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Andrea D’Ambrosio, RD, Author at Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo - Page 14 of 36
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Author: Andrea D’Ambrosio, RD

Dietitian recipes

Grandma’s Homemade Meatballs

Is there anything better than grandma’s cooking? I don’t think so.  I am lucky to have grandparents on both sides that were great cooks. Today, I carry on some of my favourite recipes as comfort foods and reminders of them.   Serves: 4 Prep time: 15 minutes Cook time: 30-40 minutes   Ingredients: 450-500 grams lean ground beef ¼ cup onion, chopped ½ cup seasoned bread crumbs ¼ cup of milk 1 egg pinch of salt Optional: Fresh parsley   Instructions: Pre-heat oven to 450F. In a large bowl break up the ground meat into smaller pieces. Add onion, bread crumbs, milk, egg and pinch of salt to ground meat and stir to combine. Optional: add chopped parsley to meat mixture. Using a large spoon...

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Dietitian vs. Nutritionist vs. Holistic Nutritionist

Dietitian vs. Nutritionist vs. Holistic Nutritionist

Have you ever seen a “nutritionist” on the nightly news or Dr. Oz giving advice and asked yourself: Who is this person and what are their qualifications? In a world inundated with nutrition information, we must question the source of information to determine credibility. Today, let’s explore a common question: Are Dietitians and Nutritionists the same thing?  



Education 

Supervised Training 

Work Settings

Dietary Recommendations 

Benefit Coverage?

Regulated by a professional governing body?

Call themselves Nutritionist 

Call themselves a Dietitian?

Registered Dietitian (RD)

Minimum 4 year Bachelor's degree in food and nutrition. 


Completition of minimum 1 year accredited dietetic internship in clinical or community setting. 


Must pass Dietetic Registration exam for licensing. 


Optional: Masters or PhD degrees, continuing education certificates.


Complete over 1250 hours of supervised training.


Hositals, Community Health Centres, Diabetes Education Centres, Family Health Teams, food service, grocery stores, Long Term Care, Private Practice etc. 


Use scientific research, practice-based evidence as well as government approved tools.


Potential for remedial action from the College of Dietitians if making unsubstantiated claims not supported by research. 


Registered Dietitian services are covered by many benefit plans.


Covered by OHIP through hospitals, community health centres, diabetes education programs and family health teams. 


Yes, professionally regulated by provincial college.  Practice in accordance to set laws and standards to protect the public.  Yearly quality assurance to ensure up-to-date education, ethical practice and competence. 


Yes. 


Yes. 

Nutritionist 


No formal nutrition training required. Title of "nutritionist", "nutrition expert" or "registered nutritionist" is not protected or regulated.




Not mandatory.



Private Practice or group classes.


Unable to work in hospitals because not clinically trained with disease management. 


Often more "alternative" treatment plans that do not have to be evidence-based. 


Not covered by OHIP.


Not covered by insurance plans.


No. 


Yes.


No.

Registered Holistic Nutritionist


Minimum high school education to apply.


Canadian School of Natural Nutrition (CSNN) for 1 - 2 year program and board exam. 

Complete 50 hours of practicum.


Private health clinics, gyms, nutritional supplement companies.


Unable to work in hospitals.


Study natural nutrition diploma program and follow a code of ethics. 


Not covered by OHIP.


Not covered by most insurance plans. 


RHN is a Registered Trademark and NOT a professional designation. 


Yes. 


No. 

* Table is for Ontario only.  The term nutritionist is protected by law in other provinces (Alberta, Nova Scotia, Quebec).      Find out what the differences are between a dietitian, nutritionist, and holistic nutritionist! Click To Tweet   Bottom Line: Be critical of the nutrition information you hear! Question the credibility of information based on...

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My Top 7 Veggie Boosting Tips

It is well understood that we are not getting enough health-promoting and cancer-fighting veggies. In my last blog, I explored the current stats on vegetable consumption and some of the reasons we are not getting enough. Today, we will focus on HOW to boost your veggie intake to meet our needs.   How to Set a Veggie Goal? You can boost your vegetable intake in one of two ways: you can implement one new strategy (try using one from the list below) and repeat it for about 21 days until it becomes a habit. Or you can take an inventory of how many veggies you get on an average each...

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My Favourite Italian Mushrooms

Believe it or not, mushrooms were my first favourite food. If you are a fellow mushroom lover, I am sure you will agree that they are just so delicious! Here is the traditional D’Ambrosio family mushroom recipe that we’ve been enjoying for decades!   Serves: 4 Prep time: 10 minutes Cook time: 8-10 minutes   Ingredients: 1 pint of mushrooms or 2 cups 2-3 Tbsp olive oil or butter or margarine 1 clove garlic, minced finely Italian parsley for garnish   Instructions: Clean mushrooms thoroughly and slice or quarter. Heat oil (or butter) in frying pan over medium heat. Sauté chopped garlic in oil until only lightly browned. Add mushrooms to pan, stirring to coat.  Cook over medium heat to soften, approximately 10...

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Why Aren’t we Eating our Veggies?

Do you get enough veggies in your diet? The sad reality is probably not. Last week, in celebration of National Eat your Vegetables Day, Subway publicized their study findings (among 2,019 Americans) that an astounding 84 percent aren’t meeting daily requirements. In Canada, when it comes to meeting the 7-10 servings of fruits and vegetables, men eat around 3.5 servings and women eat 4.5 per day. Needless to say, we have room for improvement!   Let’s explore why it’s so challenging to get enough veggies (and fruits) in our diets? Then in part two of this series, I’ll provide my top 7 veggie boosting tips to help you meet...

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Garden Fresh Rainbow Salad

Summer is the perfect time to head to the farmer’s market and pick up fresh fruits and veggies! I'm excited to share my a simple summer salad to use your fresh produce.  I hope you enjoy this fresh vegetable salad as an alternative to the more traditional green salads.   Serves: 4 Prep time: 10-15 minutes   Ingredients: 1 cucumber, peeled and sliced into quarters 1 large fresh tomato, diced ½ or whole orange or coloured pepper, sliced ¼ cup feta cheese, crumbled 4 Tbsp Olive Oil 2 Tbsp red wine vinegar Garnish: Italian Parsley Salt and pepper to taste   Instructions: Wash and chop produce and place into large bowl. Add olive oil and vinegar and toss to combine all ingredients. Top with feta cheese and fresh...

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Is your Fridge Stocked for Healthy Eating Success?

Healthy eating can be a challenge. After all, we live in a fast-paced society where convenience is a major predictor of food choice.   With this in mind, I would like you to open your fridge and tell me the first three things you see. According to food behaviour researcher Brian Wansink, we tend to consume foods at eye level. Today I’ll highlight how to organize and stock your healthy fridge! I have included tips from Wansink’s newest book Slim by Design to help us make healthy eating the easy choice.   3 Keys to Organize a “Healthy Fridge”: Place the healthiest foods at eye level (see examples below) ...

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Garlic Shrimp & Kale Risotto

If you have not made your own risotto, I recommend you give it a try!  Risotto is one of my favourite dishes and it is not complicated to make but does require patience. This is a different spin on the D’Ambrosio family risotto.  Feel free to let me know your risotto is enjoyed when you are hosting your next dinner party.   Prep time: 20 minutes Cook time: 40 minutes Serving: 6   Ingredients: 4 cups of vegetable stock 2 Tbsp olive oil 1 cup of Arborio rice 2-3 cloves of garlic, minced 1/2 medium onion, chopped 1 celery stalk, chopped 1 red pepper, chopped 1 cup mushrooms, sliced ½ cup white wine 2 cups shrimp (I purchased pre-cooked) 1 cup kale, chopped into bite-size pieces 1 tsp dried oregano ½...

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The Bone Broth Myth

I’d like to give a big welcome for my first out-of-province guest blogger, Vincci Tsui! Vincci is based in Calgary and I was drawn to her after seeing several of her media appearances on Breakfast Television. I admire Vincci for her simplicity in breaking down the science and de-bunking many nutrition myths! Today she will be de-bunking the bone broth myth. I’ve learned that bone broth is slowly (but steadily) becoming a thing. Fuelled equal parts by the Paleo movement and Kobe Bryant, bone broth is becoming so popular that Brodo, a takeout window that doles out hot cups of broth, recently opened in New York! What makes bone...

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