Study: One-third of shoppers look for, purchase low-salt foods | RD's non-traditional career offers interns new insights | Oatmeal is an underutilized, heart-healthy whole grain

April 10, 2015
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SmartBrief for Nutritionists

Healthy Start
Study: One-third of shoppers look for, purchase low-salt foods
A CDC study in Preventing Chronic Disease showed one-third of shoppers specifically purchased products labeled as low-salt or reduced-sodium. While more than half knew how to use nutrition labels to track salt intake, about 20% were confused over how to determine the sodium content of foods. Registered dietitian Jill Ashbey-Pejoves commented that having more low-sodium foods available at stores would help, along with more education for older adults, teens and children on the importance of reducing sodium intake. HealthDay News (4/9)
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What You Can Learn From Some of 2014's Top Innovators
Ready to get inspired for 2015? The experiences of these 6 innovative leaders can help you chart a smarter, more successful way forward with your business. Read the featured article.

Dietary Health
RD's non-traditional career offers interns new insights
Registered dietitian Sally Kuzemchak has a non-traditional dietetic career as a freelance writer and independent consultant, but she found a lot of satisfaction in becoming a preceptor to dietetic interns at a local university. She said she taught interns about school wellness, working with the media and blogging, and they have helped her develop and test recipes, do research and prepare props for TV shows. Food & Nutrition Magazine online/Stone Soup blog (4/10)
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Oatmeal is an underutilized, heart-healthy whole grain
Oatmeal is an inexpensive but underutilized heart-healthy whole grain that is high in fiber. Its slow-digesting carbohydrates provide energy, said naturopathic physician Matthew Brennecke. Registered dietitian Rene Ficek said the soluble fiber in oatmeal helps people feel fuller longer, which reduces hunger and can help with weight loss. (4/9)
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In defense of the regular potato
Red potatoes are offered for sale at Eas
Regular potatoes offer health benefits just like the superfood sweet potato, despite their bad reputation in "healthy eating" circles, writes nutrition coach John Berardi. Incorporate both varieties of potatoes into meals for a healthy dose of antioxidants, vitamins and minerals, he says. The Huffington Post (4/8)
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Science & Research
Modified broccoli may cut cholesterol levels, study shows
Broccoli bred to have higher amounts of glucoraphanin was found to reduce low-density lipoprotein cholesterol by an average of 6% after 12 weeks, according to a study from the Institute of Food Research. Glucoraphanin is believed to affect cellular metabolism, researchers wrote in Molecular Nutrition & Food Research. Business Standard (India)/Indo-Asian News Service (4/9)
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Emoticons may affect perceptions of snacks, study says
A U.K. study in the journal Appetite found that nutrition labels overall had little effect on the perception of whether a snack food was healthful and no impact on choice of food. Researchers found using emoticon labels had more effect than color labels on the perception of whether a snack was healthy or tasty, and that frowning emoticons may be more effective than smiling ones. FoodNavigator (4/9)
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Teens with diabetes can better manage their condition by normalizing
Researchers interviewed 11 adolescents ages 11 to 15 with type 1 diabetes and found those who followed interventions that helped them with normalizing were able to better manage their disease. The findings appear in The Diabetes Educator. Healio (free registration)/Endocrine Today (4/9)
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Bicycling, swimming can be gentler HIIT options
A stationary bike can provide a gentler version of high-intensity interval training for people who have bad knees and do not want the joint impact that comes from sprinting, said professor Martin Gibala at McMaster University. Swimming also is a low-impact workout that can incorporate HIIT while being easy on joints. The New York Times (tiered subscription model)/Well blog (4/10)
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Institutional Foodservice
Calif. officials: Free breakfast-after-the-bell program works
John McCombs, a California elementary-school principal, said implementing a free breakfast-in-the-classroom program was the right decision and it has shown many benefits. Rodney Taylor, the district's nutrition services director, said the tradition of having students choose between playing with friends or going to the cafeteria to eat breakfast is "a failed model." The Press-Enterprise (Riverside, Calif.) (free registration) (4/8)
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Recipe of the Day
Blueberry almond breakfast polenta
This breakfast will keep you going all morning long. Epicurious
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Food For Thought
Despite what you might think, use of the salt shaker is not the main cause of excess sodium in the diet -- in fact, the majority of sodium consumed from the U.S. diet comes from packaged and restaurant foods."
-- RD Danielle Staub, as quoted by HealthDay News
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