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Sharpen Those Culinary Skills
Many dietitians are culinary experts. Some have taught themselves how to cook and work their way around a kitchen, while others have gone to school to learn these skills and become accomplished chefs. But if you’re one of those RDs who doesn’t like to cook or wishes to learn but balks because it seems too challenging, take heart. You can acquire some basic skills today and begin serving a variety of foods cooked to perfection.
This month’s E-News Exclusive features a step-by-step guide on how to prepare red meat, poultry, vegetables, grains, and fish by author and Cordon Bleu-certified chef Michelle Dudash, RDN. Dietitians can practice these steps themselves and/or share them with clients and patients.
After reading the article, visit Today’s Dietitian’s website at www.TodaysDietitian.com to read the digital edition of the July issue, which includes articles on maple syrup’s nutrient profile, quercetin, exergaming’s growing popularity among older adults, simulation in dietetics education, and highlights from Today’s Dietitian’s Spring Symposium in Austin, Texas.
Don’t forget to check out RDLounge.com where you can read and comment on blogs written by RDs for RDs. We’re welcoming new guest bloggers, so if you’re interested in writing, please contact me at the e-mail listed below.
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.
— Judith Riddle, editor |
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How to Cook Any Food to Perfection
By Michelle Dudash, RDN
Whether I’m at a friend’s backyard BBQ or a restaurant, I often witness overcooked steaks, crunchy-on-the-inside potatoes, and charred chicken breasts. I’ve even received undercooked meat from time to time at restaurants—especially in the case of a fine steak, because it’s a cardinal sin to overcook a good slab of beef. Even good cooks periodically over- or undercook food. But with practice and by recognizing subtle cues, you can minimize these mishaps, whether you’re baking salmon, roasting asparagus, or searing steak. Here are some of the finer points I covered during my culinary workshop at Today’s Dietitian’s Spring Symposium in May.
Steaks and Roasts
The best way to tell if a steak has reached desired doneness is to push the pad of your fingertip gently on the center top of the steak. If your finger sinks or squishes in, the steak is still very rare. If the meat springs back, the meat is around medium or medium rare. If the meat is firm and barely yields to gentle pressure, it’s well done. Chewier cuts like pork chops feel firmer across the spectrum.
You may be asking, “Why shouldn’t you cut into the center of the steak to test for doneness?” Cutting into meat immediately after cooking it, or worse, while cooking it, will cause the juices to run out into the pan or plate rather than redistribute back into the center of the meat.
When determining doneness of whole cuts of beef and pork, your best bet is to use an internal thermometer by sticking it into the thickest section of the meat, away from the bone. The meat will continue to rise in temperature after cooking, by 5° to 25°, depending on the poundage.
Full story » |
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Lifestyle Change Can Quickly Lower Blood Pressure
Researchers have demonstrated that a program aimed at helping people modify lifestyle factors such as diet and exercise is as effective as medication at reducing blood pressure. Participants in the study saw their blood pressure drop 19 points, on average, after taking part in the Weimer Institute Newstart Lifestyle program for just 14 days. Other studies have shown that a blood pressure reduction of this magnitude can cut a person’s risk of heart disease or stroke in half.
“By adapting selected lifestyle health principles, half of the people in our study achieved normal blood pressure within two weeks while avoiding the side effects and costs associated with blood pressure medications,” says research team leader M. Alfredo Mejia, DrPH, MS, RD, an associate professor at Andrews University in Michigan. “The Newstart Lifestyle program works quickly, is inexpensive, and uses a palatable diet that allows for moderate amounts of salt and healthy fats from nuts, olives, avocado, and certain vegetable oils.”
Read more » |
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Save 20% Now Through July 31
Save 20% on select courses and webinars using coupon code POOLSIDE20 at checkout! Whether you’re sitting by the pool, on a beach, in the backyard, at home, or in the office, we make earning CEUs as relaxing as we can. It’ll be easy to stay connected this summer with this deal. Offer valid through Tuesday, July 31, 2018, at 11:59 PM EDT. Click here for coupon details »
Upcoming Live Webinars
It's Not What You Say, It's How You Say It: Motivational Consulting Strategies to Help Improve Patient Compliance
In this 1 CEU practical webinar on Wednesday, August 8, 2018, from 2–3 PM EDT, Marlisa Brown, MS, RDN, CDE, CDN, will share actionable skills to help you motivate your patients to overcome their roadblocks and achieve better compliance and long term success. Click here to register »
Digestive Health: Tools in the RD's Toolbox
In this complimentary 1 CEU webinar on Wednesday, August 15, 2018, from 2–3 PM EDT, Felicia D. Stoler, DCN, MS, RDN, FACSM, FAND, will discuss food allergies/intolerances, SIBO, FODMAPs, IBS, motility issues, and GERD, and provide practical strategies for assisting with symptom management. Sponsored by Regular Girl. Click here to register »
Diversify Your Gut: Connecting Ancient Ayurvedic Wisdom to Modern Evidence of Gut Microbiome
In this 1 CEU webinar on Wednesday, August 22, 2018, from 2–3 PM EDT, Sapna Punjabi-Gupta, MS, RDN, LD, AP, will explore evidence-based research regarding the importance of diversifying the gut microbiome and its correlation to spices, incompatible food combinations, and more. Click here to register »
Complimentary Recorded Webinar
The Other Side of the Mic: Tips for Conducting Media Interviews
Increasingly, many RDNs, rather than being the interviewees, are leading audio and/or video recorded interviews for their personal brands, company websites, blogs, and podcasts. Conducting a media interview with a guest expert takes skill and concentration to guide the interviewee to share the best information and insight within a specific time frame. In this complimentary 1 CEU webinar, former CNN executive producer and correspondent Carolyn O'Neil, MS, RDN, LD, shares tips for successful interviewing from the other side of the mic. Sponsored by UNE Online. Click here to register »
20 CEU Multi-Part Course by Nutrition Mission®
Functional Nutrition
Approaches to Gut Health
This 20 CEU module is a comprehensive, self-study curriculum designed to equip practitioners with the knowledge to identify root causes of patients’ digestive symptoms and will provide the insight necessary to choose appropriate strategies for resolving GI issues and promote optimal gut health through nutrition and lifestyle-based interventions. This program is accredited by Nutrition Mission® and all modules, quizzes and credit claiming take place on the Gut Health Network website. Click for details and to watch the preview video »
2019 Spring Symposium
Join us at our 6th annual Spring Symposium in Scottsdale, Arizona, May 19–22, 2019! The venue, Talking Stick Resort, is Scottsdale's top entertainment destination, a luxury hotel and casino resort located on the Salt-River Pima Maricopa Indian Reservation. The 240,000 square foot property includes a 98,000 square foot casino, 496 guest rooms, 21 meeting rooms, six entertainment lounges and five restaurants. It also contains a 25,000 square foot Grand Ballroom, a spa spanning 13,000 square feet, a fitness center, a Showroom that seats 650, and four pools. We'd love for you to be a part of our 6th annual event!
Program information is coming soon to TodaysDietitian.com/SS19.
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The State of Exercise, State by State
The Atlantic outlines a new report from the Centers for Disease Control and Prevention that highlights geographical trends in physical activity.
A Crop Swap Could Save Water and Improve Nutrition in India
Replacing some rice with less thirsty crops could dramatically reduce water demand in India, while also improving nutrition, ScienceDaily reports. |
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Are Smoothies Right for Your Clients?
Kelly Jones, MS, RD, CSSD, LDN
While it may seem to us nutrition professionals that smoothies have “had their moment,” many of our clients still see them as a quick and easy meal or snack to increase nutrient intake—and they can be! But clients may still lack knowledge about building a balanced smoothie and therefore may not be getting the appetite satisfaction they’re hoping for.
When giving presentations, communicating with participants in my online course, or working with athletes, I find common pitfalls in their smoothie balance. Let’s touch on what smoothies are often missing—those foods we’d like our clients to include in their meals and snacks.
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Nutrition Scoring and Healthful Recommendations
The OptUP app (www.kroger.com/d/optup) from grocery chain Kroger, available free for iOS and Android, offers nutrition scores for items shoppers buy using the UK Nutrient Profiling Model. In addition, it features USDA nutrition facts about products, enables consumers to add foods to a shopping list, and recommends healthful alternatives to what consumers are buying. Learn more »
Free Pilates YouTube Channel Launches
Speir Pilates (www.speirpilates.com), a Pilates studio located in Santa Monica, California, has introduced a YouTube channel called Speir Pilates TV. The channel includes a variety of free Pilates classes for upper body, lower body, full body, core, flexibility, and more. Learn more » |
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In the August Issue
Shaping the Gut Microbiota
Benefits of College Farms & Gardens
Turn Diet Advice Into Meals and Menu Planning
Diabetes Management & Nutrition Guide
• Diabetes Nutrition Throughout the Lifecycle
• Bariatric Surgery’s Role in Managing Type 2
• Mind-Body Exercises and Therapies
• Digital Health Technology in Diabetes Care
• Lifestyle Strategies for Reversing Prediabetes
• Treatments for Sexual Dysfunction |
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