About Us

Vann Rogers Alberta Scruggs Staff Dietitians at Nutritional ConCerns1 231x300 About Us

Meet Vann Rogers & Alberta Scruggs, Staff Dietitians

 

 

 

 

 

 

 

 

 

Who are We? 

We are an entity of health care practitioners who desire you to live a healthy lifestyle throughout your entire life cycle. 

 

What Do We Offer?

Online  Nutrition Education via the “I Don’t Do Dumb” Brochures.              

Consumer Fitness and Nutrition Education

Consumer Meal-Planning Templates.                                              

Consumer Diabetes Education

Healthy Lifestyle Advice for Youth & Teens from Mighty Mason.                    

Consumer On-line Support for Weight Management

 

How Can We Help You?

At Nutritional ConCerns, we encourage: 

  • Mindful thinking.
  • Wholesome and enjoyable dietary habits.
  • Do-able fun-filled physical activities. 

At Nutritional Concerns, we realize there are several ramifications of the obesity epidemic. Conditons such as arthritis, heart disease and diabetes are at an all-time high.  Our staff are able to provide medical nutrition therapy (MNT) services for clients with diabetes, in conjuction with your physician’s diet prescription. We are a Medicare Part B Provider, which cuts your out- of-pocket cost.

Difficulty with change, less than adequate dietary habits and lack of daily physical activity fuels the obesity epidemic, and cripples the health of those affected by it.

A recent report indicated there is not one single state in the United States that can report a decline in the proportion of excessively overweight residents.  More than 30% of people in 12 states were reported as being obese.  That’s one in every three individuals!  Yet, twenty years ago there wasn’t one state with an obesity rate over 15%.   We at Nutritional ConCerns provide nutrition and fitness counseling, education and strategies to help fight this epidemic. 

Fighting the obesity epidemic is a more than a notion.  It’s a multi-faceted problem that requires better food selections from programs that are funded by our government, evidence-based nutrition education in schools, after-school programs and faith-based organizations and accountability of guardians of youth who are affected.  Realizing there are no magical solutions, we at Nutritional ConCerns have put on our boxing gloves to assist in the fight against it. 

 At Nutritional ConCerns, we’re in it to help win the fight against obesity.
 

At Nutritional Concerns, we realize there are several ramifications of the obesity epidemic.  Conditons such as arthritis, heart disease and diabetes are at an all-time high.  And so, we provide medical nutrition therapy (MNT) services for clients with diabetes, in conjuction with your physician’s diet prescription.  We are a Medicare Part B Provider, which cuts your out- of-pocket cost.

Whether you’re striving to prevent the onset of overweight / obesity, or working to prevent the progression of a current medical condition, “Prevention & Wellness” is the basic concept taught to empower our Nutritional ConCerns’ Family to strive toward active, healthy, vibrant health!

We at Nutritional ConCerns offer common sense nutrition, fitness and behavioral strategies to help you obtain / maintain a healthy weight and experience fitness and well-being at the same time

Don’t have the topic you’re looking for?  Leave a post…and we will do our ver best to get it for you!   

 

Mission and Vision

 

Mission 

 Nutritional ConCerns is an organization of health care practitioners whose mission is to provide “Common Sense”nutrition and fitness strategies that promote active, healthy, vibrant life.  

Alberta Serving Salad 300x225 Mission and VisionHealthcare Practitioners

 

 

Vision:

Nutritional ConCerns is an organization of health care practitioners who desire to lead the country in innovative nutrition and fitness strategies that decrease risk of obesity and related chronic conditons .

 

Vision3 300x217 Mission and Vision

Our Vision

How?

By applying well-researched information and common-sense knowledge to daily living.

 

To Who?

Everyone. Children, Youth, Teens, Young Adults, Older Adults, Seniors.

 

DSC002202 edited 150x150 Mission and Vision

Youth Cooking Classes

 

 

 

 

 

MyPlate Instruction 150x150 Mission and Vision

Learning the MyPlate Food System

 

Parents  Youth Practice Cooking Skills 300x225 Mission and Vision

Parents & Youth Cooking Classes

 

Why?

Because obesity is a major contributing factor of most chronic conditions including heart disease and diabetes.

 

When?

There’s no better no better time than NOW!

 

Where?

Anywhere – Online, Your Home, Your Office, Your Facility, Our Office.

 

Overview

Difficulty in “renewing the mind” or holding onto lifelong behaviors, having less than adequate dietary habits and the lack of daily physical activity helps fuel the obesity epidemic, which often cripples the health of those affected by it.

According to a recent report, not a single state in the United States reported a decline in the proportion of excessively overweight residents. More than 30% of the people in 12 states were reported as being obese. That’s one in every three individuals! Yet, twenty years ago there wasn’t one state with an obesity rate over 15%. Ask yourself, “What’s Going On?”

Fighting obesity is a more than a notion. It’s a multi-faceted problem requiring healthy food selections from school and after-school programs, parent or guardian and everyone who is responsible for nutrition care of someone else.   Realizing there are no magical solutions, we at Nutritional ConCerns have put on our boxing gloves to assist in the fight against it.

 

Boxing Against Obesity2 300x209 Mission and Vision

 
 

At Nutritional Concerns, we realize there are several ramifications related to the obesity epidemic. Conditons such as arthritis, heart disease and diabetes are at an all-time high. Whether you’re striving to prevent the onset of overweight / obesity, or working to prevent the progression of a current medical condition, “Wellness & the Prevention of Disease Progression” is the basic concept taught to empower our Nutritional ConCerns’ Family to strive toward “a more vibrant life”!

 At Nutritional ConCerns, we’ve got our “Boxing Gloves” on to to help win the fight against obesity.

 

We at Nutritional ConCerns offer common sense nutrition, fitness and behavioral strategies to help you obtain / maintain a healthy weight and experience fitness and well-being at the same time.

 

 

Frequently Asked Questions

Answers 150x150 Frequently Asked Questions

Healthy Lifestyle Questions

  1. Do vitamins provide energy?

  According to the Academy of Nutrition and Dietetics, vitamins do not provide energy.  Energy is provided through the macronutrients: carbohydrate, fat, and protein.  Some vitamins (B vitamins), act as co-enzymes, which help release energy from food

2. Does risk of weight gain increase if you eat after 5:00PM?

 According to the Academy of Nutriton and Dietetics, the answer is no.  Weight gain has nothing to do with the time of day.  It depends on whether you eat more kcalories  than what you need to remain at your current size.  Eating more than your required amount will cause gradual weight gain regardless of the time you eat.  

 

3. Does muscle turn to fat once you stop exercising?

According to body building experts at Livestrong.com, the answer is no.  Muscle tissue and fat tissue are very different.   Fat tissue contains triglycerides that are connected with mesh-like fibers.  Muscle tissue contain elastic-type substances that contract or relaxe for movement.  If you stop exercising your muscle mass (amount), will decrease (called atrophy), and fat cells may begin to grow if more kcalories / energy is consumed than what is needed for energy balance or weight stability.  

4. Are there certain foods that increase the rate of weight loss?

According to the Academy of Nutrition and Dietetics, there are no foods that will magically melt fat from the body.  The key is balance between what you eat and whether you use the energy or store it in fat cells.  

 

5. Does drinking vinegar help increase weight loss?

No food will chemically help with weight loss. The results of a clinical trail in 2005, indicated a decrease in appetite when those who ate a piece of bread along with small amounts of white vinegar felt fuller and more satisfied than those who only ate bread.  But before we can determine whether vinegar has weight loss benefits, larger clinical trails must be completed.  

6. Is taking 1,000 mg vitamin C each day beneficial? 

The recommended daily allowance (RDA), of vitamin C for the healthy adult males is 90 mg and 75 mg for the healthy adult female.  There are instances when the body may require more based on medical conditions (colds, burns, compromised immune system).  The upper limit for vitamin C is 2,000 mg a day.  Megadoses of vitamin C can result in abdominal cramps, diarrhea, kidney stones, headaches and other minor medical problems.  Generally, healthy individuals can get what they need from eating a balanced diet.  Remember…Vitamin C is a water soluble vitamin.  What is not used by the body is eliminated through the urine. 

 

7. Can you find the vitamins and minerals needed by your body in food?

Yes, unless someone has a vitamin deficiency the essential vitamins and mineral needed can be obtained from foods.  Knowing what vitamin or mineral is in a food is beneficial and allows you to eat to maintain or obtain a healthier body.  For instance, meat generally contains protein.  Wherever protein is found, zinc and selenium is usually there.  Dairy type foods, fish with small bones (sardines and salmon), and dark leafy vegetables (kale and collard greens), are good sources of calcium.  Eggs and fatty meats are abundantly high in choline.  Fruits and veggies contain high amounts of vitamin A, C, potassium and fiber. 

8. Are the additives or preservatives found in food as dangerous as some say? 

It depends.  Most foods contain “stuff” (enzymes or natural chemicals), that causes food to decay soon after harvest or preparation.  Once harvested,  microorganisms have the capability to change food in ways that may increase risks of food borne illness. 

Historically, food additives and preservatives were used to help foods remain fresh longer.  As food technology advanced, additives and preservatives took on the role of making food look and taste better and retaining nutritional value.  Sugar and salt were two of the first additives / preservatives known to man.   Both stopped the growth of bacteria in food products by drying up liquid in the food product. 

However, there are some additives and preservatives that are scrutinized because they carry health risks.  Colorants that make foods more appealing pose increased risks to certain types of cancer.  BHA is used to stop foods from becoming rancid, but is considered carcinogenic by the United States Department of Health and Human Services.  Sulfites help stop bacterial growth in food products, but destroys thiamin (vitamin B1), and may cause allergic reactions to those sensitive to them.

9. What is the relationship between vitamin D and calcium?  List some of their functions.

In order for your body to grow strong bones and teeth, maintain normal blood pressure and have normal nerve and muscle function, it needs calcium.  Calcium is found in foods like broccoli, cheese, milk, spinach and yogurt.  In order for calcium to be absorbed by the intestines and used by your body, it needs vitamin D.  Vitamin D can be obtained from sunlight, egg yolks, saltwater fish, liver and vitamin D fortified foods (cheese, milk and yogurt).  You might say calcium and vitamin D have a dependent relationship.  Outside of this relationship, vitamin D helps maintain cell growth, promotes immune function, and reduces signs of inflammation.  See Calcium_&_ Vitamin_D_Recommendations.  

 

10. Explain Emotional Eating.

 
Emotional eating is “eating to feed a feeling, not hunger”.  Instead of physical hunger, emotions cue a person to eat.  Most emotional eaters become hungry out-of-the-blue and have to have a specific food.  After the food is eaten, they experience a feeling of guilt. 

 Emotional eating plagues many Americans who struggle with their weight.  Over 75% of overeating is caused by an emotional trigger.  How can you tell the difference between hunger and emotional eating?


1). Emotional hunger usually appears suddenly, whereas physical hunger comes on more gradually.
2). An emotional eater tends to crave a specific food like cookies, chocolate or pizza.  Someone who is really hungry wants “something” to stop the hunger. 
3). Emotional triggers make you feel as if they have to be satisfied right away.  After eating, a feeling of guilt is experienced.

How can emotional eating be managed? 


1). Identify situations that stimulate or trigger your emotions to eat and avoid them. 
2). If the situations cannot be avoided, acquire and practice non-food related coping skills to reduce stress (Taking a walk, dancing or talking to a friend).
3). Limit the amount of your favorite comfort foods by dividing them into serving size amounts instead of eliminating them from your diet. 

11. Explain the difference between soluble and insoluble fiber.  List examples of each.

Soluble and insoluble fiber, also called roughage, play an important role in the daily diet. While insoluble fiber does not dissolve in water; it benefits intestinal health by adding bulk and drawing water to the stool. This allows the stool to pass through the large intestine while cleansing the colon and aiding in regularity of bowel movements. Some common sources of insoluble fiber include wheat, corn, grapes and broccoli. On food labels, insoluble fibers may be listed as lignin, cellulose, or hemicellulose.

Soluble fiber dissolves in water, and it forms a gel that aids in the slowing of digestion and the absorption of glucose. In addition, it can decrease the bad cholesterol in the blood (LDL), help to control diabetes, and reduce the risk of heart disease. Common sources of soluble fiber include nuts, legumes, apples, oranges, pears and oat cereals. Pectin’s, gums, and beta-glucans are forms of soluble fiber commonly found on food labels.

12.What are some of the health risks associated with the consumption of meat (s) cultivated with antibiotics or hormones? 

First, the risk of hormone residue in meat leads to the development of certain cancers.  It is thought that this residue causes hormonal imbalances and developmental problems in human. 
 
Secondly, the use of antibiotics in animals tends to cause antibiotic resistance in humans (Antibiotic resistance is the ability of a germ to survive after an antibiotic was given to destroy it).  Scientists are aggressively seeking ways to reduce its occurrence.   

Finally, the use of hormones in meat cultivation are a suspected cause of early onset puberty in girls and a higher risk of breast cancer according to the organization sustainabletable.org . 

As of April 2012, the FDA had The U.S. Food and Drug Administration announce a three step plan to protect public health and promote the judicious use of medically important antibiotics in food-producing animals.  

13. What is a Raw Food Diet?  What are the risks and Benefits? 

The “Raw Food” diet is one where food temperatures cannot reach more than 115 degrees. It holds the belief that uncooked and unprocessed plant foods, such as fresh fruits and veggies, sprouts, seeds, and nuts, are the most nutritious for the body.
 
The “Raw-Food” diet is high in fiber, high in nutrients, ad low in sodium. Proponents argue that it is beneficial for the environment because most food comes from trees, which avoids soil loss from tilling.  Although some followers of the “Raw-Food” diet consume raw animal products like raw eggs and fish (sashimi and ceviche).  Most people who follow the “Raw-Food” diet are strictly vegan.  Studies indicate vegans have lower rates of cancer, heart disease and diabetes.

While weight loss has been found to be a health benefit of this type diet, there are a few health risks.  The “Raw-Food” diet tends to be inadequate in B12, cholesterol, vitamin D and iron.  It may also increase risks of food-borne illnesses. 
 
A diet that lacks sufficient B12 (which comes from animal products), may impair nerve and red blood cell development, resulting in anemia and nerve impairment. 

A diet that lacks a sufficient amount of good cholesterol may cause an insufficient production of vitamin D.  Clinical studies have shown there may be a greater risk of heart disease as the result of not getting enough good cholesterol in the diet.  Low levels of vitamin D may result in loss of bone mass and may eventually lead to osteoporosis.  A lack of iron in the diet may lead to anemia, fatigue, and irritability. 

 14. What are the current daily dietary fiber recommendations for adults females and males, and what are the health benefits?

The current dietary fiber recommendations are 25g/day for a women and 38g/day for men. There are several benefits of dietary fiber in the daily diet.

Insoluble fiber decreases constipation and diarrhea while regulating the movement of foods through digestive tract. Consuming insoluble fiber also promotes bowel movements and can help to prevent diverticular disease. Whole grains, vegetables and nuts are examples of insoluble fiber.

Soluble fiber reduces risks of heart disease, stroke and blood sugar.  It lowers low density lipoproteins (LDLs) and blood pressure because it keeps plaque from attaching to the lining of blood vessel, which allows the heart to pump blood with less force.  It slows the absorption of sugar, which improves blood sugar levels.  It aids in weight loss because it provides a feeling of fullness.  Beans, oats, carrots, apples and citrus fruits are examples of soluble fiber.

15.  After weight loss is reached, how do you maintain the loss (is there a specific diet/ exercise formula one can use?) 

First of all, pat yourself on the back for reaching your goal.  Next, realize there is no specific diet or exercise formula to maintain weight loss.  Weight maintenance relies on a committed lifestyle change that includes caloric balance.  Eating only what you need and staying active is important. The more active you are, the more kcalories you’ll burn to maintain weight loss.  The current physical activity recommendations for adults are 150 minutes of moderate level intensity each week for fitness.  For increased benefits, like weight loss or weight management, increase the amount to at least 300 minutes. 

Know Basal Metabolic Rate.   Eating accordingly, or as close to the serving size of food is important.  Serving sizes reflect the amount of kcalories and nutrients provided.  Familiarize yourself with the serving size of your favorite foods and try not to overeat.  Beware of diet programs that promise instant weight loss.  Generally, they do not promote healthy lifestyles and are selling products.   If you happen to indulge in one of your favorite treats, don’t lose sight of your weight maintenance goal.  Increase your exercise regimen or limit caloric intake the next couple of days to get back in caloric balance.  Understand that increased physical activity not only burns more kcalories and improves body composition, it also helps control appetite, reduces stress and enhances physical and psychological well-being.

16. I am lactose intolerant.  What dietary recommendations do you suggest? 

A person who is lactose intolerant has difficulty digesting and absorbing sugars found in lactose.  The following options may be helpful in getting the calcium and vitamin D needed by the body:

a). You can limit the amount of dairy products eaten at one time.  This technique helps to increase your body’s ability to increase the production of lactase.  Instead of eight ounces or a full cup, try consuming two to four ounces at a time. 
b). You can choose calcium-fortified soy, almond, rice, or coconut milk.
b). You can choose Lactose-free milks and yogurts.
c). You can select regular yogurt.  Because of its probiotic content (lactic acid bacteria), yogurt has the ability to break down lactose.  
d). You can consume aged cheeses such as cheddar and Swiss.  The aging process reduces the lactose content of the cheese.
e). You have the option to take a lactase enzyme prior to consuming dairy products.  This helps aid lactose digestion and minimizes episodes of bloating, gas and diarrhea. 

17. I have recently been diagnosed with diabetes and know I must exercise to manage it.  Tell me about “recovery drinks” and if you recommend the use of a recovery drink once I complete my work out?

Recovery drinks are beverages designed to assist athletes or those who undergo endurance training with muscle recovery, restore fluid, electrolytes, energy, carbohydrates, and other nutrients in athletes.  

There are four types:
Electrolytes Only
Carbohydrate Only    Protein Only
Carbohydrate & Protein

An example of a recovery drink is Gatorade or P90X. 

 

If you are beginning a fitness program, you probably won’t be working as hard as an athlete.  For someone with diabetes, the general guideline for a 30 minute walk is 15 grams of carbs if blood sugar is less than 120mg/dl.   Test your glucose before and after your workout to determine your “recovery” needs.   I recommend food sources instead of purchasing a recovery drink.  It will save money.  Fifteen grams of carbohydrate can be obtained from a piece of fruit, 4 ounces of fruit juice, 10 ounces chocolate milk or 8 ounce fruit smoothie.                                                                        For more ideas watch this.                                              

17. What options would you suggest to satisfy sugar cravings?  

Investigating and addressing the cause of sugar craving may help you reduce them.  Sugar cravings can be triggered by hormone fluctuations, digestive ailments or stress.  The American Heart Association recommends females limit added sugar intake to less than six teaspoons (about 100 kcalories) and males limit added sugar intake to less than nine teaspoons (about 150 kcalories).  In the meantime, satisfy your sugar craving without going overboard, feeling denied or guilty.

Try eating foods that contain naturally occurring sugar like:
- Fresh fruit, dried fruit or fruit leather
- Trail mix with nuts, fruit, and dark chocolate pieces

or foods with a low amount of kcalories such as:
- Chewing gum
- 100 kcalorie packet of cookies
- 100 kcalorie bag of Kettle Corn 

18. Why do humans need sodium and what are the current dietary recommendations?

The human body requires sodium to maintain normal fluid balance.  Normal fluid balance is the total amount of fluid you drink (input) and eliminate (output).   Maintaining normal fluid balance helps keep your cells healthy.  Sodium helps prevent sun stroke because it holds onto fluid in the cells, which helps keep the body hydrated, promotes brain function, prevents muscle cramps, helps restore youthful and healthy skin, helps eliminate excess carbon dioxide, and it plays a vital role in the regulation of blood pressure.

The daily recommended amount of sodium depends on your age and race.

Toddlers ages one to three:  1,000 milligrams (mg) 
Children ages four to eight:  1,200 mg
Persons ages 14 to 50:  2,300 mg (equal to one teaspoon of table salt)
Adults over 50, children ages 9 -14, and anyone sensitive to salt, diagnosed with high blood pressure and African Americans:  1,500 mg (equal to 3/4 tsp. of salt)
**Ages two (2) and older should not exceed the 2,300 mg daily intake

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