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June/July 2022
Vol. 24 No. 5
The Magazine for Nutrition Professionals
Is Foodservice
on Rebound?
the
Learn how RDs and restaurateurs are transforming menus
and using technology to lure diners and spark growth.
Hypertensive Disorders and Kidney
Disease in Pregnancy
The Latest Malnutrition Screening Tools
for Cancer Outpatients
Shaping the Future of Food via Science,
Technological Innovations WWW.TODAYSDIETITIAN.COM
n a t u r a l l y s p a r k l i n g
e s s e n c e d w a t e r
What's your favorite flavor?
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Help Your Clients Understand
What Canned Beans Can Do!
CANNED BEANS CAN:
Help prevent heart d
June/July 2022 Vol. 24 No. 5 The Magazin
n a t u r a l l y
Help Your Clients Understand What Canned Beans Ca
Contents VOLUME 24 · NUMBER 5
SPONSORED CONTENT SCRUMPTIOUS SUMMER MOCKTAILS
Editor's Spot Good News for a Change M
Dysphagia Diets Just Got Easier try our delicious
Reader Feedback From Our Facebook Page APRIL/
Leucine and Vegan Athletes Q I've heard that veg
Bone Health By Carrie Dennett, MPH, RDN, CD
One benefit of diets that include abun-
Fermented Foods By Joanna Foley, RD
Healthy Bones Start From the Inside California P
Fermented Foods present in sourdough starters
nonceliac gluten sensitivity can tolerate sourdou
Food Labeling By Jamie Santa Cruz
Communicating effectively with con- sumer
Focus on Fitness By Jennifer Van Pelt, MA
and stabilization, and should be practiced by tho
Focus on Fitness studies compared aquatic exer
Postbiotics By Carrie Dennett, MPH, RDN, CD
composition. Different inactivation procedures co
Is Foodservice on Rebound? the BY MINDY HERMANN,
Learn how dietetics professionals and foodser
when they are sick, so restaurants may not have a
feature smart kitchen technology, curb- side pick
Hypertensive Dısordersand KidneyDisease inPregnan
Today's Dietitian explores the research and the u
“It should be a mission to increase racial and et
complicated, multifactorial issue. “How many Blac
Malnutrition in Cancer Patients Learn what scree
the Patient-Generated Subjective Global Assessmen
patients' knowledge of malnutrition risk increase
Improving Nutrition Before, During, and After Tre
Shapıng the Future of Food Science and technologi
W
Healthfulness Technology and innovation in food p
and beverages such as plant-based dairy and meat
CPE Monthly By Sara Chatfield, MPH, RDN, LDN
physically active individuals.6 Water from
CPE Monthly Types of Dehydration The type of d
loss when solute levels remain consistent, but te
CPE Monthly be affected by environmental facto
Many other factors impact AVP lev- els, a
Become a CPE Monthly Pass holder for access to CP
See You Next Year in Savannah! A V A S N
Get to Know … By Lori Zanteson
I had incredible mentors along the way who
Health Matters One-Hal
Smoking Both Traditional and E-cigarettes May Car
News Bites Food Insec
Vegetarian Kids Shown to Have Similar Growth, Nut
Research Briefs Two-T
Higher Antioxidant Levels Linked to Lower Dementi
Products + Services New Sprouted Nut Snack
Datebook The following informati
Culinary Corner By Roniece Weaver, MS, RD, L
www.TodaysDietitian.com February 2022 SUBSCRIBE
CELEBRATING SEPTEMBER 19-23, 2022 NUTRITION IS