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

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

    I hope you were able to attend the Fall Symposium - Fall into Nutrition. Gena Crenshaw and her committee did a fantastic job putting together a great day! 
    Earlier this month, several members and I were able to attend the launch of a new program by Homeland Stores.  (Pictures are available at http://www.oknutrition.org/Photo-Gallery.)  They have entered into a partnership with Guiding Stars, a nutrition guidance program, to help customers make better nutrition choices.  The program rates food based on nutrient content and then gives it a star rating.  This program will help to foster an awareness to help all Oklahomans make healthier lifestyle choices.  Next time you're out and about, stop into any Homeland or United Grocery store and check out the program. 
    Elizabeth Lohrman and her committee are working on developing our cookbook.  The title is:  Dietitians Cook!  Best Recipes from Oklahoma's Food and Nutrition Experts. Watch your email for updates and requests for more recipes.
    We've had several vacancies on the Advisory Committee on Dietetic Licensure.  Following procedures, the board submitted names of candidates to replace Misti Leyva and Julie Huber.  The Licensure board has elected Alexandra Miller and Melissa Pierce as replacements.  We have one more vacancy.  Names have been submitted.  We are waiting for the decision. 
    Carol Bannister has requested to step down from Reimbursement Chair.  I would like to thank Carol for all her years of service as Reimbursement Chair.  Karen Fundenberg has accepted the appointment as Reimbursement Chair. 
    The ODA board has voted to create an award for outstanding preceptor.  The Member Services Committee is developing criteria for this award. 
    ADA has ask that we have a Let's Move Coordinator.  Karen Meyers has been appointed as the Coordinator.  Let’s Move Cities and Towns is a program that targets mayors and other municipal leaders and encourages them to get involved.  This program’s theme is all about communities taking action.  Program goals include:
    1. Help Parents Make Healthy Family Choices
    2. Create Healthy Schools
    3. Provide Access to Healthy and Affordable Food
    4. Promote Physical Activity
Please step up and help when Karen calls for your assistance!! 
    Peggy Turner and her Spring Convention Committee have been hard at work developing the program.  The convention will be held March 24-25, 2010 at the Embassy Suites Hotel & Conference Center in Norman, OK.  The theme is Nutrition Boot Camp: From Basics to Outcomes.  Currently, speakers include Sylvia Escott-Stump, Tim Carr, James Painter, and Mary Milla.   Watch your email for more details as they are made available! 
    Jill Parker and the OK Nutrition Manual Committee are still looking for Editors/Authors for the following sections:  Gastrointestinal Nutrition, Hepatic, Renal Disease, Heart Healthy (including but not limited to fat and sodium modification), Metabolic Stress, Nutrition Assessment, Metabolic Disorders 
    FNCE is just around the corner.  November 6-9, 2010 Boston. We have an ODA reception scheduled for Sunday evening. The agenda for the convention has some outstanding topics and speakers.  Hope you can make it for a week of learning and networking. 
    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.

Read All About It!

There are several new event dates, CPE opportunities, district and DPG udpates, and announcements from ADA posted on the ODA website.  Pictures from this year's Fall Symposium have also been posted to the Photo Gallery.  You can find these updates on the Home Page, as well as under the Quick Links tab and in the Member's Only section at www.oknutrition.org!

Attend the ODA Reception at FNCE

ODA will once again host a reception at FNCE this month.  Past and current ODA members, as well as ADA staff members are invited to this event.  The reception will be held on Sunday, November 7th from 5:30-7:30 pm at the Renaissance Boston Waterfront on the 4th floor in the Georges Room.  Wine and hors d'oeuvres will be served.  If you're going to FNCE, come join this us for this social event! 

Benefit$ for Your Buck
Sharon Wheeler, MS, RD, LD

In this election year and time of continued financially tough times, ADA membership should be at the top of your priority list.  Membership benefits include ability to network and communicate with colleagues, access to CPE opportunities, ability to vote in elections, access to job postings, ability to review professional resources, ability to lobby state and national legislators, ability to join specialty practice groups, etc. These benefits are just a few of the many you can review on the ADA website at www.eatright.org.  Your membership also helps support ODA and keeps the organization viable and strong for Oklahoma.  Become a member and get involved!!

OkCD 2010 Fall Workshop

The Oklahoma Cunsultant Dietitians DPG would like to invite all ODA members to attend their upcoming workshop on December 2nd.  This event will provide 13 CPE hours!  For more information, please download the flyer.  It is also available at http://www.oknutrition.org/District-OkCD.

Members in the News

Andrea Beck was quoted in an article that featured the Seminole Nation's diabetes prevention camp, which took place this summer.

To see Andrea's quote 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.  Members who have been recognized or who have won awards can send us their achievements by visiting our Award-Winning Members web page.

Leadership Opportunities Available

ODA is looking for enthusiastic and organized leaders to join the Board of Directors and help our association succeed as an ADA state affiliate.  Information about the open positions, including their qualifications and responsibilties, are available on the ODA website at http://www.oknutrition.org/election.htm.  If you are interested in running in the 2011 Election, please send your name, email address, and phone number to the ODA Central Office at oknutrition@oknutrition.org.

Member Needed to Serve on Bylaws Committee

Each year the ODA President appoints a member to serve on the ODA Bylaws Committee.  This committee is responsible for reviewing the ODA and ODAF bylaws, as well as ODA affiliate bylaws, as needed during the year.  A member is needed to serve on this committee during the 2010-2011 year.  All meetings are held via conference call.  If you are interested in serving on this committee, please contact the ODA Central Office as soon as possible.

Date Set for 4th Annual Dining at the Capitol

Please mark your calendars for Thursday, April 7, 2011 to attend ODA's annual Dining at this Capitol event.  The 4th floor Rotunda has been reserved, and invitations to Oklahoma's agricultural organizations will be sent soon.  The Legislative Committee is hard at work trying to make the 2011 event even better by creating the first ever Legislative Day to coincide with the annual Dining at the Capitol event.  Several other state affiliates of ADA successfully hosted an event such as this.  More details about it will be available soon.

For more information on Dining at the Capitol, visit the ODA website at http://www.oknutrition.org/Dining-at-the-Capitol.

2010-2011 ADA Foundation Scholarships Awarded

The ADAF Scholarship Committee awarded 141 dietetics students from around the country with scholarships totaling $264,650.  ODA would like to congratulate all of the Oklahoma students that received ADAF scholarships!  

Stacee Wall Silagi, MHR, American Dietetic Association Scholarship, University of Oklahoma Health Sciences Center, Oklahoma City
Annie M. Cloud, Oklahoma Dietetic Association, Oklahoma Presidents Scholarship, University of Oklahoma Health Sciences Center, Oklahoma City
Misti J. Leyva, MS, RD, Edna Page Langholz Memorial Graduate Scholarship, Oklahoma State University, Stillwater
Jennifer L. Graef, MS, Patsyjane O'Malley Memorial Scholarship, University of Oklahoma Health Sciences Center, Oklahoma City

Lactose Intolerant? Help Your Patients Enjoy Dairy Again
Submitted by Susan Allen, M.Ed., Dairy Max, and Celia Harkey, MS, RD, LD, Midwest Dairy Council 

    In February 2010, the National Institutes of Health (NIH) convened an independent expert panel for a Consensus Development Conference on Lactose Intolerance and Health. The NIH panel reviewed the latest research on lactose intolerance, strategies to manage the condition and health outcomes of diets that exclude dairy foods. After a thorough review of the scientific evidence, the panel created a consensus statement[1] that addresses some of the common misperceptions about lactose intolerance, including the belief that dairy foods need to be excluded from the diet. As a health professional, you can utilize the expert panel’s findings to help your patients better meet nutrient recommendations. 

Why Health Professionals Should Address Lactose Intolerance 
    While lactose intolerance may seem like a minor annoyance or disturbance that can easily be solved by recommending dairy avoidance, this approach may not only deprive your patients of a food group they’d like to consume, but may also lead to nutrient shortfalls and contribute to bigger health problems in the long-run. According to the NIH Consensus Development Conference Statement, “Many individuals with real or perceived lactose intolerance avoid dairy and ingest inadequate amounts of calcium and vitamin D, which may predispose them to decreased bone accrual, osteoporosis, and other adverse health outcomes.”1 Additionally, the NIH Consensus Development Conference expert panel concluded that it is unnecessary to eliminate dairy completely to manage most cases of lactose intolerance and consuming small amounts of milk, yogurt, natural cheeses, and lactose-reduced foods may be effective management approaches.(1) 
    “It seems every group with whom I provide nutrition programming has at least one person/mom who has concerns about lactose intolerance and as such, limit or omit dairy,” states Deana Hildebrand, PhD, RD, LD and Assistant Professor and Extension Specialist from Oklahoma State University/Oklahoma Cooperative Extension Service.  “While the symptoms that are being experienced are real, they may not necessarily be due to dairy consumption.  They should be encouraged to first work with a health professional to be sure their symptoms are not caused by other dietary behaviors (excessive consumption of fructose, sugar alcohols, medications, etc.).  If LI is the cause for the symptoms then they should be assisted in finding their personal level of tolerance by using simple steps and tips for tolerance.  Strategies to consume adequate amounts of dairy need to be individualized because individual levels of tolerance differ.”  Hildebrand recently attended the National Dairy Council Dairy Science Forum focusing on “New Directions in Lactose Intolerance.”

Why Dairy Matters 
    The 2005 Dietary Guidelines for Americans recommends that adults and children ages 9 and older consume three cups of low-fat or fat-free milk or equivalent milk products every day.[2] Milk and milk products are such an accessible source of important nutrients that it’s difficult for most people to meet recommendations for key nutrients – calcium, potassium, magnesium and more – without consuming at least three servings daily. (2,3,4)

What You Can Do 

  • Encourage formal diagnosis. To help prevent nutrient shortfalls that can result from avoidance of dairy foods, encourage formal diagnosis and personalized nutritional counseling.(1)
  • Recognize there are individual variations in the amount of lactose that can be comfortably consumed. Research shows that people with lactose malabsorption can generally consume at least 12 grams of lactose (equivalent to the lactose content found in 1 cup of milk) in one serving with no or little discomfort.(1)
  • Talk to your patients about managing lactose intolerance. Patients who are lactose intolerant should know that when it comes to milk, there are practical solutions that may help them enjoy the recommended three servings of low-fat and fat-free dairy foods every day – without experiencing discomfort or embarrassment:
    • Try It. Opt for lactose-free milk and milk products. They are real milk products, just without the lactose, and provide the same great nutrients as regular dairy foods.
    • Sip It. Start with a small amount of milk daily and increase slowly over several days or weeks to tolerance.
    • Stir It. Mix milk with other foods, such as smoothies, soups or sauces – or pair it with meals. This helps give your body more time to digest it.
    • Slice It. Top sandwiches or crackers with natural cheeses such as Cheddar, Colby, Monterey Jack, mozzarella and Swiss. These cheeses are low in lactose.
    • Shred It. Shred your favorite natural cheese onto soups, pastas and salads. It’s an easy way to incorporate dairy that is low in lactose.
    • Spoon It. Enjoy easy-to-digest yogurt. The live and active cultures in yogurt help to digest lactose.
For new patient education materials on lactose intolerance, please visit www.NationalDairyCouncil.org and read the “Lactose Intolerance: New Understandings” Dairy Council Digest for a comprehensive review of the latest research on Lactose Intolerance.

 [1] National Institutes of Health Consensus Development Conference Statement NIH Consensus Development Conference:  Lactose Intolerance and Health February 22-24, 2010. Available at: http://consensus.nih.gov/2010/images/lactose/lactose_finalstatement.pdf
[2] U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington, DC: U.S. Government Printing Office, January 2005. Note: The 2005 Dietary Guidelines for Americans recommend 3 servings of low-fat or fat-free milk or milk products per day for individuals 9 years and older and 2 servings per day for children 2-8 years old.
[3] Huth PJ, Fulgoni VL, DiRienzo DB, Miller GD. Role of dairy foods in the dietary guidelines. Nutrition Today 2008; 43(6):226–234.
[4] Nicklas TA, O’Neil CE, Fulgoni VL. The role of dairy in meeting the recommendations for shortfall nutrients in the American diet. J Am Coll Nutr. 2009;28: 73S-81S.

Oklahoma Academy of Nutrition and Dietetics
12324 E. 86th St N. #148
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