Tag Archives: nutrition resources

Is DASH the Best Diet … Ever?

Could it be? Is there really a “best diet?” If such a thing exists, the Dietary Approaches to Stop Hypertension (DASH) eating plan may just be it. In 2017, for the seventh year in a row, an expert panel of health and nutrition experts assembled by U.S. News & World Report rated DASH Best Overall Diet.

DASH has been repeatedly lauded by expert panels for its proven plan for healthy eating, diabetes prevention and heart health. With nearly 20 years of research to support it, the DASH Diet is recommended by both the 2010 and 2015 Dietary Guidelines for Americans, the American Heart Association and the National Heart, Lung and Blood Institute.

What’s unique about DASH is that it is really not a traditional diet but rather an eating plan that you can follow for life. It also works well for families, couples, co-workers and individuals. The focus is on food – simple, easy-to-prepare and tasty food. No pills or special ingredients. Simply food.

The DASH eating plan emphasizes whole grains, vegetables, fruits, lean protein and dairy foods. In fact, milk, cheese and yogurt are critical components of DASH because of the nutrients they provide. This combination of foods provides enhanced health benefits that are not seen when dairy foods are not included.

DASH was originally shown to be as effective in treating high blood pressure for some people as medications can be. Further research has confirmed this time and again, but also has shown that DASH can help reduce the risk for cardiovascular disease and diabetes while at the same time improving bone health. A 2016 study showed that a modified DASH diet with full fat dairy foods, no juice and fewer sugars maintained and enhanced the health benefits of DASH, including:

  • Similar benefit of lowering blood pressure
  • Reduced blood triglyceride levels
  • No difference in total LDL cholesterol
  • Did not reduce the blood HDL cholesterol levels

So, is it time for you to get started with the DASH eating plan? We can help with the information and tools you need. Visit https://odncouncil.org/dash/ to find DASH recipes to help you reach your daily goal for each food group.

 

 


READ MORE ABOUT DASH:

Community Inspired to Live Stronger, Healthier and Happier

livebest-with-yogurtWho doesn’t want to live a stronger, healthier and happier life?

All were elements of Judy Barbe’s Eating Well, Being Well workshop in Tillamook on Saturday, March 11. Barbe is a Registered Dietitian Nutritionist and a nationally-known author and speaker, and her appearance was sponsored by the Oregon Dairy and Nutrition Council.

Organized by the Tillamook County Year of Wellness Nutrition Committee, and led by Oregon State University Extension Professor Jessica Linnell, PhD, the event drew more than 70 attendees, including all ages and walks of life. In addition to Tillamook Mayor Suzanne Weber and Commissioner Bill Baertlein, dairy representatives included local dairy farmers Julie Lourenzo and Joanne Seals, as well as Dairy Extension County Leader Troy Downing.

Judy-Barbe-TipsJudy Barbe engaged the audience in exercises aimed at assessing their food and lifestyle choices along with some goal setting activities to make improvements. She made an impression. One of the attendees said, “I am going to lose the prejudices I’ve formed about several food groups.” Another later posted a picture of his notes from the presentation posted on his refrigerator at home. Still another Tweeted about her meal prepping after the workshop.

Barbe gave positive “dairy deliciousness” food suggestions and addressed the health benefits of consuming real dairy. She answered questions about dairy fat and alternative beverages. Hallie Hopkins with Oregon State University Extension Service provided a tasty and instructive food demonstration with bulgur, roasted vegetables and a yogurt sauce made with donated Tillamook yogurt.

“The workshop concluded with participants sharing the goals they set for themselves based on what they learned,” said Anne Goetze, Senior Director of Nutrition Affairs for the Oregon Dairy and Nutrition Council. “People left motivated to make positive changes.”

THE TILLAMOOK COUNTY YEAR OF WELLNESS NUTRITION COMMITTEE INCLUDES:
Michelle Jenck, Year of Wellness
Laura Swanson, Tillamook Pioneer
Sue Phillips-Meyer, Adventist Health
Hallie Hopkins, Oregon State University Extension
Mis Carlson-Swanson, Oregon Food Bank
Dawna Roesener, Tillamook County WIC
Lauren Sorg, Food Roots
Joyce Trogdon, Rinehart Clinic

RELATED LINKS:

Tillamook County Year of Wellness

LiveBest – website for Judy Barbe, RDN

Improving Nutrition, Healthcare Outcomes in Older Adults

Nationwide, up to 60 percent of hospitalized older adults may be malnourished, with an estimated price tag of $51.3 billion. It is no surprise that a 300 percent increase in health care costs can be attributed to poor nutrition status.  In Oregon, Registered Dietitian Nutritionists are in the forefront of the fight to prevent and treat malnutrition.

Partnering with nutrition leaders, Oregon Dairy and Nutrition Council is working to raise awareness and has gathered educational tools to help health professionals recognize and treat malnutrition. The resources also help older adults realize that they need to ask about nutrition and advocate for improved care.ask-about-your-nutrition

Oregon Governor Kate Brown joined the Oregon Academy of Nutrition and Dietetics in shining the light on the impact of malnutrition – especially in older adults – by proclaiming September 26 to 30 as Malnutrition Awareness Week in Oregon.

Preventing and treating malnutrition can be as simple as following the MyPlate guidelines.  Eating enough food and the right amounts from each food group is the key. Protein is especially important.

Everyone, and especially those at risk of malnutrition such as the ill or elderly, should aim to consume 3-4 ounces of protein at each meal (30 grams). Protein-rich dairy foods are a convenient, affordable and tasty option for seniors.  Try milk (lactose-free, if needed), cheese, Greek yogurt, yogurt and cottage cheese.  Find out what a serving is and how you can get enough with these fact sheets:

Protein Pointers

Eating to Optimize Surgery or Treatment

Eating to Meet Your Body’s Needs

Eating for Your Best Health

Malnutrition awareness is important. Learn more about this issue at this link to a KPTV television story with Providence nutrition services.

Federal Dietary Guidelines Recommend Dairy

dary foods

Early this year, the 2015-2020 Dietary Guidelines for Americans (DGAs) were released jointly by the U.S. Department of Agriculture and the United States Department of Health and Human Services. Similar to previous versions, the new DGAs recommend three servings of dairy each day as an important part of a healthy eating pattern.

The full report brings attention to the fact that daily dairy intake for most Americans falls below recommendations and calls for increased consumption. Adding one serving of dairy every day can help Americans get the nutrients they need in an easy and affordable way.

Dairy foods are nutrient rich and among the top sources of calcium, vitamin D and potassium, which are nutrients of concern in the American diet. Few other foods deliver dairy’s powerhouse of nutrients in such an affordable, appealing and readily available way. By comparison, it would take 21 cups of chopped broccoli to deliver the same amount of calcium as three glasses of milk.

The DGAs are significant because they form the foundation of all the USDA nutrition programs – school meals, WIC, Head Start, extension and SNAP-Ed. They also impact the nutrition recommendations health professionals give their patients and curriculum in the classroom.

RELATED ARTICLE: Decoding the Dairy Case

Prompting Positive Changes for Community Health

community health

What happens when a broad-based group of citizens comes together with a common goal to improve the health of their community? Change happens!

Just over a year ago, the Oregon Dairy and Nutrition Council (ODNC) organized a town hall gathering in Tillamook to bring together a diverse group of community leaders who care about health and wellness. This led to the Tillamook County Commission declaring 2016 the “Year of Wellness.”

Anne Goetze, Senior Director of Nutrition Affairs for ODNC, has been serving on their appointed task force and co-chairs the nutrition subcommittee. Additionally, this town hall led to ODNC’s work with the Oregon Department of Education and the Tillamook School District on wellness policy activation with Fuel Up to Play 60 as a featured program.

In August, a well-attended Community Health Matters Forum helped chart the course for ongoing community engagement. Results from an online challenge showed people making healthier food choices, preparing healthy meals and being more physically active every day. The success of this program serves as a model that will be introduced in Umatilla later this year.

For more information about the Year of Wellness efforts, visit their website at http://tillamookcountyhealthmatters.org/about-us/.

Decoding the Dairy Case

Milk provides a package of protein and essential nutrients that are not easily replaced with other foods. Among registered dietitians, family physicians and pediatricians who participated in a recent survey, fluid milk was among the top sources of calcium and vitamin D they recommended to their clients/patients.

So what’s up with all of the other items filling the shelves claiming to be milk or just like milk? Walk past the dairy case at any given grocery store, and the choices can be dizzying. To make matters even more confusing, the products’ nutrients are not consistent, and the ingredient lists range from simple to complex.

Only cow’s milk has a long track record of research supporting its health benefits, and other alternatives simply cannot match the complete nutritional equivalent. Non-dairy beverages have no FDA-regulated standard of identity as cow’s milk products do, and the nutrition claims for these items vary greatly.

To help you ‘decode the dairy case,’ here’s a short video from our friends at the American Dairy Association:

VIDEO