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Making Wiser Food Choices During the Holidays
As clients and patients get together with their family and friends this month to celebrate the holidays, it will be tough for many to continue eating healthfully due to the number of foods and desserts served that tend to be higher in fat, sodium, and added sugars. But there are ways to help clients stay on track.
In this month’s E-News Exclusive, Today’s Dietitian (TD) speaks with two experts who offer strategies RDs can share with clients to help them make better food choices while still enjoying some of their favorite foods throughout the season.
After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the November/December issue, which includes articles on holiday foods from across the globe, expanded roles in diabetes care, the Southern diet, nutrition’s impact on mental health, and MNT for long-COVID patients.
Please enjoy the E-Newsletter and give us your feedback at TDeditor@gvpub.com, and don’t forget to like us on Facebook and follow us on Twitter.
— Judith Riddle, editor |
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RDs’ Top Tips for Healthful Holiday Eating
By Michael Serrur
The holiday season is a joyous time of year for clients, but it’s also a challenging one, especially when they’re trying to maintain healthful habits and behaviors. Typical celebrations tend to include much food, sweets, and drinks, and fewer opportunities for physical activity and self-care.
But with some preparation and planning, clients can avoid the common obstacles that may have derailed their efforts in the past, whether they’re hosting a family affair or attending get-togethers as guests. And they don’t have to wait for the holidays to start; they can begin putting them into practice now.
Today’s Dietitian speaks with Jill Weisenberger, MS, RDN, CDCES, CHWC, FAND, author of Prediabetes: A Complete Guide, and Karen Collins, MS, RDN, CDN, FAND, nutrition advisor to the American Institute for Cancer Research and founder of Taking Nutrition from Daunting to Doable, to create a family-friendly list of practical cooking, eating, and entertaining tips to help clients successfully navigate the holiday table with their health goals intact.
Weisenberger and Collins agree clients should do the following:
Add Vegetables to Everything
Tell clients to always add more vegetables whenever possible, Weisenberger says. “If a recipe calls for three carrots, use five.” And don’t be afraid to modify dishes by dropping in a few extra veggies. It’s easy to add more vegetables to dishes such as stuffing, soup, stew, rice, or even macaroni and cheese. Clients can boost the vegetable content of any starchy side dish they can think of. For people with CVD or diabetes, sending blood sugar or blood pressure beyond safe levels can be a problem, so making healthful, more vegetable-forward recipes can help them enjoy holiday traditions without putting their health at risk.
Full story » |
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Upcoming Live Webinars
Berries, Bioactive Nutrients, and Brain Health
Tuesday, January 11, 2022, 2–3 pm ET
Presented by Puja Agarwal, PhD
1 CEU FREE | Sponsored by The California Strawberry Commission | I ON FOOD was approved by the CDR to offer 1.0 CEU for this webinar. | Register Now »
Recorded Webinars
Confidence: How to Find Your Voice and Use It to Boost Your Business
Presented by Bonnie Taub-Dix, MA, RDN, CDN
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A Review of Key Changes to the New USDA Pediatric Feeding Guidelines
Presented by Wendy Sue Swanson, MD, MBE, FAAP, David Jeong, MD, Carina Venter, PhD, RD, and Edith Bracho-Sanchez, MD
1 CEU FREE | Sponsored by SpoonfulONE | SpoonfulONE was approved by the CDR to offer 1.0 CEU for this webinar. | Access the Recording »
Closing the Racial Diabetes Gap with African Heritage-Centered Plant-Based Diets
Presented by Constance Brown-Riggs, MSEd, RDN, CDCES, CDN, Celine Heskey, DrPH, MS, RD, Adante Hart, MPH, RDN, and Kelly Toups, MLA, RD, LDN
1.5 CEUs | Access the Recording »
Turn Cranky Eaters into Creative Ones: Helping Parents Broaden Food Acceptance
Presented by Yaffi Lvova, RDN
1 CEU | Access the Recording »
A Generational Approach to Healthy Eating for People with Prediabetes and Diabetes
Presented by Toby Smithson, MS, RDN, LD, CDCES, FAND
1 CEU FREE | Sponsored by Fresh Avocados – Love One Today® | Access the Recording »
Recently Added Self-Study Courses
2022 Spring Symposium
Continuing education that includes some fun in the sun! Benefit from the combination of high-quality content and a world-class resort location at the 2022 Today's Dietitian Spring Symposium.
Check out our presenters and topics.
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2021 Spring Symposium Recorded Sessions
The 2021 Today’s Dietitian Spring Symposium Recorded Session Package features 14 credit hours of high-quality continuing education content in a variety of topics in nutrition and dietetics. If you missed this year’s event you can still take advantage of this unique educational opportunity for a one-time fee of just $525. Buy now » |
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Sugar Signaling Pathway May Help Design More Healthful Foods and Beverages
Most everyone understands that a major role of our sense of taste is to inform us when sugar is present in foods and beverages by eliciting sweetness on our tongues. A study led by the Monell Chemical Senses Center in Philadelphia, published in PLOS One, identifies a new human sensory ability to detect sugars in the mouth with a molecular calorie detector, of sorts.
“Our mouth can identify when a sweetener has the potential to deliver calories vs a noncaloric sweetener, which cannot,” says first author Paul Breslin, PhD, a Monell investigator and a professor of nutritional sciences at Rutgers University.
The paper describes the first-in-human demonstration of a signaling pathway that uses glucose to signal the presence of calories, in addition to the well-studied sweet-taste receptor in taste buds.
Glucose comprises about one-half of the commercial sugar sweeteners used today. Over millennia, humans have derived glucose in their diet from such sugar-rich foods as fruits and honey, and today from added sugars, such as sucrose (table sugar) from sugar beets or sugar cane and high-fructose corn syrup.
Read more » |
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State Launches Nutrition Program for Low‑Income Older Adults
The Rhode Island Department of Environmental Management announces a pilot program in which it will bulk purchase produce to deliver directly to older adults in need, according to U.S. News & World Report.
Exclusion Diet Shows Promise for Crohn’s Remission
A small study published in Lancet Gastroenterology & Hepatology suggests that an exclusion diet, with or without enteral nutrition, may induce and maintain remission in adults with Crohn’s disease. |
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In the January Issue
Popular Weight Loss Apps
Specialty Certifications
The Gut-Lung Axis
Meal Planning Software for RDs
Psychoactive Plant Compounds |
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Family Meal Kit Delivery Service
One Potato is a meal kit delivery service geared toward families. Users can choose kits that include two to six servings per dish, with options for child-sized portions. The kits contain prepped ingredients for main and side dishes, as well as condiments and dressings. Breakfast options such as smoothie packs, snacks, and vegetarian and gluten-free options are available. Learn more »
Learn to Cook Thai Cuisine
The Thai Chef School, based in Bangkok, Thailand, launches professional and amateur Thai culinary classes online through its subscription-based Thai Cooking Club and Professional Training Courses. The professional courses result in a Certificate of Achievement or Professional Thai Chef Diploma. Students can choose to focus their learning on traditional (animal-based) or vegan dishes. Learn more » |
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| Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, FAND, to answer? Email TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query! |
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