Associates in Nutrition & Sports Specialty

Notes for my interview on Trey Radel’s Daybreak Show on Fox 92.5 this morning

Q: What are some ways to get kids actually eating healthier?

Take kids to a local fish market, talking about fish being heart-healthy for mom and dad, teach them what is caught locally; have them pick out fresh local fish for the family to eat

Teach kids about grilling and get them to choose veggies to grill; make shish-kabobs together.

Teach kids to cook a few healthy things, over the course of the summer.
Make one night a week “Kids Cook” night.

Talk about the best choices on restaurant and fast-food menus

Expose kids to the 12 power foods, and asking them to find tasty-sounding recipes that include them: almonds, apples, blueberries, brazil nuts, broccoli, green tea, olive oil, red beans, salmon, spinach, sweet potatoes, wholegrain wheat, yogurt.

Now that summer is almost here, it’s a perfect time to fire up the grill instead of the oven. May is even National Barbecue Month.

Barbecuing also offers plenty of health benefits, depending upon what you’re throwing over the flames. Groceries and farmers markets are full of fresh, locally grown produce, and Southwest Florida is blessed with an abundance of seafood.

But no matter what your favorite protein is, one thing always holds true: Grilling lends itself to a healthy diet.

Veggies never taste better than when grilled. That fresh, flavor-bursting taste is complemented by that magazine-cover grilled veggie “look” and it’s all good. It’s also nearly impossible to ruin a vegetable on the grill, so relax and experiment. You’re likely to wind up with a flavorful al dente version of corn, zucchini, peppers, onions or even something more unusual.

For something different, try grilled endive. (Joseph’s Table in Taos, N.M., serves a delicious version, with a gorgonzola sauce).

Marinating is a wonderful way to enhance veggies; they tend to caramelize when marinated. Use a large Ziploc-type bag to give them this advantage, if you have the time and inclination.

But once you’re ready to grill, avoid coating veggies (or anything else) with anything too sugar-intensive. Ingredients such as molasses, brown sugar and fruit juice tend to make foods burn in high heat. Most vegetables do best when cut into 1/4-inch to 1/2-inch-wide pieces.

You can choose to put your vegetables directly on the grill – including speared on kebabs – or you may opt to put them in foil and lay that on top of the heat. Experiment and see what suits you.

Also, adding a dash of salt to veggies really draws out the flavor by drawing out the moisture inside them. Add the salt and any other seasonings you choose, after brushing them with a little oil. Then grill; veggies only need a few minutes.

Chicken with the skin on has a much higher fat content than that without: nearly double. So take it off before you marinate. Leaner cuts of meat can also trim up to half the fat calories overall, while still providing that yummy grilled taste. This frees you up to “spend” your calories on salad dressing, a cocktail, a simple dessert or something else.

Leaner cuts will require a marinade, however, as they can be tougher. Opt for thinner cuts of meat; marinade will penetrate only to about a quarter of an inch. Score the meat before covering it in marinade. And choose something with higher acid content, to help break down the fibrous nature of the meat.

Fish is always lean. Grilling is a great time to add salmon or tuna to your diet (tuna doesn’t want to be grilled for long). It’s very important to keep fish on ice or refrigerated until ready to grill in order to avoid food poisoning.

Depending on your meat, here are four low-calorie choices of marinade: Worcestershire sauce (2 tablespoons has only 30 calories); low-sodium soy sauce (2 tablespoons contain 120 calories), or tomato paste (2 tablespoons contain 40 calories), work really well.

For chicken, I like a tropical marinade of stone-ground mustard, honey and Key lime juice.

The sides that typically accompany a grilled dinner are where you can run into trouble. Save a lot of calories by avoiding creamy salads such as cole slaw, macaroni or potato salad; try brown rice or whole-meal pasta instead. If you plan to use bread, avoid white breads and pick up a nice whole-grain option. Fresh fruit salad is also a great substitute for potato salad, and can double as dessert.

Grilled pineapple is another delicious dessert option. Brush it with a little oil the same way you do with veggies and enjoy this delicious treat. For something really different, grill bananas!

Make sure any kids in your household understand how to be safe around a grill. And then get them involved in the process: shucking corn, skewering veggies, brushing on marinade or oil. This fun activity can become a lifelong habit, one that enhances nutrition and health.

Copyright 2010 Elaine Hastings, RD. Heath and Wellness, Nutrition Expert
Elaine Hastings is a registered dietitian and owner of Associates in Nutrition and Sports Specialty in Florida. Hastings can be contacted at info@elainehastings.com or by visiting AssociatesinNutrition.com. Visit her blog for the latest information on nutrition and great tips for staying healthy: AssociatesinNutrition.com/wordpress. Take the Challenge, Change your Life!

Smoothies are a great snack or meal replacement (and a mobile one at that). They’re especially healthy as a meal replacement if you follow my recommended pattern of eating five to six small meals per day.

Smoothies can also be effective for weight gain or weight loss and are super for helping you stay healthy. It’s all about what goes in the blender, and the beauty of smoothies is that you can customize them not only to your taste, but also to your dietary needs.

If, for example, you need a pick-me-up to aid in recovery after an athletic event or exercise, use orange juice, apple juice, skim milk, ice, soymilk, pineapple juice, Gatorade, water or low-fat chocolate milk as the liquid base. I typically recommend liquid recovery over solid because it’s absorbed faster, is quick to intake and easier to talk someone into doing if they’re hesitant to eat after a workout.

There’s also the rehydration factor.

I recommend smoothies and liquid supplements for the same reasons: they’re easier to consume, and have a faster availability of nutrients due to shorter transit time from ingestion to utilization. The science of nutrition says, quite simply, that liquids simply have a faster absorption rate.

If you’re trying to add protein to your diet, blend natural peanut butter, skim milk or almonds into your smoothie. Green tea smoothies can aid in weight loss as well as give you a healthy dose of antioxidants. I recommend Stevia, Agave and Splenda when you want to add sweetener.

At our house, we use frozen strawberries, banana, cranberry grape juice, AminoRip protein supplement and ice. If we want to make more of a shake, we add skim milk, or just replace the cran-grape with skim milk. When making smoothies for my 14-year-old son, however, I would use all of the above and replace skim milk with whole milk.

After-school snacks that include protein are another way to power-pack your kids with nutrient-dense foods. Almond milk, kale, cacao nibs and vanilla rice protein make a really good smoothie.

Keep your fridge stocked with smoothie ingredients and you’ll be far more likely to whip up a healthy treat for yourself, your friends or family. Buy fresh fruit in season and freeze it.

Yogurt smoothies made with frozen bananas or strawberries are terrific. Some of the tastiest fruits for smoothies include blueberries, raspberries, blackberries, strawberries, banana, apples, pineapple and peaches.

Get creative in how you mix them, and make yourself happy. Experimentation can lead to some wonderful surprises for your palate. It’s that easy.

Frozen fruit smoothies are a quick, nutritious breakfast food, hydrating you early and giving your body the full range of nature’s bioavailable vitamins, nutrients and antioxidants. They’re also full of natural fiber and help boost the immune system. You sure can’t say that about a donut.

I love my Magic Bullet blender and the manufacturer has a ton of great smoothie recipes on its “Buy the Bullet” company website. Share your favorite recipe with me via the comments column at The News-Press.com, or on my Facebook page, and I will post the recipe, along with my thoughts, and/or recommended changes.

Don’t be tempted to skip a meal, especially if you’re trying to lose weight. Substitute a smoothie instead. And if the thought of cleaning a blender is making your resistant to this oh-so-healthy option, I have fallen prey to that myself. Just head straight for Liquid Nutrition. You might see me there!

Elaine Hastings is a registered dietitian and owner of Associates in Nutrition & Sports Specialty in Florida. Hastings can be contacted at Elaine@associatesinnutrition.com or by visiting AssociatesinNutrition.com. Follow her on Twitter @elainehastings

©2009 Associates in Nutrition Therapy. All Rights Reserved.

Last week I wrote about omega-3 fatty acids, and how they play a critical role in brain function, growth and development, and may reduce the risk of heart disease. They’re found in seafood and shellfish, and no doubt, some of my better-informed readers are weighing the risk of contaminants like mercury against the benefits of omega 3s.

You’ve possibly read about the dangers of mercury, which can occur in some types of fish. So let’s go over the facts. The most important one is this: the FDA says women who are pregnant, want to become so, or are nursing should avoid the fish most likely to have mercury contamination. This rule applies to young children, too.

Mercury levels are generally higher in older, larger, more predatory fish and marine mammals. That’s why I recommend (for people outside the aforementioned groups) consuming no more than one fishmeal per week from predatory fish like shark, tuna and swordfish. The FDA agrees, recommending no more than 7 ounces of fish from the high-mercury-potential list per week.

Do add other seafood meals to your menu, but I recommend no more than two per week from non-predatory fish (sardines, salmon, shrimp, etc.). Oily seafood such as fatty sardines, trout, herring and salmon are rich in omega-3 fatty acids. They are thought to reduce the risk of death from stroke, heart attack, and other cardiovascular disease. The American Heart Association also recommends four to six ounces, twice a week, of these types of fish.

Eating a variety of fish also cuts down on any negative effects caused by environmental pollutants. To decrease potential exposure from these types of contaminants, simply remove the skin and surface fat from a fish before cooking. If you know where your fish comes from, specifically, you can also check with local and state authorities in regard to potential contamination of local watersheds.

Here’s the good news: postmenopausal women and men middle-aged or older can relax about mercury consumption. For them, the benefits of eating fish far outweigh any potential risk. The main negative effect from mercury in fish is high blood pressure.

So, as with so many other things in life, moderation is the way to go. Unless you’re in the category of pregnant/nursing/trying or that of young children, a little fish can go a long way toward your heart health and brain function. And it tastes great! Coastal residents are particularly lucky to have easy access to the freshest of fish from local fish markets, retailers and restaurants. Find one or two sources you can rely upon, and support them.

Be aware of watershed issues if eating locally caught fish, and otherwise, simply enjoy this heart-healthy choice. Seafood is lean and low in saturated fats. It’s a great entrée in the evening, too, when that too-full feeling is particularly troubling. A good piece of fish is hard-pressed to make a diner feel he or she has over-indulged, unless it’s stuffed with something and doused in a rich sauce. Fish is also great on top of a salad, whether grilled or blackened.

As summer temps heat up, the added bonus of fish is that it can be cooked outside on the grill. Save on your air conditioning while doing something good for the bodies you feed. It’s a win-win.

Elaine Hastings is a registered dietitian and owner of Associates in Nutrition. Hastings can be contacted at info@ElaineHastings.com or by visiting AssociatesinNutrition.com. Visit her blog for the latest information on nutrition and great tips for staying healthy: AssociatesinNutrition.com/wordpress.

Take the Challenge, Change your Life!
©2009 Associates in Nutrition. All Rights Reserved.

Fish: A Four-Letter Word for Healthy!

Fish and shellfish are an important part of a healthy diet, and nowhere is fresh fish easier to find than the coast. Increase your odds for a long and healthy life with a simple, tasty change: add fish to your weekly menus.

Here are some nutrition facts to motivate you. Fish is a lean, low-calorie source of protein and a great source of critical omega-3 fatty acids. These play a crucial role in brain function, as well as growth and development, and may even reduce the risk of heart disease.

But here’s the catch: the body can’t make them. We must go to the source for omega-3s, and in a seafood-centric environment, that’s easy. They come from fish – such as salmon, tuna, and halibut; other seafood, including algae and krill; some plants; and nut oils.

A well-balanced diet that includes a variety of fish and shellfish can contribute to the whole family’s well-being. Just remember, you don’t have to go overboard to reap the benefits. A little bit of “daily catch” goes a long way. The American Heart Association recommends eating fish at least twice a week (especially fatty fish like trout, herring, sardines, tuna and salmon) at least twice a week. I personally recommend consuming no more than one fish meal per week from predatory fish (shark, tuna, swordfish, etc.) and no more than two per week from non-predatory fish (sardines, salmon, shrimp, etc.). Very few palate-challenged people will be overwhelmed by this schedule.

Some of you are thinking ‘I know fish is good for you, but my family doesn’t really like it.’ There are many recipes that you can use which will increase the appeal. Look for salmon stuffed with crab and breadcrumbs, or use a tasty pesto to enhance the flavor (Costco offers one of the best I’ve found, in its refrigerated section) . Add grilled fish to a salad loaded with other items. Throw some shellfish into your marinara. Be creative and research ways that might make your family happy when consuming fish or shellfish. Here are two seafood recipes which will help:

Easy, tasty tuna salad
1can (12 oz) water-packed solid white tuna, drained
1/3 cup Yoplait® Fat Free plain yogurt
1can (4 oz) crushed pineapple, drained; or grapes
1 stalk celery, finely chopped (1/3 cup); or sweet onion
¼ cup chopped pecans
1 teaspoon yellow mustard
1/8 teaspoon ground cinnamon

In a medium bowl, mix tuna, yogurt, pineapple, celery, pecans, mustard, and cinnamon.
1 serving has approximately 180 Calories, Calories from Fat 50; Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 420mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 9g); Protein 22g.

Shrimp tomato sauce over pasta; makes 4 servings
1 tablespoon olive oil
1 small bunch scallions, chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
¾ cup dry white wine or nonalcoholic white wine
1 tablespoon sugar
¾ cup chopped flat-leaf parsley or basil
12 fresh or frozen and thawed jumbo shrimp, peeled and de-veined
8 ounces spaghetti
¼ cup grated Parmesan cheese

1. Warm oil in a medium saucepan over medium heat. Add scallions and garlic. Cook 10 minutes, or just until scallions begin to turn golden.
2. Add tomatoes, wine, sugar, and 1/2 cup parsley or basil. Heat to boiling. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until sauce is slightly thickened.
3. Add shrimp and return to a summer. Cook 4 to 5 minutes or until shrimp is opaque.
4. Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Add sauce and toss to mix.
5. Sprinkle with Parmesan and remaining 1/4 cup parsley or basil.
Approximately 1 serving has about Calories 380, Calories from Fat 60; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 65mg; Sodium 650mg; Total Carbohydrate 59g (Dietary Fiber 6g, Sugars 10g); Protein 19g

Next week, I’ll share some insights about mercury in fish. We’ll sort the truths from the rumors so you can relax at mealtime.

Americans typically eat only one-third of the recommended daily intake (three servings instead of nine) of fruits and vegetables. While a vegetable in any form is better than no vegetable at all, fresh is generally better than frozen. When vegetables are in-season, I recommend they be purchased fresh and ripe but “off-season,” frozen vegetables still give you a high concentration of nutrients. Choose packages marked with a USDA “U.S. Fancy” shield, which designates produce of the best size, shape and color; vegetables of this standard also tend to be more nutrient-rich than the lower grades “U.S. No. 1” or “U.S. No. 2.” Eat them soon after purchase: over many months, nutrients in frozen vegetables do inevitably degrade. Finally, steam or microwave rather than boil your produce to minimize the loss of water-soluble vitamins.

Whether you are pregnant, preparing for pregnancy or you know someone who is, good nutrition is vital to a healthy pregnancy. By following simple guidelines of good nutrition, a pregnant mother can help ensure the health and proper development of her baby.

The old saying about eating for two during pregnancy doesn’t mean you need to eat double the calories. In fact, you need only 300 extra calories per day in the second and third trimesters to support proper growth and development of your baby.

By monitoring your caloric intake and eating a prenatal diet rich in nutrient-dense foods, you can prevent unnecessary weight gain that may lead to health complications later on.

While pregnancy doesn’t mean giving up foods you enjoy, you should avoid empty calories and limit fats and sugar. Give in to a pregnancy craving now and then, but in moderation. Limit sweets to one small portion a day so you won’t feel deprived or tempted to overeat.
Some examples of nutrient-dense foods that you should incorporate into your pregnancy diet include yogurt, peanut butter, chicken, eggs and dairy products that are higher in protein, calcium and iron. Lean pork and lean beef also contain protein, vitamin B, iron and zinc, which are essential to a healthy pregnancy. Orange juice offers folate, a B vitamin that helps prevent neural tube defects, and vitamin C, which helps you absorb iron from foods such as fiber-rich black beans and spinach.

In addition, a healthy pregnancy diet should include whole grains, a great source of fiber, B vitamins, magnesium and zinc. Calcium is especially important to a pregnant women’s diet. Mothers-to-be need approximately 1,500 mg of calcium daily to support the baby’s bone growth and to prevent the mother from losing her bone density. It is important to remember that most women do not get enough calcium even when they are not pregnant. Therefore, extra effort has to be made to get the right amounts of calcium throughout pregnancy. Calcium-rich foods include tofu, salmon, green leafy vegetables and dairy products.

In addition to getting enough calcium, folic acid is important to proper fetal growth. Natural foods such as dark green vegetables, oranges, grains, beans, lean meat and liver are rich in folic acid.

Eating four small meals and making healthy snack choices can help you control hunger during pregnancy. The best way to make sure that you’ll get all the proper nutrients is to eat the following recommended servings daily:
- Six to 11 servings of whole grains such as bread, cereal, rice and pasta
- Two to three servings of protein-rich foods including meat, poultry, fish, beans, eggs and nuts;
- Four or more servings of vegetables;
- Three to four servings of fruit; and
- Three to four servings of dairy products such as milk, yogurt and cheese.

In addition to eating the right foods, you should drink plenty of water to keep your body hydrated. Drink at least eight to 10 glasses of water daily to help prevent dehydration. You should avoid alcohol and caffeine during pregnancy.

Be sure to take a daily prenatal vitamin that contains 100 percent to 200 percent of the recommended dietary intakes for vitamins and minerals. Always discuss vitamin and supplement choices with your health care provider or registered dietitian before you start taking them.

Developing healthy eating habits during pregnancy can help ensure the proper growth and development of your baby, not to mention the health benefits for mom too. Eating well during pregnancy and continuing those habits after your baby arrives will set the stage for your child to have healthy eating habits too and potentially reduce his or her risk for certain illnesses.

Give your baby the best start at life by eating smart and living well.

Elaine Hastings is a registered dietitian and owner of Associates in Nutrition Therapy in Fort Myers. Contact her at AssociatesinNutrition.com or Elaine@eatrightRD.com. Visit her blog for the latest information on nutrition and great tips for staying healthy: www.AssociatesinNutrition.com/wordpress.

This national program focuses on the importance of women’s health and fitness with activities planned around the country. Here are a few guidelines for women on ways to improve their overall nutritional and physical health:

Eat healthy:
-Eat a variety of fruits, vegetables, and whole grains every day.
-Limit foods and drinks high in calories, sugar, salt, fat, and alcohol.
-Eat a balanced diet to help keep a healthy weight.

Be active:
Be active for at least 2½ hours a week. Include activities that raise your breathing and heart rates and that strengthen your muscles.
Help kids and teens be active for at least 1 hour a day. Include activities that raise their breathing and heart rates and that strengthen their muscles and bones.

Protect yourself:
-Wear helmets, seat belts, sunscreen, and insect repellent.
-Wash hands to stop the spread of germs.
-Avoid smoking and breathing other people’s smoke.
-Build safe and healthy relationships with family and friends.
-Be ready for emergencies. Make a supply kit. Make a plan. Be informed.

Manage stress:
-Balance work, home, and play.
-Get support from family and friends.
-Stay positive.
-Take time to relax.
-Get 7-9 hours of sleep each night.
Make sure kids get more, based on their age.
-Get help or counseling if needed.

This is also a good time to take inventory of your current nutritional status and make necessary lifestyles. Also, be sure you make any annual health check-ups, including gynecological care, dental, vision and overall physical examinations to ensure that you are taking all necessary steps to live a healthy, balanced lifestyle.

You can improve performance by delaying dehydration

Hydration is often left out of nutrition, but it shouldn’t be. Staying hydrated is important not only to improving performance in sports and other activities, but it plays a vital role in helping maintain a balanced diet and healthy lifestyle.

Necessary to the healthy function of all internal organs, water must be consumed to replace the amount lost each day during basic activities. Water is also proven to aid in weight loss. It helps you feel full so you eat less, quenches thirst without adding calories and allows your body to function at its top capability.

Keeping hydrated helps muscles look more toned, a look that many people desire. Being hydrated also helps your skin look and stay healthy.

Water regulates the body’s temperature, cushions and protects vital organs, and aids the digestive system.

In 2004, the Food and Nutrition Board released new dietary reference intakes for water. It is recommended that women consume 2.7 liters daily and men consume 3.7 liters through various beverages, 80 percent, or in food, 20 percent.

Active individuals need even more, particularly if they’re exercising in hot weather. This is especially important during the 24 hours prior to vigorous exercise. During exercise, our body produces more heat, causing sweat to cool us down. When we sweat out our water supply, we must consume more water to keep our core temperature down.

In one hour of exercise, the body can lose more than a quart of water, depending on exercise intensity and air temperature. If there is not enough water for the body to cool itself through perspiration, the body enters a state of dehydration.

For people who regularly exercise, maintaining a constant supply of water in the body is essential to performance.
Dehydration leads to muscle fatigue and loss of coordination. Even small amounts of water loss may hinder athletic performance.

In a dehydrated state, the body is unable to cool itself efficiently, leading to heat exhaustion and possibly heat stroke. Without an adequate supply of water, the body lacks energy and muscles may develop cramps. To prevent dehydration, you must drink before, during and after a workout.

During exercise, water is the best fluid replenisher for most individuals, although sports drinks help replace lost electrolytes during high intensity exercise exceeding more than 60 minutes. Keeping hydrated can improve performance by delaying dehydration and maintaining balanced blood-sugar levels during exercise. It also lowers the risk of catching a cold by boosting your immune system.

Drink 17-20 ounces of water two to three hours before the start of exercise. Drink 8 ounces of fluid every 20 to 30 minutes prior to exercise or during warm-up. Drink 7 to 10 ounces of fluid every 10 to 20 minutes during exercise. Drink an additional 8 ounces of fluid within 30 minutes after exercising. Drink 16-24 ounces of fluid for every pound of body weight lost after exercise.

Water is your best option. Tea (non-caffeinated and unsweetened) and 100 percent juice, not cocktail drinks, are good alternatives if you just need something else. Sports drinks are also good for your body during and after exercise.

Coffee and alcohol don’t need to be nixed completely, but should be consumed in very small amounts. Two cups of coffee a day isn’t going to help your body and scientific evidence suggests alcohol consumption can interfere with muscle recovery after exercise and negatively affect a variety of performance variables.

As far as options that you should stay away from, soda is at the top of the list. While drinking one soda probably won’t hurt you, it provides little hydration. In fact, frequent consumption of soda can be more harmful to your body than any of the other drinks listed above, with the exception of alcohol.

In the end, staying hydrated by drinking water throughout the day and especially during exercise is highly recommended to support good nutrition and healthy living.

Elaine Hastings is a registered dietitian and owner of Associates in Nutrition and Sports Specialty in Florida. Contact her at info@elainehastings.com or visit her at AssociatesinNutrition.com.

My latest News-Press article made the ADA’s news service!  Be sure to read  the article below on the significance of RD credentials. You can also link to the ADA’s Web site at www.eatright.org. They have the very latest news on food and nutrition. With so much information on the Web, it’s important to find credible sources. The ADA is a valuable resource for both health care professionals and consumers.

There is so much emphasis on the importance of food and nutrition that it is understandable why consumers may be confused. Who are you getting your nutrition advice from? Your gym? Magazines? A weight-loss program? The Web?

All of these sources can offer valuable information; however, you need to know that some of the advice you will receive from them is not necessarily accurate. New diet recommendations constantly emerge, making it sometimes difficult to distinguish fact from fiction. You should be especially careful if anyone offers you quick fixes that seem too good to be true.

If you are confused about the science of nutrition and weight loss, or have been receiving conflicting advice and not seeing the results you want, consider making an appointment with a registered dietitian, a specialist in the study of nutrition, who can assist you with planning a diet to promote a healthy lifestyle.

Certified by the state, RDs undertake the practical application of nutrition to prevent nutrition-related problems.

They are also involved in the diagnoses and dietary treatment of disease.

Dietitians in many settings work with people who have special dietary needs, inform the general public about nutrition, give unbiased advice, evaluate and improve treatments and educate clients, doctors, nurses, health professionals and community groups.

Sometimes, RDs will refer to themselves as “nutritionists,” because it is a term the public is familiar with. However, not all “nutritionists” are necessarily RDs.

Make sure the person you choose to see has RD credentials to ensure that person has received the necessary specialized accredited training.

That training includes classes in food and nutrition sciences, food service systems management, business, economics, computer science, culinary arts, sociology, chemistry, communications, education, biochemistry, anatomy and physiology, microbiology, pharmacology and psychology.

To make the transition from dietitian to RD requires the completion of an internship and the successful passing of a national board exam.

Why should you consider a dietitian instead of relying on the trainers at your local gym or your monthly fitness magazine? Dietitians have special skills in translating scientific and medical decisions related to food and health to inform the general public. They also play an important role in health promotion.

A dietitian will work with your doctor to assist you in fine-tuning your medications, meals and exercise requirements. Dietitians also will be able to assist you with reading food labels, and provide cooking and grocery tips.

Elaine Hastings is a registered dietitian of Associates in Nutrition and Sports Specialty in Florida. She has been practicing for 18 years and was recently named president of the Southwest Florida Dietetic Association. A “nutrition entrepreneur,” she works contractually and is also a writer, motivational speaker, product researcher, counselor, sports-nutritionist and eating disorder advocate. Continue to read her series on Tuesdays. You can contact Elaine at www.AssociatesinNutrition.com, Email her at elaine@associatesinnutrition.com