Insulin resistance

Insulin resistance is a state of reduced cellular responsiveness to normal circulating concentrations of insulin in the blood. Much is unknown about the condition’s etiology, but research has shown insulin resistance appears to play a role in the pathophysiology of prediabetes, type 2 diabetes, and cardiovascular disease (CVD). While much remains to be discovered about the exact causes of the condition, research has investigated and pinpointed several likely risk factors, including a sedentary lifestyle, central obesity, genetics and, most likely, diet. To support dietitians in helping clients and patients address and possibly even reverse insulin resistance, this continuing education article reviews the current theory and research regarding the condition’s etiology and major risk factors as well as the role it may play in the development of type 2 diabetes and CVD. 

Insulin resistance

The Organic Foods Debate

The Organic Foods Debate
Should I buy organic?” As dietitians, you’ve probably heard this question from clients time and again. Given the higher cost of organic foods and new questions being raised regarding their health benefits, clients are right to ask.
Despite these new questions, however, demand for organic products is growing. According to the Organic Trade Association’s (OTA) 2012 Organic Industry Survey,
sales of food and nonfood organic products grew by 9.5% in 2011 to reach $31.5 billion. Of the 81% of families that said they bought organic food products, as part of the OTA’s newly released 2013 US Families’ Organic Attitudes and Beliefs Study, 48% said their primary motivation was the belief that organic products are a healthier choice for themselves and their children. But are organic foods, in fact, more healthful than conventional foods?

The Organic Foods Debate

Finding the Truth
A meta-analysis conducted by Stanford University researchers and published in the September 2012 issue of Annals of Internal Medicine touched off a media firestorm
when it concluded that “the published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods.” With the exception of higher phosphorus levels in organic produce and limited evidence suggesting higher omega-3 fatty acids in organic milk, no significant difference was found between the
nutrient levels in organic and conventional foods.
Similarly, a 2007 meta-analysis by the British Nutrition Foundation found no overall
differences in the nutrient profiles of organic and conventional foods. However, there was evidence of higher levels of vitamin C in some organically grown produce, such as potatoes and dark, leafy greens.
Mary Ann Moylan, RD, LDN, CDE, an in-store

The Rıght Start

The  Rıght Start
Tell Clients Breakfast Can Promote Weight Loss and Provide Other Great Benefits
Many of your clients and patients have heard the adage that “breakfast is the most important meal of the day,” but how many of them actually take it to heart?
According to a survey conducted by the International Food Information Council Foundation, 93% of Americans agree with that statement, yet fewer than one-half eat breakfast regularly.
The  Rıght Start So just how important is eating breakfast to good health? Studies clearly show that the breakfast meal can contribute important nutrients such as calcium, protein, and fiber to the diet. According to the USDA, breakfast provides more nutrients to children’s diets, relative to its calorie content, than lunch or dinner. In addition, study after study suggests that eating a nutritious breakfast offers health benefits that range from improved concentration to a reduced risk of obesity and diabetes.


These Products Mark the Latest Natural Foods Trends
This year’s Natural Products Expo West, the largest health food trade show in the world, attracted a record number ofattendees and exhibitors. In March, more than 63,000 industry members flocked to the exhibits of more than 2,400 companies at the Anaheim Convention Center in California. New product launches, including natural and organic foods, stirred the
energy of this health-inspired community. Trends included the usual suspects—organic, non-GMO, allergen free—but this year’s leaders were natural sweeteners, more healthful beverages, and chia and hemp seeds.

In addition to new products


They’re considered underused tools for identifying food sensitivities and  developing individualized nutrition plans.
Since Albert H. Rowe, MD, popularized the concept of elimination diets in his book Elimination Diets and the Patient’s Allergies, published in 1941, they became the gold standard for identifying food sensitivities for most of the 20th century.
But the introduction of new testing methods has diminished the use of elimination diets. Today, most dietitians don’t use or don’t know how to use elimination diets in their practice.
For the most part, the term “elimination diet” doesn’t appeal to many nutrition professionals, but RDs can repopularize this approach to determining food sensitivities and intolerances.
Dietitians are the most qualified health