|Ask an RD: Alison Ozgur|
|March 1, 2012|
Alison is a registered dietitian specializing in health and fitness nutrition. She has
nearly twelve years of experience helping clients reach their nutrition and weight
loss goals. Do you have a question for Alison? Email us at email@example.com
Q: "I'd like to incorporate more whole foods into my diet. What are some
of the best foods I should try to incorporate right away?"
A: You have made an excellent decision adding whole foods into your diet! Start by increasing your intake of fiber-rich foods. Excellent choices include: lentils, beans, wheat berries, oatmeal, and split peas.
Vegetables contain fiber as well and should also be increased. Make sure to include all colors of vegetables for maximum health benefits. Best choices include: kale, broccoli, purple cabbage, carrots, garlic, turnips, and red/orange/yellow peppers.
Q: "I'm a bit confused about Omega 3's. Should I just eat flax seeds and walnuts and other sources, or should I be supplementing with DHA and EPA?"
A: Omega-3 fatty acids are important in the normal functioning of all body tissues and therefore important to include in your daily diet. Alpha-linolenic acid (ALA) is a short-chain omega-3 that can be converted to EPA and DHA. It's found primarily in walnuts, seeds (flax, chia, and hemp), wheat germ, and some soy foods. A plant-based diet rich in nuts, seeds, legumes, fruits and vegetables can help you achieve an adequate intake of fatty acids, so always eat a variety.
You may need to supplement if you have an elevated DHA/EPA requirement (pregnancy or lactation). Always consult your health care provider first. Look for a vegan supplement made from plant sources.
Alison Ozgur, R.D.: Alison is a Registered Dietitian specializing in health and fitness nutrition. She has nearly twelve years of experience helping clients reach their nutrition and weight
loss goals. As an avid athlete, Alison practices what she teaches and believes
that optimal plant-based nutrition sets the foundation for a lifetime of wellness
and disease prevention. She inspires and motivates her clients to go beyond
good and make their life magnificent.
Alison hosts monthly plant-based nutrition talks and grocery store tours at Whole
Foods Market, and she is a Corporate and Continuing Education instructor at
Clark College. She is the Washington and Oregon state coordinator for the
Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and
Dietetics. She volunteers as the local media spokesperson for the Physicians
Committee for Responsible Medicine. She is co-author of the upcoming plant-
based nutrition and fitness book, “Go Beyond Good.”
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