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Confessions of a Dietitian |
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Allergy season...ugh. What a shame that as the enviable Austin spring weather arrives, I find myself peering through the windows, knowing that my fun in the sun will soon be replaced by sneezing and itching. Unfortunately, I'm one of the many who suffer from seasonal allergies. If you've ever experienced the wrath of these party spoilers, then you probably know that a person can be driven crazy enough to try almost anything to find relief.
So called "natural remedies" can be found almost everywhere. Just like the endless list of cures for the hiccups - swallowing a gulp of water while standing on your head, having someone startle you, or holding your breath - there are just as many touted ways to alleviate allergy symptoms. Desperation often leads to risk taking, but the good news about honey is that the risk for harm is low.
I like honey as much as the next person, and after hearing that it's a natural remedy for allergies, I saw no harm in giving it a try. I realize many claim this natural honey remedy has helped them, but I am apparently not one of them. A trip to the allergist was the only thing that gave me some relief. Though the local honey I purchased at the Farmer's Market did little for my allergies, it was delicious. Below are some creative ways to use honey in your kitchen.
Warm Blessings,
Stacy
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Delicious Uses for Honey |
- Drizzle it over a peanut butter sandwich or a slice of peanut putter toast
- Use it as a natural sweetener in muffins, bread and pancakes
- Add it to a soothing cup of tea
- Add it to a bowl of oatmeal
- Use it in a homemade granola recipe
CAUTION: honey may be dangerous for infants and toddlers due to the risk of contamination with clostridium botulinum endospores.
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Dietitian vs. Nutritionist |
People often ask what the difference is between a dietitian and a nutritionist. Unfortunately, there is no simple answer to that question.
In short, dietitians can be nutritionists, but nutritionists cannot be dietitians. In other words, there are various certification programs available to become a nutritionist - but they all have levels of education and training. The registered dietitian credential, which has been issued by the Commission on Dietetic Registration since 1969, has clearly defined requirements and uses evidence-based science as the foundation. In many states (Texas included) a person with little or no training in nutritional care can still call himself or herself a nutritionist. As a result, consumers are burdened with the task of sifting through the ambiguous credentials which often falsely indicate adequate training.
Dietitians and nutritionists provide similar services, but the expertise of the registered dietitian extends beyond simple nutrition information. A registered dietitian: provides nutritional counseling and education services for both disease prevention and management; develops recommendations for nutrition provided through alternative methods (feeding tubes and IV feedings); manages food service operations; develops recipes and menus; and conducts research.
To become a registered dietitian, an individual must:
- Hold a baccalaureate or higher degree granted by a regionally accredited college or university in the United States (or an equivalent foreign degree) with a major course of study in human nutrition, food and nutrition, nutrition education, dietetics, or food systems management;
- Complete at least 900 hours of supervised dietetics practice under the supervision of a registered dietitian;
- Pass a national examination administered by the Commission on Dietetic Registration;
- Maintain continuing education credits.
Registered dietitians have set the standard for nutrition professionals. In 2000, the Institute of Medicine (IOM) found that the registered dietitian is "single identifiable group of health care professionals with the standardized education, clinical training, continuing education, and national credentialing requirements necessary to provide nutrition therapy." Nutrition therapy is defined by Medicare as "nutritional diagnostic, therapy, and counseling services for the purpose of disease management..." In 2001, Medicare expanded coverage to include medical nutrition therapy when provided by an individual meeting the above qualifications.
In addition, registered dietitians are part of the integral health care team. They work closely with physicians and other health professionals to ensure that high standards of care are delivered to individuals.
Make sure your nutrition professional is a registered and licensed dietitian (RD, LD).
To find a registered dietitian in Texas, visit www.eatrighttexas.org; for other areas of the US, visit www.eatright.org.
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Recipe: Fresh Basil & Tomato Salad |
- 4 medium tomatoes, sliced (use a variety of heirloom varieties if available)
- 4 large basil leaves, torn into small pieces
| Calories |
Protein |
Fat |
| 110 | 9 g | 7 g |
| Carbohydrates |
Cholesterol |
Sodium |
| 7 g | 0 mg | 326 mg |
Serves: 4
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Do you have a question about nutrition that you'd like to have answered by a Registered Dietitian? Submit your questions by
emailing us and one or more questions will be featured in the following month's Personal Nutrition INK.
Q: Since rosemary is native to Texas, what are some suggestions for using it in the kitchen?
A: Rosemary has a distinct aroma which can be recognized immediately after touching it. It is a perennial herb that is frequently used in landscaping because it can be pruned easily into topiary shapes. For this reason, its flexibility extends beyond culinary uses. Rosemary has a strong flavor, so a little goes a long way. Though it's used most commonly in poultry dishes it also works well with most other meats, soups, and stews. Removing the green needles and rubbing them into the meat with some oil and garlic brings out a simple and delicious flavor. You can also chop the needles finely to distribute the flavor more evenly throughout the dish. The whole stem clipping can also be used to enhance presentation or simply for convenience. For instance, pierce a cut of meat with a BBQ skewer, insert the woody rosemary stem into the meat, and then grill it for a quick and easy punch of flavor.
Be creative - send us some of your own creative ideas!
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