By Reed Mangels, PhD, RD

Registered dietitian nutritionists (RDNs), also known as registered dietitians (RDs), are experts in food and nutrition who have completed specific educational requirements and passed a national exam. In addition, these professionals must continue to meet professional education requirements throughout their career.

Course work leading to a career as an RDN could include food and nutrition sciences, foodservice systems management, business, economics, computer science, culinary arts, sociology, biochemistry, physiology, microbiology, anatomy, and chemistry. In addition to earning at least a master’s degree (as of January 1, 2024), future RDNS are also required to complete a supervised program in which they gain real-world experience in a variety of work settings.

There are several paths that one can take to becoming ready to take the exam to become an RDN.

The first way, is to complete a graduate-level (usually a master’s degree) program in nutrition and dietetics from a program that has been approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). This type of program integrates coursework and at least 1,000 hours of experiential learning (learning by doing).

The second way is to complete a Coordinated Program in Dietetics. These programs are offered by universities and must be approved by ACEND. These programs feature dietetic coursework and at least 1,000 hours of supervised practice. Coordinated programs are available at the bachelor’s and graduate level. Those taking the national exam to become an RDN after January 1, 2024, will be required to have a master’s degree.

A third option is to complete what is called a Didactic Program and then complete a dietetic internship. Didactic programs are offered at colleges and universities, feature coursework to prepare students for a career in dietetics and can be at the bachelor’s or graduate level. Dietetic internships are completed after completing a Didactic Program and involve at least 1,000 hours of supervised practice. Some programs offer a graduate degree in conjunction with supervised practice.

Another option is available only for those wanting to practice as a dietitian/nutritionist in their home country, not in the United States. Details of requirements for that option can be found here.

Following successful completion of any of these paths, one is eligible to sit for a national exam to become a Registered Dietitian Nutritionist.

In addition, many states have licensure laws that specify the minimum credentials that are required to use titles such as “dietitian,” “nutritionist,” “licensed dietitian nutritionist” or “registered dietitian nutritionist.”

To learn more about requirements to become an RDN and employment opportunities, see the fact sheet from the Academy of Nutrition and Dietetics titled Becoming a Registered Dietitian Nutritionist.

A list of accredited programs is available here.

Rainbow Kale and Grain Salad photo by Linda Tyler

Linda Tyler’s previous article published by VRG features Kale Salads. These recipes will inspire you to eat your greens! Find recipes for:

Thai-Inspired Coconut Kale Salad

Kale Tabbouleh

Pear Balsamic Salad with Candied Walnuts

Apple and Kale Salad with Curry Dressing

Kale Salad with Creamy Avocado Dressing

Rainbow Kale and Grain Salad

Read the entire article here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_kale_salads.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

Vegan Journal (formerly Vegetarian Journal) has ran two articles on vegan grilling that you might find helpful:

Gourmet Grilling by Chef Nancy Berkoff, EdD, RD includes grilling tips as well as recipes for Grilled Eggplant, Mediterranean Grilled Portobellos with Pine Nuts, Curried Barbecue Tempeh, Roasted Pepper and Eggplant Dip, Pineapple Peach Salsa, Japanese-Style Grilled Asparagus, Grilled Sweet Peaches, and Roasted Corn. See: https://www.vrg.org/journal/2002issue3/2002_issue3_gourmet.php

Nancy also wrote another article titled Outdoor Feast and it includes vegan recipes for the grill including Tofu and Potatoes Kebobs, Vietnamese “Beef” Salad, Lime and Chili “Steaks,” and Grilled Pineapple. See: https://www.vrg.org/journal/vj2015issue2/2015_issue2_outdoor_feasts.php

To subscribe to Vegan Journal in the USA, visit: https://www.vrg.org/member/2013sv.php

photo from Thesus

Enjoy the outdoors: you may want to go hiking in the USA, Canada, and/or Europe. Below is a list of online stores offering vegan hiking boots and shoes.

Thesus headquartered in Toronto, Canada and will ship hiking shoes for women to Americans. See: https://thesusoutdoors.com/

Treksta USA offers hiking shoes and boots for men and women. See: https://trekstausa.com/product-category/vegan

Merrell in the USA offers some vegan hiking shoes. Search under “vegan hiking shoe.” See: https://www.merrell.com

photo from Ethical Wares

Ethical Wares out of Wales in the United Kingdom offers a wide variety of hiking boots See: https://www.ethicalwares.com/footwear/walking-boots-and-shoes/

Will’s Vegan Store in London, England offers hiking boots for men and women. See: https://wills-vegan-store.com/

Avesu Vegan Shoes out of Germany sells Lowa hiking boots and shoes. See: https://www.avesuveganshoes.com/brands/lowa-com.html

If you are growing herbs this spring, you’re probably wondering already what to do with them. We have you covered. Here’s an article that previously ran in Vegan Journal that will give you many ideas.

http://www.vrg.org/journal/vj2013issue2/2013_issue2_cooking_with_fresh_herbs.php
Chef Nancy Berkoff offers general information on herbs and these vegan recipes:
Garlic-Parsley Spread
Lemongrass Rice
Whipped Minted Yogurt
Parsley-Cheddar Rice
Vegetable Dumpling Soup
Dill and Mustard Salad Dressing

To subscribe to Vegan Journal, see:
http://www.vrg.org/member/2013sv.php

photo from YEA Camp

Here are some possibilities:

Vegan Camps

Camp4Real in Charlottesville, Virginia serves vegan meals. See: https://www.camp4real.com/summer-camps/

Veg Camp in Canada serves vegan food: https://www.facebook.com/vegetarianecocamp/

Vegan Camp: http://www.vegancamp.org/

YEA Camp held in Massachusetts provides vegan food: https://yeacamp.org/

Vegan-Friendly Camps

Camp Zeke is a Jewish camp that will accommodate vegans. They are located in the Pocono Mountains in Lakewood, PA. See: www.campzeke.org

Mountain Camp in California offers a vegan option at every meal as well as a salad bar. See:  www.mountaincamp.com/about/food-at-summer-camp

Takodah YMCA camp in New Hampshire offers a vegan option at every meal. See: https://www.camptakodah.org/summer-camp/about/food-nutrition/

Share this handy poster with family and friends. You can also print it out and post it on your refrigerator. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf

Kimchi Tofu and Stir-Fry Veggies photo by Rissa Miller

James Craig Thieman shares the following Skillet recipes in a recent issue of Vegan Journal:

Deconstructe Blackened “Fishy” Taco

Skillet Chili Mac

Italian-Style Eggplant on Zoodles

Kimchi Tofu Stir-Fry Veggies

Jackfruit BBQ and Slaw

Sweet Taters and Greens

Read the entire article here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_skillet_suppers.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

photo from Urban Vega Kitchen

The next time you’re in New York City on a weekend and want to dine out and enjoy a vegan brunch. Here’s a few places you can visit:

Bar Verde offers a variety of breakfast tacos, plantain pancakes, avocado toast, a breakfast bowl, and much more.

Blossom on Columbus Brunch specials include Tofu Benedict, French Toast, Pancakes, Country Breakfast, and more.

P.S. Kitchen serves a Tofu Scramble wrap, French toast, Biscuit and Gravy, P.S. Breakfast, etc. in the theater district.

Urban Vegan Kitchen offers Belgian waffles, Chik-un and waffles, French toast, tofu scramble plate, and more.

By Reed Mangels, PhD, RD

Hot flashes are the most common menopause-related discomfort with an estimated 75% of women in North America experiencing them (1). They have been described as a sudden feeling of heat throughout one’s body accompanied by profuse sweating and flushing. According to the North American Menopause Society, although their exact cause isn’t known, they are thought to be the result of changes in the part of the brain that regulates body temperature. Hot flashes can lead to a loss of sleep and reduced quality of life.

A recent study examined the effects of a combination of a low-fat vegan diet and a serving of cooked soybeans daily on the occurrence of hot flashes (2). Postmenopausal women aged 40 to 65 years who reported at least two moderate-to-severe hot flashes per day were enrolled in the study. They were randomly assigned to one of two groups. The first group (Intervention) was asked to avoid all animal-derived foods, markedly reduce their consumption of oils and high fat foods such as nuts and avocados, and eat a half cup of soybeans daily for the 12 week study period. The other group (Control) was asked to continue their usual diet throughout the study. Study participants used a mobile app to record the frequency and severity of hot flashes.

Over the 12 week study period, the Intervention group reported eating less fat, saturated fat, and cholesterol and more fiber than they ate before the study. This group lost an average of 8 pounds; the Control group averaged less than half a pound of weight loss. During the study period, the Intervention group had hot flashes and moderate-to-severe hot flashes less frequently than the Control group. For example, moderate-to-severe hot flashes in the Intervention group went from 5 per day, on average, to less than one a day compared to a decrease from 4.4 moderate-to-severe hot flashes per day to 2.9 per day in the Control group. Among study participants who had at least 7 moderate-to-severe hot flashes daily at the start of the study, subjects in the Intervention group went from 10.6 to 0.7 per day and those in the Control group went from 9 to 5.8 per day.

Due to the design of the study, it’s not possible to say if the results were due to the vegan diet, the low-fat nature of the diet, the soybeans, or a combination of two or more of these factors. For now, we can say that a vegan, low-fat diet accompanied by a half cup of cooked soybeans each day was associated with a significant reduction in the number of daily hot flashes that participants experienced.

References

1. The North American Menopause Society. Menopause FAQS: Hot flashes. https://www.menopause.org/for-women/menopause-faqs-hot-flashes. 2023.
2. Barnard ND, Kahleova H, Holtz DN, et al. A dietary intervention for vasomotor symptoms of menopause: a randomized, controlled trial. Menopause. 2023;30(1):80-87.

To read more about menopause see:

Nutrition Hotline on Hot Flashes

Early Menopause

The contents of this website and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.