We plan to kick-off our program with a small networking event in person on Wednesday, December 1st. We will have virtual programming in January and March and a large live in person even on April 30th at Harper College. Topics include women's health, eating disorders and diabetes. Our program this year will provide 7 CEUs.
You can sign up for membership the year or individual event registration through our online registration. If you have any questions, please visit our Membership page click here to contact us.
We would also like to introduce you to our 2020-2021 Board Members! Keep an eye out for updates and featured member posts and updates on our social media sites, and if you'd like to learn more or join our board or a committee, please click here to contact us.
President Mia Greco [email protected] President-Elect Traci Wessel Past President Rachael Costello Secretary Rachael Costello Treasurer Kristen Schrieber [email protected] Nominating Chair Georgia Hammerli Program Planning Committee Traci Wessel Social Media Committee [email protected] Alexandra Sarkisian and Daria Sajac
2020-2021 Year Underway!
We are excited to kick off our 2020-2021 NSAND program year in just a few weeks with our first live webinar on September 16th! Our board members have been working hard to put together a program that includes a wide variety of relevant topics and speakers which we hope you will enjoy! This year we have made some changes which include the addition of online membership and individual event registration, online payment, and virtual live webinars for our fall and winter meetings. If you have any questions, please visit our Membership page click here to contact us.
We would also like to introduce you to our 2020-2021 Board Members! Keep an eye out for updates and featured member posts on our social media sites, and if you'd like to learn more or join our board or a committee, please click here to contact us.
President Rachael Costello [email protected] President-Elect Traci Wessel Past President Maddie Martini Secretary (Interim) Traci Wessel Treasurer Mia Greco [email protected] Nominating Chair Georgia Hammerli Program Planning Committee Kristine Adrwoski, Traci Wessel, Mia Greco, Maddie Martini, Rachael Costello Social Media Committee [email protected] Alexandra Sarkisian, Daria Sajac, Kristine Ardrowski
Meeting Review: "The Microbiome: Preventing Metabolic Endotoxemia" and "Vitamin K2: Implication in Rate of Aging & New Discoveries in its Function"
Tracy Williams, NSAND Social Media Committee Member On November 28, 2017, North Suburban Academy of Nutrition and Dietetics hosted an event at the Arlington Heights Memorial Library. Kiran Krishman was the presenter on the interesting topic of the Incredible Role of the Human Microbiome in Preventing Metabolic Endotoxemia, the number one cause of chronic illness and mortality worldwide. His goal was teach our audience about how we could understand metabolic endotoxemia (ME) and its resulting effects on the human body and why it is considered the number one cause of mortality worldwide. He also discussed specific strategies for probiotic therapies and medical nutrition therapies that change the outcome of metabolic endotoxemia, as well as the role of transient, commensal spore based probiotics in bacteriotherapy to treat metabolic endotoxemia.
There are 22,000-23,000 functional genes in our chromosomes. In these functional genes, there are also 3.5 million microbial genes, 99% of their metabolic function is coded by microbial DNA, which control hormonal functions, using neurotransmitters like serotonin, which are made by bacteria as well. 80% of human illness is related in some way to metabolic endotoxemia. Metabolic endotoxemia is estimated to affect 33% of the Western population. Metabolic endotoxemia is a distinctive immune response that becomes subclinical, insistent, low-grade inflammation because of increased circulation endotoxins, primarily lipoprotein saccharide. Lipoprotein saccharide is characterized by increased serum endotoxins followed by elevated inflammation measurable increase of interlinking-6, interlinking-1-alpha, interlinking-1-beta, interferon-gamma, triglycerides and post-Ora dial insulin. Body inflammation has been shown to have significant correlation with increased risk of developing a variety of chronic diseases, which include heart disease, obesity, even cancer growth. Lipoprotein saccharide can leak into the blood stream, hence causing a health problem. If the intestinal lining is defective, it can cause a leaky gut.
The saturated fats within coconut oil are the mechanism of action to affect how endotoxins are absorbed. Saturated fats and polyunsaturated fatty acids have the opposite effects on lipoprotein saccharide receptors in TLR4, as well as lipid rafts. Endotoxins toxicity is reduced when SFA in lipid-A is substituted for polyunsaturated fatty acids. Paracellular pathways are how endotoxins enter the bloodstream. How does immune activation happen within the process of metabolic endotoxemia? Immune activation completed by lipoprotein saccharide starts a universal pattern in the recognition receptor of callee TLR4. TLR4 is a significant protein that signals a distinctive strength of the immune system and is found on the surface of distinctive immune defense cells such as microphages as well as the dendritic cells.
There are a few clinical findings that show that lipoprotein saccharides are entering the body, which includes metabolic syndrome, heart problems, as well as lipid problems. There is a current study that shows the effect of dietary in the post-meal endotoxemia in lean, overweight or obese men. Obese and overweight people already have a negative endotoxin response to meals. Endotoxemia has a molecular link between chronic diseases and obesity. Type 2 diabetes has been shown to increase the post-meal endotoxic response quickly. Many diseases that used to be thought as a “death sentence” can now be reversed by stopping the bodily insult while using proper nutrition.
Kiran Krishnan is a Research Microbiologist and has been involved in the dietary supplement and nutrition market for the past 16 years. He comes from a strict research background having spent several years with hands on research and development in the fields of molecular medicine and microbiology at the University of Iowa. Kiran also established a clinical research organization where he designed and conducted over a dozen human clinical trials in nutrition. He is a co-founder and partner in Nu Science Trading, LLC; a nutritional technology development, research and marketing company in the U.S. dietary supplement and medical food markets. Most recently, Kiran is acting as the Chief Scientific Officer at Physician’s Exclusive, LLC and Microbiome Labs. He happens to lecture frequently on the human microbiome at medical and nutrition conferences.
Meeting Review: "Spice Up Your Career & Kitchen: Branding your Career & Online Presence/Do you know your Super Spices?"
Tracy Williams, Social Media Committee Member Our second speaker, Jackie Schulz, MS, RD, LDN, nutrition lead from Kraft Heinz North America, discussed the science, trends and regulations of sugar. It is not a new thing for sugar to be highlighted as a food component, while the goal is for sugar to be consumed in moderation. Many worldwide health organizations, such as the World Health Organization, have guidelines and make recommendations about sugar consumption. In March 2015, research studies had shown that free sugar consumption should be limited to 10% of the human diet; US Dietary Guidelines show similar recommendations. Adults that make it a goal to consume less sugar have been shown to have a lower body weight. There is correlation data that shows the need to reduce or limit sugars in the diet, which means these recommendations should be made into a policy.
There are some other scientific perspectives on sugar consumption and weight gain as well as diabetes risk. It is not best to place all the blame on sugar consumption as the sole cause to the increased rates of obesity. According to a study from 2014, added sugars do not have an effect on body weight as well as diabetes according to controlled human clinical trials. There is one positive unintended consequence from sugar avoidance, which includes the potential of increased intake of nutrient-rich, recommended foods.
There are many updates in regards to policy and new laws related to sugar consumption, especially to reduce consumption of sugar around the nation. Sweetened beverage taxes have been passed in numerous large cities across the United States. Sugar regulations have been passed within the national program of Women Infant and Children, SNAP (Food Stamps), and National School Lunch Program. Consumers require honesty and there is increased concern on health conditions related to sugar consumption. There have been confusing messages from a public health standpoint. Perceptions about added sugar consumption continue to be divided because of misinformation from misinformed media outlets. Due to this incorrect information, Americans are gradually restricting and shunning sugar intake. Food companies are replying with positive nutrition education messages while making changes in the thoughts towards certain foods. There have been many reforms to the nutrition food label by requiring mandatory changes for all products in terms of added sugars, serving sizes, as well as reference amounts.
Jackie Schulz, MS, RD, LDN is the Nutrition Lead for Kraft Heinz North America. Her areas of expertise include nutrition communications, product development, food and nutrition policy and regulations, as well as pediatric nutrition. Prior to her role with Kraft Heinz, Jackie was a Vice President at FoodMinds, a food and nutrition consulting agency. She also worked in nutrition marketing and communication roles at Nestle USA and at the Kellogg Company and was the first research and development dietitian for Barilla America. She also spent five years in medical nutrition with Nestle Nutrition. Jackie started her career as a clinical dietitian as a Board Certified Specialist in Pediatric Nutrition for fifteen years. She received her Master’s in clinical nutrition from Rush University and bachelor’s degree in dietetics from UC Davis.
Meeting Review: "Moving Veggies to the Center of the Plate"
Tracy Williams, Social Media Committee Member On Wednesday, October 18, 2017, there was an interesting two-part program at Harper College in the Foods Lab as a networking event for North Suburban Academy of Nutrition and Dietetics and a nutrition researcher from Kraft Heinz North America. First of all, we had presenters from the company Meez Meals who did a vegetarian meal demonstration. Meez Meals, headquartered in Evanston, IL, is a company created based on the French philosophy, which can be defined as everything ready to go when people are ready to cook. Another philosophy of Meez Meals is that they believe dinnertime is about more than the food. Cooking meals from scratch means life slows down for a minute, your family enjoys the aroma, and your children will always hang out in the kitchen. Cooking becomes an opportunity to have quality time. Meal ingredients are dinner prepped and ready, so food can be cooked freshly. Carrots are peeled, the onions are sliced, the peppers are diced and spices are measured to make fresh cooking faster, no matter how busy and stressful the workday. There is no need for knives so young children can always help with meal prep which turns a daily chore into an opportunity for family time.
Meez Meals delivers meal kits to 9 states throughout the Midwest, including all of Illinois, Wisconsin, Indiana, Ohio, Michigan Kentucky, as well as Iowa and most of Missouri and Minnesota. People who obtain a subscription to this meal plan company have access to fun and unique recipes each week. Recipes are built around what seems to be seasonal. Each meal and recipe is packed with power vegetables and lots of quality whole grains. New recipes can help people discover recipes and fresh ingredients each individual knows and loves. Recipes include re-imagined classic comfort food to cross-cultural blends as well as traditional classics from other countries.
Meez Meals happens to be America’s first and only Certified Green Restaurant® DIY meal kit service. From composting kitchen waste to choosing recycled paper for the main office, all staff members are devoted to being green. Food is sourced from Midwestern farms and companies with the goal of using seasonal ingredients, and to reduce their environmental footprint, the company built their kitchen close to the suburbs.
The presenters from Meez Meals discussed vegetable trends, specifically how the presence of root vegetables on restaurant menus has grown 46.7% in the past year. Currently, 22 million American adults eat mostly or strictly vegetarian diets. Access to fresh vegetables and fruits has become easier due to the popularity of farmer’s markets, with millennials being the focal point for driving change towards more fresh produce consumption. Meez Meals provides creative meal ideas that include vegetables at the center of the plate. The most popular vegetables from recipes provided by Meez Meals include sweet potatoes, kale, broccoli, bell peppers, as well as beans.
Meeting Review: "Treating Diabetes in Patients with Eating Disorders"
Tracy Williams, Social Media Committee Member On September 19, 2017, a group of dedicated registered dietitians and student members of the North Suburban Academy of Nutrition and Dietetics attended a program at the Renfrew Center in Northbrook, IL. Becky Mehr, MS, RD, LDN and Laurie Cooper, PsyD, HSP presented on the topic of, “Treating Diabetes in Patients with Eating Disorders”, which highlighted the difficulties that come about when trying to manage diabetes care in those with a past or present eating disorder (ED). After giving an overview of the history of the Renfrew Center and a brief review of the disease process and treatment options for diabetes, Mehr and Cooper discussed the organization’s integrative approach to treating those who have diabetes as well as an ED.
A diabetes diagnosis could lend itself to major dietary restrictions and even an ED in fear of the complications that come from uncontrolled diabetes. The stress that comes from being a teen or young adult along with having to be even more aware of diet and the need for more control overall puts this population at an increased risk of developing an ED. Being such a specialized area of diet treatment, not many traditional dietitians have any experience with many facets of the treatment plans for EDs.
Many of the treatment plans require the teamwork of interdisciplinary team as well as supportive and non-judgmental family members. There are several treatment stages which include becoming aware of personal emotions related to a positive relationship to foods, as well as skill acquisitions that help people to manage their personal emotions in a positive way. Becoming involved in new activities also help individuals manage the emotional exposure related to food, weight, positive body image, and positive social experiences while at the same time it can help build positive relationships.Nutrition and proper meal planning helps someone manage their recovery from an eating disorder, as well as managing their diabetes diagnosis. The presenters also provided anonymous case studies for the group of dietitians to learn the components of a positive eating disorder treatment plan. It is important to understand how diabetes treatment burnout could result in an ED in young adults and teens, especially if they desire to obtain perfection in all areas of their life.
Renfrew Center was founded in 1985 as America’s first residential treatment center for eating disorders. They have treated more than 75,000 women who are struggling with eating disorders and trained over 35,000 professionals. Residential and outpatient clinics are located in 13 states across the United States, including Illinois. Today, with its unmatched record of experience, the Renfrew Center remains a trailblazer in the expansion of innovative and inventive treatment and training plans. They use a unified treatment model for eating disorders that incorporates a focus on the healing potential of empathetic counseling sessions with evidence-based, emotion-focused treatment choices. Treatment plans are based on a basic belief that relationships and a sense of community are central to the mental health of teen girls and young adult women. They believe in treating the whole person as well as including the family in goal setting and beyond. Throughout treatment, patients grow in their strength and confidence by understanding the important interaction between emotion regulations and reliable commitment in mutual relationships. The goal is for young women to learn how to be courageous in how they approach their healing process rather than avoiding emotional experiences. North Suburban Academy of Nutrition and Dietetics members look forward to connecting with each other more often during the Food and Nutrition Conference and Expo (FNCE). Feel free to visit our website to follow our experiences during FNCE at the McCormick Place from October 21- 24. We have another presentation coming und p at Harper College on October 18, 2017 with the topic of “Moving Veggies to Center Plate” as well as “Spice Up Your Career and Kitchen: Branding your career and online presence.” Look forward to seeing you soon!
Meeting Review: "Contemporary Topics on the Health Benefits of Extra Virgin Olive Oil & Balsamic Vinegar"
Tracy Williams, Social Media Committee Member
On September 13, 2017, the North Suburban Academy of Nutrition and Dietetics members met at the Olive Tap, in Long Grove, Illinois. 32 people attended the event, learning about a basic understanding of the various products characterized as Extra Virgin Olive Oil and Balsamic Vinegar of Modena. Rick Petrocelly, owner of Olive Tap, in Long Grove, Illinois discussed the current science and the health benefits related to heart health and cancer prevention, while incorporating premium grade EVOO into a person’s diet. Balsamic Vinegar of Modena as an addition to a healthy lifestyle and weight control was also discussed. Attendees were educated on specific ways to incorporate these products into a healthy diet program. Rick Petrocelly gave us an opportunity to ask important questions on past topics discussed as well as related areas of interest.
The Olive Tap has locations in Colorado, Ohio, Iowa, Rhode Island and Pennsylvania, and provides access to the freshest selections of extra-virgin olive oils and flavored oils from small batch producers worldwide. The Olive Tap opened in Long Grove in July 2006 and it was during the first year that Petrocelly was educated and received recognition as a Certified Olive Oil Consultant from the Olive Oil Institute in New York. Later, he attended classes at the University of California-Davis and received Certification in Chemical and Sensory analysis of Extra Virgin Olive Oil. Rick Petrocelly has continued his education into the health benefits of Extra Virgin Olive Oil, and has done many lectures, seminars and written many blog posts on the subject. Stories on the Olive Tap have been featured in the Chicago Tribune, North Shore Magazine, Pioneer Press publications as well as the Daily Herald. Petrocelly has conducted seasonal cooking classes at the Chicago Botanic Garden, community groups, culinary expos, and suburban farmers’ markets.
You can find more information about the Olive Tap and purchase products from their website:https://www.theolivetap.com Stay tuned for new information from new events. Looking forward to the event on Tuesday night at Renfrew Center!
October Meeting
What a great turnout to our October meeting at Harper College! We tried some delicious samples and learned about the latest trends in home delivery meals by MeezMeals! We also learned some valuable information about CSAs and organic farming from Irv and Shelly's.