What’s the Beef?!

By Faith Most

Courtesy of: https://www.cmegroup.com/trading/agricultural/introduction-to-cattle-feeding-spreads.html

Mass media has been changing our idea about where are beef comes from, and what kind we should be eating for years now. From documentaries that make us feel taunted by their living conditions to marketing tactics used by grocery stores, Americans seem to be more scared than ever to consume a juicy hamburger. I’m here to disclose some of the most common myths about beef, and explain why they simply aren’t true.


1. Grass- fed beef is better than grain- fed beef.


Cattle are fed grass and allowed to graze on pastures for the majority of their lives. Then, about 25% of cattle are "finished" on grass, and the rest are grown to maturity consuming grains. Grass- fed beef is generally less tender as well as less efficient for the farmer because the grain-fed cow is able to gain more weight in a shorter period of time.


2. Before cows are killed, they are scared and vulnerable.


There’s actually a federal law called the Humane Slaughter Act, was passed in 1958, mind you, that was created to decrease the amount of suffering livestock experiences during slaughter. The requirements entail that livestock are completely sedated and feel no pain upon slaughter. The animal never suffers but rather loses consciousness.


3. Black Angus beef is the best quality beef.


Black Angus simply refers to a breed of cattle that are used for beef consumption, and happens to be one of the most common. It doesn’t have anything to do with the quality of beef.


4. Cows treated without antibiotics or hormones are better for you.
Hormones are naturally present in cow’s bodies, just like in humans. There are only a few combinations of hormones that are approved by the USDA to promote growth and feed in cattle. Antibiotics are generally more beneficial than harmful to the animal. They are used to treat or prevent disease in cattle, so that they do not get the other animals sick. If farmers were not allowed to use any antibiotics, they could run the risk of getting the rest of their cattle sick, and ruining the entirety of their beef production.


5. Beef isn’t healthy.


I’m sure you’ve heard the saying "everything in moderation". The same is true for beef! While many people claim beef is unhealthy, it all depends on the mode of cooking as well as the amount consumed. Beef contains the most amount of protein, which is essential to your body. Just 3 ounces (that’s less than the size of a deck of cards) provides you with 25 grams of protein. It’s also a great source of B- vitamins, zinc, and iron, which are not found in many other foods. Although beef can be high in saturated fat, if it’s purchased with a lower percent of fat and cooked with limited added fat, it can be a great source of protein.


Now that I’ve talked a little bit about some of the common misconceptions in the beef industry, hopefully you can make more informed decisions when purchasing meat or going out to eat.


References:


https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table/ct_index/!ut/p/a1/jZDBbsIwDIafZQ9gOaWAxhFVmmgHrRCCZbkgA06JRJMqtbaxp1- 3nTYNhn2y_P2y9aFBjcbTi6tJXPB0-pzNeKuWapxMMlVUk-RB5eVmWT1mmbpfjXrg- QpQpjfmL9RU_ZcvbjgwiItsUaNpSY7gvA2oaxYg371y7FDbEA7QkWU5g6W9QHdkln7RMAm0kVu KX0JQ75gt2BiaHowNSACh3YlR72Xr_IHf8AnNz5dU0ndepqvhrChTVQ1_A384- wYuS2mbtX6fT2fK5XcfPTfBRA!!/#top


https://extension.psu.edu/beef-production


https://www.beefitswhatsfordinner.com/nutrition


https://en.wikipedia.org/wiki/Humane_Slaughter_Act

Doctor or Dietitian?

By Maggie McNair

Imagine yourself browsing the aisles of Barnes and Noble. You notice a book titled Do It Yourself: Medical Diagnosing. Interested, you pick it up and realize it was written by a registered dietitian. Do you trust it? Of course not! The 6 to 20 hours of physiology and anatomy instruction a dietitian receives does not qualify them as experts of medical diagnosing or validate them as a credible source for medical information. Right? Then why does research suggest that 40% of the public trust nutrition advice from a doctor more than a registered dietitian?1

Medical students receive an average of 24 hours of nutrition education.2 Registered dietitians are required to complete an undergraduate degree in dietetics, 1,200 hours of supervised practice, and by 2024 a master’s degree before qualifying to sit for the exam to earn the credentials “RD”.  In my opinion, this level of education should warrant RD’s the title “Nutrition Expert”. The profession that studies nutrition the most should be the profession you trust to receive your nutrition information from. If this is true, then why are doctors writing diet books? And why are people buying them? Why do clinical dietitians need permission from physicians to start supplements or recommend feeding advancements? What makes the 24 hours of nutrition education a doctor receives more viable than an entire degree? Nutrition science appears to be in crisis and is currently confronted with a public reluctance to trust nutritional insights.3

I am currently completing my master’s degree and dietetic internship while simultaneously my twin brother Sam is a medical student. I frequently ask Sam what he is learning about nutrition, if his professors are encouraging interdisciplinary collaboration, and when dietitians are indicated for the plan of care. Unfortunately, all of the nutrition education he has received in his first year of medical school can fit onto two Powerpoint slides; nowhere does it mention registered dietitians.

Sam knows the value of medical nutrition therapy and when to refer to a dietitian, but he disclosed to me that when he mentioned RD intervention during a case study, one of his peers was not sure what an RD was. This is where I believe the problem is. Medical students are not receiving adequate nutrition education and exposure to registered dietitians, yet they are still providing nutrition recommendations in clinical settings without collaboration with dietitians. Or in extreme cases, publishing quick fix diet books.

The Dilemma: Do we provide physicians with more nutrition education so that they are aware of how important it is in patient care to encourage referrals to dietitians? Or by providing that education do we run the risk of physicians referring less to dietitians because they feel they have sufficient education to make nutrition recommendations.

 To investigate the perspective of a medical student, I asked my brother what he thinks the solution could be. This was his response.

“My main priority will always be the patient’s needs. I believe that providing doctors with more nutrition education may make them more confident in providing nutrition recommendations and more likely to bypass the process of referring to an RD.”

It turns out that Sam’s assumptions were correct. In 2018, The journal of Nutrition and Dietetics published research on frequency of referrals to dietitians. Out of 227,190 diagnoses, only 587 (0.26%) referrals were made to dietitians. The most common conditions prompting a referral were obesity and diabetes.4 This statistic highlights the gap between nutrition knowledge and attitudes of physicians. I have been studying nutrition for five years and I still have moments where I do not feel 100% confident in my recommendations. This is because I understand the complexities of medical nutrition therapy. My argument to the dilemma would be this. If nutrition education in medical students is significantly increased, could this reveal the complexities of medical nutrition therapy (which includes so much more than diabetes and weight management)? So, does the solution require more nutrition education or less?

I decided to investigate further by asking the same question to a clinical dietitian. She provided a very insightful solution; collaboration. She believes that all residents would benefit from shadowing a dietitian for a week to observe the depth of nutrition knowledge and the services dietitians have to offer. Residents would ideally use this information to refer to dietitians more frequently. Another suggestion she made was that dietitians need to make themselves available on rounds so that they are the primary source of nutrition recommendations. This also allows opportunities for interdisciplinary collaboration which always optimizes the prognosis of the patient.

So, what can a dietitian do to combat this dilemma? Advocate and collaborate. Be the voice of our profession. Do not be afraid to correct recommendations. Be present in rounds and share evidence-based nutrition interventions. Most importantly, never stop learning. The nutrition realm is saturated with misinformation and too many opinions. Nutrition is not an opinion, nutrition is a science. It is time for dietitians to reclaim the title of Nutrition Expert.

THE 15 MONTH JOB INTERVIEW

Networking as a Dietetic Intern

By Ron Luth

Networking is the most effective strategy for examining new opportunities for career advancement, personal growth, and expanding your knowledge base. As the saying goes, it’s not what you know; but who you know. There are numerous career paths in the field of dietetics, with the specialty areas being the most competitive. Through networking, you can build a reputation as a knowledgeable and reliable dietitian and increase the chances of getting your dream job.

My undergraduate faculty mentor emphasized the importance of networking and gaining experience within all areas of dietetics. Her enthusiasm inspired me and led to many nutrition related networking successes. I got the opportunity to assist in malnutrition and geriatric research, volunteered for two collegiate sports dietitians, and secured a paid internship with the Seattle Seahawks. Using the unique perspective as a dietetic student and intern, my goal is to provide future dietitians with a better understanding of the impact networking can have on the success of your career.

Getting Started: I don’t expect every dietetic student or intern to know precisely the setting they want to work in. However, you should have a good idea of what you’re most passionate about. As you narrow down your interests, I encourage you to seek opportunities to meet professionals working in that area. Of course, you can attend conferences and meetings, but don’t be afraid to reach out by email or phone. In my experience, RD’s are more than happy to answer questions regarding the steps it takes to get your foot in the door.

Prepare Your Elevator Pitch: If you are attending events where dietitians are present, you’ll likely get asked what your plans are after internship. Your elevator pitch should be honest, concise, and include information that helps you stand out. I’ve found the easiest way to convey your interests is to simply explain your long-term career goals as a dietitian. Mine encompasses a career working with collegiate and/or professional athletes. To stand out, I’m sure I’ll mention being from Nebraska, and how growing up there inspired me to become a sports dietitian. There’s something about yourself that’s unique, and it’s up to YOU to figure out what that is.

Be Open-Minded: In a competitive industry like dietetics, you may not work in your most desired career setting immediately. In the meantime, it’s important to keep an open mind as you explore other avenues along the way. Utilize this time to expand your network and look for volunteer opportunities to gain experience in your desired field. For example; if you want to work in pediatrics, consider volunteering for a health fair or other event hosted by a children’s hospital. If you keep a positive attitude, all your experiences will make you a more well-rounded dietitian and certainly will be transferable to your ensuing career.

Keep Track: As dietetic interns, we receive an overwhelming amount of information in a short amount of time. As you’re networking, it may be helpful to keep a detailed list to jog your memory as you apply for jobs. Microsoft Word and Excel are excellent tools you can use.

Click these web links for more information on networking in the field of Nutrition and Dietetics;

https://www.eatrightpro.org/membership/member-benefits/networking

https://www.dnsdpg.org/page/networking

https://dietitianconnection.com/news/7-ways-to-take-the-pain-out-of-networking/

12 Tips for Future Interns Going to FNCE

By Laura McDermott

Food & Nutrition Conference & Expo (FNCE) is the biggest conference for the nutrition profession, happening yearly. The conference is held in Washington D.C. every other year, and then at various cities throughout the United States the other years. Thousands of registered dietitian nutritionists attend every year (as well as some people who are not RDNs), along with exhibitors that fill booths in the expo portion of FNCE as far as the eye can see (over 380 exhibitors). This four-day event is filled with speakers on almost any topic that is nutrition related – from transgender nutrition, the importance of family meals, farming, debates on different diets. Some of the exhibitor are food brands such as Kind, Quaker, Kodiak, Ocean Spray and many more, some are nutrition companies looking to hire dietitians, to wellness companies promoting things like supplements and pre/probiotics, and finally some booths have research pertaining to nutrition.

I attended FNCE 2018 in Washington D.C. and enjoyed every minute of it. However, I knew nothing about it just a few months prior to attending. Looking back at my experience there, I do not know how I was not familiar with what this conference is all about. Not only did I not know much about the conference, I had no idea about the little things (i.e. wardrobe, shoes, bags, food). So here are some tips that I wish I would have known going into my first time attending FNCE.

1. Book flights and lodging early. I know many interns this year were able to get round-trip tickets for around $200. For lodging, I stayed in a VRBO with 5 other girls. Although it wasn’t all that glamorous, it was a decent location for a decent price. The only time I spent at the VRBO was just to sleep and shower. The rest of the time I was either at the conference or out exploring the city.
2. Pack light, but pack for multiple occasions. I packed light, but only brought my business professional clothes for the conference. When I was there, I wished I would have packed other things – a casual outfit to go out to dinner or out on the town in and an outfit to that was dressy but yet comfortable for the night that SLU puts on a little event with drinks and a little food.
3. Bring an extra empty bag. Although I packed light on the way there, I definitely did not go back with light bags. I did not bring an extra bag, and on my way back to St. Louis my backpack and my suitcase were both bulging at the seams from all the stuff I received from booths at FNCE. Southwest is wonderful because they let you check two bags for free, and they usually have some pretty good flight prices. If I were to do it again, I would check two bags on the way home.
4. You aren’t going to do homework. At least I didn’t, and I was silly and brought my backpack full of work because I thought I would be able to work on some stuff. I did get a couple things done at the airport, but looking back at it, the little bit that I got done was not worth dragging all of my school work around. Take a break – it will still be there when you get back.
5. Bring good walking shoes. This is something that I failed to do and regretted it. Everything was within reasonable walking distance, but not so reasonable if you didn’t bring comfortable shoes. Although you want to dress professional, I would say that everyone understands if you aren’t wearing the cutest shoes because pretty much everyone there is walking everywhere too.
6. Go to the grocery store right away and buy breakfast for the week. This is something that I did and was so thankful. Sessions start early, and if you are walking there it makes it a little bit earlier. I was staying up late and leaving early and having to get up even earlier to stop and grab breakfast would not have happened. Some fellow interns and I went to the grocery store and grabbed cereal, milk, apples, and bananas for the time that we were there and kept it in the fridge (perks of the VRBO – full kitchen). Highly recommend.
7. There is plenty of food at FNCE. The expo part of FNCE is glorious. Every booth wants to give you something, mostly food samples and reusable grocery bags. Every day except for one of them I skipped going out to lunch and just went to the EXPO and ate samples. Although it was probably not the most nutritious or well-balanced meal ever, it was free and I was able to try a lot of different products. For those of you with dietary restrictions, do not fear. I would say close to 1/3 of all the booths have products that are allergy friendly who are trying to get the word out about the options available.
8. You don’t need to take everything that is offered. A follow up to the last point. There is an abundance of everything. I was a yes woman and took close to anything that the booths were offering. While I ended up getting to try some really great products, I also ended up with 17 reusable grocery bags. In my opinion, no one needs 17 REUSABLE grocery bags, but here I am. My advice would be to only take the cute ones. Some of them just have a company’s logo on them and others have cute designs – be picky with which ones you take.
9. Be systematic with the booths. I recommend going the first day that the expo is open because everyone is fully stocked with their products. While you will receive what you think to be way too many protein bars, I packed them in my lunches for probably a month after and it was so nice to have as a snack. I was able to try so many different kinds of bars without having to spend money on something I didn’t know if I was going to like. Although I recommend going on the first day, you do not have to go through the whole thing at once. If you are systematic with how you are going around the booths, you can come back the next day and start where you left off, or if a line is too long the first time you go through, you can remember where you want to go back to.
10. Take the time to network with the people working the booths. Although getting a job seemed like something too far away to take seriously, I still talked to some of the booths about job opportunities within their companies and what they had to offer. You never know if it will come in handy down the road, and who knows, you might be really interested in their company after graduation and be lucky enough to already have a contact there. If you have questions about products that a booth is selling, ask them. They are excited to tell you about whatever they have and are the experts in their products.
11. Take notes during sessions. I thought that I would be able to remember the sessions because they were all so interesting. But after you go to eight sessions, they run together, and details get lost. I would love to have notes to look back on and see the things that I learned throughout the sessions. Along the same lines, if you know what your capstone/thesis project is, look into sessions pertaining to it. It helped me so much to attend sessions providing the newest research and various points of view on my topic. Planning which sessions you want to go to beforehand is key because once you get there it can be kind of overwhelming. There are topics for everyone, and planning sessions out ahead of time will help you know what time you have to do other things around the city. Download the app, it is very helpful.
12. Research the city before you go. Look at restaurants you want to try and sights you want to see beforehand so you can have a plan/options and don’t waste time while you are there. Although you are in the city for the conference, you might as well enjoy the city too! It will be a few crazy days but so much fun!

 

If you can’t tell from these tips, I had a blast and learned so much. I highly recommend going, as it is such a great experience.

Feeding the Feed

By Audrey Dombrowski

You do it, your friends do it, and the lucky ones get paid for it. Why is everyone snapping pictures of their dinner plates and posting it on social media? “Are they actually eating that?” “They eat so healthy…” (or vice versa), “I should eat like them.” These thoughts, or judgements, have exploded within platforms such as Instagram or Snapchat and there may be some reasoning behind it.  

First and foremost, there are the professionals. “Foodies” or Influencers on the gram “often get invited and sometimes paid by restaurants, bars and food and liquor brands to eat (complimentary) juicy burgers or drink crisp cucumber gimlets, and share them to their massive followings,” says Bon Appétit. Restaurants then ravish in the publicity leading to hopes of a featured Buzzfeed story and hour-long lines with a special news segment. These raw pictures lead to a more honest approach to the restaurant fare and atmosphere, over a very static and non-visual website. And it’s the type of food people crave to see on other’s feeds. It’s the “food porn,” trendy, and artfully created pictures people crave. The truth is, influencers call this “bait” food; an enticing way to capture followers. Influencer, Gebel of @NoLeftovers says she only “sprinkles her feed with shots of healthier fare, like frozen yogurt or grain bowls.” And to add to the matter, restaurants are starting to cater to the media; décor, lighting and wall art become especially important for picture perfect shots.

{ “I’ll take the special entrée, especially garnished, with a side of chic silverware and dimmed lighting for effect please.” }

On the other hand, there are the amateurs. The non-verified with a blue check mark, amateurs, like us, who post our great meals for the pleasure of it. To maybe show off our cooking talents or expose the latest restaurant in town that took a reservation made too far in advance to get into. It is us, common folk, who are trying to keep up with the hype. Feeding our feeds for what purpose exactly? Psychologically, we often want to project the best versions of ourselves, and social media is our outlet. A writer for the Daily Mail, Laura Freeman, found herself starting to cook her meals with a little more frill to gain more “likes.” As she reports, “This is not how I eat most of time. For every beetroot, feta and za’atar dip I make, there are ten meals of something-with-pasta…I have yet to find how to make sardines on toast look pretty.” This is the concern. As Freeman perfectly states, “It is not enough that we should feel anxious about what we eat, now there is the disappointment of our insufficiently camera-ready meals…”

Take a moment to reread the first part of her quote, “…anxious about what we eat.”

{Homemade}

{Not Homemade}



Here is the dilemma. In a world that is focused on the portrayal of what we are eating, is the person taking the picture actually consuming that? Or is that picture perfectly placed for one to assume they are? From an amateur stand point, this could be heavily affecting the individuals that already have an altered perception of food. This could be a new way to hide from the truth of their eating disorder, non-intuitive eating pattern or guilt induced meal consumption. Of course, this isn’t the case for everyone. However, it sure puts a new light into the latest craze. Some reports show food pictures can help people eat healthier or, in fact, may help teens battle their eating disorder. An MSN interview found that for people on a diet, social media works as a form of a food diary, such as LoseIt or MyFitnessPal. It kept people honest and offered encouragement from followers to continue to choose healthy choices. In a conjunction piece between Buzzfeed and Spoon University, food Instagrams were used in a way to put a positive affect on food obsession in teenagers through community and promoting creativity. Essentially, no matter the effect on you personally, this food snap trend has an affect GLOBALLY!

Registered Dietitian’s take on the trend has positive and negative inspiration. Dietitian, Eliza Savage, at Middleberg Nutrition in NYC says, Instagram may influence one’s eating habits by “hurting what may seem healthy on screen, but not individually the best choice.” Certain examples like extreme diets or detoxes (face palm), an absurd amount of “healthy” fats and oversize smoothie bowls all prove this. Curious about the specifics? Click the link to read Shape’s article from Jan. 2018.  In contrast, the UPSIDE dietitians find, is that healthy food obsession can be good along with the intuitive eating trend. Satiety cues are important and should be used during all meal or snack times as they say. Health in every size (#HAES) is another positive promotion used when collaborated with food posted pictures. Even the food experts are involved here!

{ For further resources, find a Registered Dietitian near you. Look for the credentials & get the facts. }

Moral of the story, you do you on social media and let research run its course to find a definitive answer to the food picture taking trend. Be aware of your reasoning for your next food post and own it! Until then…“Omg let’s take a #FoodPic!”

 

Your #1 Food Pic Supporter & Dietetic Intern – Audrey Dombrowski

https://www.bonappetit.com/entertaining-style/trends-news/article/rise-of-influencers-ruining-everything

https://www.dailymail.co.uk/femail/article-3237621/What-sort-madwoman-spends-hours-taking-pics-food-weird-posting-food-photos-Instagram-obsession.html

https://www.msn.com/en-gb/foodanddrink/foodnews/instagramming-your-food-could-help-you-eat-healthier/ar-BBALhpb

https://spoonuniversity.com/lifestyle/instagramming-food-help-teens-battle-eating-disorders
https://www.shape.com/healthy-eating/meal-ideas/instagram-food-trends-ruining-diet

11 Reasons to See an RDN

By: Emma Kidd

What I’m realizing more and more as the year goes on is this: People still do not know exactly what a dietitian is, and therefore don’t use them when they could. Even as a dietetic intern, I am getting exposure to the MANY roles a dietitian has in all kinds of settings. It is amazing to see SO MANY how we dietitians can make a difference.

For those that don’t already know, Registered Dietitian Nutritionists (RDNs) are “the food and nutrition experts who can translate the science of nutrition into practical solutions for healthy living. RDNs use their nutrition expertise to help individuals make unique, positive lifestyle changes” (ADA).

So why is it that often the dietitian is the last person we “stumble upon” when we need help with food and nutrition?  Whether one realizes it or not, an RDN can help in so many ways; so save  time and go see one! Here are just a few reasons to do this:

            1. You have an allergy:

Whether you have been diagnosed or not, dietitians can evaluate your diet and reactions to get you the help you need. We aren’t allergists, but we can guide you in the direction that you need to go to help your symptoms.

            2. You want to lose (or gain) weight:

When it comes down to it, there is no “magic pill” or “10-day fix” that will help you reach your goals. A dietitian can ensure your weight loss (or gain) is done in a HEALTHY way, with adequate nutrients and no consequences down the road.

3. You have been diagnosed with a chronic disease:

Whether it is IBD, IBS, Crohn’s, diabetes, cardiovascular disease, etc. a dietitian can help get you the food and nutrition you need to minimize symptoms and prevent further complications. WE HAVE BEEN TRAINED TO DO THIS. We use evidence based practice to provide the best care and reach the best outcomes.

4. Disease prevention:

While genetics plays a large part in development of disease, adequate nutrition  is helpful to prevent or delay onset of many diseases.  A dietitian can help with this.

5. Your not-so-good relationship with food:

If you are trying to build or rebuild how you feel about food and choosing food, a dietitian can be both a listening ear and help you navigate that relationship with food.

6. You want a better athletic performance:

A great athletic performance can greatly benefit from correct fueling for practice and competition. A dietitian can help you get to where you want to go.

7. Your life just got extra crazy:

Ever heard of meal planning? Dietitians are experts at this one, too: well-balanced recipes, plan/make ahead strategies, or advice on how to make healthy choices when eating out.

8. You have digestion issues:

Bloating, flatulence, bowel movements are all normal processes of the human body. But if you are having issues with these, a dietitian can help you change/modify your diet or lifestyle to help with abnormal symptoms.

9. You want to eat smarter:

How many “eat like me, look like me” posts do you see on a daily basis? Probably more than you’d like. Dietitians can answer a lot of those questions about what healthy lifestyle, meals, etc. would work best for you.

10. You get sick a lot and/or you’re tired all the time:

Diet can play a much bigger role than we think. Too few calories can cause our bodies to be fatigued and our immune systems to not function properly. A dietitian can identify strategies to fix this.

11. Last but not least!...You’re curious about what Dietitians do!:

Whether you are thinking about going into the field or just have a “fact or fad” question about nutrition, RDNs are happy to help and share their expertise. I know for me, as a dietetic intern, I have been especially grateful to be able to ask questions, shadow, converse, and work alongside dietetic professionals.  It has made me grow and learn more than I ever thought I would in the field of nutrition.  I will be one of the “professionals” soon.

To be an RDN, an individual must hold a bachelor’s degree in nutrition and dietetics + 1200 hours of supervised practice (internship) + a master’s degree in nutrition and dietetics (as of 2020) and have sat and passed a board exam...AKA they know what they are talking about and how to help you with your needs!

SO: If you are looking for an RDN in your area, visit www.eatright.org and click on Find an Expert.