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Coloradans in Action: Highlights from the Annual Nutrition Conference
Ever wonder what a group of registered dietitian nutritionists talk about when we get together? The answer might surprise you. We are far less focused on “eating clean” or following rigid diet rules than our title might suggest. Instead, we are busy running businesses, advancing public policy, and working to keep consumers safe. Read along as I recap some of the highlights and key takeaways from the Colorado Academy of Nutrition and Dietetics Annual Conference.
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My Thanksgiving Menu (From a Dietitian Who Can’t Cook)
It’s true. I’m a dietitian who can’t really cook. That doesn’t stop me from trying, of course. Just be warned: I rarely taste as I go, and I almost never follow directions. I like to live on the wild side. So with that in mind, here’s what I’m preparing for Thanksgiving this year!
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How GLP-1s Are Reshaping Consumer Behavior
It’s been about a month since FNCE 2025 in Nashville, and I’m still sifting through my notes and revisiting the sessions I loved. One that stood out was the panel “The GLP-1 Effect: Understanding Consumer Behavior Shifts and Their Impact on Food, Nutrition, and Innovation.” The sheer scale of GLP-1 adoption and the depth of the data presented were striking. What made the session even more compelling was its interdisciplinary perspective, bringing together insights from industry leaders, physicians, RDs, and AI-generated consumer modeling. GLP-1 medications are reshaping metabolic health, culture, consumer expectations, and the future of the food landscape. Here…
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Is Full-Fat Dairy Back on the Table?
I’d be lying if I said the thought of drinking milk didn’t make my stomach grumble, and not in a good way. Admittedly, I’m one of the growing number of Americans who has mostly phased dairy out of my routine (for the comfort of myself and those around me; if you know, you know). But that doesn’t mean I haven’t noticed the rising trend of full-fat dairy products popping up on store shelves and social feeds. After what feels like decades of low-fat everything, including yogurt, dips, buttery spreads, and salad dressings, we seem to have come full circle, welcoming…
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Food Connects Us: A National Nutrition Month Celebration
It’s March already, which means it’s National Nutrition Month—a time to celebrate the power of food and nutrition and recognize the vital role of Registered Dietitian Nutritionists in promoting healthy eating through expert guidance and resources. This year’s theme, “Food Connects Us,” highlights how food brings us together—linking us to our cultures, families, and communities. Sharing a meal is more than just eating; it’s an opportunity to learn about its preparation, the people who made it, and where the ingredients come from. Here are a few meaningful food connections that resonate with me! Creating Connections in the Kitchen Cooking at…
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Banning Artificial Food Dyes: Health Risk or Overreaction?
Lately, I’ve been fielding more questions than usual about food dyes, and I can’t help but wonder if the recent ban on six harmful food dyes in California schools is sparking more concern. Many of my clients are increasingly worried about how these dyes might affect their health goals—whether it’s weight loss, diabetes prevention, or overall wellness. The conversation around food dyes is gaining momentum, and it’s clear that people are paying attention to the potential impact on their health. For a long time, my mindset was, “If it’s on the market, it must be safe.” But since having a…
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Dietitian Abroad: Japan Edition
As a dietitian traveling abroad, I’m always curious about the unique ways different cultures approach food and nutrition. My recent two-week journey through Japan was no exception, offering both surprises and delightful discoveries when it came to the country’s culinary traditions and eating habits. From mindful eating practices to unexpected flavors, Japan’s food culture left a lasting impression. In this article, I’ll share four elements that stood out during my travels, each offering insight into the fascinating relationship between food, health, and tradition in Japan. The Taste of Tradition Japanese traditional cuisine, known as washoku, emphasizes balance, seasonality, and simplicity.…
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3 Foods to Eat Less of as You Age
As we age, our nutritional needs and metabolism change. Making mindful adjustments to our diet can help us maintain good health, prevent chronic diseases, and improve overall quality of life. Here are three foods you should consider reducing as you get older. Alcohol As we age, our body’s ability to process alcohol can change dramatically. Liver function declines, leading to slower metabolism of alcohol, which means alcohol stays in the system longer and has more pronounced and prolonged effects. Additionally, decreased production of enzymes involved in alcohol metabolism (such as ADH and ALDH) puts older adults at higher risk of…
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Three Diabetes-Friendly Lunches for the Office
Packing a lunch for the office can feel time-consuming and daunting, especially when you have a million other things to do in the morning. Try these recipes for a healthy and filling midday meal in the office. #1. Wraps and Sandwiches a diabetes-friendly lunch, it’s essential to focus on meals that help maintain stable blood sugar levels. Wraps and sandwiches can be excellent choices if prepared with the right ingredients. Focus on whole grain breads that a high in fiber, lower fat condiments, and amble veggies and protein-based filler! Classic Turkey Opt for a hearty whole wheat bread with this…
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Eating Out with Celiac Disease
Celiac disease is a chronic autoimmune disorder where ingestion of gluten leads to damage in the small intestine, causing various gastrointestinal and non-gastrointestinal symptoms, with the primary treatment being adherence to a strict gluten-free diet. Despite the well-known sources of gluten, such as wheat, barley, rye, malt, and some oats, cross-contamination in restaurants can pose significant challenges. However, with advance planning, it is still possible to enjoy a night out with friends. Finding Gluten Free Restaurants For individuals who dine out regularly, cross-contamination is almost unavoidable. The key is to minimize exposure by choosing restaurants that prioritize gluten-free customers and…
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Ketogenic vs Mediterranean: A Dietary Face-Off
“What should I eat now?” is by far the most common question I hear from the newly diagnosed. The answer is both simple—and complex. Eating for good glucose management can vary greatly. Age, gender, baseline metabolism, taste preference, and even elements of nutrigenomics shape how our bodies respond to food. The two most commonly adopted eating patterns for improved glycemic control is a variation of the Ketogenic diet and the well-known Mediterranean diet. The Mediterranean Diet Largely plant based, the “Medi diet” promotes fruits, vegetables, whole grains, beans, nuts, legumes, olive oil and herbs. Fish, seafood, poultry, eggs, cheese and yogurt…
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Dietitian Abroad: Spain Edition
I love to eat – no surprise there! I also love to travel; so an opportunity to eat delicious foods in an exotic locale gets ‘two thumbs up’!
