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Meet Our Dietitian
MedTeam Weight Loss is happy to introduce the newest addition to our team, Ms. Jessica L. Ehrentraut MS,CHES,RD. Jessica Graduated from the University of Connecticut, School of Allied Health as a dietitian in 2009. She also holds a masters degree in Health Promotion and Health Education from the University of Connecticut in 2011. Upon completion of her degree in Dietetics, she has over 900 hours of experience obtained in food service management, clinical experience, nutrition support and education. In the past two years under her assistantship for her masters degree, Jessica has worked as a Nutrition and Worksite Wellness Coordinator for Hartford Public Schools as well as the head dietitian on a worksite wellness study to promote weight loss. In addition, she has performed extensive research in musculoskeletal disease, weight gain and the harm that it causes to the body. Jessica also prides herself on staying informed with current health and nutrition trends, research and information.
We are extremely happy to have Jessica on our team. She is available to both our Rocky Hill and Fairfield patients.
If you have a question regarding any information in this email or questions about your diet in general, please email Jessica at jessica@medteamweightloss.com.
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Did You Know?
Fiber plays an important role in the foods we eat. Fiber helps with gut motility, helps keep you full for longer, and studies have shown those who eat more fiber weigh less! Fiber also helps play a role in the prevention and reduction of the risk of cardiovascular disease and Type 2 Diabetes. Did you know if there is fiber in a serving of food, you can subtract the fiber from the carbohydrates to get the Net Carbs. For example: if you have 20 g carb and 6 grams fiber subtract the fiber from the carbohydrates and you get 14 grams of carbohydrates from that food source. This is because fiber does not digest in your gut, and acts to bind cholesterol and bad fats so that they are not excreted into your blood system. The recommended daily amount of fiber is 25 grams for women and 38 grams for men/day. After age 50, your daily fiber needs drops to 21 grams for women and 30 grams for men.
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MedTeam Weight Loss does not sell or distribute our email list to any third-party service. Should you choose not to receive emails from MedTeam Weight Loss, please click "unsubscribe" at the bottom of our emails at any time.
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MedTeam Weight Loss, LLC
ROCKY HILL
1084 Cromwell Avenue
Rocky Hill, CT 06067
P. (860) 780-2002
F. (860) 257-0147
As of Nov. 1st, the Rocky Hill Location Hours have changed: Monday: CLOSED Tuesday: 9am - 7pm Wednesday: 9am - 7pm Thursday: 9am - 7pm Friday: 8am - 2pm Sat: 8am - Noon Sun: CLOSED FAIRFIELD
1305 Post Road, Suite #202
Fairfield, CT 06824
P. (203) 255-0644
F. (203) 255-0652
Mon: 8:30 am - 3:30 pm
Tues: 8:30 am - 5:00 pm
Wed: 8:30 am - 6:30 pm
Thurs: 8:30 am - 6:30 pm
Fri: 8:30 am - 3:30 pm
Sat: CLOSED Sun: CLOSED
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Label Lingo
What's on a Label?
Use labels to identify ingredients and compare calories and nutrients in similar food products to help you make smart food choices which are nutrient rich.
Nutrition Facts: Lists the specifics about the amount of calories and nutrients, and vitamins and minerals in a single serving.
Ingredient list: Ingredients are listed in descending order by weight. Check to see which ingredients are listed first, second and third and try to limit foods, which have added sugars, high fructose corn syrup, or hydrogenated fats listed.
Nutrition content claims: Helps you easily find foods that meet your specific nutrition goals: "fat-free" or "excellent source of fiber."
Health claims: Regulated by the U.S. Food and Drug Administration (FDA), these claims describe potential health benefits of a food or nutrient.
Structure/function claims: Explains the way a nutrient or food substance maintains or supports a normal body function. These claims do not need approval by the FDA but must be truthful and not misleading.
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Nutrition Facts:
How to Read a Food Label
First start with label servings:The serving size is a standardized amount, making it easier to compare similar foods. Pay attention your portion size, the amount you actually consume, it may be larger than a single serving size. In order to properly account for all the calories and nutrients you consume you must recognize how many servings you are actually eating. Next check calories: Look at how many calories are in a single label serving and how many calories come from fat.
Note the Nutrients:
- Nutrients to limit: Listed first, they are: fats, saturated fats, trans fats, cholesteroland sodium.
- Nutrients to get enough of: Fiber, Vitamin A and C, calcium, and iron which are often deficient in the diet. Eating enough of these nutrients can improve your health and help reduce the risk of some diseases and conditions such as osteoporosis and heart disease and improve bowel function.
Refer to the % Daily Values: The % Daily Values (%DVs) are the daily recommendations for key nutrients. - 5% or less is low:For nutrients you want to limit (fat, saturated fat, cholesterol, trans fat, and sodium), choose foods with 5% or less DV.
- 20% or more is high:For nutrients you need enough or more of (Vitamin A and C, fiber calcium and iron), consume plenty of foods with 20% or more DV.
Daily Values Footnote: The footnote is the same on every food label and provides general nutrition information regarding the maximum nutrient recommendations based on a 2,000 or 2,500-calorie diet.
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Contessa's Chicken Chili
For Those on Very Low Calorie Diets
Serves: 6  4 cups chopped yellow onions(3 onions), 1/8 cup olive oil, plus extra olive oil for chicken, 1/8 cup minced garlic (2 cloves), 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/4 teaspoon dried red pepper flakes, 1/4 teaspoon cayenne pepper, 2 teaspoons kosher salt, plus more for chicken, 2 (28 ounce) cans tomatoes, undrained (plum tomatoes in puree suggested), 1/4 cup minced fresh basil leaf, 4 chicken breast halves (bone in skin on) fresh ground black pepper
Directions:- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Nutrition Facts
Serving Size: 1 cup. Calories 250.0, Total Fat 10.0 g, Sodium 640.8 mg, Total Carbohydrate 28.0 g, Dietary Fiber 6.7 g, Protein 14.9 g
Brought to you by "Barefoot Contessa," Can be found at:
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 Butternut Squash & Curried Apple Soup and Pear, Walnut & Blue Cheese Salad with Cranberry Vinaigrette
For Those on Maintenance
3 cups fat-free, less-sodium vegetable broth
2 cups chopped onion (about 1 large)
2 teaspoons bottled minced garlic
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon salt
1 teaspoon red curry powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds cubed peeled butternut squash (3 cups)
2 medium apples, cored, peeled, and diced (1 pound, 2 cups)
Preparation: Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender. Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture. This meal is spicy due to the addition of curry powder, for a less spicy more sweet soup do not add curry.
Part 2 Ingredients:
18 Bibb lettuce leaves (about 2 heads)
2 cups sliced peeled pear (about 2 pears)
1 cup (1/8-inch-thick) slices red onion, separated into rings
1/3 cup (2 ounces) crumbled blue cheese
2 tablespoons coarsely chopped walnuts, toasted
1 cup chick peas
Preparation: Toss salad with any type of vinaigrette dressing (preferable cranberry or red wine) and serve (1 ½ cups).
Pair Soup up with Salad to get a well balanced meal.
Nutrition Facts: This meal yields 3 serving of vegetables, 1 Fruit, 1.5 Fat, 2 Protein
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