About This Issue
Nutrition Careers
in the Food Industry click here to
download presentation
Dear Nutrition Professional:

Welcome to the Kraft Foods Nutrition Update website. On it, you will find scientific updates on timely nutrition topics, consumer education fact sheets you can reproduce for use in your practice, a new resource toolkit, complimentary continuing professional education modules and an overview of nutrition careers in the food industry. We invite you to visit www.kraftnutrition.com often (at least once a month) to check out our featured new content or our library of articles, which are housed in the Resource Center. These articles address topics of interest for nutrition and health professionals who counsel consumers about healthful eating.

Currently, you will find features such as Vitamin D: Current Knowledge and Updated Dietary Recommendations, which discusses updated dietary recommendations for different life-stage groups based on the most recent scientific evidence. Also click on our Resource Toolkit to find a fact sheet and teaching guide developed with the Joslin Diabetes Center.

If you haven’t already done so, please take time to check out our Continuing Professional Education (CPE) modules, Nutrition Intervention for the Prevention and Management of Diabetes and the Related Chronic Complications, Integrating Authoritative Dietary Guidance to Provide Meaningful Advice to Individuals, and Diet, Nutrition and Oral Health. If you are a registered dietitian or a dietetic technician, registered, simply follow the instructions to earn one CPE credit hour following your successful completion of the CPE questions.

In upcoming months, look for new consumer articles, as well as more information on how to make lifestyle changes for health. We hope you find our resource-centered focus and nutrition updates useful in your practice, as you help your clients and patients develop healthful eating and physical activity strategies that meet their personal health and nutrition goals.

Sincerely,
Sandra J. Morreale, MBA, RD, FADA Editor
Cecelia V. Maher, MS, RD, FADA Contributing Editor

Advisory Committee:

  • Jacqueline R. Berning, PhD, RD is Assistant Professor at the University of Colorado at Colorado Springs, where she teaches nutrition in the Biology Department. Prior to joining the University full time, Dr. Berning was the Nutrition Coordinator for United States Swimming, planning menus, teaching nutrition and developing sports nutrition materials for the National and Olympic teams. Dr. Berning is a nutrition consultant to a number of professional sports teams including the Denver Broncos, Denver Nuggets, Cleveland Indians and Colorado Rockies.

  • Elaine B. Feldman, MD is Professor Emeritus of Medicine, Physiology and Endocrinology at the Medical College of Georgia in Augusta. She retired from the Medical College as Chief of the Section of Nutrition in the Department of Medicine. Dr. Feldman has authored approximately 180 scientific articles, book chapters and books and is a Fellow of the American Society of Nutritional Sciences.

  • John P. Foreyt, PhD is Director of the DeBakey Heart Center's Behavioral Medicine Research Center and Professor in the Departments of Medicine and Psychiatry at Baylor College of Medicine in Houston. Dr. Foreyt has served as a member of several task forces and advisory committees, including the National Institutes of Health's National Task Force on the Prevention and Treatment of Obesity, and has published extensively in the areas of diet modification, cardiovascular risk reduction, eating disorders and obesity.

  • Penny Kris-Etherton, PhD, RD is distinguished Professor of Nutrition in the Department of Nutritional Sciences at the Pennsylvania State University. Dr. Kris-Etherton is nationally and internationally recognized for her clinical nutrition research in the area of cardiovascular disease. She has published more than 130 articles in leading scientific journals. Dr. Kris-Etherton was a member of the National Academies Panel that authored the DRI Report on Macronutrients and Energy.

  • Nancy S. Wellman, PhD, RD, FADA recently retired as Professor of Nutrition and Director of the National Resource Center on Nutrition, Physical Activity and Aging at Florida International University. She is an affiliated faculty at the Tufts University Friedman School of Nutrition Science and Policy. Dr. Wellman is past president of the American Dietetic Association and chaired the national Nutrition Screening Initiative over its 15-year history. She currently serves on the American Society for Nutrition's Public Information Committee.

Editor:
  • Sandra J. Morreale, MBA, RD, FADA

    Associate Director,
    Nutrition Communications
    Kraft Foods, Inc.

Contributing Editor:
  • Cecelia V. Maher, MS, RD, FADA

    Senior Nutrition Communications Manager
    Kraft Foods, Inc.

Contributors:

  • Roberta L. Duyff, MS, RD, FADA, CFCS

  • Betsy A. Hornick, MS, RD

  • Cecelia V. Maher, MS, RD, FADA

  • Lois D. McBean, MS, RD

  • Vanessa Salcido

  • Cheryl Toner, MS, RD

Nutrition Update is produced by The Nutrition Update Group, P.O. Box 1911, East Hanover, NJ 07936

©2011 KF Holdings. All rights reserved.

Nutrition Update does not recommend that individuals undertake diet or exercise regimens without the advice and supervision of a physician or registered dietitian. Nutrition Update is a trademark of KF Holdings.

The consumer articles and tip sheets in Nutrition Update may be reproduced for distribution to clients and patients for educational purposes. Articles must be copied in their entirety and distributed as such. Other parts of Nutrition Update may be downloaded for professional reference only.

Dietary Exchanges appearing with the recipes in the consumer articles are based on Choose Your Foods: Exchange Lists for Diabetes ©2008 by the American Diabetes Association and the American Dietetic Association.