march issue

FOOD
HISTORY
T H E E V O L U T I O N O F
H O S P I T A L F O O D
MYTH-
BUSTING
D O S U P E R F O O D S H A V E
S U P E R P O W E R S ?
MONTHLY
HACKS
V A R I E T Y I S T H E S P I C E
O F L I F E
NUTRINEWS
U N I V E R S I T Y O F N O R T H F L O R I D A

Table of Contents
2
COVID CORNER
Updated symptoms of
COVID-19
4
NATIONAL
NUTRITION MONTH
UNF Wellness Dietitians
7
FOOD HISTORY
The Evolution of Hospital
Food
9
FACULTY SPOTLIGHT
An interview with Dr. Christie
14
THE LUNCH BOX
Recipe: Asian Carrot and Red
Cabbage Slaw
15
MONTHLY HACKS
Variety Is the Spice of Life
17
SHOPPING IN
SEASON
Herbs
27
INTERVIEW
An interview with Professor
Martha Altamiroano from
Guadalajara Mexico
19
STUDENT
SPOTLIGHT
An Interview with Alicia
Blong
33
SPORTS NUTRITION
When Does Nutrition
Become Sports Nutrition?
23
NUTRITION
RESEARCH
How Nutrition Can Influence
Our Health
34
MYTHBUSTING
Do superfoods have
superpowers?
36
COLLABORATION WITH
IRANIAN NUTRITION
STUDENTS
40
NUTRINEWS STAFF
Meet our staff!
The Persian New Year

Women's History
Month

Happy International
WOMEN'S
DAY
March 8th, 2022

3
Symptoms tend to manifest about 5-6 day after infection of COVID-19, but it can take up to 14
days to be symptomatic. As for getting tested, there are free testing sites on campus in the
student health services center and other locations (see source 2). Also, free at-home COVID-19
tests are provided by the Government through requests at COVIDTests.gov with four tests per
household.
Remember, the things that we can do to avoid COVID-19 and getting sick is wearing a mask,
washing our hands, and staying 6-feet away from everyone. However, recommendations for
everyone still include getting your vaccinations and booster (see January 2022’s issue of
NutriNews for more information on the Booster Shots) because in the vaccinated4, symptoms are
mild and in unvaccinated people they can be more severe anc could lead to higher rates of
hospitalization (or death)!
We all want to keep in person classes and get back some sense of normalcy in a pandemic world
but, we can’t do that without continuing to work together and ensure that we are all happy and
healthy! Wear your mask, know the symptoms, and get tested if necessary!
References:
1. World. Coronavirus. Who.int. Published January 10, 2020. Accessed January 27, 2022. https://www.who.int/healthtopics/coronavirus#tab=tab_3
2. Free COVID-19 Testing on Campus. UNF Coronavirus. Published January 18, 2022. Accessed January 27, 2022.
https://www.unf.edu/coronavirus/testing.html
3. HHS. COVIDtests.gov. COVIDtests.gov. Published 2022. Accessed January 27, 2022. https://www.covidtests.gov/
4. Coronavirus. COVID-19 symptoms | Coronavirus | UC Davis Health. Ucdavis.edu. Published 2021. Accessed January
27, 2022. https://pulmonary.ucdavis.edu/coronavirus/covid-19-information/coronavirus-symptoms

14
The Lunch Box:
Asian Carrot and
Red Cabbage
Slaw
INSTRUCTIONS
INGREDIENTS
1.
Thinly slice red cabbage
2 cups shredded red cabbage
Thinly slice green onion
2.
1 carrot shredded (can buy pre-shredded)
3.
2 medium scallions
Shred carrot (if not pre-shredded)
1/2 tsp minced garlic
Mince garlic
4.
5.
2 inches of fresh ginger, grated
Grate ginger
1 tsp lemon juice
Thoroughly combine red cabbage, scallion,
6.
carrot, garlic, and ginger
4 tbsp soy sauce
Add soy sauce, rice vinegar, lemon juice,
2 tbsp rice vinegar
7.
2 tbsp sesame oil
sesame oil, and honey
Cool for one hour and serve with toasted
8.
3 tbsp honey
Toasted almonds (optional)
almonds and sesame seeds if desired
Toasted sesame seeds (optional)
By: Paige Courtier

15
M o n t h l y H a c k s
V a r i e t y I s t h e S p i c e o f L i f e
B y : M e l i s s a B r e n n a n , M . S .
Now that March is here, National Nutrition Month is in full
swing! Adding nutrient dense foods into your meal rotation
is a great way to celebrate this month and all year long.
Nutrient-dense foods are more than just fruits and
vegetables. These foods contain beneficial nutrients like
vitamins, minerals, and antioxidants. Dark chocolate and
teas contain these nutrients as well. Here a few fun ways
to incorporate more nutrient-dense foods into your diet:
Find fun recipe books that appeal to your
preferences:
Everyone from Snoop Dogg to Joanna Gaines has
cookbooks filled with delicious recipes that offer a variety
of dishes. Trying out popular dishes from different
cultures or even perusing Disney’s website can offer fun
and new recipes to try out. Disney’s blog has a simple
recipe for recreating their iconic Dole Whip with nutrientdense
ingredients. It can be found at:
https://cdn1.parksmedia.wdprapps.disney.com/media/blo
g/wpcontent/uploads/2021/07/Dole_Whip_Pineapple_Treat_R
ECIPE.pdf
Try new flavor combinations:
Eating nutrient-dense foods that satisfy your preferences
and needs does not have to be boring! Looking over
recipe blogs or a quick Google search can help you think
up interesting flavor combinations you have never tried
before. For example, you could explore strawberries
drizzled with balsamic vinegar, cheese with honey, or
pear and arugula on flatbreads. Don’t be afraid to season
foods with unique spices as well.

Picking out a new spice at the grocery store and incorporating into your existing meal rotations can be a
fun way to add in more nutrient-dense foods while exploring different ways of preparing your standard
food choices. If you need a little spark of inspiration, you could pick up cardamom for your morning oats
or herbs de Provence for roasted vegetables or seafood.
The world is your oyster!
Try one new food a week.
Getting into food ruts and jags is common when busy with school and work and living an academicscentered
lifestyle. Another easy and fun way to incorporate more nutrient-dense foods into your diet is
to try one new food a week. Taking a walk around the produce section of the grocery store can reveal
some new fruits or vegetables you never tried before that you are interested in. Grabbing a pitaya
(dragon fruit) or Romanesco (broccoli) and trying different preparation methods can increase the variety
in your diet, and you may find a new favorite food in the process! Consuming familiar foods alongside
your new food picks as you get introduced to them can help facilitate the process of expanding your
palate. That could look like making a mini charcuterie board and adding a few slices of pitaya to the
spread or adding in the Romanesco broccoli to a pasta dish you already love.
Variety is the spice of life, so get creative! There are no food rules; have fun and experiment with foods
and recipes that are new to you. This can be a great way to add more nutrient-dense foods to your diet.
16

INTERNATIONAL DAY
of
NOWRUZ
THE FIRST DAY OF SPRING
MARCH 21, 2022

17
Shopping in Season: Herbs
By: Laura Rogers
Before we ease into the hot Florida summer, delicate herbs are ready for
harvest. Chives, cilantro, dill, rosemary, basil, and mint are popular varieties
that can be easily grown here in Northeast Florida. Whether you have a plot
in your backyard, a small patio garden, or a few pots on a windowsill, herbs
are excellent for gardeners at any level.
Technically, a herb is the leaf portion of a plant, while a spice is any other
portion of the plant and is most commonly dried.1 Throughout history, herbs
have been used for medicinal and culinary purposes. Fresh herbs can be
utilized to upgrade any recipe with a full-bodied flavor. Furthermore,
individuals trying to reduce the amount of salt, fat, or sugar in their diet will
often turn to herbs for the dynamic flavor profile they add to dishes.
However, since herbs are delicate, adding them in at the end of cooking
retains a significant amount of their potency.1
Over time, herbs have been researched and experimented with to uncover their
medicinal properties. Chronic inflammation is the culprit of many diseases, which is
why there are currently many researchers studying the potential antioxidant and antiinflammatory
properties of herbs. To downregulate the body’s overactive
inflammatory response, which causes chronic inflammation, these aromatic plants have
the potential to be easily accessed, are cost-effective, and exhibit fewer side effects
than synthetics. Therefore, researchers are pursuing to uncover herbal mechanisms of
action associated with anti-inflammatory pathways 2. Even though there are countless
studies pertaining to herbs and their anti-inflammatory properties, controlled studies
are limited by their cost and level of difficulty.3 However, many herbs have been
found to have anti-inflammatory properties, but the amount of bioactivity is
dependent upon plant breeding, cultivation techniques, and harvesting; unfortunately,
agriculture focuses less on bioactive compounds and more on the yield and appearance
of crops.3

Whether you utilize herbs as a functional food to improve your health or to simply
enjoy the vibrant taste they provide, next time you cook a dish, impress your family
and friends with the simple culinary addition of herbs. Try this version of a
traditional Lebanese tabbouleh salad featuring parsley and mint:4
Tabbouleh Salad
INGREDIENTS:
¼ cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
¼ cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed, and dried
PREPARATION:
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain
through a cheesecloth-lined strainer and press the bulgur against the strainer to squeeze out excess water.
- Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions, and salt.
- Leave at room temperature or in the refrigerator for two to three hours so that the bulgur can continue to
absorb liquid and swell.
-Add the olive oil, toss together, taste, and adjust seasonings. Serve with lettuce leaves.
Tip* This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon
juice.
References:
1. Herbs. Better health channel. https://www.betterhealth.vic.gov.au/health/healthyliving/herbs Reviewed December 15, 2021. Accessed January 30, 2022
2. Yatoo MI, Gopalakrishnan A, Saxena A, et al. Anti-inflammatory drugs and herbs with special emphasis on herbal medicines for countering inflammatory diseases and
disorders - a review. Recent Pat Inflamm Allergy Drug Discov. 2018;12(1):39-58. https://doi.org/10.2174/1872213X12666180115153635
3. Jungbauer A, Medjakovic S. Anti-inflammatory properties of culinary herbs and spices that ameliorate the effects of metabolic syndrome. Maturitas. 2012;71(3):227-
239. https://doi.org/10.1016/j.maturitas.2011.12.009
4. Shulman MR. Lebanese tabbouleh. NYT Cooking. https://cooking.nytimes.com/recipes/1012585-lebanese-tabbouleh Accessed January 30, 2022
18

23
NUTRITION
RESEARCH
HOW NUTRITION CAN INFLUENCE
OUR HEALTH
Many people have heard, “nutrition is
important,” just like many people have
heard, “eating fruits and vegetables is
good for you”. But beyond that, do most
people know why nutrition is important?
One reason nutrition is so important is
that adhering to healthy dietary patterns
(as well as other lifestyle factors like
physical activity, stress management,
and proper rest) can help prevent the
development of many chronic diseases.
The major diet-related chronic diseases
are diabetes, cardiovascular disease,
and some types of cancer.1 By following
a diet high in fruits, vegetables, whole
grains, lean protein, and low and nonfat
dairy, one can reduce the risks of
developing these diseases. Although it’s
important to note that diet isn’t the only
factor that leads to chronic disease
development, it is one of the factors that
we have the most control over.
By: Haley Brock

24
Cardiovascular disease (CVD) includes
coronary heart disease, stroke, and
heart failure and is the primary cause of
mortality, disability, and morbidity in
developed countries.2 Risk factors for
CVD are high blood pressure, type 2
diabetes, inflammation, and
hypercholesterolemia.2 Several studies
show that those who eat diets rich in
fish and nutrient-dense minimally
processed plant foods have a lower risk
of developing those risk factors and
CVD.2 In addition, the consumption of
omega-3 fatty acids and some
phytochemicals have anti-inflammatory
and anti-thrombotic effects that can
reduce the risk of developing CVD.2
Omega-3 fatty acids are found in plant
oils, nuts and seeds, and fish.
Phytochemicals are naturally-occurring
compounds found in plants and plant
foods like vegetables and plant oils. The
Mediterranean diet, which recommends
high consumption of grains, legumes,
fruits, nuts, and vegetables and limited
meat consumption, can decrease the
risk of developing CVD by about 20-
25%.3
As of 2018, 34.2 million people of all
ages (10.5% of the US population) had
diabetes.4 Risk factors for diabetes
include family history, genetics, age,
race or ethnicity, inactivity, high blood
pressure, and dietary patterns. Research
shows that

25
eating a diet that favors plant-based fats
over animal fats can be more
advantageous for the prevention and
management of diabetes, as well as
having a greater intake of omega-6
polyunsaturated fatty acids instead of
saturated fats. 5 Soluble fiber helps to
reduce HbA1C and fasting plasma
glucose, and a high fiber diet has been
shown to reduce the risk of diabetes,
especially when coming from whole
grains.5 Abstaining from frequent
consumption of red meat and processed
meats (bacon, sausage, hot dogs) and
consuming whole fruits and lots of
vegetables (especially leafy greens) also
have been associated with a lowered risk
of developing diabetes.5
Even aging can be influenced by our
diet choices! If we’re going to discuss
longevity, we must look at the Blue
Zones—areas of the world with the
longest-living populations. A common
practice found across all Blue Zones
is the consumption of a mainly plantbased
diet with a lesser protein
intake (0.8 grams per kg of body
weight) than a typical Western diet.6
The underlying mechanisms by which
a plant-based diet promotes
longevity and healthy aging is largely
unknown and continues to be
studied. Nutrient-sensing pathways
appear to play an important role.

References
26
1. Neuhouser ML. The importance of healthy dietary patterns in chronic disease prevention. Nutr Res. 2019;70:3-6.
doi.org/10.1016/j.nutres.2018.06.002.
2. Rizza W, Veronese N, Fontana L. What are the roles of calorie restriction and diet quality in promoting healthy longevity? Ageing Res Rev.
2014;13:38-45. doi:10.1016/j.arr.2013.11.002
3. Rosato V, Temple NJ, La Vecchia C, Castellan G, Tavani A, Guercio V. Mediterranean diet and cardiovascular disease: a systematic review and
meta-analysis of observational studies. Eur J Nutr. 2019;58:170-191. doi:10.1007/s00394-017-1582-0.
4. National Diabetes Statistics Report 2020. Estimates of Diabetes and Its Burden in the United States. CDC website.
https://www.cdc.gov/diabetes/pdfs/data/statistics/national-diabetes-statistics-report.pdf. Accessed February 2, 2022.
5. Ley SH, Hamdy O, Mohan V, Hu FB. Prevention and management of type 2 diabetes: dietary components and nutritional strategies. Lancet.
2014;383(9933):1999-2007. doi:10.1016/S0140-6736(14)60613-9.
6. Liu T, Gatto NM, Chen Z, et al. Vegetarian diets, circulating MIRNA expression and healthspan in subjects living in the Blue Zone. Precis Clin
Med. 2020;3(4):244-259. doi:10.1093/pcmedi/pbaa037.
7. Fontana L, Partridge L. Promoting health and longevity through diet: from model organisms to humans. Cell. 2015;161(1):106-118. doi:10.1016/j.cell.2015.02.020.
These are the pathways in the body used
by organisms to respond to and utilize,
organic molecules (glucose, lipids, amino
acids) in order to generate energy or
other needed cellular components.6
New research suggests that protein
restriction or restriction of specific
amino acids in the diet can promote
longevity in animal models by
modulating IGF-related biological
processes and disease risk in men and
women, but more research on humans is
needed.7
Adequate nutrition can not only reduce
your risk of developing chronic diseases
and promote longevity in your life, but
also help you feel your best! A healthy
diet promotes better sleep, better
energy levels, better digestion, reduced
stress levels, and even better mental
health.

27
INTERVIEW WITH PROFESSOR
MARTHA ALTAMIROANO
FROM GUADALAJARA MEXICO
BY: ATALIA VAZQUEZ
Networking is a vital component of our professional growth, so what if we took it a step further and reached out
to professionals in other countries? With culture being such a major influencing factor in nutrition, we wanted
to create a gateway to expand our understanding of the profession of dietetics in other countries, which is why
today I want to introduce you to Professor Martha Betzaida Altamirano Martinez. Ms. Martha Altamirano is the
undergraduate nutrition program coordinator in the University Center for Health Sciences (CUCS), a branch of
the University of Guadalajara in Mexico.
Ms. Altamirano was interviewed, and to preserve the interview's integrity, you'll see the Spanish and English
translated versions of the interview. Continue reading and learn about Ms. Altamirano and the nutrition
program in Mexico.
1. AV: Cuéntanos un poco sobre ti. ¿Cómo llegaste a ser coordinadora del programa de nutrición en la
Universidad de Guadalajara?
Prof. Altamirnao: Mi nombre es Martha Altamirano y soy Licenciada en Nutrición con una maestría en
Psicología de la Salud. Para llegar a ser coordinadora de la Licenciatura en nutrición del CUCS tuve que
transitar primero como profesor de asignatura desde el año 2000, posteriormente en el obtuve mi
nombramiento como profesor de Tiempo Completo en el 2010. Fui presidente de la academia de nutrición,
Jefa del Laboratorio de Evaluación del Estado Nutricio durante 8 años y Jefa del laboratorio de Ciencias de los
Alimentos por 6 meses. Posterior a esto, fui recomendada por la coordinadora previa ante las autoridades de
la Universidad para que me nombraran Coordinadora de Carrera, y el Rector de ese momento que conocía mi
trabajo previo, me invitó a trabajar en este puesto en el que me he desempeñado desde mayo del 2017 hasta la
fecha.

28
1. AV: Tell us a little about yourself. How did you become the nutrition program coordinator at the University
of Guadalajara?
Prof. Altamirano: My name is Martha Altamirano, and I have a bachelor's degree in Nutrition and a master's
degree in Health Psychology. To become the coordinator of the undergraduate program in Nutrition at Centro
Universitario de Ciencias de la Salud (CUCS), I first became a part-time professor in 2000. I was nominated
for a full-time professor position in 2010. I was the president of the Academy of Nutrition, director of the
laboratory of nutritional state evaluation for eight years, and director of the food science laboratory for six
months.
After this, I was recommended to the University by the previous coordinator to be named the degree
coordinator. The director at that time, who knew my previous work, encouraged me to work in this position
that I've been in since May 2017.
2. AV: ¿Qué le inspiró a dedicarse a la profesión de nutrición?
Prof. Altamirano: En la preparatoria estudié una carrera técnica sobre Tecnología de Alimentos, me gustaban
mucho los temas referentes a química, biología, salud además de ayudar a las personas. Durante una práctica
que realizamos sobre dietas, me gustó mucho el tema y empecé a pensar en esta carrera, lo cual se reafirmó en
una plática de orientación vocacional. Durante mi formación, a esto se sumó mi interés en conocer los motivos
por los que las personas comen o no ciertos alimentos, lo cual me ha llevado a trabajar temas relacionados a
conducta alimentaria.
2. AV: What inspired you to pursue dietetics as a profession?
Prof. Altamirano: In high school, I studied a technical career in Food Technology and liked topics related to
chemistry, biology, health, and I liked helping people. During a practice we did about diets, I was fascinated by
the subject, and I started to think about this career, which was reaffirmed in a vocational orientation talk. In
my academic formation, I was also interested in knowing why people eat or avoid certain foods, which has led
me to work on topics related to eating behavior.

3. AV: ¿Diría que la cultura afecta las prácticas dietéticas? Si es así, ¿cómo influye su cultura en estas
prácticas?
Prof. Altaminrao: Sin duda la cultura es un factor fundamental en la práctica dietética, tanto en los
profesionales de la nutrición como en la población en general. Si lo consideramos desde el desarrollo
profesional, culturalmente contamos con alimentos muy característicos de nuestro país o platillos con
ciertas características que en otros países podría ser difícil de identificar. Incluso en México hay diferencias
culturales entre distintas regiones. Por ejemplo, el pozole es un platillo característico de nuestro país, pero
hay varias formas de prepararlo dependiendo de la región, por eso un nutriólogo debe tener estas
diferencias en consideración al momento de realizar una evaluación dietética. Otra diferencia cultural
radica en los horarios de comida, para nosotros la comida suele realizarse entre la 1 y las 3 de la tarde, y esa
es la comida en la que se come más fuerte, incluyendo distintos tiempos en la misma comida, como sopa,
plato fuerte y sus guarniciones. Como último ejemplo, el acompañamiento por excelencia en nuestra
cultura es la tortilla, un platillo que es rico en fibra y que se elabora con maíz.
3. AV: Would you say culture affects dietetic practices? If so, how does your culture influence it?
Prof. Altamirano: Without a doubt, culture is a fundamental factor in dietetics in both nutrition
professionals and the general population. If we consider this from the professional development, culturally
we count on particular foods in our country or dishes with specific characteristics difficult to identify in
other countries. Even in Mexico, there are cultural differences among regions. For example, pozole is a
typical dish in our country, but there are many ways to prepare it depending on the area. This
is why a dietitian must consider these differences when making an evaluation. Another radical cultural
difference is the eating schedule; for us, lunchtime is from about 1-3 pm, and that is the main meal of the
day, where we include different preparations in the same meal such as soup, main dish, and side dish. As a
final example, the side dish for excellence in our culture is the tortilla, a food rich in fiber and elaborated
with corn.
29

4. AV: ¿Cuál es la parte más desafiante y satisfactoria de su función como coordinadora de la Licenciatura en
Nutrición?
Prof. Altamirano: Lo que me genera mayor desafío es como generar la sintonía correspondiente entre todas
las áreas para mantener una formación de calidad en los estudiantes de nutrición que se inscriben con
nosotros, que les permita desempeñarse como los mejores no sólo en Jalisco, sino en el país y que puedan
tener competencias para destacarse a nivel internacional. Y mi mayor satisfacción es sentir que ayudo a los
alumnos a encontrar su pasión a través de la nutrición o de otras cosas y que cuando egresen serán
profesionales que contribuirán con ética y amor a la carrera a la salud de la población.
4. AV: What's the most challenging and most satisfying part of your role as program coordinator? Prof.
Altamirano: The most challenging thing for me is to balance all the different aspects of the academic
development of the nutrition students that go into our program. To make them able to perform not only as
the best of Jalisco, but also in the country, and to make them competent to stand out internationally. My
greatest satisfaction is to feel that I am helping students find their passion through Nutrition or other things
so that when they finish, they become professionals that contribute, with ethics and love to the profession to
the health of the population.
5. AV: Cuéntenos, ¿qué hace que la licenciatura en nutrición en la UDG se destaque?
Prof. Altamirano: En la Universidad de Guadalajara, la Licenciatura en nutrición se imparte en 9 campus, 8
insertados en distintas regiones del estado, y uno en la Zona Metropolitana de Guadalajara, que es el Centro
Universitario de Ciencias de la Salud, mejor conocido como CUCS, que es donde estamos nosotros. Nuestra
licenciatura destaca por el desempeño de nuestros egresados en el aspecto académico, así como en la parte
laboral, pues los empleadores se encuentran muy satisfechos con su desempeño. Como Licenciatura, los
alumnos salen formados en 4 campos profesionales: clínica, servicios de alimentos, ciencias de los alimentos
y poblacional, además, tratamos de fomentar el interés en la investigación, y la importancia de incorporarse
en un posgrado para continuar con su formación. Contamos con una acreditación nacional por parte de
CONCAPREN, la certificación de alto rendimiento en nivel 1 de parte de CENEVAL, así como la acreditación
internacional por parte de GRANA, y somos una escuela incorporada al AMMFEN que es la asociación que
agrupa a las escuelas de nutrición a nivel nacional.
30

5. AV: Tell us what makes your dietetic program stand out from others?
Prof. Altamirano: The University of Guadalajara has a bachelor's degree in Nutrition on nine campuses.
Eight of them are indifferent state regions, and one is in the
metropolitan area in Guadalajara, the Centro Universitario de Ciencias de la Salud, better known by
CUCS, which is where we are. Our Bachelor's Degree stands out for the performance of our graduates in
the academic and professional aspects since the employers are quite satisfied with them. In our program,
the students can choose from four professional fields: clinical, food service, food science, and community.
Also, we try to encourage research interest, and we encourage students to apply to graduate programs to
continue their education. We count on a national accreditation from CONCAPREN, the certification of
high-performance level one from the Center of Evaluation for Superior Education (CENEVAL), and the
international certification from GRANA. We are also a school incorporated to AMMFEN, the association of
nutritional schools at a national level.
6. AV: Si tuviera un consejo para dar a un estudiante graduado que ingresa al campo de nutrición ¿cuál
sería?
Prof. Altamirano: Mi consejo sería que aprenda a disfrutar día a día los aprendizajes que vaya obteniendo
en el área y que se apasione por la nutrición, ya que es una ciencia muy amplia, por tanto, demandará su
compromiso para convertirse en un lector crítico de la literatura científica y que pueda transformar ese
conocimiento en un lenguaje sencillo y claro para ayudar a la población.
6. AV: If you had one piece of advice to give to a graduating student entering the field of dietetics, what
would it be?
Prof. Altamirano: My advice would be to learn to enjoy the knowledge they acquire day by day in the area
and to be passionate about Nutrition; it's a wide science and will demand commitment to become a critical
reader of scientific literature and to transform that knowledge into a simple and clear language to help the
population.
31

7. AV: Para concluir, ¿tiene algún comentario final?
Prof. Altamirano: Que estamos en la mejor disposición de generar un intercambio cultural con las personas de
su universidad, bien sea de manera presencial o de manera virtual. Por lo pronto, en México el día del
nutriólogo se celebra el 27 de enero y los invitamos a que sigan nuestros eventos académicos que les estaremos
compartiendo a través de sus autoridades.
7. AV: To conclude, do you have any closing remarks?
Prof. Altamirano: We are in the best disposition to generate a cultural exchange with your university, either
onsite or online. Lastly, in Mexico, the day of the dietitian is celebrated on January 27th. You're also invited to
continue following our academic events that we will be sharing with you through NutriNews.
Link to the recording of the event:
https://www.facebook.com/CUCSUdeG/videos/1002632183932767
32

34
DO SUPERFOODS
REALLY HAVE
SUPERPOWERS?
B Y : M E L I S S A B R E N N A N , M S
If you google kale, coconut oil, or matcha you are
guaranteed to be inundated with articles relating
to the health benefits of these “superfoods”. This
begs the question though, do superfoods really
have superpowers?
First, let’s try to define the term “superfood.” It is
elusive and exclusionary, as there is no scientific
definition of a superfood.1 However, it is
typically thought of as foods that contain microand
macronutrient profiles that have
physiological benefits. Superfoods are thought
to produce antioxidant activity through
phytochemicals and zoochemicals (the animal
equivalent of phytochemicals in plants), as well
as containing fiber, vitamins and minerals, and
other compounds like fatty acids and probiotics
that confer other health benefits.
A better term to use when looking at these
nutrient powerhouses is “functional foods.”
Surprisingly though, most foods are functional
foods, and all foods are functional at some
psychological level. Functional foods can contain
vitamins and minerals for cell function or protein
for muscle repair. However, there is no one
definition for functional foods either. Functional
foods can be whole foods or processed through
fortification or enrichment to add in nutrients.
You have probably consumed many fortified
foods in your lifetime, as cereal and milk are
both common targets for fortification where
vitamins and minerals are added to the food
product that naturally doesn’t occur there.
Another process of adding vitamins and minerals
to food is called enrichment. This occurs when a
food is processed in such a way that there is a
loss of vitamins and minerals, so the product is
enriched to bring those vitamins and minerals
back to the final product. There are no right or
wrong functional foods to consume, so it’s best
to look at your needs and preferences and pick
foods accordingly.

If you were curious as to what functional foods
could be worth adding to your existing eating
pattern, here is a quick list to get you started.
Fish is a great way to get in more omega-3 fatty
acids that can help reduce the risk of heart
disease through its anti-inflammatory action.2
Picking fish like salmon, sardines, trout, and
herring can increase your omega-3 intake while
also being lower in mercury concentration.
Nuts and Seeds are another great way to
promote heart health. They also can contain
omega-3 fatty acids as well as fiber, protein,
and vitamins and minerals (like magnesium,
vitamin E, and folate to name a few). Whole
Grains are another great option if you are
trying to increase your fiber and protein
intake. Sources of whole grains are oatmeal,
barley, buckwheat, and other common grocery
store products that list whole grains on the
nutrition label. Beans and legumes are similar
to whole grains, in that they are loaded with
fiber and other vitamins and minerals that
make them a great option to add-in. Berries
are another great functional food option. They
are rich in antioxidants, specifically
anthocyanin pigments that give berries their
color. As you can see, functional foods run the
gamut and all foods serve some level of
function.
Shopping these sales is another accessible way to
load up on these items or build a weekly meal plan.
Consuming these foods in a convenient, costeffective,
and approachable way (like with other
foods and recipes you already prefer to eat
routinely) can help increase your functional food
intake. So yes, all foods can have superpowers that
offer you nourishment in many diverse ways.
Knowing what functional foods are and how
they can be beneficial is great nutrition-related
knowledge to have, but it is more important
that you know how these foods can work into
your diet. One great way to consume more of
these fiber-and nutrient-rich foods is to look
for recipes that require these ingredients.
Winter is a great time to test out chili recipes
featuring different beans and vegetables. You
could try classic chili or experiment with a
white-bean chicken chili. Purchasing canned
beans is an affordable and accessible way to
include these into your diet. Also, looking over
the weekly advertisement at your local grocery
store can reveal which foods are on sale or
what are in season.
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References:
1. Hasler CM, Brown AC; American Dietetic Association. Position of the American Dietetic Association: functional foods. J Am Diet Assoc. 2009;109(4):735-746. doi:10.1016/j.jada.2009.02.023
2.
Ellis E. Functional foods. EatRight. https://www.eatright.org/food/nutrition/healthy-eating/functional-foods. Published January 6, 2022. Accessed February 17, 2022.

The Persian New Year
By: Fatemeh Mirjalili
In addition to the differences that there are worldwide among the people in all the countries, it is noticeable that every
culture welcomes different new years with their unique celebration. In Iran, we celebrate The Persian New Year,
Nowruz, meaning a new day. It is one of the most significant Persian occasions, celebrated in Iran and the Persian
diaspora for thousands of years.
The Persian New Year starts from the first day of the first month of spring in the Persian solar calendar. Nowruz
(pronounced no-roo) usually begins from 21st March and lasts about two weeks. It is the day of the vernal equinox,
marking the beginning of the spring, which is not a fixed time; whether at 4 am or pm, Families gather together to
celebrate that every year.
The arrival of spring before Nowruz felt all over the country. There are fascinating stories behind Nowruz, such as the
love story between Amu Nowruz and Nane Sarma or Grandma Frost in English. According to the folk tales, Amu Nowruz
appears annually at the beginning of the spring with his companion Haji Firooz, playing tambourine, singing, and
dancing. Nane Sarma waits every year for the first day of spring, the only day she can see the love of her life. She
prepares everything to welcome Amu Nowruz, but when Amu Nowruz comes, she falls asleep sweetly that he cannot let
himself wake her up. Therefore, he puts spring flowers on her hair, kisses her cheek, and leaves. When she feels the
warmth and wakes up, she promises herself not to fall asleep next year, but this story is repeated every year.
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Traditions
We practiced many fascinating Nowruz traditions every year. It starts a month before including all the
preparations and a Persian festival called a "Charshanbe Suri," the last Wednesdays prior to Nowruz. At
the time of sunset, Families and friends congregate around the fire, dance and jump over it one person at
a time, singing out loud a Chaharshanbe Suri chants in Persian, which translates to: "Give me your blush
of red, and I give you my yellow pallor in return." This celebration dates back to ancient Persian festivals
when the fire was revered as the holy element, and it was a symbol of purity and cleansing. The ancient
people believed jumping over bonfires takes away negative energy and problems and gets fulfillment,
warmth, and energy.
Furthermore, Iranians try to make themselves and everything around fresh or new to welcome the spring.
They clean and redecorate their houses, not ordinary; it is called "Khane Takani," literally shaking the
house! :).

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Haftsin:
Haft-sin or 7Ss is the main element of Nowruz, and every family customarily sets aside a space for Haft-sin
to commemorate Nowruz. It is a collection of items starting with sound "s," representing different hope for
the New Year. These seven items consist of 1) "Sabze, "wheatgrass, which symbolizes rebirth. 2) "Seeb," an
apple, which represents health. 3) "Senjed," a dried sweet fruit, the symbol of love and wisdom. 4) "Seer,"
garlic, representing Medicine and taking care of ourselves. 5) "Serkeh," vinegar, showing satisfaction and
eternity. 6) "Somagh," a Persian spice, symbolizing patience and the sunrise of a new day. 7) "Samanu," a
great nutritive and time consuming to cook desert that its sweetness exclusively comes from wheat germs,
a symbol of power and strength.
People usually put other items on their haft sin. For instance, "Sonbol" a kind of flower showing spring
arrival, "Saat" clock, "Seke" coins, a mirror as a reflection symbol, candles, Divan-e-Hafez, a book containing
all remaining poems from Iranian poet "Hafez," holy book, painted eggs, and sometimes goldfish in the
water representing movement and life.

39
Iranians spend the night of Nowruz with their family, and Sabzi Polow (herb rice) with Mahi (fish) is
traditionally served for the New Year's Eve Dinner.
During the Nowruz holidays, There are plenty of family parties, and people often visit each other's
homes and bring gifts. Families give "Eidi" (a money gift) to the younger ones, particularly children.
The festivities end on the thirteenth day after Nowruz, called "Sizdah Bedar" 'Sizdah' means thirteen,
and 'Bedar' means to get rid of, bearing the meaning of 'getting rid of thirteen' known as Nature's
Day. Iranian spend time picnicking outdoors, marking the end of the Nowruz holidays.
1. Knotting the greenery to New Year wish-fulfillment and Releasing them back into nature
are some traditions performed at Sizdah Bedar.

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