Good Greens Blog
September 05, 2015
A special thank to Angela Moore for participating in the Good Greens Nutrition Spotlight Series. Angela is a registered dietitian, a certified LEAP therapist, and certified by the American College of Sports Medicine as an Exercise Specialist. She has been providing consulting and counseling services for over 20 years in general nutrition, nutrition and disease, food allergies and sensitivities, eating disorders, cardiac rehabilitation, weight management, sports nutrition, exercise prescription, corporate health, health education and program development.
Please take a moment to introduce yourself. How did you first get interested and involved in nutrition? What do you currently do on a day-to-day basis?
I have been an RD since 1987 and was interested in nutrition after my Dad was diagnosed with high cholesterol in the late 70s when there was early research about it's relationship to diet. I took an entry level nutrition course in college and I was hooked. I directed my studies in grad school to diet and exercise which is why I am also an ACSM certified Exercise Specialist. I have been a private practice RD since 1990 with focus on Cardiac Rehab and Weight Management early in my practice and now my focus is more functional medicine which includes food allergies and sensitivities. I provide one-on-one counseling and also provide consulting services to companies as a part of their wellness programs.
In terms of nutrition, what is the most common problem you see with your patients today? Most people do not eat enough fruits and vegetables (like 99% of who I see) and too much processed foods. Diets are low in fiber, whole grains, and calcium as well.
Is there a common myth that you hear about from patient often about healthy eating or dieting that you would love to dispel?
Most clients who have had an "experience" with dieting or weight loss are afraid of eating carbohydrates and think they are "bad". I try to educate them that it is the type of carb that is important and portion size based on their weight and goals. Carbs are important for daily energy and to support your exercise program. Low carb diets do not work long term!!
Everyone has heard of superfoods, but what makes a food a superfood?
A superfood is a group of foods that are very nutrient dense and provide specific nutrients studies or research has found that may help prevent or protect against certain chronic lifestyle diseases like cardiovascular disease, diabetes, cancer, etc....Examples are berries loaded with antioxidants, phytochemicals, and vitamin C for disease prevention, fish like salmon high in DHA and EPA for heart health and decreasing inflammation, soy, green tea, fiber, yogurt for healthy bones, and even dark chocolate has antioxidant/disease prevention properties.
Are there health benefits in maintaining a gluten free diet even if you're not suffering from Celiac Disease?
There are individuals who have gluten intolerance or sensitivity to gluten and not full blown Celiac who benefit from a gluten free diet. Their symptoms are not quite as distinct but it is clear to them gluten causes side effects that are unpleasant. Gluten sensitivity is often not detectable by testing so can not be confirmed but I have worked with many clients that clearly have a problem with gluten.
What are a few tips or strategies you employ to get your patients to start eating right?
The most successful tool that helps clients reach goals and improve eating habits is keeping a food log or diary. There are so many things you can do with this tool. It can hlep you meal plan, shop, ensure proper balance of nutrients, getting enough fruits and vegetables in every day, and calories or energy levels. I usually have my clients write down what they eat and then use an online food diary to help them monitor specifics in terms of their goals.
When choosing a healthy snack, what are the top three things to look for and why?
As with planning a meal, I encourage clients to have snacks that are balanced in carbs, protein, and fat for blood sugar stabilization and getting certain nutrients in. Examples are sliced apple with peanut butter or nuts, string cheese and a few whole grain crackers, carrots and hummus. Snacks should be 100-150 calories more than that they start approaching the calories of a meal. For those with a sweet tooth or have a specific craving for something less nutrient dense I include it in their plan in a portion controlled amount. Examples would be a piece of chocolate, couple of cookies, small bag of chips, scoop of ice cream, etc... In the right amount these are fine to include in someone's meal plan to meet their goals.
Meal and Menu Planning, Weight Management