The 24/7 Connection

The 24/7 Connection

Advances in cell phones and text messaging have shaped the way we communicate and interact. Long gone are the days of week long awaited responses of handwritten mail, using those bulky bag phones that couldn’t leave the car, and cell phones that’s only function was to make a telephone call. Traditional landlines are phasing out as our smart phones simply eliminate the need.

Thanks to our smart phones we now have a technology that meshes perfect with public demands, people like to talk and cells phones allow us to do it anywhere. Although to little surprise the majority of time spent on our cell phones isn’t in direct conversation. Most of the usage on our phones comes from downloaded apps. The apps we choose to purchase or download cater to specific needs, interests, and personal enjoyment.

Smart Phone Evaluation

Chances are if you’re reading this you blog some of you may be doing so through your smart phone. Others that may be on a traditional computer, but likely have their phones nearby within arm’s reach. I would like you to do a little inventory challenge. Take a look at your phone and go through your apps. What do you see? Do you have games and social media apps for leisure and enjoyment? Are your apps related to work and efficiency with email accounts, and shortcuts for your business, company, or workplace? And last but not least, how many health and fitness related apps do you have? Chances are you have at least a few you’ve used once or twice. Maybe you even have some for daily use that include counting calories, tracking exercise goals, and measure you goals and improvements. This just simply reinforces what we already know- apps on our phones are readily available, often used, and accessible at any time you have a connection. It was interesting to find that according to ­­­­­­­­­­ learn that “App use constitutes 80% of consumer smartphone usage, and mobile health apps with dieting, weight loss, and fitness apps claim the top spot among the most frequently downloaded health apps.”

Remote Nutrition Counseling

Technology developers are continually working to create new mobile applications for our tablets, phones, and devices that are designed to accommodate the growing need for convenience, and provide a solution to barriers.

When I think of attending a counseling session the type of setting that first comes to mind is a one-on-one, face-to-face private appointment, occurring in a clinical environment or traditional business office. Many may imagine this being the only environment conducive for nutrition counseling.  However, technology has and is changing the way Dietitians can provide services, and how consumers and patients can receive care and counseling despite living minutes or hours away from the nearest Dietitian or clinic.

Telehealth/Telemedicine and Telenutrition

Using mobile apps is one way or to provide delivery of remote care that is called telehealth or telemedicine. The Academy of Nutrition and Dietetics defines telehealth as “ the use of telecommunications technologies to support clinical patient care and provide health-related education using interactive, specialized equipment.” Furthermore, the Academy goes on to provide a more specific definition of “telenutrition” and its relationship to RD/RDNs and implementation of the Nutrition Care Process including diagnosis, nutrition intervention/plans of care, and monitoring and evaluations.

Remote nutrition counseling has many benefits and can allow the patient to feel more in control and responsible for managing their health and care. With this new and emerging alternative to providing traditional health care services also comes associated challenges and barriers. There will be issues and concerns to address and work out regarding insurance, reimbursement for services, and privacy concerns.

I view telehealth and telenutrition as a great opportunity for Dietitians to expand their reach and for access of care to be increased. This is something I want to encourage everyone to keep up to date on as health care continues to emerge and shift to meet the needs and demands of customers. Whether you are a client, counselor/care provider, work in insurance, technology, work in other associated fields, live in a rural area, or live attached you cell phone, telehealth and telenutrition can impact you too!

Remote Nutrition Counseling: Considerations in a New Channel for Client Communication. Stein, Karen. Journal of the Academy of Nutrition and Dietetics. Volume 115, Issue 10, 1575-1576.

Picky Eaters, We All Know Them

We all know picky eaters. Some have texture or taste issues, while others are that way for the simple fact of not wanting to try new foods. Typically we association picky eaters with younger children, an age were development is key, “The first 2 years of life are critical for development of food preferences and eating behaviors that shape children’s dietary patterns, which in turn have implications for the development of overweight and obesity” (Mallan, Fildes, Magarey, & Daniels, 2016). I’ll be honest, as a child I was an extremely picky eater. As most picky eaters are, I was ok with basic foods, such as chicken, fruits, and oddly enough a wide variety of vegetables (not a characteristic for some picky eaters). What hauled my appetite at meal times were mixed dishes, such as casseroles or some soups. If I could not clearly see what I was eating, that was a no go for me. Luckily, as I have gotten older I have broaden my horizons in the world of food. While I am still sometimes skeptical about dishes, I will likely try it and decide for myself if I like it based on the taste and not the appearance.

 

Picky eating can be more than a simple characteristic, but described better as food neophobia. Food neophobia is “the fear of new foods” and it peaks at ages 2 and 6 years. In a recent study conducted by Mallan, Fildes, Magarey, and Daniels (2016), they looked at the relationship between the introduction of fruits, vegetables, and noncore foods (nutrient poor, high in saturated fat, sugar, and salt) at 14 months and how it is associated with food preferences, intake, eating behaviors, and weight at 3.7 years of age. With the ongoing battle of childhood obesity in the United States being estimated at 16.9%, researched also evaluated the association of foods introduced with weight. This study contained a total of 340 participants.



 

 

 

According to the data, the wider variety of fruits, vegetables, and noncore foods introduced at 14 months was associated with higher food preference and intake. This research can help parents try to prevent picky eating before the battle begins. Children were also more accepting of vegetables in particular later in life if they were introduced to a wide variety early on. With the concern of childhood obesity the data showed no association between foods introduced and weight.

 

If you can currently trying to fight the battle of picky eating here are some tips that might help:

·         Don’t force your child to eat or try new foods. When this happens children may associate mealtimes with anxiety and lose focus of their hunger.

·         Introduce new foods in smaller portions to not overwhelm your child.

·         Make food fun! Allow children to help with food preparation, use cookie cutters to cut food in fun shapes, and serve foods bright in color.

·         Introduce new foods beside some of their favorites.

 

·        Most importantly, set a good example for your child. Children learn by example so if parents are eating a wide variety of nutritious foods then child may be more likely to try them.

Reference:

Mallan, K.K., Fildes, A., Magarey, A.M., & Daniels, L.A. (2016). The relationship between number of fruits, vegetables, and noncore foods tried at age 14 months and food preferences, dietary intake patterns, fussy eating behavior, and weight status at age 3.7 years. Journal of the Academy of Nutrition and Dietetics, 116(4), 630-637.

 

 



The Case of the Missing Lunch!

The Case of the Missing Lunch!

Did you know that according to the USDA, 7-20 % of children in the United States do not consume lunch on a given day? Lunch, which provides micronutrients, is essential for children to maintain focus during class, have energy for extracurricular activities, and function properly throughout the school day.

A study was recently done by Mathias, K.C., Jacquier, E., and Eldridge, A.L., assessing the association with lower intakes of micronutrients from food and beverages among children and adolescents who missed lunch. 4,755 children ages 4 to 18 years were given surveys that analyzed each participants 24 hour dietary recall. From the survey the USDA identified that lunch for these aged children contributes for than 20% of the daily intake of micronutrients these participants receive. The study concluded that missing lunch is directly correlated with overall lower micronutrient intakes with lunch being the meal primarily responsible for providing these nutrients to kids of this population. 

What are micronutrients? Micronutrients are nutrients including vitamins and minerals, needed in small amounts, used in the body for proper function and cell maintenance.

 

 

What happens if my child doesn’t receive the micronutrients they need? When children or adults do not receive the proper micronutrients they need, they become deficient in these nutrients. Common signs of micronutrient deficiency to look for include: headaches, tiredness, enlarged thyroid, eye dryness, and pale tongue. To ensure that children receive the proper amount of micronutrients daily, they must consume proper nutrition at ALL meals. Skipping lunch is too big of a risk to take at this age of development.

 

 5 tips for encouraging lunch consumption:

1.      Involve your child in lunch planning, assembling, and packing.

a.       Encourage your child to choose whether they will be eating lunch at the school cafeteria, or bringing lunch from home.

2.      Try separating their foods

a.       Some children go through phases where they prefer their food not to touch. Often if their food is touching, they won’t eat it.

3.      Have an open dialogue

a.       Encourage your child to be open and honest about the foods they are eating. If the child is eating lunch at school, regularly ask if they are enjoying that lunch.

4.      Make a snack inspired lunch

a.       Children are often drawn to finger foods and need foods that are easily edible.

5.      Take the pressure away

a.       Often when children are pressured to consume something, they won’t.  When a child refuses to eat, don’t push them. Though frustrating, often children need to learn their food palate in their own ways. Don’t give up! Keep trying to introduce foods! 

Example foods that contain micronutrients:

Micronutrient	Dietary sources (in descending order)	Especially important for
Calcium	Sardines, salmon, turnip greens, kale, bok choi, broccoli	Older women, people with eating disorders, and vegetarians
Folate	Beef liver, spinach, asparagus, avocado, papaya, and broccoli	Pregnant women and nursing mothers
Iodine	Seaweed, cod, iodized salt, shrimp, eggs, tuna, prunes, apple juice, green peas, bananas	Pregnant women and people who do not use iodized salt
Iron	Clams, oysters, organ meats, pumpkin and squash seeds, spinach, beef, sardines, duck, and lamb	Pregnant women or nursing mothers, ex-vegetarians
Magnesium	Almonds, spinach, cashews, potatoes, bananas, milk, raisins, halibut, and avocado	Diabetics, alcoholics, and anyone with chronic malabsorptive disorders
Phosphorous	Any kind of meat	Bulimics, people with chronic diarrhea, or people who use prescription diuretics or laxatives
Potassium	Sweet potatoes, beet greens, potatoes, clams, halibut, yellowfin tuna, and winter squash	Bulimics, people with chronic diarrhea, or people who use prescription diuretics or laxatives
Selenium	Brazil nuts, tuna, cod, turkey, chicken breast, chuck roast, sunflower seeds, and ground beef	Anyone with a chronic malabsorptive disorder
Vitamin A	Sweet potatoes, liver (beef or chicken), spinach, carrots, cantaloupe, red peppers, mangos, dried apricots, broccoli, herring, milk, eggs, squash, salmon, pistachios, and tuna	People with alcohol dependence
Vitamin B6	Beef liver, yellow fin tuna, sockeye salmon, chicken breast, turkey, banana, ground beef, and squash	Older adults, people with kidney problems, autoimmune disorders, or alcohol dependence.
Vitamin B12	Clams, liver, trout, salmon, tuna, haddock, beef, milk, ham, and eggs	People with malabsorptive disorders and vegetarians
Vitamin C	Red peppers, oranges, kiwifruit, green peppers, broccoli, strawberries, Brussels sprouts, grapefruit, cantaloupe, cabbage, cauliflower, potatoes, tomatoes, spinach, and green peas	Smokers and people with chronic malabsorptive disorders
Vitamin D	Swordfish, salmon, tuna, sardines, beef liver, and egg yolks	People who get little or no sun exposure on a regular basis, diabetics.
Vitamin E	Sunflower seeds, almonds, hazelnuts, olive oil, spinach, broccoli, kiwifruit, mango, and tomatoes	(deficiency of Vitamin E is rare)
Vitamin K	Kale, spinach, turnip greens, collard greens, Swiss chard, mustard greens, parsley, romaine lettuce, green leaf lettuce, Brussels sprouts, broccoli, cauliflower, and cabbage	People on antibiotics

 

 

Main article: 

Mathias, K. C., Jacquier, E., & Eldridge, A. L. (2016). Missing Lunch Is Associated with Lower Intakes of Micronutrients from Foods and Beverages among Children and Adolescents in the United States. Journal of the Academy of Nutrition and Dietetics, 116(4), 667-676. doi:10.1016/j.jand.2015.12.021

Today's Special: Half a Days Worth of Calories in One Meal

Today’s Special:
Half a Days Worth of Calories in One Meal 

Odds are you enjoy dining out on occasion, maybe even multiple times a week. Let’s face it, it’s fun to try new restaurants and eat at your favorites too! It’s relaxing and convenient to have your meals cooked and delivered straight to you. We all know that large-chain restaurants and fast-food places have earned a bad rap when it comes to having nutritious meals, but are local restaurants to blame for the ongoing obesity epidemic in the United States too?

According to a new study released by the American Academy of Nutrition and Dietetics, non-chain restaurants are just as guilty as fast-food restaurants when it comes to packing their meals with excessive amounts of calories! In fact, in the study produced by Urban, L. E., Weber, J. L., Heyman, M. B., Schichtl, R. L., Verstraete, S., Lowery, N. S., . . . Roberts, S. B. (2016), a whopping 92% of meals that were chosen based on popularity from random restaurants around San Francisco, CA; Boston, MA; and Little Rock, AR contained more than the recommended amount of calories to consume at lunch or dinner. The average amount of calories that one meal contained, not including any appetizers, desserts, or sugar sweetened beverages, was about 1,200. That’s about 55% of the typical daily recommendation for women following a 2,000 calorie daily diet and about 44% for men following a 2,500 calorie daily diet! If you’re thinking that you’re in the clear because you don’t order sides with your meals, think again! The entrees themselves made up the majority of the calories which averaged about 1,000! American, Italian, and Chinese cuisines ranked among the highest energy amounts, averaging almost 1,500 calories per meal!

Recent legislation requires restaurants that have twenty or more locations to provide accurate nutrition information to the public. However, only about 50% of restaurants are subject to this law because the other 50% are non-chain restaurants. The study discussed the benefits of possibly requiring all restaurants to post nutrition facts, but researchers don’t think that would be enough to combat the obesity epidemic. The study states that one reason for overeating while dining out may be that our neurobiology drives us to overindulge when excessive portions are presented to us. This has led to the proposed idea that restaurants should allow their customers to select their own portion size which is also reflected in the price. It is noted that this suggestion would not restrict what restaurants could offer or how much people could consume, but simply offer more choices for the diet-conscious customer. Until then, there are a few ways that we can fight off extra calories ourselves if we choose to dine out!

Tips to Reduce Your Calorie Intake at Restaurants:

Know before you go!

Reviewing nutrition facts for meals served at chain restaurants before dining out allows you to choose an option low in calories, saturated fat, and sodium!

Water, please!

Drinking water with your meals will easily cut out calories and also help make you feel full faster if you take a sip in between bites!

Ask for a to-go box before, not after!

Immediately placing half of your meal in a to-go box helps prevent overeating, and hey, that means leftovers for the next day!

On the side, please!

Requesting dressings and sauces on the side will allow you to be in control of how many additional calories you want to consume!

In today's fast paced world, it's inevitable that people are going to dine out. Research shows that whether we choose a local restaurant or a fast-food restaurant, we are susceptible to consuming excessive amounts of calories that are known to be a leading cause in obesity. This doesn't mean that we can't dine out, it just means that we need to be in control! Hopefully you found some of the suggested tips helpful and will be able to practice mindful eating habits the next time you decide to visit any restaurant. Remember, everything in moderation!

Reference:

Urban, L. E., Weber, J. L., Heyman, M. B., Schichtl, R. L., Verstraete, S., Lowery, N. S., . . . Roberts, S. B. (2016). Energy Contents of Frequently Ordered Restaurant Meals and Comparison with Human Energy Requirements and US Department of Agriculture Database Information: A Multisite Randomized Study. Journal of the Academy of Nutrition and Dietetics, 116(4).