Archive for July, 2010

What Is A Certified Diabetes Educator?

Sunday, July 25th, 2010

Recently I had the privilege of being a featured guest on “The Mother Love” radio broadcast on ”latalkradio”.  Mother Love and I continue to work together on the dLife TV show.  She is a co-host and I am a contributing medical producer (and member of the dLife medical advisory board).  It is a remarkable show and I am honored to be associated with people who are so passionate about finding a cure for diabetes, and offering helpful advise for those who have this challenging disease.  So when Mother Love asked me to talk about being a Certified Diabetes Educator (CDE), I was very excited to share my experiences.

After I became a Registered Dietitian and completed my Masters of Science degree in applied physiology and nutrition at Columbia University in New York, I became intensely interested in the treatment of diabetes. Going back 20 plus years ago, diabetes was not in the news the way it is today.  There was no discussion of pre-diabetes (or “pre-type 2 diabetes).  In those days people talked about childhood or juvenile diabetes vs adult diabetes.  We now know about the pre-diabetes epidemic, gestational diabetes, as well as Type 1 and Type 2 diabetes.  When I began my private practice, I saw the need to educate people and their families on how to live with diabetes (and manage their blood sugars).  So, I decided to become a Certified Diabetes Educator!

According to the National Certification Board for Diabetes Educators (www.ncbde.org/eligibility.cfm), in order to even “apply” to take the CDE (Certified Diabetes Educator) exam, you must be licensed and registered as a health educator for a specific period of time in one of the following areas;  clinical psychology, registered nursing, occupational therapy, optometry, pharmacy, physical therapy, physician, podiatry, registered dietitian, physician’s assistant as well as a few other health professions.  Additionally, you must have two years experience in diabetes self-management education, including 1,000 hours in diabetes education!  Before taking the test you must also be currently working in the field of diabetes education at least four hours per week. In order to maintain the CDE credential, one must participate in 75 hours of continuing education (specific to the study of diabetes) every five years. These intense credentials define why a CDE is the true diabetes expert. 

I pride myself on  really listening to all of my patients’ needs. Before meeting for an initial visit, I ask a new patient to complete a “health assessment” form.  The form includes details about the individual’s medical and nutritional history, as well current medications or supplements, physical activity level and other relevant information.  People are often anxious before seeing a new health professional, and the information “intake” can be overwhelming.  I pride myself on allowing my patients to feel comfortable and relaxed when working with me.  Having this vital medical and lifestyle  information prior to meeting with a new patient allows me spend more time counseling and less time gathering data. I encourage families to become involved when appropriate. We also include the patient’s physician and other health care professionals in our care plan (as this should be a supportive team effort).

Once we start working “together”, everything about diabetes management is discussed.  My practice focuses primarily on a nutritional care and exercise plan.  We also discuss medication compliance and overall improved emotional health and well being.  Developing a nutritional care plan is a collaborative effort.  Your diet plan should not be overly restrictive and difficult to follow.  If I  told you to only eat dry fish and dark green vegetables all day, every day, you’d run out of my office!  So it’s important to work together to make “lifestyle changes” that will improve blood sugar control, while allowing  long term compliance (in the real world).  Only after I learn a little more about a person (and their lifestyle), can we start to amend and tweak what they eat.  We pay special attention to carbohydrate consumption, and eventually manage blood sugar levels.  Our goals can be somewhat varied. But basically, everyone wants to improve their blood sugars to prevent all of the long term problems that are associated with poor blood glucose management.  Sometimes goals include weight control, increased physical activity and portion control.  But everyone wants to live a long healthy life, without developing problems related to high blood sugar (such as diseases of the eyes, kidney and heart).

If you know someone who would benefit from working with a Registered Dietitian who is also a Certified Diabetes Educator, please check out the NCBDE website (www.ncbde.org). We truly are the diabetes experts!

Figuring Out Food Expiration Dates!

Saturday, July 10th, 2010

Next time you open your refrigerator, please glance at the back of this essential kitchen appliance and pull out any “questionable” items that you might not have seen in the recent past. Perhaps you’ll find a yogurt you bought on sale (last month), or funky American cheese or unfamiliar salad dressing. Your first reaction is to possibly check the item for an “unpleasant odor” or “plant growth” and  you might glance at the expiration date of the item. Do not rely on your sense of smell when deciding whether or not to eat a particular “aged” food!

What most people don’t realize is that the expiration dates on most foods are  based on a “voluntary” food labeling system. Federal labeling laws regarding expiration dates are only required on infant formulas and some baby foods. Several states also require food markets to remove dairy items from store shelves based on expiration dates.

The expiration date refers to the last date a food should  be eaten. Basically, foods can be sold past the printed expiration date. My recommendation is to NEVER eat a product past the expiration date. What about other commonly used terms?

-”Sell By date. The sell by date is a term which indicates how long to keep the product on the store shelf. The product should be purchased before the sell by date. My family always comments that I “reach back”, when buying items in the supermarket, and I never take the food item in front. That’s because I know that the sell by date is a way for the stores to continue to rotate items, and therefore the newer items are usually toward the back. Although foods might still be “edible” if they are sold after the sell by date, they are not necessarily fresh.

-”Use By”  The manufacturer of the product, not the Federal Government determines the use by date. The use by date refers to the last date the product should be eaten or used for top quality. The use by date has nothing to do with the safety of the food being sold.

-”Guaranteed Fresh” date. Most baked goods have a guaranteed fresh date. Nothing is actually guaranteed here! Rather the guaranteed fresh date refers to when a product is most fresh. Baked goods obviously are on store shelves for a shorter period of time, so this date may not be “guaranteed” for long! That’s why “day old bread” or muffins are often on a reduced sale rack.

Food stays fresher longer if it is placed in the coldest part of the refrigerator (which should always be below 40 degrees Fahrenheit- 36-38 degrees is optimal). Try not to place uncooked meat or dairy next to the light bulb or on the door (which is opened often and therefore the temperature of the foods on the door is often higher). Always refrigerate perishable food items as soon as you get home!

Because expiration dates are voluntary, they are often not uniform and therefore very confusing. It’s important to remember that the dates on food products refer to “quality” and not food “safety”. Select foods carefully and store them properly. Please make sure your freezer and refrigerator are clean and functioning optimally. Don’t over pack your refrigerator, because air flow and temperature regulation are very important.

If you would like more information on food storage check out:

Cold Storage Chart:

http://www.pueblo.gsa.gov/cic_text/food/cooking4groups/8.htm

Refrigerated foods:

http://www.pueblo.gsa.gov/cic_text/food/cooking4groups/9.htm

Remember the motto ”when in doubt, throw it out”! If you have any concerns about a food item, don’t eat it! It’s best to keep an updated inventory of foods in your home. Make sure you buy foods that you plan on eating “soon”! And clean out your refrigerator, freezer and pantry. Toss foods that you think might be questionable. To avoid wasting money and throwing out food, try to purchase perishable and canned food products in smaller quantites. It will improve the freshness and quality of your food while reducing waste. Remember, enjoy what you’re eating, but stay safe!

Get Going On Guiltless Grilling!

Sunday, July 4th, 2010

Guest Blogger Susan Kalish, R.D.

Summer has officially started and the grills and fireworks are being lit! July 4th celebrations are starting and this season, just because your social calendar is expanding, doesn’t mean your waistline has to as well. Here are a few tips and tricks to help you  enjoy those summer time BBQ’s without packing on  unwanted pounds.

Eat like a vegetarian, even if you aren’t one.  If you are vegetarian, or are considering a plant based diet (whether it is for your health, love of animals or the environment), it’s a great opportunity to explore the world outside of a typical high fat burger. Opt for a veggie burger, refreshing summer green or bean salad, grilled vegetables and or enjoy the crudités with fresh salsa (and skip the creamy dip).

Skimp on the sides. The side dishes are usually loaded with mayo and mystery sauces that are packed full of calories – such as potato salad, coleslaw and pasta salad. Try your own spin on the side dishes by bringing an accompaniment that tastes good and is good for you. Give my summer bean salad a try (recipe is below). Be creative and experiment with your own favorite vegetables and seasoning substitutes. It’s not to say you can’t have your old family favorites, but if you really want to have Aunt Ethel’s famous potato salad, remember to watch your portions!  

Go Back to Basics. When in doubt, stick to the tried and true. If you can’t bring your own options or they aren’t available at the party, just go back to basics. Chop up a large veggie based salad, grilled chicken or fish and include fruit for dessert. Remember not to embellish the salad with excess dressings or the burger with extra cheese! Take advantage of the beautiful weather and get moving outdoors! Beginners and experts alike can enjoy a nice walk or bike ride, especially on days where you know you might want to indulge. Just make sure you wear SPF and drink plenty of water to stay cool and fit!

Limit Alcohol. Empty calories in alcohol will add up fast. On top of the calories, you are at greater risk for dehydrating or making poor dietary choices. Fill up on higher fiber foods (especially seasonal fruits and veggies), which are lower in calories and will help you stay satisfied and healthy.

Making a party at your home is always the best way to ensure the foods you are eating work for your specific needs, whether the goal is calorie control, health promotion, or just to suit your preferences. When hosting a party at home, you can sneak in healthy choices for you that are also crowd pleasers for your guests. I prepare traditional dishes using low-fat dressings or mustard in place of mayonnaise, or use leaner meat (or vegetarian) selections for family parties. Even those who usually pride themselves on avoiding healthy choices might appreciate some more adventurous selections!  Friends and family members who are  calorie and health conscious, will certainly note and appreciate your efforts.

If you’re attending a party where there may not be healthy choices available, then bring your own creative entree or dessert. You can be a gracious guest and be guilt free by bringing the quintessential dessert, and my personal favorite, sliced watermelon. Juicy seasonal fruits are a  natural healthy treat! Remember, you can enjoy your entrée and everything before and after without the weight (literally or figuratively) of guilt on your shoulders this grilling season. Your hostess, guests, and certainly your figure will appreciate it!        

 

Summer Bean Salad

Ingredients:

  • 1 15 1/2 ounce can chick peas (garbanzo beans), drained
  • 1 1/2 cups grape or cherry tomatoes, halved
  • 1 ½ cups cucumbers, sliced or diced
  • 1/4 cup red onions, sliced or diced
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Garnish with finely chopped fresh mint, parsley or cilantro
  • Seasonings (optional)

Preparation:

Combine all ingredients and mix well. Refrigerate.

Serves 6

Nutrition Analysis/Serving:

 150 calories, 4 g fat, 22 g carbohydrates, 6 g fiber, 7 g protein

nutritiondata.com