Guest guest Posted August 10, 2011 Report Share Posted August 10, 2011 I’ve thought about this subject this past evening and one of thoughts that kept coming back was I think that one of the reasons that diet/healthy eating/nutrition is something that is not completely grasped by all is that most feel that is all one way or the other… it’s black and white. I feel that we as dietitians really need to NOT do the same… teach the gray. So for example, Sharon I’m going to use your trainer’s dinner meal that she made… Frozen hash browns mixed with cream of mushroom soup topped with cheddar cheese – is this the ideal meal to make and feed to your family? No. But I don’t feel that it’s wrong either. If I were speaking to this person I would encourage her to do things to make this dish healthier… add veggies to the dish (even though her kids aren’t fans of veggies), use one of the healthier cream of soups that are lower in sodium and fat, add a leaner meat and cut back on the cheese… you see where I’m going. And I would also encourage her that if this is a meal that she served one night a week to try and do other more less processed meals the other nights… and then I would give simple, easy, cheap examples. But boy do I feel her pain as far as kids not eating veggies (or for that matter ANYTHING that is even considered healthy!). My point is… I feel that sometimes us dietitians come off as being it has to be all healthy. Period. Or you are doing something wrong. (And please do not misunderstand me… I’m not pointing fingers at anyone here, especially you Sharon). I’m just giving the opinions that I have heard from my clients when they first meet me – not even knowing me – just because I’m a dietitian. When I explain that you aren’t going to get the you can only eat “chicken breast with nothing on it, brown rice and broccoli†from me, they seemed relieved and happy – therefore hopefully having a better outcome. To really simplify what I’m really trying to say is “anything and everything in moderation…†and really educating on what that means. To address ’s point about “exotic†vs. “simple†foods… I agree. And I guess I really shouldn’t have used the word “exotic.†Way too strong of a word. What I really meant was different than the same old same old. But really not crazy different. Jasmine rice instead of plain rice, fresh herbs & spices instead of dried, hummus instead of mayo, lime or lemon zest for flavor instead of salt or fat, etc. And I do realize that these examples are more expensive than there counterpart, so I typically address other ways to try and save money with food. And also to address the 20 ingredient recipes… nothing makes me madder than to see an awesome looking picture on the front of Cooking Light only to find out to actually make the dish would cost me an arm and a leg plus 3 hours of my time! So yeah, I completely agree! But there again, I think this is why it is important to have cooking skills as a dietitian b/c then we could give examples on what to make, how to make it, and it be yummy! So to address another point… how do we reach the masses? I feel that what would most benefit us is get REGISTERED DIETITIANS in the school systems. Make Nutrition a mandatory class. And really really really teach these kids – this is how you eat – from A to Z… not just the facts, but the gray too. And this is what you do for exercise – FUN stuff! And how would they make sure that what is being taught at school reaches the parents also – different homework assignments, projects, etc. Will it solve the problem – probably not, but I do feel that it would help. But with all the cutbacks that education is experiencing how do WE make this happen? I don’t have an answer. I do wish though that instead of Obama focusing so much on growing gardens, she would focus more on getting the people who actually have been trained (us) out to the masses – through school, through better reimbursement from insurance companies, through holding people who are not licensed to teach nutrition but do anyway accountable – I’ll stop now… hope I didn’t offend anyone! I, however, am not willing to do free lectures anymore like does. I used to. But I do feel that my education, time, experience, etc. is worth more than free. Sorry. But that is a whole other subject, isn’t it? I’ve really enjoyed this conversation… From: rd-usa [mailto:rd-usa ] On Behalf Of Osowski Sent: Wednesday, August 10, 2011 8:58 AM To: rd-usa Subject: Re: Feeling full longer I think we owe it to our profession to help when and where are can. Things your post made me think about: 1. I would ask this trainer if I could send her an email with some website links to healthier low cost meal ideas/recipes. 2. I would tell her that a large % of ones training results are nutrition related. I would ask if she wanted some basic nutrition info (authored by you) to give to her clients. 3. I have given free lectures at my library and my church to share basic nutrition messages. I think the general public needs to hear RDs talk. I enjoy these opportunities to help others through nutrition education. People understand that different RDs interpret nutrition science differently. We don't have one battle cry, but we all need to be interfacing with the public. 4. Everyday, throughout my day I talk to folks about nutrition. I enjoy this. I learn so much from all the different conversations I get into w different folks. I don't think we need to water down and sugar coat things for the public. Osowski MS, RD, LD Registered Dietitian Sent from my iPhone On Aug 9, 2011, at 11:31 AM, sbsrd@...<mailto:sbsrd%40aol.com> wrote: > Don't know what percent of population has visited a dietitian. What I do > know (intuitively) is that it is probably small and those who do are probably > not representative of the general population. > > Was talking with my trainer yesterday. She was telling me what she made for > dinner the previous night. Keep in mind she is a certified trainer, an > award winning body builder and somewhat knowledgeable about nutrition and > going to college. She said her sons don't like vegetables and refuse to try new > foods so she cooked a potato dish for dinner: Frozen hash browns mixed > with cream of mushroom soup topped with cheddar cheese. > > Soooooo, all the platitudes just don't filter down to the masses to change > their habits. This is a dish her mother cooked in the 80s and now it's > something she makes for her own kids. BTW....they loved it and asked her to > make it again. And she does cook. She cooks most of their meals. But her > cooking style is not the style we would recommend. She still goes for > convenience foods. Not because of time but more because of money issues and > familiarity. We still have so much to do. > > Some of the things people mentioned ideas on their posts that did ring > true to me and I appreciate how in tune most of you are with your clients > needs. Problem is most of America is not going to be visiting a dietitian for > one on one counseling. So, how do we frame the " message " to the masses. > That's still the problem that I see. > > Full. Satisfied. Hunger. All great concepts. But the mother (or father) who > cooks dinner using a can of cream of mushroom soup (and who among you who > is older than 40 has not done that at least once in your life!) may not > have the " privilege " of hearing that message directly from us. And we all know > how our national messages get distorted by the food industry. Case in > point: check out Janet Helm's blog today....Splenda with antioxidants. Really! > > Sharon > > Sharon Salomon, M.S., R.D. > Freelance Writer > Member, Association of Health Care Journalists > > _http://www.linkedin.com/in/sharonsalomon_ > (http://www.linkedin.com/in/sharonsalomon) > _http://twitter.com/eatingagain_ (http://twitter.com/sharonmatty) > > In a message dated 8/9/2011 8:47:28 A.M. US Mountain Standard Time, > nataliel@...<mailto:nataliel%40apalacheecenter.org> writes: > > How can we change inertia? > > Figure out a way that eating healthy is something we " get " to do... not > something we " have " to do. > > Therefore, figure out a way to help make eating healthy fun, enjoyable, > etc. > > I'm always talking with my clients on how to make healthy food taste > yummy... that is why *I* believe that it's important to have cooking skills > being a dietitian. To make the actual meal time fun by doing different > activities - games, best thing of the day, special plates/glasses/placemats, give > positive thoughts to each food that is eaten, etc. > Try new foods that are exotic and interesting... I could go on and on. > > My thoughts are that if you are taking the time to emotionally fill > yourself up with food you will not have such the need to only do it physically. > For example, how many times have you sat down to eat a meal and before you > know it, it's over and you don't even remember what the food tasted like? > I know I have done it before. And what ends up happening later in the > night... not physically hungry but I want food. > > I do stress with all my clients that taking the time with food by eating > healthy and everything else that goes into it is work... so people aren't > just waiting for it to fall into their lap. > > > > From: rd-usa <mailto:rd-usa%40yahoogroups.com> [mailto:rd-usa <mailto:rd-usa%40yahoogroups.com>] On Behalf Of > nacrd@...<mailto:nacrd%40aol.com> > Sent: Monday, August 08, 2011 10:22 PM > To: rd-usa <mailto:rd-usa%40yahoogroups.com> > Subject: Re: Feeling full longer > > Thanks for all the great feedback. I loved reading the respnses > > It emphasizes the importance of planned eating -- compensating for > weekends, social events, altered work schedules, life in general, etc. > > Not rocket science . . . . . But, definitely, not always " the path of least > resistance. " > > How can we, as the nutrition experts, change inertia? > > All ideas welcome, > > Beth > > In a message dated 8/8/2011 12:18:39 P.M. Eastern Daylight Time, > nataliel@...<mailto:nataliel%40apalacheecenter.org><mailto:natal\ iel%40apalacheecenter.org> writes: > > I couldn't agree with you more. > > My motto when educating is " eat when you're hungry, stop when you're > satisfied. " > > I also couldn't agree more on the barriers of this statement... schedule > doesn't work for that, what is hunger, what is satisfaction, etc. > > But what I think is... THAT is where we come into play. Yes, we are there > to say, eat blah blah calories by following this blah blah meal plan - > giving facts. But I think if we tried to play more of a role of a > " nutrition > counselor " and worked individually with clients/patients to help them with > these barriers then we would see much more success. At least that is what > I have seen great success with. Teaching lifestyle (pertaining to the > individual person's lifestyle) - not diet. > > > > From: rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40yahoogro\ ups.com> > [mailto:rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40\ yahoogroups.com>] On Behalf Of > Diane Preves M.S., R.D. > Sent: Monday, August 08, 2011 11:45 AM > To: rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40yahoogro\ ups.com> > Subject: Re: Feeling full longer > > My point again--we need to help them in touch with real physiological > hunger. > > Feeling full longer > >> > > >> > Does anyone else think that there's too much focus on " feeling full > >> > longer " ? That maybe the advice to eat frequently to " prevent getting > >> > hungry " > >> > could result in over consumption of calories and weight gain? > >> > > >> > What is wrong with a little bit of hunger between meals? It is > >> > definitely > >> > easier to tolerate if you have the next meal planned. I'm backing off > >> > the > >> > rec eat frequently, recommending people eat a minimum of 3 meals per > >> > day, > >> > focusing on planned, balanced meals and not skipping meals. If snacks > >> > are > >> > desired then meals have to be smaller. > >> > > >> > I just read and article in the KidsPost section of Sunday's Washington > >> > Post > >> > > >> > titled: Which would you choose? (picture of 1/2 doughnut and a medium > >> > banana) Lots of sound nutrition information re: calories, calorie > >> > needs, > >> > importance of physical activity, nutrient density, etc. But then " A > >> banana > >> > also makes you feel full for a longer time. " > >> > > >> > Even kids are being delivered the message full good, hunger bad. > >> > > >> > Looking forward to feedback from the list, > >> > > >> > Beth Triner, RD, CSR, LDN > >> > > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2011 Report Share Posted August 10, 2011 I’ve thought about this subject this past evening and one of thoughts that kept coming back was I think that one of the reasons that diet/healthy eating/nutrition is something that is not completely grasped by all is that most feel that is all one way or the other… it’s black and white. I feel that we as dietitians really need to NOT do the same… teach the gray. So for example, Sharon I’m going to use your trainer’s dinner meal that she made… Frozen hash browns mixed with cream of mushroom soup topped with cheddar cheese – is this the ideal meal to make and feed to your family? No. But I don’t feel that it’s wrong either. If I were speaking to this person I would encourage her to do things to make this dish healthier… add veggies to the dish (even though her kids aren’t fans of veggies), use one of the healthier cream of soups that are lower in sodium and fat, add a leaner meat and cut back on the cheese… you see where I’m going. And I would also encourage her that if this is a meal that she served one night a week to try and do other more less processed meals the other nights… and then I would give simple, easy, cheap examples. But boy do I feel her pain as far as kids not eating veggies (or for that matter ANYTHING that is even considered healthy!). My point is… I feel that sometimes us dietitians come off as being it has to be all healthy. Period. Or you are doing something wrong. (And please do not misunderstand me… I’m not pointing fingers at anyone here, especially you Sharon). I’m just giving the opinions that I have heard from my clients when they first meet me – not even knowing me – just because I’m a dietitian. When I explain that you aren’t going to get the you can only eat “chicken breast with nothing on it, brown rice and broccoli†from me, they seemed relieved and happy – therefore hopefully having a better outcome. To really simplify what I’m really trying to say is “anything and everything in moderation…†and really educating on what that means. To address ’s point about “exotic†vs. “simple†foods… I agree. And I guess I really shouldn’t have used the word “exotic.†Way too strong of a word. What I really meant was different than the same old same old. But really not crazy different. Jasmine rice instead of plain rice, fresh herbs & spices instead of dried, hummus instead of mayo, lime or lemon zest for flavor instead of salt or fat, etc. And I do realize that these examples are more expensive than there counterpart, so I typically address other ways to try and save money with food. And also to address the 20 ingredient recipes… nothing makes me madder than to see an awesome looking picture on the front of Cooking Light only to find out to actually make the dish would cost me an arm and a leg plus 3 hours of my time! So yeah, I completely agree! But there again, I think this is why it is important to have cooking skills as a dietitian b/c then we could give examples on what to make, how to make it, and it be yummy! So to address another point… how do we reach the masses? I feel that what would most benefit us is get REGISTERED DIETITIANS in the school systems. Make Nutrition a mandatory class. And really really really teach these kids – this is how you eat – from A to Z… not just the facts, but the gray too. And this is what you do for exercise – FUN stuff! And how would they make sure that what is being taught at school reaches the parents also – different homework assignments, projects, etc. Will it solve the problem – probably not, but I do feel that it would help. But with all the cutbacks that education is experiencing how do WE make this happen? I don’t have an answer. I do wish though that instead of Obama focusing so much on growing gardens, she would focus more on getting the people who actually have been trained (us) out to the masses – through school, through better reimbursement from insurance companies, through holding people who are not licensed to teach nutrition but do anyway accountable – I’ll stop now… hope I didn’t offend anyone! I, however, am not willing to do free lectures anymore like does. I used to. But I do feel that my education, time, experience, etc. is worth more than free. Sorry. But that is a whole other subject, isn’t it? I’ve really enjoyed this conversation… From: rd-usa [mailto:rd-usa ] On Behalf Of Osowski Sent: Wednesday, August 10, 2011 8:58 AM To: rd-usa Subject: Re: Feeling full longer I think we owe it to our profession to help when and where are can. Things your post made me think about: 1. I would ask this trainer if I could send her an email with some website links to healthier low cost meal ideas/recipes. 2. I would tell her that a large % of ones training results are nutrition related. I would ask if she wanted some basic nutrition info (authored by you) to give to her clients. 3. I have given free lectures at my library and my church to share basic nutrition messages. I think the general public needs to hear RDs talk. I enjoy these opportunities to help others through nutrition education. People understand that different RDs interpret nutrition science differently. We don't have one battle cry, but we all need to be interfacing with the public. 4. Everyday, throughout my day I talk to folks about nutrition. I enjoy this. I learn so much from all the different conversations I get into w different folks. I don't think we need to water down and sugar coat things for the public. Osowski MS, RD, LD Registered Dietitian Sent from my iPhone On Aug 9, 2011, at 11:31 AM, sbsrd@...<mailto:sbsrd%40aol.com> wrote: > Don't know what percent of population has visited a dietitian. What I do > know (intuitively) is that it is probably small and those who do are probably > not representative of the general population. > > Was talking with my trainer yesterday. She was telling me what she made for > dinner the previous night. Keep in mind she is a certified trainer, an > award winning body builder and somewhat knowledgeable about nutrition and > going to college. She said her sons don't like vegetables and refuse to try new > foods so she cooked a potato dish for dinner: Frozen hash browns mixed > with cream of mushroom soup topped with cheddar cheese. > > Soooooo, all the platitudes just don't filter down to the masses to change > their habits. This is a dish her mother cooked in the 80s and now it's > something she makes for her own kids. BTW....they loved it and asked her to > make it again. And she does cook. She cooks most of their meals. But her > cooking style is not the style we would recommend. She still goes for > convenience foods. Not because of time but more because of money issues and > familiarity. We still have so much to do. > > Some of the things people mentioned ideas on their posts that did ring > true to me and I appreciate how in tune most of you are with your clients > needs. Problem is most of America is not going to be visiting a dietitian for > one on one counseling. So, how do we frame the " message " to the masses. > That's still the problem that I see. > > Full. Satisfied. Hunger. All great concepts. But the mother (or father) who > cooks dinner using a can of cream of mushroom soup (and who among you who > is older than 40 has not done that at least once in your life!) may not > have the " privilege " of hearing that message directly from us. And we all know > how our national messages get distorted by the food industry. Case in > point: check out Janet Helm's blog today....Splenda with antioxidants. Really! > > Sharon > > Sharon Salomon, M.S., R.D. > Freelance Writer > Member, Association of Health Care Journalists > > _http://www.linkedin.com/in/sharonsalomon_ > (http://www.linkedin.com/in/sharonsalomon) > _http://twitter.com/eatingagain_ (http://twitter.com/sharonmatty) > > In a message dated 8/9/2011 8:47:28 A.M. US Mountain Standard Time, > nataliel@...<mailto:nataliel%40apalacheecenter.org> writes: > > How can we change inertia? > > Figure out a way that eating healthy is something we " get " to do... not > something we " have " to do. > > Therefore, figure out a way to help make eating healthy fun, enjoyable, > etc. > > I'm always talking with my clients on how to make healthy food taste > yummy... that is why *I* believe that it's important to have cooking skills > being a dietitian. To make the actual meal time fun by doing different > activities - games, best thing of the day, special plates/glasses/placemats, give > positive thoughts to each food that is eaten, etc. > Try new foods that are exotic and interesting... I could go on and on. > > My thoughts are that if you are taking the time to emotionally fill > yourself up with food you will not have such the need to only do it physically. > For example, how many times have you sat down to eat a meal and before you > know it, it's over and you don't even remember what the food tasted like? > I know I have done it before. And what ends up happening later in the > night... not physically hungry but I want food. > > I do stress with all my clients that taking the time with food by eating > healthy and everything else that goes into it is work... so people aren't > just waiting for it to fall into their lap. > > > > From: rd-usa <mailto:rd-usa%40yahoogroups.com> [mailto:rd-usa <mailto:rd-usa%40yahoogroups.com>] On Behalf Of > nacrd@...<mailto:nacrd%40aol.com> > Sent: Monday, August 08, 2011 10:22 PM > To: rd-usa <mailto:rd-usa%40yahoogroups.com> > Subject: Re: Feeling full longer > > Thanks for all the great feedback. I loved reading the respnses > > It emphasizes the importance of planned eating -- compensating for > weekends, social events, altered work schedules, life in general, etc. > > Not rocket science . . . . . But, definitely, not always " the path of least > resistance. " > > How can we, as the nutrition experts, change inertia? > > All ideas welcome, > > Beth > > In a message dated 8/8/2011 12:18:39 P.M. Eastern Daylight Time, > nataliel@...<mailto:nataliel%40apalacheecenter.org><mailto:natal\ iel%40apalacheecenter.org> writes: > > I couldn't agree with you more. > > My motto when educating is " eat when you're hungry, stop when you're > satisfied. " > > I also couldn't agree more on the barriers of this statement... schedule > doesn't work for that, what is hunger, what is satisfaction, etc. > > But what I think is... THAT is where we come into play. Yes, we are there > to say, eat blah blah calories by following this blah blah meal plan - > giving facts. But I think if we tried to play more of a role of a > " nutrition > counselor " and worked individually with clients/patients to help them with > these barriers then we would see much more success. At least that is what > I have seen great success with. Teaching lifestyle (pertaining to the > individual person's lifestyle) - not diet. > > > > From: rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40yahoogro\ ups.com> > [mailto:rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40\ yahoogroups.com>] On Behalf Of > Diane Preves M.S., R.D. > Sent: Monday, August 08, 2011 11:45 AM > To: rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40yahoogro\ ups.com> > Subject: Re: Feeling full longer > > My point again--we need to help them in touch with real physiological > hunger. > > Feeling full longer > >> > > >> > Does anyone else think that there's too much focus on " feeling full > >> > longer " ? That maybe the advice to eat frequently to " prevent getting > >> > hungry " > >> > could result in over consumption of calories and weight gain? > >> > > >> > What is wrong with a little bit of hunger between meals? It is > >> > definitely > >> > easier to tolerate if you have the next meal planned. I'm backing off > >> > the > >> > rec eat frequently, recommending people eat a minimum of 3 meals per > >> > day, > >> > focusing on planned, balanced meals and not skipping meals. If snacks > >> > are > >> > desired then meals have to be smaller. > >> > > >> > I just read and article in the KidsPost section of Sunday's Washington > >> > Post > >> > > >> > titled: Which would you choose? (picture of 1/2 doughnut and a medium > >> > banana) Lots of sound nutrition information re: calories, calorie > >> > needs, > >> > importance of physical activity, nutrient density, etc. But then " A > >> banana > >> > also makes you feel full for a longer time. " > >> > > >> > Even kids are being delivered the message full good, hunger bad. > >> > > >> > Looking forward to feedback from the list, > >> > > >> > Beth Triner, RD, CSR, LDN > >> > > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2011 Report Share Posted August 10, 2011 Thanks for sharing yogr thoughts. I concur with the spirit of this post. I believe that when folks compare notes, " I spoke to a dietitian and she told me.... " . " O really, I spoke to an RD and he said.... " we are doing our profession proud. Connecting the RD title to current nutrition conversation is so much better than hearing, " I have never talked to an RD. There is one at my church/gym etc, but I never heard her talk about nutrition. " I must defend the " free " comments. I was one of 6 speakers last year in a " women at the well " series. I was paid $150. I donated the money back as most irvine speakers did. My library has a monthly speaker program, often an MD or an author. Many folks attend. All speakers market their services/products and noone receives payment. I 100% back the RD in the schools concept. I spoke to all the K/1st graders in PE last year about diabetes and eating healthy carbs before empty calories carbs. We are planning on doing this again. The school gave me a gift card, which I re-gifted back for a fundraising event. I am a middle class RD. I need to make a living. I do not condone RDs working unpaid hours to get all their work done. I do however, condone free lectures that give us invaluable marketing opportunity wirhin our communities. Osowski MS, RD, LD Registered Dietitian Sent from my iPhone On Aug 10, 2011, at 8:57 AM, Lawson wrote: > I’ve thought about this subject this past evening and one of thoughts that kept coming back was I think that one of the reasons that diet/healthy eating/nutrition is something that is not completely grasped by all is that most feel that is all one way or the other… it’s black and white. > > I feel that we as dietitians really need to NOT do the same… teach the gray. > > So for example, Sharon I’m going to use your trainer’s dinner meal that she made… Frozen hash browns mixed > with cream of mushroom soup topped with cheddar cheese – is this the ideal meal to make and feed to your family? No. But I don’t feel that it’s wrong either. If I were speaking to this person I would encourage her to do things to make this dish healthier… add veggies to the dish (even though her kids aren’t fans of veggies), use one of the healthier cream of soups that are lower in sodium and fat, add a leaner meat and cut back on the cheese… you see where I’m going. And I would also encourage her that if this is a meal that she served one night a week to try and do other more less processed meals the other nights… and then I would give simple, easy, cheap examples. But boy do I feel her pain as far as kids not eating veggies (or for that matter ANYTHING that is even considered healthy!). My point is… I feel that sometimes us dietitians come off as being it has to be all healthy. Period. Or you are doing something wrong. (And please do not misunderstand me… I’m not pointing fingers at anyone here, especially you Sharon). I’m just giving the opinions that I have heard from my clients when they first meet me – not even knowing me – just because I’m a dietitian. When I explain that you aren’t going to get the you can only eat “chicken breast with nothing on it, brown rice and broccoli†from me, they seemed relieved and happy – therefore hopefully having a better outcome. > > To really simplify what I’m really trying to say is “anything and everything in moderation…†and really educating on what that means. > > To address ’s point about “exotic†vs. “simple†foods… I agree. And I guess I really shouldn’t have used the word “exotic.†Way too strong of a word. What I really meant was different than the same old same old. But really not crazy different. Jasmine rice instead of plain rice, fresh herbs & spices instead of dried, hummus instead of mayo, lime or lemon zest for flavor instead of salt or fat, etc. And I do realize that these examples are more expensive than there counterpart, so I typically address other ways to try and save money with food. > > And also to address the 20 ingredient recipes… nothing makes me madder than to see an awesome looking picture on the front of Cooking Light only to find out to actually make the dish would cost me an arm and a leg plus 3 hours of my time! So yeah, I completely agree! But there again, I think this is why it is important to have cooking skills as a dietitian b/c then we could give examples on what to make, how to make it, and it be yummy! > > So to address another point… how do we reach the masses? I feel that what would most benefit us is get REGISTERED DIETITIANS in the school systems. Make Nutrition a mandatory class. And really really really teach these kids – this is how you eat – from A to Z… not just the facts, but the gray too. And this is what you do for exercise – FUN stuff! And how would they make sure that what is being taught at school reaches the parents also – different homework assignments, projects, etc. Will it solve the problem – probably not, but I do feel that it would help. But with all the cutbacks that education is experiencing how do WE make this happen? I don’t have an answer. I do wish though that instead of Obama focusing so much on growing gardens, she would focus more on getting the people who actually have been trained (us) out to the masses – through school, through better reimbursement from insurance companies, through holding people who are not licensed to teach nutrition but do anyway accountable – I’ll stop now… hope I didn’t offend anyone! > > I, however, am not willing to do free lectures anymore like does. I used to. But I do feel that my education, time, experience, etc. is worth more than free. Sorry. But that is a whole other subject, isn’t it? > > I’ve really enjoyed this conversation… > > > > From: rd-usa [mailto:rd-usa ] On Behalf Of Osowski > Sent: Wednesday, August 10, 2011 8:58 AM > To: rd-usa > Subject: Re: Feeling full longer > > I think we owe it to our profession to help when and where are can. > Things your post made me think about: > 1. I would ask this trainer if I could send her an email with some website links to healthier low cost meal ideas/recipes. > > 2. I would tell her that a large % of ones training results are nutrition related. I would ask if she wanted some basic nutrition info (authored by you) to give to her clients. > > 3. I have given free lectures at my library and my church to share basic nutrition messages. I think the general public needs to hear RDs talk. I enjoy these opportunities to help others through nutrition education. People understand that different RDs interpret nutrition science differently. We don't have one battle cry, but we all need to be interfacing with the public. > > 4. Everyday, throughout my day I talk to folks about nutrition. I enjoy this. I learn so much from all the different conversations I get into w different folks. I don't think we need to water down and sugar coat things for the public. > > Osowski MS, RD, LD > Registered Dietitian > Sent from my iPhone > > On Aug 9, 2011, at 11:31 AM, sbsrd@...<mailto:sbsrd%40aol.com> wrote: > > > Don't know what percent of population has visited a dietitian. What I do > > know (intuitively) is that it is probably small and those who do are probably > > not representative of the general population. > > > > Was talking with my trainer yesterday. She was telling me what she made for > > dinner the previous night. Keep in mind she is a certified trainer, an > > award winning body builder and somewhat knowledgeable about nutrition and > > going to college. She said her sons don't like vegetables and refuse to try new > > foods so she cooked a potato dish for dinner: Frozen hash browns mixed > > with cream of mushroom soup topped with cheddar cheese. > > > > Soooooo, all the platitudes just don't filter down to the masses to change > > their habits. This is a dish her mother cooked in the 80s and now it's > > something she makes for her own kids. BTW....they loved it and asked her to > > make it again. And she does cook. She cooks most of their meals. But her > > cooking style is not the style we would recommend. She still goes for > > convenience foods. Not because of time but more because of money issues and > > familiarity. We still have so much to do. > > > > Some of the things people mentioned ideas on their posts that did ring > > true to me and I appreciate how in tune most of you are with your clients > > needs. Problem is most of America is not going to be visiting a dietitian for > > one on one counseling. So, how do we frame the " message " to the masses. > > That's still the problem that I see. > > > > Full. Satisfied. Hunger. All great concepts. But the mother (or father) who > > cooks dinner using a can of cream of mushroom soup (and who among you who > > is older than 40 has not done that at least once in your life!) may not > > have the " privilege " of hearing that message directly from us. And we all know > > how our national messages get distorted by the food industry. Case in > > point: check out Janet Helm's blog today....Splenda with antioxidants. Really! > > > > Sharon > > > > Sharon Salomon, M.S., R.D. > > Freelance Writer > > Member, Association of Health Care Journalists > > > > _http://www.linkedin.com/in/sharonsalomon_ > > (http://www.linkedin.com/in/sharonsalomon) > > _http://twitter.com/eatingagain_ (http://twitter.com/sharonmatty) > > > > In a message dated 8/9/2011 8:47:28 A.M. US Mountain Standard Time, > > nataliel@...<mailto:nataliel%40apalacheecenter.org> writes: > > > > How can we change inertia? > > > > Figure out a way that eating healthy is something we " get " to do... not > > something we " have " to do. > > > > Therefore, figure out a way to help make eating healthy fun, enjoyable, > > etc. > > > > I'm always talking with my clients on how to make healthy food taste > > yummy... that is why *I* believe that it's important to have cooking skills > > being a dietitian. To make the actual meal time fun by doing different > > activities - games, best thing of the day, special plates/glasses/placemats, give > > positive thoughts to each food that is eaten, etc. > > Try new foods that are exotic and interesting... I could go on and on. > > > > My thoughts are that if you are taking the time to emotionally fill > > yourself up with food you will not have such the need to only do it physically. > > For example, how many times have you sat down to eat a meal and before you > > know it, it's over and you don't even remember what the food tasted like? > > I know I have done it before. And what ends up happening later in the > > night... not physically hungry but I want food. > > > > I do stress with all my clients that taking the time with food by eating > > healthy and everything else that goes into it is work... so people aren't > > just waiting for it to fall into their lap. > > > > > > > > From: rd-usa <mailto:rd-usa%40yahoogroups.com> [mailto:rd-usa <mailto:rd-usa%40yahoogroups.com>] On Behalf Of > > nacrd@...<mailto:nacrd%40aol.com> > > Sent: Monday, August 08, 2011 10:22 PM > > To: rd-usa <mailto:rd-usa%40yahoogroups.com> > > Subject: Re: Feeling full longer > > > > Thanks for all the great feedback. I loved reading the respnses > > > > It emphasizes the importance of planned eating -- compensating for > > weekends, social events, altered work schedules, life in general, etc. > > > > Not rocket science . . . . . But, definitely, not always " the path of least > > resistance. " > > > > How can we, as the nutrition experts, change inertia? > > > > All ideas welcome, > > > > Beth > > > > In a message dated 8/8/2011 12:18:39 P.M. Eastern Daylight Time, > > nataliel@...<mailto:nataliel%40apalacheecenter.org><mailto:natal\ iel%40apalacheecenter.org> writes: > > > > I couldn't agree with you more. > > > > My motto when educating is " eat when you're hungry, stop when you're > > satisfied. " > > > > I also couldn't agree more on the barriers of this statement... schedule > > doesn't work for that, what is hunger, what is satisfaction, etc. > > > > But what I think is... THAT is where we come into play. Yes, we are there > > to say, eat blah blah calories by following this blah blah meal plan - > > giving facts. But I think if we tried to play more of a role of a > > " nutrition > > counselor " and worked individually with clients/patients to help them with > > these barriers then we would see much more success. At least that is what > > I have seen great success with. Teaching lifestyle (pertaining to the > > individual person's lifestyle) - not diet. > > > > > > > > From: rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40yahoogro\ ups.com> > > [mailto:rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40\ yahoogroups.com>] On Behalf Of > > Diane Preves M.S., R.D. > > Sent: Monday, August 08, 2011 11:45 AM > > To: rd-usa <mailto:rd-usa%40yahoogroups.com><mailto:rd-usa%40yahoogro\ ups.com> > > Subject: Re: Feeling full longer > > > > My point again--we need to help them in touch with real physiological > > hunger. > > > > Feeling full longer > > >> > > > >> > Does anyone else think that there's too much focus on " feeling full > > >> > longer " ? That maybe the advice to eat frequently to " prevent getting > > >> > hungry " > > >> > could result in over consumption of calories and weight gain? > > >> > > > >> > What is wrong with a little bit of hunger between meals? It is > > >> > definitely > > >> > easier to tolerate if you have the next meal planned. I'm backing off > > >> > the > > >> > rec eat frequently, recommending people eat a minimum of 3 meals per > > >> > day, > > >> > focusing on planned, balanced meals and not skipping meals. If snacks > > >> > are > > >> > desired then meals have to be smaller. > > >> > > > >> > I just read and article in the KidsPost section of Sunday's Washington > > >> > Post > > >> > > > >> > titled: Which would you choose? (picture of 1/2 doughnut and a medium > > >> > banana) Lots of sound nutrition information re: calories, calorie > > >> > needs, > > >> > importance of physical activity, nutrient density, etc. But then " A > > >> banana > > >> > also makes you feel full for a longer time. " > > >> > > > >> > Even kids are being delivered the message full good, hunger bad. > > >> > > > >> > Looking forward to feedback from the list, > > >> > > > >> > Beth Triner, RD, CSR, LDN > > >> > > > >> > Quote Link to comment Share on other sites More sharing options...
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