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Cheryl Komline, RD, MS

Cheryl Komline, RD, MS
is the Public Health Nutritionist for the Bernards Township Health Department.
She  has more than 25 years experience in clinical dietetics
and nutrition education in hospital, community and college settings.

direct number is 908-204-3069

Rebecca Zeltmann

Last updated Jul 21, 2010
Rebecca Zeltmann will complete her dietetic internship at the College of Saint Elizabeth in June 2010 and will sit for the Registered Dietitian exam later this summer. She has a prior degree from Cornell University's School of Hotel Administration where she trained in foodservice and food preparation. She is passionate about teaching nutrition through cooking and believes that healthy food can be not only easy to prepare, but also delicious.

Pardon me if I ask myself questions at times...

Posted by Cheryl Komline, Jun 29, 2010.
Pardon me if I ask myself questions at times...
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Posted by Cheryl Komline, Jun 29, 2010
Good Summer recipes?
RE: Pardon me if I ask myself questions at times...
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Posted by Cheryl Komline, Jun 29, 2010

This is a great time of year to eat more fruits and vegetables but go beyond green salads. If I eat another tossed salad I may turn into a rabbit:)  Get creative! Below is a recipes from one of my favorite nutrition websites which is the American Institute for Cancer Research.
Yes, as the name says they deal mostly with cancer risk and prevention but the emphasis as far as food and nutrition goes is the same as for most other chronic diseases, like heart disease and type 2 diabetes. Fruits and vegetables are dense with substances called phytochemicals or plant chemicals which act as antioxidants to prevent or reduce disease.
You have probably heard beta-carotene or lycopene, well, both  of these are phytochemicals which fight disease.

So, go to the AICR website and find some new recipes to try.

Try this one:

Tomato-Cucumber Salad with Parsley and Mint

4 medium ripe tomatoes, seeded and chopped
1/2 medium cucumber, peeled, seeded and chopped
1/3 cup diced red onion
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh mint, chopped
1 Tbsp. red wine vinegar
2 tsp. olive oil
1 tsp. Dijon mustard
Salt and freshly ground black pepper to taste

In large bowl, combine tomatoes, cucumber, red onion, parsley and mint. In small bowl, whisk together vinegar, oil and mustard. Add to tomato mixture and toss to coat. Season to taste with salt and black pepper.

Serve chilled or at room temperature.

Makes 4 servings, each 1/2 cup.
Nutritional Information:
Per serving: 59 calories, 3 g total fat (1 g saturated fat), 8 g carbohydrates, 2 g protein, 2 g fiber, 45 mg sodium.


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