Louisiana Academy of Nutrition and Dietetics

10/14/2025

🎉 Tuesday Spotlight: LAND Poster Presenters at FNCE 2025! 🎉
We’re wrapping up an incredible few days in Nashville by celebrating the outstanding research presented today by Louisiana Academy members! From innovative nutrition interventions to maternal and military health studies, your work continues to elevate our state’s presence on the national stage. 💜💛

👏 Huge congratulations to all who shared their findings — your dedication to advancing nutrition science and improving lives truly shines!

10/13/2025

🌟 Monday at ! 🌟
Louisiana was well-represented today with incredible research posters from our members! 💜💛

📊 Topics ranged from nutrition education and food security to simulation best practices, mHealth, ketogenic interventions, and carotenoid assessments — highlighting the innovation and impact of Louisiana dietitians and researchers across the state.

👏 Congratulations to all presenters from:
🔹 LSU & LSU AgCenter
🔹 Pennington Biomedical Research Center
🔹 Louisiana Tech University
🔹 FRAN U
🔹 Woman’s Hospital
🔹 Nicholls State University

Your work is helping advance nutrition science and elevate Louisiana on the national stage! 🌎✨

10/13/2025

🌟 Sunday Poster Louisiana Representation FNCE 2025🌟
LAND proudly celebrates the outstanding work of our Louisiana dietitians and students who presented during Sunday’s poster sessions in Nashville.
Their research covered a wide range of impactful topics — from celiac disease management and renal education to protein provision in critical care, PCOS, and orthorexia risk — showcasing the innovation, leadership, and dedication of our state’s nutrition professionals and future RDNs. 💜💛
A special congratulations to Dr. Simone Camel of Louisiana Tech University for receiving an Outstanding Abstract Award, exemplifying excellence in research and scholarship. 👏
We are proud of all who represented Louisiana on the national stage and continue to advance the field of dietetics through evidence-based practice and education.

10/06/2025

RECIPE OF THE WEEK

Roasted Ratatouille Recipe

Want your kids to eat more veggies? Try Ratatouille, a traditional French vegetable-based dish, packed with nutrients.

Ingredients
1 small red onion
2 medium cloves garlic
1 small eggplant
1 medium zucchini
1 medium yellow squash
1 large tomato
3 tablespoons canola oil
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
Cooking spray

Directions
Before you begin: Wash your hands.

Preheat oven to 425°F.
Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash and tomato.
Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt and black pepper. Toss until veggies are well coated.
Coat baking sheet with nonstick cooking spray. Spread veggies in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden-crisp, about 15 to 20 minutes more.
Cooking Notes
If fresh tomatoes are not in season or not available in your store, use 1 (14½-ounce) can diced tomatoes, no salt added. Drain in a colander. Add to baking sheet in step 6.
Serve over polenta, spinach, brown rice, whole-wheat pasta or with hearty whole-grain bread.
Top with grated Parmesan cheese, if you like.
For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.

Nutrition Information
Serving size: 1½ cups
Serves 4

Calories: 160; Total Fat: 11g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 160mg; Total Carbohydrate: 14g; Dietary Fiber: 6g; Sugars: 7g; Protein: 3g; Vitamin A: 15%; Vitamin C: 45%; Calcium: 6%; Iron: 6%.

Want your kids to eat more veggies? Try Ratatouille, a traditional French vegetable-based dish, packed with nutrients your family doesn't get enough of on a daily basis.

10/01/2025

LAND ACT 2026 - SPONSORSHIP OPPORTUNITIES AVAILABLE

The Louisiana Academy of Nutrition and Dietetics (LAND) invites you to participate in our partnership program for the 2025-2026 year. This program will allow you to promote your product(s) and/or service(s) to our members online at our Annual Conference.

More than 600 professionals are LAND members and work in a variety of food and nutrition environments, including, but not limited to, hospitals, long-term care facilities, outpatient education clinics, public health departments, pharmaceutical companies, schools, universities, wellness and fitness facilities, and private practices. Our partnership opportunities will showcase your product(s) and/or service(s) to this extensive audience.

https://drive.google.com/file/d/1nNJrpkTVtvkBC1TS-W2SKplYpzypCCrz/view

10/01/2025

LAND ACT 2026 - CALL FOR SPEAKERS

LAND invites you to apply to present by completing the form shared below. The deadline for submission is Wednesday, November 12, 2025.

Topics of interest include, but are not limited to: sports nutrition, technology, food insecurity, aging, eating disorders, policy, and entrepreneurship.

https://docs.google.com/forms/d/e/1FAIpQLSfoOBq6Escg6TZrRhXvL2Ydhhv5iuFqXwz9AGKDTlZ1o-A4_w/viewform

10/01/2025

All Job Postings will close at 12:01a.m. CST (1:01a.m. EST) on the specified Closing Date (if designated). If you close the browser or exit your application prior to submitting, the application progress will be saved as a draft. You will be able to access and complete the application through “My D...

09/08/2025

Congratulations to Alexandra Mack, LAND’s 2024-2025 Irene Toliver Pyburn Merit Scholarship recipient!

A former graduate of the nutrition and dietetics program at Texas Women’s University, Alexandra is now pursuing her Masters of Science in Public Health in Nutrition and Dietetics at Tulane University in New Orleans. Alexandra stays busy as a teaching assistant, managing the Tulane SPHTM nutrition social media accounts, and assisting with the research around Healthy Beverage policy.

Congrats on all your hard work Alexandra!
.alexandra.m

08/28/2025

2025 Be the Reason: Annual Childhood Obesity Conference

Registration Now Open

We are excited to invite you to Pennington Biomedical Research Center's 2025 Childhood Obesity Conference, "Be the Reason Kids Greaux Healthy," taking place on October 2 and 3, 2025, at the Pennington Biomedical Conference Center in Baton Rouge, Louisiana!

This one-day event will bring together healthcare professionals, educators, community leaders, and advocates to address childhood obesity through evidence-based strategies, collaborative discussion, and innovative programs designed to improve the health of Louisiana’s children.

Throughout the day, attendees will engage with dynamic speakers and thought leaders working at the forefront of pediatric health and wellness. Sessions will highlight practical tools, success stories, and policy approaches that can be applied within schools, healthcare systems, and communities across the state.

Why Attend?

· Earn up to 7.5 CME Credits

· Explore the latest research, community-based interventions, and clinical best practices

· Connect with peers and leaders in healthcare and community wellness

· Play a vital role in advancing child health across Louisiana

Make plans to join us as we work together to build a healthier future for our children. Register today to secure your spot before registration closes on September 19, 2025!

Register here :https://bit.ly/2025BeTheReasonConference

Bonus Opportunity
Kick off your experience with a Pre-Conference Motivational Interviewing Workshop on Thursday, October 2, 2025. Limited spots available!
We look forward to seeing you there!
To learn more about Greaux Healthy, visit www.greauxhealthy.org.

08/21/2025

Understatement of the year: There’s a lot of nutrition noise out there...

✨ But we’ve got some good news: We’re here to help you and your clients and patients cut through the noise with our new Nutrition Fact Check campaign!

✅ The campaign will provide clear, credible nutrition research and resources to help consumers make confident, informed decisions about what they eat, and help lift you up as the qualified and trusted nutrition experts.

🔗 Visit eatrightpro.org/NutritionFactCheck to learn more about the campaign!

08/13/2025

RECIPE OF THE WEEK

Cauliflower No-Crust Quiche Recipe

Quiche can be loaded with saturated fat from eggs, milk, and cheese, not to mention the crust. But this quiche does away with the crust while maintaining the flavor.

Ingredients
2 teaspoons olive oil
½ cup chopped onions
5 large eggs
½ cup low-fat milk, rice milk or soy milk
½ teaspoon salt
1½ cups chopped cauliflower
½ cup shredded low-fat cheddar cheese
1 teaspoon paprika

Directions
Before you begin: Wash your hands.

Preheat oven to 375°F. Lightly oil an 8-by-8-inch casserole dish or 9-inch pie pan with olive oil or butter. Spread onions evenly in the dish and place in the oven while you prepare the other ingredients.
In a small bowl, beat eggs, salt, and milk with a whisk.
Remove the dish from the oven with mitts and spread the cauliflower and cheese evenly. Pour egg mixture over cauliflower, onions, and cheese. Sprinkle with paprika.
Bake for 30 minutes, until the cauliflower is cooked and the casserole is golden brown.
Cooking Notes
Quiche can be refrigerated in a sealed container for 2 to 3 days.
Broccoli can be used as a substitute for cauliflower.
Nutrition Information
Serving size: 1 slice
Serves 4

Calories: 203; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 282mg; Sodium: 492mg; Total Carbohydrate: 7g; Dietary Fiber: 1g; Sugars: 4g; Protein: 13g

Quiches can be loaded with saturated fat from eggs, milk and cheese, not to mention the crust. But this quiche does away with the crust while maintaining the flavor.

08/07/2025

RECIPE OF THE WEEK

Jicama Salad with Lime-Marinated Shrimp Recipe

In Mexico, thinly sliced jicama sprinkled with fresh lime juice and salt makes a quick, crisp, finger-food snack. Flavorful shrimp, jicama, cucumber, and bell peppers transform into a colorful, nutrient-rich salad.

Ingredients
Salad
1 small jicama (about ¾ pound), peeled, cut into 2-inch matchsticks
1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds removed, thinly sliced
½ medium red bell pepper, seeds removed, cut into 2-inch matchsticks
½ small red onion, thinly sliced
¼ cup finely chopped fresh cilantro or parsley leaves
1½ pounds large or jumbo shrimp, steamed, peeled (deveined, if desired)
8 cups shredded leaf lettuce
Lime wedges, for garnish

Dressing

Juice from 2 limes
1 tablespoon honey
1 teaspoon lime peel, grated
1 clove garlic, minced
¼ teaspoon red pepper flakes
Salt to taste
¼ cup canola oil

Directions
Before you begin: Wash your hands.

Combine jicama, cucumber, bell pepper, onion, and cilantro or parsley in a medium bowl and mix gently. Add steamed shrimp.
To make the dressing, combine lime juice, honey, lime peel, garlic, red pepper flakes, and salt in a small bowl. Add oil and whisk well to blend the ingredients.
Pour the dressing over the vegetable-shrimp mixture. Toss gently to coat all ingredients.
Cover and refrigerate for 1 to 2 hours to marinate and blend the flavors.
Arrange the salad over lettuce. Garnish with lime wedges.
Nutrition Information
Serves 8

Calories: 260; Calories from fat: 100; Total fat: 11g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 170mg; Sodium: 200mg; Total carbohydrate: 16g; Dietary fiber: 5g; Sugars: 7g; Protein: 25g

Marinated shrimp tossed with jicama, cucumber and bell pepper transforms into a colorful, nutrient-rich salad.