Are you getting enough calcium? National Osteoporosis Awareness and Prevention Month brings attention to osteoporosis — a condition characterized by weak, porous bones — and provides an opportunity to learn more and educate others about this condition that primarily affects older adults. Known as a “silent disease,” the first indication of osteoporosis often is when a bone breaks.
It is said that “sometimes in life, a sudden situation or a moment in time, alters your whole life and forever changes the road ahead.” Such is the story of young RDN Alyssa Smolen who chose this field as a way to pay it forward after prevailing in a battle with an eating disorder. “I unfortunately, like a lot of dietetics students, found this career through an eating disorder. Following my recovery, I became really passionate about proper nutrition and properly fueling the body. I feel strongly about educating others on the importance of nutrition and myth busting common nutrition misconceptions. I don’t want people to make the same mistakes I made.”
Every March, the Academy of Nutrition and Dietetics encourages the celebration of National Nutrition Month. Every year, a unique theme is adopted. The ultimate goal is to invite and encourage everyone to learn more about developing healthy habits and making informed food choices. The theme for the 2024 National Nutrition Month campaign is “Beyond the Table.” This emphasizes sustainability efforts, addresses the farm-to-fork aspect of nutrition, and showcases the expertise of Registered Dietitian-Nutritionists (RDNs) and Nutrition and Dietetics Technicians, Registered (NDTRs).
February is Black History Month, established in 1926 by Black historian Carter G. Woodson to celebrate the achievements of African Americans and recognize their central role in U.S. history. In addition to learning about Black registered dietitian nutritionists’ contributions to the nutrition and dietetics profession — such as Joncier Greene, MS, RD; Solona C. McDonald, RD; Lenora Moragne, PhD, MS, RD; and Sarah Wilder, PhD, RD.
It is said that “sustainability is no longer about doing less harm. It’s about doing more good.” And for Chesha Hodge, the freshly minted Sustainable Food Systems Program Manager with the City of Newark, the “good” is helping to establish sustainable food systems and nutritional practices in a city she has been serving in many capacities for over a decade.
This is National Crohn’s and Colitis Awareness Week. And so, we invite you to help us celebrate the work of Elizabeth Goldstein, RDN, who specializes in using medical nutrition therapy to treat these conditions. She is also actively helping the AND to establish a GI specialist credential.
There are so many things to look forward to this time of year: holiday movie marathons, winter sports, spending time with loved ones and other festivities. It is essentially a season of celebration. And with each celebration, there are also so many foods we look forward to—maybe foods we only get to have once a year. So, imagine the devastation you may feel if you were told you could no longer enjoy your favorite holiday dish. For people living with celiac disease or other medically necessary dietary restrictions, this disappointment is unfortunately all too common. In fact, foods easily become the centerpiece at the table (no pun intended) and mealtimes may be more stressful than they are pleasurable.
November is quite a busy month! Some of us see it as the perfect time to slow down and embrace the chilly fall mornings, vibrant foliage, and earlier nights. Others see it as the start of another holiday season and feverishly begin their preparations.
In honor of Veteran’s Day, this month we focus the spotlight on retired Navy Commander, Kathy Maalouf who spent 23 years as a Navy Reservist but is now ranked an RDN. She earned her credentials during the COVID-19 pandemic having completed her entire course of study at Montclair State University. “I became an RDN mid-pandemic and after considering the employment landscape I decided to use the time to begin the process of starting a private practice while waiting out the pandemic,” said Kathy.
Chances are, you’ve heard of gluten before, but what about celiac? Celiac is an autoimmune condition characterized by damage to the small intestine—specifically, to the fingerlike projections (called villi) that line it and aid in nutrient absorption1. Every year on September 13th, National Celiac Disease Awareness Day encourages us to support those with the auto-immune disease affecting 3 million people. This month’s blog post will go into the specifics of celiac and help to bring further awareness.
The New Jersey Academy of Nutrition & Dietetics is the state's leading professional organization for registered dietitian nutritionists, nutrition professionals, and students, representing over 1,500 members across the state.
© 2025 New Jersey Academy of Nutrition and Dietetics
