcs-revised-
Matt Alderton is a Chicago-based writer who specializes endorsement-guideswhat-
in business, media, marketing, food and travel. people-are-asking.

spring 2012 • FoodandNutritionMag.org 21

Savor | celeBr Ate FooD

Onions
lAyer For lAyer, tHey Are AMonG tHe Most
HeAltHFul FlAVor enHAncers in tHe PAntry

in the clinic: There’s no reason to cry over in the kitchen: Julia Child once said, “It’s
onions—unless there are none in your pantry. hard to imagine civilization without onions,”
This relative of the lily offers low-calorie, fat- and with the onion’s many flavors, colors and
free fl avor and a helping of health boosters. applications, it’s a statement that’s difficult
One cup of raw onions contains 64 calories to dispute. From entrees to cocktails, onions
and is a good source of fiber and vitamin C. pervade our culinary landscape. Yellow, white
onions are and red are the most common types of onions
seasonal! Research suggests that white fruits and in the U.S., and many others punctuate recipes,
Dry onions grown in vegetables may help protect against stroke, such as scallions and pearl onions.
the U.S. can be divided
while the allium family (onions, garlic, leeks,
into two categories:
chives and scallions) may help reduce the Onion flavor can range from sweet to sharp,
sPrinG/suMMer onions risk of stomach cancer. depending on the type of onion, season of
are harvested from March
growth and preparation method. For a caramel
through august. these
onions have thin, lighter- Epidemiological studies suggest that onions flavor and color (perfect for a sweet and savory
colored skin and range in may also protect against other GI cancers flatbread or decadent quiche), sauté onions over
flavor from sweet to mild.
such as oral, laryngeal, esophageal and a low to medium flame. If the heat is too high,
FaLL/Winter onions colorectal cancers. a bitter taste will develop. For raw onion that
are grown august through
May, are easy to recognize brightens your tacos or chili, place cut onions in
by their multiple layers of Scientists are digging up health effects of ice water for 1½ hours to decrease the pungency.
thick, darker-colored skin the onion’s prebiotics, too. Fructose polymers
and range in flavor from
mild to pungent. called fructans may help improve bowel To avoid tearing up at the chopping board,
Source: The National
function, boost immunity and improve mineral refrigerate the whole onion for 30 minutes prior
Onion Association absorption. Individuals with irritable bowel to use. When it’s time to slice or dice, leave the
syndrome or other bowel disease, however, root end intact because it contains the highest
Contributing Editor may be prone to gastrointestinal discomfort concentration of those tear-causing sulfuric
Kerry Neville, MS, RD, and gas from fructans. compounds. Once cut, onions can be stored in
owns KLMN Nutrition the refrigerator for up to 10 days.
Communications in Seattle. Jill Weisenberger, MS, RD, CDe, is a nutrition
She can’t cut onions consultant and the author of the Diabetes Weight Loss Lanier Dabruzzi, MS,RD, is a registered dietitian at the
without crying. Week by Week (American Diabetes Association 2012). public relations firm Porter Novelli in Washington, D.C.

22 Food & Nutrition Magazine • spring 2012

 Recipe
Fiery Onion Dressing
Developed by Tami Cline,
PhD, RD, SNS
½ cup vegetable oil
½ cup chopped onion
(red preferred)
¼ cup red wine vinegar
¼ cup honey
4 teaspoons Tabasco
sauce
Combine ingredients in
blender and puree. Season
dressing to taste with salt
and pepper. (Can be made
4 to 24 hours in advance.
Let stand at room temperature
before serving.) Use within
1 week. Serves 12.
Nutrition Per Serving
(2 Tbsp): Calories: 110; Total
Fat: 9g; Saturated Fat: 0.5g;
Trans Fat: 0g; Cholesterol:
0mg; Sodium: 10mg;
Carbohydrate: 6g; Fiber: 0g;
Sugar: 6g; Protein: 0g
Tami Cline is the owner of Cline
Consulting in Kansas City, Mo.
In Quantity: Onions are foundational in
the savory kitchen and often the first ingredient
into the pan. Raw or cooked, their versatility
adds to the many layers of flavor to make a
perfect dish.
Yellow onions are an all-purpose cooking onion
and the best choice for caramelizing. Red onions
are great for grilling, broiling or roasting, while
raw white onions can be sprinkled over chili or
used in fresh salsa. There are notable seasonal
differences as well: Spring/summer onions
(which include sweet onions such as Vidalia) are
ideal to serve fresh, lightly cooked or grilled,
while the more pungent fall/winter onions are
best for long-cooking dishes such as soups,
stews and braises.
During spring and summer, order smaller
quantities of dry onions more frequently. Due
to higher water content, spring/summer onions
Recipe
Roasted Onions with
Sweet Balsamic Glaze
Developed by Marlene Koch, RD
2 large red onions (about 1¼
pounds), peeled and cut into
quarters
2 teaspoons olive oil
¼ teaspoon salt
¼ cup balsamic vinegar
1 Tablespoon brown sugar
Preheat oven to 425° F. Place
onions cut-side down in a flat
microwave-safe baking dish.
Cover and microwave on high for
have a shelf life of 30 to 60 days, whereas 5 minutes or until onion layers
the lower water content of fall/winter onions start to soften and separate.
Uncover and transfer dish to
means they can be stored for 30 to 180 days.
oven. Cook for 20 minutes or
Dry onions should be stored away from other until onions are well-browned
produce in a cool (45°–55° F), dark and dry on outside and tender on
location with good air circulation. inside. As onions cook, combine
and simmer vinegar and brown
sugar over medium-high heat
Onions for foodservice range in diameter
for 8 to 10 minutes until syrupy
from boilers (1 to 17⁄8 inch) to super colossal and reduced by one-half. Set
(4½ inches and larger). Pre-cut onions are aside. Remove onions from
available both “fresh processed” and “individually oven, turn cavity side up and
quick frozen,” or IQF. Fresh processed onions immediately drizzle or brush
onions with glaze. Serves 8.
may be purchased whole peeled, whole sliced,
diced, rings, stir-fry (wide julienne) or slivered Nutrition Per Serving (1/2 cup):
Calories: 50; Total Fat: 1g;
(thin julienne). IQF onions are available diced,
Saturated Fat: 0g; Trans Fat: 0g;
in strips or rings. Cholesterol: 0mg; Sodium: 80mg;
Carbohydrate: 10g; Fiber: 1g;
Sugar: 6g; Protein: 1g
Garrett Berdan, RD, is a nutrition and culinary
Marlene Koch is the author of Eat
consultant. Visit his website and blog at More of What You Love (Running
www.garrettberdan.com. Press 2012).
spring 2012 • FoodandNutritionMag.org 23
Engage | Ac ADeMy uPDAtes
Highlights
mark your calendar: national
nutrition month and rd day
March is National Nutrition Month and a colorful
illustration that incorporates healthy eating and
physical activity represents the 2012 theme: “Get
your Plate in Shape.” Key messages for 2012 support
the 2010 Dietary Guidelines for Americans and
USDA’s new food icon MyPlate—reminding everyone
to be more mindful of the foods we eat. In addition,
celebrate the experts who spread these messages:
Registered Dietitian Day is March 14. Ideas to
help plan your NNM promotions, suggestions for
celebrating RD Day and a guide for proclamations are
Registered
available at eatright.org/nnm. Additional features,
Dietitian Day is nutrition education resources and media materials
March 14. will be added.
jewish member interest
group joins academy migs
The Academy of Nutrition and Dietetics welcomes
the Jewish Member Interest Group as its eighth
member interest group. This new MIG will provide
a central, credible resource to Academy members
regarding cultural competencies concerning kosher
in observance of kashrut (dietary law) meal service
customs to their clients; create a network for members
to share experiences and solutions in carrying through
kosher customs in facilities where foodservice must
provide competent service; and develop materials
To learn more provided by Jewish Interest Group members that
about the
others may utilize to be culturally competent for
Academy’s
member interest their clients. Membership is open to all Academy
groups, visit members. The Jewish MIG will be the second MIG
eatright.org/migs. operating as an online community beginning June 1.
Promote your Book or Product
through the eat right marketplace
Are you an Academy member looking for ways to
promote your book, product and services? Check
out the Eat Right Marketplace—the new electronic
market site where listings may include publications,
educational services, technology, continuing
education materials or other like products or
Visit
services developed or owned by members of the
eatright.org/
marketplace for Academy. Dietetic practice groups and member
more interest groups may also list products produced
information. by their group on this site.
24 Food & Nutrition Magazine • spring 2012
rds and dtrs: last chance
to Pay registration maintenance fee
The Commission on Dietetic Registration’s annual
registration maintenance fee of $50, which was
due August 31, will be accepted with a $200 late
charge ($250 total) until March 31. Registered
dietitians and dietetic technicians, registered who
do not make their payments by that date will lose
their credential and have to retake the registration
exam. To charge your payment by phone, please
contact CDR at 800/877-1600, ext. 5500.
Payments must
be received and you can also mail your payment to CDR,
processed by 120 South Riverside Plaza, Suite 2000,
March 31. Chicago, IL 60606-6995.
academy foundation research
grant applications are due april 1
A variety of research grants are available from the
Academy of Nutrition and Dietetics Foundation.
Awards range from $1,000 to $15,000, depending
on the specific grant. In addition, the Foundation’s
Research Endowment Grant topic will focus on
childhood nutrition. A request for proposals will be
available at eatright.org/Foundation no later than
May 1. This is a one-year grant of up to $35,000
for Academy members and the application deadline
Visit eatright.org/
is July 1. For additional information, contact
Foundation Senior Development Manager Beth Labrador at
for more information. blabrador@eatright.org or 800/877-1600, ext. 4821.
nominations deadline for
academy honors and awards
The Honors Committee needs your assistance
in identifying individuals who have provided
significant contributions to the dietetics profession.
The deadline for submitting nominations is
March 1. Look at individuals who have advanced
the profession through their work or served as
a role model for you or your community. Also,
consider those who have exhibited leadership
in other food or nutrition associations or through
The deadline outstanding research, publishing or service
for national
through government agencies. For more information
awards and
honors on the Academy’s Awards and Honors program,
submissions is visit eatright.org/nationalawards or call
March 1. 800/877-1600, ext. 4827.

academy dues
renewal under Way
Academy membership must be renewed
by May 31 in order to avoid the $25
application fee and missing out on benefits
such as access to member features on
Eatright.org, the Evidence Analysis
Library, publications such as Food and
Nutrition, Daily News, eat Right Weekly
or the Journal of the Academy of Nutrition
and Dietetics, or eligibility for member-
ship to dietetic practice groups, member
interest groups or state associations.
Pay dues online by logging in via the
Member tab of Eatright.org and clicking
on Renew Membership at the top of the
page; through the mail (payment must
received by May 31 to avoid a processing
Deadline to
fee and interruption of benefits) or by
pay dues is calling the Member Service Center
May 31. at 800/877-1600, ext. 5000.
education accreditation
Begins 2012 with a new name
The Commission on Accreditation for
Dietetics Education has changed its name
to the Accreditation Council for Education
in Nutrition and Dietetics, or ACEND.
Reflecting the fundamental relationship
between nutrition and dietetics, the new
name and acronym communicate the goal
to improve the quality of education and the
accreditation system. ACEND’s scope of
accreditation and participation as a Title IV
gatekeeper recognized by the U.S. Depart-
ment of Education remains unchanged.
Accredited programs have until June 1 to
CADE’s new name
update their websites and records, and
is the Accreditation
Council for Education programs with printed materials showing
the old name may continue to use them
in Nutrition
and Dietetics. until they run out.
Board of directors
PRESIDENT-ELECT
Sonja Connor, MS, RD, LD (Ore.)
Glenna McCollum-Cloud, DMOL, MPH, RD (Ariz.)
TREASURER-ELECT
Barbara Ivens, MS, RD, FADA (Mich.)
Donna Martin, EdS, RD, LD, SNS (Ga.)
Vote in the DIRECTOR-AT-LARGE
Margaret Garner, MS, RD, LD (Ala.)
national Laura Romig, RD, LD (Kan.)
election
house of delegates
aCaDeMy MeMBers: SPEAKER-ELECT
vote for your Leaders in Nancy Lewis, PhD, RD, FADA (N.C.)
nutrition and Dietetics Aida Miles, MMSc, RD, LD (Minn.)
The Nominating Committee DIRECTOR
is pleased to report that the Alana Cline, PhD, RD (Colo.)
following candidates have Marcia Kyle, RD, LD, CDE (Maine)
been selected for the AT-LARGE DELEGATE: 30 yEARS AND UNDER
2012 ballot from among Joseph Quinlan, MSH, RD, CNSC, LD/N (Fla.)
many excellent nominees. Tracy Wilczek, MS, RD, LD/N (Fla.)
The national election is open AT-LARGE DELEGATE: RETIRED
to Academy members Helen Lodge, MA, MS, RD, LD (W.Va.)
until March 3 at Stephanie Tranen, MPH (S.C.)
eatright.org/elections.
nominating committee
(three positions)
Julie Grim, MPH, RD, LD (Texas)
Betty Krauss, RD, CDE (Mich.)
Liz Marr, MS, RD (Colo.)
David Orozco, MS, RD (Ga.)
Isabel Parraga, PhD, RD, LD (Ohio)
Karen Payne, MS, RD (Wis.)
accreditation council for
education in nutrition and dietetics
PRACTITIONER REPRESENTATIVE:
REGISTERED DIETITIAN
Fabiola Gaines, RD, LD (Fla.)
Pascale Jean, MPH, RD, LD/N (Fla.)
PRACTITIONER REPRESENTATIVE:
DIETETIC TECHNICIAN, REGISTERED
Amelia Larkin, MS, DTR (Fla.)
Alyce Watanabe, DTR (Calif.)
commission on dietetic registration
REGISTERED DIETITIAN
Leslene Gordon, PhD, RD, LD (Fla.)
Paula Kellogg Leibovitz, MS, RD, CDE, CD-N (Conn.)
CERTIFIED SPECIALIST IN ONCOLOGy
Laura Elliott, MPH, RD, CSO, LD (Iowa)
Kathryn K. Hamilton, MA, RD, CSO, CDN (N.J.)
DIETETIC TECHNICIAN, REGISTERED
Grace Burney, DTR (Ohio)
Stefanie Mittelbuscher, DTR (Mo.)
spring 2012 • FoodandNutritionMag.org 25
Inspire | Be A Hero

From the Ground Up

GroWinG cHilDren’s eXciteMent ABout VeGetABles

“S
ome of these children have
never seen vegetables outside
of a supermarket,” says Denine
Rogers, describing students at
Dorsett Shoals Elementary School in Doug-
lasville, Ga. That changed when they brought an
abandoned community garden back to life—and
grew a new love for veggies in the process.
The project began in January 2011 and the
school’s foodservice manager invited Rogers, a
registered dietitian, master gardener and former
school foodservice manager herself, to help.
Rogers taught students about the importance
of eating grains, fruits and vegetables every day,
and asked the children to select a medley of
vegetables to plant. (Green beans and peas were
among their favorites.) School staffers and local
businesses donated time as well, along with
supplies—gloves, shovels, pots, soil, seeds and
gardening sticks.
The children shared all gardening responsibilities
and eventually reaped a bountiful harvest. In
August, the program received a Fuel Up to Play 60
grant from the National Dairy Council and the
National Football League to continue the school
garden program.
“The garden gave the kids a chance to sit down
with their parents and talk about nutrition,”
says Rogers. “One parent told me, ‘Now my
son wants his own garden.’ When I heard that,
I knew I’d done my job.”

“One parent told me, ‘Now my son wants

his own garden.’ When I heard that,
I knew I’d done my job.”

registered dietitian
Denine rogers
works with students
at Dorsett shoals
elementary school’s
community garden.
PORTRAIT BY DEBORAH
LLEWELLYN WHITLAW
Denine roGers,
rD, lD, began her path to dietetics
during high school when she served
as a summer intern for what was then
called Kraft General Foods. She went on
to earn her nutrition degree from
Howard university. She says her mother
had always been interested
in dietetics and encouraged her To read more inspirational stories—
to pursue the profession. and submit your own—visit
FoodandNutritionMag.org/inspire.

A Mission for Health
HelPinG HonDurAns reVAMP HosPitAl FooDserVice
I
n the western mountains of
honduras lies santa rosa de
copan. This is the poorest region of
the country and far from the touristy
coast, yet since 2008, Bobbie Randall
has spent her vacation volunteering with
Central American Medical Outreach to
strengthen health-care systems through
sustainable community development.
“CAMO had set up modern medical
technologies that improved life expectan-
cies of the patients, but the food delivery
wasn’t even up to 20th-century standards,”
Randall recalls. There were half as many
plates and utensils as patients, and staff
had to bring kitchen tools from home each
day. And with no hot water, sanitation
was of enormous concern.
“They were saving more people, but at
least half of those who survived would
end up with a parasite or foodborne
illness,” Randall says. “The hospital’s
“The experience is
bigger than I ever
imagined it would
be, and more than
I ever thought I
could accomplish
in my life.”
BoBBie rAnDAll,
meD, rD, lD, cDe, says the
hospital day care is a big source of
pride. the kitchen still uses an open
cook stove to make tortillas for the
children, but the equipment is much
cleaner. randall reviews their menus
for nutrition value and is impressed
by the way they follow her
recommendations.
infection control physician pleaded
with us to make a difference.”
After securing actual serving trays,
Randall’s team replaced chow lines—
a pot that was wheeled around on
the back of a cart—with a central-
ized system to distribute food from
the kitchen on individual patient trays,
allowing for therapeutic diets. The team
also established hot water access and
installed a sanitizing dishwasher. Randall
created sanitation checklists in Spanish,
which staff emails to her throughout
the year in exchange for kitchen utensils—
knives, colanders, measuring cups,
spatulas and tongs—collected through
Randall’s church and hospital in
since registered dietitian Bobbie
northern Ohio. randall began working with the
foodservice staff at a Honduran clinic,
“The experience is bigger than I ever patients have been able to receive
meals based on therapeutic diets.
imagined it would be,” Randall says, PORTRAIT BY CORY MORTON
“and more than I ever thought I could
accomplish in my life.”
spring 2012 • FoodandNutritionMag.org 27
Read | ne W BooKs
Professional titles
Prevention vs. Treatment:
What’s the Right Balance?
Edited by Halley S. Faust and Paul T. Menzel
(AMERICAN PUBLIC HEALTH ASSOCIATION AND
OXFORD UNIVERSITy PRESS 2011)
Examines the history of health policies and spending
on prevention, values justifying priorities for
treatment or prevention, and cultural traditions
that shape the moral relationship between these
two types of care.
Krause’s Food and the Nutrition
Care Process, 13th ed.
By L. Kathleen Mahan, MS, RD, CDE,
Sylvia Escott-Stump, MA, RD, LDN, and
Janice L. Raymond, MS, RD, CD
(SAUNDERS 2011)
Updated to include MyPlate and the Dietary Guide-
lines for Americans 2010, new and expanded
chapters, and a large variety of tables, boxes and
pathophysiology algorithms to provide need-to-
know information with ease.
disease management
Crohn’s Disease and
Ulcerative Colitis 3rd ed.
By Fred Saibil, MD
(FIREFLy 2011)
Provides up-to-date information on common
symptoms and side effects of irritable bowel
syndrome, in addition to effects of diet, available
drugs, children with IBD, surgical options,
effects on sexual activity and childbearing
and self-management.
28 Food & Nutrition Magazine • spring 2012
the academy of nutrition and dietetics has launched eat Right Press,
a consumer imprint focusing on a variety of nutrition topics important to
readers who live with chronic conditions or just want to improve their health.
Healthy Eating, Healthy Weight for Kids and Teens
By Jodie Shield, MEd, RD, and Mary Catherine Mullen, MS, RD
(EAT RIGHT PRESS 2012) Gives families eight strategies to buck the childhood obesity trend—
and have fun doing it—in a world of fast food, supersized sodas and televised temptations.
The Essential IBS Book
By Alvin Newman MD, FRCPC, FACP, FACG
(FIREFLy 2011)
Discusses the symptoms, diagnostic tools, and
diseases and complications associated with
irritable bowel syndrome, in addition to lifestyle
changes, drug therapy and dietary therapy.
Nutrition: What Every Parent
Needs to Know, 2nd ed.
By William H. Dietz, MD, PhD, FAAP, and
Loraine Stern, MD, FAAP (editors)
(AMERICAN ACADEMy OF PEDIATRICS 2011)
Includes strategies to meet kids’ dietary needs
from birth through adolescence, standards of
weight and height, growth charts, alternative
diets and supplements, cholesterol-lowering
medications, allergies and food safety.
client education
Match Your Insulin to Your Carbs
(ACADEMy OF NUTRITION AND DIETETICS/
AMERICAN DIABETES ASSOCIATION 2011)
Reviews how insulin works and teaches clients
how to use a flexible insulin plan to match their
insulin doses to the carbs they eat, in addition to
signs, symptoms and treatment of hypoglycemia.
If You Need to Limit series
(NATIONAL KIDNEy FOUNDATION 2011)
Helps clients limit potassium, phosphorus,
sodium or protein through colorful, laminated
tools for patients managing renal disease
stages 1–4. Includes info on serving sizes,
planning meals at home or in restaurants,
and reading food labels. Available in English
and Spanish.
consumer titles
Food, Field to Fork: How to Grow Sustainably,
Shop Wisely, Cook Nutritiously, and Eat
Deliciously (Volume 1)
By Anita M. Kobuszewski, MS, RD
(ANITABEHEALTHy 2011)
Covers food in its continuum—from planting and
harvesting to preparing and eating—and its effect on
health. Topics include Dietary Guidelines,
general nutrition guidance, shopping and
cooking, in addition to recipes and an
extensive resource section.
Food Fights: Winning the Nutritional
Challenges of Parenthood Armed with
Insight, Humor, and a Bottle of Ketchup,
2nd ed.
By Laura A. Jana, MD, FAAP,
and Jennifer Shu, MD, FAAP
(AMERICAN ACADEMy OF PEDIATRICS 2012)
Includes new chapters on healthy breakfasts,
what’s lacking in snacking, and supermarket
sanity—along with packaging labels info,
recipes, a nutrient primer and phone apps
that help families stay on track.
cookBooks
My Cooking Class series
(FIREFLy 2011)
The “My Cooking Class” series continues with
three new titles: Indian Basics and Preserving
Basics by Jody Vassallo, and Cake Basics by
Abi Fawcett. Each recipe includes visual sequences
of every ingredient and step in full color.
The Keto Cookbook: Innovative Delicious
Meals for Staying on the Ketogenic Diet
By Dawn Marie Martenz and
Laura Cramp, RD, LD, CNSC
(DEMOS HEALTH 2011)
Includes recipes based on the ketogenic therapeutic
diet used to treat epilepsy and other neurologic
conditions in children, in addition to allergen
information, children with texture aversions,
unpredictable eaters and adventurous eaters.
The Gluten-Free Baking Book: 250 Small-
Batch Recipes for Everything from Brownies
to Cheesecake
By Donna Washburn and Heather Butt
(ROBERT ROSE 2011)
Features recipes for baked goods in small-batch
quantities for readers with limited space and to
use less of the sometimes-expensive gluten-free
ingredients.
Click | online resources
Released by the Special Olympics and Best
Buddies International, Finding Balance: Obesity
and Children with Special Needs highlights
the epidemic of obesity in the special needs
community and outlines innovative solutions
for families, caregivers and professionals.
www.abilitypath.org/obesityreport
A collaboration by Welch’s and Zagat, Taste of
the Harvest guide features listings of restaurants
across the country that specialize in farm-to-table
offerings, in addition to a directory of farmers
markets, information about harvest time for
produce per region of the country, and recipes.
www.welchs.com/zagat
The Academy of Nutrition and Dietetics’
Celiac Disease Toolkit and Heart Failure
Toolkit include sample progress notes for
documentation using the Nutrition Care
Process and Standardized Language; options
for electronic documentation; narrative case
studies; client\education materials and more.
www.adaevidencelibrary.com/store.cfm?category=1
USDA’s Food and Nutrition Service’s Direct
Certification in the National School Lunch Program:
State Implementation Progress School Year
2010-2011 estimates the number of school-age
Supplemental Nutrition Assistance Program
participants certified for free school meals was
16 percent higher at the start of the 2010-2011
school year than it was at the start of 2009-2010.
www.fns.usda.gov/ora/MENU/Published/CNP/FILES/
DirectCert2011.pdf
The National Kidney Foundation’s Living Well
on Dialysis: A Cookbook for Patients and Their
Families helps dialysis patients and families
through an overview of nutrients that play a role
in chronic kidney disease, plus easy-to-follow
recipes and sample meal plans. www.kidney.org/
atoz/content/cookbook.cfm
The Produce for Better Health Foundation’s
MyPlate Makeover Challenge consumer campaign
features support materials for professionals such
as recipes, nutrition facts and tips in addition to
social media marketing ideas. www.pbhfoundation.
org/pub_sec/st_coor/mar_tools/half_the_plate
A new report by The Nielsen Co., “The State of
the African-American Consumer,” tracks the
purchasing behavior of African-Americans such
as shopping frequency and spending, preferred
stores, decision drivers, advertising opportunities
and more. It is the first of three annual reports.
www.nielsen.com/africanamerican.
The Academy of Nutrition and Dietetics’ electronic Nutrition
Care Manual—updated annually to keep subscribers current and
compliant—now includes a “Normal Nutrition” section for general
nutrition with standards for planning, client education handouts and
links to normal nutrition topics; guidelines for insulin and glucose
management; a “Developmental Disabilities” section with resources
for conditions such as autism; links to MyPlate and Dietary Guidelines;
and Spanish-language resources. In addition, the new Sports Nutrition
Care Manual features handouts and meal plans; calculators for BMI, energy
expenditure, recovery needs, sweat rate, lean body mass and healthy body
weight; customization tools such as sticky notes, highlighting and
email-a-page; and information on becoming a Board-Certified Specialist
in Sports Dietetics. www.nutritioncaremanual.org
The Food Related Emergency Exercise Bundle, or Cardiovascular Risk: Diabetes and the
“FREE-B,” is a compilation of scenarios based on New Cardiovascular Guidelines
food contamination events to help government April 4, 1 to 2:30 p.m. Eastern (CPE Hours: 1.5)
regulatory and public health agencies evaluate www.diabeteseducator.org/webinars
food emergency response plans, protocols and
procedures developed by the Food and Drug Cardiovascular Disease and Diabetes:
Administration in cooperation with the Centers for Medications and Eating to Improve Health
Disease Control and Prevention, the USDA Food April 18, 1 to 2:30 p.m. Eastern (CPE Hours: 1.5)
Safety Inspection Service and Animal and Plant www.diabeteseducator.org/webinars
Health Inspection Service. www.fda.gov/Food/Food
Defense/Training/ucm216741.htm?source=govdelivery Does Your EHR Speak NCP? Overcoming
Challenges in Incorporating Standardized
The American Academy of Pediatrics is offering Language in the Electronic Health Record
its collection of pediatric health information— April 26, 2 to 3:30 p.m. Eastern (CPE Hours: 2)
brochures, CDC vaccine information statements, www.eatright.org/pd/electronichealthrecord
injury and violence prevention, audio clips and
a category on nutrition and fitness—through a Certificates of Training
Patient Education Online subscription. Most
ready-to-print materials are available in both The Academy’s Certificate of Training programs
English and Spanish. www.patiented.aap.org offer convenient, in-depth exploration of timely
topics in nutrition and dietetics. Multiple modules
Webinars provide a comprehensive perspective of the study.
Participants receive a certificate upon passing the
Diabetes and Depression second exam in the final module.
March 7, 1 to 2:30 p.m. Eastern (CPE Hours: 1.5)
www.diabeteseducator.org/webinars Chronic Kidney Disease
Nutrition Management
Monogenic Diabetes Five modules: Chronic Kidney Disease Basics;
March 14, 1 to 2:30 p.m. Eastern (CPE Hours: 1.5) Slow Progression; Complications; The “Diet” for
www.diabeteseducator.org/webinars Chronic Kidney Disease; and The Transition from
Chronic Kidney Disease to Kidney Failure
Critical Illness Update: Using the Latest (CPE Hours: 12.5) www.eatright.org/cpd/online
Science in Nutrition Support Therapy
for Critically Ill Patients Developing Your Role as Leader
March 21, 2 to 3:30 p.m. Eastern (CPE Hours: 2) Four modules: Transformational Governance:
www.eatright.org/pd/criticalillness Enhancing the Organization’s Ability to Succeed;
Exceptional Leadership; Leadership: An Appreciative
Cancer and Diabetes Approach; and Communicating as a Leader
March 20, 1 to 2:30 p.m. Eastern (CPE Hours: 1.5) (CPE Hours: 8) www.eatright.org/cpd/online
www.diabeteseducator.org/webinars
spring 2012 • FoodandNutritionMag.org 29
 Click | cont’d

Reviews: The 10 most popular, free weight-management apps

Thousands of diet and nutrition apps are available for phones and tablets. So many, in fact, that there are apps to find apps. In this issue
of Food & Nutrition, Sarah Krieger, MPH, RD, LDN, reviews the 10 top-rated free iPhone apps for weight management. The ratings are on a
scale of 1 to 5, and Krieger’s reviews are summarized below. For the complete reviews, visit www.eatright.org/media.

App/rating Synopsis Bottom Line

4.5
Calorie Counter & Diet
Tracker by MyFitness Pal
The creators may be MyFitness Pal, but the nutrition The extra nutrient analysis is great since many people are
analysis features will make this app your best nutrition
friend. Adjust goals, enter caloric intake (food) and output
lacking in potassium, iron (age-specific), fiber and calcium.
You can build your eating plan according to your personal
(exercise), add to the food library and check the progress nutrient needs. The tutorials are helpful for first-timers.
screen to track how you’re doing.

This classic food diary tracks calories, water, fitness and the
4 time each food item is consumed, in addition to total fats,
carbohydrates, protein, cholesterol, saturated fat and fiber.
Calorie Counter: Diets & Create your own diet and physical activity plan and use an
Activities by Arawella Integrated Body Tracker for monitoring progress.
The visual of the food intake layout is appealing and
easy to use. I recommend this app for tracking food
and exercise while trying to lose weight, maintaining
weight after weight loss or controlling diabetes under
the guidance of a registered dietitian or doctor.

Tracks food, exercise, weight and all the nutrients listed Once you register, this is a great user-friendly app that
4 on a Nutrition Facts label. Also includes daily inspirational
articles, healthy recipes and an easy-to-understand Help
can help you log what you eat each day. The app is visually
pleasing, includes all the major nutrients and keeps track
Calorie Counter and Diet section. of all consumption, including alcohol.
Tracker by CalorieCount.com

For people looking to lose a half-pound to 2 pounds per week
4 or to maintain weight, this app tracks daily consumption
of calories, carbohydrates, fat and protein. Meal plans
Sparkpeople Diet and customized for your goals are available, as well as a weigh-
Fitness Tracker in page that graphs your weight and progress over time.
This is a great app; however, it only includes calories,
carbohydrates, fat and protein. I would recommend using
this app under the guidance of an RD to track the amount of
sodium, saturated fat, fiber and other important nutrients
that may be crucial to monitor for disease management.

This app is a food and fitness diary for users trying to lose, This app stands out because of its large food database
4 maintain or gain weight. Nutrition tracking includes total
calories, fat, cholesterol, sodium, carbohydrates, sugars,
and is valuable to people who want to track their food
and fitness. I would recommend this app because of this
Calorie Tracker fiber and protein. The app is a companion tool for members benefit alone.
by Livestrong.com of The Daily Plate at www.livestrong.com.

A thorough food diary tracks nutrients including This is a nice way to enhance consultation. It’s easy to
3 carbohydrates, fats, protein, calcium, trans fat, sodium,
carbohydrates, fiber, sugar and saturated fat, exercises
navigate and an RD can analyze the logs for a personal
nutrition and activity plan that works for you.
Calorie Counter and body weight, and shows progress charts.
by MyNetDiary

Keeps track of foods you eat with this detailed food data-
3 base primarily for people wanting to lose weight. It also has
a nutrient tracker for logging the amounts of carbohydrates,
Lose it! by FitNow, Inc. protein, fats, cholesterol, sodium, sugars and fiber.
Lose it! is great as a basic food log that will help a person
keep track of what they eat. This app is mainly for people
wanting to lose weight, but may also be helpful to a person
with diabetes.

Through scanned product barcodes, this app helps users
2.5 interpret food labels and notes various health aspects of
the food so consumers can choose healthier alternatives.
Fooducate
While the website is great, the app is largely based on
people’s opinions, not on advice from experts. Although
billed as “like having a dietitian on speed dial,” an RD
offers so much more than just defining food ingredients.

A comprehensive app to assist with joining a support
2 group, following the Weight Watchers plan step by step,
using interactive tools, finding local meetings and creating
Weight Watchers Mobile shopping lists.
This app has a lot of features (so many it is slow to load and
crashes). Without paying a monthly membership fee, it only
offers recipes, some articles on food and exercise topics,
success stories and access to a few “cheat sheets.”

Keep track of calories consumed and track workouts to For the amount of work and somewhat confusing summary,
2 see how much energy is burned. The app is backed by
the online fitness community DailyBurn Tracker.
this app needs improvement. It has potential to offer
complete weight-loss support. Right now, it requires much
DailyBurn more time to enter food and workout data than other apps.

The highest rated apps are at the top of the list. Apps are listed in random order within each rating category.

30 Food & Nutrition Magazine • spring 2012

Attend | uPcoMinG e Vents

Weight Management american College of sports

DPG symposium Medicine annual Conference
March 2–4, 2012 May 29–June 2, 2012 international congress of dietetics
Las Vegas, Nev. San Francisco, Calif.
www.wmdpg.org www.acsm.org Gain a greater understanding of how the profession practices in
all corners of the world and meet your international colleagues!
Clinical nutrition Management american Diabetes association’s
DPG symposium 72nd scientific sessions Delegates will explore the theme LeAP: Leadership, evidence
March 24–27, 2012 June 8–12, 2012 and Advancing Practice through an exciting program covering
Savannah, Ga. Philadelphia, Pa. a variety of topics in diverse dietetic practice areas. With
www.cnmdpg.org www.diabetes.org
sessions including lectures by high-profile international
institute of Food technologists american overseas Dietetic speakers, interactive workshops, seminars and a wide range
Wellness 12 association Conference/the of submitted papers, the Congress will create opportunities
March 28–29, 2012 israeli nutrition Week
for participants to present and share experiences, explore new
Rosemont, Ill. June 12–14, 2012
www.ift.org Tel Aviv, Israel directions and debate topics with experts from across the globe.
www.eatrightoverseas.org
american society for nutrition September 5–8, 2012
and experimental Biology Dietitians of Canada Sydney, Australia
April 21–25, 2012 national Conference
www.icd2012.com
San Diego, Calif. June 14, 2012
www.nutrition.org Toronto, Ontario, Canada
www.dietitians.ca
oncology nutrition DPG
symposium Fancy Food summer show
April 27–28, 2012 June 17–19, 2012
Dallas, Texas Washington, D.C.
www.oncologynutrition.org www.specialtyfood.com

national restaurant association for Healthcare

association show Foodservice
May 5–8, 2012 June 19–23, 2012
Chicago, Ill. Miami, Fla.
www.restaurant.org www.healthcarefoodservice.org

national Kidney Foundation school nutrition association

spring Clinical Meetings national Conference society for nutrition academy of nutrition and
May 9–13, 2012 July 15–18, 2012 education and Behavior Dietetics Food & nutrition
Washington, D.C. Denver, Colo. annual Conference Conference & expo
www.kidney.org www.schoolnutrition.org July 14–17, 2012 October 6–9, 2012
Washington, D.C. Philadelphia, Pa.
www.sne.org www.eatright.org/fnce

american association of Diabetes american academy of

PuBlic Policy WorkshoP educators annual Meeting Pediatrics national
April 15–17, 2012 August 1–4, 2012 Conference & exhibition
Indianapolis, Ind. October 20–23, 2012
Arlington, Va. www.diabeteseducator.org New Orleans, La.
www.eatright.org/ppw www.aapexperience.org
association of Correctional
The Academy of Nutrition and Dietetics’ Public Policy Workshop is Food service affiliates
the premier opportunity for professional development centered on international Conference
member outreach in public policy. A variety of unique and cutting- August 19–23, 2012 to find your local dietetic association
New Orleans, La. meeting, visit www.eatright.org/
edge features are incorporated into PPW, including personalized
www.acfsa.org Members/content.aspx?id=8352.
agendas for each attendee, targeted educational tracks based on
expertise, interactive breakouts and workshops, pre-assigned meals
The Academy of Nutrition and Dietetics recognizes and thanks our corporate sponsors for
and structured networking events for a customized experience that their generous support of Academy events and programs. academy Partners: ARAMARK;
gives each individual a new set of public policy skills. Whether you The Coca-Cola Company; Hershey Center for Health & Nutrition® and National Dairy
Council. Premier sponsors: Abbott Nutrition; CoroWise™ brand; General Mills; Kellogg
are new to policy and advocacy or a seasoned professional, there is Company; Mars, Incorporated; McNeil Nutritionals, LLC; PepsiCo; SOyJOy®; Truvia®
something for everyone at this year’s workshop. natural sweetener and Unilever.

spring 2012 • FoodandNutritionMag.org 31

Unite | ArounD tHe WorlD
aftershocks
A yeAr lAter, tHe as we near the first anniversary of the
devastating tohoku earthquake in eastern
results oF JAPAn’s
japan, aftereffects still linger. Among the most
MAssiVe eArtHquAKe chilling aspects of the disaster are the nuclear
Are still MAKinG tHeir reactors damaged by the earthquake and tsunami.
WAy tHrouGH our Varying levels of radioactivity have been found
in vegetables and milk around the Daiichi
GloBAl FooD suPPly
nuclear plant in Fukushima—raising concerns
about long-term consequences on the health of
individuals exposed to excessive radiation.
Academy member Tomomi Serizawa lives in
central Japan, and says the concern is particularly
alarming to parents because potential effects
may not manifest until many years from now.
“The most important thing is that children
AMERICAN OVERSEAS should not be exposed,” says Tomomi, who adds
ASSOCIATION REGIONAL that those who can afford it are opting to buy
CONFERENCE groceries from stores that sell foods imported
Tel Aviv, Israel from other countries or areas of Japan. For the
June 12–14 rest of the families, limiting exposure is a balancing
www.eatrightoverseas.org act. “We can’t be too strict [about banning too
32 Food & Nutrition Magazine • spring 2012
many food staples] because we need to be paying
attention to these things in very long terms.”
Radioactive iodine is the main contaminant in
Japan. If ingested, it can accumulate in the body,
particularly the thyroid gland, and increase the
risk of thyroid cancer, especially in children.
Radiation sickness can also cause other types
of cancer, and even death, depending on the
amount absorbed by the body, the type, the
route of exposure and the length of exposure.
Whether you’re in Japan or another area of the
world, it’s important to understand what actions
to take during the early stages of a disaster
involving increased radiation levels and to be
vigilant about food sources. Read an expanded
article at www.FoodandNutritionMag.org
for more information on which foods may
be affected, special screenings and restrictions
implemented by the FDA, and steps for
managing early stages of radiation exposure.
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