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Editor's e-Note
Get Kids to Love Whole Grains

When my son was a little boy, he didn’t like the taste of whole wheat bread. To accommodate him, I’d make his sandwiches and buttered toast with white bread. But I’d reintroduce the whole wheat variety at a later time only to be reminded that he didn’t like it and wasn’t going to eat it. To my surprise, my son was like most kids; he preferred white bread.

In this month’s E-Newsletter exclusive, Today’s Dietitian provides lots of tips and food and snack ideas for dietitians to share with parents who want to encourage their children to eat more whole grain foods and snacks.

After reading the article, visit Today’s Dietitian’s website at to read the digital edition of the September issue, which includes articles on achieving heart health for the family, the history and nutrient content of brown rice, and peanut allergy prevention. In addition, we feature an exclusive interview with Lucille Beseler, MS, RDN, LDN, CDE, FAND, the new president of the Academy of Nutrition and Dietetics, and our annual dining guide, showcasing the best and award-winning restaurants in Boston.

As always, it’s such a pleasure to see familiar and new faces at the Food & Nutrition Conference & Expo®, so take a moment and stop by booth 2748 and say hello. Please enjoy the E-Newsletter and give us your feedback at, and don’t forget to like us on Facebook and follow us on Twitter.

— Judith Riddle, editor
e-News Exclusive
Back to School With Whole Grains
By Densie Webb, PhD, RD

It’s that time of year again—back to school for the kiddos. September may signal the start of reading, writing, and arithmetic, but it also happens to be Whole Grains month. This is a perfect time to remind parents there are some easy steps and swaps they can make that will help get their kids off to a good start and help them make it through the school day while doing their best.

As almost any parent can tell you, there’s something innately appealing to kids about soft white bread; puffy, sugar-laden cereals; and frosted toaster pastries. Incorporating whole grains into kids’ diets can be especially tricky; the brown color often elicits a “Yuck!” But, according to research, making the switch to whole grains is worth the effort.

While several studies have found that breakfast consumers perform better in school than breakfast skippers, some studies suggest that a breakfast of low-glycemic index foods may be the factor that confers breakfast’s benefits. Many whole grain foods, such as whole wheat breads, oatmeal, and whole grain ready-to-eat cereals are low- to moderate-glycemic index options. A recent study of 700 elementary school students (average age 7½) found that greater servings of whole grains like these at breakfast were significantly related to higher scores on standardized tests in reading comprehension and fluency as well as math.1

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In this e-Newsletter
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In the October Issue

Low-Fat Vegan Diets

The Truth About Dairy Fats

Coconut Oil

The Child and Adult Care Food Program

TD Exclusive: Meet Dawn Jackson Blatner

Inflammation and Osteoarthritis
Other News
Soda Tax Appears to Cut Consumption
of Sugary Drinks

The nation’s first ‘soda tax’ on sugar-sweetened beverages, which went into effect in Berkeley, California, last year, appears to be working, according to NPR.

Vitamin B12 May Provide Protection
for the Aging Brain

Vitamin B12 supplements may offer cognitive benefits for older adults as their ability to digest dietary B12 decreases with age, according to The New York Times.
Continuing Education
Learn about evidence-based dietary practices that can help patients look and feel their best 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!

A New Course Menu for Fall—50% OFF!

September means back-to-school time, as well as new menus for the fall season. Just in time for the new school year, we’ve just entered an assortment of new continuing education courses into our Learning Library that will help fill you with knowledge throughout autumn.

Get 50% off your total when you choose any four 2-credit self-study courses from our full course catalog. Use coupon code B2SCHOOL at checkout to get your discount. Learn more »

Upcoming Live Webinars

Does Hidden Bias Impact Clinical Care?
In this unique and timely webinar on Wednesday, September 28, 2016, from 2-3 PM EDT, Janice Sabin, PhD, MSW, will share the latest research on how unconscious provider bias can impact clinical care. Nina Crowley, PhD, RDN, LD, will join the conversation and review ways to talk about obesity, choose your words carefully, and check in with your own biases to improve communication and outcomes in your practice. Together, they will make a case for patient-centered communication to help your patients achieve optimal outcomes. Register »

Nutrition for Stroke Prevention
In this practical program presented on Thursday, October 6, 2016, from 2-3:30 PM EDT, Penny M. Kris-Etherton, PhD, RD, FAHA, FNLA, FASN, CLS, will discuss the most current recommended nutrition strategies for decreasing risk of stroke with emphasis on blood pressure and LDL cholesterol levels. This webinar is brought to you in collaboration with Becky Dorner & Associates. Register »

Free Recorded Webinars

Overview of the Nutritional and Health Attributes of Soy
Brought to you through the support of

This 1 CEU webinar, presented by Mark Messina, PhD, discusses the proposed health benefits of soyfoods and addresses topics such as the effects of soy on male hormone status, the impact of soy on breast cancer prognosis, and the effect of soy on mineral absorption and status. Emphasis is placed on the clinical and prospective epidemiologic data. Register »

Dietary Targeting of Inflammation: Modification of Cancer Risk
Brought to you through the support of

This 1.5 CEU webinar, presented by Cynthia Thomson, PhD, RD, FAND, FTOS, examines the relationship between inflammation and cancer, as well as foods and dietary patterns that have been shown to impact the inflammatory response. Viewers will come away with the recognition that RDs can play an important role in positively impacting the health of patients and clients at risk of cancer by encouraging dietary interventions that reduce inflammation. Register »

2017 Spring Symposium

We want you to join us next May 21-24 at the Astor Crowne Plaza in the heart of New Orleans' French Quarter. In addition to delivering top-quality continuing education sessions led by engaging presenters, and networking opportunities like no other event, our 2017 event’s prime location will put you steps away from all of the culinary, cultural, and entertainment experiences of The Big Easy.

For a limited time only, registration is $199!
This will be the lowest rate offered and is half off the regular registration price. REGISTER NOW!
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Coming up in our October issue is our Fall Showcase. Email 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!
Find solutions on our ToolKit Page
Tech & Tools
Shopping and Eating With a Conscience
The My Conscience, My Choice app (, available to download for iOS, helps users find and buy eco-friendly, animal-friendly, and natural alternatives to most food products. Users can view and purchase evidence-based alternatives through the app or scan products as they shop to keep their choices in line with their conscience. Learn more »

Utensil for Weight Control
and Better Digestion

The HAPIfork ( is an electronic fork that helps users control weight by eating more slowly. The HAPIfork monitors eating habits (eg, the amount of bites taken per minute) and uploads the information to a user’s online dashboard and an accompanying mobile app. The fork also alerts users when they’re eating too fast. Learn more »
Field Notes
Healthful Fats May Help Prevent
Type 2 Diabetes

Eating more unsaturated fats, especially polyunsaturated fats, in place of either dietary carbohydrate or saturated fats lowers blood sugar levels and improves insulin resistance and secretion, according to a new meta-analysis of data from 102 randomized controlled feeding trials in adults.

The study, led by Dariush Mozaffarian, MD, DrPH, dean of the Friedman School of Nutrition Science and Policy at Tufts University, and Fumiaki Imamura, PhD, of the Medical Research Council Epidemiology Unit at the University of Cambridge, provides novel quantitative evidence for the effects of dietary fats and carbohydrate on the regulation of glucose and insulin levels and several other metrics linked to type 2 diabetes.

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!

Food Service Systems Manager (FSSM) Supervisory Dietitian—Department of Veterans Affairs, Johnson City, TN
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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!