Nutrition in Chicago › wp-content › uploads › 2012 › 10 › CDA-fa… · Nutrition in...
Transcript of Nutrition in Chicago › wp-content › uploads › 2012 › 10 › CDA-fa… · Nutrition in...
Nutrition in
Chicago
Fall 2012
1 CDA Website Facelift
2 Letter from the
President
Supermarket Corner
3 CDA Dinner Hosted by
Food Trucks
National Food Days
4 Good Nutrition for the
US Women’s Rugby Team
Upcoming CDA Events
5 Vital Bridges RD Makes a
Difference
Thyme Roasted Beets
Recipe
PR Committee Update
6
Unconventional Website
Tools for RDs
In this Issue
CDA P.O. Box 618302 Chicago, IL 60661
Y ou may have already noticed the
new look of the CDA website,
which was rolled out this past sum-
mer. Keep on the lookout for even more
changes once the new strategic plan and logo
are developed later this year. However, the
new functions of the website will remain the
same including:
an ability to sign-up for events, which
will replace the Evite system
a more extensive members-only site
where each member will have their own
login and password
a job postings section where one can
view jobs as well as submit jobs
Other functions of the website and website
committee offerings that may be of interest
to members include:
the "Find a Dietitian" page where mem-
bers can advertise their services
online membership renewal
(membership expires on May 31 of
every year; access to the members-only
areas will not be available until payment
is received; paper applications are also
available for download if preferred)
access to event archives, newsletters,
CDA member directories, and awards/
scholarship information
tweeting through CDA (email your
tweet exactly as you'd like it tweeted to
[email protected] and our Twitter
Gatekeeper, Jackie Lang, will tweet it for
you on behalf of CDA!)
the "Contact Us" page where members
can email CDA with questions or with
any website problems
In addition, we have new bloggers including
RDs with several years of experience, new
RDs, interns, and graduate students that study
or work in various areas of our field including
research, clinical, community, fitness and
business. Read more about all of their di-
verse backgrounds on our "Meet the Blog-
gers" page and be sure to leave comments on
blogs when you stop by!
If you are interested in blogging for CDA,
email our blog Chair, Ginger Hultin at gin-
[email protected]. Stay tuned for the
exciting blog competition later this year.
The CDA Website Gets a Facelift Jeanna Tachiki, MS, RD, LDN
2 Nutrition in Chicago Newsletter, Fall 2012
2012-2013 CDA
Board of Directors
CDA Committee
Chairs
President: Jamie Shifley
President-Elect: Brooke Schantz
Treasurer: Prajakta Phadke
Treasurer-Elect: Jeanna Tachiki
Secretary: Samantha Raymond
Nominating Committee: Grace Whiteford
Bylaws Committee: Barbara Fine
Awards and Scholarships
Committee: Jeanna Tachiki
Legislation Committee: Tarrah DeClemente &
Samantha Raymond
Public Relations
Committee: Grace Whiteford
Publications Committee:
Stephanie Sharp,
Ginger Hultin &
Janna Nelinson
Membership Committee: Prajakta Phadke
Program Committee: Brooke Schantz
Historian: Melissa Prest
A re You Informed? I recently read a
blog post by a fel-
low dietetics edu-
cator, Phyllis Fatzinger
McShane, about informatics
and dietetics. The post really
got me thinking about the im-
pact CDA members can make
by combining our nutritional
expertise with technology. Some of you
might be thinking to yourselves, “What is
informatics?” Nutritional informatics is
when we use critical thinking plus tech-
nology to organize and communicate our
nutrition-related information and/or data.
Many of you may have already been par-
ticipating in nutritional informatics with-
out even realizing it. For those of you
who have not, now is the time to give it a
go! It could be as simple as sharing an
interesting nutritional article you read on
the CDA Facebook page or even your
own Facebook page. You may dive into
Twitter and begin tweeting nutrition-
related messages on a regular basis.
Some might even consider becoming
a Sharecare expert. Do not let fear
paralyze you; there will be a learning
curve. We at CDA have experienced
this firsthand with our attempts to up-
date our weekly emails using Constant
Contact, as well as switching our
meeting registration from Evite di-
rectly to our website (thank you for
your patience). While there have been some
bumps in the road, we know that in the long
run these technological changes will be bet-
ter for our members—helping to keep them
better informed. Using technology will not
only allow us to share our expertise with
more people, but it also allows us to share
information with fellow professionals. I ask
each of you to push yourselves and get out
there. You are highly educated nutrition
experts and you have the ability to help
many with that knowledge. So, go out and
share it!
A Letter from the President Jamie Shifley, MS, RD, LDN
Supermarket Corner: New Food Products Barbara Fine, RD, LDN
Balance Mini Energy Bars - These petite protein bars are great for when hun-
ger strikes in the afternoon and you don’t want a large snack. They come in Double
Chocolate Brownie and Cookie Dough. Each bar contains only 100 calories, 3.5
grams of fat, 80-100 mg of sodium, 11 grams carbohydrate, 0-<1 grams of fiber, 9
grams of sugars, and 7 grams of protein.
Popchips Tortilla Chips - The delicious Popchips who gave us popped potato
chips now has popped tortilla chips! Crunchy and tasty flavors include Ranch, Salsa,
Chili Limon, and Nacho Cheese. The individual 1 oz bag (about 16 chips) has 120
calories, 4 grams of fat, 135-190 mg of sodium, 20 grams carbohydrate, 2 grams of
fiber, 0-1 grams of sugars, and 2 grams of protein.
Speaking of chips, Simply 7 has new flavors of their lentil and hummus chip lines including
Jalapeno Lentil and Roasted Red Pepper Hummus. Each 1 oz serving (about 30-31 chips) has
130 calories, 5 grams of fat, 300-420 mgs of sodium, 18-19 grams carbohydrate, <1 -1 gram of
fiber, 2 grams of sugars, and 2-3 grams of protein.
Pillsbury Artisan Pizza Crust with Whole Grain - This new refrig-
erated pizza dough comes in a tube but offers the benefits of whole grain de-
spite being a processed product. Each serving (1/6th of the crust) has 190 calo-
ries, 5 grams of fat, 370 mg of sodium, 30 grams carbohydrates, 2 grams of
fiber, 16 grams of whole grain, 3 grams of sugars, and 6 grams of protein. If
you roll the dough out extra thin, you can get 8 pieces instead of 6.
September
Sept 26: Pancake Day
Sept 30: Mulled Cider Day
October
National Apple Month!
Oct 4: Taco Day
Oct 6: Noodle Day
Oct 9: Dessert Day
Oct 13: Peanut Festival
Oct 13: Pumpkin Festival
Oct 22: Nut Day
Oct 28: Chocolate Day
Oct 29: Oatmeal Day
November
National Peanut Butter
Lover's Month!
Nov 7: Bittersweet
Chocolate w/ Almonds Day
Nov 8-13: Split Pea Soup
Week
Nov 12: Pizza w/ the Works
Except Anchovies Day
Nov 14: Guacamole Day
Nov 20: Peanut Butter Fudge
Day
Nov 23: Cashew Day
Nov 25: Parfait Day
Nov 26: Cake Day
3
Nutrition in Chicago Newsletter, Fall 2012
CDA Dinner Hosted by Food Trucks By Ginger Hultin, MS, RD
O nce again, CDA has its finger
on the pulse of food trends in
Chicago by hosting the first
dinner of the year at the UIC
campus featuring food truck cuisine. On
September 12th, 100 members arrived on
the campus to find several options from
famous food trucks in the city: Falafel
Brothers, Beyond Borders, and Gigi’s Bake
Shop. Afterwards, speaker Melissa Joy
Dobbins gave an entertaining and pertinent
presentation on the topic of media in nutri-
tion. Masterminded by Brooke Schantz
MS, RD, CSSD, LDN, chair of the Pro-
grams Committee which plans CDA dinner
events during the year, this dinner allowed
members to mingle in the beautiful end-of-
summer weather.
Food trucks have gained popularity in the
past several years; flourishing even in the
questionable economic
condition. Chicago
hosts food truck festi-
vals in several
neighborhoods includ-
ing Evanston and West
Town during the sum-
mer months. However,
food trucks are not a
new invention; they
have been around for
more than a hundred
years. Early models
include “Chuck Wag-
ons” or mobile kitchens
catering to laborers. Today’s laborers cer-
tainly are not the railroad workers of the
old days. Instead, food trucks have been
hugely popular with urban office workers.
These traveling restaurants on wheels have
exploded in popularity in big cities with the
metropolitan lunch crowd due to their quick
service, affordable prices and variety of
offerings. Los Angeles boasts the largest
selection of food trucks in the nation, but
cities across the US including Portland,
Austin, New York and Boston have em-
braced the food truck culture.
Chicago is finally starting to open their roads
and parking lots to food trucks. This past
summer, the Chicago City Council approved
a food truck ordinance. These new food truck
laws will allow food trucks to cook and as-
semble food on their trucks instead of having
to prepare and package them beforehand.
Previously their operating hours were be-
tween 10 a.m. to 10 p.m., but now food
trucks will be able to
operate from 5 a.m. to 2
a.m seven days a week.
They will be able to
legally park in the same
location for two con-
secutive hours. The
drawbacks for this new
ordinance are a 200-
foot buffer zone, truck
owners are required to
use a GPS tracking system, and $1,000 fines
will be applied for parking violations. The
200-feet rule is to protect all brick and mortar
retail food establishments, but in some parts
of downtown Chicago meeting that require-
ment may pose an extra challenge for these
vendors.
Hungry for more on food trucks and where to
find them? Check out the Food Truck Freak
at http://foodtruckfreak.com/food-truck-freak
-dashboard!
*Be sure to join CDA at the next dinner
event at Reza’s on November 14th for a
discussion on the topic of Nutrition and
Cancer.
Fall is here!
Did you know some of
your favorite foods are
celebrated as National
Food Days this
season?
CDA Dinner Meeting
participants enjoy selec-
tions from three
local food trucks
A delicious pumpkin cupcake
from Gigi’s Bake Shop
(From left to right:) Falafel Brothers, Gigi’s Bake Shop, and
Beyond Borders. These local food trucks served up a variety of
tasty treats such as Falafel, Hummus, Pumpkin Cupcakes,
BBQ Amish Chicken Burrito, and Squash Soup
4 Nutrition in Chicago Newsletter, Fall 2012
October 4-9, 2012
FNCE, Philadelphia, PA
October 17, 2012
CDA Board Meeting
November 14, 2012
CDA Dinner Meeting
January 16, 2013
CDA Board Meeting
February 13, 2013
CDA Dinner Meeting
March 13, 2013
CDA Board Meeting
April 17, 2013
CDA Dinner Meeting
May 15, 2013
CDA Board Meeting
USA Rugby Women’s National Team:
A Battle for the World Cup Sofia Sanchez, Dietetic Intern, UIC
R ugby is becoming rather prominent
in the American athletics scene.
Born in the United Kingdom, it has
been celebrated as a war-like art; executed
by blood-thirsty athletes hungry for a win,
engaging the opponent in combat . So…
what does this have to do with nutrition?
This past year I was accepted for the posi-
tion of nutrition intern for USA Rugby
Women’s National Team staff. In July, I
was invited to attend the Eagles’ Elite As-
sembly in Greeley, Colorado as they pre-
pared for their European Tour. This fall
they have test matches against countries
including France and Italy.
These players are the most incredible group
of women I have ever met. Smashing into
each other headfirst, bloody noses, broken
arms – when that starting whistle blows, it’s
ON. They, too, are hungry for a win. As
they gear up for the 2014 Rugby World
Cup, one of their main concerns is nutrition,
and I have been helping to spread the good
word about food and how it plays a role in
their performance. When I began with the
team last December, I frantically attempted
to memorize carbohydrate recommendations
and ATP biochemistry. I spent New Year’s
Day reading sports nutrition textbooks. In-
stead, some of their more common questions
have been: what kinds of protein foods
should I eat? What foods are anti-
inflammatory? And the number one ques-
tion, “How can I build muscle and lose fat?”
The team’s nutrition consultant and myself
have joined forces to develop a four-step
program for the women to become world-
cup worthy in their nutrition habits in time
for 2014. The following is an example of
what has been added nutritionally to aid one
athlete’s packed schedule:
4am: Wake up
5:45-6:45am: Crossfit
6:30am: 250 calorie post-workout carbs/
protein recovery with 5 grams creatine
6:45-7:30am: Personal workout
7:30am: Chiropractor appointment
10:30-11:30: Cheat meal!
(No high fructose corn syrup, artificial
sweeteners, fried food, highly pro
essed/fast food.) Take 1 gram of fish oil
first.
2-3pm: 250 calorie recovery meal (lean
protein, variety of fruits, vegetables,
healthy fats)
4:30-5:30pm: 250 calorie pre-workout
meal with light carbs/protein and 5 grams
creatine
5-7pm: Rugby practice
7-8pm: 250 calorie post-workout meal, 5
grams creatine
8:30-9:30pm: 250 calorie pre-bed pro-
tein. Take 1g fish oil.
The competition is fierce. As the World Cup
approaches, the Women’s National Team
players are rallying their friends and fami-
lies for support. These women sacrifice
time, money, work, and families to push
themselves past the limits of physical and
conditioning boundaries to achieve levels of
performance unattainable by anyone else in
the world, and working with the team has
changed my life. Go Eagles!
Women’s National Team players listen-
ing to the national anthem before their
scrimmage on July 4, 2012.
Athletes forming a “scrum,” where they
interlock heads and push each other to
fight for possession of the ball. This
could be equated to “snapping the ball”
in American football.
Learn more at http://www.myunion.edu/academics/lifelong-learning/healthcare-certificate.html
The following is a paid advertisement.
Upcoming CDA Events
T o increase the visibility
of the CDA, we must
create high awareness.
An easy, free strategy is to use
public relations as a branding
vehicle.
There are three things the PR
Committee plans to do over
the coming months:
Establish the CDA as an
expert source among local
media
Build stronger
relationships with leading
health organizations
Increase participation in
local events that
complement the brand
Since many of our individual
members are already doing a
great job at public relations,
we would like to ask you to
provide contacts, resources,
and ideas for the benefit of the
CDA. There are three things
that we are asking of
individual members:
Provide media contacts to
include print, radio, TV,
and social media
Volunteer to become a
CDA liaison to a specific
health organization
Submit upcoming events
that may benefit from our
participation
Please submit all information
or please call him at (312) 296
– 7974. Let’s join together to
increase CDA’s presence in
the Chicago area and become
the number one source for
nutrition and food expertise.
5 Nutrition in Chicago Newsletter, Fall 2012
Vital Bridges Dietitian Makes a Difference Stephanie Sharp, MS, RD
P rioritizing is the name of the game for
registered dietitian, Laura Ritland. Rit-
land, who works as the Food and Nutri-
tion Manager for the Chicago area non-profit
organization, Vital Bridges, manages a staff of
four while also procuring food for four pan-
tries, implementing quality assurance meas-
ures, and providing individual nutrition coun-
seling. All of these nutrition functions occur
under the greater mission of Vital Bridges
which seeks to improve the health and self-
sufficiency of individuals impacted by HIV/
AIDS in our local communities.
“I think the biggest challenge has been learning
to do the best I can with what I have. I find that
this is true in most aspects of my job - with
food purchasing, managing staff, and in direct
nutrition counseling with a client,” Ritland
says. Vital Bridges operates four food pantries
around the greater Chicago area that offer a
variety of food at no-cost to clients. Ritland,
who is responsible for all food procurement,
has seized the opportunity to improve the nutri-
tional quality of food pantry options. Items
vary but can include frozen meats such as
ground turkey or fish, milk, fresh and frozen
produce, and bulk grains such as brown rice.
Ritland also points out that “there’s always a
dietitian at every open food pantry who’s avail-
able to clients, not just for nutritional counsel-
ing, but to serve as a resource for those who
need help figuring out how to prepare the food
in a healthy way.”
Ritland admits that one of her current chal-
lenges is encouraging clients “to see dietitians
differently. We want our clients to see us as a
health advocate, not as someone who is just
going to tell them what they can’t eat.” Ritland
believes this is especially true because the
health conditions associated with HIV/AIDS
are dramatically different now. “What I end up
prioritizing with clients now is to how best
manage their other chronic diseases like diabe-
tes, hypertension, and obesity. And because we
have more and more healthy food in the pan-
tries, I can actually hand them food for a meal
that will better support their goals. I love that I
can play an important part in working to heal
the whole person.”
CDA Public Relations
Committee Update Eric Meredith
Prep: 20 minutes Roast: 40 minutes Cool: 15 minutes Oven: 400oF
3½ to 4 lbs baby beets (assorted colors) or small regular beets
6 cloves garlic, peeled
3 sprigs fresh thyme
5 Tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
2 Tbsp lemon juice
1 Tbsp snipped fresh thyme
3 oz goal cheese, crumbled (optional)
Snipped fresh thyme (optional)
1. Preheat oven to 400oF. Cut tops off beets and trim root ends. Halve or quarter beets. Place beets in a 3-
quart rectangular baking dish. Add garlic and thyme sprigs. In a small bowl combine 3 Tbsp of the olive
oil, the salt, and pepper. Drizzle over beets, toss to coat. Cover dish with foil.
2. Roast for 40 to 45 minutes or until tender. Uncover, let beets cool for 15 minutes in dish on a wire rack. If
using small beets, remove skins by wrapping the beets, one at a time, in a paper towel and gently rubbing
the skins off. (Baby beets do not need to be peeled.)
3. Remove garlic from dish and chop finely. Discard thyme sprigs. In a small bowl combine chopped garlic,
remaining 2 Tbsp olive oil, lemon juice, and 1 Tbsp thyme. Drizzle over beets, toss gently to coat.
4. If desired, sprinkle beets with crumbled goat cheese and additional snipped thyme. Serve warm or at room
temperature.
Nutrition Facts (per ¾ cup): 165 kcal, 9 g total fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 246 mg
sodium, 20 g carbohydrate, 6 g fiber, 3 g protein
Recipe Source: Better Homes and Gardens, New Cook Book, 15th Edition
Thyme Roasted Beets Compiled by Janna Nelinson, MS, RD, LDN
Nutrition in Chicago Newsletter
Committee and
Contributors
Chicago Dietetic Association
P.O. Box 6183
Chicago, IL 60661
Barbara Fine, RD, LDN
Zahra Hassanali, MS, RD
Ginger Hultin, MS, RD [email protected]
Eric Meredith
Janna Nelinson, MS, RD,
LDN
Sofia Sanchez
Stephanie Sharp, MS, RD [email protected]
Jamie Shifley, MS, RD,
LDN
Jeanna Tachiki, MS, RD,
LDN
The opinions expressed in this publication are not necessarily those of the editors or of CDA. Original manuscripts, comments, suggestions, or personal viewpoints regarding printed material are welcome.
Unconventional Website Tools for RDs Zahra Hassanali, MS, RD
I t can be overwhelming trying to find reliable
information on nutrition online amongst the
hundreds of sites that disappoint, misinform, or
just plain confuse. Below is a compiled a list of
unconventional websites that are excellent re-
sources for dietitians:
Fooducate: http://blog.fooducate.com/
Fooducate includes cleverly written articles for
food professionals and the general public. Often
written by RDs, topics range from nutrition label
analysis to pediatric nutrition. The blog is not
funded by the food, drug, diet or supplement indus-
tries which allows authors to express unbiased opin-
ions. This site also has an app that rates foods with
letter grades in an effort to take some confusion out
of ingredient lists, nutrition facts, and health claims.
Nutrition Unplugged: http://
nutritionunplugged.com/
Janet Helm, the RD and trained journalist behind
Nutrition Unplugged, was named one of the Top 20
Influencers of Nutrition by The Huffington Post.
The greatest appeal of this site is its dedication to
keeping up with the latest food trends. Helm writes
about Pinterest recipes and also has an article titled
50 Shades of Nutrition. Her nutrition background
allows her to present information from a science
and evidence-based perspective.
The Good Calorie: http://thegoodcalorie.com/
The mission of The Good Calorie is to increase
access to reliable, safe and science-based nutrition
online, written exclusively by RDs. It categorizes
articles under topics including weight loss, diabetes,
food allergies, gastrointestinal disease and vegan-
ism/vegetarianism (and more!). This recently-
launched site continues to add articles, and may
soon become one of the more regularly visited web-
sites in the nutrition world.
Nutrition 411: http://nutrition411.com/
An everything-in-one-place website for nutrition
professionals that covers topics such as clinical
nutrition, nutrition management, and food service.
Aside from the professional practice content, this
site offers a career development section with leader-
ship, professional growth, and entrepreneurial
tools. A professional learning section includes
modules that offer CE credits and refreshers on a
wide range of topics. For those looking for a job,
the site also has a job search tool.
Nutrition Data: http://nutritiondata.self.com/
Nutrition Data is an part of Self Magazine and uses
information from the USDA Nutrient database to
assess the overall quality of a food product. Food
items are also scored based on glycemic load and
inflammation factor. This website allows nutrition
professionals to analyze the nutritional content of a
variety of foods and recipes, and links to resources
for many different nutritional conditions.