Product Reviews �����������������������������

Title: Roll a Recipe Authors: Roberta Schwartz Wennik, MS, RDN Date: 2020 Publisher: Labyrinth Publishing Works

Price: $14�99 What’s for dinner? What should I bring as an appetizer? How often do you ask yourself questions like these? Roberta Wennik’s book, Roll a Recipe, has the answer� Roberta suggests you treat picking out what you are going to have for dinner like a game� Just roll some dice and let the recipe guide you� The book has four different meal categories with six different recipes, but with the concept of rolling for your ingredients, it offers hundreds of different variations on those 24 recipes� This is more than a cookbook; it is a new way to think about cooking� I love the way each recipe is set up the same so it is easy to follow� The idea of using dice to help pick the ingredients gives it a surprise element, and the way Roberta walks you through how the recipes work is so simple� Having the book in PDF form makes it easy to fill in the spaces for the recipe you are using, and then easily delete it for next time - ingenious� I will be recommending this book to my clients, especially those with families trying to get kids involved with cooking� The recipes don’t focus on exact nutrients� Using Roberta’s methods can help everyone try different ingredients and combinations that may not be in their normal routines� Reviewer: Tamara Hoffman, RD, LDN Title: Registered Dietitian Affiliation: Unbeetable Nutrition and Wellness

Title:

Basic and Advanced Culinary Nutrition

Certification Programs Authors: Chef Abbie Gellman, MS, RD, CDN; Chef Julie Harrington Lopez Date: 2021 Publisher: Culinary Nutrition Studio Price: Basic - 36 CEUs, $647 Advanced - 17 CEUs, $497 Basic + Advanced- 53 CEUs, $997 This course was eggxactly what I needed to improve my culinary skills� From braising to knife cuts to sautéing, the course gave me confidence to continue with recipe development and cooking demonstrations that I do on a regular basis� I especially liked the homework to keep participants accountable for skills and information they learned� The course was prerecorded and was self-paced� Participants could log in on their own schedules and were given roughly 15 weeks to finish both the basic and advanced culinary classes� Coursework included watching videos, trialling recipes, and uploading pictures or videos of the dishes made� The advanced class included reading research articles, watching video demos and completing MNT (medical nutrition therapy) case studies on various conditions where dishes needed to be modified� A “food forward” approach was used in each case study to modify diets - adding new foods to replace ingredients that may need to be eliminated (e�g� gluten) or reduced (e�g� saturated fat)� Topics included gastrointestinal health, cancer, diabetes, cardiovascular, autoimmune, senior care and food allergies� Chefs Abbie and Julie were engaging and responsive to questions and provided encouragement and feedback to everyone involved� For the expertise provided and number of CPEUs, it is well worth the money! Reviewer: Lisa Andrews, MEd, RD, LD Title: Owner/Consultant Affiliation: Sound Bites Nutrition, LLC Title: The Complete Healthy Eating Cookbook: Fuss-Free Recipes and Flexible Meal Plans for Healthier Living Authors: Lauren O’Connor, MS, RDN Date: 2021 Publisher: Rockridge Press Price: $19�99 (Paperback) How many times do you find a recipe online and immediately click “skip to recipe,” bypassing the backstory at the beginning? The Complete Healthy Eating Cookbook takes the fluff out of cooking and delivers you straight to the recipe with a quick, witty intro on each page� “Fuss-free” absolutely holds its meaning in this easy-to-follow cookbook! You’ll find 170 pages packed to the brim with useful recipes and ingredient hacks� The recipes are accessible and simply written, with limited ingredients to make following along as easy as 1-2-3� Each recipe also contains a brief statement of the nutrition facts for those concerned about calories, macro- or micronutrients� In addition to the ease of reading provided by the cookbook portion, the book also contains tons of helpful information on the fundamentals of nutrition� The cookbook begins with a discussion on lifestyle changes to promote wellness, followed up by a breakdown of the importance and role of the macronutrients� You can even find suggested meal plans and shopping lists, making meal planning simple and hassle-free� Overall, this book is a great resource for clients who are looking to start their health journeys but need some guidance on the basics� This simple-touse cookbook teaches the importance of proper nutrition, while providing step-by-step instructions to encourage the readers’ health journeys� Reviewer: Aubrey Redd, MS, RDN Title: Owner & Registered Dietitian Affiliation: Aubrey Redd Nutrition LLC

Connecting the Dots for Success: Preceptor and Intern Perspectives

CAROL SLOAN

RDN, FAND

GUEST AUTHOR

The opportunity to become a preceptor started when I was invited to speak to dietetic students at a local university about careers in dietetics� I was inspired when these students realized there are other job opportunities besides traditional clinical and public health positions for early-career RDNs� As a preceptor I work with interns for their “Business Entrepreneurial'' rotation� They have assisted me in my practice: developing recipes, in-service programs, research documents and more� Sharing knowledge, experiences, frustrations and successes has been life-changing� My tips to other preceptors: set your personal opinions aside, ask for feedback from your students, provide constructive and positive evaluations, and be willing to adapt to each interns’ needs�

The COVID-19 pandemic made the past 18 months challenging for me professionally, so I can only imagine the impact it had on students� Two interns shared their perspectives with me�

What has been your biggest challenge this year as an intern trying to complete your rotations?

Faith Rousey: It has been a challenge to move beyond the computer screen� Many tasks and planned experiences are now tied to completing material virtually, rather than stepping into the shoes of your preceptor to get the “real life” experience� It has felt like completing homework assignments instead of learning how to perform job responsibilities in my rotation� I learn by doing, so I value any opportunity to participate in the hands-on work of the RDN� I am actively relearning my public speaking skills! I did not realize how much I regressed in this area during the pandemic until I stood in front of a class for the first time this fall�

If you could change one aspect of your internship, what would it be?

Faith Rousey: I would love to see a greater emphasis on business and marketing� Entrepreneurship is becoming more popular with dietitians� Whether or not an intern chooses to start a business, we need to help them develop their confidence and “go-getter” attitude� This helps RDNs to advocate for themselves and prove their worth in any realm of nutrition and dietetics� Imposter syndrome is wildly common in this field and creating opportunities for interns to find their voices is invaluable to their success� As a fitness trainer I learned how to market, sell and retain clients� These skills will allow me to be more influential and confident in my work as a dietitian� It would be meaningful to have hands-on experience selling a product or service during an internship to help develop business, finance and marketing skills�

Josie Ortiz: The change I would make is to be the only intern with my preceptor� Rotations where I was the only intern present were more positive and productive� One such rotation in school nutrition was a wonderful and educational experience - I found a new interest in food service that I did not have before�

Carol Sloan, RDN, FAND, is health research director for California Walnuts� Her proudest professional moment is when her daughter, Kelly Sloan, MS, RDN, became a colleague�

Faith Rousey is a CSULB graduate student and dietetic intern� She enjoys all things fitness and sports� Her dream is to travel the world and try new foods of every culture�

Josie Ortiz is a CSUSB dietetic intern, ISPP Program� She enjoys spending time with her family and teaching her twin girls everything about nutrition� She loves reading, museums and beautiful sunsets on the beach�