Nutrition in

Chicago

Fall 2012

1 CDA Website Facelift

2 Letter from the

President

Supermarket Corner

3 CDA Dinner Hosted by

Food Trucks

National Food Days

4 Good Nutrition for the

US Women’s Rugby Team

Upcoming CDA Events

5 Vital Bridges RD Makes a

Difference

Thyme Roasted Beets

Recipe

PR Committee Update

6

Unconventional Website

Tools for RDs

In this Issue

CDA P.O. Box 618302 Chicago, IL 60661

Y ou may have already noticed the

new look of the CDA website,

which was rolled out this past sum-

mer. Keep on the lookout for even more

changes once the new strategic plan and logo

are developed later this year. However, the

new functions of the website will remain the

same including:

an ability to sign-up for events, which

will replace the Evite system

a more extensive members-only site

where each member will have their own

login and password

a job postings section where one can

view jobs as well as submit jobs

Other functions of the website and website

committee offerings that may be of interest

to members include:

the "Find a Dietitian" page where mem-

bers can advertise their services

online membership renewal

(membership expires on May 31 of

every year; access to the members-only

areas will not be available until payment

is received; paper applications are also

available for download if preferred)

access to event archives, newsletters,

CDA member directories, and awards/

scholarship information

tweeting through CDA (email your

tweet exactly as you'd like it tweeted to

cdatweets@gmail.com and our Twitter

Gatekeeper, Jackie Lang, will tweet it for

you on behalf of CDA!)

the "Contact Us" page where members

can email CDA with questions or with

any website problems

In addition, we have new bloggers including

RDs with several years of experience, new

RDs, interns, and graduate students that study

or work in various areas of our field including

research, clinical, community, fitness and

business. Read more about all of their di-

verse backgrounds on our "Meet the Blog-

gers" page and be sure to leave comments on

blogs when you stop by!

If you are interested in blogging for CDA,

email our blog Chair, Ginger Hultin at gin-

gerhultin@hotmail.com. Stay tuned for the

exciting blog competition later this year.

The CDA Website Gets a Facelift Jeanna Tachiki, MS, RD, LDN

2 Nutrition in Chicago Newsletter, Fall 2012

2012-2013 CDA

Board of Directors

CDA Committee

Chairs

President: Jamie Shifley

President-Elect: Brooke Schantz

Treasurer: Prajakta Phadke

Treasurer-Elect: Jeanna Tachiki

Secretary: Samantha Raymond

Nominating Committee: Grace Whiteford

Bylaws Committee: Barbara Fine

Awards and Scholarships

Committee: Jeanna Tachiki

Legislation Committee: Tarrah DeClemente &

Samantha Raymond

Public Relations

Committee: Grace Whiteford

Publications Committee:

Stephanie Sharp,

Ginger Hultin &

Janna Nelinson

Membership Committee: Prajakta Phadke

Program Committee: Brooke Schantz

Historian: Melissa Prest

A re You Informed? I recently read a

blog post by a fel-

low dietetics edu-

cator, Phyllis Fatzinger

McShane, about informatics

and dietetics. The post really

got me thinking about the im-

pact CDA members can make

by combining our nutritional

expertise with technology. Some of you

might be thinking to yourselves, “What is

informatics?” Nutritional informatics is

when we use critical thinking plus tech-

nology to organize and communicate our

nutrition-related information and/or data.

Many of you may have already been par-

ticipating in nutritional informatics with-

out even realizing it. For those of you

who have not, now is the time to give it a

go! It could be as simple as sharing an

interesting nutritional article you read on

the CDA Facebook page or even your

own Facebook page. You may dive into

Twitter and begin tweeting nutrition-

related messages on a regular basis.

Some might even consider becoming

a Sharecare expert. Do not let fear

paralyze you; there will be a learning

curve. We at CDA have experienced

this firsthand with our attempts to up-

date our weekly emails using Constant

Contact, as well as switching our

meeting registration from Evite di-

rectly to our website (thank you for

your patience). While there have been some

bumps in the road, we know that in the long

run these technological changes will be bet-

ter for our members—helping to keep them

better informed. Using technology will not

only allow us to share our expertise with

more people, but it also allows us to share

information with fellow professionals. I ask

each of you to push yourselves and get out

there. You are highly educated nutrition

experts and you have the ability to help

many with that knowledge. So, go out and

share it!

A Letter from the President Jamie Shifley, MS, RD, LDN

Supermarket Corner: New Food Products Barbara Fine, RD, LDN

Balance Mini Energy Bars - These petite protein bars are great for when hun-

ger strikes in the afternoon and you don’t want a large snack. They come in Double

Chocolate Brownie and Cookie Dough. Each bar contains only 100 calories, 3.5

grams of fat, 80-100 mg of sodium, 11 grams carbohydrate, 0-<1 grams of fiber, 9

grams of sugars, and 7 grams of protein.

Popchips Tortilla Chips - The delicious Popchips who gave us popped potato

chips now has popped tortilla chips! Crunchy and tasty flavors include Ranch, Salsa,

Chili Limon, and Nacho Cheese. The individual 1 oz bag (about 16 chips) has 120

calories, 4 grams of fat, 135-190 mg of sodium, 20 grams carbohydrate, 2 grams of

fiber, 0-1 grams of sugars, and 2 grams of protein.

Speaking of chips, Simply 7 has new flavors of their lentil and hummus chip lines including

Jalapeno Lentil and Roasted Red Pepper Hummus. Each 1 oz serving (about 30-31 chips) has

130 calories, 5 grams of fat, 300-420 mgs of sodium, 18-19 grams carbohydrate, <1 -1 gram of

fiber, 2 grams of sugars, and 2-3 grams of protein.

Pillsbury Artisan Pizza Crust with Whole Grain - This new refrig-

erated pizza dough comes in a tube but offers the benefits of whole grain de-

spite being a processed product. Each serving (1/6th of the crust) has 190 calo-

ries, 5 grams of fat, 370 mg of sodium, 30 grams carbohydrates, 2 grams of

fiber, 16 grams of whole grain, 3 grams of sugars, and 6 grams of protein. If

you roll the dough out extra thin, you can get 8 pieces instead of 6.

September

Sept 26: Pancake Day

Sept 30: Mulled Cider Day

October

National Apple Month!

Oct 4: Taco Day

Oct 6: Noodle Day

Oct 9: Dessert Day

Oct 13: Peanut Festival

Oct 13: Pumpkin Festival

Oct 22: Nut Day

Oct 28: Chocolate Day

Oct 29: Oatmeal Day

November

National Peanut Butter

Lover's Month!

Nov 7: Bittersweet

Chocolate w/ Almonds Day

Nov 8-13: Split Pea Soup

Week

Nov 12: Pizza w/ the Works

Except Anchovies Day

Nov 14: Guacamole Day

Nov 20: Peanut Butter Fudge

Day

Nov 23: Cashew Day

Nov 25: Parfait Day

Nov 26: Cake Day

3

Nutrition in Chicago Newsletter, Fall 2012

CDA Dinner Hosted by Food Trucks By Ginger Hultin, MS, RD

O nce again, CDA has its finger

on the pulse of food trends in

Chicago by hosting the first

dinner of the year at the UIC

campus featuring food truck cuisine. On

September 12th, 100 members arrived on

the campus to find several options from

famous food trucks in the city: Falafel

Brothers, Beyond Borders, and Gigi’s Bake

Shop. Afterwards, speaker Melissa Joy

Dobbins gave an entertaining and pertinent

presentation on the topic of media in nutri-

tion. Masterminded by Brooke Schantz

MS, RD, CSSD, LDN, chair of the Pro-

grams Committee which plans CDA dinner

events during the year, this dinner allowed

members to mingle in the beautiful end-of-

summer weather.

Food trucks have gained popularity in the

past several years; flourishing even in the

questionable economic

condition. Chicago

hosts food truck festi-

vals in several

neighborhoods includ-

ing Evanston and West

Town during the sum-

mer months. However,

food trucks are not a

new invention; they

have been around for

more than a hundred

years. Early models

include “Chuck Wag-

ons” or mobile kitchens

catering to laborers. Today’s laborers cer-

tainly are not the railroad workers of the

old days. Instead, food trucks have been

hugely popular with urban office workers.

These traveling restaurants on wheels have

exploded in popularity in big cities with the

metropolitan lunch crowd due to their quick

service, affordable prices and variety of

offerings. Los Angeles boasts the largest

selection of food trucks in the nation, but

cities across the US including Portland,

Austin, New York and Boston have em-

braced the food truck culture.

Chicago is finally starting to open their roads

and parking lots to food trucks. This past

summer, the Chicago City Council approved

a food truck ordinance. These new food truck

laws will allow food trucks to cook and as-

semble food on their trucks instead of having

to prepare and package them beforehand.

Previously their operating hours were be-

tween 10 a.m. to 10 p.m., but now food

trucks will be able to

operate from 5 a.m. to 2

a.m seven days a week.

They will be able to

legally park in the same

location for two con-

secutive hours. The

drawbacks for this new

ordinance are a 200-

foot buffer zone, truck

owners are required to

use a GPS tracking system, and $1,000 fines

will be applied for parking violations. The

200-feet rule is to protect all brick and mortar

retail food establishments, but in some parts

of downtown Chicago meeting that require-

ment may pose an extra challenge for these

vendors.

Hungry for more on food trucks and where to

find them? Check out the Food Truck Freak

at http://foodtruckfreak.com/food-truck-freak

-dashboard!

*Be sure to join CDA at the next dinner

event at Reza’s on November 14th for a

discussion on the topic of Nutrition and

Cancer.

Fall is here!

Did you know some of

your favorite foods are

celebrated as National

Food Days this

season?

CDA Dinner Meeting

participants enjoy selec-

tions from three

local food trucks

A delicious pumpkin cupcake

from Gigi’s Bake Shop

(From left to right:) Falafel Brothers, Gigi’s Bake Shop, and

Beyond Borders. These local food trucks served up a variety of

tasty treats such as Falafel, Hummus, Pumpkin Cupcakes,

BBQ Amish Chicken Burrito, and Squash Soup

4 Nutrition in Chicago Newsletter, Fall 2012

October 4-9, 2012

FNCE, Philadelphia, PA

October 17, 2012

CDA Board Meeting

November 14, 2012

CDA Dinner Meeting

January 16, 2013

CDA Board Meeting

February 13, 2013

CDA Dinner Meeting

March 13, 2013

CDA Board Meeting

April 17, 2013

CDA Dinner Meeting

May 15, 2013

CDA Board Meeting

USA Rugby Women’s National Team:

A Battle for the World Cup Sofia Sanchez, Dietetic Intern, UIC

R ugby is becoming rather prominent

in the American athletics scene.

Born in the United Kingdom, it has

been celebrated as a war-like art; executed

by blood-thirsty athletes hungry for a win,

engaging the opponent in combat . So…

what does this have to do with nutrition?

This past year I was accepted for the posi-

tion of nutrition intern for USA Rugby

Women’s National Team staff. In July, I

was invited to attend the Eagles’ Elite As-

sembly in Greeley, Colorado as they pre-

pared for their European Tour. This fall

they have test matches against countries

including France and Italy.

These players are the most incredible group

of women I have ever met. Smashing into

each other headfirst, bloody noses, broken

arms – when that starting whistle blows, it’s

ON. They, too, are hungry for a win. As

they gear up for the 2014 Rugby World

Cup, one of their main concerns is nutrition,

and I have been helping to spread the good

word about food and how it plays a role in

their performance. When I began with the

team last December, I frantically attempted

to memorize carbohydrate recommendations

and ATP biochemistry. I spent New Year’s

Day reading sports nutrition textbooks. In-

stead, some of their more common questions

have been: what kinds of protein foods

should I eat? What foods are anti-

inflammatory? And the number one ques-

tion, “How can I build muscle and lose fat?”

The team’s nutrition consultant and myself

have joined forces to develop a four-step

program for the women to become world-

cup worthy in their nutrition habits in time

for 2014. The following is an example of

what has been added nutritionally to aid one

athlete’s packed schedule:

4am: Wake up

5:45-6:45am: Crossfit

6:30am: 250 calorie post-workout carbs/

protein recovery with 5 grams creatine

6:45-7:30am: Personal workout

7:30am: Chiropractor appointment

10:30-11:30: Cheat meal!

(No high fructose corn syrup, artificial

sweeteners, fried food, highly pro

essed/fast food.) Take 1 gram of fish oil

first.

2-3pm: 250 calorie recovery meal (lean

protein, variety of fruits, vegetables,

healthy fats)

4:30-5:30pm: 250 calorie pre-workout

meal with light carbs/protein and 5 grams

creatine

5-7pm: Rugby practice

7-8pm: 250 calorie post-workout meal, 5

grams creatine

8:30-9:30pm: 250 calorie pre-bed pro-

tein. Take 1g fish oil.

The competition is fierce. As the World Cup

approaches, the Women’s National Team

players are rallying their friends and fami-

lies for support. These women sacrifice

time, money, work, and families to push

themselves past the limits of physical and

conditioning boundaries to achieve levels of

performance unattainable by anyone else in

the world, and working with the team has

changed my life. Go Eagles!

Women’s National Team players listen-

ing to the national anthem before their

scrimmage on July 4, 2012.

Athletes forming a “scrum,” where they

interlock heads and push each other to

fight for possession of the ball. This

could be equated to “snapping the ball”

in American football.

Learn more at http://www.myunion.edu/academics/lifelong-learning/healthcare-certificate.html

The following is a paid advertisement.

Upcoming CDA Events

T o increase the visibility

of the CDA, we must

create high awareness.

An easy, free strategy is to use

public relations as a branding

vehicle.

There are three things the PR

Committee plans to do over

the coming months:

Establish the CDA as an

expert source among local

media

Build stronger

relationships with leading

health organizations

Increase participation in

local events that

complement the brand

Since many of our individual

members are already doing a

great job at public relations,

we would like to ask you to

provide contacts, resources,

and ideas for the benefit of the

CDA. There are three things

that we are asking of

individual members:

Provide media contacts to

include print, radio, TV,

and social media

Volunteer to become a

CDA liaison to a specific

health organization

Submit upcoming events

that may benefit from our

participation

Please submit all information

to ericmeredith@sbcglobal.net

or please call him at (312) 296

– 7974. Let’s join together to

increase CDA’s presence in

the Chicago area and become

the number one source for

nutrition and food expertise.

5 Nutrition in Chicago Newsletter, Fall 2012

Vital Bridges Dietitian Makes a Difference Stephanie Sharp, MS, RD

P rioritizing is the name of the game for

registered dietitian, Laura Ritland. Rit-

land, who works as the Food and Nutri-

tion Manager for the Chicago area non-profit

organization, Vital Bridges, manages a staff of

four while also procuring food for four pan-

tries, implementing quality assurance meas-

ures, and providing individual nutrition coun-

seling. All of these nutrition functions occur

under the greater mission of Vital Bridges

which seeks to improve the health and self-

sufficiency of individuals impacted by HIV/

AIDS in our local communities.

“I think the biggest challenge has been learning

to do the best I can with what I have. I find that

this is true in most aspects of my job - with

food purchasing, managing staff, and in direct

nutrition counseling with a client,” Ritland

says. Vital Bridges operates four food pantries

around the greater Chicago area that offer a

variety of food at no-cost to clients. Ritland,

who is responsible for all food procurement,

has seized the opportunity to improve the nutri-

tional quality of food pantry options. Items

vary but can include frozen meats such as

ground turkey or fish, milk, fresh and frozen

produce, and bulk grains such as brown rice.

Ritland also points out that “there’s always a

dietitian at every open food pantry who’s avail-

able to clients, not just for nutritional counsel-

ing, but to serve as a resource for those who

need help figuring out how to prepare the food

in a healthy way.”

Ritland admits that one of her current chal-

lenges is encouraging clients “to see dietitians

differently. We want our clients to see us as a

health advocate, not as someone who is just

going to tell them what they can’t eat.” Ritland

believes this is especially true because the

health conditions associated with HIV/AIDS

are dramatically different now. “What I end up

prioritizing with clients now is to how best

manage their other chronic diseases like diabe-

tes, hypertension, and obesity. And because we

have more and more healthy food in the pan-

tries, I can actually hand them food for a meal

that will better support their goals. I love that I

can play an important part in working to heal

the whole person.”

CDA Public Relations

Committee Update Eric Meredith

Prep: 20 minutes Roast: 40 minutes Cool: 15 minutes Oven: 400oF

3½ to 4 lbs baby beets (assorted colors) or small regular beets

6 cloves garlic, peeled

3 sprigs fresh thyme

5 Tbsp olive oil

½ tsp kosher salt

¼ tsp black pepper

2 Tbsp lemon juice

1 Tbsp snipped fresh thyme

3 oz goal cheese, crumbled (optional)

Snipped fresh thyme (optional)

1. Preheat oven to 400oF. Cut tops off beets and trim root ends. Halve or quarter beets. Place beets in a 3-

quart rectangular baking dish. Add garlic and thyme sprigs. In a small bowl combine 3 Tbsp of the olive

oil, the salt, and pepper. Drizzle over beets, toss to coat. Cover dish with foil.

2. Roast for 40 to 45 minutes or until tender. Uncover, let beets cool for 15 minutes in dish on a wire rack. If

using small beets, remove skins by wrapping the beets, one at a time, in a paper towel and gently rubbing

the skins off. (Baby beets do not need to be peeled.)

3. Remove garlic from dish and chop finely. Discard thyme sprigs. In a small bowl combine chopped garlic,

remaining 2 Tbsp olive oil, lemon juice, and 1 Tbsp thyme. Drizzle over beets, toss gently to coat.

4. If desired, sprinkle beets with crumbled goat cheese and additional snipped thyme. Serve warm or at room

temperature.

Nutrition Facts (per ¾ cup): 165 kcal, 9 g total fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 246 mg

sodium, 20 g carbohydrate, 6 g fiber, 3 g protein

Recipe Source: Better Homes and Gardens, New Cook Book, 15th Edition

Thyme Roasted Beets Compiled by Janna Nelinson, MS, RD, LDN

Nutrition in Chicago Newsletter

Committee and

Contributors

Chicago Dietetic Association

P.O. Box 6183

Chicago, IL 60661

Barbara Fine, RD, LDN

Zahra Hassanali, MS, RD

Ginger Hultin, MS, RD gingerhutin@hotmail.com

Eric Meredith

Janna Nelinson, MS, RD,

LDN

Sofia Sanchez

Stephanie Sharp, MS, RD stephanie.sharp@comcast.net

Jamie Shifley, MS, RD,

LDN

Jeanna Tachiki, MS, RD,

LDN

The opinions expressed in this publication are not necessarily those of the editors or of CDA. Original manuscripts, comments, suggestions, or personal viewpoints regarding printed material are welcome.

Unconventional Website Tools for RDs Zahra Hassanali, MS, RD

I t can be overwhelming trying to find reliable

information on nutrition online amongst the

hundreds of sites that disappoint, misinform, or

just plain confuse. Below is a compiled a list of

unconventional websites that are excellent re-

sources for dietitians:

Fooducate: http://blog.fooducate.com/

Fooducate includes cleverly written articles for

food professionals and the general public. Often

written by RDs, topics range from nutrition label

analysis to pediatric nutrition. The blog is not

funded by the food, drug, diet or supplement indus-

tries which allows authors to express unbiased opin-

ions. This site also has an app that rates foods with

letter grades in an effort to take some confusion out

of ingredient lists, nutrition facts, and health claims.

Nutrition Unplugged: http://

nutritionunplugged.com/

Janet Helm, the RD and trained journalist behind

Nutrition Unplugged, was named one of the Top 20

Influencers of Nutrition by The Huffington Post.

The greatest appeal of this site is its dedication to

keeping up with the latest food trends. Helm writes

about Pinterest recipes and also has an article titled

50 Shades of Nutrition. Her nutrition background

allows her to present information from a science

and evidence-based perspective.

The Good Calorie: http://thegoodcalorie.com/

The mission of The Good Calorie is to increase

access to reliable, safe and science-based nutrition

online, written exclusively by RDs. It categorizes

articles under topics including weight loss, diabetes,

food allergies, gastrointestinal disease and vegan-

ism/vegetarianism (and more!). This recently-

launched site continues to add articles, and may

soon become one of the more regularly visited web-

sites in the nutrition world.

Nutrition 411: http://nutrition411.com/

An everything-in-one-place website for nutrition

professionals that covers topics such as clinical

nutrition, nutrition management, and food service.

Aside from the professional practice content, this

site offers a career development section with leader-

ship, professional growth, and entrepreneurial

tools. A professional learning section includes

modules that offer CE credits and refreshers on a

wide range of topics. For those looking for a job,

the site also has a job search tool.

Nutrition Data: http://nutritiondata.self.com/

Nutrition Data is an part of Self Magazine and uses

information from the USDA Nutrient database to

assess the overall quality of a food product. Food

items are also scored based on glycemic load and

inflammation factor. This website allows nutrition

professionals to analyze the nutritional content of a

variety of foods and recipes, and links to resources

for many different nutritional conditions.