May 2008
Too Much Information? New Labeling Regulations for 2008
By Cynthia Kupper, RD, CD

Food labeling regulations continue to multiply, and we can anticipate two major additions this fall when the USDA country of origin labeling (COOL) law will be fully implemented and the gluten-free labeling law, mandated under the Food Allergen Labeling and Consumer Protection Act (FALCPA), takes effect. While these regulatory changes are designed to provide consumers with better information, enabling them to make informed buying decisions, their sheer complexity and use of unfamiliar terminology can confuse the average food purchaser. Complete by May 2009.

April 2008
Organics: Separating Science Fiction From Fact
By Carol Ann Brannon, MS, RD, LD

Many people worry about possible hazardous health effects from exposure to chemicals used in growing, processing and packaging food. Rapidly burgeoning technology is changing our food supply, and consumers are often alarmed at the pace of change. Dietitians need to provide consumers with reliable, factual information, and are uniquely positioned to help consumers separate food science fiction from fact. This article will help them do so. Complete by April 2009.

March 2008
Fluid Replacement Guidelines for Exercise
By Ellen Coleman, MA, MPH, RD

The evaporation of sweat is the primary way to dissipate heat during vigorous exercise in warm or hot weather, but sweat losses can be significant. As a result, water and electrolyte deficits can develop and have an adverse effect on a person’s athletic performance and possibly his or her health.1,2 Subsequently, replacement on a timely basis is essential. Complete by March 2009.

Feb. 2008
Reducing Cardiovascular Disease Risk in Youth
By Ellen Coleman, MA, MPH, RD, CSSD

The previous article (July 2007) discussed the difference between a food allergy, which is an immunologic response to ingested food, and a food intolerance, which is the result of nonimmunologic mechanisms. The immune mechanisms that cause the most common food allergy, immunoglobulin E (IgE)-mediated hypersensitivity, and its symptoms were explained. This article will pick up where Part 1 left off and discuss other types of food allergies and intolerances.
Complete by February 2009.

Jan. 2008
Food Allergies: Type II, III, and IV Hypersensitivities
By Janice M. Vickerstaff Joneja, PhD, RDN,
and Dale Ames Kline, MS, RD, CNSD, LD

The previous article (July 2007) discussed the difference between a food allergy, which is an immunologic response to ingested food, and a food intolerance, which is the result of nonimmunologic mechanisms. The immune mechanisms that cause the most common food allergy, immunoglobulin E (IgE)-mediated hypersensitivity, and its symptoms were explained. This article will pick up where Part 1 left off and discuss other types of food allergies and intolerances.
Complete by January 2009.

Dec. 2007
Hyper Holidays and Hyper Kids: A Dietary Solution?
By Carol Ann Brannon, MS, RD, LD

For children with attention-deficit/hyperactivity disorder (ADHD), the holiday season is even more overwhelming and chaotic as external stimuli mount, expectations soar, and parents’ time is rationed. Parents say children with ADHD experience intensified symptoms around the holidays, increased hyperactivity, and deteriorated social interactions. And food choices proliferate, sometimes in an unhealthy way.
Complete by December 2008.

Nov. 2007 TCPE
Gestational Diabetes and the Importance of Postpartum Management
By Joyce Green Pastors, RD, MS, CDE

Most dietitians are familiar with gestational diabetes mellitus (GDM), but not all may know that GDM places women at risk for developing postpartum type 2 diabetes mellitus. This article will explain why pregnant women with this syndrome are at risk, how to assess that risk, and what to do about it.
Complete by November 2008.

Oct. 2007 TCPE
Should ‘D’ Stand for ‘Deficiency’?
By Dale Ames Kline, MS, RD, CNSD, LD

Many people are in the dark about the “sunshine vitamin.” You’ve probably heard that 10 to 20 minutes of exposure to sunlight each day is all you need to meet your vitamin D requirement. Unfortunately, new research is proving this statement wrong; many people may be chronically deficient in this vital nutrient, with dire consequences. Complete by October 2008.

Sept. 2007 TCPE
Phoods and Bepherages: The Phuture of Phunctionality
By Carol Ann Brannon, MS, RD, LD

Most U.S. consumers understand and accept the concept of functionality in foods, but the term has no advertising pizzazz and lacks a clear definition. Plus, there has been no way to categorize new so-called designer foods—fortified and modified foods (eg, Gatorade) created for a specific medical or health purpose. Complete by September 2008.

Aug. 2007 TCPE
Weight Loss Supplements to Watch (and Watch Out For)
By Ellen Coleman, MA, MPH, RD

Even though the popular TV show The Biggest Loser has proven that lasting weight loss can be achieved through diet and exercise alone, Americans continue to seek a magic elixir, spending $43 billion on weight loss foods, products, and services in 2004. Complete by August 2008

July 2007 TCPE
Food Allergies: The Immune Response
By Janice M. Vickerstaff Joneja, PhD, RDN

In popular literature, it has become convenient for all adverse reactions that result from eating to be labeled food allergy. The word allergy is commonly misused, even by health professionals who do not understand the complex mechanisms of an allergic reaction. This article will explain those mechanisms and help dietetic professionals understand how and why the miserable symptoms we call food allergy, food intolerance, food sensitivity, or adverse reactions to foods occur. Complete by July 2008

June 2007 TCPE
Microorganisms That Make Us Worry
By Joyce Wilkins, MS, RD

Recent headlines about chemically contaminated pet food have temporarily deflected focus from other food safety issues. But pathogens have a way of remaining in the headlines, and there will surely be more incidents to soon dissect and discuss. People notice headlines and want to know how their food is affected and what the foodservice industry is doing about it. Whether your business involves an institutional or retail setting, this information is vital. Complete by June 2008

May 2007 TCPE
Ancient and Alternative Grains
By Carol Ann Brannon, MS, RD, LD

As food fads go, the low-carbohydrate phenomenon was remarkably short-lived. Today, consumers appear to have lost interest in low-carb foods and are concentrating on whole grains, thanks in part to the 2005 USDA Dietary Guidelines and MyPyramid, with their emphasis on at least three daily servings of whole grains. Complete by May 2008