Dr. Sandy Goldberg, C.N., Ph.D., is in her second decade of service as a contributor and consultant to NBC5.

She has been a private clinical practitioner in the field of nutrition for more than 20 years, and holds a Masters and a Ph.D. in clinical nutrition.

In her featured segments she presents tangible points for viewers to reference in their daily lives. Dr. Goldberg's loyal viewers turn to NBC5 for information regarding nutrition, weight reduction and lifestyle changes. She welcomes feedback and questions - Click here to e-mail her.

You can catch Dr. Goldberg on weekend NBC5 newscasts, or check out her weekly podcasts.

She's also a contributor to the NBC5 Fitness Team.

Goldberg has a practice in nutritional counseling and can be reached at (312) 345-1321.

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MP3 Audio: July 11, 2005 - Dr. Goldberg Talks About A Silver Lining Foundation

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For more information about "A Silver Lining Foundation," the non-profit organization founded by Goldberg to support cancer patients, read this NBC5.com article or go to ASilverLiningFoundation.org.



Sensible Daily Eating Plan:

3 pieces of fruit
2 servings of carbohydrate (bread, rice, potatoes, pasta)
Protein (meat, chicken, fish, cheese, cottage cheese, eggs, egg whites, tofu, legumes) at each meal
Vegetables all the time (the perfect munchy food!)
Add a little oil
2 servings dairy (milk, buttermilk, yogurt)
Vitamin/mineral supplement with your health professional's OK
Add 200 calories daily for flexibility
Don't forget water

Additional tips:

Do a little meal planning in advance
Take the choice out
Make some rules and stick to them (for example, I eat one fish meal daily and never eat anything standing up)

3-Day Cancer-Fighting Menu: This 3-day menu is strong in cancer-fighting elements.

DAY 1
Breakfast:
Sliced grapefruit or cantaloupe
1 cup bran cereal
1/2 cup fat-free milk
sliced berries

Snack:
Tomato juice

Lunch:
Whole wheat pita stuffed with chickpeas, broccoli sprouts and carrots with light vinegarette dressing

Snack:
Dried fruit with fat free yogurt

Dinner:
Lentil soup
Mixed salad with endive, spinach and tomatoes, olive oil, herb and lemon juice dressing
Turkey stir-fry with red peppers,cubed cooked potatoes,ginger, chili pepper and garlic
Sliced mangoes and strawberries

DAY 2

Breakfast:
Small whole wheat bagel with 1/3 cup low fat cottage cheese
Peach

Snack:
Apple

Lunch:
1 cup minestrone soup
6 whole grain crackers
Salad with romaine lettuce, chopped cauliflower, kidney beans and tomatoes with 3 tablespoons reduced fat dressing

Snack:
Banana and fat free yogurt

Dinner:
Veggie and chicken fajitas with 1 whole wheat tortilla
3 oz. chicken breast and stir-fried red pepper, green pepper and onion
1/2 cup salsa
Brown rice with black beans
1/2 cup fat free frozen yogurt with raspberries or blueberries

DAY 3

Breakfast:
2 slices whole wheat bread dipped in 1/3 cup eggbeaters and microwaved
2 tablespoons sugar free syrup
orange

Snack:
Pear

Lunch:
Vegetable platter with cooked carrots, broccoli, asparagus, green beans and spinach
2 veggie burgers
1/2 cup couscous

Snack:
20 grapes (frozen) and fat free yogurt

Dinner:
Whole wheat pasta primavera with mushrooms, onions, red and green peppers, white beans and zuchhini
1/2 cup cooked pasta sauce
tomato and cucumber salad made with olive oil, garlic and balsamic vinegar
fat free vanilla pudding with sliced strawberries

Dilled Scallops Or Fish