Nutrition gurus sometimes let the cravings win

They point us in the direction of the produce section, can rattle off calorie counts like baseball stats and remind us that we are what we eat — which means some of us are more chocolate cake doughnut than fruit smoothie.

But most important, the folks who are devoted to the world of good nutrition, well, we just can’t live without them.

Quite often, in fact, they are quoted in this very newspaper on a variety of nutrition-related issues. But this time, we wanted to turn the tables and ask them about their own cravings and food habits, especially when it means trying to tow the line with their busy schedules.

Sure, they eat healthfully the vast majority of the time and splurge only in moderation, but in the end they were great sports about answering our questions and letting us have some fun with their food.

Professor, nurse practitioner

Patricia Alpert is chairwoman of the Physiology Department in the University of Nevada, Las Vegas’ School of Nursing and, as a nurse practitioner, also sees patients in a clinical setting once a week.

She teaches health promotion and nutrition, and she writes a column for the Home Health Care Management and Practice journal on a wealth of topics that range from the health benefits of dance to the effects of caffeine.

On the go: With such a busy schedule, there are times Alpert has to check out the offerings in the faculty lounge, although “that’s where you find the most unhealthy foods,” she said, chuckling at the irony of the cookies and bagels that are usually on hand.

If fast food is the only option, she goes for lower-fat choices such as a bean burrito without the cheese at Taco Bell or a chicken breast sandwich with only mustard, lettuce and tomato. Salads are good, but she limits the dressings, which can be loaded with as many as 500 calories, she noted.

When no one is looking: Alpert will have a bowl of ice cream with fruit and whipped cream, and the rare root beer float.

“It’s childhood comfort food. It brings back great memories, and sometimes you just go, ‘Oh my God, I’d give anything for that bowl of ice cream, that ice cream sundae or that hot fudge sundae,’ ” she said.

Down to the dregs: Those times when the fridge is just about bare, Alpert goes to her standbys of a bowl of cereal, such as Cheerios or Fiber One, with almond milk, or a bowl of oatmeal with nuts and raisins.

Nutritional punch: When she needs something that packs a healthy punch after falling off the nutritional wagon because of an unusually busy week or, say, out-of-town travel when the only choices late at night are hotel vending machines, Alpert will fix a salad with oil and balsamic vinegar, herbs and a grilled chicken breast.

Last meal: And if it were her last meal, figuratively speaking of course, so that any worries about nutritional value could go out the window? It would be a banana split with all the toppings, and we’re talking “a scoop of every flavor” from Baskin-Robbins, she said, laughing.

Bravo chef

After chef Gene Villiatora suffered a mild stroke four years ago in his early 30s, he turned around his lifestyle and eating habits, including no more cigarettes and a switch to healthful eating.

Villiatora, who was on Season 5 of Bravo’s “Top Chef” reality show, has worked in the kitchens of Tao, House of Blues and the former Japengo restaurant. He now is executive chef for My Healthy Meal in Summerlin, with another location set to open in Henderson. Customers can select from fresh, pre-made nutritious meals they can eat at the store or take home.

On the go: While Villiatora does not have a degree in nutrition science, he knows what it means to eat healthfully, avoiding foods laced with processed sugar, salt and fat.

But if the single dad of two young children has a weakness when he is on the run, it is the rare bag of french fries, McDonald’s, preferably dipped in hot mustard.

When no one is looking: Villiatora didn’t hesitate when it came to this category. It’s Pepsi, all the way.

“Back when my (stroke) happened, I was drinking sodas every day and really not taking care of myself. So I’ve cut all that down dramatically. For the most part, I eat healthy, but when no one’s looking, I’ll sneak a soda in, definitely,” he said.

Down to the dregs: As a native of Hawaii, Villiatora was raised on canned goods such as Spam and tuna. So when a visit to the grocery store is way overdue, he will spoon up his tuna straight out of the can, with a side of brown rice.

Nutritional punch: What gets him back on track is a protein shake made with protein powder, raw oatmeal, yogurt and orange juice.

Last meal: French fries, of course, but this time tossed with parsley, truffle oil and maybe some Parmesan cheese, and a rib-eye.

“The steak by itself grilled medium and a side of truffle fries, and I’m a happy camper, that’d be me.”

Exercise physiologist

Anne Lindsay is the definition of busy. An exercise physiologist for the University of Nevada Cooperative Extension, she is working toward her doctorate in public health and is state coordinator for the president’s Council on Fitness, Sports and Nutrition.

Having little time to cook at home makes it a challenge to eat healthfully, but she manages to make it work.

On the go: When Lindsay was laid off in the late ’90s from her job as wellness program director at what was then the Nevada Test Site, she took a job adjusting antennas on AT&T cellphone towers. It meant climbing towers, with a partner, that were 70 to 300 feet high.

One job site was near a Jack in the Box restaurant. Whenever lunchtime rolled around, she would always order the teriyaki bowl, made with rice, veggies and chicken. To this day, the teriyaki bowl is her go-to meal on the run, she said.

When no one is looking: Lindsay’s philosophy is basically everything in moderation, so there is no “when no one is looking” for her. When she does indulge, it’s all about portion control.

She keeps a bag of little York Peppermint Patties in the freezer, for instance, and noshes on one when she gets a craving for something sweet after a meal. Ice cream is another favorite.

“I’m not opposed to going into 7-Eleven and getting a Magnum bar. ... I just make sure I buy just one.”

Down to the dregs: Her standbys when the fridge is near empty include cereal such as Special K with berries and shredded wheat; “shakes” made with frozen fruit, milk and juice; and Healthy Choice’s low-fat Cafe Steamers frozen meals.

Nutritional punch: When Lindsay needs something loaded with some nutritional value, she takes a multivitamin “just for the extra cushion.”

Last meal: She would keep it simple for the last meal and go the fast-food route — but no teriyaki bowls. It would be an In-N-Out burger and hot, freshly made french fries, she said.

School district dietitian

For Virginia Beck, assistant director for the Clark County School District’s food service department, “the fun part of the job” is getting out and visiting with the students.

Beck, a dietitian with a master’s degree in psychology, worked for the state Office of Child Nutrition and School Health before joining the school district about four years ago. Now she oversees the district’s central kitchen and works with another dietitian to create the school menus for thousands of students.

On the go: A fast-food restaurant is probably the last place you will find Beck when she is visiting schools or going from meeting to meeting. She would rather find a little market and get some Larabars energy bars, fresh fruit and bottled water.

When no one is looking: “Ice cream is my go-to for a treat. I think ice cream is good for you in moderation, but, yep, ice cream is my downfall … and I’m pretty boring, my favorite is vanilla bean ice cream, Haagen-Dazs.”

Down to the dregs: If her fridge is nearly bare, she will make a baked potato and top it with cheese or leftovers such as shredded chicken or veggies.

Nutritional punch: If Beck has been traveling and hasn’t had the time or opportunity to eat as healthfully as normal, her body usually craves veggies such as zucchini, carrots and broccoli.

“I’ll just make myself a big plate of steamed vegetables, and that just makes me feel like I’m back home again and grounded,” she said.

Last meal: The kids will love this one. One of Beck’s requests would be macaroni and cheese. She also would have barbecued salmon, pasta and a big ice cream sundae, she said.

“I would put chocolate sauce on it, whipped cream and a cherry, and, of course, it would all have to be real.”

In other words, none of that low-fat, artificially sweetened stuff.

Nutrition specialist

As part of her job with the University of Nevada Cooperative Extension, Mary Wilson visits schools, businesses, government agencies — the list goes on — to promote good nutrition as it relates to the prevention of chronic disease.

She administers both Nevada’s Expanded Food and Nutrition Program and the Cooperative Extension’s Food Stamp Nutrition Education program.

On the go: Places such as Wendy’s and El Pollo Loco can look pretty accommodating through Wilson’s eyes, even when you have to “tweak” the menu.

If she orders a burger, it’s without the cheese or mayo; the same with grilled chicken sandwiches. Other choices include grilled chicken tacos, items such as the Pollo Bowl at El Pollo Loco, which includes chicken, beans, rice and cilantro, and Wendy’s chili and plain baked potatoes.

She also splits meals with her husband, which is a great way to lower the calorie count, she noted.

Down to the dregs: “The thing that I always keep in my cupboard is a jar of spaghetti sauce and some kind of pasta. Frozen vegetables, I’ve always got some of those on hand,” Wilson said.

She also might open a package of turkey burgers or throw together some staples such as beans, rice and veggies for a vegetarian meal.

When no one is looking: It’s the crunch and salt of potato chips that she craves, “and that’s why I don’t keep them in the house,” Wilson said, although she is not opposed to munching some at a friend’s house.

Nutritional punch: Her go-to meal when a busy schedule or travel have gotten her off track consists of a grilled chicken breast, big salad, steamed veggies and a glass of milk

“That’s always the thing I look forward to when I’ve been out of town for a while, is getting some fruits and vegetables, because they’re hard to access when you’re on the road, and so is the dairy.”

Last meal: “Pizza. I like pizza. And funny as it is, I usually just pick cheese pizza,” Wilson said, chuckling.