Rachel Begun Nutrition communications expert turned leadership development coach helps organizations build cultures of wellness. I n 2021, Rachel Begun, MS, RDN, of Westchester County, New York, transitioned from a successful career in nutrition communications to becoming a certified coach, furthering her efforts to bring wellness into corporate culture. Leadership coaching may not seem like a conventional career for a dietitian, yet nutrition, health, and wellness always have been at the core of Begun’s personal and professional goals. Staying true to her own values and goals has helped her become the person she aspires to be, which has come full circle leading her to a career coaching other professionals to realize their own potential personally and in their corporate setting. The shift wasn’t easy— change rarely is—but she listened to her heart, just as she now coaches her clients to do: “Let your heart, not your brain, be your steering wheel. I can guarantee that your career will be more rewarding if you listen to your heart and let it guide you.” Begun forged her career path by recognizing her professional talents while honoring what she needed personally. A job in marketing before becoming an RD revealed a knack for communications. She aligned that with her expertise in nutrition and began her career in nutrition communications—the first half working at four other companies and the second half founding and running her own communications strategy firm, which came after realizing in 2009 that the fast-paced corporate world wasn’t aligned with her diagnoses of celiac and Lyme disease. Starting her own company, Rachel Begun Health and Nutrition Communications, LLC, which focused on helping food companies with product innovation and communications strategy, as well as health advocacy, gave her the opportunity to take care of her health. “Making sure I took care of my own health taught me to delegate and be a better leader to my team of managers, freelance experts, and other collaborators,” she says. “I learned the importance of prioritizing wellness for all. In other words, I learned how to create a culture of wellness where all are able to thrive.” Begun approached the development of her food company clients the same way she approaches her own growth and development—by digging deep and getting intentional about who they are and who they want to be. Her process for creating nutrition communications platforms for her clients unveiled her love for coaching. Along this new path, Begun uses her “decades of health and wellness expertise to help leaders and organizations build cultures of wellness, which means they understand that their business only truly thrives when they and their people thrive—both inside and outside of work.” Today’s Dietitian (TD): How did you know you wanted to become a dietitian, and what made you choose nutrition communications as the core of your career? Begun: My love for the biological sciences started in high school. My high school Bio and AP Bio teacher, Mrs. Osinoff, was a big influence in nurturing this interest. Another big influence was my father, also a scientist who applied his expertise within a business setting. He applied his chemistry degree by becoming a perfumer, creating perfumes and fragrances for a variety of health and beauty products. We often talk today about the importance of supporting girls to pursue careers in STEM [Science, Technology, Engineering, and Math]. I was fortunate that, even back in the ’80s, I never once was given a reason to think it was unusual for me to follow a STEM career pathway. I always had the support of my family and teachers. I was a pre-med student at Emory University, and senior year, as I started to take biochemistry and other similar courses, the idea of getting an advanced degree in nutrition started swirling around in my head. I wanted to make sure this was the right path for me, so I worked for three years in pharmaceutical marketing before starting the Columbia University Teachers College Nutrition Education graduate program. While I knew I didn’t want to work in pharma, it was here that I realized I had a Get to Know… By Lori Zanteson 50 TODAY’S DIETITIAN • JANUARY 2023
knack for marketing and communications and made the connection between combining nutrition and communications as a career path. I had no idea what that meant at the time because it wasn’t a thing back then, but I did know I’d have to have ingenuity and persistence to create the career I was looking for. TD: What does it mean to be a nutrition communications expert, and how did you build that platform to create such a successful niche for yourself? Begun: “Nutrition communications” is a broad term and can be practiced in many ways. That’s what’s so great about it. You can tailor how you practice it based on your inherent skills and interests. At its core, nutrition communications is imparting nutrition knowledge for the benefit of positive dietary change. In our profession, it’s often assumed that this means it’s done through marketing, public relations, and the many different media platforms available to us. To be a nutrition communications expert, you have both nutrition expertise and an understanding of the channels and mediums for sharing this information with the public. I built up my skills by first working in-house for a boutique nutrition communications agency, a global contract foodservice management company, a national natural food brand, and a regional food and wine retailer. I then launched my own strategy firm back in 2009. Over time, our niche became working with start-up food companies to help them launch their brand, including developing the product and creating the communications platform. TD: What was your motivation for running your own communications strategy fi rm for 12 years, and what challenges did you encounter while taking on this leadership role? Begun: There were a few factors that weighed into my decision to start my own strategy firm, Rachel Begun Health and Nutrition Communications, LLC. The first being I had the “entrepreneurial itch.” While working at Bear Naked, a startup natural food company, I experienced first-hand what it meant to start and run a business, and it was intriguing to me. The itch never went away. The secondary factor for starting my business was taking care of my health. I had been in jobs where I was the person that brought wellness credibility to the business, yet wellness wasn’t a part of the corporate culture. I was expected to travel at a pace that made it hard to take care of my health the way I wanted to, and I saw colleagues who were trying to make space for their wellness being squeezed out of opportunities. The turning point was being diagnosed with both celiac disease and Lyme disease in 2009. I was ready to take the entrepreneurial leap, and running my own business allowed me to take care of my health the way I needed to. I went through the hardest part of my health crisis between January and October of 2009 and launched my business in December 2009. Making sure I looked after my own health while building a business challenged and informed me as a leader. It challenged me because there were times I had to reduce my work hours and delegate responsibilities that I wanted ownership of, and I even had to stop working altogether for a few months while being treated for Lyme disease in 2015. It informed me to be a more compassionate and empathetic leader to my staff and other collaborations I was involved with. APRIL 20-23, 2023 LAS VEGAS, NEVADA and VIRTUAL © Copyright 2022 ASPEN | American Society for Parenteral and Enteral Nutrition Empowering Dietitians With the Latest Knowledge and Skills The ASPEN 2023 Nutrition Science & Practice Conference arms dietitians with the latest evidence-based knowledge and skills to advocate for optimal nutrition care of patients. Join ASPEN at the Paris Las Vegas hotel or virtually to learn, discover, and connect. • Sharpen your clinical skills • Hear the latest research • Share solutions to challenging patient cases • Expand your interprofessional network • Explore new products • Earn continuing education credits Register Now to Get the Lowest Rates and a Chance to Win Some Conference Perks! Register between now and January 30 to be entered in weekly drawings for prizes ranging from a free night at Paris Las Vegas, an invitation to our exclusive President’s Reception, coffee with an ASPEN leader or speaker, a pair of Vegas show tickets, gift cards, and more. nutritioncare.org/TD-A23 LEARN. DISCOVER. CONNECT. ASPEN23_TD-Ad.indd 1 11/21/22 8:40 AM
Get to Know… TD: In 2021, you transitioned from your communications strategy fi rm to becoming a leadership development coach and organizational culture consultant. Was this a big leap or a natural next step in your career? Begun: I think it was a natural next step, although it didn’t feel very natural! It took several years of soul searching before I actually made the change. In the last five to six years of running my nutrition communications strategy firm, we focused mostly on helping start-up food companies develop their products and create their launch communications platform. In addition to doing a deep dive into the nutrition science and culinary attributes of our client’s products, our process included questioning leadership about their “why”—what was their purpose for existing in the world? How did their product/service make the food environment better? What type of corporate culture did they want to create for their employees and stakeholders? The answers to these questions became the foundation for building strong communications platforms for our clients. I was already pondering my next career step when a client—two female founders—asked me to be their coach. They said that the process we brought them through and the questions we had asked felt like coaching. They liked that we had challenged them to think honestly about the leaders they wanted to be and the culture they wanted to create. That was when the proverbial light bulb went on. While I didn’t know anything about coaching, their request to be coached made me realize that what I enjoyed most about working with my clients was helping them to become the leaders they aspired to be. I began researching coaching and certification programs and went through the Hudson Institute of Coaching certification program. I’ve done a lot of schooling in my day, and going through this program was, without a doubt, the most profound learning opportunity I’ve ever experienced. I now fully practice as a leadership development coach and organizational culture consultant. TD: Who do you coach, and what do you do for them? Begun: I coach leaders seeking personal growth, development, and change for themselves. The work they do on their own has a ripple effect, positively affecting not just them but also their teams, organizations, communities, and families. I coach teams so they can maximize their potential as a collective unit. Lastly, I consult and do trainings for organizations interested in creating the culture they want to embody. This has been the most pleasantly surprising aspect of my coaching work, as I use my decades of health and wellness expertise to help organizations build cultures of wellness, which means they understand that their business only truly thrives when their people thrive—both inside and outside of work. TD: What advice can you give dietitians who want to enter the fi eld of nutrition communications or consulting? Begun: As you navigate the course of your career, learn how to tap into and listen to your heart to make the big life decisions. I can promise you your heart will never steer you wrong. TD: Your career undoubtedly has involved some amazing experiences. Does any particular experience stand out for you? If so, why? Begun: I’ve had plenty of great experiences, but the one that has served me the most over time was working at the startup food company Bear Naked. It was the experience that made me realize I had an entrepreneurial spirit and that creating departments, processes, and platforms from scratch was where I thrived. It gave me the confidence to know I could start my own business. Not surprisingly, it was the first big career decision I made, for which I followed my heart. TD: You’ve worked with many food companies. How has that helped or infl uenced your career? Begun: With each new food company we worked with, I had to learn the nutrition science and attributes of their products. I had to learn how the business operated. I also took it upon myself to observe how the founders and founding teams chose to lead and build their organizations. In other words, each new client brought an opportunity to expand my skills and knowledge. [These experiences] also allowed me to build a large network. In fact, many of the clients I coach and consult for today come to me by way of the people I met while running my nutrition communications business. The biggest influence my work network has had on my life, though, is meeting my amazing husband. We met while both working at Bear Naked and ever since he has supported my career in countless ways. Perhaps that’s why I recall Bear Naked as the experience that stands out to me most. TD: You advocate for several organizations, including being chair of the Western Region Board and National Board of Directors with Step Up, Medical Advisory Council member with Beyond Celiac, and Advisory Board member with Food + Planet. Why are these organizations important to you professionally and personally? Begun: Each of these organizations serves a cause I believe in. At Step Up, we help girls and young women facing systemic barriers boldly envision what success looks like for them and create a pathway for getting there. Beyond Celiac supports research to find treatments and a cure for celiac disease, which is of personal importance to me and my health. Food + Planet has a mission of empowering one million health professionals to play a role in advancing sustainable food systems by 2025. Fostering a healthier planet and environment is in my DNA, and I’m grateful to learn from the amazing people in this organization. TD: When you’re not working, how do you like to spend your leisure time? Begun: Hiking/walking is something I do every single day. I am in creative flow when cooking, and baking is quickly becoming my jam. Pickleball and golf are my two new social sports. TD: If we could peek into your pantry and refrigerator, what staples would we fi nd? Begun: Most people’s eyes go wide when they see the bounty of fresh herbs and dried spices I have in my fridge and pantry. There isn’t a meal that goes by that I don’t use these flavor and nutrition enhancers. And with my new love for baking comes an ever-expanding supply of ingredients and tools! ■ Lori Zanteson is a freelance food, nutrition, and health writer based in Southern California. 52 TODAY’S DIETITIAN • JANUARY 2023
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NCI to Fund Study on How Exercise and Nutrition May Improve Ovarian Cancer Outcomes The National Cancer Institute (NCI) has awarded $7 million for research led by Sylvester Comprehensive Cancer Center at the University of Miami Miller School of Medicine and Yale Cancer Center to study the impact of nutrition and exercise on ovarian cancer outcomes. It’s one of four grants awarded nationally by the NCI through its Exercise and Nutrition Interventions to Improve Cancer Treatment-Related Outcomes in Cancer Survivors Consortium. “Historically, there hasn’t been an emphasis on studying the use of exercise and healthful eating during cancer treatment. The focus on lifestyle behaviors has predominantly been in the posttreatment phase and how to use healthful diets and exercise to prevent cancer from coming back,” says the study’s coprincipal investigator Tracy Crane, PhD, RDN, director of lifestyle medicine and digital health in cancer survivorship and coleader of the Sylvester’s Cancer Control Research Program. “This is the first time the NCI has made a concerted effort, with dedicated resources to better understand the role of exercise and nutrition in improving treatment outcomes, and our study will help to build this evidence. The fact that the NCI has recognized Sylvester and its diverse catchment area as a key player in answering this question is huge.” Sylvester Comprehensive Cancer Center and Yale Cancer Center are leading the research, set to begin in June 2022. Each center will recruit 100 patients newly diagnosed with ovarian cancer who are scheduled to receive treatment, including surgery and chemotherapy. Patients will be randomly assigned either to an MNT and exercise intervention that Crane helped develop and studied, or to an attention control condition. The intervention will be tailored to each patient, their symptoms, and where they are in their treatment journey. The five-year study’s primary outcome is to evaluate whether the intervention improves patients’ ability to tolerate and complete treatment. Sylvester researchers will look at such things as whether the intervention group has fewer adverse events from treatment, such as neuropathy, pain, depression, and anxiety. The study also will include the collection of digital biomarkers from wearable devices to provide a more granular understanding of treatment toxicities and the impact of a nutrition and exercise intervention over the course of the treatment plan. “We know that ovarian cancer patients have improved rates of survival if they can finish all cycles of chemotherapy,” says Crane, who’s also an associate professor of medicine in the Division of Medical Oncology at the Miller School. “We will be offering the trial in Spanish as well as English, in an effort to answer the question of how exercise and diet are affecting underrepresented women with ovarian cancer, including Hispanic and Black women here in South Florida.” Cancer treatment side effects can be chronic and debilitating, not only impacting patients’ quality of life but also interfering with chemotherapy treatment Health Matters 54 TODAY’S DIETITIAN • JANUARY 2023
dosage and compromising the success of the few options available to ovarian cancer patients, says study coinvestigator Frank J. Penedo, PhD, Sylvester associate director for cancer survivorship and translational behavioral sciences. “Documenting the efficacy of an innovative lifestyle intervention for ovarian cancer survivors in reducing chemotherapy toxicities and sustaining recommended treatment dosage is highly innovative, and Sylvester is among the first cancer centers leading this trial,” says Penedo, also a professor of psychology and medicine at the Miller School and the College of Arts and Sciences. “This work has the potential to shift clinical practice and promote better outcomes in a disease that continues to be the most lethal gynecologic malignancy.” Study coinvestigator Matthew P. Schlumbrecht, MD, MPH, medical codirector of the cancer survivorship program at Sylvester, says that literally, all his patients with ovarian cancer ask what they can do beyond treatment to improve their outcomes. “We know, for example, in other disease sites, that markers of inflammation and stress go down when people exercise. We also know that those same markers can actually promote cancer growth. By introducing exercise early, specifically during the initial treatment for ovarian cancer, we’re hoping that what we’ll see is improvement in compliance and ability to complete the initial chemotherapy regimen, which is the most important thing to try and achieve a cure,” says Schlumbrecht, who’s also a professor in the Department of Obstetrics, Gynecology and Reproductive Sciences at the Miller School. The study, according to Schlumbrecht, is a unique opportunity for Sylvester’s patients with ovarian cancer to safely implement lifestyle changes at the very start of their cancer journey, which will likely have significant long-term benefits. “The goal is that this study gives us the evidence we need to change the clinical paradigm such that when a patient comes through the door with a diagnosis of cancer, we not only hand them their prescription for traditional cancer treatment but also one for diet and physical activity to best improve their outcomes,” Crane says. SOURCE: SYLVESTER COMPREHENSIVE CANCER CENTER Mothers With Diabetes Can Have a Healthy Breast-Feeding Experience Breast-feeding off ers a wealth of benefi ts both for mothers and their babies. Although diabetes can complicate the process, it doesn’t prevent mothers from giving their babies this wonderful start to life, according to UT Southwestern endocrinologist Maria RamosRoman, MD, an associate professor of internal medicine. Three common forms of diabetes are type 1, an autoimmune condition that typically develops in youth; type 2, a condition that’s traditionally diagnosed in adults but also aff ects younger individuals; and gestational diabetes, which develops during pregnancy. About onehalf of women who develop gestational diabetes will develop type 2 diabetes later in life. Diabetes can impact breast-feeding in a variety of ways, Ramos-Roman says. For example, it can lengthen the time before some mothers establish milk production. Breast-feeding also can change maternal blood sugar patterns throughout the day. Mothers who require medical therapy for diabetes may need less medication during breast-feeding to prevent dips in blood sugar. To combat these issues, it’s especially important for mothers with diabetes to meet with a lactation consultant soon after birth and learn techniques to give their breast-feeding journey the best start. Mothers with diabetes also should continue to monitor blood sugar and discuss with their health care team how to adjust their medical treatment for diabetes during the postpartum period, Ramos-Roman says. Medications typically used to treat diabetes, such as insulin and metformin, aren’t harmful to breast-fed babies and may be necessary for mothers to maintain proper glucose control. Similarly, sticking to a healthful diet can help stabilize blood sugar; diets typically recommended for pregnancy also are good for mothers with diabetes, she adds. Ramos-Roman off ers these additional tips for breast-feeding with diabetes: • Follow general recommendations to encourage healthy breast-feeding, such as nursing soon after birth, getting lots of skin-to-skin time with the baby, and drinking plenty of fl uids. • Avoid the temptation to relax lifestyle changes you made during pregnancy to stay healthy after pregnancy. • Consult with your doctor to fi nd out how often you should check your blood sugar and whether your medications need to be adjusted. • Mothers who develop gestational diabetes should be tested for diabetes one to three months after delivery. SOURCE: UT SOUTHWESTERN MEDICAL CENTER JANUARY 2023 • WWW.TODAYSDIETITIAN.COM 55
Health Matters Research Links Red Meat Intake, Gut Microbiome to CVD in Older Adults Does eating more meat—especially red meat and processed meat—raise the risk of CVD, and if so, why? Despite intense study, the impact of animal source foods on atherosclerotic CVD (ASCVD) is vigorously debated, and the mechanisms underlying potential effects of animal proteins remain unclear. Understanding the impacts of meat consumption is particularly important in older adults because they’re the most vulnerable to heart disease, yet may benefit from intake of protein to offset age-related loss of muscle mass and strength. Over the years, scientists have investigated the relationship between heart disease and saturated fat, dietary cholesterol, sodium, nitrites, and even high-temperature cooking, but evidence supporting many of these mechanisms hasn’t been robust. Recent evidence suggests that the underlying culprits may include specialized metabolites created by our gut bacteria when we eat meat. A new study led by researchers at the Friedman School of Nutrition Science and Policy at Tufts University and Cleveland Clinic Lerner Research Institute quantifies the risk of ASCVD associated with meat intake and identifies underlying biologic pathways that may help explain this risk. The study of almost 4,000 US men and women over age 65 shows that higher meat consumption is linked to higher risk of ASCVD—22% higher risk for about every 1.1 serving per day—and that about 10% of this elevated risk is explained by increased levels of three metabolites produced by gut bacteria from nutrients abundant in meat. Higher risk and interlinkages with gut bacterial metabolites were found for red meat but not poultry, eggs, or fish. The study, published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB), is the first to investigate the interrelationships between animal source foods and risk of ASCVD events, and the mediation of this risk by gut microbiota-generated compounds as well as by traditional ASCVD risk pathways, such as blood cholesterol, blood pressure, and blood sugar. The research drew on years of data from the National Institutes of Health’s Cardiovascular Health Study, a longterm observational study of risk factors for CVD in Americans aged 65 and older. Several blood biomarkers were measured at baseline and again during follow-up, including levels of the gut-microbiome generated trimethylamine N-oxide (TMAO) and two of its key intermediates, gammabutyrobetaine and crotonobetaine, derived from L-carnitine, abundant in red meat. 56 TODAY’S DIETITIAN • JANUARY 2023
Highlights • In this community-based cohort of older US men and women, higher intakes of unprocessed red meat, total meat (unprocessed red meat plus processed meat), and total animal source foods were prospectively associated with a higher incidence of ASCVD during a median follow-up of 12.5 years. • The positive associations with ASCVD were partly mediated (8% to 11% of excess risk) by plasma levels of TMAO, gamma-butyrobetaine, and crotonobetaine. • The higher risk of ASCVD associated with meat intake also was partially mediated by levels of blood glucose and insulin and, for processed meats, by systematic inflammation but not by blood pressure or blood cholesterol levels. • Intakes of fish, poultry, and eggs weren’t significantly associated with ASCVD. “These findings help answer longstanding questions on mechanisms linking meats to risk of cardiovascular diseases,” says the study’s cofirst author Meng Wang, PhD, a postdoctoral fellow at the Friedman School. “The interactions between red meat, our gut microbiome, and the bioactive metabolites they generate seem to be an important pathway for risk, which creates a new target for possible interventions to reduce heart disease.” The 3,931 study subjects were followed for a median of 12.5 years, and their average age at baseline was 73. The study adjusted for established risk factors, such as age, sex, race/ethnicity, education, smoking, physical activity, other dietary habits, and many additional risk factors. “Interestingly, we identified three major pathways that help explain the links between red and processed meat and cardiovascular disease—microbiome-related metabolites like TMAO, blood glucose levels, and general inflammation—and each of these appeared more important than pathways related to blood cholesterol or blood pressure,” says cosenior author, Dariush Mozaffarian, MD, DrPH, dean for policy at the Friedman School. “This suggests that, when choosing animal-source foods, it’s less important to focus on differences in total fat, saturated fat, or cholesterol, and more important to better understand the health effects of other components in these foods, like L-carnitine and heme iron.” By leveraging extensive clinical and dietary data among a large elderly community, the research “links the gut microbial TMAO pathway to animal source foods and heightened atherosclerotic cardiovascular disease risks,” says cosenior author Stanley L. Hazen, MD, PhD, section head of preventive cardiology and rehabilitation at Cleveland Clinic. “The study also argues for dietary efforts as a means of reducing that risk, since dietary interventions can significantly lower TMAO.” More study is needed to determine whether the findings are generalizable across ages and nationalities. The authors also note that while microbiome biomarkers were directly measured in the blood, the dietary habits of study participants were self-reported, and study findings are observational and can’t prove cause and effect. Ahmed Hasan, MD, PhD, FACC, FAHA, a medical officer and program director in the Atherothrombosis & Coronary Artery Disease Branch at the National Heart, Lung, and Blood Institute, part of the National Institutes of Health, agrees. “While more studies are needed, the current report provides a potential new target for preventing or treating heart disease in a subgroup of people who consume excessive amounts of red meat,” says Hasan, who wasn’t a part of the study. For now, consumers are encouraged to follow current recommendations for a heart-healthy lifestyle, including adopting a healthful diet rich in vegetables, fruits, whole grains, and other hearthealthy foods, Hasan says. Other hearthealthy lifestyle changes also include aiming for a healthy weight, managing stress and blood pressure, getting more exercise and adequate sleep, and quitting smoking, he adds. Higher Levels of TMAO, Related Metabolites Linked to Higher Risk of Death The ATVB study is part of an ongoing collaboration among scientists at the Friedman School and Cleveland Clinic to uncover the role that the gut microbiome plays in human health, especially cardiovascular health. In a study in JAMA Network Open, many of the same researchers reported that TMAO and related metabolites in older adults are positively associated with a higher risk of death, whether deaths were related to CVD or another disease. Participants with the highest levels of plasma TMAO and its biomarkers had a 20% to 30% higher risk of death compared with those having the lowest levels. Both the ATVB and JAMA Network Open studies support the importance of the microbiome and specific metabolites to human health, with the ATVB study specifically linking the gut microbiome with meat intake and its impacts on heart health. SOURCE: TUFTS UNIVERSITY “Interestingly, we identifi ed three major pathways that help explain the links between red and processed meat and cardiovascular disease ... and each of these appeared more important than pathways related to blood cholesterol or blood pressure.” — Dariush Mozaff arian, MD, DrPH JANUARY 2023 • WWW.TODAYSDIETITIAN.COM 57
News Bites How Intermittent Fasting Affects Female Hormones Intermittent fasting has been shown to be an effective way to lose weight, but critics have worried that the practice may have a negative impact on women’s reproductive hormones. Now, a team of University of Illinois Chicago (UIC) researchers has published a study in Obesity that brings new evidence to the table. The researchers, led by Krista Varady, PhD, a UIC professor of nutrition, followed a group of pre- and postmenopausal women with obesity for a period of eight weeks on the “warrior diet” method of intermittent fasting. The warrior diet prescribes a timerestricted feeding window of four hours per day, during which dieters can eat without counting calories before resuming a water fast until the next day. They measured the differences in hormone levels, obtained by analyzing blood sample data, in groups of dieters who stuck to four- and six-hour feeding windows against a control group that followed no diet restrictions. Varady and her team found that levels of sex-binding globulin hormone, a protein that carries reproductive hormones throughout the body, was unchanged in the dieters after eight weeks. The same held true for both testosterone and androstenedione, a steroid hormone the body uses to produce both testosterone and estrogen. However, dehydroepiandrosterone (DHEA), a hormone that fertility clinics prescribe to improve ovarian function and egg quality, was significantly lower in both premenopausal and postmenopausal women at the end of the trial, dropping by about 14%. While the drop in DHEA levels was the most significant finding of the study, in both pre- and postmenopausal women, DHEA levels remained within the normal range by the end of the eight-week period. “This suggests that in premenopausal women, the minor drop in DHEA levels has to be weighed against the proven fertility benefits of lower body mass,” Varady says. “The drop in DHEA levels in postmenopausal women could be concerning because menopause already causes a dramatic drop in estrogen, and DHEA is a primary component of estrogen. However, a survey of the participants reported no negative side effects associated with low estrogen postmenopause, such as sexual dysfunction or skin changes.” As an added benefit, since high DHEA has been linked to breast cancer risk, Varady says a moderate drop in levels might be helpful in reducing that risk for both pre- and postmenopausal women. The study measured levels of estradiol, estrone, and progesterone— all hormones vital to pregnancy—as well, but only in postmenopausal women due to the changing levels of these hormones throughout premenopausal women’s menstrual cycles. Among postmenopausal women, there was no change in these hormones at the end of eight weeks. Women in both the four-hour and six-hour dieting groups experienced weight loss of 3% to 4% of their baseline weight throughout the course of the study, compared with the control group, which had almost no weight loss. The dieters also saw a drop in insulin resistance and in biomarkers of oxidative stress. Perimenopausal women, who are typically in their 40s, were excluded from the study. Still, Varady says, “I think this is a great first step. We’ve observed thousands of pre- and postmenopausal women through different alternate-day fasting and time-restricted eating strategies. All it’s doing is making people eat less. By shortening that eating window, you’re just naturally cutting calories. Much of the negative information on intermittent fasting reported has come from studies on mice or rats. We need more studies to look at the effects of intermittent fasting on humans.” The study, “Effect of time-restricted eating on sex hormone levels in premenopausal and postmenopausal females,” was supported by a grant from the National Institutes of Health. SOURCE: UNIVERSITY OF ILLINOIS CHICAGO 58 TODAY’S DIETITIAN • JANUARY 2023
Liver Protein Protects Against Stiff Arteries in Obesity and Diabetes New research identifies the importance of the protein adropin in preventing stiffness in the arteries of people with obesity and type 2 diabetes. The study is published ahead of print in the American Journal of Physiology-Heart and Circulatory Physiology. Arterial stiffness is a condition associated with aging and insulin resistance, a chronic condition associated with obesity, and is a major contributor in the development of CVD, including heart attack and stroke. Adropin, a protein produced by the liver and other tissues, is involved in maintaining energy balance in the body and the metabolism of fat and sugar. Previous studies have suggested that adropin also plays a role in regulating cardiovascular health. People with chronic conditions such as obesity and type 2 diabetes have been found to have lower levels of adropin in the bloodstream. Researchers reported decreased expression of adropin in the liver was associated with both an elevated BMI and hemoglobin A1c, a marker of glycemic control, in patients undergoing bariatric surgery. In a separate group, people with type 2 diabetes had lower adropin levels and increased arterial stiffness when compared with healthy controls. In addition, the researchers studied arteries isolated from mice that were lacking adropin. They reported that “loss of adropin alone causes an increase in arterial stiffness, mimicking the effects of obesity and type 2 diabetes.” The researchers later used adropin to treat arterial stiffening in a mouse model of obesity and type 2 diabetes and found that “adropin exposure reduces obesity and type 2 diabetes–associated arterial stiffening.” These findings suggest that people with low adropin levels are more likely to develop arterial stiffening and, therefore, greater consideration should be given to adropin as a potential therapeutic target in the prevention and treatment of CVD in people with obesity and type 2 diabetes. SOURCE: AMERICAN PHYSIOLOGICAL SOCIETY House Committee Advances Child Nutrition Reauthorization to Safeguard Kids’ Access to Healthful Meals The House Education and Labor Committee recently approved the Healthy Meals, Healthy Kids Act, which would reauthorize federal child nutrition programs and help guarantee that kids not only are fed but also have access to the healthful meals they need to learn. The American Heart Association issued the following statement: “Child nutrition reauthorization was last passed by federal lawmakers more than a decade ago, leaving a gap in opportunities to update and improve programs that keep healthful foods on students’ plates. The Healthy Meals, Healthy Kids Act will play an important role in addressing food and nutrition insecurity facing so many families across the country. “The American Heart Association appreciates the House Education and Labor Committee’s work to prioritize children’s health and well-being through this critical legislation. The bill builds upon lessons learned during the COVID19 pandemic when innovative changes to the programs covered by reauthorization were piloted in real time. Congress must work to ensure a fi nal bill includes key provisions to: • protect and strengthen nutrition standards that ensure the food kids eat is healthful; • expand access to school meals to more children; • increase reimbursement for school meal programs to help ease the fi nancial burden schools are facing; • bolster and grow summer feeding programs that prevent kids from going hungry outside of school; and • modernize and improve the WIC and the Child and Adult Care Food Program. “Child nutrition reauthorization is long overdue—it’s a necessity for families and schools to feed children the healthful meals they need for success. We urge quick action and bipartisan support for the Healthy Meals, Healthy Kids Act, which will ultimately help kids thrive and put them on a path to a lifetime of healthful eating.” SOURCE: AMERICAN HEART ASSOCIATION JANUARY 2023 • WWW.TODAYSDIETITIAN.COM 59
Research Briefs Review of Keto Diets Finds Dangers In the most comprehensive analysis yet of ketogenic (keto) diets, a review in Frontiers in Nutrition finds that keto diets place pregnant women and patients with kidney disease at risk of adverse health effects. The review, “Ketogenic Diets and Chronic Disease: Weighing the Benefits Against the Risks,” also found that for most people, the possible long-term risks of the keto diet, including heart disease, cancer, diabetes, and Alzheimer’s disease, outweigh its possible benefits. “The typical keto diet is a disease-promoting disaster,” says lead review author Lee Crosby, RD, nutrition education program manager at Physicians Committee for Responsible Medicine. “Loading up on red meat, processed meat, and saturated fat and restricting carbohydrate-rich vegetables, fruits, legumes, and whole grains is a recipe for bad health.” Five key findings of the Frontiers in Nutrition review are the following: • Keto diets may be especially unsafe for women who are pregnant or may become pregnant—low-carb diets are linked to a higher risk of neural tube defects in the baby, even when women take folic acid. • Higher-protein keto diets could hasten kidney failure in those with kidney disease. • Keto diets raise “bad cholesterol” levels for many patients. • Keto diets are presented as a panacea, but they’re not likely to be safe long term. • Restricting carbohydrate skews the diet toward cancer-causing foods. In fact, typical keto foods have been linked to an increased risk of heart disease, cancer, diabetes, and Alzheimer’s disease—often the very diseases they’re touted to help. The term “ketogenic diet” generally refers to a diet that’s very low in carbohydrates, modest in protein, and high in fat. This mix of fuels aims to induce ketosis, or the production of ketone bodies that serve as an alternate energy source for neurons and other cell types that can’t directly metabolize fatty acids. Keto diets have been promoted for weight loss and, less commonly, for other health reasons—seizure disorders, obesity and weight management, type 1 and type 2 diabetes, fatty liver disease, cancer, Alzheimer’s disease, heart disease, kidney health, and prepregnancy and pregnancy—all of which were considered in this review. It also looked at potential long-term effects on health. “In addition to the significant risks to kidney disease patients and pregnant women, keto diets are risky for others, too, as these diets can increase LDL cholesterol levels and may increase overall chronic disease risk,” Crosby explains. “While keto can reduce body weight short term, this approach isn’t more effective than other weight-loss diets.” Researchers found that the only wellsupported use for this dietary approach is to reduce seizure frequency in some individuals with drug-resistant epilepsy. Crosby conducted the review with colleagues from New York University’s Grossman School of Medicine, New York City Health and Hospital at Bellevue, University of Pennsylvania, Loma Linda University, and George Washington University School of Medicine. SOURCE: PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE 60 TODAY’S DIETITIAN • JANUARY 2023
Meeting Sleep Recommendations Could Lead to Smarter Snacking Missing out on the recommended seven or more hours of sleep per night could lead to more opportunities to make poorer snacking choices than those made by people who meet shut-eye guidelines, a new study suggests. The analysis of data on almost 20,000 American adults showed a link between not meeting sleep recommendations and eating more snack-related carbohydrates, added sugars, fats, and caff eine. It turns out that the favored nonmeal food categories—salty snacks and sweets, and nonalcoholic drinks—are the same among adults regardless of sleep habits, but those getting less sleep tend to eat more snack calories in a day overall. The research also revealed what appears to be a popular American habit not infl uenced by how much we sleep: snacking at night. “At night, we’re drinking our calories and eating a lot of convenience foods,” says Christopher Taylor, PhD, RDN, LD, FAND, a professor of medical dietetics in the School of Health and Rehabilitation Sciences at The Ohio State University and senior author of the study. “Not only are we not sleeping when we stay up late but we’re doing all these obesity-related behaviors: lack of physical activity, increased screen time, food choices that we’re consuming as snacks and not as meals. So it creates this bigger impact of meeting or not meeting sleep recommendations.” The American Academy of Sleep Medicine and Sleep Research Society recommends that adults sleep seven hours or longer per night on a regular basis to promote optimal health. Getting less sleep than recommended is associated with higher risk of a number of health problems, including weight gain and obesity, diabetes, high blood pressure, and heart disease. “We know lack of sleep is linked to obesity from a broader scale, but it’s all these little behaviors that are anchored around how that happens,” Taylor says. The study abstract is published in the Journal of the Academy of Nutrition and Dietetics. Researchers analyzed data from 19,650 US adults between the ages of 20 and 60 who had participated from 2007 to 2018 in the National Health and Nutrition Examination Survey. The survey collects 24-hour dietary recalls from each participant—detailing not just what but also when all food was consumed—and questions people about their average amount of nightly sleep during the work week. The Ohio State team divided participants into those who either did or didn’t meet sleep recommendations based on whether they reported sleeping seven or more hours or fewer than seven hours each night. Using USDA databases, the researchers estimated participants’ snack-related nutrient intake and categorized all snacks into food groups. Three snacking time frames were established for the analysis: 2:00 to 11:59 AM for morning, noon to 5:59 PM for afternoon, and 6 PM to 1:59 AM for evening. Statistical analysis showed that almost everyone—95.5%—ate at least one snack per day, and more than 50% of snacking calories among all participants came from two broad categories that included soda and energy drinks, and chips, pretzels, cookies, and pastries. Compared with participants who slept seven or more hours per night, those who didn’t meet sleep recommendations were more likely to eat a morning snack and less likely to eat an afternoon snack and ate higher quantities of snacks with more calories and less nutritional value. Though there are several physiological factors at play in sleep’s relationship to health, Taylor says changing behavior by avoiding the nightly nosh, in particular, could help adults not only meet the sleep guidelines but also improve their diet. “Meeting sleep recommendations helps us meet that specifi c need for sleep related to our health but is also tied to not doing the things that can harm health,” Taylor says. “The longer we’re awake, the more opportunities we have to eat. And at night, those calories are coming from snacks and sweets. Every time we make those decisions, we’re introducing calories and items related to increased risk of chronic disease, and we’re not getting whole grains, fruits, and vegetables. “Even if you’re in bed and trying to fall asleep, at least you’re not in the kitchen eating—so if you can get yourself to bed, that’s a starting point.” SOURCE: OHIO STATE UNIVERSITY JANUARY 2023 • WWW.TODAYSDIETITIAN.COM 61
Products + Services Berry Parfaits Debut Naturipe, a producer of berries, introduces Berry Parfaits as part of its Naturipe Snacks line. The parfaits pair Naturipe berries with Chobani Greek yogurt and granola, and are available in Vanilla Crunch and Doubleberry Crunch varieties. naturipefarms.com/naturipesnacks Plant-Based Pepperoni for Foodservice Tofurky, a maker of a wide variety of plant-based meat and dairy alternatives, adds plant-based pepperoni to its line of plant-based meat alternatives for foodservice. The plant-based pepperoni is non-GMO, gluten-free, soy-free, free of major allergens, and, as are all Tofurky products, vegan. tofurky.com Stonyfield Organic Announces Single-Serving Cups Stonyfi eld Organic’s fan favorite fl avor, banilla—banana plus vanilla—is now available in 5.3-oz single-serve cups, in addition to the usual quart-size off ering. By purchasing Banilla cups and any other Stonyfi eld products, consumers will help save organic family farms because Stonyfi eld is donating $100,000 to the Northeast Organic Family Farm Partnership to help at-risk farmers fi nd new customers. stonyfi eld.com fi ldO i A Nutrition Shakes for Kids, People on Dialysis Kate Farms, a maker of shakes for a variety of conditions and nutrient needs, releases its Renal Support 1.8 Vanilla nutrition shake, meant to meet the nutrient needs of people on dialysis. It’s high in protein, with 20 g per serving, and has amounts of sodium, potassium, and phosphorus that are in line with guidelines from the American Society for Parenteral and Enteral Nutrition, according to the company. It’s also USDA Organic, dairy-free, a source of prebiotic fi ber, and a good to excellent source of most vitamins and minerals. Kate Farms also launches a new variety—Chocolate—of its Pediatric Standard 1.2 formula. This formula contains 12 g protein per serving, along with prebiotic fi ber and most micronutrients. It’s free from common allergens, plant-based, USDA Organic, and Non-GMO Project Verifi ed. katefarms.com New Lifestyle Beverage Brand RŌMR, a new lifestyle beverage brand from Alliance Consumer Group, has entered the marketplace with a full line of 3-oz wellness shots designed for active lifestyles. Each of the six all-natural shots was developed to produce a specifi c outcome for consumers: energy, immunity, digestion, focus, hydration, and sleep. Two years in the making, the RŌMR line is a dietary supplement packed with a synergistic blend of natural ingredients, such as natural sweeteners, Reishi mushrooms, real ginger, and valerian root. acgbrands.com 62 TODAY’S DIETITIAN • JANUARY 2023
App Links RDs With Clients From Diverse Cultures Culturd, a global dietitian network startup, has launched an app that connects dietitians with clients based on culture to provide nutrition advice and co-create a customized nutrition plan. Culturd has partnered with West Coast software and mobile app development company FUSION OF IDEAS to build and design a userfriendly mobile app for Google Android and Apple Platforms. Users can sign up and start searching for free. When users include relevant factors in their profi le, such as cultural cuisine, language, and religion, they’re matched with a dietitian who will provide targeted nutrition care. One account works on all devices. According to cofounder Sue-Ellen Haynes, RD, who has 15 years’ experience counseling individuals from diverse backgrounds, the “app is for people of all ethnicities who are seeking to improve their health without sacrifi cing their culture.” iamculturd.com Vegan Honey Substitute The Single Origin Food Co. releases Vegan Un-Honey, a honey substitute line, available in Blonde (made from organic coconut nectar), Amber (made from organic cane nectar), and Copper (made from organic date nectar), each of which has a diff erent fl avor profi le. thesofco.com Iced Tea Brand Rollout Created by the cofounder of AriZona Iced Tea, Saint James Tea has only 20 kcal and 4 g sugar. It boasts minimal environmental impact, coming in Tetra Paks created with low-carbon materials and made of 70% paper from responsibly managed forests. This beverage option currently is available to order on Amazon and in select retailers across the country. saintjamesicedtea.com Meat Substitutes Plant-based meat substitute maker The Very Good Butchers releases its Butcher’s Select line of plantbased sausages, meatballs, and burgers. Varieties include Breakfast Sausages, Bratwurst Sausages, Mmm Meatballs, Flippin’ Good Burger, and Cajun Sausages. Made from vegetables, seeds, legumes, and pea protein, they’re gluten- and soy-free, Non-GMO Project Verifi ed, and vegan. All varieties are a good source of fi ber, calcium, and magnesium, and an excellent source of protein, niacin, vitamin B12, and zinc. Various varieties are a good to excellent source of iron, thiamine, ribofl avin, vitamin B6, pantothenate, copper, and potassium. us.verygoodbutchers.com JANUARY 2023 • WWW.TODAYSDIETITIAN.COM 63
JANUARY 15-17, 2023 School Nutrition Association School Nutrition Industry Conference San Diego, California https://schoolnutrition.org FEBRUARY 24-27, 2023 American Academy of Allergy Asthma & Immunology Annual Meeting San Antonio, Texas www.aaaai.org MARCH 3, 2023 North Carolina Academy of Nutrition and Dietetics Regional Meeting Gastonia, North Carolina www.eatrightnc.org MARCH 6-10, 2023 National School Breakfast Week https://schoolnutrition.org MARCH 9-10, 2023 Louisiana Academy of Nutrition and Dietetics Annual Conference Baton Rouge, Louisiana https://eatrightlouisiana.org APRIL 21-22, 2023 New York State Academy of Nutrition and Dietetics Meeting & Expo Syracuse, New York www.eatrightny.org APRIL 27-29, 2023 California Academy of Nutrition and Dietetics Annual Conference Long Beach, California https://dietitian.org APRIL 27-29, 2023 School Nutrition Association National Leadership Conference Louisville, Kentucky https://schoolnutrition.org MAY 30 – JUNE 3, 2023 American College of Sports Medicine 70th Annual Meeting Denver, Colorado www.acsmannualmeeting.org JUNE 23-26, 2023 American Diabetes Association 83rd Scientifi c Sessions San Diego, California https://professional.diabetes.org JULY 9-11, 2023 School Nutrition Association Annual National Conference Denver, Colorado https://schoolnutrition.org JULY 20-23, 2023 Society for Nutrition Education and Behavior Annual Conference Washington, D.C. www.sneb.org AUGUST 4-7, 2023 Association of Diabetes Care & Education Specialists Annual Conference Houston, Texas www.diabeteseducator.org OCTOBER 9-13, 2023 National School Lunch Week https://schoolnutrition.org OCTOBER 14-17, 2023 The Obesity Society ObesityWeek® 2023 Dallas, Texas https://obesityweek.org JANUARY 14-16, 2024 School Nutrition Association School Nutrition Industry Conference Orlando, Florida https://schoolnutrition.org FEBRUARY 23-26, 2024 American Academy of Allergy Asthma and Immunology Annual Meeting Washington, D.C. https://annualmeeting.aaaai.org/attendee/ future-dates-locations MARCH 4-8, 2024 National School Breakfast Week https://schoolnutrition.org APRIL 25-27, 2024 California Academy of Nutrition and Dietetics Centennial Celebration San Francisco, California https://dietitian.org APRIL 25-27, 2024 School Nutrition Association National Leadership Conference Seattle, Washington https://schoolnutrition.org MAY 28 – JUNE 1, 2024 American College of Sports Medicine 71st Annual Meeting Boston, Massachusetts www.acsmannualmeeting.org JUNE 21-24, 2024 American Diabetes Association 84th Scientifi c Sessions Orlando, Florida https://professional.diabetes.org JULY 14-16, 2024 School Nutrition Association Annual National Conference Boston, Massachusetts https://schoolnutrition.org AUGUST 9-12, 2024 Association of Diabetes Care & Education Specialists Annual Conference Atlanta, Georgia www.diabeteseducator.org NOVEMBER 3-6, 2024 The Obesity Society ObesityWeek® 2024 San Antonio, Texas https://obesityweek.org JANUARY 19-21, 2025 School Nutrition Association School Nutrition Industry Conference Phoenix, Arizona https://schoolnutrition.org Datebook The following information refl ects the original dates and locations of these events. Please check with each organization for the most up-to-date information. Note that some events may feature virtual components. Datebook listings are off ered to all nonprofi t organizations and associations for their meetings. Paid listings are guaranteed inclusion. All for-profi t organizations are paid listings. Call for rates and availability. Call 610-948-9500 Fax 610-948-7202 E-mail [email protected] Send Write with your listing two months before publication of issue. MAY 14-17, 2023 Today’s Dietitian 2023 Spring Symposium Savannah, Georgia www.TodaysDietitian.com/SS23 64 TODAY’S DIETITIAN • JANUARY 2023
Ready to launch your nutrition career? The Master of Science in Nutrition and Nutrigenomics at Manchester University offers an accredited pathway to becoming a registered dietitian in under two years. Coursework is fully online with supervised practice in your preferred location. Manchester’s competency-based education is enhanced with a focus on nutrigenomics, the study of the relationship between an individual’s genes and their response to food and nutrients. Personalize your future practice with Manchester University! link.manchester.edu/nutrition There’s a reason why probiotics have become increasingly popular since the beginning of the pandemic, as more and more consumers are looking for ways to better their overall well-being. North Coast offers an easy and delicious way to increase your daily intake of probiotics, all in a convenient and tasty, on-the-go apple sauce pouch. Celebrating 100 years of apple excellence, North Coast believes that apple sauce should not only taste good but be good for you too! That’s why we only use USDA certified organic apples, without any added sugars, preservatives, or flavorings. www.northcoast.organic WHOLLY® AVOCADO products, made with 100% avocado and nothing else, give you perfectly ripe, hassle-free avocado that is ready when you are. WHOLLY® AVOCADO Diced Avocado can be added to your favorite recipes—the perfect finishing touch to your salad or soup. WHOLLY® AVOCADO Smashed Avocado is perfectly portioned for you to enjoy as a guilt-free snack or with lunch and dinner meals. Perfect for on the go or when a whole avocado is just too much. www.eatwholly.com/dietician O products made with 100% avo SPONSORED CONTENT FRESH IDEAS SHOWCASE COMING SOON! FEBRUARY ISSUE Heart Health Month Learn how RDs and restaurateurs are transforming menus and using technology to lure diners and spark growth. Hypertensive Disorders and Kidney Disease in Pregnancy The Latest Malnutrition Screening Tools for Cancer Outpatients Shaping the Future of Food via Science, Technological Innovations WWW.TODAYSDIETITIAN.COM June/July 2022 Vol. 24 No. 5 The Magazine for Nutrition Professionals Is Foodservice on theRebound? Fairytale Eggplant at Reyes Mezcaleria August/September 2022 Vol. 24 No. 6 The Magazine for Nutrition Professionals INSIDE Today’s Dietitian Spring Symposium Highlights ORLANDO’S BEST CUISINE Can RDs Help Clients Reverse Prediabetes, Type 2 Diabetes? Experience the Booming Trend in Air Fryer Cooking Black Beans’ Health Benefits and Culinary Uses— Plus Recipes Forget the theme parks—come here for the food! WWW.TODAYSDIETITIAN.COM Can RDs H Prediabet Experie Experience Tr den in Air RDs present their most-loved nutritious and delicious recipes to share with clients this season. Holiday Dessert Faves AMERICAN DIABETES MONTH Advanced Insulin Delivery Technology That Eases Self-Care Health Benefits of Hemp-Fortified Foods & Beverages Expert Tips for Raising Kids on Plant-Based Diets November/December 2022 Vol. 24 No. 8 The Magazine for Nutrition Professionals WWW.TODAYSDIETITIAN.COM To advertise: 1-800-278-4400 [email protected] JANUARY 2023 • WWW.TODAYSDIETITIAN.COM 65
Pears A Cold-Weather Favorite Fruit I n autumn and winter, when sweet, juicy pears are at their seasonal peak, they make their way into my family’s fruit bowl. They’re a delicious grab-and-go snack, but they also work wonders in a multitude of recipes, including salads and slaws, tarts and fruit crisps, and sandwiches and charcuterie boards. Pears have a sweet spot in my heart. Back in the early 1980s, when I was a dietetic intern at the Oregon Health Sciences University in Portland, I remember taking weekend road trips to the Hood River Valley, where we’d drive by acres of beautiful pear orchards. They were something to behold. Pears are Oregon’s official state fruit, but in the United States, they’re also grown in Washington, California, Michigan, Pennsylvania, and New York. As a dietitian and recipe developer, I appreciate the nutrient profile and versatility of pears. One medium pear has 100 kcal, an impressive 6 g fiber, and 8% DV of vitamin C. The peel contains antioxidants, including quercetin, which research shows may help to reduce high blood pressure and high cholesterol levels.1 There are 10 varieties of pears from which to choose. They vary in color, flavor, size, and texture. Bartletts are the most popular—when ripe, the juice will drip down your chin when you take a bite. Bartletts appear at the market as early as August and are followed by other varieties, such as Anjou, Bosc, Comice, Seckel, and Forelle, which last through winter. Choose pears that are still firm with a little softness around the stem. To ripen, store at room temperature until they yield to gentle pressure and smell sweet and floral. Once ripe, store in the refrigerator. Pears are delicate—they’re softer than apples—and pair nicely with cinnamon, ginger, allspice, and cardamon, as well as lemon zest, and vanilla and almond extracts. To enjoy sweet, ripe pears all year long, choose halved, sliced, or diced canned pears packed in juice or a light syrup. Half a cup counts as one fruit serving. Canned pears are just as versatile as fresh, so your clients and patients can try them as a stand-alone snack or incorporate into smoothies and soups or main meals and desserts. ■ Liz Weiss, MS, RDN, is a mom of two grown boys with a specialty in family nutrition and wellness. She shares recipes and healthful living advice on LizsHealthyTable.com and her podcast, EAT, DRINK, LIVE LONGER. Weiss is a cooking instructor, frequent lifestyle guest on TV shows across the country, and a Have a Plant Ambassador for the Produce for Better Health Foundation. Culinary Corner By Liz Weiss, MS, RDN Pear and Berry Crisp With Pecan Oat Topping Serves 6 to 8 Pears are wonderful in fruit-based desserts. For the fi lling in this simple pear and berry crisp, I prefer fi rmer varieties like Bosc and Concorde (although I’ve used Bartlett, which also works well) and convenient frozen mixed berries. The topping calls for whole grain oats, pecans, and olive oil vs butter. With just ¼ cup brown sugar in the entire recipe, 6 g fi ber per serving, and monounsaturated fats from the nuts and olive oil, encourage clients to give this better-for-you dessert a try. Ingredients 3 large ripe pears, peeled, cored, and cut into ¾ -inch pieces, 3 heaping cups One 12-oz bag frozen mixed berries (2½ cups) ¼ cup brown sugar, divided 2 T cornstarch 1 tsp ground cinnamon, divided ½ tsp ground ginger 1 cup quick-cooking or old-fashioned oats ½ cup roughly chopped pecans A few pinches kosher salt 3 T extra virgin or pure olive oil * Optional topping: Plain Greek yogurt or frozen vanilla yogurt Directions 1. Preheat oven to 375˚ F. Place pears and frozen mixed berries in large bowl and stir gently to combine. (If there are strawberries in frozen fruit mix, place on cutting board and carefully cut each into thirds or quarters.) 2. Add 2 T of the brown sugar, cornstarch, ½ tsp of the cinnamon, and ginger, and stir gently until fruit is evenly coated and cornstarch dissolves. 3. Place fruit mixture in 8 x 8-inch baking pan or dish and set aside. 4. To make crisp topping, place oats, pecans, remaining brown sugar, remaining cinnamon, and kosher salt in a medium bowl and stir to combine. Add oil and stir until oat mixture is well coated. Spread topping evenly over fruit mixture. 5. Bake 30 minutes until topping is golden. Lightly cover with aluminum foil and cook 10 to 15 minutes more until fruit is tender and mixture is bubbling. Serve with optional toppings as desired. Nutrient Analysis per serving Calories: 217; Total fat: 9 g; Sat fat: 1 g; Cholesterol: 0 mg; Sodium: 27 mg; Total carbohydrate: 35 g; Dietary fi ber: 6 g; Sugars: 18 g; Added Sugars: 8 g; Protein: 3 g For reference, view this article on our website at www.TodaysDietitian.com. 66 TODAY’S DIETITIAN • JANUARY 2023
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