Press Releases
Dr. Janet Brill Wins Outstanding Nutrition Entrepreneur Award
Philadelphia, PA, October 04, 2012

Adding another feather to her cap, Dr. Janet Brill has been chosen for this year’s distinguished Academy of Nutrition and Dietetics and Nutrition Entrepreneur award, presented by Nutrition Entrepreneurs (NE), a dietetic practice group of the Academy of Nutrition & Dietetics (the world's largest organization of food and nutrition professionals).


NE presents a $1000 award annually to a member demonstrating originality and dedication to entrepreneurism in nutrition.
Nutrition Entrepreneurs


NE currently has over 3,500 members representing 32 foreign countries and all 50 states. The mission is to be the advocate of the dietetics profession serving the public through the promotion of optimal nutrition, health and well-being.


Dr. Brill will be receiving the award on October 6, 7:30PM, at the 2012 Food & Nutrition Conference & Expo to be held at the Pennsylvania Convention Center in Philadelphia.


Janet Bond Brill, Ph.D., RD, LDN, CSSD is a registered dietitian, licensed dietitian/nutritionist and author of:

  • Cholesterol Down: 10 Simple Steps to Lower Your Cholesterol in 4 Weeks – Without Prescription Drugs (Three Rivers Press, 2006)
  • Prevent a Second Heart Attack: 8 foods, 8 Weeks to Reverse Heart Disease (Three Rivers Press, Feb. 2011)
  • Coming soon: Blood Pressure Down: The 10-Step Plan to Lower Your Blood Pressure in 4 Weeks – Without Prescription Drugs (Three Rivers Press, 2013).

 


Dr. Janet is a nationally recognized expert in the field of health, wellness and cardiovascular disease prevention and is frequently sought after by the media as a trusted source of nutrition and fitness information.
Dr. Janet holds master's degrees in both nutrition and exercise physiology and a doctorate in exercise physiology.
She is a registered dietitian and certified by:

  • American College of Sports Medicine
  • National Strength and Conditioning Association
  • Wellcoaches, Inc.
  • Academy of Nutrition and Dietetics, Certified Specialist in Sports Dietetics

 

 

 

 


Contact
Dr. Janet Brill
Calories, Inc.
484-924-8696
www.drjanet.com
janet@drjanet.com

Janet Bond Brill, PhD, RDN, FAND, LDN Nutrition, Health and Fitness Expert | janet@drjanet.com
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Today's Nutrition Tip
"White wheat," often not as good as the brown stuff
"Whole grain white" bread or flour is made from light colored white wheat kernels. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. The white wheat comes from an albino variety of wheat that differs from the traditional red wheat kernels. They're equally matched in terms of nutrition; however, the white has a milder, sweeter taste. The problem is that the regulations governing the labeling of white wheat products are nebulous. White wheat on the label can consist of virtually anything, but generally comprises a mixture of 100% whole grain and white flour. Furthermore, the white wheat is more heavily processed than the 100% whole grain flour to make the product taste more like its refined cousins, though the jury is still out regarding exactly how much nutrition is lost in the processing. The product is marketed to regular consumers of white bread who want to consume more whole grains for the health benefits but just can't quite take the plunge to eating 100% whole grain products. So, for those people, the new "white wheat" products are a better choice than refined white bread products. The bottom line is, nutrition-wise, your best bet is to routinely go for the 100% WHOLE wheat products that have been less processed, contain all three parts of the original wheat kernel and have been shown scientifically to help prevent chronic disease. Look on the ingredients list and the first ingredient should have the word "whole" in it, regardless of the color of the wheat grain!
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