Listed below are web links outside of the NVANDwebsite. NVAND does not endorse or condone any material provided on these websites and is not responsible for any material provided on these sites. Furthermore these sites may change at any time and NVAND may not be aware of such changes.

Dietetic Association Site
Academy of Nutrition and Dietetics
Virginia Academy of Nutrition and Dietetics
Maryland Academy of Nutrition and Dietetics
District of Columbia Metropolitan Area Dietetic Association

General Nutrition Sites
Food and Nutrition Information Center
National WIC (Women, Infants, & Children) Association
International Food Information Council
American Institute for Cancer Research
National Heart, Lung and Blood Institute
Body Mass Index Calculator

Clinical Nutrition Sites
Academy of Nutrition and Dietetics
American Diabetes Association
American Society for Parenteral and Enteral Nutrition
American Medical Association

Infant and Child Nutrition Sites
La Leche League International
International Lactation Consultant Association
American Academy of Pediatrics

Food Safety and Food Service Sites
USDA Meat and Poultry Hotline
FDA Center for Applied Nutrition and Food Safety
Food Safety Research Information Office
Food Safety Consortium
American School Food Service Association
National Food Service Management Institute
National Restaurant Association

Resources
Centers for Medicare and Medicaid Services
Dietary Guidelines for Americans
Food Surveys Research Group
Healthfinder
MyPlate.gov
National Academy of Sciences Research Council Information
National Institutes of Health
Nutrition.gov
USDA Center for Nutrition Policy and Promotion

Asparagus Frittata

Try this quick and easy, no nonsense spring recipe that makes a terrific frittata in no time! 
Serves: 4
Prep: 10 minutes  
Cook Time: 15 minutes
 
INGREDIENTS

• 2 tablespoons unsalted butter
• 1/3 cup minced shallots
• 1/2 teaspoon salt
• 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 6 large eggs, lightly beaten
• 1 cup shredded Gruyere or Swiss cheese

DIRECTIONS

1. Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
2. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
3. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Source: simplyrecipes.com

Apple and Cranberry Pork Medallions with Rosemary Maple Mustard Sauce

This is a nice lean pork dish that has all the fall flavors. Great with mashed or roasted sweet potatoes and roasted Brussels sprouts topped with a few caramelized onions and fresh sage. Less than 230 calories per serving.
Serves: 4

INGREDIENTS

• 2 Tbsp. dried sweetened cranberries
• 2 Tbsp. Bourbon (or apple juice or cider)
• 1 pound pork tenderloin, trimmed
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. fresh rosemary, chopped
• 1 medium Granny Smith, sliced
• ½ medium onion, thinly sliced
• 1 clove garlic, minced
• 2 Tbsp., maple syrup
• 1 Tbsp. brown sugar
• 1 Tbsp. yellow mustard

DIRECTIONS

1. Combine raisins and bourbon and microwave for 20 seconds or until it boils.
2. Slice pork tenderloin into 1/2" thick slices. Sprinkle with salt, pepper, and rosemary. Heat non-stick skillet over medium-high heat and cook medallions for 3 minutes per side. Remove from pan and keep warm.
3. Add raisins and soaking liquid, apple, onion, and garlic to skillet and cook until tender. Remove to plate with pork.
4. Place remaining ingredients in skillet to melt brown sugar and heat. Pour over pork and apples.
   
   

Summer Squash and Corn Soup

At around 125 calories, this makes a nice summer lunch when paired with a side salad or small sandwich.
Serves: 4

INGREDIENTS

• 1 Tbsp. olive oil
• 2 Tbsp. shallot, chopped (1 medium)
• 1 pound yellow summer squash or yellow zucchini, diced (2 medium)
• 2 tsp. fresh thyme
• 1 tsp. fresh oregano
• 2 cups reduced –sodium chicken broth
• ¼ tsp. salt
• 1 cup fresh corn kernels (cut from 1 large ear of corn)
• 1 tsp. fresh lemon juice
• ¼ cup feta, crumbled (could use goat cheese or even sharp cheddar if desired)

DIRECTIONS

1. Heat the oil in a saucepan over medium heat. Add the shallot and cook for I minutes, stirring often. Combine the herbs together and add half to the shallots, reserving the rest for later. Add the squash and cook for 3-5 minutes or until the squash starts to soften.
2. Add the broth and salt and bring to a boil. Reduce heat and simmer until the squash is soft, about 5 minutes.
3. Using an immersion blender, blend until smooth (or you can transfer to a blender and puree until smooth). Add the corn to the smooth squash mixture and return to a simmer and cook for 3-4 minutes, until the corn is tender.
4. Remove from the heat and add the lemon juice. Taste to adjust seasoning.  Serve with the feta and reserved herbs on top.

**Adapted from a Cooking Well recipe.

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RDN Spotlight: Brittany Wheatley, RD

1. What has been your path through dietetics? How did you get to where you are today professionally?   I’ve known since high school I wanted to be an RD.  I love food, cooking and how what we eat impacts our life and health.  My path was long and convoluted.  I studied Nutrition and Wellness in college, however, my degree was not AND accredited so I went back to school online to receive my didactic verification statement then attended a distance internship.  It took a lot of perseverance to connect with RDs in different areas of practice to set up my own practicums and rotations.  Without my mentors, I would have never obtained my credential.  I am forever grateful.  This is one reason I volunteer on NVAND’s board and precept interns and students.   2. Tell us more about your career and what you enjoy most about your work.  I started my RD career as a clinical RD at INOVA Fair Oaks and with people with mental health conditions and eating disorders at Dominion Hospital as well as a consultant outpatient RD.  After several years, I found my niche in renal nutrition working almost 7 years for Davita.  One of my favorite parts of my position is creating recipes.  My entire nutrition philosophy is based not on restricting the diet but being intentional about how we can get the most nutrition, flavor and enjoyment out of foods that fuel, nourish and protect our body and health.  Currently, I am serving as “Chief Domestic Engineer” for my household as I experience the privilege of caring for my 10 month baby girl full time.  It is amazing to see her excitement for the world and life.  I am having so much fun introducing foods with baby led weaning-she is such a little “foodie” like her parents and enjoys almost everything she is served.   3. What do you believe to be emerging trends in the field of nutrition and dietetics, and how can other RDNs prepare and future RDNs best prepare for these changes? Intuitive eating and baby led weaning are two major interests and trends currently.  I have always been fascinated with the microbiome and how our gut health impacts our entire body, mind and immune system.  Cultural and traditional diets in addition to the Mediterranean diet and how the culinary and gardening aspect are a huge part of the benefit of these diets has always been a passion of mine while expanding my mind to diversity.     4. What have you learned through your experience as an RDN, and what else would you consider valuable in sharing with NVAND members? There are so many directions nutrition and dietetics can lead you as an RD.  It is important to remember your “why” and where your passion lies.  I believe when we let this genuinely shine through, our clients and patients really benefit more than always having the “right answer” or exact meal plan.  I really worried about that as a student and young RD but now I realize we have the most impact when we help guide our clients and patients to live their best lives with intentional, sustainable, enjoyable nutrition and movement.     5. Please share any pieces of advice that you have for future RDN’s entering the profession on how they can make the field of nutrition and dietetics more inclusive.  I always think when working with clients- “How can I help you find a way to prepare and include the foods you enjoy in a way that powers your body and preserves your health?” I am really passionate about helping people find the joy of cooking and including the most nutrition in their diet.  I really believe when we take some time to plan our meals with intention and use fresh ingredients, we are able to have long term benefits.  The more we get back to local foods and traditional roots the better our health and the health of our planet.

Student Spotlight: Emily Hillig

1. Where is your hometown? I am from Haymarket VA - about 45 minutes away from Washington DC! 2. What inspired you to enter the field of nutrition and dietetics? Originally, I was really interested in exercise science, however I realized that even though exercise is important, food is arguably more important. 3. What are some of the experiences you've had in the past that have shaped the area of dietetics you may see yourself working in, post-school program or dietetic internship? I remember right after the Obama administration began, all the MyPlate and “Got Milk” posters were hung up. I was really interested in those and what was behind them. Because of that, I became really interested in School Nutrtion. During my internship, I have had the opportunity to work at many great places like INOVA Fairfax and Food and Friends, however I also worked with Montgomery County Public Schools and it exceeded my expectations for a school nutrition program. 4. What are you most looking forward to about your dietetic internship? I am most looking forward to all of the networking opportunities that we have had and will have. It is really fun to get out there and meet other dietetic interns and dietitians. I really enjoy hearing about their journey, whether traditional or non-traditonal. 5. Talk about one mentor you have now/had in the past who helped you on your journey to completing your degree in nutrition and dietetics or pursuing this career pathway. During my undergrad, I had a great mentor - Carl Barnes - who helped me create a Mentorship Program and Podcast for students. The best part is that they are free resources. Although it has nothing to do with school nutrition, it really showed me the importance of all the behind the scenes work and that even though no one knows what goes into making things happen, so many people benefit from your hard work.