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FOODPICKER: Newsletter: Nutrition
Nutrition Q&A Newsletter:
This week's question for your nutrition blog:
From: Bob R. (e-mail not disclosed for privacy)
To: diabetes@foodpicker.org
Date: 03/15/2010
Subject: fruits and veggies question
I have pre-diabetes and am trying to lose weight. How many servings of fruit and veggies should I have each day?
Please respond to the above question on your blog by Sunday at midnight. We will review all blogs and post several responses in our next newsletter!
Example: Christine's Blog
Do you know someone with diabetes? They can send their questions to: diabetes@foodpicker.org
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Last week's question:
From: Susan A. (e-mail not disclosed for privacy)
To: diabetes@foodpicker.org
Date: 03/7/2010
Subject: carbohydrate and sugar question
I was diagnosed with type 2 diabetes last month. I’m having difficulty understanding
how many carbs and sugar I can have each day. I’m finding that nearly everything contains carbs and
sugar! Can you help me with this?
Below are a number of responses to the above question:
Jennifer Hunt, RD, LD (Registered Dietitian)
Answer: Please remember that carbohydrates are not bad, as they provide your body with energy. But you benefit the most when you consume high quality carbohydrates - whole grains and whole foods - because these foods will supply you with vitamins, minerals, and fiber as well as maintain more stable levels of blood sugar in your body... (click for entire response)
Maggie Rourke, Dietetic Intern
Answer: Most foods do contain at least some carbohydrates and sugar, and that is okay! Consideration should be taken into the amount of carbohydrates and sugar consumed over the course of the day. Carbohydrates and sugar provide energy for the central nervous system. The United States Department of Agriculture has determined that at 130 grams are required per day... (click for entire response)
Mandy Seay, Dietetic Intern
Answer: When looking at food labels, focus on the section that reads total carbohydrates, this will include all of the varying types of carbohydrates, including sugars, that are in that particular food item. For foods that do not have labels, such as fruits and vegetables, you will need to concentrate on serving sizes... (click for entire response)
Katie Kelly, RD (Registered Dietitian)
Answer: The Recommended Daily Allowance (RDA) for carbohydrates is 130 grams per day, roughly 55% of your calories should be from carbohydrates. The best carbohydrates to consume are those from whole grains, beans, fruits, and low-fat dairy because your body can use the nutrients from these foods to support and fuel body functioning... (click for entire response)
Tori Roberts, Dietetic Intern
Answer: It is important to remember that you only need to count total carbohydrate, NOT sugar. The amount of sugar in a product is included in the Total Carbohydrate you see on the food label. Use food labels to count out the correct amount of carbohydrate in each meal... (click for entire response)
Meagan McConnell, Nutrition Student
Answer: The carbohydrate number is key when reading a food label. It includes the sugar and fiber as well as the amount of carbs. Carbs are not the enemy, just what you want to keep a close eye on... (click for entire response)
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Have you created your blog yet?
If you have not yet created a professional nutrition-based blog, you can easily do so at:
WordPress.com (free & takes 5 minutes to setup)
OR
Blogger.com (free & takes 5 minutes to setup)
Each week we will e-mail out a question that can be covered in your blog.
We will feature the best blogs in upcoming newsletters!
We'd like to recognize the following FOODPICKER.org Contributors!
FOODPICKER.org Contributors: Megan Comer, RD, Emily Henning, and Lauren Siegfried
March is National Nutrition Month!
What is going on in your city to promote nutrition this month?
Please e-mail Christine (nutrition@foodpicker.org) so we can highlight National Nutrition Month activities in upcoming Nutrition Editor newsletters.
Thanks for your efforts!
Christine Carlson, MS, RD, BC-ADM, CDE
Founder, FOODPICKER.org
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