Supply Side West Conference Showcases Health and Wellness Products

When we purchase supplements we are looking for benefits not brands. Now the food and supplement industry is finding there has been a shift in consumer mentality from supplements to functional foods. In other words, instead of popping a pill for specific vitamins and minerals, we are now looking for all of those benefits in real foods like healthy bars, shakes, cereals, orange juice, etc. Members of Generation Y have been found to want sustainable, food-on the go that is fortified. Those of Generation X also want foods to be convenient, but they are also looking for a low calorie, tasteful variety of fortified food.  And as the last of the Baby Boomer Generation are entering their late 40’s, they have the desire to look and feel younger again with anti-aging and anti-inflammatory products that are also going to help with their blood sugar.

As a population, we are starting to see that the world’s health cannot be saved with a pill; but rather with a lifestyle. If you are like me, it is a difficult pill to swallow when it is merely a nutrient or two. We have been made aware of the health benefits of omega fatty acids, soy, tomatoes, and ginseng. I want all those benefits, but with my meal or snack. We are now flocking to salmon, chia and flax seed for our omegas. We gobble up soy in pods of an edamame appetizer at a restaurant. The benefits of cooked tomatoes and lycopene convince us that pasta is now healthier than we thought. What if you are having a slow-brain day? Where can you find caffeine and ginseng in one tight package?

The Supply Side West conference was at the Sands Convention Center this past week. Supply Side brings together developers of health and wellness products, suppliers of raw product, and the scientists behind it all.  I had the distinct pleasure of attending the Editor’s Choice Awards 2012. Winners are chosen from each category based on innovation in the market they serve.  And the winners are, drum roll please:

Category	Winner	Produced by
Animal Nutrition	SuperGravy	Clear Conscience Pet
Anti-Aging	Anti-Aging SPF Moisturizer	Twinluxe
Beverages	Original Elixir	Turmeric Alive
Functional Food	Superbiotic Pizza	Frozen Naked Pizza
Multivitamin & Mineral	alternaVites Kids	Rich Vitamins
Nutricosmetics	Intellimune Tables	Intelligent Nutrients
Organic	OM Cocktails	Organic Mixology
Packaging Design	West Coast Chill	Joseph Company International
Skin Care	Stem Cell Repair Booster Serum	Juice Beauty
Specialty Dietary Supplement	Vegan-Ease	MegaFood

Awards

With the non-passing of Prop 37 in California, I was encouraged by the future of food at this conference.  The vendors know we are looking for clean labels: no chemicals or GMO. As the basic theory of supply and demand states, we demand and they will create. This group of inventors and scientists has a great pulse on our wants and desires.  One thing I suspect we will be seeing more of is extracts from fruits and vegetables.  They will be used to give taste and color while passing on vitamins minerals and phytochemicals to the consumer. In the end, the list of winners and even the products nominated give me hope that the future of health, wellness, and food science will improve our lives and reduce our dependence on medical care.

Article originally publish with Las Vegas Informer 11/11/2012 (http://lasvegas.informermg.com/2012/11/11/supply-side-west-conference-showcases-health-and-wellness-products/)

Food Trucks, Vegas Style!

The Cooking Channel calls them “Food Mavericks.” We know them as a new breed of restaurateurs taking their cuisine on the road and creating a new foodie culture around the United States. It’s the Great Food Truck Revolution! It was bred from our desire for inexpensive, yet high-brow eats that cater to our fast-paced and on-the-go lives. We’re bored with burgers and subs. We want to expand our palates. We don’t want bigger meals. We want smaller portions but more of them so we can try more creations. Each rolling diner is like a personal tapas restaurant. We eat while we dance at Vegas StrEATs. We salivate while we watch food truck television shows such as Eat St. (Cooking Channel) and The Great Food Truck Race (Food Network). 

 

Las Vegas is a world leader in culinary hot spots, and our food truck lineup is just as impressive. Our city’s Truckies, however, bring a new mentality to the chef-patron relationship. Using primarily social media, Truckies connect with their fans. We watch their twitter feed or fan page with bated breath to see when our favorite food truck is going to be around the corner. They may even go to a spot we recommend. While the city council figures out proper parking distance from your 2am bar let’s talk about the sanitation standards of these food caravans.  

 

Before today’s Food Truck Revolution, mobile diners were typically aptly-dubbed “Roach Coaches.” They typically left something to be desired when it came to cleanliness and sanitation. Remember the deep-fried-fair-like food you could purchase from a guy that looked like he had not showered in days? Or possibly, for my fellow military members, the tar-like coffee you get during break from your technical school training? You wondered when they cleaned the coffee pot last! While Las Vegas’ new fleets of trucks attract people of all palates and tastes, we still tend to wonder if the prepping and cooking areas on the inside are clean and sanitary. Are appearances deceiving and behind the shinny façade of the pretty truck and glittering lights is still the “Roach Coach” of old? Some patrons are just plain hungry and block the thought out, while others are truly wondering if they are going to end up more sick from the food than the liquor they just consumed. 

 

The Nevada Health District grades the food trucks in the same manner as the brick and mortar kitchens and restaurants. For example, the trucks must have restrooms and hand washing facilities available to their employees. Drinkable (potable) water must be available for cooking and drinking. Trash and waste must be disposed of in an acceptable manner. Just like a regular restaurant, the truck must be free from bug infestation. Also, Health Cards are required of all workers of the truck.

 

Most of the owners of the food trucks are also the chefs/cooks. They take pride in their property like a first time homeowner. If you think of it from their perspective, you can see why they would want a super clean truck: 50 hungry people in line for their 30 minute lunch break. The air conditioning is blasting in the truck and the grill and deep fryer are ready to meet the demand! After about 10 minutes of cooking, the burner heat is now overtaking the cooling capabilities of the fan above your head. There are three or more people trying to maneuver in the tight quarters of the truck. Even the stress of trying to meet the demand is turning up the heat. In this tight, hot environment, with knives working at full speed, the last thing you need is a parade of ants on the prep stations. Especially when everyone can see in your kitchen and one bug can make all of your patrons paranoid that more bugs are in their food. Lastly, the limited space in the truck allows for only the food you need for that day. There is no room for error. Spoiled food or bugs can ruin your whole business!

 

As you enjoy the fiesta in your month from trucks such as coffee from Grouchy Johns and fried risotto balls from Sauced know that they have high standards. Truckies want you to enjoy your food and know that you are safe from culinary harm.  So enjoy and take a look at these Twitter feeds for our Las Vegas food trucks.

(As printed in Element Fitness http://issuu.com/elementfitnessmagazine/docs/efv3issue) 

Sources:

SNHD  http://www.southernnevadahealthdistrict.org/food-establishments/carts-kiosks.php

Vegas StrEATS https://www.facebook.com/pages/Vegas-StrEATs/197513136937573

Community Nutrition in Sunny Philadelphia

Sunny and 82 degrees in Philadelphia today. Day 2 of the 3-day Susan G. Komen walk was today; so on my way to House of Delegates (HOD) meeting this morning I was greeted by pink tutus and cheerful charity chargers.  The dialogue for the HOD meeting today was focus on the public health dietitian. This is such a broad term and so many opportunities for dietitians.  There is such a large focus on prevention as the talks about the future of healthcare in America, I believe the public health dietitian is going to be a very important player for policy change and advocacy, advisement, and on the front lines in programming. 

 

 

My background is in public health with former research focusing on Food Security. This evening while walking to a reception for dietitians in media and communication I was reminded of my research and passion: creating education and acquisition of nutritious food for people of all socioeconomic statuses.  The Chosen 300 had a pop-up food line in the park across from my hotel.  One of the patrons explained that the ministry group (www.chosen300.org) provides food at that corner every Saturday evening.  What the dietitian saw on her plate: fresh salad, hot green beans, and spaghetti with meat balls. Two vegetable servings!! I am so pleased and encouraged to see non-profit organizations creating a place of socialization and spiritual support with a well-balanced meal. Matthew 25:35 states, “For when I was hungry you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in”.  Thank you, Chosen 300, for feeding the homeless and the poor as you would feed yourself.

Walking in the city of Love

Landed in Philly last night for the Academy of Nutrition and Dietetics convention and expo.  Took my own advice this morning; needed to get over the 3 hours difference in time change and the 3am bedtime so I took a walk in the City of Brotherly love. I am staying right by the park where the LOVE Statue stands (and a lot of homeless people sleep). I walked down the famous Market Street to see the Liberty Bell, Independence Hall and where many famous authors have spent a stroll. I was joined in spirit by Benjamin Franklin, Mark Twain, and Walt Whitman. There is something about this city that inspires the heart of creativity in a person.

Love Statue in Philly

I found food! Mainly my hot breakfast spot I plan to stop at every morning. They have a delicious hot mozzarella panini’s and perfectly made triple shot lattes. I am in heaven due to it being a locally owned restaurant….and it on my way to the Convention Center.

Carmens at Reading Market Terminal

Right by the convention center is a fresh food and deli market.  And the Cheese Steak at Carmen’s in Reading Terminal Market was all this girl needed to top the night off. The staff is delightful and the hoagie was delicious…of course!!! They may just see me again this week ….since they took the time to educate me that a real cheese steak is served with cheese-wiz! We all need to splurge sometimes….I think I might just stick with the provolone cheese though.

Application for ReNew Life Las Vegas – NEW program starting January 5, 2013

ReNew Life Las Vegas- January 2013 Program

 

Return to Crystal@CrystalClearNutrition.com by November 1^st, 2012 by 5pm

Name:
Last	First

 

Home Phone: ___________              Email address: ______________      

Are you over the age of 18 years: ______    Circle one:   Male          Female

Do you believe you are obese?  Yes   No

Are you currently under any medical restrictions from a doctor or medical professional? Yes   No

Do you take medications on a daily basis? Yes   No

Do you qualify for food stamps? Yes   No

How many meals a month are from a food/soup kitchen? _________

How many times a month do you receive food from a food pantry? ______

How many children do you have living in the home? ________

 

Now a few questions about your diet:

How many TIMES a WEEK do you…?

…eat vegetables and/or salads?

1-3 times a week	Twice a day
4-6 times a week	Three times a day
Everyday	Four times a day (at least)

… eat fruit or drink 100% fruit juice?

1-3 times a week	Twice a day
4-6 times a week	Three times a day
Everyday	Four times a day (at least)

… eat red meat/beef?

1-3 times a week	Twice a day
4-6 times a week	Three times a day
Everyday	Four times a day (at least)

… eat fish, turkey, and/or chicken?

1-3 times a week	Twice a day
4-6 times a week	Three times a day
Everyday	Four times a day (at least)

… eat beans, seeds/nuts, peanut butter?

1-3 times a week	Twice a day
4-6 times a week	Three times a day
Everyday	Four times a day (at least)

 

… do you drink alcohol?

1-3 times a week	Twice a day
4-6 times a week	Three times a day
Everyday	Four times a day (at least)
Never

 

Why do you want to lose weight? (use additional paper if needed)

_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

Goal(s) for Program:

1. What would you hope to achieve from losing weight?

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

1. The time-commitment will vary on weekly bases, but will be about 5 days a week of training with Iyan and at least once monthly with Crystal. The program will last 6 months in total. Is this something you can commit to? Yes No

1. Are you willing to have your progress highlighted with The Informer along with Crystal’s blog, www.VegasVitalityNutrition.com? Yes  No
2. Do you have a Facebook page?  Yes    No
3. Do you have a Twitter account? Yes   No
4. If you do not have one of the above, are you willing to get one?  Yes    No
5. If chosen are you willing to post on Facebook and/or Tweet at least 4 times a week about your journey? Yes  No

Note:

Upon acceptance into the program a medical waiver and disclosure form will be signed by all parties in order to protect all parties involved.

 

You will be notified by December 5th if you

are accepted into this life changing experience!

 

If you are not accepted, please follow the participant’s progress

and for when we start a new program!

Good Luck!

Sauced: The New Food Truck In Town

 

There is a new food truck in town! I attended the Vegas StrEATs event last weekend and enjoyed some grub. I am fortunate enough to live a small burger’s throw from Slidn’ Thru’s restaurant, so I decided to branch out. A new truck rolled into the festival; Sauced.

Last week’s event was their grand debut. They offer sliders, tacos and deep-fried balls-o-deliciousness. For the meat eater, the Buffalo Chicken and the Big Easy balls are killer finger food. And just as their name implies, they are served with delicious sauces. The Big Easy balls are sweet with a creamy risotto, Cajun chicken, and andouille sausage filling that fire up the taste buds with the Sriracha Ranch sauce. The Buffalo Chicken balls will get your buds on all cylinders. The pepper jack cheese and spicy buffalo sauce covers chunks of chicken. The whole mass is then breaded and deep fried. Cool down the tongue and enhance the flavor with the Smoky Blue Cheese sauce. Lastly, and my personal favorite, is the Jerk Pork Taco. This gluten and dairy free delight is a corn tortilla filled with Jamaican jerk pork, pickled vegetables, and Grilled pineapple sauce. All of this perfectly gives the umami us foodies long to hit the buds. Finish up your meal with a sopapilla with strawberry coulis. Dip this dessert in the Chunky Peanut butter and Nutella sauce. Drooling yet?

Find out where the black Sauced food truck will be next at their website. Oh and as their site states, recommend a location for them to visit and if they choose your recommendation they will treat you to lunch!

Published at Las Vegas Informer – http://lasvegas.informermg.com/2012/07/20/sauced-the-new-food-truck-in-town/

ReNew Life Las Vegas: a 6-Month Life Changing Program

I sent out a press release a few months ago titled Fat Broke and Feel nearly Dead. It detailed a new fitness pilot program for underserved individuals. The first group was chosen and the life changing program ReNew Life Las Vegas has begun! This week, Iyan Breese CPT and I (Crystal Petrello MS, RD) entered into a 6-month life changing commitment with four deserving Las Vegans. Starting on a Saturday morning we weighed-in at local restaurant the Heart Attack Grill, which features an industrial scale necessary for larger-than-usual weight measurements. The group totaled about a half a ton!  The participants proceeded to the Professional Fitness Institute (“PFI” at South Pecos Road and East Tropicana) for measurements, fitness tests, and preliminary paperwork. BodPod Las Vegas joined us and donated sessions to all participants. They all got a chance in the BodPod capsule to determine their body fat percentage and resting metabolic rate (RMR).  It was a long day, but the group was ready for the first week of training ahead.

For six days, or Week One in our program, the group trained with Iyan. It was a 6 a.m. show time. Talk about motivation! Also during this first week, I met with them for their first nutrition education and counseling session. Using the RMR numbers from BodPod, I created a nutrition profile for each of the participants.  The group was stunned to find out how much they were allowed and encouraged to eat. They discussed how this correlated to popular fad diets and misleading food marketing they have battled with their whole lives.  I then showcased how they can build their meals with the proper amount of carbohydrates, fat, and protein while focusing primarily on fruits, vegetables, and whole grains.  Wine-Trax donated beautiful food plates to everyone as a tool to help visualize proper food portions.  The group will be keeping food diaries for the next two weeks using the plates, weighing their food, and measuring portions. The purpose of this process is to recognize how healthy serving sizes look on the plate. The goal for their balanced nutrition will consist of three meals and at least two snacks a day! Again, it was more food than they thought they’d get to eat.

Continue watching the Informer in the next six months to see Melissa, Pamela, Reginald and Karen’s challenges, triumphs and changes. You might get inspired too!

http://www.bodpodlasvegas.com/ 

http://www.wine-trax.com/

Article can be found at http://lasvegas.informermg.com/2012/07/15/renew-life-las-vegas-a-6-month-life-changing-program/

Functional Food and IFT

There was a lot of chatter about “functional foods” last month at the Institute Food Technologists (IFT) conference.  All foods are functional at some physiological level (1).  Functional foods, as defined by The National Academy of Sciences and the Functional Food Center, are “foods that encompass potentially healthful products, including any modified foods or food ingredients, which may provide a health benefit beyond the nutrients it contains” (2). Furthermore, they have the potential to manage disease, promote wellness, and reduce health care costs (2).  How do we add more of these great properties to our food supply and increase availability?  The most common ways we have seen this in our food is in the vitamins added to milk and bread, and the bacteria in yogurt and kimchi. Yogurt and kimchi offer probiotic benefits because of the bacteria needed for fermentation. Chia seeds can be added to muffins or tea to offer healthier omega fats and fiber.  Thus, functional foods can be whole, fortified, enriched or enhanced.

Ultimately, with the addition of functional foods in your diet, you get added health benefits. But please be advised that just as with any supplement, eating functional foods is not a replacement for a healthy diet. It is an enhancement of overall healthy options that should be in your diet.

Here are a few ways:

1. Chia seed- add to any beverage such as unsweetened fruit teas. Add to tea, let sit for about three minutes to allow seeds to absorb water, and stir often.
2. Greek yogurt- Use yogurt instead of milk with cereal. Mix low fat granola and plain Greek yogurt to create a protein packed, probiotic meal.
3. Fermented foods- Try adding fermented food such as kimchi, sauerkraut, or poi to meals (3). Check out this recipe from Serious Eats: Cold Sesame Noodles with Kimchi
4. Vegetable and Grain milks- Make sure they are fortified with Vitamin D and calcium. Some brands do not include these essential vitamins and minerals.

1. Position Paper from the American Dietetic Association: Functional Foods,http://www.eatright.org/About/Content.aspx?id=8354
2. Functional Food Center, http://www.functionalfoodscenter.net/
3. http://www.probiotics-lovethatbug.com/fermented-foods.html

Published at http://lasvegas.informermg.com/2012/07/11/functional-food/

MyPlate for Athletes

The MyPlate concept can be a useful tool for athletes in training ⁽¹⁾. In fact, it is a simple way to explain Nutrition Periodization ⁽²⁾. When I say “simple” I mean it can be easily sustainable for a long period of time. Daily nutrition, not just a few days a week, has a significant impact on the metabolic efficiency for athletes in training. Taking the MyPlate model we can help both endurance and anaerobic athletes alike in their training. The plate exemplifies the 3 main concepts in nutrition for training:

1. Balance
2. Increasing foods that help in training
3. Decreasing foods that are not helpful in training

 

Balance

Whether you are seasoned in training or a newbie, it is important to remember that every day is not a buffet. Yes, you are training hard for your event and burning calories every day; but, the mentality that “I have worked hard, so I deserve this” or “I can burn these calories off” is not a good reason to binge on pizza and beer whenever you want. This way of eating will hurt your training and possibly sleep cycle (especially the addition of alcohol).

Balance the plate! We need carbohydrates to utilize protein ⁽³⁾. We need carbohydrates to spare muscle break down. And lastly, more protein does not mean more muscle. Focus on eating the protein you need to rebuild and build muscle from training. Extra protein means extra calories and therefore goes right into your body’s savings account: fat. For muscle-building for anaerobic athletes, it is most important to increase your protein at the first meal after a workout.

 

Foods to Increase

As mentioned above, do not underestimate the power of the carbohydrate. Carbohydrates from vegetables, fruits, and whole grains are ideal ⁽³⁾. This is because these food groups also give you 3 more essential tools to help your body repair from intense training: vitamins, minerals and fiber. The fiber helps rid your body of all the toxins created from exercise as it works as an antioxidant. The vitamins and minerals are needed for recovery. Speaking of recovery, sports drinks are essentially made up of sodium, carbohydrates, and potassium. Two of those three you can get by eating a banana. Plus, a banana gives you detoxing fiber.  All three of these components, along with protein, can be found in low fat dairy or non-dairy products such as Greek yogurt, soy milk, and milk.

 

Foods to Decrease

Salt and simple sugar. It is so simple but so true. We need salt for muscle function but once again a focus on the balance of salt intake must be utilized ⁽⁴⁾. A couple of the biggest sodium culprits are processed meat such as lunch meat, and hard cheeses. Also, most anything that comes in a can or a box you can pretty much guarantee has more sodium than needed for a serving. The best way to prevent getting too much salt is to follow my favorite mantra for your health, budget, and the environment, “the closer to the earth the better.” This also goes for refined sugars. The bottom line is that sugar = carbohydrates. Remember, there are natural sugars and refined (added) sugars.  Natural sugar (good) is that carbohydrate found in fruit and dairy in the form of lactose and fructose. Whole grain foods have fibrous carbohydrates (good).  It is the white, refined sugar (bad) that we should enjoy in moderation.

 

1. http://www.choosemyplate.gov/
2. http://www.trinewbies.com/tno_wellness/tno_nutritionarticle_11.asp
3. http://www.chicagodieteticassociation.org/?p=1801
4. http://www.usatriathlon.org/about-multisport/multisport-zone/fuel-station/articles/myplate-the-basics-71911.aspx

(http://issuu.com/elementfitnessmagazine/docs/efv5_digital_1/23#share – Element Fitness 2012)

Food Geek is the Ultimate Foodie

This week, Las Vegas is taking the term “Foodie” to the next level at the Institute Food Technologists (IFT) Expo. I am a “Food Geek”. IFT’s Student Association was giving out name tag flags if you expressed your true “food-geek-ness.” Boy, did I meet their criteria: product and recipe creator, food writer, expert in nutrition (dietitian), expert in food security (masters degree), food spokesperson, and overall Foodie (love to eat good food). My life truly revolves around food and I love my food like a kid loves cake.

Even with all of the amazing culinary creations and food science developments on display, I was reminded that the IFT Expo celebrates much more than the creation of good tasting food. With more than 80 countries represented, it truly takes an army of food geeks to ensure food security, safety, and supply to the masses. This is best explained by the new video that IFT has recently released: World without Food Science. Please view and share your thoughts!

World Without Food Science

(http://youtu.be/yhuaXO2A3Tk)