Nutri News May 2023

U N I V E R S I T Y O F N O R T H L O R I D A
M A Y 2 0 2 3
NUTRINEWS
M A G A Z I N E
LUNCH
BOX
The Best
Granola
ESSENTIAL
VITAMINS AND
MINERALS
Iodine &
Phosphorus
NUTRITION
RESEARCH
Cultural Foods
Influence

TABLE OF CONTENT
"FOOD IS RATIONAL. FOOD IS CULTURE,
HABIT, CRAVING AND IDENTITY."
Johnathan Safran Foer
04.
YOUR ESSENTIAL GUIDE TO VITAMINS
AND MINERALS
Iodine and Phosphorous
INTERVIEW WITH EDITOR IN CHIEF
08. Saily Matero
10.
14.
NUTRITION RESEARCH
How culture influences our eating
behaviors and the food we eat
NUTRITION HISTORY RESEARCH
Food Culture
INTERVIEW WITH CO-EDITOR IN CHIEF/TREASURER
16. Georgina Brace
18.
19.
20.
22.
THE LUNCH BOX
The Best Granola
MONTHLY HACKS
Culture Foods and a Healthy Diet
MYTHBUSTING
Cultural Cuisine - Kimchi
RESEARCH ROUND UP
Cultural Competence and Humility
INTERVIEW WITH HEAD PUBLISHER
26. Priscilla Stevens
30.
NUTRINEWS STAFF

Your Essential Guide to
Vitamins and Minerals
Iodine and Phosphorus
Written by:
Ashley Valle
What is iodine & What roles does it play in the body?
Iodine is a mineral that is essential for our
thyroid hormones1, you may have heard
of “iodized salt” or read an ingredient
label and found that it contains a
variation of “iodate” or “iodide”. This
mineral is essential not only for thyroid
hormone balance, but also for prenatal
and newborn development, cognitive
performance throughout childhood, and
fibrocystic breast disease.1
The reason for its importance in fetal and
infant growth and development is due to
the higher sensitivity to iodine deficiency
that infants experience, and the reliance
on maternal T4 during pregnancy. T4 is
thyroxine, thyroxine is stimulated by
thyroid-stimulating hormone (TSH) which
controls the secretion of thyroid
hormone. Without enough iodine, TSH
remain high and can cause goiter,
inflammation of the thyroid.
As previously mentioned, iodine
deficiency during childhood affects
cognitive function, with the possibility of
even reducing children’s IQ by 12-13.5
points if it is severe iodine deficiency1.
Further research is needed for the
quantification of the impact of mild
iodine deficiency on cognitive function in
children.
Although data is limited, iodine
supplementation has shown promising
results in the prevention of fibrocystic
breast disease1. Due to breast tissue
containing a lot of iodine, this
supplementation is shown to reduce the
pain associated with Fibrocystic breast
disease1.
4

If a person become iodine deficient, goiter may occur
as previously mentioned as well as hypothyroidism.
Other possibilities include miscarriage, stillbirth,
intellectual disability, stunted growth, and other
abnormalities.
Excessive intake of iodine can result in goiter,
hypothyroidism, and even hyperthyroidism. Other
possibilities include thyroiditis and even thyroid
papillary cancer or iodine poisoning which can result
in abdominal pain, weak pulse, coma, vomiting,
burning of the mouth, and more1.
RDA Recommendations for Iodine1
What is Phosphorus?
Phosphorus is another
essential mineral that is
responsible for gene
transcription,
maintenance of pH, and
enzyme activation2. It is
also a large component
of our bones and teeth
and plays roles in the
function of our kidneys,
contraction of muscles,
nerve signaling, and
regulation of the
heartbeat3.
Dietary sources of Iodine1
Enriched bread
Cod
Seaweed
Oysters
Green plain yogurt
Milk
The discussion of
phosphorus is a large
topic in the world of
chronic kidney disease. A
times, patients are
recommended a “low
phosphorus” diet, this is
because as the function
of the kidneys
deteriorates, their ability
to filter out phosphorus
becomes less efficient.
However, this should be
about reducing foods
with high phosphorous
bioavailability, such as
coca cola and highly
processed foods rather
than removing food
containing phosphorus
but with lower
bioavailability such as
dark leafy greens or
other fruits and
vegetables2.
5

What happens if we are deficient in
phosphorus? What happens if we take in too
much?
Phosphorus deficiency in the United States is rarely
caused by insufficient dietary intake2, it is usually
cause by diabetic ketoacidosis,
hyperparathyroidism, ad kidney tubule defects2.
People at risk of developing phosphorus
deficiency (hypophosphatemia) are patients with
severe malnutrition. This is because they are more
at risk for developing refeeding syndrome, a
condition caused by being fed too much, too fast,
after an extended period of malnourishment.
Other groups at risk for the development of
hypophosphatemia are preterm newborns2. This is
due to two-thirds of fetal bone mineral content
being developed in the final trimester of
pregnancy2. When they are born prematurely, they
are born with low calcium and phosphorus stores.
Another group of people at risk for the
development of hypophosphatemia re people with
genetic phosphate regulation disorders, these are
rare but possible and may result in osteomalacia,
dental fractures and more2.
RDA Recommendations for Phosphorus
Dietary Sources of
Phosphorous2
Yogurt
Milk
Salmon
Scallops
Cheese
Lentils
Cashews
References:
1. Office of dietary
supplements - iodine. NIH
Office of Dietary Supplements.
https://ods.od.nih.gov/factshe
ets/Iodine-
HealthProfessional/.
2. Office of dietary
supplements - phosphorus.
NIH Office of Dietary
Supplements.
https://ods.od.nih.gov/factshe
ets/Phosphorus-
HealthProfessional/#h2.
3. Phosphorus in Diet:
Medlineplus medical
encyclopedia. MedlinePlus.
https://medlineplus.gov/ency/
article/002424.htm.
6

Happy Mother's
Day
M A Y 1 4 , 2 0 2 3

Interview with Saily
Medero, Editor in Chief
Saily Medero, B.S. in Nutrition and Dietetics
What sparked the want in you to become a
register dietitian?
My curiosity about this subject started to grow was
after I joined the military. The Army, like any other
branch has many physical requirements that
service members must meet and to meet those
requirements you have to know how to fuel your
body. A year into my military career I was going to
college to become a dental hygienist and one of
the prerequisites was introduction to nutrition.
When I took that class, that’s when it all clicked
into place for me, and my curiosity grew
tremendously. As my curiosity continued to grow, I
started to research topics that interested me and
that’s when I decided that dietetics was my
passion, I could never get bored of it, learning
about it didn’t felt like a chore or something I had to
do, there is always something new to learn, is
constantly evolving, and the opportunities for a
register dietitian are endless so I decided to
change my major and started the journey to
becoming a register dietitian. Now 3 years, I still
feel the same way. I’m still in love with this field.
What has been the most challenging part of your journey so far?
The most challenging part of this journey for me has been learning to balance my work/school life with
my personal life and learning to take care of myself first. Our field is full of high achievers, and this is a
very competitive program, especially when it comes to internship. A 4.0 GPA is simply not enough, you
have to participate in club, you have to volunteering, and you have to maintain your grades. Is a process
to learn what works for you and how to take on enough but not too much to the point that you are burn
out due to the many responsibilities you have.
8

What are your goals for the future after you graduate?
My first goal after graduating is passing my RD exam and getting a job working with eating disorders. I
also need a vacation, hopefully I can do that soon!!!!!!
What part of being a member of the NutriNews family has been your favorite, and how has this
experience influenced your view about nutrition?
My favorite part has been working with so many different people and actually getting to know them. Nutri
News has helped me to build meaningful and hopefully long-lasting relationships. The main way this
experience has shaped my view of nutrition is that we all have different views and opinions about nutrition
subjects and problems within the field and how to go about solving those problems.
What is something you learned while in Nutri News that you will continue to use?
Patience, a lot of patience!!! Joking, Nutri News has definitely developed my research and leadership skills
which I have no doubt I will continue to use.
What would you tell the student in the program or thinking about joining this program?
I will tell them to ask questions, reach out to your professor and pick their brains, always ask for help, the
worst thing that can happen is that they say they can’t help you. I live by that philosophy, and only once
have I had a professor turn me down from the many many times I have reach out.
9

Nutrition Research
How Culture
Influences Our
Eating Behaviors
& the Food We
Eat
Written By:
Sofie Van Moorleghem
Our upbringing and environment are known to
influence how we interact with food and what
we consume. Culture also plays a role in this
since it may aid in identifying someone's belief
system or background. Understanding and
recognizing how a cultural group's traditional
meals and eating patterns influence them is
important since it may aid with healthier choices
while maintaining the same traditional foods.
Society and cultural backgrounds influence
greatly how people make their everyday food
decisions so making sure that they are heard
and understood is the best way to keep that
consideration when making healthy meal
choices for all.
Growing up in various cultures influences how
people live their lives, and the most impactful
factor in our life has to be our food. This is why
having a cultural relationship with food may
help families connect. However, the biggest
difficulty with cultural influences has been the
health dangers associated with the cuisines
from those different cultures.This is why it is
important to include not just cultural
cuisine, but also to combine those culturally
relevant meals with healthier diversified
meals in order to keep various nationalities
healthy while keeping committed to their
cultural eating habits. An example that has
sprung up a couple of times is the
correlation between southern-style fried
foods and African American eating
behaviors leading to heart disease and
diabetes. Nonetheless, this type of southern
eating doesn't need to be unhealthy as
there are lots of options that can still be
culturally relevant and be involved in
healthy eating. Figuring out how to merge
healthy eating with cultural foods and
eating behaviors is important in the world of
nutrition and dietetics as doing this will help
connect people to a healthier lifestyle whilst
making sure they are still comfortable with
their ethnicity’s foods.1
10

Research has shown that many people with
similar cultural backgrounds have similar ways
in which they eat especially with flavors and
dishes. So, with increased immigration, most
people have changed their eating habits to
Americanized ways of eating their cultural
foods. Research from the Hartman Group’s
Exploring the Diversity of American Foodways
Report has found that the general population
of immigrants has adopted American-style
food values, particularly in their eating
behaviors. For example, the behaviors tend to
skew towards having convenience foods with
frequent snacking and selections of a larger
array of different types of food depending on
the occasion. However, this doesn't mean that
they don't cook, as immigrants tend to do
more cooking (as a group as well) whilst using
more produce and fresher foods than the
average Americans.2
As a result, even today, behaviors might vary
based on culture, as well as where individuals
reside. So, although having cultural traditional
meals and eating patterns might remind
someone of their history, it is vital to note that
everyone can change and that doing so does
not damage one's culture. It's nice to try new
dishes from other cultures, and variety should
be promoted since it allows us to see other
people's experiences and origins. Traditional
cuisines and eating habits are a little lens that
may help us view each other in a new light, and
they should be shared and cherished more.
Many factors contribute to creating diets for
future generations; culture is one of the most
important, and at times the most influential.
Currently, we see more modern eating habits
than cultural eating, which may lead to more
harmful refined meals instead of culturally
rich nutritious foods. This is why having more
traditional meals is important not just for
festivals or special events, but also for
maintaining a healthy and culturally
enriching diet. As of now, there is something
called the heritage pyramid which outlines
healthy food groups in different ethnicities
like Asian, Latin American, African, etc. This
can help with stopping the idea of cultural
food being “bad for you” whilst giving people
a healthy look at foods from their
background.3 Food is an important part of
one’s history. So, to preserve this and ensure
that we keep our culture alive, making
traditional foods a part of our everyday lives
is a good place to start.
References:
1. How Culture Affects Diet | Livestrong.com. LIVESTRONG.COM. Published June 22, 2011. https://www.livestrong.com/article/476301-how-culture-affects-diet/Accessed April 1, 2023.
2. Demerritt, L. Cultural background’s influence on how we eat. SmartBrief. Published June 3, 2020. https://corp.smartbrief.com/original/2020/06/cultural-backgrounds-influence-how-we-eat.
Accessed April 1, 2023.
3. Baer-Sinnott S. Food Is a Window to Cultural Diversity. US News & World Report. Published 2020 https://health.usnews.com/health-news/blogs/eat-run/articles/food-is-a-window-to-culturaldiversity.
Accessed April 1, 2023.
11

Happy Memorial
Day
M O N D A Y M A Y 2 9 , 2 0 2 3
In honor to those who died serving in the
United States military!

Congratulations
CLASS OF 2023
You did it!

N U T R I T I O N H I S T O R Y R E S E A R C H
F O O D C U L T U R E
What is “food culture”? Put simply,
food culture is the set of beliefs,
values, and practices that are
centered around food.1-2 A specific
food culture is shaped by things such
a lifestyle, tradition, heritage, society,
location, climate, and income, and it
can be influenced by small networks
(e.g. families) or large networks (e.g.
societies, companies, countries).1 This
culture surrounding food spans from
the growth of food to its production,
procurement, preparation, and finally
consumption, and it is a very powerful
thing
What we eat has an impact on our life
that goes far beyond the role of
energy and fuel to survive. Food
brings a level of happiness and
comfort; it is a way of bonding with
not only those around us but also
those of generations past, and it is a
source of income for many. Our
relationship with food is deep and
personal and can trigger powerful
emotions. Food helps to shape
identity and purpose in both
individuals and groups and is
consequentially a cornerstone of
many cultures.
Written By:
Isabelle Brazelton
“ F o o d i s f o r g i f t i n g . I t
p r o v i d e s u s t h e b a s i s t o
c o n n e c t w i t h o u r f r i e n d s
a n d f a m i l y . I t i s m o r e t h a n
j u s t p l a i n n u t r i t i o n ; f o o d
w h e n s h a r e d a n d ' g i f t e d '
b r i n g s p e o p l e , s o c i e t i e s , a n d
n a t i o n s c l o s e r . ”
– M a r g a r e t M e a d 1
14

Different food cultures can vary widely, and many are continuously evolving. For
example, western food cultures such as American food culture are dynamic and
change based on growing demands and influence from generations of other
food cultures. While there are staple foods in American culture such as
hamburgers, sodas, and fries, there is also a strong prevalence of Chinese,
Mexican, Italian, Indian, Thai, French, Filipino, Spanish, Korean, Japanese, and
South African cuisines in America. These cuisines from around the world grow in
popularity daily, with new interpretations and combinations of them emerging
constantly
This ever-changing blending of different food cultures in America creates a
continuing demand for different foods.3 Food manufacturers have to
constantly adapt to what is current and popular. Luckily, modern-day transport
and technology make it easier than ever to support various evolving food
cultures and product demands. Now more than ever we are able to have almost
any food imaginable. This in itself allows for more complex and shifting food
cultures to emerge.
R e f e r e n c e s
1 . J o h n s o n S . F o o d C u l t u r e : M e a n i n g , R e l a t i o n s h i p s , a n d I m p o r t a n c e .
S t u d y . c o m . P u b l i s h e d 2 0 2 2 .
h t t p s : / / s t u d y . c o m / l e a r n / l e s s o n / d i f f e r e n t - f o o d - c u l t u r e s -
r e l a t i o n s h i p s -
i m p o r t a n c e . h t m l # : ~ : t e x t = F o o d % 2 0 c u l t u r e % 2 0 i s % 2 0 t h e % 2 0 c o l l e c t i v e
2 . F o o d C u l t u r e W h a t I s I t ? x y u a n d b e y o n d . P u b l i s h e d A p r i l 7 , 2 0 2 2 .
h t t p s : / / x y u a n d b e y o n d . c o m / f o o d - c u l t u r e /
3 . F o o d w a y s . F o o d w a y s - a n o v e r v i e w | S c i e n c e D i r e c t T o p i c s .
h t t p s : / / w w w . s c i e n c e d i r e c t . c o m / t o p i c s / f o o d -
s c i e n c e / f o o d w a y s # : ~ : t e x t = T h e % 2 0 A m e r i c a n % 2 0 e t h n o l o g i s t % 2 0 L u c y %
2 0 L o n g , % E 2 % 8 0 % 9 D % 2 0 ( L o n g % 2 C % 2 0 2 0 1 5 ) . A c c e s s e d M a r c h 2 7 , 2 0 2 3 .
15

Interview with Co-Editor
in Chief and Treasurer,
Georgina Brace
Georgina Brace, B.S. in Nutrition and Dietetics
What sparked the want in you to become a
registered dietitian?
I've always had a deep-seated interest in both
healthy eating and helping others in the
community. However, when I was sitting in class
on the first day of my nutrition class, which was
part of my public health degree, the professor,
who is a registered dietitian, was discussing how
nutrition plays a significant role in public health.
Until she introduced herself, I had never heard of
a registered dietitian; nevertheless, once she
did, my attention was immediately drawn to the
topic. As the semester progressed, I had a better
understanding of the work that my professor did
and of the ways in which I could combine my
interests in nutrition and community service.
Despite the fact that I only had one semester
remaining to complete my bachelor's degree, I
decided to pursue a second bachelor's degree in
nutrition and dietetics while working as an intern
for a local dietitian over the summer. After
completing the first semester of this degree
program, I had the sensation of finally being at
home and realized that becoming a registered
dietitian was the path I was always intended to
follow, and the following semester only
confirmed that for me.
16

What has been the most challenging part of your journey so far?
The most difficult aspect of my journey has been juggling the responsibilities of being a single mother,
attending school full-time, maintaining a satisfactory grade point average, participating in extracurricular
activities such as research and volunteering, and holding leadership positions. On the other hand, I believe
that this experience has demonstrated to me how much I am capable of doing and how dedicated I am.
What are your goals for the future after you graduate?
I will be attending the University of South Florida once I have my bachelor's degree to pursue a master's
degree in public health with a specialization in nutrition. Concurrently, I will be interning at the Bay Pines
Veterans Affairs Medical Center in Tampa, Florida. After completion of my internship, one of my goals is to
find a permanent position in the VA system. My aspirations for the far future include working toward a
faculty position in higher education and launching my own private dietetics practice.
What part of being a member of the NutriNews family has been your favorite, and how has this
experience influenced your view about nutrition?
The biggest benefit of being a part of the NutriNews family for me is getting to know everyone on the team
and observing how they collaborate with one another. In addition, I believe that participating in NutriNews
gave me the opportunity to get to know people that I perhaps wouldn't have talked to in the classroom and
assisted me in developing other relationships. Reviewing the works of other people, seeing how they
interpret the world and how they express themselves creatively is another one of my favorite parts to this
team. My perspective on nutrition has been altered as a result of this experience due to the fact that not
everyone has the same ideas when it comes to nutrition, and the fact that hearing the perspectives of
other people on nutrition will assist me in maintaining an open mind while working in this industry.
What is something you learned while in NutriNews that you will continue to use?
During my time at NutriNews, I realized how important it is to work well with others. I would not have
been able to understand what it is like to have a family unit if it were not for the assistance of my
classmates and the collaboration that they gave. Everyone on the NutriNews team plays an important
role, and we have a fantastic relationship with one another. I am going to keep utilizing this structure for
working in teams, and I am going to constantly remind myself that it is acceptable to seek aid when I am
in need of it.
Any advice for a student in the program or thinking about joining this program?
I would advise students to become engaged above all else since it not only enhances your resume and
DICAS applications, but it also enables you to network with teachers and other students. By being active
outside of the classroom, you may also develop incredibly strong soft skills. I was able to improve my
leadership, public speaking, time management, problem-solving, and team-working abilities. I would also
advise students to get to know their professors well since, despite them being intimidating at first , they
really care about their students' achievement. I hope that the close connections I have formed with my
professors will last and that they will continue to serve as my mentors as I progress in my profession.
17

The Lunch Box
The Best
Granola
Written By:
Kate Overby
You'll never want to buy store-bought granola
again after making your own at home! It's
delicious on its own, with milk, or as a topping
for yogurt or a smoothie bowl. Feel free to add
your favorite nuts, seeds, and dried fruit to
your recipe. You can't go wrong with this!
The base of this granola recipe comes directly
from Andrea Hannemann’s incredible
cookbook, “Plant Overby Processed”. After
making it weekly for over a year, the nuts,
seeds, coconut, chocolate chips, and dried
cranberries are my personal favorite add ins.
Ingredients:
-1/3 cup maple syrup
-1/3 cup coconut sugar
-4 tsp vanilla
-½ tsp salt
-½ cup melted coconut oil
-5 cups rolled oats
-1 cup chopped almonds
-1 cup chopped walnuts
-1 cup raw pumpkin seeds
-1 cup unsweetened coconut flakes
-1 cup dark chocolate chips
-1 cup dried cranberries
Instructions:
1.Preheat oven to 325 degrees F
2.Line a baking sheet in aluminum foil
3.In a large bowl combine all ingredients
except dried cranberries
4.Pour mixture onto lined baking sheet and
use clean hands to evenly spread and
compress the mixture onto the baking sheet
5.Bake for 17 minutes and then rotate the
baking sheet and bake for another 17 minutes
6.Remove granola from oven and let cool
completely
7.Spoon granola into a large bowl and mix in
the dried cranberries
8.Store in an airtight container for no more
than 3 weeks
18

Written By:
Sophia Harris
MONTHLY HACKS
HOW TO INCLUDE CULTURAL FOODS
INTO A HEALTHY DIET
Adding dishes from your culture may seem
difficult at first, but with enough experience, it
will become as natural as breathing. Many
cultures have dishes that call for frying. While
that specific cooking process produces great
food, it is not particularly healthy to consume it
on a regular basis. If you are able, try
experimenting with healthier cooking methods
like steaming, braising, boiling, or baking them.1
Another useful approach is to become more
conscious of your meal portions 1 Try to include
more veggies into your meals to increase fullness
and minimize the quantity of saturated fats in
your meal.1
By following these tips, you will allow yourself to
focus on intaking the healthy vitamins and
minerals from both the starches and the
vegetables. Another option is to use additional
herbs and spices in your recipes to enhance
taste.1 Adding more fruit and vegetables to the
traditional recipes can also make it healthier and
to make your meal more balanced.1 Swapping
whole grains for refined food products can also
aid in the absorption of more vitamins and
minerals that the whole grains have than the
refined foods.1 I also think that using the
MyPlateKitchen from the USDA could potentially
be useful when creating healthy recipes while
still incorporating your traditional foods in
your diet.2 MyPlateKitchen is an online tool
that can be used to help you make recipes
that are healthy without breaking the bank.2
They also include recipes from different
cultures as well from Asian to Mediterranean
to Latino.2 There are other resources that the
USDA website that may help with healthy
eating while incorporating food a different
culture.2 These include: MyNativePlate,
Actions for Individuals and Families, Delicious
Heart Healthy Eating, etc.2
A PDF from the IHSS Training Academy
contains a list of common dishes from three
distinct cultures.3 Despite the fact that this is
a pretty generic list, I believe it might help
generate ideas for new/inspired meals using
classic items.3 This website may also help you
decide which foods to include to your cultural
diet. 3 It is important to remember that there
is no such thing as "good" or "bad" foods,
especially when it comes to ethnic delicacies.
It is feasible to maintain a healthy diet while
consuming foods from your own culture. I feel
that these tools may help people on their way
to a better cultural diet by allowing them to
try new cuisines. I hope that this can be a
useful guide to exploring different ingredients
to add to your diet. Happy exploring!
Resources
1.Amidor T. How to Optimize Your Culture’s Diet for Health. U.S. News website. Published March 16, 2018. Accessed April 1, 2023. https://health.usnews.com/health-news/blogs/eatrun/articles/2018-03-16/how-to-optimize-your-cultures-diet-for-health
2.USDA Nutrition authors. Culture and Food. USDA Nutrition.gov website. Accessed April 1, 2023. https://www.nutrition.gov/topics/shopping-cooking-and-meal-planning/culture-and-food
IHSS Training Academy authors. Cultural Considerations in Nutrition and Food Preparation. Accessed April 1, 2023.
https://www.cdss.ca.gov/agedblinddisabled/res/VPTC2/9%20Food%20Nutrition%20and%20Preparation/Cultural_Consider_in_Nutrition_and_Food_Prep.pdf
19

MYTHBUSTING
CULTURAL CUISINE
Kimchi
WRITTEN BY:
DAHNINE MCCUNE-MOYER
Kimchi is a traditional Korean side dish made from fermented
vegetables, typically Napa cabbage, radish, or cucumber, mixed with a
variety of seasonings, including garlic, ginger, chili peppers, and fish
sauce. This popular Korean food has become increasingly popular
around the world due to its unique flavor and potential health benefits.1
Kimchi has been a staple in Korean cuisine for centuries and is an
integral part of the country's culinary heritage. It is typically eaten with
rice or as a side dish with meat or fish. It is also used as an ingredient in
other Korean dishes, such as kimchi fried rice or kimchi soup.
Kimchi is often associated with Korean culture and cuisine but is also
enjoyed in other Asian countries, such as China and Japan. Its
popularity has also spread to other parts of the world, including the
United States, where it has gained a following among health-conscious
consumers.
There are several nutrition myths associated with kimchi. One common
misconception is that it is high in sodium. While it is true that kimchi
can be salty, the sodium content in the kimchi has been found to
reduce the pathogenic E. Coli.2 Another myth is that kimchi is high in
calories. However, it is actually low in calories and rich in fiber, vitamins,
and minerals.
In conclusion, kimchi is a flavorful and nutritious dish that has been
enjoyed in Korea for centuries and is now gaining popularity around the
world. While there are some myths associated with its nutritional
content, it can be a healthy addition to a well-balanced diet.
20

Soy
Soy foods are a staple in many cultures around the world,
particularly in Asia, where soybeans have been a dietary
staple for thousands of years. Soy foods come in many
different forms, including tofu, soy milk, tempeh, and soy
sauce.
Soy foods are particularly popular in countries such as
China, Japan, and Korea, where they are often used as a
source of protein in vegetarian or low-meat diets.
Soybeans are also widely grown and consumed in other
parts of the world, including the United States and
Brazil.
There are several nutrition myths associated with soy foods. One
common misconception is that soy products can increase the risk
of breast cancer in women. However, there is no conclusive
evidence to support this claim, and some studies have suggested
that soy consumption may actually lower the risk of breast
cancer.
Another myth is that soy foods are high in estrogen, which can
lead to hormonal imbalances in both men and women.
However, the phytoestrogens found in soy foods are different
from the estrogen produced by the human body and do not
appear to have the same effects.4
In fact, soy foods have been shown to have several potential
health benefits, including reducing the risk of heart disease,
improving bone health, and lowering cholesterol levels.5
Overall, soy foods are a nutritious and versatile source of
protein that have been enjoyed in many cultures for
centuries. While there are some nutrition myths
associated with soy consumption, the evidence suggests
that soy can be a healthy addition to a well-balanced
diet.
References
1. Park KY, Jeong JK, Lee YE, Daily JW 3rd. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J Med Food. 2014;17(1):6-20. doi:10.1089/jmf.2013.3083
2. Choi SJ, Yang SY, Yoon KS. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi. Food Microbiol.
2021;100:103868. doi:10.1016/j.fm.2021.103868
3. Fraser GE, Jaceldo-Siegl K, Orlich M, Mashchak A, Sirirat R, Knutsen S. Dairy, soy, and risk of breast cancer: those confounded milks. Int J Epidemiol. 2020;49(5):1526-1537.
doi:10.1093/ije/dyaa007
4. Cederroth C, Zimmermann C, Nef S. Soy, phytoestrogens and their impact on reproductive health. Molecular and Cellular Endocrinology. 2012;355(2):192-200.
5. Cederroth C, Zimmermann C, Nef S. Soy, phytoestrogens and their impact on reproductive health. Molecular and Cellular Endocrinology. 2012;355(2):192-200.
21

Research Roundup
Written by:
Alicia Scott
Cultural competence is an
accumulation of complementary
behaviors, attitudes, and policies that
may exist in a system, agency, or
among professionals and allow that
setting to operate well in cross-cultural
contexts.1 Cultural humility, on the
other hand, is a lifetime commitment to
self-evaluation, learning, and criticism,
as well as identifying and addressing
power inequalities, respecting
partnerships with client systems and
populations, and being open to a
diverse range of world perspectives.1
Understanding and incorporating these
concepts in dietetics would have
positive effects on nutrition therapy. It
is important to note that they are not
the same thus, they cannot be used
interchangeably.
​There are many various ethnicities and
cultures out there, some of which we
have never heard of, but in the area of
dietetics, it is important to be culturally
conscious since what someone eats
may be linked to a certain culture.
Culture shapes who we are as
individuals so it makes sense that it
would shape what we eat, our eating
patterns, and someone’s overall
perspective when it comes to different
illnesses and cures.3Having culturally
appropriate nutrition guidelines would
only be beneficial to the patient or
client instead of fitting them into the
standard guideline.
22

Overall, there are several determinants of
health and to name a few there are
income and social status, education,
physical environment, social support
network, genetics, health services, and
gender.4 If there is an imbalance with
those listed above then health disparities
can be present. Finding healthcare
providers that are aware of cultural
differences and find ways to incorporate
your cultural needs in a care plan should
be important to every patient.
Recognizing various cultures in diabetes
management is an effective way to
observe the various types of food being
consumed and may also explain why just
particular food categories are being
focused on. Looking at diabetes from a
cultural perspective might lead to new
methods
of managing it. Nutrition professionals are
tasked with creating nutrition education
that is culturally appropriate and
respectful while helping the patient or
client improve health outcomes.4 When
cultural competence is absent, patient
satisfaction can be decreased. The
patient might not feel heard and are at a
high risk of receiving poor-quality of
care.5 It is important in the field of
dietetics for the patient to feel heard
because the relationship with food is a
sacred one and sometimes it just takes a
listening ear to resolve the issue. B being
culturally competent, the relationship is
strengthened, and changes that can be
made where each party feels that
progress can be made.6
There are several ways to increase cultural
competence and the foundation of each
of them is being respectful. Being able to
provide this comfort to patients or clients
is a great way of addressing the health
disparities mentioned above.
Acknowledging and addressing these
health disparities can also show any
implicit biases you might have regarding a
particular situation and can lead to
improved outcomes.6 This profession is
focused on patient-centered care so
improving their experience can yield the
best outcomes.6
23

References
1. Thornton H, Melton T, Johnson C, Belleny Lewis D. Evolving Beyond the World Foods Course:
Creating Racially and Ethnically Inclusive Educational Spaces for Dietetics Students. J Acad
Nutr Diet. 2022;122(11):1993-2000. doi:10.1016/j.jand.2021.06.302
2. Nemec K. Cultural Awareness of Eating Patterns in the Health Care Setting. Clin Liver Dis
(Hoboken). 2020;16(5):204-207. Published 2020 Dec 10. doi:10.1002/cld.1019
3. Determinants of Health. World Health Organization. https://www.who.int/newsroom/questions-and-answers/item/determinants-of-health.
Accessed April 1, 2023.
4. Goody CM, Drago L. Using cultural competence constructs to understand food practices
and provide diabetes care and education. Diabetes Spectrum. 2009;22(1):43-47.
doi:10.2337/diaspect.22.1.43
5. Cultural competence in health care: Is it important for people with chronic conditions?
Health Policy Institute. https://hpi.georgetown.edu/cultural/. Published February 13, 2019.
Accessed April 1, 2023.
6. Dragomanovich HM, Shubrook JH. Improving Cultural Humility and Competency in Diabetes
Care for Primary Care Providers. Clin Diabetes. 2021;39(2):220-224. doi:10.2337/cd20-0063
24

Interview with Head
Publisher, Priscilla
Stevens
Priscilla Stevens, B.S. in Nutrition and Dietetics
What sparked the want in you to become a
registered dietitian?
I have always had a passion for health and fitness, but
it wasn’t until my kids were born that I started to
educate myself about where our food came from and its
nutrients. During the time as a stay home mom, I
watched my father-in-law pass away from pancreatic
cancer. I became determined, more than ever, to live a
healthier lifestyle. My path was not only shaped by that
experience, but also by knowing that I have a strong
family history of heart disease.
What has been the most challenging part of your
journey so far?
For me personally sacrificing time away from my family.
It has been hard juggling school, work, friends, family
life and personal time. I always strive to be there for
everyone. I want to be the best mom to my children,
best wife, best employee, best student and friend.
What are your goals for the future after you graduate?
I will be attending UNF MS/DI program in the Fall and will graduate in December 2024. Once I receive
my RD credential, my goal is to apply my education and skills and work in the corporate wellness realm. I
also plan on continuing my education get my Integrative and Functional Nutrition certification and get
trained in Nutrigenomics. I am very excited to learn more!!
26

What part of being a member of the NutriNews family has been your favorite, and how has this
experience influenced your view about nutrition?
My favorite part of being a member of the Nutri News family is getting to know the team and the
friendships that were built. This experience has taught me that there is alot of misinformation and opinions
about nutrition. Science is always evolving so it's important to keep an open mind but also stay up to date
on the newest research.
What is something you learned while in Nutri News that you will continue to use?
I will continue to integrate my creativity and my love for nutrition by using my publishing skills to help
create creative nutritional content for social media, wellness programs, and handouts. I will also use my
interpersonal skills I developed like showing responsibility, being flexible, work well with others, be a
leader, dependable and be able to empathize with others.
Any advice for a student in the program or thinking about joining this program?
You have the potential to thrive and grow as an individual within the program. Its an opportunity to
develop many skills and meet many people throughout your journey. These individuals can become
either become a mentor and/or a new best friend. My advice is to get involved with Meals on Wings, Nutri
News Magazine, NDLA, or SNDA clubs. If you have the chance go to Food and Nutrition Conference &
Expo (FNCE) to network with other dietitians and learn more about the newest research. Set yourself
apart from everyone else by raising your hand in class and asking questions. Don't be afraid because
your professors wants you to succeed. Lastly, it is only up to you to take advantage of the
volunteer/leadership opportunities, the knowledge given and the skills learned to make something of
yourself.
27

Tuesday May 2, 2o23
H A P P Y N A T I O N A L T E A C H E R
A P P R E C I A T I O N D A Y
We cannot repay your
time and effort in
simple words, but we
can only express our
gratitude for having a
mentor like you!

Meet the team
Editor in Chief
Co-Editor in Chief &
Head Publisher
Saily
Treasurer
Georgina
Priscilla
Medero
Brace
Stevens
Social Media
Faculty Advisor
Flyer Creator
Manager
Lindsey
Dr. Alireza
Angela
30
Cedeno-Ortiz
Jahan-Mihan
Martinez-Zea

Meet the team
Writer
Sofie Van
Moorlegham
Writer
Dahnine
McCune-
Moyer
Writer
Alicia
Scott
Writer Writer Writer
Asal
Abbaszadeh
Isabelle
Brazelton
Kate
Overby
31

Meet the team
Writer
Writer
Editor
Sophia
Harris
Ashley
Valle
Delaney
Tindal
Editor
Giovanna
Faria
Editor
Maryam
Alnouman
Publisher
Laurel
Dunathan
32

Meet the Team
Publisher
Zelina
Vazquez
33