Cooking

No Gain, No Pain-- Delicious Holiday Eating, Healthfully Susan Asanovic, MS, RD, Private Consultant, guides us with three simple strategies to have your cake and eat it too! It’s a given by now that Americans typically add between three and five pounds between turkey time and the final New...
 
Cooking

Did you say, “Just A Bite?” Susan Asanovic, MS, RD, Food and Nutrition Consultant, La Table Dans Le Bon Sens, Wilton, Connecticut, tells how she teaches portion control to clients. When is a bagel not a bagel? When it’s a bacon’n egg bagel, weighing in at four and a...
 

Health fair prizes or incentives can move games, presentations, and activities from good to great!
 

With these incredible kits and resources, all you have to do is place your order, then sit back and wait for your materials to arrive.
 
Cooking

Vivian Brake, MS, RD, Eat Well and Keep Moving Project,  says that students in the cafeteria seem to eat fruits much better when they are cut up. For instance, orange wedges were more popular than whole oranges. Maryjane Knight, MS, RD, is always adding fruits and vegetables to something. She adds canned fruits to jello, ... Fruit and Vegetable Consumption Tips from Dietitians and Family and Consumer Science Professionals
Cooking

Creative Ways to Teach the Importance of Calcium (skeletons, Swiss cheese, doilies and tennis rackets) • Jean Bianchetto, RD, Consulting Dietitian in Ambulatory Nutrition at Boston Regional Medical Center, created a poster from foam core and staples empty packages of calcium-rich foods to it. Next to each package is a flip card with a question ... Creative Ways to Teach Bone Health, Calcium, Osteoporosis Awareness
Cooking

Susan Whiting, PhD, Professor and Head, Division of Nutrition and Dietetics, College of Pharmacy and Nutrition, University of Saskatchewan, Canada has been studying the role of nutrition in osteoporosis and dietary factors affecting calcium utilization. Her studies have been published in the Journal of the Canadian Dietetic Association, Nutrition...