World Diabetes Day: Education To Protect Tomorrow

World Diabetes Day was created in 1991 by the International Diabetes Federation and the World Health Organization. World Diabetes Day became an official United Nations Day in 2007. The campaign draws attention to the issues of importance to the diabetes world and keeps diabetes in the public spotlight. 

World Diabetes Day (WDD) is celebrated every year on November 14th. The World Diabetes Day campaign is led by the International Diabetes Federation (IDF) and its association members. It joins millions of people worldwide in diabetes advocacy and awareness.

The theme for World Diabetes Day 2021-23 is Access to Diabetes Care. The emphasis for 2022 is “Education to Protect Tomorrow.”

This World Diabetes Day, IDF calls on policymakers to increase access to diabetes education to help improve the lives of the more than half a billion people living with diabetes worldwide. 

Millions of people with diabetes worldwide do not have access to diabetes care.

People with diabetes require ongoing care and support to manage their condition and avoid complications. 

Medicine, technologies, support, and care are to be made available to all people with diabetes that require them.

Governments to increase investment in diabetes care and prevention.

The centenary of the discovery of insulin presents a unique opportunity to bring about meaningful change for the more than 530 million people living with diabetes and the millions more at risk.

 

EDUCATION TO PROTECT TOMORROW

What can we do to control diabetes? 

Halting the rise in diabetes is possible and goes hand in hand with implementing strategies such as:

Prevention of diabetes and its risk factors, especially overweight/obesity and insufficient physical activity.

Screening for diabetes in the general population and closely monitoring the population at risk.

Improving the diagnostic capacity of health services for diabetes.

Continuous monitoring of people living with diabetes.

The capacity for referral and care at the secondary health care level.

Access to quality diabetes education guarantees adequate training for the healthcare team, people living with diabetes, their immediate environment, their caregivers, and society in general.

Access to essential diabetes medicines and technologies, including insulin.

Information systems for data collection for monitoring and surveillance of diabetes.

The change caused by the COVID-19 pandemic makes it essential to integrate evidence-based digital solutions, such as telemedicine and educational and monitoring applications in diabetes health care.

Diabetes care should be part of preparedness and response to health emergencies. People living with diabetes must be guaranteed the uninterrupted availability of their medicines in situations of this type.

Diabetes currently affects one in ten people worldwide. Understanding the condition is the first step towards managing and preventing it. In conjunction with the World Diabetes Day 2022 focus on access to diabetes education, the IDF School of Diabetes has developed a new online education platform to help people with diabetes and those who care for them to make informed decisions about their condition.

For Nutrition Education and Counseling

Contact Family Nutrition Center to schedule an appointment with our Registered Dietitians. Let us help you meet your health and nutrition goals.

Global Running Day - Can Eating Beets Make You Run Faster?

Global Running Day, held annually on the first Wednesday in June, is a day when runners everywhere declare their passion for running. Wherever we are and whomever we’re with, we run—fast or slow, alone or with others, all over town or just around the block. It is a coast-to-coast celebration of a sport and activity that’s simple, inexpensive, and fun. It’s the perfect way for longtime runners to reaffirm their love of running and for beginners to kick off a lifetime and life-changing commitment.

Can Eating Beets Make You Run Faster?

In the April 2012 issue of the Journal of the Academy of Nutrition and Dietetics, research published shows eating cooked beets "acutely improves running performance." The key, the study says, is nitrate.

The study showed after eating beets, the runners went an average of 3 percent faster and cut 41 seconds off their times. According to the research, 200 grams baked beetroot, or an equivalent nitrate dose from other vegetables, should be consumed 60 minutes before exercising. Nitrate is also found in vegetables such as cauliflower, spinach, collard greens, and broccoli.

Resource.
Performance Food: Want to be Fast on Your Feet? Eat Beets!, Fritz Lenneman, web editor for the Academy of Nutrition and Dietetics

Beets, Pineapple, Onions
and Goat Cheese Salad

Ingredients. 

1/2c Beets, cooked, diced
1/3c Pineapple, crushed and drained
1/4c Onions, diced
1/2 oz Goat Cheese

Garnish with Basil and Chives

Directions. Use a cookie cutter at least 2-inches high. Layer each food and pack down with your fingers before adding the next ingredient. Garnish with Basil and Chives.

Nutrition Information.
122 Calories;  3.4 g Dietary Fiber; 3 g Fat; 2 g Saturated Fat;  7 mg Cholesterol; 87 mcg Folate; 108 mg Sodium

National Clean Off Your Desk Day Desktop Dining Poses Food Poisoning Risk

CHICAGO – A whopping 83 percent of Americans typically desktop dine in an effort to save time and money, but not practicing proper food safety at the office could end up costing them both. When it comes to protecting themselves against foodborne illnesses, many professionals are still "out to lunch."

According to a survey by the Academy of Nutrition and Dietetics and ConAgra Foods' Home Food Safety program, a majority of Americans continue to eat lunch (62 percent) and snack throughout the day (50 percent) at their desks, while 27 percent typically find breakfast the first thing on their desktop to-do list. Late nights at the office even leave a small percentage (4 percent) dining at their desktop for dinner.

"For many people, multitasking through lunch is part of the average workday," says registered dietitian and Academy Spokesperson Toby Smithson. "While shorter lunch hours may result in getting more accomplished, they could also be causing workers to log additional sick days, as desktops hide bacteria that can lead to foodborne illness."
Top of the Workplace To-Do List – Washing Hands and Surfaces

Only half of all Americans say they always wash their hands before eating lunch. In order to reduce the risk of foodborne illness, Smithson recommends washing your hands before and after handling food with soap and warm water and keeping your desk stocked with moist towelettes or hand sanitizer for those times you can't get to the sink. "A clean desktop and hands are your best defense to avoid foodborne illnesses at the office," she says.

According to the Home Food Safety survey, only 36 percent of respondents clean their work areas—desktop, keyboard, mouse—weekly and 64 percent do so only once a month or less. A study updated in 2007 by the University of Arizona found the average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat. "Treat your desktop like you would your kitchen table and counters at home," says Smithson. "Clean all surfaces, whether at home or work, before you prepare or eat food on them."

Forget the Watercooler, Gather Around the Refrigerator

Even though virtually all workplaces now have a refrigerator, only 67 percent of those surveyed say it is where they store their lunch. Frighteningly though, approximately one in five people admit they don't know if it is ever cleaned or say it is rarely or never cleaned. Smithson recommends not only cleaning the office refrigerator but also using a refrigerator thermometer to ensure food is safely stored below 40 degrees Fahrenheit.

When it comes to safe refrigeration of lunches, perishable foods need to be refrigerated within two hours (one hour if the temperature is greater than 90 degrees Fahrenheit) from when it was removed from the refrigerator at home. However, survey results show that 49 percent admit to letting perishable food sit out for three or more hours, meaning foods may have begun to spoil before the first bite.

Microwave Continuing Education

Besides a refrigerator, nearly all office kitchens also have a microwave oven (97 percent), making leftovers and frozen meals easy, quick and inexpensive lunch options. It is crucial to follow the microwave cooking instructions on the package closely when cooking prepared food in the microwave.

Microwave ovens can cook unevenly and leave cold spots, where harmful bacteria can survive. The recommended way to ensure that food is cooked to the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Re-heat all leftovers to the proper temperature of 165 degrees Fahrenheit.

"Food safety is very important, whether at home or at work. Simple things like washing your hands before preparing food and following microwave cooking instructions can really go a long way," said Joan Menke-Schaenzer, chief global quality officer, ConAgra Foods.

*HealthFocus International conducted the home food safety survey in April 2011 for the Academy and ConAgra Foods through an online survey of a random sample of 2,191 full-time employees, both men, and women, who work at a desk. The sample was chosen to closely match U.S. population demographics.

The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education, and advocacy. Visit the Academy at www.eatright.org.

Resource
Today’s Dietitian, New Survey Finds Desktop Dining Poses Food Poisoning Risk

Try Healthy Red and Pink Foods

Red and Pink Foods

Food Sources

Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Watermelons

Do you know other foods that are Red or Pink?

About Red Fruits and Vegetables.

Red fruits and vegetables get their color from natural plant pigments called lycopene or anthocyanins. Both are phytonutrients, which have health-promoting benefits, such as:

·         Reduces the risk of several types of cancer, especially prostate cancer

·         Reduces the risk of heart disease

·         Protects our bodies’ cells from environmental damage (harmful free-radicals)

·         Lowers blood pressure

·         Lowers LDL cholesterol

·         Aids in memory

·         Maintains the health of the urinary tract system

Lycopene is a carotenoid and antioxidant. Examples of food sources include tomatoes, watermelon, pink grapefruit, and papaya.  

Anthocyanins, an antioxidant found in cranberries, raspberries, red grapes, strawberries, and other red to purplish fruits and vegetables may help protect cells from damage.

In addition, red fruits and vegetables contain many vitamins and minerals and are rich in fiber. Fiber helps maintain the digestive system.

Kidney Bean, Red Onion and Tomato Salad
New York Times, by Nigella Lawson 

Ways to increase Red Food Intake:
Add strawberries or raspberries to cereal or low-fat yogurt.
Freeze seedless red grapes for a sweet snack.
Add thin slices of red tomatoes or red apples to a sandwich.
Add red kidney beans to soup, salads or rice dishes.
Dice tomatoes and red apples and add to a salad.

Definitions:
Phytonutrients (or phytochemicals) are found in plants. They are part of what gives fruits and vegetables their colors. Phytonutrients help protect plants from diseases found in the environment and protect us in a similar way. Studies have linked an increase of fruit and vegetable intake with lowering the risk of specific cancers and heart disease. The following list describes how phytonutrients may also help protect human health.
1. Act as an antioxidant.
2. Improves immune response.
3. Improves cell-to-cell communication.
4. Destroys cancer cells.
5. Repairs DNA damage caused by toxins in the environment.

Antioxidants. As the body uses oxygen, there are by-products (known as “free radicals”) that can cause damage to cells. Antioxidants can prevent or slow down the damage caused by these free radicals and decrease the risk of many chronic diseases, such as heart disease and cancer. Antioxidants may also improve the immune defense and lower the risk of infection. Some examples of antioxidants include vitamin A (beta-carotene), vitamin C, vitamin E, lutein, lycopene, and flavonoids.

All About Whole Grains Month

Stop by the Whole Grains Council to learn more about whole grains and try some new recipes.

Identifying Whole Grains

Whole Grain Stamps

There are three different varieties of the Whole Grain Stamp: the 100% Stamp, the 50%+ Stamp, and the Basic Stamp.

• If a product bears the 100% Stamp (left image above), then all its grain ingredients are whole grain. There is a minimum requirement of 16g (16 grams) – a full serving – of whole grain per labeled serving, for products using the 100% Stamp.
• If a product bears the 50%+ Stamp (middle image), then at least half of its grain ingredients are whole grain. There is a minimum requirement of 8g (8 grams) – a half serving – of whole grain per labeled serving, for products using the 50%+ Stamp. The 50%+ Stamp was added to the Whole Grain Stamps in January of 2017, and will begin appearing on products in the spring and summer of 2017.
• If a product bears the Basic Stamp (right image), it contains at least 8g (8 grams) – a half serving – of whole grain, but may also contain some refined grain.

Examples of Whole Grains

Read the label and look for the following

whole grains as the first ingredient:

Amaranth 

Barley 

Brown Rice 

Buckwheat

Bulgur (Cracked Wheat)

Corn (Polenta, Tortillas, Whole Grain Corn/Corn Meal) 

Farro 

Kamut® 

Millet 

Oats, Whole Oats, Oatmeal 

Quinoa 

Rye, Whole Rye 

Sorghum 

Spelt 

Teff 

Triticale Wild Rice

Whole Wheat Flour

Recipe: Quinoa Stuffed Acorn Squash

National Nutrition Month 2019

National Nutrition Month® is an annual nutrition education and information campaign created by the Academy of Nutrition and Dietetics. The campaign is celebrated each year during the month of March, The focus is on the importance of making informed food choices and developing sound eating and physical activity habits. In addition, National Nutrition Month® promotes the Academy and its members to the public and the media as the most valuable and credible source of timely, scientifically-based food and nutrition information.

Registered Dietitian Nutritionist Day is also celebrated during National Nutrition Month®, on the second Wednesday in March. This year it is March 13, 2019. The occasion increases awareness of registered dietitian nutritionists (RDN) as the indispensable providers of food and nutrition services while recognizing both RDNs and nutrition and dietetic technicians, registered for their commitment to helping people enjoy healthy lives.

2019 NNM Campaign

In an effort to accommodate the diverse areas in which National Nutrition Month® is celebrated and allow greater flexibility in the promotion of healthful messages, this year National Nutrition Month® will be honored as its own theme. This will allow the NNM campaign to focus on its original purpose, which is: "To increase the public's awareness of the importance of good nutrition and position Academy members as the authorities in nutrition."

During National Nutrition Month®, help the Academy achieve its vision of a world where all people thrive through the transformative power of food and nutrition.

National Nutrition Month Go Further with Food

National Nutrition Month® 2018 is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.

2018 NNM Theme - "Go Further with Food". The foods you choose can make a real difference. Preparing your foods to go further, by planning meals and snacks in advance can also help to reduce food loss and waste. This year's theme for National Nutrition Month® encourages us to achieve the numerous benefits healthy eating habits offer, but it also urges us to find ways to cut back on food waste. Learning how to manage food resources at home will help you "Go Further with Food" while saving both nutrients and money. Academy of Nutrition and Dietetics https://www.eatright.org/

National Nutrition Month and Beyond Put Your Best Fork Forward

Throughout the month of March we celebrated National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focused  attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2017 theme for National Nutrition Month® is “Put Your Best Fork Forward.” 

The theme serves as a reminder - "Each one of us holds the tool to make healthier food choices." Making small changes over time helps improve health now and into the future. As nutrition experts, Academy members can help guide the public on gradually shifting toward healthier eating styles.

Resources

Visit the Academy’s website to view a library of recipes designed to help you “Put Your Best Fork Forward.”

As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the “Put Your Best Fork Forward.”

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The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

National Nutrition Month: Put Your Best Fork Forward for Food Safety

* Rinse and wash fruits before preparing or eating them. Under clean, running water, rub fruits briskly with your hands to remove dirt and surface microorganisms. Dry with a clean cloth towel or paper towel after rinsing.
* Keep fruits separate from raw meat, poultry and seafood while shopping, preparing and storing.

Academy of Nutrition and Dietetics Announces the National Nutrition Month® 2017 Theme

National Nutrition Month® March 2017

The Academy of Nutrition and Dietetics has announced the National Nutrition Month® 2017 theme, "Put Your Best Fork Forward". The theme serves as a reminder each one of us holds the tool to make healthier food choices. Making small changes during National Nutrition Month® and over time, helps improve health now and into the future. As nutrition experts, Academy members can help guide the public on gradually shifting toward healthier eating styles by promoting NNM activities and messages during March.

National Nutrition Month® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. 

August 7, American Family Day - Kids Eat Right Month

Sneak Preview: March is National Nutrition Month “Savor the Flavor of Eating Right”

March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2016 theme for National Nutrition Month® is “Savor the Flavor of Eating Right.” This year marks the 43rd anniversary of National Nutrition Month®.Registered Dietitian Nutritionist Day, also celebrated in March, increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services and recognizes RDNs for their commitment to helping people enjoy healthy lives. This year, Registered Dietitian Nutritionist Day will take place March 9.

The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives. How, when, why and where we eat are just as important as what we eat. Develop a mindful eating pattern that includes nutritious and flavorful foods — that's the best way to savor the flavor of eating right!

Resources
Visit the Academy’s website to view a library of recipes designed to help you "Savor the Flavor of Eating Right.”

As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the "Savor the Flavor of Eating Right" theme.

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The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

National Nutrition Month and Beyond Bite into a Healthy Lifestyle

Throughout the month of March we celebrated National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focused  attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2015 theme for National Nutrition Month® is “Bite into a Healthy Lifestyle.” 

The theme encourages everyone to explore new foods and flavors, keeping taste and nutrition on your plate at every meal. During the month of March, we looked at the many foods and combinations that contribute to "Biting into a Healthy Lifestyle" I hope you will take the information presented and use it year round.

Resources

Visit the Academy’s website to view a library of recipes designed to help you "Bite into a Healthy Lifestyle."

As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the "Bite into a Healthy Lifestyle" theme.

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The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

National Nutrition Month Enjoy the taste of a variety of foods and colors

Eat Right with Colors
Music: The Wonderful World of Color, Walt Disney and Disney World.

March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. 

Eat right with colors explores the health benefits associated with eating foods of many colors. Including color diversity in your meals and food choices enhances your intake of a wide range of nutrients. 

Red and Pink Foods

Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Tomatoes, Watermelons

Green Foods

Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini

Blue and Purple Foods

Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Kelp (Seaweed), Purple Belgian Endive, Purple Cabbage, Purple Figs

Yellow and Orange Foods

Apricots, Bananas, Butternut Squash, Cantaloupe, Carrots, Cheddar Cheese, Citrus Fruits, Clementines, Corn, Creamsicle, Garbanzo Beans, Golden Apples, Golden Flax Seed, Golden Raisins, Grapefruit, Honey, Lemon, Lemongrass, Mandarin Oranges, Mangoes, Nectarines, Orange Jello, Orange Peppers, Orange Tomatoes, Oranges, Papaya, Parsnips, Peaches, Pears, Persimmons, Pineapple, Pumpkin, Rutabagas, Saffron, Salmon, Spaghetti Squash, Squash Blossoms, Sweet Corn, Sweet Potatoes, Tangerines, Whole Grains, Yams, Yellow Apples, Yellow Beans, Yellow Peppers, Yellow Summer Squash, Yellow Wax Beans

White and Black Foods

White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds

Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)

Wellness News employs adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the photographs are available for purchase with the proceeds going to special need adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).

 

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Sandra Frank, Ed.D, RD, LDN
Jake Frank
Michelle Canazaro
John Gargiullo

Academy of Nutrition and Dietetics Press Release: Make 2013 the Year You Achieve Weight Control Success

FOR RELEASE JANUARY 2, 2013 

Media contact: Ryan O’Malley, Allison MacMunn 
800/877-1600, ext. 4769, 4802 
media@eatright.org 

CHICAGO – Millions of Americans resolve to lose weight and eat healthfully at the beginning of each year, but resolutions are notoriously broken. Registered dietitians—the food and nutrition experts—weigh in on why resolutions fail and how to best set yourself up for success in 2013. 


“It may be tempting to focus on losing weight fast, leading many to turn to dangerous fads diets and crash diets,” said registered dietitian and Academy of Nutrition and Dietetics spokesperson Angela Ginn. “However, research shows that slow, healthy weight loss is more likely to last than dramatic weight changes.” 


While you should consult a physician before adopting an exercise plan, primary care physicians identify nutrition experts such as registered dietitians as the most qualified providers to care for obese patients, according to a recent study from Johns Hopkins Bloomberg School of Public Health. 

“Forget about fad diets and work with a registered dietitian to get back to the basics with realistic and personal goals for eating smarter and moving more.”


Be realistic. Be specific. 

“Expecting to hit the gym for 4 hours every day or to stick to a super restrictive fad diet is overwhelming for your body, mind and schedule,” Ginn said. “Instead, choose smaller, healthy changes you can stick to over the long term, such as taking a walk during your lunch break or adding more fruits and vegetables to your plate each meal.”

“One large goal can seem overwhelming, so set yourself up for success with realistic goals, and divide large, vague goals into smaller, more specific goals,” she said.

For instance, rather than saying I will eat better, break this into specific goals like I will eat one more piece of fruit per day and I will choose whole grains more often.


“Goals should be challenging but also reachable,” Ginn said. “Consult a registered dietitian to build a plan with goals that works for your unique nutritional needs and fits with your lifestyle.” 

Also, make sure the goals you set are measurable so you can track your progress, Ginn recommends. For instance, choose goals so as “How much?” or “How many?” so you can easily review and track your progress, as well as reward yourself. These smaller goals will help keep you from getting discouraged because you can see results more quickly.”

Build a support network.

Enlist family and friends to try new healthy recipes with you or to be your workout buddy. Having a support network can help you focus on positive results rather than temptations, and motivate you to stick with your plan. “A registered dietitian can also help you track your progress towards your health goals and give you encouragement and solutions along the way,” Ginn said. “It’s always a good idea to have a food and nutrition expert on your side!” 

Learn more about healthy weight loss by visiting www.eatright.org/healthyweight or watch the video What a Registered Dietitian Can Do for You. 

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. To locate a registered dietitian in your area, visit the Academy of Nutrition and Dietetics at www.eatright.org.