3/18/25: Hazard vs Risk (infographic); ASPEN Mini Meet Up; Alpha-Gal & Tallow Fries; Free Registration to Today's Dietitian Symposium; Guide to Cereals (The Grocery Edit); RD Spotlight: 25+ years
Because EVERYBODY Eats
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Mammalian MEAT Allergy-aka Alpha-Gal Syndrome (AGS) & French Fries Cooked in Tallow
Are you familiar with Alpha-Gal Syndrome (AGS), aka Mammalian Meat Allergy? This is an acquired allergy to mammalian meat and associated products as a result of a tick bite. That tick bite transfers alpha gal, a type of sugar molecule found in mammals, except for humans. Your immune system then develops a response to this molecule. When you eat products that contain alpha gal, you have an allergic reaction.
The new trend of frying potatoes for French fries in beef tallow will have an impact on people with AGS who will no longer be able to consume French fries because tallow can contain the alpha-gal molecule and so individuals with AGS will have an allergic reaction to eating fries cooked in tallow.
Products That May Contain Alpha-gal | Alpha-gal Syndrome | CDC
Alpha-gal syndrome - Symptoms and causes - Mayo Clinic
Hazard v Risk: Infographic Explanation
Lorena Drago, MS, RDN
Find Lorena on LinkedIn HERE
Today’s Dietitian Symposium - FREE Registration Chance
Interested in going to Today’s Dietitian Symposium in May in San Antonio? We’re doing a drawing for FREE registrations! Complete this 2-minute survey to be entered:
https://www.surveymonkey.com/r/6M8SYGQ
“The Grocery Edit”: CEREALS
Canadian RD, Brittany Raftis, gives a great roundup of different cereals, what to look for on the Nutrition Facts Panel, how to choose a cereal, how to advise your patients/clients on selecting cereals, and how to make a bowl of cereal a more satisfying and filing breakfast.
Your complete guide to the cereal aisle
Spotlight: RD for 25+ years - Food Service RD
Connect with Nikky on LinkedIn HERE
Q#1. What types of jobs have you had as a dietitian?
Clinical dietitian in a hospital setting
Outpatient Dietitian
Head Start Dietitian
Health and Wellness Dietitian (includes teaching classes)
Dietitian in Higher Education
Foodservice Dietitian/Food Production Manager
Long Term/Rehab Facility Dietitian
Dietitian at a corporate level – current
Consultant Dietitian current – telehealth with personalized 1-on-1 counseling
Q#2. Have you had one job in particular you've really enjoyed and why?
“No one particular job sticks out to me. I was very fortunate to be able to work in so many areas over the years. Each position was very special to me, and I’ve learned so much as a dietitian. I do enjoy my current job at a corporate level. Currently I’m managing a foodservice production program, recipe analysis, food labeling, R&D testing and working alongside Corporate Chefs.
Q#3. What's the biggest change you've seen in dietetics since you became a RD?
“The biggest change I have seen in our field as a dietitian is integration of technology (app based tracking and telehealth consultations). Delivering personalized nutrition/counseling to help people understand the way we think about food.