Today’s Dietitian
Vol. 27 No. 6 P. 4
Summer is just around the corner, ushering in the opportunity for more outdoor social events centered around the joy of sharing food with friends and loved ones. If you’re in the mood to add something new to your summer recipe repertoire, Today’s Dietitian (TD) is ready to guide you off the beaten path and into a delightful culinary experience that refuses to sacrifice taste for nutrient density. Salmon, mackerel, anchovies, sardines, and herring (also known as SMASH) are some of the richest food sources of omega-3 fatty acids—an important nutrient many aren’t consuming enough of. However, with their reputation for strong “fishiness,” they aren’t always the most popular items on a menu. In this month’s issue, we rise to the challenge, sharing a handful of delicious RD-curated recipes featuring these five underappreciated nutrient powerhouses of the seafood world that are sure to satisfy even the pickiest eaters.
With a focus on digestive health, our June/July issue also presents two popular topics requiring the unique expertise of dietitians to help guide both the public and interprofessional health care teams in successful outcomes. The first is related to understanding food sensitivities, including the latest research on defining adverse food reactions, navigating diagnostics, and executing evidence-based interventions. The second is the application of intuitive eating in more nuanced clinical settings, such as metabolic and bariatric surgery. In every instance, dietitians are needed to lead the way, providing critical clinical insight and support to those who may otherwise become lost in a sea of misinformation.
Keeping our eye on summer’s start, TD shares valuable sports nutrition tips for how to prevent heat illness in athletes and those who are active outdoors this season, as the temperature is on the rise. Also in this issue, you’ll hear from experts in nutritional and chemical toxicology who weigh in on the science around food additives, including what research has to say about some of the most common additives and the controversy that surrounds them.
I hope you enjoy the issue!
— Heather Davis, MS, RDN, LDN, editor
TDeditor@gvpub.com
