The Chickpea: Beyond Hummus

By Emma Karamat

Quick, what’s the first thing that comes to mind when I say CHICKPEAS?! If you thought hummus, you’re probably not alone. The increasingly popular dish made with the famous little legume can be found in numerous restaurants (even those that don’t have a Middle Eastern influence), at parties, and in a multitude of homes now. I myself am a huge fan of the spread but even more I am a fan of the actual chickpea. 

        

This little tan marble is delicious, versatile, and good for you too. Chickpeas are a source of vitamins and minerals including iron, magnesium, and vitamin B6.  Additionally, they are packed with fiber and protein meaning they help keep your gut and your body healthy! Here are some ideas for incorporating chickpeas into your diet more often beyond spreading hummus on everything!

Roasted Chickpeas

Craving something crunchy and full of flavor? Try simply roasting chickpeas with whatever seasoning you desire. This dish is easy and delicious!

• 1 (12 oz) can of chickpeas, drained, rinsed and dried or 12oz of rehydrated chickpeas (check out the *Buying Tip below)

• 1 Tbsp of olive oil 

• Salt

• Cayenne Pepper

• Ground Cumin

1. Preheat oven to 450oF. Line a baking sheet with foil.

2. In a bowl, toss the chickpeas with the olive oil until well coated. Sprinkle with the seasoning: salt, cayenne pepper and ground cumin to taste, coating the chickpeas well. 

3. Spread the chickpeas in a single layer on the baking sheet and bake for about 40 minutes or until crispy. Toss or stir the chickpeas occasionally to ensure even roasting.

Peanut Butter Chickpea Energy Bites

Quick and easy to make and take on the go! Chickpeas add a protein punch to snacks, cookies, or other recipes. Add or substitute ingredients like flax seed, nuts, or dried cranberries to suit your liking.

• 1 1/2 cups chickpeas  cooked

• 1/2 cup  peanut butter, smooth

• 1/3 cup honey

• 1/4 tsp cinnamon

• 1 tsp vanilla extract

• Pinch of salt

• 1 1/4 cup ground dry oats 

• 1/3 cup chocolate chips

1. Place chickpeas, peanut butter, and honey in a food processor and blend for about a minute on high or until the mixture is smooth.

2. Add cinnamon, vanilla extract, salt, and ground oats, and pulse until combined. At this point your dough should be similar to cookie dough consistency. If mixture is too dry, add more peanut butter, if too wet, add more ground oats.

3. Add in chocolate chips and pulse until combined.

4. Using a cookie scoop, scoop out dough and roll between your palms to form a ball. Repeat. Store in the fridge or freezer.

Recipe adapted from: https://pulsepledge.com/recipe/peanut-butter-chickpea-energy-balls/

Chana Masala

This hearty main dish is full of flavor and can be adjusted to your spice level preference.

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 to 3 garlic cloves, minced

• Two 15- to 16-ounce cans chickpeas, drained and rinsed

• 1 to 2 teaspoons garam masala or curry powder

• 1/2 teaspoon turmeric

• 2 teaspoons grated ginger

• 2 large tomatoes, diced

• 1 tablespoon lemon juice

• 1/4 cup minced fresh cilantro, or to taste

• Salt to taste

• Hot cooked grain (rice,                                                                                             quinoa, or couscous), optional

1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.

2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

Recipe from: http://www.epicurious.com/recipes/food/views/chana-masala-368470 

If you want more recipe ideas, I recommend checking out one of the following websites and searching “chickpea”:

http://pulses.org/

http://www.eatright.org/

Have fun exploring the chickpea outside of a hummus dish!

*Buying tip

Chickpeas are available in cans or dried both of which have their own pros and cons. 

Canned chickpeas are already hydrated and ready to cook or eat making for ease use; however, they could be packaged with salt (which we don’t need more of in the diet) to preserve them. If you buy canned make sure to give the chickpeas a good rinse before using in recipes or eating to remove the extra salt.

Dried chickpeas have the benefit of usually being the cheapest option for a lot of product. The drawback to dried chickpeas is that they have to be rehydrated before use which takes some time and planning. If you choose this option, here’s a somewhat quick method for rehydrating the chickpeas: 

1. Place the dried chickpeas in a pot and cover with water

2. Bring to a boil and cook for 1 minute

3. Cover the pot and remove from heat

4. Let the chickpeas sit for 1 hour

5. Drain, rinse, and use!

Falling into Foodservice 
By Isabella Cova

Going into the internship, I had a pretty good feeling that Foodservice was not for me, but then… I ended up at Parkway! As a 2012 Parkway North Alum, returning to the Parkway School District for a five-week rotation, sounded absolutely thrilling! Now having been there for three of those five weeks, I have realized that there was a LOT about the place that I called home for four years that I did not know about.

The First Day 

On my first day at Parkway, I visited 28 schools in the North and South region of the school district. That made for an impressive first day, not only because I had never been to 28 schools in a single day, but because each school was so different. I was blown away by the nurse at Oak Brook Elementary School, who was growing column gardens of lettuce in the school cafeteria. Each day she would talk to the children about the lettuce and harvest it in front of them. Upon harvesting, she would add the lettuce to the school salad bar and the outcome was incredible! Elementary school students were going up to the salad bar three times in a single lunch period to fill their plates with more salad. So, to all the doubters out there who believe that getting a child to eat something green is impossible...look no further than Parkway. As a Nutrition and Dietetics Intern and Graduate School Student, I have heard time and time again about the importance of Nutrition Education, but seeing the impacts first-hand inspired me to new limits. The same nurse at this Parkway Elementary School who had become a hero for the salad bar at her school, also became the champion of breakfast sales. After working on a grant to receive equipment and supplies to make smoothies for breakfast, this nurse increased her breakfast sales threefold. Anyone who works in Foodservice in a school district knows that increasing breakfast sales is extremely difficult because as data from surveys show, getting breakfast into children can be a struggle. However, students at Oak Brook were coming in every morning for their smoothies and they were loving them! To me, this was evidence that serving students healthy food does work and when done correctly, the students and school district both win.

Learning the Ropes in Production 

 Apart from visiting the elementary and middle schools, I have spent the majority of my time rotating between Parkway’s four high schools: North, South, Central and West. The high schools are unique in that they serve as the production centers for the entire district. Parkway’s Foodservice operates off of a satellite school system. As a Nutrition and Dietetics Major, I have learned about the four types of foodservice production systems (commissary, conventional, cook-chill and assembly serve), but now I got to see the commissary production style in action. This means, that not only do the high schools prepare food for all of their students, they also prepare lunch and breakfast for the schools in their region. The high schools are responsible for serving anywhere from ten to four satellite schools. This type of production system leads to busy mornings and busy afternoons. From a high school student’s perspective all looks calm, cool and collected from the front of the kitchen. However, behind the scenes, inside the kitchen, food is being rushed to the carriers for the middle and elementary schools, lists are being checked item by item, staff members are running around getting last minute items and the cardio workout for the morning has begun. In the afternoon, after all the schools have finished their lunch, the remaining food and all the dirty pans and utensils get delivered back to the high school and clean up begins.

Time for a Parkway Surprise 

Not only is it amazing to think about how many students the Parkway District feeds each day, but with such a large foodservice production also comes an incredible amount of food waste. Parkway repurposes their food waste by composting. Composting is an environmental friendly and sustainable way of recycling food back into nutrients that can fertilize the soil to grow new crops and plant life. After lunch, food that cannot be reused from the elementary and middle schools gets returned to the high school and all the food waste gets dumped into the yellow composting bins that gets taken to Blue Sky’s Recycling where the food waste is used within the community to grow new foods. Forecasting each days’ needs becomes essential in trying to minimize food waste and food cost. In attempts to control food waste, before composting is considered, the production manager assesses the returned food to evaluate whether or not the food can be repurposed into another meal. If the quality of the food would be compromised or the food does not meet: appearance, taste or temperature standards, food is then recycled into compost. Besides food waste, Parkway has moved to using compostable trays rather than the traditional Styrofoam ones. Signage all throughout the cafeterias at the schools aims to educate the students about which bin their trash can be thrown into to help Parkway in its sustainability efforts. The schools offer landfill options along with recycling and composting options.

Eye Opener…Foodservice is More Than Numbers

For anyone exploring a passion in Dietetics, let me tell you, Foodservice is more than numbers and foodservice math. When I was applying for internships, I was open minded, but pretty sure foodservice was not for me. I enjoyed wearing my white lab coat and being perceived by the general public as a physician. I loved talking to patients and feeling important with all the medical terminology. I thought working in foodservice would be a bunch of number crunching to calculate edible portions, cost per serving, figuring budgets and percent variance, but it was NOT. Foodservice is a lot of marketing and advertising to get students excited about the food being served. It is a lot of meetings with vendors, bidders, production staff, foodservice directors from other school districts, parents and students. It is a lot of communicating through meetings, emails, handouts, phone calls and interactions with students and administration. It is a lot of planning ahead to make sure menus make sense both logically and nutritionally and that floor plans for new kitchen areas and serving spaces flow properly. It is a lot of papers from inventory sheets, to production sheets to budget reports and financial reports from each facility. It is a LOT of work, but it is also a lot of FUN, especially, if you are someone who has a passion for education, people, the future, nutrition and food.

Last Thoughts 

I could go on and on about my experience at Parkway. I could brag about all the wonderful people I have met or all that I have learned about managing and working in the Food and Nutrition Services Department. This opportunity to work in the district that helped me to be where I am today, was humbling and nothing short of a sweet blessing. During my time here at Parkway, I have learned that Foodservice in schools is where preventative medicine occurs. Health is fostered by the school environment through teachers, nurses, foodservice staff, parents, administration, students, local organizations offering grants, local sustainability companies and ultimately everyone who recognizes the importance and power of food and nutrition. The cafeteria is the heart of the school because it brings students together, it nurtures students in more ways than one. Food is more than the nutrients it provides. As a girl with an endless passion for Education and Nutrition, I have learned that this is where it all begins and to a certain extent, this is where it all began for me five years ago.

Winner, Winter Squash for Dinner

Holly Faivre

Winter squash – those goofy shaped vegetables that may be confused for an autumn decoration. Although they do act as a fun, rustic centerpiece, winter squash are a tremendously versatile, healthy, easy to prepare, and economical vegetable that every home cook should use in their fall and winter dishes!

The beauty of squash, other than its brilliant orange and yellow hues, is that it knows no bounds – the culinary possibilities are endless! There are many different types of winter squash – acorn, butternut, spaghetti, delicata – and there are even more subtypes among these general categories. Squash is incredibly versatile because its mild sweetness allows it to pair well with most flavors. Squash can be added into sauces and soups as a puree to thicken and add flavor, or the squash can be the star of the dish. Squash can also be a component and/or a fat substitute in baked goods such as breads, muffins, and biscuits. Squash also makes a delicious ravioli and lasagna filling for vegetarians and meat-lovers alike. The flesh of a spaghetti squash is different from other squash – it peels away in long thin spaghetti-like strands.

Regardless of the type of winter squash, two things hold true - it will be delicious and nutritious because they are packed full of Vitamin A and fiber. Vitamin A supports the immune system which is especially important in these chilly fall and winter months as cold and flu season are upon us. Vitamin A also plays a crucial role in the health of eyes! The fiber in winter squash plays a role in heart health and intestinal health. In fact, just one cup of cubed butternut squash provides 7 grams of fiber - that's 25% of the daily value!

A delicious and wholesome vegetable is no good to the home cook if he or she is not familiar with preparation methods. Fortunately, winter squash are fast and easy to prepare. This is a vegetable that can be put in the oven and practically forgotten about until the timer buzzes.

1. Cut the squash into equal halves so that the middle cavity is being split in half. This means the cut will start at the top by the stem.
2. Scoop out the seeds and “guts”
3. Add oil and spices to flesh - cinnamon, curry, chili, garlic, and allspice go great with squash but roasting it with salt and pepper is just as good!
4. Place the squash halves cavity-side-up on a baking sheet and roast at 400F until thesquash is fork tender (30-60 minutes, depending on the size of the squash). Depending on how firm or soft you want your end product to be, adjust the cooking time up or down.
5. Let the squash cool slightly so they you can peel off the skin
6. Use the squash as needed - mash, puree, slice, cube, etc.

Before preparing the squash, take this into consideration: winter squash are hard and dense (imagine pumpkin carving..) and they have rounded edges. To avoid injury, it is essential to use a sharp knife and prevent the squash from rolling around the cutting board. Helpful tip: roll up a kitchen towel and form it into a circle so that the squash is resting in a nest; this prevents the squash from rolling around.

In addition to their versatility and easy preparation, winter squash are also very affordable. They are an excellent addition to the grocery list when one is on a budget because they are inexpensive and have a long shelf life. The average price of a winter squash is $0.90 per pound. A winter squash will generally weigh between 1 and 3 pounds so the price will fall between $1 and $3 for a squash. Once the squash has been prepared, it will yield four one-half cup servings per pound of squash! One small squash could easily provide as the vegetable component of a meal  for a family of four.  Another economical aspect of winter squash is that they can be stored whole in a cool dark place for up to 3 months. Stocking up on winter squash is a practical idea because they can be enjoyed in the spring when squash is no longer in season.

Tis the season of squash eating – don't be afraid to tackle this peculiar, somewhat intimidating, vegetable. Winter squash are an easy to prepare vegetable that offer endless opportunities for creativity in the kitchen. This weekend, head to a favorite farmer's market or grocery store to pick up a few varieties and embrace the taste of fall and winter.

GMOs: What We Know Today

By Ignacio Chavez     

GMO's are said to cause cancer, autism, allergies and even obesity. Although biotechnology companies and scientists have refuted many of these claims, public fear and ignorance continues to take the spotlight.

What are GMO foods?

GMO stands for Genetically Modified Organism. This includes genetic modification that occurs through breeding and domestication of plants and animals. What the public has grown to fear today is the use of Genetically Engineered Organisms involving the insertion of genes from other species into our crops (Transgenesis).                                                                                       

http://cdn.foodbeast.com.s3.amazonaws.com/content/wp-content/uploads/2013/09/V8XnPeQ.jpg

The image on the left demonstrates how we have genetically modified the wild mustard plant (Brassica Oleracea) into the many vegetables that we love today. Of course this process of genetic modification did not involve genetic engineering or transgenesis, but nonetheless demonstrates that the modification of organisms for desirable traits is nothing new.

To this day there is no significant evidence that demonstrates that GMOs are harmful to human health. In fact, a metastudy that examined over 1700 peer reviewed studies indicates there is no harmful effect of GMOs on human health. A review of 29 years of livestock health and productivity statistics also indicate that GMO feed is just as safe and nutritious as its non GMO counterpart. However, just because GMO consumption has not proven to be harmful to our health, it does not mean that the production of GMOs goes without consequence.

The Big Problem With GMO Crops

One of the main arguments for GMO crops is that herbicide resistant crops help reduce the amount of pesticides used. According to a study from the Environmental Sciences Europe Journal, pesticide use in the United States has increased by 404 million pounds of pesticide from 1996-2011. This number was obtained from the USDA database after taking the reduction of insecticide use (127 million pounds) into account. This increased use of herbicide has created new herbicide resistant pests (glyphosate resistant weeds) that have resulted from the use of Roundup. As a result, farmers must now use additional and different types of pesticide to protect their crops. This increase in pesticide use can have a detrimental effect on the environment and just like other non-organic foods, pesticide contamination is expected.

What does this mean for us as Consumers?                                                

https://gmoawareness.files.wordpress.com/2011/05/usda-organic-non-gmo-project.jpg

The majority of GMO crops are commodity crops and are therefore usually limited to being present in processed foods and animal products. There are very few whole foods you can purchase that are GMOs, these include corn, beets, summer squash, zucchini and papaya.

Now I want you to stop and think for a second. Since processed foods contain GMO products in the forms of oils, high fructose corn syrup and other food additives, could it be that the negative health associations with GMOs may actually be due to the consumption of processed foods?

Some of you may still be wondering, "What about food related allergies that can be attributed to the new proteins found in GMO foods"? In 2014 during a webinar, Gregory Jaffe, director of the Center for Science in the Public Interests Biotechnology Project explained that only oil and sugars are extracted from the GMOs and therefore there is no presence of GMO protein in the foods.

If you wish to avoid GMO foods look for the USDA Organic or NON GMO Project Verified labels. It is important to know that by definition organic foods are also GMO free. However, if a food is non GMO it does not mean that it is organic. You will also want to avoid processed foods and focus on eating more whole foods except for the few listed above.

Final Thoughts

Ultimately it is up to you to decide whether or not you wish to consume GMO foods. GMO foods have shown to be safe for human consumption but there are consequences that go beyond human health that need to be addressed. 

GMOs have a great potential to do a lot of good in this world. The best example is golden rice. Golden rice is a genetically engineered version of rice that is high in Vitamin A and has the potential to prevent blindness in individuals suffering from Vitamin A deficiency around the world. Unfortunately, revolutionary projects such as golden rice have yet to be successful. 

Perhaps if GMOs had been better explained in the past or if biotechnology companies focused less on making a profit with genetically modified commodity crops, then we would see a lot more good being done in this area and less people would be as afraid of GMOs as they are today.

Picky Eating: A Success Story

Picky Eating: A Success Story

By: Samantha Gilbreth

“I always thought before I had kids that when I did they would be perfect eaters because– hello! –I was a dietitian! Then I had a child and reality hit.” – Brittany Poulson, MDA, RDN, CD, CDE

I do not have a picky eater for a child, but I do have a husband. Before my husband and I were married, I was aware of his lack of exposure to many foods that I had previously considered to be extremely normal. Growing up, his family was limited in exposure to a variety of foods from a dad that was a “meat and potatoes” kind of man and a family history of severe food allergies. This shaped him into someone who was a little cautious of trying new foods. It was on our one year anniversary that I recognized the true extent of his lack of exposure when he tried his first strawberry (and loved it). Since then, I have heard multiple lectures on the topic of “picky eaters” and how to lead them toward trying new foods while studying to become a Registered Dietitian. Although these lectures were all focused on children, I have found that some techniques can also be very effective with adults as well.

My favorite technique to put into practice is involvement in food preparation, which encompasses everything from making the grocery list to deciding which plates to use. When writing our grocery list, I always have categories first, such as “fruit”, “vegetable”, “meat”, etc. Then, I ask him to list a few under each category that he would like and ask him if I could put in a few suggestions (since he almost never includes items like carrots or tomatoes on his list). Then, when I am at the grocery store, I pick up what is on the approved list, and oftentimes I also pick up a surprise ingredient that fits into our categories to encourage variety.  When it comes to dinner time, I always give him menu options so that he feels more invested in the meal. He usually steps in to help with cooking, but I especially encourage it when we try new foods so that he can better understand how it is prepared and feel further invested in the food item. I have also found that when he is involved in preparing the food, he feels like he has more control and can make the food more to his liking. For example, he will not eat bell peppers unless they are cut to a certain size, so when he is in charge of cutting up the vegetables, I can rest assured that he will be eating all of his vegetables that day. This technique has worked wonders on widening the variety of foods that my husband will eat, especially when it comes to vegetables.

Another technique that works well is exposing him to new foods when he is hungry. Recently, we were trying to wait for dinner because we had late dinner plans already scheduled, but we could not hold off anymore. Since I was craving guacamole and had avocados already, I decided that it was a good idea to go ahead and snack. The only problem was that so far in his life, my husband had always been a little wary of avocados. I mean, they are mushy and green, after all. But, what he does like is lime, so when I squeezed fresh lime into the soon-to-be guacamole, he decided that giving it a try would not be the worst thing that he could do. Now, I eat avocados at least three times a week, per his request.

When I was little, my grandmother’s favorite line to say was “You don’t know that you don’t like it until you’ve tried it ten times.” Little did I know that she was right. Of course, there are some foods that you know you do not like the first time you try them. For example, I know that I do not like rutabagas and Cool Ranch Doritos. For my husband, the most recent discoveries are related to scallops and brussel sprouts. Over the past few years, he has tried scallops at least four times, always asking me if he likes them before taking a bite. Well, he finally decided one month ago, that scallops are definitely for him. However, brussel sprouts have not been so lucky. After trying them at least five times with different preparation methods, last week he decided that brussel sprouts could no longer be tolerated. That was a sad day for me, especially since I love brussel sprouts more than I sometimes care to admit.

When I told my husband that I was going to write about him, of course he became very curious, so I let him in on the project by asking him to list some foods that he loves now that he did not when we started dating. He then eagerly began listing foods, making sure that I was writing them down, and he also started talking about how his cooking skills have improved as well. On that note, he recently decided that he needed something more challenging than risotto to make for me, so he took on the scary but delightful task of conquering the chocolate soufflé. And he did.

Though sometimes it feels like there is no hope when it comes to getting people to try new, exciting, or maybe even “scary” foods, it is important to recognize that he or she has valid opinions and preferences and that using them as the driving force behind trying new foods will help with your success. My husband would not be where he is today in regards to the foods that he will and will not eat without constantly reminding myself that he is his own person that is capable of making his own decisions. My job is simply to help him find new opportunities. 

My Husband’s “Victories”
Strawberries            Kiwi            Avocado            Cauliflower            Red wine           Tomatoes            Mushrooms           Bell peppers            Broccoli	·         Lentils ·         Cherries ·         Sushi ·         Whole wheat bread ·         Raisins ·         Cranberries ·         Wild rice ·         Brown rice ·         Asparagus ·         Scallops ·        Textured Vegetable Protein (TVP)

*For more information about intervening for picky eaters, visit: http://www.wholefoodsmarket.com/blog/10-tips-helping-kids-try-new-foods

* “Even Dietitians Have Trouble Feeding Their Kids”: http://jillcastle.com/childhood-nutrition/dietitians-trouble-feeding-kids/

*Photo credit: http://blog.bestbullysticks.com/dog-care-101-tip-175-veggies-to-share-with-your-dog/

The School RD: From Classroom to Cafeteria

By Ellyn Cory 

Registered Dietitians, also known as RDs, are health professionals who learn the physiology and metabolism of food to help clients and patients improve their health. Most of the time, people think of RDs as working in hospitals, but the truth is RDs are everywhere. From gyms to grocery stores and everywhere in between, RDs are there to help. One of these places is in the school district. Every year, more and more dietitians are being hired to work in health promotion in school districts. Earlier this year, I worked with one of these dietitians to learn more about what she does. The main goal of the health promotion dietitian in a school district is to change the health and eating habits of the students in the district. Since every school and the population it serves is so different, the job of health promotion dietitian varies from RD to RD and from school to school. Some school dietitians plan the menus for the district, some write grants, and some even are in charge of a gardening program. It is extremely important that each RD knows their population well and is constantly looking for innovative ways to encourage healthy habits. School dietitians can target classrooms, teams and clubs, and entire schools within their district. During my time with the school RD, we targeted all three of these subgroups.

In the Classroom:

                A class of students are most easily targeted by going into the class and talking to the students. Classrooms are great places to target students because they are already set up to listen and learn. At the school district I visited, they had just started a fruit and vegetable snack program with a grant that the health promotion dietitian secured. During one of these snack times we went in to the classroom and educated the classroom on the fruit they got for a snack that day. The students got to learn about the fruit they were eating and also received a handout to take home. The handout had a connect-the-dots on it in hopes that the children would do the activity and want to show it to their parents.

On the Field:

                Certain after school activities, especially sports teams, need more specific nutritional education. A marching band may need education on staying hydrated and well fueled during competitions, whereas the football team could benefit from education on supplements. At the school district I visited, we did one of these educations before soccer practice for all of the male soccer players in high school. It is important that the school dietitian builds good relationships with the coaches or administrators of the after school activities so that they allow her to talk to their groups. For this education, we focused on protein needs and good sources of protein.

In the Cafeteria:

                To target the whole school, it is important to choose locations where the whole school might be as points of education and promotion. A couple of the ways we can target the whole school is by doing health promotion activities at lunch time, in the cafeteria, in the gym, and on the playground. These are three locations where the every student in the school goes. Posters could also be posted in high traffic areas such as in bathrooms and above water fountains. In the school district I visited, we posted a promotional bulletin board in the cafeteria of the middle school and handed out fresh produce snacks to elementary school students at lunch time.

                With the rise in childhood obesity and the recent move to sedentary lifestyles, the importance of school dietitians is growing. Check out your district’s website today to see if they employ an RD, then check out http://www.healthpronet.org/ahp_month/05_05.html to learn more about Registered Dietitians and where they work.

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