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JoyGurgevich
(Complementary Care Expert (Verified) )| Communities: Breast Cancer | Answers: 8 |
| Member Since: Mar. 2012 |
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Professional Statement
Joy Kettler Gurgevich received her degree in Nutritional Sciences at the University of Arizona, where she is a lecturer and preceptor at Dr. Andrew Weil's Center for Integrative Medicine. In her private practice in Tucson, The Joy of Food, she specializes in helping individuals make wholesome food choices that support a healthy lifestyle for mind, body, and spirit.
Joy's "practical training" in nutrition began over forty years ago when, as a Montessori teacher, she embraced a personal and very passionate quest to use nutrition for optimizing health and well-being. Now, in her second career as a behavioral nutritionist, she uses the same experiential techniques of Dr. Maria Montessori to guide her nutrition practice.
In Joy’s own words:
Behavioral Nutrition begins by exploring new tastes slowly, just a spoonful at a time. I do “Food Tasting” in my office (yes, just like a “wine tasting”) of unfamiliar foods, where people can taste whole grains, such as kamut, brown rice, quinoa, more healthful sweeteners such as brown rice syrup, agave syrup, and plant protein such as walnuts, pinions, and tempeh. Grocery stores, health food stores, ethnic restaurants and other special restaurants, and well-versed friends and family can also provide these first “tastes”.
Another step in Behavioral Nutrition is learning the simple art of reading Nutrition Facts labels and Ingredients labels. This leads to pantry purging: deciphering the labels in the home pantry, and purging the nutrient poor foods. With the cupboards bare, other than perhaps a box of raisins and a bag of rice, the next step is to learn about healthy pantry staples, make a list, and go shopping.
It’s one thing to have all the good foods in the kitchen, it’s another to know how to put them together to make a nourishing meal. This is the final step, learning the simple skills that turn a bag full of groceries into a wholesome and nourishing meal…and, quickly, too. These simple steps, taken at your own unique pace, lead to the grand finale: loving nourishing food.
Joy's "practical training" in nutrition began over forty years ago when, as a Montessori teacher, she embraced a personal and very passionate quest to use nutrition for optimizing health and well-being. Now, in her second career as a behavioral nutritionist, she uses the same experiential techniques of Dr. Maria Montessori to guide her nutrition practice.
In Joy’s own words:
Behavioral Nutrition begins by exploring new tastes slowly, just a spoonful at a time. I do “Food Tasting” in my office (yes, just like a “wine tasting”) of unfamiliar foods, where people can taste whole grains, such as kamut, brown rice, quinoa, more healthful sweeteners such as brown rice syrup, agave syrup, and plant protein such as walnuts, pinions, and tempeh. Grocery stores, health food stores, ethnic restaurants and other special restaurants, and well-versed friends and family can also provide these first “tastes”.
Another step in Behavioral Nutrition is learning the simple art of reading Nutrition Facts labels and Ingredients labels. This leads to pantry purging: deciphering the labels in the home pantry, and purging the nutrient poor foods. With the cupboards bare, other than perhaps a box of raisins and a bag of rice, the next step is to learn about healthy pantry staples, make a list, and go shopping.
It’s one thing to have all the good foods in the kitchen, it’s another to know how to put them together to make a nourishing meal. This is the final step, learning the simple skills that turn a bag full of groceries into a wholesome and nourishing meal…and, quickly, too. These simple steps, taken at your own unique pace, lead to the grand finale: loving nourishing food.
Professional Info
CAM Specialities: Nutritionist, Behavioral Nutrition
Hospital or other affiliation: Arizona Center for Integrative Medicine
Practice phone number: 520-886-1700
Webpage:
http://www.behavioral-nutrition.com/
City: Tucson
State: Arizona
Zip: 85750
JoyGurgevich Activities
Salt is very prominent in the American diet. It is hidden in most processed foods and seems to be in a shaker on most tables. 2,400 mgs per day is the tolerable upper limit. However, for those with high blood pressure, over 51-years of age, kidney conditions, diabetes, or African-American, the daily limit should not exceed 1,500 mgs per day. Sodium is vital to the human body, but we only need a small amount, between 180-550 mgs.
New answer by JoyGurgevich (Complementary Care Expert (Verified))
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1 year ago
Red wine enhances many dishes. After the alcohol has cooked off, the “reduction” adds a depth of flavor that many find very delicious. Tofu is an excellent source of plant protein. Some of the components in soy (from which tofu, tempeh, and miso are made) seem to weakly mimic hormones. For this reason, a person with hormone-related cancer should not have tofu, tempeh, miso, and other soy products on a regular basis.
New answer by JoyGurgevich (Complementary Care Expert (Verified))
1
Answer |
1 year ago
I recommend using cast-iron or enameled cast-iron. Once they are well-seasoned, they require a minimum of oil for cooking and are very easy to clean and conduct and distribute heat well. However, there are other great cookware options. Copper fusion cookware is excellent, especially for magnetic stovetops. This enamel on steel cookware is superior with the excellent heat distribution quality of copper. The only cookware not recommended is aluminum, as this soft metal can be leached into food cooked in aluminum pans, and research indicates that high levels aluminum affect the human nervous system and has even been connected to Alzheimer’s in some studies.
New answer by JoyGurgevich (Complementary Care Expert (Verified))
1
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1 year ago
My area of expertise does not include formal testing for food intolerances. A sure way of having a fairly accurate measure for food intolerance is to do a four-day elimination diet on your own. If you suspect a particular food is causing unpleasant symptoms, eliminate that food for four days. Notice how you feel after four days. If symptoms have subsided, then you may either eliminate the food completely, or reintroduce it in a week or so, and only consume it occasionally. Remember to eliminate only one food at a time. It often takes four days or so for a symptom to appear or disappear. If you have general symptoms, not associated to one particular food, you may want to use the elimination diet for the five most common allergy foods: citrus, wheat, eggs, soy, and peanuts.
New answer by JoyGurgevich (Complementary Care Expert (Verified))
1
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1 year ago
Generally, we need .8 gm per kilogram (2.2 lbs) of ideal body weight
A female 110lbs = 50 kg = 44 grams PRO
A male 154 lbs = 70 kg = 53 grams PRO
Below is a list of foods and protein content:
Oils – none
Fruit- minimal
Grains- 3 grams per serving (1 sl bread, ½ c rice or pasta)
Nuts – 6 grams per 1 oz (2Tablespoons)
Milk/Dairy/ Milk Alternative- 5 to 8 grams per serving (8 oz milk, 6 oz yogurt, 1 oz cheese) Cottage Cheese- 14 grams per ½ cup
Beans – 7 to 8 grams per ½ cup
Meat Alternative/ Soy – 16 to 20 grams per ½ c ( tofu, tempeh)
Egg (1) – 7 to 9 grams
Meat – 21 to 27 grams per 3 oz cooked (card deck size) (beef, chicken, turkey, fish, pork)
The most nutritious vegan protein sources are nuts, seeds, beans, and grains.
A female 110lbs = 50 kg = 44 grams PRO
A male 154 lbs = 70 kg = 53 grams PRO
Below is a list of foods and protein content:
Oils – none
Fruit- minimal
Grains- 3 grams per serving (1 sl bread, ½ c rice or pasta)
Nuts – 6 grams per 1 oz (2Tablespoons)
Milk/Dairy/ Milk Alternative- 5 to 8 grams per serving (8 oz milk, 6 oz yogurt, 1 oz cheese) Cottage Cheese- 14 grams per ½ cup
Beans – 7 to 8 grams per ½ cup
Meat Alternative/ Soy – 16 to 20 grams per ½ c ( tofu, tempeh)
Egg (1) – 7 to 9 grams
Meat – 21 to 27 grams per 3 oz cooked (card deck size) (beef, chicken, turkey, fish, pork)
The most nutritious vegan protein sources are nuts, seeds, beans, and grains.
New answer by JoyGurgevich (Complementary Care Expert (Verified))
1
Answer |
1 year ago
I love herbs and spices and have a drawer-full and garden full of them! They add an endless variety of aromas and tastes to very simply prepared foods. All of them have medicinal properties as well. Perhaps the most well-known are ginger and turmeric, as anti-inflammatory. Chamomile is an aid for insomnia and nervousness, cramps, dizziness, and is a soothing wash for sore eyes. Echinacea is a blood cleanser, useful for snake and spider bites, as well as boosting the immune system. Fennel is useful for coughs and indigestion. There are many herb books that explain the medicinal properties of thousands of herbs. My favorite herb book is Natural Healing with Herbs by Humbart Santilllo. An herb book specific to my part of the country is Herbal Medicine of the American Southwest by Charles W. Kane.
As far as preventing cancer from recurring, a diet that is as close to nature as possible, with few, if any, highly processed foods (white sugar, white flour, salt, some dairy, and the foods made from these), is going to support our good health. Using a variety of fresh and dried herbs and spices also contributes to our overall health and well-being.
As far as preventing cancer from recurring, a diet that is as close to nature as possible, with few, if any, highly processed foods (white sugar, white flour, salt, some dairy, and the foods made from these), is going to support our good health. Using a variety of fresh and dried herbs and spices also contributes to our overall health and well-being.
New answer by JoyGurgevich (Complementary Care Expert (Verified)) in topic(s) Recurrent (Recurring) Cancer, Cancer Prevention, Prevention, Survivorship Tips, Cancer, Herbs, Survivorship, Anti-Cancer Spices, Anti-Cancer Herbs, Recurrent (Recurring) Cancer Prevention, Cancer Risk, Spices, Cancer Survivorship, Reduce Cancer Risk
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1 year ago
I have a detailed assessment form which addresses health status, eating styles, preferences, allergies, and specific food intake. The behavioral nutrition sessions are then tailored to address the uniqueness of each client. For example, if a client is a single parent working full-time with three children, it is necessary to individually tailor the sessions to blend with their time schedule and include nourishing fast-to-fix foods that also appeal to young palates. Or, if a client is pre-diabetic, the behavioral nutrition sessions focus on foods which support healthy blood sugar levels. Tastes of unfamiliar food always add flair to each session, and is most influential in changing peoples palates and influencing their future choices, and I always include a few new tastes during the first meeting.
New answer by JoyGurgevich (Complementary Care Expert (Verified))
1
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1 year ago
Behavioral Nutrition is a very unique niche in the field of nutrition. It bridges the gap between nutritional education and actual compliance, where the healthy food is on the plate. The goals of a behavioral nutritionist are to use simple techniques which allow the client to experience new tastes, understand label reading, purge and stock their kitchen, shop wisely, and learn simple cooking skills. All of these techniques, combined with culinary literature, and a focus upon the joy of preparing and tasting fresh wholesome foods, bring the pleasure of eating back to the forefront of our daily lives.
New answer by JoyGurgevich (Complementary Care Expert (Verified))
1
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1 year ago
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