About Rebecca
"I always knew that I wanted to be a scientist when I grew up, I just never knew what kind until I went to college. When I took my first nutrition class, I fell in love. Since then I have been very fortunate to be able to share and teach my passion for food and nutrition.
I graduated from Central Washington University in 2001 with a Bachelors of Science in Food Science and Nutrition with a specialization in Dietetics. I then went on to work for the Montana Women, Infants, and Children (WIC) Program as a Nutrition Educator. As a Nutrition Educator it was my job to assess individuals dietary needs and problems and create individualized care plans to better their nutrition. While working for WIC, I created several nutrition and health programs for children and adults as well as community programs to raise health awareness. In 2006, I became an Internationally Certified Lactation Consultant (IBCLC) which I use to help moms and babies nurse.
I am now living in Western Washington with my husband and two small children. I am currently treasurer of the Kitsap Lactation Coalition and writing nutrition articles for Litehouse foods. I also just began working for the King County WIC Program in Seattle."
From Becky:
At the store the other day I began comparing yogurts and found that there are so many different types. Some brands had very few cultures and others had a bunch. The yogurt brands also had a lot of different ingredients ranging from high fructose corn syrup to honey or fruit juice to sweeten. What is the best yogurt to buy?
Thank you Becky for your great question. The yogurt isle can become on overwhelming sea of color that begins to blur together at the grocery store. The main thing to remember when choosing yogurt is that all yogurt is a great source of calcium. Some yogurts have added benefits of more probiotics, they can be made with healthier sugars, and they can vary in price by a lot. Choose yogurts that have a short ingredient list and have fewer carbohydrates when compared to others. Shoot for less than 32 grams of sugar for an 8 oz. yogurt and choose yogurts that are not chalked full of corn syrups. Aim for yogurts that are fruit juice sweetened or have honey added for sweetness to reduce the amount of total carbohydrates. No matter what you choose, yogurt can be a great low-fat source of calcium and that is what’s important.
Sincerely,
