Egg Resources for Health Professionals
ENC serves as a resource for health professionals in need of current nutrition information to share with their patients.
Below are various tools available for professional education and/or to be shared with consumers.
Featured article in the Winter 2016 Nutrition Close-Up; written by Meagan Moyer, MPH, RDN, LD
Bariatric surgical procedures for the treatment of morbid obesity are becoming increasingly prevalent since their inception in the 1970s. According to a survey by the International Federation for the Surgery of Obesity and Metabolic Diseases (IFSO), 468,609 bariatric procedures were performed in 2013, up 37% from 2011. In 2013, more cases were performed in the United States and Canada (154,276) than any other region of the world. The IFSO predicts that the number of bariatric surgical procedures will continue to rise.1
Continue reading “Macro and micronutrient needs of bariatric surgery patients: a review”
If protein at breakfast shows benefits, it may help manage or prevent overweight in kids.
Researchers at the University of Arkansas were interested in weight-related physiologic effects of high carbohydrate and high protein breakfasts among school aged kids. In focusing on kids, they noted that “In the U.S. 32% of children are overweight and 17% obese. Obesity is a major public health concern, increasing the risk of type 2 diabetes, hypertension and dyslipidemia.” [Baum, 2015] As communities and healthcare professionals look for solutions to the obesity problem, researchers are also working to discover ways to address the issue. Breakfast has been the subject of several studies related to weight loss and maintenance.
Continue reading “Higher Protein Breakfast Reduces Hunger in Kids”
|Self-Study Continuing Education Modules
Watch the webinars below and take the accompanying post-tests for continuing education from the Commission on Dietetic Registration.
Continue reading “Continuing Education Opportunities”
High quality protein in eggs makes them a great choice in a carbohydrate-controlled diet.
The nutritional benefits of eggs have been well established, despite their dietary cholesterol content. In fact, the forthcoming Dietary Guidelines for Americans 2015 may no longer restrict dietary cholesterol intake, as experts agree that it’s no longer a “nutrient of concern.” However, researchers have questioned the consumption of eggs in the type 2 diabetes (T2D) population. For example, as part of the Health Professional’s Follow-up Study, Hu et al. (1999) noted a two-fold increased risk of coronary heart disease (CHD) in men with T2D who consumed more than one egg per week, and 49% increased risk in CHD in women with T2D in the Nurses’ Health Study. Another study, published in 2009, looked at the relationship between egg intake and the risk for developing T2D; the authors suggested that an intake of one egg per day was linked to an increased risk for T2D diabetes (Djousse, 2009).
Continue reading “Eggs Can Fit into a Diabetes Eating Plan”
“If it doesn’t taste good, people won’t eat it.” – Chef, Jacques Pepin
Advice to consumers to improve their diet works when solutions balance convenience and cost with good taste. Using herbs and spices more widely in preparing food is one way to great tasting healthy choices. They provide flavor without adding salt or calories. Keith Ayoob, EdD, RD, FAND, summarized “The Importance of Flavor in Dietary Counseling” as part of a series of articles in a special supplement to the journal Nutrition Today entitled “Spices and Herbs: Improving Public Health Through Flavorful Eating.”
Continue reading “Using Herbs and Spices to Inspire Dietary Change…For the Better”