MayJune 2022 Magazine (1)
The theme for May/June is Nutrition and Mental Health! Student Spotlight is Laura Rogers. An amazing interview with Dr. Labyak. Lots of incredible articles regarding nutrition and dementia. Enjoy!
The theme for May/June is Nutrition and Mental Health! Student Spotlight is Laura Rogers. An amazing interview with Dr. Labyak. Lots of incredible articles regarding nutrition and dementia.
Enjoy!
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Table of Contents<br />
2<br />
COVID CORNER<br />
9<br />
STUDENT SPOTLIGHT<br />
Laura Rogers<br />
5<br />
MYTHBUSTING<br />
Can your diet have an impact<br />
on preventing dementia?<br />
14<br />
NUTRITION<br />
RESEARCH<br />
How Food Impacts Mental Health<br />
7<br />
FOOD SCIENCE<br />
Plants, Herbs and Mental<br />
Health<br />
17<br />
THE LUNCH BOX<br />
Tomato & Mushroom Pesto<br />
Pasta<br />
18<br />
INTERNATIONAL<br />
COLLABORATION<br />
Nutrition in the patients living<br />
with HIV/AIDS: A translational<br />
Approach<br />
25<br />
FACULTY<br />
SPOTLIGHT<br />
An interview with Dr. Corinne<br />
Labyak<br />
21<br />
SHOPPING IN SEASON<br />
Rocket Greens<br />
29<br />
NUTRI NEWS STAFF<br />
GRADUATES<br />
24<br />
MONTHLY HACKS<br />
Can risk for dementia be<br />
decreased?<br />
35<br />
NUTRINEWS<br />
STAFF<br />
Meet our staff!<br />
40<br />
OPPORTUNITIES<br />
WITH NUTRI NEWS<br />
Follow us!<br />
@unfnutrinews<br />
https://unfnutrinews.wordpress.com
confident in their knowledge of COVID-19.<br />
Knowing this, it is very interesting how this<br />
pandemic has quickly shifted our normal<br />
reality, especially because a lot of individuals<br />
said they wished to get back to how it was<br />
before. I do not think that we will ever go back<br />
to what it was like before the pandemic and<br />
we have all changed in response to COVID.<br />
That should not dissuade us from longing for<br />
the end of COVID though, so remember to<br />
wear a mask, wash your hands, and get<br />
vaccinated.<br />
I hope everyone has a safe and COVID-free<br />
summer break!<br />
3
Happy<br />
Mothers<br />
<br />
Day<br />
M A Y 8 T H , 2 0 2 2<br />
4
NUTRITION & DEMENTIA:<br />
CAN YOUR DIET HAVE AN IMPACT ON<br />
PREVENTING DEMENTIA?<br />
BY: DAHININE MOYER<br />
There are over 10 million new cases of dementia<br />
each year worldwide, implying one new case<br />
3<br />
every 3.2 seconds. There are so many things that<br />
people can do to prevent Alzheimer’s/dementia<br />
disease. It starts with nutrition, exercise, stress<br />
management, restorative sleep, and optimizing<br />
cognitive activity. It’s not just doing one of them<br />
at a time, it is doing all of them comprehensively<br />
and in a multifaceted way, all the time, and as<br />
early as possible in life. Genetics plays a role in<br />
Alzheimer’s, but only a small percentage of<br />
people have a strong genetic risk for developing<br />
Alzheimer’s disease. So, it is what you do in your<br />
life and your lifestyle that determines your brain<br />
health.<br />
The Finnish finger study has made some<br />
interesting discoveries. This study shows that<br />
multi-domain lifestyle-based intervention can<br />
prevent cognitive impairment among elderly<br />
persons. This study shows us that we need to<br />
focus on dietary patterns, not just single<br />
nutrients. Several nutrients are important<br />
including B vitamins, vitamin D, and Omega 3<br />
fatty acids. These nutrients come from a variety<br />
of foods and seem to work best when you eat<br />
2<br />
these foods and consume a healthy diet.<br />
5
The MIND diet stands for Mediterranean- DASH Intervention for Neurodegenerative Delay.<br />
1<br />
It has been found to reduce the risk of developing Alzheimer’s disease by 53%. The MIND<br />
diet is designed to prevent Alzheimer’s / dementia as you age. This diet is for all stages and<br />
ages of life. The MIND diet has you eating loads of vegetables such as green leafy ones like<br />
kale, collards, spinach, and lettuce. Greens are packed with folate, vitamin E, carotenoids,<br />
and flavonoids. Aim to eat at least six servings a week of greens. Round out with at least one<br />
serving of other vegetables a day. Make sure to maximize your flavonoids by eating your<br />
berries. Nuts are full of fat-soluble vitamins that have brain-protective qualities. A small<br />
handful a day is all you need. Consuming animal proteins sparingly. Embrace plant proteins<br />
such as beans, lentils, and soybeans. These plant proteins are full of fiber and are rich in B<br />
4<br />
vitamins, which are important to brain health.<br />
Reference List<br />
1.Morris MC. Diet for the mind: The latest science on what to eat to prevent Alzheimer's and cognitive decline -- from the creator of the mind diet /Dr. Martha Clare Morris; with 80<br />
recipes by Laura Morris. First edition ed.; 2017:276-276 pages. https://www.proquest.com/books/diet-mind-latest-science-on-what-eat-prevent/docview/2101321302/se-2?<br />
accountid=14690.<br />
2. Kivipelto M, Solomon A, Ahtiluoto S, et al. The Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability (FINGER): study design and progress. Alzheimers<br />
Dement. 2013;9(6):657-665. https://doi.org/10.1016/j.jalz.2012.09.012<br />
3.Dementia statistics. Alzheimer's Disease International. https://www.alzint.org/about/dementia-facts-figures/dementia-statistics/ Accessed March 29, <strong>2022</strong>.<br />
4. Mayo Clinic staff. Healthy lifestyle: Nutrition and healthy eating. Mayoclinic.org. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/improve-brainhealth-with-the-mind-diet/art-20454746<br />
Published July 31, 2019. Accessed March 29, <strong>2022</strong>.<br />
6
Plants, Herbs, & Mental<br />
Health<br />
By: Samantha Dill<br />
Major depressive disorder affects over 7.1% of the population of the United States aged<br />
eighteen and older on an annual basis.<br />
3<br />
The psychiatric ailment is also 22-46% more likely to<br />
occur in those with chronic disorders.1 Therefore, it is related to morbidity and mortality.<br />
Traditional treatment of depression consists of pharmacological methods: monoamine<br />
oxidase (MAO) inhibitors, tricyclic antidepressants, and second-generation antidepressants.<br />
Methods of action for the MAO inhibitors for instance include blocking the transport of<br />
serotonin and norepinephrine; this increases neurotransmission and synaptic c levels.<br />
1<br />
However, there can be adverse effects that accompany the benefits. These effects can<br />
include anxiety, tachycardia, and insomnia.<br />
<br />
This is where the appeal of herbal and botanical approaches interposes. In this context,<br />
herbs are known for their phytochemicals, which can decrease the risk of autoimmune and<br />
cardiovascular disorders. The aromatic herbs oregano and thyme have carvacrol<br />
monoterpenic phenol, which regulates, “human ion channels transient receptor potential V3<br />
and A1”, causes a warm sensation, and suppresses inflammation.1 Another more well-known<br />
phenol is curcumin, the yellow-hued constituent of turmeric used historically in Oriental<br />
medicine. In a study on rats, administration of curcumin improved behavioral abnormalities,<br />
decreased immobility time, and increased dopamine in the hippocampus. One of the most<br />
famous (or infamous) herbs is Hypericum perforatum, aka St. John’s Wort. While medical<br />
nutrition therapy students may know it for its drug-nutrient interactions with medications<br />
such as warfarin, St. John’s Wort is generally used for the treatment of depression.<br />
Nonetheless, standardization and quality can be inconsistent.<br />
<br />
All the actions of the herbal medicinal approaches mentioned above attempt to inhibit cell<br />
apoptosis. Providers can recommend these herbal remedies as an alternative to conventional<br />
drugs as a first step, in places they are not accessible, or to those who cannot afford the high<br />
price tags that tend to come with traditional medicine. Regardless of the type of depression<br />
treatment, clinical studies should be conducted to verify the efficacy of the substance.<br />
<br />
SAMHSA’s National Helpline: 1-800-662-HELP<br />
1.<br />
2.<br />
3.<br />
7<br />
References<br />
Lee G, Bae H. Therapeutic Effects of Phytochemicals and Medicinal Herbs on Depression. BioMed Rst. Int. 2017;2017:6596241-11. doi:10.1155/2017/6596241<br />
SAMHSA’s National Helpline. Samhsa.gov. Accessed March 26, <strong>2022</strong>. https://www.samhsa.gov/find-help/national-helpline<br />
Depression statistics. Depression and Bipolar Support Alliance. Published February 8, 2019. Accessed March 26, <strong>2022</strong>.<br />
https://www.dbsalliance.org/education/depression/statistics/
Happy National<br />
Day<br />
T H A N K Y O U F O R C A R I N G<br />
Nurses<br />
M A Y 1 2 T H , 2 0 2 2<br />
8
HOW FOOD IMPACTS<br />
MENTAL HEALTH<br />
By: Haley Brock<br />
Mental health includes our emotional, psychological, and<br />
social well being and it affects not just how we think and feel<br />
but also how we act. In 2020, one in five adults in America<br />
experienced a mental health issue (ranging from anxiety to<br />
depression to bipolar disorder) which makes it clear that<br />
1<br />
mental health is a very important topic. It’s no surprise that<br />
mental health is important (especially at this day and age), but<br />
what might be surprising is how nutrition can have an impact<br />
on mental health.<br />
Diet is what’s known as a “modifiable risk factor” for depression<br />
—meaning that diet choices can raise or lower one’s risk of<br />
suffering from depression. This is not to say that eating a proper<br />
diet can completely prevent depression, but that it can help with<br />
managing the disorder. In one study, participants were<br />
randomly assigned to follow a Mediterranean diet and the<br />
results showed a greater reduction in signs of depression<br />
compared with those who were in a social support group. The<br />
reduction in depressive symptoms had nothing to do with<br />
weight loss or physical activity, it was solely related to the food<br />
2<br />
choices. The Mediterranean diet recommends limiting intakes<br />
of sweets, fried foods, and processed foods and emphasizes<br />
whole grains, vegetables, fruits, legumes, fish, and lean red<br />
meats. One reason this diet may lead to decreased rates of<br />
depression is because it ensures adequate intake of fatty acids,<br />
vitamins, and minerals that are needed for normal physiological<br />
functioning. Lack of intake of certain nutrients, such as zinc,<br />
magnesium, vitamin B12, omega fatty acids, has been linked to<br />
increased risk of depression, thus a whole foods-based diet<br />
usually ensures one is getting an adequate amount of these<br />
nutrients. 2<br />
14
Another way diet can influence depression is through amino<br />
acids and neurotransmitters. Proteins are made up of amino<br />
acids, and many neurotransmitters in the brain are made from<br />
2<br />
amino acids. For example, dopamine, known as the reward<br />
chemical, is made from tyrosine and serotonin, mood<br />
stabilizers, that come from tryptophan. If you don’t consume<br />
enough of these amino acids in your diet, there won’t be<br />
enough to make the neurotransmitters. A lack of these<br />
neurotransmitters has been linked to low moods and<br />
aggression in some patients.<br />
2<br />
Anxiety disorders are actually the most common type of psychiatric<br />
condition in the United States, yet treatment options usually fall short.<br />
3<br />
Luckily, nutrition can be a meaningful way to reduce anxiety. Omega-3 fatty<br />
acids are anti-inflammatory signaling molecules that support the<br />
microbiome and mental health. It is suspected that omega-3’s help to<br />
improve anxiety by regulating the guts microbiome balance, decreasing<br />
inflammation, and balancing neurochemistry by normalizing dopamine<br />
levels. 3 The gut microbiome is an important factor in anxiety and depression<br />
and recently research has demonstrated how the health of our gut can be<br />
related to stress reactivity and stress-related behaviors.<br />
Diet is a modifiable factor that can reduce levels of anxiety, stress, and depression.<br />
Omega-3 fatty acids have been found to help reduce stress and anxiety and can be<br />
found in foods like salmon, avocados, and nuts. Complex carbohydrates can increase<br />
levels of the neurotransmitter serotonin, which has a calming effect. Complex<br />
carbohydrates are found in foods including oatmeal, whole-grain breads, quinoa, and<br />
sweet potatoes. Eating enough protein, specifically proteins containing tryptophan and<br />
tyrosine, can help reduce depression by improving levels of serotonin and dopamine.<br />
Some sources of these amino acids are turkey, chicken, milk, cheese, nuts and seeds, as<br />
well as soy products, avocados, cottage cheese, and beans.<br />
<br />
1.<br />
2.<br />
3.<br />
15<br />
References:<br />
Norwitz NG, Naidoo U. Nutrition as metabolic treatment for anxiety. Frontiers in Psychiatry. Published February 12, 2021. Accessed April 9, <strong>2022</strong>.<br />
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7907178/<br />
Rao TSS, Asha MR, Ramesh BN, Rao KSJ. Understanding nutrition, depression and mental illnesses. Indian Journal of Psychiatry. Published April 2008.<br />
Accessed April 9, <strong>2022</strong>.<br />
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2738337/#:~:text=Tryptophan%20in%20the%20brain%20affects,triggered%20by%20carbohydrate%20rich%2<br />
0foods<br />
Nutrition and behavioral health disorders: depression and anxiety. Academic.oup.com. Accessed April 9, <strong>2022</strong>.<br />
https://academic.oup.com/nutritionreviews/article/79/3/247/5843529?login=true
THANK YOU<br />
FOR YOUR<br />
SERVICE<br />
MILITARY APPRECIATION MONTH<br />
MAY <strong>2022</strong><br />
16
TOMATO & MUSHROOM<br />
PESTO PASTA<br />
BY PAIGE COURTIER<br />
Ingredients<br />
2 cups Barilla protein rotini, dry<br />
2-3 tbsp pesto<br />
5 grape tomatoes, sliced in half<br />
2 mushrooms, thinly sliced<br />
1 cup spinach<br />
2 tbsp olive oil<br />
Salt and pepper<br />
1 tbsp parmesan<br />
Instructions<br />
Follow the cooking instructions on<br />
the pasta box.<br />
Heat a nonstick pan.<br />
In the pan, add olive oil and the<br />
sliced mushrooms and tomatoes.<br />
Add salt and pepper to taste.<br />
Sauté mushrooms and tomatoes in<br />
olive oil for 4 minutes.<br />
Add spinach and sauté until wilted.<br />
Strain the pasta and add in the pesto.<br />
Add in the sauteed vegetables and<br />
top with parmesan.<br />
17
N U T R I T I O N I N T H E P A T I E N T S<br />
L I V I N G W I T H H I V / A I D S : A<br />
BY; Salas-García Miguel Amaury, Pérez-Malta Paola Lizbeth,<br />
T R A N S L A T I O N A L A P P R O A C H<br />
and López-Quintero Andrés<br />
<br />
<br />
In collaboration with the University of Guadalajara<br />
Now for those of you interested toThe human<br />
immunodeficiency virus (HIV) and its final stage,<br />
Acquired Immunodeficiency Syndrome (AIDS),<br />
targets the human immune system, increasing<br />
susceptibility to infections and certain types of<br />
cancer1. Although the disease has been<br />
identified since the 1980s, it is still considered a<br />
pandemic that represents a vital public health<br />
problem, particularly in resource-limited<br />
countries such as Mexico. Nowadays there is no<br />
treatment that eliminates the disease,<br />
antiretroviral treatment or ART (a combination<br />
of drugs) is capable of slowing its progression<br />
and limiting the damage it causes; however, 1<br />
out of 4 individuals under ART fails in adhering<br />
to these drugs as a consequence of social,<br />
economic and nutritional reasons. Among the<br />
latter, HIV impact on the patient nutritional<br />
status has been identified even in the early<br />
stages of this epidemic, where weight loss was<br />
considered as one of the most visible signs of<br />
malnutrition in patients progressing to AIDS.<br />
Interestingly, weight loss is associated with loss<br />
of both muscle and fat, and it is often<br />
accompanied to a large extent by vitamin and<br />
mineral deficiencies, as well as alterations<br />
2<br />
4<br />
5<br />
in blood lipid concentrations.<br />
In most cases, multiple causes of<br />
malnutrition have been identified in<br />
patients living with HIV/AIDS. In this way,<br />
primary and secondary malnutrition have<br />
been described, both of which can coexist in<br />
patients. The former is due to inadequate<br />
consumption of food and essential nutrients,<br />
mainly because of lack of access and<br />
availability, while the second is the result of<br />
mechanisms proper to HIV, such as<br />
increased energy expenditure,<br />
malabsorption or impairment in the<br />
utilization of nutrients.<br />
Regardless of the<br />
causes, malnutrition increases vulnerability<br />
to the different post-infection impacts, while<br />
also affecting the evolution and prognosis of<br />
the disease.<br />
Thus, compromised nutritional status<br />
results in accelerated progression of HIV to<br />
AIDS, as well as decreased adherence and<br />
response to ART therapy, and at the same<br />
time, exacerbates the socioeconomic<br />
impact of the disease.<br />
7<br />
4<br />
4,7,8<br />
4,6<br />
18
Patients living with HIV/AIDS constitute a<br />
population with specific nutritional<br />
requirements that would benefit largely from<br />
the improvement of their nutritional status,<br />
therefore it is necessary to direct efforts to<br />
respond to their health needs.<br />
6<br />
Despite the important role of nutrition in<br />
this disease, not enough importance has yet<br />
been given to it and more efforts are required<br />
to provide adequate nutritional assessment<br />
and treatment in patients living with<br />
HIV/AIDS. This justifies a translational<br />
approach, i.e., research that is able to link the<br />
following: basic research (such as molecular<br />
sciences), its application, its adaptation to the<br />
context in which it will be used, and its<br />
maintenance in society.<br />
9,10<br />
In this sense,<br />
translational nutrition consists of 5 phases (T0<br />
to T4) that may be applied at the service of<br />
patients living with HIV/AIDS10. Phase T0<br />
refers to the ability of researchers to identify<br />
the opportunities and needs of the<br />
population. Nutritional status has been<br />
detected as a factor influencing treatment<br />
response, disease progression and quality of<br />
life. On the other hand, phase T1 refers to the<br />
application of knowledge in possible<br />
scenarios. In this regard, it is necessary to<br />
transfer basic knowledge to the clinical<br />
scenario that addresses the nutritional needs<br />
of these patients. Phase T2 involves<br />
generating evidence-based clinical practice<br />
guidelines. This means that the knowledge<br />
19
obtained can be used by health professionals<br />
for the benefit of patients. Phase T3 represents<br />
the transition from the use of knowledge in<br />
small populations to broader groups, such as<br />
communities, and it also includes the<br />
identification of barriers that interfere with its<br />
application. Finally, phase T4 allows knowledge<br />
to be applied at the societal level, for example,<br />
through government information campaigns<br />
and public policies that allow it to reach all<br />
patients, particularly the most vulnerable.<br />
Translational research aims to shorten the<br />
distance between laboratory developments and<br />
clinical benefit to the patient. Thus, the<br />
translational nutrition approach will lead to a<br />
better understanding of the nutritional impact<br />
of HIV, as well as the study of possible foodderived<br />
compounds that may have a positive<br />
11<br />
effect on the disease. This could translate into<br />
specific and precise nutritional strategies for<br />
HIV/AIDS, which in turn could reduce the<br />
burden of the disease for health systems and for<br />
the patients themselves.<br />
9<br />
References:<br />
1. WHO. HIV/AIDS. Published 2021. https://www.who.int/news-room/fact-sheets/detail/hivaids<br />
2. Noris D, Pavía S, Dora D, et al. Características epidemiológicas de pacientes con vih-sida<br />
atendidos en un hospital del sur de la Ciudad de México durante 2011 a 2016. Asoc Mex<br />
Infectología y Microbiol Clínica,AC. 2018;38(3):67-98.<br />
https://www.medigraphic.com/pdfs/micro/ei-<br />
2018/ei183c.pdf%0Ahttps://www.scopus.com/record/display.uri?eid=2-s2.0-<br />
85069446799&origin=resultslist&sort=plff&src=s&nlo=&nlr=&nls=&sid=1413e2b530796303080175745bb67b22&sot=b&sdt=cl&cluster=sco<br />
pubyr%25252C%25252<br />
3. Palios J, Kadoglou NPE, Lampropoulos S. The pathophysiology of HIV-/HAART-related<br />
metabolic syndrome leading to cardiovascular disorders: The emerging role of adipokines.<br />
Exp Diabetes Res. 2012;2012. doi:10.1155/2012/103063<br />
4. Berhe N, Tegabu D, Alemayehu M. Effect of nutritional factors on adherence to<br />
antiretroviral therapy among HIV-infected adults: A case control study in Northern Ethiopia.<br />
BMC Infect Dis. 2013;13(1). doi:10.1186/1471-2334-13-233<br />
5. Myezwa H, Hanass-Hancock J, Pautz N. Investigating the interaction between human<br />
immunodeficiency virus, nutrition, and disability: A cross-sectional observational study.<br />
African J Prim Heal Care Fam Med. 2018;10(1):1-8. doi:10.4102/phcfm.v10i1.1663<br />
6. Weiss JJ, Sanchez L, Hubbard J, Lo J, Grinspoon SK, Fitch K V. Diet Quality Is Low and<br />
Differs by Sex in People with HIV. J Nutr. 2019;149(1):78-87. doi:10.1093/jn/nxy241<br />
7. Nanewortor BM, Saah FI, Appiah PK, Amu H, Kissah-Korsah K. Nutritional status and<br />
associated factors among people living with HIV/AIDS in Ghana: cross-sectional study of<br />
highly active antiretroviral therapy clients. BMC Nutr. 2021;7(1):1-8. doi:10.1186/s40795-021-<br />
00418-2<br />
8. Flores-López G, Flores-Arenales I. Suplementación nutricional, ganancia ponderal en<br />
pacientes con VIH / SIDA. RevSalJal. 2020;(1):58-62.<br />
9. Betancourt Bethencourt JA, Ramis Andalia RM, Mirabal Nápoles M. Investigación<br />
traslacional y transdisciplinaria en salud pública TT - Translational and transdisciplinary<br />
research in Public Health. Rev Cuba Salud Pública. 2014;40(2):239-248.<br />
http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S0864-<br />
34662014000200008&lang=pt%0Ahttp://www.scielosp.org/pdf/rcsp/v40n2/spu08214.pdf<br />
10. Rey R. Medicina Traslacional: una nueva denoMinación para una prácTica ancesTral<br />
investigación Traslacional en Medicina. Rev Hosp Niños (B Aires). 2016;58(262):142-148.<br />
11. Goga A, Doherty T, Manda S, et al. Translating new evidence into clinical practice: A quasiexperimental<br />
controlled before-after study evaluating the effect of a novel outreach<br />
mentoring approach on knowledge, attitudes and confidence of health workers providing<br />
HIV and infant feeding coun. BMJ Open. 2020;10(10):1-13. doi:10.1136/bmjopen-2019-034770<br />
20
Nutritionally, arugula contains vitamin<br />
2,3<br />
A, folate, vitamin K and Vitamin C. Since<br />
the nutritional profile is not as extensive<br />
as other types of greens, it is important to<br />
mix arugula with other nutrient packed<br />
foods. There are some safety risks when it<br />
comes to purchasing these greens<br />
because most of America’s supply of<br />
arugula is grown in states like California<br />
and Arizona, where the chemical input is<br />
larger than other states. Therefore, it is<br />
important to wash them properly before<br />
4<br />
eating to get rid of any contaminants.<br />
SHOPPING IN<br />
SEASON<br />
Rocket Greens<br />
By Alicia Scott<br />
The famous “rocket greens” are more<br />
commonly known as arugula. These<br />
types of greens are mostly seen in salads<br />
alongside other fresh vegetables. Arugula<br />
is popular in the Mediterranean region<br />
and southern Europe.1 Rocket greens<br />
have become more popular here in the<br />
states over the years. They are relatives of<br />
watercress and radish greens and have a<br />
2<br />
spicy flavor to them. Rocket greens are<br />
fast growing and are usually grown in the<br />
cooler weather of fall or spring.<br />
Like most greens, one of the main things<br />
that impact their longevity is storage. It is<br />
important to store arugula in the same<br />
container that it was bought in to keep it<br />
as fresh as possible. Arugula should be<br />
used soon after purchasing because it<br />
does not keep well, even in the<br />
refrigerator. If possible, buy from local<br />
markets before purchasing from larger<br />
chain stores to support your community’s<br />
local businesses.<br />
Rockets greens are mostly seen in salad<br />
recipes but there are several diverse ways<br />
they can be used outside of salads. One<br />
interesting way is using these greens to<br />
make a pesto. Enjoy this recipe for May’s<br />
in-season vegetable which highlights<br />
arugula in a fresh pesto.<br />
21
GRILLED CHICKEN WITH ARUGULA PESTO<br />
COURTESY OF RACHEL RAY<br />
Ingredients<br />
¼ cup sliced or slivered almonds or<br />
shelled pistachios<br />
1 cup packed fresh arugula leaves<br />
½ cup packed fresh basil leaves<br />
½ lemon, juiced<br />
1 clove garlic, grated or minced<br />
Salt and freshly ground black pepper<br />
1/3 cup extra-virgin olive oil<br />
4 small pieces boneless, skinless<br />
chicken breast (tenders removed)<br />
Directions<br />
1. Heat a grill pan to high.<br />
2. Lightly toast nuts in small skillet over low heat,<br />
then chop using a food processor or blender.<br />
3. Add the arugula, basil, lemon juice, garlic, salt<br />
and pepper to the food processor with the almonds<br />
and mix.<br />
4. While the processor is on, slowly pour in the oil<br />
to form a thick pesto.<br />
5. Lightly pound out the chicken, then baste with<br />
pesto. Brush grill pan with olive oil and grill the<br />
chicken for 2 to 4 minutes on each side.<br />
CAN BE SERVED OVER SPAGHETTI, RICE OR EVEN USED TO MAKE A SANDWICH.<br />
REFERENCES<br />
1. ARUGULA. WISCONSIN DEPARTMENT OF PUBLIC INSTRUCTION WEBSITE. HTTPS://DPI.WI.GOV/SITES/DEFAULT/FILES/IMCE/SCHOOL-NUTRITION/PDF/FACT-SHEET-ARUGULA.PDF. ACCESSED MARCH 31, <strong>2022</strong>.<br />
2. CHRISTENSEN T. WHAT ARE ROCKET GREENS? DELIGHTED COOKING WEBSITE. HTTPS://WWW.DELIGHTEDCOOKING.COM/WHAT-ARE-ROCKET-GREENS.HTM. PUBLISHED MARCH 31, <strong>2022</strong>. ACCESSED MARCH 31, <strong>2022</strong>.<br />
3. FOODDATA CENTRAL SEARCH RESULTS. FOODDATA CENTRAL WEBSITE. HTTPS://FDC.NAL.USDA.GOV/FDC-APP.HTML#/FOOD-DETAILS/169387/NUTRIENTS. ACCESSED MARCH 31, <strong>2022</strong>.<br />
4. ARUGULA. FOODPRINT WEBSITE. HTTPS://FOODPRINT.ORG/REAL-FOOD/ARUGULA/. PUBLISHED FEBRUARY 18, 2020. ACCESSED MARCH 31, <strong>2022</strong>.<br />
5. RAY R. GRILLED CHICKEN WITH ARUGULA PESTO. FOOD NETWORK WEBSITE. HTTPS://WWW.FOODNETWORK.COM/RECIPES/RACHAEL-RAY/GRILLED-CHICKEN-WITH-ARUGULA-PESTO-RECIPE-1952409. PUBLISHED JUNE 12, 2014. ACCESSED MARCH 30, <strong>2022</strong>.<br />
22
M E N T A L H E A L T H<br />
Awareness<br />
Month<br />
1 in 5 AMERICANS EXPERIENCE A MENTAL<br />
ILLNESS IN A GIVEN YEAR<br />
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For more information visit<br />
https://www.cdc.gov/mentalhealth/learn/index.htm
Can Risk for Dementia Be Decreased?<br />
by: Melissa Brennan<br />
Dementia is not a single disease state, but instead is an umbrella term that covers many conditions involving<br />
1<br />
loss of memory and other thinking abilities that are progressive enough to interfere with daily life. Some of<br />
the most common dementias include Alzheimer’s, Lewy body dementia, vascular dementia, fronto temporal<br />
dementia, Parkinson’s disease, Huntington’s disease, and mixed dementias that come from more than one<br />
cause. While the signs and symptoms of dementia can vary between individuals, some common examples are<br />
difficulty with short term memory, not being able to keep track of purse, wallet, bills, or regular<br />
appointments, difficulty planning and preparing meals, traveling to areas outside of neighborhood and<br />
getting lost, and confusion. The various kinds of dementia and their signs and symptoms correspond with<br />
certain types of brain cell damage in particular areas of the brain. For example, in individuals with<br />
Alzheimer’s disease, proteins surround brain cells and make it hard for them to communicate with each other<br />
and stay optimally functioning. The first region typically damaged in Alzheimer’s disease is the hippocampus,<br />
which is the area responsible for memory and is the center for learning; therefore, memory loss is typically<br />
one of the earliest symptoms of Alzheimer’s disease.<br />
While some risk factors for dementia are difficult or impossible to change, such as age, genetics, and<br />
education level, there are a few modifiable risk factors that could help prevent future cognitive decline or<br />
2<br />
even reverse some of the symptoms. Most changes in the brain that cause dementia are permanent and<br />
irreversible, however some thinking and memory problems caused by depression, medication side effects,<br />
excess alcohol consumption, thyroid problems, and vitamin deficiencies can all be addressed to improve an<br />
1<br />
individual’s condition. Before the onset of dementia, there are a few things that can be done to help protect<br />
the brain and reduce risk:<br />
· Treat depression and loneliness/social isolation<br />
· Be as active as you can by exercising regularly and practicing joyful/intuitive movement<br />
· Smoking cessation<br />
· Keep alcohol consumption within recommended limits<br />
· Try to consume a balanced diet<br />
· Maintain blood pressure within a normal rang<br />
While modifying these risk factors is easier said than done, the best thing you can do for your future brain<br />
health is move your body in a way that you enjoy, practice stress reduction techniques, and consume a diet<br />
that is accessible and practical for your lifestyle while implementing gentle nutrition. While genetics and age<br />
cannot be changed to alter the risk for dementia, focusing on reducing risk factors can help you keep a<br />
healthy and active brain.<br />
References:<br />
1. Can Dementia Be Prevented? National Health Service website. https://www.nhs.uk/conditions/dementia/dementia-prevention/. Published June 26, 2020.<br />
Accessed April 7, <strong>2022</strong>.<br />
2. What is Dementia? Alzheimer’s Association website. https://www.alz.org/alzheimers-dementia/what-is-dementia. Accessed April 7, <strong>2022</strong>.<br />
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FACULTY<br />
SPOTLIGHT<br />
An interview with Dr. Labyak<br />
By Anna Waterman<br />
Background:<br />
Dr. Labyak graduated from Florida State University with a<br />
bachelor’s degree in nutrition and dietetics. She continued<br />
her education here at UNF in the master’s degree and<br />
Dietetic Internship combined program, similar to what the<br />
MSDI is today. Upon graduating from this program, Dr.<br />
Labyak began working as an adjunct professor at UNF<br />
while she pursued her doctorate degree from the<br />
University of Florida. Once she received her doctoral<br />
degree, she began working at UNF as a full-time professor.<br />
Dr. Labyak has taught everything from basic nutrition to<br />
community nutrition to advanced nutrition science.<br />
Additionally, she teaches at all levels including<br />
undergraduate, masters, and doctoral courses.<br />
DR. LABYAK<br />
Furthermore, Dr. Labyak has taken many students under<br />
her wing as a mentor as she guides them through the<br />
various processes of research. She believes mentorship is<br />
vital to student success and giving students opportunities<br />
to participate in research gives them the chance to apply<br />
what they have learned in the classroom.<br />
Continue reading to learn more about Dr. Labyak and how<br />
her research is changing lives.<br />
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What research are you currently working on and why is it important to you?<br />
To give you some background, Alzheimer’s disease was never on my family’s radar; I<br />
had only read about it in a textbook when I was an undergraduate student.<br />
Then my mom was diagnosed a few years ago and I dove into the research trying to<br />
find anything to help, and there was not much so I became determined to find a cure. I<br />
was focused on stopping the progression of the disease in my mom. And while that<br />
unfortunately did not happen, it led me to my passion of studying Alzheimer’s disease<br />
and finding ways to minimize the risk of developing the disease as well as to help the<br />
caregivers who are caring for loved ones with dementia.<br />
Taking care of the caregivers is an important side of my work because I saw the impact<br />
my mother’s diagnosis had on my dad. “It is unbelievably difficult to watch someone<br />
you love go down this path and you can’t stop it.”<br />
Outside of your research, how are involved with improving the health outcomes for<br />
those with dementia and Alzheimer’s disease?<br />
I’m on the State Health Improvement Plan for Alzheimer’s disease. We have goals for<br />
the state and work toward those goals as a team. I was also recently appointed to the<br />
Alzheimer’s Disease Advisory Committee (ADAC) for the state which meant so much to<br />
me. I found out a year to the day that I lost my mom that I was selected for that<br />
committee. As a part of this committee, I give suggestions to the Department of Elder<br />
Affairs for the state like making recommendations for Alzheimer’s disease and for<br />
caregivers of a loved one with Alzheimer’s disease.<br />
I’m also very involved in the Alzheimer’s walk and was one of their top fundraisers in my<br />
first two years. So, I am very involved in the community aspect of this disease and my<br />
hope is that I can one day contribute to the slowing of the progression of Alzheimer’s<br />
disease.<br />
What is the focus and aim of your current research related to Alzheimer’s and<br />
Dementia?<br />
Overall, I’m hopeful that we can find preventative measures that people can<br />
implement to minimize their risk of developing it because Alzheimer’s starts 10-15 years<br />
prior to someone even showing symptoms. I wish I would have known this when my<br />
mom started showing symptoms so I could have taken her to get screened<br />
immediately. But we just thought it was part of getting older.<br />
The earlier you can find a diagnosis, the more of a chance that people can change<br />
their diet, increase physical activity, and things like that.<br />
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Are there any current nutrition recommendations that have been proven to either<br />
prevent the development or slow the progression of Dementia?<br />
There is a dietary pattern that is showing some promise. It is called the MIND diet, which<br />
stands for Mediterranean-DASH Diet Intervention for Neurodegenerative Delay. In this<br />
diet, there are 10 food groupings that should be increased in the diet and 5 groupings<br />
that should be minimized. Some of the food groups that should be increased are green<br />
leafy vegetables, berries, whole grains, and fish (not fried) while some of the food<br />
groups that should be minimized are saturated fats, fried foods, and red meat.<br />
Are there ways to test for Dementia before a person shows symptoms?<br />
Thankfully there's been a lot more money put into research for Alzheimer’s disease,<br />
because there is no cure and millions of Americans are being diagnosed every day. I<br />
recently asked a neurologist about more testing and was told that there is talk of<br />
research on blood tests, but nothing has been confirmed. However, there are pet scans<br />
and tests that use cerebrospinal fluid (CSF) to identify AD however the scans are<br />
expensive and the CSF tests are invasive and they can look at other markers for the<br />
disease this way. Additionally, there are many neuropsychological tests that can be<br />
performed as a part of the diagnosis.<br />
The most important thing is if you suspect that your loved one is showing signs of<br />
dementia, get them to a doctor immediately for testing and be an advocate for them.<br />
What are the research projects that you are currently working on related to<br />
Dementia and Alzheimer’s?<br />
The first one I am working on involves multiple moving parts, one portion is conducting<br />
focus groups consisting of caregivers to loved ones with dementia and healthcare<br />
professionals that specialize in dementia care. The other portion of this study includes<br />
analysis of food frequencies of both the dementia patient and the family caregivers<br />
because malnutrition is common in both populations. We wanted to find the nutritional<br />
concerns of the caregiver because I saw first-hand how taking on this role takes a toll<br />
on family caregivers. Dietary intake of the dementia patient and the caregivers was<br />
compared to the MIND diet and many deficiencies were noted.<br />
Additionally, we are using the information gathered from the focus groups to develop a<br />
program for caregivers to increase the intake of their loved one with dementia as well<br />
as themselves.<br />
For the second project, I am teaming up with Dr. Arikawa and the director of the Center<br />
for Aging here at UNF, Dr. Cynthia Williams. We will be analyzing multiple aspects of diet<br />
and the microbiome in relation to dementia. This project isn’t even off the ground, so<br />
there are some very exciting things on the horizon!<br />
27
Do you have any advice for students pursuing a degree in nutrition and dietetics?<br />
I always encourage students to take advantage of research opportunities and getting<br />
different experiences. Like working as a diet tech at a local hospital, for example,<br />
because getting hands-on experience is so important to be able to apply what you are<br />
learning in the classroom.<br />
Also, find what you are passionate about within this field. When you find your passion,<br />
the work doesn’t feel like work and is so much more rewarding. The past few years have<br />
really done that for me, and it has been incredible to see how doors have opened when<br />
I started pursuing something that was very close to my heart.<br />
*If you or someone you know is interested in participating in research regrading<br />
dementia and Alzheimer’s, please reach out to Dr. Labyak at c.labyak@unf.edu.<br />
28
29<br />
G<br />
R<br />
A<br />
D<br />
U<br />
A<br />
T<br />
E<br />
S
Laura Rogers, B.S. in Nutrition and<br />
Dietetics<br />
After graduation, I will have a month off<br />
before I begin the online Master’s in<br />
Nutrition and Dietetics via UNF this<br />
summer. Then, in the fall, I will start my<br />
dietetic internship with the Florida<br />
Department of Health, with who I will be<br />
working after the internship is over. With a<br />
passion for community nutrition, I am<br />
beyond excited to dive head-first into this<br />
program. It is wild to think that this time<br />
next year, I will be studying to sit for the RD<br />
exam!<br />
Alexandra Threlkeld, B.S. in Nutrition and<br />
Dietetics<br />
After graduation, I will be moving to<br />
Tallahassee, FL and pursuing an MS<br />
degree in Exercise Physiology with a<br />
concentration in Sports Nutrition. I will then<br />
apply to FSU’s Dietetic Internship and<br />
hopefully become one of their interns! I<br />
hope to be a sports performance dietitian<br />
for a professional sports team in the future!<br />
Go Ospreys and Go Noles!<br />
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Janine DAmico, B.S. in Nutrition and<br />
Dietetics<br />
I have been accepted into the Florida<br />
Department of Health Pasco County<br />
Dietetic Internship. This is a nine-month<br />
program that I hope will allow me to get a<br />
better idea of where I want to focus as an<br />
RD, although I know I want to do<br />
something in community or public health.<br />
I am also pursuing my master's degree<br />
online at UNF, so although I am<br />
graduating, classes start again soon and I<br />
will be here for another year!<br />
Samantha Dill, B.S. in Nutrition and<br />
Dietetics<br />
Upon graduation, I will interning with<br />
Advent Health while getting my Masters<br />
in Nutrition and Dietetics at UNF.<br />
31
Rayonna Hills, B.S. in Nutrition and<br />
Dietetics<br />
I will be furthering my education at the<br />
University of North Florida as a graduate<br />
student pursuing a Masters in Nutrition and<br />
Dietetics and being a dietetic intern. I aspire<br />
to become a registered dietitian working in<br />
a clinical setting but I do have particular<br />
interests in diabetes and education.<br />
<br />
<br />
<br />
Brianna Brand, B.S. in Nutrition and<br />
Dietetics<br />
I got matched to the Komplete Business<br />
Dietetic Internship and start my rotations<br />
in September. Because KBDI is a<br />
distance internship, I am able to stay in<br />
Jacksonville and fulfill my rotations with<br />
preceptors I picked out in the area. I am<br />
interested in corporate wellness and<br />
opening my own business centered<br />
around personal training and nutrition<br />
counseling.<br />
32
Atalia Vazquez, B.S. in Nutrition and<br />
Dietetics<br />
I was fortunate to match to OSF Saint<br />
Francis Medical Center in Peoria, IL. I will<br />
be moving to Illinois shortly after<br />
graduation towards the end of May since<br />
my internship starts in June. It's a 52-<br />
week program that is not combined with a<br />
master's, but I believe this time will allow<br />
me to find my niche in dietetics and<br />
decide what graduate program I want to<br />
pursue. I'm excited to embark on this new<br />
academic voyage, and I'm forever blessed<br />
to have worked with such a remarkable<br />
group of people at NutriNews.<br />
33<br />
Anna Waterman, B.S. in Nutrition and<br />
Dietetics<br />
I am continuing my education at UNF as<br />
a biology major to complete prerequisite<br />
courses before applying to<br />
Physician Assistant programs. I will<br />
work as a research assistant while I<br />
work toward this next step in my<br />
education. Being a part of the nutrition<br />
and dietetics program at UNF has been<br />
incredible. If you are at all interested in<br />
pursuing nutrition as a career path, I<br />
highly recommend this program!!
Haley Brock, B.S. in Nutrition and<br />
Dietetics<br />
After graduation, I will be moving to<br />
Tampa and starting my Master’s Degree<br />
in Public Health at USF before I start my<br />
internship with the Bay Pines VA<br />
Hospital! I’m so excited for this<br />
opportunity and I’m looking forward to<br />
seeing this side of the field of dietetics.<br />
After my internship, I plan to focus on<br />
intuitive eating and eating disorder<br />
recovery.<br />
Dalila Mumic, B.S. in Nutirtion and<br />
Dietetics<br />
After graduation, I’ll be completing the<br />
registration exam this summer to become a<br />
Nutrition and Dietetic Technician and work<br />
in clinical nutrition alongside RDs. My next<br />
plan will be to complete a masters program<br />
in psychology and counseling. And my<br />
overall goal is to get into a dietetic<br />
internship and become an RD.<br />
34
Meet The Staff<br />
Anna Waterman<br />
Editor in Chief<br />
Laura Rogers<br />
Co-Editor in Chief<br />
Anna McQueen<br />
Head Publisher<br />
35
Meet The Staff<br />
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Head Writer<br />
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Flyer Creator<br />
36
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Secretary<br />
Atalia Vazquez<br />
Treasurer<br />
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Faculty Advisor<br />
37
Meet The Staff:<br />
Larissa DePasqua<br />
Editor<br />
Dalila Mumic<br />
Editor<br />
Janine DAmico<br />
Editor<br />
38
Meet The Staff<br />
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39
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