Algae4IBD’s Post

Happy National Nutrition Month from UAND! "National Nutrition Month® is an annual campaign established in 1973 by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits. This year's theme is "Beyond the Table," which addresses the farm-to-fork aspect of nutrition, from food production and distribution to navigating grocery stores and farmers markets — and even home food safety and storage practices. It also describes the various ways we eat — not only around a dinner table, but also on the go, in schools and restaurants, at games and events. This theme also includes sustainability, for instance, decreasing food waste from school and work to home and beyond." Visit https://lnkd.in/gXFJzQUh for more information. #uand #eatrightutah #utahdietitian #dietitiansofutah #registereddietitian #registereddietitiannutritionist #rd2be #nutritionelevated #NationalNutritionMonth

National Nutrition Month® is an annual campaign established in 1973 by the Academy of Nutrition and Dietetics. Everyone is invited to learn about making informed food choices and developing healthy eating and physical activity habits in March. This year's theme is "Beyond the Table," which addresses the farm-to-fork aspect of nutrition, from food production and distribution to navigating grocery stores and farmers markets — and even home food safety and storage practices. It also describes how we eat — not only around a dinner table but also on the go, in schools and restaurants, at games and events. This theme also includes sustainability, for instance, decreasing food waste from school and work to home and beyond. Our food service team focuses on making informed food choices and developing sound eating and physical activity habits. Let's all work together to eat healthy! #YCSDFamily #EatHealthy #NationalNutritionMonth #BeyondTheTable #NNM24

Understanding Culinary Medicine vs. Food as Medicine Both culinary medicine and food as medicine highlight the role of food in health, but they approach it differently: - Culinary Medicine: Combines cooking with medical science to create nutritious, enjoyable meals. It focuses on recipe design, blending health benefits with great taste, often involving chefs and nutrition experts. - Food as Medicine: Emphasises using specific foods for health promotion and disease prevention. It’s about the overall impact of dietary choices and nutritional science, with a focus on educating people about health-boosting foods. In essence, culinary medicine is about making healthy food taste great, while food as medicine is about using food to improve health and prevent illness. . . . #functionalnutritionist #culinarymedicine #foodformedicine #nutritionspecialist #functionalhealth #culinarynutrition #nutritionexpert #takecontrolofyourhealth #makenealthychoices #healthcomesfirst #dietitianlife #dietítians #dietitianeats #diseaseprevention #eathealthybehealthy #foodheals #preventativehealth #nutritionadvice #integrativenutrition #dletitianapproved #optimalhealth #ifestylemedicine #nutritionmatters #integrativemedicine #healthmatters #foodasmedicine #functionalmedicine #foodismedicine

🍽️ This article on what Ozempic users are eating highlights frozen foods, but let's look deeper. Ozempic alone doesn’t change eating habits—that needs professional intervention and dietetics counseling. Access to healthful prepared foods can ease diet transitions with minimal stress. Supporting these users with better options is key! Follow Culinary Tides, Inc. for more insights. 🌱🍲 #FoodTrends #HealthfulEating #OzempicDiet Read the full article here: https://lnkd.in/eZmWGXZv

March is #NationalNutritionMonth 💚 This month we are celebrating by taking steps to provide our students with healthy meals. We encourage our families to take National Nutrition Month Beyond The Table by visiting National Nutrition Month's website! Here are a few ways we can take Nutrition Month Beyond the Table: 1. As a family, commit to trying a new fruit or vegetable each week during National Nutrition Month®. 2. Give family members a role in meal planning and let them pick out different recipes to try. 3. Try more meatless meals — choices like beans and lentils are versatile plant-based protein sources that work in a variety of dishes. 4. Bring out the flavors of food by trying new herbs, spices, or citrus fruit such as lemon or lime. You can sign up to get weekly messages and access to tip sheets 🍎🥦 or for more information visit Academy of Nutrition and Dietetics

#WellnessWednesday We continue to spotlight our dietitians for #RegisteredDietitanDay! Another contributor to our monthly #WellnessTips from MMC’s Mind-Body Wellness Center whose name you might recognize: 🙌 Stefanie Arblaster, RD, LDN 🙌 🥕 Favorite nutritional snack: raw veggies with high protein ranch dip (non-fat plain Greek yogurt mixed with ranch seasoning packet) 🍪 Favorite sweet treat: an under-baked chocolate chip cookie 👩🏫 Career if I weren’t an RDN: If I weren’t seeing patients, I would probably want to teach nutrition at a university. 🤔 Biggest misconception about nutrition: There is not one singular food or ingredient that will cure a disease or cause a disease; it’s all about your every day eating pattern (i.e., what we do 85-90% of the time)! 👉 Check out this blog post from the end of summer in which Stefanie gave us some great advice and ideas for healthy back-to-school lunches (note: anyone can benefit from this any time of year!): https://ow.ly/yrtX50QSgL2 💙🧡 Thank you, Stefanie, for helping us to not sweat the small stuff when it comes to eating better! Now, where’s our bento box for those veggies and cookies? #RemarkablePeople #RemarkableHealthcare

National Nutrition Month® is an annual campaign established in 1973 by the Academy of Nutrition and Dietetics. Everyone is invited to learn about making informed food choices and developing healthy eating and physical activity habits in March. This year's theme is "Beyond the Table," which addresses the farm-to-fork aspect of nutrition, from food production and distribution to navigating grocery stores and farmers markets — and even home food safety and storage practices. It also describes how we eat — not only around a dinner table but also on the go, in schools and restaurants, at games and events. This theme also includes sustainability, for instance, decreasing food waste from school and work to home and beyond. Our food service team focuses on making informed food choices and developing our students' sound eating and physical activity habits. Let's all work together to focus on good nutrition, and thank our food service team for encouraging us every day. #BulldogsUnited #EatHealthy #NationalNutritionMonth #BeyondTheTable #NNM24

If cutting out meat, dairy and eggs leaves you confused about how to eat a healthy, balanced diet, here are 9 healthy tips to starting a vegan diet. #NationalNutritionMonth #healthyeating #healthyliving #healthtrends #healthylife #healthiswealth 

March was a busy month for #webinars and we are a bit behind on our summary posts. There was a really interesting one on culinary medicine that happened at the start of the month - we asked our colleague Amirah Mobarak to summarize it: Culinary Medicine: A Focus on Flavour Solutions for Positive Dietary Change. was led by Debbie Kennedy, the Director of Culinary Medicine at Rouxbe , Adjunct Professor in Applied Nutrition at University of New England, CEO of The Food Coach Academy and hosted by the Canadian Nutrition Society/Société canadienne de nutrition, it focused on the practical importance of eating food that is healthy and flavourful. Furthermore, the webinar touched on the science behind flavor perception and its influence on eating habits. Dr. Kennedy explained how our taste preferences could be reshaped over time, leading to healthier choices. The idea is not to eliminate foods we love but to find healthier alternatives. She demonstrated how simple tweaks to everyday meals by using various spices and alternative ingredients can significantly impact overall health (for example by negating the need for or reducing added salt) without compromising taste. Key takeaways  👉 creating #healthy meals doesn't mean sacrificing flavor; in fact, it’s about enhancing it. 👉 by using various flavour-enhancing (or reducing) techniques you can turn nutrient-rich foods into delightful culinary experiences. For example blanching bitter vegetables reduces the bitterness. 👉 enjoyable flavour can encourages positive dietary change and makes these changes more sustainable and enjoyable in the long run. By incorporating a variety of herbs, spices, and fresh ingredients, Dr Kennedy showcased how we can transform bland, nutritious meals into something that excites the palate and this can have a significant impact to helping (and others) us to enjoy our food. Additionally she showed some cooking techniques such as blanching vegetables to help reduce bitterness, and perhaps adding salt earlier in the cooking process, which means you do not have to add so much at the end. The webinar my be of particular interest to dietitians and those advising patients directly. It is available here 👇 https://lnkd.in/gWzKNW9E it is free to CNS members and is available to non members for a small fee.   #CulinaryMedicine #HealthyEating #Nutrition #FlavourfulRecipes #DietaryChange