Matcha Mania

 Written By: Madeline Mohlman; SLU Dietetic Intern

        Matcha’s popularity in the US has been increasing in recent years. This beautiful green powdered tea from Japan has been added to menus at coffee shops all across the country. From basic lattes to matcha lemonades, there are many ways to drink this tea. Not only is it pretty to look at with an earthy flavor, the tea also contains some health benefits. However, are there any negatives to drinking matcha?

        Matcha contains antioxidants and phytochemicals within the tea that are very beneficial. The caffeine content is about 38-89mg per cup. For comparison, coffee contains about 100-120mg. With a rise in popularity, it is only a matter of time before people start bringing up negatives. Recently on Tiktok, I have seen some videos saying that there are nutrient interactions with matcha that can lead to iron deficiency. While it is true that there can be an interaction that limits iron absorption, it depends on how much and when you drink your matcha. If you are concerned about this, avoid drinking matcha within an hour before or after an iron rich meal or if you are taking a supplement. Drinking one cup of matcha a day is considered generally safe for most people.

        This leads to another discussion about social media and taking a post from a stranger as truth. Social media is a great resource for information; however, navigating these platforms is another skill. It can be easy to believe that what that person is saying is the truth because they appear knowledgeable in the topic. But it is important to remain a little skeptical about things, especially nutrition information. People love to give you a quick fix to something, but it may not work for everyone or even be evidence-based. So if you see anything, it won’t hurt to dig a little deeper into the topic and find some other evidence to back it up before filing it away in your brain as fact.

        Let’s go more into the positives! Social media really helped to boost the consumption of matcha within the US by showing recipes to try with matcha and understanding the different origins and flavors of matcha. The traditional way to make matcha is by whisking it in a bowl of hot water with a bamboo whisk, chasen. The whisking motion should be in the shape of a “W” or “M” until frothy on top. It is then consumed immediately. There are many other ways to try. Some big trends were the matcha cloud latte or a strawberry matcha. I haven’t tried the cloud, but I have tried strawberry and the earthy, nutty flavor of the matcha with the sweetness of the strawberry is amazing! You can’t beat a classic matcha though. Because you are drinking the leaves, the flavor is much stronger, so you don’t need to add much to the tea and let the flavor shine through.

        Matcha is overall not going to be the reason you become iron deficient. Moderation is key for everything. Drinking tea should be a pleasure, so enjoy!

The Government Shutdown Impact on Food Assistance Programs and Where Families Can Turn for Support

 Written by: Mia Lanemann; SLU Dietetic Intern

Introduction

The government has been shut down since October 1st, 2025, approaching the longest shutdown in U.S. history. Congress is yet to pass a continuing resolution to keep money flowing. This shutdown directly affects food assistance programs like Supplemental Nutrition Assistance Program (SNAP), Women, Infants, and Children (WIC), School Meal Programs, and food banks that rely on federal grants, as well as federal employee wages, student loans, national parks and museums, and the court system.                                      

Impact on SNAP Benefits

Devastatingly, as the shutdown continues, Supplemental Nutrition Assistance Program (food assistance to low-income families, formally referred to as food stamps) benefits will not be issued to Missourians in full for the month of November, starting on November 1st. As of November 3rd, the government released that SNAP benefits will be half of the normal payment for the month and delayed. Important to note, at this time, any benefits currently left on your EBT card from previous months can be used. SNAP is 100% federally funded, so with the government being closed, the federal government cannot easily allocate money to the states for SNAP. The administration is pulling the money for SNAP November benefits from an Agriculture Department contingency fund. There is only $4.65 billion available in that fund to pay for SNAP benefits, which is roughly half of the $8 billion in food assistance payments people receive each month. (NPR 2025)

                                                    

Figure 1. SNAP outreach information from Food Bank of Northwest Indiana (Food Bank NWI, n.d.). 

SNAP Importance

Looking at the statistics from the White House, SNAP benefits 667,000 Missourians, 255,000 of whom are children. (The White House 2025) SNAP is one of the most effective anti-poverty tools in the US, directly reducing food insecurity by almost 30%. SNAP also stabilizes the domestic economy in the US. For example, for every $1 in benefits from the government, it generates $1.50-1.80 in economic activity. This effect is immediate when you consider that SNAP benefits are spent quickly and efficiently, each month further stimulating the economy by increasing the ROI of foreign trade as well as domestically sourced food goods.

Impact on WIC

The effects of this shutdown on community nutrition are not only seen in SNAP; other programs like WIC may be affected if the shutdown continues. Governor Kehoe released a statement saying, “Missouri WIC funding will be available through November for now.” For the next month, WIC benefits will continue to be distributed to Missourians. WIC serves nearly half of all infants born in the US, improving birth weights by strengthening early nutrition. (Knurick 2025)

Consequences

The funding lapses related to the government shutdown are already resulting in far-reaching consequences for those who rely on government assistance. Throughout the United States, more than 40 million people will suddenly lose half the benefits they rely on to buy food for themselves and their families. Many will be forced to make the impossible decision between food, rent, and utilities (especially as we enter the winter months).

How You Can Help:

1. Support Your Local Food Banks 

a. Feeding America Food Bank Finder – use this link to locate a food bank near you and donate if able.

2. Drop Off a Food Donation

a. Contact your local food bank and ask them what their greatest needs are. 

b. Great shelf-stable items include peanut butter, canned beans, cereal, canned vegetables, canned chicken, brown rice, oats, and apple sauce.

3. Volunteer Your Time

a. With an influx of customers, your local foodbank may need all “hands-on deck.”

“If you cannot feed a hundred people, then just feed one.” – Mother Theresa

                                              

Figure 2. Volunteer activity at a food bank event (Donegal Insurance Group, 2022). 

If You’re Facing Food Insecurity, Find Help at: 

1. A Local Food Bank 

2. A Local Food Pantry 

3. A Local Community Fridge 

4. A Little Free Pantry

5. USDA Hunger Hotline: 1-866-3-HUNGRY (1-866-348-6479)

“Why should there be hunger and deprivation in any land, in any city, at any table, when man has the resources and the scientific know-how to provide all mankind with the basic necessities of life? There is no deficit in human resources. The deficit is in human will.” – MLK Jr.

                            

Figure 3. Impact of the 2025 U.S. government shutdown (Politico, 2025). 

My First FNCE Experience: the dos and don’ts and what I learned at FNCE 2025

 Written By: Mallory Murray; SLU Dietetic Intern

      

  This year, I had the opportunity to attend the Food and Nutrition Conference and Expo (FNCE) —the largest annual gathering for dietitians across the United States. Each year, FNCE brings together thousands of nutritional professionals to learn about emerging research, product innovations, and allow space to connect with others in the field. Last year the conference was held in Minneapolis and this year it was held in Nashville, Tennessee. The conference ran from Saturday to Tuesday. As a first timer at FNCE, I had no expectations, but FNCE proved to be an energizing and knowledgeable experience. Between sessions, the expo floor, and poster presentations, there was never a dull moment! Sessions ranged from topics about GLP-1 support to chronic diseases to Hot Topics in Nutrition. The expo hall was filled with hundreds of food and nutrition vendors promoting their products, while giving a ton of free samples along the way! The poster presentations were also held in the expo hall and numerous students and faculty of schools across the nation shared their research with the participants of FNCE. Here are some of my recommendations for the conference.

#1: Attend the Learning Lounge Sessions

One of my favorite parts of FNCE was attending the Learning Lounge sessions. These are quick, 25-minute presentations that cover some of the most-talked-about topics in nutrition. I attended two sessions — one focused on GLP-1 usage and fertility, and another on the hot topic of seed oils. Both were evidence-based, engaging, and provided a lot of valuable information in a short amount of time. Here’s what I learned:

  - GLP-1 usage and fertility: GLP-1 medications cannot be used throughout pregnancy as it has complications on fetal growth, skeletal complications, and even fetal death. Therefore, it is recommended that mothers get off of the medications about 8 weeks before contraception. The dietitian also discussed what our goals as a dietitian would be to help individuals when getting off GLP-1 support. Interventions included recommending adequate hydration, regular movement, and focusing on intuitive skills (what does hunger feel like to the patient?).

- Seed oils: Seed oils have been a hot commodity in social media conversations but from a dietitian perspective here is what we know. Despite the negative effects on health, consumption of seed oils have numerous health benefits such as lowering the risk of chronic disease. The presenter also discussed the omega 3 to omega 6 ratio and how there needs to be more emphasis on adequate consumption of omega 3 in the diet. Overall, the presentation stated that these oilers are essential to provide essential fatty acids.

If you ever attend FNCE, I highly recommend checking out these sessions, they are engaging and I personally enjoyed the short presentation to get the information to me sooner.

#2: Don’t Go Alone

One of the best parts of FNCE was attending the conference with my dietetic intern cohort. Going as a group encouraged me to step outside my comfort zone, attend more presentations, and explore the expo floor with enthusiasm. The best part about attending the conference together was that we were able to compare notes after each presentation, explained which booths were worth visiting, and talked about new trends and innovations we had discovered. It made the conference more collaborative, educational and fun! From learning about new products to meeting professionals in the field, it was inspiring to see how much the world of nutrition continues to evolve.

#4: Attend the Expo!

If you have the time between sessions I would recommend exploring the expo floor. However, if you plan to see each vendor, plan to have 2-3 hours opened for exploration! I did my best to visit each vendor, but also prioriitized the companies that I wanted to hear more about.

Innovations that stood out to me included

- Intoleran: this company sells an innovative blend of enzymes designed for multiple food intolerances. Often reduces gas, bloating and indigestion in participants who have taken it. Sounds like a very interesting concept and could be considered useful for patients with IBS!

- PrepTable: At this booth, two Registered Dietitians created an RD prep program that prioritizes visually appealing graphics, comprehensive lecture notes, and practice questions for the RD exam. I was given handouts that had frequently used equations, food system management definitions, and an outline of the RD exam. The dietitians were passionate about their mission and I would have never found these resources if I had not attended FNCE. I will definitely be using their website when I begin preparing for the exam! Check out their website here: https://www.preptable.org/

- La Croix: La croux introduced their new “Sunflower’ flavor. What stood out to me was that each person will have a different taste palate with the sparkling water! Mine tasted very citrusy while another intern said that it tasted like Sweet tarts to her!

Needly to say, don’t plan on bringing snacks, the vendors have numerous samples for you to taste and enjoy! The expo will have a variety of samples to choose from. I even received numerous protein shakes, a slice of pizza, and a lunch-able! Start your day with a big breakfast and anticipate receiving fruit, snacks and even entrees!

#5:Hydrate and Eat Well!

        FNCE typically means long days of presentations and less than stellar sleep if you are like me and don’t enjoy sleeping in hotels. I found it important to stay hydrated and fueled with food or else I found myself dipping in energy halfway through the day. Plan on eating a big breakfast and bringing a water bottle. FNCE even provides a water bottle during registration, I recommend using it throughout the conference! As a cohort we decided to explore the city and try new coffee shops for breakfast. I challenge you to do the same when attending a FNCE conference!

Final Thoughts

FNCE 2025 reminded me that growth happens when you’re willing to learn something new and connect with others who share your passion. FNCE is not just about earning CEUs or exploring new products; it truly is inspiring to see numerous dietitians come together. It’s about being apart of a big professional community that values collaboration, lifelong learning, and innovation. If you ever get the chance to attend, don’t be shy — network, explore, and make the most of every opportunity. You never know who you’ll meet or what you’ll learn!

From Garden to Game Day: Farm-to-Table Recipes for Football Weekends

 Written By: Grace Gonzales; SLU Dietetic Intern

        There’s nothing quite like the arrival of football season — the crisp fall air, the hum of the game on TV, and the irresistible smell of something delicious cooking in the kitchen. As the leaves begin to turn, it’s the perfect time to celebrate fresh, homegrown produce with recipes that bring a farm-fresh twist to your favorite game-day dishes. Whether you’re tailgating outside or hosting in your living room, a colorful spread made from your own garden harvest makes every kickoff feel a little more special — and a lot more delicious.

        For as long as I can remember, I’ve had a deep love for the fall season. The slight chill in the air, leaves falling, and the comforting scent of something simmering in the kitchen — that’s when you know football season has arrived. Saturdays and Sundays quickly became about good food, good company, and the excitement of game day filling every room. Growing up in South Louisiana, football was practically part of my DNA. My weekends started with the sound of ESPN College Gameday coming from the living room, a fresh pot of coffee brewing, and a beautiful breakfast spread prepared by my mom — all before a day of tailgating and cheering on the LSU Tigers in Tiger Stadium. That love of football followed me to college in Fayetteville, Arkansas, where football season felt like a hometown holiday and the entire town turned out to support the Razorbacks. Now, living in St. Louis, I’ve carried those traditions with me. Much of my creativity in the kitchen comes from these memories — the sense of togetherness, excitement, and seasonal inspiration that surrounds every football weekend. This year, when fall came around, I got so excited to experiment with new recipes that capture that same spirit.

        While I don’t have a ton of gardening experience, I’ve always been drawn to the farm-to-table philosophy. So when I learned our class would spend time in the garden each week, I was thrilled. It’s been an eye-opening, inspiring experience. Last week, I picked a handful of fresh ingredients — bell peppers, basil, tomatoes, and tomatillos — and immediately knew I wanted to turn them into fun, crowd-pleasing appetizers perfect for game days and hosting friends and family.

        There’s something undeniably magical about farm-to-table cooking. Maybe it’s the joy of knowing your ingredients were picked just hours ago, still carrying the warmth of the sun and the scent of the garden. Whatever it is, it connects us not only to our food but to the seasons themselves. Farm-to-table isn’t just about eating fresh — it’s about connection: to the earth, to the ingredients, and to the people gathered around your table (or TV, cheering through every fourth down).

        The farm-to-table movement isn’t just a trend — it’s a return to real flavor. When you grow or source your produce locally, fruits and vegetables get to ripen naturally, resulting in richer taste and higher nutrient value. Garden-fresh ingredients are packed with vitamin C, potassium, and antioxidants, making every bite as nutritious as it is delicious. Beyond the health benefits, gardening is a sustainable way to cook — reducing packaging waste while deepening your connection to the earth. There’s something special about turning homegrown ingredients into a meal to share, because those dishes don’t just taste fresh — they tell a story.

        So, this football season, skip the packaged dips and bring a little garden magic to your table. I want to share three easy and colorful recipes—Classic Caprese Salad, Zesty Tomatillo Salsa, and Creamy Boursin Cheese Dip with Fresh Bell Peppers—that highlight the flavors of garden-fresh ingredients. These recipes are easy to prepare, vibrant, and bursting with flavor, making any game-day spread feel special. Whether you’re hosting in your living room or at an outdoor tailgate on a crisp autumn afternoon, you’ll have a lineup of snacks that score big on flavor and freshness.

        Fall is the perfect time to explore your local farmers’ market, chat with growers, and see how seasonal produce can spark creativity in your kitchen. And when you take that first bite, you’ll understand the real beauty of farm-to-table cooking: it feeds both body and soul. It brings authenticity and energy to your gatherings. The colors are brighter, the flavors bolder, and the food feels alive. When you serve dishes made from your own harvest, you’re not just feeding your guests; you’re sharing your season, your care, and a little slice of your garden. So next time the weekend rolls around, skip the store-bought platters. Head outside, grab a basket, and let your garden call the plays. Because when it comes to flavor, freshness is always the MVP.

Reimagining a Comfort Meal

 Written by: Courtney Day; SLU Dietetic Intern

        Almost everyone has a comfort food, a meal that makes you feel better on a bad day and brings back happy memories. Whether it’s something nostalgic from childhood or a more recent memory, that emotional connection combined with what is usually an indulgent (and maybe a little less healthy) meal brings a happy, cozy feeling with every mouthful. My perfect comfort food is my mom’s chicken fettuccine alfredo. I’ve asked for it for my birthday every year for the last 15 years. Comfort foods like alfredo are often categorized as unhealthy, and being a dietetics intern this year I’ve been on a mission to find recipes and simple ways to revamp my favorite comfort foods and pack a few more nutrients in. With the seasons finally changing to my all time favorite, autumn, those delicious autumn flavors have definitely been on my mind. What can I say? I’ve always been a pumpkin spice girl. To say I was THRILLED to find a similar recipe for my favorite comfort meal with a fun, healthy, fall twist is an understatement!

        Shout out to damndelicious.com - this recipe for Butternut Squash Alfredo is a delicious cozy comfort meal with a boost of nutritional value from the original that I added. The butternut squash brings in some extra fiber, vitamin A, and antioxidants as an added bonus. With just the simple addition of a vegetable, we can make a delicious, satiating meal while keeping the comfort and indulgence. Other simple adjustments can make this recipe even more nutritious without sacrificing one ounce of comfort: trading some of the whole milk for chicken or bone broth to lower the fat and add protein, switching from regular to turkey bacon to lower the fat, or mixing in a handful of spinach for some iron and B vitamins. Whether you let your inner chef shine with some of your own changes or follow the recipe as is, this dish is a great version of alfredo with a rich fall flavor and makes me wonder: what other comfort meals could use a fun, fresh, seasonal update?

Credit Recipe with additions/modifications from me - https://damndelicious.net/2017/10/13/butternut-squash-alfredo-pasta/

Credit Graphic - My creations and templates found on Canva

Dietetic Students Hit the Trails!

 Written by: Hannah Collin; SLU Dietetic Intern

This weekend, I had the privilege of participating in Ride the River Bike trail health fair. What started as a very early morning (5:30am to be exact), turned out to be a beautiful day. I had never seen or been a part of such a large bike ride before, but these bikers were riding a 100-mile ride today. This ride was organized by Trailnet which is an organization that’s mission is to promote healthy living by building a community that centers around exercise like biking and walking. All the bikers that were participating in this event were doing it for the love of the ride and enjoying their Saturday by being outside and exercising. With talking with the dietitian on staff named Cindy who works on the management team, she told us about her love for this organization. On a grander scale, her love for public policy and being a part of change being made in the community.

Keli, Emily, and I got to the first rest stop in Grafton, Illinois to begin setting up the station for the bike riders to come and get fuel. There were snacks ready in coolers that we needed to prepare and assemble. All the snacks were great fuel sources to help energize the bikers as they embarked on their journey. Some of these snacks included PB + J sandwiches, bananas, energy chews, pickle juice, and electrolyte tabs in throw in their drinks. The snacks were primarily carbohydrate sources to give quick energy, but as the rest stops went on, the snacks differed to give the riders more options for fuel later in the day.

The bikers came from across the river by ferry and then they continued their race. There were about five legs of bikers coming off the ferry. In total, we fueled around 250 bikers as they went on their ride. Everyone was in great spirits and incredibly thankful to us for providing fuel for them.

From the video I shared, us interns all had an amazing time at the Ride the River health fair. This ride inspired me to look within myself and think about changes I can make to my daily life to engage in more physical activity in my free time. Now during this internship, my free time is slim. All of us interns on our lunch breaks still try to make an effort go on walks and spend the little time we have outside. While I listen to Rabia’s lecture, I try to do it while I walk on a trail to get some time outside in nature. I think we can all reflect on our life and consider integrating physical activity in small ways. Whether our schedule allows us 60 minutes or even just 10 minutes. Any movement is better than none. Between us interns, this experience made us all consider possibly doing this bike ride next year.

MAJO'S OG CHOCOLATE OATMEAL RECIPE

 Written By: Maria Jose Cardenal; SLU Dietetic Intern

Is there something that you could eat everyday and never get bored off? For me, that’s oatmeal. When I was in my undergraduate, I had trouble with breakfast -not because I used to prefer sleep over food, or because I wasn’t a morning person, or because I didn’t have an appetite, but because I was living in a dorm with only a microwave and a mini fridge (I’m guessing quit some can relate). Yes, during those years the dining hall existed, and so did Cheerios and Rice Chex, but the problem was that I am allergic to gluten and dairy, and the cereals were the only option they had for me to eat and they didn’t provide me with the energy I needed. Therefore, as a desperate student, I decided to buy myself eggs and cook them in the microwave-which only lasted a day because the egg exploded. 

Clearly, since eggs weren’t going to work out and I needed a simple allergy friendly option, I remembered about - a less dramatic breakfast - oats. Throughout my four undergrad years, I never stopped eating them. Every morning no matter what, I would wake up and prepare my own chocolate oatmeal from scratch in my dorm microwave. As time passed and I started taking my nutrition and dietetic classes, I came to understand why oatmeal had become my daily habit – it offered lasting energy and satiety, helping me stay focused through those 8am and 11 am lectures. 

Now, as I am in this new chapter of life—completing both my Master’s and Dietetic Internship—my oatmeal has had to adapt. The hot oatmeal I used to make in the mornings no longer fits into my routine, since I start rotations so early. Instead, I now prepare overnight oats, which still give me that comforting breakfast and provide all the energy I need to stay full until lunch. 

This change may seem insignificant, but it reflects a lesson I’ve learned: life moves quickly, and being flexible and open to change can lead to better outcomes. By allowing myself to adjust my oatmeal recipe, I discovered a way to stay nourished and energized that actually works even better for my busy schedule, but most importantly it's a reminder that sometimes letting go of old habit or expectation or allowing change can open the door to growth, new opportunities and improvement we might never have imagined.

The Role of an RD: The OBYGN

 Written By: Hannah Bast; SLU Dietetic Intern

A Registered Dietitian.

Isn't that someone who just tells you what to eat? 

That's the most common belief that I hear, and that's if they even know what a dietitian is in the first place. 

Many people have no clue what dietitians can do, where they can work, or the various responsibilities that they can perform. Many people believe dietitians only work in hospitals, or just provide counseling to help people lose weight or eat healthier. Dietitians actually can work in a variety of places, such as schools, outpatient centers, legislation, education, etc. 

As a dietetic intern, I was very fortunate to be placed at an OBGYN for one of my rotations for two weeks, and I discovered the various roles that can be performed by a dietitian there. Normally, an OBGYN seems like an odd location for a dietitian to be. But there is more responsibilities than at first glance that were displayed to me during my rotation.

My preceptor at the OBGYN was not only a dietitian, but also a Certified Diabetes Educator. This is a great opportunity for dietitians to narrow their practice by specializing in a particular disease state. My preceptor's responsibilities encompassed a variety of tasks. The majority of her job is spent studying blood glucose logs and food logs of patients with Type 1 Diabetes, Type 2 Diabetes, or Gestational Diabetes, with the majority of her patients being pregnant women. In pregnancy, it is essential to maintain a tight blood glucose control to avoid harmful side effects for the woman and her baby. The dietitian at the OBGYN collaborates with other professionals to study patterns within each individual client's blood glucose logs and adjust their insulin-to-carb ratio and insulin doses. The dietitian uses her knowledge to counsel patients on beneficial foods to aid in their diabetes management, pregnancy, and lifestyles in general. Some patients may need to become aware of a Consistent Carbohydrate Diet, so the dietitian will counsel on how maintain that diet and provide tools for ease of understanding. There are patients needing guidelines for nutrition during pregnancy, so the dietitian counsels and provides tools. 

Along with studying blood sugar logs, the dietitian performed other tasks. Some patients would come in and need support for weight management. Their weight would be taken, diet recalls would be discussed, and existing or new plans would be talked about so that each patient's care is individualized. Other patients were women who desired to become pregnant, and needed nutrition counseling for how to best prepare their bodies to carry a child. Nutrition and lifestyle choices play a huge role in preparation for pregnancy, so it is amazing that women are consulting dietitians to help. Dietitians can help provide some medical nutrition therapy for underlying conditions that may be treated at the OBGYN, such as PCOS or endometriosis. Dietitians can also help develop menus for patients so that their needs are met and for them to have inspiration for what to prepare in their everyday schedules to increase variety and nutrients. 

Overall, those are just some of the roles that dietitians fit into at the OBGYN. Again, an unexpected place for that profession to be working, but many opportunities present itself to be helped. Hopefully, more education of the various roles of the RD can become public knowledge so that everyone may receive nutritional help they need. 

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