Georgia ACE 2015

By: Nikki Nies

I’ve been in the Greater Atlanta area for less than two weeks, but I’ve attended my first Georgia Academy of Nutrition and Dietetics state conference this week! I didn’t plan the move to coincide with this conference, but not bad timing, if I do say myself!  The Georgia Annual Conference & Exhibition (ACE) was on Wednesday March 18th and Thursday March 19th in Augusta, Georgia and was not only a great wealth of information, but had a bountiful of opportunities to connect with fellow colleagues and nutrition leaders.

During the conference, I scribbled pages of notes, as I wanted to retain what I learned and I knew I wanted to share with you some of the emerging trends.  The conference was refreshing, with me returning home recharged with ideas and information! Some of the information I learned:

• ~25% of those with eczema develop food allergies, as eczema’s known as the “Allergic March”;
• Registered Dietitians are equipped with the necessary food science lingo and  but are not taught as much about representing themselves well.  For those considering entering private practice, hiring a(n) (entertainment) lawyer to review contracts between two parties can help protect a brand and make sure both parties are on the same page;
• While ongoing and continued research is a must, a lot of digestive and nutrition issues are being found to be related, exacerbated and/or due to altered microbiome. I have a lot of reading to do to catch up on the latest science, but it’s not a coincidence that the gut keeps popping up in conversations!
•  Office Ally is an user friendly free online billing system that provides interactive internet based solutions, allowing for patient care from the point of contact in the physicians office to receiving payment from the insurance companies and providing overall care management from the IPAs and Health Plans; 
• While my time in Georgia has been short, I’m appreciative of the great network of RDs! In particular, Ms. Sherry Coleman Collins, MS,RDN,LD, the founder of Southern Fried Nutrition, has embraced me, introducing me to fellow RDs, sitting down with me to give suggestions on how to start my career and sharing how she juggles her business and passions in nutrition! My point is, I met Sherry via Twitter while I was still residing in Illinois, but felt more at ease coming to GA knowing there was at least one friendly face in the area! She’s a great advocate of the nutrient field and I’m proud to call her a colleague!
• Emory Healthcare has been an advocate of sustainable food practices, enlisting a chef that has a flare for sustainability, creating their own garden and educating their staff on the importance and the how to of composting.
• Many complain about the average salary of RDs, but there may be more harm than good that comes with RDs providing services, such as presentations, reviews and/or counseling at a lower rate than deserved. By knowing one’s value, what unique qualities they bring to the table can help RDs identify what ratio of services to charges they should be providing. Also, by talking to fellow colleagues about fee standards can give one the confidence needed to charge the appropriate price.

Where ever you may be residing, I hope you have the opportunity to attend a local, state and/or national conference, like FNCE, to connect with others in the industry and to learn what the latest news and trends are. These conferences allow you to use your networking skills to the fullest and potentially ignite new projects and ideas! I’m excited to get back to the drawing board and put into action all that I’ve learned in the past two days! Happy learning!

Sources: http://www.eatrightgeorgia.org/events-calendar/annual-meeting.html

http://www.eatrightgeorgia.org/images/downloads/ace_2015_registration_packet.pdf

Kefir

By: Nikki Nies 

Kefir, a fermented milk drink made of fermenting milk with kefir grains,polysacharides and  yeast, impacts the way foods are digested.  While it’s not commonly found in your local Dollar Store, kefir is worth the investment. Cultured milk products have been around for more decades than can be counted, yet asking someone to ask about some of the health benefits of kefir, is not always easy.

Probiotics are found in foods such as yogurt and may be found in some dietary supplements.

Health benefits of kefir:

• May help treat diarrhea, esp. if antibiotics have been recently used
• Treat irritable bowel syndrome (IBS)
• Prevent or treat eczema
• Prevent or reduce the severity of colds
• Contains lactobaccilus caucasus, leuconostoc, Acetobacter species, Streptococcus species, Saccharomyces kefir and Torula kefir–which are beneficial bacteria that help with digestive health and prevent the growth of harmful microorganisms
• Can help facilitate the production of vitamin K and B12 in the gut
• Through the fermenting process of kefir, it’s lactose free

One cup of kefir provides 8-11 g of protein.  It also provides 10% of the day’s recommended vitamin A content and 25% of the day’s vitamin D. Based on a 2,000 calorie diet, kefir provides 30% of the day’s calcium needs.

While probiotics aren’t a required food item to maintain one’s health, consumption of these microorganisms can aid in digestion and provide protection from harmful bacteria.  While none of the health claims for kefir have not been scientifically proven, how can you not deny the great nutrients! Some have complained that use of kefir can lead to intestinal cramping and/or constipation with initial use. 

Sources: http://www.kefir.net/

http://www.emedicinehealth.com/kefir-page2/vitamins-supplements.htm

http://www.lifeway.net/LifewayWorld/KefirProbiotics/Kefir.aspx

http://www.livestrong.com/article/449940-what-are-the-benefits-of-kefir/

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=728420&storeId=10052&langId=-1

http://www.lifeway.net/LifewayWorld/OurStory.aspx

http://www.oprah.com/health/Yogurt-and-Kefir-Dr-Perricones-No-10-Superfood

http://www.mayoclinic.org/healthy-living/consumer-health/expert-answers/probiotics/faq-20058065