2020 Article Archive
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October 2020 Issue
Ethics in the Plant-Based Food Movement
Dietitians join the conversation about how this initiative traditionally has excluded people of color and lower-income individuals and offer ways to bring about change.
Probiotics and Immune Health
Desperate to prevent coronavirus infection, many people have turned to probiotics to boost immunity. But has the craze outpaced the science?
Meeting Weekly Seafood Recommendations
Most Americans don’t eat enough fish, but RDs can encourage them to diversify their selections and get creative in the kitchen to achieve their nutrition goals.
Telehealth in Private Practice
Virtual nutrition counseling demand and opportunities have skyrocketed in the wake of the pandemic. Experts provide tips for the uninitiated on how to get started.
Improving School Wellness
Learn about innovative programs advocating for delicious, healthful food in schools and fighting to save recess.
Cannabis & CBD Edibles
This increasingly popular method of administration offers clients a discreet and smoke-free way to consume cannabis. A holistic cannabis practitioner covers edibles’ advantages and disadvantages and considerations for RDs.
CPE Monthly: Coffee’s Impact on Cognitive Function
This continuing education course reviews coffee’s effects on cognition, how its impact varies based on consumption patterns, its physiological and neurophysiological effects, and consumption recommendations.
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August/September 2020 Issue
Landing Your First Dietetics Job
Although health care workers are always in demand, that doesn’t mean finding a job as an RD is a piece of cake. Experts dish tips to help new dietitians make it happen.
Lifestyle Changes That Keep Pounds Off
The weight loss journey is full of twists and turns and bumps in the road, but many clients aren’t prepared for the challenge of weight maintenance. Thankfully, decades of research provide proven strategies.
Food Insecurity During COVID-19
The COVID-19 pandemic is far from over, and its economic effects—including the uptick in food insecurity—likely will last even longer. Learn what programs are available for vulnerable clients and communities and the role RDs can play in fighting rising rates of hunger.
Today’s Dietitian sits down for a Q&A with three prominent African American RDs to discuss some of their experiences with systemic racism, health care disparities plaguing our country, and ways to better integrate the nutrition field.
Obesity’s Link to Genetics and the Environment
The complexity of obesity isn’t tied to one single cause. Here’s a breakdown of the factors that influence this disease, as well as the treatment avenues available.
This rare, dangerous condition marked by extremely high LDL cholesterol puts those who have it at outsize risk of CVD and shortened life expectancy. Worse, more than 90% of cases go undiagnosed. But a healthful diet may be a key intervention.
CPE Monthly: Health Benefits of Nettles
This continuing education course reviews the health benefits of nettles and shares strategies clients can use to incorporate them into their diets for nutrition and overall health.
June/July 2020 Issue
Discover the World of Postbiotics
Many RDs know the ins and outs of probiotics and prebiotics, but postbiotics might be new territory. Emerging research suggests these compounds may have unique health benefits.
Dietary Interventions for Pancreatitis
This inflammatory condition affects thousands of Americans each year. Here’s an update on dietary interventions spanning from enteral and parenteral nutrition to solid foods.
The Untold Story of Obesity
Weight bias puts health care outcomes and, ultimately, the lives of people with obesity at risk. RDs can examine and resist their own weight biases as a means to counsel patients more kindly and effectively.
Social Determinants of Health — Looking Beyond the Individual
Education, income, and exposure to crime, among many other socioeconomic and environmental factors, may have a far greater effect on chronic disease than previously thought.
Food Waste, Climate Change, and Hunger
The effects of food waste can feel overwhelming in their scale and scope, but RDs and clients can make a difference.
Functional Foods & Cognitive Health
Certain foods and ingredients are becoming hugely popular for the role they’re purported to play in boosting brain function and maintaining mental health. But is there any merit to these claims?
CPE Monthly: Cruciferous Vegetables
This continuing education course explores the research on the health effects of and most common concerns about cruciferous vegetable consumption.
The Retail RD
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May 2020 Issue
Skeptics of the Med Diet
Some individuals and organizations have a real bone to pick with the beloved Mediterranean diet. Today’s Dietitian scours the science to determine whether their criticisms are valid.
Probiotics in Diarrhea Treatment
While probiotics have been touted to treat just about every GI disorder and discomfort, evidence for their efficacy is mixed when it comes to preventing or alleviating this unpleasant condition.
Insulin Delivery Devices in 2020 and Beyond
Innovative tools, from inhaled insulin to automated insulin management systems, that lessen the burden of diabetes self-care have emerged—and they’re improving the lives of people with diabetes.
The Ultimate Guide to Pulse Flours
They’re made from chickpeas and lentils, green peas and lupini beans—and they’re loaded with nutrients. Learn how clients can use pulse flours for gluten-free baking to boost nutrition, along with some delicious, simple recipes to share.
Seals & Certifications
There’s a wide range of environmental, animal and worker welfare, and diet-related front-of-package labels out there. Get clients hip to what the labels mean so they can make the best choices for themselves and their families.
CPE Monthly: Offal — Health Benefits of Organ Meat
This continuing education course examines current offal usage in the United States and internationally, and examines the benefits of, considerations for, and barriers to use in the US food market. It also offers recommendations for how RDs can apply this information to public health and private nutrition settings.
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April 2020 Issue
Omega-3s for Sports Performance
Today’s Dietitian takes a dive into the evidence surrounding the benefits of supplementary and dietary omega-3s for strength, endurance, recovery, and concussion rehabilitation in athletes.
Malnutrition in Hospitalized Older Adults
This underrecognized condition can spell extended hospital stays or worse for older adults, but a recent initiative aims to stop malnutrition in its tracks.
Soyfoods & Thyroid Health
Some clients express fear over research that supposedly shows a damning connection between soy products and thyroid problems. Are these concerns founded, or are they just another misconception?
Food Insecurity on College Campuses
Students attending higher education experience food insecurity more than you might think—and worse, they’re more likely than other groups to be barred from receiving government aid for food. In lieu of more supportive federal and state policies, here’s what some schools are doing to help.
Eating to Heal a Leaky Gut
Intestinal barrier function may play a role in clinical and subclinical manifestations of gastrointestinal, autoimmune, and inflammatory disorders. But there are nutritional interventions that can help clients maintain intestinal health and possibly control symptoms associated with these conditions.
CPE Monthly: The Relationship Between Food Allergies and Asthma
This continuing education course identifies the association between food allergies and asthma and provides counseling strategies dietitians can use when working with patients.
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March 2020 Issue
Plant Protein Powders
These extremely popular supplements are an easy way to boost plant protein intake, but what attributes should clients look for, and are they healthful and safe?
As with other cannabis-based products, beverages that contain the nonintoxicating compound cannabidiol are flying off shelves, but science and regulations haven’t yet caught up to the frenzy.
Today’s Dietitian’s 11th annual TD10 feature illuminates 10 RDs doing incredible work helping patients heal through food, advocating for clients in vulnerable populations, increasing diversity in the profession, and so much more.
Writing for Retail Customers
Supermarket RDs need to be on the front lines connecting with consumers—and this includes clear and science-based writing on nutrition topics. Learn what RDs across the industry are doing to improve their communication skills.
Exercise & Eating Disorders
Experts argue that the long-held belief that physical activity triggers relapse in those in eating disorder recovery isn’t only inaccurate—it can be downright dangerous.
CPE Monthly: The Gut Microbiome and Nutritional Status
This continuing education course examines the current research on the gut microbiome’s influence on nutritional status. It discusses the relationship between the microbiome and digestion of macro- and micronutrients. It also reviews research related to the gut microbiome and malnutrition and obesity.
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February 2020 Issue
Cancer & Cardiovascular Care
CVD and cancer are two of the most common and well-recognized causes of morbidity and mortality in the country, and they’re more related than previously thought. A new practice area tackles prevention, treatment, and posttreatment protocols for both diseases.
These long-overlooked—but now beloved—roots have a history as rich as their flavor. Discover beets’ health benefits and some delicious and healthful recipes to share with clients and whip up in your own kitchen.
Spotlight on Lactose-Free Dairy
This category omits lactose but certainly not choice. Understand the wide array of lactose- and dairy-free options to help clients select the best products for them.
Choline and CVD
Does choline intake really increase heart disease risk? Today’s Dietitian delves deep into this controversial claim.
Picky Eating in Children
Some kids outgrow it, but others may develop lifelong disordered eating habits or even eating disorders. RDs can help parents and caregivers prevent, identify, and manage picky eating behaviors to ensure children’s best health and parents’ sanity.
CPE Monthly: The Disease-Protective Properties of Garlic
This continuing education course assesses current research findings on garlic’s health benefits, summarizes the mechanisms of action of the various compounds found in garlic, and evaluates the safest and most effective way to reap the benefits of this bulb.
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January 2020 Issue
High-Fiber Convenience Foods
It used to be that the only way to get plenty of fiber conveniently in one sitting was via a chalky drink mix. Now, new companies and tried-and-true brands alike are packing fiber into sweet and savory snacks for clients on the go.
Today’s Dietitian gathers top tips from experts and curates a list of professional and educational goals for each month to boost public health and your career, media presence, and credibility.
Understand the science behind this ruby red powerhouse’s health benefits and how its many forms—from juices and extracts to its jewel-like arils—stack up nutritionally.
BMI vs Waist Circumference
Research is emerging showing that waist circumference, which measures excess visceral fat, may be a better measure of chronic disease risk than BMI alone.
All Eyes on Diet
Age-related macular degeneration is a vision-robbing disease on the rise. But consumption of a variety of nutrients found in foods and supplements can help prevent and even slow its progression.
CPE Monthly: Nutrition and Lifestyle Solutions to Female Hair Loss
This continuing education course examines the impact of nutrition and lifestyle on acute and chronic hair loss in women.
Private Practice Tools
Focus on Fitness
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