March/April 2018 - Volume 53 - Issue 2

  • Johanna Dwyer, DSc, RD
  • 0029-666X
  • 1538-9839
  • 6 issues / year

This month’s articles have something for everyone. The issue starts out with an excellent piece by Kathrin Eliot, PhD, RDN, Kathryn Kolasa, PhD, RDN and Patricia Cuff, MS, MPH, RD on stress and burnout in nutrition and dietetics, and how strengthening interprofessional ties can help to alleviate these problems. This is really generalizable to all of those who labor in the health professions, not just on nutrition related issues, but the examples given will be particularly familiar to those of us who are dietitians. Take a look at “Stress and Burnout in Nutrition and Dietetics: Strengthening Interprofessional Ties” (and if you need CE credits, submit the CE test). 

The Dietary Guidelines for Americans 2015-20 have been given the task of coming up with guidelines for the period of birth to 24 months for the first time ever and there is a pressing need for data on what infants are being fed.  We turn next to a well-researched article on infant feeding, focusing specifically on the diets of infants fed commercially prepared complementary foods authored by Drs Kathleen Reidy and her colleagues. This is particularly interesting since it examines the nutrient density of the various foods babies eat. It is titled “Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods.”

Those who follow the 2015-20 Dietary Guidelines for Americans know that the advisory committee’s recommendations on sustainability received much positive and negative attention. This political hot potato issue is explored in the article by Jordan Oshiro and his colleagues arguing that “Sustainable Eating Patterns Should Be Part of the Dietary Guidelines for Americans.” We welcome articles on this topic, both pros and cons, in future issues of Nutrition Today.

This issue marks the final herb in our series on common herbs and spices with “Basil: A Brief Summary of Potential Health Benefits” by Keith Singletary PhD. Keith has done a remarkable job covering a huge literature on spices and herbs over the past several years for our readers, and we thank him for his contributions!

As always, on the communication front, our communications experts Sylvia Rowe and Nick Alexander have an interesting take on communicating nutrition and other sciences to the public. Such communications need careful thought and management, and they provide a useful discussion in “Communicating Nutrition and Other Science- It’s a Management Issue.” 

We also include an interesting case study by Kristen Hicks on “Growing the Dietetics Profession via a Mentorship Program Between Dietitians and Dietetics Students.” 

Here is wishing all readers a Happy Spring, if it ever comes this year, and good reading!

Johanna Dwyer DSc, RD 
Editor​

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