A Dietitian's View

Artichokes

Mon, 06 Jul 2009 18:30:39 -0800

Hailed as a cure-all by the ancient Greeks, this scaly vegetable is actually a flower bud in the thistle family. Artichokes are high in fiber and should be a deep green color with tightly packed leaves and clean stems showing no signs of blackening or bruising.

Probiotic Basics

Tue, 30 Jun 2009 07:16:19 -0800

Just because a food product says “probiotic” doesn’t mean it’s a probiotic. Even more aggravating, manufacturers often leave important information off the label, such as whether the product contains live organisms or the full name of the bacterial strain. Some advice:

From the Garden: Green Onions

Fri, 26 Jun 2009 06:34:00 -0800

These flowering onions are commonly thought to be immature white onions, but are actually a variety all their own. Often called salad onions because of their mild flavor, they should have dry, bright green tops and firm white bases and be stored unwashed in a plastic bag in your vegetable crisper.

Dry vs. Cooked Oatmeal

Tue, 23 Jun 2009 18:41:43 -0800

Q: Is it okay to eat dry oats straight from the box? Are they as nutritious as cooked oatmeal?

A: Yes and yes. The oats that you buy for oatmeal and baking have had their tough outer husks removed and are usually lightly steamed (precooked) to soften them and keep them from sprouting and spoiling.

Become a Flexatarian

Fri, 19 Jun 2009 12:49:23 -0800

1. Set a goal of how many days you'd like to go meatless each week. Many people start with as little as two and eventually do four or more.

2. Add, don't subtract. Try eating new sources of plant protein like beans and tofu instead of taking away meat. Adding beans to chili or tofu to stir-fry dishes will help your taste buds adjust.

In Season: Cherries

Tue, 16 Jun 2009 07:32:17 -0800

Usually best between May and June, cherries are the first stone fruit of the warm weather season. Unlike their stone fruit brethren, cherries do not ripen after they've been picked, so only buy those that are plump, have a deep, uniform color, and are ready to be eaten.

Green Beans

Fri, 12 Jun 2009 07:35:17 -0800

One of the few beans that can be eaten raw, green beans contain 120% of the recommended daily allowance of vitamin K, which helps to build strong bones and is a key component of all prenatal vitamins. Peak season begins in May and lasts through the summer. Ours are overflowing in the garden right now.

Recipe Makeover

Tue, 09 Jun 2009 07:20:01 -0800

I'm teaching a cooking class tonight and am going through recipe makeovers...Here's a good one:

Artichoke Dip
Heavy mayonnaise and cheese base.

14 oz. can of artichokes (packed in water)
1 cup of freshly grated Parmesan cheese
1/2 cup of mayonnaise
Salt and pepper

In Season: Asparagus

Fri, 05 Jun 2009 18:25:53 -0800

Arguably the most popular of spring's vegetables, asparagus has a short growing season from April to June. When buying asparagus spears, look for straight, bright green stems and tightly closed tips.

How to Choose Frozen Dinners

Mon, 01 Jun 2009 07:39:57 -0800

Looking for a convenient frozen meal to have on hand when time is tight? There's no getting around it: You'll need to read the " nutrition facts" panel on the package to see whether your choice is a healthy one.

Burger Time

Wed, 27 May 2009 21:41:24 -0800

BBQ season has begun and one of the most common meats to throw on the grill is burgers.

Hamburgers, while excellent sources of protein, iron and zinc, can also be loaded with calories and fat.

Are You a Nutritionalist?

Sat, 23 May 2009 18:37:13 -0800

This question makes me laugh every time. What is a nutritionalist anyway?
(For the full article, click here)

(HealthNewsDigest.com) - Registered dietitians and nutritionists have both been around for decades, but to help determine which is most qualified to help you, first ask yourself which of the following qualities would give you confidence in the credibility of a nutrition professional who evaluates and counsels you:

Multi-Grain Waffles

Mon, 18 May 2009 18:22:21 -0800

This is a favorite! A great recipe to make a big batch and freeze for a quick breakfast. I usually add blueberries to the batter too. Instead of the wheat germ, I've used All Bran or Fiber One cereal for a little extra fiber.

Makes 8 servings, 2 waffles each
Ingredients

2 cups buttermilk
½ cup old-fashioned rolled oats
⅔ cup whole-wheat flour
⅔ cup all-purpose flour
¼ cup toasted wheat germ or cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
¼ cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

Food and Nutrition Information Center

Sat, 16 May 2009 08:11:46 -0800

Looking for reliable nutrition information? Go to the Food and Nutrition Information Center - part of the USDA National Agricultural Library. Be sure to check out the Professional and Career Resources page and click on Listservs and Blogs. You may find yourself right back here :)

Top 50!

Wed, 13 May 2009 19:07:27 -0800

Check out this article on dietitian blogs - I made the top 50!

http://radiologytechnicianschools.net/top-50-dietician-blogs/