2017 LAHIDAN Distinguished Trinko Service Award
Zachari Breeding, MS, RDN, LDN, FAND
Zachari Breeding, MS, RDN, LDN, FAND is a registered, licensed dietitian and professional chef in Philadelphia. He is a clinical oncology dietitian at The Cancer Treatment Centers of America and the owner and executive chef for The Sage: Nutritious Solutions, a personalized nutrition and off-site catering company. He holds lectures nationwide, both at the university and corporate levels, on a wide array of nutrition-related topics. Zach is a contributing author for Food and Nutrition Magazine, chair of the Cystic Fibrosis Nutrition sub-unit of the Medical Nutrition Practice dietetic practice group, and member of the Committee of Lifelong Learning. He is also a public policy ambassador for the Pennsylvania Academy of Nutrition and Dietetics.
It was an honor receiving the Trinko award from the Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN) Member Interest Group at the 2017 Food and Nutrition Conference and Expo. From my first volunteer opportunity at the South Bronx Health Center in New York City under Sandra Arevalo to my current role in Philadelphia, the nutritional needs of individuals of Latino and Hispanic descent have been ever present. As a non-Hispanic dietitian, I took the opportunity to join LAHIDAN to become more involved and increase my understanding of the specific needs of this population. The more I understood about the health disparities among these individuals, the more empowered I felt to make a difference.
In Philadelphia alone, 71% of Latinos and Hispanics are obese and nearly 17% have diabetes (the second highest rate in the city overall). The latest statistics from CDR indicate that less than 4% of all dietitians are Latino or Hispanic. Therefore, it is the challenge of all dietitians, regardless of ethnicity, to band together to improve the nutrition-related chronic disease risk of the Latinos and Hispanic population. This may include volunteering in a primarily Hispanic community, learning Spanish, or working with local legislators to decrease food deserts and promote intake of fruits and vegetables. You can even start simple by learning common dishes from ethnic subgroups including (but not limited to): Dominican, Puerto Rican, Mexican, and Peruvian.
LAHIDAN empowers dietitians to make a difference in their local communities and abroad. This group offers many opportunities to students, mentors, community dietitians, and dietetic interns, just to name a few. I am so proud to be part of a group within the Academy of Nutrition and Dietetics that makes such a profound impact to improve the nutrition-related health outcomes for this unique group of individuals.
2017 Student FNCE® Scholarship Recipient
Elena Fricke
I am so thankful to have received the student scholarship and for the opportunity to attend FNCE® 2017 in Chicago. I am a current coordinated program student at the University of Alabama, and I will finish the dietetic internship in May and graduate with my bachelor’s in food and nutrition. Growing up in a Mexican-German household, my passion for nutrition began at a very young age as I assisted by mother as she taught classes on how to make tamales in my hometown of Sacramento, CA. She taught me basic cooking skills, and since then I have enjoyed preparing meals for my friends and family. After seeing many of my family members struggle with chronic diseases, I became interested in how I could adapt my family’s favorite recipes without sacrificing the traditional flavors they loved. Ever since then, experimenting in the kitchen and reading about nutrition became one of favorite activities, and it is the reason why I chose to study nutrition in college and become a registered dietitian. Through my experiences with my family and most recently as an intern, I have witnessed the power of diet and lifestyle in the prevention and treatment of chronic disease. This has furthered my passion for spreading this health message and I look forward to a career that allows me to change lives through something so simple yet so powerful.
I am so thankful to have received the student scholarship and for the opportunity to attend FNCE® 2017 in Chicago. I am a current coordinated program student at the University of Alabama, and I will finish the dietetic internship in May and graduate with my bachelor’s in food and nutrition. Growing up in a Mexican-German household, my passion for nutrition began at a very young age as I assisted by mother as she taught classes on how to make tamales in my hometown of Sacramento, CA. She taught me basic cooking skills, and since then I have enjoyed preparing meals for my friends and family. After seeing many of my family members struggle with chronic diseases, I became interested in how I could adapt my family’s favorite recipes without sacrificing the traditional flavors they loved. Ever since then, experimenting in the kitchen and reading about nutrition became one of favorite activities, and it is the reason why I chose to study nutrition in college and become a registered dietitian. Through my experiences with my family and most recently as an intern, I have witnessed the power of diet and lifestyle in the prevention and treatment of chronic disease. This has furthered my passion for spreading this health message and I look forward to a career that allows me to change lives through something so simple yet so powerful.
I attended several educational sessions while at FNCE®, and I especially enjoyed a session on plant protein. I was surprised to learn that while plant proteins can be limiting in certain amino acids, consuming a variety of plant foods will ensure adequate intakes of essential amino acids. Many plant foods, such as nuts, legumes, and whole grains, are not only great sources of protein but also rich in fiber, a nutrient lacking the American diet. Encouraging clients to include more plant-based proteins in their diet will help them increase intake of fiber, vitamin, and minerals while also promoting sustainability. Making simple substitutions, such as using lentils or beans instead of beef in dishes like tacos and lasagna can help consumers reap health benefits while saving also saving money on groceries.
Another session I enjoyed was a talk on type 1 diabetes interventions in Africa. The speakers explained how African nations lack the infrastructure to support proper diagnosis, education, and treatment. This reminded me of a conversation I had with a diabetic man I met while on a mission trip in Nicaragua. As a type 1 diabetic, he needed insulin in order to perform well in his job but often could not get it due to the remote location of his home, which impacted his ability to provide for his family. Attending this session reminded me of this need, and I am now actively seeking out ways that I can use my skills as a dietitian to help provide nutrition education and treatment in Latin America.
In addition to attending educational sessions, I enjoyed the expo and networking with other dietitians and the LAHIDAN reception. Getting to meet professionals in the field really inspired me and made me more excited to be entering this field where I will never stop learning. I look forward using my skills and knowledge of nutrition to make a positive impact on the health and well being of my local community and others, and I’m grateful for my experience and everything I learned while at FNCE®.