Considering seeing a dietitian but not sure if it's the right fit for you?

Now is your chance to find out! Melissa Majumdar, Registered Dietitian with EB Nutrition and Fitness, will be hosting a conference call to introduce the services that the EB Dietitians provide. Marlene McCallum, Life Coach of Most Powerful Life, will be joining Melissa on the call. Melissa and Marlene will walk you through the initial steps to take before embarking on your health and personal growth journey.

This conference call is right for you if you have attempted other weight loss programs with little or no success, or are having trouble getting motivated to start off the process.

Sign up today - space is limited! Questions about the call? Feel free to contact Melissa at melissa@ebnutrition.com.

Are your bad habits costing you?

"America isn't healthy: A whopping 2/3 of Americans are either overweight or obese, according to the National Center for Health Statistics. Over a lifetime, obesity costs $4,879 and $2,646 a year for women and men, respectively. Tack on the value of lost life (8-10 years) and it's even more dramatic : $8,365 and $6,518."

Unfortunately, insurance companies are not up to speed on this financial statistic. For the most part, dietetic services are not paid for by insurance companies except in the case of diabetes and kidney disease. This leaves the rest of overweight Americans shelling out the money for professional help on their own. If the cost of seeking the help of a dietitian seems steep to you, remind yourself of the costs you may face without our help!

Overeating - Costs Over Lifetime: $258,000

Never been to a dietitian before? Want to find out if our services are a good match with your goals? Join Melissa Majumdar, RD, LDN, CPT, for a Wellness Conference Call on Thursday, October 28, at 12:00 pm ETD. Melissa will be joined by Life Coach Marlene McCallum of Most Powerful Life Coaching, who will offer insight into getting motivated and facing plateaus along the weight loss journey. Sign up here for this jump-start call!

Gibbons V. Are your bad habits costing you a financial future? Wallet Pop. Published October 1, 2010. Accessed October 6, 2010.

Dietitians serve up sound food advice

by Lori Rypka

As obesity rates continue to increase, it seems there are gurus at every corner doling out what they claim is the latest and greatest nutrition information and selling a product or supplements to offer a miracle cure.

March is National Nutrition Month, and the American Dietetic Association, along with its affiliates, including the Maryland Dietetic Association, urge people looking for nutrition advice to go to the qualified experts -- registered dietitians.

Registered dietitians hold at least a bachelor's degree, have completed a supervised practice program and passed a registration exam. They must maintain continuing education for certification. Some dietitians also use the generic term nutritionist, but Jennifer Schmiel, executive director of the Maryland Dietetic Association, warns that not all nutritionists are RDs.

Schmiel said one of the main focuses of the MDA is to promote the registered dietitian as the nutrition professional. "A lot of people say they are a nutritionist, but don't have the credentials," she said.

Often, those noncredentialed persons may want to teach an agenda, she said, adding that often they will attempt to sell the consumer a host of herbs and supplements promising results.

Having this certification protects the consumer by defining the scope of practice of the dietitian or nutritionist: only licensed dietitians or nutritionists may practice Medical Nutrition Therapy, the treatment of a disease or condition with diet. Consumers who seek nutritional advice should make sure the person they consult with is both a registered and licensed dietitian/nutritionist, Schmiel said.

Part of a medical team

Most of the dietitians work as part of a medical team to help people in the treatment and prevention of disease. But, dietitians may also work in the community for programs like WIC or Meals on Wheels, in hospitals, HMOs and other health care facilities, academia and research, as well as managers of food service operations within schools, correctional institutions and health care facilities.

Melissa Bosslet [Majumdar], an dietitian with the practice EB Nutrition in Rockville, said most of her clients come in with weight or health issues, such as gastrointestinal disorders. Her practice gets the majority of its clients from physician referrals as well as patient-to-patient referrals.

RDs often work with a physician to create an overall program for the client to achieve his or her goals, Bosslet said. These dietitians attempt to find the root cause of a problem and use the most natural methods to address it.

Dietitians do not subscribe to a specific diet as a one-plan-fits-all. Plans are based on a client's lifestyle, budget and preferences, within healthy guidelines. These nutrition professions are also not the "food police," Schmiel said. "We aren't going to say that you can never eat a certain food again," she said. They take into account what a person likes and what changes the client is willing to make.

When it comes to compliance, there is a greater likelihood that a client will follow the plan if there are scheduled follow-up appointments, Bosslet said. In addition to increased compliance, the client and dietitian can work together to address any minor issues that come up along the way, she added. "Then it's not a diet, they make it a lifestyle."

The majority of patients who come to Bosslet have tried many of the fad diets that promise great weight loss, but fail to teach lifelong lessons on how to maintain a healthy weight. There are some truths in diet books, Bosslet said, but no program takes a person's entire system into consideration. RDs understand biochemistry and how the body works, and combine that with how the body works with proper nutrition.

Healthy people benefit

Due to the way health care insurers view the services provided by dietitians, those appointments are not covered, unless in the event of diabetes or kidney disease. Bosslet cites this as one of the reasons dietitians are often underused. Also, people don't consider discussing nutrition while they are seemingly healthy. A healthy person could benefit from a plan that may actually help to keep potential future diseases at bay, she said.

Just as it is important to find a connection between a person and a therapist, the same type of connection is needed with a dietitian. "You need to be connected to your dietitian. Food is, as much as it is what you are eating, so tied to your emotional and cultural side," Bosslet said.

Dealing with food issues is much like therapy, and it's important to have someone to confide in, she added.

"Everyone comes to us at a different stage of change and readiness," Bosslet said.

Making a change, even in a person ready for change, is not always easy. "If it were easy, then everyone wouldn't have a problem losing weight," she said.

Often, people think that just by coming in they are doing the work, but the hard work is what they have to do on their own, she said. So even if someone is only ready to make a couple of changes, rather than a whole overhaul of their nutrition, it's worth it to see an dietitian and start there, she said.

March 23, 2010 - Frederick News-Post.com

Health Professionals Directory

Read our profile online (Melissa Bosslet & Elizabeth Blumberg) and search for other health professionals at the same time.

Join Melissa at Whole Foods in Rockville!!

Come watch Melissa cook at Whole Foods to learn how to detox after the holidays!!!

Where: Whole Foods in Rockville, MD
Address: 1649 Rockville Pike
Rockville, MD 20852
When: Tuesday, January 13th at 6:30 p.m.

Here is what we will be cooking tonight:

Roasted Arctic Char

2 lb. fresh arctic char
¼ c orange juice
2 t. thyme
2 T extra virgin olive oil
1 T brown sugar
1 T smoked paprika
1 t. grated orange peel
½ t. sea salt

Preparation:
Heat oven to 400 degrees. Mix orange juice, EVOO and 1 t. thyme in small bowl. Place char in large glass dish. Add marinade, turning fish to coat well. Cover and refrigerate 30 minutes or longer for extra flavor. Mix sugar, paprika, orange peel, the remaining thyme, and sea salt in small bowl. Remove char from marinade. Place on greased foil lined in baking pan. Discard any remaining marinade. Rub top of char evenly with dry mixture. Roast char 10-12 minutes or until fish flakes easily with a fork. Makes 8 servings.


Fragrant Quinoa

2 c quinoa
2 T olive oil
2 cloves garlic
4 c low-sodium chicken stock

Preparation:
Soak quinoa in warm water for at least 12 hours Rinse quinoa in a fine-mesh siene and drain. Heat olive oil in a large deep skillet over medium heat. Add garlic and cook, stirring constantly to avoid burning the garlic. Add the quinoa and cook, stirring until the grains are separate and golden. Stir in chicken stock, bring to a boil, reduce heat and simmer until liquid is absorbed, 12-15 minutes. Fluff with a fork.


Hearty Winter Salad

2 cups greens: spinach, romaine, mixed greens
1 can 365 black beans
½ clove garlic
½ small onion
1 bell pepper, color of choice
1 fresh or canned tomato
3 T extra virgin olive oil
3 T balsamic vinegar
1 T fresh dill
1 T fresh pepper
1 fresh or canned jalapeños


Preparation:
Rinse greens and allow to dry. Peel and chop fresh garlic and onion. In medium-size saucepan, heat 1 T of EVOO over medium heat. When oil is hot, add garlic and onions and sauté app. 2-3 minutes. Add drained black beans and sauté 6-8 minutes, stirring occasionally. In large salad bowl, add lettuce. Toss EVOO, balsamic and fresh dill. Remove beans from heat and pour over greens. Add chopped peppers and tomatoes. Garnish with jalapenos to taste.


Almond Cream with Strawberries

2 c strawberries, rinsed
¼ c slivered almonds
1 c Skyr Icelandic yogurt
1 T honey
¼ t almond extract
Mint leaves for garnish

Preparation:
Toast almonds in a small dry skillet over low-medium heat, stirring constantly, until golden and fragrant, 2-3 minutes. Transfer to a plate to cool. Hull strawberries, slice and divide among 4 serving dessert plates. Mix Skyr, honey and almond extract until smooth. Spoon over berries and sprinkle with toasted almonds. Serves four.

EB On the Radio

Listen to Registered Dietitian, Melissa Bosslet, on Rockville Central's online radio. She discusses tips for surviving holiday eating. Melissa broadcasted Friday, December 19, 2008 around 12:30.

Squash

Before baking a potato or steaming some rice for dinner tonight, think twice about opting for a unique, tasty side dish. Squash are in season and they are delicious and nutritious. Don't be intimidated by this “foreign” plant- they actually are quite simple to work with and you can eat almost the whole thing. Leave the peal on to get the most nutrients from the vegetable and eat the seeds for a small dose of heart healthy fats. Just simply bake, boil, steam, microwave, saute, stir fry, or grill the variety of squash that looks the most appealing at the grocery store, roadside stand, or local farm. Boil or mash winter squash just as you would potatoes and add peeled squash cubes to your favorite soups, stews, beans, gratins, and vegetable ragouts.Here are a few varieties to check out:
• Amber cup
• Autumn cup
• Acorn
• Banana
• Butternut
• Buttercup
• Carnival squash
• Delicata
• Fairytail
• Gold Nugget
• Hubbard
• Kabocah
• Sweet Dupling
• Turban
• Spaghetti

Brush up on your history while you are cooking too. Squash really are not foreign at all. They were one of the first foods planted by settlers. Squash are one of the "Three Sisters" planted by Native Americans. The Three Sisters were the three main indigenous plants used for agriculture: maize (corn), beans, and squash. These crops were usually planted together so that the cornstalk could provide support for the beans to grow and also shade for the squash. The squash vines provided ground cover to limit weeds. The beans, in turn, provided nitrogen for all three crops.

These websites provide a ton of cooking tips and recipes-
http://whatscookingamerica.net/squash.htmhttp://whatscookingamerica.net/SquashRecipes.htm

The Fat-Loss Revolution

By: Chris Lydon, MD

The last 10 years have spawned enough groundbreaking research to turn the field of human metabolism on its ear and render our 20th century views of "good nutrition" as quaintly medieval. Curiously, however, most so-called health experts failed to notice the revolution. When it comes to fat-loss lifestyle commands from the ivory towers, the emperor have no clothes.

Even in the face of an ever-expanding stockpile of research to the contrary, the vast majority of weight loss theorists still advocate portion control, eating a low-fat diet, and devoting hour after hour to the human equivalent of slaving away on a hamster wheel in order to lose body fat. but just look at what it's wrought. As accepted "healthy" lifestyle practices became increasingly entrenched in the global consciousness, a worldwide obesity pandemic has erupted in their wake.

It's time to take a long, hard, sobering look at the last 30 years, wipe the sands of complacence from our weary eyes and look boldly upon the naked emperor. As you'll see, he's put on a few pounds.

Back to Basics (Prehistorically Speaking)

The first true humans were hunter-gatherers who roamed in groups over large areas and ate a highly varied diet rich in lean animal protein, fruits and vegetables, and nuts and seeds. Archaeological data indicate that these prehistoric humans were about as tall as we are today, with strong bones, healthy teeth, well-muscled limbs and very little body fat.

Then, about 10,000 years ago, increasing population densities in many parts of Europe, Africa and Asia forced an abrupt shift from the nomadic, hunter-gatherer lifestyle to more geographically stable populations that depended on agriculture for survival. The advent of civilization saw the domestication of livestock and the introduction of dairy foods, as well as the cultivation of legumes and cereal grains like rice, oats and wheat. But when cereal grains became a dietary staple, humans lost nearly a foot in height, a significant chunk of our life expectancy, and 10% of our brain volume – the latter of which we’ve never recovered.

Why did this happen? Because dairy and grains made us sick! Until 10,000 years ago, a mere blink of an eye compared to our genetic life span, the environment that dictated our genetic make-up did not include cereal grains or dairy products. We never had the luxury of millions of years of natural selection to produce the physiological adaptations that would enable us to digest, absorb and assimilate these foods in a way that promotes good health. When you eat something that you cannot properly metabolize, your body reacts by mounting an inflammatory response. Today, scientists are discovering that inflammatory processes lie at the root of virtually every chronic disease process known to modern man – from obesity and diabetes to heart disease and cancer. Inflammation reached epidemic proportions over the latter half of the 20th century because the very micro nutrients that support our immune system, enabling our bodies to combat chronic inflammation, have been systematically eliminated from the typical North American diet and replaced by the same modern foods most likely to promote an inflammatory response in the first place!

With our increased understanding of inflammation and its far-reaching impact on health and body composition, a new picture of obesity is emerging. It turns out that increased adiposity has much less to do with “lost willpower” than it does with chronic inflammation.

In a nutshell, the hormonal sequelae of chronic inflammation not only make you gain fat, they also make it far more difficult for you to lose fat. In contrast, a diet designed to combat chronic inflammation will, by definition, promote optimal health, increase fat burning and enhance lean body composition regardless of how many total calories you ingest! Luckily, it is relatively simple to adopt an eating regimen that fits the bill.

Five Steps to Inflammation Reduction

1. Assess and recognize food sensitivities, then eliminate them from your diet. Unfortunately, the symptoms of food sensitivities are so varied and individualized, most people never identify the foods that are slowly damaging their health.

The best way to assess your personal food sensitivities is to eliminate those foods that were not part of our prehistoric heritage for a full two or three weeks, and then gradually reintroduce them one category at a time. As each food is reintroduced, pay heed to adverse reactions that can manifest as moodiness, headaches, GI upset, energy fluctuations, acne, sore joints, fatigue – even increased hair loss. Once you identify specific foods to which you are sensitive, take the necessary steps to limit their consumption in the future.

The elimination/reintroduction schedule I recommend can be summarized as follows:

• For the first two weeks, eliminate all legumes, soy based foods, dairy, grains and other high-glycemic-load carbs (refined sugar, potatoes, fruit juice and alcohol).
• At the beginning of Week Three, reintroduce legumes into your diet.
• At the beginning of Week Four, reintroduce dairy and soy-based foods in limited quantities (up to 100 calories per each of three meals).
• At the beginning of Week Five, reintroduce grain - based foods and other high-glycemic-load carbs in limited quantities (up to 100 calories per each of three meals).
• At the beginning of Week Seven, you may resume drinking up to two alcoholic beverages per day if you are a man, one if you are a woman.

Don’t be alarmed if cutting these food items leaves you feeling fatigued and cranky for the first few days. You may even experience mild headaches. Rest assured, these are perfectly normal “withdrawal” symptoms for the sugar-addicted individual. By the end of the first week, your blood sugar will have stabilized and all discomfort will be gone.

The beauty of this elimination strategy is that, by avoiding all high-glycemic carbohydrates for four weeks, you will automatically break your sugar addiction and take enormous strides toward reversing insulin resistance, another consequence of chronic inflammation.

2. Ingest between 0.75 and 1g of lean protein per pound of ideal body weight each day to maximize muscle retention. Studies clearly demonstrate that active people don’t eat enough protein to optimize muscle development and muscle recovery.

Why is this so important for fat loss? Well, it just so happens that, after brain tissue, muscle is the most metabolically active tissue in your body. Every ounce of muscle you possess will incrementally raise your metabolic rate around the clock. Current estimates indicate that every pound of muscle an individual possesses devours between 35-75 calories per day simply to exist, and that doesn’t include the calories your muscles burn during physical activity.

3. Include fruits, vegetables and/or legumes with each of your three meals and two or three daily snacks. People who eat at least six servings of fiber and antioxidant-rich fruits, vegetables and legumes each day enjoy an enormously decreased risk for obesity, diabetes, blood clots, stroke, heart disease and most forms of cancer. The more fresh fruits and leafy vegetables you eat, the better your overall health, and – you guessed it – the leaner your physique. An upshot of a diet rich in fruits and vegetables is a skeleton rich in calcium, which is a formidable defense against the bone mineral losses that accompany aging in both sexes.

4. Stop counting fat grams and start eating healthy fats. If you follow these eating guidelines, you will never have to count fat grams or worry about the fat content of your meals again:

• Go through your cupboards and discard any and all pro-inflammatory vegetable oils (corn, sunflower, safflower, soy, peanut and canola). In their place, stock up on anti-inflammatory extra virgin olive oil for salad dressings, marinades, and low- to medium – temperature cooking, and coconut oil for high-temperature cooking a baking.
• Replace all processed snack foods with raw nuts, seeds, organic nut butters and dried fruit. Despite their being calorically dense, nuts do not appear to cause fat gain. In fact, frequent nut consumption has been linked to improvements in body composition and a decreased risk for weight gain, diabetes and heart disease.
• Follow the 4-to-1 (protein grams to fat grams) rule for animal protein sources. This will automatically limit your saturated-fat intake to approximate the healthy levels that our species evolved eating.

5. Make physical activity and integral part of your lifestyle. There is no doubt about it, regular exercise fights inflammation. However, not all types of exercise are created equal. What’s important is that you stay at it and make sure you’re using resistance training in your overall program.

Gluten Free Restaurants

For those of us who are on diets that are gluten-free, we all know how hard it is to find foods that fit in with our regimen when eating out. To make things a little less of a hassle, we've compiled a list of some different restaurants that have gluten-free menus. If you know of any to add to this list, please feel free to let us know!

Bonefish Grill:

http://media.bonefishgrill.com/menus/gluten_free.pdf

Boston Market

http://www.bostonmarket.com/restaurant?page=allergens

Carrabba’s Italian Grill

http://www.carrabbas.com/menu/pdf/GFmenu.pdf

Chili’s

http://www.brinker.com/gr/allergens/Chilis%20Allergen.PDF

Chipotle

http://www.chipotle.com/Chipotle_Allergen_Card.pdf

Chick-fil-A

http://www.chick-fil-a.com/default.aspx#gluten

Cheeseburger In Paradise

http://www.cheeseburgerinparadise.com/gluten-free-menu.asp

PF Changs

http://www.pfchangs.com/pdfs/gluten.pdf

Outback

http://www.outback.com/foodandmenus/pdf/glutenfree.pdf

Qdoba

http://www.qdoba.com/Allergens.aspx

Subway

http://www.subway.com/subwayroot/MenuNutrition/Nutrition/pdf/AllergenChart.pdf
Ted’s Montana Grill

http://tedsmontanagrill.com/nutrition_gluten_free.html

Uno’s Chicago Pizzeria

http://www.unos.com/kiosk/nutritionUnos.html

Lonestar Steakhouse

http://www.lonestarsteakhouse.com/uploaded/file/downloads/Gluten-Free-Lunch-Menu.pdf

http://www.lonestarsteakhouse.com/uploaded/file/downloads/Gluten-Free-Dinner-Menu.pdf

Legal Sea Foods

http://www.legalseafoods.com/index.cfm/page/Westfield-Montgomery-Bethesda/pk/content/cd/LOCATION/pid/11279/cdid/11818/tab/3

Good Sites to Visit

Working in the field of nutrition, we always come across good websites for people to visit that have good insight and information about healthy living. Here is one that we came across the other day:

SeriousEats.com

Also, if you keep a food diary of any kind, think about switching over and doing it digitally. MyFoodDiary.com is now offering a new feature for iphones and blackberrys, which allows people to enter in their foods wherever they might be! And as busy as we all are, anything to save time is amazing!

Can I Schedule an Appointment?

Anybody can schedule an appointment with one of our dietitians. Do not let the fact that you live out of state or too far away from us hold you back. Do a phone consult instead!!! We have clients who live all over the United States! To schedule something, simply give us a call at 301-231-0026 and we will take care of setting up everything for you and getting you all the information you will need for your appointment.

On the day of your consult, give our office a call at your scheduled time and we will transfer you to one of our nutritionists. New patient appointments are generally 90 minutes. For phone consults, you will spend an hour on the phone with one of our dietitians who will walk you through the process of creating a customized plan based on YOU. The last 30 minutes (once you are off the phone) will actually be our Dietitians sitting down, typing everything up for you and then either emailing or mailing your plan to your home address.

It's as easy as that! Don't let distance stand in the way of getting a plan specifically designed and customized for YOU!

For more information, please visit us at www.ebnutrition.com

Our Dietitians

Elizabeth Blumberg is a Registered Dietitian and Licensed Nutritionist specializing in preventative and therapeutic nutrition. She completed her formal training at Auburn University with a degree in Clinical Nutrition and Food Science and has a unique background, which encompasses extensive clinical training in traditional as well as alternative nutritional therapies. To complement her health-oriented education, she is also a Certified Personal Fitness Trainer. Elizabeth has spent the past nine years in the D.C./Metro area working as a nutritional consultant, guest speaker and fitness enthusiast. Elizabeth currently owns and operates EB Nutrition, LLC, in Rockville, MD.

Melissa Bosslet completed her Bachelor of Science Degree from the University of Illinois with a minor in Chemistry and a double major in Food Science/Human Nutrition and Hospitality Management. She received the Bronze Tablet award for graduating with honors in the top three percent of her class. Melissa completed her post- graduate training with Sodexo Mid-Atlantic where she performed clinical work at St. Joseph Medical Center in Towson, Maryland. Melissa's formal education has afforded her the opportunity to provide nutritional care to patients in hospitals, clinics and community outpatient settings. Her expertise encompasses work with diabetes management, cardiovascular disease, gastrointestinal disorders, hormonal dysfunction, weight management, and sports nutrition. As a former gymnast and avid runner, Melissa understands the importance of fueling the body for performance and optimal function. Her philosophy is based on a very individualized approach that incorporates an active lifestyle and setting realistic goals in the treatment and prevention of disease. Melissa currently works as a dietitian with the staff of EB Nutrition where she provides holistic nutritional counseling and successfully helps individuals achieve their health and wellness goals.

A Little Bit About Our Practice

EB Nutrition provides a "whole person approach" that explores the root cause of your health concerns. Through the use of metabolic analysis and individualized biochemical testing, EB Nutrition will provide a personalized plan that is detailed, comprehensive and instructive for disease prevention and health issues. We help to plan & manage your meals, prescribe appropriate supplements, prepare quality exercise plans and coach you on how to make taking care of yourself a priority.