February 2018 for Premium Food and Health Communication Members:
Table of Contents:
- Read offline PDF
- Research update for professionals
- White label newsletter (.docx)
- Shareable articles and handouts
- Graphic of the month
- Special member-only discounts
- New resources from Nutrition Education Store
Here's the entire PDF edition of the February 2018 newsletter, ready for you to download to read offline or distribute however you see fit!
- Research Update: Are Lectins Making People Fat? by James J. Kenney, Phd RD, FACN
- White Label Newsletter: Here's the Microsoft Word version of a white label newsletter that you can distribute however you'd like. You can even add your own logo! This is perfect to copy into emails, blogs, newsletters, and handouts.
Article Links With Handouts to Share with Your Clients:
- Oven-Poached Tilapia by Judy Doherty, BS, PC II
- Tilapia Tacos by Judy Doherty, BS, PC II
- Kitchen Hack: Speedy Side Dish by Judy Doherty, BS, PC II
- Potassium and Your Blood Pressure by Lynn Grieger, RDN, CDE, CPT, CHWC
- Eating Sustainably is Great for You and the Environment by Lisa Andrews, MEd, RD, LD
- Kick the (Soda) Can Down the Road by Lisa Andrews, MEd, RD, LD
- Let’s Talk About Tilapia by Lynn Grieger, RDN, CDE, CPT, CHWC
- Healthy Heart Puzzle by Judy Doherty, BS, PC II
- Sleep Deprivation and Depression by Lisa Andrews, MEd, RD, LD
Graphic of the Month:
So, what’s with all the tilapia?
After we read Lynn Grieger’s fascinating analysis of tilapia (“Let’s Talk About Tilapia,” available in this month’s edition of the newsletter) we were inspired to explore fun ways to cook with this versatile fish.
Yes, as Lynn explains, tilapia is not the best source of omega-3 fatty acids, but it is still inexpensive, high in nutrients, and low in fat and calories. Plus, it’s a culinary chameleon. Its mild taste makes it the perfect canvas for a wide variety of flavor combinations. I think it is also a great way to introduce fish to kids who are picky eaters.
Tilapia freezes and thaws well. You can put it in the oven frozen and still have a tasty dinner on the table in a reasonable amount of time. That's why we spent so much time developing tasty recipes that feature this versatile fish! I hope you enjoy them, and the article that comes with them.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.