Dietetics in the Digital Age: How Technology is Changing and How Nutrition and Dietetics Professionals Can Change With It

 Written By: Allie Kennebeck; SLU Dietetic Intern

The augmentation of technology is an ever-growing phenomenon in most of today’s society. Over the last 50 years, developments in technology – both hardware and software – have led to revolutions in the way we think, communicate, and perform. Through evolutions in computers, cell phones, search engines, and operating systems, our society has become hyper-fixated on increasing productivity and efficiency in all possible ways. When considering technological advancements in the medical field, developments are made with the end goal of increasing the efficiency and comprehensiveness of the entire patient experience, from diagnosis, to prognosis, to care, and beyond. For example, the transition from paper medical records to electronic medical records is an advancement that has reaped immense benefits in patient care by improving the accuracy and clarity of tests and treatment and by making the health information available to patients so that they may better make informed decisions about their care.

The concept of technological advancements can also be applied to the field of dietetics. As populations of health-conscious individuals seem to be expanding, technology is also growing to capitalize on this growing market. Nutrition software such as MyFitnessPal and MyFoodDiary is growing in prevalence due to its ability to act as a comprehensive nutrition tool to meet certain nutrition-related goals such as weight loss or diabetes management. Consumers can also monitor their health through wearable devices such as continuous glucose monitors (e.g., Dexcom), smart watches and rings (e.g., the Apple Watch, Whoop band, or Oura ring), fertility trackers (e.g., the Ava Fertility Tracker), hydration sensors (e.g., the Nix Hydration Biosensor), and electrical muscle stimulation suits (e.g., Katalyst EMS suit). These devices are used to monitor parameters like blood glucose levels, heart rate and rhythm, sleep patterns, hydration status, and metabolic rate to get a more comprehensive perspective of health status. The rise in awareness of food allergies and intolerances has given way to new technologies in the form of food allergy panels and gut microbiome tests. Companies who offer these tests often provide individualized diet plans based on the results of their analyses to increase their perceived value. The company Habit is one such example. With Habit, a consumer will submit a sample of their stool for testing, and in return, the company will use the results of the stool test to curate a personalized list of superfoods that the consumer should incorporate into their diet, as well as a list of recipes that include those given superfoods. Moreover, according to the Academy of Nutrition and Dietetics, other technological advancements to the field of dietetics are forecasted to be seen in the implementation of real-time data collection of crop growth with the use of hardware like drones and sensors; the automation of food processing (harvesting, sorting, packaging, etc.); the advancement of virtual patient care (e.g. telehealth; telenutrition); and the facilitation of communication between nutrition professionals and their peers.

 

And let’s not forget one of the most prominent conversations regarding the augmentation of technology today: artificial intelligence.

 

What is Artificial Intelligence and Machine Learning?

 

Artificial intelligence is the intelligence of machines or software, as opposed to the intelligence of humans or animals. It is the subject of an eponymous field of study in computer science, which develops and studies intelligent machines.

Machine learning is the use and development of computer systems that are able to learn and adapt without following explicit instructions, by using algorithms and statistical models to analyze and draw inferences from patterns in data.

 

The use of AI in the medical field has been seen with helping to understand complex biological phenomena, diagnose diseases, predict clinical outcomes, and design novel therapeutics. When considering its role in nutrition and dietetics, artificial intelligence may be used to help with dietary intake tracking and nutrition data collection/synthesis/analysis, the curation of meal plans, and even the delivery of basic nutrition education. Certain nutrition-based AI applications are already rising in popularity, marketed as tools to make personalized nutrition more accessible to the public. For example, the FitGenie app is a nutrition application that uses artificial intelligence to calculate nutritional needs and formulate meal plans and grocery lists based on the consumer’s health goals.

 

So, what does this mean for dietitians?

 

The exponential rise in prevalence of technology we see today means that it is the inevitable responsibility of all healthcare professionals to adapt their skills in coordination with these advancements. The same holds true for dietitians. As nutrition professionals, it is our responsibility to provide accurate information to the public and to advocate for the utility of the profession. It is the position of the Academy of Nutrition and Dietetics that “in addition to leveraging and helping clients navigate new technologies, RDNs and NDTRs can [and should] bring nutrition expertise to the development of new tools, support data integrity, and ensure that technologies enhance rather than detract from human nutrition and health equity.”

 

And how do we do that?

With the expansion of technology, the RDN should strive to maintain awareness and critical evaluation of current information and evidence in circulation. It is imperative that nutrition professionals are cognizant of new technologies as they arise to ensure that these tools are providing meaningful and relevant information. Dietitians must also analyze these new tools to determine their potential benefits and risks related to health, equity, and privacy. It is the obligation of the RDN to advise against any technology that does not provide accurate, safe, evidence-based nutrition guidance or protocol.

 

Dietitians must also advocate for their role in the development of these technologies. Many health-oriented companies create products without the input from a registered dietitian, which then exacerbates much of the disconnect between true evidence-based nutrition protocol and nutrition popular culture. By being involved in the development of health-oriented software and hardware, RDNs may be better able to ensure that populations are receiving quality nutrition information. 

 

Finally, to capitalize on the growth of nutrition informatics and technology, it is imperative that dietitians are willing and able to pivot their skills to fit new demands as they arise. For example, the implementation of social media in one’s practice can be an effective tool to achieve personal professional growth (e.g., utilizing platforms to acquire new clients for a private practice), to improve circulating nutrition narratives by providing accurate, evidence-based information, and to increase awareness of the utility of the profession. When considering AI and machine learning, there is a serious concern that the application of artificial intelligence will effectively cause partial replacement of dietitians. A large section of a dietitian’s scope of practice is to provide individualized nutrition guidance. Therefore, if AI continues to advance in its ability to curate nutrition protocols for the individual, then it is crucial that the dietitian can provide additional value that AI cannot. This will come in the form of interpersonal skills such as nutrition counseling and education. By using the latest nutrition technology and artificial intelligence in their practice, dietitians can simplify their workflow to allow for more time for human-to-human contact to promote a more lasting impact on their patients and clients.

 

In conclusion, the permeation of new technology into the field of nutrition and dietetics is inevitable, and therefore, nutrition professionals must be well-equipped with the knowledge and skills needed to acclimate to today’s tech-driven culture. Dietitians are incredibly vital components of the healthcare system, but we must not fall behind the times. We have the capability to impose lasting impacts on people so long as we are technologically competent and can find ways to integrate new technologies into our practice. In doing so, we may be better able to improve nutrition-related knowledge amongst the general population as well as expand awareness of our impact.

 

Gestational Diabetes: What Can We Do?

Written By: Grace Keane; SLU Dietetic Intern

        There is a greater focus now more than ever on healthy conceptions, pregnancies, and births across the United States. However, even with this increased attention to healthy pregnancies, the number of cases of gestational diabetes, also known as GDM, is on the rise. According to the CDC, the rate of GDM diagnosis went up 30% from 2016 to 2020. To put that into perspective, that’s about 91,607 more pregnancies that qualified for a diagnosis of GDM in 2020 than in 2016! The reasonings for this increase are unstudied, but it’s likely thought to be connected to the increase in processed food intake during this time frame and the rise of the obesity epidemic.

What is GDM?

        Before we can talk about what we can do about GDM, we have to talk about what it is. Gestational diabetes is defined as “any level of the early of first detection of glucose intolerance in pregnancy” by the World Health Organization. In other words, GDM is when your body cannot efficiently use the carbohydrates you are consuming during pregnancy. This is normally diagnosed in the second trimester.

        Normally, when we eat things with carbohydrates or sugar, our digestive system breaks them down into smaller sugar molecules which are transported into our bloodstream. From here, our pancreas releases a hormone called insulin. Insulin attaches itself to our cells, which allows the sugar molecules to enter into the cells. These sugars are then used as energy sources. In GDM, there is a problem with how insulin interacts with the cells, so much of the sugar stays in the bloodstream. This sugar is passed through the placenta to the baby. To combat these high sugar levels, the baby’s pancreas is going to secrete a lot of insulin. This causes the baby to grow at a faster rate than we want and for the baby’s pancreas to become used to releasing a high level of insulin all the time. Both of these things put both mom and baby at risk for complications during pregnancy, at birth, and postpartum.

How do you treat GDM?

        There are many treatment options for gestational diabetes. While you cannot “cure” if diagnosed during your pregnancy, you can manage it to a point that the risk for complications is low. Below are many treatment options that, when used in various combinations or sometimes by themselves, can control GDM.

• Working with an interprofessional healthcare team
• This should be a standard for anyone diagnosed with GDM. Your team may include doctors, nurse practitioners, dietitians, nurses, certified diabetes educators, or many other healthcare professionals. This can help ensure that you and your baby have the safest possible outcomes and are cared for from all angles. While the other treatments below are options, your medical team will decide what is best for you and your baby.
• · Monitoring your blood sugar
• While monitoring your blood sugar won’t treat GDM, it can help you be aware of what is affecting your levels. Foods that have carbohydrates and sugar—such as bread, pasta, rice, fruits, starchy vegetables, dairy products, desserts, regular sodas, and much more—will cause your blood sugar, also known as blood glucose, to rise. You can watch these changes using a monitor prescribed by your medical team. As a rule of thumb, you want to check your blood sugar four times per day: when you wake up and one hour after each meal. The goal is to have your first reading of the day to be below 90 mg/dL, and the others to be below 130 mg/dL. Keeping track of these readings will help your healthcare team come up with an effective treatment plan for you.
• Eating a balanced diet
• Eating a diet balanced with carbohydrates, protein, fruits, veggies, and dairy is good advice for almost anyone. This is no different with GDM. However, we do want to pay attention to serving sizes and the proportions of our food groups. At each meal, it’s best to have about two servings of carbohydrates along with your protein and non-starchy vegetables. Check above to see foods that count as carbohydrates! This will help deter a large spike in your blood sugar, as can happen when we eat carbohydrate-heavy meals. You may hear this method referred to as the “consistent carbohydrate diet”. While diet can be a scary word for some, it’s not meant to restrict your food intake! It’s meant to keep your carbohydrates, and therefore blood sugar, steady throughout the day.
• Another method is called the “low glycemic index diet”. With this strategy, instead of managing your carbohydrates throughout the day, you avoid specific foods that will cause the biggest spikes in blood sugar. This tactic is not completely validated for GDM yet, but there is plenty of research happening now that suggests it can be just as effective!
• Exercising
• When someone works out, their muscle cells use a much greater amount of sugar than they do at rest. This can reduce the extra sugar in your bloodstream before it’s passed down to your baby. Exercise doesn’t need to be intense to be effective. A walk around your neighborhood or a park is also effective! Make sure you’re cleared with your medical team to exercise before making any sudden changes to your routine.
• Taking medications
• Some providers may start you on medications for GDM at the diagnosis, while others may wait until later in the pregnancy or not prescribe them at all. This is based on many factors and is tailored to the individual patient. Some common medication names you may hear are Metformin, Levemir, Lantus, Humalog, or Novolog. While these have different mechanisms of action, they all have one goal: to decrease your blood sugar, thereby decreasing your baby’s blood sugar. If prescribed one of these, you should take it exactly as directed by your medical team.

        Overall, more and more pregnancies are being affected by gestational diabetes. But that doesn’t mean there’s nothing we can do. There are many strategies available to combat GDM and lead to a healthy and happy pregnancy, delivery, and life for you and your baby.

Gut Health Unveiled: Dive into the fascinating science behind probiotics and their effect on a balanced digestive system and overall well-being

 Written By: Sarah Jellinek; SLU Dietetic Intern

Tis the season when a wave of illness sweeps through, and I find myself gearing up for my annual bout with sinus infections. In the midst of preparing for my anticipated round of Augmentin, I've come to realize the crucial role of maintaining a healthy gut microbiome, especially as antibiotics take their toll. Boosting your intake of probiotics this time of year can not only nurture your gut’s microflora but also accelerate your recovery after a round of antibiotics, leaving you feeling revitalized in no time.

As probiotics remain a hot topic in the realm of nutrition and wellness, it's important to stay wary of any misinformation you may come across (such as your second cousin's latest Facebook post on the newest life-changing supplement she is taking). Despite many erroneous claims, there is substantial evidence of the beneficial health effects probiotics have on gut health. These tiny microorganisms play a significant role in maintaining a balanced digestive system, and their benefits extend beyond the confines of the stomach. In this blog post, we'll delve into the fascinating world of probiotics – what they are, why they're beneficial, dispelling myths about supplements, and discovering rich sources of probiotics in everyday foods.

Understanding Probiotics: Tiny Guardians of Gut Health

The International Scientific Association for Probiotics and Prebiotics defines probiotics as “live microorganisms (primarily bacteria and yeast) that, when administered in adequate amounts, confer a health benefit on the host”. Found naturally in the human body, they play a crucial role in maintaining a healthy balance of microflora in the digestive system. While some bacteria are harmful, others, like probiotics, are essential for optimal digestion, nutrient absorption, and immune system support. Common probiotics found in the large intestine include Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus.

The live nature of probiotics is crucial for their maximum health effects.

To have a lasting impact on the gut microbiome, probiotics must be able to colonize and thrive in the intestines, hence why their live nature is so important. Live probiotics can establish themselves in the gut, influencing the composition and functionality of the existing microbial community. This colonization is essential for the sustained health effects of probiotics.

Probiotics often work by fermenting dietary fibers and producing beneficial metabolites, such as short-chain fatty acids (SCFAs). These metabolic activities contribute to a healthy gut environment

and have systemic effects on the body. Live probiotics are required for these fermentation processes to occur.

Once ingested, probiotics face various challenges as they pass through the acidic environment of the stomach and encounter digestive enzymes. Only live probiotics with sufficient viability can survive this journey to reach the intestines, where they can exert their beneficial effects. This is why consuming probiotics in their live form ensures their intended functions and provides maximum health benefits to the host.

Why Probiotics Are Good for You and the Gut-Brain Connection

Probiotics are known to enhance immune function, ward off harmful bacteria, and alleviate digestive issues such as antibiotic-associated diarrhea and irritable bowel syndrome (IBS).

Antibiotic-Associated Diarrhea

Antibiotics can disrupt the intestinal microbiome, leading to issues like osmotic diarrhea and increased susceptibility to infections. About 30% of antibiotic users may experience antibiotic-associated diarrhea (AAD). Inpatients are at a higher risk, especially those below 2 years and above 65 years. Specific antibiotics, like erythromycin and penicillin, are more associated with AAD. Meta-analyses show that certain probiotics can reduce AAD risk by 51%, but effectiveness depends on factors like antibiotic type, probiotic strain, age group, and care setting. Positive associations between probiotics and reduced AAD risk are found in those aged 18 to 64. Evidence suggests starting probiotic treatment with Lactobacillus rhamnosus or Saccharomyces boulardii within 2 days of the first antibiotic dose helps reduce AAD risk in those aged 18 to 64, but not in elderly adults. No evidence supports greater benefits with multiple probiotic strains.

Irritable Bowel Syndrome (IBS)

Irritable bowel syndrome (IBS), a common gastrointestinal disorder with symptoms like abdominal pain and bloating, may involve imbalances in intestinal microbiota and stress. Elevated proinflammatory bacteria and reduced levels of beneficial Lactobacillus and Bifidobacterium are observed in IBS. Probiotic products, containing these bacteria, show promise in restoring microbial balance and managing IBS symptoms. Multiple meta-analyses demonstrate a positive, albeit modest, effect of probiotics on IBS. For example, a meta-analysis of 23 randomized controlled trials revealed a 21% reduction in the risk of persistent or unimproved IBS symptoms with probiotics. Various probiotic species and strains benefit many IBS symptoms, including abdominal pain, bloating, and flatulence, with multi-strain probiotics showing superiority. A recent systematic review of 35 trials found multi-strain probiotics more effective in reducing symptoms and enhancing quality of life. While evidence suggests a potential benefit of probiotics in alleviating IBS symptoms, further high-quality clinical trials are needed. Specific considerations, such as optimal strain, dose, treatment duration, and IBS subtype, require confirmation for effective probiotic intervention in IBS management.

The Gut-Brain Connection

The benefits of probiotics go beyond their impact on digestion, reaching into the domain of mental health through a connection known as the "gut-brain axis." Emerging research highlights a strong interplay between the gut and the brain, revealing that the health of the gastrointestinal system can profoundly affect mental well-being.

Probiotics, which we know are beneficial bacteria, play a crucial role in this connection. They contribute to mental health by influencing the production of neurotransmitters, which are chemical messengers that transmit signals between nerve cells in the brain. Probiotics can modulate the levels of neurotransmitters such as serotonin, gamma-aminobutyric acid (GABA), and dopamine. These neurotransmitters are key players in regulating mood, emotions, and stress responses. Moreover, probiotics have been shown to have anti-inflammatory effects. Chronic inflammation is increasingly recognized as a contributing factor to various mental health conditions, including stress, anxiety, and depression. By reducing inflammation in the gut, probiotics may have a positive impact on mental health, potentially alleviating symptoms associated with these conditions.

The influence of probiotics on the gut-brain axis suggests that maintaining a healthy balance of gut bacteria could contribute to improved mental well-being. While the field is still evolving, this connection opens up new avenues for understanding and potentially treating mental health issues through interventions targeting the gut microbiome.

Busting Myths About Probiotic Supplements

Myth 1: Supplements Over Food Sources

The notion that probiotic supplements are inherently superior to probiotic-rich foods is a myth. While supplements can be beneficial, they are not universally better. Probiotic-rich foods offer a diverse array of strains that work synergistically to support gut health, whereas supplements may only contain a limited number of strains. Moreover, the complex matrix of nutrients in food enhances the survival and effectiveness of probiotics during digestion. The wide variety of strains found in food sources also contributes to a more balanced and comprehensive approach to supporting overall health. Considering both dietary sources and supplements can provide a more holistic and effective strategy for maintaining a healthy gut.

Myth 2: More is Always Better

While incorporating a diverse range of probiotics into one's diet can be beneficial, the idea that "more is always better" doesn't necessarily hold true. Exceeding recommended probiotic doses may not amplify their positive effects and, in some cases, could even lead to adverse reactions. The effectiveness of probiotics is often strain-specific, and the body may not derive additional benefits from excessive amounts. Instead, moderation is key when it comes to probiotic intake. It's advisable to follow recommended dosages to ensure a balanced and beneficial impact on overall health.

Myth 3: Probiotics Survive Indefinitely

Probiotics are living organisms, and like any living entity, they have a limited shelf life. The belief that probiotics survive indefinitely is a misconception. Paying attention to expiration dates and adhering to storage recommendations is crucial to ensure the viability and efficacy of the probiotic supplement if you choose to take one. Factors such as exposure to light, heat, and moisture can affect the stability of probiotics over time. To maximize their benefits, consumers should be diligent in checking expiration dates and storing probiotics according to the manufacturer's instructions. This ensures that the live cultures in the supplement remain viable and capable of providing the intended health benefits.

Probiotic Food Sources

Intrigued by the wonders of probiotics, you might now be curious where to discover these microbial gems. Fear not, for here are five common food sources where you can find them.

● Yogurt: A classic probiotic-rich food, yogurt contains live cultures like Lactobacillus and Bifidobacterium.

● Sauerkraut: Fermented cabbage is not only a tangy addition to meals but also a source of probiotics like Lactobacillus.

● Kefir: A fermented milk drink, kefir is packed with probiotics and may be more potent than yogurt.

● Kimchi: A staple in Korean cuisine, kimchi is a spicy fermented vegetable dish rich in probiotics.

● Miso: A traditional Japanese seasoning, miso is made by fermenting soybeans with salt and koji, providing a concentrated source of probiotics.

● Kombucha: Kombucha tea is a vinegar-tasting fermented drink made with black or green tea, sugar, bacteria, and yeast.

Cultivating Gut Health on a Budget

Enhancing your diet with probiotics doesn't have to break the bank. Choose cost-effective, readily available sources, and explore the option of crafting your own fermented foods at home for a budget-friendly version. It's crucial to recognize that probiotics are just one element of a balanced lifestyle. As you navigate the grocery store aisles during this time of year, consider these wallet-friendly, gut-friendly choices. Take a mindful step toward a healthier holiday season, remembering that well-being is a holistic journey.

Combating Infertility with Food

Written by: Caitlin Harley; SLU Dietetic Intern

Infertility is a topic that is often discussed when a couple is having complications when trying to conceive, thus they are unable to conceive after 1 year of trying or after 6 months of trying after the age of 35 years old. Infertility affects between 20-30% of the female population and it is known for about 15% of men experience infertility. There are several factors that affect fertility.

For women and men, some of the major factors that contribute to infertility is…

• Their age – conception starts to decrease between the ages of 25-30 years old
• Smoking, Coffee, and Alcohol Abuse – All three of these decrease fertility in women due to decline in ovarian reserves, decreases oocyte maturation, and increased risk of pregnancy loss
• Stress – anxiety and depression can be linked to infertile and can alter oocyte maturation in women
• Body Weight/Obesity – In men, it shown that it can lead to decreased testosterone and fewer spermatozoa, decreased sperm motility, and decrease sperm quality. In women, there is a higher miscarriage rate, premature births, and decreased oocyte maturation.
• Environmental Factors – reduced fertility and recurrent miscarriages

To decrease the risk of infertility, there are foods facilitating an increase in fertility! These foods are…

• Fiber-Rich Complex Carbohydrates – an increase amount of fiber in the day has been associated with more frequent ovulatory cycles and decrease risk of anovulatory infertility
• Full Fat Dairy – lower risk of infertility and ovulatory infertility in women
• Plant Based Protein – swapping out animal protein for plant protein
• Omega-3 and Omega-6 Fatty Acids – In women, it can help oocyte quality and increase ability to embryo develop. In men, omega-6s can be linked to increase sperm motility, count, and morphology.
• Antioxidants – reduces oxidative stress leading to a reduction of reproductive complications and in men reduced sperm damage

With a diet rich in fruits, vegetables, dairy, and complex carbohydrates, it can lead to an increase in fertility if a couple is struggling to conceive for longer than a year or after 6 months being greater than 35 years old. There are lifestyle modifications that can be made such as weight loss, decreasing alcohol consumption, being more active, and trying to reduce stress when able to that can increase fertility as well. By taking these steps in the right direction, you can combat infertility with food choices and lifestyle modifications.

Dietetic Intern Evaluates "Healthy Alternatives" Recipes/Trends From TikTok

Written By: Emma Dunlavy; SLU Dietetic Intern

Dear Readers,

As somebody who has been interested in and studied nutrition since my freshman year of high school (nearly 10 year now), I have naturally developed a lot of interest in social media trends surrounding healthy eating. It has always astounded me how what one person recommends on their social media platform can be taken and pursued by the masses, and tips to improve health are one of the most saturated areas in terms of content. I can’t even begin to count how many healthy eating trends I have seen come and go throughout the years, many with little to no actual scientific evidence to support the claims being made. The first trend that I can vividly remember taking interest in was the epidemic of juice cleanses among  popular lifestyle YouTubers back in 2015. I remember being so disappointed that the brand of juice cleanses that all my favorite Californian YouTubers were doing was nowhere to be found in my home state of Indiana. I thought to myself–how am I ever going to rid my body of toxins if I am unable to purchase the $100 worth of juice I need for a 3 day cleanse? Needless to say I never completed my coveted juice cleanse, and after my many years of nutrition schooling, I now realize I never needed it in the first place. The next huge trend that I was made hyper-aware of via social media was veganism. Again, all of my favorite influencers were becoming vegan and I was convinced that in order to be healthy, that’s what I needed to do too. My only barrier was that my parents would not buy the expensive vegan alternatives that I felt I needed in order to succeed in the diet. Veganism is a diet that works for many individuals, and can be nutritionally sound if done properly and with the help of supplements. However, it certainly is not the only way to eat a healthy diet.

 

That being said, I, like a large portion of the population, am Tik Tok obsessed. Furthermore, being that I clearly have an interest in health and nutrition, my curated home page on the app is constantly flooded with tips for healthy eating or living a healthy lifestyle. After seeing many Tik Toks of people making “healthy” alternatives to traditionally “unhealthy” foods, I decided to put a few of them to the test. I tried out three different healthy alternative recipes and evaluated them both on taste and nutritional value compared to their “unhealthy” counterparts. Let’s talk about what I found.

Healthy Coke

This trend is supposed to be a healthy alternative to a regular Coke using only La Croix (any flavor) and balsamic vinegar. Nutritionally, this is a better alternative in terms of reducing sugar and calorie intake in particular–see the nutrient comparison below for specific details. However, the taste is not comparable in the slightest. Furthermore, I was unable to determine what purpose the vinegar actually served in order to make it more similar to Coke. If you are looking for a lower-calorie beverage alternative, this would suffice, but I would not go into it expecting a perfect match.

	Healthy Coke	Regular Coke
Calories	30 kcal	140 kcal
Carbohydrates	6 g	39 g
Total Sugars	6 g	39 g
Added Sugars	0 g	39 g
Sodium	0 mg	45 mg

*All values based on a 12 oz serving

Cloud Bread Pizza

Cloud bread pizza is a trend that I saw for a lower-carb alternative to pizza. Cloud bread is made from whipped egg whites, corn starch, sugar, and seasonings and forms a meringue-type textured crust. While the process of actually making the pizza was simple, I found the crust to be relatively flimsy (as you might expect). The pizza that I made was cheese only, but if you were to do a more heavily-loaded pizza with a lot of toppings, I am not sure that it would hold up. In terms of taste, the cloud bread option is a decent substitute, but it is not as satiating as a traditional pizza crust. Nutritionally, the cloud bread pizza has lower values across the board in terms of calories, carbohydrates, sugars, protein, fat, and sodium compared to a regular Digiorno cheese pizza. This would be an appropriate replacement if you had a craving for pizza but wanted to go for a healthier option. 

	Digiorno Cheese Pizza	Cloud Bread Cheese Pizza
Calories	340 kcal	118 kcal
Carbohydrates	34 g	8 g
Total Sugars	5 g	4 g
Protein	17 g	10 g
Total Fat	15 g	5 g
Sodium	630 mg	377 mg

*All values based on a one slice serving

*Recipe source: https://www.tiktok.com/@hellthyjunkfood/video/6964014772199148806?q=cloud%20bread&t=1698260186668 

Cottage Cheese Cookie Dough

This cottage cheese high-protein cookie dough is a trend that I have been seeing all over Tik Tok, especially amongst fitness influencers who work to maximize their protein intake. The recipe calls for cottage cheese, peanut butter, and vanilla protein powder as its main sources of protein and is sweetened using maple syrup and chocolate chips. In order to improve the texture, the cottage cheese is blended with the maple syrup and vanilla extract before mixing with the other ingredients. The concept is quite shocking, but surprisingly the taste is satisfactory upon trying it. The texture is similar to what you would expect for something with protein powder in it but has the same thickness as regular cookie dough. There is a slight sourness to it due to the cottage cheese, but the sweetness is up to par. Nutritionally, you get a little more bang for your buck with the high protein alternative. The prepackaged Cookie Dough Cafe edible cookie dough’s nutritional value is based on a 1 oz serving, while the cottage cheese cookie dough’s value is based on a 3 oz serving as per the recipe. When considering both in terms of a 1 oz portion, the cottage cheese cookie dough is significantly lower in calories, fat, added sugar, and sodium. Furthermore, the high protein alternative contains 14 g of protein per 3 oz serving, which is hard to find in many dessert options. Overall, I think that if you are interested in increasing your protein intake, this is a great option to satisfy your sweet tooth while working towards your goal.

	Cookie Dough Cafe Pre-Packaged Edible Cookie Dough	Cottage Cheese Protein Cookie Dough
Calories	110 kcal	190 kcal
Protein	1 g	14 g
Total Fat	4 g	9 g
Carbohydrates	18 g	13 g
Added Sugars	10 g	7 g
Sodium	95 mg	212 mg

*Values for the Cookie Dough Cafe is based on a 1 oz serving. Values for the cottage cheese cookie dough are based on a 3 oz serving.

*Recipe source: https://www.eatingbirdfood.com/cottage-cheese-cookie-dough/#wprm-recipe-container-127429

At the end of the day, it is important to remember that ALL foods fit into a healthy diet. What is truly important when trying to follow a healthy lifestyle is to eat in moderation and follow a diverse, balanced diet (with lots of fruits and vegetables of course). Have fun with your food and don’t over complicate your diet in the name of being healthy! 

Don’t forget to check out this link to my Tik Tok to see my live reaction to these recipes!

Tags: Dietetic Intern, healthy alternatives, food, tik tok trends, nutrition