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  • 19 Sep 2020 2:05 PM | Nicole Bollinger (Administrator)

    DDA's newly formed Diversity Committee is committed to making dietetics more inclusive. We want to hear how you, our members and partners, feel about how race intersects with your professional life. Please help us by taking this quick survey. Your answers will help us determine how to start the conversation and where to go from here. 

    Submit by Friday, September 25th at 5pm for a chance to win tickets to FNCE!

    Click it --> https://forms.gle/idUCDuVtr9YdFfPo8

  • 16 Jun 2020 7:09 PM | Nicole Bollinger (Administrator)

    Voting for the 2020/2021 Denver Dietetic Association President-Elect position is now open. Please use the link below to cast your vote.

    Votes must be cast by Wednesday, June 24th at 11:59 pm Mountain Time.

    Click on this link to cast your ballot: https://www.surveymonkey.com/r/PHXBCGZ

    Thank you for participating in the DDA election!

  • 23 Oct 2019 10:41 PM | Nicole Bollinger (Administrator)

    A message from the Nutrition Graduate Program Director at MSU Denver:

    Offering the only graduate programs in Nutrition and Dietetics in the Denver Metro area, the Master of Science in Human Nutrition and Dietetics and Graduate Certificate in Human Nutrition Science at Metropolitan State University of Denver seek to grow leaders and innovative thinkers in the field of nutrition.

    The Department of Nutrition graduate programs at MSU Denver aim to expand the expertise of nutrition and health professionals through experiential learning and high quality education. Now offering a graduate Didactic Program in Dietetics, the Master of Science in Human Nutrition and Dietetics program meets the needs of both practicing and future Registered Dietitian Nutritionists.

    Faculty at MSU Denver care about student learning and success. We aim for quality at all times and seek to grow well-prepared and culturally intelligent graduates. In addition, we recognize the need to diversify the field of nutrition and dietetics. The Department of Nutrition recently received a $2 million grant to develop comprehensive programming to support and encourage the growth of diversity in the field of nutrition and dietetics, aligning with MSU Denver’s designation as a Hispanic Serving Institution.

    Join this exciting program! Applications for Spring 2020 are due December 1 st . For more information, contact us at gradnutrition@msudenver.edu!


    Dr. Melissa Masters

    Melissa Masters, PhD, RDN | Associate Professor

    Nutrition Graduate Program Director

    Department of Nutrition | College of Professional Studies

    Metropolitan State University of Denver

    West Classroom 240 | Campus Box 33N

    PO Box 173362 | Denver, CO 80217-3362

  • 16 Sep 2019 8:37 PM | Nicole Bollinger (Administrator)

    Dear friends of the Denver Dietetic Association,

    We want to learn more about you this year and make sure we are meeting your needs as an organization. Please take 2-3 minutes to fill out this brief survey and allow us to better serve you. As a favor, we also ask you forward this to one or more dietetics students, DTRs or RDNs who are not a DDA member. We appreciate your feedback! 


  • 21 Oct 2018 8:54 PM | Anonymous

    We had a great event focused around the DICAS application and in dietetic internships in general. If you missed it, here are some important dates for information sessions for a few of the in-state dietetic internship programs.

    Attached is also some information from the presentation itself. Hope you find it helpful!

    Tri-County Health Department

    Info session: 

    Nov. 20th, 2018  1:30-3:30pm

    January 9th, 2019 1:30-3:30pm


    Children's Hospital Colorado 

    Info session: January 4, 2019 2-4pm


    University of Northern Colorado (distance DI)

    Virtual info session via Zoom: November 5th, 5pm


    Metro State (second round ISSP)


    DICAS Combined PPT 2018.pdf

    DICAS Overview Handout 2018.pdf

    Interview and Internship Prep Handout Final.pdf

  • 08 Apr 2018 10:08 PM | Anonymous

    The House Agriculture Committee was unable to come to an agreement regarding The Farm Bill on March 21, 2018. Collin Peterson, the ranking member, has paused negotiations that would benefit the Supplemental Nutrition Assistance Program. As members of the dietetic community, this gives us an extended opportunity to reach out to legislators and verbalize what is important to us!

    Our recommendation is to send Collin Peterson an email or phone call to tell him what matters to us. To contact Congressman Peterson, check out his website.

    The AND has four priorities for 2018 Farm Bill. When you are voicing your concern to politicians, make sure to consider these points:

    1. Empower Consumers – Encourage consumer demand toward healthful foods and encourage reduced food waste
    2. Ensure sound science and program evaluation for future evidenced-based decision making
    3. Support innovative nutrition assistance programs to improve access to healthful, affordable, and safe foods
    4. Support the food supply chain: producers and retailers that create a healthful and safe food system and reduces food waste

      For an introduction on the Farm Bill, please see this post.

      Write By: James Fazzio, RD

  • 29 Mar 2018 2:56 PM | Anonymous

    If you have ever dabbled in the world of entrepreneurship, you probably recognize this classic scenario:

    Come up with a “brilliant” business idea

    Research the heck out of how to make it happen

    Run into roadblocks, get frustrated

    Go back to what you were doing


    Idea overload

    As a newbie nutrition entrepreneur, trust me when I say there are no shortage of ideas. In fact the problem for most of us is the complete opposite - having too many ideas but not being able to properly execute on them regularly. We want to help everyone, do everything, be on every social media platform and say yes to every opportunity that comes our way. Sooner or later though, that tends to result in burn out and minimal forward progress. It may feel like you are doing a million things, but doing zero things really well. Can you relate?

    Asking for help

    This is where mastermind groups come in. In case you are unfamiliar, a mastermind group is basically a group of 3-5 people who all have a similar goal and join forces in the name of support, accountability and exchanging ideas. Groups typically meet weekly, bi-weekly, or monthly and check in on wins and losses with one another among other predetermined things like action items and program launches. It’s a great motivator to stay on top of your goals. After all, who wants to report back to the group the following month with “yeah, I didn’t get around to that”?

    Since joining up with two other local biz-minded RDNs, I’ve made more progress in a few months than I did in the previous year and I know I have the group to thank for that. Each month we meet virtually and have really candid discussions on what’s going well, and what could be going better. There are two other professionals with experience unique from our own that are then available and willing to problem-solve as a group.

    Want to start a mastermind? Do this first.

    If you are interested in building your own mastermind, make sure you have a general goal or business plan in place first. Since everyone has a limited amount of time, you’ll want to have a clear vision going in so the meetings are mutually beneficial for everyone (as opposed to using the time to help one member create an initial game plan).

    Once you are ready to get started, you’ll want to join forces with others who are at about the same level as you. Set expectations at the beginning and be sure to have a structured agenda to keep things moving. Dietitians are passionate folks and could chat about all things food and nutrition for hours if there was time for it. You can meet in-person, via phone or video chat, just make sure you stay consistent!

    Interested in learning more?

    If you have specific questions about initiating or managing your first mastermind group, I would be happy to talk more about my experience. Connect with me for details on an upcoming opportunity for nutrition entrepreneurs who want to join/start their own mastermind group - I can help you get started!

    Leanne Ray, MS, RDN is the owner of Leanne Ray Nutrition, through which she offers 1:1 virtual health/wellness coaching, in-person cooking lessons, and nutrition writing and recipe development services. Check out her food blog for simple, plant-powered recipes that even the busiest of people can manage in addition to relatable, science-based articles.

  • 15 Mar 2018 9:13 AM | Anonymous

    A recent study showed a relationship between sleep and clothing size, suggesting that insufficient sleep can add more than an inch to your waist. And if you sleep more, your clothing size may go down.

    How does sleep change your weight and body composition? The answer is hormones. When you don't sleep enough, the regulation of hormones that manage hunger and satiety is disrupted. When hormones aren't properly regulated, you may struggle to make good food choices.

    How Hormones Influence Eating Choices

    Sleep deprivation can affect hormones related to weight regulation and hunger. When you're sleep deprived, production of ghrelin (the hunger hormone) is increased, and leptin (the satiety hormone) is decreased.

    This imbalance suggests to your brain that you may be more hungry and less satisfied than you really are. It encourages consumption of more calories, and a greater potential to make poor nutritional choices.

    Sleep deprivation can also disrupt the regulation of cortisol and insulin, other hormones that can influence nutrition and weight gain. Cortisol is a stress hormone that conserves energy as fat reserves so that you can use it as fuel throughout the day. Insulin regulates your body's ability to process food into energy.

    Sleep Deprivation and Self Control

    Making good decisions can be difficult when you're tired. It's tough to stick to a diet, and you may be more likely to indulge in junk food. One study indicates that people who are sleep deprived are more likely to eat high carb snacks and snack late at night than those who sleep enough.

    In another study, people who sleep less than five hours each night are more likely to consume more calories, less water, and more carbohydrates overall. Additionally, acute sleep deprivation may make you more likely to purchase more caloric food, and in larger quantities, so you may set yourself up for failure later even when you're well rested just by having that food available.

    Sleeping Well for Good Food Choices

    When you sleep well, you're in a better position to make good food choices. But sleeping well doesn't always come easily. Follow these tips to improve the quality and quantity of your sleep:

    • Avoid certain foods before bed. Some foods can make it more difficult to get to sleep or to sleep well through the night. Avoid heavy meals before bed, as well as caffeine, alcohol, and food with high levels of sugar or fat. When you eat too large of a meal or food that's difficult to process, your body devotes energy to digesting instead of resting, which can interfere with healthy sleep.
    • Create a healthy sleep environment. Make sure your bedroom is a healthy place to sleep. Your bedroom should be quiet, cool, dark, and comfortable, with a mattress and other bedding that appropriately meets your needs.
    • Make sleep a priority. Even if you have a busy schedule, always make time for adequate sleep. Devote at least seven to seven and a half hours to sleeping each night, adding extra time so you can fall asleep and wake up.
    • Maintain a regular sleep routine. A regular sleep routine can offer predictability and make it easier for your body to recognize that it's time to go to sleep each night. Go to bed and wake up around the same time every night and day, and keep a regular bedtime routine in which you do the same activities before bed every night.

      Written by: Selina Hall. Selina is an expert on sleep health and wellness for BestMattressReviews.com. She believes that sleep is one of the most important pillars of health. Selina lives in Portland, Oregon. She sleeps best under a handmade quilt passed down from her great-grandmother.

  • 08 Feb 2018 12:45 AM | Anonymous

    It’s important to understand that the Farm Bill has a major impact on our entire nation’s food system. What farmers grow, how food prices are set, and how much funding goes into programs like Supplemental Nutrition Assistance Program (SNAP) as well as other food and nutrition research projects is determined through the Farm Bill. 

    What is the Farm Bill?

    The Farm Bill is an in-depth legislation (body of laws), that governs an array of agricultural and food programs and is addressed approximately every five years. The 357-page Agricultural Act of 2014 contains 12 titles and indirectly affects every American in the U.S. It is also one of the most expensive pieces of legislation Congress addresses.

    Since its introduction in the 1930’s, the main goal has been to keep food prices fair for farmers and consumers, ensure an adequate food supply, and protect and sustain the country’s natural resources.  

    A look at the current titles under the Agricultural Act of 2014 

    Title I: Commodities: covers payments to farmers who grow widely-produced corps crop, such as wheat, corn, soybeans, peanuts, rice and even livestock, during unforeseen circumstances like natural disasters, weather, over-production, and price fluctuations. 

    Title II: Conservation: covers programs that help farmers conserve vital natural resources such as healthy soil, lean water and wildlife habitat. 

    Title III: Trade: covers trade exports and international food aid programs. 

    Title IV: Nutrition: covers nutrition assistance for low-income households through programs like Supplemental Nutrition Assistance Program (SNAP) and several other smaller programs. 

    Title V: Credit: covers direct government loans to farmers and ranchers especially for beginner farmers and small family farms. 

    Title VI: Rural Development: covers rural business and community development programs. 

    Title VII: Research and Extension Title: covers farming and food research, education and extension programs to help farmers become more efficient, innovative and productive. 

    Title VIII: Forestry: covers forestry management programs. 

    Title IX: Energy: covers the opportunities and development of farm and community renewable energy and bio-based manufacturing to reduce our nation’s dependence on foreign oil. 

    Title X: Horticulture: covers speciality crops like fruits, vegetables, tree nuts and nursery crops including farmers market and local food programs. 

    Title XI: Crop Insurance: covers the subsidies and improvements of the Federal Crop Insurance Program. 

    Title XII: Miscellaneous: covers additional programs for the limited-resource and socially disadvantaged farmers as well as others that do not fit into a category. 

    The Academy of Nutrition and Dietetics was actively involved in the reauthorization of the Farm Bill in 2014 and will continue to work with Congress to advance a Farm Bill that maintains the integrity of nutrition assistance programs, ensures vital nutrition education and nutrition research, and enhance access to healthful food.  

    Registered dietitians can advance nutrition, food and health legislation by educating their federal Representatives on the urgency of funding nutrition prevention programs that combat childhood obesity, reduce health disparities in low socio-economic communities and help lower the incidence of diabetes. 

    We will continue to follow the progression of the Farm Bill for 2018, and share any important information that may affect us from a nutrition standpoint.


    To learn more about what the Academy of Nutrition and Dietetics has to say, click here

    More resources on the Farm Bill from the USDA can be found here and here

  • 01 Feb 2018 6:00 AM | Anonymous

    Consumers are increasingly interested in where their food comes from and how it’s being produced, and they’re coming to registered dietitians with their questions. In order to equip you to better answer those questions, this blog will take you on a journey to tell the story of milk from farm to table. Because, after all, as a mom and registered dietitian working on behalf of the dairy farm families in Colorado, Wyoming and Montana, I want you to feel good about milk – how it’s produced, its freshness and simplicity, and the story that connects your glass of milk with the local dairy farm families who produce it.

    On the Farm

    There are many moving parts on a dairy farm, from facility management, to herd health, to feeding dairy cows, to sanitation in the milking parlor, all of which ultimately affect the bottom line – the quantity and quality of milk produced.

    Cows are milked two to three times each day with specialized milking equipment that milks the cows and pumps that milk directly from the cow to a refrigerated storage tank, where it is quickly cooled to preserve freshness and safety. It is important to note that milk never touches human hands – just one of the many food safety measures in place.

    Animal welfare is a top priority for dairy farmers because healthy cows produce high quality milk. For that reason, dairy cows receive regular veterinary care, including periodic check-ups, preventative vaccinations and prompt treatment of illness. It is important to note that dairy cows are not routinely treated with antibiotics. Just as you’d only treat a sick child with antibiotics under the supervision of a doctor, dairy farmers care for their cows in a similar manner. When an illness requires that a cow be treated, antibiotics are administered according to strict Food and Drug Administration guidelines, the cow is milked separate from the milking herd, and her milk does not enter the food supply.

    At the Processing Plant

    Fresh milk is driven from the dairy farm to a local dairy processing plant in an insulated, sealed tanker truck. You’ve probably seen one on the highway – it’s similar to a giant thermos on wheels.

    Prior to leaving the farm, and upon arrival at the processing plant, every tanker load of milk is tested for antibiotics. In the extremely rare event that milk tests positive, it is disposed of immediately and never reaches the public.

    Once the milk is unloaded from the tanker truck, it is homogenized, pasteurized and packaged into bottles or cartons. Pasteurization is a process of heating raw milk at a high enough temperature for a sufficient length of time to destroy bacteria which can cause serious illnesses. Traditional pasteurization heats the milk to 161 degrees Fahrenheit for a minimum of 15 seconds while ultra-high temperature pasteurization heats the milk to 280 degrees Fahrenheit for a minimum of 1 to 2 seconds. Both methods ensure the milk is safe to drink and neither affects milk’s nutritive value.

    Distribution companies pick up milk and other dairy products in refrigerated trucks from the local processing plants and deliver them to grocery stores, convenience markets, gas stations, schools and other retail outlets.

    For 80 percent of Colorado’s milk, the journey from farm to plant is 40 miles or less, and in most instances, the milk you buy in your grocery store was harvested on farm less than 2 days (48 hours) prior. Now that’s local!

    Regardless of whether your choice in dairy is influenced by taste or nutrition, you too can feel good about milk, cheese and yogurt as part of a balanced diet. In fact, milk is a nutritional bargain at less than 25 cents per 8-ounce glass, on a gallon basis. Especially when you think of all the liquid assets inside! Milk provides great taste plus 9 essential nutrients – it’s how nature does wellness.

    Need some help decoding the dairy aisle, check out this recent blog on the topic.

    Do you want to learn more about each step in the process of getting milk from farm to table? We’ve got you covered…

    Written by Jenna Allen, MS, RDN, Registered Dietitian with the Western Dairy Association. If you have specific questions or you’re interested in visiting a dairy farm, please e-mail jallen@westerndairy.org. For more tips and healthy recipes visit www.westerndairyassociation.org.   

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