12/23/24-In Defense of UPFs; Contest for FREE tix (12 CEUs); Spotlight: Malaysian RD; Food Brands & GLP-1's; Jello Makes a Comeback
Because EVERBODY Eats
⚠Just a reminder, this newsletter will convert to subscriptions in January. That means there’ll be some content that only PAID annual or monthly subscribers or those who “earn” comp/FREE months by referring friends will be able to see. In the meantime, you can “PLEDGE” a subscription that will become active in January.
🥫LinkedIn: A Defense of UPFs by Marcia Terra
“…we don't eat nutrients or processes. We eat food. Food that makes life work fits in your pocket, in the time between work, children, and home, even if it comes in a packet…..And here we come to the activism against these ultra-processed foods. The idea that these foods cause all chronic diseases’ is an absurd oversimplification that ignores factors such as sedentary lifestyles, stress, traffic, social inequality, and everything else that affects our health….”
Ultra-Processed Foods: Between the Love of Mashed Potatoes and the War on Food Activism
🆓CONTEST: WIN a FREE TICKET - 12 CEUs
WIN A FREE TICKET TO "A TASTE OF CULINARY FROM AROUND THE GLOBE" AND EARN 12 CEUs! Complete short survey to be entered to win - winners announced 1/3/25 - survey link below. 👇🏽
🎉Build Up RDs is raffling off 2️⃣FREE tickets (1 RD ticket and 1 student ticket) to attend the Culinary Nutrition Collaborative's upcoming virtual 🌎Global Cuisine series, which kicks off in February! In this virtual series, you'll learn about 6 different cuisines: Venezuelan, Hawaiian, German, Japanese, Afghan, and Indian. Each session will be led by a different dietitian who will present key ingredients, traditional dishes and important aspects of their food heritage and then demonstrate several recipes in a cook-along style for participants. This series is approved for 12 CEUs by the Commission on Dietetic Registration (CDR) and meets the Ethics credit requirement. All sessions will be held LIVE on Zoom and will be recorded for those that are not able to join for the actual event.
To enter, fill out this quick survey here: https://www.surveymonkey.com/r/JSFJGNH
The winners will be notified on January 3rd!
To learn more about the course and speakers: https://www.culinarynutritioncollaborative.com/event-details/5th-annual-a-taste-of-culinary-nutrition-from-around-the-globe
💸Marketing for the GLP-1 Rx
“…Nestle is launching protein shots in the United States which it says help suppress appetite for people looking to shed pounds, the latest effort by the world's biggest packaged food maker to tap the booming market for weight-loss products…called Boost Pre-Meal Hunger Support, is to be consumed up to 30 minutes before a meal and is aimed at people taking GLP-1 drugs or other weight-loss medications…”
Nestle rolls out protein shots for US weight-loss drug users to curb hunger
Boost Pre-Meal Hunger Support -4.2 oz & 10 g protein
(FYI...Fairlife filtered milk has 6.8 g protein in 4.2 oz; Core Power has 7.79 g protein in 4.2 oz) How does it compare to other Boost products under their “GLP-1 Nutrition” tab: GLP Landing | BOOST®
💡Spotlight: RD in Malaysia
Meet Sharon Gill
Q#1: What do you do in Malaysia as a dietitian? “I work in a private hospital where I see inpatients, outpatients and provide therapeutic diet training to the food service staff and nurses. I counsel my patients for mostly non-communicable diseases such as type 2 diabetes, hyperlipidemia, hypertension, obesity. I also manage CABG and many other heart related surgery patients… Besides that, I also give health talks and conduct healthy cooking demonstration for companies and the community…”
Q#2: Is there a myth about food/nutrition that is especially prevalent in Malaysia? “Most of our people tend to think rice is fattening. I always clarify this with my patients during my diet counselling session with them. It is portion control that is important.”
Q#3: What is your favorite typical Malaysian dish?
”An all-time Malaysian favourite- Butter Kaya Toast with Half Boiled Eggs”
🍮Jelly (Jello gelatin) Makes a Comeback
Breaking the mould: jelly goes from children’s favourite to star food | Food | The Guardian
“Jelly (gelatin) also taps into a wider interest around the health benefits of gelatine as collagen powders and bone broth have become ever more popular….”
When was the last time you had Jello (gelatin)?
This is funny. To each his own, definitely. My experience with Jello in childhood was a food we got when we were sick -- along with tea apple juice, pretzels and toast, it was my mother's version of a clear liquid diet with easily tolerated solids. When I was an acute care clinical dietitian in hospitals, I saw my share of Jello. Did Mom ever make Jello for another occasion? Sure. It was the 60's, so there was a red Jello ring mold with alternating canned pears and canned peaches and the "celery-lime" Jello (this was a thing -- long since discontinued) that had diced up apples and celery and possibly other fruits or veggies. At any rate, that dish was not a "kid-targeted" thing. The ring mold was OK, but for holidays, I wanted the sides that I liked far more, which was pretty much anything.