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Corrine is a Registered Dietitian specializing in Pediatric Nutrition and Weight Management. She graduated from Flagler College with a B.A. in Business Administration. Five years later Corrine received her M.S. in Nutrition from the University of Rhode Island and completed her Dietetic Internship at the Medical University of South Carolina in Charleston.

Corrine is passionate about educating and inspiring children and families to eat well and live well. She spent the first 3.5 years of her career working as a nutrition counselor and researcher for the Optimal Weight for Life Program and for the Preventive Cardiology Clinic at Children’s Hospital Boston.

Corrine is bilingual in Spanish and is also the writer, photographer, and cook for KeepYourDietReal.com – a recipe and nutrition blog for children and families. She now sees patients in her private practice and works as a food photography consultant creating nutrition education materials.

When she is not in the kitchen or on the computer you can find Corrine riding her bike around town with her husband, Kevin.  Welcome Corrine!

Stop by for a fun afternoon of shooting, pasta, and music!  All profits will go to Marrissa’s Magic Foundation, to help send children with diabetes to summer camp.

Raffle items: Bowling Party Package, Movie Tickets, Handcrafted Jewelry,

Restaurant Gift Cards, Money Tree, and much more!

Activity: We will be shooting .22 caliber rifles on our new covered rifle range. The guns, ammunition, reactive targets, and ear and eye protection will be provided.  Experience range officers will be supervising every shooter.

Shooting: $2.00 for 10 shots

Dinner: $10 per person, $5 for children under 12, Cash bar (first drink last shot)

Date: Saturday, May 5th, 2012

Time: Shoot from 12noon-3pm, Dinner 2pm-4pm

Place: Wallum Lake Rod and Gun Club, 200 Brook Road, Harrisville, RI 02830.  For directions, visit www.wallumlakerodgun.com.

Please RSVP by May 1st.  This will insure that there will be adequate supplies and food for our event.  Please email us at funshoot55@gmail.com or call Megan at (401) 334-1436 or Greg at (401) 334-0391.

The following article was written by Camp Surefire 2011 Counselor Erin Larcom, a pharmacy student at URI.  Erin is pictured leading a group of campers during the “Cookie Bake Off,” a popular activity which allows each cabin to create their own cookie, counting how many carbs are in each serving.  This project helps the campers realize exactly what goes into a cookie and helps them come up with creative ways to regulate their carb intake.

This past summer I had the opportunity along with six other pharmacy students to complete service hours at Camp Surefire held at the Alton Jones Campus of URI. Camp Surefire was founded in 1998 by the Diabetes Foundation of Rhode Island, but is now run by local endocrinologist Dr. Greg Fox, and his wife Ali. The camp’s mission is to give kids ages 6 to 16 with type I diabetes a chance to have a “normal” camp experience without worrying about their disease getting in the way, but also to help the kids learn about their disease and how to gain healthy management of their diabetes. Although the camp nurses were primarily in charge of giving insulin and monitoring the children using pumps, counselors also had a great deal of responsibility in monitoring the children throughout the day. We would help check blood sugars before every meal and snack time, which would occur usually every 2 hours throughout the day. We learned to look out for signs and symptoms of lows and highs, which inevitably varied from camper to camper. It was a learning experience as future pharmacists, as we now know how to counsel patients on using a glucometer, and what to look out for when experiencing a low or high blood sugar, and how to correct that as well. It really gave me a good preview of what it will be like to work in collaboration with other health care professionals, as well as with a younger patient population.

One of the most beneficial parts of being at Camp Surefire was really getting a hands on education about type I diabetes, sitting in on educational sessions on how diabetes ensues and learning about different types of insulins. I now feel confident in explaining long-acting and short-acting insulins, as well as how to use an insulin pump. I took advantage of having such an esteemed endocrinologist as Dr. Fox, and questioned him on how different insulins are dosed based on ratios for each individual camper based on the time of the day. Most importantly, however, I gained a large amount of respect for all of these young children dealing with such a life-altering disease. I had campers as young as 7 years old in my cabin, and they all were competent enough to add all of the carbs they were going to eat at each meal to tell the nurse how much insulin to dose. Some of them had had diabetes since they were only a few months old, whereas one girl had just celebrated her one year diagnosis on the last day of camp. Three of my campers also had Celiac Disease, so I had the opportunity to see how a gluten-free diet affected their diabetes and I adjusted how I treated their low blood sugars accordingly.

I look forward to continuing my Diabetes education and working at more Camp Surefire events in the future. Camp Surefire was truly a rewarding experience, having the opportunity to work with other healthcare professionals to better the lives of young diabetics in Rhode Island.

Anna Bertorelli, MBA, RD, CDE

February is Heart-Health month.  In adapting an article from WebMD of the “best of the best” heart-healthy foods, I have highlighted some foods that deserve extra attention.

The foods listed are considered “super foods” in protecting your heart and blood vessels. Provided are menu ideas — so you can easily incorporate these foods into your daily meals and snacks.  Estimated carbohydrate amounts are provided to assist you with carbohydrate counting. Enjoy!

Photo collage courtesy of Corrine E. Fischer, MS, RD, LDN of KeepYourDietReal.com

Salmon (0 g carbs / 3.5 oz serving)

Good source of:  Omega-3 fatty acids.

Grill salmon with an herb rub or marinade. Save a piece to add to  whole grain pasta, brown rice or salad later on. See recipe below with orange marmalade.

Flaxseed ( < 2.0 g carbs/ 1 Tbsp)

Good source of:  Omega-3 fatty acids; fiber, phytoestrogens.

Add whole or ground flaxseed to low -fat yogurt, cereal,  or homemade breads and muffins.

Oatmeal (~ 15 g carbs / 1/2 cup cooked)

Good source of:  Magnesium; potassium; folate; niacin; calcium; soluble fiber.

Top hot oatmeal with fresh berries, chopped apple and/or  nuts.

Dry Beans (~ 15 g carbs/ 1/2 cup cooked)

Good source of:  B-complex vitamins; niacin; folate; magnesium; omega-3 fatty acids; calcium; soluble fiber.

Delicious as a side dish, in soups, salads or straight from the can!  Just rinse with cold water, drain and eat.

Almonds (~ 6 g carbs/ 1 oz serving or ~ 23 whole almonds)

Good source of:  Plant omega-3 fatty acids; vitamin E; magnesium; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols.

Mix a few sliced almonds (and berries) into low-fat yogurt, trail mix, fruit salads or rice.

Walnuts (~ 4 g carbs/ 1 oz serving or ~ 14 halves)

Good source of:  Plant omega-3 fatty acids; vitamin E; magnesium; folate; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols.

Walnuts add flavorful crunch to cereals, yogurt, salads, breads and muffins.

Tuna (0 g carbs/ 3.5 oz serving)

Omega-3 fatty acids; folate; niacin.

Great in a sandwich, on crackers, in a salad, or mixed with tomato sauce and pasta.

Tofu (~5 g carbs / 1/2 cup or 4 ounces)

Good source of:  Niacin; folate; calcium; magnesium; potassium.

Slice “firm” tofu, marinate several hours, grill or stir-fry.  Also great in soups.

Brown rice (~ 22 g / 1/2 cup cooked)

Good source of:  B-complex vitamins; fiber; niacin; magnesium, fiber.

Microwavable brown rice makes a quick lunch. Stir in a few chopped veggies (broccoli, carrots, spinach).

Soy milk (~10 g carbs /  8 oz light vanilla soy milk)

Good source of:  Isoflavones (a flavonoid); B-complex vitamins; niacin; folate, calcium; magnesium; potassium; phytoestrogens.

Soy milk is great over oatmeal or whole-grain cereal. Or, make a smoothie with soy milk.

Blueberries (~ 10 g carbs / 1/2 cup fresh berries)

Good source of:

Beta-carotene and lutein (carotenoids); anthocyanin (a flavonoid); ellagic acid (a polyphenol); vitamin C; folate; calcium, magnesium; potassium; fiber.

Cranberries, strawberries, raspberries are potent, too — for trail mixes, muffins, salads!

Carrots (~ 5 g carbs  / 1 small carrot or 1/ 2 cup sliced or 6 baby)

Good source of:  Alpha-carotene (a carotenoid); fiber.

Baby carrots are sweet for lunch. Sneak shredded carrots into spaghetti sauce or muffin batter.

Spinach (~ 3 g carbs / 1/2 cup cooked or ~ 1 g carbs / 1 cup raw)

Good source of:  Lutein (a carotenoid); B-complex vitamins; folate; magnesium; potassium; calcium; fiber.

Pick spinach (not lettuce) for nutrient-packed salads and sandwiches.

Broccoli (~ 3 g  carbs / 1/2 cup cooked or raw)

Good source of:  Beta-carotene (a carotenoid); Vitamins C and E; potassium; folate; calcium; fiber.

Chop fresh broccoli into store-bought soup. For a veggie dip, try hummus (chickpeas).

Sweet potato (~ 27 g carbs / 5 ounce potato)

Good source of:  Beta-carotene (a carotenoid); vitamins A, C, E; fiber.

Microwave in a zip-lock baggie for lunch. Eat au naturale or with pineapple bits.

Red bell peppers (~ 5 g carbs/ 1/2 cup cooked or 1 cup raw)

Good source of:  Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; potassium; fiber.

Rub with olive oil, and grill or oven-roast until tender. Delicious in wraps, salads, and sandwiches.

Asparagus (~ 3 g carbs / 4 spears)

Good source of:  Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; fiber.

Grill or steam slightly, then dress with olive oil and lemon.

Oranges (~ 15 g carbs/ 1 medium peeled 5 oz )

Good source of:  Beta-cryptoxanthin, beta- and alpha-carotene, lutein (carotenoids) and flavones (flavonoids); vitamin C; potassium; folate; fiber.

Try oranges as dessert for lunch or add sections to your dinner salad.

Tomatoes (~ 5 g carbs / 1 medium 4 oz)

Good source of:  Beta- and alpha-carotene, lycopene, lutein (carotenoids); vitamin C; potassium; folate; fiber.

For a flavor twist, try ripe tomatoes in sandwiches, salads, pastas, or pizzas.

Acorn squash (~ 15 g carbs / 1/2 cup cubed, cooked)

Good source of:   Beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; calcium; magnesium; potassium; fiber.

Baked squash is a comfort food during winter months. Serve with cinnamon, chopped walnuts and a drizzle of real maple syrup.

Cantaloupe (~13 g carbs / 1 cup cubed)

Good source of:  Alpha- and beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; potassium; fiber.

A  ripe cantaloupe is perfect for breakfast, lunch, or a snack. Simply cut and enjoy!

Source:  http://www.webmd.com/food-recipes/features/25-top-heart-healthy-foods

Recipes for Heart-Health Month

The American Heart Association recommends eating fish (particularly fatty fish) at least two times (two servings) a week. Each serving is 3-4 ounces cooked, or about ¾ cup of flaked fish. Fatty fish like salmon, mackerel, herring, lake trout, sardines and albacore tuna are high in omega-3 fatty acids.

Broiled Salmon with Marmalade-Dijon Glaze

Serve with sautéed Spinach or Salad and Roasted Sweet Potatoes or Brown Rice

YIELD: 4 servings (serving size: 1 fillet)

Ingredients

1/2 cup orange marmalade

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground ginger

4 (6-ounce) salmon fillets

Cooking spray

Preparation

Preheat broiler.

Combine first 6 ingredients in a small bowl, stirring well. Place fish on a broiler pan coated with cooking spray. Brush half of marmalade mixture over fish; broil a few inches from heat for 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information

Amount per serving

Adapted from Cooking Light APRIL 2006 (source:  http://www.myrecipes.com/recipe/broiled-salmon-with-marmalade-dijon-glaze-10000001173824/)

Broiled Tilapia Parmesan

Serve with Brown Rice or Couscous and Green Beans or Broccoli.

YIELD: 4 servings (serving size: 1 fillet)

1/4 cup Parmesan cheese

2 tablespoons butter, softened

1 tablespoon and 1-1/2 teaspoons mayonnaise

1 tablespoon fresh lemon juice

1/8 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

1 pound tilapia fillets

cooking spray

Preparation

Preheat your oven’s broiler. Spray broiler pan with cooking spray.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Nutritional Information

Amount per serving

Recipe adapted from recipes.sparkpeople.com (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=75983)

Teen Winter Camp:
February 25th-26th, Alton Jones Campus

Camp Surefire is excited to be able to offer a Teen Winter Camp for the first time!  Campers who will be 13 by the start of next summer’s camp (August 19, 2012) are eligible to attend, as well as LIT’s from the 2011 camp season.  Campers will arrive Saturday morning, catch up with friends take part in a variety of activities, including team building exercises and a nature program. Space is limited, so please register online today!

Sunday, January 22nd at 4:05pm

Providence Bruins vs. Springfield Falcons

For ticket information, please contact Warren Green at greenw31@aol.com or (401) 374-7266.

Special thanks to Jan Tanury of Botticelli’s in North Providence for sponsoring this fun night out!