If you’re my contemporary, you’re likely familiar with the expression “Raise your hand if you’re sure” in commercials for a popular deodorant. But now, a new campaign from the dairy industry that will launch on Monday November 16th and ask you to “Raise your hand for chocolate milk” may put those consumers who already feed their children chocolate or flavored milk at ease, but leave others unsure or confused about whether or not chocolate milk is a healthful option because it has added sugar–something we’re all “supposed” to cut back on. The upcoming campaign is already stirring up a debate among health experts about how to help consumers make the most healthful, well-informed choices when it comes to liquid calories.
Just this morning, as I read through the New York Times, I coincidentally stumbled upon an article about a study featured in the November issue of The American Journal of Clinical Nutrition touting the anti-inflammatory properties of chocolate milk. The study found that subjects who consumed skim milk spiked with flavonoid-rich cocoa (the cocoa was added in the form of soluble cocoa powder) twice a day for four weeks has significantly lower levels of several markers for inflammation as well as higher good HDL cholesterol levels compared with those just given plain white skim milk.
Another study published in the Journal of the American Dietetic Association found consuming flavored OR plain milk (vs no milk) had a positive impact on overall nutrient intake and no negative effect on BMI (a measure of body weight) in US children and adolescents between the ages of 2 and 18.
I must divulge that I’m a lover of most things chocolate (milk chocolate, that is). But as I feel I’m suddenly swimming in a sea of chocolate milk these days (and you may as well), I couldn’t help but weigh in on this timely topic.
On one hand, the chocolate milk campaign is responding to the decreased availability of chocolate milk at a number of schools. Those involved in the campaign argue that if chocolate milk is removed from schools, kids will drink less milk, and miss out on the many key nutrients milk provides (including calcium, vitamin D, riboflavin, and others). They also argue that flavored milk is a better choice than sugary soda and other sugary beverages that are loaded with calories and provide few if any nutrients.
Health experts including Marion Nestle, PhD, a Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University, and Marlene Schwartz of Yale University’s Rudd Center for Food Policy and Obesity and others are certainly not fans of this upcoming initiative to say the least. In her blog post, Nestle argues the initiative is “something ripe for satire.”
Here are the facts.
*One cup (8 ounces) of skim milk has 83 calories, 12.47 grams total sugar (all from lactose, naturally occurring sugar in milk; no added sugar), and 0.2 grams fat.
*One cup (8 ounces) of 1% or low fat milk has 102 calories, 12.69 grams of total sugar (no added sugar), and 2.37 grams fat.
*One cup (8 ounces) of 1% or low fat chocolate milk has 158 calories, 24.85 grams sugar (12.16 of those grams, or about 3 teaspoons (4 grams per teaspoon), comes from added sugar), and 2.5 grams of fat.
At schools, you won’t be able to have kids make their own flavored milk. But if your kids want to have flavored milk at home, they can make their own by adding 2 tablespoons of light chocolate syrup to skim milk. Here’s what they’ll get in one cup of skim chocolate milk: 137 calories, 22.47 grams sugar (10 of those from added sugar), and 0.34 grams fat. So you’ll save 21 calories, 2.38 grams sugar (a little more than 1/2 teaspoon), and 2.16 grams of fat vs low fat chocolate milk–admittedly a small savings, but a savings nonetheless in terms of fat, sugar, and calories.
Bottom line here? Yes, you get key nutrients in milk whether it’s plain white or flavored. But I’d argue that skim milk is still the gold standard. Low fat plain or flavored options can also be healthful choices, especially when compared to sugary beverages devoid of nutrients. BUT I will continue to recommend that for those parents whose children are not allergic to milk, plain whole or reduced fat milk should still be the first option offered to infants aged one and above; for those two and older, plain skim or 1 percent milk is a better bet.
Don’t give up if it takes your kids a while to learn to love low fat or skim milk. Like with all foods and beverages, your children may need many exposures to an item before they learn to like or prefer it. Don’t succumb to the temptation to offering flavored milk first to your kids at a young age because this can potentially teach your child to prefer only flavored milk (and dislike plain milk altogether).
Yes, some milk (flavored or not) is certainly better than no milk–but if you give your children primarily plain (as opposed to flavored) milk from an early age, you’re setting them up to enjoy this wholesome, nutritious beverage–my kids, aged 11 and 7, are and have always been huge milk drinkers and don’t even like flavored milk (though their mom admittedly enjoys a cup of chocolate milk from time to time).
If you feel that you’ve passed the point of no return and flavored milk is your child’s only or preferred source of calcium (and they don’t eat yogurt), use this as an opportunity to teach them that while any milk is healthful, flavored milk is essentially milk and cookies. If dessert is usually one cup of ice cream or 3 cookies, encourage your kids to cut back to 2 cookies or 1/2 cup of ice cream for every cup of flavored milk they have each day. If they decide it’s not worth it to give up on their treats, perhaps they’ll go for the plain white stuff–they may even learn to like it! It’s all about choices. Keep in mind that kids preferences can change over time, and even if they don’t like plain low fat or skim milk now, it doesn’t mean they never will.
Sources: Emily Fredrix (AP): http://bit.ly/121CKR; Marion Nestle: http://bit.ly/4Gwfq6; Journal of the American Dietetic Association, April 2008: http://bit.ly/4kyhRG.
After growing up marginally overweight, unable to run even a mile without stopping (and panting), I moved to Manhattan in the early 90’s. My fiancé (who eventually became my husband) encouraged me to start running with him. I got hooked and decided to challenge myself by running in a race. Not yet aware of the NYC Road Runners Club which hosted several local races throughout the year, my husband and I left on an early morning train to Long Island one Sunday morning for my first 5 k. While I knew I was a slow runner, my goal was just to finish the race, without stopping. And I did.
I had so much fun and felt such a wonderful sense of accomplishment after running that race. It would be the first of many 5 K and 10 K races I’d participate in over the years. My claim to fame is a 10 mile race I completed, without stopping, shortly before I became pregnant with my first son almost 12 years ago. My husband, who had completed (in very good time) the NYC Marathon three times, ran with me in that 10 mile race; when he got a cramp, he hid behind a tree as he and my parents watched me complete the race–without stopping– in record time–well at least my personal record of almost 1 hour and 50 minutes. Despite my slow time, I was over the moon to have trained and completed the race and achieve what was for me a personal best.
You can only imagine how I felt after reading “Plodders Have a Place, But Is It In A Marathon,” a well written but disheartening article by Juliet Macur in today’s New York Times. As an exercise enthusiast, registered dietitian, and supporter of my husband and so many friends and colleagues who have trained for and competed in one or more marathons over the years, and as a self-declared plodder (though I’ve never attempted nor do I think I could ever complete a marathon), I cringed at several of the elitist comments made by marathon runners in this article. Seems that some feel that marathons should be reserved only for the fast and furious, and not for those who do it to challenge themselves. I’m not sure anyone really does it to just to say they did it as suggested by some in the article, though I’m sure there are exceptions.
Of course it’s a free country and everyone is entitled to his or her opinion. But I believe that running a marathon is something many people aspire to do, and those who work so intensely and build up the ability to even fathom running in a marathon (or in any race for that matter) should be allowed to participate. They should be celebrated for doing what they never thought they could and not be made to feel less than worthy or accomplished when they receive a medal and are draped in cellophane at the end of the race. Of course there’s a time and place for everything, and elite runners have every right to have their own races in which to participate. But it’s cruel for those who are gifted and fast to look down at those who train but don’t possess their speed, level of skill, or genes.
I would love to run a marathon–I just don’t think I could actually finish one, or train without injury. Even when I run two miles once a week, that little spot on my left hip starts to ache. So I mix it up with walking, weight training, and activities like ice skating. When I miss a day of exercise, I feel disappointed, but know that my constant fidgeting and running around will still help me burn at least some calories and maintain a healthful body weight. I am proud of how far I’ve come with my exercise, and think it’s important for people to challenge themselves and take risks, but do it in a way that’s safe and sensible and fits into their life.
Source: The New York Times, http://bit.ly/2shOVR; to join the discussion from readers: http://bit.ly/2shOVR http://bit.ly/21rmP3
It’s not like the flu–you can’t catch it by having an infected person cough or sneeze on you or shake your hand. Nevertheless, diabetes, a group of metabolic diseases characterized by chronic high blood glucose (or blood sugar) levels, may creep up on you without you even knowing it. According to recent estimates, among adults aged 30 and older, almost 14 percent of men and 12 percent of women have diabetes, with almost a third unaware they even have the condition. Adults in Southern and Appalachian states had the highest rates of diabetes (Mississippi fared the worst), while those in the Northern plains, Northeast, and Midwest had the lowest prevalence.
Although type 2 diabetes accounts for about 90 to 95 percent of all cases of diabetes in both adults and children, the incidence of the less common form of diabetes, Type 1 diabetes, also seems to be increasing at a fast pace according to a recent European study; although genes are traditionally the key contributors to the development of type 1 diabetes, researchers believe the increased incidence of the condition in children is due to obesity as well as dietary and other factors.
Unfortunately, diabetes is far from a benign condition. Over time, high blood sugar levels can severely damage body organs including kidneys, the heart, and eyes. Although diabetes has many environmental and genetic causes, being overweight or obese is one of the more notable and important risk factors for diabetes among all age groups, so of course achieving and maintaining a healthy body weight is one way to reduce your risk for developing this debilitating condition.
According to the American Diabetes Association, symptoms of diabetes include frequent urination, excessive thirst, extreme hunger, unusual weight loss, increased fatigue, irritability, and blurry vision. If you notice any of these symptoms, it’s important to report these to your physician immediately; the sooner you know you’re at risk for or have diabetes, you can take dietary and lifestyle steps (including increasing dietary fiber and whole grain intake, and engaging in regular physical activity) to achieve a healthier body weight to minimize your risks or better manage the condition. Just like with anything else, “catching” the condition as early as possible (instead of ignoring symptoms) will have a more favorable impact on your health and quality of life.
Sources: The New York Times: Diabetes: A State-By-State Breakdown: http://bit.ly/sl4kM; Incidence of Childhood Type 1 Diabetes: A Worrying Trend: http://bit.ly/13RJHk; American Diabetes Association: http://www.diabetes.org/.
Just last week, the Centers for Science in the Public Interest (CSPI) released a list of the 10 FDA-regulated foods that account for about 40 percent of all reported foodborne outbreaks in the U.S.. Healthful vegetables, including leafy greens, potatoes, tomatoes (my personal favorite), and sprouts made the list, as did berries. Fish including tuna and oysters, and dairy products including eggs, cheese, and ice cream (3 more of my favorites, for sure!) rounded out the top ten. Meats such as ground beef and poultry, regulated by the USDA, are also frequent causes of foodborne illness. The question is, what are consumers to do when they’re warned that so many foods that they enjoy and commonly consume can potentially make them sick?
Some might argue that consumers should simply avoid all of those foods. While that may certainly be a strategy for some to considerably lower their risk for illness, it would be difficult if not impossible to do this. Many foods (especially those you’d get at a restaurant or processed/packged foods) are made with so many different ingredients, and it’s tough to know how foods or dishes are made unless you’re willing to do some detective work, ask a lot of questions (of the chef, for example), or spend a lot of time reading the fine print on food packages. Many of these foods are also quite healthful—fruits and vegetables are loaded with fiber, vitamins, minerals and other beneficial substances; fish provides lean protein, and tuna is rich in healthful omega 3 fatty acids, vitamin D, and other vital nutrients; eggs are a great source of complete protein; and low fat dairy products provide tons of calcium. Robbing your diet of these foods can make meals less satisfying and may rob you of opportunities to get many of the nutrients you need. Also, there are so many ways foods can become contaminated–for example, a food handler at a restaurant may not wash his or her hands, and food can become contaminated that way. Or, when preparing food, raw meats that contain bacteria can touch other foods (such as raw produce) which can then become contaminated. Bacteria can also live in foods that are undercooked.
While many experts argue that there are too many holes in the way food is inspected and kept safe for human consumption in the U.S., baby steps that will hopefully put Americans more at ease are currently being taken. For example, the USDA and FDA recently announced they will create rules for ensuring the safety of fresh produce; spinach, hot peppers, and some other foods have been implicated in recent outbreaks of foodborne illness.
So instead of subjecting yourself to a highly restrictive diet in an attempt to avoid getting sick from food, here are four simple steps tips you can take to minimize your risks; while there are many more things you can do in addition to what’s listed below, these tips will help you get started on your quest to eat more safely:
1. Wash, wash, wash…your hands, that is. Whether you use soap and water or hand sanitizer, keeping your hands clean at all times, and making sure to wash your hands after you grocery shop, handle raw foods, or sneeze or cough (or even blow your nose) will substantially reduce the likelihood that bacteria or other unwelcome germs will spread and lead to illness.
2. When preparing or cooking food, treat any raw foods (especially beef, poultry, fish, or eggs) as you would fine china–they’re breakable and should be handled with care and attention. Never allow raw foods or their juices to come in contact with any other foods or surfaces to minimize the spread of bacteria (if there is any in the food to begin with). Make sure any utensils (cutting boards, knives, or other equipment) you use to handle the food are not used for other foods as well unless they’re thoroughly washed beforehand.
3. Cook foods to their proper temperatures. Bacteria multiply rapidly in foods that are between 40 to 140 degrees Fahrenheit; to reduce the risk for foodborne illness, make sure to use a meat thermometer (and clean it with hot soap and water before and after each use) to see how thoroughly meats, poultry, and fish are cooked. Poultry, including chicken, turkey, duck and goose should all be cooked to a safe internal temperature of 165 degrees Fahrenheit; beef and fish should be cooked to a minimum of 145 degrees Fahrenheit. It’s also a great idea to check the temperature of reheated leftovers; most should reach 165 degrees Fahrenheit.
4. Don’t leave it out. Food that’s been left out of the refrigerator for more than two hours becomes a welcome mat for bacteria; in the hot sun, and when temperatures outside reach 90 degrees Fahrenheit, the window for keeping food safe decreases to only one hour. Whether you’re entertaining at home, or just feeding your family, try to time meals/events so that foods are not left out for longer than one to two hours max.
Sources: Wall Street Journal: http://bit.ly/1SccA; CSPI Top 10 Riskiest Foods: http://bit.ly/tQdzt; Fight Bac! Partnership for Food Safety Education: http://bit.ly/tr9Vz; http://www.foodsafety.gov/.
Just last weekend, I took my sons to see the clever and enjoyable animated movie, Cloudy With a Chance of Meatballs. In the movie, a young boy-turned-man with a penchant for invention creates a machine that converts water into food. He does this to provide the townspeople of Swallow Falls (who fell on hard economic times) with alternatives to sardines, their usual fare. Suddenly, everything from meatballs and spaghetti to hot dogs, steak, and ice cream begin to fall from the sky. As more and more food floods the town, and as the food gets bigger and bigger in size, the town’s Mayor greedily (and disturbingly!) bites off more than he can chew, eats everything in sight, and subsequently gains a significant amount of weight until the machine is destroyed and the town returns to some relative normalcy.
In a funny coincidence, a cartoon and accompanying article in today’s New York Times Dining section depicts my own New York City mayor Mr. Mike Bloomberg’s eating adventures and his work as an advocate for healthier eating habits in the Big Apple. Described in the article as the city’s “nutrition nag,” the Mayor successfully paved the way for the ban on trans fats in restaurants, and the mandatory posting of calorie information at fast food chains. Despite his supposed love affair with salt (the cartoon shows Mr. Bloomberg gleefully adding salt to a saltine!), the mayor has also encouraged people to resist the salt shaker when eating out, and to steer clear of sugary beverages because of their potential role in weight gain and diet-related diseases.
Although Mr. Bloomberg is not at all overweight like the mayor in Cloudy with a Chance of Meatballs, the article suggests that he enjoys many of the same foods that fell from the sky in the movie (namely cheeseburgers, hot dogs, steak, pizza, and bagels). For many, especially critics of Mr. Bloomberg’s nutritional policies, the Mayor’s supposed eating habits may beg the following question: shouldn’t someone like the Mayor, who is adamant in his efforts to improve the health of consumers, practice what he preaches? Is it ok if he cracks down on “junk food” but eats it himself?
As a registered dietitian and spokesperson for the American Dietetic Association, I take my role as an educator and motivator for healthy lifestyle habits (which include moderate, nutritious eating habits and regular physical activity) very seriously. I read up on the latest scientific research on food, nutrients, and fitness and do my best, as others in my profession do, to translate findings into practical, real-world tips to help consumers understand the facts and adopt more healthful food and fitness habits. But just like the Mayor, I do not claim to, nor do I eat a perfect diet. I, too, enjoy (and consume) some of the foods and beverages– namely, hot dogs, steak, movie popcorn, pasta, pizza, chocolate, bread & butter, and Diet Coke®– that can definitey raise a few eyebrows. Sometimes, I even hear “I can’t believe you eat that—and you’re a dietitian!” But like the mayor, I am at a healthy body weight (incidentally, I have maintained a weight loss of more than 30 pounds since my high weight in high school for more 10 years). I have no shame about my eating habits, and know that while I like certain foods that many may consider taboo or less than healthful, I balance out my indulgences by making sure to consume lots of vegetables, whole grains, fruits, and low fat dairy foods. I keep my portions small, and I exercise or do some sort of physical activity (even just walking) every day. And perhaps like the Mayor, when I go overboard or eat something that I know is not particularly healthful, I balance that out by cutting out other treats that day so that my weight stays within a healthy range.
While I can’t speak for the Mayor, I can say that I have learned to truly enjoy food, eat without guilt, and after an indulgence can successfully resume healthful eating habits because I know doing so gives me energy, makes me feel good, and keeps my weight and overall health in check.
It is ultimately up to consumers to decide if the Mayor or other political figures (not to mention registered dietitians and other health professionals) who push for healthier habits in practice or policies are “allowed” to be imperfect, and be real people who eat real food. Being honest about our own eating habits, even when we’re trying to educate and empower consumers when they make food decisions, can hopefully show that we’re human too, and are equally challenged by a 24/7 food environment that encourages excessive consumption. The bottom line is that while not all nutrition policies will be popular with consumers or health advocates, we experts have a right to push for what we think will help the nation eat in a more healthful way. Ultimately, it’s up to consumers to decide what, how much, and where they will eat, and how they’ll use nutrition information (such as calorie counts) to make those decisions.
Sources: http://bit.ly/3MkP0; http://rdsweighin.typepad.com/
I just read through an interesting article in the New York Times business section about the new “Smart Choices” food labeling campaign that allows food products that line grocery shelves to bear a green check mark to indicate they are so-called “smarter choices” among the sea of food products available in grocery stores today. Currently, ten prominent food companies including Kellogg’s, Kraft Foods, and General Mills have thus far signed on for the program, paying a fee based on annual sales of products that have earned the seal (and have therefore met criteria set by the “Smart Choices” program).
As William Neuman, the author of this article points out, the problem many see with using this “Smart Choice” seal of approval is that some foods that we don’t normally think of as healthy foods because they contain a lot of sugar, skimp on fiber, or have too much fat and/or calories–Fruit Loops, or full-fat mayonnaise included–slip through the cracks, if you will. Many who are opposed to using these green check marks to green light certain foods believe consumers will be led to choose these foods when in fact there are reasons (again, too much sugar, too little fiber, too much fat, too many calories) these foods should not be considered ideal choices when moving towards a more healthful diet.
Reading this article reminded me of one of my first (and definitely the most memorable) tv appearances I did in the summer of 1998. 9 months pregnant, I had taped my first segment for Fox 5 in NYC about how the American Heart Association seal of approval was showing up on things like sugary, low fiber cereals. In the segment, I recall saying that it was ironic that the AHA seal, which meant a food was “heart healthy” because it contained only so much saturated fat and cholesterol, would appear on sugary cereals since such foods were naturally low or devoid of saturated fat and cholesterol. I went on to say that just because foods bear the seal doesn’t mean they’re healthy–they could still contain too much sugar, be low in fiber, and not be the most healthful selection. (Incidentally, the segment aired Monday, July 13th, 1998, between 10:50 and 11 pm– I know this well because my husband and I, my ob/gyn, and a few nurses watched it together as my son Spencer was born).
Even before I became an American Dietetic Association spokesperson 5 years ago, I had always believed that any and all foods can be part of an otherwise healthful, sensible, and balanced diet. Some foods are naturally healthier than others, and of course many of us know that emphasizing fresh, unprocessed or minimally processed plant foods like fruits, vegetables, nuts and seeds, and grains (especially whole grains) form the foundation of a heart-healthy diet. My concern about the Smart Choices program, and frankly, of any seals of approval on food packages is that they can further confuse consumers. Just getting through the Nutrition Facts Panel and ingredients lists takes effort, and as a registered dietitian I feel that if people can just pay more attention and learn to read through those, they are way ahead of the game in terms of making more informed, educated food and beverage selections when they shop for themselves and their families. I’m not saying these check mark programs can’t be helpful, but I think the take home message for consumers should always be to choose more of what you know is healthy (eg plant foods made without added fats or sugar), and when shopping for packaged, processed foods, look for those with less fat, sugar, sodium, and calories. Look to registered dietitians to help you create and individualize a personalized, healthy eating plan based on the Dietary Guidelines for Americans (and illustrated by MyPyramid). Always think more about what you need more of in your diet (eg vegetables), try to fill up on those foods, and choose smaller portions of nutritious but more caloric foods such as lean meats, fish, low fat dairy foods, nuts/seeds, and added fats such as oils. Finally, pick your poison. If you love sugar, have just one or two cookies, or a piece of chocolate, or some ice cream. Have small portions of the indulgence items and call it a day.
Sources: http://www.nytimes.com/2009/09/05/business/05smart.html; mypyramid.gov.
I read a great article by Jeffrey Zaslow in today’s Wall Street Journal. In this current piece, he writes about his experience working on an article in the late 1980’s that revolved around a study that showed a high prevalence of dieting behavior among fourth grade girls in California. As part of his research, he asked 100 4th grade girls at different Chicago schools “Are you on a diet?” In the current article, Jeffrey revisits the topic and interviews a few of those he questioned in the 80’s who are all grown up. To this day, many reported they continue to feel the pressure to be thin.
Like many girls, most of my childhood (and especially during my teen years), I stuggled with my weight and my body image. I had pictures of Madonna hanging on my wall and could only dream of weighing 115 pounds on my 5 foot 2 inch frame. During most of high school, I weighed upwards of 30 pounds more than what I considered ideal. Fortunately, though I did not feel great about my body and felt heavy most of the time, I never resorted to behaviors such as bingeing or fasting (though I did sneak some diuretics out of the medicine cabinet thinking a little extra peeing could painlessly make me drop a few pounds—dumb, and potentially dangerous I now realize). I overate and under-exercised (though I was always on the go) and it wasn’t until late college/early adulthood when I was finally on my own that I started improving my behaviors one by one, studying nutrition, and taking better care of myself.
I ultimately became a registered dietitian and author. Since my high weight in high school, I have successfully lost and maintained a significant 30 plus pound weight loss. My weight and body fat have incrementally gone down, as my muscle mass has increased and as my mental attitude about food and my body shape and weight have improved markedly. I gave birth to two boys who are now 11 and 7 which only enhanced my motivation to get healthier. I am mostly a healthy eater, rely on small portions, love to cook, and love to exercise and move my body.
How did I do it? Somehow, over the years (and no doubt in the process of becoming a registered dietitian), I made the mental connection that helped me transform my body and attitudes in a healthy way. I am not in perfect shape, nor do I have even a close to perfect body (whatever that means!), but have learned to accept and embrace my body (and the physical and emotional scars of weight fluctuations and bad self-esteem that go along with it). Through my work, I have tried to turn my negative, challenging experiences into positive ones and use them as well as the science of nutrition and behavior modification techniques to help others change their habits and their lives. I have worked with women, mothers, and even grandmothers to help them once and for all come to terms with their own bodies, whatever size and shape they are, nourish themselves physically, mentally, and spiritually, to enjoy food and fitness, and by their example improve the likelihood they will pass on these qualities to their children and/or others around them– to get rid of the guilt when they indulge, to practice positive self-talk, to stop dieting once and for all, and to start living and enjoying life.
I can tell you from my own experience that spending time and energy taking care of yourself, playing up your strengths and good qualities as well as those of your family members and friends, and making time to be physically active and do exercise you enjoy pays unlimited dividends. Isn’t it better to spend time doing that than to lament about how big your thighs are, or how much you weigh, or how you wish you could look like someone else? There really is personal power in positive thinking. Life is too short to sweat an imperfect body; instead we should focus on what we love about ourselves and others, set personal goals for creating and maintaining healthful food and fitness habits, and set a powerful and good example for those around us (especially our children, male or female) so they have a good shot at growing up without all the body image and weight baggage many of us still carry around with us.
Source: http://online.wsj.com/article/SB10001424052970204731804574386822245731710.html
In TheZiedGuide blog, I will talk about topics in the news and of interest to me and you that relate to nutrition, diet, fitness, and health. You’ll learn a little bit about me, why I’m passionate about what I do, and why I became a registered dietitian in the first place. Most importantly, after reading my blog, it is my hope that you’ll feel empowered to make permanent changes in your life in pursuit of better health and a better outlook on life.
Please be sure to check out my Web site, www.elisazied.com as well as www.nutritionatyourfingertips.com, the companion Web site to my new book, Nutrition At Your Fingertips, that launches on November 3 (see amazon.com for a sneak peek and to preorder). You can also connect with me on facebook (search for Nutrition At Your Fingertips) or on twitter (http://twitter.com/elisazied).
I welcome feedback and suggestions for blog topics. Have a beautiful day!
