Office of Nutrition Services
350 Capitol Street • Room 519 • Charleston, WV 25301-3715
phone: 304-558-0030 • fax: 304-558-1541

Nutritionist Training

 My Current Top Five Easy Ways to Improve Your Family's Nutrition

A Top Ten Nutrition Plan for Optimizing Pregnancy Outcome

Some Ideas for Trying to Eat More of Those Terrific Antioxidant Phytochemicals...and Liking It

Free Radicals and Antioxidants Cartoons

Nutrition and Breast Cancer

Calcium Odds and Ends

A Short Carnitine Discussion that Might Be Helpful

Thinking About OTHER Nutrition Issues in Celiac Disease

Carbohydrate Mnemonics

Choosing Appropriate Infant Milks and Formulas Part I: Nutrition Issues in Breastfeeding

Choosing Appropriate Infant Milks and Formulas Part 2: Commercial Formulas

Choosing Appropriate Infant Milks and Formulas Part 3: Cow's/Goat's Milk and Evaporated Milk Formulas as the Primary Feeding Product for Infants

Choosing Appropriate Infant Milks and Formulas Part 4: Thinking about when to Recommend Whole Milk, Low Fat(2%) or Skim Milk before Age Two

Whole, 2% or Skim Milk for Ages 1-2

Regarding "A Trial Back On..." A WIC Nutritionist Question 

Chromium

Thinking about OTHER Nutrition Issues in Diabetes

Nutrition for People with Epidermolysis Bullosa

Thinking about Prental Nutrition and Fetal Alcohol Syndrome

How Much Should This Baby Eat?

Folate (Vitamin B9) Part I: Food Sources

Folate (Vitamin B9) Part II: Absorption

Nutrition Support of Hemochromatosis Therapy

Nutrition Support of Iron Deficiency

The Importance of Vitamin/Mineral Cofactors

Industrial Strength "Instant" Oatmeal Recipe

The Unsaturated Fat Families: Mono & Poly

Magnesium

Nutrition Issues In Multiple Sclerosis

Temporary Mild-Free Diet

Potassium in Foods

The Prader Willi Syndrome Association's Food Guide Pyramid for Weight Control

Quick Seizure Medication/Nutrition Highlights from Cathy B.

Why are Children with Chronic Illnesses or Handicapping Conditions at High Risk of Receiving Suboptimal Nutrition? 

SOME Drug/Nutrition Interactions of Interest

                                                                                          

 

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