On February 6, 2014, Sudha Raj, PhD, RD completed a two part webinar for the Long Island Dietetic Association entitled Let Food Be Thy Medicine. Dr. Raj’s objectives for the presentation were as follows: to discuss the duality of food as a friend and foe, to discuss the potential of food as medicine and to discuss practical based strategies to normalize core clinical imbalances with food. She very effectively accomplished these goals! She spent a considerable amount of time highlighting the University of Michigan Integrative Medicine Healing Foods Pyramid (www.med.umich.edu/opm/newspage/images/pyramidlg.jpg) and concluded her presentation with describing how foods can be used to heal within the practice of integrative and functional nutrition. Dr. Raj suggests any Registered Dietitian that is interested in this area of nutrition should consider attending the Food As Medicine Workshop (Center For Mind Body Medicine). This is truly a fascinating area of nutrition and dietetics!!
These two hours were filled with a wealth of information presented by Dr. Raj who is an expert in functional and integrative nutrition. Sudha Raj, PhD, RD is an Associate Professor and graduate Program Director in the Department of Public Health, Food Studies and Nutrition in the David B. Falk College of Sport and Human Dynamics at Syracuse University in New York.
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Sudha Raj, PhD, RD is an Associate Professor and Graduate Program Director in the Department of Public Health, Food Studies and Nutrition in the David B Falk College of Sport and Human Dynamics at Syracuse University in New York. On January 23, 2014, Dr. Raj gave an extremely thorough and informative presentation on Integrative and Functional Nutrition as part of LIDA’s educational webinar series for the 2013-2014 year.
Dr. Raj began this presentation by explaining the philosophical basis for the rise in the Integrative and Functional Medical Nutrition practice that many Registered Dietitians are utilizing in their approach to patient care. Dr. Raj mentioned that there is a Dietitians in Integrative and Functional Medicine practice group within the Academy of Nutrition and Dietetics. Dr. Raj briefly explained the “state of health” in the United States. In 2005, 133 million Americans suffered from one chronic condition; in 2020 this number is expected to grow to 157 million. Americans affected with chronic disease is on the rise and there are several major influences that seem to be contributing to the epidemic of chronic disease including (but not limited to) nutrition, sedentary lifestyles, chronic stress, poverty, lack of health insurance, the aging population, fragmented families/communities and environmental toxicity. The conventional medical approach to disease has resulted in the U.S. spending more on health care than other industrialized countries and despite high rates of hospitalization and cost for chronic conditions, outcomes in the U.S. are not good (references were provided in the power point slides). Due to excessive rising health care costs and the inadequacy of the current health care system to treat chronic disease, complementary and alternative medicine (CAM) has been brought to the fore as patients and health care providers are seeking alternative paradigms. CAM is described as those medical fields that fall outside of conventional medicine. Patients with chronic disease have turned to CAM due to their desire to feel empowered and improve their quality of life. They are often dissatisfied with conventional therapy and want more personal control in dealing with their chronic condition. Interest in CAM skyrocketed in the 1990′s resulting in the creation of the National Center for Complementary and Alternative Medicine (NCCAM) within the NIH in 1993. The NIH has classified CAM therapy into 5 categories: manipulative and body-based therapies, mind-body interventions, alternative medical systems, energy therapies and biologically based approaches (which includes diet, herbs, and vitamin approaches). Due to questions that have arisen regarding the safety and efficacy of CAM therapies, the NCCAM has included it it’s agenda the promotion of incorporating clinical trials with 30-30,000 participants and outcomes studies with attention to quality of life with the use of CAM therapies. Questions remain however regarding the lack of product quality, consistency and safety and efficacy as well as the variability in training, credentialing and licensing of practitioners. Dr. Raj spoke about Integrative Medicine and the Functional Medicine Approach. The NCCAM defines Integrative Medicine as combining mainstream medical therapies and CAM therapies for which there is high quality scientific evidence of safety and effectiveness.The principles of Integrative Medicine promote a patient and practitioner partnership; facilitate the body’s innate healing response; use a holistic approach; an inclusive philosophy that neither rejects conventional medicine nor accepts alternative therapies uncritically; recognizes that good medicine should be based in good science, be inquiry driven, and be open to new paradigms; the use of natural, effective, less-invasive interventions whenever possible; the use of the broader concepts of promotion of health and the prevention of illness as well as the treatment of disease; and training of practitioners to be models of health and healing, committed to the process of self-exploration and self-development. Nutrition has a role in this exciting aspect of patient care since Registered Dietitians can bring together the best CAM and conventional nutrition practices. The Functional Medicine approach incorporates a patient-centered versus disease-centered approach with the main emphasis being addressing the whole person and not just their symptoms. This approach also acknowledges the biochemical uniqueness of and aims to seek a dynamic balance between mind, body, and spirit; addresses the web-like interconnections of internal physiological factors; identifies health as a positive vitality and enhances the health span of the individual (not just the life span) by promoting organ reserve. Dr. Raj briefly commented on nutritional genomics (nutrigenetics and nutrigenomics) and referred us to the February 2014 Journal of the Academy of Nutrition and Dietetics for the newly published position paper regarding this subject. Based on this review of both Integrative Medicine and Functional Medicine, Dr. Raj proceeded with the explanation of the Functional Nutrition Approach which takes into account environmental exposures, genetic predisposition and lifestyle influences for each patient and what, if any, dysfunctions arise as a result of the interaction between these three influences. She provided an outline of the tools that are used by Registered Dietitians regarding patient centered care within the Integrative and Functional Medical Nutrition Therapy setting. She spoke about core nutritional imbalances that occur and the goal of nutrition therapy is to achieve balance. She reviewed the Integrative and Functional MNT radial (a flow chart) that is used to assess the patient and to highlight their core nutritional imbalances. Eliciting the patient’s story by exploring antecedents (predisposing factors), triggers (provoke illness/symptoms), and mediators (allow persistence of symptoms) is used to gather information. The GO TO IT tool highlights the entire functional nutrition assessment and intervention process: Gather information via history and objective data; Organize information gathered using a timeline; Tell story back to the patient to ensure accuracy and understanding; Order and prioritize information and acknowledge the patient’s goals and address modifiable behaviors; Initiate further assessment and intervention based upon previous discoveries; Track the effectiveness of the therapeutic approach and identify clinical outcomes. She concluded this presentation with a case study and used the aforementioned tools. Her presentation will continue with Part 2 of this webinar entitled Let Food Be Thy Medicine on February 6, 2014. Cooking Up Energy is an exciting cooking and nutrition education program started by Dr. Kathy Isoldi, RD who is a professor of Nutrition at Long Island University’s Post Campus. Cooking Up Energy is currently being offered to the children at the Boys and Girls Clubs in both Glen Cove and Oyster Bay. When Dr. Isoldi started teaching at LIU, she saw the foods lab in the Nutrition Department and realized that there might be an opportunity to teach people how to cook healthy foods. This realization, along with the knowledge that preparing food has become a lost art, led Dr. Isoldi to design Cooking Up Energy.
Dr. Isoldi had counseled overweight and obese children for more than two decades and wanted to influence behaviors on a larger scale through her efforts of teaching children to cook, sharing her love for cooking, showing the children how much fun it is to cook and teaching them, if they cook food, that they will have more respect for it. Along with the added respect that the children would have for food if they cooked it themselves, it would also lead them to think about making healthy food choices if they were involved in food preparation and eating better. Dr. Isoldi’s idea for Cooking Up Energy is not only to teach children cooking skills, but to change their attitudes towards food. Today, parents are busy, and these life skills are not being taught either at home or at school (such as in the Home Economics classes of the 1960′s and 1970′s). Cooking Up Energy is a ten week cooking and nutrition education program offering children a hands on experience to cut, peel, stir, and measure ingredients, while preparing a healthy version of some of their favorite foods. When tasting the foods that they have made, the children have conversations with the nutrition student volunteers about the food. This serves as a stealth method of nutrition education that gets kids talking about food and how good healthy food can taste without lecturing. Cooking Up Energy is a community education and research project. For the research portion, children’s height, weight, blood pressure and waist circumference are all taken. Children also fill out surveys about meal preparation frequency, 24-hour recall, attitudes about healthy food, and self-efficacy. Both the measurements and surveys are done before and after the program. The children’s measurements and surveys are completed before and after the program to see if participation in the 10 week program has influenced their behavior or outcome. The goals of Cooking Up Energy include: reducing body weight in those children who are overweight or obese at the start of the study, improve food intake-especially fruit and vegetable intake, increase frequency of meal preparation at home, improve meal preparation self-efficacy and attitudes about cooking. Of course, it’s important for the children to enjoy the experience. Dr. Isoldi says, “This program could not function without the many dedicated student volunteers from Post. They are passionate about food, hard-working and really care about children”. To date, 174 participants have completed the program and 24 have repeated it for a second time. Preliminary findings show positive outcomes in program evaluation, body weight status, and intention to make healthier food choices. Funding for this program has been provided by the School of Health Professions and Nursing at LIU Post and the Bahnik Foundation. Submitted by Dianne Cochrane, a Senior at LIU Post who will be graduating in May 2014. Dianne volunteers her time and expertise with the Cooking Up Energy Program. An Interview with Dara Bergen, MPH, RDN: Creator of The Meal4Me Menu Planning Smartphone App!12/11/2013 Dara Bergen, MPH, RDN is a Registered Dietitian Nutritionist, with broad experience in food and nutrition. She has worked in clinical, community, and corporate nutrition settings. She currently has a private practice in New York specializing in weight management, diabetes, cardiovascular disease, bariatric surgery diet management, pre and post natal care, gastrointestinal disturbances, and general wellness. Based on current eating patterns and food preferences, Dara’s clients get an individualized plan, designed to achieve personal nutrition and fitness goals.
LIDA: Could you provide a brief synopsis of your nutrition app. Dara: While working with clients in private practice for the past decade, I have seen the benefit of tailoring recipes for each client. Providing generic meal plans can be a real source of frustration for those trying to make lasting dietary changes. My clients were asking for sample meal plans that were exciting and not boring! That was the inspiration for my nutrition app, meals4me! Users can enter their specific nutrition profile and a BMR is created. They can then choose to lose, maintain, or gain weight, and appropriate caloric-controlled menus appear. Users can pick through a months worth of different breakfasts, lunches, dinners, and snacks. Ingredients can be added to one weekly shopping list for convenience and a favorite list can be created. Meals4me is available for iphones and for android phones. Our diabetic and vegetarian versions will be ready shortly. You can check out the app’s website at www.meals4me.com. LIDA: Did you have any assistance with the development of the meals4me app? Dara: Yes I did. I partnered with experts regarding the technology and programming of the app but all of the recipes were created by me. LIDA: Is there a way to determine how successful your app is? Dara: Yes there is. My clients can give be feedback which has been overwhelmingly positive but also I can check to see how many downloads there have been with the meals4me app. LIDA: What advice would you have for nutrition professionals such as registered dietitians and dietetic technicians, registered now that you have successfully developed this app? Dara: I would suggest that we all try to think ahead and be forward minded especially when it pertains to technology. We need to stay AHEAD of the technology. I have found that we need to remain flexible with how our clients access information and what method of communication/information they prefer. For example, most of my clients love technology which is why this app is of importance to them. I have also found other ways to incorporate technology such as sending reminders via text messaging and also using skype as a way to stay in touch with my clients. For additional information, please visit Dara’s private practice website at www.foresthillswellness.com and www.meals4me.com for specific information regarding the nutrition app. Kate Scarlata,RD,LDN is a registered and licensed dietitian with private practice offices in Boston and Medway, Massachusetts. Kate provides individual and group consultations as well as interactive nutrition workshops. As a digestive health expert,particularly in the area of FODMAPs, Kate has authored The Complete Idiot’s Guide To Eating Well With IBS. Her health writing also includes Real People Real Food: A Guide To Healthy Eating For Families Living In A Fast Food World, a family nutrition book she co-authored as well as numerous articles for Today’s Dietitian and local Boston media publications including The Boston Herald and Bay State Parent Magazine. Kate has been interviewed by Fox News, Fitness Magazine, Christian Science Monitor, and Spa Magazine sharing her wide range of nutrition expertise. She is the author of Irritable Bowel Syndrome: Fodmaps, Fat, Fiber, and Flora, an eight credit CPE self study course for nutrition professionals (available from Wolf Rinke Associates, Inc. and CDR approved). LIDA had the pleasure of recently interviewing Kate for this blog.
LIDA: How and why did you become interested in gastrointestinal nutrition and particularly the FODMAP diet approach? Kate: When I researched current therapies for IBS in writing my Complete Idiot’s Guide: Eating Well With IBS, I stumbled upon the research for the low FODMAP diet and IBS symptom management. This approach made such sense to me from a dietitian perspective that I started to use it right away with my clients. One by one, the vast majority of my client’s symptoms improved – dramatically!! I found helping IBS patients feel better and regain their lives back to be so rewarding. It has become my life’s work ever since. LIDA: What do you want other registered dietitians to know regarding IBS and the low FODMAP diet approach? Kate: Please get trained in the FODMAP diet! IBS symptoms impact millions of Americans -quite significantly-and understanding the diet specifics will help your clients while they attempt this dietary approach. There are many nuances with the diet so take the time to read the literature and get up to date with this new and evolving diet. Also, I have seen just how helpful this diet can be to people who suffer from IBS symptoms; it has therefore become a serious mission for me to get other registered dietitians on board with the FODMAP diet approach. LIDA: The Monash University in Australia seems to be at the forefront with research regarding IBS, gastrointestinal symptoms, and FODMAPs. Why do you think this is so and what about research here in our own country? Kate: Quite honestly, I think it has a lot to do with funding – most US studies are pharmaceutical driven and Australia has government support. But certainly, since the Australian’s researchers defined this dietary approach, it makes sense that they remain at the forefront as it continues to evolve. LIDA: What do you think of the high fiber diet approach for IBS? Kate: For some patients, simply adding fiber does the trick for their IBS symptoms but despite the fact that adding fiber seems to be the universal first line therapy, the research supporting the efficacy for use of fiber in IBS patients is limited. LIDA: You address small intestinal bacterial overgrowth (SIBO) in your self study guide. Do you have any suggestions regarding raising awareness about SIBO among registered dietitians? Kate: I wrote an article for Today’s Dietitian – and since then there have been other articles in this publication. Registered dietitians are an integral part of the healthcare team for their patients and they should be reading up on digestive health and be aware of these conditions such as SIBO. In too many cases to count, I was the first healthcare professional to push for small intestinal breath testing (a test for diagnosing SIBO) for my clients. And I would have to say, that the majority test positive for SIBO. I am a firm believer of advocating for my clients! LIDA: Could you comment on why a totally gluten free diet is not indicated with the low FODMAP diet approach. Kate: The low FODMAP diet approach focuses on small chain carbohydrates and their aftermath when not absorbed in the small intestine. FODMAPs are rapidly fermented by gut bacteria and have an osmotic effect, drawing water into the bowel contributing to common IBS symptoms. Gluten, of course, is a protein. In a recent study by Jessica Biesiekierski and other Monash researchers – gluten had no impact on gut symptoms in individuals with non-celiac gluten sensitivity (NCGS). It was likely the FODMAPs that trigger gastrointestinal symptoms. Please refer to http://www.ncbi.nlm.nih.gov/pubmed/23648697. The study conclusion: In a placebo-controlled, cross-over rechallenge study, we found no evidence of specific or dose-dependent effects of gluten in patients with NCGS placed diets low in FODMAPs. For additional information, you can visit Kate’s website at www.katescarlata.com her blog at http://blog.katescarlata.com and also follow Kate on twitter https://twitter.com/KateScarlata_RD. Webinar—Change Talk: Using a Patient’s Own Words to Support Behavior Change
Written by: Amanda Proscia, Registered Dietitian Nutritionist In order for an individual to positively alter their lifestyle, it is vital that they increase their commitment to change. As Registered Dietitians (RDs), we must encourage positive behavior change among our clients in order for them to transform their unhealthy lifestyle habits. Unfortunately, difficult challenges may arise when patients express resistance to change or demonstrate non-compliance. Molly Kellogg, RD, LCSW aims to teach RDs how to overcome those challenges by discussing motivational interviewing (MI) techniques in her webinar, “Change Talk: Using a Patient’s Own Words to Support Behavior Change.” Motivational interviewing is defined as “a collaborative, goal-oriented method of communication with particular attention to the language of change. It is designed to strengthen an individual’s motivation for a movement toward a specific goal by eliciting and exploring the person’s own arguments for change.” Counselors and their clients must work together to foster constructive lifestyle changes through positive reinforcement, listening skills, and the “MI spirit.” The spirit of MI consists of collaboration, evocation, autonomy, and compassion. Both the RD and the client must listen to each other. Commitment to change is enhanced when clients think of their own plans; however, an RD can still offer advice. By asking open ended questions, it helps to elicit responses from clients. It is important for the RD to understand that the patient will ultimately do what he or she deems fit for their lifestyle. The ability to express empathy for ones struggles is also another key component that will help decrease client hostility. RDs have the abilities to impact a clients’ resistance, it just takes a little time and patience…on both ends. Kellogg identifies seven different types of statements that helps RDs recognize “change talk.” Each type of expression statement is categorized under words, which are as follows: desire, ability, reasons, need, commitment, activation, and talking steps. Examples of clients’ “change talk,” which may include, “I want to…,” “I could…,” “I would probably feel better if…,” “I have to…,” “I will…,” “I’m willing to…,” “I am now doing…,” respectfully. A critical role of the RD is to uncover the different forms of “change talk” that take place during counseling sessions. Sometimes a “change talk” phrase can be straightforward and other times it may be embedded in a statement. Each counseling session is different therefore it is essential for the RD to determine how to tackle clients’ issues using a specific “language.” Responses to “change talk” are critical. Kellogg reminds us that the best ways to reply to clients’ “change talk” are to elaborate with open questions, affirm efforts and strengths, reflect “change talk,” and summarize all the “change talk” heard. It is important to reinforce, reiterate and reflect “change talk” to clients in order for behavior change and forward thinking to begin. Reflections of a clients’ affirmation should be made a bit stronger in order to be effective. A positive affirmation in response to a clients “change talk” may go above and beyond what they stated in order for lifestyle adjustments to occur. Successful outcomes of motivational interviewing are reached when both the client and RD work together to facilitate change. Most of the time, neutral advice from the RD does not spark client resistance. Kellogg’s suggestions include: to elicit (what client already knows and wants to know), offer (information in a neutral manner), and elicit (client’s response to, interpretation of the information). Hopefully, with more neutral conversation, client resistance to change is decreased and commitment to change is increased. The objective of using a patient’s own words to support behavior change is to enhance client adherence to the program, improve outcomes, and foster constructive lifestyle modifications. Motivational interviewing allows an RD to coach their client to help them reach their full potential. Patience, listening, understanding, communication, and guidance are all key ingredients that make up a successful counseling session. By incorporating both nutrition education and motivational interviewing into counseling sessions, clients are more likely to alter their lifestyles for the better. Over the past few weeks, the Long Island Dietetic Association has launched it’s calendar of events for the 2013-2014 year. LIDA has many exciting events planned for the year including four webinars, participation in community events such as celebrating World Food Day and health fairs, the annual half day conference in the spring and concluding with the dinner meeting in May 2014. LIDA has experienced much success and member participation with webinars in the past hence the reason for including four programs this year. The first webinar was held on October 3, 2013: Recognizing Change Talk by Molly Kellogg, RD, LCSW. A synopsis of this presentation will be posted on this blog. Although webinars are becoming increasingly popular for not only LIDA members but Registered Dietitians and Dietetic Technicians, Registered throughout the country, it remains important for all of us to connect with each other on a personal basis. LIDA accomplished this on September 25, 2013 at the third annual networking mixer which was held at Mastersons Restaurant at the Huntington Hilton. The networking event was started several years ago as a way to get nutrition professionals and students together in order to promote LIDA membership and to have a chance for all of us to connect with our mentors, peers, and friends outside of the “continuing education” venue. This year the format was a bit different but the concept was the same. Attendees were placed into groups of four and suggested topics for conversation were provided. Each person in the group was given a chance to speak about their status as a nutrition professional/student and to discuss the following: what sparked their interest in nutrition; what was their first job; what did they think of the name change for our national organization; what accomplishment were they the most proud of (either as a student or nutrition professional); and how long have they been an LIDA member. These suggested questions were extremely thought provoking and it was so interesting and inspiring to hear the responses of our fellow colleagues. The crowd was extremely talkative and the room was buzzing with enthusiasm. After about twenty minutes all attendees went to different tables where they met three new people and additional discussions commenced. This was done a third time so for about an hour each person met with and conversed with a total of nine people. It was fun and exciting and truly a wonderful way to meet Long Island nutrition enthusiasts! LIDA would definitely like to continue with this tradition each year. With everyone experiencing extremely busy lives, it is difficult at times to leave the house or work for a night out; however this event is well worth the effort. We are looking forward to making this event a success each year and hope to see you there!
On September 25, 2013 the Long Island Dietetic Association will be holding its 3rd annual networking mixer. Our previous two meetings have been a huge success! This is a great time to network with friends and colleagues and to meet members of the LIDA Board of Directors.
Date: September 25, 2013 Time: 6:15 pm (registration) 6:30 – 8:30 pm Location: Long Island Hilton Hotel – Masterston’s Restaurant 598 Broadhollow Road Melville, NY 11747 Food and 2 drinks are included in the $10.00 fee!! Cash bar is available for additional drinks. Please note you must be 21 and older to drink alcohol at this event. Space is limited so please RSVP our President Marie Keogh at mariekeoghrd@gmail.com to secure a spot. For additional information please visit the LIDA website at www.eatrightli.org. Looking forward to seeing you on September 25th!! Instagram at LIU Post
“Facebook me” “Tweet me” “Find me on LinkedIn” “Add me on Myspace” “Are you on Pinterest?” “Check out my blog” “Follow me on Instagram!” With the continuous advances in technology, increase in the number of social media sites, and creation of new “apps” for smartphones, it is easy to feel left out of the virtual loop. In this technological age, it seems like almost everyone we know has a smartphone. Whether it be your 11 year old nephew or your 90 year old grandmother, it is rare to see a person without some sort of device in their hand. The internet is a useful tool for reaching out to the billions of people who log on each day. At the touch of a button, we can share tips and tools for maintaining a healthy lifestyle. Dietitians are passionate about educating people on making choices that can benefit their health. Time is also limited when counseling clients. There are only so many topics one can cover at each session and planning and discussion only go so far. Would it be great if we could accompany our clients during some of those vital, sometimes difficult [“food decision”] moments: trips to the grocery store, family functions, girl’s and boy’s night out, and dinner dates? Does that seem unrealistic? That is where Instagram comes into play! This trendy smartphone app allows us to connect with people all over the world in real time. We can connect with clients and expand our business network by linking with other RDs and healthcare professionals to exchange ideas and information in literally an…. “instant” (hence the name, “Insta”-gram). You may have likely seen or heard about this hip, new app, as it was recently acquired by the ever so popular Facebook (for a measly 1 billion dollars!). As of 2013, there were 100 million Instagram users and this number is growing every day….every minute for that matter! It is estimated that approximately 40 million pictures are posted each day. Celebrities like Oprah, famous athletes, retail brands, magazines, President Obama and even Chobani are currently using Instagram. Instagram describes itself as, “A fun and quirky way to share your life with friends through a series of pictures.”Instagram allows users to change the look of their photos by using filters that enhance the picture’s color and style. It is free to join. The only requirement is that you have an iPhone, iPad, iPod Touch or Android device. In addition to changing the look of the photo, users can apply hashtags to describe and categorize their photos. Hashtags act as labels that make it possible for other users to easily search for specific things like pictures of food, celebrities, or puppies. For example, #nutrition leads users to a group of pictures posted by people who have taken a photo and categorized it as nutritious. Instagram account holders use hashtags to find pictures posted from people all over the world to gain ideas and insight into other lifestyles. After hearing many students complain that the campus dining hall was lacking a variety of healthy choices (which we knew was false), we decided to take our “advice giving” to the next level. Rather than providing our clients with a list of menu items and tips on how to mimic the features of Myplate, we created an Instagram account so that we could show them. Healthy options were available and students just needed a push in the right direction; to show them how to be creative with the resources available. Eventually our clients became our followers. Daily posts at each meal became routine and did not require too much effort as we were eating in the dining hall ourselves. Fortunately, we did not stop there, we began to post pictures of snack ideas, sale items at the local grocery store, health & wellness events on campus, classes offered at the gym, and much, much, more! Eventually, we expanded beyond LIU Post campus and connected with friends and food enthusiasts all over the world. We truly believe Instagram is an invaluable tool. Not only have we been able to help others, we have received useful tips and ideas in return. It is important for RDs to support each other by continuously exchanging successful ideas to ensure that the role of the registered dietitian remains relevant in health care. Download the app and see how great it can be…and don’t forget to follow us @liunutrition! #getstartednow By: Melissa Levine & Amanda Proscia |
Lisa Samuels is a Long Island native who is currently a Dietetic Intern at LIU Post. She has a B.A. in Art History from Ithaca College, a B.S. in Nutrition from LIU Post & was also a practicing baker for two years. Lisa has finally found her calling. Combining her love for food, writing, and nutrition, she strives to bring you the latest news in the field.
Check out even more posts from Lisa at her website: www.haveabitenutrition.com Archives
June 2015
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