Dietician Bronx NY

Dieticians include clinical dietitians, community dietitians, food service dietitians, gerontological dietitians, pediatric dietitians, research dietitians, business dietitians, consultant dietitians and more. They work in different fields to address the needs of different populations. See below to find local dieticians in Bronx, NY.

Radiant Living Wellness- Nicole Ohebshalom
(914) 843-6456
37 West 39th Street, Suite 404
Diet(ician) / weightloss

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ReNew...for a new you- Nutrition for the Mind & Body
(310) 428-6443
By appointment only in NYC office or via the phone
New York, NY
Diet(ician) / weightloss

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(516) 426-2531
Oceanside, NY
Diet(ician) / weightloss

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Morris Park Family Chiro PC
(718) 863-0777
997 Morris Park Ave
Bronx, NY
Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
Monday:9:00 AM - 5:00 PM
Tuesday:9:00 AM - 5:00 PM
Wednesday:9:00 AM - 5:00 PM
Thursday:9:00 AM - 5:00 PM
Friday:9:00 AM - 5:00 PM

Andrea P Boyar, CDN, PHD, RD
Dept of Health Services Lehman College250 Bedford Park Blvd.
W Bronx, NY
NAO Nutrition
(646) 996-1088
363 W. 51st Street Suite 2E
New York, NY
Diet(ician) / weightloss

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Healthy Chef Alex
(917) 345-2302
New York City, NY
Diet(ician) / weightloss

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Harmony Health Counseling
(516) 455-0653
1463 Hemlock Avenue
East Meadow, NY
Diet(ician) / weightloss

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Kathy S Feld Berkowitz, CDM, RD
(718) 662-4181
100 W Kingsbridge Rd
Bronx, NY
Kevin L Cintron, RD
(718) 828-6060
2111 Williamsbridge Rd
Bronx, NY
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Diets: Diets

 (Excerpted from Staying Healthy with Nutrition , Celestial Arts )

A diet is whatever we eat, and there are literally millions of them. What each one of us eats is our individualized diet. When we say this word “diet,” many of us may think of a particular time when we might try to lose or gain weight before going back to what we usually eat. Who we are, how we feel, and how we look in size and shape are the results of what we eat, our eating habits, and all that we do and think. So, if we wish to change in any way, we probably need to change our diet—that is, what and how we eat—rather than go on a diet.

In this section, I discuss the variations in diets, their different classifications, such as vegetarian or omnivorous diets, and the common cultural diets throughout the world. I define each one and then discuss its strengths and weaknesses, along with ways to modify it or additional supplements needed to make it healthier.

Diets are influenced by a number of factors. First, the classification of the diet is based on its content. This initially was based on availability of foods indigenous to locale—what could be grown or hunted, gathered or caught. NowaDay s, it is even wiser to eat locally and minimize imported foods, which often are heavily treated to protect them from decay and germ and insect infestation, as well as to meet government regulations. However, eating locally obviously has its limitations as our foods are subject to seasonal and climatic influences.

Each culture has its own dietary patterns regarding what is eaten and how it is prepared. These patterns are very strong, as are our tastes and food conditioning. Even stronger are family influences. Thus, both our culture and our environment affect our eating patterns. Specifically, diets and habits seem to run in families, as do many of the problems that cause them. I believe that in many cases, such diseases as hypertension, heart disease, adult diabetes, obesity, and even cancer are related more to familial influences, both psychological and nutritional, than to a genetic predisposition.

Our genetics may also play a factor in our diet. Over generations, our bodies adapt to the foods we eat and our physical well-being is influenced by our ability to digest, assimilate, and utilize any food. Although the human species is adaptable, genetic mutation is a slow process. When we shift cultures or markedly change diets, we may consume foods that our body will react to rather than receive easily. Digestive problems, other sensitivities, and allergies may occur from this. We should pay close attention to how our body handles new foods and new recipes.

Our general eating patterns and habits are greatly influenced by our upbringing. Such preferences as when we eat, whether we snack, or whether we like to eat quietly or very socially may have their origins in childhood. The emotional ties between love and food or between love and cleaning our plate are deep-sea...

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Diets: Types of Diets

 (Excerpted from Staying Healthy with Nutrition , Celestial Arts )

Another drawback to macrobiotics, especially for Americans, is that it is served with a whole philosophy—near religion, if you will—but at the least a way of life that goes along with the diet. I will not get into a discussion of this philosophy, but for many people it can, as can the often radical change suggested in the diet, become a psychological barrier against acceptance of the dietary principles. With some of its proponents and in much of its literature, there is almost a fanaticism that this system will solve many problems and difficulties in the world.

Though much has been written about the theory that a macrobiotic diet can help cure many diseases, including cancer, there is no good evidence for this, only some anecdotal experience. Maybe some further research will provide more useful information, especially in regard to the fatty acid effects on cells. The omnivorous diet generates more arachidonic acid, which cancer cells need to thrive, while a vegetarian and macrobiotic diet reduce production of arachidonic acid, a possible reason for the benefit it may provide.

Overall, I am much more supportive than otherwise of the macrobiotic-type diet. Except for my period as a raw-fooder, my own diet through the years has been closer to a macrobiotic one than to any other type, though I usually eat more raw vegetables and fruits than suggested. I feel that it has a lot to offer, including some sound, wholesome information, that may provide many Westerners with an improved sense of health, peace, and well-being.

Raw Foods
A raw food diet is a very interesting one and potentially very healthy or healing for those who have congestive maladies. It basically consists of uncooked whole foods. Foods are eaten in their uncooked, most potentially nutritious state, with the vital elements of nature still contained in them. The sun’s energy, water, and nutrients from the earth invigorate fruits, vegetables, legumes, nuts, and seeds. Sprouted beans and seeds are often a very nutritious component of the diet. Sprouted grains can be made into breads and wafers. Raw (unpasteurized) milk products may be used. Water, fresh juices, and sun teas are the main drinks in this diet. All stimulants, chemicals, and alcoholic beverages are avoided.

Though this diet can be a very healthy and adventurous one, I believe that unless it is very astutely balanced, it is not a good one for very long. It can provide good vitality and nutrient content, however, it is usually low in protein, calcium and iron, all of which could lead to problems in the long run. Also, with no heat added to the foods and an avoidance of the more concentrated and heat-producing foods, the body could become cold. People in warmer climates, those who are overweight, or those with good body heat are more likely to do well on this diet.

Many people lose weight on a raw foods diet. Proper chewing and go...

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Vegetarian Diets for Children: Right from the Start

Eating habits are set in early childhood. Vegetarian diets give your child the chance to learn to enjoy a variety of wonderful, nutritious foods. They provide excellent nutrition for all stages of childhood, from birth through adolescence.

The best food for newborns is breast milk. If your baby is not being breast-fed, soy formulas are a good alternative and are widely available. Do not use commercial soymilk. Babies have special needs and require a soy formula that is developed especially for those needs.

Infants do not need any nourishment other than breast milk or soy formula for the first several months of life. Breast-fed infants need about 2 hours a week of sun exposure to make vitamin D. Some infants, especially those who live in cloudy climates, may not make adequate amounts of vitamin D. In that case, vitamin D supplements may be necessary.

Breast milk or infant formula should be used for at least the first year of your baby's life.

At about 4 to 5 months of age, or when your baby's weight has doubled, other foods can be added to the diet.

Add one new food at a time, at one- to two- week intervals. The following guidelines provide a flexible plan for adding foods to your baby's diet.

4 to 5 Months
Introduce iron-fortified infant cereal. Try rice cereal first since it is the least likely to cause allergies. Mix it with a little breast milk or soy formula. Then offer oat or barley cereals to your baby.

6 to 8 Months
Introduce vegetables. They should be thoroughly cooked and mashed. Potatoes, green beans, carrots, and peas are all good first choices.

Introduce fruits next. Try mashed bananas, avocados, strained peaches, or applesauce.

By 8 months of age, most babies can eat crackers, bread, and dry cereal.

Also, by about 8 months, infants can begin to eat higher protein foods like tofu or beans that have been cooked well and mashed.

Children have a high calorie and nutrient need, but their stomachs are small. Offer your child frequent snacks, and include some less "bulky" foods like refined grains and fruit juices. Do limit juices however, since children may fill up on them, preferring their sweetness to other foods. Calorie needs vary from child to child. The following guidelines are general ones.

Food Groups for Children

Breads, cereals, and grains
Includes bread, hot and cold cereals, pasta, cooked grains such as rice and barley, crackers.
A serving is 1/2 cup pasta, grain, or cereal or 1 slice of bread.

Beans. Nuts. Seeds
Includes any cooked bean such as pinto, kidneys, lentils, split peas, black-eyed peas, navy beans, and chickpeas; soy products such as tofu and soymilk; all nuts and nut butters, seeds, and tahini (sesame butter).
A serving is « cup beans, 4 ounces tofu, 8 ounces soymilk, 1 tablespoon nuts or nut butter.

Includes all vegetables.
A serving is « cup cooked or 1 cup raw.

Includes all fruits and fruit juices.
A servin...

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