Category: Blog Posts

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Micronutrients: Choline

Often described as “vitamin-like” for its water soluble vitamin properties, choline is a unique micronutrient that is crucial for many biological functions. Despite its importance, choline is seriously overlooked. Data from the National Health and Nutrition Examination Survey suggest only 8 percent of American adults meet the adequate intake for choline; in the 2010 Dietary...

December 16, 2017December 16, 2017by
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Edamame: A Baby Bean Comes Out of its Shell

Our snack-friendly culture has embraced edamame, a Japanese bean often eaten like unshelled Southern boiled peanuts. A type of shell bean, edamame contains immature soy beans within each pod that can be served whole and squeezed from one end to release slippery, crisp beans. Product labels typically designate both whole and shelled forms as edamame,...

December 16, 2017December 16, 2017by
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My Global Table: Ukraine

Scents that wafted from the kitchen of my babushka’s (Russian for “grandmother”) flat in Odessa were always extraordinarily delicious. The savory smell of dumplings, pelmeni, borscht and the sweet aroma of traditional stuffed baked buns, or pirozhki, filled the hallway, leading to anticipation of what was inside before the door even opened. There is a...

December 16, 2017December 16, 2017by
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Spotlight on Civility: Interviews with 8 Social Media Rock Stars

From global networking to discussing timely topics, social media presents great benefits — as well as challenges. To get the most out of online exchanges, the key is constructive engagement. We interviewed eight social media rock stars to learn how they harness positivity for social media success and use professional civility to keep online antagonism...

December 16, 2017December 16, 2017by
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Nutrition Considerations for the Transgender Community

One of the most important roles of the registered dietitian nutritionist is to provide medical nutrition therapy that is relevant to an individual’s culture, ethnicity and dietary preferences. In order to improve transgender individuals’ access to quality nutrition care, it is important to understand conditions for which this population is most at risk, the role...

December 16, 2017December 16, 2017by
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Cheesy Crepes with Zucchini

This rendition of the savory Ukrainian dish nalysnyky uses whole-grain flour, zucchini, cottage cheese and ricotta in place of white flour and quark cheese. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table. Servings: 10Serving size: 3 crepe pieces, 1 tablespoon Greek yogurt, 3 cucumber half slices, 1/10 tablespoon...

December 16, 2017December 16, 2017by
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Dishers: A Handy Tool for Perfect Portions

For more than a century, dishers have been used to portion and serve foods ranging from mashed potatoes to chicken salad. The disher was invented by Alfred L. Cralle in 1897 after seeing servers have difficulty scooping ice cream without it sticking to the spoon. This often resulted in having to use two spoons or...

December 16, 2017December 16, 2017by
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Spicy Edamame Slaw with Orange Dressing

Edamame adds protein and fiber to a classic cabbage base in this lightened-up slaw. Servings: 8Serving size: ¾ cup (95 grams)Prep time: 20 minutes (plus 30 minutes to chill)Cooking time: 0 minutes Ingredients 1 10-ounce package frozen shelled edamame 1 head green cabbage, quartered, core removed, sliced into slivers 1 cup finely sliced orange bell...

December 16, 2017December 16, 2017by
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Creamy Potato Salad

This cool, creamy side dish is packed with potatoes, crunchy vegetables and a little bacon to honor the flavors of the traditional Ukrainian recipe olivye. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table. Servings: 12Serving size: ½ cup (120 grams)Prep time: 1 hourCooking time: 25 minutes Ingredients...

December 16, 2017December 16, 2017by
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Xismari Collazo-Colon: Rehabilitating Veterans through the Healing Power of Food

Xismari Collazo-Colón, RDN, LD, wanted a career in which she could serve others. At 16, she entered the natural sciences program at the University of Puerto Rico to fulfill requirements for medical school. But Collazo-Colón quickly discovered the ability to heal with food, so she shifted her studies to nutrition with a focus on diabetes...

December 16, 2017December 16, 2017by