Louisiana Academy of Nutrition and Dietetics

07/26/2025

LAND is headed to Nashville for bold ideas, brilliant speakers, and the bright lights of Music City. We hope to see you there! sm.eatright.org/FNCEreg

07/25/2025

Academy Election nominations are OPEN!

Seeking future-focused, energetic leaders who are ready to help shape the future of the Academy and the dietetics profession. Know someone — or are YOU someone — who fits the bill? Nominate today through Aug. 18!
www.eatrightpro.org/elections

Each year, the Academy of Nutrition and Dietetics holds national elections to select new leaders who will guide our mission and help shape the future of the profession. This is a vital opportunity to engage in organizational governance by nominating candidates and casting votes for national leadersh...

07/17/2025

FREE CEU WEBINAR

Advancing Nutrition in Acute Care Settings:
2025 Malnutrition Quality Measure Updates and Implementation Strategies
July 30, 2025, 1:00PM-2:30PM CT

Join us for an informative and interactive webinar on the 2025 updates to the Malnutrition Care Score (MCS) – formerly the Global Malnutrition Composite Score (GMCS).
Learn about the Center’s for Medicare and Medicaid Services’ first nutrition-related electronic clinical quality measure (eCQM) – MCS – and the most recent key annual updates
Explore strategies for effective integration into clinical workflows
Gain insights on process improvement strategies to support successful implementation, as well as common barriers and practical solutions
Learn from a panel of experts that includes measure developers and credentialed practitioners in the process of implementing the MCS

Number CPEU Provided: 1.5

Moderator:
Rebecca Niitzel, RD, LDN, MSCN, Senior Manager of Quality and Terminology, Academy of Nutrition and Dietetics

Presenters:
Michelle Ashafa, RD, LDN, PMP, CSM, Director of Quality Measurement and Interoperability, Academy of Nutrition and Dietetics

Angela Lago, MS, RDN, LDN, FAND, Senior Director of Quality, Standards, and Interoperability, Academy of Nutrition and Dietetics

Additional Panelists:
Tamaire Ojeda, MHSA, RDN, LD, CLSSGB, Director of Quality Initiatives and Improvement, Academy of Nutrition and Dietetics

Carrina Burke, MS, RD, CDN, CNSC, Client Executive and Clinical Services, Sodexo/NYC Health + Hospitals

Sandra Miller, MS, RDN, CDCES, CPHQ, Manager of Quality and Patient Safety, Dignity Health Marian Regional Medical Center

Join us for an informative and interactive webinar on the 2025 updates to the Malnutrition Care Score (MCS) – formerly the Global Malnutrition Composite Score (GMCS). This session will provide an overview of the MCS, highlight key annual updates, and explore strategies for effective integration in...

07/14/2025

RECIPE OF THE WEEK!

Garlicky Grilled Lettuce with Tahini Dressing

A spin on the traditional wedge salad, grilled lettuce is paired with a garlic tahini dressing and topped with bacon and onions.

Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients
3 slices thick-cut bacon
2 tablespoons tahini
2 tablespoons minced garlic, divided
4 tablespoons (49 milliliters) olive oil, divided
2 teaspoons (17 milliliters) of honey
2 teaspoons (9 milliliters) lemon juice
¼ teaspoon sea salt
¼ cup red onion, diced
1 head of iceberg lettuce

Instructions
Add bacon to a medium skillet over medium heat. Cook for 3 minutes per side, until the bacon is crisp. Place bacon on a paper towel-lined plate and set aside.
To prepare dressing, combine tahini, 1 tablespoon minced garlic, 1 tablespoon olive oil, honey, lemon juice, 2 tablespoons water, and sea salt in a small bowl or jar. Whisk to combine and refrigerate.
To a small bowl, add 3 tablespoons olive oil and 1 tablespoon garlic. Set aside. Rinse lettuce and pat dry with a clean towel. Cut the lettuce head through the core into four equally sized wedges, then remove outermost leaves.
Preheat grill to 400°F (204°C). Brush lettuce wedges with olive oil and garlic mixture. Place lettuce cut side down and grill for 2 to 3 minutes, then turn lettuce to grill the other cut side for 2 to 3 minutes. Remove from grill and serve each wedge with 1 tablespoon tahini dressing, and equal amounts crumbled bacon and chopped red onions.

Nutrition Information
Serves: 4
Serving Size: 1 wedge (168 grams), 1 tablespoon dressing (18 grams), plus bacon crumbles and red onion garnish (14 grams)
370 calories, 33g total fat, 8g saturated fat, 27mg cholesterol, 458mg sodium, 13g carbohydrate, 3g fiber, 8g sugar, 8g protein, 397mg potassium, 163mg phosphorus

A spin on the traditional wedge salad, grilled lettuce is paired with a garlic tahini dressing and topped with bacon and onions.

07/14/2025

Foundation FNCE® Student Stipends

Applications are open for the Academy Foundation’s student FNCE stipends! Academy student members are encouraged to apply after registering for FNCE®. The 2025 stipend amount is $170 (the cost of early registration). The deadline to apply is 10 a.m. CT on Friday, August 29. All applicants will be notified of their acceptance status in mid-to-late September. To learn more and apply, visit the Academy Foundation’s online application portal.

https://eatrightfoundation.secure-platform.com/a/organizations/main/home?fbclid=IwQ0xDSwLiE2dleHRuA2FlbQIxMQABHh3pU_BRn_OGGE1-eAzyeIZuE1_Qx0i_fjUyKl6-OPmeCKsg4miyluKY96r1_aem_SPEDadBfTaEJb-DsMtBESQ

Welcome to the Academy of Nutrition and Dietetics Foundation’s externally hosted application portal. Here, you will find links to all open applications for funding, including scholarships, awards, research grants and fellowships. Any person may apply for Foundation funding and will be given fair ....

07/07/2025

RECIPE OF THE WEEK!

Chocolate Almond Butter Muffins with Dried Cherries

Satisfy a sweet tooth with fluffy chocolate muffins made with vegan ingredients.

Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
Nonstick cooking spray
¾ cup (160 milliliters) vanilla soy milk
2 teaspoons (10 milliliters) apple cider vinegar
1 cup all-purpose flour, unbleached
1 cup white whole-wheat flour
⅓ cup cocoa powder
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup dried cherries, unsweetened
½ cup mini dairy-free chocolate chips, divided
½ cup canned black beans, drained and rinsed
⅓ cup almond butter
⅓ cup (80 milliliters) maple syrup
½ cup applesauce, unsweetened
3 tablespoons (45 milliliters) light olive oil
½ teaspoon (2 milliliters) almond extract

Instructions
Before you begin: Wash your hands.

Preheat oven to 375°F (191°C). Spray 12 muffin cups with nonstick cooking spray.
In a small bowl, stir together the soy milk and vinegar, then set aside. To a large bowl, add all-purpose flour, white whole-wheat flour, cocoa powder, cinnamon, baking powder, baking soda, salt, dried cherries, and ¼ cup chocolate chips. Stir well and set aside.
To a blender, add black beans, almond butter, maple syrup, applesauce, olive oil, and almond extract, plus the soy milk and vinegar mixture. Blend on high for about 10 seconds or until smooth. Add the wet mixture to the dry ingredients and stir until just combined.
Portion evenly into muffin cups and top with remaining chocolate chips, pressing them lightly into the batter. Bake for 15 minutes. Let cool for a few minutes before serving.

Nutrition Information
Serves: 12
Serving size: 1 muffin (64 grams)

238 calories, 11g total fat, 3g saturated fat, 0mg cholesterol, 188mg sodium, 33g carbohydrate, 5g fiber, 10g sugar, 5g protein, 274mg potassium, NA phosphorus

Satisfy a sweet tooth with fluffy chocolate muffins made with vegan ingredients.

06/27/2025

06/25/2025

NEWS: La. Governor Landry has vetoed HB 399 denying expansion of the dietitian licensure compact in the state.

06/12/2025

We invite all RDs and RD2Bs in joining our Director of Clinical Education Aimee Courville Serio, MS, RD, LDN as she presents a FREE virtual CEU event for Registered Dietitians on placing NG tubes, a new clinical skill required for entry-level practice as of January 1, 2024.

Attendees of this event will 1) interpret the rationale of the 2022 ACEND Core Competencies concerning the RDN Scope of Practice; 2) Outline training necessary to bridge knowledge gaps between education and practice; 3) describe the step-by-step process of tube insertion; and 4) discuss future implications for the nutrition profession.

Sponsored by Franciscan Missionaries of Our Lady University.

🎯 Nasogastric Feeding Tube Insertion - Rationale, Process, and Technique
📅 Thursday, July 10th, 2025
🕰️ 11:00 am CST
👩‍💻 RDNs and RD2B
🏅 1.0 CEU for Registered Dietitians (pending approval by CDR)

Register today at https://forms.office.com/Pages/ResponsePage.aspx?id=9ZcXAUCKxU2aOdZRxA6PbWvqSBwSWJBKsAogmLbu58RUMU1FMkwySUlXWDZDOFhTWFJHUUdEV0E5MS4u&origin=QRCode

06/10/2025

Is anyone a preceptor, or do you know of any preceptors in Monroe, LA, or surrounding areas who are currently taking students? All practice areas—clinical, foodservice, and community—are needed.

You are also welcome to email me directly - cfergus2@uab.edu.

Thank you!

Christine Ferguson, PhD, RD, CSG

Dietitian Education Program, Assistant Director

Department of Nutrition Sciences

UAB | The University of Alabama at Birmingham

P: 205.934.7773 | cfergus2@uab.edu

06/03/2025

RENEW FOR LICENSE THIS MONTH!

www.lbedn.org

05/12/2025

RECIPE OF THE WEEK

Rainbow Layered Salad Recipe

This salad has the colors of the rainbow and is made with handy ingredients such as canned corn.

Ingredients

1 pint red grape or cherry tomatoes, quartered
1 cup shredded carrots
1 cup canned corn kernels
2 Hass avocados, peeled, pitted and sliced into thin wedges
1 cup thinly sliced red cabbage
1 cup crushed blue corn chips
Juice of 1 lime
Juice of 1 lemon
¼ cup olive oil
½ teaspoon salt
Freshly ground pepper to taste

Directions

Before you begin: Wash your hands.

In a clear glass serving bowl, layer the tomatoes, carrots, corn, avocado wedges, red cabbage and blue corn chips in order.
Make salad dressing by whisking together lime juice, lemon juice, olive oil, salt and pepper.
Toss salad with dressing, or serve dressing on the side.

Nutrition Information
Serving size: 1 cup of salad with dressing
Serves 6
Calories: 285; Total fat: 21g; Saturated fat: 3g; Cholesterol: 0mg; Sodium: 229mg; Carbohydrates: 27g; Fiber: 7g; Sugars: 11g; Protein: 3g; Potassium: N/A; Phosphorus: N/A

This salad has the colors of the rainbow and is made with handy ingredients including frozen corn.