Tag Archives: Dietary Nutrition

C. difficile; Maintaining Hydration – Ice Pop Recipes



Chocolate Chip Cookie Dough Ice Pops
Gluten Free
Recipe yields six ice pops.





1 13.5 oz can of full-fat organic coconut milk
3/4 cup unsweetened non-dairy milk, of your choice
1/2 cup coconut sugar (maple sugar, brown sugar would also work)
generous pinch of salt
1 tablespoon vanilla extract
1/3 cup and 3 tablespoons mini chocolate chips, vegan or gluten-free
Place both milks, coconut sugar (or sugar of your choose) and salt in a small saucepan and cook stirring over a low heat until the sugar dissolves. Remove from heat, let cool for a bit, then stir in vanilla. Divide the 1/3 cup of mini chocolate chips between the bottoms of the Popsicle molds. (reserve the remaining chips for later). Fill the ice pop molds with milk mixture leaving a small amount of room on top. *do not put sticks and covers on at this time * Freeze until only partially frozen, about 1 to 2 hours. Remove from freezer adding the remaining half of the chips. Insert sticks and freeze until totally solid.







Strawberry (Coconut  is Optional) Frozen Fruit Pops
and/or Smoothie

Gluten-free, Vegan (Organic) with no added sugar.
Recipe yields six frozen pops or one large smoothie

1 cup fresh organic strawberries, cleaned and peeled
1 frozen organic banana
3/4 cup Unsweetened Organic Coconut Milk
1/2 cup ice cold cold water
1 tablespoon Chia Seeds
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut ** optional
Add all of the ingredients to blender and blend until smooth and creamy. When making the frozen fruit pops pour the mixture into the Popsicle mold and chill for a minimum of 4 hours or until completely solid.
For a Smoothie: Pour blended mixture into a glass and serve.

C. difficile infection; Maintaining Nutrition




As we know those combating a C-Diff Infection deal with the major symptom; diarrhea. This can cause a person to lose large amounts of water, alter electrolytes, and loose minerals.  However, certain foods can help one to overcome the symptoms of diarrhea. It is important to drink clear liquids such as juices, decaffeinated tea, or sports drinks, gelatin, frozen ices, and water. Bland foods are also appropriate such as applesauce, bananas, canned soft fruits, crackers, eggs, mashed potatoes, pretzels, smooth nut butters, toast, white rice and especially soups.

* Please Note:  If an individual is unable to maintain adequate hydration and nutrition, contact the Physician and seek medical attention as soon as possible.  Dehydration can be life threatening *

Soups provide fluid, sodium, calories and vitamins. One soup that provides fluid replacement, protein, maintains nutrition, and is relatively easy to prepare is a simple matzoh ball soup.

Recipe: Matzoh Ball soup

2 quarts of salted water
3 eggs,
¼ cup of oil
Large dash each salt and pepper
1 cup of matzoh meal(approx)

Bring water to a boil. While you are waiting for water to heat combine eggs, oil, salt and pepper. Then mix in matzoh meal, a little at a time, until the mixture is thickened but still sticky. Matzoh meal absorbs lots of water, so wait 10 minutes or so to see if you need more. Aim for your batter to feel like modeling clay.

Wet your hands and roll batter into balls; for large balls, roll them into the size of a small egg. For smaller balls, aim for walnut-sized. Drop balls into the boiling water, then reduce heat and simmer for at least 30 minutes.

Makes approx 12 small matzoh balls.


April 2014: K. Factor, R.D., MS – Chairperson of Nutrition Wellness

The C Diff Foundation Welcomes Karen Factor, R.D. Chairperson of Dietary Nutrition




We would like to take this opportunity to welcome Karen Factor, R.D., MBA to the

C Diff Foundation;  Chairperson of Dietary Nutrition.

Karen Factor,  a Registered Dietitian with the Duke Medical System, received her MBA in Dietetics in at the University of New Haven and completed her internship in Dietetics at

St. Raphael’s Hospital in New Haven, CT.

Karen has 25 years of experience in Food-service, Hospitals, Long-term care Facilities, Dialysis Centers, Public Health,a Provider for Blue Cross/Blue Shield and Consultant for Nutritional Weight Loss in NC.  She is a Certified Reviewer of Weight Loss Programs in North Carolina, a Breastfeeding Educator under Forsyth Memorial Hospital, and an RD Food Allergy Specialist under the PAC Registered Dietitian Consultant Training Program.

Karen’s background includes experience in caring for patients diagnosed with GERD, C, diff ,   Crohn’s Disease, and Irritable Bowel Syndrome (IBS).

Publications include:  Nutrition Articles for the East Carolina Public Health Association Newsletter, Abstracts and Manuscripts on Renal Nutrition for the University of Missouri Dialysis Conferences and the Renal Nutrition Forum Periodical.