Policy

Nutrition Today: Who Can You Trust?

Jan 24, 2011 by Tina Ruggiero

When it comes to nutrition, people with questionable credentials are increasing in numbers. So, who can you turn to for the best and most accurate advice? It’s still the Registered Dietitian.

Here’s a rundown of “new” professional credentials available, and why to avoid individuals with these “certifications.”

A Certified Clinical Nutritionist (CCN) credential is offered by the Clinical Nutrition Certification Board (CNCB), an organization founded in 1991 to provide credentialing to nutrition professionals who might not be eligible to become registered dietitians or to be certified by the American Board of Nutrition.
The American Health Science University offers a Certified Nutritionist (CN) credential to students who complete its six-course “distance learning program” and take test. Although accredited, it is closely aligned with the health-food industry whose practices are also largely unregulated.
The American Association of Nutritional Consultants issues a Certified Nutritional Consultant (CNC) credential to persons who take an open-book test.
The Society of Certified Nutritionists (SCN) established in 1985 includes Certified Clinical Nutritionists (CCN), Certified Nutritionists (CN), and Certified Nutrition Consultants (CNC) among its members. Anyone who has the title “nutritionist” is questionable, since the term is not regulated and can be used by any individual.

Need to find a Registered Dietitian in your area? Visit the American Dietetic Association’s website.

Changing Lives, Making a Difference: Chef Melissa Jones

Sep 7, 2010 by Tina Ruggiero

Guest Post:

I frequently meet people who are involved in nutrition, wellness and culinary education, but few are as passionate as my friend and colleague, Chef Melissa Jones. Her dedication to spreading the message of good health and great taste goes above and beyond the average consumer outreach; she’s devoted her time, her experience and knowledge to helping those who are underserved and in need. Clearly, her selfless work is making a powerful difference in and around the Washington D.C. community.

For those of you seeking nutrition education support in your school or non-profit organization, feel free to contact Melissa at Melissa31Jones@Yahooo.com. Otherwise, enjoy — and be inspired by — today’s guest post. — Tina

My mom was a product of the convenience food movement. She never had anyone to teach her how to cook; she worked outside the home; she didn’t have time to cook, and she didn’t particularly enjoy it, either. As a result, I didn’t see a fresh vegetable until I was in my early teens, though once I did, eating food made from scratch opened up a whole new world for me — and it inspired my profession.

I began my career as an inner city school teacher in Washington D.C. (a position which I held for nearly a decade). I routinely saw kids munching on breakfast that consisted of dried onion rings, cookies, cheese puffs or honey buns, and this sight had a huge impact on me. How could we expect our children to learn what we taught if they weren’t fueling their minds and bodies with nutritious meals?

A few years ago, as the natural food movement began to grow, I noticed that most nutrition education was focused on the well-to-do suburban population and, to a limited extent, schools. However, in the schools where I taught, I saw chefs coming in to demonstrate recipes that involved beets, blood oranges and quinoa. I kept asking myself, “Where will families find quinoa who shop at a bodega?”

Frustrated with the lack of focus on child nutrition education, I changed gears to reacquaint myself with my Johnson & Wales culinary degree, and this led me to develop and conduct cooking classes where I could share my knowledge with others.

Today, my classes are hosted in a variety of locations including an obesity clinic at a local health center, a non-profit where individuals are taking classes to try and earn their GED, and demos at the local farmer’s markets that accept government assistance from shoppers.

Just like my mom, many of my students have never had the opportunity to cook with fresh fruit and vegetables, so I enjoy educating and empowering them. The key to my success? Well, my approach was to create recipes that could be (a) accessible: easy to prepare and easy to modify based on ingredients that could be found at the local grocery store (b) affordable: finding ingredients that were healthful but still fit within a tight budget and (c) accountable: making sure food was authentic and as close to nature as possible.

Additionally, I try to shop at local stores in the neighborhoods where I teach. I include a price breakdown for each recipe, discuss substitutions families can make that don’t strain their budget, and I make recipes in front of the class (with audience participation), so they can see how quick and easy the dishes are. We sample them following the lesson, and the excitement for healthy eating becomes palpable. I’ve also planned field trips to farmer’s markets where they accept WIC, food stamps and other government assistance programs, and while it’s still a challenge to shift eating behaviors and motivate change, it’s worth my time and effort when I achieve success and people respond.

Is my new job tougher than any other I’ve held? Without a doubt. But I believe this is how change starts. This is my community, and I want to do my part to make it a better place.

Responsibility, Freedom and Chocolate Cheesecake

Sep 1, 2010 by Tina Ruggiero

I’m so tired of reading about what we can’t eat, shouldn’t eat, what will kill us if we eat it, etc., etc. I’m actually getting numb to the Tweets, posts, blogs and headlines about Big Food, Big Factories and Big Portions. Honestly, this Labor Day weekend, I’m going to grill a Big Steak (and no, it won’t be grass fed) — and enjoy every single bite of it.

When I’m finished, I don’t plan to blame anyone for consuming a fabulously-juicy corn-fed T-Bone that (gasp!) didn’t have a skull and cross bone on the label. Why? Well, it’s because I take responsibility for my own health.

Each and every one of you know I practice what I preach: I eat mostly grains, legumes and tons of fruit and vegetables; I enjoy lean protein like turkey, fish and chicken; I follow the Mediterranean diet that my family has been enjoying for centuries, I work out five days a week, and my lab values are those of a teenager. Lately, I’ve been growing my own vegetables and herbs, and I’m a member of a local CSA.

But, every once in a while, I want a nice meaty rib-eye from a cow that was finished in a feed lot. A sacrilege? I don’t think so. Today, I had a diet Coke. Should I be fined or taxed? No way. That was the first diet soda I’ve had in weeks, and I enjoyed it. Last weekend, I created a decadent recipe for a Chocolate Cream Pie that I plan to serve at my friend’s birthday party. Am I going to detox after I eat it? Absolutely not.

What’s my point? There comes a time when we need to stop pointing fingers at who’s making us fat, take a look in the mirror and accept some personal responsibility.

So, for those of you like me who want to relax this weekend and enjoy family, friends, a BBQ, a parade, or welcome a whole new season of football, below is a recipe for you. Is it “healthy?” Well, the Food Police won’t think so, but I love making this pie every once in a while, and eating the occasional slice just makes me happy. That, my friends, is no crime.

Chocolate Cheesecake

Crust:
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted

Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 – 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature

Chocolate Cheesecake: Butter or spray with a non-stick vegetable spray, a 10 inch (25 cm) spring form pan. Place the spring form pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.

For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for about 50 – 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day.

Serves 12 – 16 people.

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

*Adapted from Bonnie Stern’s Desserts