Review: Nutrium Client Management Software

Hi everyone! I know, I know. It has been WAY too long. The best excuse that I have is that I’m still full-time at the hospital managing the nutrition department, working on my doctorate (Integrative Healthcare; tell you about that another day), and building my functional nutrition consulting business….all while trying to maintain a household and happy marriage! It’s exhausting, really, and my blogging falls by the wayside. I’m pledging to get back to this regularly, though. I promise!

Anyway, a lot of what I do in my consulting business involves conducting nutrition analyses and writing meal plans. It can be a pretty time-consuming process, especially with my relatively old-school methods of typing meal plans into Word document tables. I was recently given an opportunity to try a software called Nutrium, which is designed especially for dietitians who do this type of thing. It would be ideal for those in private practice, or clinical dietitians who work 1-on-1 doing Medical Nutrition Therapy. I will disclose right off the bat that I was offered a 6-month free subscription to the service for writing this review, but anyone who knows me knows I’m incapable of anything other than honesty. Having said that, and without further ado, here is my honest review.

User-Friendliness

I would consider myself moderately computer savvy, but by no means an expert. Making an account was easy, and there is a tutorial that is offered immediately upon signing in for the first time. I found this very useful and it eliminated pretty much any doubt I had about being able to operate the program. Everything is organized into neat little tabs so information about each patient is easily accessible. You can also upload your business logo, if you have one.

Comprehensive Analysis

A profile can be created for each of your clients/patients, which can be saved for later reference, with sections for both new assessment and follow-up. An example of the patient home screen is below (don’t worry, it’s a fake patient — no HIPAA violations here!). Basic information about them is entered and displayed here, such as their nutrition goals, sleep habits, and food diaries.

nutrium pt info

After the client profile is done, you can begin entering measurements. This includes both anthropometrics and lab work, and these are trackable over time. It’s very comprehensive — so much so that it includes things I don’t even measure! The data makes nice, neat trend lines after two measurements are entered. (I love graphs! So visually appealing, no?) The dietitian can then move on to meal planning, analysis of the meal plan, and so on.

Meal Planning

In the meal planning process, macros can be pre-set. While adding foods to the meal plan, a macros pie chart is displayed next to the plan and updates in real time, so the RD can ensure he or she is staying within the defined macronutrient ranges. This is possibly my favorite feature. Macros are the new “thing,” you know, and I often have clients request specific percentages. This saves me a LOT of math! (I like math, but not that much!) The foods database is pretty comprehensive, too, which is not always the case with this type of software. Because this program isn’t United States-based, some things are in grams that I wouldn’t necessarily measure as such, so my only real complaint here is I wish there were drop-down boxes that offered US measurements such as ounces, cups, etc for easier conversion. Having said that, one can do these conversions online pretty easily with a Google search, but of course convenience is key!

macro graphsRecipes can also be imported here, and templates can be created as a time-saving tool for later. Once the meal plan is written, the RD can analyze it for adequacy. Again, lots of lovely pie charts appear, which even break down fats and carbs into their individual distribution, which is useful for ensuring — for example — that the patient is getting plenty of MUFAs and PUFAs and minimal trans/saturated fats. It’s brilliant, really! Physical activity recommendations are also done here.

nutrium macros

Patient/Client Use

You can then share all of this with your client electronically, which is awesome for those of who do virtual appointments. Meal plans are easily emailed or printed. Follow-up appointments can be entered and tracked, and you can send them reminders. Oh! Did I mention there’s a mobile app they can get? It’s true, and is available for both Android and iPhone formats. They can use this to track their macros, enter their daily intake, and update the RD on their progress. This keeps an open line of communication which is SO important in the dietitian-client relationship. Here’s a snapshot of some of the mobile features:

mobile app

The Verdict

All in all, this is a fantastic software and I fully intend to make good use of that free 6-month subscription. I would even pay for it after that runs out. I truly foresee it streamlining my patient assessment and meal-planning processes, and I think any other RD working 1-on-1 one with clients would find it beneficial as well.

Thanks for reading. New recipes and more coming soon!

 

Spinach enchiladas with spicy corn – original recipe

This is one of my favorite recipes to make, and since I made it tonight, I decided I needed to post it already! Mexican food was always a vice of mine, so I’ve had to find ways to eat it often without facing serious weight gain. Quesadillas, enchiladas, and even taco salads can be loaded with fat and calories, thanks to the cheese and/or fried tortillas. The solution: make it myself and veganize it! These are very easy to make, and go well with a variety of sides.

They got a little messy this time around, but I assure you they tasted amazing!

They got a little messy this time around, but I assure you they tasted amazing!

Makes 8 enchiladas

For the enchiladas:

1 small onion, chopped
2 lbs baby spinach
1 garlic clove, minced
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp nutmeg
8 corn tortillas
1 can red enchilada sauce
1/2 cup Daiya, any flavor (or other dairy-free cheese)
1/4 cup cashew cheese, optional* (see below)

For the corn:
2 cups frozen or fresh sweet corn
1 tsp vegan butter or olive oil
1/2 tsp to 1 tsp cayenne pepper, to taste
1/4 tsp cumin
1/4 cup chopped cilantro
Pinch of sea salt

*1 hour before beginning preparation, boil raw cashews in water for 5 minutes. Turn off heat, cover and let soak as long as possible until needed. May also soak overnight in the fridge in an airtight container.
To make cashew cheese: Combine soaked and drained cashews in a food processor with 1/4 cup water, 1 Tbsp dijon mustard, 1 Tbsp apple cider vinegar, 1 tsp lemon juice, 2 Tbsp nutritional yeast, and a pinch of sea salt. Process until smooth. Set aside.

Directions:
Preheat oven to 400. Saute onions and garlic with a small amount of olive oil. When translucent, add cumin and chili powder and stir to coat. Slowly add in spinach, cooking until wilted. Drain off any remaining water and keep warm. Spray a large skillet and a 9×12 baking dish with non-stick spray. Lightly fry tortillas on both sides until slightly crispy. Pour enchilada sauce into a bowl and stir in nutmeg. One at a time, dip tortillas in enchilada sauce and place in the baking dish. Place some of the spinach mixture in the center and top with Daiya and cashew cheese. Roll up, and repeat this process until all are done. Spoon any remaining enchilada sauce on top, and sprinkle some more Daiya for good measure. Pop ’em in the oven and bake until the sauce is bubbling, about 15-20 minutes.

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Meanwhile, melt vegan butter over medium in a small saucepan. Stir in cumin, then add corn and cayenne and stir to coat. Heat 5 minutes, then remove from heat and stir in cilantro.

Serve meal with sliced avocado.
Other great side dishes include pinto or black beans, Mexican-style brown rice, or diced potatoes.

A more attractive attempt, when I made served with pinto beans with tomatoes and Mexican-style brown rice.

A previous, more attractive attempt, served with pinto beans with tomatoes and Mexican-style brown rice.

Original Recipe: Cherry Berry Overnight Oats

I usually steal recipes, but I’m proud to say this one is all mine! 

I’ve tried many different recipes for overnight oats; some I’ve loved, some not so much. I played around a little bit and came up with my ideal version — hope you like it as much as I did!

Ingredients: 

1 cup rolled oats (Bob’s Red Mill makes a great gluten-free version)

 1 cup almond milk (alternative — you can use milk and/or Greek yogurt if you’re not vegan)

1/4 cup chia seeds

 1 cup organic unsweetened applesauce

(This makes about 3 servings)

Place all ingredients into a mason jar (this is what I used, because I’m country like that) or other airtight container. Stir well to combine. Put the lid on and refrigerate overnight. 

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Before mixing

In the morning, take it out and you shall see that it is “magicially” thickened and softened. Spoon out about 1/3 of the mixture into a bowl. This is where you can really take some creative liberties. Experiment with different types of fruits, nuts, seasonings, or nut butters. To make it according to what I did, add:

1/4 cup dried tart cherries

2 Tbsp walnuts

Dollop of homemade strawberry chia jam (from Oh She Glows, naturally!)

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Before devouring

Eat up, buttercup.

I didn’t think it needed any sweetener added to it because of the fruit, but this is up to you. 

Side note: This fills me up! This is important — I usually get hungry about 2-3 hours after breakfast. I can go at least 4 with this in my fuel tank.

Have a healthy, happy day! It’s guaranteed with a breakfast like this!

So, what DO you eat?

“So what DO you eat?” This question is usually preceded by my explaining that I don’t eat meat, dairy (90% of the time), or GMO anything. I’ve been a vegetarian for fifteen years, and I can’t even count how many times I’ve been asked that. I live in a Southern town that is very traditional in terms of dietary practices. A meal isn’t complete without meat, and a vegetarian is a rare creature. I think bacon may even be an unofficial food group.

I have two purposes for doing this. The first is that I feel compelled to clear up the following misconceptions: Eating healthy is boring, vegetarians are pale weaklings, and eating all day will make you fat. The second is, without being pretentious, to give some insight into a day in the gastronomic life of a dietitian and to show that I am, in fact, not a rabbit (as many a carnivore has accused me of at some point)!

So, to answer that burning question, here is what I ate today! It should be noted that I end up eating about every 3-4 hours in general. It gives me steady energy all day, and helps prevent low blood sugar, to which I am prone.
(Bonus: You’ll even get two recipes out of it. Score! Read on.)

Breakfast – Bob’s Red Mill Gluten Free Muesli mixed in soy yogurt

Morning snack – Organic apple, salt & pepper pistachios

Lunch – vegetarian sushi roll, half an avocado (this is a daily thing — I’m obsessed), and a spinach salad with lime vinaigrette. I then had two almond butter chocolate chip cookies (one of your recipes — you’re welcome!).

Post Zumba – 1 cup almond milk blended with a banana and 1/2 scoop Raw Protein powder

Dinner – Quinoa spaghetti with mushrooms, peas, and kale pesto (recipe #2). Slice of Italian bread on the side with marinara.

spaghetti

Dessert – Dark chocolate-covered Powerberries (from Trader Joe’s).

Drink – Water, water, WATER! I sip all day — you should never be thirsty.

Be assured I get all the protein I need along with loads of healthy fats, and I even get my sweet tooth satisfied (often more than once a day!). I don’t have to count calories because I know almost all the foods I eat are naturally nutrient dense — meaning more nutrients, fewer calories. There’s no question that following a plant-based diet while being conscious of our food’s origins is the way to go. This is not anecdotal evidence, people — it’s proven!

I promised you the recipes, and recipes you shall have! Click on the “Recipes” category and they are the first two on the post. Enjoy!