Diet & Nutrition IV Feature Release
The following releases focus on the topic Diet & Nutrition IV
ALL TIME-OFFS ARE IN EASTERN TIME, UNLESS NOTED STORIES MOVED AT 4:35 AM ET ON OCTOBER 23, 2008.
SPOKANE, Wash.–High Fiber Barley Linked to Diabetes Prevention Source: National Barley Foods Council
The following knowledgeable industry leaders and scholars from Business Wire’s ExpertSource database are available to discuss topics relating to Diet & Nutrition IV
Marlene Lesson, M.S., R.D., L.D.N., C.D.E., Structure House
Marlene Lesson, M.S., R.D., L.D.N., C.D.E., is a registered dietitian and has been the Nutrition Director at Structure House since 1983. She recently earned her Certified Diabetes Educator (CDE) status from the National Certification Board for Diabetes Educators. At Structure House, Marlene oversees the daily operation of the nutrition program, including teaching classes and workshops, as well as ensuring meals prepared by the Structure House kitchen are in line with the program’s guidelines. A member of the American Dietetic Association, Marlene participates in several of the Association’s special practice groups – weight management, diabetes care and education. In addition, she belongs to the Durham/Chapel Hill Dietetic Association. Marlene has a graduate degree in Human Nutrition and Foods at Virginia Polytechnic Institute and State University and an undergraduate degree in Fine Arts and Art History at the University of Maryland. She has published numerous articles on nutrition and has been featured in academic journals as well as the popular press. She is a co-author of the professional paper, “Weight Loss Expectations of Obese, Residential Treatment-Seeking Men and Women,” presented at the meeting of the Society of Behavioral Medicine. A partial list of Structure House classes taught by Marlene include: Fat Controversies (popular diets, satiety, calorie-density); Eating Out Smart (strategies for restaurants); Supplements (vitamins and minerals, herbs, functional foods); Supermarket Sleuths (strategies for healthy food shopping); Dietary Management of Diabetes; Menu Planning; Speedy Meal Solutions: Resources for people on the go; Successful Aging: Strong Body, Sharp Mind
PR Contact: Meredith Schneider, 919-277-1165, email@example.com
Mr. Tim Boissy , Vegin’ Out
Two-thirds of Americans are overweight, and our aging population is succumbing to diet-related diseases like heart disease and strokes, high blood pressure, various cancers, gallstones, kidney stones, osteoporosis, and type 2 diabetes. Nutritional chef Tim Boissy can explain how to make smart and healthy food choices today to prevent disease, improve health, and live cleaner. Tim has worked in natural health, natural foods, and grassroots organizing for more than 20 years since becoming a vegan in 1986. He founded EnviroTour USA, a North American bicycle tour to educate people about alternative energy and transportation, and worked for Greenpeace. In 2000, he co-founded a vegan meal delivery service in Fort Lauderdale, Fla., and then started Vegin’ Out (www.veginout.com), now L.A.’s best vegan weekly meal delivery service. Vegin’ Out, which he runs with his brother Dan Boissy, offers Southern California customers a healthy dining option that is more affordable and convenient than takeout, with all the environmental and wellness benefits of a plant-based diet. Tim and Dan founded Mary Sue’s Cookie Company in 2005, and now include fresh-baked vegan cookies with each Vegin’ Out order. Tim creates a new menu each week based on fresh vegetables, whole grains, leafy greens, and plant-based sources of protein. Each dish is free of meat, dairy, cholesterol and trans-fats, and incorporates as many locally grown and organic ingredients as possible. In addition to serving as the executive chef at Vegin’ Out, Tim is pursuing a degree in naturopathic medicine at Trinity College of Natural Health. He leads nutrition and cooking classes at Whole Foods and other venues, and works as an educator on food and health to give people the tools they need to live a happy, healthy, and disease-free life.
PR Contact: Kezia Jauron, 818-783-0569, firstname.lastname@example.org
Dr. Jeffrey Bland, PhD, FACN , Metagenics, Inc.
Jeffrey S. Bland, PhD, FACN (www.jeffreybland.com), is internationally respected for his ground-breaking work in functional medicine (a practice of medicine that addresses the whole person, not just a set of isolated symptoms), nutrigenomics and nutritional biochemistry, and applied clinical nutrition. Dr. Bland received his PhD from the University of Oregon in 1971, and served as a professor of chemistry at the University of Puget Sound in Tacoma, Washington for 13 years. He also served as Senior Research Scientist at the Linus Pauling Institute of Science and Medicine, and directed the Bellevue-Redmond Medical Laboratory in Washington State. He is the author of over 150 papers and five books on nutrition and its relationship to health and disease. For the past 15 years, Dr. Bland has produced Functional Medicine Update (FMU), a monthly audio tape in which he reviews and synthesizes the medical literature and interviews notable clinicians and researchers.
PR Contact: Joseline Davison, 949-369-3406, email@example.com
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The following are upcoming Features Package release dates:
October 27 – Personal Finance IV
October 30 – Education III
November 3 – Thanksgiving
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