Twitter Chat Summary – Help People with Diabetes Eat Away from Home Healthfully

Q1: How do you assess a client’s restaurant eating habits? What Qs do you ask? @jjdiabetesInst #DiabetesINFL

raniabatayneh @HopeWarshaw Nutrition information is available online- easily accessible via an app. I always say go for a small. #DiabetesINFL
hopewarshaw I ask how often, what types of restaurants do you eat in or takeout food? Then I ask to tell me sample meals. #DiabetesINFL
jackienewgent It’s important to know not just WHAT someone orders, but the HOWs: How much; How often; how it’s made/served. #DiabetesINFL
hopewarshaw Do you find ppl eat similar foods, similar restaurants (except travel)? How do you advise use this info to advantage? #DiabetesINFL
laurenpincusrd Question the details-butter on bread, salad dressing, oil brushed on fish-many forget about items that add calories & carbs #diabetesINFL
rebeccabitzerrd What’s ur go-to restaurant? Nonjudgemental Qs to determine HOW OFTEN and WHAT they’re choosing #notthefoodpolice #DiabetesINFL
hopewarshaw Ppl can learn impact of similar restaurant meals on glucose. Can create own hx, use learnings when eat same meal again. #DiabetesINFL
kathybirkettrdn Must open dialogue about preparation: who, where, how often. Sometimes surprising answers result! #diabetesINFL
jmimsrd Find out what their favorite place/meal is and work on how to also make it a healthful one. Positive approach. #diabetesinfl
hopewarshaw Helping ppl realize they eat similar restaurant meals & helping find, estimate carb counts can remove some challenge. #DiabetesINFL
hopewarshaw Next step is, if need be, I guide person on healthier choices by asking for their thoughts to make meals healthier. You? #DiabetesINFL
rebeccabitzerrd Quantity and frequency is key. If client says I eat pizza 1/week, dig deeper, most people eat leftover pizza x2 #details #DiabetesINFL
kathybirkettrdn There r many good choices while eating out, we need to provide info to clients/consumers so they can make better choices. #diabetesINFL
barbruhsrd I like to start by asking clients how often they cook or prepare food at home. Then we dive into the dining out #DiabetesINFL
rebeccabitzerrd Yes, so impt to get good idea if #details of who, what, where and when eating. Social aspect is so important for success #diabetesinfl
fiberfriendly I am always interested in restaurant frequency, says a lot about #diabetes meal mgmt and also cooking at home practices #DiabetesINFL
raniabatayneh @HopeWarshaw learning about their food preferences: warm, cold, spicy. Then you can discuss ingredients/recipes. #DiabetesINFL

Q2: What do you find are most significant pitfalls of restaurant meals for ppl w #diabetes? In general? @jjdiabetesInst #DiabetesINFL

hopewarshaw More fat, including hidden fats from food prep, in restaurant meals than ppl often realize. Especially sit down and order. #DiabetesINFL
tmcarthur50 portion sizes
laurenpincusrd Portions! An average serving of pasta in a restaurant can be 3 cups! #DiabetesINFL
hopewarshaw Sodium count! From prepared foods used (ex chicken, cold cuts), sauces, gravies, dressings, soups, etc, sodium skyrockets. #DiabetesINFL
jackienewgent Pitfalls for anyone include overly processed (”white”) carbs, added sugars, hidden sodium & portion distortion. #DiabetesINFL
hopewarshaw PORTIONS can be HUGE! Enough for 2+. Do U think getting easier or harder to manage portions? Why? Easier w fast food? Why? #DiabetesINFL
rebeccabitzerrd Ppl choosing restaurant meals high in fried foods and simple carbs, and low in fiber #eatmoreveggies #DiabetesINFL
tmcarthur50 preparation – in butter, spices, fried, oil, salt #DiabetesINFL
fiberfriendly portions portions portions! So hard to manage #diabetes w/ avg rest meals. Rec pack up half/take to go or split w/ friend #DiabetesINFL
jmimsrd Assumptions = Pitfalls. There are a lot of healthy options when eating out, but people assume eating out = eating badly #diabetesinfl
tmcarthur50 more for your dollar attracts people which means eat more #DiabetesINFL
hopewarshaw For #diabetes challenging to count gm carbohydrate, esp mixed dishes, unfamiliar foods, ingredients, w lack nutrition info #DiabetesINFL
barbruhsrd I believe portion control is one of the biggest issues for peeps w and w/o #diabetes and eating out #DiabetesINFL
raniabatayneh @HopeWarshaw @JJDiabetesInst arriving hungry and diving into the bread basket! Portions, sodium, fats, imbalanced meals. #DiabetesINFL
rebeccabitzerrd Cobb salad or caesar salad without thinking of the food prep or components of building these salads, knowledge is key #DiabetesINFL
tmcarthur50 Agree – provide list of best choices vs. avoid – more receptive #DiabetesINFL
laurenpincusrd Seemingly healthy foods like salads can be sugar bombs with dried fruit, candied nuts and sugar laden dressings. #DiabetesINFL

Q3: What R most critical skills you teach ppl w #diabetes to eat healthier restaurant meals and count carb gms @jjdiabetesInst #DiabetesINFL

laurenpincusrd Learn to visualize portions and keep food simple. Steamed veggies, grilled proteins, simple sides vs mixed dishes #diabetesINFL
jackienewgent To curb carb gms, do DIY plating: Create meal based on menu offerings, filling 1/2 plate w/side non-starchy veg or salad. #DiabetesINFL
tmcarthur50 Have the restaurant place 1/2 in togo container before bringing to table #DiabetesINFL
jmimsrd Get comfortable talking to the chef. If options aren’t on the menu, they may be able to do something special #diabetesinfl
hopewarshaw Portion control! How to split, share menu items. How to order/combine salad, app, soup +/or side dishes 4 portion control #DiabetesINFL
raniabatayneh @HopeWarshaw @JJDiabetesInst split the meal, look at the ingredients, use #OneOneOneDiet formula- 1 protein, 1 carb, 1 fat. #DiabetesINFL
kathybirkettrdn Important to look at portions before you eat out, take off plate into to-go box so don’t eat all while talking. #diabetesINFL
hopewarshaw Choose restaurant wisely. I’m delighted to see more small plate spots. Makes portion control easier, but choose wisely. #DiabetesINFL
hopewarshaw Estimate portions for carb counts. I encourage ppl to weigh, measure foods at home to train eyes for use when dining out #DiabetesINFL
jmimsrd Be a voice for healthy! Restaurants want to serve what people want to eat. Find a delicious healthy meal? Tell people! #diabetesinfl
hopewarshaw Where find, how use restaurant nutrition info from carb counts to fat gm, sodium counts. See = believe. A lesson in itself #DiabetesINFL
barbruhsrd Increasing awareness of portions is a biggie, but the #halfplatehealthy guideline can also help-fill 1/2 your plate w vegs #DiabetesINFL
rebeccabitzerrd #MyPlate is PERFECT for eye-balling portions #halfplateveggies & don’t forget #mindfuleating for assessing satiety #DiabetesINFL
barbruhsrd Offering suggestions on how to make the same meal at home, on a budget and tasty, can also help. Frozen meals are option #DiabetesINFL

Q4: What tips, tactics, tricks offer ppl w #diabetes to reduce fat gm restaurant meals? Which most helpful? @jjdiabetesInst #DiabetesINFL

hopewarshaw Sandwiches: Opt for whole grain bread, flatbread, eat open face. Instead of croissant, large sub roll. @jjdiabetesInst #DiabetesINFL
laurenpincusrd Order sauces and dressings on the side and fork dip. Ask what is added to grilled/broiled meats, butter in the omelet pan? #diabetesinfl
jackienewgent I first encourage good fat. Do SWAPS: avocado instead of cheese for lean burger; a little EVOO instead butter for ww toast #DiabetesINFL
hopewarshaw Sandwich fillers: Skip tuna, egg, seafood salad. Opt: lean meat or vegetarian. Use mustard vs. mayonnaise, special” sauce. #DiabetesINFL
jackienewgent Be a proactive diner. Make (polite!) requests… “May I please have the seasonal steamed veggies instead of fries w/that?” #DiabetesINFL
hopewarshaw Minimize fried items from entrée to side dish. Request healthier substitutions: vegetable side, side salad, baked potato. #DiabetesINFL
fiberfriendly not sure focus on fat is most important concept for my #diabetes pts at restaurants. Portion/cals/carb come first #DiabetesINFL
hopewarshaw Salad dressing on the side. Using your favorite is OK. Got to enjoy! Order lemon wedges or vinegar to dilute and spread. #DiabetesINFL
hopewarshaw Easier to make substitutions or special requests that don’t feel deprivational and those most doable in restaurants. #DiabetesINFL
jmimsrd Build your own has become very popular and an easy way to customize to what you need. #diabetesinfl
fiberfriendly For pts w/ #diabetes eating at restaurants, I always suggest using “dry” when ordering veggies – so no added butter/fat #DiabetesINFL
raniabatayneh @HopeWarshaw @JJDiabetesInst Stick to the rule of ONE. Pick the fat you want (on your sandwich/burrito/salad). it works! #DiabetesINFL
tmcarthur50 Salads are killers on fat – review toppings that add the most fat-croutons, cheese, bacon, dressing, etc #DiabetesINFL
kathybirkettrdn Not sure if ppl realize where fat is, good to review sources/types then talk about how to manage them. #diabetesINFL
rebeccabitzerrd Choose lean meats. Baked instead of fried. Order sauce on the side. Tomato-based sauces vs creamy sauces. #hearthealthy #DiabetesINFL

Q5: What tips, tactics, tricks do you offer clients w #diabetes to help w portion control w restaurant meals? @jjdiabetesInst #DiabetesINFL

laurenpincusrd Ask for a takeout container when food is served and divide in half immediately. Built in portion control. #diabetesINFL
jackienewgent Split entrée; save 1/2 for later or share w/partner. AND order leafy salad or non-starchy veggies to fill out plate. #DiabetesINFL
hopewarshaw Use restaurants menus they frequent to talk abt current choices. Get input to tweak these to eat less, lower fat, carbs. #DiabetesINFL
hopewarshaw Play out scenarios. Eating w spouse, friends, family who tend to order too much food for all which leads to overeating. #DiabetesINFL
laurenpincusrd Order an appetizer for dinner, usually a much smaller portion & higher in protein like mussels marinara or grilled calamari #diabetesinfl
rebeccabitzerrd Eat slowly. Savor the flavors. Engage in conversation. Put fork down and pause to assess hunger/fullness. #mindfuleating #DiabetesINFL
raniabatayneh @HopeWarshaw @JJDiabetesInst share a meal, eat 1/2 now, 1/2 later, don’t arrive starved. Drink water w/meal. #DiabetesINFL
hopewarshaw Suggest control portions from start. Order less. Split, share. Order from salads apps, side dishes to compose meal. #DiabetesINFL
jmimsrd Use a smaller plate at self service areas. Choose menu items that are veg-centric, where you get more for your calories #diabetesinfl
diabeticfoodie Order appetizer as meal. #diabetesINFL
hopewarshaw Offer or come up tog w strategies to take home excess food to create another meal. Order take home contain when order meal #DiabetesINFL
rebeccabitzerrd #diabetesinfl
barbruhsrd Yes @RebeccaBitzerRD! Mindful eating can really make a difference. Am I hungry? What else is influencing my eating now? #diabetesinfl
tmcarthur50 splitting with someone is so helpful and easy to do #DiabetesINFL
rebeccabitzerrd Have you seen our mindful eating placemat/coloring mat? #diabetesINFL #rebeldietitians
barbruhsrd Avoid buffet dining at all costs! The bargain isn’t worth the gain or blood sugar spikes! #diabetesinfl
fiberfriendly Good tip for larger restaurants is research menu online before going…what are best bets? Better to know ahead of time! #diabetesINFL
rebeccabitzerrd Restaurant meals are typically at least 2 servings. Eat half and take the rest home, or split an entree! #sharingiscaring #DiabetesINFL
barbruhsrd Even at “healthy” places like Chipotle, always get in takeout container and resist the #cleanplate club #diabetesinfl

Q6: Ppl w #diabetes understandably find counting carb gm in restaurant foods/meals a challenge? Tips to offer? @jjdiabetesInst #DiabetesINFL

hopewarshaw Use avail nutrition info 4 restaurants if avail. Look up common items, meals w client. Show how easy to find. Practice tog #DiabetesINFL
laurenpincusrd If going to national chains check nutrition info beforehand for a better idea what to order and how to count. #DiabetesINFL
rebeccabitzerrd Use your hand to guesstimate portion sizes of carb foods. 1 cupped hand = ½ cup. A fist = 1 cup. #handyportionsizes #DiabetesINFL
jackienewgent Do your homework! Browse restaurant website or app in advance; determine carb-friendly order +check nutritionals if avail. #DiabetesINFL
jmimsrd This is will get easier in May when menu labeling goes into effect. You will have to look for extended info for carbs #diabetesinfl
raniabatayneh @HopeWarshaw @JJDiabetesInst I tell my clients to pick ONE Carb when dining out (bread, pasta, rice, dessert, wine,) #DiabetesINFL
hopewarshaw Use client’s list of common restaurant meals. Look up, add up carb gm counts. Encourage record keeping, using history. #DiabetesINFL
jmimsrd Practice at home. Measure common foods so you have a visual as a reference. Take a pic next to a fork for perspective #diabetesinfl
raniabatayneh @HopeWarshaw @JJDiabetesInst Fast food- pick your CARB (bun on burger, fries, milkshake (if you must, order a small) #DiabetesINFL
hopewarshaw We’ll see more restaurant nutrition info May 2017 b/c ACA requirement. See details from @US_FDA: #DiabetesINFL
hopewarshaw Foods/meals w no nutrition info: Find on nutrition app or website, or find/use nutrition facts from similar prepared food. #DiabetesINFL

Q7: UR thoughts? Will more avail restaurant nutrition info raise awareness? Order healthier meals? Why? Not? @jjdiabetesInst #DiabetesINFL

laurenpincusrd Knowledge is power. The more info available, the more informed our decisions. #DiabetesINFL
jackienewgent More restaurant nutrition info won’t help unless you use it. So, make it a habit … USE IT! @jjdiabetesInst #DiabetesINFL
raniabatayneh @HopeWarshaw @JJDiabetesInst knowledge is key. With that said, you also need to be motivated to change/make better choices. #DiabetesINFL
laurenpincusrd Those who don’t care, still won’t. Those who do will be empowered to make better choices. It’s confusing, even for profs #diabetesinfl
rebeccabitzerrd Most ppl want to choose better options. Label meals lower in fat/sodium as #hearthealthy to help ppl make healthy choices #DiabetesINFL
hopewarshaw Research to date mixed from minor impact on calorie intake to no dent. Link to RWJ report: #DiabetesINFL
barbruhsrd I bet there’s an “App” for that! #diabetesinfl
rebeccabitzerrd It’s hard for ppl to know out what’s healthy on menus. Restaurants should show facts to help ppl make informed decisions #DiabetesINFL
hopewarshaw Research to date mixed from minor impact on calorie intake to no dent. Link to AJPH 2015 sys rev: #DiabetesINFL
amparobgonzalez it will increase awareness. NYC has nutrition info in chain restaurants and I found it valuable #diabetesinfl
tmcarthur50 More info is not useful if the person does not understand what to look for – must educate and keep simple #DiabetesINFL
fiberfriendly Nutrition info re restaurant meals can help ppl w #diabetes make smarter choices – and then maybe cook @ home more too #diabetesINFL
tmcarthur50 Restaurants need to use more with symbols on their menus- symbols that represent low carb/low fat/healthier options #DiabetesINFL
hopewarshaw I hope more nutrition info in our faces (menu boards, menus) will raise awareness, encourage action. Time will tell. You? #DiabetesINFL
jmimsrd We are working on ways to help customers put calories in context with labeling roll out. #diabetesinfl
barbruhsrd restaurant info can help dietitian educators help clients. I was shocked reviewing Starbucks options to guide choices #diabetesinfl
jackienewgent Just like a diet, it’s individual…it’ll absolutely be helpful for some! I know it’s helpful for me (I’m in NY!) #DiabetesINFL
jmimsrd Remember that taste is still #1 factor in food choice. If lower calorie doesn’t taste good, people won’t choose it #diabetesinfl
hopewarshaw Challenge for restaurants of all types and catch-22. If ppl don’t order healthier items, then can’t continue to provide. #DiabetesINFL
jmimsrd My guess…people will notice at first, and then, like other info it will become like wall paper. Need to keep interest #diabetesinfl
barbruhsrd A good resource on-the-go is a book called the “Portion Teller” by Lisa Young, RD #diabetesinfl
tmcarthur50 If it takes time and effort, people won’t do it – needs to be easy to identify and use #DiabetesINFL

Q8: Apps you recommend for restaurant nutrition info? Which? Why? How do you make sure this info is accurate? @jjdiabetesInst #DiabetesINFL

laurenpincusrd I like to find nutrition info for restaurant chains. #DiabetesINFL
jackienewgent For local info: “HealthyOut ” (free!). Use as guide, not 100% exact science. Use logic if info seems too good to be true! #DiabetesINFL
raniabatayneh @HopeWarshaw @JJDiabetesInst most chain restaurants now have their own apps which is helpful. #DiabetesINFL
jackienewgent Ideally, use a restaurant-specific app. For example, if you go to @panerabread a lot, download their app & use their data! #DiabetesINFL
rebeccabitzerrd Fast food chains are required to provide #nutritionfacts. Check their websites for the facts! #diabetesinfl
hopewarshaw For accuracy I refer ppl to restaurant website. Most up to date. Most accurate info. But takes more time, less available. #DiabetesINFL
hopewarshaw I advise ppl not just go blindly. Use info as base. Look at item eating, particularly for carb counts. Portions differ! #DiabetesINFL
hopewarshaw How do you encourage ppl w #diabetes to find, use carb counts from apps? Practical advise? #DiabetesINFL
fiberfriendly I recommend @USDA nutrient database 4 most up to date nutr info. Most foods I rec my pt w #diabetes eat don’t have labels #diabetesINFL
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Constance Brown-Riggs, MSEd, RD, CDE, CDN—an award-winning RD, certified diabetes educator, and past national spokesperson for the Academy of Nutrition and Dietetics, is the author of The African American Guide to Living Well With Diabetes, which received the Favorably Reviewed designation from the American Association of Diabetes Educators, and Eating Soulfully and Healthfully with Diabetes.

Dr. Lori Shemek, PhD, CNC, CLC, the best-selling author of “Fire-Up Your Fat Burn! and leading health and weight loss expert, is also known as “The Inflammation Terminator.” She has made it her mission to educate the public on the toxic effects of certain foods and lifestyle choices and how they create inflammation in the body. She is a leading authority on inflammation and its role in weight loss, preventing disease and optimizing health.

Rebecca Bitzer – MS, RD/LD, CEDRD is an award-winning Registered Dietitian, writer, speaker, blogger, and REBEL Dietitian business owner. Rebecca and her team of six Registered Dietitians have counseled thousands of clients struggling with diabetes for over twenty-five years. They work closely with each other along with internists, endocrinologists, therapists, and families.

Maureen Sullivan – RN, CDE has worked for many years as a Registered Nurse, most of them in emergency and trauma services. She is a Certified Emergency Nurse, Certified Diabetes Educator, and the former manager of a hospital stroke program. Maureen’s wealth of knowledge, passion for nursing and education, and ability to engage people makes her an excellent teacher and a captivating lecturer. Recently, Maureen has been concentrating on writing, speaking and teaching, as well as working on her award-winning weekly podcast, “The Health and Humor Show.”

Lauren Harris-Pincus, MS, RDN is a nutrition communications specialist, registered dietitian in private practice, social media consultant, speaker, spokesperson and corporate consultant. She is currently the owner of Nutrition Starring YOU, LLC and Lauren strongly believes that we should “Think Healthy, not Skinny”, and “EveryBODY is unique, your diet should be too”. Lauren was co-host of the Family Food Experts Kitchen radio show, available for listening on iHeart Radio and iTunes. Also known as one of the “NutritionBabes”, Lauren co-founded, a popular Health and Wellness website in 2009. was voted one of Healthline’s Top 100 Health Blogs in 2011, 2012 and 2013.

Mark Heyman, PhD, CDE is a clinical health psychologist and the director of the Center for Diabetes and Mental Health (CDMH). In addition to treating patients with type 1 and type 2 diabetes, Dr. Heyman provides training for health care providers on how to identify and address the emotional and behavioral aspects of diabetes in their patients. He also works with pharmaceutical and medical device companies to help them understand these issues and incorporate this information into their sales, marketing, and patient education materials. He is particularly interested in empirically supported behavioral interventions that promote behavior change and improve physical and mental health in people with diabetes.

Katie Ferraro, MPH, RD, CDE is a nationally-recognized registered dietitian, certified diabetes educator and author with an expertise in nutrition communications and curriculum development. She is the co-author of “Diet Therapy in Advanced Practice Nursing” (McGraw Hill, 2014) and an Assistant Clinical Professor of Nutrition at the University of California San Francisco and University of San Diego’s graduate schools of nursing.

Dr. Beverly S. Adler, PhD, CDE (aka “Dr. Bev”) is a clinical psychologist and certified diabetes educator, author and speaker. She specializes treating the emotional issues of people with diabetes. In her private practice, she provides individual, family and/or group therapy utilizing a cognitive behavior therapy orientation, combined with a spiritual approach. Her goal is to empower her patients to manage their diabetes.

Dr. Bev is the author of two self-help diabetes books. She has written numerous articles which are published in print and online – always focused on diabetes from the emotional perspective. She also speaks to audiences of people living with diabetes, as well as, to audiences of healthcare professionals and diabetes educators. Dr. Bev, herself, has been living successfully with type 1 diabetes for 40+ years.

In August 2016, Dr. Bev was honored to receive the “CDE Entrepreneur of the Year” Award from her Metropolitan NY Association of Diabetes Educators.

Jill Weisenberger, MS, RDN, CDE, FAND is an internationally recognized nutrition and diabetes expert with more than two decades experience. Through writing, speaking and one-on-one coaching, Jill empowers people to grab control of their health. She has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, VA. Jill is known for her practical approach and caring attitude. Her no-nonsense strategies to eating well include foods that both taste good and are good for you.

Marlene Koch (pronounced ‘cook’) is a nationally recognized nutritionist, popular TV personality and New York Times bestselling author. She graduated Magna Cum Laude from UCLA with a Bachelor’s degree in Nutritional Science. She is a registered dietitian and one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the Academy of Nutrition & Dietetics.

Marlene has taught professional chefs from the American Culinary Federation the principles of healthy cooking and eating. She has been adjunct Nutrition professor and cooking instructor for Columbus State College and the Columbus State Culinary Academy, and she is a nationally recognized expert in weight loss, diabetes, child and adolescent nutrition, and sugar substitutes.

Marlene has sold over one million cookbooks, and is a regular guest on QVC.

Barbara Ruhs – MS, RDN is a Registered Dietitian Nutritionist and owner of Neighborhood Nutrition LLC, a consulting firm focused on providing solutions to help food companies and supermarkets improve consumer health & wellness. She’s a former supermarket dietitian and has run a successful business for 17 years. A leader in the field of nutrition, her mission is to help people by impacting the way food is produced, marketed and sold. She’s a strong advocate for supermarket dietitians and believes the retail food industry has the greatest potential to impact public health.

Cheryl Orlansky has over 25 years of experience in health promotion and chronic disease prevention and management. Her first career as a registered dental hygienist led her towards a path of wellness and nutrition! Her expertise is in diabetes, weight management and cardiovascular disease for individuals and groups. She works in a large private practice including endocrinology, internal medicine, rheumatology, neurology and sleep medicine. She is an award winning dietitian with current leadership positions in state and local dietetics organizations.

She has been interviewed and quoted in media outlets for WebMD, Atlanta Sports and Fitness, Georgia Public Broadcasting, and the Atlanta Journal and Constitution. She has partnered with V-103 Radio to lead supermarket tours as part of a community outreach during National Nutrition Month.

Cheryl helps her clients reach balance through lifestyle choices: cooking and eating, activity and purpose in life.

Jackie Newgent, RDN, CDN, is a registered dietitian nutritionist and classically-trained chef. With a passion for helping people (including her father) with diabetes, she’s author of The With or Without Meat Cookbook: The Flexible Approach to Flavorful Diabetes Cooking and the award-winning The All‐Natural Diabetes Cookbook, both published by the American Diabetes Association. Jackie is also author of 1,000 Low-Calorie Recipes and Big Green Cookbook. Her next book, The All-Natural Diabetes Cookbook—2nd Edition, was published in 2015.

Nutritionist Rania Batayneh, MPH is the author of the best-selling book, The One One One Diet. She holds a master’s degree in public health nutrition from the University of Michigan School of Public Health and is also a Wellcoaches Certified Health and Wellness Coach endorsed by the American College of Sports Medicine (ACSM).

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