Posts Tagged ‘nutrition’
A lot has happened since I wrote my last post on race training in January 2013. I completed my third 50K as well as marathons number seven, eight and nine; and I signed up for my first 50-mile race, which is now less than a month away; and I’ve fine-tuned my nutrition plan for training as my mileage increases.
After three positive 50K experiences, it made sense for me to tackle 50 miles, which is the next distance in the ultra-marathon world (an ultra is any distance beyond the 26.2-mile marathon distance). Training for a longer distance race means increasing weekly mileage (my average is 60+). It also means incorporating more back-to-back long runs on the weekends (for example, 24 miles on Saturday, 18 on Sunday) to become accustomed to running on “tired legs” and learning how to drink adequate fluids and get enough calories while running so hydration and energy stores are maintained.
Given my nutrition background, I have a good knowledge base to work from, but for the most part, figuring out how to fuel up before a run has been a process of trial and error. Here are strategies that work for me, and could be useful for sharing with your active clients. (more…)
What makes you choose to eat the food you do? Does a certain food or aroma drum up memories from childhood? For most of us, the answer is yes and the food choices we make come from what we are familiar with and what is available. As dietitians, we strive to help people make better choices in support of their health goals while taking into consideration all the things that impact people’s food choices, from culture to taste to kitchen skills to budget and more.
When it comes to grocery shopping, sometimes the budgetary considerations outweigh the nutritional considerations. How do we help people manage the two, and can healthier shopping be done on a budget? This topic is always on our minds as health professionals, and this month, Hunger Action Month, is a great time to pause and consider the one in six Americans who are at risk of hunger.
Here are some of our favorite shopping and planning tips to help your clients navigate the wallet vs. taste bud conversation: (more…)
School’s out, kids are home for the summer, and a parent’s routines have completely changed and they may need your help to navigate the new schedules. They have gone from packing school lunches to making meals and snacks for their kids between trips to the beach or pool, sports events, swimming lessons, or playing with friends in the backyard. Well-chosen snacks are a great way to help fill nutrition gaps, and help kids meet their energy needs. But many kids also experience a reading gap in the summer. By choosing the right books, you can help families simultaneously fill nutrition and reading gaps during the summer break – and have fun doing it.
While we know as health and wellness professionals that it’s important to nourish the body, it’s equally as important to nourish the mind, especially since a new survey found that children spend nearly three times as many hours weekly watching TV or playing video games as they do reading in the summer. It’s important to remember that nutrition, physical activity, and learning go hand-in-hand all year long.
So encourage families and children to curl up with a good book this summer – one that delights, nourishes the mind, and encourages adventures in the kitchen and garden. Here are a few resources that may be of interest to you: (more…)
With one in three Americans having hypertension and nearly 30 percent of adults having prehypertension, you most likely counsel clients frequently about dietary and lifestyle changes to help reduce blood pressure. When discussing dietary advice with people, we know it’s important to keep in mind that “People eat food, not nutrients,” so often a whole foods approach works best. But as professionals, we want to know how foods work to maintain health. We want to know the mechanisms behind the beneficial effects nutrient-rich foods have on health outcomes – in intricate detail. Blood pressure is no exception. New research into the how of blood pressure control published this spring in the American Journal of Hypertension reveals a potentially unique role for proteins naturally found in milk. (more…)
Cancer is scary. It is a complex disease that does not discriminate — it can impact all parts of the body, and all ages, young and old, without warning. Most people have an experience with cancer either personally or through family, friends, coworkers or others they know. My experiences involve many people like my cousin, Scott, who was close to my sister’s age and lived a block away from us growing up—he was almost in the 2nd grade when he passed away. Scott maintained his childhood sweetness and wonderment at the little things through his short life; there was nothing his parents, support network and medical staff did not try to help him beat cancer. More recently my friend Dena lost her life to cancer right before her 30th birthday. I also am a registered dietitian (RD) and worked at Beth Israel Deaconess Medical Center in Boston for about 5 years, where I met and worked with many patients, some of them with cancer.
As an RD, I wish we knew more about how to reduce the incidence of this horrible disease, but the reality is cancer, the second most common cause of death in the U.S., is a multifaceted disease that appears to result from the interaction of multiple genetic and environmental factors. Among the environmental factors, diet and nutrition, including milk and milk products, have received considerable attention as potential modifiers of cancer risk, but we still have a long road of discovery ahead. (more…)
Yogurt has been eaten for thousands of years, and is one of the earliest examples of food innovation. Most historical accounts attribute the creation of yogurt to around 6000 BC in Central Asia — during a time when there were no grocery shelves and no refrigeration! It was thought that the curdling of milk extended the time it could be consumed safely and also improved its digestibility. At the Experimental Biology (EB) meeting this week (April 30), scientists will gather for the second year in a row to discuss the strength of current scientific knowledge about the health benefits of yogurt and to identify areas for continued research. (more…)
Imagine getting sick every time you ate and not knowing why; being misdiagnosed and having questions go unanswered for years. Now imagine the relief of finally finding out what caused the bloating, discomfort and Irritable Bowel Syndrome (IBS).This is what happened to me. My relief was short-lived when I discovered my new food limitations and the need for new eating habits; the culprit behind the madness… gluten. (more…)
How often have you heard people say, “If it tastes good, it must be bad for you?” Well, that’s not the case with flavored milk. Most kids like the taste of flavored milk, and it has the same nine essential nutrients as white milk. In fact, when given the choice, 70 percent of kids choose flavored milk. Even so, milk companies — in response to public health concerns to improve child health and wellness — have been working for several years to change the recipe for flavored milks available to schools so they have fewer calories, added sugars, and fat – while maintaining the good taste that kids love. (more…)
Breakfast consumption among children has been associated with improved diet quality, physical fitness, and school performance, as well as reduced risk for overweight and obesity. Yet, an estimated 20 percent of children in the U.S. skip breakfast each day. The National School Breakfast Program (SBP) was established in 1966 as one strategy to increase the number of children eating breakfast, specifically among “nutritionally needy” school-aged children. Participation in the national SBP has been linked to improvements in the quality of children’s diets, as well as their readiness to learn. Although student participation in the SBP has risen steadily since its inception, the program remains underutilized. (more…)
Wouldn’t it be boring to be a dietitian if dietary recommendations never changed, if study results didn’t contradict each other, or if new information never came along to blow our long-held beliefs out of the water? One area of inquiry that has seen change is the in scientific knowledge on the role of saturated fat, and whole milk dairy products in particular, on cardiovascular disease risk. (more…)