Book review: The dietitian’s kitchen by Kerri Major
Reviewed by Nancy Clark
The Dietitian’s Kitchen is written by Kerri Major (@the_dietitian_kitchen), a registered dietitian who is a member of the Sports and Exercise Nutrition Register (SENr) in the United Kingdom. Kerri works within the National Health Services helping people with medical nutrition needs, and also free-lances as a sports nutritionist and personal trainer. She encourages people to enjoy real food and move their bodies in ways that make them feel fit and strong. She also acknowledges “soul foods” (treats) may not be the most nourishing for our bodies in terms of nutrients but they provide delicious enjoyment, and sometimes that is what is important. Kerri advises against unnecessary food restrictions that throw moderation out the window and can easily contribute to binge eating, shame and guilt.
Kerri does a nice job of presenting science-based information regarding current food controversies (such as milk, sugar, keto and gluten-free diets). She adds this important disclaimer: she is not a paid spokesperson. She just states the facts and is not for or against, let’s say, drinking milk.
What I like best about The Dietitian’s Kitchen is the way clear and concise way Kerri Major translates complex nutrition issues into understandable facts. Reader can easily use Kerri’s practical information to create a healthful, enjoyable and sustainable eating plan. Throughout the chapters, she offers “My Tips” (helpful bullet-point suggestions for people who want someone to just “tell me what to eat”), with the caveat that every body is different. A food can agree with one person but not with another. Hence, Kerri repeatedly encourages her readers to seek help from a dietitian for personalized nutrition advice.
Readers are likely to find the photos of “portions by handfuls” a simple way to select an appropriate serving. For example, a standard serving of fat equates to the size of a thumb. A photos compares a thumb to a teaspoon of oil, butter, and peanut butter. This helps put dietary recommendations into context.
The Dietitian’s Kitchen includes numerous recipes for:
- Breakfasts (including smoothies, baked beans, poached eggs, and quinoa stuffed mushrooms, and several varieties of cooked and overnight oats).
- Lunches (including beetroot, quinoa & feta salad, baked potato with pineapple and cottage cheese, and several soups)
- Dinners (including lentil and chick pea curry; spicy chicken, tomato and red pepper risotto).
- Healthy snacks (including peanut butter stuffed dates; dark chocolate & cherry trail mix)
- Sweet indulgences (including her favorite carrot cake)—with a caveat that dietitians aren’t the “Food Police.” Many dietitians, like Kerri, have gone into the profession because of their sheer love for food and the belief that everyone should be able to find enjoyment from food as well as nutrients.
Each recipe is labeled as easy or difficult to make; includes total time to prepare; and a note if it is suitable for vegetarians and vegans. Many of the recipes include a photo of the food (and none offer nutrition facts).
The section on Let’s Get Active includes photos of how to do strengthening exercises, including exercises for beginners (no equipment), as well as readers who are at an intermediate or advanced level (kettle bells, resistance bands). The readers are left with a comprehensive yet easy-to-read manual on how to eat well, exercise wisely, and take good care of their bodies.
Expected publication date January 2020
Reviewer
Nancy Clark MS RD CSSD
Sports Nutritionist in Boston and author of Nancy Clark’s Sports Nutrition Guidebook, 6th Edition
www.NancyClarkRD.com
@nclarkrd
