Bench Scraper Over Knife Blade
There is a rule that home cooks may not know: Never use the blade of a knife to transfer food from a cutting board. The blade can become dull or damaged, ruining the sharp edge that makes it efficient and safe to use. In comparison, bench scrapers have a blunt edge that is ideal for scraping. Most bench scrapers are the size of a small notebook, with a large surface area — much bigger than a knife blade. The larger surface area makes it easy to scoop sizable quantities of sliced or diced ingredients, such as onions or fresh herbs, from the cutting board. It also is a great tool for mashing garlic and creating a paste.

Style, Comfort and Efficiency
The most efficient bench scrapers are made of steel or hard, durable plastic with a beveled edge — not those made of rubber. Steel and plastic versions are durable, proficient in cutting and resistant to bending. Plastic scrapers have the added benefit of not scratching a wooden, granite or marble surface when cutting through foods such as rolled pastas or various doughs. Rubber scrapers can bend to the shape of a bowl, making them great for scraping and cleaning inside mixing bowls. The flexibility of rubber scrapers makes it easy to push purees through fine mesh strainers when making soups, sauces and mousselines.

The handle of the bench scraper can improve the efficiency of tasks. If the handle is formed with the surface area and lies flat along the same side, like most stainless-steel models do, scooping up chopped herbs or diced onions is a breeze.

Rubber and wood handles are more comfortable than stainless steel. Thin polypropylene handles may be the best of both worlds, offering a thin handle that still allows the scraper to lie flat for more comfortable use.

Consistency, Improved
Some bench scrapers have a ruler along the bottom edge to help make consistent cuts and portions. Even without the ruler feature, using a bench scraper to shape sticky doughs such as brioche can help create evenly sized dough balls that can be weighed for accuracy and consistency.

Easy Cleanup
The ease and convenience of a bench scraper makes it not only one of the most versatile kitchen tools, but also one with very low maintenance. One of the biggest benefits is easy cleanup, especially when flour or dough particles stick to the counter. When cleaning with a bench scraper, use warm water to release large bits of food as you scrape the prep surface. Follow with hot, soapy water to thoroughly clean the utensils and countertop. To clean the bench scraper itself, toss in the dishwasher or clean by hand using hot, soapy water.

References

Chin T. Every kitchen should have a bowl scraper. Serious Eats website. https://www.seriouseats.com/bowl-scraper. Updated May 28, 2020. Accessed May 25, 2021.
Christensen E. Handy Kitchen Tool: The Bench Scraper. Kitchn website. https://www.thekitchn.com/handy-kitchen-tool-the-bench-s-45469. Published March 17, 2008. Accessed May 25, 2021.
Crowley H. 5 Kitchen Tools that make meal prep easier. America’s Test Kitchen website. https://www.americastestkitchen.com/articles/2129-5-kitchen-tools-that-make-meal-prep-easier. Published January 27, 2020. Accessed May 25, 2021.
Eby M. How to clean up dough. Food & Wine website. https://www.foodandwine.com/cooking-techniques/baking/how-to-clean-up-dough-after-baking. Published May 28, 2020. Accessed May 25, 2021.
Foster K. Why a bench scraper is a chef knife’s best sidekick. Kitchn website. https://www.thekitchn.com/why-a-bench-scraper-is-a-chefs-knifes-best-sidekick-234674. Published May 1, 20219. Accessed May 25, 2021.
Harlan J. What is a Bench Scraper? The Spruce Eats website. https://www.thespruceeats.com/definition-bench-scraper-908878#:~:text=Most%20bench%20scrapers%20are%20made,over%20the%20stainless%20steel%20kind. Updated December 24, 2020. Accessed May 25, 2021.
McManus L. Testing Bench Scrapers. Cooks Illustrated website. https://www.cooksillustrated.com/articles/1396-testing-bench-scrapers. Published March 1, 2014. Accessed May 25, 2021.
Tamarkin D. The best bench scrapers for smashing, cutting, collecting, cleaning, and basically every other kitchen task. Epicurious website. https://www.epicurious.com/expert-advice/best-bench-scrapers-article. Published September 13, 2017. Accessed May 25, 2021.

Electric, Stovetop and Beyond
It’s easy to find a griddle that suits your cooking space. Rectangular stovetop versions generally use two burners as the heating element; if electric or charcoal, a rectangular shape offers a large cooking surface and can be easier to store than round versions. Round stovetop griddles use one burner, which is handy if you are using a portable single burner as the heat source. Other round griddles can be great for individual use and compact storage.

Griddles offer a large cooking surface with the ability to adjust and control cooking temperatures. However, controlling the temperature of a stovetop griddle may be less reliable than electric models, since you must wait for the griddle’s temperature to catch up with the heating element of the stove. Additionally, depending on your stovetop, having an evenly heated cooking area may be difficult to maintain. As opposed to two circular heating elements, stovetops with one long central burner work well for a griddle.

Electric griddles are less portable than stovetop models, but better achieve an evenly heated cooking area with direct temperature control. A good electric griddle should have a large cooking space that heats evenly and can be easily stored. However, it’s important to note all griddles — electric, stovetop and others — have the potential for cold spots.

There is a fine balance between size and ease of storage, so consider space limitations before making a purchase. If you’re looking for a portable griddle with its own heat source that does not require electricity, consider models that have space for charcoal. These are typically designed to cook enough food for small groups of four to six, while a standard charcoal grill is more practical for larger functions.

For camping, a stovetop or charcoal griddle is ideal. No extension cord is needed, and you can place it directly on a grate over an open fire or grill. Choose a stovetop griddle with handles that extend beyond the heat source to avoid burning yourself. Some griddles offer heat-resistant handles, but many do not. Charcoal griddles allow you to safely move your cooking space to a dry area in case of rain.

Design Can Make a Difference
Griddles come in both nonstick and cast-iron surface options. Nonstick varieties are generally made of combinations of stainless steel or metals such as aluminum or titanium with a nonstick coating, which make cleaning a breeze. A downside may be the short life span of the nonstick material depending on care, maintenance and quality. Additionally, some metal surfaces such as aluminum aren’t safe for induction stovetops; confirm which griddle model is best for your stove’s heating element. With cast-iron versions, it takes minimal care to maintain a durable and long-lasting griddle. However, cast iron can be heavy, bulky and difficult to clean without scratching the surface. For stovetop versions, cast iron is more likely to have an evenly distributed heating area compared to nonstick surfaces.

If you plan on making pancakes, a flat surface may best serve your needs. But for meats, vegetables and other foods that are often prepared on the grill, consider a griddle with ridges. While ridged surfaces may not be as versatile as a smooth surface, they allow fat to drain from food and create visually appealing score marks. Both stovetop and electric griddles can come with reversible plates: One side is flat and the other has ridges. These versatile models can be used to make pancakes in the morning and steaks in the afternoon. Keep in mind, though, that frequent use of both sides can result in the surfaces becoming unseasoned and cause food to stick.

For foods such as burgers or bacon, look for an electric griddle with a drip tray or higher sides to hold the drained fat and prevent spillover. Adjustable legs or a tilt design allow the fat to trickle toward the drip tray instead of pooling in the middle and increasing risk of smoking. Stovetop griddles do not have drip trays, since this could cause a grease fire, but many have side gutters for collecting grease and debris.

Hot Off the Press
Some electric griddles are double-sided and can open flat and close like a panini press. They have a top and bottom griddle that may have removable and reversable plates, allowing you to grill burgers on one side and make over-easy eggs on the other. Some models also have different temperature controls for each side. Other models are quite compact, with only one heat setting, and do not open flat. While these versions are typically used for single servings, they are easy to store and great for students and offices. Larger models allow for greater versatility but can be bulkier to store and heavy to transport.

Cooking Tips
Unlike with grilling, only a little oil is necessary to prevent sticking on a griddle. Excess oil can cause smoking, a big mess and even a grease fire. Shake any excess marinade or oil off food before placing it on a griddle. Then, be patient. Flipping or removing food too soon can cause the food to stick to the griddle’s surface. A good rule of thumb with meat, fish or poultry is to wait until the cooked color rises to about halfway up the side before flipping. To make flipping easier and promote user safety, use a properly sized rubber or silicone spatula to handle food on griddles. Be sure to remove excess grease using the drip tray and allow the griddle to cool completely before cleaning.

Care and Cleaning
Depending on the model and type of griddle, cleaning methods may vary. Some nonstick models are dishwasher safe, while others require hand washing. Many nonstick griddles without grill ridges can be wiped down with a damp cloth. Grill ridges generally require more cleaning, as food particles can get stuck on the ridges and be difficult to remove. Careful cleaning is required to avoid scratching the surface. Cast-iron griddles may need a post-wash seasoning to ensure long-lasting quality and durability. Clean cast iron with a damp brush and gently scrape away any particles with a pan scraper. For stubborn stuck-on food, heat the cast-iron surface with a little water to loosen the particles.

Electric griddles without removable plates require careful hand washing to avoid getting the electrical mechanisms wet. Removable plates make cleaning easier. To ensure a long life span, consult the user manual for your specific product before cleaning.

References

Alfaro D. All About Griddles. The Spruce Eats website. Updated July 12, 2019. Accessed May 1, 2021.
Bromberg M. Testing Stovetop Griddles. Cook’s Illustrated website. Published July 25, 2019. Accessed August 18, 2021.
Gemperlein R. Testing Electric Griddles. Cook’s Illustrated website. Published January 8, 2019. Accessed August 18, 2021.
Griddles. Cook’s Info website. Updated October 4, 2020. Accessed May 1, 2021.
How to clean cast iron cookware. Lodge Cast Iron website. Accessed May 1, 2021.
Machard de Gramont B. Best electric griddles in 2021. The Spruce Eats website. Updated June 21, 2021. Accessed August 18, 2021.
Marx S. The best electric griddles for crowd-size cooking. Serious Eats website. Updated January 27, 2021. Accessed May 1, 2021.
Shultz C. Taste of summer all year round with these countertop and stovetop grills. Kitchn website. Updated June 26, 2020. Accessed May 1, 2021.
Vaculin K. The best griddles for cooking pancakes, eggs, and bacon. Epicurious website. Published March 12, 2021. Accessed May 1, 2021.

The Best Brush for the Job
The difference between a pastry brush and a basting brush has less to do with its attributes and more to do with its use. Typically, a pastry brush is used for pastries and baked goods, while a basting brush is used for meats and vegetables. Both pastry brushes and basting brushes can be used for a variety of tasks by any home or professional cook. The important thing to remember is that you should never use the same brush for both tasks. Because flavors and odors may linger on brushes, dedicating a brush to each use prevents the transfer of flavor from baked goods to meats; no one wants a sweet pastry to taste like salmon. And to prevent cross-contamination, a clean brush should be used each time, regardless of the brush or task.

When baking, use a pastry brush to apply egg wash or melted butter prior to cooking in the oven to give the end product a golden-brown crust. A pastry brush also can be used to grease a pan quickly and without making a mess. For savory cooking applications, use a basting brush to apply a marinade or sauce to poultry, meat or fish. You also can use a basting brush to remove excess seasoning, such as when grilling meats.

Selecting the Right Size
The size of a brush is one of the biggest determinants of its versatility. Small brushes are great for a variety of tasks from applying glazes to cakes to spreading egg wash on dumplings. They also are the best choice for delicate and detailed tasks, such as glazing a fruit tart. Large brushes with a lot of bristles hold a great deal of liquid and can be used across more sizeable surface areas such as barbecue ribs. These are used most often by foodservice professionals and chefs who operate large industrial grills and less frequently at home where a standard brush is suitable for backyard grilling and cabinet storage.

Brushes also come in a variety of shapes: Round-headed brushes work best for smaller pastries, detailed glazing tasks or plate decoration. Angled brushes have tapered bristles that are effective for precise and detailed work, such as reaching far into an oven or grill to apply a sauce or glaze.

The Details Matter
Choose between brush handles based on your personal preference. Many handles are wood, which is sturdy and comfortable to hold. Handles also may be plastic, which is easy to clean, durable and strong for tough tasks. Brushes designed for grilling may have heat-resistant or heatproof handles, which are very easy to clean and maintain. Either way, the bristles really determine the difference.

Most pastry and basting brushes have thin, natural-fiber bristles that are ideal for everything from delicate doughs to hearty meats; however, they are too delicate for high heat applications such as grilling. Natural-fiber bristles have a soft texture for delicate tasks and tend to hold more liquid than synthetic bristles. These delicate fibers also can retain odor rather easily, so you may not want to use them for savory applications. Silicone brushes, on the other hand, are flexible, designed for high-heat cooking and are easier to clean than natural-fiber bristles. However, silicone bristles can damage fragile dough and delicate foods. Less common are nylon and Teflon bristles. Nylon bristles retain a lot of liquid with minimal risk of bristles falling out but are heat-sensitive; Teflon bristles have a lot of the same benefits as natural-fiber bristles with the ability to withstand high-heat cooking.

Use brushes with short bristles (1 to 2 inches) for tasks where a precise and gentle application is necessary, such as for phyllo dough. Of note, bristles that are too short (1 inch or less) may be too stubby and not give you the agility needed to coat a delicate product. Longer bristles (over 2 inches) are great for reaching into nooks and crannies, such as for a fruit tart, but they may be too unwieldy for more delicate tasks.

Cleaning and Maintenance
The key to cleaning pastry or basting brushes is to wash by hand with soapy water. Rinse under hot water to remove debris, gently rub soapy water into the bristles, rinse thoroughly without twisting bristles and lay flat to air dry. You can clean a silicone brush by hand, and many are also dishwasher safe. If you cannot clean a brush right away, soak it in warm water until you have time. Make sure cleaned brushes have no remaining food debris, grease or oil residue that can quickly deteriorate the overall quality.

To determine if a brush needs to be replaced, consider its quality after cleaning. Replace brushes if they begin to develop an odor. Brushes that shed bristles or appear melted or stained also should be replaced. The best ways to maintain a brush’s quality are through proper care and cleaning, using different brushes for sweet and savory applications, and choosing the right brush for the task to prevent deterioration.

References

Bromberg M. Pastry Brushes. America’s Test Kitchen website. Published July 1, 2018. Accessed June 15, 2021.
How to choose the best pastry brush: an essential guide. Webstaurant Store: Bakery Management website. Accessed April 12, 2021.
Meyers S. The Best Long-Handle Basting Brushes to Flavor Grilled Ribs, Chicken and More. Robb Report website. Published April 7, 2021. Accessed May 12, 2021.
Pastry Brush versus Silicone Brush. Cooks Illustrated website. Accessed April 12, 2021.

What type is right?
Electric kettles come in stainless-steel, glass and plastic. When selecting a kettle, one consideration is being able to see the water fill level. While glass versions are easy to see into, stainless-steel and plastic versions often use an external water fill gauge, which sometimes may be difficult to read. Most types of kettles have an indicator feature, such as a light or automatic shut-off, for when the water is ready; not having this indicator can be a big deal.

Some versions have cords, while others run off a rechargeable battery. There is little difference in the efficiency or precision over the final product (hot water), but choosing a cordless model allows the user the freedom to have boiling water in any location such as a campsite.

Stainless-steel and glass kettles tend to be more popular because many people do not want their hot water to come in contact with plastic. In addition, some plastic kettle users report their hot water tastes different compared to when they used kettles made of steel or glass. Some consumers may view plastic kettles as less likely to break. What is not significantly different between these versions is price, reliability or quality.

Size matters
Since the size of a kettle has nothing to do with how fast it can heat water, select a size based on your intended uses. Choosing a smaller kettle, which may hold about 2 cups, restricts the potential for versatility. However, smaller kettles are easier to travel with and can be used for single-cup hot beverages. For a single individual, a smaller kettle might be perfect.

Larger kettles, which can range from over 1 liter to 60 ounces, allow for greater versatility, such as for preparing foods, but may be difficult to store, take up counter space and are less easy to transport. For cooking or offering hot beverages to groups of people, a larger kettle is recommended.

Easy, breezy cleaning
Minerals from the water you use can build up in an electric kettle, so regular cleaning is a must. However, cleaning frequency ultimately depends on frequency of use. To clean, refer to the manufacturer’s instructions or use this method: Combine equal parts distilled white vinegar and water and add to the kettle. Bring to a boil, turn off heat and allow the kettle to cool. Dunk a microfiber cloth in the solution and wipe the outside clean. Use a dish brush to clean the inside, focusing on hard-to-clean places to remove excess mineral deposits. Pour out the water solution and rinse well. Fill the kettle back up with water, bring to a boil and pour out the water to remove any traces of vinegar that may alter flavor. Repeat once or twice to ensure the kettle is ready for your next beverage or recipe.

References

5 Less Known Uses of Electric Kettles. November Culture! website. Accessed March 25, 2021.
Campbell G. Is an Electric Tea Kettle Really Better? Kitchn website. Accessed March 25, 2021.
Electric Kettles. America’s Test Kitchen website. Accessed March 25, 2021.
Kettle – 1891. Magnet Academy website. Accessed March 25, 2021.
Stainless Steel vs Glass vs Plastic Kettles. Electric Kettles Guide. Accessed March 25, 2021.
The Best Electric Kettles on Amazon, According to Hyperenthusiastic Reviewers. New York Magazine: The Strategist website. Accessed March 25, 2021.

Proofing baskets, commonly known by the French term bannetons and the German term brotforms, have been around for several centuries and come in all shapes and sizes. While these baskets help to create beautiful patterns in rustic homemade breads, the purpose of bannetons is to absorb any excess moisture from the bread as it proofs. Using a banneton results in a less-sticky proofed dough that is more likely to hold its shape as it bakes.

Choose a material
Bannetons can be made of rattan, wood, cotton or plastic. The most popular type is made from cane, which is the main material in rattan. Cane is smooth, long-lasting and is the best at creating defining lines in a baked loaf of bread. Wood baskets are less prone to sticking but may be prone to warping over time. Cotton baskets create beautiful patterns in bread but need to be heavily floured to prevent sticking. There also are plastic bannetons, which are easy to clean but less porous and prevent air from circulating as well as other materials.

Different shapes for different loaves
While the most common type of banneton is round, oval baskets create longer, thinner loaves of bread that are ideal for sandwiches and baguettes. Rectangular baskets produce a loaf similar to those found on grocery store shelves. Round baskets are versatile and great for the beginner baker who is still developing skills, as they are typically more forgiving. Purchase a larger banneton to use for both large and small doughs.

To line, or not to line?
Lining a basket comes down to two major considerations: material and the finished look. Depending on the material, you may want to line the basket with a lightweight cloth (slightly thicker than cheesecloth) to prevent sticking. However, it is often recommended to heavily flour the basket, especially for its first use, to prevent sticking. Lining the basket also prevents the dough from taking on the pattern of the basket, leaving you with a smooth finished product as opposed to one with ridges and patterns. Regardless of what you choose, bannetons’ main function does not change if you use a liner. Cleaning a liner is easy; it just requires a thorough hand-washing.

Using a banneton
The day before first using a banneton, condition it by misting the inside of the basket with tap water, then dust liberally with flour and shake off the excess. You only need to condition it once; after that, use a liner or liberally dust the basket with flour and shake off excess prior to each use. Create a dough form similar in shape to your banneton — round baskets need round doughballs, whereas oval baskets need a longer form. Proofing instructions should follow the recipe for the type of bread, but typically you should store dough at room temperature in a draft-free space for about two to three hours. Gently remove the formed dough from the banneton onto a preferred baking surface, such as a heated stone.

After using a proofing basket made of wood or cane, allow it to dry completely in open air or direct sunlight for a day. A proper cleaning involves brushing off any excess dough particles with a dry bristle brush and storing in a ventilated area. For a more thorough cleaning — which should be done sparingly, carefully and never with soap — soak the basket in cold water for a few minutes, then gently scrub. Nonporous plastic bannetons can be washed by hand with soap and water or in the dishwasher.

If you discover mold on a wood or cane banneton (plastic is not prone to molding), bake it at 250 degrees Fahrenheit for 30 minutes, then remove any mold with a bristle brush and store in a well-ventilated space. Never stack bannetons, as this can promote mold growth. Consider replacing your proofing basket if the material begins to unravel, it warps out of shape or any mold is irremovable. With proper care, bannetons can last many years.

References

Baking bread: The use of proofing baskets. Weekendbakery.com website. Accessed February 16, 2021.
Bannetons – the how to guide. Bakery Bits website. Published December 19, 2019. Accessed February 16, 2021.
Christensen E. Bread Pros Know: You Need a Proofing Basket. Kitchn website. Updated June 27, 2020. Accessed February 16, 2021.
Rabideau, C. 6 Bannetons & Bread Proofing Baskets For Rustic Homemade Loaves. Forbes website. Published June 1, 2020. Accessed February 15, 2021.

SERVINGS: 4
SERVING SIZE: ½ cup (160 grams)
PREP TIME: 15 minutes
COOKING TIME: 10 minutes

Ingredients

• 2 cactus pads
• 2 garlic cloves, peeled and crushed
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• ¾ cup white button mushrooms, stem removed, sliced ⅛-inch thick
• 2 tablespoons (30 milliliters) lime juice
• 1 cup diced and seeded Roma tomatoes
• ¾ cup diced yellow onion
• ⅓ cup chopped fresh cilantro
• 1 teaspoon minced fresh oregano leaves
• 1 tablespoon minced chipotle pepper, canned in adobo (adobo reserved)
• 2 teaspoons (10 milliliters) Adobo sauce from canned chipotle
• 1 tablespoon (15 milliliters) olive oil

Instructions

1. Using a small paring knife, scrape thorns or spines from both sides of cactus pads. Trim off edges and any blemished or discolored areas.
2. Wash well with cold water.
3. Cut the pads lengthwise into half-inch strips, then cut crosswise into 1- to 1½-inch pieces.
4. In a 4-quart pot over medium heat, combine garlic, 2 tablespoons salt and 3 quarts water. Bring to a boil.
5. Meanwhile, combine mushrooms and lime juice in a small bowl and allow to marinate at room temperature during completion of recipe.
6. Add cactus to boiling water and continue boiling, skimming any foam that floats on top, for 10 minutes until color has deepened to dark green.
7. Remove from heat, place in wire mesh strainer and rinse well under very cold water to remove gelatinous sap.
8. In a bowl, combine cooked cactus, tomatoes, onions, cilantro, oregano, chipotle peppers, adobo sauce and marinated mushrooms.
9. Add olive oil and remaining 1 teaspoon salt.
10. Toss to combine and refrigerate for about 30 minutes to allow flavors to blend before serving.

Cooking note: Many grocery stores (especially those in predominantly Latino areas), Latin markets and grocery delivery websites often carry fresh cactus. Fresh is better for this recipe, as there are significant texture changes with frozen cactus pads when thawed, leaving the final product lacking flavor and crunch.

NUTRITION PER SERVING: 73 calories, 5g total fat, 5g saturated fat, 0mg cholesterol, 622mg sodium, 7g carbohydrate, 2g fiber, 3g sugar, 2g protein, N/A potassium, N/A phosphorus

SERVINGS: 8
SERVING SIZE: 1 tamale (320 grams)
PREP TIME: 30 minutes
COOKING TIME: 2 hours 30 minutes

Broth

• 4 cups (950 milliliters) water
• 4 garlic cloves, minced
• 3 tablespoons cumin seeds
• 1⅓ cup diced yellow onion
• ½ pound flank steak
• 1 pound boneless skinless chicken thighs

Dough

• 1½ cups yellow coarse ground cornmeal
• 2 tablespoons sazon con azafran

Filling

• ¾ cup chopped scallions
• ½ cup chopped yellow onion
• 2 garlic cloves
• 2½ cups chopped tomatoes
• ½ cup chopped red bell pepper
• ½ teaspoon kosher salt
• 1 15-ounce can yellow peas, drained and rinsed
• 1¼ cups cooked brown rice
• 10 10-inch banana or plantain leaves
• 16 slices large carrot, ⅛-inch thick (about ½ cup)
• 16 slices small white potato, ⅛-inch thick (about ¾ cup)

Instructions

1. To a large pot, add water, garlic, cumin and onions and bring to a boil.
2. Add steak and chicken and return to a boil.
3. Reduce heat and simmer 30 minutes until meat softens and reaches an internal temperature of 165°F (74°C).
4. Remove meat and set aside. Reserve the broth and skim off excess fat if necessary.
5. When meat is cool, slice into ¼-inch strips.
6. Bring broth to a boil.
7. In a small bowl, combine cornmeal and sazon seasoning.
8. Slowly add this mixture to the broth, whisking to combine.
9. Continue stirring and cooking until the mixture thickens, about 5 minutes.
10. Cook an additional 15 minutes, stirring continually. Set aside to cool.
11. In a food processor, pulse scallions, onions, garlic, tomatoes, red pepper and salt into a chunky sauce.
12. In a saucepan, heat sauce to a simmer and cook for 15 minutes.
13. Stir in peas and rice, turn off heat and set aside.
14. On a banana or plantain leaf, spread ¾ cup dough to ½-inch thickness.
15. Place 3 chicken strips, 2 steak strips and ¼ cup filling into the center.
16. Top with 2 potato slices and 2 carrot slices.
17. Wrap leaf around the filling by bringing the opposite corners toward the middle. Repeat with remaining corners and tie with butcher’s string, if needed.
18. In a steamer, steam tamales for about 1½ hours, making sure the water doesn’t evaporate. Add more water if necessary.

Cooking note: Sazon con azafran is a seasoning blend that includes saffron. Find it in the spice aisle of most grocery stores. Banana or plantain leaves usually are sold frozen due to their short shelf life. Find them in most Latin markets and online.

NUTRITION PER SERVING: 351 calories, 7g total fat, 2g saturated fat, 70mg cholesterol, 787mg sodium, 43g carbohydrate, 4g fiber, 3g sugar, 23g protein, N/A potassium, N/A phosphorus

Note: Analysis does not include banana or plantain leaves as they are not consumed.

If you lead a fast-paced life during the work week, keeping up with your nutrition can seem like a daunting task. Making snacks and smoothies on-the-go is a great way to curb your appetite during the day and fuel up before a workout. Either way, these containers come to the rescue.

BlenderBottle has been around for some time, and most people find it useful for mixing liquids with protein powders for post-workout recovery. I received the insulated 26-ounce version known as the Radian, which helps keep items colder longer, so I used organic soy milk as the base for my smoothie and added mashed berries and freeze-fried fruits and vegetables — see recipe below.This smoothie is great not only for exercise recovery, but also for those who skip breakfast, require additional calories or need a pick-me-up during the 3 p.m. slump. As expected, the cage inside the bottle known as the BlenderBall® wire whisk does an amazing job mixing everything together into a smooth liquid. And drinking while moving was a breeze since there is a removable strap that connects the lid to the bottle.

Both the three-container Whiskware and four-container GOSTAK® products are stackable, which makes deciding what snacks to put in them fun. Be warned, however — make sure you hold the lid of the container below the one you wish to remove or untwisting can result in quite a mess. Portion control is super easy with the translucent containers and makes daily nutrition a little simpler.  I even marked mine, which cut time out of measuring dips such as hummus or powder for my BlenderBottle® smoothie. Finally, both have removable top handles that make it easy to carry the containers around either by hand or by strapping to a backpack or gym bag.

 Superfruit and Greens Protein Smoothie

Makes 1 serving

Ingredients

• ½ cup frozen mixed berries, thawed and mashed
• 1 18-gram scoop whey protein isolate powder
• 3 tablespoons freeze dried greens (kale, watercress, spinach, nettle, wheat grass)
• 4 teaspoons freeze-dried acai berries
• 1½ cups organic unsweetened soy milk

Directions

Combine all ingredients in BlenderBottle® and shake well.

What does transgender mean?

The term transgender refers to someone’s expression of gender. Gender expression (or gender identity) is unrelated to the physical attributes of a person (i.e. sex). For individuals who are transgender, the sex they were assigned at birth and their gender identity do not match.

Cisgender individuals have the same gender identity as their birth-assigned sex. Furthermore, someone may identify as gender non-binary, meaning they do not associate themselves with any socially identified gender expression. Someone who is transgender, gender non-binary or intersex (born with a combination of male and female sexual anatomy) may further identify as queer, gay, bisexual, lesbian or asexual, to name a few. However, sexual orientation is not related to gender expression.

While research suggests the number of people who identify as transgender has increased, it is difficult to know for sure, as population surveys often do not include gender identity. Greater awareness and cultural understanding by society has led to increased visibility of transgender people. This also impacts how research protocols are developed and established. Studies are continuing on a large scale, including a consortium of five research institutions in Europe and the United States that is exploring whether there is a component in the genome that contributes to one’s gender identity.

Should RDNs use nutrition interventions for a transgender patient as birth-assigned sex or identified/ expressed gender?

Information found in the medical chart may not provide a clinician with the most accurate understanding of someone’s gender.

Situations still exist where an individual’s birth-assigned sex is listed as gender despite the person identifying as transgender. In fact, many medical institutions and insurance companies do not accept transgender expression as an option in the personal identifiers portion of the medical chart.

Maintaining rapport with patients is of the utmost importance when providing nutrition recommendations. Therefore, regardless of information in the medical chart, it is essential to ask patients about their gender expression and use those identifiers when referring to them and their nutrition status.

What are recommended nutrition guidelines for transgender people?

There currently are no specific nutrition guidelines for transgender patients. While evidence is limited on using gender identity for estimating nutrition requirements, research has shown testosterone hormone therapy to change metabolic needs. Health practitioners should use clinical judgment when making nutrition recommendations based on gender identity. Calorie, protein and fluid requirements are not significantly different than they are for cisgender individuals. For those who wish to undergo surgical interventions as part of the transition process, a standard elevation in protein and calorie needs post-surgery are applied for wound healing. Furthermore, many people who identify as transgender may use hormone therapy as part of the transition process. Because the time it takes for hormone therapy to produce results varies from person to person, it is sometimes difficult to tell where an individual is in the process. For those individuals, hormone therapy may cause weight gain and glucose intolerance. As for specific transgender considerations regarding hormone therapy:

Transgender Men (Female to Male): Testosterone hormone therapy (“T”) increases muscle mass, possibly resulting in bone tissue production and an increase in bone mass, at least in the short term. However, long durations of “T” may decrease bone mass and contribute to an increased risk of osteoporosis. Additionally, the effects of “T” may significantly reduce or eliminate the menstrual cycle, which would impact iron needs. It is important to note that once “T” is initiated, it typically is used indefinitely.

Transgender Women (Male to Female): Estrogen may increase risk of thromboembolic disease and progesterone can cause weight gain. In those who have their testicles removed, estrogen replacement can play an important role in preserving bone mass. Compared to cisgender females, whose natural estrogen can decrease over time, consistent estrogen replacement use has been shown to have no negative changes in bone density.

Transgender Adolescents: In 2017, the Endocrine Society published a clinical practice guideline for endocrine treatment of adolescents who are gender-dysphoric/ gender-incongruent. There are multiple considerations for this population. Hormone suppressants may cause complications related to bone health. Recommendations include weight bearing exercises and supplementation with calcium and vitamin D may be warranted.

Use clinical judgment when seeing a patient who identifies as transgender. It is completely reasonable to ask the patient if hormone therapy is being administered as part of the transition process. Because not every person who is transgender goes through the physical transition process (the out-of-pocket cost of physical transition is high due to lack of insurance coverage), the only way to know is to speak to the patient directly. Additionally, using nutrition-focused physical examination tools, such as the triceps skinfold measurement, to assess alterations in lean body mass may help determine how to assess protein requirements in someone who may or may not be on “T,” which increases muscle mass and therefore affects protein needs.

Collaborate with the medical team and other ancillary medical services to ensure consistent care is maintained. In a survey of transgender individuals, 50 percent reported having to teach their medical providers about transgender care. The more information an RDN can provide to the multidisciplinary team, the more comfortable the patient will be receiving nutrition and medical care.

How can we approach body acceptance and psychological support for people who are transgender?

Although RDNs are not therapists or licensed mental health counselors, they have a valuable ability to listen. Emotional sensitivity, understanding and acceptance are key not only to establishing rapport, but also to gaining knowledge about where the patient may be regarding body acceptance and other psychological markers.

According to the National Transgender Discrimination Survey, those who are transgender have an increased risk of eating disorders and an increased risk of abusing diet pills to meet social norms. This increased prevalence affects transgender females disproportionately more than males and is related to feeling the need to meet ideal body standards, emotional trauma from the process of accepting gender identity, and stress from social stigma and discrimination. In the same survey, 28 percent of participants reported postponing medical care due to discrimination from their health care providers, while 19 percent reported being refused medical care completely.

RDNs should provide a welcoming and judgment-free atmosphere for patients. The slightest hesitation in confidence during a session can make a patient feel uncomfortable and uneasy about the abilities of the clinician. RDNs with advanced training in nutrition interventions in the treatment of eating disorders find there is little difference between transgender and cisgender individuals when it comes to eating pathology. Because the etiology of the eating disorder can assist in the determination of nutrition recommendations, understanding the overall struggles of the transgender community can be a useful tool in the development of quality dialogue and patient goals.

One study took a closer look at the intersection of the circadian system, the behavioral cycle — including the sleep/wake and fasting/feeding cycles — and the impact of these patterns on glucose tolerance levels. In this study, some participants were monitored during “normal” days in which they ate meals at the same times, while others were studied during flipped sleep and meal schedules: breakfast was eaten at night, dinner in the morning, and there was wakefulness through the night. In the end, those whose circadian rhythms were altered resulted in an increased risk of Type 2 diabetes. There are two theories as to the cause of the glucose tolerance changes: one, a reduction in the function of beta cells, which are responsible for producing insulin to manage blood sugar levels, and two, a possible decrease in insulin sensitivity.

The misalignment of our internal clock is perceived to be due to light exposure. Light works as a main cue to reset the brain clock. When our meal times do not match our sleep-wake cycles, there is a disconnect in this otherwise natural process.  This has crucial implications for those who alter their circadian rhythms in some way. Shift workers, who work outside of a typical 9-to-5 schedule (usually at night), are at increased risk for certain ailments, including Type 2 diabetes. For those who are nighttime snack food grazers, weight gain may be more likely to occur when someone consumes foods rich in carbohydrates closer to bedtime.

The best way to promote a healthy circadian rhythm is to try to get the right amount of sleep and eat regular meals at times that are relatively distributed throughout the day. And, most importantly, be consistent. Though difficult, consistency is the best way to create and set a circadian rhythm that benefits you and helps to reduce your risk of developing nutrition-related conditions.

The exciting news is that unlike our genetics that can predispose us to certain chronic illnesses, we can choose what we eat and when we eat it. These choices allow us to play a role in prevention of illness and management of our health.

Product reviewed: EatSmart Precision Elite Digital Kitchen Scale

I have never been one to reach for a scale when I cook. As a restaurant chef, a pinch of this and a dollop of that was the tried-and-true approach to making meals delicious — albeit relatively inconsistent. As a dietitian and recipe developer, however, the scale is one of the best tools for the kitchen.  Not only does a scale allow you to objectively educate patients on portion control, but it helps you produce recipes with consistent quality.

I had the opportunity to explore the EatSmart Precision Elite Digital Kitchen Scale, and I decided to make Stromboli, using the scale to perfect the quantity of dough and ingredients.

Pros

The scale is big enough to weigh a melon, but also compact and lightweight, easily fitting next to a stack of cutting boards in my cupboard. It comes with a calorie-counting booklet, which allows the user to know how many calories are in a given weight of commonly consumed food items. The platform is stainless steel, and the scale has a large backlit display. Four included AAA batteries power the scale, and if there is one thing I hate in the kitchen, it’s messing around with power cords. Plus, the mobility of the scale makes it super easy to move to heavy objects, instead of the other way around.

Now to the functionality. The scale offers weights in ounces (to the nearest hundredth), grams, pounds and kilograms, with a maximum capacity of 7 kilograms.

There also is a tare feature, which allows you to subtract the weight of whatever container you’re using to measure your ingredient. This is a perfect way to keep the scale clean and allows users to weigh liquids. The EatSmart scale is very similar to one I used while working in a food lab, where each ingredient I used had to be weighed to the gram. I found it very user friendly with a sleek design that produced accurate results.

Cons

There were very few things I didn’t like about the scale. The biggest enhancement I would like to see is the ability to weigh in grams to the tenth decimal place as opposed the nearest whole gram, although the latter is honestly useful in most circumstances. And, though this wasn’t an issue for me, it might be beneficial to include separate buttons to power on/off and to switch between units (the power button does both). Besides that, this was one of the best kitchen scales I have used.

The efficient and accurate response time for taring the scale and weighing the items for my Stromboli made the process seamless and enjoyable. If you’re interested in developing consistent recipes or are in the market for a new scale, go ahead and check out the EatSmart Precision Elite Digital Kitchen Scale – you’ll thank yourself for making the choice.

Making granita at home is very simple! All it takes is a few ingredients and several hours in the freezer. This Blood Orange Granita is light in flavor but very sweet — the perfect treat to enjoy (in moderation) on a hot late-summer day.

Product Reviewed:
SMEG Stand Mixer

As a chef, I put a lot of value in the efficiency of the performance in any kitchen tool. Knives should be sharp and have a good grip, food processors should assemble and detach with ease, and pots and pans should heat with an even distribution.

That’s why the SMEG Stand Mixer gets high marks from me. Not only does it work beautifully, but its sleek design makes you want to display it on your counter for all to see.To test it out, I decided to do something I don’t normally do: bake! Typically, I have no patience for creaming butter and whipping eggs, but this mixer made it a very stress-free experience. The mixture in the Lemon-Ricotta Biscuits came together very quickly, despite several steps of add-ins to develop the dough. And, since I was on a roll, I figured I would make homemade lemon curd too!

Each part of the SMEG mixer washed quickly. There were no grooves or crevices that hid food particles. (The parts are also dishwasher-safe, which is just another way SMEG designed it with the busy cook in mind.)

If you are used to a mixer with a side-lever for lifting the motor head, you may have to retrain yourself to get used to the back-button release. I feel like this mechanism actually makes more sense, since the only lever on the motor head is the one that controls speed. Instead of using the lock-lever mechanism to hold the motor head in place, this SMEG mixer automatically locks into place until the release is pushed again.

The only real design flaw I noted was with the pouring shield. If you are using any attachment (especially the whip) with the pouring shield, you must remove the shield in order to remove the attachment. This might seem like an obvious step, but if you are switching attachments (say from a whip to a beater), this just adds an extra step. But after getting used to these minor changes, the SMEG Stand Mixer has more positives than negatives.

So what’s someone who lives in a densely populated urban environment to do? Try composting!

Composting is the process of turning organic waste into a soil-like mixture rich in carbon and nitrogen. This is accomplished by a 50/50 mix of “green” and “brown” matter. “Green” matter usually consists of bark, leaves, sawdust and paper. “Brown” matter includes food scraps and coffee grounds. But before you start throwing everything into one container and thinking that’s where your involvement ends, read these four guidelines on how to compost the right way.

To Worm or Not to Worm

Before starting, it’s the question each composter has to ask himself or herself: Do I want to compost with worms or without worms? Choosing to compost without worms means you’ll need a community composting program, a yard large enough for a compost vessel or a city bio-waste program. My experience is with worms, so that’s where I’ll focus my attention.

Before you worry about having worms in your home, fear not. These critters are magicians when it comes to composting: they work fast and leave little to no odor. The best worms are red worms — also called red wigglers — which can be purchased from online worm stores (yes, they exist). You’ll want to keep your bin inside, as worms are sensitive to extreme temperatures. Add only as much food waste as your worms can easily eat; cut or shred food scraps into small pieces; and keep a good mixture of brown and green matter.

The Right Stuff

Unfortunately, not everything is compostable. Those worms are scavengers, but picky. Here is your list:

Yes: bread, grain, cereal, tea bags, coffee grounds and filters, fruits, vegetables

No: meat, dairy products, fatty and oily foods, animal or baby feces

Getting Started

You will need a sealed container with a few holes in it so oxygen can travel. You can use an aluminum or plastic trashcan, an under-the-sink compost bin, or a stone or ceramic container. Fill your container halfway with dry leaves, sawdust or newspaper. Add food scraps on a regular basis and mix with a gardening fork, or by rolling the can around on its side. Compost should be kept moist but not soggy, so add more dry material regularly.

How Long Will it Take?

If all goes well, you should have usable material in about one to two months. The material will look dank, brown and free of large chunks. Use your homemade compost in a small vegetable and herb garden wherever you have space: near a sunny window, in a hanging pot, in a window box or on your fire escape. Or, share your “black gold” with a friend to entice them to start their own composting bin.

As a chef, I know the restaurant industry has gone through dramatic changes in that time, too. Gone, for the most part, are the days when a chef would spend much of his or her day basting in butter and adding salt ad lib. Today, while many restaurants have embraced the use of fresher ingredients and simpler cooking techniques, there still is often very little attention paid to ideas such as nutrient balance, portion size or sodium content.

Will the Restaurant Industry Listen to the 2015 Dietary Guidelines?

The secret to many restaurants’ bottom line is simple: “meat = money.” For the most part, restaurants want consumers to focus on the protein aspect of the dish so they feel like they are getting their money’s worth.

As dine-in restaurants serve double chicken breasts on beds of pasta with cream sauce, sprinkled with a few broccoli florets, all for $15, does it matter that the sauce is laden with sodium, there is a pound of cooked pasta on the plate or that there is barely a cup of cooked broccoli?

Or, what about the fresh and organic burrito place that regularly dishes out 1,000-calorie meals? — who is worried about the negative health impact this may have on the consumer? Or, what about the rapid growth of food trucks and gastropubs serving fried and salty foods?

Will we ever see MyPlate-inspired menus at mainstream restaurants?

The Dietary Guidelines state that the information it contains is meant for health and nutrition professionals, not the general public. Registered dietitian nutritionists must educate consumers how to eat out healthfully, but the restaurant industry has a role to play in making us healthier, too.

Chefs are increasingly aware of nutrition and, as more people understand the importance of healthy eating and demand healthier choices, it should be in the best interest of businesses to prepare more nutritionally balanced dishes. Today, chefs have the ability to turn food into art, turning out beautiful, delicious and nutritious meals. The real question is, when will they turn this capability into reality?

Health Consequences of Anorexia Nervosa

Those who suffer from anorexia nervosa typically do not receive adequate nutrients to sustain proper body functions. Being in a continuous state of physical starvation — even though the person may not even perceive their hunger — can cause lowered heart rate and low blood pressure, which can increase risk of heart failure. Because an individual with anorexia may not be receiving enough vitamins and minerals, they are at risk for osteoporosis, a bone condition in which the bones lose mineral stores and can result in brittle bones, fractures and more easily broken bones. Severe dehydration and electrolyte imbalance can lead to kidney failure. Other potential complications include muscle loss, fainting, fatigue, weakness, dry hair and skin, and lanugo, or growth of excess hair growth due to hormonal imbalances.

Health Consequences of Bulimia Nervosa

While those who suffer from bulimia nervosa may receive enough nutrients, frequent episodes of bingeing and purging can cause severe imbalances within the body. An electrolyte imbalance caused by dehydration from purging can cause irregular heartbeat and even heart failure in extreme circumstances. Other possible results of forced purging include gastric and esophageal ruptures, inflammation caused by stomach acid, ulcers and tooth decay.

Health Consequences of Binge Eating Disorder

The health risks that accompany binge eating disorder, characterized by uncontrollably consuming large quantities of food in one sitting, are essentially the same risks associated with obesity. Binge eating disorder is different from anorexia and bulimia in that individuals are receiving too many nutrients — as opposed to not enough. These risks include high blood pressure, high triglycerides and high cholesterol, and increased risks for heart disease, Type 2 diabetes and gallbladder disease.

The sooner an individual with an eating disorder can receive professional help, the less likely their health will be compromised. If you or someone you know is suffering from an eating disorder, speak up! It could mean saving a life.

Challenge Them

Do not be afraid to challenge your mentee with hard questions. Provide them with real-life scenarios where they have to use critical thinking skills to determine the best route of action. Sure, your mentee knows medical nutrition therapy for Type 2 diabetes, but do they know how to apply this to someone with kidney failure or heart failure? What about someone undergoing chemotherapy who is malnourished? Reinforce education about laboratory value assessment, fluid restrictions and conducting a basic nutrition-focused physical assessment. Difficult situations happen and the typical patient is complex; the future dietitian needs to know what to do before having their RDN credential.

Edit Their Resumes

Anyone who has mentored has seen resumes with multiple pages, uneven margins, foodservice jobs from high school and inappropriate fonts. Ask every student or mentee you come across to send you their resumes. Edit it and provide feedback. Did they send it to you as a Word document or PDF? Teach your mentees how to produce professional resumes as well as how to present it to prospective employers. Not every resume needs to look the same, but they should be "job-ready" before the dietetic internship is over.

Show Them the Way

Talk with your mentees about their desired future career path. If they are offered a job they are unsure about taking, give them counsel. Will this position reinforce their internship, education and degree qualifications? Provide suggestions and ample feedback to your mentees on ways to achieve their goals.

Be Kind

My mentor once gave me two pieces of advice: "Have a mentor" and "Find the dietitian you want to be." She explained: "The mentor is someone you can vent to, learn from and cry on their shoulder. The dietitian you want to be is the person who exemplifies the skills you feel match your style as a dietitian the closest." This could not have been better advice. Our job as mentors is to make our mentees think in ways they never have before, but also to be empathetic and encouraging.

Remember, we were all once (and likely still are) mentees. Every mentor-mentee relationship might not be life-long, but we can build a foundation of trust and rapport by actively listening, showing kindness and being considerate of our mentees' feelings. A good mentor is not tough for the sake of being strict, but does it to help his or her mentees grow and prosper into the future leaders of our profession.

Because only about 5 percent of the population of those living with diabetes has Type 1 diabetes, this condition is often glanced over or forgotten. But individuals within this subset often carry emotional, mental and nutritional concerns that are much different from those living with Type 2 diabetes.

What is Type 1 Diabetes?

Those who have Type 1 diabetes lack of insulin production. This means that glucose is not able to be removed from the bloodstream to be used within the cells of the body. Typically, diagnosis happens before the age of 20, but it can happen at any age depending on the severity of the disease. It appears that those diagnosed later in life are able to manage their diabetes easier than those who completely lose function early. Signs that someone may have Type 1 diabetes include frequent urination, excessive thirst or hunger, drowsiness, fruity-smelling breath and even seizures. The root cause of this disease is still unknown; however genetic and environmental factors are believed to play a role. Nutrition and lifestyle have nothing to do with the development of Type 1 diabetes.

What is It Like to Have Type 1 Diabetes?

People with Type 1 diabetes have to check their blood sugars often, manage meals and snacks with insulin, and overcome unexpected high- and low-blood sugar levels.

They also need to carry a glucometer, glucagon pen, insulin, needles and snacks with them at all times just for daily management. Another option is an insulin pump, which requires constant cleaning and maintenance. Failure to do all of this can result in potentially devastating complications, including kidney failure and death.

Needless to say, this is a lot of responsibility to put on very young children or teenagers.

The Emotional Toll of Type 1 Diabetes

For those with Type 1 diabetes, depression, self-doubt and body image issues can and do exist. Finding a place to inject insulin can be a reminder of body fat, which can lead to restrictive eating patterns, under-dosing of insulin or over-exercising. To some, taking insulin equals getting fat. Prolonged elevated blood sugars can even affect brain function, mood and coping skills.

This can prevent effective emotional and mental treatment and coping strategies. If an eating disorder does develop, it often goes untreated because the person may not have "typical" signs and symptoms. Improving blood sugars and treating the condition can actually improve emotional symptoms. This often involves eating regular meals and snacks, meal coaching, and education about carbohydrate counting. Understanding the person as a whole is the goal for every health care provider, as the diabetes alone is never the only concern.

How RDNs Can Help

The two cornerstones of care for someone with Type 1 diabetes are carbohydrate counting and appropriate insulin management. Routine appointments with an endocrinologist are essential to regulation of blood sugars and close monitoring of insulin levels. An endocrinologist or certified diabetic educator will determine carbohydrate-to-insulin ratios throughout the day, while the individual with Type 1 diabetes is responsible for carbohydrate counting all foods and drinks, adjusting basal rates of insulin during times of physical activity (when less insulin is needed and the risk of low blood sugars are elevated), and controlling high- and low-blood sugar levels. (Because low-blood sugar levels are common, most individuals carry juice boxes, glucose tablets or quickly absorbing snacks with them.)

When it comes down to it, living with Type 1 diabetes is significantly different than living with Type 2 diabetes. The emotional, mental and nutritional factors make living with this condition an everyday struggle. Of course, living with Type 1 diabetes also teaches discipline and self-reliance at an early age. With regular appointments by an endocrinologist and registered dietitian nutritionist, close monitoring of insulin, and adequate carbohydrate intake, the effects of Type 1 diabetes can be managed.

I see how many Latinos and Hispanics face "acculturation," which is when a population, such as immigrants to a new country, lose elements of their original culture while incorporating parts of a new culture. The transition between traditional Latino and Hispanic cultural diets and the modern American diet raise the risks of several chronic diseases in this growing population.

Dietitians and other health care providers who serve members of the Latino and Hispanic population must be aware of the following five trends to better understand their patients and the challenges they face.   

Food Deserts Exist

Food deserts — parts of the country where there is limited access to fresh fruits, vegetables and other whole foods, usually due to lack of grocery stores or farmers markets — are real. And, they are more common in lower socioeconomic areas, which sometimes have large Latino-Hispanic populations.

What RDNs Can Do
Recognize this as a barrier and suggest realistic changes. For instance, many food deserts do have quick-service and fast-food establishments. Familiarize yourself with the choices available in these stores and find healthy options there to recommend to your clients. But don't stop there. Does your state or local government have programs that allow SNAP benefits to be used to purchase fresh foods from farmers markets? Find out which locations are close to your clients' homes or places of work and map the easiest way they can get there by walking or public transportation.

Our Current Food System Feeds Chronic Disease

Processed and packaged foods take up the largest space in grocery stores. These foods often are laden with sodium and added sugars and provide little fiber and protein. Not only are these foods taking up the most space, they also are the ones that are inexpensive and often on sale. In a traditional Hispanic diet, these foods are not common and would be considered "treats." When once-in-a-while foods are so commonly available they become everyday foods, nutrition-related diseases such as obesity, Type 2 diabetes, hypertension and kidney disease can follow.

What RDNs Can Do
Teach your Spanish-speaking clients how to read food labels and navigate an American food market. In addition, use models that demonstrate the amount of fat or sugar found in common processed foods. This helps visualize consumption and has great impact among this population.

Food- and Nutrition-Related Knowledge Deficits

Barriers of language, literacy and lack of nutrition education impede understanding of how to choose the right foods. Many older Spanish-speaking people find they can live comfortably in the U.S. without learning English. Plus, literacy rates among Latino and Hispanic children are much lower compared to their English-speaking counterparts.

What RDNs Can Do
Learn some Spanish and teach some English! If we are going to help Spanish-speaking people, we need to reach them where they are. Learning some conversational Spanish builds rapport, respect and trust, which are all foundations to change. And, by teaching a few key nutrition phrases (such as "low fat," "low sodium" and "light") in English, we empower making better choices. When using handouts, utilize resources that have already been developed in Spanish or are bilingual. Translating materials yourself can result in grammar mistakes and may confuse the intended message. You might even mistakenly say or write something offensive without meaning to.

Working Families Have Little Time to Cook

In many traditional Hispanic and Latino cultures, mothers are in charge of all the shopping and cooking involved in feeding their families. But, in the U.S., many women in these communities work outside the home. Then, when they come home, they don't have time to stop by the market to get fresh groceries and prepare a nutritious meal for their families. Many of those whom I work with often routinely rely on takeout or fast food, which can result in large intakes of fat, sodium, added sugar and calories.

What RDNs Can Do
Knowing how to teach quick and healthy recipes is essential. Invite clients to purchase frozen vegetables or fresh vegetables that can be frozen. Teach how to steam in the microwave, how to grill, and other cooking methods that are quick and healthy. Provide tips that promote cooking a few times during the week and storing leftovers. Discuss the economic and nutritional benefits of cooking at home.

Latino and Hispanic People Are More Likely to Have Specific Chronic Diseases

According to the CDC, obesity rates are disproportionally greater in this population than others. In addition, the top 10 leading causes of death among Hispanics include heart disease, diabetes and kidney-related diseases. The CDC Health Disparities and Inequalities Report also shows that obesity, diabetes and hypertension are all increased concerns for the Latino and Hispanic population.

What RDNs Can Do
Join health fairs and other events that offer "teaching moments." Many of these events require participants to volunteer. And, consider becoming a preceptor for dietetic interns or offering supervision for nutrition student volunteers looking to work with these populations.

Only together can we truly make a difference in Latino and Hispanic communities.