A Peer-Reviewed Publication

Fall 2011 | Volume 32 | Number 5

Featured StoriesMessage from the ChairAmy Hess Fischl, MS, RD, LDN, BC-ADM, CDE

It is amazing how time flies! It is already half way into my year as DCE Chair and it has been a busy time for DCE, especially during ADA’s Food & Nutrition Conference & Expo (FNCE) in San Diego.

The DCE Executive Committee arrived early to meet face-to-face and discuss the multitude of projects that are ongoing. The biggest project that has been undertaken is the updated Web site. Susie Wang, MS, RD, CD, CDE and Raquel Pereira, MS, RD, LD, have spent countless hours creating the gem you are able to peruse today. I am eternally grateful for all the blood, sweat and tears they have put into this project. They were also able to review its content and its updates with our Executive Committee as well as the members who attended the DCE Membership Meeting at FNCE.

Our Membership Meeting was held the morning before the start of FNCE. My thanks go to the Corn Refiners Association for their sponsorship of the meeting. I am also so appreciative of the DCE members who attended and their insightful

6 Boot Camp at the Culinary Institute of America

8 Book Review: Eat Right when Time is Tight: 150 Slim-Down Strategies

16 The American Dietetic Association 2011 Future Connections – Summit on Dietetics Practice, Credentialing, and Education

17 Meet the Chef: Michele Redmond

comments and thoughts regarding the future of DCE projects.

Our priority session was held on Sunday: Enhanced by Technology: A New Level of Chronic Disease Self-Management was presented by Neal Kaufman, MD, MPH and Janice Baker, MBA, RD, CDE, CNSC. A highlight before the session started was the presentation of the Excellence in Practice – Management Practice award to one of our Past DCE Chairs, Jackie Boucher, MS, RD, LD, CDE. It was an honor to be able to present her with the award during DCE’s session!

Also during FNCE, our Facebook page celebrated its first anniversary! Please be sure to visit it often since we will be making most of our communications to our members through Facebook.

a dietetic practice group of the

Diabetes Care and Education

Diabetes Care and Education

(continued on page 3)

Also, please be sure to add any photos, comments and likes to the page. We want to see and hear what all of you are doing in the world of nutrition and diabetes.

Thanks to those of you who completed the member survey. It has given us some very important insight into who we are as members, our needs and where we need to go as DCE. This information will be used to formulate our new strategic plan, which we will be working on during our spring leadership meeting, to be held in April 2012.

Message from the Chair

Message from the Print Communications Coordinator

Message from the NewsFLASH Editor

Boot Camp at the Culinary Institute of America

Book Review: Eat Right When Time is Tight: 150 Slim-Down Strategies

Public Policy Liaison

Congressional Briefing includes DCE member

Diabetes Briefing Journal

Honor Your Colleagues!

The American Dietetic Association 2011 Future Connections – Summit on Dietetics Practice, Credentialing, and Education

Meet the Culinary Expert

Have You Read?

Check out our new DCE Website!

Congratulations to the 2010-2011 DCE Awards

Nutrition Public Policy

2011-2012 DCE Officer Directory

NewsFLASH and On the Cutting Edge are bi-monthly publications of the Diabetes Care and Education (DCE) Dietetic Practice Group of the American Dietetic Association (ADA).

Print Communications Coordinator: Liz Quintana, EdD, RD, LD, CDE

Newsflash Editor: Lorena Drago, MS, RD, CDN, CDE

On the Cutting Edge Editor: Alyce Thomas, RD

Publication in this DCE newsletter does not imply a statement of policy or endorsement by either the DCE or ADA. The opinions expressed represent those of the authors and do not reflect official policy of the American Dietetic Association.

Mention of product names in this publication does not constitute endorsement by DCE or ADA.

All material appearing in the NewsFLASH and On the Cutting Edge is covered by copyright and may be photocopied or otherwise reproduced for noncommercial scientific or educational purposes only, provided the source is acknowledged. Special arrangements for permission are required from the Communications Coordinator for any other purpose.

Subscriptions are available for people who are ineligible for ADA membership for $30 (domestic), $35 (international) by sending a check to:

linda flanagan Vahl american Dietetic association DCE administrative Manager 120 s. Riverside Plaza, suite 2000 Chicago, Il 60606-6995

Payable to ADA/DCE noting preferred mailing address.

©2011 Diabetes Care and EducationDietetic Practice Group The American Dietetic Association.All rights reserved.Library of Congress National Serials Data Program ISSN #1070-5945, issued 7/93.

TABLE OF CONTENTS

MIssIONDCE members are the most valued authorities on nutrition and diabetes prevention, education, and management.

VIsIONDCE members lead the future of nutrition and diabetes prevention, education, and management.

sTRaTEGIC PRIORITY aREasGOal 1:

• Sustain and grow a high level of satisfaction and retention among members.

• Use electronic technology to engage new and existing members.

• Promote and support member professional development.

• Maintain a high value of membership.

GOal 2:

• Advance DCE’s unique position as the authority in nutrition and diabetes prevention, education and management.

• Promote and maintain new DCE image.

• Develop domestic and global alliance and stakeholder relationships.

• Promote and support evidence-based practice and research.

Diabetes Care and Education

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The last day of FNCE, we also paired up with the Weight Management DPG and co-hosted a breakfast, sponsored by Abbott Nutrition. During this breakfast, Abbott Nutrition shared information about their new product, Hunger Smart. This presentation was also available

by simulcast to members who were not able to be at FNCE. The slides from this presentation are also available on our Web site.

Everything we accomplish is because the amazing volunteers that I am so proud to work with.

Message from the Chair(continued from page 1)

Remember, if you are interested in doing anything with DCE, please let me know….we have projects big and small, to fit in your busy lives. Thanks, to all of you for being a part of this great practice group!

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A colleague recently asked how I feel about my new role as Diabetes Care and Education (DCE) Print Communications Coordinator. My reply? I feel a little anxious. Something new can touch my comfort level. A little discomfort can be motivating; discomfort can lead to action. Understanding what needs to be done eases my mind. Fellow members of the DCE leadership team are also undergoing similar changes. Knowing that we are supportive of each other can be very comforting.

Change is a normal part of life. We cannot escape from it. Our bodies and environment are constantly changing. And our attitudes change as we cope with the external changes around us. Given that constant change is a reality we must face, we learn to see change as a positive fact of life.

Our patients with diabetes may be uneasy about the changes necessary to improve their blood glucose control. We let them know how we

Message from the Print Communications CoordinatorRemaining Fearless While the Times Are A-Changing

Liz Quintana, EdD, RD, LD, CDE

can help. As we support realistic expectations, we also offer support and hope. Patients may lament that change is difficult. Change is both difficult and possible, for if it was easy, classes and support groups would not be necessary. While change may be hard, it is worthwhile — and it is doable. We are available to help our clients through the challenging parts of the process.

We often have to work at change. Change may not occur easily; it takes time, and it requires perseverance. Tasks that seem formidable can be broken down into smaller, more-manageable steps. Taking one step at a time, change happens. Successful changes build confidence. How confident are we at our new roles? Do you recall an unfamiliar task that required you to learn a new skill? At first, we felt awkward. But although we were unsure, we were open to discovery — and we felt safe enough to make mistakes and learn from them. We did our homework; asked

questions; and remained clear about our goals. We practiced and practiced some more; got better and gained confidence as we continued to work; and we learned new skills. What a welcome change! Then what happened? We continued to evolve and make more changes.

DCE looks forward to making some more changes in the year ahead, while keeping some things the same. In an effort to improve communications, a more user-friendly DCE website is in development. The DCE Facebook page and listserv will continue to engage our members. NewsFLASH and e-Update will keep us abreast of new nutrition and diabetes information. Future issues of On the Cutting Edge, along with DCE-sponsored webinars and handouts, will present new themes that will be relevant to our practice.

One thing will not change: our mission. DCE members are the most valued authorities on nutrition and diabetes prevention, education and management. Please let us know how we can best serve you.

“The key to change ... is to let go of fear.” — Rosanne Cash

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When should you change things around and move up to the next professional level? It is time to change, when you feel comfortable being exactly where you are, doing exactly what you do. Personal and professional growth is a continuous journey with its natural ebbs and flows. When your professional journey begins to feel familiar; when you cruise effortlessly and rest comfortably, you are due for a professional jolt. The desirable journey should be challenging, not unattainable; edifying, not stifling. Not immune to professional cruising, I was in a comfortable place. In 2010, I made a conscious choice to add a new element that would add value to my personal life. Why not duplicate the same effort in my professional life? I decided to alter my professional course. First, I chose to attend a conference that I had never attended before. Second, I said yes (first timidly, then valiantly) when asked to become editor of NewsFLASH.

My interest in writing, about cultures, and food (emphasis on food), and growing food organically, led me to the International Association of Culinary Professional’s (IACP) Annual Conference in Austin, Texas. The 33rd Annual Conference aptly titled, “Light up your Fire,” was designed to light new paths for all attendees. The conference was a potpourri of gastronomical delights, savory culinary food experiences, sprinkled

Message from the NewsFLASH EditorWhat’s your Next Professional Challenge?

Lorena Drago, MS, RD, CDN, CDE

with social media for the culinary professionals. I was delighted to share this platform with food writers, bloggers, publishers, recipe developers, and celebrity chefs such as Jacques Pepin and John Besh, who seldom travel my same professional roads. Among the many conference highlights was meeting Registered Dietitians who have embraced the culinary arts. In a delicious food and nutrition grouping, these nutrition and culinary professionals have truly exemplified that good food equals good health in an unabashed manner. I met Michele Redmond, a Registered Dietitian and a Cordon Bleu trained chef who teaches cooking to individuals with diabetes where she combines the savory aspects of foods and diabetes management. The food talk, flavorful bites and delectable food pairings that I experienced during the innumerable food tasting sessions and gastronomical adventures, convinced me that dietetic professionals who counsel individuals with diabetes need to grow their gastronomical professional muscle.

The “diabetes diet” is often perceived as the genesis of sacrifice and the dearth of taste. In the new column “Meet the Culinary Expert” you will meet culinary professionals who have integrated health and taste and will help us make appropriate yet savory culinary recommendations to

patients who are seeking to retain flavor and taste while managing their blood glucose levels. I am starting this trend with a one-on-one interview with Michele Redmond who shares with us her journey in teaching individuals with diabetes how to lead a more palatable and healthy gastronomical life.

For years, I have been writing the cross cultural nutrition column. My goal was to assist you in growing your cultural competency skills when counseling patients from different ethnicities and countries. I want to welcome my colleague and friend, Jamillah Hoy Rosas who will take over this task. Jamillah Hoy-Rosas, MPH, RD, CDE, is pursuing a doctoral degree in Clinical Nutrition at New York University. She received her undergraduate degree from the University of Pennsylvania and completed her RD and Master’s degree requirements at New York University. In 2009, she co-authored the Central American chapter in Cultural Food Practices, a resource guide published by the American Dietetic Association and the Diabetes Care & Education Practice Group.

I want to say so long and thank you to a long-standing contributor Johanna Burani, MS, RD, CDE and author of the book, Good Carbs, Bad Carbs, who has enlightened us with her contributions in the Have you

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Seen? column. Jill Weisenberg, MS RD CDE, author, consultant and speaker will now write this column. Jill has a Master of Science degree in food science and human nutrition from the University of Florida. Jill’s motto is to bring nutrition into the real world in a no-nonsense approach that includes foods that both taste good and are good for you. I welcome Amy Hess, MS, RD, LD, BC-ADM, CDE, DCE’s 2011-2012 Chair. I invite you to read Amy’s call to embrace the DCE challenge.

I want to thank NewsFLASH immediate past editor, Mary Hitzeman, RD, LD, and now CDE, who patiently guided me through this transition. By the time you read this, Mary will be a CDE and a new mom. Many thanks go to Molly Gee, MEd, RD, LD for her tireless work as DCE chair in 2010-2011. She has already taken the highway to her next personal and professional challenge as the Past Chair/Industry Relations Chair.

What lies on your horizon? What new roads do you have to pave? Don’t sit comfortably and cruise — partake and enjoy!!!!! Let me know if there are any articles you want to see in NewsFLASH. Better yet, why not write an article yourself? I want to be the conduit for change but need you to be my GPS (Global Positioning System). I am putting you in the driver’s seat. It was great to meet so many of you at DCE’s events at the Food & Nutrition Conference & Expo in San Diego. I am counting on you for the next challenge!!!!

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Boot Camp at the Culinary Institute of America

Johanna Burani, MS, RD, CDE

One million eggs used in one year. Twenty-five hundred pounds of butter used every week. Young students preparing poached eggs with horseradish cream at 2 a.m. to be ready for the 6 a.m. breakfast run. One chef calling out for 1/4 x 1/4 x 2-inch batonnet-cut carrots and white turnips. Another checking every student’s mise en place for the morning work flow. Everybody wearing toques (tall white tubular chef hats), white chef jackets and white-and-black checkered chef’s pants. Where am I?

Welcome to Day One of Culinary Boot Camp: a basic training course offered by the Culinary Institute of America (CIA) to food enthusiasts. Former editor of DCE’s On the Cutting Edge, Nell Stuart, MS, RD, LD, CDE and I attended the five-day course during the rainiest week in May. We hardly noticed the elements

— we were busy meeting both experienced professional chefs, as well as dedicated, young, aspiring ones. We were cutting, braising, baking and broiling with other enthusiasts from all over the country. We were learning some basic cooking techniques and, by the end of the week, even found ourselves referring to chiffonade, roux, mirepoix and cassoulet as if these French terms were always a part of our vocabulary.

The main CIA campus is situated along the Hudson River in Hyde Park, New York. There are also two newer campuses in the Napa Valley at St. Helene, California — and in San Antonio, Texas. When it was founded in 1946 to train returning World War II veterans in the culinary arts, there were 50 students and three professionals on staff: a chef, a baker and a Registered Dietitian!

Today, the CIA is widely recognized as the world’s premier culinary college. It boasts of 2800 students each year from 30 nations around the world and 40,000 alumni. Additionally, the CIA offers both an Associate’s Degree in Occupational Studies and two Bachelor’s Degrees in Culinary Arts or Baking and Pastry.

Our class of sixteen started Day One by learning how to set up one’s mise en place. We learned how to identify knives and their specific functions. And after we watched our chef demonstrate classic vegetable cuts used in restaurant cooking, we then tried our own hands at it. After four intense hours in the kitchen, we had worked up an appetite, which was richly sated by the four-course meal that some of the full-time students prepared that morning.

Day Two, like every other day during the course, began with a 7 a.m. lecture about the day’s specific topics. This day would be about stocks, dry-heat cooking with fats (sautéing, stir frying, pan frying), and breading. After the lecture, we marched with our assigned teammates into the kitchen, 4 to 6 recipes in hand — and four hours

to execute and present them for consumption as our lunch meal. To our collective surprise, everything looked and tasted wonderful!

Days Three, Four and Five had the same structure as the beginning of the week. On Day Three we tackled dry-heat cooking methods without fats (grilling, broiling, roasting and baking). We made marinades, brines, rubs and pan gravies. And we cooked soups of different varieties (consomme’, broth, creamed, puréed and chowder). Once again, we ate our own foods, enjoying and critiquing our way through the day’s 21 different recipes.

Day Four focused on moist-heat cookery (poaching, steaming, en papillote, braising and stewing). The chef’s demo of how to poach an egg was flawless and most of us caught on quickly. Nineteen delicious recipes, impressively plated and garnished were our reward for our day of hard work in the kitchen. There was an added lecture on wine after lunch. We tasted four whites and four reds and were guided to interpret various characteristics of each wine: its acidity, fruitiness, oak taste, floral fragrance, and so on. For most of us it was a bit unusual to be sipping wines at 3 p.m., but I can’t remember anyone complaining!

Day Five — our last day of Boot Camp — was destined to be different from the rest of the week. Each team of four was given a “market basket.” We were to create a meal using every ingredient in the basket. This is what my team found: cod, clams, soaked wheat berries, arborio rice, winter

squash, spinach, leeks, red leaf lettuce, red bell peppers, sugar snap peas, flat leaf parsley and almonds. With these ingredients, we cooked: a moist, creamy risotto with leeks and winter squash, red leaf salad with a sugar snap pea yogurt dressing and a sprinkle of toasted wheat berries and almonds, a “tower” of wilted spinach, pan fried cod drizzled with romesco sauce and topped with a fried clam! It was as delicious as it sounds — and so were the other teams’ meals. We all felt we had outdone ourselves and were quite pleased with our results.

On three of the evenings our class gathered for a communal meal. There are five restaurants on the CIA campus and we got to sample three of them. It was a good opportunity to talk over the day’s activities, as well as to get to know the people in the class. It was also a chance to see the work of the more-advanced students who were preparing our meals as part of their curriculum and to chat with student waiters about their classes and experiences at the CIA. We ate, drank and laughed as though we were one big family. It was a perfect way to end each day.

My experience at the CIA was a good one. I learned new techniques and ingredients that I can add to my own culinary knowledge and skills. Also, I feel a new confidence in my cooking ability and no longer hesitate to wander out of my comfort zone to try something different.

I came home from the CIA with a larger picture in my head about food. My food universe as a diabetes educator does not have enormous

space in it for butter, eggs, bacon, fatty cuts of meat, frying oil and white flour. I think and speak about the nutritious virtues of all components of the balanced diet, and I explore specific recommendations to help with weight loss or elevated levels of glycemia or lipids. Of course, there is nothing wrong with this. Thank goodness for us that we have a passion for learning and teaching about the healing powers of good, healthful food!

The food universe that I found at the CIA embraces all food without reservations or prejudices. At the CIA, students are taught to respect all food and to cherish the art of cooking. You develop a passion for the perfect end product — which you feel in the long corridors as you walk from the classroom or dining hall to the kitchen or the wine-tasting room. You hear this in the language of those people whose thoughts are never far from the recipe they are contemplating, or the new technique they are trying to master. And you observe this palpable unconditional love for all food in the deliberate and skillful way a piece of meat is trussed or a vegetable is julienned. I felt it, heard it, saw it and certainly tasted it during my five-day Boot Camp experience. My challenge now is to hold on to and share with my patients this great lesson while letting go of some of the excess butter and bacon. I think I can do it!

If you are interested in seeing what courses are available at the CIA, go to www.ciachef.edu.

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If you were ever looking for a book to recommend to your clients, Eat Right When Time is Tight: 150 Slim-Down Strategies and No-Cook Food Fixes, is a great reference. Author, Pat Bannan, has compiled simple strategies and solutions to help your clients save time, improve productivity, boost energy, improve their mood and improve their short- and long-term health.

Bannan identifies 10 master and mini strategies, and offers examples of meal and snack ideas to develop healthier eating habits. This is not a “diet plan.” Instead, most of the information sounds so familiar, in that most dietitians use these talking points every day when counseling clients.

Eat Right When Time is Tight: 150 Slim-Down Strategies and No-Cook Food FixesBy: Patricia Bannan MS, RD

Eat Right When Time is Tight: 150 Slim-Down Strategies and No-Cook Food Fixes

Peggy Zeller, RD, LD

First, five major hurdles that make it more difficult to eat healthy are discussed:

1. lack of Time — Or as she calls it, “The Ever-Shrinking Day” — no time to exercise or plan what you eat.

2. The Evil Environment — We are surrounded with food choices that challenge us to make informed decisions wherever we go. Unfortunately, the more we see the more we want to eat and usually the foods that are available are not healthy choices. Portions are bigger than ever before — plates, bowls and glasses — all are bigger than they were 10 years ago, which results in more food eaten.

3. The stress factor — In today’s busy world, increased stress causes fatigue, anxiety, depression and lack of interest

in daily meal planning, that results in eating “whatever” calorie-rich, nutrient-poor foods available.

4. The sleepless Night — Lack of sleep affects one’s immune system and metabolism, which results in food cravings and increased caloric intake of poor food choices. The National Sleep Foundation recommends seven hours of sleep a night.

5. The Diet Drive — People are forever dieting or thinking about dieting. Restrictive diets don’t work because they are too difficult to follow long-term. When dieters go off restrictive diets, they often return to their old dietary behaviors, which cause them to regain — and often add — additional weight.

Bannan offers clear, simple and practical suggestions to manage these hurdles. Additionally, she provides readers with what she calls, “10 proven master strategies” that can improve both nutrient intake and increase energy levels.

Patricia Bannan’s Master Strategies: 1. Combine Protein and fiber

— Protein builds and maintains muscle, creates red blood cells, fights off bacteria and germs, and supports the immune system. Foods with fiber increase satiety and digestion time, and provide vitamins and minerals. Foods with fiber and protein sustain energy and satiety, stabilize blood sugars and help reduce cravings.

2. safeguard your Environment — Keep high-calorie foods out of sight so they become out of mind. Pre-plan meals. Use smaller plates to control portions. Select 200-calorie healthy snacks.

BOOK REVIEW

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3. Munch Every Morning — Eat breakfast within two hours of getting up, to start your day. Remember: Breakfast is the most important meal of the day. Include protein, whole grain and fruit in every breakfast meal; Patricia offers quick and easy suggestions.

4. Eat aware — Don’t multitask while eating. Relax, enjoy and be mindful of what you’re eating. Always sit down when eating.

5. Veg Out and fruit Up — Follow dietary guidelines by loading up on a rainbow of colorful fruits and vegetables (sound familiar?).

6. appesize your Meals — Select appetite speed bumps. These are low-calorie and slow-to-eat foods such as: a cup of broth, a cup of tea, raw vegetables with salsa and cut-up fruit. It takes about 20 minutes for your stomach to signal the brain it is full.

7. hydrate — Every cell of your body needs water to remove waste, regulate body temperature, and carry nutrients and oxygen throughout your body. Bannan recommends drinking a minimum of 64 ounces each day, but use the color of your urine also as a guide.

8. Energize in 3 to 5 — To avoid overeating, eat three meals and two snacks. Try eating something healthy to fuel your body every three hours to prevent a blood-sugar drop, which results in overeating.

9. sweat 30 — Exercise elevates mood, decreases chronic-disease risk, relieves stress, increases energy level, decreases depression, and improves self esteem. (Where do I sign up?)

10. Recharge — Reduce every-day stress with deep breathing and laughter. Bannan also suggests getting a pet.

Accompanying each of these strategies is a quick assessment quiz, wonderful realistic suggestions, take-away messages, and new behaviors to try.

The author states that these 10 strategies will improve nutrient intake, increase energy level and will result in a healthier weight — signaling overall improved health.

I found Bannan’s discussion to be filled with words of wisdom that I use all the time; plus, I also learned several new ideas. She includes great meal ideas and daily meal plans for patients on the go.

The product reviews and label-reading tips to selecting healthy foods were clear and easy to follow. For example: Select a cereal with no more than 10 grams of sugar, at least five grams of fiber and made with whole grains. Readers can relate and learn from many of the suggested examples to help them learn new healthy behaviors.

Bannan’s recommendations include: portion control, tips for eating on the run, on vacation, on holidays, parties, and eating at fast-food restaurants. This book is based on the dietary guidelines, and offers many suggestions and solutions that empower readers to make informed choices and create new healthy behaviors. I would recommend this book to my clients looking for healthy weight-loss strategies, and for those looking for general healthy eating tips.

Your DCE Membership is at Work for You!

Patti Geil, MS, RD, FADA, CDE

Have you seen the

“Professional Resources” page in

the “Members Only” section of

the DCE website www.dce.org?

A wealth of information is at

your fingertips! Just a couple

of quick clicks will reveal:

• Key articles on credentials, Registered Dietitian roles in diabetes education and standards of practice

• PDFs, websites, and literature on diabetes, cardiovascular disease and obesity

• Links to informative medical websites

• Resources on medical urban legends and quackery

• And much, much more!

To submit a resource, visit www.dce.org. Be sure to take advantage of all the useful benefits your DCE membership has to offer!

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StAtE LICEnSURE FoR DIAbEtES EDUCAtoRSLicensure for Diabetes Educators became a hot issue recently when Kentucky became the first state to pass a licensure law (Kentucky Diabetes Educator Licensure Law concerning the state board http://www.lrc.ky.gov/krs/309-00/329.pdf. Juliana Smith, from American Dietetic Association’s Washington, DC office contacted the Diabetes Care and Education Dietetic Practice Group (DCE) for membership input using an online survey concerning our membership’s views on the issue. Information from the survey will be used by the Legislative and Public Policy Committee to decide what ADA’s policy and future actions will be.

American Association of Diabetes Educators (AADE) and National Certification Board for Diabetes Educators (NCBDE) have both developed policy statements. AADE is supporting licensure for Diabetes Educators and recently had a conference call on the issue. During the call, some concerns from of our DCE members were voiced about the Kentucky Diabetes Educator Licensure Law. NCBDE has outlined what it views as “flaws” in the Kentucky law and outlines recommended standards.

NCBDE offers to “serve as a resource for and provide assistance to local NCBDE-certified practitioner groups and national organizations who have undertaken organized efforts to seek state licensure requirements that include NCBDE credentialing standards as the basis for licensure”.

NCBDE POSITION http://www.ncbde.org/statement_040611_KYLicLaw.cfm

http://www.ncbde.org/statement_0411_Licensure.cfm

AADE POSITION http://www.diabeteseducator.org/PolicyAdvocacy/Diabetes_Educator_Licensure_Summary.html

http://www.diabeteseducator.org/PolicyAdvocacy/State_Legislative_Initiative.html

CoRE ConCEPtS® CoURSEhttps://www.diabeteseducator.org/ProfessionalResources/products/educational_conferences.html

THE AMERICAN DIETETIC ASSOCIATION MAKES DIABETES A PRIORITYADA joined with the Diabetes Advocacy Alliance (DAA) to hold a successful Congressional briefing on diabetes care and prevention, “Making Diabetes a Priority,” in

Washington DC on May 10, 2011 (refer to article on page 11). There was a standing-room only crowd, attendance by a member of Congress, and a strong showing of the partners working in the area of diabetes. Maggie Powers, PhD, RD, CDE, a DCE member from the International Diabetes Center in Minneapolis, did an excellent job in engaging the audience and really helping Congressional staffers to put a face on the disease of diabetes. She gave examples of Medical Nutrition Therapy and nutrition prevention initiatives. The panel members included a physician who gave the clinical side, Maggie providing solutions, a patient who has found success in following a program that worked for him, and finally someone representing the business community who put the costs in perspective. The session was moderated by former Miss America, Nicole Johnson, now a PhD candidate in public health and a person with Type 1 diabetes. ADA hopes that the outcome from the briefing will help secure funding for diabetes as the 75 Congressional staffers working on health care legislation see the need and benefits.

The materials provided to Congress included a promotional page for registered dietitians’ services and medical nutrition therapy coverage for diabetes treatment (refer to Diabetes Briefing Journal Article summary on page 13). An article I wrote, “Registered Dietitian’s Role in Successful Diabetes Prevention and Treatment” was also included (refer to article on page 14).

PUbLIC PoLICY LIAISon

Diabetes Issues in the Forefront in American Dietetic Association’s Washington, DC Office

Susan Yake, RD, CD, CDE, CLC

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Congressional Briefing includes DCE member

The Diabetes Advocacy Alliance (DAA) works in a variety of ways to enhance our legislative leaders’, their staff and other policy-makers’ awareness of diabetes. ADA is a member of DAA along with the American Diabetes Association, American Association of Diabetes Educators and other leading organizations.

On May 10, 2011 the DAA held a briefing on diabetes for congressional staff. The DAA selected Dr. Maggie Powers, RD as a featured speaker. Dr. Powers, a former chair of DCE and current researcher at the International Diabetes Center, was chosen to represent all healthcare providers while being able to discuss the importance of MNT and nutrition interventions and diabetes prevention.

The briefing was a big success with standing-room only attendance, and a strong showing of congressional staffers and other partners working in the area of diabetes, including a member of Congress. Many in the audience were not aware of how diabetes affects individuals and society and what it takes to care for diabetes. The panel members included a physician who gave a clinical overview of diabetes; Maggie who provided solutions; a patient who has found success in following a diabetes prevention program; and finally, someone representing the business community who put the costs in perspective. The session was moderated by 1999 Miss America, Nicole Johnson, who also lives with type 1 diabetes.

In her brief remarks, Maggie emphasized that 1) diabetes hurts,

2) we must stop diabetes and 3) we have solutions to prevent diabetes and prevent complications. Research shows that many Americans do not take diabetes seriously and the burden it places on the person living with diabetes and society. Thus, Maggie’s description of how it ‘hurts’ and by framing it in this context resonated with the audience. After Maggie’s presentation, Nicole, as moderator, concurred that diabetes does ‘hurt’ and that all day long she must consider the impact of what she

does on her glucose control; even citing that she had to walk further to enter the building where the briefing was held and she wondered how the extra activity would impact her blood glucose and whether she should do extra glucose testing and/or eat some extra carbohydrate.

Maggie highlighted the constancy of diabetes throughout one’s day, how this takes away from other aspects of one’s life, which then can impact their

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Congressional Briefing includes DCE member(continued from page 11)

family, co-workers, and eventually the healthcare system and the cost of diabetes care which can affect all of us. She described how the registered dietitian’s role is to help each individual feel confident in their food choices in a variety of settings under a variety of situations. She also described how the focus of nutrition therapy can change with someone with type 2 diabetes as the condition

progresses from primarily insulin resistance to insulin deficiency.

In regard to solutions, Maggie highlighted the value of MNT and DSMT for those with diabetes. And as far as diabetes prevention, Maggie described the National Diabetes Prevention Program (NDPP) and how it has developed criteria for evidence-based prevention programs (http://www.cdc.gov/diabetes/projects/prevention_program.htm). Although the NDPP criteria do not specifically state a registered dietitian is a requirement, dietitians can develop and lead such programs and are involved in DPP programs. The Montana DPP program was mentioned as a successful program and is run by diabetes educators (dietitians and nurses) (http://www.dphhs.mt.gov/PHSD/Diabetes/DiabetesPrevention.shtml).

To highlight that type 2 diabetes can be prevented or delayed, Maggie showed a slide that illustrated how the population of various states equals 79 million (the number of people with pre-diabetes). She coined

the term ‘don’t cross the line’ to emphasize that we want to keep those with pre-diabetes from developing into diabetes; not crossing the line to a diagnosis of diabetes.

A packet of supporting material was given to all attendees. Susan Yake, DCE legislative chair, provided a handout that described successful nutrition therapy interventions and included patient testimonial clearly stating the value of MNT in controlling their diabetes.

DAA has provided testimony to the Advisory Group to the Council on Prevention, Health Promotion and Integrative and Public Health to promote the need for funding in the area of diabetes and prevention. They recently completed a very successful marketing campaign around Washington D.C. with billboards, radio advertisements, newspaper ads and other media events that focused on ‘why haven’t we yet prevented diabetes.’

ADA is represented on the DAA by Mary Pat Raimondi, MS, RD, Vice President, Strategic Policy and Partnerships (mraimondi@eatright.org).

Maggie Powers, PhD, RD, CDE

Alexandra London (center) Gross Policy Intern American Dietetic Association visited with Chris Porter Director of Government Relations Novo Nordisk and Nicole Johnson, Former Miss America, Diabetes Advocate.

Diabetes Advocacy Alliance briefing on diabetes for congressional staff

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Research shows diabetes and much of the illness and premature death caused by diabetes can be prevented or delayed through modest weight loss and regular physical activity. The American Dietetic Association (ADA) is committed to helping people with diabetes manage their disease while helping to minimize complications through policy initiatives and nutrition interventions.

Diabetes is one of the nation’s leading causes of death and disability. An estimated 23.6 million children and adults have diabetes and are at risk for disabling and life-threatening complications such as heart attack, stroke, and kidney, eye and nerve disease. Another 57 million adults are estimated to have pre-diabetes and are at high risk for developing diabetes.

An article in the December 2010 Journal of the American Dietetic Association, quoted above, reviewed the scientific evidence supporting the role of registered dietitians in providing medical nutrition therapy for people with diabetes, and the practice recommendations presented in ADA’s Nutrition Practice Guidelines for Type 1 and Type 2 Diabetes in Adults, published on ADA’s online Evidence Analysis Library.

Studies have found medical nutrition therapy (or MNT) to be effective with such factors contributing to diabetes as carbohydrates (including sugar, non-nutritive sweeteners and fiber); protein intake; cardiovascular disease; and weight management. Other diabetes-related factors that can be addressed effectively with medical nutrition therapy include physical activity and glucose monitoring.

“Based on individualized nutrition therapy client/patient goals and lifestyle changes the client/patient iswilling and able to make, registered dietitians can select appropriate interventions based on key recommendations that include consistency in day-to-day carbohydrate intake, adjusting insulin doses to match carbohydrate intake, substitution of sucrose-containing foods, usual protein intake, cardioprotective nutrition interventions, weight management strategies, regular physical activity and use of self-monitored blood glucose data,” according to the Journal review.

The American Dietetic Association works closely with members of Congress and federal agencies such as the Office of Health Reform in the

U.S. Department of Health and Human Services to recognize the need for registered dietitians’ services and medical nutrition therapy coverage for diabetes treatment.

ADA’s Diabetes Care and Education Dietetic Practice Group, with more than 6,000 members, provides leadership through innovative solutions in research and evidence-based practice.

ADA has an ongoing partnership with the National Diabetes Education Program (NDEP). Among many other projects and initiatives, ADA recently contributed to data collection for NDEP’s next strategic plan. NDEP education materials are valuable tools that are made available to ADA members free or at minimal cost.

The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the American Dietetic Association at www.eatright.org.

DIAbEtES bRIEFIng JoURnAL

“The evidence is strong that medical nutrition therapy provided by RDs is an effective and essential therapy in the management of diabetes. RDs are uniquely skilled in this process.”

Journal of the American Dietetic Association, December 2010

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The Diabetes Care and Education Practice Group of the American Dietetic Association is the largest practice group with over 6,000 members of their 71,000 members.

DCE MISSION DCE members are the most valued authorities on nutrition and diabetes prevention, education, and management

DCE VISIONDCE members lead the future of nutrition and diabetes prevention, education, and management.

An example of an Effective Diabetes Prevention and Education Program led by a Registered Dietitian and DCE leader is below —

For the past twelve years the Health Promotion staff at Naval Hospital Bremerton has earned the Navy Surgeon General’s Health Promotion and Wellness Award. The following outlines the process of the clinic’s successful program that relates to diabetes prevention and treatment.

The referrals to the Nutrition Clinic come from the following sources: Family Medicine, Internal Medicine Clinics, Active duty self referral, Command referrals for members not meeting percent body fat standards, OB Clinic, Pediatric Clinic, Branch Clinics of the Naval Hospital, Substance Abuse and Recovery

Program, and Health Care Providers outside the military system serving TRICARE beneficiaries.

Patients at risk of developing diabetes are identified by the following risk factors:

1. Metabolic Syndrome – three or more of the following:

• Abdominal obesity: Men: Greater than 40 inches, Women: Greater than 35 inches

• triglycerides: greater than 150 mg/dL

• HDL: Men: Less than 40, Women: Less than 50

• blood Pressure: Equal or greater than 130/85

2. Fasting glucose: Equal or greater than 100 mg/dL

3. Women with a history of Gestational Diabetes or Polycystic Ovarian Syndrome

4. Concerns of recent weight gain especially with polyphagia (increased hunger)

5. Family history of diabetes or Asian, American Indian, or African American with high risk of diabetes with any other risk factor for diabetes

6. Acanthosis nigricans – a clinical sign of insulin resistance with dark thickened skin around the neck or near the joints

7. Patients referred for Bariatric Surgery Screen with Body Mass Index (BMI) of 35 or greater

Referrals are reviewed by one of the registered dietitians and assigned to the Intro to Nutrition Class or directly for an individual appointment depending on patient needs. The Intro to Nutrition Class is designed to give the patient basic nutrition information so the patient can be seen in a timely manner and the first individual nutrition appointment is more productive. Participants in the class learn about the 2010 Dietary Guidelines for Americans to understand a healthy diet. Visuals using the National health and Nutrition Examination survey (NhaNEs) data help the class identify some of the eating habits that are contributing to their health risk factors. The class is instructed on the FITT principles of exercise and taught how to use online food record assessment tools on the My Pyramid Tracker web site.

When the participant meets individually with the registered dietitian, several have started their physical activity program and using the online food records. The registered dietitian develops an individualized plan using skills in Medical Nutrition Therapy and ADA’s Standards of Care based on evidence based studies.

tHERAPEUtIC LIFEStYLE CHANGE (TLC) PROGRAMThe TLC program consists of individual classes. Patients can take as many classes as they wish. Because patients can self refer to the program,

DIAbEtES bRIEFIng JoURnAL

Registered Dietitian’s Role in Successful Diabetes Prevention and Treatment

Susan Yake, RD, CD, CDE, CLC

it allows them to enroll when they are ready for change. The flexible schedule is convenient for most patients and the promotion of the program has made TLC very popular. The interactive class teaching style facilitates interesting and engaging discussions relevant to attendees. The weekly contact helps give support to attendees during the crucial time of behavior changes.

ExAMPLES oF SUCCESSFUL DIABETES PREVENTION oUtCoMES

• An active duty member of the military stops to thank the registered dietitian because he is now within body fat standards after losing 40 lbs following her recommendations.

• A young mother with a history of gestational diabetes has normal blood glucose levels during her next pregnancy.

• A girl smiles when she shows the registered dietitian the dark skin around her neck is fading as she slims down and stays physically active.

• A retired veteran stops the dietitian in the hall and asks, “Remember me? I lost my 50 pound gut”.

• A disabled veteran diagnosed with pre-diabetes with a history of cellulites in one of his legs loses 100 lbs in one year using the My Pyramid Tracker. His leg is saved and he is able to go back to work.

• A local Biggest Loser winner tells the story of his success as starting when the dietitian taught him how to use the My Pyramid Tracker. When he had a good nutrition day on the nutrition reports, he used the My Pyramid Menu Planner to develop cycle menus based on the food he likes.

PAY-OFF FOR A SUCCESSFUL DIAbEtES PREVENTION AND TREATMENT PROGRAM

• Happier and Healthier Patients

• Lower Medication and Health Care Costs

• Less need for Urgent Care Services or Emergency Room Visits

• Reduced Hospital Stays and Fewer Surgeries Needed

The outcome…Diabetes can be prevented in 50% of patients with a moderate weight loss (10%) and a half an hour of exercise per day.

Susan Yake RD CD CDE CLC – Public Policy LiaisonDiabetes Care and Education a Dietetic Practice Group of the American Dietetic Association

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Honor Your Colleagues!

Nell Stuart, MS, RD, LD, CDE

Have you ever wanted to thank a fellow Registered Dietitian, but didn’t really know how to express your gratitude — or didn’t take the time to tell her or him? Or, perhaps you have felt disappointed in the past after doing a really outstanding job on a project, for which you received no recognition.

As a DCE member, you have the privilege of honoring other members. Why not nominate a fellow Registered Dietitian (or yourself!) for one of DCE’s awards? Not only is it quite an easy, rewarding way to show your appreciation, your colleague will be encouraged by your thoughtfulness.

We are all very busy, so taking the time to recognize someone for a job well done is often at the end of our “to-do” list. Here are some suggested steps to help get you started:

1. Schedule time to view the awards and their respective nomination criteria on the DCE website.2. Visit www.dce.org/members/highlights/awards and read through the list of awards and stipends; choose at least

one to learn more about.3. Click on the award or stipend that interests you and review its nomination guidelines.4. Honor your colleague (or yourself!) by setting aside another block of time to complete the nomination paperwork. 5. Submit your nomination and feel fabulous!

Be sure and review the list of this year’s award recipients in this newsletter.

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The American Dietetic Association 2011 Future Connections – Summit on Dietetics Practice, Credentialing, and Education

Beth-Anne Oliver, MS, RD, LDN and Laura Yatvin, MPH, RD, CDE

The American Dietetic Association 2011 Future Connections – Summit on Dietetics Practice, Credentialing, and Education was held March 24-27, 2011 in 7 regions of the United States and online. This nationwide summit used an interactive approach among regions and online groups. Funded

by DCE, Laura Yatvin, MPH, RD, CDE and I attended the region 6 summit at the Mt. Washington Conference Center in Baltimore, MD. The final report of the summit is available on the American Dietetic Association’s website http://www.eatright.org/HealthProfessionals/content.aspx?id=6442459016&terms=summit. Medical professionals and employers

participated in the summit. Region 6 site participants included employers, educators, a physical therapist and a nurse practitioner.

Prior to attending the summit, Laura and I read assigned pre-summit readings which included a review of what had occurred at previous summits in 1974, 1984, and 2008. The council on Future Practice, Commission on Accreditation for Dietetics Education, Commission on Dietetics Registration and Education committee, and the Summit Oversight Workgroup were in charge of planning the summit.

During each of the 3 days there were plenary sessions which included site live presentations and regional group discussions. The live presentations set the stage for the daily desired outcome and helped the region-focused discussions.

Day 1 of the summit was titled, Future Search. The desired outcome was to discover the drivers and opportunities for change in future dietetics practice, credentialing and education. At the end of the day, the local discussion centered on identifying the critical changes and opportunities for future dietetic practice, credentialing, and education.

Day 2 of the summit was titled Design Thinking. The desired outcome was to create a shared vision and

recommendations about a future direction and design for dietetic practice, credentialing, and education.

Day 3 of the summit was titled Executing the Vision. The desired outcome was to have each regional group submit pilot initiatives related to integrating the continuum for future practice, credentialing, and education. There were 76 pilot initiatives submitted to ADA for consideration.

The initiatives changed what we know as the traditional methods of education, practice, and credentialing in the dietetic field. There was a discussion in our region about future practitioners entering the dietetic field without a dietetics degree, but having a core set of courses or competencies, designing their own internship, and then taking an exam. The internships would have a different name and would be done both on location and or via the internet. This reason for the change is to accommodate individuals’ personal and professional needs that would not be suitable for an onsite internship. The regional discussion also centered on providing a pathway for professionals who do not desire to become hospital dietitians such as chefs and other professionals with advanced degrees. The dietetic profession needs to be flexible as the professional landscape changes.

These three days were thought provoking and professionally satisfying. As a practitioner, it was rewarding to be able to examine the current professional education, practice, benefits and credentialing methods.

Participants attending ADA’s Summit on Dietetic Practice, Credentialing and Education

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Michele Redmond is a Registered Dietitian and culinary instructor. Her culinary degree is from Le Cordon Bleu Academie D’Art Culinaire de Paris (Julia Child’s school) and she is completing a program in gastronomy from the Université de Reims in France.

One of Michele’s favorite jobs was leading cardiac and diabetes chronic disease programs for CIGNA Healthcare. Her most unusual work event was at the Eiffel tower with French and United States ambassadors for an event showcasing specialty food items only available from the U.S.

Michele is President of the Arizona Central Dietetics Association and a board member for the Slow Food Phoenix Conviva. She participates in the Food and Culinary and the Hunger and Environmental professional groups of the American Dietetic Association.

Describe your role in the diabetes education center• I am available to teach group

cooking classes to patients who are enrolled or have previously enrolled in the diabetes education program offered through the diabetes education center. Hospital staff members and the general public can also enroll in the cooking classes. I have also spoken to the diabetes support group on different food and eating topics.

What is your food philosophy and how do you communicate it to your students?• I am interested in reducing food

and eating anxieties and improving the quality of food selections and eating experiences. I focus on connecting people to good quality (doesn’t mean expensive), nutrient-rich foods in ways that enrich their health and well-being. We discuss and tell short stories about food and eating while I do cooking demos with the purpose of allowing individuals to consider that food is more than nutrients and immediate taste satisfaction. We consider how home-cooking can enhance one’s social or family life and healthful food options. We also experience and discuss different taste and flavor aspects of foods to show how to incorporate a diversity of nutrient-rich foods into one’s diet.

What are your students’ culinary obstacles and how do you address them?• there is a consistent perception of

time scarcity, and a lack of culinary confidence. The perception of time scarcity is based on one’s personal prioritization of time. Unfortunately, food is often a low priority in many modern lives. It tends to become a priority ten minutes before one is truly hungry or needs to eat to manage blood glucose levels. While this is not a culinary obstacle, it

keeps people from spending time in the kitchen or meal planning, so I consider connecting people more to food and prioritizing meal planning as an eating skill.

• A lack of basic cooking skills also makes cooking seem more time-consuming and hard to do. Basic knife skills and tricks are central to reducing preparation obstacles. Lacking some basic culinary tools is also a barrier. For example, one needs a sharp chef knife and a cutting board that does not slip around the counter. This seems simple, but when I see people struggle with a dull knife, then replace it with a sharp one, there is an immediate improvement in preparing foods, especially vegetables. I also observe people trying to cut on plastic or even wood boards that move or wobble on the countertop. Not only is this a potential cutting danger, but it makes it difficult to do the work.

What do you consider to be the most essential ingredients/foods that patients should have in their kitchens? • A grab-and-go pantry full of quick

meal accessories such as oats, canned black beans, great northern or cannellini beans, canned salmon or tuna, quinoa, polenta, whole wheat or high-fiber pasta, dried lentils, low-sodium stocks, diced tomatoes, tomato sauce, apple cider and balsamic vinegar, olive oil and canola oil are a few key items.

What are your students’ most pressing dietary concerns and how do you address them (from a culinary perspective)?• Eating without a thoughtful

approach is a significant dietary concern. Eating foods while distracted or without considering

MEEt tHE CULInARY ExPERt

An Interview with Chef and Registered Dietitian Michelle Redmond

Lorena Drago MS, RD, CDN, CDE

the ingredients and the quality of flavors often results in over-consumption. I address this in similar ways to what was mentioned in question 2 through food and taste education opportunities and storytelling to connect people to foods. I find that the more people taste well-made flavorful foods that are healthy and the more they know about food and where it comes from and how it should taste (seasonal versus non-seasonal apples), the more discriminating and thoughtful they become about food selection.

• I teach them to use spices, herbs and other flavor enhancers to expand their taste profiles. This is very important when selecting more diverse foods, particularly vegetables.

• there is a large lack of understanding the importance of fiber in one’s diet and how to incorporate more fiber into the diet. I do this through selecting key foods, such as beans, that are underutilized or can present cooking challenges.

What tips can you give to dietitians who want to incorporate food demonstrations into their group classes (food, equipment, etc.)?• Inquire if a food handlers or

certified food managers card (terms and requirements vary by states) is needed.

• Have a few recipes that can be used in several ways. For example, if you demo a bean dip, show how it can be used as a sandwich spread or can be added to yogurt and tuna for a nutrient-rich tuna salad.

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• Unless you are used to incorporating dishes requiring an oven, stick with cold-preparation or cooktop only recipes.

• this is a very short list, but a couple of hints are to have more than one cutting board, especially if there is no sink nearby. Have non-latex food prep gloves (not the loose food handler style) and sufficient numbers of mise en place (French term pronounced [miz ã plas], literally defined by the Culinary Institute of America as “everything in place where ingredients are organized and arranged in advanced of preparation), bowls/plates, a tray nearby to put dirty items and a hot pad for hot skillets.

• Portable cooktops are common for food demonstrations unless you have a demo kitchen to use. Just be aware that some electrical outlets can be quickly overloaded if multiple plugs and an 1800 watt cook top are used. Induction portable units are great because they heat so quickly, but the need for special pots is inconvenient.

• Lastly, always have something to say while you are doing demos. Food stories, current news related to ingredient items, interesting nutrient information (keep limited to a few key items), and different ways to cook or prepare foods. Ask your patients or students questions (just don’t look up while cutting!).

Patients and dietitians are always looking to make foods healthier. What are some of your favorite “healthy” tips and food substitutions?• First, I must say that decreasing

flavor or compromising texture is never a good substitute and sometimes butter must be butter. Many low or no-fat foods are higher in sodium and additives that affect

flavor and texture such as cheeses, so I’m careful about when and how to make substitutions for these.

• I find many people are unfamiliar with the wide-range of spices and herbs available to enhance the flavor of foods. In my classes, key spices and herbs are tasted raw to share how fresh varieties should taste and smell. I often cook in people’s kitchens where spices are a family heirloom and the “heritage” cinnamon just tastes like bark. Of course, this affects flavor and satisfaction with the recipe.

• I use vinegar frequently as a way to kick up flavors in soups and sauces. It also can increase the perception of salt and potentially reduce the amount of added salt to a recipe. There are some studies indicating rice wine or black vinegar specifically can enhance salt perception.

• I use olive oil for a low-heat cooking oil and organic canola oil for higher heat. Both of these offer more nutrient qualities over other vegetables oils.

What culinary tips do your students’ love?• Easier ways to cut or prepare

vegetables. Preparing vegetables is one of the most common challenges I observe. Selecting the most common vegetables used in cooking such as onions, bell peppers and tomatoes and showing easy and quick ways to prepare them is always appreciated in my classes.

• Roasting vegetables is always popular. This is an easy way to create very flavorful treats and ingredients for recipes. I usually start with roasted green beans seasoned with a bit of cracked pepper and salt and sometimes a sprinkle of balsamic vinegar. I get

MEEt tHE CULInARY ExPERT(continued from page 17)

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very positive feedback from students who tell me that they have begun to eat more vegetables after learning about roasting techniques and that their children prefer roasted vegetables.

• What to do with leftovers. If you can offer several ways to prepare an item or how to use leftovers in creative ways, you add value to the recipe and product.

Where can dietitians learn more about culinary trainings?• Join the Food and Culinary

Professionals Dietetic Practice Group of the American Dietetic Association if you are an ADA member

• Some culinary schools offer public classes

• Join the Cook’s Illustrated online subscription. They have short video demonstrations and explain the food science behind why certain techniques work or don’t work well.

What are your favorite demo dishes?• Canned beans offer so many

options for spreads, soups, salads, stews etc. For example, I make a white bean chicken chili that is quite fast and flavorful.

• I love the flavors and simplicity of many Mediterranean dishes. I just started playing with some recipes from a fellow Chef RD, Stephanie Green, who co-wrote The Complete Idiot’s Guide to the Mediterranean Diet which offers health and cooking tips and well-tested recipes.

Can you share a recipe that you have used in your food demos?

Picadillo Lettuce Wraps(Serves four)

Ingredients1 red bell pepper, diced

1 medium onion, chopped 1 Tablespoon olive oil

1.25 pounds lean ground organic ground turkey (90% lean)15 ounce can of low-sodium diced tomatoes (flame roasted and small dice is best)

3 cloves garlic, minced 1-2 Tablespoons tomato paste

Lettuce cups from a large head of iceberg lettuce or romaine lettuce leaves

Optional: 1 large russet potato (about 1/2 pound) cut into a 1/2 inch dice

Spices and Seasoning1½ teaspoon dried oregano1 teaspoon ground cumin

1/4 teaspoon cayenne (or to taste)½ teaspoon cinnamon

2-3 Tablespoons of fresh lime juice1/3 cup raisins, chopped

3 Tablespoons capers or chopped green olives, drained and rinsed Pinch of salt (as needed) and fresh-ground black pepper

Directions1. Heat a large skillet over medium heat, then add olive oil. Add onion, garlic and

bell pepper (a Cuban Sofrito) and cook until onion is well sweated — translucent and soft.

2. Add the ground beef, breaking up with a spatula or fork and cook until brown throughout.

3. Strain the tomatoes and reserve the juice. Add tomatoes, tomato paste, oregano, cumin, cayenne, cinnamon and lime juice, raisins, salt and black pepper. Bring to a rapid simmer, reduce heat, cover and cook for 10-15 minutes. If sauce is too dry, add some tomato juice.

4. If desired, sauté potatoes in olive oil until browned then toss into picadillo sauce to finish cooking.

5. Taste and adjust seasonings of picadillo, then add capers and cook another 5 minutes until liquids are reduced.

6. Serve in lettuce wraps.

Notes: Depending on the many cultures that prepare picadillo, it may be made with beef or pork, green olives are used alone or with capers, green peppers are used instead of red and Spanish sherry vinegar is used instead of lime or in addition to a smaller quantity of lime juice and sometimes almonds or other nuts are added. One can substitute fresh tomatoes instead of canned.

Optional: serve in warmed corn or flour tortillas, on top of crispy corn tortillas or on bed of greens or as a stuffing for an acorn or similar cooked squash or baked green pepper. Add Mexican flare with stuffing in a poblano chili, use for stuffing in tamales, empanadas. Add Middle Eastern touch by using phyllo dough to make boreks. For more Cuban flare serve with black beans, seared plantains or rice.

This recipe submitted by Chef Michele Redmond from Home Cooked Health

n Bleich SN, Wange YC. Consumption of sugar-sweetened beverages among adults with type 2 diabetes. Diabetes Care, 2011;34:551–555.

An analysis of 24-hour recall data from National Health and Nutrition Examination Survey 2003-2006 reveals that sugar-sweetened beverage consumption is high among adults with diabetes, particularly among those who are undiagnosed.

n Iaconelli A, Panunzi S, De Gaetano A, et al. Effects of bilio-pancreatic diversion on diabetic complications. Diabetes Care, 2011;34:561–567.

Metabolic surgery has become a valid alternative to medical therapy in some patients with diabetes though no data to date has been available on long-term effects of metabolic surgery on diabetic complications. This 10 year un-blinded, case-controlled trial (n=110) shows a dramatic reduction in renal and cardiovascular complications in those type 2 individuals with morbid obesity treated with bilio-pancreatic diversion surgery compared to control subjects.

n Robinson JG, Manson JE, Larson J, et al. Lack of association between 25(OH)D levels and incident type 2 diabetes in older women. Diabetes Care, 2011;34:628–634. (Readers may

also have interest in a commentary and review of studies to date on this topic in this issue: “The Great Debate: Medicine or Surgery” (Lautz, D, Haperin, F, Goebel-Fabbri, A, and Goldine, AB, Diabetes Care, 2011;34:763–770.)

As a part of a post hoc analysis of data from the Women’s Health Initiative (WHI) clinical trials and observational study, of 5,140 women followed for an average of 7.3 years, lower serum 25(OH)D levels were not associated with increased risk of developing type 2 diabetes in this racially and ethnically diverse population of postmenopausal women.

n Babar GS, Zidan H, Widlansky ME, et al. Impaired endothelial function in preadolescent children with type 1 diabetes. Diabetes Care, 2011;34:681–685.

Preadolescents with a mean duration of type 1 diabetes of 4 years, displayed evidence of low-intensity vascular inflammation and weakened flow-mediated dilation measurements suggesting that endothelial dysfunction and systemic inflammation, both pointing to future cardiovascular risk are present even in preadolescent children.

n Ekinci EI, Clarke S, Thomas MC, et al. Dietary salt intake and mortality in patients with type 2 diabetes. Diabetes Care, 2011;34:703–709.

In this prospective cohort study, 638 patients at a single diabetes clinic were followed over a 10 year period showed that 24 hour urinary sodium excretion was associated with increased all-cause and cardiovascular mortality. Further studies will be needed to determine if dietary salt has a causative role in determining adverse outcomes in patients with type 2 diabetes and the appropriateness of salt restrictions in this condition.

n Garcia TJ, Brown SA. Diabetes Management in the nursing home. A systematic review of the literature. The Diabetes Educator, 2011;37:167.

With the escalation of incidence of diabetes mellitus along with growing numbers of elderly individuals being admitted to nursing homes, this systematic review was conducted to determine the trends in diabetes management in nursing homes over the last decade including use of clinical practice guidelines and the evaluation of management outcomes. This review reveals a severe lack of research regarding these topics and clear implications were found for improvement in diabetes management education for nursing home residents, their families, and the health care providers in these settings.

n Makgoba M, Nelson SM, Savvidou M, et al. First –Trimester Circulating 25-Hydroxy vitamin D levels and development of Gestational Diabetes Mellitus. Diabetes Care, 2011;34:1091-1903.

A case-control study of 248 women studied from their first trimester of pregnancy (90 of whom developed gestational diabetes mellitus), found that

HAvE YoU READ?

Janice MacLeod, MA, RD, CDELivermore, CA

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although 25-OH-D levels correlated negatively with 2-hour glucose post oral glucose tolerance test and positively with HDL cholesterol, ethnicity, obesity, and smoking, there was no statistically significant differences in baseline maternal mean 25-OH-D levels between those who subsequently developed GDM and those who remained normoglycemic.

n McEwen LN, Kim C, Ettner SL, et al. Competing demands for time and self-care behaviors, processes of care, and intermediate outcomes among people with diabetes: translating research into action for diabetes (TRIAD). Diabetes Care, 2011; 34:1180-1182.

Using medical record data from 5,478 participants in the TRIAD trial along with hierarchical regression models and a survey, investigators found that employment responsibilities (with or without care-giving responsibilities) were associated with lower rates of diabetes self-care behaviors, worse processes of care, and in men worse A1C.

n Dixon JB, Zimmet P, Alberti KG, et al. Bariatric surgery: an IDF statement for obese type 2 diabetes. Diabetes Medicine, 2011;28:628-642.

The International Diabetes Federation Taskforce on Epidemiology and Prevention of Diabetes convened a consensus working group of diabetologists, endocrinologists, surgeons and public health experts to review the appropriate role of gastro-intestinal surgery and other interventions in the treatment and prevention of Type 2 diabetes in order to develop practical recommendations for clinicians

on patient selection, to identify barriers to surgical access, to suggest interventions for health policy changes that ensure equitable access to surgery when indicated, and to identify research needed. The working group concluded that bariatric surgery can significantly improve glycemic control in severely obese patients with Type 2 diabetes in an effective, safe and cost-effective way and can be considered an appropriate treatment for people with Type 2 diabetes and obesity not achieving recommended treatment targets with medical therapies, especially in the presence of other major co-morbidities. The procedures must be performed within accepted guidelines and require appropriate multidisciplinary assessment for the procedure, comprehensive patient education and ongoing care, as well as safe and standardized surgical procedures. The task force recommends the development of national guidelines for bariatric surgery need for people with Type 2 diabetes and a BMI of 35kg/m or more.

n Munshi MN, Segal AR, Suhl E, et al., Frequent hypoglycemia among elderly patients with poor glycemic control. Archives of Internal Medicine, 2011;171:362–364.

Episodes of hypoglycemia are particularly dangerous in the older population. To reduce the risk of hypoglycemia, relaxation of the standard hemoglobin A1C (A1C) goals has been proposed for frail elderly patients. However, the risk of hypoglycemia in this population with higher A1C levels is unknown. Forty patients 69 years or older with A1C values of 8% or

greater were evaluated with blinded continuous glucose monitoring for 3 days; subjects had an average diabetes duration of 22 years; 28 subjects [70%] had type 2 diabetes mellitus; and 37subjects [93%] were on insulin therapy. Twenty-six patients (65%) experienced 1 or more episodes of hypoglycemia (glucose level <70 mg/dL). Among these, 12 (46%) experienced a glucose level below 50 mg/dL and 19 (73%), a level below 60 mg/dL. The average number of episodes was 4; average duration, 46 minutes. Eighteen patients (69%) had at least 1 nocturnal episode (10 pm to 6 am). Of the total of 102 hypoglycemic episodes, 95 (93%) were unrecognized by finger-stick glucose measurements performed 4 times a day or by symptoms. Hypoglycemic episodes are common in older adults with poor glycemic control. Raising A1C goals may not be adequate to prevent hypoglycemia in this population.

n Patton SR. Adherence to diet in youth with type 1 DM. JADA, 2011;111:550–555.

This article reviewing current findings on dietary adherence in youth with type 1 diabetes mellitus, identified many youth struggling with adherence and not meeting dietary guidelines for their disease. Future research needs include examination of diet in youth on intensive insulin regimens, community-based predictors of diet and the influence of mood on dietary adherence.

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n Jilcott SB, Keyserling T, Crawford T, et al. Examining associations among obesity and per capita farmer’s markets, grocery stores/supermarkets, and supercenters in US counties. JADA, 2011;111:567–572.

This ecologic study found density of food venues to be inversely associated with county-level obesity prevalence. Future research examining possible similar associations at the individual level are needed.

n Acharya SD, Elci oU, Sereika SM, et al. Using a personal digital assistant for self monitoring , influences diet quality in comparison to standard paper record among overweight/obese adults. JADA, 2011;111:583–58.

This study described the differences in dietary changes at 6 months between participants randomly assigned to use paper vs. a personal digital assistant (PDA) for self-monitoring dietary changes and weight. The authors’ findings suggest that the use of electronic monitoring over paper monitoring might improve self-awareness of behavior and dietary changes.

n Carty CL, Kooperberg C, Neuhouser ML, et al. Low-fat dietary patterns and change in body composition traits in the Women’s Health Initiative Dietary Modification Trial. American Journal of Clinical Nutrition, 2011,93:516–524.

The Women’s Health Initiative Dietary Modification (DM) Trial was a randomized controlled trial that compared the effects of a low-fat (≤20% of total energy) or a usual diet in relation to chronic disease risk in postmenopausal women (n=48,835.). Using

whole-body dual-energy x-ray absorptiometry scans at baseline and during follow-up, changes in fat mass (FM), lean mass (LM), and percentage body fat between the intervention and comparison groups at years 1, 3, and 6 were compared. Overall differences were calculated between groups and tested for interactions with age, diabetes, race-ethnicity, body mass index (BMI), and hormone therapy. The intervention subjects experienced significantly greater reductions in percentage body fat, FM, and LM at years 1 and 3 than did women in the comparison group (all P < 0.05). At year 6, only the FM change was significantly different between groups. Overall, the intervention was associated with reductions in percentage body fat, FM, and LM during follow-up (all P < 0.003).

n Nicklas TA, Qu H, Hughes SO, et al. Self-perceived lactose intolerance results in lower intakes of calcium and dairy foods and is associated with hypertension and diabetes in adults. American Journal of Clinical Nutrition, 2011;94:191-198

This cross-sectional study of a national representative, multiethnic sample of 3452 adults sought to examine the effects of self-perceived lactose intolerance as it relates to calcium intake and specific health problems that have been attributed to reduced intakes of calcium and dairy food. Self-perceived lactose-intolerant respondents had a significantly lower calcium intake from dairy foods and reported having a significantly higher rate of physician-diagnosed diabetes and hypertension leading researchers to conclude that self-perceived lactose

intolerance may result in adverse dietary modifications. More studies are needed to understand the prevalence of self-perceived lactose intolerance and how it relates to calcium intake and selected health conditions.

n Beisswenger PJ, Brown WV, Ceriello A, et al. Meal-induced increases in C-reactive protein, interleukin-6 and tumor necrosis factor alpha are attenuated by prandial plus basal insulin in patients with Type 2 diabetes. Diabetes Medicine, 2011;28:1088-1095.

This test-meal sub-study from a previously reported clinical trial comparing the effects of various insulin regimens, sought to determine if a regimen with prandial plus basal insulin compared with basal insulin attenuates post-meal inflammatory and glycative biomarkers in patients with Type 2 diabetes. In the sub-study, glucose, insulin, triglycerides, high-sensitivity C-reactive protein, tumour necrosis factor α, interleukin-6, methylglyoxal and 3-deoxyglucosone were measured during the post-meal period of a mixed-meal breakfast at the final visit. Results indicated that controlling post-meal hyperglycaemia with prandial plus basal insulin in patients with Type 2 diabetes attenuates meal-induced increases in high-sensitivity C-reactive protein, interleukin-6 and tumour necrosis factor α compared with basal insulin. The rise in post-meal glucose, but not triglycerides, significantly correlated with the rise in post-meal inflammatory and glycative biomarkers.

n Azadbakht L, Surkan PJ, Esmaillzadeh A, et al. The Dietary Approaches to Stop Hypertension Eating Plan Affects

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C-Reactive Protein, Coagulation Abnormalities, and Hepatic Function Tests among Type 2 Diabetic Patients. Journal of Nutrition, 2011;141:1083-1088.

In this 8-week randomized, crossover clinical trial, researchers evaluated the effects of the DASH eating pattern versus standard diet on C-reactive protein (CRP) level, coagulation abnormalities, and hepatic function tests in 31 type 2 diabetic patients. Significant changes for plasma CRP levels alanine aminotransferase, aspartate aminotransferase, and fibrinogen, were found after the DASH diet period, leading researchers to conclude that the DASH diet can play an important role in reducing inflammation, plasma levels of fibrinogen, and liver aminotransferases. Researchers recommend future longer term studies.

n Solomon LR. Diabetes as a cause of clinically significant functional cobalamin deficiency. Diabetes Care, 2011;34:1077–1080.

This retrospective review of all ambulatory adults with normal renal function evaluated for cobalamin (Cbl) deficiency (i.e. high methylmalonic acid (MMA) values found that functional Cbl deficiency is common in elderly diabetic individuals, is associated with neuropathy, and is responsive to Cbl therapy.

n Shankar A, Sabanayagam C, Kalidindi S. Serum 25-hydroxyvitamin D levels and prediabetes among subjects free of diabetes. Diabetes Care, 2011;34:1114–1119.

In this study of the 12,710 participants in the third National Health and Nutrition Examination Survey aged greater than 20 year and who did not have diabetes, lower serum 25(OH)D levels were found to be

associated with prediabetes. Study participants are a representative sample of U.S. adults.

n Samocha-Bonet D, Wong O, Synnott El, Pivaratna N, et al. Gutamine reduces postprandial glycemia and augments the glucagon-like peptide-1 response in type 2 diabetes patients. Journal of Nutrition, 2011;141:1233-1238.

Glutamine, a conditionally essential amino acid, stimulates GLP-1 secretion in vitro and in vivo. In a small (n=15) randomized, crossover study with Type 2 diabetes patients, researchers evaluated the effect of oral glutamine, with or without sitagliptin (SIT), on postprandial glycemia and GLP-1 concentration. Glutamine treatment decreased the early postprandial glucose response, enhanced late postprandial insulinemia, and augmented postprandial active GLP-1 responses compared with control suggesting that glutamine may be a novel agent for stimulating GLP-1 concentration and limiting postprandial glycemia in type 2 diabetes.

n Zhang C, Ning Y. Effect of dietary and lifestyle factors on the risk of gestational diabetes: review of epidemiologic evidence. American Journal of Clinical Nutrition, 2011;94:1-5S

This review provides an overview of the literature regarding emerging diet and lifestyle factors that may contribute to the prevention of gestational diabetes (GDM) and limitations in regards to the available epidemiologic studies of GDM risk factors. The spreading of epidemics of obesity and diabetes worldwide, the increase in the incidence of GDM during

recent years, and the adverse health outcomes for both women and offspring associated with GDM underscore the significance of preventing GDM among women at high risk. Numerous observational studies suggest that several modifiable factors, in particular pre-gravid body adiposity, dietary patterns and recreational physical activity before and during pregnancy may be related to GDM risk.

n Karlstorm BE, Jarvi AE, Byberg L, et al. Fatty fish in the diet of patients with type 2 diabetes: comparison of the metabolic effects of foods rich in n-3 and n-6 fatty acids. American Journal of Clinical Nutrition, 2011;94:26-33.

Dietary advice, including modification of dietary fat quality, is the basis of treatment of diabetes, but there is some uncertainty about the optimal amount of the n-6 (omega-6) and n-3 (omega-3) polyunsaturated fatty acids. The objective of this 7-week crossover trial was to compare the effects of diets rich in n-3 or n-6 fatty acids on glucose and lipoprotein metabolism in type 2 diabetes. Participants were provided diets with identical nutrient compositions containing either a high proportion of n-3 (n-3 diet) or n-6 (n-6 diet) fatty acids through the inclusion of fatty fish or lean fish and fat containing linoleic acid, respectively. Blood glucose concentrations at fasting and during the day were lower with the n-6 than with the n-3 diet and the area under the insulin curve during the day was significantly higher with the n-6 diet. Both diets showed similar effects on insulin sensitivity and plasminogen activator inhibitor 1 concentrations with more

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HAvE YoU READ (continued from page 23)

pronounced reductions in VLDLs and serum apolipoprotein B concentrations after the n-3 diet. The risk related to the moderately higher blood glucose concentrations with the n-3-enriched diet may be offset by positive effects with regard to lipoprotein concentrations. An increase in long-chain n-3 fatty acids from fatty fish, and of n-6 fatty acids from linoleic acid, may be appropriately recommended for patients with type 2 diabetes.

n Hu FB, Globalization of Diabetes: The role of diet, lifestyle, and

genes. Diabetes Care, 2011;34:1249–1257.

This is a thorough review of the global public health crisis of type 2 diabetes. Fueled by rapid urbanization, nutrition transition, and increasingly sedentary lifestyles, the epidemic has grown in parallel with the worldwide rise in obesity. Asia’s large population and rapid economic development as well as the tendency of Asian populations to develop diabetes at younger ages and lower BMI levels have made it an epicenter of the epidemic. Recent advances in genome-wide research has contributed substantially to our understanding of diabetes

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Check out our new DCE Website!

The new DCE website combines simplicity with new features. The new design and navigation allow for content to be easily found by health professionals or the general public. The website continues to offer patient resources, recipes, educational opportunities (including CEUs), and a wide variety of resources. Among its new features, the DCE website offers:

• “Find an RD” feature to showcase our members, allowing them to be located and contacted by our website users. Be sure to register yourself by logging in and completing your profile information and choosing to it to be public.

• Market Site where services and products such as webinars are easily available to members and non-members. Coming soon, our members will be able to showcase

their products and services through this Market Site section.

• Research section with key content on how to conduct research, stay updated and view scientific articles

• Improved homepage with newsletter, announcements and calendar of events

add DCE website to your favorites: • go to www.dce.org, while you’re

viewing the DCE website, open the Bookmarks menu if you’re using Netscape Navigator, or the Favorites menu if you’re using Internet Explorer.

• Click Add bookmarks in netscape Navigator, or Add to Favorites in Internet Explorer.

pathophysiology, but currently identified genetic loci are insufficient to explain ethnic differences in diabetes risk. Interactions between Westernized diet and lifestyle and genetic background which may accelerate the growth of diabetes. While type 2 diabetes is largely preventable through diet and lifestyle modifications, translating these findings into practice, will require fundamental changes in public policies, the food environments, and health systems globally. Primary prevention through promotion of a healthy diet and lifestyle should urgently become a global public policy priority.

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Congratulations to the 2010-2011 DCE Award Recipients

Distinguished service award Patti Urbanski, MEd, RD, LD, CDE

Diabetes Educator of the Year award Marlisa Brown, MS, RD, CDE, CDN

People’s Choice Diabetes Educator of the Year awardPatti Geil, MS, RD, FADA, CDE

DCE Champion award Patricia Babjak, MLIS, CEO, American

Dietetic Association

Publications award Maggie Powers, PhD, RD, CDE

legislation activity award Michele Chynoweth, RD, CDE

legislative stipendJanice Fisher, RD, LD, PHD, CDE,

BC-ADM

Educational stipend RecipientsSarah C. Buice, RD, LD, CDECarolyn Gaydos, MS, RD, CDE, LD Linda Rocafort, MPH, RD, LDN Lisa K. Roche, MS, RD, CD, CDECarrie Swift, MS, RD, BC-ADM, CDE

speaker stipend RecipientsCindy Brinn, MPH, RD, CDE Diane Reader, BS, RD, LD, CDE Cecilia Sauter, MS, RD, CDE Cyndee Stegeman, EdD, RD, LD, CDE,

RDHAmy Stephens, MS, RD, CDE

student stipend RecipientsCassie Alvarado Jacob Atwood Julie Przbyla Rachel Strickney Tiffany Tjaarda Michael Zanovec aDa Medallion awardLinda Delahanty, MS, RD, LDN

aDa Excellence in Practice Management awardJackie Boucher, MS, RD, LD, CDE

aDa fifty Year MembersBennie Clements Barbara MorlangJoan ReynoldsElizabeth Schenck Marilyn Schor Rachel Stern Jane Silver Timm Marie WestbrookMadelyn Wheeler

Look for additional pictures of award recipients on the DCE Face book. http://www.facebook.com/DCEdpg.

Awards/Stipends applications are available on our DCE website: http://www.dce.org/get-involved/awards. Please note that the due dates of the applications start November 15, 2011.

We Have A Winner!!

The winner of the Membership Drive is Lindsey Lee, MS, RD, LDN. Lindsey won an iPad 2 for referring new member, Rachel Kingsley to join DCE. Thanks to everyone who participated in the DCE Membership Drive. We welcome our new members!

Presentation to Michele Chynoweth, RD, CDE by DCE Chair Amy Hess-Fischl, MS, RD, LD, BC-ADM, CDE

FNCE 2011 Medallion Award winner Linda Delahanty, MS, RD, LDN with Alyce Thomas, RD

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Looking around at the grocery store, at a restaurant, or even in our own kitchens, common threads may be seen. There are changing food consumption patterns, their relationship to the new Dietary Guidelines, as well as their impact on the family’s health.

The obesity epidemic has inspired calls for public health measures to prevent or at least control nutrition-related diseases. During these tough economic times, it is in the professional interest of all Registered Dietitians (RD) to better understand how policy is developed through critical analysis and review of policy frameworks as well as its implementation process. Once RDs understand how policies are formulated and implemented, we can develop skills in shaping programs and implementing policies. These skills include media advocacy, coalition building, and health promotion.

How do RDs obtain an overview of the dimensions impacting policy development? There are a variety of philosophical, political, economic and social factors that affect policy

development. It is crucial to first review the demographics from the perspectives of specific health outcomes, gender differences, ethnic composition, and rural/urban dimensions. There are a variety of tools and government documents available that provide evidence and rationale for public policy development and analysis. Data must be linked to evidence. Needs assessments support policy and program development decisions. Strategies to assess needs include community forums, social indicators, key stakeholders, service statistics, and surveys.

Understanding health behaviors strengthens nutrition programs. How people with chronic disease interpret and act on health-related information is an important first step in building behavioral interventions to support improved disease-related outcomes.

Have you ever wondered why some policies are implemented and others are not? And, why some policies are developed and put into practice as written while others are implemented and then changed over time?

ADA’s 2012 Public Policy Workshop (PPW) will be held April 15 to 17, in Washington, D.C. DCE members are encouraged apply for the Legislative Stipend Award on the DCE website at http://www.dce.org/get-involved/awards/legislative-stipend for funding to help support attending PPW next spring.

Do you know of a DCE member who has been very active in support of public policy and legislative efforts? Have you been successful in your efforts to support nutrition related public policy efforts and have attended PPW in the past? If so, please nominate yourself or another DCE member for the Legislative Activity Award this year. Hurry! The deadline for both awards is November 15, 2011. Details are available at http://www.dce.org/get-involved/awards/legislative-activity .

What challenges and successes have you encountered in nutrition policy development and implementation? Please share your experiences by emailing letters to the editor and/or posting your comments on the DCE listserv and face book.

nUtRItIon PUbLIC PoLICY

Liz Quintana, EdD, RD, LD, CDE

“…we’re making decisions based upon sound science and good public policy.”

Ann Veneman, 5th Executive Director of Unicef

2011-2012 DCE OFFICER DIRECTORY

ExECUtIvE CoMMIttEE

ChairAmy Hess, MS, RD, LD, BC-ADM, CDE847-528-2804AmyFish12@aol.comfiremanskid@comcast.net

Chair-electAndrea Dunn, RD, LD, CDE440-871-1421dm2rdcde@gmail.com

Past Chair/Industry Relations ChairMolly Gee, MEd, RD, LD713-798-3448mgee@bcm.edu

secretaryCarolyn Harrington, RD, CD, CDE715-675-2003carolynh@aspirus.orgcchjfh@yahoo.com

TreasurerAmber Wamhoff, MA, RD, LD, CDE314-583-4525wamber470@yahoo.com

Membership CoordinatorJudy Giusti, MS, RD, LDN, CDE617-201-9054 Judy.Giusti@joslin.harvard.edujgius@verizon.net

Print Communications CoordinatorLiz Quintana, EdD, RD, LD, CDE304-293-7246equintana@hsc.wvu.edu

Electronic Communications CoordinatorSusie Wang, MS, RD, CD, CDE425-869-7931SRWang@aol.com

Professional Development CoordinatorLisa Brown, RD, LD, CDE612-889-5633brown1457@gmail.com

Public PolicySusan Yake, RD, CD, CDE, CLC360-475-4681yakes36@bigplanet.comsusan.yake@med.navy.mil

Research CoordinatorMaggie Powers, PhD, RD, CDE952-993-2793margaret.powers@parknicollet.com

Dietetic Practice Group DelegateMaryann Meade, MS, RD, CDN, CDE203-265-9756mameade@sbcglobal.net

NEWSLETTER COMMITTEE

Newsflash EditorLorena Drago, MS, RD, CDN, CDE718- 263-3926lorenamsrd@aol.com

OTCE EditorAlyce Thomas, RD973-754-4074thomasa@sjhmc.org

OTCE associate EditorDiane Reader, RD, CDE952-993-3840 Diane.Reader@ParkNicollet.com

CPE CoordinatorBeth Sponseller, MS, RD, CFT, CDE509-464-1244Beth.Sponseller@gmail.com

ELECTRONICS COMMITTEE

e-Update EditorLinda Ro, MS, RD, LD, LDN330-270-9559 tyero@sbcglobal.net Website EditorRaquel Pereira, MS, RD, LD 612-863-3752raquelnutri@yahoo.com listserv ModeratorMarylou Anderson, MS, RD, CD, CDE 253-572-9175 fourcats2001@msn.com

COMMITTEE CHAIRS

alliance/InternationalMolly Gee, MEd, RD, LDAmy Hess, MS, RD, LD, BC-ADM, CDEAndrea Dunn, RD, LD, CDE

awards Committee ChairSusan Rizzo, RD, LDN, CDE847-352-2035Nutrizz6RD@comcast.net

awards Committee assistant Chair Nell Stuart, MS, RD, LD, CDE304-276-3785nstuart@hsc.wvu.edu

Publications Committee ChairNaomi Wedel, MS, RD, CD, BC-ADM, CDE 608-630-0983naomi.wedel@gmail.com

Mentor Program ChairPat Severson-Wager, MS, RD, CDN, CDE518-674-8213Preaw1234@aol.com

Reimbursement Committee ChairMarla Solomon, RD, LD/N, CDE773-753-1313 marla@mcsolomon.com

Nominating Committee ChairPatti Urbanski, MEd, RD, LD, CDE218-879-6896 pattiurbanski@msn.com

SPECIAL PROJECT HEADS

National Diabetes Education Program/ NDEP liaisonSandra Parker, RD, CDE616-453-8182sandymda@aol.com

Technology Task force ChairKaren Poenisch, RD, CD, CDEkprdcde@hotmail.com

MEMBERSHIP COMMITTEE

Membership RepresentativesPatti Geil, MS, RD, CDE, FADA859-266-3747jdgeil@pol.net

Rosalyn Haase, MPH, RD, CD, BC-ADM, CDE715-965-1732rosalynhaase@hotmail.com

Peggy O’Neil, RD, CDE401-228-6010wjopeg@cox.net

social Media Chair Constance Brown-Riggs, MSEd, RD, CDN, CDE516-795-4288constance@eatingsoulfully.com

ADA/DCE STAFF

administrative ManagerLinda Flanagan Vahl312-899-4725800-877-1600 ext 4725Fax: 312-899-5354lflanagan@eatright.org

DCE SUPPoRt SERvICES

DCE WebmasterAurimas Adomaviciusaurimas@devbridge.com

DCE Web addresseshttp://www.dce.org

DCE Copy EditorDonna Bronkdonnabronk@yahoo.com

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a dietetic practice group of the

Diabetes Care and Education

PRINTED ON RECYCLED PAPER

Get Involved in DCE — We Want You!Diabetes Care and Education (DCE) is always looking for members interested in becoming involved in DCE activities. Dozens of members volunteer in many ways to promote the activities and goals of DCE. If you would like to get more involved in DCE, let us know. E-mail the appropriate contact listed below.

Committee InvolvementMay include activities such as judging award nominations.

Writing Opportunities May include writing an article for a newsletter, reviewing publications, or developing an educational tool. Please list your areas of expertise and/or experience in special aspects of diabetes care.

If you are interested in the above opportunity, contact:Judy Giusti, MS, RD, LDN, CDE

E-mail: jgius@verizon.net

If you are interested in a writing opportunity, contact:Liz Quintana, EdD, RD, LD, CDE

E-mail: equintana@hsc.wvu.edu

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