Oklahoma Academy of Nutrition and Dietetics
Oklahoma Academy of Nutrition and Dietetics

President's Message
Pam Brummit, MA, RD, LD

        What a fantastic time to be a dietitian!  As healthcare reform continues to move forward, our members continue to strive to expand our role in nutrition services across the lifespan.  Members of our legislative committee, Rebecca Swisher, SPR; Misti Leyva, PPC; Tara Conway, SRS, have been working hard to keep us abreast of the changes.   With ADA's assistance, members will be prepared to be in the forefront of healthcare reform as new plans are implemented.  Look for their presentation at ODA’s Fall Symposium. 
        At our first board meeting of the year, it was so exciting to see nine students, all members of the Oklahoma Student Dietetic Association Executive Board, in attendance.  They want to be involved and kept informed of the issues.  Don't forget to include them at your district meetings as well! To be so strongly committed while a student tells me that we will have increased involvement as they become active members. 
        The board has already been busy this year.   Activities have included: 

  • Approving the new Oklahoma Supporter Program, which allows ADA members from surrounding states to become members of ODA
  • Providing Ok Board of Medical Licensure and Supervision with potential candidates to replace expiring terms
  • Establishing a webinar committee to research the use of webinars to increase CPE hours for our members
  • Participating in ADA's Affiliate Membership Challenge
  • Adding an additional State Media Representative for the Oklahoma City area
  • Expanding ideas for the ODA Cookbook

        Our committees have also been busy. 

  • Gena Crenshaw and her committee are putting the final touches on the Fall Symposium
  • Peggy Turner and her committee have begun planning the Spring Convention to be held in Norman
  • The Oklahoma Nutrition Manual Committee, headed by Jill Parker and Carrie Wilson, have been assigning sections to interested members

        The Fall Symposium theme is "Fall into Nutrition".  Make sure you save the date: September 17th at the Wes Watkins Center in Stillwater.  Registration has already begun.  Presentation topics will include Autism, Legislative Updates, Local Farming, Eating Disorders, Food Allergies, and Raw Food Demos.  It should be a great day to not only learn, but to network with your colleagues! 
        And, FNCE is not too far away, so start planning: November 6-9, 2010 in Boston.  We have an ODA reception scheduled for Sunday evening at 5:30.  The agenda for the meeting has some outstanding topics and speakers.  I hope you can make it for a week of learning and networking. 
        Currently, ODA is looking for a reimbursement chair.  If you are interested, please contact me or the ODA Central Office. If you have questions, concerns or ideas for ODA, please do not hesitate to contact one of the board members.  We are here for you.  Thank you for allowing me to serve you as ODA President 2010-2011.

                

 

 

 

ODA Cookbook

More Recipes Needed

We have gathered about 100 very delicious recipes from our members, but we need about 100 more to fill up the cookbook.  We are creating an online form to make it easier for members to submit their recipes.  We will le you know when that if available.  You can also mail or e-mail your recipes to the ODA Central Office.

Are wondering if your recipes are "originals"?  A recipe that is taken from another source must have at least 4 changes made to it to become an "original".

Cookbook Title Contest

Thank you to everyone who submitted all the creative cookbook titles! We received 53 awesome entries! Deciding on a winner is taking a little more time than that originally planned. The board will narrow down the list and make a decision soon. We will be sure to let everyone know the winning title and who submitted it as soon as we have a final vote.Health



Professionals and Educators (HPE) eCommunity

The American Institute for Cancer Research is giving you the opportunity to be part of their new free program, Health Professionals and Educators (HPE) eCommunity.  It provides tools and information to benefit dietitians, patients, and clients, such as special discounts on publications, a subscription to ScienceNow, and AICR InDepth by Karen Collins, to look at hot topics.  More information about the program is available at http://www.aicr.org/hp



Legislative Update
By Misti Leyva, MS, RD, LD

        The Legislative Committee met in June to make an agenda, and it looks like another busy year!  We welcomed Cheryl Hull as the new Public Policy Coordinator and Tara Conway, our first State Regulatory Specialist.  ADA created this new affiliate position to provide greater focus on regulatory issues as they impact our state.  This committee has much work to do this year, and we are off to a running start! 
        In May we celebrated our 3rd Annual Dining at the Capitol event and wish to thank all who attended.  Our plans for 2011 are to combine this event with a Legislative Day for dietitians. This will provide the opportunity for members to have a voice on Capitol Hill in support of nutrition. More information will be provided as it becomes available. 
        In national news, the House Education and Labor Committee provided bipartisan support on July 15, of H.R. 5504, the Improving Nutrition for America’s Children Act.  This Act reauthorizes the nation’s crucial child nutrition programs and will now go to the full House for a vote before the September deadline. 
        The passage of a strong Child Nutrition Reauthorization bill is a key step in addressing the health concerns of our nation’s children, including hunger, childhood obesity and poor diet quality. The American Dietetic Association has called on Congress and the Administration to complete Child Nutrition Reauthorization this summer. This legislation is a key opportunity to help reach national goals to end child hunger by 2015 and solve child obesity in a generation.  Unique in this bill is a provision that establishes national professional standards for school nutrition personnel.  This is an opportunity for registered dietitians and dietetic technicians, registered to play a vital role in our nation’s healthcare. 
        This and other legislation affects all of us.  We have an opportunity to make a difference. Please call or email your members of Congress today!  Remember, they work for us!



Member
Spotlight


By Kendra Piasecki, MS, RD, LD, CHES


Working as a Family and Consumer Sciences Extension Educator for the Oklahoma Cooperative Extension Service has really broadened my skills as a dietitian.  From working with local farmers to promote and gain funds for a local farmer’s market to helping community members preserve food safely I have become a more capable professional.  While teaching nutrition education in elementary schools it became quite obvious that children did not know where their food came from or anything about the people who produced the food they consumed.  I decided I wanted to reach out to the youth in my community to teach them about where food comes from, how to grow and prepare fresh foods, and the importance of physical activity.  I was awarded a grant for my camp, Farm 2 Fork, which targeted third grade students in schools with a high percentage of participation in the free and reduced school lunch program.  Campers had the opportunity to grow herbs and vegetables, plant seeds, and prepare healthy snacks.  They also learned about bee keeping, beneficial insects, vermicomposting, the MyPyramid, and completed a variety of hands on activities from Ag in the Classroom.  It is my hope that these students will be more apt to eat a wider variety of fruits and vegetables after having the opportunity to not only learn about them, but to grow and prepare them as well.



Members in the News

In May, Lara Veazey was featured on News 9 with Crest Foods to talk about a new program to teach customers to shop for groceries with nutrition in mind.

To see Lara's segment and other members featured in the news, visit our 
Members in the News page.  You can also tell us about your moment in the news by submitting the online form at the bottom of that web page.



****Visit the ODA Website for CPE events and ADA news!****






 



Benefit$ for Your Buck

We have gathered about 100 very delicious recipes from our members, but we need about 100 more to fill up the cookbook.  We are creating an online form to make it easier for members to submit their recipes.  We will le you know when that if available.  You can also mail or e-mail your recipes to the ODA Central Office.Are wondering if your recipes are "originals"?  A recipe that is taken from another source must have at least 4 changes made to it to become an "original".Thank you to everyone who submitted all the creative cookbook titles! We received 53 awesome entries! Deciding on a winner is taking a little more time than that originally planned. The board will narrow down the list and make a decision soon. We will be sure to let everyone know the winning title and who submitted it as soon as we have a final vote.Health The American Institute for Cancer Research is giving you the opportunity to be part of their new free program, Health Professionals and Educators (HPE) eCommunity.  It provides tools and information to benefit dietitians, patients, and clients, such as special discounts on publications, a subscription to ScienceNow, and AICR by Karen Collins, to look at hot topics.  More information about the program is available at . 

        As an ADA member, you have access to several progrmas, products, and resources, such as Career Resources, Educational Opportunities, Evidenced-Based Practice, Information Resources, Networking, Policy Initiatives/Advocacy, Travel Store, and Discounts and Insurance.  Whether you're a student, an active member, or retired, there's something taylored just for your needs, guaranteed.  Find out more when you visit the ADA Member Beneifts web page: http://www.eatright.org/About/Content.aspx?id=8679.  If you don't find what you're looking for, you can contact ADA to ask them about it.  Just call 1-800-877-1600, ext. 5000, or send an email to membrshp@eatright.org.  ADA wants to know what they can do for you!
        ODA has even more member benefits listed at http://www.oknutrition.org/benefits_of_membership.  The Board of Directors is working hard to bring you even more benefits, such as offering free webinars for CPE opportunities, improving the Oklahoma Nutrition Manual to make it more user-friendly for health professionals and patients, and providing more resources on the ODA website.  We want you to be proud that you are an ODA member. If you think ODA is lacking an important member benefit, please contact the ODA Central Office or one our officers; contact informatoin is listed on the ODA Website at http://www.oknutrition.org/contact_oda.htm.  We really want to make your membership worth your time and effort. 



Simply
Green

By Jill Parker, MS, RD, LD, SNS




Why Buy Local?
  

Local is defined as buying food within a 100 mile radius of one’s home.  There are numerous benefits to buying local.  

  • Knowing where your food comes from and shaking the hand of the farmer who grew it.  If you have questions about your food’s origins, such as the growing conditions or chemicals used on the crops, you can ask first hand and discuss with the farmer.
  • Buying seasonally.  Produce consumed in season usually tastes better and is more nutritious, as it is picked when it is ripe as opposed to ripening on a truck as it travels across the country.
  • Being more knowledgeable about the food system.  You can learn when different items are in season or how to cook a certain item at home.
  • Keeping food miles (the distance your food travels from the farm to your home) to a minimum.  On average, food miles for items in the grocery store are 27 times higher than local foods.  Grocery store produce travels an average of 1500 miles, either by truck, boat or plane, before it hits your table.  This amounts to a HUGE amount of fossil fuel use to transport these items all over the world, not to mention the increase in fuel needed to keep foods refrigerated during their journey. 
  • Improving the local economy.  Farmers today make less than they did in the 1970s, yet they produce twice as much.  The money they receive from their crops often does not cover production costs, and therefore many have second jobs to make ends meet.  A wheat farmer may keep an average of 6 cents for each loaf of bread sold, but a farmer selling at a farmer’s market keeps 80-90 cents on every dollar.  That money often goes back into the local economy, helping to keep it alive.

 

ODA Recipe Collection

In the February 2010 edition of OKnutrition, we began featuring a new recipe in each OKnutrition newsletter.  The collection of recipes will be stored on the ODA website for all members to view.  More information about the new recipe collection will be availalbe soon.  This edition's recipe...

Berry Mango Salsa 

1 c. fresh blackberries or raspberries
3 cloves garlic, minced
Juice from 2 limes
1 mango, peeled and cubed
¼-½ fresh cilantro, chopped
½ small red onion, chopped
Salt and Pepper to taste

Combine berries, garlic, and lime juice in a food processor or blender and puree.  Pour puree in a medium bowl and stir in remaining ingredients.  Cover and chill for at least 2 hours before service.   Makes approximately 1 ½ cups.

Great on tacos, burritos, pork loin or with baked tortilla chips.


Oklahoma Academy of Nutrition and Dietetics
12324 E. 86th St N. #148
Owasso, OK 74055
t (918) 609-6559 or (877) 656-8874
f (877) 239-2942
oknutrition@oknutrition.org



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