Dear Nutrition Leader

In this week's newsletter

RD explains FODMAPS

In the news: Registered Dietitian Brenda Schwerdt explains the beneficial role of FODMAPs on the gut flora but also why some patients get GI symptoms. Click to read more [via News Tribune].

Practice your media skills at FNCE

We're looking for fabulous dietitians to be on Dietitian Connection TV at FNCE 2018! If you're ready to take your media skills to the next level, grow your profile and share your thoughts on what you LOVE about being a Dietitian Connection insider, WE WANT YOU! (Hint: if you're getting this newsletter you're a Dietitian Connection insider). Click here to book your media spot between 12pm and 1pm on Monday 22nd October. Très jolie!

The changing definition of healthy eating

Everything you need to know about mindful eating and how it's changing the way we think about healthy eating, according to Ameican RD Rebecca Scritchfield. Click here to read more [via Self Magazine].

4 ways to cultivate more confidence at work

Confidence is not a personality trait or a fixed attribute; it’s the outcome of the thoughts we think and the actions we take. Confidence is learnable. Click here for more [via Business Chicks].

American Dietitian talks Social media

Dietitian Deanna Wolfe talks about her food philosophy, how dietitians are not the food police and why you should be careful about who you follow on social media. Click here to read more.

FNCE 2018 meet up

Please join us for this small workshop [presented by Libby Rothschild] and networking opportunity, prior to the opening session for FNCE 2018. First 5 dietitians to RSVP also get a FREE 5 minute Instagram audit by Libby. Click here to RSVP.

Cracking the myth behind cooking with EVOO

There is a common myth that Extra Virgin Olive Oil (EVOO) cannot be used for high temperature cooking due to its smoke point.

The article summarises the key outcomes of a study into ten of the most common cooking oils and their safety and stability when heated.

Read it HERE

Supported by Modern Olives

Why malnutrition is an issue for > 50% of ICU patients

Following a serious illness, many patients don’t eat enough to help them recover well. Click here to read more, including the authors' suggestion to have dietitians involved in assessing when a patient is ready to have their feeding tube removed [via The Conversation].

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The products and services referred to in this newsletter (if any) are for your information only, and you should exercise your own judgment before deciding to use the information in this document. The reference to particular goods or services in this report does not constitute any form of endorsement.