CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

Charlotte Dietetic Association Quarterly

Newsletter Spring 2019

Happy Spring, CDA Members! I want to thank those of you who were able to attend the NCAND Regional Meeting near Charlotte on March 1! It was a successful day with wonderful speakers, sponsors and vendors. We had over 140 attendees, and collected 245 pounds of food to donate to Second Harvest Food Bank, which will provide approximately 205 meals to feed local neighbors in need. Thank you to everyone who donated! We appreciate your support in giving back to our community.

As we approach the month of May, we will begin to transition our CDA board. I will be moving into the role of Past President and will welcome Jennifer Goodman as President for the 2019-2020 year. I have truly enjoyed my time as President and would like to thank the current board members for your hard work, time and dedication this past year; it has been a joy to work with each of you! I would also like to thank NCAND for their support and continued efforts to bettering the field of dietetics. I hope each of you continue to stay involved with CDA and promote our profession as we help others improve their health through nutrition. Here’s to another great year! In good health,

Natalie

President’s Pen Natalie Roberts, RDN, LDN

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

2

VOLUNTEER WITH CDA

CDA is working on developing an active volunteer program for the 2019-2020 membership year!

Look for upcoming events in your email!

If you have any questions or suggestions related to volunteer events, please contact Amber Richardson, RDN, LDN at: ariches92@gmail.com or (704) 951-7672

TAYLOR SOLOFF SCHOLARSHIP RECIPIENT ANNOUNCED

Ms. Cierra Lester is the recipient of the 2019 Taylor Soloff Scholarship awarded at the NCAND Regional Meeting in March. Cierra is currently completing her Master of Science in Human Nutrition at Winthrop University. She will begin her dietetic internship at Winthrop in August. She has submitted the following letter: Dear CDA Scholarship Nominating Awards Committee, Volunteering in the community is extremely important to me. I have had the opportunity to volunteer with my church community, Second Harvest Food Bank, Rock Hill Post-Acute Care Center and with Fresh Start Nutrition – and am thankful for each and every experience. Hearing Taylor’s husband speak about her at the NCAND meeting was so moving and inspiring, and I hope I am able to live up to the legacy that she has left. I would like to thank Taylor Soloff’s husband and the CDA nominating committee for selecting me as the recipient for this award and am looking forward to enjoying my second FNCE experience in Philadelphia! Thank you.

Sincerely,

Cierra Lester

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

3

LEGISLATIVE UPDATES

Action Alerts! Federal Action Alerts Link to Eat Right Action Center: https://www.eatrightpro.org/action-center All you need to do is enter your email address and zip code, and the following action alerts will populate along with their descriptions: Say Yes to Same-Day DSMT and MNT Recently introduced in the U.S. House of Representatives by Representatives Diane DeGette (Colo.) and Tom Reed (N.Y.) and in the U.S. Senate by Senators Jeanne Shaheen (N.H.) and Susan Collins (Maine), the bipartisan Expanding Access to Diabetes Self-Management Training Act removes barriers to Medicare beneficiaries’ access to Diabetes Self-Management Training and creates opportunities for RDNs to provide effective nutrition care services. The bill will allow RDNs to administer same-day DSMT and MNT services to patients and allow for an additional 6 hours of DSMT per year beyond the initial 10 hours covered by Medicare. Support TROA: the Newly Introduced Treat and Reduce Obesity Act of 2019 The bipartisan Treat and Reduce Obesity Act of 2019 (H.R.1530, S.595) recently introduced in the U.S. House and Senate will allow a registered dietitian nutritionist or other qualified healthcare practitioner to independently provide intensive behavioral counseling services for Medicare beneficiaries with obesity and facilitate beneficiaries’ access to treatment options.

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

4

SAVE THE DATE Next CDA Member Meeting

May 14, 2019

6 pm

Medical Center Plaza

Heme Oncology Conference Room, 6th Floor

Topic: Our Health Is All Connected

Dr. Gene Nemechek, DVM will explore the nutritional value of pork in a healthy, balanced diet and the evolution of today’s

exceptionally lean pork products, help attendees understand the methods by which farmers raise pork to ensure food safety,

animal well-being and environmental sustainability, discover why responsible antibiotic use is a shared commitment by human and

animal health professionals, and all farmers who raise food animals, from pigs and chickens to honey bees, and understand the science-based practices farmers use to keep pigs healthy so

they don’t need costly medicines in the first place.

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

5

SPRING & SUMMER RECIPE IDEAS

THE FOLLOWING RECIPES ARE SOURCED FROM: DINING BY FIREFLIES: UNEXPECTED PLEASURES OF

THE NEW SOUTH BY THE JUNIOR LEAGUE OF CHARLOTTE, C. 1994 RECIPE BOOK.

PEACH FUZZ BUZZES (YIELDS 8 DRINKS)

Ingredients 4 medium, ripe peaches 6 ounces frozen pink lemonade concentrate 6 ounces rum 4 ounces vodka Ice Directions Cut up peaches, leaving on peel. Place in blender. Add lemonade, rum, and vodka. Add ice and blend until thick and smooth. (1 serving ~ 164 kcals, 25 gm CHO)

GRILLED SCALLOPS IN LIME MARINADE (YIELDS 8 SERVINGS) Ingredients ½ cup fresh lime juice 1 tsp salt 1Tbsp light soy sauce 1 tsp dried oregano 1 tsp cracked black peppercorns 3-6 drops Tabasco sauce 3 pounds fresh sea scallops ½ pound thinly slice bacon, partially cooked (may be optional) Directions

1. Combine lime juice, salt, light soy sauce, oregano, pepper, and Tabasco in large bowl. Add scallops and marinate in refrigerator 30 minutes to 1 hour.

2. Spray metal skewers with cooking spray. Drain scallops and reserve liquid. Wrap each scallop in partially cooked bacon and thread onto skewers. Leave room between scallops.

3. Grill on moderate-high heat or broil in oven. Turn skewers often and baste with reserved marinade. Cook 4-5 minutes. Scallops should be slightly springy to the touch.

4. Scallops can be arranged on a platter and passed as an appetizer or served on individual plates as a first course. ( 1 serving w/o bacon Approx. 160 kcals, 29 gm Pro, 392 mg Na, 59 mg chol)

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

6

ASPARAGUS WITH HERB VINAIGRETTE (YIELDS 8 SERVINGS)

Ingredients 3-4 pounds fresh asparagus, trimmed 2 eggs, hard boiled and chopped (optional) ½ cup pine nuts, toasted (optional) 8 red pepper strips, blanched Vinaigrette 2 tbsp red wine vinegar ½-1 tsp salt 1 tbsp Dijon mustard ¼ cup olive oil ¼ cup vegetable oil 3 tbsp maple syrup 2 tsp dried tarragon Directions

1. Steam asparagus until bright green and barely tender. Rinse immediately in cold water to stop cooking process. Drain and pat dry. Arrange on large platter and refrigerate, covered, at least 1 hour or overnight.

2. Just before serving, spoon vinaigrette over asparagus. Sprinkle chopped eggs and pine nuts on top for garnish, or wrap individual asparagus bundles with a thin red pepper strip.

3. For vinaigrette: mix vinegar, salt and mustard in glass jar. Add oils, maple syrup, and tarragon. Shake vigorously. Refrigerate, covered, at least 1 hour. (Can be refrigerated up to 3 days.)

(1 serving approx.: 229 kcals, 42 gm CHO, 4 gm Pro, 20 gm fat, 2 gm fiber, 328 g Na)

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

7

“PB&J SMOOTHIE” (Yields 1 serving)

Recipe courtesy of Natalie Roberts, RDN, LDN

1 cup frozen blueberries 1/2 cup frozen raspberries

1/3 frozen banana 1 cup unsweetened almond milk

2 tbsp PB2 powdered peanut butter 1 tbsp chia seeds

(1 serving approx.: 300 kcal; 45.5 gm Total CHO, 12.3 gm Pro: 8.5 gm fat; 45.5 gm fiber; 21.7 gm sugar)

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

8

Lauren Littmann, MS, RDN, LDN Position: Pediatric Clinical Dietitian at Levine Children’s Cancer and Blood Disorders Clinic School/Internship: I completed the Duke University Hospital Dietetic Internship in July 2017, and I received a Master of Science Degree in Human Nutrition and Dietetics from Winthrop University in December 2017. Nutrition is actually my second career. I received a Bachelor of Science Degree in Business Management with a concentration in Marketing from NC State University in 2007. I worked in advertising for 7 years before going back to school to become a dietitian. Favorite Food: Pizza, any time of day! Fun Fact: I was a professional dancer for the Charlotte Checkers hockey team from 2009-2011. Dancing was my first passion and I pursued it for 25 years.

Favorite Nutritional/Dietetic Advice: Life is short, eat the cookie!

CDA MEMBER SPOTLIGHT

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

9

President: Natalie Roberts, RDN, LDN

Past-President: Mariam Hollingsworth, RDN, LDN President-Elect: Jennifer Goodman, RDN, LDN

Secretary: Stephanie Nielsen, RDN, LDN Treasurer: Tyler Harding, RDN, LDN

Program Planner Co-Chairs: Karen Bryant, RDN, LDN and Amy Sparks, RDN, LDN

Welcoming Committee Chair: Tina Marie Bloomer, RDN, LDN

Legislative Representative: Lauren Littman, MS, RDN, LDN

Membership/Awards Chair: Chantal Otelsberg Volunteer Events Coordinator: Amber Richardson, RDN, LDN

Journal Club Coordinator: Michelle Palcsik, RDN, LDN Webmaster Co-Chairs:

Pat Griffin, RDN, LDN and Patty Parris, DTR, CDM, CFPP Student Representative: Casey Weeks, Recent DI Grad!

YOUR 2018 – 2019 CDA BOARD

CHARLOTTE DIETETIC ASSOCIATION QUARTERLY NEWSLETTER SPRING 2019

10

VISIT OUR WEBSITE

CATCH US ON SOCIAL MEDIA