RDN… Hmm, Interesting

Every RD is a Nutritionist. But NOT every Nutritionist is a RD.

What is this new credential they are calling a “RDN”?

Well, the Academy of Nutrition and Dietetics (AND) Board of Directors and the Commission on Dietetic Registration (CDR) have recently approved the optional use of the credential “Registered Dietitian Nutritionist” (RDN) used by Registered Dietitians now.

The new optional RDN credential will not affect licensure or other state regulations. Plus many state licensure/certification laws already use the term “Nutritionist” (i.e.: LDN or CDN)

Many people, and especially RDs, are wondering why the Academy is offering this new credential. The reasoning behind this is to further enhance the RD brand and more accurately reflect to consumers who RDs are and what they do. This makes sense, when the Academy puts it like this…

This will distinguish the demanding credential requirements and focus that all RDs are Nutritionists but NOT all Nutritionists are RDs.  

The inclusion of the word “Nutritionist” in the credential itself, communicates a larger concept of wellness and treatment of conditions. This option is also consistent with the inclusion of the word “nutrition” in the Academy’s new name. Again, this makes sense and definitely seems innovative for the future of the Academy.

There is an increased awareness of the Academy’s role as a key organization in food and nutrition by media, government agencies, allied health organizations and consumers. This provides additional rationale for the incorporation of the word “nutrition” into the RD credential resulting in the optional RDN credential.  

But, here lies a substantial question… Was there any AND member input considered?

In 2010, the Academy began exploring the option of offering the RDN credential. It was supported by participants in the 2011 Future Connections Summit and most recently by the Council on Future Practice in its 2012 Visioning Report. The recommendation was shared and discussed in the House of Delegates at the Fall 2012 meeting. The 2013 joint meeting of the major organizational units (CDR, Accreditation Council for Education in Nutrition and Dietetics (ACEND), Council on Future Practice, Education Committee, and Nutrition and Dietetics Educators and Preceptors (DPG)) supported moving forward.

But here is my question- Do RDs have to use the RDN credential now?

No. The RDN credential is offered as an option to RDs who want to emphasize the nutrition aspect of their credential to the public and to other health practitioners. Plus, the new RDN credential has the exact same meaning and legal trademark definitions as the RD credential.

The credentials should be used, identical as a RD credential.

So, for example: Jess Brantner, RD = Jess Brantner, RDN. —-> (In time my friends… In good time)

The new RDN credential should be prioritized just like a RD credential, when other credentials are involved. So, 1st– Graduate degree credential, 2nd– RDN or RD, 3rd– special certifications with the CDR (CSSD, CSO, CSP, CSG, CSR), 4th– licensure designation or other certifications like Certified Diabetes Educator (CDE).

Here is the twist to my story- the CDR registration identification cards WILL include both the RD AND RDN credentials. So, be on the lookout for your 2013-2014 CDR registration identification cards, because it will have both credentials listed! But, don’t worry about costs, because there will be no additional fee for all these changes.

The opportunity to use the RDN credential is offered to RDs who want to directly convey the nutrition aspects of their training and expertise.

“This option reflects who Registered Dietitians are and what we do,” says Registered Dietitian Nutritionist and Academy of Nutrition and Dietetics President Ethan Bergman. “The message for the public is: Look for the RD – and now, the RDN – credential when determining who is the best source of safe and accurate nutrition information,” Bergman says. “All Registered Dietitians are Nutritionists, but not all Nutritionists are Registered Dietitians. So when you’re looking for qualified food and nutrition experts, look for the RD or RDN credential.”

AND RDN

Happy RDN Day?

Happy RD Day!

Happy Registered Dietitian (RD) Day!!

March 13th celebrates Registered Dietitian Day! This celebration occurs every year during National Nutrition Month, which is March. RDs are the public’s go-to healthcare professionals when they need reliable nutrition information, in this field. RDs pull from their experience to create a personalized nutrition plan for people of every age. These are the professionals that are able to separate facts from fads and translate nutritional science into information you, the consumer/client/patient, can use!

Dietitians can improve the health of Americans and save money through healthcare costs. Medical nutrition therapy (MNT) provided by RDs is critical in preventing the top 3 chronic illnesses. It is well documented that MNT is associated with a decrease in utilization of hospital services of 9.5% for patients with diabetes and 8.6% for patients with cardiovascular disease. Also noteworthy is that participation in community-based programs that focused on improving nutrition and increasing physical activity had a 58% decrease in incidence of Type 2 Diabetes.

Registered Dietitians assist to promote a net decrease in healthcare utilization and costs for most people. The Robert Wood Johnson Foundation estimates that in Idaho, for every $1 spent in wellness programs, companies could save $3.27 in medical costs and $2.73 in absenteeism costs. Some interventions have been shown to help improve nutrition and activity habits in just 1 year and had a return of $1.17 for every $1 spent. Reducing the average BMI in the state of Idaho by 5% could lead to health care savings of more than $1 billion in 10 years and $3 billion in 20 years.

Well, unfortunately Wild and Wonderful West Virginia isn’t as lucky as ole Idaho. West Virginia still leads the nation in obesity, and was recently named the state with the highest number of overweight residents in the union. According to the 2012 Gallup-Healthways Well-being Index released last week, 33.5% of West Virginia’s population is considered obese.

Mississippi is the closest with an obesity rate of 32.2%. Arkansas has a rate of 31.4%, Louisiana is 30.9% and Alabama is listed at 30.4%, to round out the top five.

Residents of the Mountain State believe that a reason for the high obesity rate is the change in physical jobs and increase in availability of fast food. The combination of lack of physical activity and the ready access of fast food and junk food in homes has really contributed to the epidemic. On the flip side of our state, nutrition-related efforts seem to be working as West Virginia is no longer in the top five for childhood obesity!

With the help from schools and communities, West Virginia is increasing physical activity and need for healthier foods. As a unit we are advocating and promoting activity and nutrition. I think it seems to be helping! All thanks to those RDs out there!!!

Job outlook: According to the Bureau of Labor Statistics, Nutrition and Dietetics careers are expected to increase much faster (by 20%) than other jobs by 2020 and faster than many other industries within health care. In 2010, the median annual salary for RDs was $53,250, at $23.60 an hour. And the number of jobs available in the nutrition and dietetics field was 64,400.

Money Bags

Bureau of Labor Statistics

Academy of Nutrition and Dietetics

Fat West Virginia

Nutrition in the Community

RD Day 2013

RD Day

Snack Attack of 2013: Trends and Indulgences

Snack Attack of 2013

Snacks have come to occupy a definite place in the American diet that carries close to as much weight as our structured diets. In many instances, “snacks” really should be thought of more as “substitute meals.”

According to research group Global Industry Analysts Inc., world snack food sales will top a third of a trillion dollars by 2015. “The main factors fueling the market are income levels and consumer perceptions and demographics,” reports the group’s analysts. “The market is highly fragmented and intensely competitive, with an abundance of industry players in all categories from small to large.”

Looking at the two sides of the snack coin, health and indulgence, means different ingredient needs are called into play. Cheese, bacon and spice are the thrust for savory snacks on the indulgence side, and chocolate is the perennial force for sweet snacks. Healthy snacks cast a wider ingredient net when it comes to their constituents.

One of the biggest ingredient trends in snacks, and an ingredient that covers both of the bases outlined above, is nuts. When used in moderation as part of a well-balanced diet, this high energy food can supply more than just taste. Nuts contain the essential linoleic and linolenic fatty acids, dietary fiber, phytochemicals, vitamin E, and an excellent source of protein.

Almonds are one of the most popular tree nuts in America and are sold in about 40 different forms. According to the Almond Board of California, the positive perception of almonds continues to grow among consumers, with this nut outperforming all other nuts by receiving high marks for attributes such as “healthiest,” “crunch appeal” and taste. The board also noted that with all of the dietary research that has been done to date and the promotion of the health benefits of almonds, the general perception of consumers and health professionals now is a very positive one.

“We’ve seen good demand domestically for almonds in snack bars, fiber bars as well as mixed nuts and granola mixes,” says Lori Coburn, director of Hughson Nut Inc., Hughson, Calif. “A specialty ingredient recently developed and generating increasing interest from the food industry is almond bran. Almond bran is 100% almond skin, and so is gluten-free. Because many healthful benefits of almonds are in substances found in the outer skin, almond bran was created to provide a product with these healthful benefits, and without the calories of fat.”

Salt of the Earth

Although the need for lowered sodium in the diets of healthy people is controversial, consumer demand, continued pressure from the self-appointed watchdogs and increased market pressure continue to keep sodium reduction pressure on the food industry. According to the International Food Information Council Foundation’s 2012 Food & Health Survey, 57% of Americans actively compare sodium in foods and choose the item with the lowest amount.

“We have completed some consumer research over a year ago regarding their perceptions of sea salt,” says Jackie Van Norden, product line manager of food processing for Cargill Inc., Minneapolis. “It was noted that 48% of consumers believe sea salt has less sodium than ‘regular’ salt and 53% believe that it has more taste intensity than ‘regular’ salt. We have seen the trend of adding sea salt to confection items for the past several years. This goes beyond dark chocolate and includes milk chocolate, caramel and baked items as well.”

“One of the factors that impacts how quickly salt dissolves or solubilizes is the particle size,” she continues. “Smaller particles have more surface area and more surface area means more points of contact with the tongue and saliva, resulting in a quicker flavor perception. A larger granule of salt may not fully dissolve before being swallowed; salt that is not fully dissolved before swallowing means it is not fully tasted.”

Sodium reduction has historically been challenging to address in processed snack foods—without negatively impacting taste, functionality and cost. “Nu-Tek Salt Advanced Formula Potassium Chloride makes sodium reduction more cost-effective with the consistent results that manufacturers demand and this product allows for a clean label as well. The patented technology significantly minimizes the bitter flavor traditionally associated with potassium chloride, without needing to add flavors or masking agents – and delivers a salt intensity similar to sodium chloride.”

Tasty trends

While ingredients are distinction lines between health and indulgence, technology tends to work on bridging the two. With that in mind, “air-popped” and “baked” are terms that have appeared with increasing regularity.

Popchips Inc., San Francisco, created a line of plain and flavored all-natural crispy chips using potato flakes and potato starch, and without saturated fat. Flavors include Barbeque, Sour Cream and Onion, Sea Salt and Vinegar, Cheddar, Salt and Pepper, Jalapeño and Parmesan Garlic.

Kettle corn is a sweet-and-salty variety of popcorn typically mixed or seasoned with a light-colored refined sugar, salt and oil. With origins dating to 1776, it was traditionally made in cast iron kettles. The cooking process produces a noticeably sweet outer crust on the popcorn, however constant stirring is required otherwise the sugar will burn.

LesserEvil Brand Snack Co. Wilton, Conn., has two different flavors of kettle corn, Classic Kettle and Black & White, made with chocolate. The snacks balance of salty and sweet to solve that snacking urge without going overboard on the calories. The brand recently added Krinkle Sticks, a puffed potato and vegetable product in four flavors, Original Sea Salt, Veggie, White Cheddar and Sour Cream & Onion.

Two even newer LesserEvil products débuted at the 2012 Natural Products Expo East. Chia Crisps and Chia Pop. “The Chia Crisp is made with black beans and is puffed, not fried. The result is a gluten-free, low fat crisp high in fiber as well as protein,” says Charles Coristine, company CEO. Chia Pop is made with organic, all-natural, gluten-free popcorn.

Shearer’s Foods Inc., Brewster, Ohio, is making its Riceworks line of all-natural whole-grain snack crisps from brown and wild rice. The crisps come in flavors of Sweet Chili, Sea Salt, Salsa Fresca, Tangy BBQ and Parmesan and are a good source of fiber at 2g per serving. They are wheat- and gluten-free, contain 12g whole grain per serving, and no trans fats or cholesterol. Sales of the products have expanded outside of the U.S. and into Canada and Great Britain.

Kellogg Co.’s La Jolla, Calif.-based snack unit Kashi Co. continues to expand selections that run the gamut from bars and soft baked cookies to cereals and chips. Both the cookies and pita crisps are made with a blend of seven whole grains, which allows the company to claim that the products are good sources of fiber. The FDA allows a “good source” of fiber claim if the food contains 2.5-4.9g of fiber per serving.

For example, one serving of Oatmeal Raisin Flax cookies or Zesty Salsa Pita Crisps gives consumers 4g or 5g of dietary fiber, respectively. Furthermore, the cookies contain walnuts, whole flaxseeds, and canola oil, as a means to deliver 600mg of ALA, alpha-linolenic acid omega-3 fatty acids. Besides the improved textural attributes that the walnuts and flaxseed bring to the cookies, they also allow Kashi to manufacture a value-added product containing ALA, which has been shown in scientific studies to improve human health.

Going all out to hit each hot snack trend, Big Mouth Snack LLC, Boulder, Colo., created Snackle Mouth granola nut clusters in five flavors. “This healthy snack is not a cereal or granola but can best be described as all-natural “super snack” nut clusters,” says John Maggio, CEO and president. “Salty chocolate is our best-selling flavor. We use larger pieces of Kosher sea salt in the mix to give consumers a zing on their tongue.”

Another popular flavor is bacon maple, which debuted last year. The company uses a combination of brown rice syrup and organic blue agave syrups as binders and in a concerted attempt to not use high-fructose corn syrup, another ingredient that has created more controversy than science-based media reportage.

Snack Attack of 2013

kashi

sherears riceworks

chia-crisp

2013 Food Trends

food trends

2013 Food Trends

What will be on your plate in 2013? According to Technomic, a food service research and consulting firm, we’ll be seeing more vegetables and grains on menus, plus savory snacks, and upscale ramen noodles. And other food industry watchers predict that sour will be the new salty and that popcorn will have its day. Let’s look at some of the food trends they predict will be popular in 2013…

 New Twists on Current Trends

Coconut water, a hot hydrator for the last several years, now comes in a powdered form, so you can mix it on the go or add it to smoothies. And nutritious chia seeds are also available as a powder, which can be used in baked goods as a flour substitute and sprinkled over oatmeal and yogurt.

 Ancient Grains Show Up in Snacks

High-protein quinoa isn’t just for side dishes anymore. It’s finding its way into sweet snacks and energy bars. K.I.N.D. features the grain in its Maple Walnut Clusters with Chia and Quinoa. Several small companies are using quinoa in bars, but we predict you’ll see larger companies get creative with it this year.

 Sexy Veggies?

No longer confined to the side of the plate, vegetables will take a stellar turn in the New Year thanks to increasing demand for healthier food, plus the rising cost of meat. Flavors will be bigger and bolder with an emphasis on vegetables with bitter undertones like Brussels sprouts and other cabbages, kale, and cauliflower. So what’s the next kale? Earthbound Farms is placing its bets on komatsuna, which is part of their new Zen Blend—an organic mix of baby spinach, baby kale, komatsuna (Asian mustard), chard, and mizuna. Like kale, komatsuna has a little bite to it and can be eaten raw, sautéed, braised, or added to soups.

 The Rise of Ramen

The MSG-laden styrofoam cups of dorm rooms have been replaced by huge, flavorful bowls of noodles, kimchi, and pork dumplings. Already wildly popular in New York, Chicago, Boston, and Los Angeles, the Japanese staple is set to spread across the United States this year. Get ready to start slurping.

 Pucker Up—Time to Get Sour

Kombucha and gourmet pickled vegetables have had us flirting with sour over the last few years, but it looks like 2013 is the year for a full-fledged love affair with this flavor. Craft beer companies will be making brews with a sour edge (and high acidity), which have wine-like complexity and go very well with food. And kimchi will continue making its way onto restaurant menus with options that have crossover appeal, like kimchi-topped hot dogs.

 Better Burger Buns

Since burgers might be shrinking a bit due to the rising cost of meat, attention will turn to what the burger is on—the bun. Instead of offering a basic bun, restaurants will be offering patrons a selection, just as they offer various types of meat for their burgers. Look out for gluten-free rice buns, spicy jalapeño buns, multigrain rolls, pretzel buns, and more.

 Popcorn

The movie theater favorite gets its time in the spotlight with new healthy formulations like Popcorn Indiana’s FIT. Also look for the crunchy stuff to show up in confections like ice cream and chocolate bars, and to be used as croutons and in other savory dishes.

 Boozy Desserts

America’s cocktail obsession will spill over into our sweets, giving boozy twists to cakes, bread pudding, cupcakes, and cookies. And pastry chefs will be reworking the origins of desserts and will be bringing new focus to seemingly simple sweets like pound cake, biscuits, marshmallows, and butterscotch.

But, we’ll have to wait and see how 2013 starts out in the food world. Only time will tell….

http://www.cookinglight.com/healthy-living/health/2013-food-trends-00412000079925/

food trends 2

food trends 1