March kicks off National Nutrition Month, a nutrition education campaign sponsored annually by the American Dietetic Association. Initiated in 1973 as a week-long event, “National Nutrition Week” became a month-long observance in 1980 in response to growing public interest in nutrition. Additionally, to commemorate the dedication of registered dietitians as nutrition advocates around the world, the second Wednesday of March has been designated “Registered Dietitian Day.”

Who are dietitians? Registered dietitians are experts in food and nutrition. They carry the credential “RD” meaning that they have had rigorous training in the area of food and nutrition, have passed a national exam and have stayed current on nutrition research through continuing education. If you need to lose weight, lower your cholesterol, control your diabetes or want to eat a healthier diet, a registered dietitian can help you with developing an eating plan that is right for you

Where can I find a dietitian? While the majority of registered dietitians work in a clinical setting, many also provide their expertise in a wide variety of areas including private practice, education, research, food-service management, community health agencies and retail grocery stores.

To find a registered dietitian in your area, visit the Academy of Nutrition and Dietetics.


Roasted Spring Root Vegetables


• 1/4 cup olive oil

• 1 1/2 tablespoons chopped fresh rosemary leaves

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

• 2 sprigs fresh rosemary

• 7 small golden potatoes, quartered

• 7 medium carrots, peeled and cut into 4-inch lengths

• 1 medium white onion, peeled and cut into 8 wedges

• 1 medium red onion, peeled and cut into 8 wedges

• 2 heads garlic, halved horizontally

• 2 small red beets, trimmed, quartered


Preheat oven to 450 degrees. On a 17-by-11-inch rimmed baking sheet, combine olive oil, chopped rosemary, salt and black pepper.

Use rosemary springs to stir seasonings into the oil; leave sprigs in the oil.

Add potatoes, carrots, onions, garlic and beets. Stir vegetables to thoroughly coat with oil mixture.

Roast for 65 minutes, turning halfway thorough cook time, or until tender and golden.

-- Tracey Shaffer, RD, LD, is a Hy-Vee dietitian at the Blue Springs location The information provided should not be construed as professional medical advice. Email her at  .