Guest post by Ilana Kersch, MS RD CDN, Senior Dietitian at the Mount Sinai Hospital. Ilana works as part of the inpatient liver transplant team in conjunction with the Recanati Miller Transplant Institute, and provides nutrition care for patients pre- and post-hepatobiliary surgery.
In recent decades, non-alcoholic fatty liver disease (NAFLD) has become an important cause of liver disease in the US due to its association with rising prevalence of obesity and type 2 diabetes. It is estimated that approximately 30% of the US population now has some degree of non-alcoholic fatty liver, and ~2- 5% of the population have fatty liver which has progressed to non-alcoholic steatohepatitis (NASH). If untreated, NAFLD and NASH can progress to liver cirrhosis and malignancy, and is quickly becoming a major indication for listing for liver transplant. Read more
In the photograph below, Rebecca Blake, MS, RD, CDN, Director of Clinical Nutrition, right, discusses healthy fast-food options with, from left, Dietician Danna Strahl, RD, and visitors Grace Emperio and Sonny Perero at Mount Sinai Beth Israel, Dazian Pavilion. The informational poster and table containing healthy recipes and a sampling of healthy foods—including wheat berry and mango salads—were set up outside the Linsky Building Café on Tuesday, March 24, as part of National Nutrition Month. The poster provided passersby with the opportunity to compare nutrients in a variety of fast-food items.
The nutrition world is constantly buzzing with new trends and the latest and greatest “it” diet or food–many of which aren’t backed by sound nutritional evidence. Separating the trends from the facts is a big part of my job as a registered dietitian. Here are a few thoughts on some of the latest newsmakers and trends of 2015:
Research continues to point to an increasingly important role the gut plays in our overall well-being. Probiotics have been shown to help relieve gastrointestinal symptoms (think bloating, constipation and diarrhea), environmental allergic reactions and may even reduce the severity of cold and flu symptoms. From fermented foods and drinks (kimchi or kombucha, anyone?) to our favorite yogurt standbys, keeping our intestines happy should be a priority this year. Read more
When Ann Ogden was first diagnosed with kidney cancer in 2001, she had no idea that creating a cooking network for cancer patients would someday become her great life’s work. Ann was, professionally, a fashion designer, but she found her culinary knowledge to be particularly useful while managing the side effects of treatment for a later diagnosed breast cancer. She would swap recipes with other patients, who found her guidance helpful and encouraged her to do more with her skills. In 2007, Cook for Your Life–a website dedicated to providing healthy recipes, cooking tips and nutrition information to cancer survivors–was born. Read more
‘Tis the season for treats – eggnog, cookies, fruitcakes, fancy cocktails – the list is endless. Pair holiday menus with a packed party schedule and not enough exercise time, and it’s no wonder we tend to see the scales creep up by the end of December. Here are our tips to get through those holiday parties healthfully.
It’s that time of year again—brisk temperatures, festive décor, holiday parties. While it’s often something we look forward to for months, the time from Thanksgiving to New Years also means being faced with seasonal treats, big meals and fancy cocktails that can make it difficult to maintain a healthy diet. According to recent research, the average American may gain 1-2 pounds this time of year, which can be tough to lose once we put away our party hats and winter sets in. The good news is that keeping up your healthy habits through the holidays and avoiding weight gain doesn’t mean depriving yourself of things you love. Here are our tips for having a happy and healthy holiday season:
Not only is Halloween candy lining drugstore aisles, but it seems to have taken residence at the workplace (those pesky candy dishes!), supermarket shelves and even the doctor’s office. The holiday of ghouls and goblins not only brings plenty of tricks and scary costumes, but it signifies the start to a holiday season filled with treats. Healthy habits you’ve worked so hard to instill can fall by the wayside as Halloween candy transitions to pecan pie, Christmas cookies and fruitcakes. The good news is that we’re here to help you navigate the holidays and help you maintain a healthy balance. First up: Halloween! Read more
For centuries before becoming the sweet treat we know today, chocolate, the product of fermented cacao beans, was used as medicine. Early Aztec cultures concocted remedies using cocoa from the “chocolate tree” to ease intestinal complaints and upset stomach, control diarrhea, reduce fevers, and boost strength before military conquests. Later eras linked chocolate to other properties, such as a cure for “chocolatomania” cravings in the mid-1900s, which were believed to occur in young women.
Allium vegetables comprise approximately 500 species, the most common including onions, leeks, garlic, chives, and shallots. They have been valued throughout history for their flavor as well as their medicinal properties. Rich in health-promoting flavanols and organosulfur compounds, alliums have increasingly attracted the interest of the medical community for their potential to play a part in preventing cancer.
According to the American Institute for Cancer Research, about one third of cancers in high-income countries can be attributed to preventable factors such as nutrition and physical activity. In the United States, breast cancer is the most commonly diagnosed cancer in women, astoundingly impacting one in every eight women in their lifetimes.
At this time, we don’t know exactly why many women develop breast cancer, but the following tips from the Dubin Breast Center’s Clinical Nutrition Coordinator Alexandra Rothwell, RD, can help to reduce your risk for cancer and may help to prevent recurrence among cancer survivors.