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Author Archives: Toni Kuehneman
Toni Kuehneman, MS, RD, LMNT is a registered dietitian for the Alegent Health Heart and Vascular Institute. She’s worked at Alegent Health for 15 years, focusing her expertise on providing medical nutrition therapy for patients with heart disease. Like what you read here? Then join Toni at one of Alegent Health’s Heart Healthy Cooking events. She’s the face of the series, which brings together local chefs and cardiologists once a month to teach us all how to eat and live a little more heart healthy. Nutrition is actually a second career for Toni, as she has a bachelor’s degree in social work. After several years in that profession, she decided to help people in a different way and returned to college to earn her Master’s degree in nutrition from the University of Nebraska at Lincoln.
The International Food Information Council (IFIC) completed a 2013 Food and Health Survey among Americans. America’s interest in healthy eating is increasing. Seeking healthy food items is driving 64% of our food choices. Good news indeed! Five food trends in 2014 are: 1. Protein is in the scientific news. The IFIC survey found that 63% of consumers look at protein content when they select food items. A protein source at each meal and snack helps to maintain energy and muscle strength especially after exercise and as we age. Lean meats and poultry, seafood, dairy products, and plant proteins such as beans and nuts are the best sources. 2. Omega-3 fats are not new but continue to be seen as important. … Continue reading
Every year in October, our country celebrates Food Day. According to the Food Day website, “Food Day is a nationwide celebration and movement for healthy, affordable, and sustainable food.” When I think of Food Day, the sound bite:“fresh is best” comes to mind. But recent studies reveal that processing or cooking some foods increase their nutritional benefits. While many folks enjoy the garden fresh tomato for its delicious taste, dietitians also know it as a source of vitamin C, potassium, and lycopene. Many garden tomatoes are canned or processed into tomato sauce or salsa. Did we lose the nutrients in the canning or cooking process? While most of the vitamin C is lost, heat increases the available lycopene content. Heating … Continue reading
It has been an unusual summer for my family and me with sadness and happiness occurring at times. It is a good feeling to be writing about an observation made along the way this summer. One event provided an opportunity to notice food choices by a crowd of 480 people. I must admit that many of the professional meetings I attend are for health professionals, specifically Registered Dietitians. As a group, we are aware of food and portion sizes. So it was interesting for me to accompany my husband to his national meeting. At the dinner meeting attended by 480 adults, we were provided with a meal served buffet style. I was impressed by the healthy choices served with lean … Continue reading
“Do You Overpour?” May is national salad month. I usually do not notice the various monthly celebrations (except for nutrition month). My attention was drawn to salads this month because of a brief report in the May issue of Cooking Light magazine entitled “Do You Overpour?” The authors served 50 people tossed salads, and they monitored the amount of salad dressing they poured. Only a third poured two tablespoons of ranch or vinaigrette. Those who chose the creamy dressing had the heavier hand. The difference between the heaviest and lightest pours of ranch dressing was more than 250 calories. The largest pours were 5-1/4 tablespoons for both dressings. With that amount, the totals were 315 calories for the vinaigrette and … Continue reading
A participant in one of my recent community presentations asked questions about cutting and preparing certain foods. I wondered if other folks had the same concerns. How do you cut an avocado? Or a pineapple? Coming to the rescue is the national organization for Registered Dietitians, the Academy of Nutrition and Dietetics. The organization recently completed a series of “How do I” videos. The YouTube videos are less than a minute in length and cover about twenty food items. Since it is more economical to buy fresh, whole produce, you can save money by doing the prep work yourself. money. My hope is, that by watching these videos, you will increase your fruit and vegetable choices, and select more variety … Continue reading