April, Parkinson's Awareness Month Nutrition and Parkinson's Disease

Nutrition and Parkinson's Disease Webinar

Kathrynne Holden is a registered dietitian who specializes in nutrition for Parkinson's disease (PD). Drawing on her former hospital experience, she has pioneered the understanding of the unique nutrition needs of people with Parkinson's. Her aim is to provide the knowledge needed to prevent nutrition-related hospitalizations, make the best use of PD medications, and maintain an independent lifestyle.

“Some Parkinson medications can cause edema
(a build-up of fluid in the tissues,
often in the ankles, lower legs, and wrists).
If you have edema, it’s important to get plenty
of potassium in the diet,
avoid too much salt and highly-processed
foods (potato chips, canned soups, pickles for example),
and stay in close touch with your physician.”

- Kathrynne Holden, MS, RD

Kathrynne Holden has written books and articles for the public, produced and has authored the professional's manual "PARKINSON'S DISEASE: Guidelines for Medical Nutrition Therapy." She has also developed the first nutrition risk assessment tool specific to PD. Kathrynne regularly speaks at Parkinson's symposiums and conferences and has conducted presentations in the United States, Canada, Australia, and the United Kingdom.

Research. Gerald C. McIntosh, M.D., Kathrynne E. Holden, M.S., R.D.: Risk for malnutrition and bone fracture in Parkinson's disease: a pilot study. Journal of Nutrition for the Elderly. Spring 1999; Vol. 18, No. 3.

Abstract. Conditions relating to Parkinson's disease include tremors, impaired balance, falls, constipation, food-medication interactions, and anorexia. Weight loss, bone thinning, and muscle wasting are common, raising the risk for malnutrition and bone fracture. This pilot study examines the lifestyle and dietary choices of 24 Parkinson's patients. Unplanned weight loss and falls were common, and most had multiple risk factors for malnutrition and fracture. Results support findings in previous studies and call for early nutrition intervention to help prevent fractures, muscle wasting, bowel impaction, and dehydration. The findings indicate that such intervention could prevent hospitalizations and related costs.

Review of the literature on

Nutrition and Parkinson's Disease

There is no special diet for people with Parkinson's disease. The nutritional goals include:

• Eat well-balanced meals.
• Consume adequate calories to maintain body weight within a normal range.
• Minimize food and drug interactions.
• If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
• Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.

Eat Well-Balanced Meals

Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice, and pasta. Limit intake of salt, sugar, and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.

Medication and Food Interactions

Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:

• Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks, and plain gelatin.
• Avoid juices with pulp and orange and grapefruit juices.
• Eat and drink slowly.
• Beverages should be consumed between meals, not with the meal.
• Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
• Eat smaller meals, more frequently throughout the day.
• Foods should be eaten cold or at room temperature.
• After eating keep your head elevated and avoid brushing your teeth.

Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.

Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing, and/or a loss of interest in food.

Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.

The Parkinson's Disease Foundation (PDF) is a leading national presence in Parkinson's disease research, education, and public advocacy. PDF is working for nearly one million people in the US who live with Parkinson's by funding promising scientific research and supporting people with Parkinson's, their families, and caregivers through educational programs and support services. Since its founding in 1957, PDF has funded over $85 million worth of scientific research in Parkinson's disease, supporting the work of leading scientists throughout the world.

Click the following link to learn more about Parkinson's Awareness Month.

International Assistance Dog Week

International Assistance Dog Week was established due to the efforts of Marcie Davis, a paraplegic for over 35 years and CEO of Davis Innovations, a consulting firm based in Santa Fe, NM.


International Assistance Dog Week

      Diabetes alert dog smells blood sugar changes

America's VetDogs CFC

Description of the Various Types of Assistance Dogs

Guide Dogs. Assist people with vision loss, leading these individuals around physical obstacles and to destinations such as seating, crossing streets, entering or exiting doorways, elevators and stairways.

Service Dogs. Assist people with disabilities with walking, balance, dressing, transferring from place to place, retrieving and carrying items, opening doors and drawers, pushing buttons, pulling wheelchairs and aiding with household chores, such as putting in and removing clothes from the washer and dryer.

Hearing Alert Dogs. Alert people with a hearing loss to the presence of specific sounds such as doorbells, telephones, crying babies, sirens, another person, buzzing timers or sensors, knocks at the door or smoke, fire and clock alarms.

Seizure Alert/Seizure Response Dogs. Alert or respond to medical conditions, such as heart attack, stroke, diabetes, epilepsy, panic attack, anxiety attack, post-traumatic stress and seizures.

Medical Alert/Medical Response Dogs. Alert to oncoming medical conditions, such as heart attack, stroke, diabetes, epilepsy, panic attack, anxiety attack, and posttraumatic stress disorder.

Assistance dogs are allowed to accompany their human partners to places of business including restaurants and shops. Under state law and the Americans with Disabilities Act (ADA), they are guaranteed equal access to any and all establishments and accommodations; no extra charge can be levied because of the dog.

Resources.

International Assistance Dog Week (www.assistancedogweek)
Working Like Dogs (http://www.workinglikedogs.com/)

Assistance Dogs International (http://www.assistancedogsinternational.org/)
International Association of Assistance Dog Partners (http://www.iaadp.org/)

Barbara Ruhs, MS, RD, LDN on the Mediterranean Diet and Supermarket Dietetics

“Larger national chains offer great career opportunities for dietitians,
especially if RDs aim for executive positions that implement
health and wellness as part of a company’s overall business strategy.”
- Barbara Ruhs, MS, RD, LDN 

Barbara Ruhs, MS, RD, LDN is our guest blogger, the "Neighborhood Nutritionist", "Supermarket Dietitian" and Bashas' in-house dietitian. She provides grocery shoppers with the necessary tools and resources to improve health and manage a food budget.

Barbara graciously agreed to answer some questions about the Mediterranean Diet.

May is National Mediterranean Diet Month

1. What makes the Mediterranean Diet unique?
In 1993 when The Mediterranean Diet was introduced by Oldways and the Harvard School of Public Health, it was unique from other pyramids and eating plans as it introduced the idea of “healthy fats” and also made the dietary recommendation that some alcohol in moderation had health benefits.  This was somewhat radical information back then.

In addition, the concept of “traditional diets” being the basis of a healthy diet was quite foreign (literally) to Americans. What exactly is a traditional American diet?! Thanks to Oldways (literally, Old-Ways!), The Mediterranean Diet, emphasized the benefits of a “back to basics” approach – eating  WHOLE foods as well as setting a context (with family & friends) as a “method” as to how to maximize the benefits of eating a healthy diet. 

As a dietitian, I love the entire concept of the “Med” diet approach to educating consumers on how to choose a healthy diet. It’s practical and focuses on what to eat vs. what NOT to eat.

2. Is Bashas' only available in Arizona?

Yes, Bashas’ Family of Stores is a locally owned and operated grocery chain since 1932. Bashas’ Family of Stores is special in many ways as a retail grocer. The chain operates 4 different formats (store types). Bashas’ is the mainstream grocery chain. Food City is their Hispanic format featuring many exotic fruits & vegetables (nopales, agave, and nearly 30 different varieties of chili peppers). AJ’s Fine Foods is the upper-scale, gourmet format that offers locally-made chocolates, craft beers, gourmet cheese, a sushi bar, a gourmet deli destination with Panini’s, pizzas and more, as well as a gourmet produce section featuring unique items like baby portabellas and maitake mushrooms, a vast array of specialty produce items (dragonfruit, gooseberries) and more. Finally, Bashas’ is truly unique from any other retailer as they operate several reservation stores, “Dine” (there is an accent on the “e”)…pronounced “dee-nay.” This is a Navajo term that translates to “The People.” Dine stores are fully staffed with Native American residents living on the reservation(s) and 10% of all profits go directly back to a reservation scholarship fun. Bashas’ is truly a great company to work for!

3. How are the colored tags on foods useful to someone on the Internet?

The colorful nutrition tags are most useful to shopper in the stores as they are unavoidable reminders to shoppers of products unique nutritional qualities. It helps shoppers to find better nutritional values – a shopper can compare products for price & quality and now they can evaluate based on nutritional content too.

Online, the tags can serve as an educational tool to help any person learn how to shop for healthier options. The nutrition qualifications for the tags are in compliance with the FDA’s nutrition labeling standards. In addition, many of the tags have additional nutrition requirements. Making the criteria a bit stricter for products was a great opportunity for me as a dietitian to apply my skills from a variety of different career experiences. My background in public health, academics, athletics and private-practice allowed me to view this project as a possible solution to help a broad audience improve personal health.

4. Can someone in Florida easily follow the Mediterranean Diet?

Absolutely! Finding olive oil, avocados, beans, leafy greens, seafood, nuts and whole grains is as simple as visiting your local grocery store. You don’t need to travel to Italy to enjoy pizza nor do you need to be surrounded by the Mediterranean sea to enjoy traditional Greek favorites like tzaziki (yogurt dip with dill),  hummus (mashed chickpeas with tahini/sesame paste), or delectable kalamata olives. Feed your imagination!



In addition to working with Bashas’, Barbara has a thriving private practice specializing in Public Health and Nutrition Education, Retail Food/Grocery Industry, Sports Nutrition, Eating Disorder Therapy, Healthy Weight Management (Non-Diet Approach), and Entrepreneur-ism and Mentoring.

Supermarket Dietitians:
A New Paradigm for Public Health

by Barbara Ruhs, MS, RD, LDN

To learn more about Barbara Ruhs, visit the following links:

Website. Neighborhood Nutrition
Facebook. Neighborhood Nutrition

Twitter. @eatsmartAZ

LinkedIn. Barbara Ruhs

Blog. The Nutrition SKU...A Supermarket RD Perspective
Website. Bashas' Corporate Website

Resources
Oldways. May is Mediterranean Diet Month

Supermarket RD Toolbox

About Dietitians-Online.com

Dietitians and Dietetic Associations Worldwide provide an opportunity to explore numerous specialties, cultural diversities, advances in research, legislative news, current events, ADA campaigns, new recipes and creative ideas. 

When seeking nutrition advise, verify the organization and/or individual is a reliable resource. Check credentials, look for a Registered Dietitian (RD) or Accredited Practising Dietitian (APD). If in doubt, contact your countries dietetic association for additional information.

a. USA: Registered Dietitian (RD);  administered by the American Dietetic Association.
b. Australia: Accredited Practising Dietitian (APD); administered by the Dietitians Association of Australia.
c. United Kingdom: Registered Dietitian (RD);  administered by the British Dietetic Association.
d. South Africa: Registered Dietitian (RD);  administered by the Association for Dietetics in South Africa.
e. Canada: Registered Dietitian (RD);  Dietitians of Canada.
f.  International Confederation of Dietetic Associations.

A dietitian . . . .

• Is a person with qualifications in nutrition and dietetics, recognized by national authority(s). The dietitian applies the science of nutrition to the feeding and education of individuals or groups in health and disease.
• Receives a minimum of a Bachelor's degree with course work approved by the national dietetic authority.  Courses include food and nutrition sciences, foodservice systems management, business, economics, computer science, sociology, biochemistry, physiology, microbiology and chemistry.
• Completes a supervised professional practice of at least 500 hours.
• Passes a national examination prepared by the countries dietetic and nutrition authority.
• Completes continuing education in order to maintain one's credentials.

Parkinson's Awareness Month Nutrition and Parkinson's Disease Kathrynne Holden, MS, RD

Michael J. Fox with Muhammad Ali:
Living With Parkinson's

Nutrition and Parkinson's Disease

Kathrynne Holden is a registered dietitian who specializes in diet for Parkinson's disease (PD). Drawing on her former hospital experience, she has pioneered understanding of the unique nutrition needs of people with Parkinson's. Her aim is to provide the knowledge needed to prevent nutrition-related hospitalizations, make the best use of PD medications, and maintain an independent lifestyle.

“Some Parkinson medications can cause edema (a build up of fluid in the tissues,
often in the ankles, lower legs, and wrists). If you have edema, it’s important to get plenty of potassium in the diet, avoid too much salt and highly-processed
foods (potato chips, canned soups, pickles for example), and stay in
close touch with your physician.”

- Kathrynne Holden, MS, RD

Kathrynne Holden has written books and articles for the public, produced and has authored the professional's manual "PARKINSON'S DISEASE: Guidelines for Medical Nutrition Therapy." She has also developed the first nutrition risk assessment tools specific for PD. Kathrynne regularly speaks at Parkinson symposiums and conferences, and has conducted presentations in the United States, Canada, Australia, and the United Kingdom.

Research. Gerald C. McIntosh, M.D., Kathrynne E. Holden, M.S., R.D.: Risk for malnutrition and bone fracture in Parkinson's disease: a pilot study. Journal of Nutrition for the Elderly. Spring 1999; Vol. 18, No. 3.

Abstract. Conditions relating to Parkinson's disease include tremor, impaired balance, falls, constipation, food-medication interactions, and anorexia. Weight loss, bone thinning and muscle wasting are common, raising risk for malnutrition and bone fracture. This pilot study examines the lifestyle and dietary choices of 24 Parkinson's patients. Unplanned weight loss and falls were common, and most had multiple risk factors for malnutrition and fracture. Results support findings in previous studies and call for early nutrition intervention to help prevent fractures, muscle wasting, bowel impaction, and dehydration. The findings indicate that such intervention could prevent hospitalizations and related costs.

To learn more about the work of
Kathrynne Holden, MS, RD visit:

Nutrition You Can Live With

Review of the literature on

Nutrition and Parkinson's Disease

There is no special diet for people with Parkinson's disease. The nutritional goals include:

• Eat well-balanced meals.
• Consume adequate calories to maintain body weight within a normal range.
• Minimize food and drug interactions.
• If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
• Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.

Eat Well-Balanced Meals

Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.

Medication and Food Interactions

Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:

• Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
• Avoid juices with pulp and orange and grapefruit juices.
• Eat and drink slowly.
• Beverages should be consumed between meals, not with the meal.
• Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
• Eat smaller meals, more frequently throughout the day.
• Foods should be eaten cold or at room temperature.
• After eating keep your head elevated and avoid brushing your teeth.

Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.

Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.

Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.

The Parkinson's Disease Foundation (PDF) is a leading national presence in Parkinsons disease research, education and public advocacy. PDF is working for the nearly one million people in the US who live with Parkinsons by funding promising scientific research and supporting people with Parkinsons, their families and caregivers through educational programs and support services. Since its founding in 1957, PDF has funded over $85 million worth of scientific research in Parkinsons disease, supporting the work of leading scientists throughout the world.

Click the following links to learn more about Parkinson's Awareness Month and World Parkinson's Disease Day.

Lorena Drago, MS, RD, CDN, CDE Nutrition Expert

My next stop on my Dietitian journey through the Internet brings me to the
Hispanic Foodways and Lorena Drago, MS, RD, CDN, CDE 

"Food is not just nourishment, it's part of culture.
It helps people celebrate, mourn and mark life's important moments."

- Lorena Drago, MS, RD, CDN, CDE

Lorena Drago is a registered dietitian, certified diabetes educator, author and consultant. She is senior associate director of Ambulatory Care Nutrition Programs at Lincoln Hospital in the Bronx and maintains her own private practice.

Lorena is the owner of Hispanic Foodways, which specializes in the multicultural aspects of diabetes self-management education, creating culturally and ethnically-oriented nutrition and diabetes education materials. She is the author of Beyond Rice and Beans: Caribbean Latino Guide to Eating Healthy with Diabetes and a contributing author and co-editor of Cultural Food Practices and Diabetes.

Lorena has appeared on several TV shows speaking about diabetes management, including The Early Show, CNBC's dLife TV and New York’s “ Diálogo con Glenis” a live Spanish community cable show, where she discusses nutrition and diabetes, topics especially relevant to the Latin community of the Bronx.

Lorena served on the American Association of Diabetes Educators board of directors and volunteered as a nominating committee chair of the Member Interest Group Latinos and Hispanics in Dietetics and Nutrition; chair of the American Diabetes Association Latino Committee and as past president of the Metropolitan New York Association of Diabetes Educators in 2004.

Drago graduated from Hunter College of the City University of New York with a Masters of Science degree in Food and Nutrition, and received her BA in Home Economics, Food and Nutrition from Queens College.

AADE 2009 - Lorena Drago
Interviewed by Hope Warshaw

Summary: Beyond Rice and Beans: Caribbean Latino Guide to Eating Healthy with Diabetes. Written in Spanish and English, the book features new food pyramids and menu plans specifically designed for the Latin American palate from all over the Caribbean. It is a great resource for dietitians and people who want to manage their diabetes but don't want to sacrifice cultural identity. The book shows Latin Americans with diabetes how they can easily design meals that fit into a healthy lifestyle without giving up taste or familiar staples. Included are a Latin American food dictionary, advice on handling holiday meals and how to decipher Spanish food labels.

To learn more about Lorena Drago and the Hispanic Foodways visit the following links:
Websites. Hispanic Foodways; Lorena Drago
Facebook. Hispanic Foodways
LinkedIn. Lorena Drago
Twitter. @lorenadrago

Thank you for joining me. Dietitians and Dietetic Associations Worldwide have provided me an opportunity to explore numerous specialties, cultural diversities, advances in research, legislative news, current events, ADA campaigns and creative new recipes.

Until next time, have a healthy journey.

Wendy Jo Peterson, MS, RD Registered Dietitian and Nutrition Expert

Wendy Jo Peterson, MS, RD

Roadie Nutritionist (TM) at Fuelin' Roadie (TM)

Website/Blog. Edible Nutrition
LinkedIn. Wendy Jo Peterson, MS, RD
Facebook. Edible Nutrition
Twitter. @EdibleNutrition
YouTube. wjpertersonrd
Blog. Fuelin Roadie
Facebook. Fuelin’ Roadie
Twitter. @FuelinRoadie
YouTube. FuelinRoadie

“Avoid committing goals to memory. Instead write it out with pride and
post it where it will remind you of the goals you have set.”

Wendy Jo Peterson is the Owner of Edible Nutrition; and is a well-known blogger known as Roadie Nutritionist (TM) at Fuelin' Roadie (TM). Wendy Jo combines her culinary background and her experience as a Registered Dietitian to help her clients meet their nutrition and health goals.

Wendy Jo has over 10 years of experience. Her focus is to help her clients achieve their optimal wellness while meeting their nutrition goals.  As a former culinary arts teacher and swim coach, Wendy Jo utilizes a unique approach to enhancing her client’s health and taps into their edible nutrition!

Wendy Jo received her Bachelor Science in Food Science and Nutrition from San Diego State and completed her internship through Utah State University. She received her Master’s of Science in Nutrition from San Diego State University. In addition, she become a Spanish Linguist. Wendy Jo has formal culinary training from such schools as: Florida Culinary Institute, Scottsdale Culinary Institute, and Johnson & Wales University.

The Roadie Nutritionist (TM) at Fuelin' Roadie (TM) is a website created by Wendy Jo in November 2009. The website is dedicated to musicians and keeping them healthy. She also has a blog which takes you around the country as she describes the music and foods she encounters. It is a wonderful place to visit.

To learn about the nutritional services provided by Wendy Jo, visit: Edible Nutrition.

Welcome to Edible Nutrition's Blog

 

Jill Jayne Rockstar Nutritionist
with the Roadie Nutritionist, Wendy Jo

 

Dayle Hayes, MS, RD Registered Dietitian and Nutrition Expert

Website. Nutrition for the Future
Blog. Eat Well at School
Facebook. School Meals that Rock
LinkedIn. Dayle Hayes

"Enjoyable family meals benefit children's physical, mental, social, and
academic well-being. They help build strong families, raise
competent eaters, and create memories to last a lifetime.
And, they can easily be delicious, nutritious, and fun."  
- Dayle Hayes, MS, RD

Dayle Hayes is an award-winning Registered Dietitian, author, and educator who brings a delightful blend of practicality and pizazz to everyday nutrition advice.

Dayle authored Moving Away from Diets and Put Your Best Food Forward; developed a program for parents, FIT KIDS = HAPPY KIDS; created 5 A Day BINGO; and produced several videos, including: Body Trust: Undieting Your Way to Health and Happiness and Getting a Head Start with 5 A Day.

As a parent and member of the School Nutrition Association, Dayle is dedicated to improving school environments. She collected success stories for Making It Happen; wrote a chapter on communicating with students in Managing Child Nutrition Programs: Leadership for Excellence; and developed Enriching Family Mealtimes, a kit for school leaders and educators. In 2008, she co-authored the Position of the American Dietetic Association: Nutrition Guidance for Healthy Children Ages 2 to 11 Years.

Dayle is a member of the American Dietetic Association and the School Nutrition Association, as well as the Chair of the School Nutrition Services Dietetic Practice Group and the Co-Chair of Billings Action for Healthy Kids.

The What Incredible Choices Toolkit was created by Dayle Hayes, MS, RD for the Montana WIC Program with the use of Infrastructure Funds from USDA. The Toolkit is full of guidance, information, materials and activities for staff to use in promoting “the original fast food” (those delicious, flavorful, crunchy, juicy, sweet, nutritious fruits and vegetables) with their WIC participants.  The Toolkit highlights fresh fruits and vegetables which can be purchased with the Montana Fruit and Vegetable Benefit and the Montana Farmers’ Market Nutrition Program Benefit.  These benefits may be used at authorized farmers and grocery stores. Materials are available in color and grayscale.  For copies of all items, click here.

Dayle Hayes has a wonderful website and blog filled with creative educational materials and resources. Her blog "Eat Well at School" contains practical guidance and up-to-date information on the School Nutrition Program.

Nadine Fisher, MS, RD, LD Registered Dietitian & Nutrition Expert

Website.  Nutrition Networks

Website. Nadine Fisher  

Blog. Nutrition Networks: Social Media & Business Technology

LinkedIn. Nadine Fisher

Twitter. @nadinekf

Facebook.  SocialRd (Moderated by: Nadine Fisher and Rebecca Scritchfield)

"The beauty of the internet is that it doesn't matter where you are physically,
because you are virtually everywhere."
- Nadine Fisher”

Nadine Fisher is a Registered Dietitian, who is a Pioneer of Social Media and Internet Strategies within the dietetic and nutrition profession.

Nadine is the CEO at Nutrition Networks. Nutrition Networks is a Virtual Web Solutions firm established in 2003. The company provides numerous business technology and web development Internet services, including:

   Domain Name Registration
   Email Account Set Up

   Graphic Design

   Screen casting for Recorded or Live Content

   Training on All Services Provided

   Website Maintenance and Hosting

   Website Remix AKA Re-Design or Makeover

   Web Marketing Strategy and Site Development

   Website Updates and Management

Under resources, you can find free downloads to enhance your Internet experience and interactive tools to make your site sticky.

For more information about Nutrition Network download the website planning questionnaire and return it for an estimate on your project. Click here for the questionnaire and company brochure.

Nadine is a member of the American Dietetic Association and a past chairperson of Nutrition Entrepreneurs, a Dietetic Practice Group of the American Dietetic Association. She is a remarkable person and a dedicated professional.

Nadine has opened the doors to the World Wide Web for many dietitians and other health care professionals. She helped develop a new area of specialty for the Dietitian:  as a Web Developer, Social Media Advisor and Internet Strategist.