"You know you could kill someone, right?"

That is what my husband said to me over the dinner table last night.

At my job (wish I gushingly adore, yes!), dietitians can change insulin dosing. This our policy and a great one, if I do say so myself! As most of you know, I work with diabetics the vast majority of my days and I am working towards obtaining my Certified Diabetes Educator (CDE) credential (as of yesterday I have 25% of the hours I need!).

Over dinner last night, husband was asking me about my job and my span of care -- i.e. can I change insulin regimens. When I explained our policy he said, "You know you could kill someone, right?". Awesome, husband...thanks for your vote of confidence! (Side note: this is a very, very, very slim possibility at the rate at which insulin dosing is increased).

My co-worker, very much so unlike myself, would rather leave all dosing changes to the provider. Whaaaa? Aren't dietitians working towards autonomy in the medical world? We are important! We are well-educated! We are RESOURCES that ought not to be underutilized! 

Disclaimer: The above in red sounds narcissistic, but for those out there who are RD's or know the history of the battle for Medical Nutrition Therapy reimbursement, it hits very close to home. 

Don't get me wrong, I very much so know my place on the totem pole and would never abuse or over-use the "power" I have in my role. However, I think that our policy is a huge pat on the back and vote of confidence in the corner of RD's!

For those of you who are familiar with prescriptions and span of practice policies -- how do you feel about this? You can be honest, it won't hurt my feelings : )

First blog award...and another giveaway win!

What can I say, I'm feeling like a very lucky girl today!

I received this (first!) blog award from the creative and lovely Rebecca of Chow and Chatter. Rebecca is a fellow Registered Dietitian who recently gave tribute to our profession, including information on how to become a dietitian. Thank you, Rebecca!

I would like to pass this award on to several blogs I love and am sure to read each day...

Andrea of Andrea's Wellness Notes

Katie of Faith Food & Fitness

Emily of HomecookedEm

Paige of Running Around Normal

Josie of Yum Yucky

You ladies are all talented and wise and make my days more fun -- I love your sites and others do, too!

 

I also received another Giveaway package yesterday...

 

KREMA!!!! AKA another "hot item" in blogland!

 Michelle of Lucky Taste Buds randomly selected me as a winner of her Krema Natural Peanut Butter Giveaway. Krema is wonderfully creamy and is a richer, nuttier taste than most other peanut butters I've tried. Yum!

Thank you, Michelle!

Dinner last night was baked chicken breast, brown rice shrimp stir fry, and baked cauliflower.

Again, husband didn't think he'd like the cauliflower (what is this week make-husband-like-veggies-he-doesn't-like-week?).

Baked Cauliflower

3 cups cauliflower florets, raw

3 Tbsp Smart Balance light, melted

3 Tbsp whole wheat bread crumbs

2 Tbsp ground flax seed

3 Tbsp grated Parmesan cheese

Spray bottom of 1 quart casserole dish with cooking spray. Toss in cauliflower and drizzle melted Smart Balance Light over florets. Sprinkle the bread crumbs and flax seed over the cauliflower. Bake at 350 F for 30-35 minutes. Remove cauliflower and top with cheese. Return casserole dish to the oven for an additional 5 minutes of bake time. For a browned topping, you can put your oven setting on broil and knock up the temperature to 410-450 F.

Enjoy!

Have a wonderful day! Our treadmill is supposed to get delivered today!! : )

Lazy potatoes, delicious soup, and a diabetes update

I've been in the kitchen ALL day. We had a holiday party for our patients (party one of two...next one Friday), and I was responsible for making chicken skewers and turkey meat balls -- both of which were delicious! I'll post the recipes with pictures on Friday. After my extensive morning meatball and skewer prep, I refused to dirty another pot and my stand mixer in order to make mashed potatoes! Heretofore, I made them in the microwave. Yep, that's right, microwave mashed potatoes. I realize this makes me lazy lazy lazy, HOWEVER...they were good! Secret ingredient: 1% buttermilk! After cooking my new potatoes (skins on!) in the microwave, I mixed them (with a hand mixer...whisks easily go into the dishwasher!) with Smart Balance Light, 1% buttermilk, an abundance of crushed garlic, and a sprinkling of salt and pepper. Mmmm!

Dinner was salmon with lemon pepper and fresh lemon juice and mashed potatoes (that portion looks HUGE...but it's about 1 cup!)

Also for dinner, I made a new recipe -- Spicy Senegalese Sweet Potato & Peanut Soup. I got this recipe from the National Peanut Board, which called for peanut oil and peanut flour. And being the lucky girl that I am, the National Peanut Board had mailed me these ingredients to try and recommend to patients.

 Thank you, National Peanut Board!! <3

 fresh ginger = a favorite!

 IF YOU WEAR CONTACTS...WEAR GLOVES WHEN CUTTING JALAPENOS!!!!!

Call me slow, but I learned the hard way...owwwwwwww!! And the hotness stays on your hands for DAYS!

Anyone else find this out the hard way? :-/

  

I have to say...

peanut oil + onion + garlic + ginger + jalapeno = Uhhhhhhhmazing scent! 

My house still smells so good!

+ sweet potatoes = SUPER Uhhhmazing!!!

 

Mmmmm!!

Oh, and the soup..the soup was delicious as well! Husband agreed that it was completely unique and had a very "gourmet" in flavor.

Spicy Senegalese Sweet Potato & Peanut Soup

1 Tbsp peanut oil

2 cups onions, peeled, diced

2 cloves garlic, chopped

1 1/2 Tbsp ginger, chopped (I doubled this!)

1 jalapeno pepper, chopped

3 cups sweet potatoes, peeled, diced

1/2 cup peanut flour

1 1/2 quarts chicken stock (low-sodium if you prefer!)

1 Tbsp brown sugar (I used the Splenda brown sugar mix)

1 Tbsp peanuts, chopped

Salt and pepper to taste

Directions

1. Heat the oil in a large sauce pan over medium-high heat. Add onion, garlic, ginger, and jalapeno, saute 2 minutes until transleucent. Add the sweet potato and cook for 15 minutes. Add peanut flout, stir to coat.

2. Add the chicken stock and bring to a summer. Simmer 30 minutes or until the vegetables are tender.

3. Transfer the vegetables to a blender and puree until smooth. Season with salt, pepper, and brown sugar.

4. Serve sprinkled with chopped peanuts.

Nutrition Information (per serving): 198 calories, 7 grams fat (1 gram saturated, 4 grams MUFA, 1.5 grams PUFA), 8 grams protein, 26 grams carbohydrates, 3 grams fiber

 And in the news...

The World Health Organization (WHO) declares diabetes is reaching epidemic proportion worldwide.

Illinois has launched an online survey entitled, "Speak Out About Diabetes" which includes questions such as, "Have you ever seen a dietitian about how to manage your diabetes?"

Hallelujah!!! Yet again, I am feeling empowered and blessed to be working in diabetes and working towards my CDE.

Question: What ONE area of nutrition interests YOU the most? Either as a nutrition provider, patient, or nutrition advocate.

Weight loss/weight management? Diabetes? Renal? Pediatrics? Nutrition support? Geriatrics? Bariatric? All-natural/organic? Sports nutrition?

P.S. I know I went a bit carb-crazy with my mashed potatoes AND sweet potato soup for supper. Ohhhh well : )

Thirty-ONE Days of Diabetes

I decided not to be a cop-out and to complete the full month of diabetic meal pattern eating -- thirty-ONE days versus my proposed thirty days. So, my last day, Halloween...wasn't a complete bust for being what it was: Halloween. I ended the day with something like this...

Breakfast:

1/4 cup steel cut oats, uncooked (2 carbs)

1 Tbsp brown sugar Splenda (1 carb)

coffee with 2 Tbsp sugar-free International Delight (0 carbs)

1 kiwi (1 carb)

     Total: 4 carbs

Lunch:

1 servings of Terra Chips (1 1/2 carbs)

2 Nutridel cookies (1 1/2 carbs)

1 mini Butterfinger (1 carb)

     Total: 4 carbs

Evening (between 6 and 11pm):

fajitas - chicken and shrimp and all the veggies (0 carbs) - I didn't eat any tortillas!

1/2 cup beans (1 carb)

1/2 cup rice (1 carb)

1 cup salad and salsa (0 carbs)

handful of tortilla chips with salsa and a bit of queso (1 carb)

2 beers (1 1/2 carbs)

3 fun-size Kit Kats (2 carbs)

     Total: 6 1/2 carbs

TOO MUCH! AHHH! Darn candy! So my last day and meal was my worst day and meal of all 31 days. If it is any consolation for my actions, my stomach punished me for my sugary gluttony!!!

All-in-all, diabetic dieting was not difficult...it simply required some planning and self-control at times (which I often times lacked). As a dietitian, those managing their diabetes through oral medications such Metformin, Glipizide, Actos, and Glyburide are at high risk for elevated blood sugars. While many patients want to avoid insulin at all costs, insulin therapy actually creates a greater degree of control for the patient. A sliding-scale insulin regimen allows for fluctuating carbohydrate intake (and quite a bit of it, at that!), while the oral meds are not so forgiving. This was a very rewarding experience, and also very humbling. I do feel like I have a better understanding of the difficulties of diabetic meal patterning and the effort it takes to balance meals and control portion sizes. Any clinician working with a diabetic population should consider putting themselves up to this challenge in order to better relate to their patients and provide them with the insight, empathy, and care that diabetes self-management requires.

It's been a few days since I graced the blog world with some research and I booked marked this interesting study earlier in the week. And all too appropriately, it's related to diabetes. A meta-analysis showed that meat intake is linked to diabetes. Specifically, high intake of processed meat may increase the risk of developing type-2 diabetes by get this...40%! This study was conducted in the US and Norway and included 12 cohort studies [1].

In addition to processed meats, red meat was linked to an increased risk of type-2 diabetes. And along the same lines, high intake of both processed and red meats increases one's risk of colorectal cancer up to 20% [1]. 

Since the outpouring of research against the safety of processed meats, we have drastically reduced and nearly eliminated our intake. While luncheon meat is inexpensive (relatively) and handy, the health risks is poses are not worth the convenience to me. Opt for all-natural peanut butter or almond butter sandwiches, tuna, chicken, or egg salad. Light on the mayonnaise, always! 

 

And...my team finally did it. GO ILLINI!!!!!!!!!!!!! While the season is obviously a wash, watching my team whomp yesterday gave me goosebumps of excitement! SO happy for them!


This morning in our living was a picture epitomizing fall (at least to me)....

Puppy laying on a warm bed in front of the fire...chewing on an old-fashioned oats container!

I used the last of the old-fashioned oats in making my new FAVORITE breakfast (ever?)...

YUMMMM!!!

Happy November 1st! Enjoy a beautiful Sunday. Lily and I are off to go crazy at the dog park! Ciao!

[1]. Daniells, Stephen. Meat Linked to Increased Diabetes Risk: Meta-Analysis. Food Navigator. October 28, 2009.

Happy Halloween!

I wish you all a Happy (and safe!) Halloween! Yesterday at work, a few of us dressed up and snapped a shot. I, am the banana. Not the most flattering of looks on me, but all too appropriate seeing as I'm a dietitian :)

Before I settled in for college football and trick-or-treaters, I got in a good run and dashed out to do my errands. And of course, that included not only a trip to the grocery store...but also to the health foods store! Needless to say, I got lots of goodies. With husband gone most of the week, I wanted some easy meals for one and enough balanced "snack foods" that I could just snack for dinner since I'm flying solo. Check it out!

 Here we see: USDA organic Acai juice (can't wait to try it!), all-natural Pineapple Coconut juice (it's low in calories, surprisingly and I also cannot wait to try it!), Apricot Pumpkin Butter (my new favorite food -- AWESOME in oatmeal!), fat-free cottage cheese (I was CRAVING cottage cheese and pineapple!), 100% resveratol juice (only 130 calories for 10 ounces!), POM (per the recommendation of Candid RD!!), and skim milk way back there (next to the beer, haha!)

Moving over a bit in the fridge you can see...

USDA organic Oregon Chai (yummmm! I haven't spoiled myself with any in QUITE some time!), fresh salsa, and my favorite hummus: Sabra Classic Hummus (I'm making falafel at some point this week!)

I also got: low-calorie/high-fiber noodles, Terra chips (YUMMMMMMM!), USDA organic wheat pizza crust, organic old-fashioned oats, lots of ZEVIA!, a HUGE mango, kiwi, pears, bananas, limes, salmon, pumpkin puree, and HALLOWEEN CANDY!!!!!

My (cheap) husband bought Nerds, Bubba gum, Smarties, Jaw Breakers, and Lemonheads. I was afraid our HOUSE would get EGGED if we didn't include any CHOCOLATE!!!!! So, he left town and I bought chocolate : )

Anyways...Lily and I are ready for trick-or-treaters, as you can see!

And my fruit basket is looking ready for the week, as well...

And just as I was getting ready to press "Publish Post"....my doorbell rang. Package for Nicole. It was my Nutridel cookies! After reading about Nutridel cookies on Jenny's blog, I just had to try them. 

And they are DELICIOUS! I ordered the assorted pack of 28 packages (2 cookies per package). The flavors are: pecan, flaxseed, almond, and oatmeal. I tried the flaxseed and it was SOOOO good!! 57 calories a cookie! They are all-natural, cholesterol free, contain no trans fat, are dairy-free, and contain no refined sugar. The cookies are high in fiber (3 grams!) and contain antioxidants and omega-3's. And, they are GOOD!

Welp, it's time to commit my full attention to football. Yesterday's diet was about the same as the day before, so I will spare you! HAPPY HALLOWEEN!!

Anti-Obesity Drug

I feel like I MAY be the ONLY dietitian NOT at the Food and Nutrition Conference and Expo this week. Sad! The timing just didn't work out for this year, but I'm feeling very left out of the loop! Instead, I'm home answering the door for every Boy Scout within a ten mile radius...buying chocolate caramel corn - ahhhh! I sold way too many Girl Scout Cookies back in the day to turn down any kiddo going door-to-door selling some delicious goodies!

Anywho, in nutrition news....

Three small California companies (Arena Pharmeceuticals, Orexigen Therapeutics, and Vivus) are planning to submit their anti-obesity drug for FDA approval in the coming months, becoming available on the market as soon as late 2010 or 2011 [1].

Jack Lief, chief executive of Arena Pharmeceuticals, believe anti-obesity drugs to become "bigger" than statins (such as Lipitor) which generated $12.4 billion in global sales last year [1].

The new drug being formulated is aiming to avoid unpleasant side effects which have deterred users from using other FDA-approved weight-loss drugs, such as Alli. The new weight loss drug will include a combination of two drugs, which many experts deem more effective than a single medicine [1].

In clinical trials of the three new weight-loss drugs, patients have lost an average of 3-10% of their starting body weight after just one year. Vivus's drug (Qnexa) produced the greatest weight loss in clinical trials, and the company's stock is up 90% this year [1]!

Some experts are stating these latest weight loss drugs as no better than current weight loss drugs, and that overall, weight loss is modest. The new drugs work through the central nervous system to influence appetite. The leading concern from the FDA is the psychological side effects of such drugs [1].

Interesting, none-the-less. Any thoughts for or against weight-loss drugs? Concerns?  

While I can consider weight-loss drugs an "aid" in weight-loss efforts, similar to gastric bypass and gastric banding, the behavior and lifestyle changes are still necessary for long-term weight maintenance. I see SO MANY gastric bypass patients who go through the "honeymoon phase" of weight-loss in the months following their operation, watching the weight just melt away. In the years following, however, poor and excessive food choices and a sedentary lifestyle lead back to rapid weight gain. Whether a weight loss aid of drugs or surgery, the need for diet and lifestyle changes are still of utmost importance in my mind.

Yesterday's diet looked like this...

Breakfast:

1 cup prepared steel cut oats (2 carbs)

1 Tbsp pumpkin butter (1 carb)

1 tsp Splenda brown sugar (0 carbs)

     Total: 3 carbs

Lunch:

1 serving Chicken Tamale Casserole (2 1/2 carbs)

1 small apple

     Total: 3 carbs

Dinner:

1 medium toss salad with 2 Tbsp ranch dressing, 1 ounce cheddar cheese, green peppers, egg whites, mushrooms, carrots, tomatoes, and banana peppers (1 carbs)

1 small slice deep dish pizza (2 carbs)

     Total: 3 carbs

Snack:

2 graham crackers with low-fat cream cheese (1 carb)

     Total: 1 carb

Exercise: 90-minute hockey game

[1]. Pollack, Andrea. Medicine's Elusive Goal: A Sage Weight-Loss Drug. The New York Times. October 16, 2009.

Review of the Flat Belly Diet

I'm surprised I don't hear MORE about fad diets, but after a patient told me about the "Flat Belly Diet" and her consumption of "Sassy Water" I just had to delve deeper.

WebMD performed a thorough amount of research on the current diet trend, commonly referred to as the "Flat Belly Diet". The cover of the book instructs a flat tummy being thanks to food and attitude...not crunches. Oh, and for the record, exercise is encouraged...but not necessary.

The Flat Belly Diet includes four 400-calorie meals spaced 4 hours apart. Prior to starting on this plan (to be followed for 28 days), however, Flat Belly dieters are to go through a four-day "anti-bloat jump-start", knocking their calories down to 1,200-1,400 calories a day. During this time, it is instructed that dieters consume 2 liters of "Sassy Water" -- water chilled over night with cucumber, lemon, ginger, and mint leaves. Volunteers explains that the Sassy Water "reduced bloating, constipation" and helped them rid of the "sluggish feeling" [1]. Interesting thought...sounds delicious!

After the four-day jump start, Flat Belly dieters consume their four 400-calorie meals that are consistent with a Mediterranean-style diet with a strong emphasis on monounsaturated fat, which are consumed at every meal from sources such as olives, avocado, nuts, seeds, dark chocolate, soybean, flax, and olive and sunflower oils. Cynthia Sass, MPH, RD and nutrition director at Prevention, states that research has linked monounsaturated fatty acids to belly fat reduction [1].

Belly Fat dieters do not count calories. Rather, they choose from a list of 28 interchangeable mix-and-match breakfasts, lunches, dinners, and snack packs. Eight recipes are also included with a nutrition analysis including calories, protein, carbohydrates, total fat, saturated fat, cholesterol, sodium, and fiber [1].

Depending on the combination dieters choose, it is possible to intake 40% of calories in the form of fat on the Flat Belly Diet -- this exceeds the National Institutes of Health's recommended 20-35% of calories from fat. Individuals can, however, go online to configure a diet providing a total calorie intake between 1,200 and 2,000 [1].

The diet "works" based off the premise of calorie restriction (1,600 calories a day), consuming a monounsaturated fat at each meal, eating every 4 hours, and getting regular exercise (though it is listed as "optional") in order to produce belly weight loss of 15 pounds in 32 days [1]!

What does Mayo Clinic say?

Dr. Michael Jensen, Mayo Clinic obesity researcher and endocrinologist specialist, states that while excess belly fat is a risk factor for cardiovascular disease, it is premature to associate belly fat loss with a specific food (MUFAs) or diet plan, such as the Flat Belly Diet. Christine Rosenbloom, PhD, RD, encourages consumers to remember the acronym "SED" which stands for "strength", "exercise", and "diet" when wishing to address belly fat. Those seeking belly weight loss should STRENGTH train to build and preserve muscle mass, EXERCISE aerobically on a regular basis to burn calories, and focus on DIET to include a healthy, calorie-controlled intake which includes healthy fats, such as monounsaturated fats, over the unhealthy trans and saturated fats [1].

While the Flat Belly Diet can certainly produce weight loss, always consider the feasibility of a diet long-term. Weight loss and maintenance goes beyond one's ability to follow a meal plan for 32 days, so I encourage everyone to find a sustainable, healthy approach suitable for themselves, whatever that may be.

[1]. Zelman, Kathleen M. The Flat Belly Diet. WebMD: Expert Review.

Cultural tweeking

An RD at my work passed along a most interesting article highlighting the benefits of culturally-based nutrition education. Specifically, this article was summarizing research performed on a very specific cultural group: Native Americans (the Cheyenne River Sioux Tribe, most specifically). Why of such interest to me? I work with a Native American population, predominantly Cherokees.

Upon moving to Oklahoma, I accepted my current position working with this most unique population, native to Oklahoma following the Trail of Tears. While I’m not a history guru by any stretch of the imagination, I’ve learned a lot about Native Americans, Cherokees, Indian culture, and of most importance to me, the food-based practices surrounding this population.

If you’ve never heard of fry bread, Indian tacos, or goulash, you’re on par with my prior knowledge of Cherokee food preferences. While I’m still not quite clear on goulash, I have the basics down. In addition, popular Cherokee foods include: black-eyed peas, fried potatoes, poached eggs, fried okra, cornbread and beans, beets, turnips, and much, much more. I’ve received a thorough first-hand education on Cherokee food culture and I find it fascinating…being the Yankee that I am. Cherokees like pizza, too, don’t worry!

My advice to fellow nutrition providers is to expand your cultural awareness and meet the needs of your patients. I’ve converted the word “refrigerator” to “ice box”… and “lunch” to “dinner” …and “dinner” to “supper” …and “morning” to “of a morning” …and “evening” to “of an evening”. While such dialect, if you will, if not native to me, I consider it a form of cultural sensitivity. I have far fewer patients asking me today if I’m Indian compared to my first few days in my role…and my hair remains blonde and my eyes remain blue. I do believe my “dialect” and “cultural awareness” have enabled me to appear more credible to my patients.

Somewhat similarly, culturally adapted diabetes education was associated with a reduction in both weight and BMI among type 2 diabetics from the Cheyenne River Sioux Tribe, according to research published in the September issue of the Journal of the American Dietetic Association. A six-month study performed by Kendra K. Kattlemann, PhD, RD at South Dakota State University in Brookings revealed said results. The study included 114 type 2 diabetic Northern Plains Indians from the Cheyenne River Sioux Tribe aged 18 to 65 years. The participants were randomized to receive either standard care diabetes education or diet education based on the components of the traditional Medicine Wheel which includes foods common to the tribe including: water, teas, corn, bread, potatoes, seeds, nuts, greens, elk, buffalo, and rabbit [1].

When compared with the control group receiving traditional diabetes care education, the culturally-adjusted group had significant weight loss and a decrease in BMI at the 6-month mark [1].

This research speaks volumes on the importance of knowing your patient culture. While I was largely familiar with African American and Hispanic cultures of Chicago, I am widening my span of cultural practice with the Cherokees…learning, loving, and having a blast!

What cultural make-up do you work with in your practice? Do you adapt your message based on the recipient? Age group? Gender? Diagnosis? Prognosis?

And I’ll take this opportunity to show-off my office and my FOOD MODELS! How COOL are they? Other employees are so jealous of my fun, colorful office. I think it’s super inviting and non-threatening to patients. What do you think?

 Food models galore!

My food products for label reading 

Indian Fry Bread (food model)

My favorite poster!

More nutrition posters in my office!

[1]. Culturally Based Nutrition Education Helps Weight Loss. Modern Medicine; Health Day News. September 16, 2009.

A little of this, and a little of that...

I'm excited about a lot today! I'm going to try several new recipes this week including: Orange Hoisin Chicken, Chicken Cordon Bleu, and Baked Ziti Casserole. I'll post the recipes as I try them this week...and hopefully remember to take pictures before its demolished!

The weather in Tulsa is absolutely stunning! Lily and I went to the dog park and played HARD. She then requested a bath when we got home, and she is now napping/sunbathing in the yard, drying off. Rough life, eh? Unfortunately, I passed on a run this morning with husband because I have a late night hockey game. Just figures the weather is gorgeous and I exercise on a sheet of ice in 15 lbs of padding! 

Anywho, thank you to those who voted in the most recent poll asking what you enjoy reading most about on my blog. Research came out on top with recipes and my life's trials and tribulations surrounding nutrition and food coming in close second. I agree with you guys, the latest and greatest research is important, interesting, and nothing less than fascinating. I'll continue putting out a variety of topics so that everyone stays reading, happy, and most importantly, learning more about nutrition!

I tried a new Southaven Farms recipe this weekend -- Cherry Pie Muffins. These were BY FAR the best recipe I've made from Southaven Farms to date. They are delicccccious! My in-laws loved them!! Especially after 18 seconds in the microwave, says my father-in-law! They couldn't be any easier to make, too! I used the multigrain mix and the entire can of no sugar added cherry pie filling. The recipe made 18 really nice-sized muffins for approximately 95 calories, 2 grams of fat, and 3 grams of fiber. And did I mention they are DELICIOUS!? I'm certainly looking forward to breakfast this week!

 

 Pre-baked

 

 All done! See the yummy, plump, sweet cherries inside!?

Also this weekend, I got to talking with my neighbor who is a drug rep for Lilly. We were chatting away, and it comes out that he sells diabetes meds -- specifically Byetta and insulin (Humulin, Humolog)! We got to talking about me being a dietitian working with diabetics, and he gave me oodles of  "Nutrition in the Fast Lane" pamphlets put out by Lilly in his stocked-full garage. The pamphlet includes nutrition information for common fast food joints...lots of them! How cool! He stocked up the back of my car with the pamphlets. My patients are in for a treat in learning the truth about all the fast food out there! Thank you, neighbor!

Also, I have to give myself a little recognition for completing 10% (100 hours) of one-on-one diabetes education required to sit for the CDE exam as of Friday. That doesn't seem like a lot, but it took me 2 1/2 months to get those hours and I'm proud of each and every one of them! I hope to have 50% of the hours completed by July 1, 2010.

I was also contacted this week by a NuVal representative, after writing about NuVal back in June. I am in communication with Melissa, the NuVal representative, about gathering information to blog on specific NuVal ratings. If you were thinking Kashi was the epitome of healthy cereals, check out Melissa's post here on adult rated breakfast cereals. But first check out my June blog post on the NuVal system if you're unfamiliar with the rating system!

After many recommendations from friends, we finally tried KEO this weekend. It. was. amazing! I got the red curry and I should've taken a picture! It came with an option of white or brown rice (I got brown) and chose tofu as my meat. It was just incredible - the taste, the presentation, the reasonable portion size! I just can't rave enough about that dish and our experience at KEO. There are KEO locations also on the east coast for any readers out that way -- it's definitely worth taking a trip too! Sorry, no pictures...regretfully!

Last, I'm strongly throwing around the idea of going "diabetic" for 30 days -- the month of October. The 31st is Halloween so technically my 30 days would be over for trick or treating, right? Kidding, kidding. I just figure, if I'm talking the talk...maybe I could stand to walk the walk. I talk diabetic diets all day, maybe I should give it a go. More than eating a diabetic diet, it will take some adjusting to counting carbohydrates on a diabetic diet. Any reader thoughts or feedback on this idea?  

Also, does anyone else thing our Lily would make the cutest bumble bee for Halloween? Our neighborhood is packed with kids, many of whom know and love Lily. I think it's only appropriate our puppy participates!

Off to grocery shop...enjoy the reminder of the weekend, all!

Chewable Vitamins and BL Critique

I hate taking vitamins. I hate the taste and they make me nauseous sitting in my stomach. And quite frankly, I procrastinate taking them every morning to the point of often forgetting to take them. After a Saturday of football at friend's last weekend, I was introduced to chewable adult multivitamins. Target supplies said vitamins and I now look FORWARD to taking my multivitamin every morning! I am on the prowl for a "name brand", US Pharmacopeia recognized chewable adult vitamin currently. Any insight out there on where to find such a product? Until then, Target, you have my vitamin business. Of all supplements, I feel safest consuming and recommending multivitamins ahead of supplements such as fish oil, acai berry, CoQ10, etc.

On a completely unrelated note, I finally had the chance to sit down and watch the new Season 8 Biggest Loser premiere last night. Abby, the 34-year-old teacher who lost her two children and husband in a car accident brought me to tears. The stories and baggage of these contestants leaves no wonder as to why they struggle with their weight. Baggage and struggle both being an understatement. Food is comfort, wouldn’t you say?

As much as I love The Biggest Loser, the season 8 premiere did leave me feeling a bit…annoyed.

First, WHY must Jillian throw around 4-letter words to make a point? Fat, lazy, or unmotivated as ever does not excuse verbal abrasions to such extents. With all the *bleeps* the images on the screen were the only differentiation between The Biggest Loser and Jerry Springer. I mean, c’mon, is that REALLY necessary? Reality TV or not, no one has the right to belittle one to that degree. Jillian needs to class it up a bit. Do you agree?

Second, I’m all for Body Bug’s and the latest technology but addressing the basics – nutrition -- is vital to contestant success! While the contestants may (or may not) be receiving nutrition consult beyond what the show portrays, it’s important for viewers to get accurate nutrition information regarding weight loss from a weight loss professional – a Registered Dietitian. Patients who walk into my office are counseled on nutrition; I am not an exercise physiologist or personal trainer. I deeply wish that The Biggest Loser would put a very small fraction of their astronomical budget into casting a dietitian on their medical staff. I mean, c’mon, we’re about the cheapest health professional to hire out there!! And doesn’t is just seem overly obvious to include a heightened emphasis on proper nutrition on a weight loss show? American’s don’t have 8 hours to sweat it out in a gym each day -- proper nutrition is key to weight loss success, why not get an RD on board and increase credibility?

As I step off my soapbox for the day, I do have to mention how “close to home” The Biggest Loser hits this season. Sean of Tulsa, Oklahoma and Danny of Broken Arrow, Oklahoma both reside within 5-10 miles of our home just north of Tulsa. How cool! I am definitely rooting on the Oklahoma men through their journey on the show and will commit to showing up at the filming to welcome them home as they enter back into the “real world” for a week near the end of the season. Biggest Loser is always good about home-town visits, so hopefully that’s something to look forward to!

All-in-all, The Biggest Loser keeps me motivated to live the healthy lifestyle that I do and continue doing what I love: helping others achieve their weight and nutrition goals.

"If you love what you do, you'll never work another day in your life!"

Confucius hit the nail on the head with that one!

I was just talking to bff, Kristen (she's the ICU nurse), in Chicago and we got on the topic of work. While yes, life is monotonous (especially after getting hitched!), and some days I get sick of listening to diet recalls by 3pm...I truly love what I do. I'm passionate about what I do. And I have aspirations of a title beyond "dietitian". Specifically, I am wanting to become a Certified Diabetes Educator (CDE). And currently, I am racking up the hours and years of experience to pursue this credential. I need:

- a master's degree in one of several fields (nutrition be one of them) - CHECK!
- 2 years (minimum) of diabetes self-management education - in progress!
- 1,000 logged hours of diabetes self-management education experience - in progress!
- current employment in a defined diabetes educator role providing diabetes self-management education a minimum of 4 hours per week

I think all RD's should be encouraged to seek a specialty, similar to nurses. It's great to love it all, but I honestly wouldn't be satisfied working in pediatrics. Or renal disease. Or oncology. And there's dietitians out there that couldn't be paid enough to agree to working in weight management and diabetes exclusively. Me, however...sign me up!

What else is out there for RD's to pursue? A whole lot! To name a few: Board Certified Specialist in Sports Dietetics (CSSD), Board Certified Specialist in Renal Nutrition (CSR), Board Certified Specialist in Pediatric Nutrition (CSP), Certified Lactation Educator (CLE), Board Certified Specialist in Gerontological Nutrition (CSG), Board Certified Specialist in Oncology Nutrition (CSO), etc.

As I know many of my readers are young professionals or in the medical field -- what are your goals or career aspirations? What areas of nutrition are you MOST passionate about?

I've enjoyed the long weekend (Happy Labor Day, by the way!)...but I won't be sad to head to work tomorrow. Even with it being my long, 13-hour work day. I must love what I do!