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January 2018 Connect with us Facebook Twitter Sign up  |  Archive  |  Advertise
Editor's e-Note
Putting People First

At first glance, the use of person-first language in nutrition counseling sessions and in all forms of media to describe clients and patients with health conditions may seem like the right thing to do. After all, many agree that the phrase “people with diabetes” does sound better than the term “diabetics.” But using person-first language is becoming more controversial among nutrition professionals and others in the medical community, calling into question whether its use truly avoids stigmatizing patients.

In this month’s E-News Exclusive, Today’s Dietitian (TD) discusses the origin of person-first language and how it can be perceived in the health care community and among patients.

After reading the article, visit TD’s website at to read the digital edition of the January issue, which includes articles on liquid meal replacements, the health impact of weight stigma, new guidelines for parenteral nutrition, and the role of RDs in natural disasters.

Don’t forget to check out where you can read and comment on blogs written by RDs for RDs on timely topics. We’re welcoming new guest bloggers, so if you’re interested in writing, please contact me at the e-mail listed below.

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
The Perils of Person-First Language
By Carrie Dennett, MPH, RDN, CD

Most health professionals who seek to avoid contributing to weight stigma likely have adopted person-first language, a concept that first developed in the 1980s among disability activist groups. The idea was that using language that puts people before their disability or diagnosis enables them to reclaim their personhood in a society that often sees condition first, person second. For example, instead of using the term “diabetics,” it’s “people with diabetes.” Instead of “she’s disabled,” it’s “she has a disability.” Instead of “the obese,” it’s “people with obesity.”

On that last point, in 2014 the Rudd Center for Food Policy and Obesity, in partnership with the Obesity Society, the Obesity Action Coalition, the Obesity Medicine Association, and the American Society for Metabolic and Bariatric Surgery published Guidelines for Media Portrayals of Individuals Affected by Obesity. The latter two groups are no longer listed as contributors on the current version of the guidelines. The document offers suggestions for balanced and accurate media coverage that doesn’t contribute to stigma—useful for dietitians who work in print, broadcasting, or online media, or who write about weight-related issues in blog posts or newsletters. The guidelines also call for person-first language, as have the American Medical Association, the World Health Organization, and the Academy of Nutrition and Dietetics.

Full story »
In this e-Newsletter
Other News
7 Nutrition Trends You’ll See in 2018
Plant-based probiotics, chicory root fiber, and cottage cheese are among the food stars of 2018, according to predictions from The Washington Post.

The Pros and Cons of Milk Alternatives
Runner’s World outlines the efficacy of dairy and nondairy milks for runners and other athletes.
Cooking With Kids:
Creating More Than Food

By Jodi Danen, RDN

Teaching children to cook is the best way to raise adventurous eaters and form good nutrition habits for life. In my nearly 12 years of being a mother, some of my favorite memories with my children have occurred in the kitchen. Watching them go from chubby-fingered toddlers playing with their food to helpful and adept preteens who can prepare their own meals has been a shining progression and a source of pride.

Read more »
Print Preview
In the February Issue

 • Restricting Sodium for Optimal Health
 • Fasting Regimens for Weight Loss
 • Should RDs Embrace the Term ‘Natural’?
 • Understanding Orthorexia
 • Dispel Top Seafood Myths
Field Notes
Review Suggests Long-Term Harm of High-Protein Diets

High-protein diets may lead to long-term kidney damage among those suffering from chronic kidney disease (CKD), according to research led by nephrologist Kamyar Kalantar-Zadeh, MD, PhD, MPH, of the University of California (UC), Irvine.

The review article, “Nutritional Management of Chronic Kidney Disease,” was recently published in the New England Journal of Medicine and examines the role nutrition plays in managing CKD, a condition that affects approximately 10% of the world’s adult population. The article release coincided with the opening of the annual Kidney Week Congress, the world’s premier nephrology meeting, in New Orleans.

“The high-protein diet that has been used increasingly in recent years to control weight gain and obesity may have deleterious impacts on kidney health in the long term,” according to Kalantar-Zadeh, director of the Harold Simmons Center of Kidney Disease Research and Epidemiology, and chief of the division of nephrology and hypertension at UC Irvine School of Medicine. Colleague Denis Fouque, MD, PhD, of the University Claude Bernard Lyon in France, also contributed to this work.

Read more »
Continuing Education
Learn the current research on triglycerides and recommendations and strategies RDs can use to counsel clients to manage and prevent CVD in this month’s issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at, and earn two CEUs!

Save 18% when you purchase CEUs in January!

Don’t just make some “resolution” for the New Year. Create a plan. Include continuing education as part of that 2018 plan and start by saving 18% when you purchase self-study courses, webinars, and course packages in our CE Learning Library this January. Choose the courses, webinars, or packages you want, place them in the cart and use coupon code 2018PLAN at checkout. Offer valid through January 31, 2018 at 11:59 PM EST. Learn more »

Live Webinars

The Sustainability and Nutrition Connection
In this complimentary 1 CEU webinar on Wednesday, January 24, 2018, from 2-3 PM EST, Danielle Nierenberg, founder of FoodTank, will walk participants through the basics of sustainable food and discuss legislation and policy on sustainability in the US. To help you connect with patients on sustainability, Chris Vogliano, MS, RD, will provide evidence supported recommendations and clear communication strategies for RDNs and DTRs to integrate into their practices. Sponsored and accredited by Barilla®. Register Now »

Through the RD’s Lens: A Look at 2018’s Nutrition Trends
In this webinar, presented on Monday, January 29, 2018, from 2-3 PM EST, Jenna Bell, PhD, RD, will discuss the results of the "What's Trending in Nutrition" Survey and examine what these results can tell RDs about their clients and peers. Not only will this webinar be a dynamic and thought-provoking event, it will also provide practical take-aways that RDs can use when interacting with patients and clients. Register Now »

4-Part Webinar Series: A Journey Through The Seasons
Journey with Shayna Komar, RD, LD, and Chef Nancy Waldeck through the seasons in these 4 unique webinars. Each season they will provide you with recipes, tips, and ideas on how to use seasonal produce with the right herbs and spices. Listen and learn why great chefs and dietitians alike go to the garden to spice up their clients' kitchen!

     • Part 1: Winter Wonderland —January 31, 2018, from 2-3 PM ET
     • Part 2: Spring Fling — April 18, 2018, from 2-3 PM ET
     • Part 3: Summer Sizzle — July 18, 2018, from 2-3 PM ET
     • Part 4: Fall Fiesta — October 10, 2018, from 2-3 PM ET

REGISTER FOR ALL 4 PARTS at a discounted rate of $60 by adding all 4 webinars to your shopping cart and applying coupon code 4SEASONS at checkout! Please note: this discount applies only to non-CE Club Members.

Recorded Webinar

Update: What’s New in the World of Carbohydrates
In this complimentary 1 CEU recorded webinar, Joanne Slavin, PhD, RD, professor, and prior member of the Dietary Guidelines Advisory Committee, will provide an overview of the science behind the carbohydrate recommendations of the DGAs. She will discuss the latest evidence relating to appropriate carbohydrate consumption, together with practical strategies for counseling patients and clients regarding the inclusion of healthful carbohydrates in their diets. Sponsored by Barilla®. Register Now »

2018 Spring Symposium

Join us for our 5th annual continuing education and networking event for dietitians and nutrition professionals in Austin, Texas, May 20–23, 2018, at the Hyatt Regency!

Presented by some of the foremost experts in dietetics and nutrition, our diverse program can earn professionals 15 CEUs or more on session and workshop topics including Cancer, GMOs, Sports Nutrition, Lab Assessment, Digestive Diseases, Food Sensitivities & Allergies, Gut Microbiome, Culinary, Branding, Intuitive Eating, Mindfulness, and more.

Visit with the presenter lineup coming soon!

Registration rate $349 through January 31! REGISTER NOW!

Exclusive Opportunity:
2018 Austin Local Food & Farm Tour

Start your 2018 Spring Symposium experience a day early and join our Nutrition Editor Sharon Palmer, RDN, on Sunday, May 20, 2018, as she takes you on a tour of local farms and food organizations in Austin.

This all-day, exclusive event is limited to only 40 attendees. Space will be awarded on a first-come, first-serve basis and tour participants must be registered for the 2018 Symposium to attend. Space is limited, so register now!
Tech & Tools
Individualized Food Search Engine
The Spoon Guru app (, available free for Apple and Android, provides recipes and checks products based on a user’s “unique food ID.” Users enter their dietary preferences and restrictions, including allergies, intolerances, and special diets, and the app sends them recipes tailored to their diets. Spoon Guru also can scan barcodes on grocery items and inform the user whether that food meets his or her needs. Learn more »

Live Fitness Classes Anywhere, Every 30 Minutes
The Gixo app (, a subscription-based app available for Apple and Android, offers live group fitness classes that users participate in through their phones. Classes begin every 30 minutes, with more than 180 classes offered per week. Users can choose from curated music mixes, interact with other class members and instructors, and set performance goals through the app. Learn more »
Find solutions on our ToolKit Page
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!

Registered Dietitian
North Country Hospital, Newport, VT
Registered Dietitian
Jefferson Barracks VA Medical Center,
St Louis, MO
Ask the Expert
Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, to answer? Email or send a tweet to @tobyamidor, and we may feature your query!
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Coming up in our March issue is our Nutrition 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!
Gift Shop
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