Dietitians New Orleans LA

See below to find local dietitians in New Orleans that give access to services such as nutrition coaching, body composition analysis, metabolic testing, weight loss coaching, modified diet development, and diet analysis, as well as advice and content on healthy eating.
Virginia M Bouvier
504-821-2601
2601 Tulane Ave,# 500
New Orleans, LA
Corey C Walsh, LDN, RD
504-214-5003
704 Adams St
New Orleans, LA
Michelle Musso
504-364-6600
4460 General Meyer Ave
New Orleans, LA
Debra S Bermudez, LDN, RD
504-842-4168
Ochsner Clinic Foundation Heart & Vascular Institute2005 Veterans Blvd, 4th
Metairie, LA
Susan M Villalobos
504-988-7542
4720 S I 10 Service Rd W,# 200
Metairie, LA
Danielle R Paciera, LDN, RD
504-889-8771
1328 Aline St
New Orleans, LA
Jesse J Bonvillain
504-842-4000
1514 Jefferson Hwy
Jefferson, LA
Absolute Wellness
504-456-8560
3440 Division St,# E
Metairie, LA
Zone Certified Dr
504-837-3737
3351 Severn Ave,# 204
Metairie, LA
Leslie M Lewis, RD
504-234-4750
Metairie, LA
provided by: Organic Food and Green Living

Nutrition Facts Coming to the Front of Food Labels

Nutrition Facts Coming to the Front of Food Labels

February 9th, 2011 - Gerald "Gerry" Pugliese
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NUTRITIONKEYS

Important nutrition facts may soon appear on the front of food labels, hopes the Grocery Manufacturers Association and the Food Marketing Institute , who this week announced a new labeling system called “ Nutrition Keys .”

Nutrition Keys, which is voluntary, asks food producers to display calories, saturated fat, sodium and sugar content on the front of food packages (currently nutrition facts appear on the back of most food products).

A spokesperson for Nutrition Keys says consumers will begin seeing the new icons (shown above) over the next few months, with the more and more products displaying the label throughout 2011.

Participating food producers will be allowed to add two additional nutrients – such as potassium and fiber – provided the product contains at least 10% of the recommended daily value of that nutrient.

Nutrition Keys is designed to help raise people’s awareness of the nutritional quality of the food they consume, in order to help curb the nation’s obesity epidemic.

According to the U.S. Centers for Disease Control and Prevention (CDC), more than one-third of adults ( over 72 million people ) were obese between 2005 and 2006. In 2009, CDC data shows Southern and Midwestern states are among the hardest hit ; 34.4% of Mississippi’s population is obese – the most in the country.

Currently, the U.S. Food and Drug Administration requires labeling on most prepared foods, such as breads, cereals, canned foods, desserts and drinks. Labeling raw produce like fruits, vegetables and fish is voluntary.

In related news, the U.S. Department of Agriculture says starting in 2012, nutrition labels will be mandatory on popular cuts of meat and poultry .

Image credit: Grocery Manufacturers Association

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We’re Not Eating Our Fruits and Veggies

We’re Not Eating Our Fruits and Veggies

September 27th, 2010 - Barbara Feiner Share

Vegetables and Fruit

Americans have earned an “F” on their fruit and vegetable report card, according to a study released by the Centers for Disease Control and Prevention (CDC).

Researchers found we’re eating less fruit than we did in 2000, while vegetable consumption really hasn’t changed.

The CDC’s goals have been modest: 2+ servings of fruit and 3+ servings of vegetables per day. But only 33% of us were found to eat enough fruit, and only 25% of us consumed enough vegetables.

The statistics were even worse for high school students : Only 32% reported eating at least 2 servings of fruit daily; only 13% said they ate at least 3 servings of vegetables each day.

And while we may feel virtuous when buying fruit, almost half of us leave it in the refrigerator until it rots, according to a new survey of 1,000 Americans conducted by White Wave Foods. Most of those polled leave fruit in the fridge for more than a week, with Los Angelinos performing best and Bostonians taking last place.

“A diet high in fruits and vegetables is important for optimal child growth, maintaining a healthy weight, and prevention of chronic diseases such as diabetes, heart disease and some cancers—all of which currently contribute to healthcare costs in the United States,” says William H. Dietz, MD, PhD, director of the CDC’s Division of Nutrition, Physical Activity and Obesity.

Vegetable juice is one viable option for those struggling to meet daily goals.

Needless to say, we recommend purchasing organic fruits, vegetables and juices to avoid exposure to pesticides.

Photo: WhitneyInChicago

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According to the National Cancer Institute, eating lots of fruits and vegetables as part of a low-fat, high-fiber diet may help reduce the risk of some types of cancer. Many health professionals encourage Americans to eat at least five servings of fruits and vegetables a day. A serving can be: 1...

Read: Smoothie Science

Teens Need to Eat More Fruits, Veggies to Prevent Obesity

Less than 1% of adolescents are meeting all four daily obesity-prevention behaviors: Eating five servings of fruits and vegetables Spending less than two hours in front of the TV or computer At least one hour of exercise No sugar-sweetened drinks While some teens are meeting each goal separately, only 9% are eating the recommended...

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Why Sprouts Pack a Healthy Nutritional Punch

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Why Sprouts Pack a Healthy Nutritional Punch
Written by Andrea Manitsas   
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sprouts

Raw food ists have been saying it for years; the sprout - all hail the sprout. This light, wiry fare is the cornerstone of "living foods," as it truly is alive at the time of consumption. Many believe sprouts impart their life energy and vitality to our bodies when we eat them, and while that may sound a bit esoteric to some, scientific research has substantiated their claims - in part. 

The special thing about sprouts is that they continue producing health-promoting vitamins up until the moment you eat them, even while chilling in your refrigerator. Harvested vegetables and fruits - on the other hand - start losing their vitamin content as soon as they're picked, and if you don't buy locally, who knows how long your produce has been in transport and how much of its vitality has diminished from farm to fork.

Sprouts offer nutritional value that is nearly impossible to get elsewhere. They are baby plants in their prime - imbued with all of the necessary nutrients to create and nourish the growth of said plant. They have a greater concentration of vitamins and minerals, proteins, enzymes, phytonutrients , antioxidants , trace minerals and more than at any other point in the plant's life - even when compared with the mature vegetable. One study at Johns Hopkins University School of Medicine revealed that three-day-old broccoli sprouts contain 10 to 100 times the cancer-fighting compounds than in mature broccoli.  Another thing: their nature allows for the easy absorption of nutrients and vitamins enabling our bodies to fight off diseases more effectively. What good are all these health benefits, if we can't absorb them?!

I'm not sure about you, but we're convinced. What's more, sprouting is simplicity at its finest - with low hassle, low cost and high yield - which also means, it's eco-friendly at its finest. If you have a jar, some screen or netting (pantyhose anyone?), and some organic seeds that you are willing to rinse twice a day, you can grow your own delicious organic sprout...

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