I’m so glad to have Kat Pitocchelli, the Registered Dietitian Program Manager for St. Vincent’s Dean Ornish Reversal Program on my blog today! Kat completed a bachelor’s and master’s degree in psychology before earning a degree in nutrition/ health science from the University of North Florida in 2007. Kat completed her dietetic internship at Sarasota Memorial Hospital and began her career in community nutrition at the WIC program. Kat went on to work as a remote health coach/ Registered Dietitian with Health to You, providing nutrition counseling to HCA hospital staff. Fate (and her husband) brought Kat back to Jacksonville, where she accepted her current position at St. Vincent’s Healthcare. Keep on reading to learn more about Kate and how she is impacting the plant-based world!
How did you become interested in plant-based nutrition?
I learned about plant-based nutrition while in school, but became really passionate about it when I began researching leading treatment options for cardiovascular disease to develop St. Vincent’s HeartSmart program. It was the solid evidenced-based research showing that many of today’s chronic conditions can be prevented or even reversed by living an active, plant-based lifestyle that hooked me on plant-based nutrition.
You have been very busy lately! Tell us about the HeartSmart Program and the upcoming Dean Ornish program offered at St. Vincent’s Hospital in Jacksonville, Florida?
St. Vincent’s is proud to have recently launched the first Dean Ornish Program for Reversing Heart Disease in Florida, Georgia, or Alabama. Even though the program was established nearly 30 years ago and has been published in over 25 peer reviewed journal articles, it is new to the southeast region. The Dean Ornish Program is unique because it helps patients address the underlying causes of heart disease: stress, isolation, lack of physical activity, and poor food choices. By making intensive, comprehensive lifestyle changes, patients begin feeling better very quickly. This makes the program self-reinforcing. In fact, at one year, 88% of patients are still following the program. Medicare and Aetna now reimburse for the 72-hour program for patients with established heart disease (i.e., patients that have had stents or bypass surgery, heart attack, valve repair/replacement, heart/ lung transplant or suffer from current stable angina). St. Vincent’s will resume offering the HeartSmart Program in 2016 for those looking to feel better, do more and enjoy life by preventing heart disease and managing co-morbidities of heart disease (i.e., overweight, hypertension, high cholesterol, diabetes).
What is your role within these programs?
My role as program manager involves overseeing day-to-day operations, as well as promoting both programs. I have been fortunate to be on News Channel 4, Ask the Doctor, The Shannon Miller Lifestyle Show and First Coast Connect. I regularly host physician and medical staff lunch and learns, participate in community health fairs, and interact with physician referrals.
What makes these programs so unique compared to other nutrition programs?
The Dean Ornish Program and HeartSmart differ from other nutrition programs due to their comprehensive approach. While nutrition is a vital component of both programs, physical activity, stress management, and support are also key factors. Additionally, both programs work to empower patients to make sustainable lifestyle changes rather than focusing on a DIET.
In your experience, what do you see as the biggest hurdle for people who want to make meaningful dietary changes?
In my experience, most people struggle with maintaining dietary changes. It is easy to get excited about a new dietary program, but many get bored or discouraged shortly thereafter. I encourage people to spend more time thinking of what foods they should be including more of (plants!) and less time of thinking about the foods that they should be avoiding. We also need to be gentle with ourselves and remember that plateaus are a natural part of the process and simply require more consistency- not throwing in the white towel and giving up!
What is your best go-to advice for someone who doesn’t know how to add more plant-based meals into their life?
Plan, plan, plan! Write out a few breakfast, lunch, dinner and snack options to get you through the week. Prepare for the fact that (especially when eating clean, healthy foods) you will be hungry every 2-3 hours and keep healthy foods on hand. I never leave home without some fruit or homemade trail mix to snack on.
What is your favorite plant-based recipe to win over skeptics?
I have found that the easiest way to win people over with tofu is to use it as a substitute for the eggs and oil in baking. I make brownies with silken tofu and have yet to meet someone that hasn’t loved them!
Simmer the onion, corn, water and seasoning mix together, in a pan over medium heat, until the onions are translucent.
Add and mix in the Veggie Ground and cook the taco filling for a few minutes, stirring frequently for no more than 5 minutes.
While the taco filling is cooking, prepare the Mexican slaw. Blend the tofu and the picante sauce in a blender or food processor and mix this dressing with the thinly sliced cabbage.
Heat the tortillas and serve them with the taco filling, the Mexican slaw, (optional) nonfat cheddar cheese and cilantro.
