Greater New York Dietetic Association Presents:

The Greater New Yorker Summer 2016 Letter from the Editors We hope everyone is enjoying the nice weather. Summer is an exciting time to savor fresh fruits and vegetables at a farmers market, plan a picnic in the park or break a sweat running outdoors. Make sure to fuel well for any fun-filled outdoor activities. Check out our sports nutrition article for sample options for pre-workout snacks. In this issue of the Greater New Yorker, we are excited to introduce our new Board of Directors and Coordinating Cabinet. Read on to see all of the interesting ways our members are involved in the nutrition and fitness field. In the “Out & About” section, read about two different visits to two rooftop farms in NYC. If you are looking for a sweet summer treat, head to the recipe corner for two seasonal yet healthy summer desserts. Or try venturing out to this issue’s restaurant hot spot for a veggie-centric meal. Be sure to check the Events Calendar on the last page of the issue so you don’t miss out on all of the upcoming fall fun. Please send any ideas, suggestions and submissions to [email protected]. Editors-in-Chief Stephanie Lang, MS, RDN, CDN Marsi Shapiro, RD, CNSC, CDN

President’s Message - Rachel Stahl, RD, CDN Greetings and hope you are having a wonderful summer! I am truly honored to serve as the President of the Greater New York Dietetic Association (GNYDA) for the 2016-2017 year. I would like to thank GNYDA Leadership for their unwavering dedication and enthusiasm to our association and profession. We are committed to serve you by continuing to provide an enriching, close-knit community fostering educational opportunities, networking and further advancement of our profession. The upcoming year will be filled with many exciting events and community involvement, and I cannot wait to experience them all with you. Just as important, we will continue our endless efforts in public policy initiatives. For more details and information on our events, please visit our Calendar of Events page on our website at www.gnyda.org, or watch out for our E-blasts. Please feel free to contact me or any of the Board of Directors and Coordinating Cabinet members if you have any comments and/or suggestions as to how we can best serve you or if you are interested to get more involved! Our contact information can be found on the GNYDA website at: www.gnyda.org. I look forward to another exciting and productive year ahead and hope to see you at our next GNYDA event! 1

Inside this Issue: New BOD/CC Page 2

Directory Page 3

Member Spotlight Page 5

HOD Update Page 6

Peds Corner Page 7

Public Policy Update Page 7

Out & About Page 8

Book Review Page 10

Sports Nutrition Page 11

Restaurant Review Page 12

Recipe Corner Page 13

Events Calendar Page 14

Welcome to the new faces and to those who have transitioned into new roles within the Board of Directors/Coordinating Cabinet PRESIDENT

Previously, Jonathan was the State Development Chair. His nutrition interests include: geriatrics, diabetes, sports, breastfeeding, and HIV/AIDS. During his free time he likes to run, paddle, and attend popup or fashion parties.

Rachel Stahl, RD, CDN is a Registered Dietitian at NewYork-Presbyterian Hospital/Weill Cornell Medicine. She specializes in diabetes, weight management and digestive diseases. She served as Co-Editor-in-Chief of The Greater New Yorker Newsletter from 2013 to 2015, has been a member of the GNYDA Public Relations Committee since 2011, and was named this year’s 2016 Recognized Young Dietitian of the Year by NYSAND. In her free time, Rachel enjoys traveling, spinning, trying out new and healthy recipes and exploring the NYC food and restaurant scene. She is thrilled to serve as your 2016 to 2017 President and to work closely with each of you.

NOMINATING COMMITTEE MEMBERS Shabnam Greenfield, MS, RD, CDN works as the outpatient dietitian at Heritage Healthcare Center, a federally qualified health center in Harlem, New York. She provides nutrition counseling and medical nutrition therapy to adults and children at the health center and at two schoolbased clinics that the health center runs. Earlier this year she initiated the organization's first weight loss/health promotion challenge for employees. She also works parttime as a nutrition consultant for 1199 SEIU's wellness department. In her free time Shabnam practices yoga and enjoys exploring New York City's variety of culinary offerings.

PRESIDENT-ELECT Erika Hval, MS, RD, CDN works as a Development Officer for the Women’s Housing and Economic Development Corporation, a non-profit in the South Bronx, where she helps support the organization’s growth and sustainability, especially as it relates to health programming. Erika also works part-time as a corporate wellness dietitian for a law firm in downtown Manhattan. She is currently the President-Elect of GNYDA and formerly served as its Public Policy Co-Coordinator, helping organize grassroots advocacy campaigns supporting sound nutrition legislation at the local, state, and federal levels. Erika strongly believes in the power of policy to advance opportunities for nutrition professionals, and to shape a healthier future for everyone.

Nathan Myers, MS, RD, CDN is a dietitian with the James J. Peters VA Medical Center in the Bronx, where he works in the VA's lifestyle intervention/bariatric surgery weight management program. He also teaches for NYU part-time as an adjunct professor and serves as a community health liaison for Bronx Health REACH. Other interests include public policy (he is a faithful follower of Marion Nestle's Food Politics blog) and sports nutrition. When not working, Nathan tries to spend his time running, biking, playing tennis and dancing - really, anything that breaks a sweat or baking and reading on a low key day. And of course, food is life, so he enjoys experimenting in the kitchen and trying new dishes at restaurants. Nathan is very excited to serve GNYDA as a member of the nominating committee.

NOMINATING COMMITTEE CHAIR Joanna Li, RD, CDN works for the WIC Program in NewYork-Presbyterian/Lower Manhattan Hospital where she provides nutrition counseling to pregnant, breastfeeding, and postpartum women, infants, and children. She is passionate about public health nutrition and strives to make an impact in the community. She loves all things health and food-related. During her free time, you can find Joanna testing healthy recipes, trying new restaurants, and taking an exercise class!

Lauren Serkes Solomon, MS, RD, CSG, CDN, CLC has spent the last two and a half years working as a Clinical Nutritionist at New York-Presbyterian Hospital. She is getting ready to embark on a new role as Supervisor of Ambulatory Nutrition this summer. Lauren also works part time as a nutrition consultant for Pediatric Plus LLC. She is particularly interested in prenatal and early childhood nutrition, especially breastfeeding and introducing solid foods. Outside of work, Lauren can typically be found running or hiking, enjoying good food and drink or planning her next adventure. Recently she has been exploring her new hobbies of photography and camping.

PUBLIC POLICY CO-COORDINATOR Jonathan Valdez, MBA, RDN, CDN, ACE-CPT is a Telehealth Registered Dietitian, Nutritionist at Healthfirst and works from home. He currently serves as the Public Policy Coordinator, Co-Chair with Linnea Matulat.

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GREATER NEW YORK DIETETIC ASSOCIATION P.O. Box 30953 | New York, NY 10011 | 212-352-3355 | www.gnyda.org COORDINATING CABINET BYLAWS & HANDBOOK CHAIR Gloria Bent, MS, RD, CDN [email protected] BOARD OF DIRECTORS PRESIDENT Rachel Stahl, RD, CDN [email protected] PAST PRESIDENT Gloria Bent, MS, RD, CDN [email protected] PRESIDENT ELECT Erika Hval, MS, RD, CDN [email protected] SECRETARY Ann Braunstein, RD, CDN [email protected] TREASURER Anna Meister, MS, RD, CDN [email protected] NOMINATING COMMITTEE CHAIR Joanna Li, RD, CDN [email protected] PUBLIC POLICY CO-COORDINATOR Linnea Matulat, MS, RD, CDN [email protected] PUBLIC POLICY CO-COORDINATOR Jonathan Valdez , MBA, RDN, CDN, ACE-CPT [email protected] DELEGATE NYSAND – ex officio Reyna Franco, MS, MBA, RDN, CDN, CSSD [email protected] MANAGEMENT SERVICES ex officio Fred Tripp, MS, RD, CDN [email protected] NOMINATING COMMITTEE MEMBERS Kelly Ahearn, MS, RD, CDN [email protected] Shabnam Ahamed Greenfield, MS, RD, CDN [email protected] Nathan Myers, MS, RD, CDN [email protected] Lauren Serkes Solomon, MS, RD, CSG, CDN, CLC [email protected]

FUNDRAISING Anna Meister, MS, RD, CDN [email protected] MEMBERSHIP CHAIR Shrouk El Sayed, MS, RDN [email protected] NEWSLETTER: CO-EDITOR-in-CHIEF Stephanie Lang, MS, RDN, CDN [email protected] NEWSLETTER: CO-EDITOR-in-CHIEF Marsi Shapiro, RD, CNSC, CDN [email protected] PUBLIC RELATIONS CHAIR Kellie Bartram de Lacy, RD, CDN [email protected] PUBLIC RELATIONS CO-CHAIR Bailey Warmack, RD, CDN [email protected] PUBLIC RELATIONS STUDENT COCHAIR Jennifer Bragg [email protected] PUBLIC RELATIONS STUDENT COCHAIR Maria Stavropoulos [email protected] GNYDA REIMBURSEMENT CHAIR Anna-Carina Sporri, MS, RD, CDN [email protected] SCHOLARSHIPS & AWARDS CHAIR Gloria Bent, MS, RD, CDN [email protected]

CULTURAL FOODS CO-CHAIR Debi Zvi, MSEd, RDN, CDN, CDE [email protected] HUNGER & ENV'T NUTRITION COCHAIR Jeannie Ng, MPH, RDN, CDN [email protected] HUNGER & ENV'T NUTRITION COCHAIR Anna Meister, MS, RD, CDN [email protected] HUNGER & ENV'T NUTRITION STUDENT CHAIR Marissa May [email protected] NUTRITIONISTS IN AIDS CARE COCHAIR Reena Panjwani, MS, RD, CDN [email protected] NUTRITIONISTS IN AIDS CARE COCHAIR Lisa Ronco, MS, RD, CDN, CDE [email protected] PEDIATRIC NUTRITION CO-CHAIR Maja Mirkovic, MPH, RD, CDN [email protected] PEDIATRIC NUTRITION CO-CHAIR Sharon Puello, MA, RD, CDN [email protected] PEDIATRIC NUTRITION STUDENT COCHAIR Dima Salhoobi, MS [email protected] NYSAND

WEBMASTER/JOB BANK Jade Wang [email protected]

PRESIDENT Diana Monaco, RD, CDN – WNYDA [email protected]

STUDENT COMMITTEE CO-CHAIR Karishma Devjani [email protected]

NYSAND PARLIAMENTARIAN Eden Kalman, MA, RD, CDN [email protected]

STUDENT COMMITTEE CO-CHAIR Kayla Monks [email protected]

NYSAND PUBLIC RELATIONS COORDINATOR Alissa Rumsey, RD, CDN, CNSC, CSCS [email protected]

SPECIAL INTEREST GROUPS CULTURAL FOODS CO-CHAIR Theresa Gentile, MS, RD, CDN [email protected]

NYSAND DELEGATE FOR GNYDA/LIDA Reyna Franco, MS, MBA, RDN, CDN, CSSD [email protected] NYSAND LOCAL DEVELOPMENT CHAIR VACANT

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(New roles in the Board of Directors/Coordinating Cabinet, cont’d) PEDIATRIC NUTRITION COCHAIR Maja Mirkovic, MPH, RD, CDN, CDE works as an outpatient nutritionist in Community Healthcare Network’s (CHN) Community League Health Center, where she provides nutrition counseling to mostly low income and uninsured patients of Washington Heights. She is a Wellness Ambassador at her site, holds a Certificate of Training in Adult Weight Management and is fluent in Spanish and Serbian. Her passion lies in providing Diabetes Self Management and Education to her patients. She plans on pursuing the Certified Lactation Counselor certification, allowing her to provide breastfeeding counseling and lactation management for new moms. In her free time, Maja can be found trying a new exercise class or listening to a fun podcast.

plans to begin her career as an inpatient dietitian and hopes to one day implement medical nutrition therapy in Egypt where she is from. She served as the GNYDA public relations committee student chair for the past two years and looks forward to her new role as Membership chair. Shrouk enjoys cooking, exercising and traveling. FUNDRAISING, TREASURER, and HUNGER & ENVIRONMENTAL NUTRITION CO-CHAIR Anna Meister, MS, RN, CDN works as a renal dietitian at a dialysis clinic. Her nutrition interests extend beyond renal to pediatrics, diabetes, GI disorders, integrative and functional nutrition and nutrigenomics. Anna enjoys cooking, practicing yoga and exploring all the cultural diversity the city has to offer.

PEDIATRIC NUTRITION STUDENT CHAIR

HUNGER & ENVIRONMENTAL NUTRITION CO-CHAIR

Dima Salhoobi, MS is an energetic mom of three working hard to gain professional experience to reach her goal of becoming a Registered Dietitian. She currently volunteers at North Central Bronx Hospital where she enjoys assisting with community outreach projects and group nutrition classes. She also enjoys using social media platforms such as Pinterest and Facebook as a way to inspire others to eat better and live healthier lives. Two of her particular interests include recipe development for kid-friendly, healthy meals and integrative management of pediatric health issues.

Jeannie Ng, MPH, RDN, CDN is the founder of Yin Yang Glow, providing holistic health coaching, nutrition counseling, and cooking social workshops which use evidence-based techniques for sustainable lifestyle change through seeking balance and community building. She is also the Site Manager of The Brooklyn Hospital Health Center’s WIC Program in Sunset Park, specializing in maternal and infant nutrition with a focus on facilitated group discussions, food demonstrations and familycentered care. Jeannie is also rooted deeply in her fight for food sustainability through her leadership as a coordinator for the Stanton Street CSA in M’finda Kalunga Garden in the Lower East Side.

MEMBERSHIP CHAIR Shrouk El Sayed, MS, RDN recently completed her dietetic internship and received her master’s degree in clinical nutrition from NYU. She

REIMBURSEMENT CHAIR Anna-Carina Sporri, MS, RD, CDN works as a Clinical Dietitian for the 4

New York State Veterans Home at St. Albans, a long-term care facility serving the veteran population. Her interests in the field of nutrition include geriatrics, diabetes management and nutrition support. She is in the process of studying for the certified nutrition support certification (CNSC). She also enjoys precepting dietetic interns and offering them helpful advice. AnnaCarina is very excited to be in the process of starting her own private practice before the end of the year. In addition, she is involved in a charitable organization called Health Education Relief Organization (HERO), which offers free medical care during its bi-annual trips to Guyana. STUDENT COMMITTEE COCHAIR Kayla Monks is currently working towards her MS in Nutrition at Hunter College. Before returning to school last fall Kayla worked at Montefiore Medical Center for three years coordinating an employee wellness program. Kayla’s love for food was born out of a cooking program she partook in while living in Bologna, Italy. Her interest in food has evolved into a passion for all things health and wellness. As a marathoner and avid Yogi, Kayla sees wellness as a holistic approach to living life. PUBLIC RELATIONS STUDENT CO-CHAIR Jennifer Bragg is working towards her master’s degree in Dietetics through Eastern Michigan University's Distance-Online Coordinated Program. Her interest lies in sports nutrition, along with a passion to help people with food allergies due to her recent discovery of an allergy to garlic and onion. When she is not studying or volunteering, you can find her in the kitchen creating new recipes with #noOnoG.

Member Spotlight: Jonathan Valdez, MBA, RDN, CDN, ACE-CPT By Lisa Ronco, MS, RD, CDN, CDE Greetings GNYDA members. I recently had the pleasure of interviewing Jonathan Valdez. Read all about his journey into the field of nutrition, his current role and his future career goals.

Where do you see yourself in 5 years? My immediate goal as Public Policy Co-chair for GNYDA is to assist with the passing of licensure and therapeutic ordering rights for RDNs. Within a year I hope to become a Board Certified Specialist in Gerontological Nutrition and a Certified Diabetes Educator. Within the next two years, I hope to become a Board Certified Sports Dietitian. And lastly, in five years I hope to be making sixfigures!

How did you begin your nutrition career? Nutrition is my first career. I am originally from Hawaii and completed my undergraduate degree in Food Science & Human Nutrition at the University of Hawaii at Mānoa. I then completed my MBA and dietetic internship in Chicago before moving to NYC for more exciting career opportunities.

How do you find work-life balance? Working from home gives me an estimated two extra hours per day (or 10 hours per week). With this free time, I can work hard and play even harder!

How did you get involved in the public policy side of nutrition?

In what ways do you want to contribute to the profession?

My love for public policy and advocacy began in Hawaii when I assisted with the implementation of licensure. Although licensure was passed 10 years prior, nothing was done to put it into action. During my time in Chicago, I was a member of the Public Policy Committee and received a public policy scholarship for two years. One of our accomplishments was encouraging representative Mike Quigley to sign the Treat and Reduce Obesity Act.

Right now I am working on a project focused on increasing the number of males working in the nutrition field. The ultimate goal of this project is to improve salaries across the board for all RDNs/NDTRs, both males and females. This has shown to be successful in the past for registered nurses and social workers. What changes do you predict in the dietetics field over the next few years?

Tell me more about the Diversity Leadership program you are involved with.

Dietetic professionals should be more familiar with agriculture and technology, such as analytics. This will help our profession stay ahead of the curve. I am thinking of doing my PhD in computer science.

I am currently one of four Diversity Leaders for the program. We offer leadership-specific trainings, encourage attendance at FNCE and various public policy workshops and help facilitate communication with political leaders at the local, state and national level.

What advice do you have for our student members? And for other GNYDA members?

Describe how you got to your career today.

For student members: be flexible in changing the course of your career. Make sure your grades for the DPD and science courses are above 3.5 in order to be competitive when applying to dietetic internships.

I began as an NDTR working for Women, Infants and Children in Hawaii. After working for a year and a half, I completed my MBA/dietetic internship in Chicago. I then moved to NYC and first worked in the fitness field. My role with Healthfirst initially started as a temporary position for a short-term project. At the end of the project I transitioned into a full-time employee. My typical workday includes nutrition counseling over the phone and working closely with an interdisciplinary team of nurses, social workers and service coordinators. I am also in charge of authorizing nutritional supplements for Medicare / Medicaid-eligible patients.

For other GNYDA members: we as a profession need to stop accepting low wages. This decreases the median salary for the job market, giving employers the incentives to undercut the salaries RDNs/NDTRs deserve.

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House of Delegates Update Reyna Franco, MS, MBA, RDN, CDN, CSSD GNYDA/LIDA House of Delegates (HOD) Representative [email protected] A big question that many people have but are afraid to ask is, “What is the House of Delegates? What do they do?” To answer that question, the HOD put together this short video. Check it out and learn the importance and significance of the HOD: http://www.eatrightpro.org/resource/media/multimedia-news-center/videos/what-is-the-house-of-delegates Now that you know more about the HOD, how about getting involved? I am looking for five to seven “key informants” who will provide input on professional issues including “Mega Issues.” I would like to include a dietetic intern, someone under 30 years of age, a male and a NDTR. The key informants will serve as a think tank for new ideas and innovations. If you would like to get involved in the HOD topics, please contact me. The Fall HOD Meeting with be held on October 14th and 15th. The Mega Issue is Wellness and Prevention. I would like to provide the HOD with feedback from my constituents. Please read the following questions and email me (see email address at top of page) your responses. Your feedback will help me communicate the wellness and prevention roles and issues that are important to my constituents (that means you!). • What does it mean to work in wellness and prevention? •

What type of role do you have working in wellness and prevention?

•

What do those that role look like?

•

What strengths or skills are called upon or are necessary in these roles?

The Academy’s Second Century is a key theme as we are celebrating 100 years. Please read the following message from Lucille Beseler, Academy President- Academy’s Second Century: It’s an exciting time to be a member of the Academy! As we approach 100 years as an organization in 2017, the Academy is planning for our Second Century. One of the goals of our Second Century initiative is to chart a new vision that will guide everything we do in the coming years. Part of the Second Century process is twofold: First, identify areas of opportunity for our members; and second, lead the way in accelerating progress toward good health and well-being for all people. Every member is an integral part of this process, and we need your input and involvement – starting now! By September 2, please do two things: First, watch a brief webinar that provides background on the Second Century initiative and our potential opportunity areas. Then, please take a five-minute online survey and provide your valuable feedback. Malnutrition and Telehealth Practice Resources can now be found on the Academy website at http://www.eatrightpro.org/ resources/practice/practice-resources. Both hubs consolidate the Academy’s efforts on these two topics and provide a “one stop shop” for Academy members to access information. Updates and additional information on these two topics will continue to be posted as they become available. Do you have an issue or concern to share with the Academy? If so, contact the Academy at [email protected]. Your issue or concern will be addressed by the appropriate Academy organizational unit. Lastly….

• • •

Please email me at [email protected] with your ideas and thoughts on the Wellness and Prevention Mega Issue. Send me an email if you would like to be part of the Key Informant Think Tank. Thank you for your feedback. Get involved to make a difference in our profession!!!

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Peds Corner

Healthy Start for the New School Year By Juliana Jacobs, MS, RD Healthy habits will help your child perform well in school and on the playground! Follow these kid-friendly tips for fueling right and staying active. Healthy back to school lunches Pack simple sandwiches. Try a turkey sandwich on whole wheat bread. This sandwich packs fiber and protein. Snack healthy. Pack fruit, granola bars, low fat string cheese or pretzels to round out your child’s lunch. Stick to whole grains. Look for 100 percent whole wheat or whole grain on the front label of bread, crackers and cereal. Choose water or seltzer. Pack drinks that don’t contain added sugars. Low fat milk is also a great option for bone health. Tips to stay active Play outside. While the weather is nice, encourage your child to play sports outside. Soccer, baseball and football are fun! Be active together. Enjoy a family bike ride or try rollerblading together. Children and parents can get fit together. Dance. Put on the music and create a dance party in your own living room. Who knew fitness could be so fun? Go swimming. Head to the local outdoor pool. When the weather cools down, look for an indoor pool to keep active.

Public Policy Update Earlier this summer we joined hundreds of RDNs from around the nation to participate in the Academy's 2016 Public Policy Workshop (PPW). At PPW, attendees are educated on the most pressing nutrition issues in politics and then visit Congress where the attendees ask legislators to support. 13 New York State RDNs and 2 students attended PPW and participated in the nine Congressional visits along with delivering 27 informational packets at other House Representative offices. Jonathan spoke with his Representative Carolyn Maloney’s Senior Legislative Assistant, Chris Gorud. After continued and vital follow up, Representative Gorud’s staff is monitoring the acts and will vote in favor of the Treat and Reduce Obesity Act (TROA) and Preventing Diabetes in Medicare Act (PDMA) if the bills come to her committee. The visit with New York Senator Kirsten Gillibrand led to a signage to co-sponsor the Treat and Reduce Obesity Act. The action alerts for the three PPW legislative issues remain open for Academy members. The three PPW issues are: • Child Nutrition Reauthorization • Preventing Diabetes in Medicare Act • Treat and Reduce Obesity Act It takes 30 seconds to send letters to your legislator through Grassroots Manager. The following House of Representatives support TROA from New York State: Yvette Clark, Chris Collins, Joseph Crowley, Christopher Gibson, Grace Meng, Steve Israel, Charles Rangel, Tom Reed, Kathleen Rice, and Zeldin Lee The following House of Representatives support PDMA: Yvette Clark, Charles Rangel, and Kathleen Rice Linnea Matulat and Jonathan Valdez Public Policy Co-Coordinators [email protected]

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GNYDA Out & About

HEN Visits Hell’s Kitchen Farm Project By Sirida Katie Subudom, Nutrition and Dietetics Student at New York University Members of the GNYDA Hunger & Environmental Nutrition Special Interest Group joined together on June 4th for a special presentation at the Hell’s Kitchen Farm Project. The event was located on the rooftop of the Metro Baptist Church at 410 West 40th Street.

space was transformed into the farm it is today. This hard work included hauling up 52 plastic kiddie pools filled with seven tons of soil up five flights of stairs as well as planting and nurturing seeds into the lush plants we picked that day.

Joe Purdue, the Food Justice Coordinator of Rauschenbusch Metro Ministries, started the event by providing a quick overview of the neighborhood’s changing demographics and food environment. He reported that the availability of fresh, affordable produce has greatly declined in the area over the past few years. In an effort to combat this issue, the Hell’s Kitchen Farm Project was created in 2010. This project is an amalgamation of four different organizations within the community: Clinton Housing Development Company, Metro Baptist Church, Rauschenbush Metro Ministries and Metropolitan Community Church. The project works by harvesting produce and then distributing the fresh fruits, vegetables and herbs to patrons of the Church’s food pantry. And the project is quite popular with its community members! When we arrived at the pantry that Saturday, there was already a line of patrons down the block. We therefore got to work right away, picking fresh basil, rosemary, parsley, kale and lettuce.

The farm has now flourished through 6 growing seasons, though not without challenges. Although no mice or rats have yet ventured up to the rooftop, in the farm’s early days many plants would end up as pigeon feed. Trial and error finally resolved this by the use of wire mesh and netting guards set up around each planter. After the presentation and some engaging discussion, we proceeded to work out our green thumbs some more by planting Swiss chard and carrots, preparing compost, replanting crowded kale plants, removing weeds and watering all 52 beds. It was truly a unique hands-on experience that resulted in an immediate impact on the surrounding community. We can’t wait to stop by again. If you are interested in volunteering with the Hell’s Kitchen Farm Project, just stop by the farm on Thursdays or Saturdays from 10am to 1pm, no advanced notice necessary!

Once we finished collecting the morning’s harvest, we listened to Betty Mackintosh speak about the farm’s journey from conception to fruition, giving welldeserved credit to the hard work of volunteers through the years. Betty Mackintosh has been a volunteer with the project since its founding. Ms. Mackintosh described how a once bare 4,000 square foot rooftop

Sirida Katie Subudom and Felicia DiFiore working out their “green thumbs.” 8

RDs-to-Be Learn About Local Greens By Tyffanie Ammeter, MS Candidate & Dietetic Intern at Teachers College, Columbia University

Education & Policy at Teachers College were eager to learn about the company’s sustainable agricultural practices. The greenhouse is exceptionally efficient: the mere halfacre farm produces the equivalent of 10 acres of greens grown with hydroponics! The greenhouse utilizes sensors to detect temperature, humidity, light levels and CO2. All of this information is fed to a computer control system which turns equipment—moving windows, fans, shade curtains, misting systems, etc.—on and off to maintain a consistent, year-round growing environment of about 75 degrees Fahrenheit and 70 percent humidity. While it may sound energy intensive, the automation actually helps reduce energy usage and relies on the sun as the primary source of heat and energy. The company uses renewable electricity in all of its greenhouses. At the Gowanus location, there are solar panels, wind turbines and even an electric car charging station all in the parking lot. The company’s patented growing methods are water savvy as well, using only one-tenth the amount used in traditional soil growing methods while producing 20-30 times the yield. Finally, the company is 100 percent pesticide free, relying instead on beneficial bugs to eliminate pests that negatively affect the plants.

Giddy for local greens! Our host Nicole Baum snapped a group picture with us after the tour. Eating local is all the rage these days—and with good reason! From reducing food waste to improving nutrient profiles and supporting local economies, minimizing the distance that our food travels has a myriad of benefits. One Brooklyn-based company, Gotham Greens, has turned itself into a major player in the local food movement since its 2009 launch.

The highlight of the tour was when Ms. Baum offered some of the company’s produce for sampling. Containers of Queens Crisp, Endless Summer Mix, Arugula, and Greenpoint Oak Leaf made the rounds as everyone described taste and texture. To top it all off, some delicious basil—which was basically grown 10 feet in front of us instead of flown in from Israel, where much of grocery store basil originates—was sampled and more than one person mentioned what a delicious pesto it could make.

The rooftop greenhouse in Gowanus, Brooklyn sits atop a Whole Foods Market and literally turns “food miles into food footsteps”—the produce is harvested every morning and taken downstairs to Whole Food’s produce department. The Gowanus location was born when Whole Foods approached Gotham Greens about building a greenhouse on the rooftop of their flagship Brooklyn store. The farm opened in December of 2013 and provides 20,000 square feet for growing. It was built with the intention to supply the Whole Foods’ NYC stores, however demand for the products quickly outgrew capacity and the company has since built more farms. The company currently operates 3 rooftop greenhouses in NYC and recently expanded to Chicago.

Gotham Greens is a for-profit company that focuses on providing year-round fresh produce that is pesticide-free and sustainably grown. This summer marks the kick-off of the public tours, which are held on Fridays from 4-4:30pm on the observation deck on top of Whole Foods (located at 214 3rd Street in Brooklyn.) Make sure to arrive early—at least by 3:45pm—as space is limited and tours are first-come, first-serve. And speaking from experience, it is definitely worth the trip!

Nicole Baum, Marketing & Partnerships Manager for the company, hosted a group of RDs-to-be for one of Gotham Greens’ inaugural farm tours on the rooftop observation deck in early June. Eleven master’s students from Teachers College Columbia University and two food policy interns with the Laurie M. Tisch Center for Food,

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Book Review: The Nalini Method By Lisa Ronco, MS, RD, CDN, CDE It’s no secret that exercise boosts endorphins and makes you feel happier. Also not a secret that meditation can help to alleviate symptoms of depression. So imagine the power of combining both. In her book The Nalini Method: 7 Workouts for 7 Moods, Rupta Mehta has done just that and even more. Ms. Mehta has designed the “Happiness Workout” to uplift your mood and spirit. It focuses on overcoming challenges with intention. This isn’t your grandma’s workout either. The exercises can be tough, but you will feel better afterwards. To describe the routine, imagine a high-rep workout created from a variety of moves from pilates, yoga, barre and strength-training. And don’t worry, there is enough cardio to get the sweat flowing along with promoting happiness. Ms. Mehta promises that during this workout, you will shed emotional weight and baggage, helping you to erase negative thoughts. Ms. Mehta recommends focusing on being grateful when completing the exercises. She states, “When you’re happy, take a moment to reflect on the people, places and things that came together for that moment to happen.” Standing march Your intention: “I’m going to have fun marching to my own beat.” Stand with your feet hip-width distance apart and arms by your side. Set your gaze forward and start marching in place, lifting your right knee and left arm up toward the ceiling. Switch sides. Bring your knees up higher than your hips and arms above your head. Try to use your core strength to lift your arms and legs as you pick up the tempo. March for 1 minute. Shoulder jumping jacks Your intention: “My mood is even giving my normal jumping jacks an upgrade!” Stand with feet wider than hip distance apart. Raise your arms forming a “T” with your palms facing down. Jump your feet in, bringing your arms in front of you. Return to your starting position and complete 20 reps. Be sure to jump high and wide and move quickly. Plank spider-mans Your intention: “My core is steady as I climb to my limits.” Begin in plank position. Shift your heels forward slightly. Hold for 5 seconds. Keeping your left leg straight, bend right knee and draw it out and up toward your right shoulder. Return to starting position. Repeat on the left side. Complete 10 Spider-mans. Kneeling meditation Your mantra: Thank you. Kneel on the floor with your knees hip-width distance apart and your shins parallel. Stack your knees, hips, and shoulders in line with each other. Bring your palms together in front of your chest. Inhale to lift your chest up and exhale your shoulder down and back. Hold for 30 seconds or longer and embrace your gratitude!

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Sports Nutrition: Pre-Workout Fuel By Marsi Shapiro, RD, CNSC, CDN Carbohydrates? Protein? Fat? What should I eat before I hit the gym? Or what if I’m going for a run outside – do I really need to eat something before? I just ate lunch a few hours ago ….

break down quickly and help power your working muscles. And don’t forget about the brain, which can only utilize glucose (simplest form of carbohydrates) to function properly. Carbohydrates are therefore needed to keep you mentally alert, which is particularly important in sports that require quick decisions (i.e. tennis) or team plays (i.e. basketball). But keep in mind the type of carbohydrates you eat – the closer you are to exercise, the less fiber you want to consume. This will help to minimize any GI discomfort from digesting fiber-rich foods.

These are common questions the dietitian faces when working with athletes or any active individual. As nutrition experts, we know the importance of food as fuel for our brain and our ADLs (activities of daily living). We encourage our clients and patients to eat every few hours, focusing on nutrient-dense foods, to provide optimal energy levels. The same applies to sports nutrition. When you fuel well, you perform well.

It is also recommended to keep your pre-workout snack moderate in protein. Eating large amounts of protein before exercise may delay the release of carbohydrates to your muscles. Consuming highquality protein is important after exercise for muscle recovery as well as throughout the day to promote total body muscle and protein synthesis. Make sure to limit the fat content of your pre-workout fuel as well. This will help to reduce GI distress from digestion during exercise.

The recommendations for what and when to eat before a sporting event or workout varies based on the intensity, the duration and the type of activity. As it should be expected, with greater intensity and longer workouts, more fuel (aka FOOD) is needed. Based on guidelines developed by the American College of Sports Medicine, the Academy of Nutrition and Dietetics and the Dietitians of Canada, carbohydrates should comprise most of your preworkout or sports game fuel. Carbohydrates are your body’s primary choice for fuel during exercise – they

Below are a few sample snack options depending if you have 30 minutes or up to 2 hours to eat before exercise. Remember to try out a few options to see which works best for you.

Sample Options 30-60 Minutes Before:

Sample Options 1-2 Hours Before:

★ Pretzels

★Cereal with low fat milk and banana

★Banana

★Low fat yogurt with a handful of granola

★Granola bar (low fat, low fiber)

★Peanut butter or turkey sandwich

★Rice cakes or toast with jam

★Fruit and a handful of almonds

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Restaurant Review: Govinda’s Vegetarian Lunch By Jessica Laifer, MS In my ongoing search for a local lunch place that is wholesome and tasty, yet easy on the wallet, I seem to have found it in the most unlikely of places. Govinda’s Vegetarian Lunch, a cafeteria located in the basement of a Hare Krishna temple in Downtown Brooklyn, offers an ever-changing menu of homemade vegetarian dishes that are served with a smile and don’t break the bank. In fact, following a recent price increase, the “full meal” combination clocks in at a grand total of $12 and provides enough food for a family of four (or one very hungry dietetic intern). Everything at Govinda’s is fresh and homemade, focusing on wholesome ingredients without preservatives. Items include favorites like vegetarian nut loaf and eggplant parmesan, served with a variety of salads, grains, rice, beans, samosas and mixed vegetables. Meals come with a side of fresh bread, pickled chutney, hot sauce and complimentary drinks (lemonade and infused water) all homemade. For those with a sweet tooth, homemade desserts like cheesecake, cookies and cupcakes are also offered and have become cult favorites. On a recent visit, the “full meal” included daal, two types of quinoa salad, a garden salad, rice and black beans, sautéed cabbage, mixed summer vegetables, eggplant parmesan, rye bread and orange lemonade. Each dish was unique, delicious and oh-so filling. The only catch? Govinda’s is open Monday-Friday with limited hours from 12:00 pm to 3:30 pm, so it can take a little extra planning to make it there if you don’t live or work nearby. It is cash only, and the daily offerings can be accessed on its Facebook page or by calling 718-855-6714. Govinda’s has locations in temples around the world, so you may be able to get your fix even when traveling. It certainly is a spiritual experience. Govinda’s Vegetarian Lunch 305 Schermerhorn Street (between Nevins St and Bond St) Brooklyn, NY 11217 12

GNYDA Rec i pe Cor ner: Sum m er Sweets Ginger Peach Bourbon Crisp

• • • • • • • • •

By Jessica Cording, MS, RD, CDN Serves 4 Time: 45 minutes Late-summer peaches are a treat worth looking forward to. This flavorful stone fruit is also a good source of Vitamin A, Vitamin C, potassium and fiber. A medium peach provides about 2 grams of fiber. Peaches are wonderful to eat on their own or thinly sliced and tossed into salads and on top of yogurt parfaits. But they also make a great healthy dessert.

Directions 1. Preheat oven to 400 degrees F. Toss peaches with lemon juice, vanilla, bourbon, cinnamon and ginger. Pour mixture into a small baking dish. 2. Pulse ¼ cup of the oats in a food processor to make oat flour. 3. Combine oat flour, remaining oats and sweetener with coconut oil until a crumbly mixture forms. 4. Spoon mixture over fruit. Bake crisp at 400 degrees for 25-30 minutes or until oats begin to brown and fruit is bubbling. 5. Allow to cool. Serve topped with a dollop of Greek yogurt and a drizzle of maple syrup. Garnish with a little more ginger if desired.

This recipe is a little spicier than sweet, a great choice when you’re all ice-creamed out. Here a little touch of ground and candied ginger and a splash of bourbon add a kick. Feel free to skip the bourbon if you’re avoiding alcohol, but note that a very little goes a long way. Ingredients • 2 large ripe peaches, sliced • 1 teaspoon lemon juice • ¼ teaspoon vanilla

Summer Fruit Breakfast Tart

Filling

By Stephanie Lang, MS, RDN, CDN

• • • •

Serves 4 Time: 30 minutes This fruit tart is so creamy and dreamy, and it is a beautiful way to showcase the summer’s fruit bounty. The crust is made from ground oats and the filling from Greek yogurt, so you can indulge in a hefty slice (even for breakfast!) and still feel energized to start the day. Store leftovers well-covered in the refrigerator.

1 ½ cups plain Greek yogurt ¼ teaspoon vanilla extract 1 tablespoon maple syrup 2 cups whole, sliced or chopped summer fruit (such as figs, berries or stone fruit)

Directions: 1. To make the crust: Preheat oven to 350 degrees F. Pulse oats in blender or food processor to create a flour. Whisk together the oil, maple syrup, salt and nutmeg/cinnamon in a bowl. Add oat flour and stir. If dough is too warm or sticky to handle, refrigerate it for a few minutes or up to one day.

*Note: Crust can be baked off a day before filling it. Just keep it well wrapped on the counter.

2. Place the ball of the dough in the center of a 9-inch tart or pie pan. Press out to the edges and up the sides of the pan. If the dough is still sticky, dip fingers into a bowl of water.

Ingredients Crust • • • • •

2 tablespoons bourbon (optional) ¼ teaspoon cinnamon ¼ teaspoon powdered ginger 1-inch piece of candied, crystallized ginger, chopped ⅓ cup rolled or instant oats, divided 1 teaspoon stevia, coconut sugar or powdered sugar 1 tablespoon coconut oil, melted Plain Greek yogurt Maple syrup

3. Prick holes all over the dough with a fork. Bake the crust for 15 to 25 minutes, until golden and crisp. Remove from oven and let cool completely.

1 ½ cups rolled oats ¼ cup melted coconut or canola oil ¼ cup maple syrup ¼ teaspoon salt (fine sea salt or Kosher salt) ½ teaspoon freshly grated nutmeg or cinnamon

4. To fill the tart: Put the yogurt in a medium bowl. Add the vanilla and maple syrup and fold to combine. Pour yogurt mixture into the cooled tart shell. Arrange the fruit over the top. 13

Events Calendar • GNYDA’s  Annual  Networking  Night:  TBD.  Look  for  an  email  with  details  soon.  

Call for Articles!

  We  are  now  seeking  submissions  for   • GNYDA  HEN  +  NYU  Event:  Join  NYU's  Department  of  Nutrition  and  Food   the  Fall  2016  issue.  First  timers  and   Studies  and  GNYDA's  Hunger  and  Environmental  Nutrition  Special  Interest   veteran  writers  alike  are  encouraged  to   Group  for  a  presentation  by  Alon  Shepon  on  Connecting  the  Dots  between   Livestock,  Their  Environmental  Burdens,  Dietary  Preferences  and  Food  Security   contribute.  Please  include  pictures  as   able. in  US.  Free  Registration!  Wednesday  September  28h  from  6-­‐8  pm  at  the  NYU   Department  of  Nutrition  and  Food  Studies,  411  Lafayette  street-­‐  5th  Floor.   Submissions  due:  October  15   • Join  Us  At  FNCE.  The  upcoming  Food  &  Nutrition  Conference  &  Expo™  (FNCE)   th th of  the  Academy  of  Nutrition  and  Dietetics  is  being  held  this  October  15  to  18   We  are  looking  for  members  to  submit   in  Boston,  Massachusetts.  For  more  information  and  to  sign  up,  visit:  http:// the  following  content: www.eatrightfnce.org/FNCE/Attend/ Food  and  Nutrition  event  recaps th Pediatric  Corner • Celebrate  Food  Day  on  October  24 .  Stay  tuned  for  information  on  how   Journal  Review  or  Hot  Topic GNYDA  will  be  participating  in  Food  Day-­‐related  events  and  activities.   Fitness  Review Restaurant  Review • 3rd  Annual  Advocates  for  Pediatric  Nutrition  Symposium:  NewYork-­‐ Book  Review rd Presbyterian  Hospital  is  proud  to  announce  the  3  annual  Advocates  for   Pediatric  Nutrition  Symposium  for  2016.  Topics  will  include  neonatal  nutrition,   Fall  Recipes use  of  indirect  calorimetry  in  the  pediatric  population,  cystic  bibrosis,  inborn   We  are  open  to  pitches!  Please  reach   errors  of  metabolism  and  more!  Stay  tuned  for  more  details  on  our  exciting   out  to  us  with  your  ideas  and  questions   topics,  speakers  and  how  to  register.  Please  contact  Melissa  Barnett  at   –  big  and  small.  Email  us  at   [email protected]  if  you  have  any  questions. [email protected].                    There  will  be  2  sessions:   Regards,   st        Weill  Cornell  Medical  Center.  Tues.,  November  1 .  1:30-­‐5:00pm Stephanie  Lang  and  Marsi  Shapiro th        Columbia  University  Medical  Center.  Tues.,  November  15 .  1:30-­‐5:00pm Editors-­‐in-­‐Chief ****Keep  an  eye  on  future  e-­‐blasts  and  be  sure  to  check  the  Events  Calendar  on   gnyda.org  for  more  upcoming  events  and  opportunities!****

Student’s Corner Student  Committee  Member  Position:  We  are  searching  for  dynamic,  optimistic,  self-­‐starters  who  have  a  passion  for  all   things  nutrition.  If  you  enjoy  networking  with  fellow  dietetics  professionals  and  would  like  to  be  involved  in  GNYDA,   consider  being  a  student  member  of  our  committee!  We  are  looking  for  applicants  who  are  creative,  organized  and  are  able   to  attend  student  committee  meetings.  If  you  are  interested  in  being  part  of  the  student  committee,  please  send  a  short   blurb  about  yourself  to  [email protected]. DI  Fair:  Save  the  date!  The  2016  GNYDA  Dietetic  Internship  Fair  will  be  held  on  Sunday  November  13th  from  12-­‐4  pm   (location-­‐TBD)  .  Several  dietetic  internship  program  directors  will  be  present  to  speak  about  their  program  and  answer   your  questions  about  the  application  process,  program  offerings,  requirements  and  much  more. Wellness  Workdays  now  has  a  Fall  match!  Wellness  Workdays  is  expanding  its  program  by  including  a  Fall  dietetic   internship  matching  process.  It  can  accept  57  students.  For  more  information  regarding  its  Fall  matching  process,  make   sure  to  attend  their  upcoming  online  open  house  on  and  September  8  or  their  on-­‐site  open  house  on  September  17  in   Hingham,  MA.  For  further  information,  contact  Debra  Wein  at  [email protected].

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