My Summer Project

May 1st, 2011 | Posted by amy.camenisch in Blog - (0 Comments)

I will be completing my Honors Individual Project this summer! I will be researching Consumer Issues Related to Alternative Diets. I chose four diets to study: gluten-free, lactose-free, diabetic, and vegan. In June, I will be trying each diet for one week in order to experience firsthand the challenges that consumers face when they must eat a specific way.

I am interviewing people who are on these diets to learn some of their struggles and also get some tips for my attempt to eat like them! Of course, I won’t have any consequences for not following the diets, such as low or high blood sugar, high cholesterol, diarrhea, or nausea. But I will be very strict with myself and pretend as if I really do have celiac disease, diabetes, and such.

So, this month I am researching the diets, conducting interviews, and formatting easy cheat sheets for me to use when I’m following the diets so I can know at a glance what I can or can’t eat. I am super excited to find some recipes to try next month. I figured that if I want to be a successful counselor when I am a dietitian, I personally must have an idea of what it is like to be on a special diet.

So, stay tuned! On Sunday, May 29th, I will begin my Lactose-Free Week.

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No longer afford to ignore the epidemic crisis called obesity

April 19th, 2011 | Posted by Melissa Nodvin in Blog - (2 Comments)

Response to : Georgia’s diabetes rate among highest in nation

As a health professional and registered dietitian for almost 20 years, I understand firsthand the difficulty individuals have trying to seek out preventative care for many preventable diseases such as obesity, diabetes, heart disease, liver disease and high blood pressure.  According to the CDC, 9.7% of Georgians had diagnosed diabetes in 2009, up from 6.1% diagnosed a decade ago.  Dr. Kimberly Redding, director of the health promotion and disease prevention programs at the Georgia Department of Community Health states that obesity causes insulin resistance which leads to diabetes.  I applaud Dr. Redding and her willingness to tackle this problem through nutrition programs and healthy foods but when Georgia health insurance programs will not recognize the practitioner’s best trained to deliver these medical nutrition services (registered dietitians), the obesity and diabetes problem will continue to grow. 

According to Iowa Senator Tom Harkins, we have systematically neglected wellness and disease prevention.  We spend 95% of every healthcare dollar treating illnesses and conditions after they occur.  Basically, we spend peanuts on prevention.  In addition, 75% of healthcare costs are accounted for by heart disease, diabetes, prostate cancer, breast cancer and obesity.  These five diseases and conditions are largely preventable and even reversible by changes in nutrition, physical activity and lifestyle.  The United States of America and Georgia can no longer afford to ignore the epidemic crisis called obesity. 

Dr. Stanley A. Cohen states that the cost of obesity threatens to swamp health care reform.  We need to expand the coverage for the prevention and the treatment of obesity.  Surprisingly startling is the fact that many health insurance programs do not reimburse health practitioners for patient visits until other more serious problems have developed, such as liver disease and diabetes.  We have medically trained nutrition professionals here in Georgia and around the USA that can work with these populations but the health insurance community must ensure that preventative services are covered expenses when delivered by trained professionals such as registered dietitians.

There are real people living behind these statistics that need our help.  We can no longer ignore the fact that according to The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), American’s spend upwards of $174 billion dollars (both direct and indirect costs) on the treatment of diabetes.  Our healthcare system and insurance providers need to start helping patients before they become diabetic- paying for preventative visits and including registered dietitians as a practitioner of choice. 

Pre-diabetes is a condition in which individuals have blood glucose, also called blood sugar, or A1C levels higher than normal but not high enough to be classified as diabetes. People with pre-diabetes have an increased risk of developing type 2 diabetes, heart disease, and stroke.  Studies have shown that people with pre-diabetes who lose weight and increase their physical activity can prevent or delay type 2 diabetes and in some cases return their blood glucose levels to normal.

Health practitioners such as Registered Dietitians are medically trained to offer medical nutrition therapy for conditions such as obesity, diabetes, liver disease, heart disease, high blood pressure, cancer and many others preventable conditions because of their extensive evidence-based care which includes nutrition assessment, determining the nutrition diagnosis, implementing a nutrition intervention and monitoring the patient’s progress. 

We can no longer ignore obesity and the healthcare providers medically trained to offer counseling and support to them.

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Debunking Myths: Diabetes and Diet!

March 23rd, 2011 | Posted by Trey Sanders in Blog - (3 Comments)

Diabetes affects many people in this country, from children to older adults and everyone in between. As health professionals have learned more about Diabetes over the past decade, it is time to address and debunk some of the old myths associated with diabetes and diet!

Myth 1: If you have diabetes, avoid white foods!

Fact: Some people have heard this from doctors, but there are many other foods that can raise your blood sugar. What affects your sugar are carbohydrates, found in fruits, grains, dairy products, starchy vegetables, and sweets. Too much of any of these foods will affect your blood sugar, not just white foods like sugar.

Myth 2: It is okay to save up your carbohydrate servings for one big meal or entree.

Fact: When you have diabetes, maintaining a consistent blood glucose (sugar) throughout the day is one of the most important things you can do to control the disease. Trying to save your carbohydrate servings for one meal would negatively affect your blood sugar, so spread them throughout the day for a better balance!

Myth 3: I have diabetes, so I can’t eat carbohydrates anymore.

Fact: Most diabetes patients do need to limit their intake of carbohydrates, but carbohydrates are important energy sources for everyone. It is best to identify how many servings of carbohydrates are best for you to meet your blood sugar goals!

Myth 4: When you’re sick, it is okay to stop taking your diabetes medication and meal plan.

Fact: Even when you are sick, it is still best to continue taking your diabetes medications as well as sticking to your diabetic meal plan. Keep in mind that your blood sugar may go up when you are sick, so test your blood sugar every 2-4 hours for monitoring. Continue to drink at least 8 oz of fluid every hour while awake, and let your blood sugar decide your drink choice (If your blood sugar is over 240 mg/dl, choose sugar free fluids; if it is under 240, choose fluids with 10-15 grams of carbohydrate).  Try to stick to your normal eating plan, but if you can’t, aim for about 45-50 grams (about 3 servings) of carbohydrates every 3-4 hours.

Myth 5: Fiber does not help with controlling blood sugar.

Fact: Fiber has been shown to help lower blood sugar and manage the impact of other carbohydrates on your blood sugar. Choosing beans, legumes, fruits, vegetables, nuts, and whole grains are good sources of dietary fiber. For more info on fiber, check here.

Myth 6: You can’t tell how much carbohydrate are in foods.

Fact: Carbohydrates are labeled on nutrition facts panels! 1 serving of carbohydrate is about 15 grams. The amount of carbohydrates people need can vary based on age, weight, and blood sugar goals. In general, males should aim for about 2-3 carbohydrate servings (30-45 grams) for breakfast and 3-4 servings (45-60 grams) for lunch and dinner. Females should aim for about 1-2 carbohydrate servings (15-30 grams) for breakfast and 2-3 carbohydrate servings (30-45 grams) for dinner.

So, how much is 1 serving (15 grams) of carbohydrate?

These are broken up by food group, but ALL are carbohydrate sources!

Grains: 1 Biscuit, 1 slice of Bread, 1 Dinner Roll, 1 Doughnut, 1/2 Bagel, 1/2 large Muffin, 1/2 cup of Cooked Noodles, 1/2 cup of Cooked Rice, 1/2 cup Cooked Cereals (Cream of Wheat, Grits, Oatmeal, Cream of Rice), 3/4 cup Cold Cereal, 6 vanilla wafers, 6 saltine crackers, 3 graham crackers, and 8 animal crackers.

Starchy vegetables: 1/2 cup Mashed Potatoes,  1/2 cup Beans, 1/2 cup Corn, 1/2 cup Peas, 1/2 cup Lima Beans.

Dairy: 1 cup Plain Yogurt, 1 cup Milk, 1/2 cup Ice Cream, 1/3 cup Frozen Yogurt.

Fruit: 1 small Apple or other Whole fruit, 1/2 Banana, 1/2 cup Applesauce, 1/2 cup of Fruit Juice, 1 cup of Chicken Noodle soup, 10 Grapes, Muscadines, or Cherries, 1/2 cup (canned or frozen) of the following: Blackberries, Blueberries, Pineapple, Strawberries, or Raspberries.

Beverages: 1/2 cup Tea or Coffee with sugar, 1/3 cup Kool-Aid with sugar, 1/2 cup non diet Soda or Gingerale, 1 cup Gatorade or Powerade

These are just a few basic tips; for more help information about diabetes and diets, consult a Registered Dietitian. 

Need help locating one?  The American Diabetes Association and The American Dietetic Association can help you locate a provider in your area.

Remember, read the nutrition facts panel and watch your portion sizes!


Eat Well & Eat Happy!

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Dedicated Dietitians Who Are Making a Difference- The Top 10

March 10th, 2011 | Posted by Melissa Nodvin in Blog - (0 Comments)
media

They’re devoted to their practice, delighting in every opportunity to help clients craft healthful lifestyles. They promote nutritious eating and the role of the RD in the community. They’re always eager to tackle new challenges. They truly exemplify what it means to be an RD.

To honor National Nutrition Month, we asked readers to nominate such deserving RDs, detailing the ways in which they inspire their colleagues and clients. This article spotlights 10 individuals chosen for their accomplishments and dedication to the field.

read more here

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