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Study explores the effect of moderate fat diets that include avocados on CVD risk factors

Editor's note: This post is brought to you by Hass Avocado Board. What you should know: A randomized, crossover, controlled feeding trial on 45 healthy overweight and obese men and women, conducted at the Pennsylvania State University and funded by the Hass Avocado Board (HAB) was published in the Journal of the American Heart Association. The study evaluated whether incorporating one fresh avocado into the diet daily for five weeks could reduce bad cholesterol levels more than a diet that incorporated monounsaturated fat from vegetable oils high in oleic acid as a substitute for one fresh avocado. The diets were matched for calories and macronutrients, but not for fiber, phytosterols, or other bioactives. The study found that overweight/obese men and women who followed a moderate fat diet that included one fresh avocado significantly improved the ratio of total cholesterol to HDL, or “good” cholesterol (TC-HDL/-C) and the ratio of LDL, or “bad” cholesterol, to HDL-cholesterol (LDL-C/HDL-C). Additionally the avocado diet achieved the greatest reduction in LDL-cholesterol compared to a low-fat diet and moderate-fat diet without avocado. Read the Full Study. About the author Nikki A. Ford, PhD, is Nutrition Director, Hass Avocado Board

By |February 23rd, 2015|Categories: Uncategorized|0 Comments

Calcium and meal planning: Simple reminders from RDNs to patients

Editor's note: This post is brought to you by Creamy Bites. As RDNs, we know that the benefits of calcium are many. This becomes so obvious to us that we sometimes neglect to remind patients that calcium cannot act alone. We teach patients that it is good to eat a variety of calcium-containing foods, from both plant and animal sources, but they must keep in mind that bioavailability differs between the two. Fundamentally, plant foods are rich in nutrients (potassium, magnesium, vitamin C) that aid calcium absorption, but also contain those that actually hinder it, such as oxalates and phytates.1-3 Patients need to understand this paradox, as it means it takes more plant sources than animal sources to net the same amount of calcium absorbed.4 Fortunately, there are simple and easy measures patients can take to increase calcium intake and absorption simultaneously. For instance, eating calcium-rich foods in combination with foods that enhance absorption, such as those high in vitamin D, potassium and protein.1,5 Consider the simple mix-and-match approach in the table to combine high-calcium foods with high-vitamin D foods. This helps patients optimize intake and absorption of both nutrients.6-9 Good Sources of Calcium (~300 mg) Milk, 1 cup Cheese (cheddar, mozzarella), low fat, 1-1⁄2 oz. Tofu, calcium fortified, 1 cup (~200 mg) Canned salmon or sardines (with soft bones), 3 oz. Cereal, calcium fortified, 1 cup Kale or collard greens, 1 cup cooked (~50 mg) White beans, canned, 1⁄2 cup Corn tortilla, 1 medium Broccoli, 1⁄2 cup cooked Almonds, 2 tablespoons Good Sources of Vitamin D Egg yolks Fatty fish such as salmon, mackerel Cheese Fortified milk, orange juice, cereals Beef liver Tuna Simple meal ideas might include: Breakfast tacos: 1 corn tortilla, 1 egg, [...]

Are your patients confused about calcium?

Editor's note: This post is brought to you by Creamy Bites. For a long time, we’ve been told that calcium consumption is not only good, but necessary: to build strong bones when we are growing, maintain them as we grow older, and reduce fracture risk. We’ve empowered ourselves by eating well, and counseling others to do the same. We’ve acquired the knowledge we need to keep our bones strong and make sure our children grow up strong. We’ve followed the advice of the U.S. Surgeon General (last updated in 2012) and learned some pretty interesting facts about calcium: Most people don’t get enough calcium, especially young people between ages 9 and 18, post-menopausal women, and men over 70, according to the National Institutes of Health. There are a lot of different sources of calcium supplements, and not all of them are the same. Calcium should be taken with vitamin D, because vitamin D facilitates absorption. The body can typically only absorb up to 500 mg of calcium at a time, so it’s a good idea to take calcium supplements twice a day. NIH Recommendations for Adequate Calcium Intake from All Sources   Diet, Supplements, or Both? Conventional wisdom suggests that consuming foods and beverages high in calcium is the best way to meet the body’s calcium needs. In general, including calcium-rich foods and beverages as part of a healthy, balanced, nutrient-diverse diet is prudent. However, all evidence shows that Americans, on average, do not even meet the lower end of the RDA requirement. In fact, the average woman over the age of 40 has a calcium intake of less than 50% of the RDA (Blank). Equally alarming, 60% of 6-to-11-year-olds and 70% of 12-to-19-year-olds don’t [...]

Tools to help you recertify as a registered dietitian (or DTR)

  We know that finding the time to complete CE courses and recertify can be a balancing act! Nutrition Dimension has developed two fun tools to help registered dietitians meet their continuing education requirements and save time. CE Made Easy This guide neatly summarizes all of the steps to completing your CDR and state continuing education requirements. Dietitian CE Adviser This interactive survey recommends specific dietitian CE courses based on your interests and CPEU needs.

Guide to continuing education primer series

Dietitian CE Made Easy A Complete Guide to Continuing Education for Dietitians and Nutritionists As a Registered Dietitian (RD), or soon to be, you play a vital role in the healthcare community by providing expert advice on proper food and nutrition, counseling clients with unique dietary restrictions, calculating patients' nutritional requirements, analyzing the nutritional content of food and helping patients in all walks of life to improve their health by adopting healthier eating habits. However, just as important as meeting the initial academic and professional requirements it takes to become a registered dietitian, it is equally imperative to complete your continuing education (CE) requirements for each recertification period. After all, your job depends on it! But first, how well do you know your profession? Here are some interesting stats about Registered Dietitians.     8 Easy Steps to Completing Your Dietitian CE Requirements When it’s time to fulfill your CE requirements, refer to this handy step-by-step guide. Anyone can start learning today by signing up for a free account at NutritionDimension.com (the site is part of the ContinuingEducation.com network – the largest and most respected healthcare CE library on the web). However, because we know how confusing the CE process can be for new dietitians and even veteran RDs, we’ve sifted through the information for you and compiled everything you need to know into this comprehensive, yet digestible, guide that makes CE easy! Again, we hope you refer to this guide often and share it with your friends (Facebook and Twitter links are at the bottom of this post). 1. Complete Your National CDR Requirements First and foremost, you need to understand the profession’s national requirements. The Commission of Dietetic Registration (CDR) has outlined the [...]

Course of the month: Children’s Fitness Bundle

Sedentary children become obese, but healthy habits can be learned early in life with systematic attention to diet and activity routines offered by parents, daycare providers, preschool administrators, and teachers. The courses in this bundle provide practical, proven, age-appropriate diet, nutrition and exercise/activity strategies for youngsters, as well as guidelines for boosting performance, limiting risk, and promoting healthy development in young exercisers and competitors. Topics include the relationship of motor development to sports activities, assessing nutrient needs, energy production, fluid and electrolytes, weight control and dieting, and much more. To learn more about the Children's Fitness Bundle and take it to receive the appropriate CE credits, pick your profession: Dietetics/Nutrition Fitness Health Education

Continuing Education

Dietetics/Nutrition Continuing Education Fulfill your state CE requirements and other CE needs today with our continuing education courses for dietitians and nutrition professionals! Pick a course below or browse our catalog for the most timely, relevant and compelling online dietetics/nutrition CE courses. Our highly credentialed interdisciplinary team takes great pride in producing the highest quality, unbiased, accredited content available. Your professional development and career advancement are our top priorities! Looking for courses approved through the Florida Council of Dietetics and Nutrition, School Nutrition Association, CBDM, or CDR? View all courses and then choose your organization from the list of categories.

By |January 14th, 2014|Categories: Education|0 Comments

That’s a wrap on FNCE

The Nutrition Dimension team had a wonderful time at the 2013 FNCE conference in Houston, Texas. Our booth was jam-packed with people and we had great conversations for three days. Over a thousand people visited our booth and also received a copy of our new Nutrition Dimension magazine. This publication is a joint effort with Nutrition411.com and we’re excited about the great information and resources we’re now combining with our continuing education courses for RDs. Reading our magazine and taking the included CE course is the perfect way to unwind after a long day while still staying productive! Please get in touch with us for information about our CE courses for dietitians, athletic trainers, fitness professionals, and health educators. Visit our course catalog or feel free to contact us anytime. Our customer service team is always here for you.    

By |October 29th, 2013|Categories: Tools & Resources|1 Comment

Nutrition preventions for better health

Guest post by Mary Litchford, PhD, RD, LDN. Updated your clinical practice to focus on nutrition preventions? Healthcare reform is driving a shift from treating to preventing chronic conditions. The Agency for Health Research and Quality (AHRQ) published a technical report entitled Common Syndromes in Older Adults Related to Primary and Secondary Prevention that identified eight modifiable syndromes in older adults that often lead to institutionalization. Did you know that declining nutritional status is a precursor to these geriatric syndromes? While the geriatric syndromes may not be directly tied to inadequate dietary intake, these conditions may be exacerbated by suboptimal nutrient intake and involuntary weight changes. Consider the case of Miguel. He is a 37 year old bus driver for a holiday tours company, 74 inches tall, 245 lbs, Hispanic ethnicity, recently diagnosed with prediabetes (A1c 6.5%), borderline hypertension (145/89) and dyslipidemia (Total cholesterol 220 mg/dL, LDL 135 mg/dL, HDL 35 mg/dL). His grandparents and father died before age 60 of cardiovascular disease and diabetes. Miguel has “never been sick a day in his life,” but his doctor told him that his lifestyle MUST change in order to stay healthy. Miguel admits that he is getting a “big belly, but what can he do?” His job requires hours of sitting, and spending several nights each week in hotels. He eats out 15+ meals per week, usually at fast food restaurants. He was a football star in high school, but now his body composition has shifted toward more fat and less lean mass. Miguel is ready to make some changes, but he doesn’t know where to start. Miguel’s company is offering financial incentives to employees who develop and implement a wellness plan. Is Miguel on the [...]

By |October 1st, 2013|Categories: Tools & Resources|0 Comments