According to the American Dietetic Association, Registered Dietitians (RD’s) are “food and nutrition experts.” We can calculate kcals/kg and mg of K, but are we food experts too?
We have all heard the complaints about standardized meal plans and lists of foods to avoid, and we have taken a more individualized approach to nutrition interventions. But are we speaking the same language as the public? Are we speaking in terms of real food?
In my opinion, it is easy for us as RD’s to be consumed with the exacting science of nutrition and forget that the source of nutrition is real food. We spend too much time talking about reducing calories and added sugars and not enough time promoting healthy foods that are naturally low in added sugars and high in healthful nutrients. Everyone eats, and if we are going to truly make an impact on the way America eats, then we have to start speaking the universal language of food.
How can we promote a more accessible healthy eating message to consumers? Make specific food recommendations:
*Promote specific seasonal fruits and vegetables and provide basic selection and preparation suggestions for beginner cooks.
*Suggest experimenting with ethnic spices to add flavor to basic vegetable and whole grain dishes.
*Recommend unique and unfamiliar sources of whole grains, like quinoa, pearled barley, and Israeli couscous.
*Try water infused with fresh fruits and herbs, like strawberry-basil or lemon-mint water.
As the number of meals eaten away from home have increased, we have redirected our attention away from teaching people to cook healthy. However, according to the 2010 Harris Poll 41% of Americans cook five meals or more per week.
So we can make a huge impact by teaching healthy cooking. Over 80% of people say they cook what is familiar to them, meaning that if Americans are eating unhealthy, they will continue eating unhealthy. That is, unless we teach them otherwise.
We can begin by offering healthy cooking classes and demos, or recommending existing programs through extension agencies, community organizations, and local schools.
If we are going to focus our message on food, then we have to educate ourselves and stay up-to-date on new food products, grocery shopping trends, local availability of certain foods, ethnic foods, and basic cooking techniques.
It is time for us as RD’s to take our spot as the nation’s FOOD and nutrition experts.
Links:
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