Mindy Haar, Ph.D., R.D.N. | Source | Assistant Dean, School of Health Professions at New York Institute of Technology
Mindy Haar, Ph.D., R.D.N.
Nutrition expert Mindy Haar, Ph.D., RDN, Department Chair of Interdisciplinary Health Sciences and
Assistant Dean at New York Institute of Technology's School of Health Professions, has 40+ years of clinical experience.
Haar provides undergraduate programmatic academic leadership, develops new programs and initiatives, and assists with faculty recruiting and mentoring. Enhancing student recruitment, admissions, advisement, and graduation are also her responsibilities. In addition, as chair of the Department of Interdisciplinary Health Sciences for New York Tech's Department of Interdisciplinary Health Sciences, she oversees the undergraduate health sciences and health and wellness programs and the graduate clinical nutrition program. Haar has taught and developed courses in Lifestyle and Weight Management, Professional and Cultural Issues in Healthcare and Complementary and Alternative Medicine, and currently teaches Community Nutrition. She is active in on-campus committees and initiatives that promote development of blended and online formats that make optimal use of technology. Her research has focused on factors affecting perception of community and interactivity in health science coursework. A faculty associate of the NYIT Center for Sports Medicine, she has written and presented on health and wellness across the lifecycle.
Haar graduated cum laude from Barnard College, Columbia University with a bachelor's degree in psychology. She earned her M.S. degree in nutrition education from Teachers College, Columbia University and a Ph.D. in health sciences from the University of Medicine and Dentistry of New Jersey. She is a registered dietitian, a New York State-certified dietitian/nutritionist, a New York State-certified early interventionist, an American Council on Exercise-certified personal trainer, and an American Red Cross-certified instructor in swimming, lifeguarding, CPR, and first aid. In May 2015, she was designated as a Fellow of the Academy of Nutrition and Dietetics.
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New York Institute of Technology (https://www.nyit.edu/)
Assistant Dean, School of Health Professions
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Fiber and Disease Prevention
Researchers say diets rich in fiber can help you live longer, and there are plenty of foods that are high in fiber.
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Cane Sugar vs. High Fructose Corn Syrup: A Dietitian's Perspective
Dr. Haar explains that while cane sugar and high fructose corn syrup (HFCS) are similar, HFCS may increase inflammation markers. "These sweeteners will have equal impact on your weight and other health indicators." She advises reducing total added sugar intake, checking labels to visualize sugar content, and opting for water, unsweetened beverages, and fruit desserts to minimize sugar consumption. -
Fiber Power: Foods That Outshine Beans in Fiber Content
Dr. Haar highlights that freekeh, bulgur, and chia seeds surpass beans in fiber. "Fiber acts as a 'broom,' aiding digestion and promoting gut health." Foods like oatmeal, nuts, and whole grains are also fiber-rich. Incorporating both soluble and insoluble fiber is essential for a balanced diet, helping control weight, cholesterol, and blood sugar levels. -
Understanding Hunger vs. Cravings: Insights from Nutrition Expert
Dr. Haar explains, "Hunger signals the body's need for fuel, while cravings are often triggered by external cues." She suggests mindful eating, such as eating slowly and planning meals, to help distinguish between the two. Cravings can be influenced by the food industry's manipulation of our innate desires for sugar and fat.
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Increasingly, people are moving to a more plant-based diet that has not only personal nutrition benefits but a planetary impact as well. Some are replacing a few animal protein meals each week with plant-based protein, while others are totally giving up meat, poultry, and fish. The pandemic brought home the importance of optimal immune function. The concepts of “food is medicine” and “culinary medicine” are becoming more familiar to a greater number of people. Trends indicate an increased interest in what is in food, consuming whole foods, and “functional foods,” which are those that promote wellness and prevent disease—going beyond just satisfying our basic nutrition requirements.
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The past year brought more research indicating the consequences of consuming a diet high in ultra-processed foods, especially those high in added sugar, fat, and salt. In addition, the World Health Organization came out strongly against the use of non-sugar sweeteners [like the aspartame found in diet soda] for the purpose of weight loss. In the coming year, this is likely to bring more interest in eating nutrient-dense, filling whole foods with minimum processing.
