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March 2, 2010
Sherri Meyer, MG Registered Dietitian
Am I dietitian, dietician (sp.) or nutritionist?
To help clear any uncertainty I have included an (adapted) article from US News.
"Anyone can claim to be a "nutritionist" or "food coach." So here's what you should look for
If you feel the need for professional help with your eating habits or diet, you may assume a nutritionist (Nutritionist. Food Coach. How Good Is Their Diet Advice?By
Katherine Hobson) is the person to talk to. As it turns out, that's not a particularly specific or useful term—a point driven home by recent advice published in a magazine from a "nutritionist" who claimed weight loss is aided by eating carbs and protein at separate meals, a notion not supported by science.
One specific title to look for: registered dietitian(Nutritionist. Food Coach. How Good Is Their Diet Advice?By
Katherine Hobson). In order to call him/her self an R.D., a person must have an undergraduate degree in nutrition or dietetics—or the equivalent in coursework—from an accredited institution, On top of that, R.D.'s have to complete a yearlong, supervised internship and pass a national exam. And they must get credits in continuing education on an ongoing basis. Anyone calling herself simply a dietitian is also legally supposed to be an R.D. Of note, the spelling of dietitian is not “dietician”, an often and easy to make misspelling.
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February 17, 2010
Sherri Meyer, MG Registered Dietitian
You would think that being a mother who is a dietitian that I would have the patience to tolerate and understand a toddler’s typical “food jags”. A food jag is a term commonly used in child nutrition that describes when a child will only eat one or a few food items, meal after meal, day after day, with blatant refusal of all other foods. My patience was tested this past week as my son Oliver went head-first into one of these “jags” during a trip to see his Grandparents in Ohio.
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February 3, 2010
Sherri Meyer, MG Registered Dietitian
After returning from a week of fun in the sun, I was met with a snowstorm that confined us to our house. No more meals of fresh ripe fruit & just caught fish, it was time to turn to the pantry. The snow closed down any possibility of obtaining fresh produce, fish or meat. So, turning to my pantry I felt a bit like Mother Hubbard looking in my bare cupboard. But, all was not lost as I spotted some staples that would help satisfy my craving for a (healthy) Mexican fiesta. I eyed a jar of roasted red peppers, some canned black beans & chicken broth. Fortunately I was able to scrounge some remaining stocks of celery & carrots that survived my week away. Sautéing the vegetables in a little olive oil with the addition of garlic, adding chili powder & cumin, simmering the chicken broth, adding the peppers & a can of tomatoes, an aromatic soup was developing. Then I broke out my favorite kitchen tool, the immersion blender & whirled away. Adding black beans and some crunchy corn tortillas (soft tortillas from the freezer I just cut them up and baked in the oven) I was on my way to my feast out of desperation.
My “pantry meal” is just one example of how a healthy meal can be made from things in your pantry. My go to list:
Canned beans (organic), unflavored
Organic canned tomatoes, (always useful for a quick tomato sauce)
Chicken broth
Jarred roasted red peppers
Balsamic vinegar/olive oil
Onions/garlic
Whole grain pasta or other grain
Various dried spices
So now I need to stock my pantry for the next winter storm, perhaps I will make an Italian feast.
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