|   View web version
Today's Dietitian e-Newsletter
Subscribe or Renew
Give a Gift
Digital Edition
October 2014  |  Special Post-Conference Edition Connect with us Facebook Twitter Sign up  |  Archive  |  Advertise
Editor's e-Note
Tasty Transformations

Gluten-free foods have come a long way. Manufacturers have found and continue to find ways to improve their taste, texture, and mouthfeel as the category grows by leaps and bounds. And bakery chefs have developed new and innovative ways to convert traditional gluten-containing foods and baked goods into gluten-free versions that everyone can enjoy.

In this month’s E-News Exclusive, Marlisa Brown, MS, RD, CDE, CDN, author of Gluten-Free, Hassle-Free and Easy Gluten-Free, provides three traditional recipes along with their gluten-free versions. She discusses ingredients known to improve taste and texture and add nutritional value.

After reading the article, visit Today's Dietitian's website at where you can read the latest news and information relevant to daily practice as well as our digital edition of the October issue, which contains articles on the top questions vegetarians ask RDs, fall snacks, blueberries' health benefits, and five uncommon diabetes diagnoses.

It was great meeting and seeing many of you again in Atlanta at the Academy of Nutrition and Dietetics' Food & Nutrition Conference & Expo™. The conference was well attended, and several experts gave presentations at the sessions that were very educational. As an editor, I left the conference armed with new story ideas, and I'm sure you left armed with greater knowledge and strategies to help you better counsel clients and improve patient care. The staff of Today's Dietitian welcomes your feedback at Enjoy the e-newsletter, and follow us on Facebook and Twitter.

— Judith Riddle, editor
Field Notes
Gluten-Free Recipe Makeovers
By Marlisa Brown, MS, RD, CDE, CDN

Here are three common recipes and their gluten-free alternatives that boast added nutrients and flavor.

When it comes to gluten-free baking, the most important thing to remember is that gluten-containing grains provide texture, color, and lightness to baked goods, whereas gluten-free grains do not. To achieve the desired quality and consistency in gluten-free baking, certain ingredients often are used, such as gums, gelatins, vinegars, fruit purees, cheeses, proteins, fats, sugars, refined starches, nut butters, and nut flours.

Moreover, processed starches and grains often are used in gluten-free baking, lowering the nutritional content. This is compounded by the fact that gluten-free flours aren’t fortified like wheat flour. Therefore, clients will need to modify gluten-free recipes to create high-quality baked goods and increase the nutritional content whenever possible by adding healthful ingredients.

Today’s Dietitian has provided some common gluten-containing recipes along with their gluten-free versions. By making a comparison, clients will notice how the gluten-free recipes were modified to boost overall quality in taste, texture, and nutritional content.

Full story »
In this e-Newsletter
Print Preview
In the November issue

Best holiday desserts for diabetes patients

Gut microbiota and type 2 diabetes

The 3,500-calorie rule

Sodium controversy

The truth about saturated fat
Other News
Healthful Behaviors Lower Risk of Heart Attacks
A new study suggests that healthful behaviors, such as exercising regularly and refraining from smoking, may prevent 80% of heart attacks in men, WebMD reports.

Turmeric May Help the Brain Heal Itself
Researchers at the Institute of Neuroscience and Medicine found that rats injected with a compound found in turmeric showed increased activity in parts of the brain associated with nerve-cell growth, according to a study reported in TIME.
Continuing Education
Learn how proper nutrition may better academic performance in students in this month's issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at, and earn two CPEUs!

2015 Spring Symposium Registration is Open!

We’re hosting our second annual Spring Symposium on May 17-20, 2015, in Las Vegas!  The 2015 Today's Dietitian Spring Symposium offers registered dietitians and other nutrition professionals a unique event where you can earn up to 15 CE credits for license recertification and career development, while offering a variety of opportunities to interact and connect with fellow professionals from across North America. Learn more and register for our early bird pricing!

Plus look out for details coming soon on how you could win complimentary registration for you and a colleague!

Learn more »

Upcoming Webinars

The Science Behind Breakfast: An Up-to-Date Review
Presented by Carol Byrd-Bredbenner, PhD, RD, FAND, and Holley Grainger, MS, RD, on Thursday, October 30, at 2 pm EDT, this timely and practical 1-credit webinar will provide an up-to-date review of the scientific literature relating to the benefits of breakfast. REGISTER FREE courtesy of Kellogg's.

Navigating the Spectrum of Gluten-Related Disorders
This exclusive 1-credit webinar presented by Alessio Fasano, MD, and Pam Cureton, RD, LDN, on Wednesday, November 5, at 2 pm EST, will review three typical cases with a variety of persistent and recurrent symptom presentations, diagnoses, treatments, and responses. REGISTER FREE courtesy of the Dr. Schär Institute and the NASPGHAN Foundation.
Field Notes
Research Reveals Increasing Waistlines

American women, on average, can pinch an extra 11/2 inches of flesh around their middles, and men just under an extra inch, proof that many continue to lose in the Battle of the Bulge. The average waist size increased from 37.6 inches to 38.8 inches, according to a survey conducted by the Centers for Disease Control and Prevention (CDC) that documented Americans between 1999 and 2012.

While the recession may have shrunk the economy, Americans’ waist sizes continued to balloon during this period.

Read more »
Tech & Tools
App Gives Feedback on Meals’ Healthfulness
Instead of calorie counting, Eatly snaps photos of users’ foods and instantly rates them as “healthy” or “unhealthy,” teaching users how to recognize healthful foods so they can learn to make healthier choices. Learn more »

Authentic Yoga App Teaches Poses, Routines
Authentic Yoga with Deepak Chopra, featuring Tara Stiles, blends the practical wisdom of Deepak’s teachings with Stiles’ physical-focused practices to bring users a useful, grounded understanding of the authentic teachings of yoga. This app is suitable for all levels, and includes poses and routines for developing strength, balance, and flexibility. Users can choose between instructional lessons, individual poses, or special routines assembled by Chopra and Stiles. Learn more »
Gift Shop
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.
Press Release
Today's Dietitian names Sharon Palmer, RDN, Nutrition Editor

SPRING CITY, PA, October 15, 2014—Great Valley Publishing Company is pleased to announce that Sharon Palmer, RDN, has been named Nutrition Editor of Today’s Dietitian magazine, the nation’s leading independent trade publication for nutrition professionals.

In this new capacity, Sharon’s role with Today’s Dietitian will be expanded from her previous role as editorial advisor and contributing editor to the magazine. Well known in the dietetics field as "The Plant-Powered Dietitian™", Sharon will provide additional support to Editor Judith Riddle with content direction and development, as well as offer guidance and perspective from the nutrition professional’s viewpoint.

Read more »
Featured Jobs
The nation's top employers and recruiters of nutrition professionals advertise in Today's Dietitian magazine and post their job openings on Check out the most recent opportunities that have been submitted by employers from across the country!

RN Certified Diabetes Educator
Riverside Medical Clinic, Riverside, CA, US
Clinical Nutrition Specialist
Greenville Health System, Greenville, SC, US
Public Health Nutrition Consultant
California Department of Public Health, Women Infants and Children, Sacramento, CA, US
Clinical Dietitian
Carolina Diabetes and Kidney Center, Sumter, South Carolina, US
A Secure, Anonymous Résumé Bank
Job Alerts Sent to Your E-mail
Advertising Opportunities
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. E-mail our experienced account executives today for more information or call 800-278-4400!

Coming up in our November issue is our Diabetes Showcase. E-mail a sales representative to be part of this unique advertising opportunity. is the premier online resource to recruit nutrition professionals. Post your open positions, view résumés, and showcase your facility's offerings all at!
Ak the Expert
Have a dietetics-related question that you'd like our expert, Toby Amidor, MS, RD, CDN, to answer? E-mail or send a tweet to @tobyamidor, and we may feature your query!