Louisiana Academy of Nutrition and Dietetics

09/01/2026

RECIPE OF THE WEEK!

Herbs de Provence Blend Recipe

Herbs de Provence is a salt-free blend of dried herbs, originating in the culinary traditions of southern France. Used to intensify and infuse flavor into meat, poultry, seafood, eggs, vegetables, salads, stews and other foods, herbs de Provence has no single recipe. Instead, each blend is uniquely flavorful. While basil, fennel seeds, savory and thyme are common ingredients, herbs de Provence may have many combinations of dried herbs grown in the Mediterranean: bay leaf, chervil, chives, lavender, marjoram, oregano, parsley, rosemary, tarragon or sage, too.

Prepare this recipe for starters, then create your own blend to complement your favorite recipes. Use ¼ teaspoon dry herbs per pound of meat or 1 pint of sauce. Add more if you want more herb flavor.

Ingredients
¼ cup dried rosemary
1 teaspoon celery seeds
1 teaspoon fennel seeds
¼ cup dried chives
¼ cup dried oregano leaves
2 tablespoons dried basil leaves
2 tablespoons dried Italian parsley
½ teaspoon dried thyme leaves
½ teaspoon dried lavender buds

Directions
Before you begin: Wash your hands.
Grind rosemary, celery seeds and fennel seeds in a spice grinder. Place in a small bowl.
Add chives, oregano, basil, parsley, thyme and lavender buds. Blend well.
Store in an airtight container, in a dark place, until ready to use. Use within a year for maximum flavor.
Preparation Notes
In food preparation, dried herbs need moisture to bring out their flavors. Use this guide when substituting fresh herbs in place of dry: 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.

Nutrition Information
Serving size: 1 tablespoon
Makes 16 portions

Calories: 10; Calories from fat: 0; Total fat: 0g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbohydrate: 2g; Dietary fiber: 1g; Sugars: 0g; Protein: 0g

Used to intensify and infuse flavor into meat, poultry, seafood, eggs, vegetables, salads, stews and more foods, herbs de Provence has no single recipe. Instead, each blend is uniquely flavorful.

08/24/2026

RECIPE OF THE WEEK

Peach Chutney with Chinese Five Spice Recipe

Chutney's linguistic origins — from the Sanskrit word catni, meaning "to lick" — shows off this spicy condiment's flavorful background. Made of fruits and vegetables, vinegar, sugar and spices, chutneys are traditionally served with curried dishes. Fruit chutney also makes a great complement for grilled pork chops, broiled chicken breasts and baked ham; a flavorful spread on sandwiches; a sweet-tangy condiment with cheese; and even a unique ingredient on flatbread.

Each region of Central Asia has its own distinctive chutney recipe. This version is flavored with Chinese five spice, typically made of star anise, cinnamon, cloves, Sichuan peppercorns and fennel seeds. This spice blend imparts a perception of sweetness without added sugar.

Ingredients
2 teaspoons canola oil
1 large shallot, minced (2 to 3 tablespoons)
2 teaspoons grated peeled ginger root
1 clove garlic, minced
2 large fresh ripe peaches, chopped in 1-inch pieces
½ cup dried tart red cherries or currants
2 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 teaspoon Chinese five spice powder
⅓ cup slivered almonds

Directions
Before you begin: Wash your hands.
Heat oil in a medium saucepan over medium heat. Add shallot, ginger root and garlic. Cook and stir for about 3 minutes, or until the shallot is softened but not browned.
Reduce heat to low. Stir in peaches and cherries or currants. Cook and stir until peaches soften but still keep their shape, about 5 minutes. Remove from heat.
Let cool and place in blender. Add vinegar, brown sugar and Chinese five spice powder. Blend well.
Pour into serving bowl. Mix in almonds.
Serve warm or chilled as a condiment, sauce or spread. The chutney can be frozen for later use. Makes about 2 cups.
Cooking Notes
If peaches are unripe, place in a paper bag on the counter. Ethylene gas from the peaches helps them to ripen more quickly. Putting a banana in the bag softens peaches even faster.
Chinese five spice powder is available in many supermarkets. If unavailable, make your own! For a yield of 4 teaspoons Chinese five spice powder, combine 1¼ teaspoons ground fennel seeds, 1 teaspoon ground star anise, 1 teaspoon ground Sichuan peppercorns, ½ teaspoon ground cinnamon and ½ teaspoon ground cloves.

Nutrition Information
Serving size: ¼ cup
Serves 8
Calories: 100; Calories from fat: 40; Total fat: 4g; Saturated fat: 0; Trans fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbohydrate: 15g; Dietary fiber: 2g; Sugars: 11g; Protein: 2g

Made of fruit and vegetables, vinegar, sugar and spices, chutneys are traditionally served with curried dishes.

08/17/2026

NEW EDITION AVAILABLE - ORDER NOW!

The Manual of Medical Nutrition Therapy – 9th Edition: A Nutrition Guide for Long Term Care in Louisiana is now available for purchase on Amazon in Kindle Edition for $89.

This updated edition is designed as a practical, evidence-based resource for Certified Dietary Managers and long-term care professionals. The manual provides clearly organized sections addressing a wide range of therapeutic diets, with dietary modifications simplified to support the delivery of nutritious, safe, and appealing meals in long-term care settings.

The text includes a dedicated Nutrition Support section to assist multidisciplinary care teams in identifying residents at nutritional risk and developing comprehensive, individualized care plans. Diet analyses were conducted using the USDA Database, and representative menus are provided for guidance, with appropriate emphasis on short-term therapeutic diets and the importance of food variety to meet current dietary recommendations.

The Kindle edition is available now. Click button below to learn more and order.

08/17/2026

BOARD VOLUNTEERS NEEDED!

Positions we need to fill:
President-Elect: 2 year term. Time commitment is about 2-3 hours a month.
Delegate: 3 year term. Attend HOD sessions for the Academy. Time commitment is about 1-2 hours a month.
Secretary: 2 year term. About 1 hour a month to take minutes during Board meetings. Reports and agenda collected by Executive Director.

If you are interested in viewing the responsibilities for these positions, you can click on the position title on the LAND website. Here is the direct link: Volunteering with LAND | Louisiana Academy of Nutrition and Dietetics

LAND Board Member Benefits:
- Free registration to the virtual annual conference - 2 days, and around 10 CPEUs - NEW BENEFIT!
- 1 Free CPE for governance presentation from executive director
- LAND budgets registration and travel costs for the president to participate in FNCE
- Help from Academy contracted staff for LAND

Email [email protected] to confirm your interest.

08/17/2026

SAVE THE DATES
We are excited to announce the 2027 LAND Annual Meeting Dates. The conference will be virtual again to reduce barriers to participations such as travel or additional expenses. More information will be posted on the site as the planning continues.

Want to help with the planning of the meeting? Reach out if you would like to be on the planning committee, especially if you have an interest in helping with sponsorship and/or speaker selection.
Email [email protected]

Interested in speaking at the meeting? Submit to the Call for Speakers.
https://docs.google.com/forms/d/e/1FAIpQLSc35PXHtFzGcUUjV_kdRAvounqnqw_3LXFllrcFgpLnSkTr2Q/viewform

08/11/2026

08/11/2026

DIFM member?
Apply for a FNCE 2026 Stipend!

Apply by August 12, 2026 (Early registration ends Sept 2nd)

We're excited to open applications for the 2026 FNCE® Stipend! DIFM will award one Professional Stipend: $500 and one Student Stipend: $200 to support attendance at FNCE®, taking place October 24-27 in San Antonio, TX.

In return, recipients will:

Volunteer at the DIFM Member Reception on Sunday, October 25th
Contribute to DIFM's outreach campaign by creating 2–3 social media posts for our platforms
By participating, you'll help advance the mission of integrative and functional medicine and strengthen DIFM DPG's presence and impact at FNCE®.

Stipend funds may be used toward FNCE® registration and/or travel expenses.

Stipend Link:

Take this survey powered by surveymonkey.com. Create your own surveys for free.

08/10/2026

RECIPE OF THE DAY

Zesty Roasted Red Pepper Dip Recipe

Serve this nourishing dip with toasted pita or fresh vegetables, as a flavorful spread on sandwiches, or as a colorful complement atop grilled meat, chicken or fish. This unique dish is called muhammara or acuka, depending on its ethnic origin in the Middle East. A healthy eating note: The red bell peppers are rich in beta carotene, and the walnuts are a source of heart-healthy omega-3s.

Ingredients
3 roasted red bell peppers*
½ cup unsalted walnuts, toasted, coarsely chopped fine**
¼ cup whole-wheat breadcrumbs
2 garlic cloves, minced
1 tablespoon pomegranate molasses***
1 tablespoon fresh lemon juice
½ teaspoon red chili pepper flakes
½ teaspoon ground cumin
4 tablespoons olive oil, plus 1 teaspoon for garnish
Salt to taste
1 to 2 tablespoons chopped parsley, for garnish
Pomegranate seeds, for garnish (optional)

Directions
Before you begin: Wash your hands.

Combine red peppers, walnuts, bread crumbs, garlic, pomegranate molasses, lemon juice, red chili pepper flakes and cumin in a blender or food processor. Process the mixture until smooth, stopping to scrape down the side as needed.
With the machine running, slowly pour in 4 tablespoons olive oil. Purée until smooth. Season with salt.
Transfer to a serving bowl. Garnish with the remaining 1 teaspoon olive oil, parsley and pomegranate seeds, if desired.
Cooking Notes
*There are two options when it comes to roasted peppers:

Roast them yourself: Preheat oven to 500°F. Cut peppers in quarters; remove seeds and membranes. Place peppers on a baking sheet skin side up. Roast in oven until skin blisters and blackens, about 8 to 10 minutes. Remove from the oven and transfer to a bowl. Cover bowl with plastic wrap. Allow peppers to cool. When cooled, remove skins.
Another option: For a quicker but slightly different result, substitute 1 (16-ounce) jar roasted red peppers, drained.
**Toast walnuts in a dry skillet over medium heat, shaking frequently, until lightly browned, about 5 minutes.

***Substitute pomegranate juice that has been reduced to a syrup. Bring ⅔ cup pomegranate juice to a boil in a small saucepan. Reduce the heat and simmer, uncovered, until juice is reduced to about 3 tablespoons, about 5 minutes. Allow to cool before using.

Nutrition Information
Serving size: ¼ cup each
Serves 8

Calories: 140; Total fat: 12g; Saturated fat: 1.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total carbohydrate: 9g; Dietary fiber: 2g; Sugars: 5g; Protein: 2g

Serve this nourishing Middle Eastern dip with toasted pita or fresh vegetables, as a flavorful spread on sandwiches, or as a complement atop grilled meat, chicken or fish.

08/10/2026

FREE CEU WEBINAR

Ditch the Dancing: Elevating Dietitian Expertise in an Influencer World

Date: August 13th, 2026
🕚 Time: 11 AM CT

🔗 Register now at

Welcome to the Tennessee Academy of Nutrition and Dietetics Who We Are The Tennessee Academy of Nutrition and Dietetics (TAND) is an affiliate of the Academy of Nutrition and Dietetics, which is the world’s largest organization of food and nutrition professionals. TAND is comprised of more than 1,...

08/07/2026

FREE CEU WEBINAR

The Mechanics of Combo Feeding: Tools, Strategies, and Special Scenarios

August 13 | 11 AM CT

Understanding why families combo feed is just the beginning. Supporting them also means having flexible, evidence-based strategies that meet each family’s unique needs and feeding goals.
In Part 3 of our Combo Feeding Curriculum, we’ll get into the how, from bottle-feeding techniques and pumping plans to lactation tools and complex clinical scenarios. You’ll leave with practical guidance you can start using right away.

Description: Supporting combination-feeding families requires more than understanding why they combo feed—it requires practical, evidence-based strategies that can be tailored to each family's unique goals.