Prebiotics Vs. Probiotics – What’s the difference?

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By Paige Riley

GSU Intern

Within the past couple of years, there has been a huge increase in awareness and publicity of our gut bacteria (gut microbiome to be exact) and how it influences our health. Recent research now tells us those little microbes that live and thrive in our colons may actually be responsible for several different chronic disease states when the “balance” of good and bad bacteria is compromised. We see all sorts of side effects of this gut dysbiosis, ...

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Vitamin D – More important than we may have thought

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By Caroline Burkholder

Vitamin D has been the focus of several scientifically prominent studies across the world due to its newfound association with childhood obesity. Children with low blood levels of vitamin D tend to have higher BMIs, higher body adiposity, and tend to experience faster weight gain compared to children with vitamin D levels within recommended range. Furthermore, health professionals have criticized the federal vitamin D standards as being too low to sustain optimal health. Vitamin D can be difficult ...

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More to Pumpkin than PSL (Pumpkin Spice Latte)

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by Paige Riley

To most of the world’s delight, that time of the year has arrived again. The cold weather season has not only turned the leaves outside a brilliant orange color, but also every aisle and label in the grocery store. Just in case you are not yet aware or live under a rock, PUMPKIN SPICE EVERYTHING IS BACK. The options are endless- from pumpkin flavored Pringles to pumpkin spice toothpaste (yes this exists), it’s a mystery consumers have yet ...

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There is a Bright Light at the End of the Tunnel

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By Erin Boatwright

I’ve noticed recently there’s been a pep in the steps of my classmates. Maybe it’s the spring weather, or the blooming flowers, but I have a feeling it’s more than that. It’s the not so distant completion of our master’s program coursework and dietetic rotations that have made even the pessimistic turn optimistic. We all recognize the grueling days are almost over and are excited for what’s to come. As I was having a conversation ...

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Sweet As Honey

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by Emma Rose Bryant

Through one of my recent rotations I was lucky enough to experience a Farm to table source show. While I was there, I was able to learn about the current initiatives being taken to help increase the opportunity for the presence of more nutritious and local foods within the school cafeterias. Many leaders within the agricultural and education sectors were present with exciting products and information to share.

One local farmer that caught my attention was from ...

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New Year’s Resolutions Revisited

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Happy February! It’s a big month: Valentine’s Day, Ground Hog Day, Super Bowl Sunday, Leap Day. And for some people, this is when those New Year’s Resolutions fall by the wayside.

New Year’s Resolutions, those things that most of us define, but seldom keep past February. According to data gathered by the University of Scranton, although 45% of Americans who usually make New Year’s Resolutions, only 8% are successful in achieving their resolution. For me it’s been ...

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Behind the Scenes of School Foodservice

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by Emma Bryant

While going through my school foodservice rotation, it has opened my eyes to many things that go on behind the scenes of a foodservice operation. I’ve been finding it very interesting since foodservice is something I’ve never previously learned much about. There is a lot involved in a dietitian’s day to day to make each school’s cafeteria a healthy yet appealing environment.

The recent implementation of the Healthy, Hunger-Free Kids Act is a frequently discussed topic within the school ...

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Does being an RDN mean giving up holiday favorites?

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With Thanksgiving over and more holidays coming, I started to wonder, how does a nutrition professional do the holidays?  Next year I’ll be a dietitian, so does that mean I’m not supposed to eat the sweet potato soufflé packed with white flour and topped with marshmallows?!  Holiday meals, especially in Georgia, are heavy in saturated fats and carbohydrates and even though there are vegetables, they are often buried in a sauce.  Will I lose credibility if my plate isn’t a ...

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