Dietitians vs. Nutritionists: What’s the Difference?

Many​ ​people​​ ​ask,​ ​”what​ ​is​ ​the​ ​difference​ ​between​ ​a​ ​Nutritionist​ ​and​ ​Dietitian?”

​The​ ​simple answer​ ​is fairly simple;​ ​both​ ​focus​ ​on​ ​food​ ​and​ ​nutrition​ ​but​ ​the​ ​Dietitian​ ​has​ ​more​ ​extensive​ ​training.​ ​​
​A Dietitian,​ ​which​ ​is​ ​what​ ​I​ ​am,​ ​has​ ​obtained​ ​either​ ​a​ ​Bachelor’s​ ​or​ ​Master’s​ ​Degree​ ​in​ ​Nutrition from​ ​an​ ​accredited​ ​university.​ ​​ ​Curriculum​ ​usually​ ​contains​ ​prerequisite​ ​science​ ​classes,​ ​human anatomy,​ ​food​ ​science,​ ​nutrients​ ​and​ ​many​ ​clinical​ ​nutrition​ ​classes.​ ​​ ​In​ ​addition,​ ​Dietitians​ ​must complete​ ​a​ ​supervised​ ​internship​ ​that​ ​lasts​ ​six​ ​to​ ​ten​ ​months.​ ​​ ​The​ ​internship​ ​is​ ​a​ ​combination​ ​of hospital​ ​rotations​ ​in​ ​various​ ​specialties,​ ​as​ ​well​ ​as​ ​community​ ​nutrition, ​alongside​ ​a​ ​Master’s level​ ​course.​ ​​

The​ ​American​ ​Dietetic​ ​Association​ ​accredits​ ​Dietitians​ ​that​ ​pass​ ​an​ ​exam​ ​and maintain​ ​credentials​ ​by​ ​obtaining​ ​continuing​ ​education​ ​credits​ ​each​ ​year.​ ​​ ​The​ ​title​ ​for​ ​a​ ​Dietitian is​ ​Registered​ ​Dietitian​ ​Nutritionist​ ​(RDN)​ ​and​ ​is​ ​accredited​ ​by​ ​the​ ​American​ ​Dietetic​ ​Association (ADA).

Becoming​ ​a​ ​Dietitian​ ​is​ ​a​ ​broad​ ​degree ​so​ ​many​ ​Dietitians​ ​choose to​ ​specialize​ ​in​ ​specific​ ​areas.​ ​​ ​For example,​ ​Certified​ ​Diabetes​ ​Educators​ ​must​ ​complete​ ​1,200​ ​supervised​ ​hours​ ​and​ ​pass​ ​a​ ​board exam.​ ​​ ​Other​ ​specialties,​ ​including​ ​Renal​ ​(kidney),​ ​Sports,​ ​Cancer​ ​and​ ​Pediatrics ​all​ ​require​ ​similar supervised​ ​hours​ ​and​ ​board​ ​exams.
​Dietitians​ ​can also​ ​be​ ​great​ ​holistic​ ​nutritionists.

Health​ ​insurance​ ​companies,​ ​hospitals​ ​and​ ​physicians​ ​will​ ​only​ ​recognize​ ​Dietitians​ ​to​ ​provide nutritional​ ​counseling.​ ​​ ​It’s​ ​not​ ​likely​ ​you​ ​get​ ​reimbursed​ ​unless​ ​you​ ​see​ ​a​ ​Dietitian.

A​ ​Nutritionist,​ ​on​ ​the​ ​other​ ​hand,​ ​requires​ ​very​ ​little​ ​training​ ​in​ ​nutrition.​ ​​ ​Basically,​ ​anyone​ ​can read​ ​a​ ​book​ ​on​ ​nutrition​ ​and​ ​call​ ​themselves​ ​a​ ​Nutritionist.​ ​​ ​There​ ​are​ ​some​ ​programs​ ​that​ ​last as​ ​little​ ​as​ ​six​ ​months​ ​and​ ​require​ ​no​ ​hospital​ ​experience.

With this generations boost in enthusiasm​ ​on​ ​health​ ​and​ ​diet​ ​topics these days it’s​ ​important​ ​to​ ​ask​ ​your nutrition​ ​health​ ​professional​ ​about​ ​their​ ​training​ ​and​ ​accreditation.​ ​​ ​There​ ​are​ ​many​ ​different types​ ​of​ ​diet​ ​programs​ ​available​ ​now,​ ​which​ ​leads​ ​to​ ​greater​ ​confusion​ ​and​ ​some​ ​that​ ​can​ ​be very​ ​dangerous​ ​if​ ​not​ ​supervised​ ​by​ ​the​ ​appropriate​ ​healthcare​ ​provider.

My Favorite Recipe and Food Websites

With so many on-line recipes, here are a few websites that I’ve been using lately. Depending on how much time I have, I look for the recipes that are the easiest and have fewest ingredients.

 

Oh She Glows

Easy to search through this vegan website. I’ve tried many of the recipes, Spiced Red Lentil, Kale and Tomato Soup is a staple in my house.

 

Deliciously Ella
plant based recipes and blog

 

The Stone Soup

Jules lives in Australia and her website has many different simple recipe ideas. She also includes modifications for almost any dietary issue (ie. low-fat, low carb, vegan, dairy free, etc.).

 

Weelicious

Healthy recipes that are great for the whole family. My favorite recipe is the cottage cheese pancakes, the recipe title doesn’t sound great but, they are delicious. Great alone as a snack or add a nut butter for more protein. Use half the amount of honey/agave to cut back on the carbs.

Basic Roast Chicken – Easy Recipe

Roasting a chicken is much easier than you think and is the cornerstone of a healthy diet.  Whether you are cooking for yourself or a small group, roasting a chicken is an easy and healthy option.  You can also add vegetables to roast along with the chicken to make preparation easier –  carrots, broccoli or brussels sprouts are best.  If you want to make the skin crunchier, salt the chicken night before and let stand 30 min before cooking.

 

 

 

 

 

 

 

INGREDIENTS:

  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium lemon, thinly sliced (optional)
  • Fresh herbs, such as parsley, rosemary, or thyme (optional), I like to use Herb de province, available at any grocery store.

Optional vegetables – slice carrots 2 “, slice broccoli into spears or halve brussels sprouts and roast in separate pan with little salt and olive oil.

DIRECTIONS:

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
  3. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large Dutch oven, frying pan or cast-iron skillet.
  4. Roast the chicken uncovered in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 1 – to – 1 /2 hours.
  5. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

 

SERVE:

Slice chicken and serve with roasted vegetables and quinoa.

 

 

 

Veggie Chili Recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 3 cloves garlic, chopped
  • Optional – 2 (12 ounce) packages vegetarian burger crumbles
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • 1/4 cup chili powder1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn – Can used can or frozen
  • Additional toppings: sour cream, scallions, cheddar cheese

Directions:

Prep Time:  15 m

Cook:  1 h

Ready In  1 h 15 m
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Healthy Holiday Appetizers

1. VEGETABLE CRUDITE WITH YOGURT DIP – cut-up a colorful rainbow of vegetables with a healthy dip or hummus in the center. Here’s a recipe for an easy yogurt dip:

Ingredients:

1 cup low-fat Greek yogurt
2 medium cloves garlic, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon cayenne pepper
Fresh cracked black pepper, to taste
1 tablespoon chopped chives

 

Mix all ingredients together and garnish with chives. Keep refrigerated until serving.

 

2. GUACAMOLE AND BLUE CORN CHIPS

Ingredients:

3 ripe avocados
juice from 1/2 lime
1 cup cherry tomatoes, halved
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
Salt/pepper to taste

 

 

Place all ingredients in medium bowl and mix together with fork. Best served chunky with Garden of Eatin’ blue corn chips.

 

3. SHRIMP COCKTAIL – Can use fresh or frozen shrimp with store bought cocktail sauce.

 

 

 

 

 

4. SMOKED SALMON CANAPES  –

Ingredients:

24 slices cocktail rye bread
2 tablespoons lemon juice
2 tablespoons brewed black tea or vodka
1 tablespoon extra virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper to taste
8 ounces (250 grams) sliced smoked salmon, finely chopped (1 1/3 cups)
1/4 cup finely diced red onion
3 tablespoons chopped fresh dill, plus sprigs to garnish
2 tablespoons drained capers, rinsed and coarsely chopped

Directions:
Cut bread into 1-2″ squares, toast in oven for 7-10 min at 350 degrees.

Whisk the lemon juice, tea (or vodka), oil, mustard and pepper in a medium bowl. Add the smoked salmon, red onion, dill and capers. Toss to mix well. Keep refrigerated.

Add 1 Tbsp mixture to each toast and serve.

What Do Your Thoughts Have to Do with Eating and Weight Loss?

Our thoughts are very connected to the foods we choose.  I like how this article describes successful tips and strategies for coping with behavior change.  It’s written by a knowledgable cognitive behavior therapist and provides useful tips.

 

http://www.dlife.com/diabetes/associated_conditions/depression_and_coping/jen_nash/cbt?utm_source=Educator-20150820&utm_medium=eNewsletter&utm_content=Educator-newsletter&utm_campaign=dLife-eNewsletter&

Pregnancy weight gain tilts scales for child becoming obese

Date:  March 9, 2015
Source:  Columbia University’s Mailman School of Public Health
Summary:
For the first time, researchers studied the effects of gestational weight gain on childhood obesity risk among a multi-ethnic urban population. The researchers determined that excessive pregnancy weight gain was associated with greater overall and abdominal body fat in children and obesity at age seven. Excessive pre-pregnancy weight gain was associated with an increased risk of childhood obesity of approximately 300 percent.

 

See full article in Science Daily:

 

http://www.sciencedaily.com/releases/2015/03/150309093257.htm