Google Search this Site and Internet

Search This Blog

Tuesday, May 7, 2019

Protein Heart Healthy Oatmeal

Protein Heart Healthy Oatmeal
Excellent recipe with ‘staying power’ for a busy work day. Help to improve IBS, FODMAP
 friendly, gluten-free (with GF oats), lowering cholesterol and regulate bowel microbiome. 
Has 13 gms of protein like 2 eggs but vegan, vegetarian and plant-based diets. 
Carbs are similar to 2 slices of bread. Add milk or soy milk to add more protein 
and calcium.  Add fruit for more vitamins.
Makes one serving.

Wednesday, November 16, 2016

Nutritition Assessment Clinic Participates in Health City Ontario

healthcityontarioNutrition Assessment Clinic will be participating in this amazing event held for the first time in Canada and perhaps the world.  This is a combination of doctors and allied and helping professions coming together to celebrate health and encourage our policy makers to cut the red tape and cut waiting list for patients. Some of the newest technologies in health care will be on exhibit.  This clinic will show the difference between a dietitian and nutritionist, the important nutrients for bowel health and information on Carbohydrate and fibre in your diet.  Come out and see the toy hospital, Mock Operating Room and much more. November 22, 2016 from 11 am to 6 pm at Rogers K-Rock Centre.  1 Tragically Hip Way Kingston Ontario.  The day is free but yu can go online to register to hear a doctor speak.
Theresa Schneider BASc, RD, MPH,

Wednesday, July 13, 2016


These days I see everyone seems to be identifying themselves with a Nutrition or Food Identity (food identity). I recently assessed a young man for an already healthy diet he was his ideal weight and exercised regulary but he wanted to eat even more healthy. Great to hear. More bright coloured fruit and veggies etc would help. Food ideas to prevent cancer would be great. There are many options. He pulled a bottle of green water out of his bag. Is this what he is looking for......................? A green liquid so people can identify him as 'the green liquid guy'. My client this week with IBS has a true food identity. He is on the FODMAP diet so when he is at a party with friends they can identify with this. However he said he would b happy to give away this food identity to be well again. Most men identify with eating meat as their MO in a group. Others have a favourite smoothie as part of their ID. What is your food ID..............................? Go to #myfoodID on Twitter and let us know.
Theresa Schneider BASc, RD, MPH

Tuesday, January 5, 2016

Diets Popular in 2016

As the new year arrives more and more people of all ages are heading to the gym.  Popular Diets: Paleo, Wheat Belly, Ketone Diet, Atkins, Weight Watchers, Bernstein, Elimination diet, FODMAP Diet, Gluten-Free Diets all have some significant health considerations:
When your thought turn to weight loss or a healthy diets here are some things to consider:
  1. Does the diet provide all the nutrients you need for who you are?  
  2. Does the author of the article or book know who you are and what your health problems are and how active and healthy you already are.  Keep this in mind that the author of a popular diet book you might be reading may be actually targetting very obese inactive people.
  3. Does the diet promote more than 2 pounds weight loss per week.
  4. Does the diet eliminate one or more of the 4 food groups.
  5. Does the diet invent another food group for example a food or drink that you must have that is not a food group.
  6. Do they promote rituals using products they sell.
  7. Do they use testimonials as evidence of success in only a few cases.
  8. Do they claim to work for everyone.
  9. Is their a system in place to change exercise and eating habits long term.
  10. Are they critical of the medical and dietetic profession.  
Have a happy healthy New Year enjoying your exercise and contact for nutrition advice from someone who will learn who you are and your needs and specific goals.

Theresa Schneider BASc, RD, MPH

Saturday, May 30, 2015

Health Canada Identification of Oats for Gluten Free Diets

Health Canada considers "gluten-free oats" as those that do not contain more than 20 parts per million (ppm) of gluten from wheat, rye, barley, or their hybridized strains.
A typical serving would be 1/3 cup dry oats.  For those who are very sensitive to gluten, too much could create a problem. eg small children or others who have had repeated high TTG with very good diet compliance. Gluten Free Oats are a great source of soluble fibre and iron but be aware of the potential  issues with large portions.

Schneider Presents paper at the Dietitians of Canada in Quebec City

The Effect of a FODMAPs Diet on Symptom Production and the Gut Microbiome in Patients with IBS.
June 4, 2015 in Quebec City

Keith McIntosh, MD, FRCPC,
Theresa Schneider BASc, MPH, RD, Hotel Dieu Hospital Kingston
Ian Spreadbury PhD, GIDRU Queen’s University
Stephen Vanner, MD, FRCPC, Queen’s University
Francis Dang
Objective: With increasing evidence that the gut microbiome and foods such as fermentable oligo, di, and monosaccharides and polyols (FODMAPs) contribute to symptoms in patients with irritable bowel syndrome (IBS),  this study set out to determine if FODMAPs modulates symptoms in patients with IBS Methods: This prospective, randomized trial comparing the effect of low-FODMAP and high-FODMAP diets on IBS patients (ROME III diagnostic criteria), randomized subjects to either diet for a total of 3 weeks, regardless of their previous reported fodmap intake. A RD taught the diets in a 30 min session: with a booklet, food diary, foods to choose and avoid lists and menu choices. The low diet contained 2 servings of wheat/day. The previously validated IBS Symptom Severity Questionnaire measured symptoms. The gut microbiome was assessed indirectly by measuring H2 production as the change in the area under the curve (AUC) of H2 ppm for a 5 hour, 10g Lactulose Breathe Test (LBT). The Dietitian developed a Dietary Fodmap Code (DFC) (intake over a 7 day period using Canada’s Food Guide and Estimates of Food Frequencies) to verify dietary compliance. Results: 40 patients were enrolled with 20 randomized to the low FODMAPs and 20 to the high FODMAP diet. For the analysis, 16 and 18 respectively were used.  Baseline symptom scores and LBT H2 AUC were similar between groups.  At the end of the study, symptom scores had decreased by 31.1% in the low FODMAP group (p < 0.0001), versus no change in the high FODMAP group (+4.48%, p = 0.58). Neither diets produced any significant changes in H2 AUC (-12.12%, p = 0.39 and +4.8%, p = 0.75 respectively). Conclusions: The analysis shows a low FODMAP diet taught by an RD leads to a significant reduction in IBS symptom severity after 3 weeks.