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Turkey Trivia Have clients ever asked you what is the best, tastiest, or safest way to prepare a turkey? Well, in this month’s E-News Exclusive, Today’s Dietitian (TD) dispels a couple of myths and answers some of the most common questions patients have about this traditional holiday bird. After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the December issue, which includes articles on ruby red produce, the American Heart Association’s new sugar guidelines for children, pea protein, and medicinal herbal teas. Please enjoy the E-Newsletter and give us your feedback at TDeditor@gvpub.com, and don’t forget to like us on Facebook and follow us on Twitter. The staff of TD wishes all of you a wonderful, joyous holiday season! — Judith Riddle, editor Talking Turkey By Judith C. Thalheimer, RD, LDN Around this time of year, clients often have questions about turkey—America’s favorite holiday bird. Here are the facts behind some common turkey lore. Brining Leads to a Juicier Bird True. Muscle fibers contract when heated, squeezing out internal juices. The salt in brine breaks down muscle proteins so the fibers lose some of their ability to contract. A brined turkey, therefore, retains more internal moisture, leading to juicier meat. Soaking the bird in liquid brine will do the trick, but it also will increase water in the cells, so the finished product will be plump but watery and possibly bland. Many experts recommend using a dry brine. This is accomplished by putting salt in the cavity, rubbing salt under the skin, and letting the bird sit, uncovered, in the refrigerator for at least 12 hours. (Brining longer yields even better results, but the bird should be covered loosely with plastic wrap or cheesecloth to prevent moisture loss if brining for more than 24 hours.) Kosher, enhanced, or self-basting turkeys already are treated with salt and shouldn’t be brined.1 Eating Turkey Makes You Sleepy  False. Turkey is one of the higher sources of the essential amino acid tryptophan; it's converted to the neurotransmitter serotonin, which may be related to the promotion of slow-wave sleep. But, while ingesting tryptophan alone will increase serotonin levels in the brain, eating turkey will not. This is because turkey has lots of other amino acids that compete with tryptophan to cross the blood-brain barrier, and not much turkey tryptophan makes it to the brain. Add all of the carb-rich holiday meal sides and desserts, however, and things can change. The insulin released in response to carbohydrate intake helps both glucose and amino acids move into tissues. Since most tryptophan is bound to albumin in the bloodstream and doesn’t go into the tissues, it’s free to move into the brain now that it’s no longer competing with those other amino acids for a ride across the blood-brain barrier.2 Full story »   E-News Exclusive Deep Frying May Increase Risk of Heart Disease Nutrition to Support Postpartum Mental Health RD Lounge Blog Continuing Education Print Preview Field Notes Tech & Tools Deep Frying May Increase Risk of Heart Disease A study outlined by CNN shows that cooking at high temperatures, especially in oil, could increase heart disease risk. Nutrition to Support Postpartum Mental Health Eating right can help new parents cope with “baby blues” and postpartum depression, according to Fox News. Feeding Fertility: 5 Things RDs Need to Know Elizabeth Shaw, MS, RDN, CLT Infertility is a disease that affects millions of people. In fact, one in eight couples experience some form of infertility.1 First though, what exactly is infertility? RESOLVE: The National Infertility Association, defines infertility as “the inability to conceive after one year of unprotected intercourse (six months if the woman is over age 35) or the inability to carry a pregnancy to live birth.”1 Now, when looking at the terms as defined by the National Survey of Family Growth, you’ll often see the term “infertility” used to refer to married or cohabitating couples, while “impaired fecundity” is used for all women who struggle to carry a baby to full term or have experienced miscarriage or a stillbirth.1 Read more »

Learn about vitamin D’s role in the immune system and autoimmunity in this month’s issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at CE.TodaysDietitian.com, and earn two CEUs! Free Recorded Webinars Evidence-Based Nutrition: The Problem of Proof This complimentary 1 CEU recorded webinar, presented by Jeffrey B. Blumberg, PhD, FASN, FACN, provides an overview of the common research strategies of randomized clinical trials and provides RDs with relevant and practical skills for interpreting data and evidence-based recommendations to patients and clients. Sponsored by Nature Made. Register Now » Understanding the Science of Diet and Cancer Risk: Assessing the “Meat” Behind the Evidence This complimentary 1 CEU recorded webinar, presented by Roger Clemens, DrPH, Kevin Maki, PhD, CLS, FNLA, FTOS, FACN, and Melissa Joy Dobbins, MS, RDN, CDE, puts cancer risk into perspective by sharing strategies for interpreting research findings, offering insights on how to frame studies in the appropriate context of the overall body of scientific evidence, and providing guidance on translating the research into accurate, consumer-friendly messages for various audiences. Sponsored and accredited by The Beef Checkoff. Register Now » Last Day to Save 25% on CE Club Membership! Benefits of membership include:   • 50% off on ALL courses, webinars, and CEU packages*   • A year's subscription or renewal to Today's Dietitian!**   • Unlimited access to Today's Dietitian digital version   • Monthly e-newsletters containing exclusive content Visit CE.TodaysDietitian.com/Membership to create a free account or log-in to your existing account. Then just add our CE Club membership to your shopping cart and checkout with the coupon code CLUB25. Offer expires at 11:59 PM EST on Friday, December 16. *Discount excludes books and Becky Dorner programs. **Canadian and international memberships include a subscription to the digital magazine only. Contact us for additional mailing costs of Canadian or international print subscriptions. 2017 Spring Symposium Join us at our 4th annual Spring Symposium, May 21–24, at the Astor Crowne Plaza in the heart of New Orleans' renowned French Quarter. In addition to delivering an enhanced CE program offering more than 20 CEUs, and networking opportunities like no other event, our 2017 event's prime location will put you steps away from all of the culinary, cultural, and entertainment experiences of The Big Easy. REGISTER NOW Registration does not include accommodations or travel to and from New Orleans. For those who cannot afford the registration rate, a limited number of scholarships are available for complimentary registration. Click here to apply for a scholarship » Have a product or service you want to market to dietitians and nutrition professionals or an open position that you need to fill quickly? Today’s Dietitian offers many flexible advertising programs designed to maximize your results. From print advertising to e-Newsletter sponsorships, website advertising to direct mail opportunities, Today’s Dietitian helps achieve your goals. Email our experienced account executives today for more information or call 800-278-4400! Coming up in our January issue is our Winter Product & Service Showcase. Email a sales representative to be part of this unique advertising opportunity. AlliedHealthCareers.com is the premier online resource to recruit nutrition professionals. Post your open positions, view résumés, and showcase your facility's offerings all at AlliedHealthCareers.com! From messenger bags and tote bags to apparel and journals, the Today's Dietitian gift shop has the perfect gift for long-time professionals, recent grads, or even the RD-to-be. Check out our secure online shop today or call toll-free 877-809-1659 for easy and fast ordering. Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, to answer? E-mail TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query!   In the January Issue Metabolically Healthy Obesity Meal Kit Delivery Services Cancer’s Link to Body Fat Was There a Sugar Industry Cover-up? TD Exclusive: Diabetes Care and Education Premature Babies at Risk of Abnormal Blood Glucose By the time they’re in their early 30s, extremely low birth weight (ELBW) babies are four times more likely to develop dysglycemia, or abnormal blood glucose, than their normal birth weight (NBW) peers. These babies, who were born weighing less than 2.2 lbs, also are more likely than their peer group to have higher body fat and lower lean mass in adulthood, although both groups have a similar BMI, says research published in the journal Pediatrics. Now in their early 30s, 26% of the ELBW babies have dysglycemia, compared with 8% of their NBW peers. Read more » Sneak In Five-Minute Workouts The Fitnet app (http://fit.net), available free for iOS and Android, features five- and seven-minute workouts with user-chosen personal trainers. The app syncs with Apple Watch to monitor heart rate and cardio zone in real time and records users from their phones as they complete the exercise to see how closely they’re following the instructor’s moves. Users can also receive coaching with custom plans and personal guidance from the app’s certified personal trainers. Learn more » Lifestyle Coaching Made Simple The Noom Coach app (www.noom.com), available free for iOS and Android, connects users with personal coaches to help them meet their health goals long term. The app tracks activity, food and calorie intake, sleep, and stress management to improve habits one step at a time. Noom provides users with small steps each day to work toward their goals and tracks their progress. Currently, Noom offers a Healthy Weight Program and Diabetes Prevention Program and is developing a Hypertension Prevention Program. Learn more »