December 2012

1. Nutri-Bytes Nutrition Newsletter Meet the Dietitians Kellene A. Isom, MS, RD, LDN Bariatric Program Manager Senior Clinical Bariatric Dietitian Kellene received her undergraduate and graduate degrees at Boston University where she completed her Dietetic Internship at St. Elizabeth’s Hospital in Boston, MA. She has worked in private practice in Boston, MA specializing in weight management, sports nutrition, and GI disorders. She has received her certificate of training in Adult Weight Management and is the Professional Development Chair for the Weight Management Dietetic Practice Group for the Academy of Nutrition and Dietetics. She has a great interest in education, having given presentations for the Academy's Food and Nutrition Expo, as well as for other national conferences. In addition, Kellene has been teaching and managing the Exercise Physiology labs for undergraduate and graduate students at Boston University since 2006. She guest lectures for Exercise Physiology classes at Boston University and Clinical Nutrition classes at Northeastern University. Monica Lebre, MS, RD, LDN Bariatric Nutrition Coordinator Senior Clinical Bariatric Dietitian Monica is a graduate of the University of Connecticut with a B.S. in Dietetics and has received her masters in Applied Nutrition with a specialization in nutrition and fitness from Northeastern University.  Monica started her career as an inpatient dietitian in a community hospital working to improve nutrition in medical, surgical and intensive care patients.  She has been involved in the Massachusetts Dietetic Association annual nutrition conference and expo planning committee and is currently co-chairing the event.  She is also the Treasurer for the Weight Management Dietetic Practice Group with the Academy for Nutrition and Dietetics. Laura Andromalos, RD, LDN Senior Clinical Bariatric Dietitian Laura graduated from Cornell University with a B.S. in Nutritional Sciences and completed her dietetic internship at Mayo Clinic in Jacksonville FL. She has received her certificate of training in Adult Weight Management.  She is a member of the Weight Management Dietetic Practice Group with the Academy of Nutrition and Dietetics and has contributed with a webinar and newsletter article on sleeve gastrectomy. Prior to moving to Boston, she lived near Washington DC and worked for a medical quality supplement company where she counseled bariatric patients to meet their nutrition goals. She enjoys staying current with the latest research in bariatrics and has a special interest in vegetarian nutrition. Meghan Ariagno, RD, LDN Senior Clinical Bariatric Dietitian Meghan graduated from the University of Connecticut with a B.S. in Nutritional Sciences. She completed her dietetic internship at New York-Presbyterian Hospital in New York, NY. Prior to joining our bariatric program, she worked for four years at the Weight and Wellness Center, at Tufts Medical Center in Boston, MA. Meghan has been involved in the Massachusetts Dietetic Association for over three years, currently serving as Director of Career Pathways and Awards. She is also a member of the Weight Management Dietetic Practice Group with the Academy of Nutrition and Dietetics, and the American Society for Metabolic and Bariatric Surgery. For the past four years, Meghan has been a speaker at the Bariatric Summit, discussing a variety of topics related to nutrition care after weight loss surgery. Katrina Stephanides, RD, LDN Senior Clinical Bariatric Dietitian Katrina graduated from the University of New Hampshire with a B.S. in Nutritional Sciences and minor in Spanish. She spent one semester of her studies Barcelona, Spain and is now fluent in Spanish. Katrina completed her dietetic internship at Syracuse University in Syracuse, New York. She is a member of the Academy of Nutrition and Dietetics as well as the Weight Management Dietetic Practice Group within the Academy. She is also on the executive board of the Northeast Massachusetts Dietetic Association. December 2012

2. Recipe of the Month White Beans, Sausage and Kale Total time to prepare: 15 minutes Serves 4 Ingredients: ½ lb. Italian turkey sausage 2 Tbs. extra-virgin olive oil 5 cloves garlic, sliced 2-15 oz. cans no-salt-added white beans ¾ lb. baby kale (or spinach) Freshly ground black pepper 1 Tbs. balsamic vinegar, more to taste Directions: Remove the sausage from its casing and break into small pieces. Sauté in the oil until browned, about 5 minutes. Remove and reserve. Sauté the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time. Simmer until the kale is tender, about 2 minutes, adding more water if needed to keep the beans moist. Stir the sausage into the beans and kale. Season with black pepper and the balsamic vinegar. Nutrition Information: Per Serving (2 cups)- Calories: 370 Sodium: 450 mg Total Fat: 15 g Saturated Fat: 3 g Carbohydrates: 39 g Protein: 22 g Fiber: 10 g Author: Kate Sherwood in Healthy Recipes Top Ten Tips for Healthy Holiday Eating 1. Stay active throughout the holidays. Although time is precious, keeping up with your activity can help manage stress so try to make time for yourself. Think about scheduling your workouts in your calendar to stay committed. Also, remember that even a 10-minute walk is better than nothing at all! 2. Never go to a party hungry. This can lead to overeating. It’s better to have a balanced breakfast and lunch, rather than go all day without eating. 3. Chose your dining seat wisely. Avoid sitting near the buffet table or at a table where there’s tempting food within arm’s reach. This can easily lead to mindless eating! 4. Be cautious of grazing and portion sizes.Instead of just grabbing handfuls of food (likes cheese, nuts, etc) or appetizers throughout the party, use a plate so you know exactly how much you’re eating. Think and wait before you grab seconds. 5. Choose your calories carefully. You can have chips, crackers, and nuts ANY day of the year. It’s ok to indulge on foods that are unique and special to this time of year but try to avoid indulging on foods that are available all year long. 6. Eat those special holiday foods that you enjoy.Plan on having a small portion of a favorite food as part of your holiday celebration, without letting the guilt set in. It’s that guilt that can often lead to unhealthy eating behaviors. 7. Be mindful. When you’re distracted, stressed, tired, it’s easy to eat more or not choose the best options. Commit to making sure that you eat slowly and find non-food ways to cope. 8. Be aware of your alcohol intake. If you are drinking alcoholic drinks, it’s easy to lose track of how many you’re having. In between alcoholic drinks, have a glass of water. 9. Plan ahead. Plot out your week ahead. What nights will you be out to eat? At a social gathering? Make sure that you’re not neglecting the meals you CAN control at home. Make a big batch of chili, pre-cook some chicken breasts or freeze turkey meatballs so you know you can quickly throw together a healthy home-cooked meal. 10. Ask for support. Talk to your family and friends about trying to be healthier together. Suggest splitting a dessert or going for a walk after a meal. Happy Holidays