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PRESIDENT’S MESSAGE - Lindsay Shazly, MS, RDN, LDN
Dear SCAND members,
The countdown to turkey is on! As RDNs, we will champion many things this time of year. Of course we’ll focus on celebrating slow food, traditions new and old, and cherished time with family and friends over the holiday table. But we’ll also help our patients, clients and family members keep those holiday meals healthy with some easy ingredient swaps, and encourage a balance between holiday treats and staying active. These are givens this time of year, but another opportunity this season? Highlighting the need for better food security in our communities, especially as people are moved by the holiday spirit. Look for more ideas on some of these topics in this issue of the Palmetto Leaf, and please share any ideas or resources
with your friends and colleagues on our new Facebook “group” page. This is a closed group and great place to support one another not just this fall, but throughout the year. Check it out online here: https://www.facebook.com/groups/1763824926975976/members/
In the world of dietetics, fall also means we observe the annual Food and Nutrition Conference Expo (FNCE), held this year from October 21-24. Fun fact: while this year’s centennial celebration was held in the Academy’s headquarters of Chicago, did you know that some of the earliest food and nutrition classes were offered at Winthrop University right here in South Carolina? Classes in food and nutrition were offered as early as 1887 and
accredited/approved programs have been in place since 1917. At that time, the focus of early dietitians was to conserve food and improve the health of those coming back from service in World War I.
We’ve come a long way in 100 years, and the expert speakers,
Inside this issue:
President’s Message 1,3
SCAND Board of Directors
2
Policy Day Reminder 3
FNCE Recap 4-5
Member Spotlight 5
CTDA Update 6
Tips for Getting Back on Track after Thanksgiving
7
Leftover Recipes 8-9
Diet Manual Order Form
10-11
Palmetto Leaf The
November 2017 A PUBLICATION OF THE SOUTH CAROLINA ACADEMY OF NUTRITION AND DIETETICS
culinary demonstrations and panel discussions at FNCE highlighted the many ways dietitians are integral in our society today. Continuing education opportunities focused on topics such as leadership and career development, school nutrition, maternal and child nutrition, a variety of clinical topics (such as blenderized enteral feeding or the new IDDIS (dysphagia) guidelines), integrative and functional medicine, community assessment tools and interventions, behavior change, nutrition research, sports nutrition, emerging technology - the list goes on and on!
There was an opportunity to learn around every corner and we had over fifty South Carolina RDNs travel to Chicago this year!
PAGE 1
Continued on Page 3
2017-2018 SCAND Board of Director s
PAGE 2
THE PALMETTO LEAF - NOVEMBER 2017
President Lindsay Shazly [email protected]
President Elect Wanda Koszewski [email protected]
Treasurer Ellen Wingard [email protected]
Delegate Charlotte Caperton-Kilburn [email protected]
Immediate Past President Susan Steck [email protected]
Executive Director
Charleston-Trident District President
Columbia-Midlands District President
Piedmont District President
Catawba District Events Coordinator
Public Policy Coordinator
Public Policy Panel Position-Elect
Public Policy Partners Coordinator [email protected]
State Policy Representative [email protected]
State Regulatory Specialist [email protected]
Reimbursement Representative [email protected]
Consumer Protection Coordinator [email protected]
Nominating Chair [email protected]
Nominating Chair-Elect [email protected]
Membership Chair/New Member Liaison [email protected]
Scholarship and Awards Chair [email protected]
Annual Meeting Chair [email protected]
Annual Meeting Chair-Elect [email protected]
Annual Meeting Past Chair [email protected]
Continuing Education/Webinar Chair [email protected]
Academy Foundation Liaison [email protected]
Marketing/Social Media Coordinator [email protected]
Marketing/Social Media Coordinator-Elect [email protected]
Newsletter Editor [email protected]
Special Programs Coordinator [email protected]
Abstracts Chair [email protected]
Diet Manual Editor
Adrienne Graham
Molly Jones
Kristen (Tice) Ziesmer
Erin Ward
Denise Reynolds
Jennifer (Kincaid) Schlub
Vacant
Julie Terese
Rebecca Fuller
Cindy Thomas
Jeremy Ponds
Katherine Shavo
Katie Lybrand
Sara Hendrix
Amanda Davis
Kristen Guenther
Wandaa Koszewski
Olivia Jolly
Shorus Manning
Sara Hendrix
Mickela Mitchell
Melissa Macher
Ashley Galloway
Kate Hoy
Brooke Brittain
Dr. Danielle Nunnery
Emily Barrett [email protected]
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 3
President’s Message
Regulatory Day—Cindy Thomas
This year’s annual Regulatory Day was held on Friday October 6th, 2017 with visits to the Department of Health and Human Services (DHHS), the Department of Health and Environmental Control (DHEC) and the Lieutenant Governor’s Office on Aging (LGOA). Five members of SCAND (including Lindsay Shazly, President, Cindy Thomas, State Regulatory Specialist, Jeremy Ponds, Reimbursement Representative, Katherine Shavo, Consumer Protection Coordinator, and Adrienne Graham, Executive Director) met with representatives from each agency to introduce our members and highlight our expertise as RDNs throughout the state.
The first meeting was held at DHHS, with much discussion focused on the Obesity Initiative and recent efforts made by DHHS to increase MNT reimbursement (fees for service), as well as the number of visits patients have with RDNs after an initial referral from a physician. Other hot topics
at DHHS were the Diabetes Prevention Program, telehealth, and the 6/18 Initiative sponsored by the Centers for Disease Control (CDC) and the Centers for Medicare and Medicaid Services (CMS), which aims to address six key health issues in the state of South Carolina including unintended pregnancy, hypertension, diabetes prevention, smoking cessation, healthcare associated infections and asthma.
The second stop was at DHEC, where the Obesity Initiative, MNT reimbursement, and the Diabetes Prevention Program are also high priorities this year. We also reviewed the SC Sodium Reduction task force, funded by CDC, which is currently working on ways to reduce sodium intake in SC, as well as the baby-friendly initiative. SC Currently has 47 birthing facilities and 12 have become baby-friendly so far. A few facilities are Palmetto Richland, Spartanburg Regional, and McCloud in Florence. The final stop was the LGOA, where we discussed what the Office on Aging does for
the community and the integral role dietitians can play in helping achieve these goals. At this time, there are only two vendors providing food for this program, with a desire for more competition. Site managers are also required to provide nutrition education for older adults, which is a great opportunity for dietitians and dietetic interns to become more involved with this agency/population.
Follow up meetings with these agencies were scheduled for next spring, prior to the annual meeting on April 13th, 2018 in Columbia. Please contact Cindy Thomas (at
[email protected]) if you are interested in being part of the team!
Many SCAND members were spotlighted, including:
Brie Turner-McGrievy, who wonthe Excellence in WeightManagement Outcomes ResearchAward from the WeightManagement dietetic practicegroup
Nina Crowley, who presented infront of a national audience,“Elevate your Bariatric NutritionPractice: Bring Your ‘A’ game”
Charlotte Caperton-Kilburn, whoattended the national Delegatesmeeting and held a book signing
Katherine Shavo, who attended thenational Consumer ProtectionCoordinator meeting
In addition, about half of the SC RDNs at the conference (including many energetic dietetic interns) attended a
Join SCAND on Facebook! Stay up to date with all of the South Carolina
Academy of Nutrition and Dietetics
events and activities!
Anyone interested in joining?
Go to the SCAND Facebook page:
https://www.facebook.com/EatrightSC/
Click “groups” in the side bar
-or-
email Melissa Macher the SCAND Marketing &
Social Media char at: [email protected]
We look forward to seeing you in the group!
South Carolina “Meet and Eat,” a fun networking and social event at Pinstripes, Chicago.
I hope you’ll consider attending FNCE in 2018 in our nation’s capital of Washington DC – save the date for next October 20-23. Next year’s conference will be combined with the annual Public Policy Workshop so that policy teams throughout the nation can meet with their representatives on Capitol Hill. Another great incentive to attend:
attendees have access to all FNCE presentations for up to three years and can earn up to 30 additional CEU’s post conference!
A final note from FNCE, be sure to check out the new Pledge of Professional Civility announced at this year’s meeting. It’s a voluntary, public commitment to remain professional and constructive in our online communities. Find out more and take the pledge online here: https://foodandnutrition.org/professionalcivility/
Sincerely, Lindsay Shazly, MS,RDN, LDN
SCAND President
Continued from Page 1
Submitted by Cindy Thomas RD and Lindsay Shazly, MS, RDN, LDN
Save the Date!
Policy Day 2018 March 14, 2018
Columbia, SC
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 4
South Carolina Dietetic Interns Present at FNCE in Chicago
Students and interns presented posters and enjoyed the education and camaraderie of FNCE 2017. Several posters were presented. Here is a selection of those presented:
Assessment of Patient Interest and Preferences for a Nutri-tion Education and Counseling Program at a Diverse Low-Income Community Health Clinic Authors: L. Sastre and R. King; Winthrop University Learning Outcome: Learners will be able to identify the preferred delivery methods and topics of patients from a diverse community clinic regarding nutrition education and counseling services offered in primary care. Background: Nutrition status is a determinant in obesity and many related chronic diseases. Primary care is the first level of prevention and management. Integrating registered dieti-tians into this setting may offer a strategy to address the chronic dis-ease burden. The objective of this study was to examine patient inter-ests and preferences for a nutrition education and counseling program at a diverse, low-income adult community health clinic. Methods:
Participants (n=85) completed paper surveys focusing on: nutrition/health topics, program delivery preferences, self-reported chronic con-ditions and sociodemographic information. Data were analyzing using SPSS 22.0 and included frequency and bivariate analysis. Results: There was an equal distribution of African American (AA) and Caucasians (48.5%), and 3.0% Hispanic patients. Self-reported conditions included hypertension (42.1%), diabetes mellitus (35.7%), renal disease (10.8%), and cardiovascular disease (7.8%). A marginal association between hypertension and race/ethnicity (p=0.054) was identified with higher rates of hypertension reported by AA. Most participants preferred individual (56.2%) face-to-face (59.1%) sessions, offered monthly (49.35%) for 6 months (49.32%). Participants expressed the highest interest in nutrition for blood pressure management (74.1%), physical activity (69.3%) and weight loss (70.7%). Interest in learning about the food label was positively and significantly associated with income (p=0.045). Conclusions: The results from this study suggest a high interest of patients to receive nutrition education and counseling for a variety of topics regularly (monthly) for up to six months. Results from this study will guide the development and evaluation of a future nutrition education program.
Abstracts submitted to the newsletter by Wanda Koszewski PhD, RD, LD, FAND
Winthrop University student Rebecca King presents her poster “Assessment of Patient Interest and
Preference for a Nutrition Education and Counseling Program at a Diverse Low-Income Commu-
nity Health Clinic” at FNCE 2017.
Winthrop University Dietetic Interns Rachel Lang and Heather Biage present their poster,
“Evaluation of the Nutrition Focused Physical Exam among Dietetic Educators at FNCE 2017. Winthrop University students pose in front of the FNCE 2017
Expo Floor. Left to right: Rebecca King, Casey Weeks, Izzy
Smith, Hannah King, and Lindsay Corbett.
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 5
Prevalence of Food Insecurity among College Students at a Southeastern University R. Holland, A. Barbera, A. Sadek, W. Koszewski, G. Brooks
Learning Outcome: Participants will be able to describe the extent of food insecurity among college students in the southeastern
region and the possible interventions dietetic practitioners could implement on college campuses.
Background: The purpose of this study is to assess the prevalence of food insecurity among college students at a southeastern uni-
versity and to identify groups with increased risk for becoming food insecure. Previous food security studies have not been conducted
on college campuses in the southeastern United States.
Methods: A cross-sectional research design was used to measure the food security status of undergraduate and graduate students at
a small, public, southeastern university. A survey containing the Household Food Security Survey Module was distributed to students
via e-mail and in person. The survey included questions regarding food experiences during the last 12 months, as well as socio-
demographic questions about age, sex, race, living situation, and employment status. Statistical analysis included frequencies and chi-
square tests.
Results: Data was collected from 629 students (N= 629; 73.4% female, 16.2% male, mean age: 21.2 years + 4.4 years). 304 stu-
dents (48.3%) were classified as food insecure and 325 (51.6%) were classified as food secure. There were significant relationships
(p<0.05) between food security status and demographic variables including living on or off-campus, employment status, and race.
Students at higher risk of being food insecure were those who reported living off-campus and those who reported full-time or part-
time employment. Those identifying themselves as Black, Hispanic, and Asian were also at increased risk of food insecurity.
Conclusion: This survey found that food insecurity is a significant problem among college students at this university. Food availabil-
ity and accessibility should be addressed through the addition of an on-campus food pantry as well as how dietetic professionals can
help combat this issue.
South Carolina Dietetic Interns Present at FNCE in Chicago Continued from page 4
Member Spotlight: Ashley G. Thomas MS, RD, LDN
Current place of employment/job title: Currently working as the Southeast District Registered Dietitian for Aramark at the College of Charleston, but will be leaving Aramark at the end of the year to focus more on my business, The Fresh Beet Nutrition. I am very excited! What most excites you about being a dietitian? The endless opportunities available and connecting with extremely supportive individuals that tend to work in this field. What food is a must have in your fridge or pantry? Oats are a must for my pantry. Not only am I obsessed with oatmeal, but I also like to throw oats into veggie burgers, smoothies, and energy bars. They are so versatile. What is your least favorite food? Parsnips, ugh. For whatever reason, they taste like Lysol to me. What is your favorite place to eat? Edmunds Oast, hands-down! The ambi-ance and the food are both equally amazing. I've never had a bad dish and the ser-vice is always on point. What is your favorite cookbook? This changes yearly, but this year it's Thug Kitchen - delicious vegan recipes that you wouldn't know are vegan if they were served to you. I also like how the authors minimize the idea that we need exten-sive cooking knowledge in order to fix ourselves a healthy meal. It's very relatable. A word of caution: don't let your kids read this one as there a few (comical) f-bombs thrown around here and there! Chocolate or vanilla? Chocolate. Always. Sweet or salty? Both…together! Favorite quote or words of advice? “Failures are finger posts on the road to achievement.” - C.S. Lewis
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 6
Charleston Trident Dietetic Association Update
Things are Fall-ing into place for this CTDA membership year. We got a chance to see some beloved familiar faces (and some bright new ones!) at Bad Wolf Coffee for our annu-al CTDA Kickoff. We also gathered at Gala Desserts in October for the latest installment of our newly named event series, “Trending Now,” where we discussed the Food & Nutri-tion Magazine over wine, apps and pumpkin cheesecakes galore.
Submitted By Molly Jones, RD, LD CTDA -President
Left & Above: CTDA members par-
ticipate in “Trending Now” discus-
sions of the Food & Nutrition Mag-
azine.
Left and Right: Who doesn’t
love a hot cuppa joe? Members
gather for the Kickoff at Bad
Wolf Coffee for warm beverages
and conversation.
Several CTDA members recently participated in the
Brunch Run 5K to support Fresh Future Farm, a non-
profit urban farm and grocery store in North Charleston.
One thing we learned: a post-race Bloody Mary makes
for a great recovery drink.
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 7
1. Avoid the urge to skip meals. Get back to your normal eating
schedule. Skipping meals to make-up for the thanksgiving feast never
works and can lead to overeating later in the day. Eat three meals a
day with small snacks in between, or every 4-5 hours.
2. Practice intuitive eating. Eat slowly and listen to your body.
Chew slowly, set your fork down and drink water in between bites.
Stop when you’re just full and not uncomfortable, even if you haven’t
finished your meal. Intuitive eating can help you control your portion
sizes while helping you enjoy your meal and feel satisfied.
3. Eat lots of fruits and vegetables. Fruits and vegetables are
packed with fiber, vitamins, minerals, and powerful antioxidants.
This is an easy way to increase your fiber intake to get your digestive
system moving. They can also help defend you from getting sick so you can stay well during the holiday season. Aim to make
half of your plate non-starchy vegetables at each meal and include a small cup of fruit on the side.
4. Drink water. Drinking water can help control your appetite. When we feel hungry after or between meals, often times it
is because we are dehydrated. The body can easily confuse
thirst for hunger. Drinking water also helps to flush out
excess sodium and gets your digestive system moving
which helps to relieve bloating. Aim to drink 1 ounce of
water for every pound of your body weight. Ex: If you
weigh 150 pounds, drink 150 ounces a day.
5. Get moving. Continue regular physical activity. Go for
a walk with your family, take the stairs, or find a fun fitness
class to attend. Setting a daily step goal of 10,000 steps can
be an easy way of keeping track of your activity. If you find
yourself sitting for long periods of time at work or at
home, stand up once every hour and walk around or
stretch for five minutes.
Physical activity has many
benefits such as improv-
ing your mood, promoting better sleep, boosting your energy, and helping control your
weight. It also helps control your blood sugars and cholesterol as well as promote a healthy
heart.
6. Get an accountability partner. Ask a friend or family member to join you on your
walks or participate in your healthy eating habits. Schedule daily phone calls or texts to check
in on each other. Challenge each other to see who can drink their daily water goal or who
reaches their step goal first. Make it fun and reward yourself with non-food related prizes at
the end of the week such as a trip to the movie theater or a new shirt.
Tips to Get Back on Track After Thanksgiving
Photo from: WAVEBREAKMEDIA LTD—Sourced from: https://www.womenshealthmag.com/weight-loss/effects-of-skipping-meals
Skipping meals can often lead to overeating later!
Photo sourced from: http://chapelhillwellnessatwork.org/fall-into-fitness-challenge/
While walking at this time of year remember to always wear reflective gear!
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 8
Leftovers? What Leftovers? Prepared by Morrison Intern Caitlin Milne; Submitted by Kristin Guenther MS, RD, LD
Thanksgiving involves days and sometimes even
weeks of preparation but now that the holiday has
come and gone if you’re anything like me then
you probably over-prepared! My refrigerator al-
ways seems like it is more full after Thanksgiving
than before! So what do we do with all of the left-
overs! Try some of the following recipes to mix it
up and whittle the leftovers down a bit!
- Kate Hoy, MFN, RD, LDN
Turkey and Root Vegetable Chili
1 (28-ounce) can fire-roasted tomatoes
1-2 cups low –sodium broth (chicken or vegetable)
2 cups leftover turkey, diced
2 cans black beans, rinsed and drained
4 cups leftover root vegetables, diced (ex: squash, sweet potatoes, pumpkin, parsnips, turnips, etc.)
2 large carrots, peeled and diced
2 tablespoons olive oil
2 cloves garlic, minced
1 large onion
1 Tablespoon chili powder
1 tablespoon cumin
½ tablespoon oregano
Sea salt
Ground Pepper
Cilantro, optional
Plain Greek Yogurt, optional
- Heat oil in a large pot over medium-high heat. Sauté onion
and carrots until soft, about 5 minutes. Add chili pow-
der, cumin, oregano, garlic, and 1 teaspoon salt. Cook
until fragrant, about 2 minutes.
- Carefully pour in tomatoes and bring to a simmer. Add
root vegetables, black beans, turkey, and 1 cup low sodium-broth. Stir to combine and bring to a simmer, adding one or two
more cups of water or broth as needed. (You want a soupy consistency, as chili will thicken as it simmers.)
- Simmer partly covered for 20 minutes, until root vegetables are tender. Season with salt and pepper to taste and simmer for 5
more minutes.
- Serve garnished with cilantro leaves and plain greek yogurt if desired.
Photo from: http://www.jennycancook.com/recipes/easy-turkey-chili/
Photo from: http://www.myrecipes.com/recipe/mojo-turkey-tacos
Photo from: http://www.destinationdelish.com/thanksgiving-leftovers-salad-mashed-potato-stuffing-cakes-cranberry-vinaigrette/
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 9
Leftovers… Continued from Page 8
Ancho Chili Turkey Tacos with Black Beans
2 cups leftover turkey breast, shredded
4 soft tortillas, flour or corn
1 cup spicy or plain black beans
1 (15-ounce) can diced tomatoes
1 medium onion, diced
Chopped vegetables of your choice (ex: avocado, red cabbage, corn, etc)
1 Tablespoon olive oil
1 teaspoon ancho chili powder
½ teaspoon cumin
Salsa, optional
Plain greek yogurt, optional
- Preheat the oven to 350 degrees. In a medium pot, cook onion in oil over
medium heat until soft, about 5 minutes. Add tomatoes, chili powder,
cumin, and salt and simmer for 10 minutes. Stir in turkey and simmer
until heated through, about 3 more minutes.
- Wrap tortillas in foil and warm in oven for 10 minutes. Serve turkey and tomato mixture in tortillas with your favorite top-
pings, such as veggies, black beans, and salsa.
Leftover Turkey and Cranberry Sauce Salad
3 cups leftover turkey, shredded
2 stalks celery, chopped
2 green onions, chopped
1/3 cup walnuts, chopped
½ cup mayonnaise or plain greek yogurt
1/3 cup cranberry sauce
1 garlic clove, minced
1/8 teaspoon paprika
Salt and pepper, to taste
Splash of lemon juice
- In a large bowl combine turkey, celery, onions, and walnuts
- Add mayonnaise (or plain greek yogurt), cranberry sauce, garlic, spices, paprika, salt, pepper, and lemon juice. Mix until well
incorporated.
- Serve on bread or on a salad or eat by itself
Storing Leftovers:
Refrigerator Freezer
Turkey 3-4 days 2-3 months
Stuffing 3-4 days 1 month
Mashed potatoes, yams, green bean casserole
3-5 days 10-12 months
Cranberry Sauce 10-14 days 1-2 months
Photo from: http://www.myrecipes.com/recipe/mojo-turkey-tacos
Divide leftover turkey and other cooked dishes into smaller portions and refrigerate in covered containers. Freeze portions that won’t
be eaten within one week. Here is a helpful chart with guidelines for how long to store food items:
THE PALMETTO LEAF - NOVEMBER 2017
PAGE 10
Emily Barrett, RDN, LDN
Diet Manual Editor
PAGE 11
